Sourdough bread with dispersed wheat grain (in the oven)

Sourdough bread with dispersed wheat grain (in the oven)

Category: Sourdough bread

Ingredients
Sourdough 100%	260g
Pressed yeast	7g
Sugar	10g
Dry wheat	140g
Water	300g
Wheat flour	380g
Gluten	pinch
Salt	2 tsp
Vegetable oil	2 tbsp. l.

Cooking method

• A day before baking, I wash the wheat well and leave it moist. It sprouts and gives tiny sprouts. I grind it in a blender with water, add yeast, sourdough, sugar, flour, gluten and knead KM Kenwood at medium speed for 3-4 minutes. I leave it for 30-40 minutes, then stir in 2 measured teaspoons of salt, pour in 2 tablespoons of vegetable oil drop by drop and knead for another 5 minutes. Leave it to ferment for 40-50 minutes.
• I form bread on a table sprinkled with flour, the dough turns out to be quite soft, I fold it several times. I put it in a ducklings greased with soft margarine and let stand for about 2 hours under the lid.
• I put the duck in a cold oven, turn on the nagvev at 220 degrees ... and wait until the dough grows to the lid (my duck is too small for this amount of dough). Then I bake until cooked, not forgetting to keep track of the clock and the thermometer. I check the readiness with a temperature probe.
• The bread is so airy that the thought creeps in: "And what was mixed there?" Doesn't get stale for several days.
• Kneading the dough.
• 
• Ready dough.
• 
• Dough before molding.
• 
• 
• Before baking.
• 
• Bread in a cut.
• 

Note

Photo by Freken Bock

I am very interested in the volume of the form!?!?

Vika, a volume with a lid height of 3.5 liters, is, of course, too small for this portion. When proofing and baking, the volume is up to 4 liters.

Lena, I swung at your bread. The wheat is hatching. I am preparing theoretically. I'll report back later.

In general, I baked it. Nakosyachila or something, but the dough came out not just soft, but liquid. There was no need to mold the bread. I sloshed it, sloshed it, and poured it into the cauldron. Of course, there was no trace of a dome. But at the end of baking, it crunched so gloriously under our fingers and smelled soooo that we, burning our fingers, began to tear it apart and devour it without waiting for it to cool. It turned out very tasty, just awesome. Now I'm soaking the grain, tomorrow I will work on the mistakes. More precisely, I’ll stupidly put in more flour.

[Freken Bock]

Freken Bock , the last photo - well, just .... class! in the sense of the bread in the last photo is wonderful!
I know about the aroma - no bread smells SO tasty, like bread with the addition of dispersed grain. So here I envy you on the sly - we ate such a relish today!
as my husband says - no cakes are needed if there is fresh bread and milk

[rinishek]

rinishek , I can only imagine what this bread, if it is also cooked correctly! What did I do wrong, huh? I suspect that I underestimated the water that the grain absorbed ... I did not take it from the recipe. Then I changed it several times during the day, I was somehow worried that it would start to rot.

Wow, what did I miss? Tanya, good!

Ladies, with water and flour, the situation is such that once upon a time it is not necessary, sometimes to

grind the grain, you have to add water to the blender, it does not grind dry.

Well, add flour accordingly. Tan, of course, you poured water, you need all of it

take into account, that is, you weigh dry grain, then swollen. The difference in weight is mass

absorbed water.

Now I'll soak the grain, bake it on Wednesday.

Lena, do you change the water in the grain during the day? I sipped something rotten, I changed ...

I soak it in a transparent plastic box, you don't need to pour water, you can leave half a centimeter on the bottom and cover it with a wet napkin, during the day, if at home, rinse with water 2-3 times.

Tan, here Alexandra very clearly explained how to calculate water https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8031.0
Oh, girls, you infected me with your grain, tomorrow I will soak it.

Girls, about water in grain - so logical. And why did I stupid? I went to soak a new batch. I'll crush the family with dispersed grain bread!

Vooot ... And this is today's bread. Crackles and smells sweet. It turns out that the grain took as much as 130 grams of water! I'm a sheep. I'll show you the cut tomorrow.

Pretty woman! On the cut, it turns out so airy, weightless.

My grain has sprouted in a day, I need to send it to the refrigerator, otherwise it will be nailed until morning ...

[Freken Bock]

I'll show you the cut tomorrow.

Freken Bock, okay, we'll wait until tomorrow, just keep in mind - I'll be tossing and turning all night ...
The main thing is that no one devours it all until morning. (I would eat, maybe not all ... no, definitely all!)

