Sourdough wheat bread

Category: Sourdough bread
Sourdough wheat bread

Ingredients

Sourdough 100% wheat 130 g
Wheat flour c. from. with protein 12% 300 g
Wheat flour 1c 100 g
Peeled rye flour 40 g
Water 280 g
Unfermented malt 2 g
Salt 8 g
Fresh pressed yeast 4 g

Cooking method

  • Wheat sourdough 100%
  • 80 g wheat flour
  • 80 g water
  • 20 g mother starter culture
  • Sourdough, prepared in the evening
  • I used 130 g of sourdough for bread, fed the rest and left for the next time
  • Dough
  • In the morning I kneaded the dough.
  • Pre-activated the yeast with a small amount of flour and water (the water was slightly warmed up to 35 ° C in the microwave), added a pinch of sugar and put in a warm place for 20 minutes
  • During this time, I sifted the flour and prepared the rest of the ingredients.
  • Pre-mix - 3 minutes in a planetary mixer, leaving 30 g of water and salt. Rest for gluten development - 30 minutes.
  • The main kneading - added salt dissolved in 30 g of water and continued kneading, first at the first speed, then at the second -12 minutes until bubbles and a thin film appear in the dough when stretched.
  • I folded the dough and put it to fermentation in a container well oiled with olive oil. Fermentation at 28 ° C in the oven with the light on for 1 hour, then in the refrigerator at 5 ° C for 2 hours.
  • She warmed the dough at room temperature, divided it into two pieces, gave them a rest under a hood for 10 minutes, formed two oval blanks.
  • I put it on baking paper and put it in a proofer at 28 ° C with a glass of boiling water for 1 hour 30 minutes.
  • The blanks were slightly blurred, but immediately puffed up during baking.
  • Bake at 240 ° C with steam for 10 minutes, open the oven, let off steam, lower the temperature to 210-220 ° C and bake for another 15 minutes. I left it in the turned off oven for 15 minutes so that there was no temperature shock, so that the crust remained crispy.
  • And I got two good loaves of 350 g each with crispy crust and wonderful pulp. Despite the fact that the bread contains only flour and water, it is not rubber at all. Press it and the bread takes its shape again. And what a thick wheat aroma was in the apartment when the bread was baked.
  • And the next day the bread was no less tasty.
  • I didn't have time to experiment with the shape, but with this recipe you can bake bread of any shape and it will always be delicious.

The dish is designed for

2 loaves of 350 g each

Cooking program:

Baking in the oven

National cuisine

French bread

Note

I had to bake wheat bread without any special additives and tricks, and I settled on a bread recipe that I had already baked https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=283346.0 from Pani Nostrum's blog, as the composition is typical French bread. Increased the amount of water, bringing the hydration to 70%, reduced yeast, kept the dough in the refrigerator. And I was not mistaken, the bread turned out with a thin crispy crust, wonderful soft crumb, with a thick wheat aroma. It was possible to increase the water to get even larger holes, but I did not set such a goal, for me, this is the optimal porosity of bread, it is good for everything: for lunch and for breakfast. I can say with confidence that on the third day it was very tasty bread, I did not check it again.
This bread can be baked without the addition of yeast, but now I do not need sourness in the bread, so I add yeast in a small amount.
Bake and eat to your health!

Galina S
Vasilisa !!! I'm shocked by such holes !!!!!
oh well, I probably never can achieve such without a kneader, with only hands!

