Darnitsky bread with leaven (GOST)

[Svetlana Ko]

Svetlana Ko, the crust will be softer if the steam oven takes a little longer. Well, another option - after the oven, sprinkle with water and wrap with a towel. We just don't do that - we love the crusty crust.

But the crust turns out to be strong, maybe because it did not spray it with water or there are other reasons.

I now bake this bread regularly, twice a week for two loaves. At first, the crust was also quite hard, but now I have adapted to do this:
1) I do not sprinkle the bread blank in the form with water at all, do not lubricate with anything
2) when I load molds with dough into the oven, I pour half a cup of boiling water onto the lower baking sheet (carefully, since you can burn yourself with steam)
3) after 15 minutes. baking, I open the oven and heartily spray the molds from above and the entire oven from the spray bottle, at the same time I lower the temperature with the regulator to 180 degrees. and bake until ready
4) I take out the forms, lightly sprinkle the bread on top from the spray bottle, cover it with a linen towel, after 10 minutes I take out the finished bread from the molds, wrap it in a towel and cool it on the wire rack
With this approach, the crust became very good, not hard ...

I take out the forms, lightly sprinkle the bread on top from the spray bottle

I like his smell so much ...

after 15 min. baking, I open the oven and heartily spray the molds from above and the entire oven from the spray bottle, at the same time I lower the temperature with the regulator to 180 degrees. and bake until ready

I ruined my stone like that. It also sprayed and it cracked.

But I bought not a stone, but a thickened baking sheet _ rf / katalog / internet-magazin / vypechka-hleba / formy-dlja-vypechki / protiven-1-11m-360h320h25-2524 It has a bottom and walls of about 5mm. It's hard for me to compare with a stone - I didn't have a real stone. But the difference with an ordinary baking sheet is colossal. I read a topic here where Admin tells why it is better to bake hearth bread on a stone. So here is one of the differences - in a gas oven, bread on an ordinary baking sheet begins to burn from the bottom, and the top is still completely white. With the same baking sheet, there is no such effect - the bread browns more evenly. My bottom with him has never burnt. And, of course, bread rises much better than on a regular one.

I like his smell so much ...

Yes, the flavor of the bread is great, I can't help but agree

I ruined my stone like that. It also sprayed and it cracked.

It's a pity ... it's strange that it cracked, if you sprinkle it with boiling water, then it's not an outrageous temperature difference ...
I don't have a stone, but everything else (forms, baking sheets, the oven itself) does not seem to suffer, at least I don't see any changes in them over the past two months)

But I bought not a stone, but a thickened baking sheet

Interesting ... thanks!

[Irina_T]

Thanks everyone, I haven't even tried it with steam. I bake in a cast iron skillet with a lid. And if the oven is in the form, where is it better to put it? Down too. The oven is electric, the heat is uniform, the bottom does not burn.
Irina_T, thanks for the detailed answer, I will try to do so, I hope it will work out.

it is strange that it cracked, if sprinkled with boiling water, then it turns out not an exorbitant temperature difference ...

Boiling water 100 degrees, in the oven about 200. That's the difference. Moreover, the stone, so to speak, is experienced, a potter I know made it.

I came to say thank you very much for the delicious bread! Such as I love, real)) Only there was no flour of 1 grade, until from the highest heat and rye flour

[Viki]

Viki, I am still a beginner in baking, I am mastering sourdough bread, today I have matured MK from Admin, I want to bake it according to your recipe. But instead of peeled rye flour, I have whole grain rye wallpaper - will it work?

instead of peeled rye flour, whole grain wallpaper rye - is it suitable?

I'm sure it will do. Good luck to you!

[Viki]

Viki, thanks for the answer! I'll bake tomorrow.

[Viki]

Yes, and they are needed here for a "jerk", this bread will raise the leaven without difficulty, but it will rise from 2 to 4 hours, depending on how strong it is. Do I need it? It's easier for me to bake in an hour.

Viki, did I understand correctly that there is an element of your voluntarism in this place?
That is, this is not GOST, but your creativity over GOST?
I don't mean anything bad, I just want to clarify what is variable here and what is indisputable

That is, this is not GOST, but your creativity over GOST?

