LG HB-3001 BYT. Sour cream bread with live yeast, in a bread maker

LG HB-3001 BYT. Sour cream bread with live yeast, in a bread maker

Category: Yeast bread

Ingredients
Water (can be replaced with milk, cheesecake)	300 ml.
live yeast	15 gr.
salt	2 tsp
sugar	1.5 table. spoons
flour	600 grm.
sour cream	1 table. a spoonful of sour cream
You can add mustard beans	1 tbsp. spoon

Cooking method

• This is my first recipe for the site, do not judge strictly.
• We measure out 300 ml. warm water, add 20 gr. live yeast, stirring until the yeast dissolves, pour into the bucket of a bread machine, add salt, sugar and sour cream, sour cream, I take a large spoonful with a slide, if the sour cream is liquid, then you can add 2 tablespoons. I put flour on top, put it on the main mode, I have it 3 hours 30 minutes, crust C (dark). Sometimes, I also add mustard beans, 1 tbsp. spoon, bread is even more interesting. I always watch the gingerbread man in 5 minutes. after the start of kneading, it should not stick to the walls, but it can be seen that it kneads easily, if necessary I add flour. I used to bake with dry yeast, but once there were no dry ones at home, but there were live ones. Now I try to bake on the living, it seems to me that it turns out better. [/ size]
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The dish is designed for

1

Time for preparing:

3.30 hrs

Cooking program:

Basic bread

[which went into kneading the dough after the fact]

There are inaccuracies in the bread recipe:
- flour 600 grams, all liquid according to the recipe is about 350 ml. - this will not be enough for normal bread of this crumb consistency - check!
- at the rate of laying fresh yeast, 2 grams are taken per 100 grams of wheat flour = about 12 grams is enough. You have 15 grams in the recipe, 20 grams in the description - how much should it be exactly?

In the recipe, we always write down the amount of ingredients which went into kneading the dough after the fact!

Thank you for correcting it, I usually take 15 grams of yeast, I was mistaken in the description, you can take 12 grams, I even break it off the briquette by eye. The last 3 times I took 300 ml. water and 600 grams of flour, the bun turned out to be steep, did not stick to the walls, but it was easy to knead, I determined for myself as an ideal combination, I did not have to add water or flour. After baking, the bread turned out to be finely porous, soft.
I wrote the entire amount of ingredients in fact, another bread was baked 1 hour ago, its photo and attached to the recipe.