Having met even in one out of a dozen recipes, such moods frighten most beginners and people either generally think that baking bread is something incomprehensible and do not dare, or gather their courage for a long time, like me. And then I thought that mankind began to produce industrial yeast quite recently, and before that bread was baked on sourdough, and it’s hard to imagine that in some village, a simple woman with a bunch of children and a household, sat and calculated the percentage of sourdough moisture or something like that. I realized that the process of baking bread is a natural and generally simple procedure that is available to any housewife.
Armed with this understanding, I overcame my fear, began to boldly try recipes that contained less abstruseness and intimidation, the bread immediately began to turn out delicious (yes, sometimes a little better, sometimes a little worse, but always delicious) and gradually I formed some of the simplest and most popular recipes that I always get good if the main conditions are met: a live and healthy sourdough, enough heat to rise, aged the right time, good kneading and the desire to feed your loved ones tasty and healthy bread.
At some stage, I got tired of telling my girlfriends and other people how and what to do every time, and I compiled a file in which I collected and systematized everything that I understood for myself about baking bread. Here I share this information with you, I hope it will be useful to someone.
LEAVEN
Sourdough is a substitute for industrial yeast. It needs to be grown, and then it can be stored for years, becoming stronger, it will only be necessary to feed it in time.
How to grow rye sourdough starter
It will take several days to grow the sourdough:
| 1 day | Mix 50 g of rye flour + 50 g of slightly warm water in a liter jar, cover with a lid or film (do not close tightly) and put in a locker for a day. |
| 2 day | After standing for a day, the leaven should ferment, increase in volume. Add 50 g of rye flour and 50 g of slightly warm water, mix, cover and return to the locker for a day. |
| 3 day | The sourdough continues to ferment. We do the same as on the second day: 50 grams of flour + 50 grams of water |
| Day 4 | Everything is the same as the third day. |
| Day 5 | The starter is ready. It should be alive, bubbling, voluminous. In total, it turned out about 400 grams of sourdough. From this amount, you need to select 100 grams, put it in a jar, close the lid tightly and refrigerate. This will be the actual starter, from which each of your bread will then be fermented. The rest of the starter can already be used (see the tip in recipe number 1). |
How to handle starter culture?
The sourdough starter sits quietly in the refrigerator. When baking bread, take as much from the jar as the recipe calls for. And immediately add flour and water to the jar (I add 25-50 grams of flour and 25-50 grams of water (25 or 50 depends on how much sourdough I took for bread)), mix and put it back in the refrigerator - so you fed the sourdough. If you bake bread regularly, then you won’t have to do anything else with sourdough. If you rarely bake, then the sourdough should be fed once a week in any case. After the starter has been fed, after a while it will bubble up and rise strongly, then calm down. It is necessary that the size of the jar be such that there will be room to rise.
In any actions with sourdough, maximum accuracy is important: clean dishes, hands, towels. It is necessary to ensure that, apart from flour and water, nothing gets into the sourdough.
It should look normal, in the active period - with large bubbles, in a calm one - with small ones. It should not be that flour exfoliated separately, water separately. Make sure there is no mold! If the starter is very stratified or moldy, throw it away and make a new one. But if the starter is kept in order and fed on time, such troubles should not arise.
WHEAT-RYE BREAD RECIPES
Comments on all recipes
- It is necessary to bake bread only in a good mood and with good thoughts!
- Flour is different, so the amount of flour and water indicated in the recipes can vary according to the situation. How? - you need to feel it, it comes with experience, for a start you can do it strictly according to the recipe, and then analyze it and gradually it becomes clear whether changes are needed or not.
- In all recipes, you need to take slightly warm water, just above room temperature, excessively warm or hot water can destroy the starter.
- Dough is the pre-fermentation of part of the flour. The dough is already the actual dough itself, which will be baked.
- If the dough has stood for as long as it should, but for some reason you cannot immediately knead the dough, it's not scary - just put the dough in the refrigerator, knead the dough later.
- If according to the recipe it turns out that the dough itself needs a little less ready-made dough than it turned out, then the rest of the dough can simply be folded into a jar in which the sourdough is stored.
