Rye-wheat sourdough with honey and malt in Panasonic 2511

Rye-wheat sourdough with honey and malt in Panasonic 2511

Category: Sourdough bread

Ingredients
Sourdough - wheat, whole grain	220 g
Wheat flour	110 g
Rye flour	330 g
Salt	1.5 tsp.
Olive oil	2 tbsp. l
Ground malt	4 tbsp. l. (40 g)
Boiling water for malt	80 ml
Dough water	230 ml
Honey (I almost forgot!)	2 tbsp. l.

Cooking method

• The recipe is taken from the instructions for Panasonic 2511 and redone for sourdough.
• At first I baked such bread with yeast. So - on sourdough, its taste and structure is better than that of the same yeast. And it also rises better than yeast. The yeast is denser and the roof usually sags.
• Procedure:
• 1. Before baking, boil the malt with boiling water separately in a cup and cool. 40 g malt, 80 ml. boiling water.
• 2. Put the rye bread attachment in the bucket and put the ingredients in the order: sourdough, wheat flour, rye flour, salt, butter, honey, water, cooled malt gruel.
• 3. Turn on program 24 - kneading pizza dough. After 10 minutes, during the pause, we stop the program.
• 4. Trim the dough bun. It is not quite a bun - rather sticky, it can catch on one wall.
• We set program 9 - rye bread, with a timer for 7-8 hours (that is, the bread should be ready after this time).
• All.
• I usually put the bread overnight, take it out in the morning and put it under a towel to cool.
• For novice bakers like me, a few words about working with sourdough.
• I keep the starter in the refrigerator and use it like this:
• - I take it out in the evening to warm up,
• - after a couple of hours, when it warmed up and rose 1.5-2 times, I take away how much bread is needed (200-300 g) (at this moment, you can put bread),
• - I transfer the remainder to a clean jar,
• - I supplement with the same volume that I took (if I took 200, I add 100 water, 100 flour), you can add more,
• - I mark the sourdough level with a marker on the jar, cover it with a film, make a couple of holes in the film with a knife and leave it to grow,
• - when it doubles (now it has 2-3 hours, and for a very young it may need 6-8) - I put the jar in the refrigerator, I don't take off the film. (In the refrigerator in a day or two, it again decreases in volume by almost 2 times).
• 
• 

Time for preparing:

8 ocloc'k

Cooking program:

24 - knead for pizza, 9 - rye bread

I baked ... bread ... the smell is delicious ... rose ... but in the morning I found bread with a fallen crust ... that's a failure.



Maybe stuck ...

Most likely, that it was over.
8 hours is for a not very strong and young leaven, and even warmed up after the refrigerator.
You can try to put it for 6 hours. Less - is unlikely to have time to rise.
I bake such bread quite often and it turns out to be stable.