Sourdough bread in the oven: recipe with photo

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Having once tried to bake sourdough bread in the oven, many families take it as a tradition to use only home-made products on the table. Homemade loaf will be a daily delicious addition to the main dishes. The soup will seem more satisfying, and the sandwich will be even tastier. How does the baking process work?

Homemade sourdough bread in the oven: the reason for the popularity

The secret to the success of a homemade loaf lies in a good sourdough. Opara should be placed exclusively on a he althy and strong fermentation product that is in its peak phase. If you plan to bake bread regularly, then the sourdough should always be kept in the house. The quality of the loaf crumb and the taste sensations from its use will be instantly spoiled by peroxide or immature sourdough. We can say that the favorite large pores in the crumb are 80% the merit of a high-quality, ripened sourdough. Opara, of course, will come in any case, but the success of the finished product in the bulk depends on the quality of the source material. Cooking sourdough bread in the oven will be successful if you do not store the productferment in the refrigerator and "feed" it regularly.

Ingredients for cooking

In order to bake delicious homemade bread, we need:

• Whole Grain Flour - 100g
• Rye or wheat flour of the 2nd grade - 100 g.
• Mature sourdough – 30g
• Water - 1 glass.

The secret to a good dough is any kind of coarse flour: whole grain, coarse, with bran or germ. To make sourdough bread great in the oven, it's important to avoid premium wheat flour, which is emasculated.

How to make sourdough?

So, the flour must not be diluted. It is better if half of the total amount is of one variety, and the rest is of another. Housewives can combine different combinations, the quality of bread will not suffer from this. First, beat the ripe sourdough into a fluffy foam, then add the flour and mix everything thoroughly. It is necessary to withstand a sufficient amount of time for the mass to rise well. So, if you plan to bake in the morning, leave the dough in a warm place overnight. For evening cooking, you can make a batch, leaving for work in the morning. The full approach of the dough is influenced by temperature factors, as well as the grade of flour.

Aging time for quality dough

To make the bread rise faster, housewives put the pan with dough in a warm place on a slightly heated oven or in an oven that keeps the temperature no more than 32 degrees. Under these conditions, breadfully rises in 6-8 hours. When it is not possible to withstand such a temperature regime and the dough reaches a temperature of 22 degrees, its full maturation will pass in 9 hours. If you adapt to compliance with the given conditions, then delicious rye sourdough bread in the oven is a breeze to cook.

What should be the volume of the resulting mass in the first stage?

Few novice bakers know how many times the initial volume of dough increases. The dough should rise exactly 2 times. If at first it is difficult to navigate purely visually, you can adopt a container with measured marks. In the future, everything will go intuitively. If the process seems complicated enough, you can try baking sourdough bread in the oven without sourdough.

Dough kneading

The second stage of the whole process is coming. So, to make sourdough bread in the oven, we proceed to direct kneading. Take the following ingredients:

• Ready dough.
• Water in the amount of 1 cup.
• Bread flour - 450g
• Dry yeast - 0.5 tsp.
• S alt - 2 teaspoons.

Some people are wondering how to bake sourdough bread in the oven with raw yeast and is it possible to do without this component at all? If we take a pressed yeast product, then it will take approximately 5 g. We first dissolve it in warm water. You can do without yeast at all. In this case, the period of complete proofing of the dough will increase slightly. Yeast onlyspeed up the lifting process. As in the case of dough, the finished mass should double in comparison with the original. Rye sourdough bread in the oven is made from rye flour, the dough preparation process is the same.

Step-by-step kneading process

As a dish, you can take a cauldron or a bread machine. First, pour a glass of water into the container, then tip the dough into the water, knead thoroughly. When a homogeneous mass is obtained, sift the flour into the liquid. To make sourdough bread in the oven perfect, the sifting process through a sieve should not be skipped in any case. Our grandmothers themselves baked bread and knew their business, owning it to perfection. Now it remains to add the yeast and make the first batch. Don't be alarmed if the dough is still liquid, that's fine. If the batch is made using a special combine, it is likely that the composition will be completely wound on hooks. After the unit stops, the mass immediately decreases. For sourdough wheat bread to work well in the oven, knead long enough, about 8 minutes.