- The dough must be well kneaded. Knead with your hands for at least 15-20 minutes. Since in all the above recipes the dough is sticky and not cool at all, you need to knead in a bowl, and not on the table.
- The dough, kneaded and laid out in molds, should rise twice. The rise time of the dough depends on the strength of the leaven and the temperature in the room. In the cold season, in order to rise better, it is better to put it either near the battery or on the table near the stove when something is being cooked.
- All the recipes below are designed for baking in molds. The most convenient form is a brick.
- If the bread has fallen off during baking, then the dough has stood or was too liquid, get used to it over time and this will not happen.
- If the baked dough turned out to be too porous, most likely the dough was too thin or poorly kneaded.
- Options for additives: coriander or cumin (which contribute to better digestion of bread, they should be added a little, 1-2 teaspoons), pumpkin or sunflower seeds, flax seeds, sesame seeds, poppy seeds, raisins, bran (visivki), chopped nuts, oatmeal. Add all additives at the end of the dough batch.
- Before putting the bread in the oven, grease it with water with a baking brush and immediately, until the water has dried, sprinkle with sprinkles (cumin, sesame seeds, poppy seeds).
- Put the bread in the oven carefully, without knocking, so as not to fall off. The oven must be preheated well in advance, bake at 200 0 minutes 40-50. But ovens are different, so you need to adapt to your own, this is important! Ready bread is ruddy, if you check with a splinter - it should be dry.
- Ready bread must be immediately removed from the mold, otherwise it will soak. Let the bread cool before cutting. If you start cutting hot, the dough will drag behind the knife and it will seem that the bread is damp. In general, rye bread tastes better when it has stood.
From the specified amount, 1 large brick is obtained, weighing 700-750 grams.
| Opara | Rye flour - 150 gr Water - 150 gr |
|
| Dough | Opara - 300 gr White flour - 200 gr Rye flour - 130 gr Salt - 10 gr Vegetable oil - 1 tablespoon Honey (or sugar) - 1 tablespoon Water - 200-230 gr |
Advice:
When the sourdough was just made, after the right amount was selected for storage in the refrigerator, 300 grams remained. Here they can be used in this recipe as a dough (i.e., take this sourdough and start making bread already from the “Dough” stage). True, the sourdough is not yet very mature, so for the first time you need to either add yeast, or be prepared in advance for the fact that the bread will rise for a long time or it may not turn out very well. It's not scary. When the sourdough is ripe, it will work well.
Recipe variant number 1 - with rye malt
| Opara | Rye flour - 150 gr Water - 150 gr Sourdough starter - 2 tablespoons |
Mix everything in a bowl, cover with a towel and leave at room temperature for 16 hours. |
| Malt | Rye malt - 25 gr Water - 50 gr |
|
| Dough | Opara - 300 gr Steamed malt (see above) White flour - 200 gr Rye flour - 105 gr Salt - 10 gr Vegetable oil - 1 tablespoon Honey (or sugar) - 1 tablespoon Water - 150-180 gr |
Mix everything, knead thoroughly. At the end of the batch, add a handful of additives (seeds, etc.) Grease the form with oil and put the dough into it. Flatten with a wet hand as the dough will stick. Cover with a towel and put in a warm place to approach, for 2-3 hours (until it rises 2 times). When it comes up - sprinkle with what you want, and bake. |
Recipe number 2
Compared to the first recipe, this bread is more rye (rye flour is 2 times more than wheat flour). From the given amount, 2
large bricks, each weighing 850-900 grams.
