Simple sourdough bread without yeast added in the bread maker

[Leaven]

Simple sourdough bread without yeast added in the bread maker

Category: Sourdough bread

Ingredients
Water	200 ml
Rye flour	150 g
Wheat flour	200 g
Vegetable oil	1 tbsp. l.
Molasses (or sugar, or honey)	1 tbsp. l.
Salt	1.5 tsp.
Rye sourdough (eternal)	400 g

Cooking method

• Leaven
• We put the bucket on the scales and set them to 0. We take out the starter starter (50-100 g) from the refrigerator, put it in the bucket and add rye flour and warm water in approximately equal proportions so that a mass of about 400 g is obtained, with a density like thick sour cream. Install the bucket in the HP and start the dough kneading program without baking (BM450, program 10). We are waiting for about 3 hours until the sourdough rises noticeably. We take a tablespoon of the starter culture on the starter, put it in a jar, feed it (2-3 tbsp. L flour and water) and put it in the refrigerator as it rises.
• Bread
• Add warm water, flour, butter, molasses, salt to the sourdough. We put it in the bread maker and run such a program, where after kneading the bread will be defrosted for about 2 hours. If the leaven ferments well, this will be enough, but if the dough does not rise, then you must stop the program, and then when it rises, start the baking program (1 hour) without kneading.
• In HP Kenwood BM450 I am setting up my program:
• Preheating: 0 min.
• Mixing 1: 3 min.
• Mixing 2: 17 min.
• Ascent 1: 30 min.
• Ascent 2: 0 min.
• Ascent 3: 1h 45 min. (short kneading takes place automatically for 15 seconds before lifting)
• Baking: 60 min.
• Warming up: 60 min.

The dish is designed for

1 kg

Note

You can also add malt by brewing it in boiling water (do not forget to subtract the volume of dry malt from flour and boiling water from water. For example, 40 g of malt and 100 ml of water. Let the water cool until warm)
The total amount of flour and malt is 350g, and the ratio can be changed to your taste.

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Sergey, thanks for the recipe! I am just learning how to bake sourdough bread.

[serggav]

serggav, Sergey, What a gorgeous crumb!

The wording "without yeast" is a little confusing. We have yeast in the sourdough, although our relatives are wild

Thanks for the comment, I really don't quite understand what kind of yeast is in the sourdough if I don't put it there? I have only flour and water in my leaven, nothing else. Due to what it ferments, I don't know, but in my opinion it's not called yeast ... although I don't know for sure.

... I really don't quite understand what yeast is in the sourdough if I don't put it there? I only have flour and water in my leaven, nothing else. Due to what it ferments, I don't know, but in my opinion it's not called yeast ... although I don't know for sure.

So there you have, in addition to flour and water, you know how much yeast bacteria are there, they are taken directly from the air, they live on our skin - real, alive and familiar to us. There are lactic acid bacteria, they are formed during the fermentation period.
When they live together, that is, when they have enough food, the leaven is healthy and strong. And in starving sourdough they start to fight.

In general, I did not understand who is native and who is alien, but they usually adhere to the following concepts - there is commercial yeast and there is wild yeast.

Yeast is a single-celled fungus (mold) that is everywhere and always. The only exceptions may be open-hearth ovens. Due to the fact that wild yeast cannot give a guaranteed result when used industrially, commercial yeast is almost always added to the dough. Therefore, when you see the inscription "without yeast" on your bread store, do not believe it, because firstly this is not true, because there is yeast there, and secondly, it is very unlikely that there is no commercial yeast there.

I see, actually Viki said that. So this recipe is based on wild yeast.I have been making bread a couple of times a week for several months now, the result is stable.

Sergey, thanks for the recipe! I am just learning how to bake sourdough bread.

It's my pleasure! I will be glad to hear from you when you try!

Good day, Sergey! I am a beginner baker. I tried various types of leaven (I am interested in leavened bread), baked in the oven. Recently I bought an LG bread maker and now the question arises: sourdough bread is slower. Not a single ready-made program is suitable for this, there is no programming of its programs in this HP. Does each CP have a separate baking program? So that you can only bake after the necessary proofing of the bread.

