Rye bread on rye eternal leaven

Category: Sourdough bread
Rye bread on rye eternal leaven

Ingredients

rye starter (for making sourdough) 100 g
water 300 g
peeled rye flour 300 g
water 350 g
peeled rye flour 500
salt 3 h l
sugar 3 tbsp
olive oil 2 tbsp

Cooking method

  • Prepare a starter culture from a starter. To do this, add warm water (no more than 40 degrees) -300 gr to it, stir it, let it stand for 30 minutes, then add flour -300 gr, put it in a warm place (the temperature should be 25-27 degrees) and wait for the leaven to increase in size 2-3 times. This usually takes 12-24 hours.
  • This is the kind of sourdough that should turn out
  • Rye bread on rye eternal leaven
  • Do not forget to set aside 50-100 grams from it for future starter culture in a jar and in the refrigerator
  • We add the rest of the ingredients to it - water, flour, salt, sugar, butter, put it on the knead or manually knead the dough and again in a warm place for 2 hours so that the dough comes up.
  • Rye bread on rye eternal leaven
  • It looks like this to me
  • Rye bread on rye eternal leaven
  • Can be dusted with flour and cut
  • Rye bread on rye eternal leaven
  • Now we put in the oven. Here it is very important to observe the regime so that the bread does not crack and is baked evenly. To do this, turn on both shadows 180 degrees for 15 minutes, then leave only the lower shadow and 200 degrees for 30 minutes, then decrease to 180 degrees and another 35 minutes, and at the end we reconnect the upper shadow and 160 degrees so that the top does not burn ... Thus, the bread is guaranteed to be baked from all sides, without burnt or cracking.
  • Rye bread on rye eternal leaven
  • At the end, remove the bread from the mold, wrap it in a linen cloth and let it cool and go like this.

Time for preparing:

90 minutes

Strenqer
It is easier in the oven, for the first 7-10 minutes at a temperature of 250 and turn it down to 180. The whole process takes only 40 minutes. But this is in the oven of a full-fledged stove .. In your case, it probably won't work any other way ..
* How do you lubricate the form? I bake in aluminum baking tins (brick), in the oven. I lubricate it with a thin layer of vegetable oil, but apparently it is absorbed into the dough during proofing, which later sticks to the mold, when removed from the mold, I have to cut it with a thin knife between the bread and the walls of the mold .. I tried to sprinkle it with flour, but in this case the walls of the bread turn out to be dark as flour almost burns on the walls of the mold.
Valkyr
Alicia, tell us more about the starter culture. And how do you knead the sticky rye dough?
Strenqer
starter the grove for four days, 100 ml. water +100 ml. flour until creamy. I feed the same daily. Recently I realized that if you put it in a very warm place (no higher than 30 degrees), the reaction is accelerated and instead of the prescribed 4 days, you can reduce the process to two, but for this you need to be there always, not to go to work)) , I will try it soon, just figure out how to do it right ... Dough with a fork, with my hands. Yes, the dough is sticky there is nothing you can do about it .. The main thing is that it is alive (as opposed to "wheat flour"), you also need to read how wheat flour is made, I heard that it is bleached .. I can put the bread in the form of a photo, but I haven’t figured it out yet ..... can I attach a photo in the comments?
Alicia
Quote: Valkyr

Alicia, tell us more about the starter culture. And how do you knead the sticky rye dough?
I took all the information from another site. I personally tried everything! I have been baking on rye and wheat sourdough for a long time and everything works! Delicious, healthy and reliable!


How to make sourdough?

I know that there are many ways to put the sourdough, in my opinion this is the simplest one and the bread is very tasty with this sourdough.

It is best to use rye flour sourdough, and then if we want to bake white bread, we can make wheat sourdough from rye sourdough. It will take 5 days until our starter is ready, but this is only the first time it takes so long.

How to make rye sourdough?

