My favorite wheat-rye bread with "eternal" sourdough for the oven

Category: Sourdough bread
My favorite wheat-rye bread with everlasting sourdough for the oven

Ingredients

Wheat flour premium 490 g
Water 290 g
Vegetable oil 3-4 tbsp. l.
Granulated sugar 20 gr.
Fine salt 10 gr.

Cooking method

  • I am sharing the recipe for my favorite bread, which I bake every other day for a month now.
  • I took the recipe from poglazowa2011 - "Wheat bread on rye sourdough", which I modified for myself.
  • I offer a recipe with a stable 100% excellent repeatability of the result.
  • Not a single time, out of 15 baked by me, bread did not differ either in appearance or taste!
  • So, we take from the refrigerator "eternal" leaven 220 gr. and put it in the HP bucket.
  • We do not feed it if it is not more than 1.5 - 2 days old. Leave for 2 hours to warm to room temperature.
  • Then add water and mix well.
  • Then add flour, sugar and turn on the HP to the "Main" mode. Cycle times are listed here
  • https://Mcooker-enn.icdself.com/in...24125.0
  • Add oil drop by drop at the end of the first batch and most of the second batch.
  • Ground rock salt, previously ground in a mortar, add after 5 minutes. after the start of the second batch.
  • We maintain the entire mixing cycle.
  • After the last 10 sec. we put the dough on the table, shape it and send it for proofing.
  • After raising the workpiece 2 - 2.5 times, place it in the oven, preheated to 230 ° С
  • and bake (adjust the baking temperature according to your experience and preference).
  • The bread is simply wonderful, very tasty, absolutely without sourness.
  • With a very thin, surprisingly tasty crust.
  • The crumb is amazing - silky, gently "rubbery", with enchanting moisture.
  • Bon Appetit.
  • My favorite wheat-rye bread with everlasting sourdough for the oven
  • My favorite wheat-rye bread with everlasting sourdough for the oven

The dish is designed for

weight of finished bread 940 gr.

Time for preparing:

about 7 hours. 30 minutes.

Cooking program:

Basic Mode

Rada-dms
It's just perfect bread !!!! I am delighted with the form and recipe!
The recipe does not indicate the moment, what was it for and what was it baked in? This is essential to get this result.
Indicate the name of X / P, it seems that everyone has different modes.
Gandalf
Rada-dms, I am grateful for the appreciation of my work, thank you!
I put it and bake it without a lid in such a thing.

My favorite wheat-rye bread with everlasting sourdough for the oven

Quote: Rada-dms

Indicate the name of X / P
Everything that every member of the forum has from technology is indicated under his nickname.
Click on the word "Technique".

Quote: Rada-dms
what did you try and bake in? This is important to get this result.
Unfortunately, not only. Not so simple, GREAT VALUE has the quality of sourdough!
Go ahead, good luck.
Rada-dms
Gandalf, I've been baking sourdough for the fourth year. Is it like a cauldron? It seems she gave such! There you can also use a lid, how to use a frying pan!
Gandalf
Quote: Rada-dms
the lid can be used like a frying pan
Quite right.
Rada-dms
Gandalf, but as for the technology, not everyone will go and look: girl-yes: My at least six devices are not on the list, and I don’t want to put everything there!
Gandalf
Quote: Rada-dms
as for the technique, not everyone will go and see
Well, I don't know, I follow the forum rules.
Unfortunately, it is not possible to specify the model of the tabletop oven.
In the sense to add to the list "My technique".

Admin

Wonderful bread!
ang-kay
Yuri, congratulations on the first bread on the forum. Go for it!
Gandalf
Tatyana, Angela, very grateful for your congratulations, thank you.
Gandalf
Yes, I missed one important point, although it has to do with the technology in general IMHO, and not only with this recipe.
Here's what I mean by "fine salt":
take this salt My favorite wheat-rye bread with everlasting sourdough for the oven
and grind in a mortar My favorite wheat-rye bread with everlasting sourdough for the oven

