© Tatyana Avrova, 2016
ISBN 978-5-4483-5861-6
Created in the intellectual publishing system Ridero
Introduction
Baking bread. This is my favorite hobby, thanks to which my family and I learned the taste and aroma of real natural bread without industrial yeast and other chemical additives.
This is the purpose of my book - to teach my readers to bake delicious and healthy bread - a rich source of vitamins, minerals and amino acids.
It's no secret that good, high-quality bread can only be baked with sourdough. Sourdough baking is the oldest method of baking bread. Sourdough contains yeast and lactic acid bacteria. They cause the sugar in flour to break down into alcohol and carbon dioxide. The dough begins to ferment, accumulating nutrients and saturating the future bread with amino acids, vitamins and minerals.
Bread baked with natural sourdough is a very high-quality bread, tasty and healthy, with a crispy crust, with a strong smell - pleasant and fragrant.
In this book, it is my great pleasure to share with you several recipes for wonderful types of sourdough bread, baked in the most ordinary kitchen in the most ordinary oven.
My considerable bread-baking experience has shown me that there is nothing difficult in baking bread at home. And you just need to start by breeding the starter.
Preparing sourdough at home does not require much effort, although it takes at least 4-7 days. Once developed, the starter can be stored for many years if it is regularly updated by adding a little flour and water.
But how you will rejoice at your first sourdough starter, your first bread baked with your sourdough starter in your kitchen, how your family will admire you when they try your first bread. And you will never have the desire to go to the store for bread again. You simply won’t be able to eat store-bought bread anymore. I went through all this myself.
And now, almost every day, I enjoy the incomparable aroma of freshly baked bread in my kitchen. And I really want this aroma of freshly baked bread to be in your kitchen.
Homemade wheat sourdough bread
Very tasty aromatic homemade bread. You will eat this bread with great pleasure for breakfast, lunch, and just like that.
Ingredients
For the starter (dough):
1 tbsp. l. wheat or rye starter,
200 ml water,
200 ml white wheat flour.
For the test:
400 g of sourdough (dough),
500 g white wheat flour,
217 ml water,
2 tbsp. l. vegetable oil,
2 tsp. salt,
2 tsp. Sahara.
Preparing leaven (dough) for dough
Place the starter in a bowl and add water at room temperature. Add sifted white wheat flour. Mix until no dry flour remains in the flour mixture.
Cover the mixture and leave to ripen until it triples in volume. This can take from 3 to 16 hours, depending on the temperature in the room. The warmer the room, the faster the starter will ripen.
Dough. Pre-proofing
We dilute the starter (dough) with water. Mix everything until smooth.
Place the diluted starter (dough) into the bowl of the dough mixer.
Add vegetable oil, salt, sugar. Mix thoroughly.
Spread the sifted white wheat flour.
Knead the dough in a dough mixer for 5 minutes at speed 2.
We take out the dough and round it, folding the edges of the dough down towards the center. This can be done directly on the scale, without placing the dough on the work surface. The dough should be elastic, soft enough, and not stick to your hands at all.
After rounding, place the dough in a bowl lightly greased with vegetable oil.
Cover the bowl with the dough and leave it to pre-proof until it increases in volume by 2-3 times. The dough may take from 3 to 6 hours to proof.
Molding. Final proofing
Place the dough from the bowl onto a floured work surface.
We round the dough, pulling its edges towards the middle. Turn over seam side down. Cover the dough so that it does not dry out. You can cover the dough with the bowl in which the dough was proofed, you can cover it with cling film, you can use a towel, etc. Leave it to rest for 10-15 minutes.
After resting, shape the dough into a round shape. And then put it on parchment. This is our preparation of future bread.
Together with the parchment, place the bread blank into the basket for proofing the dough.
Cover the workpiece so that it does not air out. Place for final proofing until it doubles in volume. This takes approximately 1 hour to 1.5 hours.
Bakery
Together with the parchment, we transfer the bread preparation to a baking shovel.
We make several cuts on the future bread.
Bake the bread on a baking stone in a preheated oven for 35-45 minutes at a temperature of 180-200° C.
Cool the finished bread on a wire rack.
Sourdough wheat squares
These aromatic squares with a thin crispy crust and amazing taste are served with first courses. And how delicious they are if you spread them with butter or rub them with garlic!
Sourdough bread
Tatiana Avrova
© Tatyana Avrova, 2016
ISBN 978-5-4483-5861-6
Created in the intellectual publishing system Ridero
Introduction
Baking bread. This is my favorite hobby, thanks to which my family and I learned the taste and aroma of real natural bread without industrial yeast and other chemical additives.
