Perhaps, in our time, almost all the ideas of Russian folk tales have come true, right? This also affected cooking. After all, a magic self-assembled tablecloth is nothing but the modern wonders of technology: multicookers, toasters, pressure cookers, bread makers, etc. Using some devices, you just need to fill in certain ingredients and select the desired mode. But any dish made by one’s own hands is tastier and more aromatic. This is especially true for bread, which has always “felt” the care and mood of the hostess. In many respects, the result also 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 method of whole grain. 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. Sourdough homemade 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 a container with a layer of no more than 2 cm and fill with water for 1 day. Be sure to keep the lid closed.
2 day. Drain all the water from the swollen grain and lay a damp cloth on top of it. Let it stand at room temperature for 2 days. The fabric “cap” must be constantly wet.
3 day. The grain has “pecked”! Wet the gauze.
4 day. You will notice green dots on the sprouts - seedlings. Keep the cloth wet.
5 day. Green shoots became equal in length to a grain. Now roll the whole mass through a meat grinder. Pour water from the bottom.
Sourdough Bread Recipe: Getting the Basics
6-7-8 days. In the twisted grain, pour 1 full tbsp. l wheat white flour and add some water. Knead a thick "porridge", which then boil over very low heat for an hour. Put the resulting mixture into another container and cover with a towel, leave to roam. By the end of the term, bubbles should appear on the surface of the starter culture (or under a thin upper crust). During this time, you do not need to mix it.
9 day. In the sourdough, add 2 full tbsp. l flour and, having mixed, a little water. Pour the thick “pancake” dough into a jar and leave it on the table. After a while (from 2 to 10 hours) the leaven should rise to the brim. Stir it and put it in the refrigerator, covering it with a cloth to breathe.
Sourdough bread recipe: kneading dough and baking
10 day
11 am. The resulting yeast in the bank takes 2/3 of the volume. Pour half into a cup, and immediately put the rest back into the refrigerator. Add 1 part tsp. salt, 1 with a hill of Art. l sugar and 1 cup flour. Enter water to make the mixture liquidish and leave for 6 hours to ferment.
5 pm. Pour flour into the dough “by eye” to make a thick dough. Put it in a greased form and leave it in a warm place for 1.5 hours to “proof”. Bake in an oven preheated to 150 ° C for about 20 minutes. Then increase the temperature to 200 ° C, let the bun brown for 5-6 minutes. Sourdough wheat bread is ready! Leave it to cool on a wooden plank overnight, covered with a towel, and then put it in a storage bag. Naturally and simply (albeit for a long time)!