The first day:
And so we need 100 grams of rye flour (grade 1150) and 100-150 ml of lukewarm water (carefully, the water should not be warmer than 40 °, otherwise our sourdough will not work).
In a plastic or glass clean cup, mix the water and flour to make the dough like pancakes. Choose not too small dishes, otherwise the leaven can escape, somewhere 1.5-2 liters is enough. Now you need to cover the cup with a lid or transparent film, but not quite tightly and put it in a warm place for 24 hours.

Second day:
Now our leaven is hungry, for this we must feed it. Do not be surprised if the leaven does not smell pleasant, this is normal, I will write more about this later. And so we take out our leaven and mix it well. Add 100g. rye flour and 100 ml. lukewarm water and mix well again, cover and put again in a warm place for 24 hours.

Day three:
Again we do the same as on the second day: stir in the leaven, add 100g. rye flour and 100 ml of lukewarm water, mix, cover and put in a warm place for 24 hours.

Day four:
Today we feed our sourdough for the last time: again we need to mix the sourdough, add 100 grams of rye flour and 100 ml of lukewarm water, mix, cover and put it back in a warm place for 24 hours.

Our long-awaited has come fifth day, our starter is ready. Today we can bake our first bread, to which we will add quite a bit of yeast, because our leaven is still young and does not have much strength, and next time it will be possible not to add yeast. Just do not forget to put 50-100 g of the finished sourdough in a clean jar, screw the lid and put it in the refrigerator, this will be our starter, we will need it later when we want to bake bread again.
Be careful, in no case should yeast, salt, etc. get into the starter, otherwise it will die, do not forget only flour and water are included in the starter.
The starter can be stored for up to two weeks, and if we decided to bake, then we need to remove the starter from the refrigerator a day earlier and feed it this way or that, and the next day it will be possible to bake bread.

Notes: from these proportions you will get about 800-850 grams. ready-made sourdough, choose for the first time such a bread recipe where you will need almost all the sourdough, so that only 50-100 grams are left for the starter, otherwise you will not know what to do with the excess sourdough later. Another possibility: take not 100 grams for the sourdough. flour and water, and 50 grams each, then you will get 400-450 grams. ready-made sourdough.

How to make wheat leaven?
If you still want to make wheat leaven, then do almost exactly the same. It will only be better if you still take rye flour on the first day, the sourdough will start to work faster, and on the other days add wheat flour. Since we do not need so much wheat leaven, it will be enough if we take 50 grams of water and flour, so that you do not have much excess leaven left. Another small digression, it is best to grow wheat leaven not 5, but 6-7 days.

How to store the starter?
The starter is stored in the refrigerator for about two weeks, the colder the better, but not in the freezer. You can store it in a clean glass jar with a lid for example from jam. I store it in a plastic container with an airtight lid. And my starter feels very good there, it has never happened to dry out yet. Choose a jar that is not too small, since our starter, who usually sleeps quietly in the refrigerator, can suddenly wake up and if there is not enough space in his bed, he can run away.

How to feed rye starter starter?

In this topic, I want to explain to you how to make rye sourdough from a starter.
This can be done in two ways. The first way is easy, we feed the leaven once. And the second, well, is a little heavier, here we feed the sourdough 3 times.
Whichever way you go, you will need to take the starter out of the refrigerator one day earlier and put it in the kitchen for about an hour to wake it up. For example, if you want to bake bread on Tuesday, you must remove the starter from the refrigerator on Monday morning.

If you go the easy way, then do it
:
1. Look in the recipe for how much starter you need.
2. Now divide the amount of starter you need in two and you will have the amount of flour and water you need.
Example The recipe says you need 600 grams of starter culture. 600: 2 = 300, which means you need 300 grams of flour and 300 grams of water. Just in case, so that you have a little sourdough left on the starter, add 50 grams more flour and water.
3. In a large enough bowl, stir together the flour, lukewarm water (no more than 40 °) and our starter.
4. Cover the cup with a lid or plastic wrap and place in a warm place and forget it for 15-20 hours.
Done! Now, first of all, do not forget to remove 50-100 grams from the starter for the starter. And the rest of the leaven can be used to bake bread.

