Baking bread at any time folk cuisine- this is always a sacred, mysterious action, almost witchcraft. The secret of making bread was carefully kept in every family and passed on from generation to generation. The sourdough bread baked in a Russian oven was tasty and aromatic, one can say that there is no such bread and cannot be found anywhere else in the world. The ancient science of baking is not forgotten today.
Russians sourdough bread prepared from rye flour, straw, barley, wheat, hops... In remote villages, far from “enlightened” civilization, you can still find recipes for making bread without purchased yeast. Yeast-free starters and bread cooked on them enrich the body with organic acids, vitamins, minerals, enzymes, fiber, pectins, biostimulants - in general, all those useful substances, which are present in whole grains. One experiment that was conducted by journalists from one of our television channels speaks in favor of sourdough bread. They bought a regular loaf of bread and compared it with bread baked at home. The camera recorded changes occurring in the bread throughout the week. Store-bought bread became covered in mold on the second day. Three days later he was covered in black and green fluff. And the homemade bread has just gone stale. It’s just that sourdough bread, in principle, cannot become moldy - the acidic environment kills all harmful bacteria and does not affect the beneficial ones.
So, if you're ready for baking homemade bread, the first thing to do is prepare the starter. There is nothing scary or difficult about this. You don't need to tremble over it like a crystal vase, just mix necessary products and wait, and the result will definitely come. First, let's decide what kind of sourdough we will prepare. There are different sourdoughs: rye, wheat, malt, hop, potato, raisin, even rice - they are all good (each in its own way) for baking bread. I must say that rye flour the best way suitable for making sourdough, since it contains all the beneficial substances that are not found in refined wheat. This is why sourdough made from wheat flour often deviates towards pathogenic flora, sours and becomes unsuitable for use. Wheat sourdough It’s better to cook for one or two times, but rye can be successfully used for more than one year, the main thing is to store and “feed” it correctly.
1 day: Mix 100 g rye flour with clean water until consistency thick sour cream, cover with a damp cloth and place in a warm place without drafts.
Day 2: bubbles should appear on the sourdough. If there are few of them, it's okay. Now the starter needs to be fed. Add 100 g of flour and add water to get the consistency of thick sour cream again. Leave again in a warm place.
Day 3: the starter has grown in size and has a foamy structure. Add 100 g of flour and water again and leave in a warm place.
After a day, the starter is ready for use. We divide it in half, put one part in a jar and cover it with a cloth or a lid with holes so that it can breathe, and put it in the refrigerator. We use the other part for baking bread.
1 day: mash a handful of raisins with a masher, mix with ½ cup of water and ½ cup of rye flour, add 1 tsp. sugar or honey, put everything in a jar, cover with a cloth or a leaky lid and put in a warm place.
Day 2: strain the starter, add 4 tbsp. flour and warm water until sour cream thickens and put back in a warm place.
Day 3: the starter is ready. Divide it in half, as in the previous recipe, add 4 tbsp to one part. flour, water (until sour cream thickens) and put in the refrigerator. Use the other part for baking bread.
1 day: 1 cup grain (wheat for wheat bread or rye - for “black”), soak for germination, wrap the dishes in a towel, and place in a warm place.
Day 2: If not all of the grain has sprouted, then wash it, wrap it and leave it in a warm place until the evening. In the evening, grind the grain in a blender or food processor (be careful not to burn the motor!), mix with 2 tbsp. rye flour, 1 tsp. sugar or honey, place in a warm place under a lid or towel.
Day 3: the starter can be divided (as in previous recipes), part left in the refrigerator, and the other part used to prepare the dough.
As an option - zer new starter can be cooked boiled. Mix the ground grain with flour, sugar and water (if it is a little dry) and place in a saucepan over low heat. Cook for 20 minutes, remove from heat, wrap and place in a warm place. Then proceed as usual - feed, divide, etc.
1 day: Pour 100 g of rice into 150 ml of warm water, add 1 tsp. sugar and leave in a cool place for three days.
Day 3: add 3 tbsp. with a heap of wheat flour and 1 tsp. Sahara.
Day 4: stir the starter and add 100 ml of warm water and 1 heaped tablespoon of flour.
Day 5: strain the starter, add 1 tsp. sugar and 4 tbsp. with a heap of flour.
After a few hours you can prepare the dough. Set aside part of the starter for preparing the dough, put the rest of the starter in the refrigerator. This starter is ideal for pies, buns and pancakes.
1 day: In the evening, pour 1 tbsp into a thermos. dry hop cones with 1 cup of boiling water, close the thermos and leave until morning.
