Greetings friends! Today you will find simple bread, but still delicious, and the most interesting is very practical. It will again be about night proofing and morning baking, and this technology is applicable to many other sourdough wheat breads. But the final, in this recipe will be buckwheat, where is Arthur without it?
Leaven
100 gr. high-grade flour
100 gr. water
10 gr. wheat starter
Mix the starter, flour and water until smooth, cover or tighten with film and leave to ripen for 9-10 hours at room temperature. If you are cool - below 23 degrees, or increase the ripening time of the leaven to 16 hours, or the amount of starter to 15 grams.
Hub:
60 gr. flax seed
20 gr. poppy seed
180 gr. water
For 6-8 hours, fill the seeds with water and leave to swell, the water should be absorbed.
Dough:
400 gr. high-grade flour
80 gr. whole wheat flour
60 gr. buckwheat flour (fried)
27 gr. whole grain rye flour
240 gr. water
13 gr. salt
So, let's start!
At 9-10 o'clock in the morning (but it is possible earlier, the main thing is that by 8-9 in the evening you do not ferment the leaven) we set the sponge. You can put it later, but then increase the number of starter. Our goal is to get an average degree of maturity by the evening, when it grows up, but there will still be a cap and air bubbles will show a little on the surface. Next, mix the seeds for the lobe and fill them with water.
In the evening, when your sourdough is ripe, we mix the whole sourdough, pee, water and flour according to the recipe. Leave for 25 minutes for autolysis. After this time, add salt to the dough and proceed to the batch. For those with an Ankarsrum kneader, the total kneading time is 12-16 minutes at 3 speeds. If you have a spiral-type dough mixer, then, depending on its work speed and mixing intensity, the time can vary from 7 minutes to the same 12-15 at the second speed.
In the case of manual kneading, the dough will allow you to knead yourself and, if you work intensively, cope with it in 15-20 minutes. In all batch versions, the main task is to knead at least to moderately developed gluten, or a little bit better. . If you tear off a piece of dough and stretch it with wet hands gently in all directions, then you should see a semi-transparent film - a gluten window.
After kneading, we transfer the dough into a greased container and send it for fermentation.
After 40 minutes, make the dough folding on the table or directly in the container, and leave for another 50 minutes in a warm place. Desired fermentation temperature 24-26 degrees.
After an hour and a half of fermentation, place it on a flour-filled table and divide it into pieces with a scraper, round it up and leave it for 10-15 minutes to relax the dough.
And yes, there is no error, namely an hour and a half. During this time, your dough should only come up a little, but not get full fermentation. In size it can barely increase, during which time small air bubbles form on the walls, and the dough will become slightly airier than after kneading.
After resting on preforming, form the dough, put it in baskets or molds and send to the refrigerator for 8-10 hours overnight proofing. The recommended temperature is 9-10 degrees. If you have below, or you know that your refrigerator cools quickly, you can let the dough stand in the heat for another 30 minutes and then send it in the cold.
After 8-10 hours of proofing, you will notice that the blanks came up, increased in size, acquired a pleasant, soft and airy structure. If this happens, then immediately turn on the oven and heat it to the maximum. The total warm-up time without a stone is 40-50 minutes, with a stone 80-100 minutes, if you have a gas oven, then there is also a cap, and if it is electric, then a cap, or a thick-bottomed frying pan, which stands at the bottom. If your workpieces are spaced out, leave them in the fridge, if not, get them in the heat, so they will fit faster.
20-30 minutes before planting in the oven, remove the dough from the refrigerator and let it stand at room temperature. If something went wrong with you, and the dough did not move from one place overnight, then first leave it to warm up, with the same 24-26, and when you notice that the preparations went to height, turn on the oven. By the time it warms up, the dough may already be ready for boarding.
Leaven
100 gr. high-grade flour
100 gr. water
10 gr. wheat starter
Mix the starter, flour and water until smooth, cover or tighten with film and leave to ripen for 9-10 hours at room temperature. If you are cool - below 23 degrees, or increase the ripening time of the leaven to 16 hours, or the amount of starter to 15 grams.
Hub:
60 gr. flax seed
20 gr. poppy seed
180 gr. water
For 6-8 hours, fill the seeds with water and leave to swell, the water should be absorbed.
Dough:
400 gr. high-grade flour
80 gr. whole wheat flour
60 gr. buckwheat flour (fried)
27 gr. whole grain rye flour
240 gr. water
13 gr. salt
So, let's start!
At 9-10 o'clock in the morning (but it is possible earlier, the main thing is that by 8-9 in the evening you do not ferment the leaven) we set the sponge. You can put it later, but then increase the number of starter. Our goal is to get an average degree of maturity by the evening, when it grows up, but there will still be a cap and air bubbles will show a little on the surface. Next, mix the seeds for the lobe and fill them with water.
In the evening, when your sourdough is ripe, we mix the whole sourdough, pee, water and flour according to the recipe. Leave for 25 minutes for autolysis. After this time, add salt to the dough and proceed to the batch. For those with an Ankarsrum kneader, the total kneading time is 12-16 minutes at 3 speeds. If you have a spiral-type dough mixer, then, depending on its work speed and mixing intensity, the time can vary from 7 minutes to the same 12-15 at the second speed.
In the case of manual kneading, the dough will allow you to knead yourself and, if you work intensively, cope with it in 15-20 minutes. In all batch versions, the main task is to knead at least to moderately developed gluten, or a little bit better. . If you tear off a piece of dough and stretch it with wet hands gently in all directions, then you should see a semi-transparent film - a gluten window.
After kneading, we transfer the dough into a greased container and send it for fermentation.
After 40 minutes, make the dough folding on the table or directly in the container, and leave for another 50 minutes in a warm place. Desired fermentation temperature 24-26 degrees.
After an hour and a half of fermentation, place it on a flour-filled table and divide it into pieces with a scraper, round it up and leave it for 10-15 minutes to relax the dough.
And yes, there is no error, namely an hour and a half. During this time, your dough should only come up a little, but not get full fermentation. In size it can barely increase, during which time small air bubbles form on the walls, and the dough will become slightly airier than after kneading.
After resting on preforming, form the dough, put it in baskets or molds and send to the refrigerator for 8-10 hours overnight proofing. The recommended temperature is 9-10 degrees. If you have below, or you know that your refrigerator cools quickly, you can let the dough stand in the heat for another 30 minutes and then send it in the cold.
After 8-10 hours of proofing, you will notice that the blanks came up, increased in size, acquired a pleasant, soft and airy structure. If this happens, then immediately turn on the oven and heat it to the maximum. The total warm-up time without a stone is 40-50 minutes, with a stone 80-100 minutes, if you have a gas oven, then there is also a cap, and if it is electric, then a cap, or a thick-bottomed frying pan, which stands at the bottom. If your workpieces are spaced out, leave them in the fridge, if not, get them in the heat, so they will fit faster.
20-30 minutes before planting in the oven, remove the dough from the refrigerator and let it stand at room temperature. If something went wrong with you, and the dough did not move from one place overnight, then first leave it to warm up, with the same 24-26, and when you notice that the preparations went to height, turn on the oven. By the time it warms up, the dough may already be ready for boarding.
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