Perhaps nowadays almost all the ideas of Russiansfolk tales come true, is not it? It also touched cooking. After all, the magic tablecloth is nothing but modern wonders of technology: multicookers, toasters, pressure cookers, bread machines, etc. Using some devices, you just need to fill in certain ingredients and select the desired mode. But any dish made with their own hands, it turns out tastier and more fragrant. This is especially true of bread, which has always "felt" the care and mood of the hostess. In many ways, the result depends on the method of preparation, in which it is better to take natural products. This article presents a detailed recipe for sourdough bread, which is made using the old whole grain method. Among the list of products you will not find yeast, they are replaced by this fermented mixture, which gives baked products a special lightness and unique taste. Home-made sourdough bread is prepared in several stages. Try to maintain accuracy, especially in time.
Sourdough bread recipe: getting malt
1 day. Take two handfuls of whole wheat and whole barley, pour into the container with a layer of not more than 2 cm and cover with water for 1 day. Be sure to keep the lid closed.
2 day. Drain all the water from the swollen grain and place a damp cloth on top of it. Let it stand at room temperature for 2 days. Cloth "lid" should be constantly wet.
3 day. The grain "stalked"! We moisten gauze.
4 day. You will notice sprouts on sprouts. Keep the cloth wet.
5 day. Green shoots are equal in length to the grain. Now scroll through the whole mass through a meat grinder. Pour water from the bottom.
Sourdough bread recipe: getting the basics
6-7-8 days.In a twisted grain vsypte 1 full Art. l white wheat flour and add some water. Knead a thickish "porridge", which is then boil over a very slow fire for an hour. Put the mixture in another container and cover with a towel, leave to ferment. By the end of the term, bubbles should appear on the surface of the starter (or under a thin upper crust). During this time it is not necessary to mix.
9 day. Add 2 full Art. lflour and, stirring, some water. Pour thick dough in the jar and leave on the table. After a time (from 2 to 10 hours), the starter should rise to the brim. Stir it and put it in the fridge, covered with a cloth to breathe.
Sourdough bread recipe: kneading dough and baking
11 am.The resulting starter in the bank takes 2/3 volume. Half pour into the cup, and remove the rest immediately back into the refrigerator. Add there 1 incomplete tsp. salt, 1 with a slide Art. l sugar and 1 cup flour. Add water so that the mixture is watery and leave for 6 hours to ferment.
5 pm.In the brew, add flour "by eye" to make a thick dough. Put it in a greased form and leave in a warm place for 1.5 hours for "proofing". Bake in a preheated oven to 150 ° C first about 20 minutes. Then increase the temperature to 200 ° C, let the bun redden for 5-6 minutes. Sourdough wheat bread is ready! Leave it overnight to cool on a wooden plate, covered with a towel, and then put into a storage bag. Naturally and simply (albeit long)!
