Admin
Sekowa Sourdough Secrets and Lush Bread

Author Elena Zheleznyak, 🔗

🔗

To make Sekowa sourdough bread quickly and tasty, and dry granules are used very economically and efficiently, you can use a large production dough. Just put the dough on several loaves of bread on the ready-made Sekowa starter and use it gradually.

Sekowa Sourdough Secrets and Lush Bread

You can work with the Sekowa starter in different ways: you can take it directly from the can, like a regular homemade spontaneous fermentation starter that we developed earlier, or make a production dough. The first option is familiar and familiar, I baked whole-grain buns in this way, but, as it turned out in practice, it is much more convenient to put on the starter a production dough for three or four baked breads and use it for several days. The main thing is to let it rise to the maximum in warmth, and then, without crushing it, hide it in the refrigerator. This dough can be used directly in bread dough, which I decided to try in practice.

For production dough you will need:

350 gr. warm water with a temperature of 40 degrees;

80 gr. starter Sekov;

3 gr. dry granules Sekova;

250 gr. white wheat flour;

200 gr. homemade whole grain flour or grains.

The algorithm of actions is standard: we heat the water to 40 degrees and dissolve the cold sourdough in it, add dry granules, mix.

Sekowa Sourdough Secrets and Lush Bread Sekowa Sourdough Secrets and Lush Bread

Add flour, knead wet dough

Sekowa Sourdough Secrets and Lush Bread Sekowa Sourdough Secrets and Lush Bread

I put the dough in a transparent plastic container, it is convenient to look at the porosity in it and generally understand how much the dough has grown. Its capacity is almost 3 liters, it is convenient to hold the dough in it, and ferment the dough, there is definitely enough space and it is quite compact.

Sekowa Sourdough Secrets and Lush Bread

It was cool in the kitchen - about 23 degrees, and for the Sekove sourdough dough, according to the instructions, the fermentation temperature is critical (the dough, which ripens at 30 degrees in 3-4 hours at 25 degrees will be suitable for about a day), so it needs, to be as hot as in summer - 29-30 degrees. I tried to put the container with the dough in the oven with the light on, but after an hour and a half of the light on, it was even colder there than in the kitchen. Therefore, I wrapped the container with a towel and placed it next to the radiator, thereby obtaining the desired 30 degrees of heat.

From the photo you can understand that in five hours the dough has more than doubled and rose to a peak, and bubbles began to appear on top. But, nevertheless, when tapping on the container, the dough did not sag, this is good. Fallen, heavily sagging dough is considered overripe and noticeably worsens the quality of the bread, affects the porosity, taste, and aroma, therefore it is better not to allow the dough to overripe and use it when it is at its peak. This is how I put it in the refrigerator. Now you can take it out of the refrigerator, knead the dough on it at any time and bake it 3-4 hours later. And this "quick" bread will be a real sourdough bread with a deep aroma and characteristic wheat flavor.

Sekowa Sourdough Secrets and Lush Bread

Sekowa Sourdough Secrets and Lush Bread

The only "but" - this leaven should not be stored too long, so that its gluten does not break down. In Russia and Ukraine, flour from soft wheat varieties is mainly found, the gluten content of which is low by European standards - 10-11%. And, to be honest, we do not have such a variety of varieties of wheat flour, as, for example, in Germany. In our country, as a rule, the same familiar and familiar premium flour with a gluten content of 10.6% is used as “pastry flour for cakes and pastries”, “bread flour” and “general-purpose flour”.Of course, white wheat flour has a lot of indicators that affect its properties, but all of it, one way or another, loses them after spending three to five days in a mixture with water and yeast, in the form of a dough. I tried to use different wheat flour, mainly from local producers, put on it a production dough with sourdough and yeast, kept it in the refrigerator, and every time on the third or fifth day it irrevocably destroyed gluten and the dough began to tear strongly or turned into a sticky viscous mass, custard-like. Therefore, I mixed the current dough with the expectation of using it in two or three approaches.

The next day after kneading, I took it out of the refrigerator, it sagged a little and had a slightly sour smell, but the sour taste was almost not felt.

Sekowa Sourdough Secrets and Lush Bread

I decided to use a third of the available dough - 294 gr., In which 116 gr. Is water, 150 gr. - this is flour, 27 gr. Is a Sekowa starter and 1 gr. - dry granules. As you know, 30-80% of the flour in the recipe can be used in the dough, and the more it is in the dough, the more sour the bread will turn out. I wanted a soft creamy aroma and taste in the bread, so I added two more flour to the dough.

For the test I took:

Dough on Sekov's leaven (294 g);

350 gr. flour;

184 gr. water;

7-9 gr. Sahara;

6 gr. salt;

15 gr. butter.

