Sourdough rye bread in a bread maker

Sourdough rye bread in a bread maker

Category: Sourdough bread

Ingredients
Sourdough 100% (I have French, fed with rye flour)	270 gr.
Serum	200 ml.
Salt	1.5 tsp.
Malt	1 tbsp. l.
Rye flour	200 gr.
Wheat flour 2c.	100 g

Cooking method

• Put on the program "Dough" - 30 minutes. knead, put the dough on a damp board and with damp hands formed a sausage, put it back in the HP and left it on the proofer for 2 hours. But you have to keep an eye on the rise, it happens that I increase the time to 2.20-2.30. Then baking for 1 hour 10 minutes.
• I want to warn you, the dough is sticky, wet porridge, when kneading I help with a spatula, if you get a bun, the bread will be denser and heavier, I don't like this
• The bread has a thin crispy crust, the crumb is well baked, elastic. My family appreciated the creation excellently.
• It was not possible to take a picture of the whole, until I came with a camera down, dad and daughters crunched a crust

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I decided to supplement, show how and what, so this is how the dough looks after 10 minutes. Now I don’t shake it for 30 minutes. I just turn off the stove and that's it.

I take out the dough onto a wet board, quickly washed the bucket and

Forming a brick. I do this, I straightened it out with wet hands

The upper edge is folded down, the lower one is on it, up

Then the same way to the right and left

And turned it over, curved edges down

But you know, I noticed that no matter how I went through the molding, folding or just took it and with wet hands, ironing it into shape, the result is the same
I put it in a bucket

I put it back in the HP for proofing, this was the kind of bread in 2 hours 20 minutes.

And baking 1h10min.
What turned out you can see here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=13102.0

I’ll just show you that rye with sourdough in KhP is really good, so that people have no doubts. The recipes are in the Kalvelevsky branch, I will not duplicate them.

What a beautiful guy, but what holes !!!!! A sight for sore eyes just !!

[Suslya]

Suslya, my Frenchwoman wanders the second day. It's okay for now. As soon as it's ready, I will definitely try your bread!
Scarecrow, I suspect. that I will collect populations of starter cultures in my home. so I'll get to yours soon too. The bread is gorgeous !!!

Suslya, girls tell me ... pliz
I have grown a French sourdough.
there came out 330 g.
270 went to bread. And now that the remaining good 50 g to grow again for three days?
How to make 110 g for the next sourdough?

I still have 220 grams left from yesterday, I did not throw it away, but left it, I wanted to make pancakes.
What to do about it?

.... And now that the remaining good 50 g to grow again for three days?

Can be up to 50 gr. add sourdoughs of water and flour in any (or almost any) proportion. It all depends on how much starter you need to get. But 500 gr. you can safely add. The result is 1:10 feeding. It is still difficult for you because you are used to feeding 1: 2. Or 1:50 is possible and everything will be fine, the only difference is in the time the sourdough is ready after feeding. The greater the proportion of fresh dough, the longer the fermentation process.

That is, if I have 50 grams left, add not 110, but 220 grams of water and 220 grams of flour boldly and then grow again for three days? And feed 110 grams or 220 grams?
I just want to constantly bake such bread, with sourdough, how to grow it - it's hard to understand yet!

[wwwika]

wwwika , and how often are you going to bake? If once every three days, then it makes no sense to feed in such large proportions, it will grow, the excess will be tortured to process. It is better to feed a little every day, Vika wrote about the accumulation method - she takes 20 grams. sourdough and feeds 20 + 20, then as fermented takes 60 + 60 + 60 and so on until the required quantity.
As I understand it, you think that since you raised her for 3 days, now she will be ready all the time only on the third day? No, the starter culture is ready to work every day, the most important thing is that it is ripe, ready to work, and of sufficient mass.

[wwwika]

wwwika, if I don't bake tomorrow, then I take 5 grams. sourdough and add according to the mood 20 or 30 grams of water and the same amount of flour.
If tomorrow I need bread, well, let's say 270 gr. then I see how much time there is before kneading. If it is a day, then 10 grams of yeast + 150 each of water and flour. And if after 8 hours I already need to bake, then more leaven, for example 50 g. + water-flour 150 gr. And after 8 hours I have the required amount.

