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Introduction and recipe BREAD SO DELICIOUS THAT IT'S ADDICTIVE WITH ITS TASTE. Why is it worth eating sourdough bread? Sourdough bread has many health benefits that positively affect our bodies. When consumed in appropriate portions, it protects us against cancer. Sourdough breaks down gluten protein into small particles, which has a beneficial effect on the digestive system. It contains lactic acid, facilitating digestion and preventing constipation. Lactic acid inhibits the growth of pathogenic bacteria and promotes the growth of "good bacteria." If we do bake bread, we should choose sourdough bread made with a higher-grade flour, from 550 or higher. Eating sourdough bread baked with yeast made from wheat flour below 550 is a false hunger-inducing agent without vitamins and an unhealthy intestinal blocker. If any of you want to eat bread made with wheat flour below 550, it should not be made with yeast, but only with Sourdough starter and avoid quick bakes, which are good and tasty, but very unhealthy. We have time; we bake healthy bread for ourselves and our guests. This is a recipe for wheat bread made with rye sourdough starter, with a little yeast for a better flavor. This recipe combines two flavors in one loaf. It rises faster and is fluffier. Kneading this type of dough is significantly different than heavier rye bread with added wheat flour or rye bread made with just sourdough starter. Wheat bread made with rye sourdough starter and rye starter. Required Ingredients: Rye sourdough starter: 100-150g = 5-7 tablespoons 1kg wheat flour, (200g rye flour type 720 for the starter) 700g warm water; my conversion ratio is 65% water to dry ingredients. But as always, I encourage you to use your own judgement, depending on the dough you prefer and the flour you use for the bread (it may take longer to rise in loaf pans, but when baked loose, it will be thicker, and it's better to add water than to overfill). 1 teaspoon balsamic vinegar, 20g salt = 2.5 teaspoons, 1 tablespoon honey, 15g fresh yeast, 1 tablespoon vegetable oil. I used olive oil. Knead in stages, similar to the starter: flour, water, weighing portions from the recipe ingredients. Makes 2 loaves baked in standard loaf pans or loose loaf pans, weighing approximately 850g per loaf. Start overnight leavening at 8 p.m. 100g rye flour type 720 100g-150g = 5-7 tablespoons of starter and the bread will definitely not be sour, rises well, is fluffy, and healthy. 120g warm water. Mix thoroughly and Set aside in a warm place. At 11 p.m. before going to bed, add 100g of 720 rye flour and 120g of water. Mix, cover, and set aside to warm (25-28°C). In the morning, around 9 or 10 a.m., begin making the dough. ::The Dough:: Knead the dough by hand for 15-20 minutes, or use a stand mixer for up to 15 minutes. You can mix flours of similar types, half and half. It doesn't matter, and it depends on your preferred bread type. The bread will turn out well if you follow the video with a balanced portion of ingredients. It's very important to knead the dough so that it's elastic and non-sticky. I use mixed wheat flour, type 650 and type 550, and rye flour, type 720, for the starter. Prepare the yeast mixture. Add 15g of yeast and 50+ ml of warm water to a bowl. 1 tablespoon of flour and 1 teaspoon of sugar, mix, and cover with a towel. Add about 900g of all-purpose flour to the overnight leaven and set aside the remaining 100g for later. 450g of warm water 1 tablespoon of honey 1 tablespoon of vegetable oil. Mix with a wooden spoon and then knead the dough for about 10 minutes. Rest for 10 minutes. Add the remaining 100g of flour and 50g of water, yeast starter, and 1 teaspoon of dark grape balsamic vinegar. 20g of salt = 2.5 teaspoons and knead for 10-15 minutes until the dough is smooth and not sticky. Set aside to rise twice. After this time, press and punch the dough briefly to release air. Transfer to a work surface and knead. Divide the dough in half and shape into loaves. Stretch into a loaf shape. Shape into a rectangle, fold and roll, place in baking tins or on a baking tray, and set aside to rise × 2.5 in a warm place. Baking: Place in a preheated oven at 190°C (350°F) and bake for 10 minutes, then increase the temperature to 220°C (420°F) and bake for 40 minutes. Baking time for all phases = 55 minutes for a convection oven. If the crust browns too early, reduce the temperature to 200°C (392°F) or cover the loaf with aluminum foil. Best regards, Maciek. P.S. You can bake one loaf by halving the amount of ingredients, except for the rye flour for the starter and the sourdough starter.