Swiss farm bread (wheat bread with raisin sourdough)

[Opara]

Swiss farm bread (wheat bread with raisin sourdough)

Category: Sourdough bread

Kitchen: swiss

Ingredients
Dough:
raisin sourdough 63%	275 g
wheat flour 1 grade	210 g
whole grain wheat flour	100 g
water	195 g
Dough:
dough	775 g
water	400 g
wheat flour 1 grade	525 g
salt	20 g

Cooking method

• Since autumn, on the loggia, I have some black grapes left in the bowl. Surprisingly, it did not deteriorate, but dried up and turned into raisins. I remembered that J. Hamelman had bread on raisin yeast and decided to bake it, and Luda had a wonderful step-by-step description in the magazine, which I used 🔗 when making this bread.
• 1. Raisin mash
• I had 80 g of dried grapes, which I poured over 200 g of water and left for 5 days in a jar to ferment at room temperature. Now the house was warm and the temperature was right, especially since I put the jar on the loggia in the sun during the day .. After 5 days the grapes swelled and acquired a fermenting smell.
• 2. Ripe dough on raisin mash.
• I drained the liquid and kneaded the dough on it.
• According to the recipe, a simple white dough is kneaded on spontaneously fermented raisin water. For 105 g of raisin water 170 g of flour 1c.
• I did it in two steps. First, I added 70 g of flour, mixed and left to ferment for 12 hours. Then I added another 100 g of flour and left for another 12 hours until the dough had tripled.
• Thus, I got 275 g of a starter culture of 63% moisture.
• I baked one bread, so I took only 1/2 of the recipe, I continued to feed the remaining leaven for several more days.
• Opara
• 137 g sourdough
• 105 g flour 1 s
• 50 Hz. h. flour
• 97 g water
• Knead and leave for 12-14 hours until it grows to its maximum volume.
• Luda advises:
• "if it is hot and the dough dough has grown to a maximum faster than in 12 hours, knead the dough that has come up and put it in the refrigerator for the rest of the term (until the dough has been fermented for 12-14 hours)."
• Dough
• 387 g dough
• 200 g water
• 262 g flour (of which 100 g spelled flour, the rest of the c.)
• 10 g salt
• Mix at 1 speed for 3 minutes. until uniform and 3 min. at high speed until medium gluten development and a dough temperature of 24 ° C
• The result is a soft, silky, bubbly dough.
• According to Hamelmann - fermentation for 3 hours with one stir in the middle at 24 ° C.
• She formed a batard. Hamelman has round bread.
• Proofing in a basket with a seam top for 1, 5 hours at room temperature.
• Baking with steam on the hearth in an oven preheated to 240 ° C. The first 20 minutes under a hood, then I lowered the temperature to 200 ° C and baked for another 20 minutes.
• 

The dish is designed for

1 bread weighing 800 g

Cooking program:

Baking in the oven

Note

Amazingly tasty and aromatic bread. It fully justifies the time that I spent on it. Although, in fact, it does not take much time, basically you need to do certain actions from time to time, everything else is done by itself. The crust is crispy, but not rough at the same time. The crumb is soft, not rubbery; when compressed, it completely restores its shape.
Bake and enjoy delicious bread!

Svetlana (Lana) told me that the recipe for Swiss bread has something in common with the recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=145184.0 .html "Bread on grape must", which once again proves that it is difficult to find something new in the world of baking.

[barbariscka]

barbariscka- Vasilisa!
What a beautiful bread!
And the fact that it will be tasty and aromatic, I understand not only from your words, but also because I baked it on Vendemiyskaya sourdough from dough on grape must, according to the recipe Nagirs- Ira. It was wonderful bread!
Accept my admiration for the recipe and your bread

Thank you Svetlana! Hamelmann's recipe once again confirmed that wonderful bread can be made on a grape mash. To be honest, we have recently begun to eat very little bread, probably become boring, and this bread turned out to be so tasty that I regretted having baked one, disappeared in an instant.
Irina's Vendemic sourdough bread is wonderful, unfortunately, I did not remember about it when I baked Swiss bread, but apparently everything is repeated in the world of baking.
Svetlana, please, if it does not make it difficult, to "you" to me, we have both been at the Bread Maker for a long time ...

