Name: Simple wheat bread on sourdough
Yield: 0
Ingredients: Water - 315 gram; Flour - 455 gram; Salt - taste; Leaven - 60 gram

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Ingredients for - Simple wheat bread on sourdough

1. Water - 315 gram

2. Flour - 455 gram

3. Salt - taste

4. Leaven - 60 gram

How to cook deliciously - Simple wheat bread on sourdough

1. Stage

As usual, we use freshened (fed) starter. The starter of 100% moisture is quite liquid. It doesn't increase much after feeding, but it should bubble anyway!

2. Stage

The technology for making good sourdough bread involves making two kinds of dough at the same time - leavened (sourdough) and unleavened dough. Why make unleavened dough in advance, because you can mix the sourdough with water and flour and knead the dough? The point is that by preparing unleavened dough in advance, we allow it to go through a longer autolysis. That is, the proteins of wheat flour swell very well, and then, when kneading the dough, more gluten develops in the dough, which greatly improves the characteristics of wheat bread. Even weak flour with a low protein content with this technique can produce very decent white bread. In the sourdough (leavened dough), gluten will develop during fermentation and fermentation, so both types of dough will be 100% ready by the time they are kneaded! So, for the unleavened dough, for a few minutes we mix 290 grams of flour and 200 grams of water until homogeneous. Do not be lazy to sift the flour to enrich it with air, and boil (and cool) the water. Raw water, no matter how holy, is not good for bread, because unnecessary microorganisms can ruin the fermentation process of bread dough. Unleavened dough can be left for up to 12 hours at room temperature or up to 24 hours in the refrigerator. Covered with clingfilm, of course, so it doesn't get too stale. The consistency of the dough is as for bread. Add flour or water as needed.

1. Stage. Simple wheat bread on sourdough: The technology for making good sourdough bread involves making two kinds of dough at the same time - leavened (sourdough) and unleavened dough. Why make unleavened dough in advance, because you can mix the sourdough with water and flour and knead the dough? The point is that by preparing unleavened dough in advance, we allow it to go through a longer autolysis. That is, the proteins of wheat flour swell very well, and then, when kneading the dough, more gluten develops in the dough, which greatly improves the characteristics of wheat bread. Even weak flour with a low protein content with this technique can produce very decent white bread. In the sourdough (leavened dough), gluten will develop during fermentation and fermentation, so both types of dough will be 100% ready by the time they are kneaded! So, for the unleavened dough, for a few minutes we mix 290 grams of flour and 200 grams of water until homogeneous. Do not be lazy to sift the flour to enrich it with air, and boil (and cool) the water. Raw water, no matter how holy, is not good for bread, because unnecessary microorganisms can ruin the fermentation process of bread dough. Unleavened dough can be left for up to 12 hours at room temperature or up to 24 hours in the refrigerator. Covered with clingfilm, of course, so it doesn't get too stale. The consistency of the dough is as for bread. Add flour or water as needed.

3. Stage

For the sourdough we take 60 grams of sourdough, 165 grams of flour and 115 grams of water. First, dissolve the sourdough well in water.

1. Stage. Simple wheat bread on sourdough: For the sourdough we take 60 grams of sourdough, 165 grams of flour and 115 grams of water. First, dissolve the sourdough well in water.

4. Stage

Then add the flour and knead the dough. The dough should be thick. The consistency is like regular bread dough. It should not spill out, but also should not be very steep. Adjust the consistency with flour or water.

1. Stage. Simple wheat bread on sourdough: Then add the flour and knead the dough. The dough should be thick. The consistency is like regular bread dough. It should not spill out, but also should not be very steep. Adjust the consistency with flour or water.

5. Stage

Transfer the sourdough to a measuring jug to control growth. Leave in a warm place (at 28-33*C) until it peaks. I have the leaven grows 2.5-3 times in 5-6 hours. The time of maturation of sourdough for convenience can be adjusted to the autolysis of unleavened dough. For example, at 18-20*C, the leavened dough will mature more slowly (about 8-12 hours), so you can start both doughs in parallel. The only thing is that perhaps a cold fermentation of the sourness in the bread may appear (but this still depends more on your sourdough than on the temperature).

1. Stage. Simple wheat bread on sourdough: Transfer the sourdough to a measuring jug to control growth. Leave in a warm place (at 28-33*C) until it peaks. I have the leaven grows 2.5-3 times in 5-6 hours. The time of maturation of sourdough for convenience can be adjusted to the autolysis of unleavened dough. For example, at 18-20*C, the leavened dough will mature more slowly (about 8-12 hours), so you can start both doughs in parallel. The only thing is that perhaps a cold fermentation of the sourness in the bread may appear (but this still depends more on your sourdough than on the temperature).

6. Stage

When the dough is mature, you can begin the kneading process. Combine both types of dough, add salt if desired and knead the bread dough for 15-20 minutes.

1. Stage. Simple wheat bread on sourdough: When the dough is mature, you can begin the kneading process. Combine both types of dough, add salt if desired and knead the bread dough for 15-20 minutes.

7. Stage

The dough will become more and more elastic with each minute.

8. Stage

We let the dough rest for 20 minutes, then form a loaf of bread.

9. Stage

Let rise in a proofing basket or immediately on a baking tray lined with paper (cover with a large bowl). Let rise in a warm (30*C) place until 2.5 times larger (I had about 2.5-3 hours).

1. Stage. Simple wheat bread on sourdough: Let rise in a proofing basket or immediately on a baking tray lined with paper (cover with a large bowl). Let rise in a warm (30*C) place until 2.5 times larger (I had about 2.5-3 hours).

10. Stage

Make incisions before baking if desired.

11. Stage

Before baking, preheat the oven and baking stone to 230°C for 20-30 minutes. Bake until brown (or red-brown, as desired and desired), with steam for the first 15 minutes.