Omela
BellaMonica ,
natasic2466
Rye bread with beer and sourdough
Rye bread with beer and sourdough[/ u

Omela! I really liked the bread according to your recipe (though in my free interpretation)

There was no beer, therefore: homemade kvass 200ml

semi-finished rye sourdough 200g
(thanks a lot Viki!)

salt 0.5 tsp

brown sugar 1 tbsp. l.

panifarin 1 tsp
(put it just in case, because the leaven is young)

pressed yeast 4 gr

dry malt 1 tsp

wheat flour 200g

rye flour 100g

And the rest is all according to the recipe
Omela
natasic2466 , handsome !!!!

Quote: natasic2466

I really liked the bread according to your recipe (though in my free interpretation)
In such cases, we have accepted MANDATORY sprinkle the phrase: AND THE REST IS ALL BY THE RECIPE !!!!
natasic2466
Corrected
Omela
natasic2466 Forgive me, for God's sake, I joked so clumsily !! It's just that we're all lovers mock experiment with recipes. And now this phrase "And the rest is all according to the recipe" we have as a password !!!
natasic2466
Omela , but tell me, as an experimenter to an experimenter: to remove the password from the message or not? And then suddenly turnout fail?
Omela
natasic2466 , nooooo, no way !! And for the future - be sure to go with him (so as not to fail the attendance) !!!
natasic2466
Will be done!
Viki
Quote: Omela

And for the future - be sure to go with him (so as not to fail the attendance) !!!
Then the moderator will come anyway ... you will have appearances and passwords ...

Girls, but the bread is a success! And no beer! Now we know for sure - you can drink beer and pour kvass into the dough.
Teen_tinka
Speckle ....... the first normal sourdough .... which was approved by the family. Rose in the oven in 35 minutes, although the dough was thin, and I took and did not correct the bun ..... and he (bread) still came out !!!! The semi-finished sourdough will live in the refrigerator. Thanks for the recipe !!
Omela
Teen_tinka , HURRAH!!!! With the initiative you !!!

Quote: Tinka_tinka

The semi-finished sourdough will live in the refrigerator. Thanks for the recipe !!
Likewise !!!! And I will live!
nut
And he lives with me, and I bake this bread every 3 days I bake 2 breads in bread tins at once, and everything rises, well, such that my men do not want to eat white
mariolk
I baked it yesterday, everyone liked it
Omela
mariolk , HURRAH!!!! A photom do not share ???
Teen_tinka
Pumpkin ... Mistletoe ... for the second time I have a lid on the bread ... I form it for the oven on a damp countertop and with wet hands, lay it down, level it ... and he ... in the middle it becomes .... and tears along the perimeter of a rectangular shape ..... I .. is .... missing it?
Omela
Quote: Tinka_tinka

and tears along the perimeter of a rectangular shape ..... I .. is .... missing it?
Teen_tinka, if it breaks along the perimeter, then you are missing. If in the middle, then there is little liquid. How long do you keep? I now control myself on the advice Viki, as soon as a small bubble-hole appears on top - immediately into the oven.
Teen_tinka
It tears only along the perimeter - a long and one side. The lid has never been torn from above. I also keep it until the "first bubbles" .... but it rises for me for at least 3 hours .... I have bubbles on my bread appearing in the cuts ... Apparently I don't have enough patience ...
Omela
Quote: Tinka_tinka

but for me it rises for at least 3 hours ...
This time my leaven is lazy, I wait 5 hours. And did I bake with yogurt? He's too much for me.
Teen_tinka
I haven't baked it with yoghurt yet ... they manage to gobble it up before, But I added honey and malt ... yum-yum ...
nut
Yesterday, too, my roof around the perimeter was torn off, it stood about 5 hours Omelochka, and what kind of bread with yogurt is - give me a link
Omela
Omela
Quote: nut

Yesterday, too, my roof around the perimeter was torn off for about 5 hours
Ir, time is not an indicator. Maybe you're cold.
Teen_tinka
Report number ..... I do not know what .... the roof cracked again ... there was bread for almost 5 hours .... but the lid still burst ..... Looks like "karma" is ... to be with him demolished cover .....
Omela
Teen_tinka , sorry. Can we make the dough softer ???
Teen_tinka
I'll try ... maybe it's seasonal ... deviation ... either I stuck to the form (I bought another one), then it blows the roof, .... but the taste is still excellent !!!!
Omela
Quote: Tinka_tinka

but the taste is still excellent !!!!
Teen_tinka
Mistletoe, I want to make a guess ... When cutting and laying bread in a wet way (wet table and hands) - according to my observations, the crack is bigger. When cutting dry (dusty surface and handles) - less cracks ... Maybe this is the case?
Omela
Quote: Tinka_tinka

