Rye-wheat bread "Sour Hermann" (Der saure Hermann)

Category: Sourdough bread
Kitchen: german
Rye-wheat bread Sour Hermann (Der saure Hermann)

Ingredients

Rye flour 350 g
Wheat flour 200 g
salt 2 tsp
vinegar 1 tbsp. the spoon
pressed yeast according to the original recipe 20 gr., but I put only 15 gr.
warm water 350 gr.
sourdough (I have liquid French) 100 g
Supplements optional

Cooking method

  • Let's add bread to the collection of "sour" German recipes. Why exactly Herman - could not be found. Well Herman and Herman. What I have already encountered in German bread recipes is an approximation in many measures of weight and volume. The original recipe contained 1/2 stick of yeast. Their stick is 40 -42 grams. But for such a volume of dough, 20 grams of live yeast is clearly a lot, and also ferment. Indeed, even with a reduced dose of yeast, the top of the bread fell off slightly. It's the same story with leaven. The recipe says 1/2 cup sourdough. Neither what kind of leaven is said, nor what volume of the cup. The trouble. Well, I decided that the cups are about 200 to 300 ml. volume. So I took 100 grams. sourdough.
  • So: Mix flour, water, sourdough and yeast. We get such a lumpy mass:
  • Rye-wheat bread Sour Hermann (Der saure Hermann)
  • We leave for 20 minutes under a towel.
  • Add the remaining ingredients and knead until smooth. By consistency - viscous, sticky. Leave to come up for 40 minutes
  • Rye-wheat bread Sour Hermann (Der saure Hermann)
  • Knead the dough and put it in a mold, smoothing it with a wet hand.
  • Rye-wheat bread Sour Hermann (Der saure Hermann)
  • Let's rise to the top of the form. It took me about 30 minutes. We bake for 15 minutes at 220 gr. and then at 200 degrees until tender. This is the kind of bread we get.
  • Rye-wheat bread Sour Hermann (Der saure Hermann)

The dish is designed for

1 brick

Time for preparing:

3 hours

Cooking program:

oven

Note

What can I say This is everyday gray bread. Decent enough. I like rye breads with malt more. I won't say that it is very sour. The sour is light. The crust is crispy. Yeast is too much of course. Let's take it into account for the future.

Olyapatata
Herman is the "name" of the leaven. Herman is fed wheat flour, sugar and water. Unfortunately, I have no more details.
tuskarora
Oh, Olga, thank you for the information. Well, in principle, then everything is fine. The French liquid also feeds on wheat flour. Truth without sugar.

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