Dough for bread yeast recipe. Homemade sourdough for yeast-free bread: recipe. Alternative baking method

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Yeast-free baking, according to doctors, is more beneficial for the body in many respects than those mixed with yeast. However, not every recipe can exclude the fermentation component - a magnificent loaf of bread will definitely not work without it. As an alternative, experts suggest figuring out how to make sourdough. Is it really very difficult?

How to make sourdough bread

This method of imparting a porous airy structure to baked goods was used long before the advent of yeast as a culinary product. Making sourdough for bread is something that every housewife knew how to do at home several decades ago. Such a natural baking base can be made either by combining flour and water (equal ratio by volume - not by weight!), Or using lactic acid bacteria.

The process has several important features:

It takes several days to prepare sourdough for delicious bread, the approximate time ranges from 3-7 days.
Every day the mixture needs to be “fed” and be sure to monitor its growth.
An unpleasant sour smell on the first day is normal, after it will pass, so do not rush to throw away the wound mass.
For baking bread, only part of the sourdough is used - the rest needs to be covered, fed and grown.

Sourdough Bread Recipe

The classic version of such a base for homemade lush pastries is usually made on rye flour, but this is not the only method. Homemade sourdough bread can be made using beer, barley malt, potatoes. The recipe is chosen mainly according to the type of baking planned, however, it is possible to knead oatmeal-based wheat dough, from a sweet loaf, etc. However, experts advise figuring out how to prepare a sourdough with a classic rye mixture.

Yeast free

Preparation time: 6 days.
Servings: 4 persons.
Calorie content of the dish: 709 kcal.
Purpose: for breakfast.
Cuisine: Russian.

This yeast-free sourdough for bread and buns is ideal, although some housewives even use it for pancakes. The rice base makes its smell softer, and the crumb of the finished product is very light. The only downside this method– waiting time for the result. The working mass is stored in the cold, and infused - in the heat. If a crust appears on the surface during storage, it must be removed before feeding.

Ingredients:

rice - 100 g;
wheat flour - 8 tbsp. l.;
water - 250 ml;
sugar - 2 tbsp. l.

Cooking method:

Soak rice (warm 150 ml of water). Add a spoonful of sugar, forget for 3 days. Storage is refrigerated.
On the 3rd day, add flour (3 tablespoons).
On the 4th day, pour in the rest of the water.
On the 5th day, decant this mass, feed the rest of the flour with sugar.
After a day, the bread base is ready, you can start the dough.

rye

Cooking time: 1 day.
Servings: 5 persons.
Calorie content of the dish: 721 kcal.
Purpose: for breakfast.
Cuisine: Russian.

Due to the simplicity of the algorithm of actions and a short list of components, this recipe is popular with housewives. Such a leaven for rye bread prepared on kefir, which must first be left in the heat of the kitchen before stratification into fractions. If you use a fresh product, proper fermentation will not occur and the bread will not rise. The resulting kefir mass can be used for any baking, including pancakes and pancakes.

Ingredients:

sour kefir - a glass;
rye flour - 200 g.

Cooking method:

Gently mix the components of the starter - it is better to combine them in small portions, so there is less likelihood of heterogeneity.
Throw gauze folded three times onto the container, leave for a day. It is not necessary to mix the mass.
After the specified period, add a couple more tablespoons of flour, wait 2-3 hours. Use as directed.

Fast

Cooking time: 6 hours.
Servings: 5 persons.
Calorie content of the dish: 692 kcal.
Purpose: for breakfast.
Kitchen: home.
Difficulty of preparation: easy.

The waiting time for the bread base to be ready can be reduced to a day, although some professionals consider such a starter to be weak, incapable of a good rise. For most housewives, this quick sourdough for yeast-free bread is a lifesaver that saves them time. If you don't plan on making baked goods that involve large "pores" (like ciabatta), this is perfect. If you have a bread maker, the mass will rise after 4 hours.

Ingredients:

wholemeal flour - a glass;
water - a glass;
granulated sugar - a pinch.

