Butter dough with sourdough or liquid yeast

Category: Sourdough bread
Butter dough with sourdough or liquid yeast

Ingredients

Flour 500 g
Kefir (milk) 200 g
Egg 1 PC
Sugar 60 g
Salt 9 g
Butter 30 g
Vegetable oil 30 g
Vanilla (optional)
Ferment or preenzyme 300 g

Cooking method

  • Ferment or preenzyme
  • Leaven:
  • 40 g sourdough + 130 g wheat flour + 130 g water + 1 tbsp. l. Sahara. Mix, cover and leave for 6-8 hours at room temperature or 3-4 hours warm, until 2-3 times increase.
  • Preenzyme:
  • 150 g liquid yeast + 150 g wheat flour + 1 tsp. Sahara. Mix, cover and leave for 10-12 hours at room temperature or 6-8 hours warm, until 2-3 times increase.
  • Opara
  • Mix 300 g of sourdough (or pre-enzyme), 200 g of kefir (milk), 1 egg and 20 g of sugar.
  • Dough
  • Now there are two options. You can make the dough in a bread maker or by hand.
  • I make in a Panasonic SD-2511 bread maker:
  • Sift 500 g of flour into the bowl of the bread machine, add 9 g of salt, 40 g of sugar, 30 g of butter, 30 g of vegetable oil, vanilla. Pour the dough on top. Set the French program with a delay of 5 hours (the display will show 11:00). 1-1.5 hours before the end of the program, turn off the bread maker (so that baking does not start). Take out the dough and shape the products.
  • Manually:
  • Cover the dough and leave for 6-8 hours. Then sift 500 g of flour into the dough, add 9 g of salt, 40 g of sugar, 30 g of butter, 30 g of vegetable oil, vanilla. Knead well and leave for 3 hours. During this time, knead twice. Form products.
  • Proofing
  • 40-60 minutes depending on temperature.
  • Bakery products
  • Bake in an oven preheated to 180 C for 25-30 minutes until tender.
  • Put the finished pies or buns on a plate and cover with a towel.
  • Butter dough with sourdough or liquid yeast
  • Butter dough with sourdough or liquid yeast
  • Butter dough with sourdough or liquid yeast Butter dough with sourdough or liquid yeast

The dish is designed for

26 pcs

Note

The main thing in this recipe is the principle of dough preparation. Allows you to get fluffy dough without sourness.
You can take kefir or milk, milk + sour cream ....
You can change the amount of sugar, salt, oil to your taste.
Depending on which sourdough to use or liquid yeast, the taste of the dough will also be different.

Zhannptica
Natalia, but specifically the pies from the main photo and from the cut photo on what?
You have got luxurious buns
kuznez84
Zhannptica, Jeanne, in the main photo and in a cutaway pies with eternal leaven. Photo above the cut with liquid yeast pies.
Zhannptica
That intuition did not disappoint me !!
Hunting muffins on liquid yeast. But somehow it always turns out a little rubbery. I will definitely try your kneading method.
kuznez84
Zhannptica, Jeanne, I will be glad if it comes in handy.
Albina
Nataliawhat a fine fellow 🔗 But I just abandoned my liquid yeast due to insufficient temperature in the apartment.But I hope that I will somehow return to them
kuznez84
Albina, Thank you
Now is the heating season. It's time to breed railway or starter cultures.
Svetlenki
Natalia, kuznez84, thank you very much! You have adjusted the process of working with sourdough and railway dough in a bread maker! Also my brand !!! I will definitely try!

kuznez84
Svetlenki, Sveta,
I always try to make my life easier so that I can do everything with small children.
I hope you enjoy the recipe.
Albina
Quote: kuznez84

Albina, Thank you
Now is the heating season. It's time to breed railway or starter cultures.
And I did this during the heating season, because in the summer we live in the North, and we live in the North and summer in its full sense of the word can be once every few years. Otherwise, we just look at the calendar: summer has come.
Loksa
kuznez84, NataliaThanks for the recipe! : rose: I also abandoned the railway, but the drunk is worth it! We must start again! Winter is in the yard, we have bread time!
kuznez84
Loksa, Oksana, that's for sure. Time for breads, rolls, pies and all kinds of delicious pastries.
If you have sourdough, try baking with it. Maybe the railway will not have to be bred
Helen
And I have rye sourdough ... can I use it?
kuznez84
Helen, Elena, Sure you may. Feed her once with wheat flour.
I have an eternal sourdough, half-grain and partially whole-grain. I don't overfeed it in wheat. I immediately take 40 g from the refrigerator.
When I feed the leaven with pure rye flour, then for this recipe I take 10 g of sourdough + 145 g of wheat flour + 145 g of water + 1 tbsp. l. Sahara. Leave on for 10-12 hours. Then I don't overfeed in wheat. I immediately take the rye from the refrigerator.
To achieve the greatest strength, it is better, of course, to feed the leaven after the refrigerator, and then feed it again as in the recipe. But I take it from the fridge and don't bother. I am more than happy with the result.
I hope I wrote it clearly
ququu
kuznez84, good day!
I want to express my gratitude to you for the recipe.
this is just a find, we have already completely switched to sourdough bread, but I haven’t taken to butter-sweet yet, I was afraid.
but my three little hamsters are asking for buns
And looking at your lovely pies - I decided.

Made on overfed rye sourdough twice (from a semi-finished product from Viki)
everything worked out great!
The second time I increased the sugar to 11o g, I want my sweeter, and everything went up perfectly - yummyaaaa

By the way, the husband cannot eat yeast at all - terrible heartburn, and here it is warm and fresh - and nothing, everything is in order.

Thanks again!
kuznez84
ququuThank you for such a positive review! I am very glad that you liked the recipe and the result
Now you will be able to pamper your husband and baby with pastries without any health consequences.
Marysya27
Hello everyone
kuznez84, Natalia, all stages of preparation are very sensibly painted! Thank you I will definitely try to follow the recipe recommendations
Quote: kuznez84
The main thing in this recipe is the principle of dough preparation. Allows you to get fluffy dough without sourness.
Very similar to that
kuznez84
Marysya27Thank you for your positive evaluation of the recipe!
I would be glad if it is useful for you. Try it, share the result later

All recipes

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers