Easiest bread in the bread machine for beginners

Description

This is my first recipe on the site, I hope someone it will be useful. Search by ingredients gave one match, but there the author bakes in the oven, but it's still different. Plus I want to share my experience with sourdough, because I never found a recipe where would be the answers to all my questions immediately. So I decided to do this. From this amount of ingredients bread weighing 900-950 gr. And most importantly - this bread without using yeast.

Ingredients

Sourdough

9 Tbsp
Flour

500 g
Vegetable oil

2 Tbsp
Sugar

2 Tbsp
Water

250 g
Salt

2 tsp

Cooking

The first thing the yeast. I had a starter on the rye flour stored in the refrigerator. I got out of the fridge and left to warm to room temperature (while adding nothing), it so happened that on the night. Next feed the starter to get 200 grams of the leaven of the need to take 100 grams of starter + 100 g water and 100 g flour. The Bank needs to take more, otherwise the starter will run. For feeding you can take the flour as rye and wheat. This time I took wheat.

Pour in the starter flour and pour water. Water should be boiled and warm (but not hot) 37-40 degrees. Mix everything together, it turns quite thick mass. I stirred just until more or less smooth, the lumps do not break, they will go away.

This photo shows the amount of leaven at the start. Then cover the yeast not tightly with lid or cheesecloth and put in a warm place without drafts. It is important not to miss a moment of the highest growth of yeast. In many recipes, write that you can leave on overnight, but overnight my ferment got up and managed to fall off, in the end the first bread turned out with the fallen roof. So for beginners I would recommend to put the starter in the morning and then to view the process of raising. In any case, for the first 6 hours forget, and then watch.

To speed up the process you can use the yogurt in the bread maker (I have a big container of yogurt and there I filled in the starter and put in the bread machine). Any yogurt in a slow cooker you can place the glass jar with the starter and to track the process of raising.

Leaven is covered by all the bubbles increase in size 10 times and becomes very airy. What to do if missed and the yeast settles? Add more flour and water and put in a warm place to rise. This time I did it - with a baby you can't always plan your time as you want. So I added another 50 grams of flour and water and put the jar into the slow cooker mode yogurt, I have it up somewhere for 1.5-2 hours.

The longest stage is completed. Next load into the bread machine pan the ingredients in the order as indicated in the instructions thereto (I - first liquid, then dry). Tip: Salt and sugar, if you are not using a special measuring spoons that are attached to the bread maker, and the usual Cutlery/spoons, you need to take under the knife. Ie, pour a full spoon, maybe with a slide, and then hold the knife along the edges of the spoon to cut the "hill".

Put the bowl with the ingredients in the bread machine and put the program dough. In my bread maker this program is 1.5 hours - 20 minutes of kneading, 70 minutes the dough rasslaivetsa.

So the dough rose 1.5 hours. But it's not the result that we need, so "forget" about him somewhere else for an hour, leave it directly in the bread maker. Then watch yourself start to check after 40-50 minutes, because it is important not to overdo the dough, otherwise it will begin to fall (and starter, if it is overexposed) and then bread the top will fall off. If you nethergate, the tip burst with.

So the dough rise another hour. Now put the mode "pastries" for an hour (where-that met the recommendations of 1 hour and 20 minutes to put the baking mode, but I have max exposed on the half hour and baked through).

Here is the finished bread. He needs to get out of shape and put to cool on a lattice (to the bottom is not misted). This time I was prepared quite in the night, so pulled out the bread only in the morning and the bottom is a little Otterlo, but not critical.

Well, picture in perspective.

The bread turns out a little bit or something. And because I have rye sourdough, a little rye felt a taste (literally at the first bite, and then cease to feel). But after a day the bread becomes dry and rye flavor disappears.

And do I bake bread with branny flour for this recipe but fed the starter with rye flour, and is added to the dough 100 gr. branny flour + 400 g of wheat. It turned out rye-wheat-branny taste. I prefer it, but my husband does not like this (and one I kilo of bread for 2 weeks), so I had to learn the pure wheat.

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