Remembering that Sekova behaves very passively even at 25 degrees, and at home I have 23-24 in general, I mixed all the ingredients, except for salt, butter and sugar, covered it with a film and left it for autolysis. Here is such a lump:

Sekowa Sourdough Secrets and Lush Bread

She covered the bowl with plastic wrap and left it on the table, honestly thinking that nothing would happen to the dough in a couple of hours. Therefore, when I approached to look, I was very surprised: it noticeably grew. I was so surprised (that's naive!) That I had no time for the camera, so take my word for it. I folded, kneaded and kneaded a smooth dough, adding butter, salt and sugar at the end. To be honest, before that I was sure that at such a seemingly unsuitable temperature, the dough would not work, that it needed 30 degrees of heat, period. After kneading the bread dough, which had already come up once on autolysis, I left it to ferment in the warmth, at the 30 degrees set for Sekova. For more than an hour, the dough has grown noticeably.

Sekowa Sourdough Secrets and Lush Bread Sekowa Sourdough Secrets and Lush Bread

Quickly she molded a round bread and put it in a bowl lined with a linen towel, generously grated with flour, - to part.

Sekowa Sourdough Secrets and Lush Bread

At the same time, I turned on the oven (220 degrees) to heat up along with the baking sheet (I am still a guest and have not returned home to my wonderful gadgets such as a stone, a shovel and proofing baskets). By the way, if last time I baked in a good electric oven, this time I got an expensive, but rather average quality, gas oven, in which, as you know, the heating at the back wall is noticeably stronger, and the top of the bread usually remains pale.

In less than an hour at 30 degrees, the dough came up noticeably. I tried to press with my finger - it barely bounced, which means that it’s time to go. While I was looking for mittens, a suitable pan for the role of a cap, I cut off a piece of parchment, the dough became even softer and more fluffy, and it literally took 10 minutes.

Sekowa Sourdough Secrets and Lush Bread

I laid out the blank on parchment

Sekowa Sourdough Secrets and Lush Bread

Immediately I made an incision and sent it to the oven under the hood, the last one removed after 15 minutes. By the way, once again about the stone and whether it is needed or not. This time, we had to bake on a baking sheet under a large aluminum pan, with which the baking sheet only fit on the lower level. And, despite the fact that almost immediately, as I put the bread in the oven, I lowered the temperature to 200, and when I removed the cap, moved the baking sheet to the middle level, the bottom of the bread had time to charcoal, turning into a thin black inedible crust. At home with a stone, I often bake on the lower level and preheat the oven hotter, and I don't remember having my bread ever burned. And today it turned out so annoyingly.

Sekowa Sourdough Secrets and Lush Bread

The rest of the bread turned out to be wonderful: very soft, with medium-sized uniform crumb pores, with a wonderful aroma.

Sekowa Sourdough Secrets and Lush Bread

As a result, I would like to note that the use of production dough is much more economical and convenient than using a clean Sekowa starter.With a stock of mature dough in the refrigerator, the consumption of the starter and dry granules is reduced many times. In general, for dough, you can use a smaller amount of starter, it is quite acceptable for 500 grams. flour to take both 30 and 10-15 gr. starter, I just needed it faster, so I took 80 grams. Using less starter would allow the dough to ferment longer, but it would stay at its peak longer without the risk of suddenly falling off and overripe. In addition, note that when adding dry granules to the production dough, this no longer needs to be done when kneading the dough, when, as if the dough was put on sourdough, each time you would have to add 1-3 grams to the dough so that it ferments more intensively. The production dough can be of any moisture content, both thick and liquid, for simplicity and ease of use and further calculations, you can knead the dough with 100% moisture, that is, take an equal amount of flour and water. I am more used to doughs and sourdoughs with less moisture, so I will most likely go towards decreasing moisture. Well, and when you have a piece of mature, aromatic fermented dough at hand, bread turns out really quickly: in the morning you can take out the ready-made dough from the refrigerator, take as much as you need, knead the dough and bake wonderful bread in a couple of hours.

Fotina
Girls, almost nobody is fond of baking on this bakferment? Found on the forum only two recipes and this topic. And in the network - five blogs, of which a couple of reprints of the rest.

A jar of sekowa came to me from Moscow, I already made the leaven boldly - on rye grains instead of wheat, and baked the first wheat-rye bread according to the recipe that came with the jar.
There is no photo yet, I missed the bread in the form before baking, and it settled down, and did not rise in the oven. Of course, it was doubled in the end, but it could have been even larger, and the roof could have been a more pronounced dome.
And there was sooooo much water according to the recipe. I immediately understood this, but for some reason I decided not to deviate from the dosages))). As a result, I added flour, more than half a glass.
So the first pancake is almost lumpy.