| Opara | Rye flour - 300 gr Water - 500 ml Sourdough starter - 80 gr |
|
| Dough | Opara - 800 gr White flour - 400 gr Rye flour - 300 gr Salt - 1 tablespoon with top Vegetable oil - 1 tablespoon Honey (or sugar) - 1 tablespoon Water - 300-320 gr |
Grease the form with oil and put the dough into it. Flatten with a wet hand as the dough will stick. Cover with a towel and put in a warm place to approach, for 2-3 hours (until it rises 2 times). When it comes up - sprinkle with what you want, and bake. |
Recipe variant No. 2 - with rye malt
It turns out delicious dark bread like "Borodinsky"
| Opara | Rye flour - 300 gr Water - 500 ml Sourdough starter - 80 gr |
Mix everything in a bowl, cover with a towel and leave at room temperature for 10-12 hours. |
| Malt | Rye malt - 50 gr Water - 100 gr |
30 minutes before the start of kneading the dough, boil water, pour malt with this boiling water and let it brew for 30 minutes |
| Dough | Opara - 800 gr Steamed malt (see above) White flour - 400 gr Rye flour - 250 gr Salt - 1 tablespoon with top Vegetable oil - 1 tablespoon Honey (or sugar) - 1 tablespoon Water - 200-220 gr |
Mix everything, knead thoroughly. At the end of the batch, add 2 handfuls of additives (seeds, etc.) Grease the form with oil and put the dough into it. Flatten with a wet hand as the dough will stick. Cover with a towel and put in a warm place to approach, for 2-3 hours (until it rises 2 times). When it comes up - sprinkle with what you want, and bake. |
Recipe number 3
Unlike the first two recipes, this bread has more wheat flour than rye flour. From the specified amount, 1 large brick is obtained, weighing 800-850 grams.
| Opara | Sourdough starter - 2 tablespoons White flour - 2 cups Water - 2 glasses |
|
| Dough | Whole dough (see above) White flour - 1-1.5 cups Rye flour - 1 cup Salt - 2 teaspoons Honey (or sugar) - 2 teaspoons Vegetable oil - 1 tablespoon |
Mix everything, knead thoroughly. At the end of the batch, add 1 handful of additives (seeds, etc.) Grease the form with oil and put the dough into it. Flatten with a wet hand as the dough will stick. When it comes up - sprinkle with what you want, and bake. |
Recipe number 4
Pure white bread, although the sourdough is rye, but it will be lost there, and it will be white. From the specified amount, 1 large brick is obtained, weighing 800-850 grams.
| Opara | Sourdough starter - 2 tablespoons White flour - 2 cups Water - 2 glasses |
Mix everything in a bowl, cover with a towel and leave at room temperature for 12-14 hours. |
| Dough | Whole dough (see above) White flour - 2-2.5 cups Salt - 2 teaspoons Honey (or sugar) - 2 teaspoons Vegetable oil - 1 tablespoon |
Mix everything, knead thoroughly. Grease the form with oil and put the dough into it. Flatten with a wet hand as the dough will stick. Cover with a towel and put in a warm place to approach, for 2-4 hours (until it rises 2 times). When it comes up - sprinkle with what you want, and bake. |
Homemade bread is fragrant, crispy, tasty and, of course, healthy. It is prepared from simple, proven ingredients. In this case, the flour can be whole grain, wheat, rye. For a change, it will not be superfluous to add sesame seeds, seeds, nuts, honey, pumpkin.
It is baked in any available form: a round cast-iron pan, on a baking sheet with high sides, in a special form for bread.
Description
The most correct and complete bread recipe begins with sourdough (see photo below). It is necessary to prepare a starter (sourdough) on flour and water. You can also buy it in a store in a dry form and dilute it with water in the required proportions before kneading the dough (information is indicated on the package).
Very popular is the so-called "eternal" sourdough, which consists of flour and water. It is prepared initially for several days, and then the base is simply stored in the refrigerator until the next dough batch.
The recipe for "eternal" sourdough
- First day: it is necessary to place 100 grams of each component in a container. Mix the mass thoroughly until a creamy state. After that, cover the container with the future sourdough with cling film or a clean towel and put it in a warm place (avoid draft) for 24 hours - until small bubbles appear (it is advisable to mix the mass periodically).
- Second day: "top dressing" of the starter. Remove the container from a warm place and again add about 100 grams of the main components to the desired consistency. Then cover with a towel and return to a warm shelter for another 24 hours.
- Third day: take out the container - now you can see a lot of bubbles on the surface of the sourdough, which form the so-called foam cap. Add the components again and return to their place, periodically observing the starter, which has already become strong. Now it is important to catch the moment of its full maturation. Then divide into two equal parts: place the first in a jar with a nylon lid (with holes), which is set aside in a cold place, and the second is used for baking bread.
