bread/dough » sourdough (4)

Whole grain rye-wheat sourdough bread with a salt crust

This rye bread made a splash among all who tried it! In addition, it can be done on leftovers of sourdough☝

The leaven remains are the part of it that remains after each renewal. They can be disposed of, or you can collect in a separate container and cook from them a lot of delicious dishes, like this bread.

The recipe is very simple, although it may seem different at first:)

1. we make sourdough, (the duration of the stage is 5-8 hours).

Just need 600 g rye sourdough / leftover sourdough 100% moisture (flour and water equal amount).

I did this: I took all the leftovers that had accumulated (X) and added flour and water to them according to the following formula: (600-x)/2=Y grams – the amount of rye flour and water that need to be added to The Leftovers.

If there are no residues at all, then we just take your sourdough (for example, 20g) and from it we ferment 600g of dough according to the same formula: (600-20)/2=290g, that is, 290g of rye flour and water should be added to the starter. Leave for 5-8 hours until the dough becomes porous with a lot of bubbles.

If you have 600g of leftover sourdough, then immediately go to Paragraph 2.

2. make the dough, (the duration of the stage is 2.5-3 hours).

You will need: all the sourdough from Item 1 + 150 g of rye ZZ flour + 150 g of wheat flour (I have ZZ) + 150 g of water + 10 g of salt + optionally 30 g of Jerusalem artichoke syrup (with syrup the taste is more interesting, but I haven’t put it lately).

Sometimes I make this bread with filling (nuts, seeds, cereals). I put about 200 g of filler, no more.

Important.

When I put a dry filler in the dough (seeds, nuts, dried fruits), I add more water. It needs half the weight of supplements. That is, if I put 200 g of filler in the dough, then add 100 g of water.

When I put cooked grits (usually quinoa) in the dough, I do not add water, because the grits are already wet after cooking.

It is more convenient to mix the starter first with water, salt and sweetener until smooth, then add the filler, and then add the flour.

Mix everything until the flour is completely moistened.

Important. You can vary the amount/quality of sweetness to your liking, but keep in mind that sugars accelerate the fermentation of the dough, and salt on the contrary slows down fermentation so that it does not turn into a liquid substance. And in any case, sourdough bread is “magic” and “chemistry”, everyone gets his own according to the same recipe.

Next is my personal trick, it is not necessary to do so.

I sprinkle the greased ghee oil (you can replace it with vegetable oil) form (I have a pan as a form Gurman) a mixture of flour and sea salt before laying out the dough in it, so that the bread results in a salt crust, for which it is made:)))

If the crust does not interest you, then just grease the mold and sprinkle it with flour. If you bake bread in a silicone mold, it does not need to be greased.

Then we shift the dough into a mold, slightly level the surface of the dough with a wet scraper and leave it for proofing for 2.5-3 hours. The dough should rise well (about 2-2. 5 times), and bubbles will appear on the surface.

I do not always smooth the surface of the bread, I even like it when it turns out with a rough uneven crust. All in the mood)

Sometimes I make such creative pictures on a stencil. I make a stencil from baking paper. The petals were sprinkled with sweet paprika. It almost does not give taste, but beauty is very much;)

3. bake for 45 minutes.

30 minutes before baking, heat the oven to 220-240 degrees. Before planting bread in the oven, I generously salt its surface with coarse sea salt. Bake on the lowest shelf so that the top crust is not too tanned.

After 15 minutes of baking, reduce the temperature to 200 degrees and bake for another 30 minutes. Remove, cool on the grill. It is better to cut it when it is completely cooled. This bread is getting tastier every day!

And this is bread according to the same recipe, but with a filler (sunflower seeds, pumpkin and flax seeds). Very tasty)))

In addition to seeds and grains, I add completely different ingredients to this cereal (dried fruits, herbs, fried onions, garlic, sun-dried tomatoes, etc.).

One of the most favorite options is bread with seeds (100-150 G) and raisins (about 100 g of raisins for this recipe). This sweet bread is perfectly combined with cheese, especially with camembert and goat. Put the cheese on the bread, in the oven for 5 minutes, and you have an incredibly delicious dish on the table! I love it!

At my house always there are sweet and unsweetened variations of this bread because they are suitable for different dishes.

Separately, I want to say about the baking dish. In a steel round form, the bread is more moist, and in silicone it is drier and with a crispy crust over the entire surface.

