Buckwheat bread (one more)

Category: Sourdough bread
Buckwheat bread (one more)

Ingredients

active wheat sourdough 100% moisture 290 gram
water 450 grams
buckwheat flour 100g
wheat flour / grade 640 gram
vegetable oil 2 tbsp. spoons
salt 18 grams
instant yeast 2 grams

Cooking method

  • Feed the sourdough 6-8 hours the day before.
  • Mix water with sourdough.
  • Mix flour with yeast.
  • Knead the dough with a hook.
  • Add salt and oil after 5 minutes.
  • Knead until smooth for another 8-10 minutes.
  • Buckwheat bread (one more) The dough is soft, does not stick.
  • Stretch-fold and send for fermentation in a warm place with a temperature of up to 30 degrees.
  • The total fermentation time is 120 minutes. Stretch-fold once halfway through the process.
  • Buckwheat bread (one more)Buckwheat bread (one more)Buckwheat bread (one more) Dough at the beginning, middle and end of fermentation.
  • We form bread of any shape.
  • Proof seam down on baking paper for 60 minutes.
  • We make cuts.
  • We bake at a temperature of 240-250 degrees for the first 10 minutes with steam.
  • We remove the steam, reduce the temperature to 180 degrees and bake until tender.
  • I have a total baking time of 35 minutes.
  • We take out, cool, cut and enjoy.
  • Buckwheat bread (one more)
  • Buckwheat bread (one more)
  • Buckwheat bread (one more)
  • Delicious bread!

The dish is designed for

2 rolls

Time for preparing:

3.5-4 hours

Cooking program:

harvester, oven

Note

Delicious bread with a buckwheat note. Fantasy bread. Recommend!

Happy New Year everyone!



🔗

Innushka
HAPPY NEW YEAR ang-kay,
THANKS for the gorgeous bread!)
Svetlenki
Angela, very nicely opened up in the cuts - just like a textbook - not a crack. Good girl, thanks!

And a large loaf (judging by the amount of flour) ... looks so miniature

Happy New Year!
ang-kay
Innushka, Sveta, Thank you. Happy Holidays!
Quote: Svetlenki
And a large loaf (judging by the amount of flour) ... looks so miniature
There are two

🔗
please
Stunned by what bread, in general I love buckwheat, thanks! Happy New Year!
ang-kay
hope, Thank you. I'm glad that I liked the bread)))
ninza
Angela, dear, Happy New Year! Please continue to delight us with your masterpieces. Health, happiness, joy, success !!!!!
ang-kay
Ninochka, Thank you. Happy New Year to you too! Simple human happiness.
Svetlenki
Angela, do you have whole grain buckwheat flour? I bought today - it says buckwheat whole grain - embarrassed
ang-kay
I just write buckwheat flour. I think that it cannot be whole grain. Just the grind can be different.
Sneg6
What a piece of bread, WONDERFUL !!! 🔗 🔗 🔗
Svetlenki
Angela, opened the bag, to my relief, the grinding was fine, without obvious whole grain inclusions - I exhaled
ang-kay
Quote: Sneg6
Olga, Thank you.
Quote: Svetlenki
to my relief the grinding is fine
Sveta, that's great.
NatalyMur
And I'm waiting on January 4 for a mill for my combine. Wow and go away
Angel, I just don't have wheat sourdough, only rye. We'll have to do something like yeast ...
And what is your wheat?
ang-kay
You can do it on rye. Or feed some of the sourdough with wheat flour a couple of times. I have my own starter, based on fruit yeast.
And the mill is cool.
NatalyMur
Yes, I'm all going to make wheat, but I have some misunderstandings with it all the time. Is there a recipe for your leaven?
I overfeed rye, but I don't like it, it does not work well with wheat flour, but it picks up rye at once.
Svetlenki
Natalia, here's a link https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=418300.0 I now live with such leaven - very happy! Angela says about her (Angela, I'm sorry to get in)

