Sourdough bread is quite easy to prepare at home. Don’t be confused by the cooking time of 5 days – that’s exactly how long it takes to prepare sourdough.

Ingredients

Sourdough bread recipe

First, the starter is prepared for five days.

• 1 day: Pour 50 grams of rye flour with warm water (100 milliliters). Mix everything thoroughly and hide it in a warm place for a day. Your dough should look like this. If there is not enough water, add more. The amount of water depends on the quality of the flour.
• Day 2: Pour 50 grams of rye flour with warm water (100 milliliters). We repeat the procedure for preparing the starter, the same as on the first day.
• 3, 4 days: We do the same actions as in the two previous days.
• Day 5: we get a ready-made starter.

We put one hundred grams of starter in a jar and hide it in the refrigerator. You can store the starter in the refrigerator for two weeks. If you are not going to make bread sooner than two weeks later, the starter must be dried. Take baking paper and gently spread the starter onto it. When it dries, pour it into a bag. The starter can be stored at room temperature for no more than one year.

To make the perfect bread, make homemade sourdough starter! To revive the starter that is in the refrigerator, you need to take it out and leave it to warm up for about an hour at room temperature. Then you need to add one hundred grams of flour and one hundred milliliters of warm water. Leave the prepared dough in a warm place for 24 hours. The next day, to bake bread, take only 200 g of sourdough, and place the rest in the refrigerator.

Cooking process

• Fill the starter with warm water. Add sifted flour, seeds, salt and sugar. Mix the dough. It will be sticky at first, but the more you knead it, the better. First, knead in a bowl, and then sprinkle flour on the table and knead on it. The dough needs to be kneaded for about half an hour. It will take a long time, but your bread will turn out to be the most delicious.
• Grease the baking dish with fat or margarine. Sprinkle with flour. Place the dough into the mold. We stroke it on top with a wet hand and cover it with a towel. To make the dough rise, leave it in a warm place for three hours.
• Preheat the oven to 220 degrees. Place a container of water at the bottom of the oven to prevent the bread from drying out while baking. Place the bread in the oven. Bake at 220 degrees for ten minutes. Then bake at 200 degrees for twenty minutes, and bake at 180 degrees until the bread is ready. We check readiness with a stick. About two kilograms of bread is baked for about an hour.
• To ensure that the bread crust is easy to cut and does not crumble, the finished bread must be wrapped in a damp towel and placed in a plastic bag for 5-10 minutes. After this time, remove the bread from the bag. Replace the wet towel with a dry one. And let the bread cool completely.

Happy cooking and bon appetit!

Ecology of consumption. Food and Recipes: As the old Russian proverb says: “Bread is the head of everything.” But do you know what modern bread is made from, which is sold in stores and supermarkets?..

As the old Russian proverb says: “Bread is the head of everything.” But do you know what modern bread that is sold in stores and supermarkets is made from? Many people do not even realize that in addition to water, flour and yeast, the manufacturer adds various flavorings, leavening agents, flavor enhancers and other components that make the bread softer, tastier, give it a marketable appearance, but reduce the benefits to zero.

For me, the issue of bread quality became acute just a few months ago. It was then that I thought about learning how to make sourdough and baking homemade, delicious yeast-free bread myself. To be honest, I relied on recipes that were found on the Internet, but over time I came up with my own, which I’ll tell you about today.

So, my recipe for yeast-free sourdough bread is quite simple, and if you follow the tips and recommendations given below, then very soon you will be able to prepare delicious, aromatic, fluffy bread that will forever make you forget about store-bought bread.

What ingredients are needed?

To prepare yeast-free bread you will need a minimum of ingredients and no more than 6 hours of time (4-5 of which will take the process of rising the dough).

So we need:

• Flour - 500 grams

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It doesn't matter what kind of flour you use. You can use coarse grind, because they say that it is healthier, or you can use regular, purified, white. I always use regular flour and the yeast-free bread turns out delicious, fluffy and soft. It is also worth noting that 500 grams is just a “starting” amount of flour. The total amount should be at least 700 grams, because you can miscalculate the leaven or add a lot of water, and then the dough will turn out liquid. In such cases, I always add flour and bring the dough to the desired consistency.

• Sourdough for yeast-free dough - 100 grams

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You can use any starter, fortunately there are hundreds of different recipes on the Internet. The starter takes 5 days to prepare, but then it becomes “eternal”. I have already baked several dozen loaves of bread with sourdough, which ripened a month and a half ago.