How to restore dried/canned starter

We will focus on the restoration of rye sourdough, since I bake bread on it. Leaven is recovering from days to a couple weeks. It depends on the duration of the period for which you preserved.

What to do:

1. To take some of your canned, dry leaven (enough to leave a reserve just in case), e.g. 20g, add to 2 times more water (40g), leave for 30 minutes, then stir well and add rye CL/flour/wholemeal flour as long as it ferments (i.e., in this case 20g).

Thus we are rebuilding the starter 100% humidity (when the weight of the water in the fermenter is equal to the weight of dry matter). If water was in 2 times less than the dry part, it would be sourdough 50% humidity, etc. Leaving the starter on the day.

2. After 24 hours you notice the looseness of the starter culture, fermentation, and may be nothing to happen in any case, refreshed her as usual (put in a clear jar 5g/10g., add 30g water and 30g of flour). Leave to ferment for another day.

3. On can be 2 options:

C 1.The yeast grows well.

If the starter is growing well after the second feeding, it is possible to continue it as usual: updated the yeast (as described in section 2), wait until it rises, at the peak and put into the fridge. Every 5-7 days to update.

3.2. The yeast is not growing. In this case you can feed the starter a few more days (to 2 weeks) according to the principle described above (p.2).

You can speed up the process by adding a bit of honey.

You can refresh it as for breeding, that is to leave from the total mass of 50g and add 25g water and 25g flour mix, close the lid, leave at room temperature.

If within 2 weeks, the yeast woke up, it is likely to continue not worth it. Create new.

The most important thing. Leaven is a living organism. I described the basics, but everything is very individual. You can try different flour and to vary the amount it is possible to feed more than once a day, etc.

How to make and store rye sourdough at home

First, I want to tell you why I like bakery products on sourdough. But because they have a fragrant bread aroma without a pronounced sour smell of baking yeast.

Secondly, I want to tell you why rye sourdough. And with it everything is simpler, it is not whimsical, like wheat. And on rye sourdough you can bake both rye products and wheat, and even buckwheat I managed;)

You will need 2 jars with a lid, kitchen scales, flour, water and a little patience.

1. How to remove the starter:

Day 1.

Mix 50g of water and 50g of flour (whole-grain rye/ skinned), transfer the mixture to a jar, close and leave for 24 hours at room temperature without direct sunlight.

Days 2,3,4.

After 24 hours, put 50g of sourdough in a clean jar, throw out the rest. Important: when updating the starter, you always need to shift it into a clean jar.

Add 25g of water and 25g of flour to the starter, mix, close the lid, leave at room temperature without direct sunlight.

So we do three days in a row, at about the same time.

Day 5. update the starter, as in previous days (25g of water and 25g of flour) and after 5-8 hours (depending on the temperature in the House) carefully look at it:

5.1. if the leaven does not rise at all, does not bubble, smells bad – then it was not born. It happens, it’s just worth starting again.

5.2. if the sourdough rises poorly and Bubbles a little, then we feed it as usual for a couple of days (25g of water and 25g of flour), but 2 times a day. If the passivity of the leaven persists, then it is worth withdrawing anew. If the leaven has become active, then see the next item.

5.3. if the starter increases in volume by about 2 times, has a loose structure (bubbles), then it turned out! Hurrah! Only in this case it is worth moving on to the next item.

✅2.How to store sourdough:

2.1. storage of sourdough with regular use.

From the whole mass we leave 5G or 10G (this is how you like it, you can try both options), transfer it to a clean container, add 30g of water and 30g of flour. We wait until the sourdough rises (5-8 hours), and at the peak (raising about 2 times) we remove it in the refrigerator, if you bake rarely, or leave it at room temperature, if you bake practically every day.

My sourdough is stored in the refrigerator, and I update it every 5-7 days according to the principle described in this(!) paragraph.

The remains of the starter can be deposited in a separate container, for them there are a lot of delicious recipes. I bake from them my favorite bread and add them to pancakes.

2.2. preservation of sourdough-storage without regular use.

Storage of sourdough up to 1 year without feeding is possible when it is dried. To do this, feed the starter as described in P 2.1. and at the peak of activity, spread a very thin layer on parchment or food film. Dry at room temperature (I dry for 1-2 days), break into pieces and put in a clean glass/plastic jar with a lid. Important: it is more convenient to remove the starter from the food film.