When cutting dry (dusty surface and handles) - less cracks ... Maybe this is the case?
I can not say anything. I, if the dough is very sticky, I don't like to add flour - it is not mixed in the dough and then it can be seen in the prepared bread. But in any case, look for the option that will be the most successful for you!
Teen_tinka
And I just like bread on top with flour more (rye, not white) .... they smell like childhood .... In general ... I will have creative products for the New Year .... invited to visit, with a gift- black bread ... ... I will try this and that ... before, the leaven did not come out, and tormented with rye for several months - until I achieved what I needed ... so that FORWARD ... to bread without demolition.
Omela
Quote: Tinka_tinka

so that FORWARD .... to bread without demolition.
Try it with some more yogurt.
Lozja
Quote: Tinka_tinka

Mistletoe, I want to make a guess ... When cutting and laying bread in a wet way (wet table and hands) - according to my observations, the crack is bigger. When cutting dry (dusty surface and handles) - less cracks ... Maybe this is the case?

I have baked this bread many times. And more often than not, I just dump it out of the bowl into the mold with a scraper and smooth it over with a wet hand. Because the consistency is often so sticky that having fiddled with the rug several times and in the end still raking the dough with a scraper into a mold, I no longer suffer. It is precisely according to this recipe that I dump the dough into a mold and do not form anything anywhere, the result is super! It doesn't tear the roof off, the dough is not hammered, and all the chiki-peaks. Try it! Good luck!
Teen_tinka
Thanks, but I did it in your way. And the dough was not hammered in any way. My taste did not suffer in this bread. Only in the last 2 weeks the roof.
Omela
Quote: Tinka_tinka

Only in the last 2 weeks the roof.
AAAAAAAA !!! Teen_tinka , you infected me, the roof was blown off !!!

In a whisper: the dough was cooler than usual !!
Teen_tinka
Mistletoe ... I didn't want to ... Tomorrow I'll bake a couple more, maybe the roof won't go away ...
Teen_tinka
Report No. ..... baked 2 pieces ... at the same time ... one had a normal roof, the other cracked 5 cm ..... I mixed everything together in a kneader ..... I don't understand anything ... I stop complaining ... until next year ..

All with the coming holiday! Good roofs and delicious bread !!!
Omela
Quote: Tinka_tinka

one has a normal roof, another has cracked 5 cm ...
Straight bastard !!!!!

Quote: Tinka_tinka

All with the coming holiday! Good roofs and delicious bread !!!
Teen_tinka, Thank you! And to you the same and more !!!
Teen_tinka
Mel, but I'm already all right .... everything is in place (the roof is meant). And again, on a note - the most beautiful and delicious rye I get on a full moon ...
Omela
Quote: Tinka_tinka

I get the most beautiful and delicious rye on a full moon ...
Well, and ... mmm
Ne_lipa
Tell me, can you use regular kefir instead of French sourdough?
Omela
Ne_lipa , you can use any starter culture 100% hydrated.
Ne_lipa
I baked bread according to your recipe, it took a long time to gather strength, it was scary for the first time to bake bread without yeast ...but it was just a miracle, thank you very much. This is my first experience of yeast-free bread, and most importantly, everything worked out, very tasty. For me, add nothing, no need to subtract anything, everything is perfect. True, I adapted everything for HP (for proofing everything according to the rules - about 3.5 hours), well, my oven is not reliable ... and I also used dark beer, the crumb is so dark and aromatic
In general, I was inspired for further feats of baking bread without yeast.
Omela
Ne_lipa , Congratulations!!! Glad you did it! Successful breads in the future.
LiiS
Hello! how good you have here: girl_claping: I'm a complete beginner. Can you please tell me if you can put no sugar, honey, or anything sweet in this recipe? We can't ...
Thank you
Vanya28
Quote: LiiS

Hello! how good you have here: girl_claping: I'm a complete beginner. Can you please tell me if you can put no sugar, honey, or anything sweet in this recipe? We can't ...
Thank you

Of course, you can not put it.
The result will be the usual - rye-wheat bread.
Although fears about honey or fructose in bread
even for people with diabetes
are not very significant.
Verified.
Omela
Quote: LiiS

Is it possible not to put any sugar, honey, or anything sweet in this recipe?
LiiS , welcome to the forum! You can exclude honey and sugar, to your health !!!
chavokus
kind people! Help! I have dry sourdough, how much should I put instead of liquid? you are welcome!
Omela
chavokus , welcome to the forum !! What do you mean by "dry" leaven ???
chavokus
dark powder starter culture
Omela
Forgive me, but I don’t see what kind of powder you have there ??? What is the composition ??
Viki
Omela, composition of dry starter culture in powder:

= hygroscopic flour, malt extract, roasted malt flour, citric acid, calcium sulfate.
Doesn't work without yeast. Sour bread. Replaces well with a spoonful of vinegar.

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