This is the purpose of my book - to teach my readers to bake delicious and healthy bread - a rich source of vitamins, minerals and amino acids.
It's no secret that good, high-quality bread can only be baked with sourdough. Sourdough baking is the oldest method of baking bread. Sourdough contains yeast and lactic acid bacteria. They cause the sugar in flour to break down into alcohol and carbon dioxide. The dough begins to ferment, accumulating nutrients and saturating the future bread with amino acids, vitamins and minerals.
Bread baked with natural sourdough is a very high-quality bread, tasty and healthy, with a crispy crust, with a strong smell - pleasant and fragrant.
In this book, it is my great pleasure to share with you several recipes for wonderful types of sourdough bread, baked in the most ordinary kitchen in the most ordinary oven.
My considerable bread-baking experience has shown me that there is nothing difficult in baking bread at home. And you just need to start by breeding the starter.
Preparing sourdough at home does not require much effort, although it takes at least 4-7 days. Once developed, the starter can be stored for many years if it is regularly updated by adding a little flour and water.
But how you will rejoice at your first sourdough starter, your first bread baked with your sourdough starter in your kitchen, how your family will admire you when they try your first bread. And you will never have the desire to go to the store for bread again. You simply won’t be able to eat store-bought bread anymore. I went through all this myself.
And now, almost every day, I enjoy the incomparable aroma of freshly baked bread in my kitchen. And I really want this aroma of freshly baked bread to be in your kitchen.
Homemade wheat sourdough bread
Video recipe
Very tasty aromatic homemade bread. You will eat this bread with great pleasure for breakfast, lunch, and just like that.
Ingredients
For the starter (dough):
1 tbsp. l. wheat or rye starter,
200 ml water,
200 ml white wheat flour.
For the test:
400 g of sourdough (dough),
500 g white wheat flour,
217 ml water,
2 tbsp. l. vegetable oil,
2 tsp. salt,
2 tsp. Sahara.
Place the starter in a bowl and add water at room temperature. Add sifted white wheat flour. Mix until no dry flour remains in the flour mixture.
Cover the mixture and leave to ripen until it triples in volume. This can take from 3 to 16 hours, depending on the temperature in the room. The warmer the room, the faster the starter will ripen.
We dilute the starter (dough) with water. Mix everything until smooth.
Place the diluted starter (dough) into the bowl of the dough mixer.
Add vegetable oil, salt, sugar. Mix thoroughly.
Spread the sifted white wheat flour.
Knead the dough in a dough mixer for 5 minutes at speed 2.
We take out the dough and round it, folding the edges of the dough down towards the center. This can be done directly on the scale, without placing the dough on the work surface. The dough should be elastic, soft enough, and not stick to your hands at all.
After rounding, place the dough in a bowl lightly greased with vegetable oil.
Cover the bowl with the dough and leave it to pre-proof until it increases in volume by 2-3 times. The dough may take from 3 to 6 hours to proof.
Molding. Final proofing
Place the dough from the bowl onto a floured work surface.
We round the dough, pulling its edges towards the middle. Turn over seam side down. Cover the dough so that it does not dry out. You can cover the dough with the bowl in which the dough was proofed, you can cover it with cling film, you can use a towel, etc. Leave it to rest for 10-15 minutes.
After resting, shape the dough into a round shape. And then put it on parchment. This is our preparation of future bread.
Together with the parchment, place the bread blank into the basket for proofing the dough.
Cover the workpiece so that it does not air out. Place for final proofing until it doubles in volume. This takes approximately 1 hour to 1.5 hours.
Together with the parchment, we transfer the bread preparation to a baking shovel.
We make several cuts on the future bread.
Bake the bread on a baking stone in a preheated oven for 35-45 minutes at a temperature of 180-200° C.
Cool the finished bread on a wire rack.
Sourdough wheat squares
Video recipe
These aromatic squares with a thin crispy crust and amazing taste are served with first courses. And how delicious they are if you spread them with butter or rub them with garlic!
Ingredients
For the starter (dough):
1 tbsp. l. starter (rye or wheat),
100 g high grade wheat flour,
100 ml water at room temperature.
For the test:
460 g high grade wheat flour,
140 g whole grain wheat flour,
400 ml water at room temperature,
200 g of sourdough (dough),
2 chicken eggs,
40 g melted butter,
1 tsp. Sahara.
Preparing leaven (dough) for dough
Place a small amount of rye or wheat starter into the bowl where the leaven (dough) will mature. Add water at room temperature. Mix. Pour in the sifted wheat flour. Mix again. Cover with film. Leave to ripen for up to 8-12 hours, until the starter increases in volume at least 2 times.