Cooking method:

Combine all components and actively knead - this can be done for 2-3 minutes to separate the gluten.
Cover with a cloth, leave overnight or 6 hours (if you work during the day). When the mass bubbles, you can do the main bread dough.

Eternal without yeast

Cooking time: 3 days.
Servings: 5 persons.
Calorie content of the dish: 765 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty of preparation: easy.

Experts call this recipe one of the simplest for beginner housewives, especially because there is no need to feed the live weight daily. This timeless starter can last a very long time if refreshed once a week and kept in the right conditions. The resulting amount of working mass is enough for 5-6 times, since it takes about 5 tbsp to make a loaf of bread. l.

Ingredients:

flour - 210 g;
water - 210 ml.

Cooking method:

Combine 70 g of both components. The mass should have the density of fatty sour cream or pancake dough.
Cover with a towel moistened with water, put in heat.
The next day, check - if a lot of bubbles appear, feed by introducing again 70 g of the main components.
Stir a couple of times throughout the day. The container is also kept warm under a towel.
A day later, the sourdough should add in volume and bubble well. She needs to be fed again, again let stand for a day.

from hops

Cooking time: 3 days.
Servings: 4 persons.
Calorie content of the dish: 437 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty of preparation: easy.

Most modern housewives do not know how to make sourdough starter for bread, but earlier this method of creating a starter for home baking was used more actively than others. In urban conditions, it is difficult to find the main component, however, if you succeed, you will forget about yeast forever - bread on this basis turns out to be incredibly lush, tender and soft.

Ingredients:

hop cones - 225 g;
flour - half a cup;
distilled water - 450 g;
sugar - 1 tbsp. l.

Cooking method:

Pour the hop cones with water, let it boil. After cooking at medium power until the volume of liquid is halved.
Cover with a lid and leave for 8-10 hours.
Strain the hop broth, mix about 200 ml with flour and sugar. Mix.
Cover with a dense natural cloth, leave warm for 3 days.

For black bread

Cooking time: 3 days.
Servings: 5 persons.
Calorie content of the dish: 626 kcal.
Purpose: for breakfast.
Kitchen: home.
Difficulty of preparation: medium.

For those who are looking for a scheme on how to make sourdough for brown bread, professionals advise trying to work with whole grains. The method is not the easiest, but very effective: on this basis, the bread rises especially well. You can do the same with wheat. The general algorithm does not change, only the stage of grain germination has been added. If this is too difficult, you can simply grind them and boil them with the rest of the components, and then work according to standard technology.

Ingredients:

rye - a glass;
water - 200 ml;
honey - 1 tsp

Cooking method:

Soak the washed grains, wrap the container with wool, leave warm for a day.
If after a day they did not germinate, repeat the procedure, extending this process for another day.
In the morning, grind rye grains with a food processor, add liquid honey. You can add a little water if the mass looks dry. Cover again and leave in a warm place overnight.
If the sourdough has grown, you can cook the dough.

Malt

Cooking time: 3 days.
Servings: 5 persons.
Calorie content of the dish: 793 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty of preparation: easy.

Sourdough on malt is prepared in almost the same way as for yeast-free bread based on rye, only wheat is taken here. It must first be germinated in a couple of days. The mass itself needs to be cooked, constantly monitoring its condition. If such a bread base has to continue to grow and feed, you can use ground grains, always in tandem with sugar and water.

Ingredients:

wheat grain - a glass;
rye-peeled flour - 1 tbsp. l.;
water - how many grains will take;
sugar - 2 tbsp. l.

Cooking method:

Twist the sprouted grains through a meat grinder. Add the rest of the ingredients, pour in the liquid until a thick porridge.
Boil this mass, cook for 50-60 minutes. Burner power is minimal.
When the future sourdough darkens, it is left warm for 2 days. The finished product will have a leavened flavor and a lot of bubbles on the surface.

From wheat flour

Cooking time: 2 days.
Servings: 4 persons.
Calorie content of the dish: 792 kcal.
Purpose: for breakfast.
Kitchen: home.
Difficulty of preparation: easy.

