Baguette-loaf Multigrain, brewed with sourdough culture 50% moisture

Category: Sourdough bread
Baguette-loaf Multigrain, brewed with sourdough culture 50% moisture

Ingredients

Welding:
Wheat flour, premium or 1s 50g
Boiling water 150g
Dough:
Ferment 50% moisture 110g
Welding all
Wheat flour, premium or 1s 220g
Milk is cold) 50g
Sugar 9g
Salt 5g
Butter 30g
Odorless vegetable oil 10g
Flax, sesame, sunflower seed 60g

Cooking method

  • We make tea leaves, pour boiling water into the flour, mix and leave to cool. When the tea leaves cool, mix the tea leaves, sourdough, cold milk, flour (leave 1 tbsp. L.), Sugar .... knead for 8-9 minutes .... then add soft butter, vegetable oil and the remaining flour, knead soft, not sticky dough ... 5 minutes before the end of the kneading, add salt and seed mixture. Leave the dough to ferment for 90 minutes, after 45 minutes. stretch and fold the dough. The finished dough can be divided into baguettes, into one loaf, into buns ... I did, according to everyone, I divided into three baguettes, into two ... this does not affect the taste ...
  • After molding, leave for proofing for 60 minutes .... Bake at 230g with steam, for the first 8-9 minutes, then lower the temperature to 180-190g and bake until tender, I have 12-15 minutes. it turned out ... let's cool on the grate ...
  • Baguette-loaf Multigrain, brewed with sourdough culture 50% moistureBaguette-loaf Multigrain, brewed with sourdough culture 50% moistureBaguette-loaf Multigrain, brewed with sourdough culture 50% moistureBaguette-loaf Multigrain, brewed with sourdough culture 50% moistureBaguette-loaf Multigrain, brewed with sourdough culture 50% moistureBaguette-loaf Multigrain, brewed with sourdough culture 50% moistureBaguette-loaf Multigrain, brewed with sourdough culture 50% moisture
  • really like grilling ...
  • Baguette-loaf Multigrain, brewed with sourdough culture 50% moisture
  • delicious croutons from this baguette loaf ...
  • Baguette-loaf Multigrain, brewed with sourdough culture 50% moisture
  • when it’s a pity to throw away the leaven, now I bake these baguettes, and on the second day I dry the crackers, they go with a bang !!!

Time for preparing:

3 hours

Cooking program:

Oven

Oktyabrinka
Helen, Lena, thank you, great recipe, MK is wonderful, the baguette is so delicious,
Ilmirushka
Leeeen, already just by the photo I recognize your loaves!
Helen
Quote: Ilmirushka

Leeeen, already just by the photo I recognize your loaves!
j @ ne
Lenochka, thanks for the method of making a loaf with sourdough, but I want to run away from the illustration of the process and repeat!
Helen
Quote: j @ ne
I want to run and repeat
Zhenya, run ... repeat ... it's simple and delicious ...
j @ ne
I will repeat, only Derevensky, on Levito Madre, we'll finish eating!
Arka
Helen, the baguettes are gorgeous! Crumb, crust - everything is super!
Helen
Quote: Arka

Helen, the baguettes are gorgeous! Crumb, crust - everything is super!
Nata, I'm just learning...!!! And that's all, out of nothing to do .. I'm playing ...
Trishka
Helen, Helen, thanks for putting the recipe here, now everything is clear and will not be lost!
Tomorrow I'll try to stir up!
Newbie
What is gluten, what threads, what baguettes, eh, and why is everything wrong with me
Helen
Quote: Newbie

What is gluten, what threads, what baguettes, eh, and why is everything wrong with me
Come on, I will help to remove the leaven ... in a week, you will bake bread ... Look, Ksyusha is already cool, with leaven ..
Trishka
Quote: Helen
cool
Newbie
Quote: Helen
Come on, I will help to bring out the leaven ... in a week, you will bake bread ...

no, my sourdough is normal, only abnormal bread turns out (every other time)
We need flour prom. test with yeast, then it will be clear

Quote: Helen
Look, Ksyusha is already cool, with leaven ..

how did she do it? after so much useless fluttering
Trishka
Quote: Newbie
did she succeed?
The teacher is good!
Helen
Quote: Trishka

The teacher is good!
Trishka
Leeyen, I have a report, but not for baguettes ... my hands did not reach them, but I baked such a sweet loaf with this magic sourdough, it worked!
Help yourself, the baguettes are next!

