Creamy honey sourdough bread

Category: Sourdough bread
Kitchen: ukrainian
Creamy honey sourdough bread

Ingredients

wheat sourdough 100% moisture active 150 grams
wheat flour / grade 370 gram
spelled flour 50 grams
fat cream 30 grams
honey 35 grams
water 190 gram
salt 10 grams
fresh yeast (dry) 3 (1) gram

Cooking method

  • Feed the starter culture before baking for 5-8 hours.
  • Crumble fresh yeast into flour. Dry mix with flour.
  • Dissolve honey in water.
  • Mix starter culture with honey water, add cream.
  • Knead with a hook, adding flour and yeast mixture.
  • Add salt after 5 minutes.
  • The total mixing time is 10-12 minutes.
  • Creamy honey sourdough bread The dough is soft, not sticky. Stretch-fold and put on fermentation, covered with foil. Fermentation for 1 hour 45 minutes. Stretch-fold once every 1 hour.
  • Creamy honey sourdough breadCreamy honey sourdough breadCreamy honey sourdough bread Dough at the beginning, middle and end of fermentation.
  • We take out the dough.
  • We form bread of any shape.
  • Proofing in a basket, seam side up, 50 minutes.
  • Turn over onto a shovel. We make incisions.
  • We bake on a stone that was heated with the oven for the first 10 minutes with steam.
  • Temperature is 240 degrees.
  • We reduce the temperature to 180 degrees, remove the steam, briefly air the oven.
  • We bake until ready. I have a total baking time of 30 minutes.
  • We take out, cool, cut and enjoy.
  • Here's what happened:
  • Creamy honey sourdough bread
  • Creamy honey sourdough bread
  • Creamy honey sourdough bread
  • Delicious bread for you!

The dish is designed for

1 loaf about 750 grams

Time for preparing:

3 hours

Cooking program:

harvester, oven.

Note

Delicious, aromatic bread with a soft, slightly moist crumb. Fantasy bread. Recommend!

Sonadora
This is a handsome man !!! Angel, what a pleasure it is to look at your bread!
Albina
Angelawhat is the crumb of bread Creamy honey sourdough bread Creamy honey sourdough bread Creamy honey sourdough bread
ang-kay
Sonadora, Albina, Thank you, my darlings!
MariS
And I contemplate your bread with great pleasure, Angela ! So much imagination and variety ...
ang-kay
Thank you,Marinochka!It is very pleasant and joyful from such words. After all, the efforts are appreciated.
Newbie
And I went in for the umpteenth time to admire.
ang-kay
Newbie, Thank you!
Svetlenki
Angela, this bread and your breads are all very beautiful and the crumb is excellent!

Please tell me how you make steam in the oven (most likely it was already mentioned somewhere in the recipes, but I did not see it)
ang-kay
Sveta, Thank you. There are a lot of videos on the Internet on baking and how to make steam correctly. Put in the oven down under a baking sheet or wire rack, a container (cast-iron pan). It heats up with the oven. Put the bread and pour 300 grams of boiling water into this container or throw ice. Close quickly. You can occasionally spray on the walls of the oven. But for me this method is not convenient.
Svetlenki
ang-kay, Angela, thanks for your prompt reply. I watched the rollers, sprinkled water on the walls, but the oven master came and said that it was dangerous for my model, you can damage the heating element that is on top

I will try with a frying pan now. Your bread inspires me very much. While the heat is on, the roll is still in the direction of the bread machine, in September I will continue to improve the baking in the oven.
ang-kay
Sveta, good luck.

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