If you are wondering how to make a sweet loaf without using yeast, you should check out this raisin sourdough recipe for fluffy and delicious bread. The crumb will be devoid of the sourness characteristic of such a dough, but it will turn out to be just as airy and will remain soft for a long time. Wheat sourdough for yeast-free bread is fed every 2-3 days.

Ingredients:

black raisins - 5 tbsp. l.;
wheat flour - 180 g;
warm water - 180 ml;
honey - 1 tsp

Cooking method:

Steam raisins, chop. Well, if he keeps the bones in the meantime.
Pour in honey and warm water.
Pour the remaining dry component in portions, knead a thick dough in a jar.
Cover, keep warm for a day.
Mix, send back. In another day, the mass will be ready for the dough plant for delicious bread.

Monastery

Cooking time: 7 hours.
Number of servings: 6 persons.
Calorie content of the dish: 1196 kcal.
Purpose: for breakfast.
Cuisine: Russian.
Difficulty of preparation: easy.

A feature of this recipe is the basis in which brine is used. Experts advise taking cucumber or cabbage; it is important that it does not have vinegar in the composition. Monastic sourdough for bread without yeast is considered very slow, it is not fed daily, therefore it is stored for a long time. Often housewives make it to bake bread 1-2 times a week and in small loaves.

Ingredients:

brine - 220 ml;
peeled rye flour - 330 g;
sugar - 1 tbsp. l.

Cooking method:

Let the brine stand to warm (to room temperature), or hold in a warm, turned off oven to speed up the process.
Mix with rye flour, be sure to get rid of the lumps that appear.
Add sugar - it will shorten the fermentation time.
Cover, keep warm. Keep track for 6-7 hours, periodically "upsetting". The finished mass will add a lot in volume and will have a bubbling surface.

Potato

Cooking time: 3 days.
Servings: 4 persons.
Calorie content of the dish: 549 kcal.
Purpose: for breakfast.
Kitchen: home.
Difficulty of preparation: easy.

The recipe for potato sourdough is very simple, but it has a characteristic feature that distinguishes it from other methods of how to make dough for bread without yeast. Such a base will not have a sour smell even on the first day, which makes it very attractive in the eyes of most housewives. The amount of flour cannot be indicated up to a gram, since it depends on the amount of broth received.

Ingredients:

potatoes - 10 pcs.;
wheat flour - how much sourdough will take.

Cooking method:

Boil peeled potatoes without adding salt, pepper and other seasonings. When they become soft, strain the liquid into a jar.
Pour flour into it until the mass is similar in consistency to sour cream.
Cover the jar with gauze, keep it at rest for 3 days. If after this period foam appears on top, you can start the dough.

The process of creating such a basis for home baking raises many questions even among experienced housewives, so professionals give several recommendations:

Cook in glass - do not use metal cups. Stir only with wooden spatulas.
If you decide to bake sourdough bread, let the dough rise for 4-5 hours, otherwise the rise will not be enough. Some professionals advise to increase this time to 8 hours, or add heating of baking sheets from below (you can put them on a pot of boiling water).
For wheat baking, it is advisable to start a whole grain-based sourdough, and then feed it with classic white flour of the highest grade.
The strength that this mass acquires depends on its age, therefore, for baking, housewives mainly use half of the sourdough, and continue to grow the rest.
If you're afraid the bread won't rise as it does with yeast, reduce the amount of yeast gradually.
Storage is best done in the refrigerator (door) - so the mass will be “frozen”. Before starting work, she is allowed to warm up for several hours in order to start the activity again.
Need to grow bread base faster? Add a spoonful of sugar / honey - it will speed up the fermentation.
It is advisable to combine the components by eye, and not blindly following the recipe - you need to get a thick, but moving mass, in which there is no spoon.
To raise the starter in the room, it should be at least 22-23 degrees, otherwise you will have to wait 1.5-2 days until the first bubbles appear, and the total ripening period will increase.