Everything is like in the best bakery
And what is variable here is so much. I allowed myself to add brewed and dry malt, bake without adding yeast at all, additions in the form of either dry onions, to raisins, prunes, dried apricots. It is no longer GOST, but delicious ...

Viki, Good evening! Thank you very much for your recipes and tips for all beginners) here is my first sourdough bread. I did everything according to the recipe, the leaven is also yours. Look, it seems to me that something is wrong with me ... It is somehow very dense and not very risen, although the leaven is very active. Previously, I only baked with yeast or ready-made mixtures and I always got a tall bread for the whole bucket, but here it didn't even grow to half, although I added a little yeast, though dry. What's wrong with him? I want a nostril and lush))) Although the taste is super!

Of course, I understand everything that you need to be at home all day or be excommunicated for no more than 3 hours, and if you work for 9 hours + children's circles, and you want bread, and even a delicious oven. So the first thing, if it would be possible to create a heading "For workaholics" or "For busy" with bread for people like me - that is, I fell asleep, kneaded in the morning, and in the evening I baked or activated the leaven in the evening, I filled up something in the morning, and again in the evening baked.
Well, it's okay ... I dreamed .. I'll probably have to do with store-bought bread and occasionally bake on Saturday and Sunday.
And now about Darnitsky ... maybe you can carry sourdough with you to work? If so, how will she feel about driving in a car? Actually, I'm serious ... a child in a bag with a toy, a jar of sourdough.

And about liquid yeast - as I understand it, 2 hours
and in total: 2 hours + 1.5 hours + 60 minutes + 45 minutes - about 5.5 hours - I will never sleep like that

Can yeast activation be skipped?

can you carry the leaven with you to work? If so, how will she feel about driving in a car? I'm actually serious ..

I, too, quite seriously took sourdough, albeit wheat, to work. Working day after three - three days we are at home with her, on the fourth at work. Fine. Rides in the car with pleasure.
A couple of years ago we had a meeting of members of the forum in Odessa, and so: one girl (who may remember) came from Kiev with leaven. I baked these pies .... and went home with her.

Yeast activation can be skipped in two ways. The first is to simply double their number. I like the second more - not add at all. Sourdough copes without them, BUT! proofing takes longer. And to predict in advance the time of proofing is not realistic, it all depends on the strength of the leaven.

attention: we will not take all of it, but only 285 g

Sorry for the stupid question - they took 285 grams, and where else? We throw it away? Or can the excess be added back to the starter?

Dear bakers!

I baked this Bread yesterday: very tasty, but there are clearly mistakes




Sourdough - "semi-finished product" (cool thing, by the way) 285 gr.
Peeled rye flour 135 gr.
Wheat flour 2nd grade (I did not find the first grade, but the second is in abundance) 100 gr.
Wheat flour, premium grade 100 g (of which 60 g were used to "revitalize" the yeast)
Dark fermented malt - 1 tbsp l.
Fresh yeast 2 gr.
Salt 7 gr.
Water 200 gr. (including water for "revitalizing" yeast and brewing malt)

She baked in KhP (Panasonic): kneading on dumplings, standing for 1.5 hours, then the "Basic Fast" program.

Tell me, pliz, what are the mistakes.

Tell me, pliz, what are the mistakes.

Yes, these are not mistakes, here is a little different. Kneading is understandable, fermentation of the dough for 1.5 hours is also understandable, but then we have molding - this is folding the dough and putting it into a mold, and on the program you have it "threshed" (as I understand it, I admit that I could be wrong), then an hour of lifting, and on the program there should still be boning like (short batch). Well, for baking it immediately about 240 degrees, and in HP the heating is smooth. This is exclusively my "vision of the issue", perhaps someone else will say that.

Thanks for the answer. That is, I understood correctly: after proofing, it is better to simply shape the bread, let it distance and bake again, that is, do without re-kneading (you correctly noted that the dough was "threshed" on the program) ??

after proofing, it is better to simply shape the bread, let it distance and bake again, that is, do without re-kneading

I don't know how correct this is, but I would do just that.

[Viki]

Viki, I have the following question. You are talking about making liquid yeast. Before I found your recipe, I had never heard of such a term, so I decided to google it. And there is something like that ... it is terribly terrifying: it is somehow difficult to make the yeast from the tea leaves. I ran my eyes over this description, and without even going deeply into the details of the factory method, I realized that you have some other liquid yeast that you can make more real at home. The question is, how does your liquid yeast differ from a dough?

