Whole wheat bread with dough

Category: Sourdough bread
Whole wheat bread with dough

Ingredients

leaven 20g
rye c / z flour 110g
water 420g
wheat c / z flour 530g
salt 12g
sugar 1 tablespoon

Cooking method

  • To prepare the dough, mix 20g of sourdough, 80g of rye c / z flour and 80g. water. We leave for 8 hours at room temperature.
  • In the kneader, mix all the remaining flour and water, leave for 20 minutes for autolysis. Then add dough, salt, sugar and knead at medium speed for 12 minutes (I knead in Ankarsrum). Put the dough in a greased bowl and leave to ferment for 1.5 hours. We do workouts every half hour. Then we form a round bun, put it in a basket or colander for proofing (it is better to put a waffle towel, abundantly sprinkled with flour in the basket) and leave for 2.5 hours. We bake at a temperature of 230 degrees, putting a baking sheet with boiling water down the oven. After 10 minutes, remove the baking sheet, lower the temperature to 200 degrees and bake for another 30-40 minutes.


ANGELINA BLACKmore
Sourdough-ah ... My element! Good bread, colleague !!!
Wildebeest
Ingrid, Wow!!!! What a handsome!!!! And how he was ripped with pleasure !!!.
I like dough bread, and even sourdough.
Anna1957
And I need CZ. Handsome man
DonnaRosa
Quote: Anna1957
CZ.
CZ =?
Anna1957
Quote: DonnaRosa

CZ =?
Whole grain flour, bread made from it. For dietary reasons.
DonnaRosa
Anna1957, coarse grind?
Anna1957
Quote: DonnaRosa

Anna1957, coarse grind?
It is called that: whole grain.
From Wikipedia: This term is sometimes used to refer to wholemeal flour, which is incorrect as the term “wholemeal” is more applicable to food standard coarse grains. Therefore, the terms “wholemeal flour” and “whole grain flour” should be distinguished.
Wildebeest
Anna1957, Anya, TsZ flour not so much for dietary reasons as for reasons of the usefulness of such flour.
DonnaRosa
Anna1957, We sell coarse grinding. i.e. rupus miltai. We do not know the other.
Anna1957
Quote: Wildebeest

Anna1957, Anya, TsZ flour not so much for dietary reasons as for reasons of the usefulness of such flour.
For me, these are synonyms. It is good for me because it has a lower glycemic index than white flour. I only eat baked goods from it.
Peter Push
Quote: DonnaRosa
CZ =?

Coarse flour includes: wallpaper flour (96% of flour yield from grains) and whole grain (100% yield). Both are useful equally, and replace each other. Grinding flour has great usefulness, but this is already the specificity of grinding.
Ingrid
Yes, c / w is whole grain flour. When the whole grain is ground together with the shell, in which its most useful substances are stored. I grind the flour myself, so there are no problems with the purchase. I have a nozzle for a dough mixer.

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