Whole Wheat Bread

Category: Sourdough bread
Whole Wheat Bread

Ingredients

Wheat sourdough 54% 70 g
Wheat flour 1c 220 g
Whole grain wheat flour 100 g
Water 250 g
Pressed yeast 5 g
Salt 8 g
Vegetable oil 12 g
Sugar 4 g
Unfermented malt (white) 2 g

Cooking method

  • This is one of my experiments in baking bread with whole grain flour using cold sourdough autolysis.
  • Flour 1 s. 3rd mill. Whole grain flour from Garnets. The moisture content of the dough in baking percentages is 74-75%. The dough turns out to be quite liquid, but thanks to cold autolysis, the gluten is strengthened and bread can be molded without effort. It rises well in the oven when baking.
  • Leaven
  • 10 g 100% wheat sourdough
  • 25 g water
  • 50 g flour
  • Knead and leave for 10 hours at 24 ° C. During the night, the leaven tripled and became a dome. Make sure not to fall out. If the temperature is lower, it may take 12 hours. It is advisable to refresh the mother's starter culture the day before.
  • Dough
  • Put the dough on cold autolysis in the morning
  • Mix 200 g of water and most of the flour, knead and refrigerate at 4 ° C for 1 hour to 2 hours.
  • 30 minutes before the end of autolysis, activate the yeast in 30 g of warm water and a little flour
  • Kneading in a combine:
  • combine yeast with a mixture of water and flour, knead at 1 speed for 5 minutes, switch to the second speed and knead for another 5 minutes. Add the torn starter culture, oil and salt, knead until the dough comes together.
  • In a bread maker kneaded on the "pizza" program. The first batch is 15 minutes, rest 10 minutes, the second batch 10 minutes. You can see how the dough gradually gathers into a shiny silk ball.
  • Whole Wheat Bread
  • Whole Wheat Bread
  • The dough is sticky, transfer to a bowl with oily hands. Fold several times.
  • Fermentation in the refrigerator 2h. 30 minutes (the dough should increase by one and a half to two times)
  • Whole Wheat Bread
  • Batard molding.
  • Whole Wheat Bread
  • Proofing in the basket for 1 hour -1 hour 30 minutes until doubled.
  • Bake at 240 ° C 10 minutes with steam, 20 minutes without steam, reducing the temperature to 220 ° C
  • Whole Wheat Bread
  • Whole Wheat Bread
  • 🔗

The dish is designed for

1 loaf of about 600 g

Cooking program:

Baking in the oven

Note

Delicious, aromatic bread with a crispy crust and soft crumb. Keeps fresh the next day. It was not possible to check more, since I specially calculated the recipe for small bread. I think that autolysis can be extended for the whole night, then this bread will fit comfortably into the daily schedule.
Bake for health and enjoy delicious bread!

MariS
Oh, what bread, what bread! So beautiful that you want a piece with milk or jam. And it is possible with both. Bravo!
ang-kay
Vasilisaas always brilliant! And what a cut. I'll take a note.
Kras-Vlas
Bread - how wonderful it is!
barbariscka
MariS, Marisha, I would gladly treat it if I had such an opportunity ...
ang-kay, Angela, glad you liked it. Pekies to health and share your impressions ...
Kras-Vlas, Thank you, Olya!
Wild cat
Beautiful bread!
And I still can't decide on the leaven ...
I think I can’t master it.
So for now, just looking ..
Galina S
Vasilisa !! what bread !!!
Quote: barbariscka
I think that autolysis can be extended for the whole night, then this bread will fit comfortably into the daily schedule.
it is so difficult to fit the simplest and fastest bread into my routine now. Thank you, for the note I will count and think about how to adjust. Vasilisa I really like bread with fermentation in the refrigerator, but there is no proofing in the refrigerator I really want to bake your bread, especially since I'm on vacation in a week!
barbariscka
Maria, There will be a desire and you will start the leaven, as they say "the eyes are afraid, but the hands do ...". In general, good bread can be baked both on dough and on fermented dough. Do not be afraid...

Galina S, Hello Galya! Well done for baking, the main thing is that the family has its own bread.Gain strength on vacation, I will wait for your bread ...

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