Wheat bread with buckwheat flakes

Category: Sourdough bread
Wheat bread with buckwheat flakes

Ingredients

wheat sourdough 100% moisture 400 BC
water 500 BC
buckwheat flakes 160 BC
premium wheat flour 700 BC
salt 20 g
pressed yeast 6 g
molasses (honey) 30 g

Cooking method

  • Wheat bread with buckwheat flakesFeed the sourdough 6-8 hours before baking the day before. I feed in a ratio of 1 * 4 * 4 (leaven * flour * water).
  • Wheat bread with buckwheat flakesMix water, yeast and molasses. Add flour and cereal. Start mixing in any way possible. I have a hook. Add salt after 5 minutes. Knead smooth dough. The dough is soft but comes off the bowl easily.
  • Wheat bread with buckwheat flakesOil the table and hands. Dump out the dough. Form into a ball.
  • Wheat bread with buckwheat flakesReturn the dough to the bowl, cover and leave to ferment (temperature 27-30 degrees). Fermentation takes 90 minutes. In the middle of fermentation, stretch and fold the dough once). Dough at the beginning of fermentation.
  • Wheat bread with buckwheat flakes
  • Wheat bread with buckwheat flakesDough in the middle and end of fermentation.
  • Wheat bread with buckwheat flakesDecontaminate the finished dough. Divide into two equal parts and shape into any shape of bread. Place the bread seam side down or into the proofing baskets seam side up.
  • Cover loosely with foil and leave to proof. Proofing will take 55-60 minutes. This time can be either longer or less. It all depends on the room temperature and the strength of your starter culture.
  • Wheat bread with buckwheat flakesMake cuts or leave without.
  • Wheat bread with buckwheat flakesBake in an oven preheated with a stone at a temperature of 240-250 degrees with steam for the first 10-15 minutes. Remove the steam, lower the temperature to 180 degrees and bake the bread until tender (15-25 minutes).
  • Take out, cool on a wire rack.
  • Wheat bread with buckwheat flakes
  • Cooking is not difficult. The main thing is to do it with love for your loved ones!
  • Attention! This bread can be baked without industrial yeast. Just eliminate them from the recipe. All processes will double or triple in time.

The dish is designed for

2 bread

Cooking program:

oven

Note

I really love bread with a buckwheat flavor. This bread is no exception. Delicious and aromatic. The recipe is fancy. Recommend!

Helen
Quote: ang-kay
I feed in a proportion of 1 * 4 * 4 (leaven * flour * water).
Angela, decipher, please, for especially "gifted"!
ang-kay
Elena, so how much more? One part sourdough and four parts flour and water. For example: 20 grams of leaven, 80 grams of flour and water.
Helen
Quote: ang-kay

Elena, so how much more? One part sourdough and four parts flour and water. For example: 20 grams of leaven, 80 grams of flour and water.
well, I also understood ... what if ... now I'm calm
ang-kay
Think you know-how? Everything as usual
Kras-Vlas
Angela, gorgeous bread! The crust crunches straight from the screen!
I am also "especially gifted":
Quote: ang-kay
Decontaminate the finished dough.
what is this and how?
ang-kay
Quote: Kras-Vlas
I also
Olga, about the leaven? Yes, feed as you are used to.
Quote: Kras-Vlas
this is what and how
Probably the "correct" terms can not be used Wrinkle and release bubbles. Degas.
Thanks for the praise)
Kras-Vlas
Thank you Angela!
I'm talking about degassing - just in case !!!
Stavr
ang-kay. Great recipe! : hi: Angela, do you have a history chart?
ang-kay
Konstantin, thank you)
Quote: Stavr
Is there a history chart?
Yeah. Only I don't go there. I don't understand what needs to be done there. I visit FB more. Well, how much more? Once every two months, or even longer, I do not appear)
Stavr
ang-kay, Clear.

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