Homemade bread is the most delicious bread! The aroma of baked bread will create additional coziness in the house, and after you taste your homemade bread, you simply do not want another.
I would like to share with you the process of making homemade sourdough bread from "A to Z", starting with the breeding of the sourdough itself, ending with baking bread according to two recipes: Darnitsky and Borodinsky.
⛔I do not pretend to be the most correct technology for making bread. I'm just sharing a recipe by which I managed to bring out my sourdough and bake delicious homemade bread. Now we don't buy bread!
Let's start with the main thing, perhaps, without which we cannot bake bread - with leaven.
✅ Preparation of sourdough.
1 day.
50 g peeled rye (or better whole grain flour) + 50 g of lukewarm water. Mix, put in a glass jar, close a metal lid not tightly and leave in a warm place without direct sunlight.
2nd day.
We begin to feed the future sourdough.
Mix 25 g of peeled rye flour + 25 g of warm water, add to the mixture that was made on the first day (we will call it sourdough) and mix.
Leave for a day in a warm place.
On the second day, the leaven is already maybe give signs of fermentation, the formation of bubbles is observed.
The sourdough smell is not very pleasant, and it will remain so for several more days.
Day 3.
Mix 25 g of peeled rye flour + 25 g of warm water, add to the sourdough and stir. The leaven will settle, if it was airy, with bubbles.
Leave for a day in a warm place.
4th day and 5th day the same actions.
Mix 25 g of peeled rye flour + 25 g of warm water, add to the sourdough and stir.
Leave for a day in a warm place.
On the third and fourth day, the leaven may freeze and not form a large number of bubbles.
We gain patience and continue to feed.
After the fifth day, the leaven should already increase in volume, be with a significant number of bubbles.
If you do not like your sourdough, it feels a little up, not airy, it still smells not very pleasant - continue to feed it 25 flour + 25 water once a day.
It took me 7 days to develop the sourdough that I liked. I saw a lot of photos of the ready-made sourdough: well-risen, with large bubbles, airy. At the same time, mine was not very similar to the photo, but now I felt that it was already good and acquired a more pleasant aroma.
This is how my working sourdough looks like in the active stage, at which I have already baked a single loaf of bread, scroll through:
⛔ The dishes should always be clean, nothing but water and flour should get into the sourdough jar.
⛔If mold appears in the process - throw everything out and mix a new one from scratch.
We store the starter culture, after removal, in the refrigerator. The older the sourdough gets, the less often it can be fed. But at first, if I'm not going to bake bread, I feed it every 2 days. I take it out, warm it up for a couple of hours at room temperature, feed it 25g flour + 25g water and put it in the refrigerator.
Removing the starter culture in the photo:
When we have grown the leaven, we can start making bread.
I will suggest two recipes. The first recipe is rye bread, similar to Darnitsky. And the second recipe is rye bread, similar to Borodinsky.
The number of ingredients in recipes will be listed for 1 standard loaf of bread.
Darnytskyi bread.
We always start with preparation dough.
❗Before you start preparing the dough, you need to get the starter out of the refrigerator in advance and let it warm up for a couple of hours at room temperature, become active. Take the required amount of sourdough according to the recipe, feed the rest of the sourdough (25 + 25) and put it in the refrigerator.
Dough: Mix 40 g of active sourdough + 150 g of rye flour + 250 g of warm water. Cover with a towel and leave in a warm place for 11-12 hours.
Knead in a plastic or glass bowl.
I put the dough in the evening, and in the morning I already knead the dough.
This is how a freshly mixed and ready-made, infused dough looks like (photo in different dishes, because I collected photos for an article on different days):
Mix the dough in the following order in a bowl (preferably plastic or glass):
- 150 g warm water + 0.5 tablespoons odorless vegetable oil, 0.5 tablespoons of salt, 0.5 tablespoons of sugar.
- then add all the dough to the water, mix.
- mix 150 g of rye flour + 200 g of BC wheat flour (I take 100 g of BC and 100 g of whole grain) and then combine the flour with "sponge + water".
Mix everything very well. Kneading is recommended for 10-15 minutes. Since I knead by hand, it takes me 10 minutes maximum, usually 6-7 minutes.
❗ The dough is very sticky.
If you want to add spices and seeds to the bread, add at the end of the batch.
We put the kneaded dough in a baking dish, which must be greased with butter (I bought a special form for bread, it is not expensive).
We distribute the dough with our hands moistened with water, cover it with a towel and send it to a warm place for about 3 hours (I put it in the oven and turn on the light in it). The dough should rise almost 2 times.
Brush the surface of the dough with water before baking. We do this carefully, do not press hard on the bread. If you want to sprinkle with spices or seeds, sprinkle the dough immediately on the greased with water and in the oven.
Bake: in an oven preheated to 200 degrees for 20 minutes, then reduce to 160 degrees and bake for another 25-30 minutes.
We put in the oven very carefully so as not to knock, otherwise it may fall off.
Recommended in the first 20 minutes bake with steam - put a container of water in the oven and then remove it.
5 minutes before cooking can be sprayed with a spray bottle for a more glossy crust.
Ready we immediately take the bread out of the mold and cool on a wire rack, covering with a towel.
⛔Bread cannot be eaten right away, it needs at least 8 hours to rest.
Do not cut the bread that has not cooled down yet!
I keep the bread in the bread bin wrapped in a towel.
KBZHU per 100 g: K - 238, B - 6.4, F - 2, U - 50.
Borodino bread
Dough: 40 g of sourdough + 150 g of rye flour + 250 g of water. Cover with a towel and place in a warm place for 11-12 hours.
Before kneading the dough (for 30 minutes), brew rye malt in boiling water and let it brew: 30 g of malt + 50 g of boiling water.
Mix the dough in the following order in a bowl (preferably plastic or glass):
- 100 g warm water + 0.5 tablespoons odorless vegetable oil, 0.5 tablespoons salt, 0.5 tablespoons sugar
- then add all the dough + steamed malt to the water, mix.
- mix 125 g rye flour + 200 g BC wheat flour (I take 100 g BC and 100 g whole grain) and then combine everything together.
- add a teaspoon of ground coriander if desired.
We knead the dough and then all the actions - as described in the first recipe.
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