Day 2: strain the resulting infusion into two liter jar, add 1 tbsp. sugar or honey, stir well, add rye flour to the consistency of thick sour cream. Place in a warm place, covering the jar with a cloth.
Day 3: the starter will become liquid and foamy, the smell is still unpleasant. Add flour until sour cream thickens, cover and place in a warm place.
Day 4: mix the starter, add warm water (1/2 or 1/3 of the volume of the starter), stir and add flour until sour cream thickens.
Day 5: add water and flour again.
Day 6: Use part of the starter to prepare the dough, put the remaining starter in the refrigerator, adding water and flour until sour cream thickens.
As you can see, nothing incredible; the starter grows with minimal intervention from us. But preparing dough and baking bread requires some skill. But the most important thing is that sourdough bread needs to be cooked in good mood, otherwise nothing will work. Verified.
Opara
Homemade bread is prepared on sourdough - this allows the live yeast in the starter to gain strength. One glass of starter is approximately equal to 40 g of pressed yeast (or 1.5 tbsp dry). Pour a glass of starter into a wide bowl, add 350-500 ml of warm water, stir and add enough sifted flour to make batter consistency of thick sour cream. Cover with a towel and place in a warm place overnight.
Dough
In the morning we knead the dough. The dough should have a good “walk” during the night, rise 2 times and have time to fall. Stir 1 tbsp in ½ cup of warm water. honey and 1 tsp. salt (proportions are approximate, they can be changed), add to the dough, stir well. Then add all kinds of fillers and spices to taste: bran (about half a glass or more), ½ tsp. ground cloves, ground coriander on the tip of a knife, 1 tsp. ground ginger And nutmeg, 2-3 tbsp unrefined sunflower oil. You can add raisins, seeds, nuts, flax seeds, oatmeal, boiled potatoes, quinoa seeds, pumpkin seeds - in general, for every taste. Mix everything thoroughly and add sifted rye flour - enough so that there is a spoon in the dough, that is, the dough should be quite thick. Then pour it on the table wheat flour, dump out the dough, sprinkle flour on top and begin to knead and fold it. Do not knead, but knead, sprinkling with flour so that your hands do not stick, and fold into an envelope. Then knead again and fold again. Sprinkle with flour so that the dough does not stick to your hands, but do not add too much flour, otherwise the bread will turn out dense and unbaked.
Ideally, the dough should be dry on top and sticky on the inside. Rye dough will always be sticky, so you need to focus on its outer side. As soon as the dough can be held in your hands, knead it, fold the corners, forming a ball. Then take the dough in your hands and smooth the dough ball, shaking off excess flour and tucking the dough inside the ball. Place the prepared dough in a frying pan or cast iron pan, greased with oil, seam side down, and leave in a warm place. The surface of the loaf can be sprinkled with water and sprinkled with sesame or flax seeds. Or you can make cuts or decorate with thin strips of dough. The dough rises for 1-3 hours.
Baking bread
We bake bread in the oven at a temperature of 220-230ºС, “with steam” - that is, you need to place a bowl of water on the bottom of the oven. Do not open the door for the first 20 minutes! The bread is baked for 40-60 minutes, depending on the size. Wrap the finished bread in a towel and leave for a day - this is a must. Properly baked bread makes a ringing sound when tapped on the crust, and the crumb expands completely when squeezed.
There are many options for homemade bread recipes: you can bake it purely Rye bread, similar to “Borodinsky”, you can add pea flour or boiled potatoes, grind pre-soaked grain or add sprouts, increase the amount of wheat flour or even bake White bread- It all depends on your imagination. In any case, sourdough bread, prepared with your own hands and with love, will only bring benefits to your household. Bon appetit!
Larisa Shuftaykina
This recipe has only 3 ingredients: rye flour, salt and water. Just for fun, try going to any store and reading the composition of the bread they sell under the name “rye”. You will learn a lot of new things:) It is quite difficult to find rye bread that does not contain wheat. It’s best to bake it yourself - this guarantees that there is no wheat.
This was the first rye bread I baked. Since then, I have perfected it, got used to kneading and, in general, became a more experienced baker. There's nothing better than the smell of freshly baked bread!
Preparing sourdough
So, a new starter needs 4 days. If you start on Tuesday, there will be bread on the weekend. Leave a little bit of the first starter to make the next batches easier to prepare. The second leaven will be ready within 24 hours, but that’s another story.
So, for rye sourdough you need:
4 days
4 cups rye flour, room temperature
4 glasses warm water
(glass 100 ml)
mixing bowl and whisk
spoon
liter glass jar
Day 1.