Does each CP have a separate baking program? So that you can only bake after the necessary proofing of the bread.

Probably not, I do not know, unfortunately ... In my HP there is an opportunity to customize my programs, but I have not come across others.

I don’t have a bread maker, but even without a bread maker I make sourdough bread without yeast, and I have a question why bread only with sourdough and without yeast turns out to be so unpresentable, that is, it seems soft and crumbles, but somehow not very appetizing, and the dough rises a little Is it not a day, really, with yeast, the dough will grow faster and the bread will look like purchased?
if you can't do without yeast, then even buying a bread machine will not help.

I don’t have a bread maker, but even without a bread maker I make sourdough bread without yeast, and I have a question why bread only with sourdough and without yeast turns out to be so unpresentable, that is, it seems soft and crumbles, but somehow not very appetizing, and the dough rises a little Is it not a day, really, with yeast, the dough will grow faster and the bread will look like purchased?
if you can't do without yeast, then even buying a bread machine will not help.

I don't know what to say, maybe your leaven is different, but my bread rises faster. The amount of wheat flour also plays a role, the more it is, the more luxuriant and faster the dough rises. According to my recipe, 400g of sourdough takes in the worst case 3 hours and about two hours then it is baked for the whole bread plus an hour ... The bread crumbles but it does not depend on yeast, rather on the amount of butter, I don’t know for sure there may be experts who will explain this ... I really like my bread both in taste and appearance. The photo here is old, maybe I'll update it, now the bread turns out and looks better.

The other day I bought HP KENWOOD BM450. Since yeast bread is unacceptable for me, I decided to immediately test its performance on wheat-rye (sourdough). Eternal leaven, with flour and water. I programmed the proofing after kneading for 4 hours. Without intermediate kneading of the dough (I removed the HP blade immediately after kneading). Baking for 1 hour. Excerpt after baking for 10 minutes. This is what happened. I would like to hear in a nutshell the opinion of experienced bakers. Interested in the reasons for getting a rather dense crumb in the center of the loaf. Not raw, but different from what is closer to the edge. Inadequate or unfinished? Or is it the amount of water? They say, "the first pancake is lumpy" ... It's not quite lumpy here - everything is quite edible, but it could look better)
Thank you!

Stood, here "the ball was blown away" ....

Thank you!
And how to determine what "survived normally"? Are there any rules? I met that the dough should rise twice. It turns out that as soon as it rises, bake immediately? Without delay?

understood correctly how it rose, and bake.

Baked for the first time, do not judge strictly, leaven from Viki, your recipe! From myself: a little coriander, pumpkin seeds and sunflower seeds, a little sesame seeds on top. The family is big, everyone liked it, even the one and a half year old lad carried, kept up with everyone! And this is the best praise !!! By the way, I completely forgot to say that I don't have a bread machine, I went and bought a pot of real clay and baked in it!

Thank you very much to the author for the recipe.
This is my first sourdough bread (semi-finished rye from Viki). I was afraid, but since I really wanted such bread and really want to move away from the yeast, I took a chance.
I adjusted the mode to the one proposed by the author, looked incredulously at the dough, and everything was like clockwork. As the recipe was written, everything happened. The bread was baked, however, with a "fright" I decided to stand on the heating for an hour (just in case) ... The view was fine with me. 🔗

And in the morning I cut it and tried it.
[URL = https: //Mcooker-enn.tomathouse.com/s-image/27/]My surprise is not to convey - yeast (dry yeast) - rest. Sour, crunchy, in general, in my understanding, Real bread. I'm so glad I got to this recipe.

What should be the kind of kneading, at the stage of 20 minutes of last stirring?
Gingerbread man, porridge, gingerbread man on porridge?

Thanks for the recipe! The bread comes out better every time. I did it with some additions, brewed the malt and added crushed coriander with caraway seeds on the whistle. In my HP Moulinex uno, on program 3 "Wholemeal bread".