Video

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I am always surprised by the fact that, in fact, all bread is yeast, flour, water, salt and sugar, and the result is always different!

Sieve bread on a night dough comes out very tender, airy, fluffy.

It is convenient that you put the dough in the evening, and in the morning there is fresh bread on the table!

To prepare sieve bread on a night dough, we will prepare the products according to the list.

Usually I put the dough at 10 pm. Personally, I feel so comfortable. You are free to choose any time that is convenient for you.

So, mix all the ingredients of the dough. Knead the sticky dough with a spoon.

Cover bowl with cling film and refrigerate for 12 hours.

After 12 hours (I have it at 10 am) we observe such a picture. The dough has increased in size well, it is very airy.

We spread the dough in the bowl of the mixer, add the rest of the ingredients to it.

Flour must be sifted 3-4 times. Do not neglect this point.

Knead to a soft but sticky dough. Do not add more flour, well, if only 1 more tablespoon, otherwise you will score the dough.

Put the dough in a bowl greased with oil. Cover with foil and put in a warm place for 1.5-2 hours. Time may vary, everything will depend on the temperature.

After the allotted time, the dough came up well.

We crush it, put it in a mold, greased with oil. It is convenient to grease your hands with sunflower oil so that the dough does not stick to your hands.

I have a round shape with a removable bottom 18 centimeters in diameter.

Cover with foil and leave in a warm place for another forty minutes. Perhaps more time is needed.

This is how the dough came together. It's ready to bake.

Bake bread in an oven preheated to 200 degrees for 40 minutes.

Focus on your oven!

Sieve bread on a night dough is ready.

Let it cool slightly in the tin, then remove and cool completely on a wire rack.

Here is such a bread in the context.

Bon Appetit!

Bread on a long dough from the refrigerator

Recipe white bread on a long dough that ripens in the refrigerator.

Wheat bread in the oven.

Crispy crust, tender elastic crumb, rich taste and smell of bread.

In order to bake delicious Soviet-quality bread, you need a long fermentation and little yeast. Certainly, the best way- bread on the usual long dough.

Most of us do not have time for this, because with a small amount of yeast, the dough can ripen for 8-16 hours. Only those who work from home can afford it.

In search of a recipe for a delicious bread that smells like bread, not yeast, I discovered a way for myself when the dough rises in the refrigerator for about a day. I liked the method.

In any case, it is convenient in that the dough does not need to be monitored. This saves time. I admit that if it were warmer in our refrigerator, the dough could overripe in 24 hours. Therefore, for the first time it is worth looking after her when the term is approaching the end.

I put the dough at 10-11 am, the next morning at 8 o'clock I have to check it. If the dough is not going to fall, let it stand for the entire prescribed time, and yet I watch it once every half an hour.

The method is far from perfect, especially for a single loaf. It is difficult to measure a small amount of yeast. Previously, for dough, I took less than half a teaspoon of yeast, and added quite a bit to the dough at the tip of a teaspoon.

Then I came up with the idea of measuring yeast with a 5 ml medical syringe. There are also 5 ml in a teaspoon. We throw away the needle and the piston from the syringe, here is the beaker with graduations. The method is described in detail.

For dry yeast "Saf-Moment" in 1 ml syringe 0.63 grams of yeast. Therefore, I indicate the amount of dry yeast in grams and ml.

The quality of the flour greatly affects the result. For bread, flour of the first grade is better, but it is now rarely sold.

The quality of the bread depends on the baking time and temperature. Many people recommend baking bread at 230-250ºC for 40-50 minutes, but I like to bake it for about an hour at 210ºC so that the crumb is drier. By trial and error, you can find the best option for you.

Unfortunately, we often do not know the true oven temperature. Therefore, I advise everyone to purchase a thermometer.

With your hands, mold a rectangular cake as wide as the length of the mold. Roll up the cake, pinch the end. Place the dough, seam side down, into the brick mold. Cover the form with cellophane with a bubble on the rise so that the dough does not dry out.

proofing:

11. Put the bread for proofing in a warm place for 1 or even 2 hours until the volume increases by 1.5–2 times.

12. Before baking, you can cut the top of the bread with a sharp knife lubricated with vegetable oil. A utility knife works well for this.