Mix 1 cup of rye flour and 1 cup of warm water in a bowl. Use a whisk to avoid lumps. Transfer the mixture to glass jar. The jar can be covered with a lid with holes or a cloth or paper towel. In general, create conditions so that the starter can breathe, but not dry out. Place in a windproof and not cold place. In my house all 4 days it was about 22 degrees, and at night it was less, I was afraid that it was a little cold, but everything worked out.
Day 2.
Several small bubbles should appear in the starter. If nothing happens, that's okay too. The main work will begin between the 3rd and 4th day. On the second day, mix 1 cup of flour and 1 cup of warm water again, transfer it to a jar with the first mixture, mix thoroughly, cover it the same way, and put it there.
Day 3.
Mix 1 cup of flour and 1 cup of water again, put it in a jar, cover it, and set it aside. Quite a lot of small bubbles should appear in the starter, and the smell of fermentation can be clearly felt in the jar. If bubbles and odor do not appear, place in a warmer place (not hot!).
Day 4.
We repeat the operations with 1 glass of water and 1 glass of flour. By this time, the starter is all in small and not very small bubbles.
Day 5.
The starter is ready. For me it looked like this. The entire volume is in small bubbles, 1 cm from the surface - large bubbles, a pungent smell of fermentation. The result should be 800 ml of starter.
Baking bread
For 2 medium-sized loaves (as in the photo) you will need:
700 ml starter
600 grams of rye flour (this is 9-10 glasses of flour, 100 ml each)
2 cups warm water
teaspoon salt
a device for sifting flour, a large bowl, a spoon, a sharp knife,
towel, baking tray and baking paper(or forms, if available)
1) Take all the starter, mix it slightly right in the jar, put about 100 ml in a small jar with a lid, and put it in the refrigerator. This is for the future :)
2) Pour the remaining starter into a large bowl. Add 1.5 cups of water and salt. Stir lightly.
3) Sifting the flour, gradually knead the dough. First I stir it with a spoon, in a circular motion, then I need to use my hands. Add water as needed. All the flour should be gone, the water may remain. If it's not enough, you can still take some water.
4) Rye dough is very sticky to your hands. Mixing in the traditional sense of the word is quite difficult. But you need to try to knead as thoroughly as possible, knead for 7-10 minutes after all the flour has been added. I kneaded less, so the structure of the bread turned out to be uneven, holes different sizes. Yes, I'm a perfectionist :)
5) Next, remove the dough from your hands, wet your palms with water and form the dough into a ball or so. It does not stick to wet hands. Leave the ball for 20-30 minutes.
6) Wet your hands with water again, divide the ball in half, form loaves, loaves or any other shapes :) Place on a baking sheet lined with paper. Keep in mind that when baking the bread increases in size by about 2 times. Cut along or across. Cuts are necessary, otherwise the bread will burst in a random place during baking.
7) Cover with a towel and leave in a warm place (warmth is very important!) for 1.5-2 hours (no less, be patient).
8) As the bread rises, it will increase slightly in size, but the main increase will occur in the oven. Bake for 15 minutes at 220 degrees and 45-60 minutes at 180. You can check readiness by knocking on the crust - you will hear a sound as dull as a ripe watermelon.
9) Remove the bread and cool on a wire rack. No, you can't eat yet. You need to wrap the bread in a towel and plastic bag and put it in the refrigerator for a day. No, I'm not kidding :) I cut the bread earlier, the crust was very dense (you can see it in the photo). The bread needs to ripen. After a day it tastes much better. And the further you go, the tastier it gets.
The recipe for sourdough bread has been passed down from generation to generation; each family had its own method of preparation. Living bread is rich in vitamins, fiber, pectins and other beneficial substances. Baking this bread is not difficult, but it will take time.
Sourdough bread is baked according to old recipes, without adding yeast
Ingredients
Flaxseed 2 tbsp. Vegetable oil 1 tbsp. Sugar 1 tbsp. Wheat flour 400 grams Rye flour 350 grams Water 300 grams Salt 1 tsp Leaven 200 grams
- Number of servings: 5
- Cooking time: 24 minutes
Complete and correct sourdough bread recipe
If you have never made sourdough bread, the first time it takes 5 days to prepare. First, the starter is prepared, then each time it is used for baking. But first things first.
How to prepare sourdough:
- In a glass container, mix 50 grams of rye flour and 100 grams of warm water, leave for 24 hours in a warm place. The dough turns out like pancakes.
- Add another 50 grams of rye flour and 100 grams of water to the same container. Stir and leave for 24 hours.
- Repeat the procedure 5 days in a row. On day 5, do not add anything, the starter is ready.