Yeah, now I see. I will go and read everything that is written about leaven, and I will try again.
I liked the bread, not as sour as the first times ... Oh, I should try that it is a sourdough bread, so that it is clear what to strive for.
Today I treated my friend to a buckwheat bread, she savor it so interesting ... was surprised. Says, not like a store, well, that's understandable.
But rye is more complicated, you want to achieve "deliciousness".

Good day.
The bread is so delicious. I want this too
Can you tell me, can you do it without malt? The oven will be in the oven.
I don't know where to get it. I have not seen in any hypermarket.

[Lolita]

Lolita
I buy malt at the All-Russian Exhibition Center, at Dom-Khleb. In my opinion, Muscovites, for the most part, buy malt there (and much more for baking).

Well, that's what happened.

I ask for advice, what is wrong, why not ???
The sourdough was set at a temperature of 30-40.

I did everything as described, before baking it rose from me, a little more than 2 times.

Then I put the stove in the x \ (in the Borodinsky mode). probably it was necessary all the same for the dough mode? But I only have a dough mode.
Last time I baked dough, proofing and baking on the mode, but added a little yeast (since the leaven was sooo young, I decided to play it safe).
I baked the bread myself, my son took it out (since I collapsed with megrain).
I like the taste ... but I want to look like yours !!!!!
Maybe the casks are still young?

And what kind of flour to add to the sourdough (when to feed? In varieties? Or 2nd?)
Thank you!

The leaven is really still young, but I see it did a very good job. And she got up normally, 2 times, that's just what you need.
But what kind of regime Borodinsky is .... I don't know what kind of proofing there is? one or two? Try again on the Dough mode next time.
And before baking, I feed the sourdough with both rye flour and 2 grade flour. And when she’s at me alone, then it’s a simple flour. So Zest said to do, they say, sourdough eats such flour for a long time and remains full for a long time.

Yeah, got it
In dough mode, kneading takes about 30 minutes, and then an hour of rest.
Good.
Next time I will make the last feeding of the 2nd grade with both rye and dough mode.

In-in, I also have 30 minutes of kneading and 1 hour of rest, but I leave it for another hour. Usually this time is enough to rise 2 times.

Tell me, after 30 minutes of kneading, that hour at rest the kolobok lies in a cold HP or this hour is heated?

Tell me, should this bread be a little thinner? I didn’t go up well, although the leaven was strong. The roof was also cracked.

[Julchen]

Julchen , I just lay there, no heating.

Romashka80 The bun is thin, sticky, I take out the dough, form a bar on the table, take out the spatula and put this bar in.

[Julchen]

Julchen , I just lay there, no heating.

Romashka80 The bun is thin, sticky, I take out the dough, form a bar on the table, take out the spatula and put this bar in.

Ahh, everything is clear.The bread is very tasty. thank you

I have another question for you, how do you get the dough out of the bucket? I barely pulled it out, the dough was so sticky to my hands that even wheat. flour didn't help. The sausage was never rolled up. I pushed it back and now I'm waiting for what I can do.
Where can I see how to handle rye dough and how to shape it?

.... how do you get the dough out of the bucket?
Where can I see how to handle rye dough and how to shape it?

With wet hands and on a wet table (or board).
Look at the "sculptor's work" (I won't die of modesty for sure!) You can try here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=6039.0

I made this bread in the oven, kneaded it in HP, then I thought ... pulled out the dough, it was just a sticky mass, there was no kolobok, with wet hands, I formed a sausage on a wet board and into a shape. Proofing 2.20 and pastries.

Suslya, I want to bake your bread tomorrow. Don't understand what you used to mix the leaven before adding it to the dough? (before baking) rye flour or wheat flour?
I got some high-quality rye flour in the store.
wwwika, I have the same HP. I knead on program 12 "baguette", there is no heating. It seems to me better.

I found the answer, but it's still not clear in what proportion to take rye and 2 wheat varieties for feeding? or is it not important?