• Water

Water is needed to bring the dough to the desired consistency. I can’t say exactly how much it will be needed. I always take about 500 grams and add little by little while kneading the dough. When I see that the dough is coming, I stop adding water. Everything is quite simple and clear. My advice is that you don’t need to immediately pour 1/2 liter of water into the flour, because the dough may turn out to be very liquid and then you will have to add more flour, add leaven, and carry out unnecessary manipulations.

• Salt and spices

Here everything is also done to taste. I prepared the last bread with the addition of dry garlic powder and one tablespoon of salt per kilogram of bread. I will really like this recipe for yeast-free bread. Garlic added a special aroma without a strong taste or smell. And I guessed right with the salt, because the bread turned out to be moderately salty. My advice is to add salt gradually so as not to over-salt and ruin everything.

• Soda - 1 teaspoon

Previously, my recipe for yeast-free bread did not contain soda. But just a few days ago I decided to add it as an experiment. The bread turned out even softer and fluffier. As practice has shown, soda does not harm the taste of bread or its properties, but on the contrary, makes it even softer.

Let's start the preparation steps

1. Pour the flour into a large bowl and add all the sourdough you have to it. I make the ratio of flour and sourdough about 1 to 5. If we take 500 grams of flour, then at least 100 grams of sourdough. After looking at other recipes for yeast-free bread, I realized that the authors use less sourdough. But my recipe has been tested in practice more than once and always turns out to be excellent bread. I also want to note that I do not use scales and do not put everything down to the gram clearly. A sense of proportion comes with experience, so at first you can use cups and measuring cups, and then this need will no longer be necessary.

2. Next, carefully pour water into the bowl with flour and sourdough and knead the dough. It should be quite dense and should not stick to your hands. As a rule, the dough will initially turn out watery and sticky, because the novice baker does not yet have experience and knowledge. But don't be upset if this happens. Just add flour, continue kneading the dough, and bring it to the desired consistency. The ideal dough should not stick to your hands, be soft like children's plasticine, and should have a uniform consistency and density. On average, I knead the dough for at least 10 minutes. I do this manually, but you can also use various electronic devices. By kneading by hand, I feel the dough and can understand when to add water or flour.

3. During the kneading process, salt and spices should also be added to the dough. How much and what spices to add depends entirely on your preferences and desires. If you want sweetish bread, you can add raisins and nuts; if you want it more spicy, then garlic; if you prefer spicy bread, then experiment with chili pepper. In most cases, I limit myself to just salt. My advice is to add salt carefully and gradually. Add 1/2 teaspoon, mix well, taste the dough a little. If you feel there is not enough salt, add more. I also used to follow recipes and pour in a tablespoon at once, and as a result I got over-salted yeast-free bread.

As I wrote above, the process of kneading the dough takes me at least 10 minutes. Ultimately, the dough for unleavened bread should be dense, but at the same time quite soft and elastic. If you stir it, it should easily take any shape and should not crumble or fall apart. If the dough crumbles, it is too dry, you need to add a little water. If the dough sticks very strongly to your hands and utensils, it means it is too wet and you should add a little more flour.

4. After you have kneaded the dough, form a “bun” out of it. Sprinkle with a small amount of flour, cover with a slightly damp towel (you can also use a dry one) and leave in a warm place to rise for 3-5 hours. If you added a lot of leaven, the dough will rise in literally 3 hours; if there is not enough leaven, it can take 10 hours to rise. On average, my dough takes 5 hours to rise. Last time I added a little sourdough and left the dough to “ripen” overnight. It had already risen in the morning and the result was a rather tasty bread. Another tip - don’t add too much starter. Although this will speed up the “ripening” of the dough, it will affect the taste. Your yeast-free bread will have a sour taste, which many people may not like.

5. After the dough has risen, place it in the molds and put it in the oven. I usually put it in square pans, or just bake round bread on a baking sheet. You can make several cuts on the dough to help it bake better. Also, these cuts will add aesthetic beauty to the finished yeast-free bread.

In the picture you can see how my yeast-free bread rose in literally 4 hours. It has approximately doubled in size. Therefore, when you send it to “ripen”, take this into account so that later you do not collect the dough on the table and floor.

6. The last stage is baking. I set the oven to 200 degrees and put the dough into it. I bake at this temperature for the first 20 minutes, then reduce it to 180 and continue baking for another 40 minutes. The bread bakes for a total of 60 minutes, resulting in a crispy baked crust and all the bread is perfectly baked. I used to bake for 40 minutes, as I read in one recipe, but there was always a taste of raw and sticky dough. I decided to increase the baking time and everything fell into place.

