Capital rye-wheat leavened bread in accordance with GOST

Category: Sourdough bread
Kitchen: Russian
Capital rye-wheat sourdough bread according to GOST

Ingredients

Wheat flour 1 grade 290 g
Peeled rye flour 180 g
Salt 9 g
Sugar 18 g
Water 320 ml
Leaven 150-170 g

Cooking method

  • Cooking in a bread machine: Pour 150 g of water into the bottom of the bucket. Then sow rye flour on top, then pour out the sourdough, then sift the 1st grade wheat flour. Next, in the remaining water, dissolve the salt and sugar and pour over the edges of the bucket. Next, we put it in the bread maker, with such a program so that the dough rise time is about 4 hours.
  • For me, for example, this is a French bread program in a Panasonic bread maker.
  • Also, bread is baked in the oven. It turns out wonderful, and there is an opportunity to make the bread classic round.
  • After the bread is baked, leave it on the table for a couple of hours and then cover with a linen towel.
  • Advice:
  • 1. Try not to lift the bread too much, as to the size of white bread, as it may turn out to be a little rubbery, and not fluffy and soft as it should.
  • 2. Rye-wheat bread from the capital is tastier and healthier after 12 hours and beyond.
  • Bon Appetit!
  • Capital rye-wheat sourdough bread according to GOST

The dish is designed for

1

Time for preparing:

6 o'clock

Cooking program:

French

Sergc1
I also published this recipe on the website of the Horticultural Non-Profit Partnership No. 1 PECZ (SNT "No. 1 PECZ"). Enjoy your cooking!
Oksanoid
Finally, I baked bread "like in a store"! Or rather, as in a shop in the village with my grandmother :) I always adored the local bread from the bakery, fresh, fragrant, in St. Petersburg the store "Stolichny" did not lie nearby.
I have already baked the 3rd bread according to your recipe.

My observations:

The roof always falls and looks terribly gray, it is not baked at all, I don't know what to do.
I take the ingredients dummy-in-dummy according to the recipe, Starter cultures 170.
I bake on Panasonka, French mode - 6 hours. I mix the dough on DUMPLINGS for 15-20 minutes, take out the spatula and set the French mode.
Everything suits me to taste, but the bread with sourdough is 3 days old, I liked more than with 10 days of leaven. Then it sour strongly and smelled like something, but the bread was - just mortality for me. And now the bread has become, as it were, "softer" or something.
Here is our roof, I would like to fix it, but my bread would have the same taste
Capital rye-wheat sourdough bread according to GOST
Capital rye-wheat sourdough bread according to GOST

When it rises, I look into the bread maker a couple of times, maybe the roof is falling because of this?
bonintimo
The "roof" of the bread falls off due to the cessation of gas evolution during fermentation. In other words, the very fermentation of the leaven (dough) in the rising (baked) bread is reduced.
Here is clear
Capital rye-wheat sourdough bread according to GOSTCapital rye-wheat sourdough bread according to GOST
The preparation of these loaves was almost identical (the ingredients were the same). The only difference is that the dough for sagging bread stood for 2 hours instead of 1 hour, and the yeast with bacteria ate almost all the rye flour in the dough.

I suggest choosing a different program on the stove so that the time is shorter and the fermentation process does not decline (gas evolution does not decrease).
ANGELINA BLACKmore
Hello!!!
Tell me please:
You write that you cannot overstay the dough and dough,
because it is fraught with subsidence of the roof of bread ...
But most recipes indicate
that the dough should go for several hours ...
But I take care of it much faster (it starts to settle)
And what to do in this case - to withstand the prescription time,
or can you knead the dough?
And how does the dough itself behave in this regard?
Can't you overexpose him too?
bonintimo
ANGELINA BLACKmore,
Good day %)
Sometimes, following the recipe literally does not lead to the desired result, because the recipe misses or assumes by itself (and also not indicated) something important.
For example, the temperature of water, air, thermal insulation of the place where the dough is located.
Therefore, the dough can stand for an hour, or two, or three. The main thing here is what will happen after this time.
I guess you don't have to expect the dough to settle. Try to knead the dough as soon as it almost reaches its maximum value (height in the container).
Also with the dough. Don't be afraid to try heating the water, or using less or more flour. Over time, you will determine how to bake your favorite bread in your environment.

By the way, there are people who like bread with sagging top%)
And here on the site there is a lot of information about what and how affects bread.
ANGELINA BLACKmore
I am grateful for your answer !!!

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers