Rye-wheat bread with rye sourdough

Category: Sourdough bread
Rye-wheat bread with rye sourdough

Ingredients

420 g Doughs
152 g Water
13 g Sahara
13 g Salt
228 g Rye flour
140 g Wheat flour

Cooking method

  • First, we prepare the dough.
  • Since I work I am comfortable so
  • at 18.00-19.00 We take out the starter from the refrigerator (this is the part of the leaven that you put away for storage for the next bread). Let us warm up and we need to take only 20 grams of this starter, add 24 grams of water and mix 16 grams of flour well and put in a warm place where it will be about 28-30 °. And we leave there for 3-4 hours.
  • Further hours at 21.00-22.00 we take this already active leaven (it will be 40 grams), add 228 grams of rye flour and 158 grams of water. We leave for the night for 8-9 hours.
  • In the morning, add salt to the water and mix the sugar well to dissolve the salt and sugar, pour into the dough, mix well and add the flour, knead for 5-7 minutes.
  • Lubricate the mold with lightly sunflower oil, put the dough in the mold, it will not be very tight, so it is necessary, smooth the dough on top with a hand dipped in water, then round the edges with a little silicone spatula, then sprinkle the top with flour well.
  • We close the form with foil and put it in a warm place. I put it in the oven with the light on, my temperature there is about 30 ° C, in 1.5-2.5 hours the bread rises.
  • When the dough rises 1 cm before the edge of the mold, turn on the oven, the film can be removed. As soon as the oven has warmed up, put the bread on.
  • We bake this way at T 250 ° - 10 minutes,
  • then at 200 ° - 20 minutes,
  • then at 150 ° for another 40 minutes.
  • We take out the bread, put it on the wire rack, cover it with a towel and let it cool completely. Bread is ready Bon appetit !!!

The dish is designed for

1 loaf weighing 680 grams

Time for preparing:

16 hours

Albina
Alena Semenyuk, handsome bread
Quote: Alena Semenyuk
Eaten barely cold
🔗
Alena Semenyuk
I am ready, as they say: "The more questions, the fewer mistakes" I wish everyone delicious bread
Zhannptica
Alena Semenyuk, beautiful bread)) but I really want to see the cut. It looks like a custard in color.

try to bake from a cold oven once, I always put starter cultures in a cold oven. The roof is more convex. There is such an algorithm - we set a time of 55 minutes and a rate of 240 g (with convection 230) and after exactly 20 minutes I decrease the temperature by 180 degrees. Always a perfect result)) but here, of course, as used to it ..

Alena Semenyuk
Thank you, I will definitely try to bake from a cold oven on your advice


Added Saturday 11 Feb 2017 7:22 PM

Here is a cut Rye-wheat bread with rye sourdough
ninza
Alena, great bread! And what is your leaven?
Alena Semenyuk
Thank you, bake this bread with rye sourdough
Angelica287
228 g flour and 158 g water? Are you sure?

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