I want to say that for the first time I didn’t get bread, but some kind of incomprehensible hot mass that vaguely resembled bread. I prepared the starter incorrectly, did not follow the recommendations from the recipe, added a lot of water, as a result of which the dough did not rise. But now every piece of bread is something unusual, tasty, soft and aromatic. Therefore, if you don’t succeed the first time, don’t be discouraged, everything comes with experience. But I will still give some useful tips:

1. Do not add too much starter, after all, it gives the bread a specific sour taste. It’s better to knead the dough during the day, let it rise for 6-8 hours and prepare fragrant yeast-free bread in the evening, than to add a lot of sourdough, and after 2 hours send the dough to bake.

2. Be careful with salt. Add it gradually. At the same time, knead the dough well and constantly taste it. You can always add more salt, but over-salted dough is much more of a hassle.

3. Consider the fact that the dough will increase 2 or 2.5 times in size. Therefore, take suitable dishes so that it does not “run away”.

4. After you take the finished yeast-free bread out of the oven, cover it with a damp towel and let it cool.

If this is not done, the crust of the bread will turn out hard, it will be difficult to cut and will crumble badly. And if you cover it with a damp towel, then the whole crust will be soft. That's probably all. I presented my recipe for yeast-free bread, which I hope many will like. I want to say that I have been preparing this bread for several months now and treating it to my friends and family. Once you try homemade yeast-free bread, you will no longer want to buy unleavened store-bought baked goods.

published ! Cooking with love

Bon appetit!

Rye bread, recipe with natural yeast. You can bake without even getting your hands in the dough.

LEAVEN.

The starter takes several days to mature, but it is made only once. Then I just feed it and keep it in the refrigerator until the next baking.

Dilute a glass of peeled rye flour with about a glass of warm water. The dough should have a consistency similar to pancake dough. Place in a warm place, cover, but leave a gap so the starter can breathe. Stir once or twice a day.

The next day, feed the starter - add some water and rye flour.

On the third day, do the same (so that the consistency of the dough remains similar to pancake dough), mix and leave for a day in a warm place (preferably 25-26 degrees). It should bubble actively.

Around the fourth day, you can use the starter to knead the dough or put it in the refrigerator. I keep it in the same clay pot; I don’t need to wash the pot, I just sometimes remove the dried crusts from the top of the pot.

If you do not use the starter for a long time, feed it once a week with flour and water.

To bake the next bread, take a certain amount, feed the starter, put it in a warm place until it starts bubbling again (this takes about 1-2 hours), and then put it back in the refrigerator. And this is how you get a “perpetual motion machine” - sourdough for rye bread.

I knead the bread dough like this:

Knead the dough with a regular spoon (strong, not aluminum, so as not to bend). The dough should be of such maximum thickness that you can mix it with a spoon without even getting your hands dirty. That's why I came up with the name "Bread with Clean Hands" for this recipe.

That's it - cover the bowl with the dough with a lid and leave the dough to rise. If you knead in the evening, then leave it overnight and bake in the morning; or in the morning, when leaving for work, knead it, and when you come home from work, you’ll bake.

During the rise, the dough will bubble well and rise, stir it. Grease a baking dish with vegetable oil and sprinkle with breadcrumbs, spoon out the dough, smooth it out and leave it to rise again (now it will rise faster, in about an hour).

Bake in the oven on a medium level at 200 degrees for 1 hour. Then, after removing the pan from the oven, brush the entire surface of the bread with a brush by dipping it in warm water. Place the bread on a waffle towel, let it cool almost, and then, right in the towel, put it in a plastic bag to mature (at least 2 hours, no less) - it will be soft.

I start kneading the dough for a new loaf when there is still half of the previous one.

Excellent homemade bread from wheat flour can be easily prepared not only with yeast, but also with sourdough. Today I will share with you a new recipe that should surely appeal to everyone who bakes bread at home.

Despite the fact that rye sourdough is used in the dough for this wheat bread, the finished baked goods have a pleasant light color, with a wonderful taste and subtle sourness (this is typical for sourdough bread). To completely get rid of it, you can speed up the fermentation process by adding a very tiny amount of yeast to the dough (a pinch of fast-acting yeast is enough).

I must say that wheat dough with rye sourdough according to this recipe can be used not only for making bread. It is great for buns, baked goods and fried pies with sweet or savory filling. For sweet pastries, I recommend adding an additional 2-3 tablespoons of sugar to the dough and replacing the vegetable oil with melted butter.