I do not recommend using fine "Extra" salt.
elenas
Gandalf, very beautiful bread turned out! Please tell me how you make YOUR starter culture?
echeva
Yuri, I have a spontaneous fermentation sourdough ... Can I use it instead of "eternal" without adjustments? In terms of density, I wonder if they differ?
Gandalf
Quote: elenas
how do you make YOUR starter culture?
elenas, did according to a very detailed description given here
https://Mcooker-enn.icdself.com/in...option=com_smf&topic=41.0
Gandalf
Quote: echeva
I have a spontaneous fermentation sourdough ... Can I use it instead of "eternal" without adjustments?
Evgeniya, I can't say anything about this, because I don't know anything about your leaven.
ang-kay
Yuri, you just need to write the moisture content of the starter in the recipe and how long the cycle itself lasts for the main mode in your HP.
ang-kay
Quote: echeva
Is it possible to use it instead of "eternal" without adjustments
You can bake bread with any sourdough you have. The only thing that should be the same humidity or correction for flour and water to do. I also have eternal, but overfed on whole wheat wheat. If I need rye, then I take mine and overfeed just a couple of times with rye flour. Maybe someone will correct it if I'm not writing correctly.
Gandalf
ang-kay, thanks for the help.
Quote: ang-kay
you just need to write the moisture content of the starter in the recipe and how long the cycle itself lasts for the main mode in your HP.
The sourdough is used with the classic ratio of water / flour, i.e. 50/50, if I used a different ratio, I would definitely notify about it.
As for the cycle, it is listed on this forum, here it is
https://Mcooker-enn.icdself.com/in...24125.0
ang-kay
Quote: Gandalf
The sourdough is used with a classic water / flour ratio, i.e. 50/50
Sorry, but this is understandable for you, because you baked it with this leaven. I think it's not difficult to write this in a recipe.
Quote: Gandalf
As for the cycle, it is listed on this forum, here it is
and it is not very convenient if the link is not active. And you can also write that the cycle is 2 hours or something else. Do not think that I am nagging, but everything should be very clear for every person who first decided to bake bread.
Gandalf
ang-kay, your comments will definitely take into account for the future.
For me, in general, all this is the first time, because be sure to write all your comments.
I’m just learning, taking my first steps.
I am an open person, for a better understanding of my beginnings, see the link
https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=151592.0
Gandalf
For greater convenience, I replaced vegetable oil in the recipe in gr. at st. l.
and added additional information to the comment ang-kay.
Gandalf
I did not hide anything, I even give a photo of the ingredients used.
I used the most common granulated sugar.

My favorite wheat-rye bread with everlasting sourdough for the oven My favorite wheat-rye bread with everlasting sourdough for the oven My favorite wheat-rye bread with everlasting sourdough for the ovenMy favorite wheat-rye bread with everlasting sourdough for the oven
barbariscka
Excellent bread, shape, crumb, crust - everything is great!
And I am glad that the most common ingredients are used, which are always at hand ...
Gandalf
Vasilisa, thanks "a kind word and the cat is pleased."
Gandalf
And one more, in my opinion, an important point.
I am an adherent of accuracy and precision in everything, including naturally and in measurements.
I was so ugly.
Accordingly, the measurements given in the recipe were made with an accuracy of 0.1 g.
As I confirm in the photo, if you need to weigh 10 grams, then I measure exactly 10,0 gr.
It's up to you to follow my recommendations or not.

My favorite wheat-rye bread with everlasting sourdough for the oven
Stevia 35
Hello, but I didn't see how much rye flour to put in the recipe. Also, do you bake with or without a lid?
echeva
GandalfHow long does it take for the bread to stand in the mold? (up to 2-2.5 times increase)
Gandalf
Evgeniya, I have about 30-50 minutes.
In general, everyone will have different ways, it all depends on the conditions.
echeva
The bread came out amazing! - lush, with the smell of apples! And this despite the fact that I put the cold sourdough in the HP and did not wait for it to warm up for 2 hours, but immediately switched on the Basic mode. A lot of thanks !!!! 👍👍👍👍
Gandalf
Evgeniya, I am very happy!
Thanks for using my recipe!
echeva
here is my experience of baking this bread in the HP-mode FRENCH on a timer (+2 hours), high flour. grade + flour 2 grade (1: 1). Excellent result!
My favorite wheat-rye bread with everlasting sourdough for the oven
Gandalf
Evgeniya, great result!
Great, keep on doing your creative work, you are good at it.
Bulka
Very nice bread! I'll bookmark it. Yura, just tell me, do you bake the first 10-15 minutes with steam? give steam under the lid?
Gandalf
Alyona, no baked without steam. (sorry for the long silence, just entered the forum)
Bysechka
Good day! Baked bread according to your recipe
A bit the roof blew off. ...
It smells very tasty, it cools down))))
Here's a loaf of bread. ..
My favorite wheat-rye bread with everlasting sourdough for the oven

Thanks for the recipe! !!
sveta-Lana
Yuri, wheat-rye bread, and the recipe does not indicate the amount of rye flour or is it present only in the sourdough?
Negrustinka
Yuri, thank you very much for the recipe! I've been baking bread on it for six months already. Always a great result.
Gandalf
sveta-Lana-Svetlana, only in sourdough.
Bysechka-Veronica, Negrustinka, thanks for using my recipe! It is very pleasant that you liked it too!
Ksyushechka-girl
Hello. Great recipe. I'm just learning how to bake leavened bread. I gave him a little to rise, but still it turned out very tasty. Only for some reason tore from one side to the side. Thank you so much.

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