Thank you very much for the bread. I didn’t have a chance to try the Soviet Darnitsky, but I love the one that is sold in my city!
Baked before Darnitsky according to Annushka's recipe 🔗, the differences with your version are insignificant in my opinion
But! Today Darnitsky baked for the first time in KhP. Well, not that bread! Not that one! The oven is completely different! I was even a little upset, because with the purchase of HP I stopped baking in the oven: it bakes worse with me. But even with all her obvious shortcomings, Darnitsky is very good in her!

[Alyona]

Alyona, I really love Annushkin Darnitsky. To bake the same, I even ordered a German rye malt extract.
And these very "liquid yeast" are no different from dough. This is exactly how they were prepared in factories before. The goal was to cut the amount of yeast in half. You can not do liquid ones, but just add not 2 g, but 4 g when mixing.
I often bake it, but only in the oven. He then "as real". The one from my childhood.

[Viki]

Viki, Thanks for the clarification
This time I just poured a spoonful of red malt (there is no liquid, I use it only in custards), but I was not impressed, before that I always did it without malt. Nevertheless, I come to the conclusion that it is really better to bake rye in the oven, because no matter how good HP is, the temperature regime for rye needs a different one \

PS, having read the whole topic, I decided to look at the leaven with a fresh look, maybe what kind? But in my case, there is nothing better than eternal) I only bake rye with sourdough, wheat is bad for me, the sourdough is capricious (I tried different, and overfed my rye), always spoils. Maybe later I will return to breeding wheat sourdough ... In the meantime, I will use the eternal one, it has been helping me bake wonderful breads for a year now

[Vika!]

Vika! What a wonderful bread! Fragrant, crispy crust, tender crumb and moderately moist. Well, just everything, as I love! I did not add liquid yeast, the sourdough coped with it. Baked in the oven. I even ordered German rye malt extract Vika, and the extract that is sold for making beer is suitable for bread? And how much is added (as a percentage of flour?) Or how? I didn't have time to take a full-length photo, they had already eaten half of the loaf while I was going ... Thanks for the delicious bread!

[Olga]

Olgawhat a handsome man! What holes ... Well, very good!
Thank you for your attention to the recipe. And thanks for the feedback! I am very glad that you liked the bread.

Is the extract that is sold for making beer suitable for bread?

Oh ... I don't know ... I haven't gotten to brewing beer yet. I only know that barley malt is used for beer. I'm afraid that something is wrong ...

Thank you, Vika! I understand, I'll look for more ..., but by the way, the bread turned out to be wonderful without the extract

My husband said - this is the most delicious bread now does not allow me to try other rye bread, but it pleased me Thanks for the recipe

Girls, I read here that some flow in a slow cooker, and are mixed in HP. Why in a multicooker? Is there a higher baking temperature? And another question - in my multicooker there is a dough / yogurt mode - can I grow a sourdough there after feeding ??

[Sota]

Sota, the baking temperature in the multi is not higher, there is a different effect, due to the valve, moisture is not "lost", a more uniform heating occurs, because the "pill" is baked))
As for the mixed modes of dough / yogurt ... it's strange ... after all, for yoghurt you need 38-40 ° C, and for a dough you don't need more than 30, even negative ...

[Viki]

Viki,
Vika, she boasted about the enzyme topic - now I'm bringing you a huge thank you! It was delicious! True, on the first day it was tastier, but for some reason it began to crumble with the purchased Darnitsky and on the second day. But still very tasty

[Lena]

Lena, class !!! What a handsome man!
I'm glad I liked it. Thank you for the tip and the flks are so ... well, such ... well, my soul rejoices ...

