Simple gray bread on water and flour

Simple gray bread on water and flour

Category: Sourdough bread

Ingredients
Rye flour	250
Wheat flour 1 grade	600
Water	200
Salt	1 tsp
Sugar	1.5 tbsp. l
Leaven	2 tbsp. l
Opara	400

Cooking method

• Simple bread is made up of simple ingredients. The main ones are flour and water. This simplicity is the main secret of delicious and most importantly healthy bread. It is my deep conviction that bakery products containing thermophilic yeast are dangerous to human life. Also, premium flour is not healthy. We will not start discussing this topic. Google to help those who disagree. Let's go back to real Russian bread. To understand me, you need to talk about the two main components in more detail.
• Believe me, this is what I came up with during the regular multi-year weekly baking of bread.
• So the flour. Wheat flour is used only 1 grade (recently bought in Lenta) under the 365 brand. This flour contains all the components of the grain (core, bran, germ). Our ancestors did not know the highest grade flour (and this is wonderful). Flour of the highest grade is a product of the modern food industry and has nothing to do with health. By the way, the ancestors kept grain in bags. It didn't go bad. They took a couple of sacks to the mill, grinded all the grain (and not, as in the tower, only a kernel-naked carbohydrate) and from this flour they made healthy and tasty bread (and buns on holidays). Rye flour is also completely ground and you can use peeled flour and wallpaper. I use rye flour, either by weight or Kudesnitsa. With flour sorted out.
• An equally important component, and a very important one, is water. Almost the entire baking process depends on water. For a long time, baking bread was on the edge
• failure. The bread did not rise well and the leaven was not very good. I always cooked at home from filtered tap water or bottled water (that is, dead water, killed by chemosis). Once you decide to take a bread maker to the country. At the dacha we drink water from a gardening well from a depth of 150 m.
• Everything changed with this water. The dough turned out to be fast. The bread rose quickly.
• Tired of typing. If interested, please respond and continue.
• 

[Igor Lebedev]

Igor Lebedev, and water is exactly 200, somehow not enough? You have not written how you prepare bread.

[Helena]

Helena, Len, he still has dough there. There was still water in it. But how much is not said. And how much flour goes into the dough?
For my HP, for example, 850 g of flour plus dough is too much.
And if the dough is made of the same flour, give it a deal, please.

[mamusi]

mamusi, yes, it is not clear at all!

Right now, I will write everything dear ladies.
The eternal leaven recipe has already been chewed and eaten. I will not paint. The sacrament begins in the evening with me. Electronic scales are always on the baker's desktop. We weigh 250 g of rye flour into a bowl (I have a plastic one for 3 liters). Add 2 tablespoons of eternal leaven and 300-350 ml of water there. Stir with a sourdough spoon. It turns out a medium dough (not thin and not thick). We do not cover the lid tightly, we leave a gap for the full life of lactic acid bacteria. In the morning, a characteristic sign of the readiness of the dough is a sour fermenting smell and an increased volume of the dough.
Let's start kneading the dough. We take out the bucket from the HP, put it on the scales, reset the weight of the bucket to 0 and pour 600 g of wheat flour of the 1st grade into it (do not spoil your health with premium flour). Then add 400 g of dough, 1 tsp of salt and 1.5 tbsp. l sugar. The last component is 200 ml of water.
We put the bucket in the HP and run the batch for 20 minutes. (I have a Panasonic 14 program).We sit like a kite over the HP and, if necessary, add water a little at a time until the bun in the bucket dangles. Only water is always added. After kneading, the kolobok is sent for proofing in the HP, close the HP lid. You can spy on it in 2 hours. How is the rise of the dough going. It takes me 3-5 hours to climb. After 3 hours, the frequency of peeping can be increased. The decision to start baking is up to you. I start baking when the dough reaches the rim of the bucket (the top of the dough is aligned with the rim of the bucket). Baking program 1 hour 15 min. We turn it on and no longer look until ready. We are waiting for the stove to happily announce readiness. We shake out the loaf on a wooden lattice, turn it over and do not touch it until it cools completely. Who does not know, after taking out the bread from the oven, the cooking process continues until it cools completely.
Bread prepared according to this recipe does not spoil for 3 weeks. It just gets drier. But there is no mold. Usually it is eaten in less than a day. Especially if the house has a toaster.
Wish you luck. I will answer all clarifying questions.