[what to eat, what to eat]

Irina's Vendemic sourdough bread is wonderful, unfortunately, I did not remember about it when I baked Swiss bread, but apparently everything is repeated in the world of baking.

Vasilisa, these are completely different recipes, you and Irisha, they are united only by grapes, in my opinion.
And they began to eat less bread just because what to eat, what to eat
Everyone admires the photo of your bread and I catch myself thinking that now I eat bread more with my eyes and really love the aroma of freshly baked bread!

And that's true ... When I bake, I already know by the smell at what stage my baking is, and then I'm ready to bury my nose and sniff, sniff freshly baked bread. And I eat more with my eyes too

[barbariscka]

barbariscka, A very interesting recipe for me! I haven’t gotten to the raisin sourdough yet, or rather, I didn’t think it was possible to do this! Thank you!!!

Marina, I also did not expect such a result, although I have been baking with sourdough for several years ... Bake for health!

[Vasilisa]

Vasilisa, I took away to bookmarks. I never baked on raisins. And it's just displayed.
Thanks for the recipe.

that it is difficult to find something new in the world of baking.

And I'm happy, I find and find)))

She scraped up the raisins that had started up, set them to ferment! Let's see what happens

[Mar_k]

Mar_k, I also)

And I'm happy, I find and find)))

Great! Success! ) Keep in mind that in order to get a full-fledged leaven, the remainder still needs to be fed, nourished and cherished for several days. Or you will have to ferment the raisins again after a few breads. And yet, a lot depends on raisins ...

[Vasilisa]

Vasilisa, thanks, I will definitely take into account) I have two live for more than a year) Maybe this one will take root.

[barbariscka]

barbariscka, and this is what you need to feed ??

As usual we feed the leaven: flour and water ... Or it will be a leaven for a short period of time.

[barbariscka]

barbariscka, thanks, understood !

Vasilisa! Wow! I looked at this raisin leaven and did not understand what to do with it! And with you everything is simple and intelligible. Beauty, in a word.

Angela, what to do with her? Bake delicious bread ...

What the oven is clear. I just didn't understand how to grow it. It seemed to me such a laborious process. And in your description, everything is very simple. Can you just take raisins?

Originally made from raisins, my grapes also turned into raisins ... I think that the quality of the raisins will also affect the sourdough. It’s not without reason that it ferments spontaneously ... But for now I like what is in my refrigerator, although it’s hardly suitable for rye bread, it has little acid, but for wheat bread it’s just right.

So I have already set the leaven to be made !!! Oh, I don’t know what happens ?! Well, it's easier than growing from rye flour ???

[Marina]

Marina, Marina, please enlighten, what kind of radar flour?
And with the leaven I wish you success, if there is a desire, it should work out ...

[barbariscka]

barbariscka, corrected everything - rye !!!! How beautifully the sourdough rises, has already risen by 2-2.5 times, and only 5 hours have passed, and wait so long or not wait any longer? Put in the refrigerator? It turned out from a jar of 250 ml and 2 tablespoons of black raisins 165 ml of 'yeast'. Added 100 grams of 1C flour - it's worth puffing !!! Then if everything burns out the photo I will show !!!

If in 6 hours it has risen three times, then you can put a dough for bread (according to the recipe). The remaining amount can either be kept in the refrigerator and baked on the next bread, or already lead as a regular leaven.
It will be very interesting to see your bread ...

I'm shocked !!! I didn't think that such a big loaf would be baked from 160 g of sourdough! In general, when I kneaded the dough and after 1 proofing it rose very little, let's say it practically did not rise.I hugged it and put it in the MV by 1.30, it went up about 1.5 times, I set it to bake for 20 minutes in Shtebe and what did I see the dough rose in the entire 5 liter bowl ... I turned it over (it's a pity, of course, but the oven did not want to disassemble). Here is baking !!! She could not resist baking in the night !!! I'll post the photo tomorrow !!! How cool and bake!

I forgot to say, I needed white bread, so I baked from flour 1 and premium



It remains only to see the cutter, and the weight is 1'200

Here's a cutaway:

[Marinka!]

