safus7
Thank you, Ksyusha. A positive assessment of the teacher always pleases the ear. I wanted to take care of it today, but my plans have changed a bit. In general, I am very pleased with the result of yesterday. Now you can move on. Yesterday I went to the "gatherings at Omelka's" - just eyes run up. As Dersu Uzala used to say "there is a head, there are eyes, you know, no". How do you Ksyusha manage to create so much? Lucky for your household. Health to you and all those close to you. Create for our joy, and we will learn.
Omela
Alexey, thanks for the kind words!
GTI Tatiana
Omela, today muddied Lacy. And I don’t understand what kind of flour to make it with? I read the topic, who has what it turns out) In the recipe, the same is not indicated. Therefore, I kneaded the same different: sourdough on C / W, dough on B / S, dough on grade 1
And you need how?
Omela
Tatyana, then everything was baked on in / s. Now at 1s.
GTI Tatiana
Omela, Oh, thanks for responding. I just mixed everything. The dough fits in the mold. How do you know what is right? It seems that the volume of bread has almost doubled, or maybe early? I press down with my finger. The dent is slowly recovering
Omela
Tatyana, if slowly, then it came up. If it's fast, it's too early !!
GTI Tatiana
Well, that's what happened. Photo from mobile.
Wheat bread "Lacy" with sourdough

I could not resist cut off The smell is chuuuuuuuuuudny.
I did not reduce the proportions much and made two loaves.
Omela
Tatyana, good bread turned out !!! Probably cut warm ??
GTI Tatiana
Omela,
I cut it hot)))))) I know that it is impossible, but I could not resist. Great recipe, thanks.
Omela
Quote: GTI
Cut hot
our people!!!
Albina
There is no time to read the whole Temka, I have a question: did anyone bake in HP?
Omela
Albina, read from here, asked already: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=112622.0... So far, no one has baked in HP.
Albina
Even to bake this bread in HP, you need time to track and turn on the next stage in time.
Omela
Albina, sourdough bread, by definition, requires more time and attention. Why don't I actually bake with sourdough now?
salomeya29
Hello girls and boys! Today I baked Lacy for the first time. What can I say ... Study, study and study again, as the great Lenin bequeathed!

I didn't have any molding as such, because the dough was floating. I went up perfectly. Almost before baking, I had to urgently leave, my husband baked bread (baptism of fire, by the way), explained everything on the go, in general it turned out as it happened. The roof has dropped and the vidocq isn't great, but it tastes great. Now I have read all the comments, I will try again. The question is: if you add flour, will the bread be denser in the end? I did it with Fluffy, while I was doing it strictly according to the recipe - it blurred (I bake a hearth), I tried less water - the shape is good, but the crumb is denser ... But I still want to achieve airiness. What do you advise? Wheat bread "Lacy" with sourdough
salomeya29
Py. Sy. Mistletochka, thanks for the recipe !!!
Omela
Quote: salomeya29
The question is: if you add flour, will the bread be denser in the end?
Anastasia, it depends on how much flour you add. Judging by the photo, you have excess water. Start decreasing little by little, you will understand by the test when to stop. And for the first time you have a decent bread.
Kras-Vlas
Ksyusha, thanks for the recipe for a wonderful bread !!! It turned out to be a soft (tender), fragrant, delicious, tasty round loaf! The leaven gives an amazing spirit to the bread, one would like to say - alive.
The roof was blown off one side of him, but it doesn't matter ...

Wheat bread "Lacy" with sourdough

After kneading, the dough stood on the table for 1 hour, and then put it in the refrigerator overnight, because it was already deep night and I wanted to sleep very, very ...
In the morning, before molding, it was warmed up and rose for about 2.5 hours, and then "everything according to the recipe" ...
Yes, I managed to knead the dough with a hand mixer (hooks), I was amazed at the result, it was so interesting to watch the process
Thank you for the deliciousness, we all really liked this Lacy!
Omela
Olya, really Lacy! Glad you liked!
Loksa
Wheat bread "Lacy" with sourdough
I tried a new form on this bread, how do you like the result? Malek cracked, though it's very likely that I folded it in these places (4 times), looking very nice. I'll post the cut in the evening, I didn't want to cut it hot in the morning. All night, dances with tambourines danced beside him, they gave such a loaf.
I sit satisfied like an elephant, I also blurred it with a photo
Wheat bread "Lacy" with sourdough
For a long time to see the knead (in the bread maker) is not so delicate, but very tasty, I liked it.
Omela
Oksana, great bread turned out !!! I love!!