The main advantage of this recipe is that you make it in HP. I fought over this for a very long time. All HP programs are sewn under harmful recipes with thermophilic yeast. Our old Russian bread did not work on it. Now this issue has been resolved. Use dear associates. Health to you and save you from junk food.

We weigh 250g of rye flour into a bowl (I have a plastic one for 3 liters). Add 2 tablespoons of eternal leaven and 300-350 ml of water there. Stir with a sourdough spoon. It turns out a medium dough (not thin and not thick). We do not cover the lid tightly, we leave a gap for the full life of lactic acid bacteria. In the morning, a characteristic sign of the readiness of the dough is a sour fermentation smell and an increased volume of the dough.
Let's start kneading the dough. We take out the bucket from the HP, put it on the scales, reset the weight of the bucket to 0 and pour 600 g of wheat flour of the 1st grade into it (do not spoil your health with premium flour). Then add 400 g of dough, 1 tsp of salt and 1.5 tbsp. l sugar. The last component is 200 ml of water.
We put the bucket in the HP and run the batch for 20 minutes. (I have a Panasonic 14 program). We sit like a kite over the HP and, if necessary, add water a little at a time until the bun in the bucket dangles. Only water is always added. After kneading, the kolobok is sent for proofing in the HP, close the HP lid. You can spy on it in 2 hours. How is the rise of the dough going. It takes me 3-5 hours to climb. After 3 hours, the frequency of peeping can be increased. The decision to start baking is up to you. I start baking when the dough reaches the rim of the bucket (the top of the dough is flush with the rim of the bucket). Baking program 1 hour 15 min. We turn it on and no longer look until ready.

Hurrah! I found the recipe!
All the tinsel in the notes would be removed. But the recipe was left.

We sit like a kite over the HP and, if necessary, add water a little while

and a little bit is how much?

All the tinsel in the notes would be removed

I can not. This is my philosophy. Without philosophy, bread cannot be right. It is a living process.

and a little bit is how much?

The mixer starts mixing the dough. It can be thick and it can be difficult for the mixer to stir (the mixer is like a comb for rye dough). It depends on many reasons. Bread should not be treated as an automatic process. The moisture content of flour is different, for example. In short, when you see that it is difficult to knead, then add 2 tablespoons of water. The agitator, sensing relief, will begin to twist the dough madly, then it will be slower as it progresses. If it is difficult again, then we repeat.
So until you get a bun and the mixer will stir it. We need to catch this moment.
You have 10 minutes to stabilize the kolobok and 10 minutes the stirrer prevents the dough from saturating it with oxygen for a good rise (proper bacterial activity).

[wheat-rye bread]

This is the usual recipe wheat-rye bread, and baked according to the rules of wheat bread with two proofings of dough.

What we mean by "Wheat-rye bread"
What we mean by "rye-wheat bread"

To help CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING" including MASTER CLASSES for Dough Kneading (BOXES)

Gingerbread man made from wheat-rye flour (master class)





Today it turned out to be another masterpiece. Relatives are very happy with real Russian bread. Like a grandmother in her childhood in the village.
The main lack of useless substances. I tried to add various components such as malt, seeds, cereals before.
But I still went back to a simple recipe. I wish you success in your work.

Thank you very much. Almost everything worked out. Only the roof was blown off (the view is like on a clearing). But the taste and structure are just what you need. When I began to put the dough, it turned out that there was not enough wheat flour and I had to put in a smaller portion. Tomorrow I will repeat it in full. Thanks again

Good day! I was very interested in the recipe. I love healthy bread. But I didn’t succeed (((my LG baker has only automatic programs. You cannot adjust the proofing of the dough and kneading time. I decided to make half a portion of all the ingredients. When preparing the dough, everything worked out well. The dough ripened well overnight, but then I apparently it took a long time to cook the oven and it decreased a little in volume, but it was still porous and loose.I took whole grain flour 300 g and added all the dough to it, which turned out, based on a half portion, but for some reason its weight turned out to be 400 g ( I added 100 ml of water and added about 40 ml more during kneading. And apparently overdid it. The gingerbread man did not roll. The dough was sticky. I had to pull it out and I barely peeled it off the hands and the sides of the bowl. I added a little flour and kneaded But the dough could not rise (((is this all because of excess water? Tell me, please.



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