Iziuminkin's favorite bread

Well, finally - oh, I got to the computer, here it is in a cut I exhibit already when they ate

Zest Thanks for the bread! I've baked it twice already! It turned out beautiful and tasty. The crumb is porous and as rubbery as real wheat. only the photo could not be inserted to report.
But I didn't quite cope with baking: I got confused with the baking time, temperature distribution and removal of the lid, maybe someone will tell you where to read, otherwise everything immediately gets confused in my head.

[Zest]

Zest, I can't stop thanking! Yesterday I baked it on an old dough according to your recipe, I took some of the whole grain flour. We had breakfast today! Very tasty. I worked out several recipes, so this one is in my favorites! Thank you

Svetlana Ko, Svetochka!
Tell us. How did you bake Izyumkin bread on old dough?
I've also got myself a "pet" according to Vicki's recipe (old dough), and I want to try this bread, and I don't know how. I baked bread according to Vika's recipe, delicious.

[Trishka]

Trishka, Good day! I bake here according to this recipe, it's just that there was no one in that topic, I sent here

https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=9229.0 Something the link is not copied. This is leavened bread in the oven. Zest.
I take out of the refrigerator how much ripe dough there is (gr. 50-70), it heats up for about an hour, and then according to the recipe.

Dough:

Water-200ml.
Ripe dough (50-70g.) Beat in foam with water
Flour 1-2 grade-100g.
Whole grain flour-100g.

The dough ripens to double.
Then I take gr. 50-70 for storage.

Dough:
All dough.
Water - 200 ml. (Cool, not warm).
Flour / s-450g.
Live yeast -5g. (I do not put it).
Salt-2h. l.
Vegetable oil - 1-2 tbsp. l.

I knead the dough in H.P. (Kenwood) on the Dough program - 1 hour 30 minutes.
I follow the bun, I do not pour out all the flour. Sometimes you have to add a little, by eye
When the program is over, the dough usually rises well.
Further molding, proofing, baking!
Here somewhere like that!

Thank you ...! I will try

So I decided today to try to bake a hearth bread.
The hearth baked for the first time. Baking on a baking sheet.
In this recipe, I used a 200x200x200 dough scheme.
I used the leaven "eternal".
The dough was kept in the refrigerator for 7 hours.
It's a pity I messed up with the cuts, there is no experience.
The dough was in the form of a tall sphere, but when the middle cut was made, the knife stuck.
I tried to free it with sawtooth movements, but only ruined everything - "the ball was blown away."
When baking, it did not achieve its previous appearance.
It's a pity, I wanted to do it perfectly, but it didn't work out.
But everything is fine, the bread is delicious!

Tell me please. I have never baked sourdough bread. How to do it? Please describe in understandable language for a beginner. Thank you in advance!

Tell me please. I have never baked sourdough bread. How to do it? Please describe in understandable language for a beginner. Thank you in advance!

Starter cultures - choose any https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=172.0

[Tatyana]

Tatyana,
and what about the author of the topic, you do not know?
I saw that she had a lot of good recipes, I wanted to thank my countrywoman,
become acquainted

[Lena]

Lena, from Odessa - rarely comes now

Thanks for the good recipe! There were some not very successful sourdough breads. Already desperate. Yeast works well. Everyone at home likes baked your bread, I slowly figured it out with sourdough (semi-finished rye). Experience is a gain

Here is some bread

Good day! Thank you very much for the recipe for such a delicious bread! And for your advice!
I tried to bake sourdough bread, before that I only baked in a yeast bread machine. While reading the recipes and tips, you think how difficult everything is that it is unlikely that anything can work out at all. But, the main thing is just to start, in fact, not everything is so difficult. Here are my bars.




I followed your advice to follow the recipes exactly at first. Only did not put the yeast, you wrote, you can do without it. The bread came out soft, tender, with a crispy crust and a little sourness. It took almost the same time, it stood a little longer after the batch.

Hello! Thanks to the owner of the theme for a great recipe. Yesterday I came from America, brought with me a leaven, which, according to the baker who presented it to me, is almost a hundred years old. I decided to use it right away. Found this recipe and baked it. The taste is amazing. I decided that from now on sourdough bread will be fundamental in my house)) For the first time I decided not to bother with baguettes (long flight, acclimatization and all that) and just molded it into a loaf of bread.

Thanks a lot for the recipe and detailed description. I bake with sourdough only 3 times. This bread is the first one that my husband liked. Baked from 200 g of wheat sourdough with whole grain flour and first grade flour without yeast. The bread is tasty and aromatic.
Special thanks for using the lidded wok. Only, out of inexperience, I put it straight into the wok on a silicone mat. The result is an interesting flower shape. How to achieve this even shape when baking in a round dish with paper?