Ingredients:

(220 grams) (150 grams) (100 milliliters) (1 tablespoon ) (1 tablespoon ) (1 teaspoon) (0.75 teaspoon) (0.5 teaspoon) (0.5 teaspoon)

Cooking the dish step by step with photos:

This homemade bread recipe includes the following ingredients: active rye sourdough, milk and sour cream (both products of any fat content), premium wheat flour (if desired, can be replaced with first grade), granulated sugar, refined vegetable oil and salt. As an addition, you can use absolutely any seeds (I used white and black sesame seeds) with which to sprinkle the workpiece - this is not necessary.

Mix everything again with a spoon and now you can add wheat flour in parts, which is better to sift before doing this. The amount of flour may differ from that stated.

Knead the dough by hand or using a dough mixer (bread machine) for 10-15 minutes. It turns out practically non-sticky, tender and pliable. The dough, although soft, does not float - when you round it into a ball, it will hold its shape. Cover the bowl with cling film and leave it alone for an hour and a half in a warm place. After 40-45 minutes, do a light warm-up and warm up for another 45 minutes.

During this time, wheat dough with rye sourdough will rise well - three times for sure. Again, the fermentation time may differ from that indicated - it depends on the strength of the starter, the room temperature, and so on.

For this homemade bread, I recommend using a special baking pan, which I grease with baking emulsion. In general, you need to shape the workpiece based on how you plan to bake the bread - on a hearth or in a mold. In this case there will be a roll. Take the dough and gently knead it with your palms on a floured surface. Lightly flour your fingers as the dough is very tender and a little sticky. Fold it in half lengthwise, making a rough rectangle. The narrow side should be slightly shorter than the length of your baking pan. Roll the layer into a fairly tight roll. After each turn, be sure to press the roller to the layer so that later there are no voids (that is, large air bubbles) in the finished bread. Place the dough seam side down, cover the pan with cling film or cover with a towel, and leave to proof in a warm place until the dough has doubled in size. This may take 1-4 hours: such time discrepancies are normal. The fact is that the strength of the starter is different for everyone and so is the room temperature.

Bread always accompanies us; we are used to eating absolutely everything with bread. If for some reason you do not want to buy ready-made bread in the store, or this is not possible, you can bake this product at home.
You can bake any bread, such as rye or wheat. Everything will depend on what flour is currently available.

By the way, making crispy crust and soft bread is very simple - after the bread is ready, leave it in the oven with the door open for about half an hour. To prevent the crust from crumbling too much, place a damp towel on the bread after baking.

Homemade sourdough bread

To prepare the starter, it will be enough to add 100 grams of rye flour and a third of a glass of water. Mix the mixture thoroughly, leave for a day at a temperature of 25-27 degrees in a 0.5 liter jar
A day later, add the same ingredients in the same ratio and mix thoroughly.
After the starter starts to grow, remove 50% of the mixture from the jar and add the same ingredients - again for a day.
We repeat this process daily until the starter becomes viscous and there is no persistent yeasty smell in the jar.

Recipe for making sourdough bread dough

1. Take 200g of starter, put it in an enamel bowl, add 200-400 ml of water, salt, spices - to taste. Then add flour. You can experiment with any types and ratios. Please note that the flour must be sifted through a fine sieve, otherwise there will be lumps in the dough.

2. You need to knead first with a spoon, after the dough is more or less formed, you can start kneading with your hands. This must be done very intensively until the product becomes homogeneous and viscous.

4. For baking, preheat the oven to about 150 degrees, leave the dough to rise (by volume) - you need to pay attention that the container should be at least several times larger. Once ready, transfer to a cold baking sheet and bake. You can also use a mold, but you will have to grease it with vegetable oil and sprinkle the surface with flour. There are silicone molds - you just need to cover them with an even layer of flour.

5. The finished product is baked at a temperature of 200-240 degrees, about 40 minutes. The time may vary, you need to check periodically, as soon as the crust appears - you can check by piercing it. The crumb should return to its shape after compression. You can cut it only after it has cooled; if you want to cool it faster, put the finished loaf on a towel and cover it with the second one on top.