Marinka!Well done. MV has never baked bread.

Wow, this is a loaf ... Are you satisfied with the taste?
I didn't bake in a slow cooker, so I don't know the intricacies. But I had to rise at the proofing ...

I put the raisins today. I'll try. Basilisk and then feed it like 100% sourdough or how do you feed? And tell me, is the bread not sour?

[barbariscka]

barbariscka, I am satisfied with the taste !!! Not sour, not insipid! Here the crumb is dense, which gives a little weight to the bread - I hope I write it clearly! Delicious!!!
And I didn’t go up well on proofers, and on baked goods I ran up three times and in just 20 minutes !!!

The husband said that if you take a deep breath, then it smells of raisins

Marina, that's why the crumb is dense, that it didn't rise properly during the proofing ... It turns out to be light as fluff.
Did you make the dough or just knead the dough?
And it smells really great.

I did it on the dough, the dough rose well !!! Maybe a little heat, but although it was 36 grams during the proofing!

Marina, 36 degrees is a bit too much, more than 30, or even 28, you shouldn't put the dough.

I put the raisins today. I'll try. Basilisk and then feed it like 100% sourdough or how do you feed? And tell me, is the bread not sour?

Angela, if you want to grow a sourdough from the remaining ripe dough, you will have to keep it like an ordinary sourdough. Therefore, at least three days you need to feed two times a day. The proportions, depending on which you want to grow liquid or thick, can be as high as 100%. Lots of leftovers collect, so use small portions.
If you don't want to bother with growing sourdough, then you have to put a raisin mash and knead the dough on it again, as you use it, put it again ...
It is not at all sour, so I wrote that it is hardly suitable for rye bread.

: a-kiss: And if you feed rye?

Marina, 36 degrees is a bit too much, more than 30, or even 28, you shouldn't put the dough.

Therefore, it did not rise or what? Usually I always put it like that and everything went well! Or is it not suitable for this test?
Here's another - I made the dough in slightly sour milk and a little water (300 milk and 100 water)

Therefore, it did not rise or what?

Marina, I can't say what influenced it, but something definitely went wrong ... It's good that at least I liked the taste. Try to do everything exactly according to the recipe once, maybe then you can figure it out.

: a-kiss: And if you feed rye?

I tried it, I didn’t like it, it’s not sour ... so I use my hop. But wheat went well on it. It rises three times in four hours ... But these are the leavens of spontaneous fermentation ...
Write how it goes, I'm wondering ...

I will definitely write. I use "eternal". When needed, I overfeed it on rye. My "eternal" also rises threefold in 4 hours. and in winter for 5-6.

[barbariscka]

barbariscka, okay I will try! Now it stands under the feeding, it wanders well!

I tell you: the bread of the second skill went up to the second proofing as much as 2.5 raa. And when baked it became a little more. Whole-grain baked-in-bran baked goods. I grow sourdough, from that first one I have already baked 2 loaves !!! Doesn't cause trouble !!! I really don't feed every day. Stands in the refrigerator, now I will go to feed and for a day to the window, then I put it in the refrigerator !!!!

Marina, great! I am very glad that the bread turns out and the new sourdough will be

[barbariscka]

barbariscka, it is to me, that is, sourdough, now like a pet - I feed, sing, walk ... I found myself a pleasant care !!!

Marina, that's for sure ... But how nice it is when you get good bread

Vasilisa, hello. I put the sourdough and half the flour in raisin water. She is ready in 8 hours in my opinion. Hot. Feed the second portion? Don't wait 12 hours?

According to the original recipe, they feed once, I divided it into two feedings. If you are ready, put the dough.

I realized what you shared. And I decided to split.I fed it a second time. The leaven rose in 4.5 hours. I can't put the dough. I'll have to leave tomorrow morning, I'll be back at night. I fed everything. I put it in the refrigerator. I'll come and feed, grow up and put dough.

Well, I did the right thing. In this heat, all time frames get lost. Better to put in the refrigerator than ferment.

I put the dough. I read your descriptions of fermentation again. Look, I may not come.