Malted sourdough wheat bread (oven)

[Cauchy]

Malted sourdough wheat bread (oven)

Category: Sourdough bread

Kitchen: Russian

Ingredients
premium wheat flour	400 g
barley flour (optional), any	5 tbsp. l.
malt sourdough	5 tbsp. l.
salt	1 tsp
sugar	1 tbsp. l.
water	260 ml
vegetable oil	1 tbsp. l.

Cooking method

• In the evening, refresh the leaven. I had 100 grams, I added 100 ml of water and 100 g of whole wheat flour. In the morning, knead the dough from all the ingredients, except for the butter (add it at the end of the batch). I do the kneading in x / p on the program "Pelmeni" (my oven is 20 minutes). At the end of kneading, transfer the dough into a mold and let it stand in a warm place for 4-6 hours (depending on the strength of the leaven and the temperature of the proofing). Bake for 10 minutes at 220 ° C with steam and 25 minutes at 200 ° C.

The dish is designed for

loaf 850-900 g

Time for preparing:

5-7 hours

Cooking program:

cotton + oven

Note

The recipe was taken as a basis Bread with malt sourdough (in KhP) (ivolga), in fact, not himself, but an interpretation Cauchy(post # 7)
I have a sourdough made from rye. I store it in the refrigerator on the top shelf, where the temperature is 12 ° C. I tried to store it on a cool windowsill, so I almost ruined it.
As for the barley flour, I added it to a good kolobok. It's just that she was the first to fall under the arm. I think you can take any other, as well as bran.
The bread is slightly sour, the crumb is airy. Here is a loaf, form L10.
Based on this recipe, I baked rye-wheat bread, it turned out well too.