French country bread on wheat sourdough with feta cheese

Category: Sourdough bread
French country bread on wheat sourdough with feta cheese

Ingredients

Ripe leaven 75 gram
Wheat flour 1 grade 250 grams
Peeled rye flour 25 grams
Whole grain wheat flour 25 grams
Water 170 gram
Fine sea salt 6 grams
dry yeast 1.5 grams
Brynza 60 grams

Cooking method

  • Sourdough. if necessary we will refresh.
  • 1 teaspoon starter
  • 2 teaspoons wheat flour
  • 2 teaspoons of water. Mix everything well, cover and leave for 6-8 hours at room temperature.
  • Leaven
  • 10 grams of mature starter
  • 40 grams of wheat flour
  • 40 grams of water. Mix everything, cover and leave at room temperature until it increases in volume three times. For about 12 hours.
  • Dough
  • Mix all the flour and water. Knead the dough. I hooked for 5 minutes at first speed. Leave on for 30 minutes. Add sourdough, salt, yeast and crochet for 10 minutes. The result is a soft, elastic dough. Stretch, fold and place in a greased dish, cover with foil and ferment for 90 minutes. After 30 and 60 minutes, stretch, fold.
  • Cut the cheese at room temperature into cubes up to 1 centimeter. Stretch the dough and distribute pieces of feta cheese by one half. Cover with the other half. We repeat the procedure 2 more times. Form a ball and place it seam upwards in a well-dusty proofing basket. The proofing took me 1 hour 10 minutes.
  • I baked on a stone at 240 degrees with steam for the first 10 minutes, let off steam, lowered the temperature to 180-190 degrees and baked for another 20 minutes.
  • French country bread on wheat sourdough with feta cheeseFrench country bread on wheat sourdough with feta cheeseFrench country bread on wheat sourdough with feta cheese

The dish is designed for

weight 550 grams

Time for preparing:

4-5 hours

Cooking program:

oven

Note

The result is a very soft salty bread with a thin soft crust. Pieces of feta cheese add a special touch of taste. Very good with butter, coffee and tea, and also with milk.
The source of the recipe is here 🔗./2009/07/pain-fendu_27.html. I took half of the recipe and added feta cheese, which is not in the recipe.
Bon Appetit!

dogsertan
The beauty . And cheese, this is something In short, wonderful bread
ang-kay
Quote: dogsertan

The beauty . And cheese, this is something In short, wonderful bread
Thanks for the praise.
Twist
Angelawhat a handsome bread! And the crumb is fantastic!
Oh, girls! Well, at least with the whole world, make me do the leaven! I also want this bread!
ang-kay
Quote: Twist

Angelawhat a handsome bread! And the crumb is fantastic!

Quote: Twist
Oh, girls! Well, at least with the whole world, make me do the leaven! I also want this bread!
Yours and without leaven are all excellent! I generally fell in love with baked garlic. And if you want to bake with sourdough, so any sea is knee-deep for such a master
Twist
Angela, thanks for the kind words! You really embarrassed me
Certainly it's not bad to have certain skills, but you also want to learn something new. And somehow I put everything on the back burner. But I will improve.
dogsertan
Quote: Twist
Oh, girls! Well, at least with the whole world make me do the leaven! I also want this bread!
Marina, believe me, sourdough is not a simple matter, but very simple, but bread with sourdough is not .... what, so go ahead and you will succeed.
Natali06
Angelawhat bread! I can imagine how delicious it is! Yes, even with feta cheese!
ang-kay
Quote: Natali06

Angelawhat bread! I can imagine how delicious it is! And even with feta cheese!
Thanks for the praise. Very tasty. Yesterday baked and ate.

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