Incision! Most of the holes did not come out. She mixed, you see, not the joy that it is going into a kolobok and peels off from the walls.

Incision!

SUPER!!!!
And how does it taste?
And mine is in the form of a brick:

And the cutter:

My fastidious (they would have white and fluffy) ate and praised!
There are no big holes either, but it's so fluffy ...

And I also mixed only water, it went more for some reason, but I corrected everything, went to the sink to wash the jar after the leaven ... but I don't look at it, but the leaven is not puffing on the windowsill, someone has seen that! I forgot to put the leaven, I had to urgently mix it into the dough ... well, I'll tell you a job

Suslya, called rzhu

I decided to bake this bread, everything is ranked, the car kneads, I am nearby, by the sound I hear that the dough is too steep. I poured 20 grams of water and I think how it happened ...
Look at the windowsill, and there ... sourdough
Well, sho can you think about us? Thank God, everything intervened without problems, Kenwood handled it.

And I also mixed only water, it went more for some reason, but I corrected everything, went to the sink to wash the jar after the leaven ... but I don't look at it, but the leaven is not puffing on the windowsill, someone has seen that! I forgot to put the leaven, I had to urgently mix it into the dough ... well, I'll tell you a job

yes, yesterday I forgot in a charlotte with whole apples SUGAR !!! put. Well, who of us is funnier? And in MV, baking is already in full swing. It didn't work out. It turned out hmm ... egg soda bread with whole apples

Suslya, called rzhu
I decided to bake this bread, everything is ranked, the car kneads, I am nearby, by the sound I hear that the dough is too steep. I poured 20 grams of water and I think how it happened ...
Look at the windowsill, and there ... sourdough
Well, sho can you think about us? Thank God, everything intervened without problems, Kenwood handled it.

I had almost the same thing today. I decided to bake sweet bread, loaded all the ingredients, the machine started working after leveling, and I calmly went about my business. After a while I came up to look, I open it, and there is a steep dough. I thought for a long time what I did wrong, I wanted to add milk, then I remembered that in the microwave next to me there was a forgotten cup with melted margarine.

Well, girls ... that's what I did, the dough was sticky, and even a lot of it turned out to be, I thought in a saucepan under the lid of the oven, it didn't work, I baked in a frying pan with steam.



But the cutter, I tasted it since morning, with butter, sooooo tasty

[Viki]

And how does it taste?

Viki , tastes very, very!

Suslya , a very suspicious hole, however! By the way, I baked my bread in a hot cauldron with steam. And I also thought about the shape of the brick ...

In general, Lena, "plus" you.Soon I will come to show more pictures.

Why suspicious? the dough was thin, barely molded ... Tanya, why is it wrong?

[Suslya,]

Suslya, the dough is actually not liquid at all with my flour, when molding I sprinkle flour on the table, it is molded well.
A "suspicious" hole is Freken Bock so admiring .....
The cut is good!

So if I did everything humanly, would not forget the leaven, would not interfere with the already formed bun ... then maybe the loaf would have turned out differently, and it would have stood in my refrigerator for 4 hours ... I'll do it next time as put and compare

wow you! People bake bread! With sourdough! In the oven!

Well, I'll look at you a little more and ... I'll ripen myself

Oh, why am I not here? I bake with wheat germ all the time!

[Suslya]

Why suspicious? the dough was thin, barely molded ... Tanya, why is it wrong?

Suslya, I thought that you know some kind of secret supplement, some holes! I'm joking!
My wheat is growing again today. In the evening I will be with a cut.

Kalmykova, good loaf!

Ugh you! And I thought they wanted to convict me of something bad, there are no secret additives, if they suddenly appear I will tell

well, persuade me, well, persuade me to bake bread again, and even in the oven ... I don't even bake in a bread maker lately, the store eat buy. And I don't eat bread as such

[Zest]

Zest, namely, baked this bread? He's wonderful. I remember Vika and her "wheat porridge in a wheat field" Quite dietary. The intestines are glad to him ... It looks like Barvikhinsky from my student body. Come to us!

[Freken Bock]

Freken Bock

So all of me pouted and grunted: "Where have you all been since the publication of this recipe?"
Of course it baked. Not specifically according to this recipe, but with sprouted grain - for sure.
And now ... something attacked me ... my hands dropped ... I'm not baking anything. And I don't bake bread ANYWHERE and ANYWHERE.

[Kalmykov]

And here I am getting to the breads of long fermentation. While theoretically. Must Kalmykov try.

