Muenster Bauernstuten (Muensterlаеnder Bauernstuten)

Category: Yeast bread
Kitchen: german
Muenster Bauernstuten (Muensterlаеnder Bauernstuten)

Ingredients

St. yeast 20g
Buttermilk 500ml
Flour 300g + about 100g
Rye flour 200g
Salt 15g
Sourdough or sourdough extract 75g or 7g

Cooking method

  • For a very long time I dreamed of baking non-white bread with sourdough. Sourdough for me is something unattainable, but once in a store I saw an extract of sourdough !!
  • Muenster Bauernstuten (Muensterlаеnder Bauernstuten)
  • In my bookmarks I have had a recipe for Munster rolls for a long time. This is a delicious bread.
  • We take 500 ml of buttermilk, we have Buttermilch, heat it up a little. Dissolve the yeast in buttermilk.
  • Add sourdough, I put in the sourdough extract. Add white and rye flour and salt.
  • We knead the dough.
  • I have read many recipes for these rolls, one strongly advises to put a spoonful of lard.
  • I added.
  • And also, to get the desired bun, I had to add flour, we have rain today, so the flour could get damp, plus a spoonful of lard.
  • The gingerbread man got ready, I put it in a dose, put it in the heat, for half an hour.
  • After half an hour, I made a bun on a dusty surface.
  • Knead the dough into a circle and wrap in a circle towards the center.
  • This Photo is not mine, it is dark here, I could not take a picture.
  • Muenster Bauernstuten (Muensterlаеnder Bauernstuten)
  • She put the loaf on a sheet, covered it and set it to part. After an hour and a half, the roll doubled, turned on the oven at 220 *, warmed it up, put the pan down, poured a glass of boiling water into it, and put the sheet in the oven.
  • After 10 minutes, translated to 200 *.
  • Bake for about 30 minutes.
  • It turned out what I wanted !!! Tasty !!!
  • Muenster Bauernstuten (Muensterlаеnder Bauernstuten)


Masinen
Lerele, but this leaven does not need to be kept for 12 hours? Are those straight into the flour and that's it?
I'll go in the summer and buy myself such bags)
I also want sourdough bread, but the process always stops me.
Lerele
Quote: Masinen

Lerele, but this leaven does not need to be kept for 12 hours? Are those right into the flour and that's it?
I'll go in the summer and buy myself these bags)
I also want sourdough bread, but the process always stops me.

No, you don't have to hold it, just knead it. I also want to try the recipe from the bag, I really liked it, the bread tastes great !!
Masinen
What a cool thing !!
And the bread is wonderful !!
Lerele
Masinen, I wanted this for a long time, not white, it turned out, very happy.
Ligra
Lerele, and the meaning of this leaven, if you need to add 20 g of yeast? And the bread in the photo is pleasant, probably fragrant.
Lerele
Ligra, according to the recipe 75 g of sourdough, that is, both yeast and sourdough. Why, I don't know.
Instead of a live starter, I used an extract, because I can't make fresh starter cultures.
Ligra
Lerele, yes it is clear that not everyone is friends with sourdough, but you want to bake bread. It is not clear why there is so much yeast, and even sourdough (there is no big baking there). I usually put only 10 g of yeast on this amount of flour.
Masinen
Ligra, but a German always has a lot of yeast in his recipes.
I also cooked steamed bread according to a German recipe and there was also a lot of yeast.
Ligra
Masinen, Thank you. Peculiarities of national cuisine, but I came across with a small amount of yeast (maybe I just chose that).
Lerele
Ligra, I’m an amateur in baking, and I don’t know such subtleties, until I have mastered only about the bun
And I did it as in the recipe, by the way, the holding time in it is very short, it is cool at home, so it stood for an hour and a half, and if it was warm, it would probably have risen faster.
Well, I think so in an amateurish way.
Ligra
Lerele, so I am also not an ace in baking, I bake in a multicooker in the same place and distribute. Bakery is generally not a fast process. Maybe there is either yeast or sourdough?
Lerele
Ligra, there is yeast and leaven, how to get to the computer, I will give a link to the recipe.
I didn't understand, is it something special that both are present here ??
But after all, the bread turned out to be very tasty, and when you squeeze it hard, it then takes shape again, not dull, fluffy.
Ligra
Lerele, just in most recipes either yeast or sourdough, and if the yeast is weak (young) add very small quantities of yeast (four times less). I'll wait for the link.
Lerele
🔗

Münsterländer Bauernstuten
Zutaten
20 g Hefe (ca. 1/2 Würfel)
500 g Buttermilch (zimmerwarm)
75 g flüssiger Natursauerteig (selbst angesetzt oder im Beutel)
300 g Weizenmehl (Type 550)
200 g Roggenmehl (Type 1150)
15 g Salz (ca. 3 TL)
Mehl zum arbeiten
Backpapier für das blech

To be honest, I was already starting to get nervous, I thought it was wrong, but in fact the amount of ingredients is different, there is dough, where there is little yeast, there is, where there is a lot, and here there is leaven and yeast, and it also has a place to be.
Because it turned out wonderful and tasty.
Ligra
LereleThank you, I didn't want to get nervous, it just became interesting. I went to read the link. The link is familiar, I haven't read it to bread yet.
Rada-dms
Thanks for the recipe, now I will know where to attach the dry leavened culture.
Lerele
Rada-dms, this bun is very tasty, I bake it, not often, really, but I do not often bake bread at all.

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