euge
I was tempted by this bread, although I myself do not drink beer and cannot stand it. She stole a partzayka of beer from her own people, for they won't give it. From the very morning, she switched her sourdough from 150% to 100%. After a couple of hours, she was already ready for combat. I kneaded the dough in HP, where it was allowed to stand for 3h20min, there are already numerous bubbles on the roof. I moistened the leaky roof with water and turned on baking: although, as I understood, a glass saucepan of Soviet times can be used as a form, there is practically no stove, therefore I sin with baking in KhP. We are waiting, sir.
euge
I baked take2 today. I prepared the leaven in the evening. Reached the maximum starter culture for 6 hours before morning in the refrigerator. In the morning, for 20 minutes, I warmed it up in MV on the "Dough" mode, in KhP I kneaded the dough into bread, increasing wheat flour by 20 g, and rye flour by 10 g. RM greased the pan, dumped the dough into it from the bucket, and drew the top of the head with a wet hand. She placed the pan with the dough in the MV, taking out her own. I switched on the "Dough" mode for 2 hours, but after 1.5 hours I interrupted the proofing: the dough increased more than 2 times. Moistened the top of the bread and the lid of the pan and put them in a preheated oven. After 15 minutes, she reduced the heat and removed the lid. Baked for another 30 minutes. The roof was cracked. The bread was caked both to the sides of the pan and to the bottom, making it difficult to extract. The bread tastes worthy of attention ..
Omela
Evgeniya, thanks for the detailed report !! I am glad that you liked the bread !!
BYSENKA
my first sourdough bread

Rye bread with beer and sourdough

Thank you!
Omela
BYSENKA , Anya, congratulations on a successful bread !!!
BYSENKA
Quote: Omela

BYSENKA , Anya, congratulations on a successful bread !!!

Omela, thank you for your recipe.!
Tata
Omela today baked rye-wheat bread with sourdough and beer. I only took the recipe from the site
Rye bread with beer and sourdough
Rye bread with beer and sourdough
Omela
Tata , you have got a beautiful bread !!! Make it out with a separate recipe, it's worth it !!
Tata
Thank you Oksanochka... I am very pleased with your attention.
And if you draw up a recipe separately, do you need to remove it from here, if yes, then how?
Omela
Tata, make out. Moderators will remove if they deem it necessary.
Witt
Omela, tell me, please, stupid !!!
I put the first sourdough bread in my life on proofing, he stood for two hours, and I realized (I know that I thought for a very long time ...) that the form was very large for him and carefully transferred it to another. Do I need to increase the proofing time now? Basically, I didn't "squeeze" it very much. Before that, he came up 1.5 times.
Omela
Victoria, yes, you can slightly increase the time.
Witt
Thank you! I put it on to bake ... I am very worried - all over again for the first time. True, the starter is doing well. I've been feeding her for a week now, I still couldn't make up my mind to put bread on her.
Omela
Victoria, always exciting first time! I'm sure. you will succeed!!!
Witt
Omela, thanks a lot for the recipe! I baked bread yesterday, today I cut it - very good and tasty (despite my bullying). Today I want to try to bake the second one (taking into account the errors).
Omela
Victoria, glad. that you did it!
SvetaI
Mistletoe, I had your recipe day on Saturday. I have already reported on Italian, now I will show this one.
Rye bread with beer and sourdough
Rye bread with beer and sourdough
It didn't turn out to be as fluffy as yours, although it tastes very pleasant, my husband said that he looks like a dining room.
Whole-ground rye flour, wheat flour - 2nd grade, eternal rye sourdough.
I always have the same story with sourdough bread - the bread decreases noticeably during the baking process. Not only the roof, but also from the sides departs from the edges of the form, although later, when cutting, there are no special complaints about the crumb.
Some mistake I make all the time, I just don't understand which one.Maybe it is overridden? Or is the dough too runny? Or is the form unsuccessful?
In this recipe, my bun was softer than in your picture, and then I added about 2 tablespoons of flour, I didn't dare anymore.
Omela
Svetlana, you have got quality bread !!! really

Quote: SvetaI
no complaints about the crumb.
I really liked it.

Quote: SvetaI
Didn't turn out as fluffy as yours
No, well, you have 2 grade flour and whole-ground rye, but the recipe has a completely different composition. And the shape is wider and longer.

Quote: SvetaI
the bread decreases noticeably during the baking process.
Rye bread always leaves the walls slightly. You can try reducing the liquid a little the next time.
SvetaI
Quote: Omela
Rye bread always leaves the walls slightly.
What happiness! And I'm all worried about my crooked handles.
And this whole-ground rye water apparently
really requires less, next time I'll try
Omela
Kras-Vlas
Ksyusha, what delicious bread! We like it very much. An amazing combination of crispy crust and tender crumb!
This time, instead of molasses, I took dark honey and added 1 tsp. kvass wort. A very fragrant loaf turned out!
I slightly simplified the process - I immediately "scoop" the kneaded dough with a spoon into a greased form, and then smooth the top with a wet hand, then "everything is according to the recipe." Because no matter how wet my hands were, I couldn't form anything decent,
the dough did not want to peel off either from the hands or from the table ...
Thank you, Ksyusha, for the delicious bread !!!

Rye bread with beer and sourdough
Omela
Olya, what a delicious crumb you have, both color and structure !!!
shl. How did you manage to insert a photo so interestingly ???
Kras-Vlas
Ksyusha, thanks for the praise, I am very pleased.
Quote: Omela
How did you manage to insert a photo so interestingly ???
Ksyusha, I am inserting the table, but I can only have one row of two columns.
Click on the "Insert Table" icon, then on the "Insert Row" icon, then on the "Insert Column" icon, then put the cursor behind / td] and click on the "Insert Column" icon again. You insert the content of the columns between td] and [/ td, there you get two such pairs.
It is not possible to write this construction in its pure form, since the control words are not displayed when sending. I have this formula (the resulting one) copied into a Word file and I stupidly transfer it to the message and substitute the desired one ...

I hope I wrote clearly, just in case I attach a photo, you substitute the contents of the columns instead of LEFT and RIGHT.
Rye bread with beer and sourdough





Omela
Bozhezhtymoy, Olya, who are you talking to now ??? I do it the old way ...
mamusi
Omela, Mistletochka, yesterday baked your lace. Today we ate for breakfast, the family loved it!
Now this beer is mixed in HP!
I want to leave him to go straight to the HP, in warmth and comfort ... and then I will put the bucket in the oven and I will bake right in it, I do this ... sometimes, because circumstances force (a sick right hand, well, without unnecessary body movements and washing!)))
Thank you for your BREADS !!!
Omela
mamusi, Margarita, thank you for your kind words! I'm glad I liked the bread! Recover!
kiara-25
Omela, thanks for the recipe, very tasty bread turned out. I did it with dark beer and buckwheat honey, though I added flour, since there was absolutely liquid dough, I baked it in AF. I liked the bread very much, now I will bake it all the time
Omela
kiara-25, Ilona, ​​I'm glad I liked it!
kiara-25
Omela, once again I want to say a huge thank you to you. The bread is super straight, both on beer and whey, and even buckwheat-wheat is good. My recipe is straight now
Omela
kiara-25, Ilona, ​​thank you for your kind words. I'm glad the recipe stuck!
ksuha
Omela, please tell me, does the bread taste like beer? I want to try, but my husband discourages everything, says that I'll just ruin everything.
Omela
ksuha, no, the taste of beer is not felt.)
ksuha
OmelaThank you very much for your reply, I want to try to bake today. I’m thinking whether it will be possible to bake in the French mode, I never baked in this mode, something scary.
Tricia
Subscribe to Temka! What an interesting bread, and how many variations! Do not bake the oven.
Omela, Ksyusha, thanks for the recipe!
There is no report yet, because the bread is in the plans, but it will be!
Omela
Quote: ksuha
I'm thinking if it will be possible to bake in the French mode
ksuha, in French mode you cannot. There you will also have two workouts. And here knead and immediately the dough into a mold for proofing. You can bake in HP in a semi-automatic mode, i.e.knead, pull out the dough, shape, put in HP, leave to rise, then turn on the baking.

Anastasia, Thank you. I would be glad if you like it.)
ksuha
Omela, I wanted to put some bread tonight, I don't have time with the proofers, well, advise how to be.
Omela
Put in the form overnight in the refrigerator, bake tomorrow.
ksuha
Ksyusha, the bread will not last until the evening, there is not enough time in the morning.
Omela
It can stand until evening. Sourdough is generally such a thing that takes time. You can add a pinch of yeast so that the proofing is faster and you can catch it today.
ksuha
Omela, Ksyusha thanks for the advice, I'll try to use them today. ... You can come to me.
Omela
ksuha, Good luck!
ksuha
Omela, Ksyusha, yesterday I baked your bread to my taste, but I did something wrong. Baked in a form from a multicooker, maybe it is great for so much dough, but in a form for cakes I was afraid to bake. It rose very well, but in the process of baking the bread sat down and turned out to be very low. Maybe it's the sourdough?
Omela
Oksana, here are the reasons for the roof to fall off the bread: The bread rises, but falls inward. Causes.

In short, the reasons may be: excessive proofing, excessive dough moisture.
Marenka
Good day. And tell me, please, in what form do you bake that such a beautiful round one turns out? And what is the volume of the form? Thank you
Larik13
Good evening! I baked your bread, I brag Rye bread with beer and sourdough Rye bread with beer and sourdough Delicious, not the first time it turned out, the sourdough was peroxide, it took eight hours to rise, the roof broke, they ate, of course, but didn't take a picture. And for this, the handsome man grew a new leaven, rose 1.5 hours to the edges of the mold. Nice bread, thanks

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