Chleb z San Francisco (sourdough)

5.00 avg. rating (99% score) - 12 votes

This is my first sourdough bread. Earlier on yeast breads baked, but still, they are very tasty, it quickly loses its freshness. Finally broke down and I made the sourdough and now I regret, that so long delayed. Bread is soft, slightly sticky flesh and is very tasty. Stays fresh. I recommend starting your adventure with yeast. The recipe comes from CinCin forum.

Chleb na zakwasie "z San Francisco"

Ingredients:

  • 2 teaspoons instant yeast
  • 200 g whole wheat flour
  • 400 g of white wheat flour
  • half tablespoons of sugar
  • 2 tablespoons balsamic vinegar
  • 1 and 1/4 teaspoon salt
  • 250 g sourdough rye or wheat
  • 375 ml of water

To grease: egg beaten with a tablespoon of milk.

Chleb na zakwasie "z San Francisco"Yeast and sugar dissolve in water and allow to stand for 15 minutes. After this time add 375g of white flour, sourdough, salt and balsamic vinegar and water. Mix everything together, Cover and allow to double in volume (at about. half an hour). Then add the remaining flour and mix the dough loose. Pour them into keksówki (baked in one large, You can pour the batter into two small). Allow to rise. Before baking, lightly grease the beaten egg with milk. Bake at 230 ° C for 15 minutes, then reduce temperature to 200 degrees and bake 35 minutes. After baking, cool on a wire rack.

Chleb na zakwasie "z San Francisco"Enjoy!

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dagatini
dagatini
6 years ago

And when you add water?

JOLEK
JOLEK
6 years ago

Asya what to leaven-mine has only 3 days and wonder when it will be possible to say that there is strong. When you know what is or how much time must elapse? And if after five days I will not use it and put in the fridge how much time can be stored?
I know the same questions but I'm green on the sourdough breads… And as to the other provisions – or any of your breads you or your readers do a machine for bread?
I greet warmly – Chlebus lovely (provision prescribed because no printer) but sourdough still young so tomorrow wheat-rye buns that look delicious.

aniolek_7
aniolek_7
7 years ago

hello interest to you about your recipes for breads leavened. but needs a recipe for sourdough. once I was making some and then I saw also other versions of sourdough rye. you can give your recipe. unless it is somewhere on the page and I I can not locate it. thanks:D

aniolek_7
aniolek_7
6 years ago
Reply to Asiek

thank you very much that is from the Jurassic grown sourdough. I hope this time I will go better:D greetings

jola
jola
8 years ago

Asiu,or you can skip the balsamic vinegar, or something else to replace him?

Kasia
Kasia
8 years ago

We managed to!!!!! It is delicious!!!! It grew like crazy, smells fabulously 🙂 at home and I was so frightened, I would not be able. My sourdough is just 5 days….and my experience in the bread, rather small…
Noo, and after today you lost battle with pudding even more afraid of his defeat.
In the so-called between the time I made rice more córciom block: “Mamo – Niebo areas w” 🙂
but it is a success and I am incredibly proud of myself!!!
Thank you very much – literally I do not know how I functioned in the kitchen before I found you on FB and I came here 😉
Regards

Kasia
Kasia
8 years ago

noo good…. So today your “zakwasowy first bread” and will be my first. I hope, that I can and the end result will be a little similar to yours.
Keep your fingers crossed 😉

Kasia
Kasia
8 years ago

And I've got a question – what is the weight conversion of yeast to tablespoons / glasses?
Yours sincerely

Kasia
Kasia
8 years ago
Reply to Asiek

You are great – thank you very much 🙂
I hope, wypoczęłaś that away and you're full of ideas and enthusiasm to do more goodies ;))

Nina
9 years ago

is true, beautiful bread with sourdough, I congratulate

already for some time, like your sourdough will be very strong, will be able to forget the yeast at all

Jolanta Szyndlarewicz
9 years ago

This is a wonderful Chlebus:) baked it many times ….and looking at your life I would not say, with your first zakwasowiec:)

Goshia
9 years ago

It looks great!!! congratulates 🙂

Regards 🙂

Kate
9 years ago

Congratulations on the first zakwasowego baking, It looks sensational 🙂