Rye Sourdough. STEP-BY-STEP recipe for bread sourdough. Yeast-free BREAD. How to remove the leaven.
Rye Sourdough is one of my favorite sourdoughs, in which I bake various delicious breads and even pancakes. Have you tried yeast-free BREAD? So the sourdough for bread replaces the yeast. Today I will tell you how to remove leaven, what eternal leaven and keeping the leaven mean.
Recipe for rye sourdough and first bread:
Ingredients:
for sourdough
150 gr peeled rye (wallpaper, whole grain) flour
150 gr of pure water
for the starter i.e. for "everlasting leaven"
10 g sourdough
30 gr peeled rye (wallpaper, whole grain) flour
30 g of pure water
for bread (form 15x7x7cm - 3 pieces)
Dough
40 g sourdough
140 gr peeled rye (wallpaper, whole grain) flour
100 g of pure water
Bread
280 gr dough
225 g of water
200 gr of wheat flour 1 grade
130 gr peeled rye (wallpaper, whole grain) flour
7g salt
Preparation:
0:12 Day 1. In a clean jar and a clean spoon, mix flour (50 g) and water (50 g), cover and leave for 24 hours at room temperature (preferably 28-30 C), in a dark place.
0:44 Day 2. Transfer 50 g of starter culture to a clean jar and with a clean spoon, add pure water (25 g), flour (25 g), stir, close the lid and leave for 24 hours at room temperature (preferably at 28-30 C ), in a dark place.
1:37 Day 3. The leaven ferments actively and has approximately doubled.
1:42 Repeat - Transfer 50 g of starter culture to a clean jar and a clean spoon, add pure water (25 g), flour (25 g), stir, close the lid and leave for 24 hours at room temperature (preferably at 28-30 C) , in a dark place.
2:40 Day 4. The leaven ferments actively and has approximately doubled.
2:44 Repeat - put 50 g of starter culture in a clean jar and with a clean spoon, add pure water (25 g), flour (25 g), stir, close the lid and leave for 24 hours at room temperature (preferably at 28-30 C) , in a dark place.
3:30 Day 5. The rye sourdough is almost ready if it rises well in about 6-8 hours and has a loose structure with large and small bubbles.
3:35 Repeat (just leave for 6-8 hours) - put 50 g of starter culture in a clean jar and with a clean spoon, add pure water (25 g), flour (25 g), stir, close the lid and leave for 6-8 hours at room temperature (preferably at 28-30 C), in a dark place.
4:15 am In 6-8 hours. The leaven is READY.
4:22 Cooking OPARA and FIRST BREAD. Transfer 40 g of starter culture to a clean jar and with a clean spoon, add pure water (100 g), flour (140 g), stir, close the lid and leave for 6-8 hours at room temperature (preferably at 28-30 C).
5:19 Preparing the STARTER (eternal leaven) for storage and further use.
5:23 Transfer 10 g of starter culture to a clean jar and spoon, add pure water (30 g), flour (30 g), stir, close the lid. Leave for 3 hours (it may take longer) until doubled and refrigerate for up to 7 days.
And then, according to the same scheme, feed the starter (1 time in 7 days):
10 g starter
30 grams of water
30 g peeled rye flour
We mix everything, leave until it doubles (about 3-4 hours).
Then we send it to the refrigerator.
And in parallel, according to the same scheme, we prepare (REFRESH) sourdough and dough for making bread for tomorrow.
6:11 We continue to cook BREAD. 6-8 hours have passed since the preparation of the dough.
6:15 Transfer the dough (280 g) to a bowl, add water (225 g) and stir, add 1st grade wheat flour (200 g) and peeled rye (130 g), salt (7 g) and stir.
7:18 Knead the dough for about 5-8 minutes.
7:41 Leave the dough for 1 hour at a temperature of 28-30 C (oven with the light on), the bread should double in volume.
8:18 Hump the dough and divide into 3 parts (if you have a mold measuring 15x7x7 cm, the number of parts depends on the size of the molds).
8:30 Grease the tins with butter and place the dough.
9:05 Smooth out the dough in the mold with a spatula, soaking it in water.
9:58 Cover the dough with cling film and let the dough rise for 1 hour at 28-30 C.
10:08 Bake bread at 220 C 40 - 45 minutes (for bread in the 1st form) or 30-35 minutes (like mine, for bread in 3 small forms), the first 10 minutes with steam.
10:30 Bon appetit and SUBSCRIBE the channel.
10:37 Don't forget to LIKE and the bell.
#NatalliaHarahliad # sourdough # deliciously beautiful # recipes #TasteFood # Sorrowful Natalya # rye sourdough # bread # dough