Rye-linseed bread with wine

Category: Sourdough bread
Rye-linseed bread with wine

Ingredients

Peeled rye flour 150 g
Whole-ground rye flour 50 g
Flaxseed flour 50 g
Semolina 25 g
Bran 1 tbsp. l.
Salt 1 tsp
Rye sourdough 100% wet. 100 g
Apple cider vinegar 0.5 tsp
Dry white wine 0.5 tsp
Curdled milk 250 ml
Vegetable oil 1 tbsp. l.

Cooking method

  • Baking procedure: I load everything into a bucket (in my HP, liquids first), knead for 18 minutes, heat for 5 minutes, leave it to come up for 3-4 hours (as it turns out), then bake for 1 hour.
  • I don't use ready-made programs, but I can adapt for them.
  • HP Scarlett IS-525

The dish is designed for

500 g

Time for preparing:

4 h

Cooking program:

Kneading + Baking

Note

I experimented.
I made the bread small, to taste, but it is dense and heavy. The color of the bread turns out to be dark brown, just real "black bread". The bread is neutral to taste, not sour.
I think that the leaven should have been taken twice as much.
The gingerbread man was kneaded dense, at the end of the batch it was masked with a triangle :)
The crumb is dense and slightly damp, or something (I don't like dry ones very much), baked well.
I did it for my husband, he liked it.
Criticism, suggestions, advice are welcome. I'm just learning

Admin

This is not criticism, but I don’t know how to call it more precisely. It doesn’t smell like Gash’s bread here, look carefully at its recipe ... and it doesn’t smell of adaptation
This is your original bread recipe, in the recipe of which everything that came to hand came to hand during kneading.
Sometimes it harms the quality and kneading and the quality and taste of the bread itself.
My reaction is mixed when looking at the photo of the bread. I am always very loyal to any author's recipe, but here I could not pass by so as not to speak out, sorry
Ira4
Admin, I just made bread according to Gash's recipe the first times (well, except for the leaven), then I decided to add-subtract. Can the link to the recipe be removed so as not to be misleading?
I am experimenting with both ingredients and sourdough, I decided to post the recipe for criticism as well.
Tell me, what exactly on the photo is causing you doubts?
I myself think that the sourdough should have been taken more, or something ... or it was not mature enough for me ..
Admin
Quote: Ira4

Admin, I just made bread according to Gash's recipe for the first times (well, except for the leaven), then I decided to add or subtract. Can the link to the recipe be removed so as not to be misleading?
I am experimenting with both ingredients and sourdough, I decided to post the recipe for criticism as well.
Tell me, what exactly on the photo is causing you doubts?
I myself think that the sourdough should have been taken more, or something ... or it was not mature enough for me ..

Yes, it seems to me that the link to Gashin bread needs to be removed, this is a completely different bread.
And the question is not in the sourdough more or less, but in a set of mutually exclusive ingredients that, upon interaction, could give a reaction and affect the rise of the dough, which practically did not rise as much as it could, a high crumb density, a "clay" crumb structure. Using a sour rye starter, add more wine and vinegar ... which can increase the acidity. Using a lot of rye flour, add also bran and flaxseed flour, which gives a clay crumb ...
Etc...
It is advisable to first study the properties of the ingredients, their interaction with each other, what they can give in the end, and only then start baking You can use the "Ingredients for Bread" section https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=102465.0
If you use initially heavy types of flour, with a low gluten content, then it is advisable not to aggravate the dough with additional additives that are not inherent in rye flour - the bread will turn out to be much better in taste and appearance, for example, like Gasha

Good luck! I didn't want to offend, they themselves said "debriefing"
Ira4
Admin, I don’t think to be offended, I didn’t come to compete and I don’t pretend to be laurels. Probably, like any beginner, I have a thirst for experimentation.
Thanks for the link, I really don't have time to study the forum thoroughly, so I learn it in practice. On my first visit, your link to the correct koloboks helped me a lot. And thank you for taking the time to write!
p. from. The link to Gashin removed the bread.
echeva
And the photo was also removed? I can't see ...
Admin
Quote: echeva

And the photo was also removed? I can't see ...

Everything is in place, including a photo of bread

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