As I ispok his first bread to leaven. Recipe for novice bakers.

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The wet crumb, crisp bread and incredible aroma. Today tell your first experience baking bread on sourdough.

Homemade bread leavened
Homemade bread leavened

My recipe for rye bread with yeast (leave a link at end of article) has collected a huge amount of finish, for which I am grateful to all of you. But many people have written that the yeast is evil and must be prepared to leaven. I have to yeast calmly and do not think they like that affect health, but I was curious to try to bake bread to leaven, to compare taste qualities.

Looking ahead to say that the bread turns out fantastic. He moist crumb-looking, but it is completely propechen. His crisp, but soft crust, which does not tear the sky. It has a flavor that is hard not to eat a piece, when you open the bread box.

The cooking process is not complicated, but it requires time. Put timers, not to miss the regular obminki. IMPORTANT for making bread for this recipe, it is desirable to have a cast-iron form, I use the Soviet utyatnitsu or form hot. Without it, the bread may not work, but I will be testing this point in the near future. The second important point is associated with the flour. It is not necessary to replace the wholegrain flour on a conventional baking. In plain flour contains less gluten and the bread will not be able to build the frame, and therefore will not rise.

For the preparation we need a starter as her cook, I said in the article "Everything you need to know about sourdough bread and how to grow it at home." (Link to leave at end of article).

All the ingredients necessary for the preparation of this bread, you will find at the end of the article. Enjoy reading!

The cost of bread

The comments about the rye bread yeast many were interested in what it would cost the bread cooked at home, let's count. I think at the prices at which products are bought in ordinary supermarkets, some positions may have been bought at a discount. I got 2 loaves of bread a little less than 1 kg each, and the cost of a loaf was 16.21 rubles. But we must note that I have not laid here the cost of electricity, which is spent on heating the oven.

Cooking method

I recommend starting to cook the bread in the morning, then in the morning the next day you bake bread, as we take time to activation of the leaven of 6:00 and another 12-14 hours for proofing bread.

The first thing to raskormit leaven and bring it up to peak condition. To do this, mix all the ingredients in raskormki liter jar and store it in a cold oven for 6 hours.

When the starter to peak condition in a bowl, mix all ingredients. Knead the dough using a planetary mixer and nozzle hook 5-7 minutes on low speed. The dough can be kneaded and hands, but it will take 2 times longer. The finished dough should be elastic and a little sticky. Cover with cling film and put into a warm place for 3-4 hours.

Kneaded in a planetary mixer sourdough.
Kneaded in a planetary mixer sourdough.

After 3-4 hours, depending on the heat, the dough should increase in size by half when it happens we will first obminku.

The dough should be elastic. Easily stretched and rvavtsya.
The dough should be elastic. Easily stretched and rvavtsya.

Moisten hand water, take the test region, pull upward, and then fold towards the other edge. To make it clearer, I took a short video. After obminki dough cover with cling film and put into a warm place. Obminku repeated 3 times, after 15 minutes, then 2 more times, but give rasstoyatsya to 30 minutes.

At the end of obminki prepare the dough for a long proofing. In a deep bowl, lay down waffle towel (without any suitable long pile), sprinkle generously with flour. Now prepare the dough itself.

Work surface sprinkled a little flour, put the dough and divide into 2 flat pieces of each and then bake the bread. The opposite edge of the test you pull and fold to the opposite edge, then pull the left edge and folded inwards, the same thing with the right edge. The surface of the bread and sprinkle with flour, rub the evenly throughout the dough.

To make it clearer look at the video I took.

Place the dough in a container for prepared proofing upside down, cover film and the food put into the refrigerator for 12-14 hours. I cleaned the night and I sleep less.

Put form an iron with a lid in the oven, turn heat up to 250 °, it will take approximately 30 minutes.

If you want a nice bread, make cuts before sending it into the oven. The incisions are best done for a blade razor.
If you want a nice bread, make cuts before sending it into the oven. The incisions are best done for a blade razor.

KakieVytaschit shape of the oven, to pass the dough, cover with a lid and put bake for 30 minutes. Then, remove the cover and continue baking 20-30 minutes at a temperature of 200 °. The bread will be very hot, let cool completely on a wire rack.

What are the big "holes" are obtained. With such a yeast dough is difficult to achieve.
What are the big "holes" are obtained. With such a yeast dough is difficult to achieve.

As I keep bread

For storage I use the stand for the cake, which is on top of the lid tightly closed. It is clear and I am pleased to see during the day results of their work. Bread has spent 7 days became a bit stale, but remained the same flavorful, and above the crust still crunches. The ability to store as it is wrong, if so let me know in the comments.

With the result that

Sourdough bread I liked. He has all the qualities that I appreciate: he had long kept, cooking does not take much time, and the price goes lower than in the store. I am determined and will continue to further its furnace may find a way to optimize cooking and spend less time on cooking.

For the bread we need

For raskormki leaven

45 g leaven ~ 5 rubles.

45 g whole wheat 1.75 rubles.

45 g rye flour 1.12 rubles.

90 g of water at room temperature of 0 Br.

Dough

273 g wheat whole wheat 10 rubles.

500 grams of wheat flour B / C 10 rubles.

175g rye flour 4.37 rubles.

660 g of warm water (32-34 ° C) 0 Br.

18 g salt 0.18 rubles.

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