Цей Житній ХЛІБ — просто диво! Мій найкращий рецепт на заквасці! Корисна випічка

Цей житній хліб — просто диво! Мій найкращий рецепт на заквасці! Корисна випічка
Готуємо житній хліб на заквасці — ароматний, корисний і з насиченим смаком.
Це простий і перевірений рецепт хліба на заквасці, який завжди вдається.
Домашній хліб без дріжджів — натуральний, з ніжною структурою та хрусткою скоринкою.
Якщо ви любите корисну випічку, обов’язково спробуйте цей житній хліб — смак справжнього домашнього тепла.

🛒Як спекти свій перший хліб без дріжджів на заквасці, (консультація) деталі в 📱
Telegram: https://t.me/HouseBread/28

🛒Закваска для випічки хліба, здоби, Левіто Мадре та житня, суха і жива.
📱Telegram: https://t.me/HouseBread/4
👜 https://avoska.ks.ua
🌱Органічна сода: https://iherb.co/jDcQUysV Код для знижки CVR3441

Підтримати канал Старший на Кухні:
💰PayPal: inthekitchen.86@gmail.com
☕ Buymeacoffee: www.buymeacoffee.com/kitchen.21
💰USDT (ТRC-20):TAHSvjFsyzKERHxKZ8ubgtCtnTuLjAa92t

Стати спонсором каналу: https://www.youtube.com/channel/UCsqv4WnneSBnUWiDcmNPy3g/join
🤝Пошта для співпраці: bread.yu25@gmail.com

ПІДПИШІТЬСЯ на мої канали:
🔴YouTube https://www.youtube.com/@kitchen.21
🔵Telegram https://t.me/HouseBread
🔵Telegram https://t.me/receptiprosti

✅ Рецепт хліба:
140 г активної житньої закваски
130 г спельтового борошна
100 г житнього борошна
140 г води кімнатної температури
40 г рідкого солоду (10 г сухого солоду розвести у 30 г гарячої води й дати охолонути)
15 г меду
8 г солі
1 ч. л. коріандру (мелений)
120 г підсмаженого насіння (гарбузове, соняшникове, кунжут, льон — по 30 г кожного) + 20- 30 г для посипки зверху.

Випікання:
Духовку розігріти до 240°C, випікати 10 хвилин,
потім знизити температуру до 200°C і пекти ще 25–30 хвилин,
поки хліб не стане рум’яним і ароматним.

Як виростити виноградну закваску Левіто Мадре: https://youtu.be/2uelV2YjYms
Як виростити медову закваску Левіто Мадре: https://youtu.be/rpwnJigeDVE
Як виростити житню закваску: https://youtu.be/CQIjEuZPkLo
Як приготувати житній хліб на заквасці: https://youtu.be/SElvWwCYDoc
Як зробити пухкі булочки на заквасці: https://youtu.be/3kygXBbyNCg
Як приготувати бельгійські вафлі на заквасці: https://youtu.be/-xBtwMHciPA
Як приготувати домашнє вершкове масло: https://youtu.be/oB-5tuCLYD0
Як приготувати масло гхі: https://youtu.be/wxKO2H9zb3c

#старшийнакухні

Hello everyone. Today is rye-spelt bread on rye sourdough. Very tasty bread. I definitely recommend that you try this recipe. If you bake, then give feedback. How do you like the recipe? Active rye sourdough is required for the recipe . You see, the leaven is leaking from the jar. And so that this does not happen, always take a container in which to grow leaven, three times larger than the leaven itself. I take 140 g of sourdough. Sourdough is great. I add 130 g of spelled flour, 100 g of rye flour, 140 g of water at room temperature, 40 g of rye malt. I bred dry. This is 10 g of malt and 30 g of hot water. Stirred and allowed to cool. one teaspoon of coriander, 8 g of salt and 15 g of honey. And now I knead the dough with a spatula. But you can also use your hands or a dough bowl. Yes, and as I always remind you, if you don’t have sourdough for baking yet, you can always order it from me, both dry and live, or grow it yourself. But for this, of course, it takes time. I will leave all the links to the starter in the description under the video. Go ahead and take a look. There will also be a recipe for bread in written form. Sourdough bread is a completely different level of taste and benefits. Its aroma and structure are felt even from the first bite. And for those who are not aware, sourdough is a living culture. It helps the body better absorb flour, makes bread light and natural for digestion. I knead for about 10 minutes. At the end of the mixing, I add 120 g of toasted seeds. I have pumpkin, sunflower, flax and sesame seeds here. The aroma is incredible. The proportion of all is 30 g. And I mix the dough for another couple of minutes. And if you are new to sourdough baking and want to understand very quickly, without collecting a lot of information, how to make sourdough bread, you have the opportunity to understand the main thing in just one consultation, how to make real sourdough bread and take care of sourdough. Simple, without complex terms and unnecessary theory. The link to the consultation will be in the description under the video. I gather the dough into a heap. It feels like plasticine to the touch. I cover it with a lid and leave it at room temperature for one and a half to two hours. An hour and a half passed. Grease the baking form with ghee. It gives the bread an even more pleasant aroma and taste. By the way, who is interested in how to cook ghee, the link to the recipe will be in the description under the video. I transfer the dough into a form, flatten it. If the dough is sticky, moisten the spatula a little with water. I cover the dough and leave it to rise for another hour and a half to two hours. The proofing time depends on the room temperature at which the dough ferments. The warmer it is, the faster the dough will rise. So watch and never focus only on the time indicated in the recipe. An hour and a half passed. I sprinkle sunflower seeds on top of the bread. I sprinkle a little water so that the seeds stick to the dough better. And I send the oven heated to 240°C for 10 minutes. Next, I lower the temperature to 200°C and bake for another 25-30 minutes. I take the bread out of the oven, transfer it to a wire rack so that it cools down and stabilizes. This bread does not rise much, because there is almost no gluten in it. But if you want to get a more porous structure, then instead of 120 g of seeds, add 40 g when kneading the dough. Although you understand that it will already have a slightly different taste. As you can see, its structure is dense, but it is not hard at all, and the aroma is incredible. This bread with butter, well, I’ll be honest, I haven’t eaten anything tastier than this today. It tastes like a very tasty restaurant dish.