But delicious!

And how it smells! I tried to grow rye sourdough myself, three or four times, but it didn’t work for me, it smelled bad, the handles were made of oppka, I guess. And here the same smell of a green apple is preserved even in bread!

So I'm happy, I will continue the experiments. You just need to get used to the fact that the sourdough must be put in the evening., And not when you wanted to bake bread (as with yeast)).

Fotina
Oh yes.
The temperature of 30C (from 29 to 32C fluctuated, judging by the floating thermometer) was created in Shteba by pouring water there, putting a bread maker's bucket, and turning on the heating 35C. If you turn on 30C, then the water inside does not rise above 27-28, maybe there is no cover. If you turn on a light bulb in the oven, the fan turns on at the same time, and hums - it is inconvenient at night (the mei has no interior doors in the apartment, except for the nursery). Yes, and Elena wrote that the light bulb in the oven still does not give the desired temperature.

Fotina
Tatiana, nothing if we try to revive this topic - it is so well and appropriately called, and the first post is very informative. Not to produce similar ones?
Admin
Quote: Fotina

Tatiana, nothing if we try to revive this topic - it is so well and appropriately called, and the first post is very informative. Not to produce similar ones?

A hundred thousand times have already written about the reasons for the failure of the roof! This is not necessarily flour and liquid, there are other very important indicators. The bread rises, but falls inward. Causes.

The proving temperature for sourdough and dough cannot be higher than 25-28 * C - this also affects the dome and dough - read the BASICS!

The theme must and can be used, ONLY ON THE TOPIC! We are talking about leaven, working with it! There is a special topic about the falling dome
Fotina
No, she did not fail, I probably put it wrong. The bread rose in shape, it was fluffy, lush, I thought "now I will put it in the oven, in a minute, through another." Then she got distracted, he stood still, and evenly sagged a little.
Fotina
Quote: Admin
Using less starter would allow the dough to ferment longer, but it would stay at its peak longer without the risk of suddenly falling off and overripe.
This is what happened to me, next time I will be more attentive.
Matilda_81
Svetlana, and Sekov's starter and Sekov's dry granules are two different things?
Fotina
Yes, a starter is prepared from dry granules, which can be stored in the refrigerator for up to 4 months. Sourdough for bread is already being prepared from the starter.
With the seemingly high cost of the jar (including delivery - 900 rubles), I can't even imagine how long it will last.
For a starter, which eventually turns out to be almost a kilogram, you need 20 grams of granules (from a 250 gram jar). From this kilogram of starter for 1 loaf of bread from 750-1000 g of flour, 20-30 grams of starter are needed. I realized that I will not use up a kilogram of a starter in 4 months))), the next I will prepare half or a third of the initial doses.
The shelf life of the granules at room temperature is declared for 1 year. But I read that in the refrigerator these granules can be stored for several years without losing quality. We'll see. You can only confirm or deny it in a year))
auntyirisha
Fotina, Svetlana, Hello. Please tell me where you bought it? I also want to try, although I have grown the leaven. And only Calvel's sourdough smelled like an apple
Matilda_81
Irina, I saw her in an Internet shop of bread. RU. the cost is 950 rubles. within Russia delivery is. you need to call there and find out.
auntyirisha
Matilda_81, Gulnara, thanks, I saw there too. Svetlana wrote that delivery from Moscow cost her 900 rubles.
Matilda_81
And then let's wait for her answer, she gets a more profitable option.
Fotina
I bought it in the store on the Bread Mills website. The link to the site is in the first post of the topic (I am not able to insert inactive links). In my opinion, this is the only place in Russia. You can also write out on the English website or Latvian, they have Sekova cheaper, but delivery is more expensive than the sourdough)))

Even in the Flea market (where they donate) the girl offered the leaven for the cost of shipping. The most budgetary option. Look, maybe it hasn't been installed yet.

