Sourdough yeast-free bread is tastier than in the store

Kitchen appliances and utensils: 2 glass jars of 1-2 liters, a wooden spoon, a baking dish, oven, parchment.

Ingredients

Step cooking

1. Preparing sourdough for yeast-free bread for 5-7 days. On the first day we take a clean glass jar with a capacity of one to one and a half liters, pour 50 grams of peeled rye flour into it, pour 50 ml of warm water.
   
2. Mix the ingredients with a long wooden spoon until smooth. We cover the jar with cling film, make two holes for air circulation, put it in a dark, warm place until evening. It is necessary to maintain the plus temperature up to 27 degrees. If the yeast was launched in the morning, leave it to rest until the evening.
   
3. In the evening, open the jar, mix the starter to saturate with air, cover again with a new film, pierce two holes and leave it in a warm place until morning.
   
4. On the second day in the morning it is already visible that the fermentation process has begun, bubbles have appeared, the sourdough has doubled in volume.
   
5. Need to feed her. To do this, add 50 grams of rye flour to the jar, pour 50 ml of warm water, mix with a spoon and cover with cling film. We send the jar to a warm dark place until evening.
   
6. In the evening, mix the sourdough, cover, make holes and leave to rest until the morning.
   
7. We repeat such actions every day for another 4-5 days. When the sourdough ceases to exude a sour smell, and acquires the smell of a citrus fruit, it will increase 5-6 times, will acquire a pinkish tint, which means it is ready.
   
8. To prepare Darnitskaya bread, put in a separate glass jar 20 grams of sourdough, feed it in one or three doses so that it becomes stronger. It is better to feed three times - the bread will be much more magnificent, aromatic and tastier. Top dressing is done after 8-10 hours in the same way as before: add 50 grams of rye flour, 50 ml of warm water.
   
9. When fed the starter for the third time, leave it for 3-4 hours in a warm place. It will increase, fill almost the entire volume of a half-liter jar, air bubbles will become active. Now you can start mixing the dough for bread.
   
10. Put the leaven in a medium-sized bowl.
    
11. Add 230 ml of warm water, mix until smooth.
    
12. Then pour 200 grams of common wheat flour and 130 grams of rye.
    
13. Here we put one tablespoon of honey and one tablespoon of vegetable oil, pour 10 grams of salt.
    
14. Thoroughly mix all the ingredients with a tablespoon so that the mass becomes homogeneous. Knead the dough for about 6-8 minutes, then smooth it on top with a wet palm, cover the bowl with cling film and send it to rest in a warm place for 20 minutes.
    
15. After this time, we wet the palms and the table with vegetable oil and put the dough on the table. We also grease the bread pan.
    
16. We roll the dough with our hands on the table into a layer with a length corresponding to the length of the bread pan, then roll the dough sheet into a roll.
    
17. We pinch the edges, shift it into the form with the seam down, well level the dough throughout the form, cover with a film, leave it to rest for 2-3 hours.
    
18. When the dough increases two to three times, put it in the oven, on the bottom of which we put a glass of water. The first 10 minutes we bake bread at a temperature of 250 degrees and with steam. After 10 minutes, remove the water container, lower the temperature to 200 degrees and bake another 40 minutes.
    

Useful Tips

• The rest of the prepared sourdough can be used in the future: place 50 grams of sourdough in a glass container, it will be a “starter” or “eternal” sourdough. It needs to be fed once in 5-7 days, without fertilizing it is stored in the refrigerator for up to 2 weeks. If necessary, you can use this mixture for baking bread.
• The remaining yeast can be dried. To do this, place it on parchment with a thin layer, leave it at room temperature until it dries completely, it can take several days. Then we tear off the dry product from the parchment, place the pieces in a glass container, cover with a lid. It is stored in the kitchen cabinet for about a year, is needed if something unexpected happens to the “starter”.
• It is better to prepare a sourdough for bread on drinking purified water.

Video recipe

The video shows the entire seven-day process of preparing the sourdough for bread and its baking. You will learn about the products used for fermentation and directly baking, get very comprehensive advice on preparing the ingredients.

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