Can be stored at room temperature.

And in the photo above, my very first rye bread from this sourdough;)

Sourdough whole wheat burger buns

My world will never be the same since I learned baking from yeast-free dough. I also make burger buns on sourdough (here I wrote How to make sourdough at home). These buns are crispy and soft inside, but quite elastic. This is my ideal recipe, because I do not like loose rolls. They instantly go limp and fall apart from Juicy cutlets and sauces.

Just want to warn you that for a burger party, you need to attend to the preparation of buns for the day.

Ingredients (for 16 7cm diameter buns or 10 10cm diameter buns):

* 3 g. sourdough (I have rye, you can use wheat),

* 650 g whole wheat flour,

* 4 tbsp vegetable oil (can be replaced with butter),

* 10 g. salt (1 tsp. with a small slide),

Sesame, Provencal herbs, poppy seeds, coarse salt for decoration.

How to do:

1. we make sourdough, (the duration of the stage is 10-12 hours). I recommend putting sourdough in the evening.

Mix the starter (3 g) with 100 ml of water, then add 100 g of flour, mix thoroughly, close the container tightly and leave for 10-12 hours at room temperature. The fermentation time depends on the temperature of the air, so that in the heat the dough can be ready earlier. When it just started bubbling, it means it’s ready. It is important not to overdo the dough, because the wheat dough on rye sourdough has the peculiarity of being sour because of this.

2. Autolysis (stage duration-20-25 minutes).

Mix the dough from Item 1 with 300 ml of water, then add 500 g of flour, stir until smooth, close the container tightly and leave for 20-25 minutes at room temperature. Such proofing of the dough before kneading is called “autolysis”. This is an important step in the formation of gluten, do not miss it.

3. kneading the dough ,( the duration of the stage is 30 minutes).

After autolysis, sprinkle the dough with salt and knead it. I knead the dough with my hands. I don’t want to scare you, but it takes about 30 minutes of continuous work. Sounds laborious, but in fact time flies by)))

First, the dough will stick to everything: to the bowl, to the hands. It will seem that there is no way out of this sticky nightmare, but gradually the dough will become smooth, elastic and pliable. In the process, the remaining 50 g of flour help me a lot, I gradually add them when kneading, this makes the task a little easier.

When the dough has become elastic and silky, gradually add 3 tablespoons of oil to it. Knead until smooth.

4. proofing the test ,( duration of the stage-2-3 hours).

Roll the dough into a ball and put it in a bowl greased with vegetable oil, close the container tightly and leave for 2-3 hours at room temperature. Watch the test, it should swell about 1.5 times.

5. forming and proofing buns ,( the duration of the stage is about 2 hours).

First preparation: cover the baking sheet with baking paper, Prepare 2 towels, scales. Sprinkle for burgers in different plates. I usually do three kinds: a mixture of sesame seeds, poppy seeds and a mixture of Provencal herbs with sea salt.

Lubricate the work surface with oil or lightly sprinkle with flour, spread the dough. It weighs about 1 kg. Based on how many buns you want to make, then divide it into pieces corresponding in weight. That is, if you make 10 buns, then weigh pieces of dough for 100 g.

Cut, weighed, rolled out of the dough ball, put on a towel, covered with another towel. And so until the dough runs out.

Then, starting with the first rolled ball, we form a bun. Doing so: gently pull the dough to the bottom of the ball so that it turns out even, then roll it in your hands or on the surface of the table, dip it into the sprinkles, grabbing the sides, and put the pinched side down on the baking sheet.

After all the buns are ready, cover them with cling film so that they do not dry and top with a towel for warmth. Leave for 1.5 hours to approach. They should become airy, soft and increase in size by about 1.5 times. You can check the readiness by gently pressing on the side of the bun, only without fanaticism. If the deformation is straightened out slowly, then the dough has come up.

6. baking, (duration of the stage -25 minutes).

By the end of proofing the rolls, the oven should be well heated to the maximum. 10 minutes bake at maximum, then 15 minutes at 200C. I bake on the middle shelf. Immediately after baking, remove the rolls from the baking tray to the grill. Already cooled buns can be cut and make burgers.

If you do not plan to eat all the rolls at once, it is better to put them in the freezer immediately after cooling, so they will not have time to acquire sourness in taste. As needed, take out, warm up and enjoy them, they will be like freshly baked.