To prepare bread, only part of the starter is used; the rest is stored in the refrigerator until next time. Cold starter needs to be revived in advance. Remove the jar from the refrigerator and leave it room temperature for 1 hour. After adding 100 grams of flour and 100 grams of warm water, leave the dough for 24 hours. For baking, take only 200 grams of dough, put the rest back in the refrigerator. It turns out constantly a new portion of sourdough for the next bread.
How to knead sourdough bread: a simple recipe
How to make sourdough bread:
- Take 200 grams of starter, add sifted wheat flour, salt, sugar and sesame seeds. Knead the dough. You need to knead it for a long time, at least 30 minutes, until it becomes plastic.
- Grease the baking dish with oil, place the dough and let rise for 3 hours in a warm place.
- Bake the bread at 220 C for about 10 minutes, then reduce the temperature to 200 C and bake for another 20 minutes, then set the oven temperature to 180 C and bake until done.
- Wrap the bread in a damp towel and place in a bag for 15 minutes, then remove the loaf and wrap in a dry towel until it cools completely. You can eat living bread only after 24 hours, when the fermentation process in it has ended.
Pour the remaining starter into a jar and store in the refrigerator for 14 days. You can use it to make simple sourdough bread using this recipe. All that remains is to make the dough and bake the loaf.
Baking living bread is not difficult, follow all the tips and do not violate the cooking technology. It is very important to bake the loaf, simulating the cooling of the oven, that is, gradually lowering the temperature. If the crust turns out too dry, then you need to bake with steam. Place a bowl of water in the oven.
Carefully watch the video about sourdough bread, ask your grandmothers, perhaps your family has its own recipe for living and real bread.
I started baking bread several years ago out of despair: I no longer had the strength to chew store-bought sawdust... The first attempts were deplorable in appearance and nothing more than edible in taste. (((But I understand this now, and then I was terribly proud of my achievements!))) My family, fortunately, did not disappoint me: they ate cheerfully and praised my products, which inspired me to new exploits and experiments...
This is such an infectious thing!.. Naturally, we haven’t bought bread for a long time: store-bought bread cannot be compared with homemade, real bread. At one time, I was amazed by the variety of varieties and amazing taste of bread in Germany. Now, when I go there, every time I am disappointed: I try all the varieties, but everything is not right... (((
Recently our father-in-law, who lives in Germany, visited us. I tried, of course, to pamper the lonely old man with something delicious. He left terribly happy! Before leaving, he asked: give me your bread with you... :))
I especially like to experiment with sourdough. Just as I cultivated it 6 years ago, it still lives in my refrigerator in jars: one is rye, the other is wheat. Already honored, very active, I cherish her like the apple of my eye. However, it does not require special care, you just need to remember to use it, preferably more often...)) The children of my sourdough have scattered to many countries around the world, recently it moved with me from South America to Europe and continues its active work.)))
The description of the process scares off many: it’s long, it’s supposed to be tedious...
The great convenience of baking bread with sourdough is that the process can be interrupted almost at any time by putting the sourdough, dough or already shaped bread in the refrigerator and resume it whenever it is convenient for you! And, in fact, almost no intervention is required. No, of course, you can’t do without kneading the dough, molding and baking, but the sourdough does all the rest of the work itself - it knows its job!)))
An absolute favorite in our family is sourdough rye bread. To begin with, I’ll tell you about it.
This recipe is not taken from the books of popular bakers, it is not borrowed from one of the many culinary sites, it does not have a big name (in fact, it does not have any)... it is just our favorite rye bread, which I got after numerous experiments.
For the dough:
~ 80 g of starter (from the refrigerator)
300 g rye flour
500 ml warm water
Mix everything well so that there are no lumps (you can use a mixer), cover with a lid or film, leave at room temperature for 8-12 hours (depending on the size of the starter and the room temperature). The moment the dough is ready can be determined as follows: it should bubble, reach its highest point of rise and begin to fall. At this moment, you put 3-4 tablespoons (~80 g) of sourdough starter into a jar for storage. Using the remaining dough (800 g), knead the dough.
For the test:
300 g rye flour
400 g wheat flour
26-28 g salt (heaped tablespoon)
20 g sugar (tbsp without top)
320-350 ml warm water
2 handfuls of sunflowers and pumpkin seeds, flax seed and sesame
Mix all the ingredients and knead into a thick, but not very stiff, dough. Knead for about 10 minutes. using a dough kneader on medium or a mixer with spiral attachments at maximum speed.