I really admire you !!! no sourness means? mine do not like her.
barbariscka
Galya, there is no sourness.And the holes are not the main thing, it is important that it does not turn out to be rubbery, which very often happens in such bread, so I do not add all the water at once. I let the dough lie down so that the gluten develops, then gradually I add the rest of the water with salt. In order to knead the dough with your hands to bubbles, you will have to add it every 10-15 minutes after kneading, and not once, twice, but much more. Do you have a conventional mixer? You can knead the first dough with it to a coarse lump, then let it rest, then introduce water slowly, and help with your hands. I don't add flour, when I fold it, it is better to grease my hands with oil. There are some holes in the ciabatta, but you can knead it without a kneader.
I think that you already know everything and without me, you get good bread
MariS
I am also delighted - such a handsome man !!!
Porous and tasty, feel ...
kisuri
Wonderful bread!
I only have rye sourdough, but I'll do it, there is rye flour. Very beautiful!
Thanks for another wonderful recipe!
Arka
Barberry Basilisk! What a beautiful crumb of bread! Even smelled like bread
barbariscka
kisuri Arka Thank you girls! The bread, in general, is simple, but really fragrant and very tasty.
SanechkaA
Vasilisa, very beautiful bread, the crumb is my unfulfilled dream and the crust is crispy and I feel how fragrant
barbariscka
Thank you Sasha!
Tata
Vaselisa thanks for the recipe. The bread is wonderful. So delicious that I baked for 2 days in a row. Second time without cold proofing. I just brought the dough to the highest point, kneaded, molded a loaf, proofer and baked goods in a mold. Crust and crumb
Sourdough wheat bread
barbariscka
TataI'm glad I liked the bread. And you can oven in any convenient way. the main thing is that it turns out.
SonyaIvanova
barbariscka, and if it is left in the refrigerator overnight - will it deteriorate?
barbariscka
If left overnight, I would suggest reducing the yeast in the recipe, or even eliminating it altogether.
SonyaIvanova
barbariscka, Thank you. Tell me, what kind of flour do you take? I hardly found 1c, and then only Nekrasovskaya, and everyone scolds her. And in. from. I have Starooskolskaya - 11% protein. I couldn't find it better.
barbariscka
It's not easy with flour ... Now I don't bother, I take something. what can be bought near the house. White in. from. 3rd mill, although her protein is 10.3. 1st grade Divinka is good, but it only happens in online stores, when I get to Novokuznetsk, I buy it on the market. Also in. from. Uvelka is good, but I haven't seen her for a long time.
SonyaIvanova
barbariscka, I shouldn't have listened to you. I left it in the refrigerator for 20 hours instead of 2 hours. As a result, I got a rubber sour pancake. And there was such a dough, it ran away so beautifully from the container.
And I also have a question about the recipe: do I need water and flour to activate the yeast, subtract that "small amount" from the total amount of water and flour? how much? And it seemed to me that the dough came out a little watery.

And it's also strange - I baked in a bread maker, I even divided the dough in half, like yours, but the bread tastes like unbaked anyway. And so with all leavened bread. By leaps and bounds - everything is fine.
barbariscka
Bread in a bread maker and oven is different. Even if you bake one recipe, you get completely different breads. This recipe is adapted for baking in the oven. Look, what kind of kolobok should turn out when mixing in HP and from here you need to adjust the water. You don't need to add it all at once, it may need less than the recipe.
It's easier to take a recipe that is already prepared for baking in hp, there are a lot of such recipes on the site.
marin04ka
Vasilisa, as always, I am grateful to you!
Thank you so much for the recipe for such a wonderful bread!
The crumb is really very tender, soft and springy, the bread is very tasty, the whole family liked it! Very good both with sandwiches and separately, I recommend everyone to bake this amazing bread, you will love it! I will definitely bake it all the time now!

Sourdough wheat bread
barbariscka
Marina, thank you for sharing your impressions. Bake to your health!
You make excellent bread!
marin04ka
Thank you very much, your amazing recipes help bake such wonderful bread!
AzureL
Thanks a lot for this recipe! Not so long ago I started to bake bread with sourdough, and if I made friends with rye sourdough quickly enough, then it took a long time for me to make friends with wheat. Whichever bread recipe I tried, the result left much to be desired, but this one came out the first time! I bake it now. And every time I rejoice at the miracle of the birth of bread, it is as if it were alive)).
In general, I wanted to ask if there is any secret meaning in adding rye flour, can it be replaced with wheat flour?
Here is my bread
Sourdough wheat bread
barbariscka
Julia, thanks for the photo. It is very pleasant that we liked the bread, we love it too.
I do not advise replacing rye flour with wheat, the taste of the bread will be poorer. A small amount of rye flour is added to many French breads, even baguettes. This also contributes to a better lift.
Kras-Vlas
Vasilisa, thank you for the wonderful bread recipe!
He has everything: crisp crust, springy crumb, and bread spirit!
Sourdough wheat bread Sourdough wheat bread

Delicious and aromatic
But I did something wrong and the loaf on my sides broke from both sides.
Sourdough wheat bread
The taste did not get any worse from this, but I want beauty. How to deal with this? Teach me please
barbariscka
Olga, three reasons could have influenced:
1.under-maturing,
2.insufficiently heated under (after all, hearth bread)
3, you can slightly reduce the water, it is possible that the flour is less moisture-absorbing.
Good luck!
Kras-Vlas
Thank you, Vasilisa, I will continue to fight for beauty !!!
irina tukina
Good day everyone. Very nice bread. I am also friends with rye sourdough, but I'm afraid to experiment with wheat. Wheat capricious sourdough?
barbariscka
Thank you! wheat sourdough is not much more capricious than rye, but requires more careful maintenance.
If we like some sourness in rye, many people do not like it in wheat.

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