Sunflower bread

Category: Sourdough bread
Sunflower bread

Ingredients

* Sourdough raisin 100% hydration 220 g
* Wheat flour. 480 g. (+10 g. On subdust)
* Water 200 ml.
* Lard (softened) 50 g
* Aromatic sunflower oil 2 tbsp. l.
* Sugar 3 tbsp. l.
* Salt 1 tsp
* Sunflower seed 2-3 st. l.

Cooking method

  • Knead the dough from the proposed ingredients. Soft, slightly sticky.
  • Place in heat to lift (double).
  • Form loaves (stretch the dough neatly, into a rectangular layer, roll up)
  • Place a "brick" in the mold (or maybe you want a loaf at all, not a loaf .... so molding is a matter of taste)
  • Send it back to the heat for proofing. The workpieces should rise twice.
  • Now preheat the oven to 180 * C and bake all for 30 minutes.
  • Such a fragrant and fluffy bread is obtained. It's called EAT-AND-DO NOT EAT "
  • Sunflower bread


ang-kay
Natasha, good bread. And how long does the dough ferment and rise approximately? I understand that everything is relative, but ...
Yes, and what moisture is the leaven?
ANGELINA BLACKmore
Sourdough 100% moisture (now I will correct the recipe)
The dough rose in 2 hours. It took a little over 1 hour.
ang-kay
Natasha, Thank you. It seems to me that it is important to write this in the recipe, and the temperature at which the dough fermented and was proofed. Sorry if I'm straining)
ANGELINA BLACKmore
Quote: ang-kay

Natasha, Thank you. It seems to me that it is important to write this in the recipe, and the temperature at which the dough fermented and was proofed. Sorry if I'm straining)
No, Angel, don't bother. The point is also not in the degree of heat, but in the strength of the leaven. And how much heat I have there, I don't know (there is no thermometer, well, it's warmer than in the rooms)))))
ANGELINA BLACKmore
Sunflower bread
Here's another twist from this test. There were small deviations, but they are so small that I see no reason to publish it as a separate recipe. The loaf turned out to be voluminous and light.

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