The best proportion is 1: 2 or 1: 1, I feed the sourdough with rye flour, for example 100-100-100 (this is a 1: 2 ratio), it will just turn out about 270 g of sourdough and wash the jar for further dilution.

THANK YOU! I'll feed it with rye, and in the morning I'll knead some bread.
My rye turns out to be heavy, I want a little lightness, so that it was close to the store-bought Borodino one. Not working yet.
What kind of malt do you have, dry or liquid? Doesn't need to be brewed?

The malt is dry, I don't brew it, so I pour it. And I also fed the sourdough in half and rye flour and 2 grades, then I make the dough completely sticky, then I bring it to a sticky kolobok ... in general, I twist it in different ways. The last time I pulled it out and baked it in the oven, photo above, mine is more like this.

And tomorrow, as I twist something
I will report on the result.

Yeah, wait, sir, I wonder if kaaaak 🔗

Here I am.
Suslya, where do you take such cool smileys, lovely.
Here is my bread
It turned out not very tall, I think that due to the fact that I have a large bucket, and a small bread - 692 gr. released
I stitched the dough in breadth, and then up.
Next time I'll try it in the oven, I have a mold that is smaller than a bucket.
The bread turned out to be good, not even heavy, fragrant (I added 1 teaspoon of ground coriander when kneading).

The crumb is good, not very dense, even when squeezed, it springs back. I haven't seen anything like this in my rye bread
The taste is excellent

The crust is actually thin and crispy.

I want to ask in advance about the oven, I have an electric one. Is it better to bake on convection or just heat (top / bottom)?
At what temperature? Do I need to cover it from above with something?
All my breads in the oven turned out with a hard and thick crust, in KhP - the opposite.
True, I don't have any special tools for this. You probably have the same wonderful wok as Raisin?

Congratulations! 🔗 And then I was somehow worried .... what if some troubles happen.
Yes, your bucket is too big, I have less. I also add coriander, of all the spices I prefer it.
As for the oven, I have a simple one, I set the temperature to 240, I do not cover it with anything, I only occasionally sprinkle it with water, after 15 minutes I reduce the temperature to 200 and bake until tender for 25-30 minutes. I bake this bread in a rectangular shape, and bake it in it.
I don't have a wok, I bake other breads in a glass saucepan.

It is clear, then you can do without adaptations. In Ikea I bought a mold for baking bread, it is much smaller than a bucket, non-stick. If it were a little shorter, it could even be put in HP. My dream is to find one.
I will definitely try to bake it. I think this will be my favorite rye bread recipe.
Great thank you

My friend also gave me a rectangular shape Ikeevskaya, small, pretty, but for some reason the coating began to climb, sooooo sorry 🔗, I baked it only a couple of times ... until I bought a new one, I have to cover it with paper, where it has peeled off.

With wet hands and on a wet table (or board).
Look at the "sculptor's work" (I won't die of modesty for sure!) You can try here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=6039.0

Thank you very much. I also have this recipe already saved. Another question. My bread maker does not knead rye dough well. The knife inside is spinning and that's it. All the time I help with a spatula so that it mixes evenly a little. Is it all the bread makers interfere?

I think yes. This is the specificity of rye dough.

And I also help with a spatula, sometimes the dough is generally a solid mass, and sometimes I add flour, so that at least some semblance of a bun was.

HURRAH! I baked the same bread, only in the oven in a mold. I like him better in appearance. It is more tanned, it smells very fragrant of Borodino bread! for the whole apartment.
I will cut it only tomorrow morning, when it cools down. In the context I will lay out only tomorrow and compare to taste.

Suslya, thanks !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!!!!!!!!!!!!!

Here's a cutaway

The taste is super! I added coriander and caraway seeds to the dough.
Despite the fact that when baking I put a container with water to moisten, the crust is thicker compared to HP.
I'll try to bake it under the lid.
Maybe in the oven you need to bake less in time?
I will experiment.

[Ksenychka]

Ksenychka so happy for you, smart girl 🔗

the bread is just lovely, and the roof is so beautiful. Let's diary, a solid heel with a plus!
As for the crust, try to shorten the time.