I apologize, I expressed myself clumsily and slightly reduced the price, I forgot. : oops: Delivery is paid, but with it it is cheaper than from England and Latvia.
auntyirisha
Svetlana, thanks for the answer. I looked at the "Mukomolka", there is a delivery
Fotina
Yes, 30 euros. As if on Arab horses through Pytalovo they are being carried)))
Delivery from England is cheaper, but still more expensive than bread mills, it turns out.
auntyirisha
Eh, they do not have delivery by mail, only courier to the door about 900 rubles. it turns out it's like the enzyme itself is almost
Fotina
Wow!
They brought me for 250 ...
It will be cheaper for you from England, although delivery there is more expensive than an enzyme)))
Maybe you could cooperate with someone from Kaliningrad and spread the delivery for 2-3 people?
Fotina
🔗
657 enzyme
733 delivery
It's still inhumane, of course
auntyirisha
Svetlanawith no one
Matilda_81
Irina, and no one is going to Moscow, could I buy and transfer? Or by mail? as it is better, I just haven't dealt with parcels for a long time. You think how best, write to me in a personal.
auntyirisha
Matilda_81, Gulnara, Thank you so much! No, no one goes to Moscow (yet, anyway). I will not puzzle you with a parcel, I myself am not able to send them.
Irina F
I, in due time, bought at Mukomolka. And a lot of other things, including a flour mill (heavy), bread molds, and the whole thing turned out to be much more profitable than ordering from bread mills. But now ..., of course, it is not profitable to order from the Miller!
Matilda_81
Irina, let's just as soon as someone heads in our direction or decides to send, you whistle to me. The pick-up point (delivery there is 180 rubles) right next to my house, especially since I will order for myself then.
auntyirisha
Gulnara, agreed)
Fotina
After the first "pancake" there were four and five such pancakes in a row that the hands began to drop. I still couldn't guess with the liquid. Once the bread stuck to the towel and a third of it came off when turned over.One more time peroxide, I arranged for him as many as 4 lifts, he endured three normally, the fourth did not go (it happened, again it was not up to the lukhovka).
And only yesterday the bread turned out to be magnificent.
True, for 500 g of flour, I took 40 g of sourdough to speed up the process. I do not add a gram of dry granules to the starter, only the prepared starter, and it turns out to be small, it does not raise the dough well, very slowly.

And I have no normal form. They took a cast-iron saucepan to the dacha, Teskomovskaya teflon small for 500 g of flour. In a frying pan it blurred, I'm afraid in the glass, in an Indian stainless steel salad bowl the sides turned out without a crust at all, I had to bake without a mold.
It doesn't work nicely on the hearth yet, and there are no proofing baskets, I don't want to go to HP.
In general, I'm not at all ready for baking bread, but I hope for the result)))
Sekowa Sourdough Secrets and Lush Bread
Sekowa Sourdough Secrets and Lush Bread
added malt, standard recipe - wheat / rye 350/150 g.
Fine pore but not dry. The shape was too small, probably there was nowhere to grow.
Admin

Sveta, experience-experience-experience - you need to gain it! The rest will come by itself, the most important thing is that there is a desire to engage in bread!

Good luck!
Fotina
I'll raise Temko))
I got bread

Wheat-rye 50 to 50%. One third of wheat flour was replaced by bran.
I made starter culture thinner than it should be. I took 150 g of rye flour and 250 water.
It has tripled in 6 hours!
Maybe in violation of the recipes attached to the enzyme, but they are not an axiom either?
Sekowa Sourdough Secrets and Lush Bread

Now I want to bake 100% rye.
Admin

The bread is beautiful!
It should be borne in mind that a very mature sourdough is needed to raise a completely rye dough, it is advisable to grow it well. Just raising the sourdough at once will not be enough, and raising heavy rye flour will be problematic. Look carefully at the sourdough section and recipes for sourdough rye bread.

I wish you good bread
BlackHairedGirl
Fotina, do I understand the algorithm correctly? For example, I want to make a wheat bread.

1) I have a dry starter culture, I need to make 100 g of a starter. I take 50 grams of wheat flour, 50 ml of warm water, and how many dry SEKOWA granules ???
2) Then, how many times should the leaven be allowed to increase before sending it to the refrigerator - twice? three times? 3) Further, for 500 grams of flour, take 40 grams of a starter?
4) Didn't understand why your bread rose four times? This is sourdough, so you just need one rise and bake right away? Or am I misunderstanding?

r.s. Your bread is beautiful, even without a shape
p.p.s. I read it here 🔗, the first and second questions are removed ...

Fotina
He went up four times only once. it happened - I had no time to turn on the oven.

Usually one or two lifts, depending on the recipe used. I take recipes from the forum, I belong to the "lively" sekowa (interestingly, does it change in cases? As to an ordinary starter, which is mentioned in almost all sourdough recipes. I take it from 25 to 40 g per 500 g of flour. More often 30 g.)
I still use lively rye grits and flour.

Before baking, I make the sourdough on rye or rye and wheat flour in half. I tried purely on wheat only once, but nothing came of it. Either she stood overnight, and I slept through the moment of readiness, or I don't know what.

I did not write in the subject, but all the time I baked bread only on sekowa, 2-3 times a week. With different flour content. Not always beautiful, mistakes still happen with the liquid, but mostly delicious. Now more sourdough is coming up - I will try to bake two breads, both wheat and rye-wheat. If only they did not come at the same time))!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers