post material - a story about a master class on sourdough bread baking at BIOBROT, it took place on October 23, 2016, its target audience was professional bakers, business organizers in this area and those interested in these issues.
Bakery address: Moscow region, Kotelniki, st. Parkovaya d.67a (next to the shopping center BELAYA DACHA).
I must say right away that the decision to attend the seminar of the former owners of the Kolkhoz sourdough bread bakery has matured for me a long time ago, there was simply no right moment. I've always wondered if it's possible to bake bread with homemade quality but on an industrial basis without the addition of yeast and improvers.
My story of acquaintance with the Kornyshev family (owners of Kolkhoz) began like this. About a year ago, my child had a period of frequent colds, and I had chronic lack of sleep, baking sourdough bread (as I did before) in this mode at home did not work at all, and the quality of supposedly "sourdough bread" from chain stores didn't suit me very much.
Then I found a site on the Internet "Kolkhoz" for baking sourdough bread and ordered whole grain rye sourdough bread from them. I was pleasantly surprised by its quality, the bread was almost like my homemade bread. And, now, a year later, I came to the Kornyshevs for a seminar, only by that time they had already sold their bakery and became junior partners, and the new owners now bake far from the entire assortment using sourdough. But first things first.
Anton Kornyshov:
Natalia and Anton (that's the name of our heroes, they are husband and wife) have gone from baking sourdough bread in their home oven to baking bread in their bakery in the town of Solnechnogorsk near Moscow.
Photo of Natalia and Anton, the times when they worked at the "Kolkhoz":
They started the creation of their enterprise "from scratch" exclusively on their own investments, which eventually became the main problem of further development. Their small production could bake from 100 to 300 loaves a day, they established sales via the Internet, and a retail outlet was also opened at the bakery. The bakery took an active part in various food festivals and fairs, which provided it with good advertising and an additional distribution channel.
The bakery brought in a very stable income, but at some point, or rather after four years, the owners realized that they were very tired. It was then that they sold the production and entered the Biobrot company as junior partners. At the moment, they act as technologists and consultants who simultaneously conduct master classes and help interested entrepreneurs open new businesses in this area. And their brainchild, well, it continued to exist, but Anton and Natalya are no longer responsible for the quality of bread in the "new Kolkhoz".
Here are the main points that I noted for myself that were characteristic of their way of doing business in a bakery:
1. The bakery, as already mentioned, developed at its own expense, which was not much. For example: the monetary "airbag" was 100 thousand rubles.
2. The bakery was in a rented building.
3. The most inexpensive equipment available on the market was purchased, it was acquired in stages as funds from the bread trade came in.
4. The equipment was not formally serviced, and since it was mostly inexpensive, it often broke down, creating many problems during the production cycle, resulting in downtime, the need to allocate additional funds for repairs and missed delivery dates.
5. Citizens of the Russian Federation from the Moscow region worked in the production, the average salary of a baker was 35 thousand rubles, 4-6 people worked in the production.
6.
The guys-owners solved all the issues of the bakery themselves, only accounting was transferred to outsourcing (that is, to third parties), all other functions, except for directly baking bread, were performed independently. That is, for clarity, I will say that they took orders, were responsible for the development of the website on the Internet, monitored social networks, debugged bread recipes and the product line, were responsible for sales and transportation.
No wonder that after 4 years of such intense activity, fatigue has accumulated.
Everyone, after reading this short synopsis, will think of something different, but it seems to me that after 4 years the guys just hit a certain ceiling. To move on, investments were needed to purchase new equipment and rent more spacious premises, but the Kornyshevs were not ready to take loans. For what reason - now it is difficult to say. Perhaps the accumulated fatigue did not make it possible to consider the prospect behind the debt yoke, and finding sponsors simply did not have enough mental strength.
Who are the people who are interested in the craft bakery business model today (that is, who attended the master class)?
I will briefly describe the participants of the seminar.
Ruzhena, a restaurateur from Yekaterinburg, who recently closed her restaurant business due to the crisis, plans to open a bakery, has a room for rent, and is interested in sourdough bread. A woman with extensive experience in the restaurant business and a strong character.
Speaking about sourdough bread, Ruzhena notes that the business model is "a loaf for 400-500 rubles." (which is now in the assortment of the Moscow supermarket chain Azbuka Vkusa) is definitely not viable in Yekaterinburg, the market is simply not ready for it.
Her husband, Igor, works in a publishing house, but plans to change his occupation to the production of bread.
Svetlana is a mother of two children, they are allergic to yeast, she plans to open a bakery in the Moscow region, she owns a building and a small oven for baking bread.
Alexey is the owner of the "Honest Bread" company in Rostov (the most experienced owner of his own bread business from all the participants in the master class). Alexey's enterprise is a supplier of sourdough bread to all major chains in its region, including Auchan. But his production of this type of bread is not so profitable as to speak of it as a full-fledged business, so he produces sourdough bread as a small part of his assortment. Aleksey notes a high proportion of variable and fixed costs, which literally eat up the trade margin for this category of bread products - sourdough bread.
Aliya is a mysterious girl from Kazan who dreams of opening her own bakery and baking croissants.
Well, I, Nastya, am a freelance blogger, the main place of work is the publishing business.
It was supposed that the seminar will be divided into 2 parts - theoretical and practical. But "in the course of the play" everything got a little mixed up. Natalia told about the bakery: types of ovens and how and where they can be purchased, about other necessary equipment, for example, dough mixers.
About sanitary norms, requirements to the premises, legal aspects, peculiarities of hiring personnel. And the rest - communication was a free conversation, during which everyone shared their experience and could ask any questions.
Anton, in turn, demonstrated the baking process and shared his baking secrets. As I understand it, the guys at Kolkhoz did not have proofers, and this created great difficulties both in summer, when the bread fermented too quickly, and also in winter and autumn, when it was cold in the room and the fermentation process could take a very long time.
