Having tried once to bake sourdough bread in the oven, many families take for the tradition the use of only home-made products on the table. A homemade loaf will be a daily tasty addition to the main dishes. The soup will seem more satisfying, and the sandwich will be even tastier. How does the baking process go?
Oven-based homemade bread: reason for popularity
The secret to the success of a home loaf lies in a good sourdough. Opara must be placed solely on a healthy and strong fermentation product, which is in its peak phase. If you plan to bake bread regularly, then the leaven must be constantly kept in the house. The quality of the crumb loaf and the taste sensations from its use instantly spoil peroxide or unripe sourdough. We can say that the beloved large pores in the crumb are due to 80% merit of high-quality, matured starter culture. Opara, of course, will come in any situation, but the success of the finished product in bulk depends on the quality of the starting material. Preparation of sourdough bread in the oven will be successful if you do not store the fermentation product in the refrigerator and regularly “feed” it.
Ingredients for cooking
In order to bake a delicious homemade bread, we need:
- Whole Grain Flour - 100 g.
- Rye or wheat flour of the 2nd grade - 100 g.
- Mature sourdough - 30 g.
- Water - 1 cup.
The secret of a good dough is any coarse flour: whole grain, wholemeal, with bran or germ. In order for the leavened bread in the oven to work out well, it is important to avoid premium-grade wheat flour, which is emasculated.
How to cook dough?
So, the flour should not be emasculated. It is better if half of the total quantity will be of one variety and the remainder of the other. Mistresses can combine different combinations; the quality of bread will not suffer from this. First, beat the ripe sourdough into a lush foam, then add the flour and mix everything thoroughly. It is necessary to maintain a sufficient amount of time for the mass to rise well. So, if you plan to bake in the morning, the dough in a warm place is left overnight. For evening cooking, you can knead, leaving for work in the morning. The full approach of the dough is influenced by temperature factors, as well as the grade of flour.
Quality matting ripening time
To make the bread rise faster, the housewives put the pan with dough in a warm place on a slightly preheated oven or in an oven that keeps the temperature no more than 32 degrees. Under these conditions, the bread rises completely in 6-8 hours. When it is not possible to withstand such a temperature regime and the dough reaches a temperature of 22 degrees, its full maturation will take place in 9 hours. If you adapt to the specified conditions, then delicious rye bread with sourdough in the oven is easy to cook.
What should be the volume of the mass obtained in the first stage?
Few beginning bakers know how many times the initial volume of dough increases. The dough should rise exactly 2 times. If at first it is difficult to navigate purely visually, you can take into service a tank with measuring marks. In the future, everything will go intuitively. If the process seems complicated enough, you can try baking sourdough bread in the oven without dough.
Kneading dough
The second stage of the whole process is beginning. So, in order to prepare the leavened bread in the oven, we proceed to the direct kneading. We take the following ingredients:
- Ready dough.
- Water in an amount of 1 cup.
- Bakery flour - 450 g.
- Dry yeast - 0.5 teaspoon.
- Salt - 2 teaspoons.
Some people are interested in how to bake sourdough bread in the oven using raw yeast, and is it possible to do without this component? If we take a pressed yeast product, then it will need about 5 g. Pre-dissolve it in warm water. You can do without yeast at all. In this case, the full proofing period of the test will increase slightly. Yeast only speeds up the process of raising. As in the case of dough, the finished mass should be doubled compared to the original. Sourdough rye bread in the oven is made from rye flour, the process of making the dough is the same.
Step-by-step kneading process
As a bowl, you can take a cauldron or a bread machine. First, pour a glass of water into the container, then dip the dough into the water, knead thoroughly. When a homogeneous mass is obtained, sift the flour into the liquid. In order for the sourdough bread in the oven to be ideal, the sifting process through a sieve does not need to be passed in any case. Our grandmothers themselves baked bread and knew their business, owning it perfectly. Now it remains to add yeast and make the first batch. Do not be alarmed if the dough is still liquid, this is normal. If the batch is made using a special combine, it is likely that the whole composition will be wound on hooks. After the unit stops, the mass immediately drops. To make wheat bread on the sourdough in the oven a success, knead long enough, about 8 minutes.