About the mill - well done, they say, their own flour so much improves the aroma of bread ... I envy white envy!
ang-kay
Natasha, perfectly overfed works. Feed only not the highest grade.
Described the process here... Everyone did it, who tried it.
NatalyMur
Girls, thanks for the reference
I will make lemon yeast, there are plenty of lemons.
I have long wanted to make wheat leaven, because my hands do not go up to bake with ordinary yeast.
Angel, is 2g of dry yeast necessary?
ang-kay
Natasha, what is 2 grams? It's nothing at all. And the processes will go faster. The processes will go faster - we will avoid sourness, which is not good for wheat. In general, you can do without them.
Yeast does not have to be lemon yeast. Any fruit or dried fruit will go.
NatalyMur
Thank you very much, Angela, you are just a storehouse of ideas!
I went to put in lemon yeast! I will deal with other fruits later.
ang-kay
Come on, good luck!
Svetlenki
Natalia, pour boiling water over the lemon beforehand ... They are waxed or unwaxed in the store (waxed or not). I made yeast with homemade apples and raisins - it turned out well.
NatalyMur
Svetochka, thanks for the advice
Svetlenki
Natalia, I give advice in portions, but as they come to mind - feed flour is not bakery and not the highest grade (I did not go at all). Ideally - whole grain - it's just super on it, but my nose was twisted on bread - they don't like specks - they want snow-white. I bought the first organic grade - everything is fine now. These are all the questions I asked Angela, so I assume that you can face them. Sorry for "you" right away

Angela is right about yeast ... They will remove the sourness completely from the bread ...
ang-kay
Quote: Svetlenki
pour boiling water over the lemon beforehand ... They are waxed or unwaxed in the store (waxed or not).
Boiling water is not allowed. You destroy natural yeast. Just wash and just because lemon.
Svetlenki
Yes, you're right here, Angel ... But then you should look for Abkhazian lemons? We have real Spanish lemons selling wax and non-wax - they say that on the labels. Why do we need wax in liquid yeast?

On the topic about yeast, many say that, ideally, take a proven fruit / herb / tea, etc.
ang-kay
Quote: Svetlenki
not baking flour and not the highest grade (it didn't work for me at all). Ideally - whole grain - it's just super on it, I bought the first organic grade - everything is fine now.
Quote: ang-kay
Feed only not the highest grade.
ang-kay
Quote: Svetlenki
But then you should look for Abkhaz lemons?
I have some foreign, not Abkhazian. I just washed it and that's it.
Galina S
Angela !!! Happy New Year!!! all the best to you, peace, warmth, care of loved ones, many smiles !!
🔗

New Year's new bread, by the way, the first one this year baked only buns before it
Angela, aroma !! soft bread, what's inside and about the taste tomorrow

Buckwheat bread (one more)
ang-kay
Quote: Svetlenki
In the topic about yeast, many say that, ideally, take a proven fruit / herb / tea, etc.
So I don’t insist on lemons. Immediately wrote that on any fruit or dried fruit. Lemons don't matter at all. If only we also knew these proven fruits, vegetables, herbs !!!! At home, an apple or grape grows, but you also spray it from pests and fertilize it. Without this, nowhere! Therefore, I do not believe in proven! And what about flour? The grain is also processed. For me, it's better not to bother with this. You can't protect yourself from everything.
ang-kay
Quote: Galina S

Angela !!! Happy New Year!!! all the best to you, peace, warmth, care of loved ones, many smiles !!
Buckwheat bread (one more)

New Year's new bread, by the way, the first one this year baked only buns before it
Angela, aroma !! soft bread, what's inside and about the taste tomorrow