Much was tied in their work precisely to the so-called and difficult to formulate "feeling of the dough", and not to the formal signs of its readiness for baking, such as: proofing time, increase in volume, etc. Anton said that it was constantly necessary to adapt to the jumps temperature: when it decreases, regulate the amount of water and flour introduced, that is, the proportions in the bread recipe constantly changed depending on external conditions. Of course, with such an arrangement of production, it was out of the question to go on vacation for a month and properly relax physically and psychologically.
The time spent by all the participants of the seminar in the bakery flew by quickly, in 8 hours we managed to bake a loaf of whole grain rye, hearth wheat bread for each (which we took with us) and become good friends.
I was going home, a taxi was waiting for me on the street. The driver in broken Russian asked what kind of bread they bake "in this store." I explained that they bake sourdough bread here and you can buy sourdough. He immediately remembered that his grandmother did not use yeast when baking bread in Ossetia, but baked national cakes on sour dough. "Tomorrow I will send my wife here, let her buy this leaven," he summed up. In general, "healthy" bread is not just for hipsters.
3.
Anton talks about sourdough:
4.
Anton sets aside part of the starter for the future batch:
5.
In the bowl of the dough mixer, the dough components are placed by weight:
6.
Dezha dough mixer (removable), designed for 8 kg of dough:
7.
Spiral kneader:
8.
Anton measures the water for kneading:
9.
Dough mixer with bowl in the closed state with the lid down. More powerful models come with a roll-out bowl mechanism:
10.
Molds for baking whole grain rye, professional made of aluminum alloy L12, connected in blocks of 5 pcs.:
11.
Spray for lubrication of molds made in Germany (I personally had questions about its composition: vegetable oils in the composition, most likely, this is industrial palm oil):
Previously, here, according to the text, there were bread recipes that were baked at the master class. Natalya and Anton asked to remove the data on recipes from the text after reading the article, since the recipes are their intellectual property.
They allowed us to write them down only as a recommendation, not with exact data, but with percentages. When I change the text of the recipe, I will post it (irina_co).
13.
Molds with rye dough laid out and measured at 530 gr, on the right is a plastic box with sourdough from the refrigerator:
14.
Molding with a flexible silicone spatula directly in the molds:
15.
Substrate for molds for proofing (German production). It is a mesh on a polyethylene base, placed under the forms with dough during the rise of the bread, so that the bottom of the forms does not cool:
16.
Roll-out trays for storing German-made flour (very convenient and save space in the bakery), there are bags of flour on them:
17.
Furnace (Germany), manufacturer Haussler:
18.
Ready rye loaves were sprinkled with rye bran before baking:
19.
Rye bread is cooling down:
20.
Baskets for proofing wheat bread - German rattan, when the ripples worked at their "Kolkhoz" - they also had rattan, but Chinese, they sewed burlap on their own. Anton cuts wheat bread before planting in the oven:
21.
Hearth wheat loaves are put in the oven and taken out with a wooden shovel:
22.
In the background is a wood-fired oven from the same manufacturer for baking some exclusive breads:
23.
Hearth wheat bread is cooled and fermented on wooden slatted racks, if it is planned to be shipped to another point of sale - after cooling and fermentation, it will be put in large plastic boxes with holes for ventilation and placed in a cold unheated room on the shelves, but with a positive temperature, storage before shipping:
________________________________________ _________
Birth of the leaven
The sourdough is prepared once, and subsequently only used and replenished. It is a living dough that can doze in the refrigerator, or can actively rise if fed. The sourdough biomass consists of natural microorganisms (fungi, bacteria, etc.) that live on rye grains.
The point is to revive, multiply and grow these microorganisms so that they self-organize into a stable symbiotic colony. Life itself in nature is built on the principle of symbiotic colonies of micro- or macro-organisms (for example, soil, ocean, intestinal microflora). Organisms in symbiosis support and complement each other.
Sourdough is made simply from flour and water. Ratio: 2 parts flour to 3 parts water (water exactly one and a half times more). You will need a room thermometer, a digital kitchen scale, a 1.5-liter glass saucepan or jar, and a wooden spatula. In time, it will take four days, on the fifth it is already possible to bake bread.
The sourdough should be prepared exclusively and only on the basis of rye flour, because rye sourdough, in comparison with wheat and other sourdough, is the most stable, healthy and strong. Those microorganisms that live on rye grains are quite enough to organize a well-coordinated symbiotic colony.
Washing grain does not have a significant effect on microorganisms, so you don’t have to worry about it. But high-temperature drying kills most of the necessary microorganisms, so germinated grain for sourdough should be dried at a temperature not exceeding 41 ° C. Obviously, flour made industrially is not suitable for creating high-quality sourdough.
As already mentioned, the sourdough is prepared once, then it can be used continuously, postponing part of the batch for the next baking.
Cooking technology:
1. Load the measured weight of grain into the mill, grind the flour directly into the pan, fig. 13. The degree of grinding should be set to the finest fraction.
2. On the scales, measure the required amount of warm water, with a temperature not exceeding 36–37 °C. Water should be clean, filtered, not chlorinated. You can take spring water, boiled or distilled, infused with shungite and flint.
3. Pour water into the pan with flour and stir with a wooden spatula so that the flour is evenly combined with water. It will turn out a dough of the consistency of thick sour cream, rice. 14.
4. Cover the pot (or jar) with a lid, not airtight, cover with a cotton napkin from the light, and put in a secluded place, away from drafts and electrical appliances. The optimal temperature for feeding the starter is about 24-26 ° C, not higher. Use a thermometer to find such a place in the kitchen. Closer to the ceiling - warmer.
This procedure will need to be repeated for four days in the morning and evening:
Day 1. Morning 40 g flour, 60 g water. Evening 40 g flour, 60 g water.
Day 2. Morning 40 g flour, 60 g water. Evening 40 g flour, 60 g water.
Day 3. Morning 40 g flour, 60 g water. Evening 40 g flour, 60 g water.
Day 4. Morning 40 g flour, 60 g water. Evening 40 g flour, 60 g water.
Day 5. In the morning we already have 800 g of sourdough. 500 g will go to the first bread. We put the rest in the refrigerator until the next baking, rice. 15.
