Wheat-rye bread without kneading

Category: Sourdough bread
Wheat-rye bread without kneading

Ingredients

Opara
wheat flour / grade 135 grams
water 135 grams
pressed yeast match head size
Leaven
active wheat sourdough 100% moisture 22 grams
water 34 gram
wheat flour 1 grade 45 grams
Welding
rye flour c / z 50 grams
water 200 grams
Dough
dough all
active wheat sourdough 100% moisture all
welding all
wheat flour / grade 260 gram
salt 10 grams

Cooking method

  • Opara
  • Wheat-rye bread without kneading Dissolve yeast in water, add flour and stir.
  • Leave at room temperature for 20 hours.
  • Leaven
  • Mix all the ingredients, cover, put in a warm place (25-28 degrees) for 4-6 hours.
  • Welding
  • Mix flour with water.
  • Heat with constant stirring to 65 degrees. It turns out jelly.
  • Refrigerate and leave for at least 4 hours.
  • Dough
  • Mix all ingredients with a spoon until smooth.
  • This is what the dough looks like Wheat-rye bread without kneading
  • We put on fermentation at a temperature of 24-25 degrees for 3 hours.
  • Stretch-fold 3 times after 30, 60 and 120 minutes.
  • Wheat-rye bread without kneading Dough before molding. It smoothed out, became homogeneous
  • We form bread of any shape.
  • Proofing in a basket, seam side up, 120-140 minutes.
  • We bake on a stone under a hood at a temperature of 250 degrees for the first 15 minutes.
  • We remove the cap, reduce the temperature to 190 degrees and bake until cooked for another 20-25 minutes.
  • We take it out, let it cool, cut it and enjoy.
  • Wheat-rye bread without kneading
  • Wheat-rye bread without kneading
  • Wheat-rye bread without kneading
  • Wheat-rye bread without kneading
  • Wheat-rye bread without kneading
  • Wheat-rye bread without kneading
  • Delicious bread!

The dish is designed for

1 roll

Time for preparing:

6-7 hours

Cooking program:

stove, oven

Note

This bread is based on L. Geissler's recipe. Bread is interesting in that the minimum amount of yeast is used. And, of course, that the dough is prepared without the usual kneading. The result is pleasing. Taste, smell, structure. It might seem like a lot of preparation. But it took longer to print than to do. All preparation took no more than 15 minutes. Recommend!

olgavas
Oh, what an airy bread. It's just a miracle. We must try to bake.
Kras-Vlas
Oh Angela! What holes! Beautiful bread!
ang-kay
olgavas, Kras-Vlas, Oli, thanks.
Quote: Kras-Vlas
What holes
will you bring?
Kras-Vlas
Who is this cunning here? provocateur tricky but very good?
I'll think about it
ang-kay
That is, that is Although you do not need to persuade for a long time
Tumanchik
Like that monkey, I can't decide where to run: in your delicious rolls, or bread with mind-blowing holes! To split in two or what? Beauty is what ... Angela is simply no words! I can admire your bread for hours!
ang-kay
Tumanchik, and you run back and forth. It is useful for the figure. And I follow you
Tumanchik
Quote: ang-kay
It is useful for the figure. And I follow you
aHa, you will chase two hares ... you will remain hungry!
Sneg6
Angela, beauty again !!! And the holes are the holes kakiieeeeee !!!! Thanks for the recipe !!!
ang-kay
Olga, use it to your health.
Galina S
ooooooooooooooooo, Angela! what holes !!! you still need to take care of the bottom. There are no such things in molds. Class! very beautiful, tasty, too, no doubt, such a rich bread must be turned out.
Angela, keep making us happy
ang-kay
Check mark, Thank you. Try to bake.
lungwort
Anzheloka, just amazing bread. As I look at your bread, the legs themselves carry to the kneader. I’m still wondering how your family isn’t stuck at the door. You give them bread every day, then wonderful cookies, then rolls, but besides ....? I am surprised and admired.bread to bookmarks. I immediately ran to make sourdough.
ang-kay
Natashik, thank you, my dear! My husband works a lot, so he doesn't get better. And he fasts not only on all fasts, but also on Wednesday and Friday. And I just typed. We must stop the oven!
Kras-Vlas
Quote: ang-kay
Although you do not need to persuade you
Angela, yeah, I agreed quickly (you provoked me)
I didn’t manage to get such shell holes, maybe because I stood in the proofer (in my conditions 120-140 minutes was too much), or maybe for some other reason ...
BUT!!! The result is excellent, delicious bread!
Wheat-rye bread without kneading Wheat-rye bread without kneading

A crispy crust and a slightly rubbery crumb of holes are delicious!
When I stretched and folded for the first time, lumps were felt under my fingers, I could not believe that I would get loose.
Quote: ang-kay
It smoothed out, became homogeneous
Surprisingly, it was!
Thank you Angela! I got great pleasure from both the process and the result!
Quote: ang-kay
Mix all ingredients with a spoon until smooth.
And what to do with all the fancy stirrers?
ang-kay
Olenka, you are amazing! Aerobatics bread. Well done. And easy to climb. Thank you for trusting my recipes and excellent reports.
ang-kay
Quote: Kras-Vlas
I didn’t manage to get such shell holes, maybe because I stood in the proofer (in my conditions 120-140 minutes was too much), or maybe for some other reason ...
I don't see the bread standing still. Bubbles are uniform and a cap is available. The only thing that could be, my dough could be more moist. Nothing else comes to my mind.
Kras-Vlas
Thanks Angela
I always add water (liquid) to all recipes (I understood empirically), and when I mix with a mixer, I understand how much. And here is a new technology, we will add more!

All recipes

© Mcooker: best recipes.

map of site