But it will be better if we go the hard way (which is actually not hard at all).

If you still decide to go the hard way, do this:
Look in the recipe for how much starter you need and divide this amount into 6 parts, because we will feed the starter in 3 passes. So if we need 600 grams of leaven, then 600: 6 = 100. This means we need 3 times 100 grams of flour and 100 grams of water. Right there again, so that we have enough leaven and a starter, we need to take 130 grams of flour and water
Example: Today is the day before bread is baked and I need 600 grams of leaven.

At around 9:00 am, I put my starter out of the refrigerator and gave it an hour to wake up.

At about 10:00 am I feed him for the first time. To do this, I mix 130 grams of lukewarm water and 130 grams of flour so that a dough is formed as thick as pancakes. (maybe the first time you need more water, it depends on the flour). And I add my starter there, mix everything well and put it in a warm place, covering it with a lid. The ideal temperature for this place is 26-28 °, it can be an oven with a lamp on, but only a lamp.

At about 4 pm, the time for the second feeding came. this is how my starter looked, it gurgled so well that I had to grab a bigger cup. To this leaven, I added 130 grams of flour and 130 grams of lukewarm water (no more water is needed here). I mixed everything well, covered it with a lid and put it in place a little cooler than the first time. The ideal temperature is 22-26 ° with a completely switched off oven or bath room.

The next day at 6.00 in the morning I added 130g again. flour and 130gr. slightly lukewarm water. Mixed well, I hope that the photo clearly shows how much mass I got. Cover again and leave to stand in the kitchen. The ideal temperature is 18 to 22 °.
At 9:00, my starter was ready. Now you need to remove 50-100g. starter culture and you can start making bread dough.

This is my time, you can work as it suits you best.
You do not need to observe the time minute by minute; in an hour less or more nothing will happen to the leaven.

The ideal distance between first and second feeds is 6-8 hours. Between the second and third feeding 6-12 hours. And after the last feeding until baking 3-4 hours.
Falling temperatures are good, of course you can do without it, but falling temperatures improve the taste.
How to refresh and feed wheat leaven?

We need to feed the wheat sourdough a little differently with rye. Basically, you will read something like that in recipes.
For starter culture:
30 gr. refreshed starter or active
100 g flour
100 g water

What is this refreshed, another name for an active starter?
So, if you removed the starter from the finished starter in the refrigerator, then it is no longer active, but sleeping, you need to refresh it so that it will work again.
To do this, take 15 grams. flour, 15 grams of water and no more than 1 teaspoon of wheat or rye starter, mix it all and leave it to stand for 8 hours. That's all you now have 30 grams of active, refreshed, live starter, which you should now feed ..
Add 100g to this refreshed starter. flour and 100 gr. water (or as much as you have in the recipe), stir, cover and leave for 8-12 hours (the exact time is usually indicated in the recipe), the leaven should grow 2-3 times during this time (depending on its moisture content) and now -that (or) will begin to fall off. Do not forget to put a little of the finished starter culture on the starter.
Do not take too much starter for refreshing the wheat sourdough, 1 teaspoon is enough, otherwise the finished sourdough will be very sour and of course the bread will not turn out tasty.
If you bake bread every day, it means that you and your starter are constantly feeding, perhaps even without putting it in the refrigerator. In this case, your starter is active and quite enough if you feed the starter only once, for this take the amount of flour and water you need, a teaspoon of the starter, mix everything, cover and leave for 8-12 hours.
Alicia
Quote: Strenqer

It is easier in the oven, for the first 7-10 minutes at a temperature of 250 and turn it down to 180. The whole process takes only 40 minutes. But this is in the oven of a full-fledged stove .. In your case, it probably won't work any other way ..
* How do you lubricate the form? I bake in aluminum baking tins (brick), in the oven. I lubricate it with a thin layer of vegetable oil, but apparently it is absorbed into the dough during proofing, which later sticks to the mold, when removed from the mold, I have to cut it with a thin knife between the bread and the walls of the mold .. I tried to sprinkle it with flour, but in this case the walls of the bread turn out to be dark as flour almost burns on the walls of the mold.