Bakery:

13. Bake in an oven preheated to 230ºC. Oven with steam - put a stable mug or bowl (metal or enameled) with a glass of boiling water on the lower baking sheet, remove the dishes with water after 30 minutes, add gas to 250 degrees and bake until cooked, i.e. until the crust of the desired color. Baking time about 40 minutes.

14. Grease hot bread with a very thin layer of butter, cool on a wire rack. Wrap in a towel.

If you put bread in a bag without paper, the crust will become soft and will not crunch.

The smell of freshly baked bread in the house is a guarantee of an atmosphere of comfort and family happiness. Since ancient times, bread has been a symbol of prosperity and hospitality.

Previously, they could bake bread at home according to old recipes passed down from generation to generation. Today you can buy bread in the store, for us it is simple and familiar. However, we suggest that you pay tribute to traditions and bake bread at home, especially since it is completely difficult.

Dough bread recipe

So, how to bake bread at home? Step-by-step instruction:

The composition of the dough in order to bake bread at home: flour (wheat or special bread) - 1 cup; water - 1 glass; dry yeast - 1 tbsp. l.

The composition of the dough for bread: flour - 4 cups + another ½ cup (about 750 g); water - 300 ml; salt - 1 tbsp. l.; honey - 2 tbsp. l. or sugar - 1 tbsp. l.

How to bake bread at home - recipe

In order to bake bread at home, pour the yeast with warm water. It is very important to observe the temperature, warm - this means no higher than 37 degrees. If hot water is added, the yeast may die. If it's too cold, they simply won't work. So, the yeast was poured, mixed. Let the bread stand for five minutes until bubbles appear on the surface - this means that they have begun to work. Now gradually pour them into a bowl of flour, and knead the batter in order to bake bread.
We cover the dough for bread with a film, send it to wander in a warm place. It could be near the battery. Also, to avoid drafts, you can use the oven, on the bottom of which you need to put a bowl of hot water. Our dough will be suitable for about 1 hour. At the same time, it should double in size.
After an hour, we take out the finished dough for bread. Let's take an even bigger bowl. Pour the steam into it. Add water (300 ml) and sugar or honey. Gradually add flour, in a small cup, and knead the dough. At the end, add salt. Knead with a spoon or spatula.
When the dough for baking bread at home becomes thick, we begin to knead it with our hands. At first, the bread dough will stick to your hands, but do not add more flour than in the recipe. During kneading, its structure will become more elastic and stop sticking.
Ready dough for baking bread at home, spread in a greased bowl. Cover with a kitchen towel to soak in hot water and squeeze well. After that, we send the dough for bread to the second "approach", again in the same warm place. This process will also take about an hour or less. Once the dough has doubled in size, you can take it out. We spread it out of the bowl on the table, sprinkled with flour.
We knead the dough for bread with our hands, divide it into 3-4 equal parts and make a baguette from each. Line a baking dish with parchment paper, sprinkle with flour and place the baguettes on it. Cover with a towel and leave to infuse for another 40 minutes.
We heat the oven for bread to 240 degrees. We make diagonal cuts on baguettes. Place a bowl on the bottom of the oven cold water. Next, we send the form with baguettes. We mark the time. Exactly after 7 minutes, the temperature in the oven must be lowered to 210. After that, bake the baguettes for another 25 minutes (make sure that they do not burn anywhere).
Remove the finished baguettes from the oven and leave to cool on a wire rack or baking sheet. Hot baguettes will stick together when cut, but cooled ones can be cut, broken and eaten with great pleasure. Now you know how to bake bread at home.

What could be tastier than pies or bread with mouth-watering holes? It seems that only professional bakers can make such a dough. But in fact, it is quite within the power of any hostess. If only the dough for yeast dough was “correct”!

What is steam?