Dough
Baking sourdough bread (according to the correct and complete recipe) is not a particularly laborious task, but it requires certain knowledge, skills, patience and endurance.
According to the technology of making bread, it is necessary to prepare in parallel, as it were, two types of dough - unleavened and directly bread. This is necessary so that all the necessary processes of dissolution and fermentation can be carried out: in the sourdough, the protein component of the flour swells well, which contributes to a greater development of gluten during dough kneading. This directly affects the quality and taste of the finished bread.
It is important to note the following subtle point. When baking a product even from flour with a low protein content, following this sequence in the dough kneading technology (sourdough, general kneading) will allow you to make delicious bread.
And when both types of dough are ready, you can begin the stage of general kneading, kneading, with a subsequent approach (increase in volume).
How to knead
For sourdough bread (correct and complete recipe), kneading and kneading the dough can be done in several ways: manually, in a special dough mixer or in a bread machine.
This process should take about 15-20 minutes. It is very important that the mass gradually acquires an elastic consistency. Then you need to leave the dough for 30 minutes so that it "rests". After that, you can form a bread blank.
Just before baking for several hours, it is important to place the bun either in a mold or in a basket with a napkin pre-sprinkled with flour, and then put it in heat for 2.5 hours. So it will go through the proofing stage. At the same time, the grain preparation should grow 2-3 times. If desired, the top can be greased with milk and sprinkled with sesame seeds.
After that, the bread can be baked. For this, an oven, a bread machine, a slow cooker are suitable.
This article will look at several correct and complete recipes for sourdough bread.
In the oven
For kneading, you need simple components that are easy to get, even when you are far from civilization. The bread is delicious and flavorful. And it can keep for a whole week.
Ingredients:
- sourdough (base) - 340 grams;
- water - 200 grams;
- wheat flour - 400 grams;
- salt - 10 grams;
- vegetable oil - 20 grams.
Cooking:
Baking in a bread maker
Of course, with the advent of home electrical devices, kneading dough and baking delicious bread has become much easier. The equipment has several programs, a timer, special containers and other useful household accessories. Can be made with yeast or sourdough.
The complete and correct recipe for bread in a bread machine (for a change, rye) is as follows.
Ingredients:
- sourdough (from rye flour) - 300 grams;
- wheat flour (grade 1-2) - 200 grams;
- rye flour - 130 grams;
- vegetable oil - 1 tablespoon;
- salt 1.5-2 teaspoons;
- water - 230 grams;
- honey - 1 tablespoon (for color and softness of taste).
Cooking:
- Prepare the sourdough from rye flour in advance (according to the recipe for the “eternal” sourdough). Take part for baking bread.
- Mix fresh starter with ingredients (honey can be melted).
- Knead the dough, carefully breaking up the lumps and carefully adding water.
- The consistency for rye bread should be slightly watery and sticky.
- Put the dough into a mold to fit.
- After 3 hours, turn on the oven to the “Baking” mode, without kneading (1-1.5 hours).
There is such a nuance: in order to get bread with additives (nuts, seeds, raisins), it is necessary to add grains, raisins after the end of the kneading (if this is done in a bread machine!) Some kitchen appliances beep. Once it sounds, you can add all the additional ingredients.
Sourdough bread in a slow cooker
A correct and complete recipe that involves the use of the following ingredients:
- sourdough - 1 full tablespoon;
- water - 300 grams;
- salt - 10 grams;
- wheat flour - 700-800 grams;
- vegetable oil - 15 grams;
- sugar - 25 grams;
- sour cream - 3 tablespoons;
- chicken egg - 1 piece.
Cooking:
- Place water, egg (whipped), sugar and sourdough in a deep container. Mix everything. Add salt, sour cream, vegetable oil and stir.
- Sift flour and add to ingredients. Knead the dough.
- When it becomes elastic, put on a floured napkin in a basket or colander, leave for 1 hour, covered with a towel.
- After that, knead again and put in a multicooker container (previously lubricated with oil), cover with a lid and leave for proofing (2 hours).