The sourdough should have a pleasant smell of natural kvass. If the starter has a bad smell, it means that you violated the technology in some way or used dirty dishes. If everything is done correctly, and the smell is still nauseating or chemical, then perhaps the environment in the room where the starter is made is not environmentally friendly. Either the raw material - grain - was found to be of poor quality or containing some kind of foreign impurities. In this case, you should find grain from another manufacturer and merchant.
Some recipe authors write that the smell of belching or something else for starter culture is “normal”. But this is not normal. There should not be any "disgusting smell" from the sourdough. If on the fifth day the starter smells like alcohol, acetone, vinegar, or generally moldy, you can throw it away and start over. Try not to break the technology, and you will succeed.
At the same time, excessive perfectionism is not required here. The behavior of the starter is quite stable, so that all parameters can be slightly varied. For example, it is desirable to maintain the temperature regime, but not necessarily too pedantic. Now for some practical advice.
It is better to choose electronic scales so that there is a reset function. The principle is as follows: a tare (container) is placed on the scales, a button is pressed, the scales are reset to zero, then the product is loaded into the tare, and the net weight is thus displayed on the display. It's comfortable.
To store that part of the sourdough that goes to the next baking, you need to pick up a container - made of glass, ceramics or food-grade plastic. The lid should be leaky, but not too open so that the starter does not absorb odors from the refrigerator. If the lid is plastic and closes tightly, you can make a few holes in it with a needle. Dishes for sourdough should not be washed with household chemicals. Everything is easily washed off with warm water.
The sourdough can be stored in the refrigerator, on the top shelf, where the temperature is not the lowest. Long breaks in baking bread are undesirable. The sourdough must be updated regularly. Personally, I tried to leave her for half a month, and she revived safely. It is possible that the leaven can live for three weeks, but it is better not to leave it longer than this period, otherwise it will have to be born again. Still, sourdough is a living colony of microorganisms, and you need to treat it like a living entity. If you are away for a long time, entrust someone to look after and feed at least once a week.
Flour should always be ground just before use. No need to store it - it is a perishable product. Vitamins and nutrients in the air quickly oxidize. That is why flour of industrial production cannot be considered a natural product - manufacturers will go to any tricks, just to increase the sales period.
The degree of grinding is set to the finest fraction. This is done because it is still impossible to achieve the same degree in a home electric mill as is achieved in an industrial setting. But this is not required. The quality of bread, which REAL bread should be, is determined by completely different parameters:
1. Sprouted grain.
2. Freshly ground flour.
3. Natural, natural sourdough.
4. Presence of shell and germ in flour.
5. No chemical and synthetic additives.
Flour should not be white, like starch, even if it is wheat. What it should be, it is impossible to describe. When you first make your flour, smell it, taste it, touch it, you will understand what REAL flour should be.
Bread also should not be white and fluffy. It has to be REAL, not synthetic. Real bread is also impossible to describe in words. When you try it, everything will become clear to you. It has both taste and smell - special - noble.
One question remains open: if there is no mill or dehydrator yet, and you want to bake your own bread right now, what should you do? You can try your luck, search in local stores or on the Internet for whole grain rye flour, or at least first grade flour. If you are lucky and come across a product of a conscientious and honest, and also, importantly, a sane manufacturer, then both sourdough and bread, real (well, or almost), can turn out.
In any case, it is better to get everything you need to get rid of the system producers and traders who care only about profit, but not your health, as well as from the system that is directly interested in your ILLNESS.
100% Rye bread
To achieve the best result with the least amount of time and effort, it is advisable to use a bread maker. Of course, you can get by with a conventional oven, but with a bread machine it’s easier. This is the case when the products of the system are used to bypass the system itself.
The bread machine works simply: all the ingredients are loaded into it, the baking program (recipe) is selected, the button is pressed, and then it does everything by itself - kneads the dough, heats it up so that it rises, and then bakes.
All programs are hardwired and designed exclusively for yeast. Don't be fooled if you see a bread maker with "natural" programs such as "yeast free", "gluten free", "whole grain". At best, this means that the recipe does not use yeast, but a chemical baking powder. The system is hypocritical.
For our purposes, only two programs are required: "Yeast Dough" and "Baking". In fact, we will deceive the system, we will not use yeast, and we will ignore the flashed programs. The main thing is that in the “Yeast Dough” mode, the bread machine should be able to knead the dough and warm it up a little so that it fits. And you also need a timer to set the time in the "Baking" mode.
It is not necessary to choose a multifunctional and expensive bread machine. These two programs are all that is required for our real bread. The presence of additional options and programs, such as a dispenser, delayed start, pie, jam, cake - at your discretion, if you need it.
A bread maker should be chosen with a power of at least 800 W, otherwise it will not cope with heavy rye dough. The working container (bucket) should be with two mixers and of such a shape that a “brick” is obtained. The weight of the baked bread is at least 1 kg. For convenience, another window will not hurt so that you can observe the process.
Another essential point: the design of the bread machine should allow you to open the lid during operation. If the display and buttons are located on the body, and not on the cover, then most likely this is possible.
Recipe for 100% rye bread:
500 g rye sourdough
400 g rye flour
200 g water
3 tbsp flax seed
1 tsp cumin seeds
14 g salt
The process begins with the awakening of the leaven left in the refrigerator. At the very first baking, the sourdough is already ready for us, so we skip the first 7 points.
Cooking technology:
1.
Remove the sourdough from the refrigerator and put it in a warm place for an hour so that it wakes up. The optimum temperature for sourdough is 24–26 °C.
2.
After an hour, measure out 220 g of rye, load it into a mill and grind the flour into the same container in which the leaven was born, for example, into a saucepan. Obviously, what is the weight of the grain, the same weight and flour will be.
3.
Measure out 330 g of warm water, temperature 36-37 ° C, and pour into a pan with flour. For example, put a glass on a digital scale, reset the readings, pour cold water, and then add a little hot water from the kettle, so that exactly 330 is obtained.
