As subject of brisk discussions of the last decade serves the question of harm for human health of the products containing yeast. Scientists didn't manage to come to a consensus yet, but the fact that the home-made bread made on bezdrozhzhevy ferment is much more tasty and more fragrant than some store bread, it is obvious.
To bake bread in house conditions, a little patience since preparation of bezdrozhzhevy ferment can take about three days is required. But it almost doesn't demand your participation – to spend enough only several minutes a day for hashing and ""fertilizing"" of the begun to ferment weight.
Barm-making
Depending on what is planned to bake bread – rye or wheat the corresponding flour will be required. Though some house bakers claim that "starting" ferment can be based on any flour, regardless of a type of the baked bread.
For ferment mix 100 g of rye or wheat flour from 100 ml of water or whey. The turned-out weight has to resemble on consistence dense, uniform sour cream.
Ferment is covered with pure fabric and removed for fermentation to the warm place. 2-3 times a day accurately mix weight for souring process improvement. Emergence of small bubbles signals that ferment begins "ripen".
On second day "fertilizing" is necessary - add to weight still the 100th flour and 100 ml of water and carefully mix. When in ferment there is a set of bubbles and there will be a significant increase in sizes, it means that it completely "ripened" and is ready-to-serve.
Ready ferment can be used for bread making, but at the same time a small part of weight needs to be postponed in a separate vessel and to store in the fridge that on its basis to prepare the next portions of ferment.
The cool storage slows down fermentation process a little therefore it is necessary "to feed up" the ferment rest only once in 2-3 days. New ferment will be ready this time much quicker since it sours on the basis of result of fermentation of the last portion.
Baking of rye bezdrozhzhevy bread
Home-made rye bread on self-made ferment turns out even at the most inept hostesses, never grows mouldy, has unique aroma and taste.
Doughing requires 1 parts of ferment, 1 part of water and it is so much flour how many will take dough for obtaining uniform plastic consistence. You shouldn't be afraid to spend ferment – it is possible to take all turned-out volume since for preparation of a new portion it is enough of what will remain on walls of a vessel in which ferment was stored.
Dough is left in the warm place for 2-3 hours until it rises, after that form a loaf of it and place it on the baking tray laid by paper for pastries. That the crust of a loaf didn't stick, it is possible to oil paper a little vegetable.
If desired it is possible to add a flax seed to dough, it is a little nutmeg, sesame, and to powder a surface with coriander grains. That bread long didn't harden, sometimes add two spoons of vegetable oil to dough: olive, sunflower, sesame, etc.
In order to avoid cracking of a top crust, on all surface of a loaf do small cuts by a sharp knife. From above bread is slightly powdered with wheat flour and put in a cold oven.
Slow heating of an oven promotes the best cooking firing of bread and formation of a fluffy crumb. Time of pastries will depend on features of an oven, readiness of bread is checked a toothpick – if it can be thrust in a loaf and it is already ready to take out dry, so bread.
After switching off of an oven it is recommended to take some time in it bread that it, slowly cooling down, "I reached" full readiness.
Baking of white bezdrozhzhevy bread
Add to 600 g of carefully sifted wheat flour 2 tsps of salt, 2 tablespoons of granulated sugar, 2 tablespoons of vegetable oil also carefully mix all ingredients.
Add 7-10 spoons of ferment and a glass of water or whey to the turned-out mix. Dough is kneaded until it doesn't cease to stick to hands then remove to the warm place for rise.
As additives to the test it is possible to use sunflower seeds, raisin, candied fruits, dried fruits, dried greens and other products, useful to health.
The risen dough is slightly pressed down, placed on a baking tray and form a loaf or loaf. After that the test is allowed to suit a little more – about 1-2 hours. Bake as well as a rye bread – in slowly heating up oven.