The dough is very sticky, so use a damp spatula to scrape the dough from the sides of the bowl and smooth the surface into a ball shape. Cover the bowl with cling film, a lid or a damp towel and let the dough rest for about 10 minutes.
If you stand and look at the clock, then these 10 minutes. will seem like an eternity...))) I use this time to put things in order in the kitchen: I remove the flour and seeds, wash the attachments of the dough mixer, prepare the work surface for cutting and shaping the dough.
I have already mentioned: the dough sticks terribly to your hands and to the work surface. However, I cut it without flour... Empirically, I came to the conclusion that it is best to cut it with wet hands on a surface moistened with water! This may not be according to the rules, but it’s most convenient for me...))
From this amount of dough you get 2 loaves weighing about 900 g. If you take it for kneading dough more water(350 ml), then you can bake bread in a mold, it turns out more porous, but, of course, it does not have that crispy crust like hearth bread.
Place the formed loaves on a baking tray covered with baking paper, sprinkle with coarse flour ( cornmeal, oatmeal, any seeds...), cover with film and a towel and leave to proof for about 1.5 hours. During this time, the size of the loaves almost doubles...
I cut it with a bread knife, sprinkle it with water and put it in an oven preheated to 220° on the middle shelf for 15 minutes. I pre-place a dish with hot water, for the first 15 minutes. I spray the oven walls with water from a spray bottle several times.
Then I reduce the temperature to 200° and bake the bread until done for another 40 minutes.
The loaves turn out evenly browned on all sides, light and sonorous!))
I transfer them from the baking sheet to a wire rack when they have cooled slightly, cover with a towel and then stand for several hours with a stick and drive away those who want to cut off a piece... after all, rye bread needs to sit for at least 10 hours before cutting. This turns out to be the most difficult thing in the whole process!)))
Excellent homemade bread from wheat flour can be easily prepared not only with yeast, but also with sourdough. Today I will share with you a new recipe that should surely appeal to everyone who bakes bread at home.
Despite the fact that rye sourdough is used in the dough for this wheat bread, ready baked goods it turns out to be a pleasant light color, with a wonderful taste and subtle sourness (this is typical for sourdough bread). To completely get rid of it, you can speed up the fermentation process by adding a very tiny amount of yeast to the dough (a pinch of fast-acting yeast is enough).
I must say that wheat dough on rye sourdough This recipe can be used not only for making bread. It is great for buns, baked goods and fried pies with sweet or savory filling. For sweet pastries I recommend adding 2-3 tablespoons of sugar to the dough and replacing vegetable oil melted butter.
Ingredients:
(220 grams) (150 grams) (100 milliliters) (1 tablespoon ) (1 tablespoon ) (1 teaspoon) (0.75 teaspoon) (0.5 teaspoon) (0.5 teaspoon)
Cooking the dish step by step with photos:
This homemade bread recipe includes following ingredients: active rye sourdough, milk and sour cream (both products of any fat content), wheat flour premium(if desired, you can replace it with the first grade), granulated sugar, refined vegetable oil and salt. As an addition, you can use absolutely any seeds (I used white and black sesame seeds) with which to sprinkle the workpiece - this is not necessary.
Mix everything again with a spoon and now you can add wheat flour in parts, which is better to sift before doing this. The amount of flour may differ from that stated.
Knead the dough by hand or using a dough mixer (bread machine) for 10-15 minutes. It turns out practically non-sticky, tender and pliable. The dough, although soft, does not float - when you round it into a ball, it will hold its shape. Cover the bowl with cling film and leave it alone for an hour and a half in a warm place. After 40-45 minutes, do a light warm-up and warm up for another 45 minutes.
During this time, wheat dough with rye sourdough will rise well - three times for sure. Again, the fermentation time may differ from that indicated - it depends on the strength of the starter, the room temperature, and so on.
For this homemade bread, I recommend using a special baking pan, which I grease with baking emulsion. In general, you need to shape the workpiece based on how you plan to bake the bread - on a hearth or in a mold. IN in this case there will be a roll. Take the dough and gently knead it with your palms on a floured surface. Lightly flour your fingers as the dough is very tender and a little sticky. Fold it in half lengthwise, making a rough rectangle. The narrow side should be slightly shorter than the length of your baking pan. Roll the layer into a fairly tight roll. After each revolution, be sure to press the roller to the layer so that later there are no voids in the finished bread (that is, big bubbles air). Place the workpiece with the seam down, tighten the shape cling film or cover with a towel and leave to proof in a warm place until the dough has doubled in size. This may take 1-4 hours: such time discrepancies are normal. The fact is that the strength of the starter is different for everyone and so is the temperature in the room.
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