First parting

Many bread makers have a bowl covered with a plastic lid. Therefore, for pre-fermentation, you can leave the dough right there. The time of the first parting is 50 minutes, during which the mass rises well. With the naked eye, swelling of the base and an increase in size are noticeable. After the required time has been reached,you can proceed to the next stage of kneading, already using s alt and vegetable oil. To properly cook sourdough bread in the oven, the recipe of which is given here, you need to knead the s alt until completely absorbed, and only then pour in 2 tbsp. tablespoons of oil. The dough will be ready when it completely moves away from the walls and bottom of the bowl. The resulting bread mass looks quite impressive thanks to whole wheat flour or flour with bran.

Final proofing stage

But that's not all. The resulting mass needs to lie down a little more before going to bake. Now you practically know how to cook sourdough bread in the oven, there are very few manipulations left. And if at first it may seem that this process is quite laborious and time-consuming, then it is not. Having stuffed your hand, in the future you can bring the kneading of the dough to automatism. So, our bread mass needs another 20-30 minutes of rest, during which you can drink a cup of coffee, check the lessons of the children or view the latest news. The process of loaf formation will be carried out on a smooth surface, lightly powdered with flour, using a special scraper. For the final stage of proofing, a bowl or salad bowl covered with a layer of parchment paper is suitable.

Inventing the proofer

In the conditions of the kitchen of an ordinary apartment, any dark enclosed space can be adapted for the last proofing. A microwave is well suited, you just need to put a glass withboiling water. Sourdough bread in the oven, the detailed description of which you have carefully studied, will not turn out well baked if you do not make cuts in random order on the surface. But first, the future loaf is lightly sprinkled with flour. Experienced bakers use proofing under the film. However, if the hostess takes up baking bread for the first time, it is better not to experiment.

Send the loaf to the preheated oven

From the moment the cuts are made, the bread must be sent to an oven preheated to 300 degrees. We will immediately lower the temperature to 220 degrees. Of course, the oven must be turned on in advance. The baking container must have a lid. The workpiece itself is transferred there directly with the paper. To make rich, rather than dry, sourdough bread in the oven, the recipe recommends sprinkling the mass several times with water before closing the lid. To do this, you can use a spray gun. Baking time with lid - 15 minutes. Then the lid is removed and left in the oven until fully cooked.

Caring for he althy eating and showing love to family

No scent compares to the smell of freshly baked homemade bread. Households will be sure of the absolute love of their mother and wife. Everyone who inhales the unsurpassed smell will be intoxicated by it. And when it comes to cutting the handsome loaf, an elastic crumb with large pores will be born. The taste qualities of the resulting culinary masterpiece are so excellent that the family will ask their hostess again and again.re-bake homemade bread. After such an ideal taste, not only a gourmet, but also a completely undemanding person will not want to return to the store version. Such delicious bread is worth learning how to bake.

The question arises: "Will the strong half of humanity manage to please their family at least at their leisure with a delicious fragrant bread?" Yes, men are great cooks, but usually they don't like to mess with the dough, considering this process to be rather tedious. We believe that sourdough bread in the oven, the recipe of which is presented in this article, will become branded specifically for housewives.

Alternative baking method

Now the reader is aware of how to bake sourdough bread in the oven, the recipe with the photo has been studied. By itself, a logical question emerges: "Are there alternative ways of baking?" Skilled bakers, honing their skills, experimenting, are in search of the best options for creating this indispensable component on the table. So, many craftswomen adapted for this business a round deep Chinese frying pan with a convex bottom, called a wok. However, traditional, albeit more time-consuming, is baking in an oven on a stone. This method is similar to what our ancestors used when sending bread to the Russian oven.