- Select the multicooker mode "Cassel" (duration - 1 hour).
- After the indicated time, open the slow cooker, turn the bread over and leave to bake for another 15-30 minutes.
Pumpkin sourdough bread
The recipe (complete and correct) of such a fragrant homemade dish with the addition of pumpkin puree, sesame, seeds, walnuts will pleasantly surprise loved ones, and also give a boost of energy and vivacity for the whole day.
It is based on sourdough wheat flour, baked pumpkin puree and whole grain flour.
Ingredients:
- sourdough - 300 grams;
- whole grain rye flour - 100 grams;
- whole wheat flour - 400 grams;
- salt - 15 grams;
- vegetable oil - 50 grams;
- honey - 50 grams;
- pumpkin puree - 500 grams;
- seeds - 3 tablespoons (flax, pumpkin seeds);
- walnuts - 3 tablespoons;
- sesame - 10 grams.
Almost no water is needed as pumpkin puree contains juice. You can add quite a bit if needed.
Cooking:
- Mix the finished part of the starter with pumpkin puree, flour, seeds. Knead a tight dough, leave for 20 minutes.
- Continue kneading, add salt and honey (if the density becomes too high, add some water).
- For an elastic consistency, add vegetable oil. The dough will be a little sticky - this is normal. This effect is obtained because of the pumpkin.
- Make a bun and put it in a greased form, cover and leave for 3 hours.
- After that, you can decorate the surface with seeds, sesame seeds, make cuts. Leave under a towel or film for proofing (2 hours).
- Bake at 200 degrees until golden brown.
Summary
An important feature of the final stage of making bread at home is the process of cooling it. It is recommended to wrap the loaf in a clean towel or put it on a wire rack, leave it for 2-3 hours. After that, the product is considered to be completely finished.
I keep experimenting with baking sourdough bread... something doesn't work, and sometimes it comes out really well...So lucky with this recipe, delicious bread came out!
150 g activated rye sourdough
350 g wheat flour 1 grade
75 g rye flour
75 g cornmeal
1 tsp salt
1 tbsp liquid honey
1 tbsp rast. oils
1 tbsp milk
250 ml warm water
Knead the dough from all the ingredients.
- It should be elastic, elastic, slightly sticky.
- Pour into a baking tray lined with baking paper.
- Place the form in a large plastic bag and keep in a warm place for 6-8 hours.
The dough during this time will grow by 2-2.5 times.
- Bake at 220* for about 45 minutes.
- And for the last 20 minutes I have been baking bread, taking it out of the mold - to get a beautiful, crispy crust.
I am still a completely inexperienced baker, I don’t understand and don’t use many wisdoms ...
This recipe is quite simple, but the result, in my opinion, is very good.
The bread turned out delicious... and so delicate...
I clearly remember bread and its taste from childhood: a brick with a rather dense, finely porous crumb and a glossy dark top which I have always loved the most. I still love the top of the bricks. And that's when I saw Lena's blog this recipe , caught fire to bake such bread at home on my rye sourdough . The result caused great enthusiasm. Straight stormy-stormy! And it turns out even tastier than the one from the past =) And, of course, I will send it to where I got it from - to Lena lenkazhestyanka onFM “Basket with bread”.
Bread preparation scheme: refresh the starter, put the dough, knead the dough, ferment, stand and bake.
Leaven
5 grams of stater
15 grams of water
20 grams wheat flour
I fed my sourdough early in the morning, and as it started to gain strength, I took 5 grams for sourdough for bread (at 3pm somewhere). Mixed with water, then added flour, tightened with cling film and left at room temperature. The sourdough fermented for 8 hours, became fluffy and bubbly.
Opara
40 grams of sourdough
110 grams of water
160 grams of rye flour
I dissolved the sourdough in water, added flour and mixed in. The dough is dense, like a tight rye dough. I did these actions at the beginning of 12 - with the calculation to leave the dough to roam for the night. She wandered around for 9 hours (until 8-8:30 in the morning), she grew up a lot, which surprised me quite a lot, because she was so tight!