4.
Stir with a wooden spatula so that the flour is evenly combined with water. The ratio of water and flour for sourdough is 3/2. For the test, the ratio is already different. Why such figures - 330/220? Because we need to get 500 g of sourdough, and at the same time take into account that the dough partially remains on the dishes, so we need to take it with a margin so that the amount of sourdough does not decrease each time, but would rather increase. Might come in handy for pancakes.
5.
Load the awakened sourdough into the pan and stir again with a spatula, now not so hard so as not to particularly disturb the living entity - a colony of microorganisms.
6. Cover the pan with a lid, not airtight, cover with a cotton napkin from the light and put in a secluded place, away from drafts and electrical appliances, as was done before. If you are going to bake bread in the morning, this procedure should be done in the evening. And vice versa, if the bread is baked in the evening, the sourdough is put in the morning.
7.
The meaning of this whole procedure is that we take a part of the sourdough left over from the last time, awaken it, feed it, as a result of which the colony of microorganisms grows, develops vigorous activity (good party!), The sourdough rises, then falls, slightly bubbles, and after 10-12 hours reaches the desired condition, when she is moderately hungry and active, fig. sixteen.
8
. An hour before making bread, soak three tablespoons of flax seeds in water at room temperature or warm, rice. 17. Flax seeds quickly swell and become softer. Soaking is also required because at this time the seeds wake up and neutralize their "preservatives" - inhibitors.
9
. After an hour (or maybe half an hour), throw the flax into a sieve so that the water is glass, rice. eighteen.
10
. Measure out 400 g of rye, load it into a grinder and grind it into a large food grade plastic container with a tight lid. Measure out 14 g of salt (fine, preferably sea) and a teaspoon of cumin seeds, pour them into flour, rice. 19, close the container with a lid and swirl slightly to mix everything.
11
. Measure out 200 g of warm water, preferably around 40 °C. Remove the form (bucket) from the bread machine, pour water into it, put 500 g of sourdough and flax, rice. 20. The principle is this: liquid ingredients are loaded into the mold first, then thick, then dry. To conveniently measure exactly 500, you can set the form on the scales, reset the readings and unload the starter there directly from the pan, up to the desired weight.
12
. Unload the rest of the starter from the pan into a specially designated container and put it in the refrigerator. This will be the backlog for the next baking. It is better to maintain the value of this backlog at about 200–300 g. When an excess accumulates, you can use it for other purposes, for example, kvass or pancakes.
13.
Pour the flour from the container into the mold, fig. 21. The preparatory phase is over. Now it's up to the bakery.
14
. Insert mold into bread machine. Start the program "Yeast dough". First there is a batch, 25 minutes, with possible stops. During this period, the lid can be opened. You will see that rye dough, unlike wheat dough, is not mixed, but pounded on the spot, since rye dough does not have those gluten fibers that are in wheat dough, fig. 22. Therefore, it is necessary from time to time to help with a wooden spatula, directing the dough from the walls to the middle. It is not necessary to do this all the time - mainly at the beginning and at the end of the batch.
15
. When the kneading is over, the stove switches to low heat mode. The lid should be closed, and the stove should be covered with something on top for insulation, such as a folded terry towel. The temperature inside should be around 37°C. You can test this by placing a thermometer on the dough to see if your oven is actually heating. (If there is no heating, you will have to pull out the form and put it in a warm place, for example, over the back wall of the refrigerator or over the radiator.) This will take about another hour.
16.
When the program is finished, the bread maker beeps. You will need this signal to count the next period. Yeast dough is suitable for an hour. The sourdough test takes twice as long. That is why standard programs for sourdough dough are not suitable. So we don’t remove the towel from the stove, we don’t do anything, we wait another hour or an hour and a half.
17
. So, it took 2–2.5 hours to rise after kneading. The dough should almost double in size. 23. Now we start the “Baking” program, having previously set the “Medium Roast Crust” option (if any), as well as the time on the timer. Baking time depends on the weight of the loaf and should be indicated in the instructions. The weight according to our recipe is a little more than a kilogram. The average baking time for such a weight can be about 1 hour 10 minutes.
18.
Finally, the oven beeps, the bread is ready. You can pull out the form, but not with your bare hands, but with potholders. Let it cool for 10 minutes (no more, otherwise the bread will sweat), lay a linen or cotton towel on the table and shake the bread out of the mold, fig. 24.
19
. Wrap the bread in a towel and place it "upside down" on a wire rack or wicker rack to let the bottom breathe and prevent sweat. So you need to let the bread cool.
It may seem that all this is very difficult and long, but this is only at first. When you master the technology in practice, then make sure that the eyes are afraid, and the hands are doing, and that everything is really elementary, and the time of your actual participation takes a few minutes.
The whole process comes down to weighing, pouring and transferring raw materials from one container to another. Moreover, by performing all these manipulations, especially with living substance, you tune in to the frequency of vibrations of living Nature. At this moment, your "usb ports" are released - you are disconnected from the matrix, which means you begin to think freely and SEE the real state of things.
Other options
You will be convinced that even the very first bread made using this technology has an exquisite taste. And the older the sourdough, the tastier the bread will be. In some countries, in some bakeries, where they know how to appreciate and preserve traditions, there are sourdoughs that are several hundred years old. But you won’t buy bread like you get at home anywhere, because even in bakeries working according to old recipes, germinated grain is not used. This is the oldest and long forgotten technology.
Of course, the same technology can be implemented in industrial conditions. There are no particular difficulties here. But the general race for profit zombifies people - they cease to understand and see what they are doing and why. Do you think the technologist at the bakery is aware of what surrogate ingredients he is dealing with and what kind of surrogate product is the output? Nothing happened. His consciousness once and for all jammed into one point: "so it is necessary." How exactly it is necessary is determined not by his consciousness, but by the system, the matrix.
The Matrix distributes programs that are equal to bread makers and people. Both surrogate producers and their consumers cease to understand and see what they eat and where they go. More precisely, they do not go, but they are led. In the system - you become a cyborg - you eat synthetics, you eat synthetics - you become a cyborg. However, it might suit some people. Well, God bless you.
