Домашний хлеб. ДАРНИЦКИЙ ХЛЕБ на закваске! Самый подробный рецепт.

Dear Friends! I present to you my mini-course "Beginner Bread Maker" https://t.me/zakvasxleb_bot This course was developed based on numerous requests and interest from channel subscribers on the topic of sourdough and bread baking. This course is ideal for beginners who want to learn how to bake homemade bread from scratch, as well as for bakers who want to expand their skills. I share my knowledge and experience to help you achieve fast and reliable results. The course is hosted on the Telegram platform and includes a chat and feedback section. Come on in and join us! Let's learn and bake bread: https://t.me/zakvasxleb_bot On the Avito platform, you can purchase the course with a 40% discount using the promo code https://clck.ru/38YUi5 ******************************************** For a more informative and engaging experience, subscribe to the Telegram channel https://t.me/xleb_info VK Community https://vk.com/xleb_info Don't forget to subscribe to the channel on Yandex.Zen (just in case!): https://dzen.ru/baking_bread *********************************************** Recipe for one (three) loaves of bread, weighing ~800 g: For the sourdough: 50 (150) g ​​rye starter; 150 (450) g ​​rye flour; 150 (450) g ​​of water, at room temperature. For the dough: 300 (900) g of prepared sourdough; 200 (600) g of second- or first-grade wheat flour; 130 (390) g of rye flour; 12 (36) g of vegetable oil; 25 (75) g of dark molasses or dark liquid malt; 10 (30) g of salt; 230 (690) g of water. ********************************************** Note: Second-grade wheat flour (if unavailable) can be replaced with first- or premium-grade wheat flour. Dark molasses can be easily replaced with dark honey or sugar. If the top crust cracks or breaks during baking, the bread hasn't risen sufficiently. Next time, increase the proofing time. The loaf should double in size before baking! Steam plays an important role in the first few minutes of baking at very high temperatures. It prevents the top from hardening prematurely, allowing the bread to rise further in the oven, and it also prevents cracking. For proofing and baking, I use classic L10 aluminum loaf pans (215x105x105mm). Bake: the first 10 minutes with steam at 250°C, and an additional 40 minutes at 200°C. ********************************************** WHAT IS A STARTER? A starter is a small amount of starter culture that we take from a mature sourdough starter and refrigerate. And when we decide to bake bread again, we feed this starter to create a mature sourdough starter, which we'll use to knead the bread dough. Of course, to create a "starter," you first need to make the very first sourdough starter. More details here -    • Выводим вечную ржаную закваску (стартер). ...   *********************************************** I'd appreciate your photo and video reports. You can send them to: [email protected] #breadrecipe #simplerecipe #sourdoughbread