I do not lubricate anything at all. I bake in a Teflon dish, in which the kneading takes place. I add butter (vegetable, olive or butter) to the dough, during kneading it is evenly distributed and this, apparently, is enough, since I did not have any problems. After the end of baking, the whole piece of bread pops out of the dishes with ease.
Alicia
Quote: Valkyr

... And how do you knead the sticky rye dough?

Yes, the dough is sticky. There is no other way with sourdough, it seems to me)
Valkyr
Oh, you need to go to the forum sourdough club!
Alicia
Quote: Valkyr

Oh, you need to go to the forum sourdough club!
No, I didn't invent it myself!) I found it here- 🔗
Strenqer

Our long-awaited has come fifth day, our starter is ready. Today we can bake our first bread, in which we add quite a bit of yeast, because our leaven is still young and does not have much strength,

She has enough strength on the fifth day, do not use yeast, this is a poison that causes cancer cells in your body. This is a thermophilic yeast, it does not die from temperature and continues to live in bread even after you have eaten it .. Read GOST what they are made of ... 🔗 page number 3 ... And forget about them forever. It is they that appear in the store bread on the third day of storage in the form of mold, they get fat from them ...
MariV
Strenqer, On the topic of leavens, please share your experience.
Here is a recipe, no horror stories about factory yeast; there are other topics about growing homemade yeast.
Strenqer
There is such a tradition - to answer questions when asked (about leaven), which I did
Strenqer
Quote: Alicia

I do not lubricate anything at all. I bake in a Teflon dish, in which the kneading takes place. I add oil (vegetable, olive or butter) to the dough, during kneading it is evenly distributed and this, apparently, is enough, since I did not have any problems. After the end of baking, the whole piece of bread pops out of the dishes with ease.
Teflon is not an aluminum mold ...And with butter, in my case, it will generally burn ...
MariV
Quote: Strenqer

There is such a tradition - to answer questions when asked (about leaven), which I did
The question was asked to the author of the post - are you Alicia?

Alicia, tell us more about the starter culture. And how do you knead the sticky rye dough?
Strenqer
When you are wondering what time it is, do you really care who will answer?
Alicia
Quote: Strenqer

Teflon is not an aluminum mold ... But with butter, in my case, it will generally burn ...

I have no experience with aluminum.

Perhaps this is what you need!

https://Mcooker-enn.icdself.com/in...on=com_smf&topic=194369.0
ELENA 1978
I baked sourdough rye bread. It rose well, but it turned out to be very sour, even bitter, why is the sourdough over-acidified? I took 400 grams as in the recipe, maybe a lot? It's a pity, the first pancake is lumpy
Alicia
Quote: ELENA 1978

I baked sourdough rye bread. It rose well, but it turned out to be very sour, even bitter, why did it over-acidify the leaven? I took 400 grams as in the recipe, maybe a lot? It's a pity, the first pancake is lumpy