So, you got acquainted with the unique technology of pure rye bread. Why bake rye bread? Because for the body it is in all respects more useful, easier, more pleasant. However, wheat-rye bread is also very good if the wheat is germinated. Here is his recipe.
Wheat-rye bread
500 g rye sourdough
400 g wheat flour
150 g water
3 tbsp flax seed
1 tsp cumin seeds
14 g salt
As you can see, less water is taken here, because wheat is less hygroscopic. Rye absorbs more water. Everything else is done in the same way. The only nice feature is that the bread machine copes with the wheat-rye dough itself, there is practically no need to help with a spatula (except perhaps a little).
This feature is also one of the reasons why 100% rye bread is not produced industrially. (Other reasons are wheat bread is white, soft, airy, but these are dubious benefits.) Rye dough is more difficult to knead. Although, of course, this problem is not a problem, everything is being solved. But this question does not bother us, especially since we have hands and a few minutes of free time.
I don’t know how you like it better, but personally it’s more convenient for me to knead the rye dough by hand, without the help of a bread machine. To some extent, doing it yourself is easier and more convenient than helping the mixer. Try the manual way. Here are the amendments to the technology (see pp. 288–292) starting with point 9:
9.
Take the mold out of the bread machine. Start the program "Yeast dough". The stove will “knead the dough” for as long as it should be according to the program, but idle. During this time, you can knead the dough by hand.
10.
Throw the flax into a sieve and then prepare all the other ingredients.
11.
Pour the flour from the container, mixed with cumin and salt, into an enameled bowl. Make an indentation (crater) in the flour. Unload flax, sourdough and water there. (As in the form of a stove, only in reverse order.)
12.
Mix all the ingredients until a uniform consistency, fig. 26. It is convenient to do this with a wooden spatula, making turning movements from the edge to the middle and at the same time turning the bowl with the other hand. Rye dough, unlike wheat, does not require complex manipulations (kneading, resting, kneading again, proofing, etc.). Rye protein is water soluble, so the dough only needs to be mixed well for 5-7 minutes.
13.
Put the dough into the form, having previously pulled out the mixer blades from it, fig. 27. It is not necessary to level the dough strongly, it will spread and settle by itself.
14.
As soon as the bread maker finishes mixing and starts heating, carefully insert the mold into it, using oven mitts, to further protect yourself from accidental voltage that can penetrate through the heating elements, especially if there is no ground in the network. Further - everything is the same, starting from point 15.
Instead of flax, you can try to soak sunflower or pumpkin seeds, pistachios in the same way. Only the soaking time for them is a few hours. Instead of cumin, you can put coriander seeds, perhaps you will like this taste more. Or not use seasoning at all, although it is more interesting with it, of course.
Instead of wheat, spelled (spelt) can be used with the same success. The advantage of spelt is that it is usually grown without the use of chemicals, and is superior in protein to wheat. Everything else is a matter of taste.
Finally, consider another option - baking in the oven. To do this, you will need one or two non-stick pans and a frying pan that can be put in the oven (without plastic parts).
Oven technology:
1. Knead the dough by hand as described above.
2. Lay out in forms, fig. 28. It is better to bake rye dough in molds, because it spreads on a baking sheet.
3. Put the molds in the warmest place in the kitchen and cover with a linen or cotton towel. Proofing time - 2-3 hours. The dough should almost double in size, fig. 29.
4. Once the dough has risen, preheat the oven to 240°C. At the same time, pour water into the pan, bring to a boil over heat, put on the floor of the oven. This is required so that the bread does not dry out.
5. When the oven is preheated, put the molds with the dough on the top shelf.
6. After 15 minutes, lower the temperature to 200 °C. Bake another 35 minutes. Or another 40-50 minutes if all the bread is in one form. The time can be controlled with a timer.
7. Bread is ready, rice. thirty.
Someone may like the oven more than the bread machine, it's a matter of taste. Both options have their own merits. The bread machine has the advantage that it itself maintains the required temperature during proofing and baking.
Finally, a few practical tips:
- You can eat hot bread, but it is better to let it ripen. The bread continues to ripen for several hours, adding in quality and richness of taste.
– Bread is better preserved in a food-grade plastic bag, such as plastic. Only cooled bread can be placed in the bag.
- If the top of the bread sagged, then you should slightly reduce the amount of water in the recipe. The proportion of water can vary greatly depending on the moisture content of the grain and other ingredients such as soaked seeds.
- Do not greatly underestimate the proportion of water in the dough. Rye bread should be “rawish” in its consistency, this does not spoil it at all. Dry bread is less tasty.
– If the dough does not have enough time to rise, you should increase the proofing time by half an hour or an hour. Or it indicates that the proofing temperature is low. Or the sourdough is weak for some reason. Read the technology carefully.
- It makes no sense to allocate more than three hours for proofing. The dough may first rise and then fall. You should not wait until the critical point, when it starts to subside. During baking, the bread also settles a little, this is normal.
– A new bread maker may give off an unpleasant odor for the first 2-3 bakings. Then the smell will go away.
– Basic safety regulations. It is advisable not to touch the metal parts of the bread machine with bare hands and metal objects. Use a wooden spatula and oven mitts or oven mitts. Shoes with rubber soles must be worn on the feet. There is nothing to be afraid of, but weak voltage can sometimes break through, especially if there is no ground in the network.
- If the dough is kneaded in a bread machine, you will have to put up with such an inconvenience as the presence of blades from the mixer in the bread. You need to get them right away or cut the bread carefully.
“Bread making should not be done in a bad mood. Bad emotions have a negative impact on the quality of bread.
– Real bread is an independent and self-sufficient food. But in small quantities, it is compatible with many dishes. It goes well with vegetables, herbs. A special delicacy is a crust of bread, spread with a dessert spoon of cedar or pumpkin oil, with garlic and cayenne pepper to taste.
