Sourdough toast bread

Category: Sourdough bread
Sourdough toast bread

Ingredients

any starter culture 100% moisture active 200 grams
wheat flour / grade 500 grams
sugar 10 grams
salt 10 grams
warm milk 250 grams
margarine (butter) soft 50 grams
dry yeast 1 gram

Cooking method

  • Feed the sourdough 5-6 hours before baking.
  • Dilute the starter culture with warm milk.
  • Add salt, sugar, soft margarine and yeast flour.
  • Knead the dough for 5-6 minutes.
  • Leave, covered, for 40 minutes.
  • Continue kneading until the dough is smooth (12-15 minutes)
  • Sourdough toast bread The dough is soft, not sticky.
  • We roll it up with a roll, fixing each turn.
  • Pinch the seam.
  • We put it on the proofing seam down in a special form for toast (or toaster, as you like) bread.
  • We cover.
  • Proof for 2.5-3 hours in a warm place.
  • When the dough occupies 90% of the mold volume, cover with a lid.
  • We put in the oven at a temperature of 220 degrees. Immediately lower it to 180 degrees.
  • We bake until tender. I have 30 minutes.
  • We take out from the oven. Let stand in the form for a few minutes. We get it. Let it cool, cut and enjoy.
  • Sourdough toast bread
  • Sourdough toast bread
  • Delicious bread!

The dish is designed for

1 roll

Time for preparing:

4-4.5 hours

Cooking program:

harvester. oven

Note

The bread recipe is taken from Irina's harrybo on livejournal. Thanks to her for such a wonderful recipe. As always, I added a gram of yeast to speed up the process and avoid sourness in the bread. Hell without them. The bread did not sour, but the proofing took about four hours.
Delicious bread with soft airy crumb. Very easy to implement. If you do not have a special form, then the bread can be baked in any other. Then the crumb will be more perforated, like in regular bread. Recommend.

Tumanchik
Handsome! If not murderously chic! Seducing again?
MariS
I almost missed such beauty! What a fluffy one, but in toasts, I just love to crunch toast in the morning!
Albina
Angela, the bread is breathtaking I was disappointed in toast, but for a sandwich, I think it will be good too
Vinokurova
Angela, very beautiful bread ...
and without leaven it will not work ?. Well, I'm not friends with her, but I really want toast bread !.
ang-kay
Oh,girls,thanks for such a warm welcome. The bread is really very good, both for toasts and sandwiches.
Quote: Vinokurova
and without leaven it will not work?
It will work out. Take equal proportions of water and flour, add 1-2 grams of yeast. Leave to ferment overnight, and in the morning knead bread on this pre-ferment dough.
ang-kay
Quote: Tumanchik
Seducing again?
I am so!
Vinokurova
Angela, thanks for the advice ... very practical and saving !.
sungloryshine
Angela, I've grown a leaven. She's in the refrigerator. How much do you need to take in order to feed?
ang-kay
It depends on how much you need per recipe. You can feed 1 part water, one part flour, and one part sourdough. (20 * 20 * 20) Or 1 part sourdough and two parts each water and flour (20 * 40 * 40). The amount of water and flour should not be less than the amount of sourdough. You can also 1 * 3 * 3. The sourdough should be larger than the recipe needs. Something will remain on the walls of the dishes, and some are needed in order to feed and leave for the next time.
sungloryshine
Thank you

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