Baguette-loaf Multigrain, brewed with sourdough culture 50% moisture

Helen
Quote: Trishka

Leeyen, I'm with a report, but not for baguettes ...they didn’t reach them, but on this magic sourdough I baked just such a sweet roll, it worked!
Help yourself, the baguettes are next!

Baguette-loaf Multigrain, brewed with sourdough culture 50% moisture

Cool bun, but did you use this layout?
Trishka
No, according to this recipe

Baguette-loaf Multigrain, brewed with sourdough culture 50% moistureAustrian Reindling (shaped roll with dried fruits and nuts)
(Scarecrow)

Irina_Smith
Elena, just thinking about sourdough baking. If it's easy, please stick it into your starter (what method do you use?).
Helen
Quote: Irina_Smith
poke please
Irina, I can’t poke it, I didn’t take the recipe for withdrawal from the forum, if there is a vibeer or wattsap, then I will help you get it out ... write in a personal ...
Irina_Smith
Elena, thank you very much for the recipe, it turned out to bring out the sourdough according to Bertina and bread, well, just in lyubimki, I do it often, and I dry great crackers. But here's the question, I want to brag about yoga and treat everyone with small bars. Since we have a lesson in the morning, I have to leave the house at 7.20 in the morning, and I want to know if it is possible to knead it in the evening and night in the refrigerator and bake it in the morning? If so, how do you do it? And how much to keep it after the refrigerator at room temperature before throwing it into the oven. If not difficult, please write your thoughts.
Irina_Smith
In general, I was afraid in vain. In the evening at 6 o'clock I kneaded the dough. I put it in the refrigerator overnight. In the morning at 5 am I formed baguettes, an hour of proofing, and cut into the oven according to the usual algorithm. The beauty. Everyone is delighted. She promised to pamper. A huge plus in your karma, because it was on this baguette that I switched to sourdough! Thank you. And here are the beauty:
Baguette-loaf Multigrain, brewed with sourdough culture 50% moisture
Helen
IrinaSorry, I looked at your message ... but you did it, great !!!
Irina_Smith
no big deal, for such a recipe a grand merci !!!
Helen
Baguette-loaf Multigrain, brewed with sourdough culture 50% moisture"Eternal" sourdough on potatoes (no flour)
(Yuri K)

I baked baguettes with this sourdough, it turned out great!
Baguette-loaf Multigrain, brewed with sourdough culture 50% moisture
Baguette-loaf Multigrain, brewed with sourdough culture 50% moisture
Baguette-loaf Multigrain, brewed with sourdough culture 50% moisture
Baguette-loaf Multigrain, brewed with sourdough culture 50% moisture
Baguette-loaf Multigrain, brewed with sourdough culture 50% moisture


liusia
Helen, yesterday I put dough on these baguettes, with Yura's sourdough. But since I have guests after guests, and already late in the evening I kneaded the dough, not really observing the time, in short, I kneaded everything almost immediately and onto the balcony. In the morning the dough rose well, and kneaded for detuning. Has risen, molded 2 baguettes-loaves and now they are delicious !!! Thanks for the recipe! Baguette-loaf Multigrain, brewed with sourdough culture 50% moisture
Helen
Ludmila, what a beauty!!! Thank you for your attention to the recipe!
liusia
My husband liked these loaves so much, asked for another bake. I put a dough for the night. I feel that I will often bake these baguettes and thank Lenochka !!!

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