* * *
Now you know everything you need to know. It remains to be added that real bread in your home is not just an everyday dish - it is a philosophy, a lifestyle, freedom. Freedom from the conditions and limits that the system imposes on you. And what is obvious is your health and clear consciousness. A healthy body will make your life complete, and a clear mind will allow you to create your own world. Real homemade bread is your green oasis in a technogenic environment. Your new hope. Your new Arkaim. But not the only one and not the last. Sometimes the past lies ahead.
"Yeast-free bread" and "live sourdough bread" are a marketing ploy that misleads the consumer.
Exposing the myths, the experts present the facts known to any specialist related to bakery products.
“When supposedly yeast-free sourdough bread is presented as an alternative to a product made using industrial yeast, this is incorrect, since sourdough also contains yeast. It is mixed with the required amount of flour, water and left for a day for fermentation, ”explains Victoria Kraschenko, head. Department of Food Biotechnology, Institute of Food Production, Far Eastern State Technical Fisheries University.
The composition of any sourdough includes: lactobacilli, lactic acid bacteria and a starter culture, which necessarily contains yeast, experts explain.
Everyone remembers "vegetable oil without cholesterol" - another marketing trick that has become indicative as an example of unreliable advertising. “Bread with live sourdough” is a trick from the same series, because there are simply no “non-living sourdoughs”. “Yeast-free sourdough bread” is an absolute myth, because in this case the labeling means that the product is made without the use of pressed, liquid or dry baker’s yeast, which, by the way, was invented in the 19th century, when scientists studied sourdough microorganisms under a microscope , have learned to cultivate them so that the fermentation process goes faster. That is, we are talking about manufacturing technology, and the use of industrial or “wild” microorganisms does not affect the usefulness of the product, especially since it has been proven by science that all of them, regardless of origin, die at the temperature of baking bread. Microbiological studies on the detection of yeast cells in the crumb of rye-wheat products and products made from wheat flour, conducted by GNU GOSNIIHP (State Research Institute of the Baking Industry Russian Agricultural Academy) showed that there are no yeast cells in finished products.
“Any yeast dies at 60°C. When baking bread, the temperature in the oven is more than 200°C, in the center of the crumb - 95-98°C,” says Tatyana Bykovchenko, head of the microbiology laboratory of the GNU GOSNIIHP.
“The death of yeast when heated depends mainly on its type and temperature. During baking in the center of the crumb, the temperature reaches 95-97°C, regardless of the technology used to prepare the dough. As for the type of yeast, hop starter cultures are known to contain mainly the same S. Cerevisiae as in pressed or dried yeast, which was proved back in 1937 by V.A. Nikolaev,” reports the Department of Microbiology of the State Research Institute baking industry.
Just recently, in the studio of the Public Television of Russia, Marina Kostyuchenko, deputy director for science at the Research Institute of KhP, once again raised the topic of bread myth-making:
“In general, this is a myth on the scale of our vast country, because there is no yeast-free bread. If it has porosity, then due to yeast, and you should not be afraid of them. After all, no one is afraid to eat an apple, which also has yeast cells, or a pear. Manufacturers use this myth as a marketing ploy."
There is not a single study confirming the presence of yeast cells in the finished baked product. So the buyer, faced with an incorrect wording, should remember that he will be misinformed.
Anti-yeast conspiracy
Of course, there are also yeast-free pastries - for example, Armenian lavash, Italian focaccia, Jewish matzo, Indian chapati, whole grain breads made from flour, salt and water. But experts are sure that it is not worth giving up traditional bread with a crispy crust and a lush crumb in their favor.
In 2012, the Ministry of Health of Russia established nutrition recommendations for medical institutions, which serve as a guideline for the general population. The "adult" norm is 150 g of rye and 150 g of wheat bread daily. A modern person, taking into account his rhythms of life, needs 2500 kcal, and with heavy physical labor - 4-4.5 thousand kcal. Eating 300 g of bread a day, he provides almost a third of the required energy, and also enriches his body with valuable proteins and slow carbohydrates. Proper bread stimulates the gastrointestinal tract; strengthens the cardiovascular system; regulates the level of cholesterol in the blood; is a source of antioxidants; prevents the development of sclerosis. Products made from wholemeal flour, bran are especially useful.
As for yeast, they appear among the harmful ingredients only in myth-making articles “about proper nutrition”, endlessly replicated by electronic media. What kind of horrors do not come up with their authors. “Thermophilic yeast is dangerous to health”, “Bread is a path to cancer”, “Killer yeast”, “yeast is a biological weapon created by fascists”, “Poison or dry yeast”, “Yeast is killing us”, etc. etc. This snowball continues to grow, exploited by manufacturers who rush to claim that their products do not contain "dangerous thermophilic yeast". And really, where do they come from?
“Let's start with the fact that thermophilic yeast does not exist not only in nature, but also in the laboratories of chemists. There are thermophilic bacteria, but they have nothing to do with yeast, which are fungi. By the way, thermophilic bacteria are also safe, ”says Irina Matveeva, Doctor of Technical Sciences, Professor at the Department of Technology of Bakery and Pasta Production at Moscow State University of Food Production.
In addition, experts remind that yeast of the genus Saccharomyces constantly enters the human body - they are excreted from the surface of grapes, plums, apples, raspberries, strawberries, and currants. For the manufacture of wine, in the production of beer and kvass, strains of Saccharomuces serevisiae (previously called S.vini, S. Carlsbergensis, etc.) are also used. In the so-called "kefir fungi", in other sour-milk drinks and cheeses, yeast of the S species is also often present. .serevisiae.
Choosing bread with a head
The authors of apparently custom articles take advantage of the general consumer's ignorance by supporting an "anti-yeast campaign." Meanwhile, the presence of "wild" or cultivated yeast in the manufacturing process is the last thing the consumer should look at when choosing a quality product. Considering that in Russia more than 30% of bakery products are produced in private bakeries and supermarkets, you need to be especially careful with unfamiliar producers. Many market participants have not yet established incoming quality control of raw materials and finished products. Also, not all enterprises employ specialists who control compliance with production technology. What can we say about illegal bakeries, which are a serious problem for the industry.