No wonder in English language opara is called starter. This is really the start of any yeast-based baking. Opara is a liquid mixture for quickly dissolving yeast. In it, yeast bacteria breathe freely, which means they process sugar faster and multiply. The carbon dioxide released in this process forms pretty bubbles that distinguish yeast-based pastries from yeast-free ones. Opara is also needed in order to:

check the quality of the yeast without spoiling a large number flour;
the dough was airy;
as a result of the formation of esters, baking has acquired an amazing aroma;
increase the volume of the test.

Advantages of yeast dough on dough

The main advantage of sponge dough is its plasticity. This allows you to bake more perfect forms. In addition, sourdough yeast dough is stored longer both in the form of a blank and already in the finished product. As for the effect of the dough on the quality of the dough, the following advantages can be distinguished:

intensive accumulation of lactic acid has a positive effect on the taste of baking;
the formation of melanoidins guarantees a smooth, ruddy crust;
the swelling of the flour particles causes the porosity of the cakes.

Best Recipes

Before embarking on the preparation of sourdough, you need to consider the following nuances.

The optimum temperature of the water intended for kneading the dough is about 20 degrees Celsius (with the exception of cases where dry yeast is used, but the required temperature indicators are always indicated on the packaging with this type of product).
To speed up the fermentation process of the dough, you need to increase the amount of flour when kneading. Just do not get carried away too much - the consistency of the dough should resemble a suspension.
Premium flour ferments more slowly than whole grain flour.
The amount of sugar for baking must be calculated in such a way as to take into account the high consumption of fermentation. This is also important because the lack of sugar will result in a pale crust of the finished product.

Salt is not added to the dough, as it slows down the reaction between bacteria and sugar.

Dough for bread

To make the bread tasty, the dough must be prepared in advance. By the way, there is a recipe by French bakers who keep the dough for 3 hours and only then add it to the dough. But there is more quick ways prepare yeast sourdough, including dry yeast.

Ingredients:

1 st. filtered water (about 30 degrees);
1 sachet of dry yeast;
2 tbsp. l. Sahara;
2 tbsp. l. flour.

Cooking:

Slowly add yeast, stirring constantly.
Add sugar and flour, mix well (if the consistency is thicker than liquid kefir, add water, otherwise - flour).
We cover the workpiece with a cloth napkin, put it in a warm place without drafts for 20-25 minutes.

Of course, making bread dough according to classic recipe calls for fresh, not dry yeast. Professional bakers are convinced that comparing dry and fresh yeast baking is like comparing the sound quality of vinyl and digital.

Ingredients:

¼ briquette of fresh yeast;
1 st. warm (about 20 degrees) filtered water;
1 st. l. Sahara;
4 tbsp. l. flour.

Cooking:

After 2-3 minutes, pour sugar, wait 15 minutes until foam begins to form.
Pour the mixture into a bowl and add flour, cover with a napkin.
We put in a warm place for 20 minutes.

Pie base

To prepare pies or pies, you can make a dough in milk - then the pastries will turn out even softer.

Ingredients:

50 g fresh yeast (or a standard package of dry yeast);
2 tbsp. fresh homemade milk;
1 st. l. flour;
1 st. l. Sahara.

Cooking:

In a wide bowl, mix milk with yeast.
Stirring constantly, add flour and sugar.
Cover with a napkin and put in a warm place for 1.5 hours.

If there is no milk, then the same dough can be prepared in water. The number of products remains unchanged.

How to evaluate the quality of the sponge?

To appreciate the "real" taste of baking on yeast dough, you should prepare a quality dough. After the dough blank has stood and fermented, it should be the consistency of liquid sour cream. However, no less important is how the further kneading of the yeast dough takes place. Namely, how flour is poured into the fermented mixture. This should be done slowly, it is better to sift through a sieve and stir occasionally so that lumps do not form.

Dough for yeast dough is milestone making delicious pastries. And even if it takes a little more time for such recipes, the result can be predicted in advance: the dough kneaded on dough will be tasty, airy and very appetizing smelling. So the costs will be fully justified.