Dough
the whole dough
220 grams of water
85 rye flour
250 grams of wheat flour
8 grams of salt
15 grams of sugar
I mixed all the ingredients, kneaded the dough with a mixer to a moderate gluten (you can’t get strong from rye flour) - the dough began to stretch slightly behind the hooks.
The dough itself is quite soft. I greased it a little with vegetable oil and put it in a bowl, tightening it with a film, for fermentation. During the fermentation, the bread should double (it took me 3 hours, it's cool at home).
Bake at 230 degrees for the first 10 minutes with steam, then reduce the temperature to 200 and bake for another 30 minutes, sprinkle with water before finishing so that the top shines. Cool under a towel.
My “gray” one was blown off the roof a little, despite the fact that by the time the proofing was over, it almost did not react to pressing with a finger and straightened up barely so, reluctantly (this can even be seen in the photo on the left - a small dent).
Already at the very beginning of baking, I felt the same smell of gray bread from childhood. And the taste of the finished brick is generally something. It is so rich, so thick, with a perceptible, but so pleasant sourness, necessary for rye bread! This is exactly what I always lacked in yeast-leavened rye breads - I always played with additives, the addition of malt, but they never turned out better than sourdough, although this is my subjective opinion. The crumb is moderately dense, but very soft and tender, finely porous, and the crust is hard - just right! I could not restrain myself - I cut it slightly warm, and ate the first piece, and would have eaten further, because I don’t want anything else for such bread. True true! On the second day, the crumb became more elastic, the bread cut just fine, without wrinkling or rolling, and pleasantly springy under the fingers.
In addition, I already managed to try out the same recipe in the hearth version, but I liked the brick more. It feels like they even taste different.
Good white bread, not difficult to prepare.
Opara:
25 gr. any mature sourdough 100% moisture
200 gr. premium wheat flour
100 gr. room temperature water
Mix sourdough with water, add flour and mix. Gather the dough into a ball, put it in a fairly large container (so that later you can safely pour water into it and stir). Leave to ferment at room temperature for 4 hours, or until doubled in volume. You can give 1 hour at room temperature, and then put in the refrigerator for 8-10 hours.
Dough:
All dough
500 gr. premium wheat flour
250 gr. wholemeal wheat flour
425 gr. room temperature water
15 gr. salt
Pour all the water into the dough and mix well. I have an old mixer with two hook attachments, I mix the dough with water with it. Mix flour and sift twice. Pour water with dough into the bowl of a combine or bread machine, add flour and knead for 3-5 minutes at medium speed. Then add salt and knead for another 10 minutes at high speed. Transfer the dough to a work surface, fold a few times, then form into a ball and place in an oiled bowl, 4-5 times the volume of the dough. Roll the ball of dough around the bowl so that it is covered with a thin layer of butter on all sides. Tighten with cling film and leave to rise for 3-4 hours at room temperature. In the process of fermentation - fold the dough 3 times with an interval of 1 hour.
Transfer the finished dough to a work surface dusted with flour. Using a scraper, divide the dough into 2 parts, roll each into a ball and leave for 10-15 minutes to rest under the film. Meanwhile, prepare proofing baskets (if available) or large bowls or colanders (as I do). Grate cotton towels with flour and place in proofing molds. Transfer the bread blanks to the molds with the seam up and sprinkle with flour. Cover the bread with the ends of the towels and leave to proof for 2 hours or more. The fully prepared dough does not spring back and if you press lightly with your finger, a hole remains that does not level out.
Preheat the oven with a stone (if any) or a baking sheet (as I do) to 250 degrees. Transfer the bread to a board dusted with flour or covered with parchment.
If both breads do not fit on a baking sheet, then one can be baked, and the other can be put in the refrigerator for this time. Slice the bread. Drop the bread onto a hot baking sheet and bake with steam, first 10 minutes at 250 degrees, then 20 minutes at 230 and the last 10-15 minutes (look at the color of the crust) at 210-200. Don't forget to reheat the oven before planting the second bread!
Cool the finished bread for 10 minutes directly on the baking sheet, and then transfer to a wire rack and allow to cool completely.
Good bread, delicious.
