Sourdough bran bread for a slim figure

Kitchen appliances and utensils: glass, spoon, bowl, knife, dough mixer, sieve, cling film, parchment, baking sheet, wire rack, oven.

Ingredients

Step cooking

Preparation of starter culture

Ferment is prepared from 3 to 5 days at a temperature of 22 - 25 degrees (at room temperature). It is not necessary to put it on the battery, since it can be welded. Depending on how much yeast you need, the proportions of flour and water will be 1: 1. Coarse flour is better to take.

• On the 1st day in a cup mix 2 tbsp. l flour and 2 tbsp. l water. Leave at room temperature to roam for a day. It turns out a dense mass.
• On the 2nd day, add another 2 tbsp to the resulting mass. l water and 2 tbsp. l flour. Mix. The mass becomes with bubbles inside.
• On the 3rd day, add the same amount and mix. The mass becomes porridge in consistency, like sour cream.
  

If you make sourdough on hot summer days, then 3 days are enough for cooking, and if it’s cool in your room in winter, then within 5 days.

Cooking dough

1. In a bowl we put 1 - 2 tbsp. l starter. Pour 140 g of 1 grade wheat flour. Pour 140 g of water. Leave to roam for 8 hours at room temperature.
   
2. We lay the finished mass in the dough bowl. Pour 220 ml of water at room temperature. Sift 400 g of 1 grade wheat flour. Pour 50 g of bran, we have wheat. Bran can be any: wheat, rye, oat, etc. Add 1 tsp. with a slide of salt. Salt is recommended to use 2 percent of the total amount of flour.
   
3. Knead the dough in the mixer at the 2nd speed for 4 minutes. The dough for this bread should be slightly higher than the average consistency, soft enough, but pretty steep. Round the dough by making a ball. Put in a bowl greased with vegetable oil. Be sure to cover the dough with cling film so that it does not ventilate.
   
4. Leave on the proofing for 3 - 4 hours at a temperature of 25 - 27 degrees, or until the dough tripled in volume.
   

Making bread

1. We spread the dough on a work surface sprinkled with flour. Roll the dough into a ball, divide into 2 equal parts. Each piece is our future loaf of bread.
   
2. We round both parts of the dough, and then roll each part into a thin layer.
   
3. We roll it into a roll, it should be quite dense.
   
4. We pinch the end of the roll, roll several times so that the seam is well fixed. We shift the blank to parchment. We do the same with the second part of the test. We shift the parchment with blanks onto a baking sheet.
   
5. Cover with cling film and leave for proofing for 1.5 hours. The dough after proofing has significantly increased in volume.
   
6. Before baking, we will make on the workpieces several cuts longitudinal or transverse, as you please.
   
7. We put the baking sheet in a well-heated oven to 180 degrees. We bake bread at the same temperature until a golden brown bright color. Our bread was baked for 30 minutes. You determine the baking time in your oven yourself, based on its features. Cool the bread on the wire rack.
   

Video recipe

In the video you can see how the dough is made on a sourdough with bran, what consistency it should be. You will see how much the dough should rise, how to spin it into a roll so that after baking the crumb looks twisted, what kind of crust the bread will have after baking.

We got very tasty bread with a great aroma. The crumb structure of bread is unusual - twisted. This structure is obtained when we wrap the dough in a tight roll, while the dough should be cool. This bread is especially recommended for those who monitor their health, their appearance, who want to lose weight or just keep their weight normal.

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