Long sourdough wheat bread

Category: Sourdough bread
Long leavening wheat bread

Ingredients

First dough
water 170 gram
flour 180 grams
active wheat sourdough 100% moisture 120 grams
Final dough
first dough all
flour 120 grams
sugar 7 grams
salt 7 grams

Cooking method

  • First dough
  • Feed the sourdough 6-8 hours the day before.
  • Mix starter culture and water.
  • Add flour.
  • Stir with a spoon.
  • Leave for 4 hours at room temperature and refrigerate for 12 hours.
  • Long sourdough wheat breadLong sourdough wheat bread The dough at the beginning and after 4 hours.
  • Long sourdough wheat bread After 12 hours in the refrigerator.
  • Final dough
  • Add salt, sugar, flour.
  • Knead the dough. Knead until smooth (15-20 minutes)
  • Long sourdough wheat bread The dough is moist, silky, sticky. We work with oiled hands.
  • Stretch the dough, fold and ferment. Fermentation for 2-5 hours. I wandered for 3 hours. The fermented dough increases in volume and when pressed with a finger, the dimple is not aligned.
  • Long sourdough wheat breadLong sourdough wheat bread Dough at the beginning and end of fermentation. The dough has grown and bubbled up.
  • We form bread of any shape.
  • Cover the basket with a linen napkin, sprinkle with flour.
  • Proof in a basket, seam up, two to four hours. I have a proofing for 2 hours.
  • Turn over onto paper, make cuts.
  • We bake on a stone under a hood at a temperature of 240-250 degrees for the first 15 minutes.
  • When placed in the oven, the bread completely turns into a cake, and then it is collected when baking. Therefore, look for the appropriate cap. Or bake the first 10 minutes with steam.
  • We remove the cap, lower the temperature to 180 degrees and bake until cooked for another 20 minutes.
  • We take it out, let it cool on a wire rack, cut it.
  • Long sourdough wheat bread
  • Long sourdough wheat bread
  • Long sourdough wheat bread
  • Enjoy)

The dish is designed for

1 roll

Time for preparing:

from 21 to 24 hours.

Cooking program:

harvester, oven, refrigerator

Note

The recipe was spied on a German flour website. Drew a recipe by cooking method. The bread turned out to be tasty, aromatic, but with a slight sourness. Recommend.

V-tina
Angela, you are a hero, awesome holes in bread, all so beautiful, beautiful, and I just want to grab a piece
Tumanchik
Angela I love your bread!
Handsome !!!!
liyashik
Unmatched! I'm taking it for myself!
Helen
As always, incomparable ...
ang-kay
Girls, Thank you very much for your attention and kind words. Hope the recipe comes in handy.
Zhannptica
But you really missed pure white ...)) accepted
ang-kay
Jeanne, pitches. Good.
Zhannptica
Required)))

today your khachapuri will decorate the table)), there will be a lot of vegetable dishes and lamb

Arka
Angela, thanks for the detailed guide!
Today I baked your "long" from wheat flour and 1-grade 50/50.
Slightly sour because of my sourdough, while the taste is harmonious, the bread is fragrant, the aroma has captured the whole apartment already in the first minutes of baking, I hope the neighbors also "suffered".
Long sourdough wheat bread
Still, a long fermentation at a low t is a news!
Next time I will make the dough more fluid, thinner, so that it comes out like Italian bread - perforated. Such a crumb suited me, it came out unusually tender and airy.
ang-kay
Nata, handsome bread turned out. I'm glad I liked it. Peks for health)
Helen
Angela, and on rye sourdough, will it work?
ang-kay
Lenochka, Why not?
Helen
Quote: ang-kay

Lenochka, Why not?
So I'll bake ...

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