[Freken Bock]

Freken Bock ! Kalmykova is ready for torture! I washed my neck!

[Kalmykova]

Kalmykova , Natasha! I know that you practice long-fermented bread baking without yeast at all. Maybe give a master class? Somehow scary most ...

Good morning! I came to you with an ambiguous result. Stopped the bread during the proving stage. Overexposed. Things went swimmingly. And then all of a sudden I found such a tattered roof (began to settle), and when baking, it did not rise very much. Yes, my poor family! For a long time they still have bread with dispersed grain!

Tanya! Can I use you? (question and request). Eye-catching recipe. Lactic acid sourdough on whole-grain flour or ground wheat (thick), whey or milk or buttermilk, grade 2 flour, salt-sugar, vegetable oil, flax seed. If it managed to germinate, then another wheat. Kneading in Kenwood, the dough is thin at first. Then, in the process of gluten development, it begins to wind on the hook and detach from the walls. I cover the bucket with a film and put it in the refrigerator (twisted to 12-13 degrees) overnight or until the next evening, because I usually knead it in the evening after work. After the refrigerator, I take out the dough onto a surface dusted with flour, fold it several times, divide it into loaves, and put it in molds. I put the forms on the included dryer for vegetables and cover with a large bag for about an hour and a half. During this time, the dough will rise 2 times. I light the oven, grease the tops with an egg and sprinkle with sesame seeds and black caraway seeds, put on baked goods. I spray from a spray bottle at once and then a couple of times. Truncated!

[Kalmykova]

Kalmykova, but how do you think it tastes better: if an already formed loaf is left to stand for a long time, or when the dough is left to stand for a long time, and the molder / proofer is done in the usual way before baking?

Rather, forming after proofing. Otherwise, after kneading, the dough is too sticky for molding.

[Kalmykova]

Kalmykova, on "you" you need! The presentation of the technology is comprehensive! We will try! Special thanks for the idea of ​​using the dryer as a proofing cabinet!

Tanya! To your health! I have mentioned a lot about the dryer as a proofing device for a long time.

[Kalmykov!]

Kalmykov! I was interested in the dryer as a proofing device. Can be more? What kind of dryer do you have? You take off the grates and put the molds on, then cover the molds with a plastic bag and turn them on? Are you covering the dryer with a lid? Where does the warm air go? The idea is: either the packet should fly away after the pressure builds up or burst ... Or did I understand something wrong? And one more thing: the temperature there is somewhere around 60 degrees .... And I have a fan in the lid. What should I do?

So I decided on this experiment. The girls have a very beautiful bread, and I wanted to try it too.
How it turned out strange, or did something wrong, or the form did not suit him, I do not know.
Well, here it is, but delicious.

[olgapopova37]

olgapopova37 Well, I don't know why you are so strange bread - as for me - well, just a wonderful loaf!

I really love bread with dispersed grain - for my taste - this is the best bread, the most delicious! when I have such bread at home - then with milk - this is the highest pleasure. There is no other product that I get so much pleasure
I always make it shaped - so that the bun is softer - well, the bread, therefore, is also jerky and more elastic

[rinishek!]

rinishek! It’s strange, not in the sense that it’s not tasty - I liked the taste very much.
I just look at all the color of the bread is white with cream dots, but for me it turned out to be rather grayish and it is very soft even to cut it is so difficult to crumple. So I think I probably did something wrong. My fr. the sourdough feeds on flour 1c + bran can it give such an effect?

of course, the color of the bread is highly dependent on the flour. I had 1st grade flour 2 times. Once it was a day of promlynovskaya - so it was almost the highest in color, and I even baked baked goods from it - well, that's white and that's it! and the second time I bought a local manufacturer - so its color is only slightly lighter than 2nd grade flour. And the baking will not turn out to be gray
and my sourdough also eats this 1st grade flour as starving - if I make it 100% hydrated, then I will have to feed it every 6 hours - this is such a delicious flour for sourdough.

My bread color is also gray, can I compare with yours, I don’t understand, because the photo slightly distorted the color. But the fact that my dispersed bread is gray is for sure

I am reporting. The bread turned out to be airy, it's even hard to cut, I'll taste it tomorrow. Everything went smoothly, without any incidents, it carried a plus sign.

[Mayan,]

Mayan, oh and handsome !!!

Is it such a loaf on one leaven?

[Ira]

Ira, everything is strictly according to the recipe, but there is yeast in the recipe.