Sourdough sieve bread (oven)

Oh yeah!!! For me, this is a dark forest! The owner of the recipe does not say anything about the time for a couple. This is probably a matter of course, but not for beginners.
Yes, with a bread maker it's easier and no less tasty. Although I know many will argue with me about this.

[Tata]

Tata, we all study here!

[Omela]

Omela I see you are also a night bird - you were here at night.
The bread was baked, the pictures are dumb, since the camera broke down, I took it apart, to see what was inside and threw it away. I want to ask for a piece of bread, I liked it, although it was not very successful with whole grain before. He grew up well, quickly, but during the laying of the products, the scales reset to zero 2 times: girl_sad: I didn't even have a Kolobok, that is, he rolled, and then blurred into a bucket. From wheat it grows like a bun, but here it is supposed to be, or should you have added flour? There is no thermometer in the oven yet, I baked for 15 minutes longer, when the temperature inside rose to 94, I pulled out the probe, and it turned out to be wet. I shoved it back, side by side and held it up to 95, pulled it out dry. The crumb of the bread was wet, is that how it should be, or have I contrived something? They diminished the bread for both cheeks, the horror is simple, you need to bake again.

I forgot to add, I also put 2 teaspoons of white malt in the dough. Although the proofing was not long, it probably won't get any worse from it? In general, can it be added to bread with yeast or, more correctly, with sourdough with a long proofing? Otherwise it's worth it - it will spoil

[Scops owl]

Scops owl , Larisa, the bun should be soft here, but not at all

spread over the bucket.

It was necessary to add flour. And that's why the crumb is moist. White malt can be added.

Now I re-read the recipe more carefully:

The gingerbread man is elastic, soft.

I just put on "Wheat-rye bread with sourdough cheese", and then I'll try to make this one more dense. Thank you mistletochka

Good luck!

An interesting recipe, I will try to bake today.

[Gunya]

Gunya, good luck!

Good afternoon, I want to say thank you for the recipe, the bread turned out to be very tasty, I made it in a bread maker, on the first day there was no sourness (very similar to our Podolsk one), on the second day it appeared a little, is it right? Or is my leaven sour? Here is my handsome man.
🔗

[Lena]

Lena, good bread turned out !!

Or is my leaven sour?

What sourdough do you have?

[Omela]

Omela, Thank you!!!! liquid french.

I also had this and also sour. But this is from improper storage (in the refrigerator) and refreshment. You need to refresh it for a couple of days and cook it for baking.

OK thanks! then we will be young

[Omela]

Omela,
cooked in your recipe, but my roof is cracked, not as handsome as yours. Tell a newbie, what could be the reason - there is little water (or much vice versa?), Not standing / standing, or something else? Usually my roof falls off when baking, and to crack it is the first time like this.

[Omela]

OmelaThank you for the recipe. True, ZZ flour ran out, made pure wheat and half the portion. And another time I baked it with the addition of oat flour and oat bran.

[Elena]

Elenawhat a fluffy! Glad you liked it.)

[Omela]

Omela, as always, the bread recipe is on top

[Albina]

Albina, Thank you!