1-grade bread on desem

Category: Sourdough bread
1-grade bread on desem

Ingredients

desem opara 210 g
serum 360 g
flour 1 grade 670 g
salt to taste (I have 0.5 chl of HP = 3gr)
neref. rast. oil 1 tbsp. l

Cooking method

  • The dough I had already attenuated, added the surplus when removing the desem. We read about desem HERE.
  • 1-grade bread on desem
  • I put all the ingredients in a bucket of HP, salt for flour (you can add it after 5 minutes from the beginning of the kneading). We love dense bread, so the dough will be appropriate. I switched on the main program, weight 1.2kg, time was displayed 3h10min
  • 1-grade bread on desem
  • All procedures were performed by CP according to the main program. Before baking, I turned off the HP, the dough remained to ferment for another 2 hours.
  • 1-grade bread on desem
  • Then she turned on the baking program for 1 hour
  • 1-grade bread on desem
  • 1-grade bread on desem

The dish is designed for

1.2kg

Time for preparing:

5h

Cooking program:

HP, main + baked goods

Note

Standard bread for every day, no yeast, low salt (in my case).

lappl1
Natasha! Brilliant! The bread is superb! Also in the bread maker. Quite simple! Now it remains to make desem. Thank you, Natasha! you did such a great job.
NataliARH
Thank you, Luda! Ordinary bread, where is it superb?
Quote: lappl1
you did such a great job
and here's a correction: it's good that I was the boss, and the bacteria worked, but I did ... sometimes arrange a little planner for them so that they would not relax
lappl1
Quote: NataliARH
Ordinary bread, where is it superb?
Natasha, but I know what it is made on. Desem is not usual ... You just got used to it already.
NataliARH
I'm not used to it yet) I am happy as a child when the dough rises
lappl1
Quote: NataliARH
I'm not used to it yet) I am happy as a child when the dough rises
I know what you mean ! I'm not used to my liquid ones yet. Every bread is an event!
NataliARH
everything is exactly so
Tumanchik
Quote: NataliARH
it's good that I was the boss, but bacteria worked
Natasha, I read your topic about desem with interest. And the question arises, is it only good bacteria that develop during this process?
NataliARH
Ira, well, everything is described there in the scientific justification, read
because of the temperatures and without access to air, there are fewer bad bacteria here
I don't have a microscope, I believe in my word
Tumanchik
Quote: NataliARH
I don't have a microscope, I believe in my word
exactly...
NataliARH
well then all leavens are a breeding ground for bad bacteria
Tumanchik
Quote: NataliARH
well then all leavens are a breeding ground for bad bacteria
easily
AnaMost
Such a warm and airy bread!
Quote: NataliARH
and I so ... sometimes arranged a little planner for them so that they would not relax
AnaMost
Quote: Tumanchik

Natasha, I read your topic about desem with interest. And the question arises, is it only good bacteria that develop during this process?
Quote: NataliARH
well then all leavens are a breeding ground for bad bacteria
- not true! (:
I read about sourdoughs, including sauerkraut, yogurt and so on ...
first, with any fermentation, acidification of the product, foaming and an unpleasant odor appear, due to the activation of fermentative bacteria, which come to life in the first place. Over time, as acidification proceeds, fermentative bacteria are displaced by lactic acid and the foaming disappears, and it may seem that everything is over, this is a turning point, when the fermentative bacteria have already left, and the necessary microflora for obvious fermentation is still not enough. As a rule, this happens on days 2 - 3. And, as a rule, the first sign of a way out of the crisis is a change in smell: from unpleasant it will become distinctly sour, but not acetic, namely sour.Following this, for example, in the leaven, as a rule, bubbles begin to appear, at first single, and then there will be more and more of them))) The appearance of bubbles indicates the inception of the fermentation process. At first, bubbles will be only on the surface, and then, with an increase in intensity, they will appear throughout the entire volume, as a rule, this happens on the 4th - 5th day.
By this time, lactic acid bacteria begin to live in full in our starter products, which "process" - ferment our breads as needed !!! when baking and eating it, they will give the body a huge amount of trace elements and vitamins! ... In addition, fermentation with sourdough flour neutralizes the natural preservative that is present in the grain! ... And the bread does not spoil for a long time and does not grow moldy, but, as a rule, simply stale, thanks to the acidic environment (which is why Kuzya from the cartoon was so fond of stale bread ... (:)
So, there is a continuous benefit from starter cultures and nothing more!
NataliARH
Of course, the ferments are useful, we meant that the microbiological composition is not 100% sterile and consists not only of good, bad ones will be present, even in small quantities, in any ferments, and not only in them)))) because spores fly in the air)

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