I want to ask in advance about the oven, I have an electric one. Is it better to bake on convection or just heat (top / bottom)?
At what temperature? Do I need to cover it from above with something?
All my breads in the oven turned out with a hard and thick crust, in KhP - the opposite.
Kseny! I want to share my experience of baking in the oven! I also have electro with convection. I have adapted to baking in a glass dish without a lid. First, I preheat the oven to 220 (only the upper and lower ten without convection), bake the bread at this temperature for 15-20 minutes, you can sprinkle it with water from a spray bottle, then I reduce it to 160 and leave it to bake until tender.
And so that the crust is not so hard, after the oven, cover the bread with a damp towel!
You can see my bread in the gallery!

Nikama, thanks for the advice, I'll try to cover it with a damp towel.
Is it supposed to be sprayed directly onto the bread from the pulvisator? If I put a container with water that boils and the water evaporates, then the difference compared to the splashing option, how will the result differ? Maybe someone has already compared?
Oven bread turned out better in comparison with KhP, in the morning it was still there, but by the evening there was a crumb. 2 people got it.
He smells fragrant while in the bread bin!
Tomorrow I bake again according to this recipe.
Throw off the link in a personal pliz on your bread, otherwise I am not able to search in the gallery.

Kseny! I put a plate of water, but I didn't really like it, because the crumb is very wet! I chose a spray bottle for myself and puff it on the bread and on the walls of the oven before putting the bread on, and then during baking at a high temperature, and when I reduce it, I already look at the crust! This is my research, because the oven was new a year ago and the bread experiments were also new!
I would be glad if my advice helps!

Nikama, yesterday I baked butter wheat with sourdough raisins, covered with a damp towel, the crust turned out very tender.
Today again rye according to the recipe Susli, I'll try to cover it too.
The instructions for my oven say that you cannot spray water on the walls, so I put a frying pan and pour boiling water into it. The crumb is still normal, not wet. It can be removed after a while. Thanks for the valuable advice!

Girls-leavers, the bread turned out to be very tasty. I usually bake rye in the oven, but since the weather is, to put it mildly, warm, I, following the example of Raisin, decided to adapt to HP. Here's what happened:

270 g sourdough
200 ml serum
1.5 tsp salt
1 st. l malt
200 gr rye flour
100gr of 2 grade wheat flour.

Put on the program "Dough" - 30 minutes. kneading and 1 hour proofing, at the end of the program, the HP turned off and left on the proofing for another 1 hour. Then baking for 1 hour 10 minutes.
The bread has a thin crispy crust, the crumb is well baked, elastic. My family appreciated the creation excellently.

I baked this recipe.
There was such a problem.
The dough was not enough for the bucket.
At first it kneaded well, and then scattered everything along the walls,
and the scapula was spinning empty.
I adjusted the handle of the spoon as best I could.
After the end of the batch,
flattened the dough horizontally with a wet hand.
Here's what happened.

The dough is really not a lot, so I make bread that would be eaten quickly. I really want to bake, over and over again.
The dough is really watery, I also always help with a spatula, and after kneading I pull it out, form a bar with wet hands and return it to the bucket, pull out the spatula.
You can add flour to make it look like a bun, then the crumb will be different, for example, I like "liquid" dough.

The dough is really not a lot, so I make bread that would be eaten quickly. I really want to bake, over and over again.
The dough is really thin, I also always help with a spatula, and after kneading I take out, form a bar with wet hands and return it to the bucket, pull out the spatula.
You can add flour to make it look like a bun, then the crumb will be different, for example, I like "liquid" dough.

The size of the bread fits me very well.
Thanks for the recipe, support and advice.
PS We have completely abandoned store-bought bread.
Only my own, since the stove appeared.

Skate, come and visit me then




Thanks for the recipe.

[Suslya]

Suslya
Today I baked rye according to your recipe.If it were not for the torn roof, then the bread turned out to be wonderful in all respects, thanks for the recipe
I did everything according to the recipe, only psh. flour of the highest grade (I can not buy 1-2 grade) and added 2 tbsp. l. honey, because I really like honey in black bread.
Thank you again for the recipe. In your opinion, why did the bread roof break so? What is the reason? I would be grateful if you could help me fix this little defect.
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