Rye bread on homemade sourdough in the oven

Step-by-step cooking

1. Step 1:

   

   Measure out the necessary ingredients for making sourdough for rye bread on homemade sourdough. Remove the starter from the refrigerator in advance so that it warms up a little at room temperature. Pre-sift the flour through a sieve.

2. Step 2:

   

   First you need to activate the starter. Put the starter culture in a convenient transparent container, add 50 ml of water at room temperature. Stir until smooth. I usually use a half-liter jar, the volume of the rising starter is clearly visible in it.

3. Step 3:

   

   Add 50 grams of sifted rye flour, mix well until smooth. You should get a fairly thick, viscous mass. Cover the container with the starter with a towel or a light lid and leave at room temperature for 3.5-4 hours.

4. Step 4:

   

   The starter should increase in volume by about 3 times. If the house is very warm, the lifting process can happen faster. If "the cap" began to fall off, then the leaven is ripe and you can put the sourdough. But if the volume is sufficient, then the falling off of the "cap" can not wait.

5. Step 5:

   

   For kneading bread dough, take a wide container. It is better if it is also transparent to observe the volume. Measure 100 grams of the resulting starter culture into a container, add 100 ml of water, mix until the lumps disappear. It is convenient to use a whisk here. Pour 50 gr. sifted rye flour, mix everything until smooth. Cover the container and leave the dough to rise for 3-3.5 hours. Feed the remaining starter and put it in the refrigerator.

6. Step 6:

   

   The sponge should increase in volume 2-2.5 times.

7. Step 7:

   

   To make bread dough, combine 2 types of flour and sift so that the bread rises well. Malt can be replaced with bread kvass. Instead of honey, you can add sugar.

8. Step 8:

   

   Brew the malt in advance in 50 ml of boiling water, cool. Dissolve honey in the remaining (120 ml) warm water.

9. Step 9:

   

   Add salt to the approaching sourdough.

10. Step 10:

    

    Pour in honey water, add the cooled brewed malt (or bread kvass), mix.

12. Step 11:

    

    Add bran, it will increase the usefulness of bread. Add crushed or ground coriander to make the bread fragrant, mix. The addition of bran and coriander is optional.

13. Step 12:

    

    Pour in about half of the sifted flour mixture, mix. I do it a second time through a sieve so that the flour is more airy.

14. Step 13:

    

    Add vegetable oil to the resulting mass, mix lightly.

15. Step 14:

    

    Add the rest of the flour.

16. Step 15:

    

    Knead the dough. It turns out thick, but not steep, very viscous, slowly falling off the spoon. Knead the dough for at least 5 minutes until completely homogeneous.

17. Step 16:

    

    If necessary, lubricate the bread baking dish with vegetable oil. Silicone mold can not be lubricated. Put the dough into the mold. Flatten the dough, smooth it with your hands soaked in water.

18. Step 17:

    

    Leave the dough to rise for 2.5-3 hours. If bubbles break through on the surface, it means that the dough has come up and you can bake bread.

19. Step 18:

    

    Sprinkle the surface of the dough with water, sprinkle with coriander.

20. Step 19:

    

    Bake the bread in a preheated 200-210 C oven for 15 minutes. Then reduce the temperature to 190C, bake the bread for about 45 minutes more. In the middle of cooking, cover the bread pan with foil so that the bread does not turn too brown. The readiness of bread can be determined by tapping on it with a wooden stick. If the sound is muffled, then the bread is ready. Remove the bread from the oven, immediately sprinkle with water. Allow the bread to cool slightly in the mold, then wrap in a towel.

21. Step 20:

    

    Freshly baked bread is not recommended to eat immediately. It is better to leave it "to mature " for about a day. During this time, the crumb will thicken, the bread will be easier to cut. Bon appetit!