Dough. Pre-proofing
Place the starter (dough) in the bowl of the dough mixer. Add water, eggs, salt, sugar. Pour in sifted flour of 2 types (premium wheat and whole grain wheat).
Knead in the dough mixer for 3 minutes at speed 1. At this stage of mixing, we need all the ingredients to be evenly mixed together.
After 3 minutes, without stopping the kneading process, increase the speed of the dough mixer and add melted butter to the dough. Continue kneading the dough on speed 2 for another 3 minutes.
Place the finished dough in a bowl greased with vegetable oil. Cover the dough and leave to rest for 30 minutes.
In 30 minutes we will do the first warm-up. There will be 5 warm-ups in total - every 30 minutes.
Since the dough is very liquid and sticks strongly to your hands, it is advisable to knead it with wet hands. For convenience, place a container of water next to the bowl. Dipping your hand into the water, take the dough by one edge, stretch it out and fold it to the opposite side of the bowl. And so - in a circle. Turn the dough over, cover, and leave for another 30 minutes.
The degree of gluten development in the dough can be determined this way: take a small piece of dough and stretch it between your hands. If the resulting film does not tear, and the outlines of objects can be seen through it, then we can assume that the gluten of the dough is sufficiently developed and the dough is ready for molding.
Molding
Place the dough on a baking sheet covered with parchment. Carefully distribute the dough over the entire baking sheet. It is advisable to do this with your hands, generously lubricated with oil, or with a special small roller, which also needs to be lubricated with oil. Using a spatula, cut the dough into squares. We determine the size of the squares ourselves - who likes what size. We make several small cuts on each square so that the dough does not rise too much during baking.
Sprinkle the surface of the dough with a small amount of white and black sesame seeds, or one color.
Place the baking sheet with the dough in a preheated oven for 45 minutes at 200° C. Bake in the “top+bottom” mode. Remember that baking time depends on the features of your oven. The squares are ready when the top is browned and covered with a golden-brown crust.
Cool the baked squares on a baking sheet and then place them in a special bread bowl.
Wheat bread with rye sourdough
Video recipe
Very aromatic bread for every day. The bread has an excellent appetizing crust and a beautiful crumb structure.
Sweet pastries
Tatiana Avrova
Cover designer Vadim Otstavnov
© Tatyana Avrova, 2017
© Vadim Otstavnov, cover design, 2017
ISBN 978-5-4485-7019-3
Created in the intellectual publishing system Ridero
Introduction
This is my third book dedicated to sourdough baking. In this book I share with you recipes for sweet pastries. Homemade sweet pastries are always delicious and are a great occasion to get together for a close family tea party or a tea party with friends. And sweet sourdough pastries are not only tasty, they are also healthy. Bake with sourdough! Enjoy the incomparable aroma of freshly baked pastries in your kitchen! Bake for health and with pleasure! Make yourself and your loved ones happy! Good luck to all!
Cherry rings from Lenten sourdough dough
Video recipe
Homemade baking is always delicious.
I offer you a recipe for cherry rings made from lean sourdough dough.
Soft, fluffy and very tasty cherry rings will appeal to those who are fasting, those who are on a diet and everyone else, of course, too.
Ingredients
800 g of lean sourdough dough for sweet baking (see recipe “Lenten sourdough dough for sweet baking”)
For sprinkling:
cinnamon to taste
For the cherry filling:
500-600 g frozen or fresh pitted cherries
4-5 tbsp. l. sugar (or to taste)
1 tbsp. l. potato or corn starch
Molding. Proofing
Divide the dough into 16 equal parts. We round each part and then roll it into a small rectangle.
Place the cherry filling on one edge of the rectangle and, together with the filling, roll the dough into a roll up to half of the rectangle. On the second half of the rectangle we make through longitudinal cuts without crossing the border of the dough line, so that we get narrow strips. Continue rolling the dough into a roll until the end of the rectangle. We connect both ends of the roll together and secure it well.
Place the resulting ring-shaped buns on a baking sheet covered with parchment.
Before baking, grease the rings with strong sweet tea.
Sprinkle the rings with cinnamon to taste.
Bake the cherry rings in an oven preheated to 180-190°C for about 20 minutes until golden brown.
Cool the finished rings on a wire rack.
Preparing the cherry filling
Place frozen or fresh pitted cherries in a saucepan and heat over low heat for 5-7 minutes.
Without removing from heat, add 4-5 tablespoons of sugar, 1 tablespoon of potato starch and mix everything.
Cook the cherries with sugar and starch over low heat for a few more minutes until thickened, and then cool.