First separation
Many bread machines have a bowl covered with a plastic lid. Therefore, for preliminary fermentation, you can leave the dough right there. The first separation time is 50 minutes, during which the mass rises well. Swelling of the base and an increase in size are noticeable to the naked eye. After the right time has been sustained, you can proceed to the next stage of kneading, already using salt and vegetable oil. To properly prepare the leavened bread in the oven, the recipe of which is given here, it is necessary to mix the salt until completely absorbed, and only then pour 2 tbsp. tablespoons of oil. The dough will be ready when it completely leaves the walls and bottom of the vessel. The resulting cereal mass looks quite impressive thanks to whole grain flour or bran flour.
The final stage of the proofing
But that is not all. The resulting mass needs to lie a little longer before setting off to bake. Now you practically know how to cook sourdough bread in the oven, there are very few manipulations left. And if at first it may seem that this process is quite time-consuming and time-consuming, then this is not so. Having filled a hand, in the future it is possible to bring the dough to automaticity. So, our grain mass needs another 20-30 minutes of rest, during which you can drink a cup of coffee, check the lessons with children or view the latest news. The process of forming the loaf will be carried out on a smooth surface, slightly powdered with flour, using a special scraper. For the final stage of proofing, a bowl or salad bowl covered with a layer of parchment paper is suitable.
We invent a proofer
In the kitchen of an ordinary apartment, any dark enclosed space can be adapted for the last proofing. A microwave is good, you just need to put a glass of boiling water inside. Sourdough bread in the oven, the detailed description of which you have carefully studied, will not work well if you do not make cuts on the surface in any order. But first, the future loaf is lightly sprinkled with flour. Seasoned bakers use proofing under a film. However, if the hostess first takes up baking bread, it is better not to experiment.
Send the loaf to the preheated oven
From the moment of incision, the bread should be sent to a baking cabinet heated to 300 degrees. We will immediately reduce the temperature to 220 degrees. Of course, the oven must be turned on in advance. The baking container should be with a lid. The blank itself is transferred there directly with paper. To get saturated, not dry, sourdough bread in the oven, the recipe recommends sprinkling the mass before closing the lid several times with water. To do this, you can use the spray gun. Baking time with a lid - 15 minutes. Then the lid is removed and left in the oven until cooked.
Caring for a healthy diet and showing love for the family
Not a single flavor can be compared to the smell of freshly baked homemade bread. Households will be confident in the absolute love of their mother and wife. Everyone who breathes an unsurpassed smell will be intoxicated by it. And when it comes to cutting a handsome loaf, an elastic crumb with large pores will be born. The taste qualities of the resulting culinary masterpiece are so excellent that the family will ask their mistress to bake homemade bread again and again. After such an ideal taste, not only a gourmet, but also a completely undemanding person will not want to return to the store version. Such a delicious bread is worth learning to bake.
The question arises: "Will it be possible for a strong half of humanity to please their family, at least in their spare time, with a delicious fragrant bread?" Yes, men are noble cooks, but usually they don’t like to mess with the dough, considering this process rather tedious. We believe that the sourdough bread in the oven, the recipe of which is presented in this article, will become branded for the hostesses.
Alternative baking method
Now the reader is aware of how to bake sourdough bread in the oven, the recipe with the photo is studied. A logical question looms in itself: "Are there alternative baking methods?" Skillful bakers, honing their skills, experimenting, are in search of the best options for creating this indispensable component on the table. So, many craftswomen adapted for this case a round deep Chinese pan with a convex bottom, called a wok. However, traditional, albeit more time consuming, is baking in the oven on a stone. This method is akin to what our ancestors used when sending bread to the Russian oven.