Thank you very much for the recipe, I haven't eaten bread like that for 20 years! I cooked sourdough in the oven at MK. True, there was no time to bother with the refreshing of the leaven, I took the leaven directly from the MK refrigerator, she was two weeks old, and then according to the recipe ... The bread is a little low, but the taste is divine! I could not stand it and crumpled a hot piece in the middle of the night, violating all the principles and morals of dietetics. She added dry malt 1 tbsp. spoon and 1 tbsp. l. Sahara. Mmmm, I want to go and eat it all without leaving the household even (they haven't even seen it). Irresistible force!!! The photo has not yet learned to insert (((

[Viki]

Viki, I want to clarify, do you proof bread for 60 minutes with 2 rises? If yeast is not used, will it rise just as well 2 times?
Can I use premium flour (1 no)?

[ira_lioness]

ira_lioness, I'm not Vika, but it rises. Here it depends on the leaven.

[Anchic]

Anchic, Thank you

[ira_lioness]

ira_lionessBy the way, the first ascent is not 60 minutes, but 90 (1.5 hours). And the flour of the highest grade, in the absence of the 1st, can be used.

[Anchic]

Anchic, thanks again.
Should the bun turn out or is the dough thinner here? Is it better to form a loaf with wet hands so that it does not stick?

I mold with wet hands and feel like a sculptor.
Baked on high-quality flour and without the addition of yeast. The time for proofing sourdough bread is always approximate. It depends on the strength of the leaven and even on its mood. It used to be 35-40 minutes. Therefore, I preheat the oven in advance. Better to wait and warm up too much time than ... .... it was like this

And I haven't made a loaf for a long time. Somewhere here I came across a discussion - whether or not to mold the dough for rye bread. And I decided to try to just put it in a mold and smooth it out on top with a spatula. I didn’t see the difference, only if the side shoots can turn out. Therefore, I simply shift the dough into the mold in parts and smooth the top. And put the oven cold. It is in the form when I do the proofing. I've read it too.

[Anchic]

Anchic, I just imagined my "formation" I do not like to mess around, and the child will not give such a luxury to do
And I, too, now distribute mostly in the oven. There are no drafts, the child will not pick up and you can slightly warm it up. I revive the leaven in the same place, it feels great

Uraaaa !!! I'm with a report
Finally we finished the previous bread, fed our leaven for the night. The dough rose well both times. I did not add yeast, although the leaven was very young (1.5 weeks old), I decided to take a chance. It turned out 2 proofings for 1 h 20 min. The second time I could have held it a little longer, but I thought I would suddenly miss it and the roof would fall. The second time, I put it in the oven itself. I didn't pull it out, I was afraid that it would settle, the heating turned out to be gradual. Baked at 220 degrees for 40 minutes.
The mold is silicone, so it parted a little to the sides and the top cracked a little. But it did not affect the taste, color and smell.Exactly as before with my grandmother in the village

P.S. the temperature regime affects the taste definitely! Before that, I baked according to a very similar recipe, but in HP. You can't even compare them

Thanks for the recipe !!!! Finally, he is the most

[Viki]

Viki,
Vika, tell me, please, if hlnb is not sour enough, then this leaven is already "dying" or have I done something wrong?

[Ira]

Ira, the bread is beautiful !!! Regarding baking in the KhP and the oven - now, for lack of time, I bake a spent sliced ​​loaf. So, when there is no time at all and I bake it in KhP, the taste and quality of the bread in general is strikingly different from the one that turns out in the oven. Bread from HP always crumbles heavily and is less tasty Although the only difference is in the baking itself - in HP I also do it with dough.

[Anchic]

Anchic, Thank you
Yes, now I sit and think why I bought a new HP as a kneader, apparently

[Ira]

Ira, well, that's handsome! BRAVO!!!
How glad I am that the bread made me happy. The photo shows a cut with such crumb as I like. So with holes ...

Lena, if not acidic enough without adding yeast, then feed the sourdough before baking and let it rise as much as possible and begin to fall off. When it sags in the center, you can taste it. BUT! We carefully look at such bread then at the proofing.

[Vika]

Vika, thank you, I tried. I myself am glad of the holes, I was pleasantly surprised when I cut them. Didn't think my leaven would try so hard

I like the recipe very much and often cook using it, there is only one "but" the roof ALWAYS falls, and this happens in the first 5 minutes, after planting in the oven. The bread itself turns out wonderful, but I want it to be beautiful)

[Irina_MP]

Irina_MP, and if you try to reduce the proving time? My roof at Darnitsky fell once - the bread was stuck in the proofer, I forgot to turn on the timer and started working.