Lorana
Basic bread dough recipe:
Stage 1.
310 g of culture, 300 g of water, 500 g of flour, a pinch of salt.
Proofing - 5 hours.

Stage 2.
720 g of starter culture (result of stage 1), 1.75 l of water, 2.5 kg of flour, 40 g of salt.
We distribute for 1.5 hours, stir every 15 minutes.

Stage 3.
We form bread from the dough, let it stand in baskets for 3.5 - 4.5 hours. We bake.
Lorana
Every weekend I bake bread with this leaven.
Today, for example, I am preparing a sweet roll: with eggs, butter, sugar, vanilla and raisins.
Whatever you think is necessary, put in the leaven (the one that came out of the culture), knead, leave for 1.5 hours, shape the product, arrange, bake.
The rolls fit very well and are very tasty with a pleasant structure.
Lana
Lorana
You interested me very much in this leaven. I will, with your permission, follow the development of the topic. Good luck! Excellent
Lorana
Lana, thanks!
There will be an incentive to try new things!

While I am going to tell you, put in the leaven - it will ripen in time for the next experiment
Lorana
Delicious sweet rolls are made from this sourdough.
I add butter to the dough according to my mood (sunflower, mustard, butter, ....), eggs (at least 2 pieces per bun), sugar, vanilla / vanillin, raisins and set it to rise for 1.5 hours, crushing it every 15 minutes.
The dough turns out to be soft, plastic, it is easy to sculpt all sorts of things from it.
At the same time, it rises very well in proofing. There will be pictures later.
barbariscka
Loran
I didn't quite understand, what culture do you use for the sourdough?
Lorana
This is leavened bread from Alain Kumon, in the Leavens it is described in detail about it.

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