Quote: Loksa
I sit satisfied like an elephant
: Friends: I always have that feeling too. when the sourdough bread is obtained.
Loksa
Sphinks
I got super bread. Despite the fact that I made rye sourdough for the first time, and it even lay with me in the freezer for 2 months and I revived it. I will try to attach a photo. Thanks to the author

Wheat bread "Lacy" with sourdough
Omela
Sphinks, great bread turned out !!! Glad you liked!!
Mar_k
Sphinks, beautiful bread !!!
Mariii
Good afternoon, girls. I'm just a "baby" (just a beginner) in sourdough bread. I have read a lot of information, but my head is still a mess, somehow everything is not systematized. Made my first sourdough from 100% rye flour. Honestly, I don’t understand yet whether it turned out right or not. Oriented more on time than on appearance. I hope I will master everything in time. And so I decided to bake a lacy bread out of it. I put the dough, interfered with the combine. After 3.5 hours, there are bubbles on the surface, but not many (about 30, I counted).
So I have a question (s): this is how it should be; or you need to wait longer because the leaven is young; Or have I already ruined everything?
Thanks to everyone who responds
Omela
Marina, if the starter is young, then yeast can be added first to speed up the process. You need to focus not on the number of bubbles, but on the volume. Therefore, it is better for a start to spread the dough in a transparent container and mark the level, then YOU will see how much the dough has risen. For dough, 3.5 hours is normal.
Mariii
Omela, Thank you.
Omela
Good luck!
Fle
I came to scold the recipe (it was written in my culinary notebook for a long time on my computer), looked, but it turned out that the water according to the recipe suddenly became 50 grams, and not 100 (as I wrote in my culinary notebook). And I could not understand where the mistake was, why I have such a liquid dough ... Now I realized that twice as much water was added ...
Eh ... What a bad guy - already what recipe I try from this forum and everything is unsuccessful. From the first time, successful recipes for me are only from 🔗 turn out ...
Omela
Fle, it's a shame. that the bread did not work out.

Quote: Fle
I was written into my culinary notebook for a long time on my computer), looked, but it turned out that the water according to the recipe suddenly became 50 grams, and not 100 (as I wrote in my culinary notebook)
You are wrong. I always had 50 grams and 100 grams of water in the original recipe. I increased the amount of sourdough in the dough, so there is less water in the dough. If you calculate the total amount of flour and water, then it will be the same as the original: 350 g of water, 500 g of flour.
GTI Tatiana
I make bread according to this recipe, the result is always good. I did the same according to this recipe, but replaced the last portion of flour (already in the dough) with 150 grams of peeled rye and 50 grams of millet. general purpose. It turned out great. And I liked the taste of the bread.Wheat bread "Lacy" with sourdough
Fle
Quote: Omela
insulting. that the bread didn't work

Well, not that it didn't work out at all. Still, I have some experience and I added 5 spoons of flour during kneading. As a result, this is what happened:

Wheat bread "Lacy" with sourdough

I divided the portion into two forms, so the loaves turned out to be miniature.The roof burst because I underexposed for 10 minutes in the proofer, and I also baked for less than the prescribed time. I could hold it for another 10 minutes, but I was in a hurry on business, I had to turn it off ...

The taste, as for me, is slightly harsh, it gives off a little vinegar. I will not even try to guess the reason, after all, I have quite strong changes from your recipe and the bread, for example, rose very much during the first two proofings.

Perhaps in the future I will try this recipe with normal proportions. In principle, I will not say that I was somehow very upset) As a last resort, I will make crackers out of it (a proven way of disposing of not very successful bread)
Darling
Hello Omela. : rose: I liked your bread very much. Big request, teach me how to make sourdough ...
Mariii
Omela, can I have one more question for raking my "porridge" in my head? If the recipe says that wheat sourdough is needed for the dough active 200 g, then this means that I take out my sourdough from the refrigerator, which stood there for a week without feeding, let it warm up, feed it, wait until it boils and grows, and then take this bubbling mass for dough? Or I take it out of the refrigerator, warm it up and immediately take 200 grams for dough?
Could you please clarify, otherwise I don't want to get another pebble (as my husband puts it). Thank you
Albina
Mariii, you need to take 1 tbsp from the starter. l. add 100 g of water and 100 g of flour and after 12 hours the active starter culture that we need according to the recipe
Mariii
Albina, thanks for the answer, just a little clarification ... and the starter is the leaven that is in the refrigerator?
Omela
Quote: Mariii
and the starter is the leaven that is in the refrigerator?
Marina, Yes. The amount of starter affects the fermentation time. 5 g starter - 12 hours of fermentation, 10 g - 8 hours. About.
Mariii
Omela, Albina, Thank you. It seems to be clearing up.
Omela
olgavas


And this bread was baked yesterday. We liked it very much.
Wheat bread "Lacy" with sourdough

And the cut
Wheat bread "Lacy" with sourdough
Omela
OOOO !!! What a fluffy !!!!
Loksa
Ksyusha, what a lace I haveWheat bread "Lacy" with sourdough
Omela
Oksana, Stunned !!!!
Loksa
Wheat bread "Lacy" with sourdough
Oh, rolled over. Ksenia, this is a cut of a bird. I took 175 flour and 175 water for 175 sourdough (I have it only 200g), and left the main dough as in the recipe!
It seemed to me that he didn't fit me very much, it could have been a little more magnificent, or did I knead it like that, was too lazy to get the bread maker for kneading and I kneaded and folded it with my hands many times, probably too much?
Ksyusha, "lace" is the most successful one with sourdough!
Omela
Oksana, was the dough very thin ??
Nas_stasia
Omela, tell me, please, should the leaven for the dough be "refreshed" (or new) or can you put it directly into the dough from the refrigerator?

Thank you.
Omela
Nas_stasia, active leaven is taken into the dough .. not from the refrigerator.
Nas_stasia
Omela, Thank you

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