Unscrupulous manufacturers are chasing cheapness, and often what is on the shelves today can be called bread with a big stretch. However, the high price is not an indicator. It may just be another marketing ploy designed for a buyer who is sure that "if it's expensive, then it's high quality." Therefore, you should carefully choose bakery products, and the marking “yeast-free” on the packaging should immediately alert the buyer, because if you were misled once, it is possible that this is only the tip of the iceberg.
Bread is an integral part of our life, without which we cannot imagine our ordinary day, and all because it is universal.
For example, sandwiches can be made with anything and anything: sweet - with honey, jam, condensed milk; hearty - with sausage and cheese, with sprats and cucumber, and so on.
This product is suitable for everything, and some people do not even imagine a single meal without it, they say that food becomes less tasty without it.
Useful and harmful qualities of yeast-free homemade bread
Pros:
The only disadvantage of preparing such a product is its taste, hardness and small size. The taste of yeast-free bread is lean, barely perceptible.
Often its density is much higher than that of purchased yeast bread, and not everyone may like it to taste.
How to make sourdough for homemade yeast-free bread
The basis of this type of baking is sourdough, on which the taste of the future bread bun directly depends.
So, to prepare the sourdough according to the classic recipe, we need:
- 1 glass of clean drinking water;
- 1 cup flour (pre-sifted);
- Tablespoon of honey (optional)
This version of the starter is prepared in several stages, and, accordingly, for several days.
Stage 1: we take 100 g of flour (about a third of a glass), honey and a third of a glass of water. We cover the resulting mass with gauze or a waffle towel so that oxygen can freely penetrate, but no dust.
We put in heat for two days.
Stage 2: after two days, add another third of a glass of flour and the same amount of water to the sourdough. The reaction of the dough should be unambiguous: small air bubbles on the surface and a slight sour aroma of the dough.
We leave covered with a cloth in a warm place (for example, in the kitchen) for another day.
Stage 3: the sourdough in a day should acquire a clear smell of alcohol and increase in size, add again a third of a glass of flour and the same amount of clean drinking water and leave it for the next day.
Stage 4 (final): after the last day, the starter should increase significantly in size. Now you can use it by adding a certain amount to the dough, after doing simple and memorable actions: a third of a glass of flour and the same amount of water, put in heat until signs of fermentation appear, that is, bubbles and an increase in volume.
The remaining mass is usually stored in a jar in the refrigerator. By consistency, such a leaven looks like thick rustic sour cream, very viscous and elastic.
An elementary recipe for yeast-free bread in a bread machine
To make bread we need:
- half a glass of warm milk;
- 1 egg;
- butter - 1.5 tablespoons;
- half a teaspoon of salt;
- 2 tablespoons of sugar (to taste);
- 3 cups flour (possibly with a slide);
- 1 teaspoon baking powder (optional)
The whole process of making bread in a bread machine lies in the correct sequence of loading the ingredients. First, pour warm milk into the bowl, then add the egg, then add butter, salt and sugar.
For better mixing, the butter can be melted or softened. And finally, flour with baking powder.
It remains only to choose the size and color of the bread bun, as well as the correct mode, for example, “fast”. Such bread is usually baked for an hour and a half.
The bread machine will let you know about the readiness of bread with a specific sound signal.
It is best to get the bread cooled and only then cut it. It's done, ladies and gentlemen, the yeast-free homemade bread is ready to eat.
Lean yeast-free bread in the oven
Unfortunately, not every hostess has a bread machine, so we offer a recipe for making such healthy bread in the oven. The taste of this will not change at all, and the simplicity of the recipe will pleasantly surprise you.
So let's get started:
- 1 cup rye flour (coarsely ground);
- one third of a glass of wheat flour (coarse grinding);
- 2 cups of kefir;
- 2 tablespoons of bran (optional);
- 1 tablespoon of sugar;
- 1 teaspoon of salt;
- 1 teaspoon of soda;
- 1 tablespoon melted butter or margarine
Preheat the oven to 200 degrees and start creating. Immerse all dry ingredients in a deep bowl and pour in 1 cup of kefir. 
Knead the dough, steep, dense and practically not viscous. Perhaps the second glass will not be needed in full. When adding kefir, be guided by the recommended state of the test.
It is better to choose a form for future bread in advance. It is convenient to use both silicone and metal molds, the only criterion in choosing for you should be its depth.
The deeper the mold, the higher the loaf of bread will be. The dough should cover half of the mold.
Cover the selected form with parchment or baking paper, then lay out the dough, distributing it evenly over the entire form with moistened hands. As a topping for a homemade bun, you can use cumin, sesame or oatmeal, which should be sprinkled on top of the bread.
Well, now we send our bread to the oven to bake until we observe a golden crust, about 20-30 minutes, after which we take it out and wrap it with a towel. In this form, the bread should cool, then it will remain soft longer.
How to cook yeast-free bread at home is described in detail in the video.
Cooking rye yeast-free bread in a slow cooker
For cooking we need:
- one and a half glasses of wheat flour;
- half a glass of rye flour;
- half a glass of oatmeal;
- 1 teaspoon of salt;
- 1 teaspoon of soda;
- 1 tablespoon of sugar;
- 1 glass of kefir;
- 2 tablespoons of butter;
- 1 tablespoon of breadcrumbs.
Combine the melted butter with a glass of kefir. Combine all the dry ingredients of the recipe with the liquid ones and knead the dough.
It must be kneaded quickly, otherwise it will become more rigid.
Lubricate the multicooker bowl with oil and sprinkle with breadcrumbs. Now you can lay out the dough.
Then turn on the "Baking" mode and after half an hour wait for a signal of readiness. The bread must be turned over with a kitchen tack or a knife and left to bake again for half an hour, but on the other side.
With this method, the bread is baked evenly on both sides.
Hot bread should be carefully removed from the multicooker and placed on a dish, then dug up with a cloth towel and allowed to cool. Then the crust of bread will be soft.
