Effect of bran on mixed leavened breads

[yeast free]

Colleagues, I didn’t find bran in the recipes of sourdough breads, maybe someone has experience of using bran in wheat-rye sourdough breads based on rye eternal sourdough,yeast free? Share the proportions of bran addition and their effect on the dough.

It is advisable to add bran to the sourdough, because in the shell of the grain (which is what the bran is) there is phytic acid, which prevents our intestines from absorbing trace elements. And the lactic acid bacteria of the starter cultures neutralize it. In terms of volume, I don’t remember exactly, but it seems no more than 10 percent, otherwise the product will be rough and tiny.

Share the proportions of bran addition

It is difficult to buy flour of 1 and 2 grades. It is used in many recipes for sourdough bread and bread in general.
I found this information on the Internet:
Flour 1 sec contains 3-4% bran.
Flour 2 s contains 8% bran.
Flour C / Z contains 10% bran. 100 grams of flour - 10 grams of bran.

It is difficult to buy flour of 1 and 2 grades. It is used in many recipes for sourdough bread and bread in general.
I found this information on the Internet:
Flour 1 sec contains 3-4% bran.
Flour 2 s contains 8% bran.
Flour C / Z contains 10% bran. 100 grams of flour - 10 grams of bran.

More often go to the section "Table of contents of the section" Ingredients and accessories for bread "" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102465.0 including the topic "We cook ourselves whole wheat flour and flour of the 1st and 2nd grade" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=135443.0

[Tatyana]

Tatyana,

More often go to the section "Table of contents of the section" Ingredients and accessories for bread ""

I have not seen this topic, in due time it would have made my life much easier))) Thanks for the link.

Just answered Valeria12.

[Tatyana]

Tatyana, I have not seen this topic
Just answered Valeria12.

Tatyana, thanks for the answer

My experience (in addition to the above).

I run a rye eternal 100% on water.
Sometimes, when it seems to me that the sourdough is very starving, I add a little rye bran to the feeding along with the rye flour, no more than 2-3 g per 45-50 g of wallpaper rye flour - the sourdough from this very quickly and violently activates.
I also use this method when I need to quickly get an active starter culture from the starter - I add 145 g of rye wallpaper flour to 50 g of the starter and no more than 5 g of bran plus 150 g of liquid - most often whey.

I do the same with wheat sourdough (also eternal 100%, overfed from rye), only, accordingly, I add wheat bran.
At the same time, in pure form, bran in my finished bread is no more than 1%, they are practically invisible and not felt, and, strictly speaking, such bread cannot be called “bran bread”.

Sometimes I additionally add bran to the main batch, no more than 5% of the total flour, it doesn't taste good anymore.
Such bread, IMHO, can already be called bread with bran.
If I use whole grain flour, then, as a rule, I don't add bran at all, for me it would be too ...

I note that when adding bran, I need a little more liquid for kneading than usual, and after preliminary kneading, I leave the dough for "rest" not for 20-30 minutes, as usual, but for 50 minutes.
Sometimes I use oat bran instead of rye. To be honest, I don't notice the difference in taste ...

About the flour of 1-2 grades and the proportion of bran in it, the girls already wrote to you above.