Sourdough Bread Loaf Recipe Хлеб На Закваске מתכון לחם מחמצת

Sourdough Bread Loaf Recipe Хлеб На Закваске от а до я לחם מחמצת מתכון

I welcome everyone watching our channel. Today we are talking about bread.
What can be better than bread ? Bread makes any meal tastier.
Today I am acting as an exemplary student of my camera operator, that is, of my wife,
who honestly gave me valuable instructions on what to do, and I helped her.
Today's video was about something without which almost no meal is not completed,
and this is, in general, a basic product, the tradition of using which probably begins
from the time when our ancestors descended from the trees.
I'm talking about bread, of course.
Two and a half years ago, when the covid pandemic started,
my beautiful other half was imbued with feelings for baking bread.
She conjures over the dough almost every day! ????
Despite the presence of several fairly decent bakeries very close to our home,
it’s already hard for me to imagine myself without homemade Bread!
Focaccias, ciabattas, pitas, baguettes, challahs…
Only my favorite Yemeni saluf is not quite there yet.
One day I will arrange the right device for baking it
But always the sourdough bread is in the first place.
Despite the seemingly one basic recipe, it is always a little different.
Flour type, proportions, proportions of different fillings make it unique,
and each baking result is always a pleasant surprise.
Hope today's video was interesting.
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All the best to you!

Before you start - feed starter with equal parts of flour and water and wait until it doubles in size.

Ingredients for 2 loafs - 900 gr each
Bread flour - 600 gr
Spelt flour - 100 gr
Whole-grain wheat flour - 100 gr
All purpose flour - 200 gr
Starter - 250 gr
water - 700 mg
salt - 3 tbsp (60 gr)
seeds (chia, sesame, linen, walnut....) - 50 gr

Combine starter , seeds, water .
Add bread flour, spelt flour, whole-grain wheat flour, leave covered for 30 min.
Add salt, all purpose flour, some more water if the dough is dry, leave covered for 30 min.
Make 4 sets of 'stretch and fold' - wait 30 min between each.
Divide in 2 loafs - wait 30 min.
Form 2 loafs. Cover with flour. Insert into proofing baskets. Cover with plastic bags, Store in the fridge for 6-8 hours.
Preheat the ovens with the baking form in it.
Make cuts in the loafs. Sprinkle with water
Bake with lid on - 21 min 250 C -
Open the lid. Bake 15 min - 230 C


00:00 Intro
00:43 Feeding the starter
00:57 The kitchen tools
01:13 Making the dough
06:33 Baking the bread
10:53 The story of the bread