Dutch Easter cake "Paasbrod" with sourdough
Video recipe
The Dutch call this cake “Easter Bread” and eat it for breakfast on Easter Sunday. Easter cake is very tasty, juicy, beautiful and can serve as an excellent addition to our Easter cakes.
Ingredients
For the starter (dough):
30 g wheat starter
100 g white wheat flour
100 ml water
For the test:
400 g white wheat flour
200 g sourdough (dough)
150 ml milk
50 g butter
1 tsp. Sahara
For almond paste:
150 g peeled, unroasted almonds
100-150 g sugar
juice of half a lemon
For filling:
200 g raisins
100 g dried cranberries
50 g dried cherries
50 g walnuts
For sprinkling:
powdered sugar
Place the starter in the bowl where the leaven (dough) will mature. Add water. Mix. Pour in the sifted flour. Mix again. Cover and leave to ripen until the starter (dough) increases in volume by 3 times.
First, heat the milk and dissolve the butter in it.
Place the starter (dough) in a large bowl, add milk and butter, egg, salt, sugar, sifted flour.
Knead the dough in a dough mixer for 5 minutes at second speed or by hand for 10-15 minutes.
Place the dough in a bowl greased with vegetable oil. Cover and leave to proof for 3-4 hours or until the dough has at least doubled in volume.
Place the dough on a floured work surface. Knead the dough into a rectangular layer. Place the filling on the layer. Distribute it evenly over the dough. Fold the dough in several layers so that all the filling is inside the dough. Knead the dough well and roll it into a rectangle measuring approximately 20x30 centimeters. Place the almond paste in the middle of the layer, cover it on both sides with dough, and carefully pinch the edges. We get a Dutch cake preparation.
Place the dough on the parchment, seam side down. Together with the parchment, place the workpiece in a baking dish, cover and leave to proof for 1 hour or until the workpiece increases in volume by 1.5 times.
Before baking, brush the dough with milk.
Bake the cake in the oven preheated to 180° C for about 30 minutes.
Cool the baked cake on a wire rack.
Before serving, sprinkle the cake with powdered sugar and cut into thick slices.
Preparing the filling and almond paste
For the filling, soak raisins and cranberries in boiling water for 30 minutes. Drain the water and dry.
Chop cherries and walnuts into small pieces.
To make the paste, peel the almonds, after dousing them with boiling water, and finely chop them. Add sugar and lemon juice. Mix well and put in the refrigerator. Before use, add the yolks to the paste. Mix everything.
Easter cake made from wheat sourdough dough
Video recipe
A very successful recipe for Easter cake made from sourdough dough. According to this recipe, the cake is obtained with a slightly moist crumb, aromatic, tasty and tender.
Ingredients
For the starter (dough):
1 tbsp. l. rye or wheat starter
150 g white wheat flour
150 ml water
For the test:
300 g wheat sourdough
850 g white wheat flour
350 ml milk at room temperature
180 g butter
150 g sugar
½ tsp. ground cardamom
1 tsp. fresh orange zest
For dry filling:
220 g light raisins
For white glaze:
250 g powdered sugar
2 egg whites
1 pinch of flour
Preparing sourdough (dough)
Place a small amount of rye or wheat starter into the bowl where the leaven (dough) will mature. Add water at room temperature. Mix. Pour in the sifted white wheat flour. Mix again. Cover. Leave to ripen for up to 12 hours, until the starter (dough) increases in volume by 3 times
Dough. Pre-proofing
Place butter in a bowl with sifted flour. Rub the flour and butter between your fingers until crumbly.
Place the starter (dough) in a large bowl. Add milk, salt, sugar, eggs, pour in the prepared flour mixture. For extra flavor, add ground cardamom and fresh orange zest.
Knead the dough in the dough mixer for 6 minutes at second speed. For manual kneading, the kneading time must be increased several times.
Place the finished dough in a bowl greased with vegetable oil.
The Easter cake dough should not be too thick. When you dip a spoon into the dough, it should slowly move away from its vertical position.
Bring the edges of the dough towards the middle. To prevent the dough from sticking to your hands, it is advisable to lubricate your hands with vegetable oil when working with the dough. Turn the dough over and smooth out its surface a little.
Cover the dough and leave to proof for about 1.5 hours.
After 1.5 hours, knead the dough.
We knead using the following technology: take the dough by one edge, stretch it out as much as possible and fold it towards the middle. And so - in a circle. Turn the dough over, level its surface, cover, leave for further fermentation until it increases in volume by 3 times.
While the dough is proofing, wash and dry the raisins.
Molding. Final proofing
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