Buckwheat bread (one more)
Check mark! Happy New Year to you too! Everything, everything to you, my dear!
Your bread, as always, is perfect. Have you already baked this one ?! How fast you are.
I look forward to impressing the taste.
NatalyMur
In general, the girls put in the yeast, although they slightly doused the lemon with boiling water, let's see what happens ... But we will not repeat it again ... The yeast recipe is cool, I did not think that everything could be so simple.
And I usually use flour of 1 grade, the highest grade is mainly used for Easter cakes.
Galina S
Quote: ang-kay
Have you already baked this one ?! Ka
yes this one, today I went to check what is new and immediately baked
ang-kay
Quote: NatalyMur
The yeast recipe is cool, I didn't think that everything could be so simple.
And I usually use flour of 1 grade, the highest grade is mainly used for Easter cakes.
Simple, of course. And the leaven is not killed.
Quote: Galina S
yes this one, today I went to check what is new and immediately baked
I say, meteor!
Galina S
Angela, hi, I'm bringing the crumb, everything is as expected. I liked the bread very much! There is not much buckwheat here, the aroma is not very strong. I love that and stronger, but for beginners to love buckwheat bread itself. I will bake, not troublesome absolutely !!! I really like Larry's Cudgels, but ... they, you run with them, but here everything is extremely simple

Buckwheat bread (one more)
thanks again
ang-kay
Check mark, handsome! And the taste of buckwheat was enough for me. Maybe the flavor of flour is different? Or her freshness. Thank you for such a wonderful report. Peks with pleasure.
Kras-Vlas
Angela! I just fell in love with this bread! Has already baked 3 times after the New Year, the last one as a gift, everyone really liked
Buckwheat bread (one more) Buckwheat bread (one more)

Fragrant, the crumb is just downy. And the dough is sheer delight, crumbly, a bubble on a bubble.
Thank you very much for the wonderful recipe!
ang-kay
Olga, oooooo! Top class performance! How beautiful! It can be seen to be soft and fluffy! I am very glad that I liked the recipe. Pekies for health!
Galina S
Angela !! with a lot of love and gratitude, such good bread

Buckwheat bread (one more)

Buckwheat bread (one more)
I'm sorry that the photos are ugly, there is no sun at all

goes to favorites
ang-kay
Check mark, as always, you have a wonderful piece of bread. Glad to have added another favorite to your piggy bank. Peks for health. I'm sooo pleased. And thanks for remembering to bring your bread here.
And with the pictures now it's generally sad. It's so hard to get something roughly normal ...
Galina S
Angela, Hi!! I baked your bread again, I love you

Buckwheat bread (one more)
ang-kay
I'm very glad.
Svetlenki
Galina S, what a beautiful !!!

We must give ourselves one more chance. This bread turns out so beautifully for girls. Hochuuuuu !!!
Galina S
Angela !!!!! I brought you some bread, such a soft drink today he was a little headstrong. I put the leaven overnight, so that it bakes right in the morning, but it will definitely peroxide 100% for me, it is already ready in 3 hours. I made 60% sourdough, everything turned out well
Buckwheat bread (one more)

Buckwheat bread (one more)
in our family we all have a favorite bread, this one is mine today
Thank you so much
ang-kay
Check mark, handsome as always. And what's the difference that the leaven is not 100%, if everything works out. I'm glad that your favorite bread.
Galina S
Hi!! I baked it again, well, I really like it

Buckwheat bread (one more)

Buckwheat bread (one more)
he is so soft
thank you

everything looks the same, my photos are called spot the difference
ang-kay
Gal, Hey. Well, all the same handsome. And thanks for bringing. So nice!
Svetlenki
Galina S, Galya, well, I was envious (white envy) !!! You have such golden hands! The molding is wonderful, and the roof, and the shape, and the crumb. So I take off my hat
Galina S
Quote: Svetlenki
Galya, well, I was envious (white envy) !!! You have such golden hands! The molding is wonderful, and the roof, and the shape, and the crumb. So I take off my hat

Shine, I am pleased, of course, but molded ... the oven is easy, nothing complicated.

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