The main thing here is not to overexpose! If kept for more than 3.5-4 hours, it turns out sour. But it might really be your leaven. Maybe you should try to grow a new one? ..
ELENA 1978
I have already put in a new leaven. I threw out the first one. I baked it out of it only on the sixth day, on the second day after feeding, it went beyond the liter jar, I put it into a two-liter jar and that's it, it didn't get up much anymore, I tried to continue feeding, but only small bubbles, not a pleasant sour smell, and on top of that some kind of fungal fermentation process began. Tell me, I read that if the top is tightened with a crust, it can be thrown out so that oxygen continues to enter the leaven, otherwise it will suffocate. Is it necessary to add flour and water during this period or wait for the planned feeding?
Alicia
You need to feed on time! and the crust can be removed at any time. Do you cover the top with a lid with holes or a food film, in which you can also make holes? This should prevent crust formation.
ELENA 1978
Thank you very much for your reply. For the first time I covered it with a lid with holes, and now I try it with a dampened towel (I read it on this website). And someone tasted the taste before feeding, for some reason the leaven before the second feeding is already terribly sour.
If you get sour bread again, I'll try to feed and bake it from the one put in the refrigerator, I think the acidity should decrease once not a large amount is taken. I will experiment. :) I really need rye bread on water, milk, eggs, wheat flour should not be consumed by a son.
Alicia
Before the second feeding, it should smell strong, but then the unpleasant smell should go away!
Good luck to you!
ELENA 1978
Thanks for the help !!! I will try.
vicachka777
Even everything is so twisted for everyone ... I generally simplified everything. I have been feeding the starter culture for 3 years once a week, it happens less often, I have it in a jar with a lid with holes, and not sealed hermetically .. I knead everything by eye, it rises from 3 to 5 hours, I watch it not to sour (I check it by pressing my finger , if you still have the strength to rise, you can wait) and, as a result, did not fall off during baking. I bake for 15 minutes at 250 C and then for 45 minutes at 190 C, add a little water to the baking sheet for steam.
vladpit1401
Alicia, Greetings. Tell me, what is the yield of bread and what is the volume of the form? A liter and a half from the photo, right?
vladpit1401
Wouldn't plain rye flour work? Or just peeled, where can I get it? Or just add rye bran to rye flour?
vicachka777
Of course it will do, and you can add bran! I always bake from what is at hand and even always add wheat bran.
Viki
Quote: vladpit1401
Wouldn't plain rye flour work? Or just peeled, where can I get it?
Simple rye flour is peeled. If there is nothing on the package by the type of flour, but only "rye" is written - this is peeled and it is.
Alicia
Quote: vladpit1401
Alicia, Greetings.Tell me, what is the yield of bread and what is the volume of the form? A liter and a half from the photo, right?

The total amount of products when kneading is 1.5 liters, but then the bread increases in size by about two times. So the volume of the form is 2.5-3 liters
Alicia
Quote: vicachka777
Of course it will do, and you can add bran! I always bake from what is at hand and even always add wheat bran.
Tell me, how to add bran correctly? The packaging says that they need to be kept in a water bath for 40 minutes ....: girl-th: Can you add them to the batch in dry form?
mary_b
Tell me what to do with the leaven if I bake bread every day / every other day?
vicachka777
I always add dry bran ... to be honest, I don't understand why they are in a water bath ... for baking bread, you definitely don't need to steam them. Maybe for other dishes and it is necessary ... during diets, for example, I heard that they are eaten raw. I always add flaxseed, it doesn't affect the taste, but it's very useful!
If you bake bread every or every other day, then the leaven is always activated, just every time after adding water or whey with flour, leave the required amount in the jar the next day, in winter you don't even need to put it in the refrigerator.
Ozzy
Good day everyone! Please tell me, I baked bread for the second time in a cast-iron pan with a diameter of 28 cm, but it was not baked inside me, although the baking time was 2.5 hours and the temperature was 180 degrees, and it stood with me all night under a towel. And the dough has risen twice before being sent to the oven, I sin on a large diameter frying pan! Please tell me pictures Rye bread on rye eternal leaven
SvetaI
IgorHow confident are you about the baking temperature? In my oven in 2.5 hours at 180 degrees everything would have burned to embers. Even in one hour, the bread turns out much darker. And your crust is thin and rather light.
It seems to me that your thermometer is lying shamelessly and the baking temperature was much lower.
Ozzy
Thank you, I will measure the temperature today!

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