Sourdough loaf in the oven

Category: Sourdough bread
Sourdough loaf in the oven

Ingredients

wheat starter 100% 100 g
water 150 g
premium wheat flour 300 g
vegetable oil 1 tbsp. l.
sugar 1 tbsp. l.
salt 1 tsp

Cooking method

  • I put the starter in the bowl of the bread machine and pour out all the water. I add flour to make a dough dough. I turn on the "Dough" mode. When everything is well mixed, I turn it off and leave for about half an hour. Then I add all the other ingredients and turn it on again for kneading to get a soft bun, the "Dough" program - 1h.30min. I spread the finished dough on a silicone mat, form a loaf and leave it for 30 minutes. in a warm place. I put it in the oven at 40 degrees. Before baking, I make transverse cuts, spray it with water from a spray bottle and put it in the oven for 10 minutes at 250 degrees. Then for 30 min. at 180 degrees. The weight of the finished loaf is 550 g.
  • Sourdough loaf in the oven
  • Sourdough loaf in the oven

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Sourdough loaf in the oven

Viki
-vwv-, welcome to the forum!
Photo from gallery transferred to recipe. I hope they are in their place. If something goes wrong, tell me what to fix. Title photo has not yet been released.
The loaf is good!
I hope that while you learn how to insert a photo, we will have a couple more breads. Good luck to you!
barbariscka
-vwv-Excellent loaf! With an initiative on the forum ...
-vwv-
Thank you!
MariV
And is the starter purely leavening or yeast-based?
-vwv-
Pure leavening, overfed from rye to wheat.
Viki
Quote: -vwv-

Pure leavening, overfed from rye to wheat.
-vwv-, then, if you don’t mind, we will give it the corresponding name. And then people are looking for what to bake with sourdough, but he is "ordinary". He is not an ordinary one, he is leavened! Without a gram of yeast. That's what you need!
-vwv-
Ok, let's change I'm a beginner and I don't know all the subtleties yet
ang-kay
My first sourdough bread. Baked on "eternal" according to your recipe. the recipe has increased.
Sourdough loaf in the ovenSourdough loaf in the oven

Loved the bread.
Olga VB
The recipe is interesting.

Do I understand correctly that you ferment the first dough for 30 minutes, then knead for 1.5 hours, mold and leave for proofing for another 30 minutes?

I'm going to knead the dough in a dough mixer. For 1.5 hours of kneading, any dough will overheat.
I would like to understand the principle of this one and a half hour kneading, in order to shift it to the kneader.

Another point is not clear: usually the sourdough dough takes a long time to ripen, several hours, and then 30 minutes?
And I have never done proofing of sourdough dough for less than 1 hour, or even one and a half ...

Also: how many times do you overfeed and how do you feed it before making a dough?
What is the ratio of rye base to wheat feeding?

In this loaf of yours you always get such a spongy crumb with uneven porosity, or does it depend on the intensity of the kneading and on the time of proofing ??

ang-kay
Quote: Olga VB

Do I understand correctly that you ferment the first dough for 30 minutes, then knead for 1.5 hours, mold and leave for proofing for another 30 minutes?
If you do not mind, then I will answer you. The "dough" program in HP does not knead for 1.5 hours. And there is kneading and proofing. I fermented for an hour. And I took the ripe sourdough, not the starter.
Quote: Olga VB

I'm going to knead the dough in a dough mixer. For 1.5 hours of kneading, any dough will overheat.
I would like to understand the principle of this one and a half hour kneading, in order to shift it to the kneader.
Knead. as usual for 10-15 minutes.
Quote: Olga VB

Also: how many times do you overfeed and how do you feed it before making a dough?
What is the ratio of rye base to wheat feeding?
Just start feeding as you would normally feed your rye starter with non rye flour. and wheat
If I wrote something wrong, then let the author correct it.

salomeya29
Quote: Olga VB
In this loaf of yours you always get such a spongy crumb with uneven porosity, or does it depend on the intensity of the kneading and on the time of proofing ??
This is also very interesting to me! I am trying to bake this "unevenly porous" bread or loaf, but so far without success. Yesterday I baked a loaf (according to a different recipe), chewed twice, and the total proofing was more than 3.5 hours! And then such holes did not work!Sourdough loaf in the oven
And I did the batch not with the starter, but with the dough! The only thing is that I always have only manual kneading, so far there is no equipment for bread ...
salomeya29
Quote: Olga VB
The recipe is interesting.
Ol, did you bake a loaf?
hvitasss
: girl-yes: I bake this recipe. Really like. I have rye sourdough. For bread I use 2 grade wheat flour. Dough after kneading is suitable for 3 hours. I leave the bread in the oven at 30 degrees for 3-4 hours.
gypsophila
Girls, forgive me 50% wheat sourdough (in the spring it was taken out on a banana). What adjustments should I make to this recipe. And you can read somewhere how to translate 50% into 100%? I tried to bake this recipe. But the dough rises for a very long time, 6-8 hours. But I like the finished bread (I bake it in a bread machine) in structure and taste (not sour). But the feeling that I'm doing something wrong doesn't leave))) Thanks in advance to all who responded
Olga VB
Quote: gypsophila
where to read how to translate 50% to 100%?
gypsophila, Now you have 50g of liquid for every 100g of flour. You need to do it to get 100 to 100.
To do this, count on your amount of available ready-made sourdough, how much flour and liquid you need to add during subsequent feeding or use.
That is, now, if, for example, you have 150g of your starter culture, then you need to add 50g of liquid to it, and you get 100% hydration, and then feed it with a ratio of flour and liquid 1: 1, that is, for example, add 100g flour + 100g liquid. It is by weight to look, and not by volume.
Good luck!
Asonia
Vera, thank you for the great recipe for white sourdough bread! In my understanding, this is not really a loaf, rather white bread in the form of a loaf, but it is definitely delicious!
I did everything according to the recipe and the proposed technology. At first I doubted that after kneading and proving in a bread machine on the "Dough" program (for a total of 1.5 hours), half an hour of proving the loaf itself after molding would be enough, but really more was not needed!
I baked on a hot baking sheet, a baking sheet with steam at the bottom of the oven, and literally in the first 10 minutes at 250, the loaf rose so much and got stronger that all doubts went away at once!
Sourdough loaf in the oven
The color of the crumb is grayish, because my sourdough is eternal with triple feeding of wheat 1 grade, and from the total weight of 200 grams of flour I also took 1 grade. But the "holes" are absolutely amazing, the crust is crispy and the flavor is incomparable!
Thank you! I will come back to this recipe more than once!
Katerina.K
Thanks for the recipe! Everything worked out great!
The bar broke a little along the bottom, apparently not completely dispersed. Although it has increased by 2 times exactly, or even more. But it doesn't matter. The main thing is very tasty.
Sourdough loaf in the oven
Sourdough loaf in the oven

Katerina.K
I baked a loaf again today, this time with poppy seeds. But something did not go according to plan and the dough turned out to be thin. Shaped as I could, distance and baked. The loaf rose well in the oven, the shape is certainly not the same as we would like, but delicious. Very tasty and tender!
Sourdough loaf in the oven

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