Spontaneously fermented sourdough bread

Category: Sourdough bread
Spontaneously fermented sourdough bread

Ingredients

Spontaneous fermentation starter (2 once refreshed) *) 105g
Wheat flour, 1st grade 467g
Seeded rye flour 24g
Room temperature water 294g
Salt 9g
Pressed yeast 2g

Cooking method

  • one). Kneading (1) - 5 min
  • 2). Autolisis - 30 min
  • 3). Kneading (2) - 12 min

  • Yeast, diluted in a small amount of water, is introduced 6-7 minutes after the start of the second batch

  • Fermentation (1) at room temperature - 50 min.

  • Pre-proofing (1) after dividing into pieces at room temperature - 10 minutes

  • Pre-proofing (2) after rolling into the ball at room temperature - 30 min

  • Final proofing after molding at room temperature - about 4 hours depending on the room temperature (the workpiece should increase in volume by 3 times)

  • The author of the recipe recommends cutting the blank before baking.
  • I didn't cut it.
  • Spontaneously fermented sourdough bread
  • Baking 30 min at +230 ° C.

  • Spontaneously fermented sourdough bread

The dish is designed for

1 bread, weighing about 800 g

Note

A source: 🔗

echeva
ACCEPT MY CREATION! I'm just happy that it finally worked out !! In a psycho, I threw out a whole kg of sourdough (after stage 4), just in case, leaving a little bit .... From this "a little" (50g) everything went and went .. Now it’s worth-puffing .. waiting for me I'm going into business
Spontaneously fermented sourdough bread
echeva
I read my post, it turns out, my leaven lives with me already !!! 4 years!!!

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