With cooled bread please your loved ones and yourself.
Monastic homemade unleavened bread
To bring such bread to life, we need some free time, a good attitude and a bit of patience.
First you need to prepare the sourdough, since it is this type of yeast bread that is prepared on its basis. You can use the sourdough recipe above, or you can try the one that church ministers usually use.
For sourdough we need:
- warm brine (cucumber or cabbage without vinegar);
- some rye flour;
- a small amount of sugar.
The amount of ingredients depends on the amount of bread you are going to bake. This sourdough starter can be prepared ahead of time, then you need to store it in the refrigerator.
Add flour to the warm brine and mix until a creamy consistency is formed, add a certain amount of sugar (to taste) and leave to rise in the heat. The sourdough must rise several times, each time we stir it, releasing carbon dioxide and remember that the rise time is gradually decreasing.
After you have received the starter, you can start preparing the dough: mix warm water, starter, sugar and flour. The dough should be viscous and elastic, and in state resemble thick sour cream.
We leave it to brew, periodically knocking down if it rises.
We knead the dough for monastery bread, gradually adding flour, salt and, if necessary, sugar. Spread the light and airy dough into the molds, filling only half of their volume.
Then leave the dough to rest for half an hour and you can send it to the oven.
To keep the crust soft and pliable instead of breaking, dampen the hot bread with a little water, cover with a clean, dry cloth and let it cool.
It is best to prepare the sourdough in advance and have a free day in reserve, since extra time never hurts, and in a hurry, you can chop wood and miss one of the ingredients.
All components of each recipe should be fresh and on hand at the culinary specialist, as this is your personal masterpiece, which deserves all the best.
Check the readiness of the bread, if in doubt, you can use a toothpick. Pierce the finished loaf to her.
If there is dough left on the toothpick, then you need to wait a little longer and send the bread back to the oven.
How to cook white yeast-free bread can be found in the video.
In contact with
The basis of yeast-free bread is a natural culinary sourdough. Unlike kneading bread dough using industrial yeast, yeast is not used as an independent ingredient here. Although by themselves, they are still present in the test. Sourdough already includes yeast and lactic acid bacteria. Only in this case, the yeast is alive, one might say, real, natural, constantly working. Therefore, the main advantage of using bread sourdough is the use not of a yeast component artificially synthesized in the industry, but of natural yeast.
Why is yeast-free bread again often on the tables of consumers right now? What is its use, and are there any disadvantages to yeast-free technology?
Benefits of unleavened bread
Yeast is a rather specific product for the body. Their use in baking can create discomfort in sensitive intestines, causing discomfort and consequences.
Yeast-free bread is devoid of these shortcomings. Its main advantages:
- has an effective digestibility;
- a rougher texture of the formed food bolus stimulates the walls of the digestive tract;
- promotes optimal digestion;
- produces the least impact on the intestinal microflora, minimizing the risk of dysbacteriosis;
- rich in amino acids and other nutrients;
- part of the glucose is not wasted on the nutrition of yeast fungi, but is stored in the final product;
- in the process of cooking, there is no abundant formation of carbon dioxide, which saves the entire digestive system from its excess.
And also: excellent crispy crust, high-quality crumb, all kinds of additives, pleasant texture of the slice and, of course, aroma. The remaining components in yeast-free bread and other quality characteristics make it related to all bakery counterparts. But it is precisely its belonging to yeast-free baking technologies that ranks it among the glorious cohort of healthy foods.
Yeast-free technology: recipe
Yeast-free dough, at first glance, may seem like something difficult and time-consuming to do. In fact, cooking it is simple and interesting in its own way.
Ingredients:
- sourdough - 400 g;
- rye flour, baking (a mixture of wheat and rye in approximately equal proportions is suitable) - 400 g;
- room temperature water - 160 ml;
- salt - 1 tsp;
- sugar or honey - 1 tablespoon;
- rast. oil - 1 tablespoon;
- you can use various seeds, other additives to taste.
Preparation of sourdough is a separate element that precedes the recipe for directly kneading dough and baking bread. But it can be prepared only once, and then it is enough to store it under certain conditions and renew it with each use. 
Cooking sourdough
It will not work to get ready-made sourdough “from scratch” on the day of making bread - this should be taken care of in advance.
Stage 1. Rye flour and water in approximately equal proportions (for example, 50 grams each) should be mixed to a dense consistency in a glass container and left for a day in a warm place for fermentation. It is not necessary to close the container - it is better to cover it with gauze to allow air to pass through.
Stage 2. The sourdough that has grown during the day should be divided in half and only one half of it should be used for further preparation (the second is not needed at all). Add exactly the same composition to it as in stage 1 and again withstand the day under the same conditions.
Stage 3. The resulting starter can already be used, but for a better final composition, it is better to repeat all the manipulations during the 3rd, 4th, 5th and 6th days. Thus, the leaven will be updated every day and actively continue to roam with renewed vigor.
Dough preparation and baking
Oleg bakes bread in a real Russian oven. When mixing the ingredients, it is recommended to use a wooden spoon. If desired, the flour can be sifted, but this is not necessary. The dough is kneaded until smooth, in the process you can adjust the ratio by adding flour or water. Let rise for several hours. Then form the bread and bake in a hot oven.
Don't be afraid to take on something new! Do-it-yourself real homemade bread without yeast, and even using technology proven over the centuries - what could be more interesting and reliable than the knowledge and skills gained? And cooked, as in the old days, without yeast, in a Russian oven, on real bread sourdough, it becomes an invaluable product and a daily decoration of the table.
Yeast-free bread has been gaining popularity in recent years. A peculiar, rich taste preserved by a good starter, a whole range of useful substances, a choice of starter cultures and other ingredients - in the recipe of traditional Russian bread there is a place for creativity, the embodiment of new ideas and fidelity to the historical foundations of home baking. Oleg Pekar's lessons will help enrich the family recipe, improve the quality of cooking with your own hands, diversify the table and even establish your own, always in demand business - baking.