Recipe for homemade rye bread without yeast

After I became interested in baking bread at home, I tried many recipes. The recipe for this bread attracted me because the dough is prepared without yeast, using sourdough. The starter, which you need to prepare yourself, takes 72 hours to mature!!! And then the bread needs to be kept for 27 hours (in the original 39!!!). The first time I did everything as it was written in the recipe. The bread didn’t turn out the way I imagined it... But I didn’t give up!!! I re-read the recipe again, took into account all the nuances, decided to change a few things and cook it again! My family kept nagging me, telling me to calm down and give up on this matter, but I still decided to achieve my goal. I must tell you that according to the recipe it would be nice to put beet molasses in the dough, but no matter how much I looked, I couldn’t find any molasses. It’s good that you can replace it with brown sugar (not just cane sugar, but dark brown!). The main ingredient is patience! Let's get started!

Ingredients

For sourdough:
1 day:
Rye flour – 4 tbsp.
Warm water – 4 tbsp.
Day 3:
Rye flour – 2 tbsp.
Warm water – 2 tbsp.

For bread:
Rye sourdough – 2 tbsp.
Rye flour - 300 gr.
Warm water - 180 ml.
Salt – 1 tsp.
Beet molasses or brown sugar – 2 tsp.

Preparation

1. First, prepare the starter. Mix flour and water. Cover with a napkin and put in a warm place (25-30 degrees). At first, your “flour porridge” will not show signs of fermentation, but on the second day it will become “alive”, you will see bubbles, and the mass will begin to increase. After exactly 48 hours, you will add more flour and water. Move, cover and put back in a warm place for 24 hours. Do not cover tightly, otherwise the starter may become moldy.

2. 72 hours have passed. Now you can knead the dough. Mix the starter, salt, sugar and water. Gradually add flour. The dough must be kneaded for 5 minutes.

3. It will stick to your hands, so you can sprinkle it with flour.

4. You will get a small bun. Form it into a loaf. Take a baking sheet, cover it with paper and place the dough on it. Wrap the top with cling film, cover with a napkin or towel and put in a warm place (25-30 degrees) for 27 hours. In my experience, it is advisable not to touch or knead the dough. Wait for it to ripen. The dough will increase, but not much.

5. Only after 27 hours, you remove the film, sprinkle thickly with flour and place in an oven preheated to 220 degrees and immediately reduce to 200. Bake for 30-35 minutes.

6. When our bread is ready, do not take it out of the oven, leave it to cool with the door open. You can take it out warm and wrap it in a towel for 10 - 15 minutes. Here it is, our long-awaited one!

7. Well, of course you ask what it tastes like))) A little sour, typical of the taste of rye bread. The crumb is a little sticky, like Borodinsky’s. My family really liked it))) Cut it into thin slices, spread with butter... but you can do it without butter!

8. And if you put a piece of spicy salted sprat on a slice...))) Well, it’s sooo tasty!!!

How to make regular bread at home. Jamie Oliver's recipe

1 kg wheat flour
2 tbsp. Sahara
2 tsp. salt, it’s better to use sea salt
500 ml warm water
2-3 packets of dry yeast or 30 g of fresh yeast

Preparation

1. Place the flour in a mound on a clean surface and make a large “well” in the middle. Pour half the specified amount of water into the well, then add yeast, sugar and salt. Gently stir the contents of the “well” with a fork.

2. Slowly gather the flour along the edges of the mound with your hands and mix it into the center of the “well,” being careful not to damage the walls, otherwise the water will definitely spill out. Continue filling the “well” with flour until the total mass thickens and acquires the consistency of viscous porridge - now you can add the remaining water. Continue kneading until the dough no longer sticks to your hands. Sprinkle flour on your hands periodically to make the dough easier to handle (some flours require more or less water - add as much as you feel comfortable with).

3. When kneading the dough, work with your hands - push, fold, roll, pat and slap the dough for 4-5 minutes until it becomes elastic.

4. Sprinkle a small amount of flour onto the dough and place it in a large bowl. Cover with cling film and set aside for half an hour to an hour until it doubles in size; It would be ideal to place it in a humid, warm, windproof room.

5. When the dough has doubled in size, knock out the air by kneading and twisting for 30 seconds. At this stage, you can add any seasonings and ingredients to improve the taste. Place in the pan and leave the dough for another half hour to an hour until it doubles in size again.

6. Place the dough on a baking sheet sprinkled with flour and place in a preheated oven. Do not slam the door suddenly, otherwise you will lose some of the necessary air. Bake at the temperature (the same applies to time) specified in the recipe. You can check the readiness by knocking on the base of the bread - if the sound comes as if from emptiness, the bread is ready. Place the finished bread on a wire rack and set aside for 30 minutes. If you end up with more bread than you need, feel free to put it in the freezer.

Bon appetit!