Selyansky bread with sourdough in a bread maker

[Zest]

Zest
I have already baked the second bread according to your recipe (Selyansky in KhP). Thank you very much for your such understandable and tasty bread. I’m still learning my leavens for only a month, but thanks to your visual aids, almost everything turns out to be edible, it remains only to correct the appearance. But this bread turned out like that itself.

And here he is! Only I seem to have shifted the leaven (well, it's a pity to throw it away), so it grew big and the roof blew off a little.

[olgapopova37]

olgapopova37

great that the taste of bread did not disappoint you))

And I don't pay attention to such small flaws as a cracked roof in home baking, on the contrary, it adds a kind of charm

Sourdough - she's a girl with her own character and mood. Sometimes, with all the initial conditions being equal, he is capricious, and sometimes - the flight of inspiration demonstrates

Girls, tell a beginner, what is sourdough?

[What is leaven]

I suggest - HERE is written in detail What is leaven

Zest: bravo: Thanks for the great bread recipe. He is, well, just a handsome man: tall, handsome, even, and without unnecessary hassle. We are lovers of oven rye, but if there is no time, this Selyanskiy can help out a lot. The recipe, of course, had to be slightly adjusted for my C / P, but only slightly. And the yeast was fast acting, so I changed the order of placing in the bucket. Everyone was happy with the result. Thank you very much. Happy bread to everyone!

[Zolotse]

Zolotse

Thank you for your kind words.

And the recipe ... this is not a dogma, but a guide to action.It is not only possible, but also needs to be adjusted to suit your products, tastes, ovens, sizes

Hello! I was very interested in your bread. But I just can't follow the link and see the sourdough recipe! Does not open! Help me please! I really want to try the bread!
Thank you!

Oh, and another question. Can I use dry yeast instead of live compressed yeast? And how much to put them then?

Hello! I was very interested in your bread. But I just can't follow the link and see the sourdough recipe! Does not open! Help me please! I really want to try the bread!
Thank you!

Here we have a subsection on a variety of starter cultures, choose according to your taste https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=172.0.

I use modern French, there is also material on it.

Oh, and another question. Can I use dry yeast instead of live compressed yeast? And how much to put them then?

You can also use dry ones. An incomplete teaspoon will be sufficient.

Zest, thank you very much for your answer!

Hello dear bakers! I put a peasant bread, but it did not rise, as in your pictures. I took 1 tsp instead of live yeast. dry, sourdough 100% (grown for 3 days). I have a Panasonic 254 stove, "French" mode. Such a lump was dense that it was even scary that the motor would not cope

Such a lump was dense that it was even scary that the motor would not cope

It may well be - the moisture content of the flour is different for everyone, so at the beginning of the batch it is recommended to follow the bun. If necessary, add flour or liquid.
After the hot summer, there were special problems with the quality of flour. In the same recipes, I have to top up the water, then add flour (depending on its quality and moisture content).

I took 1 tsp instead of live yeast.dry, sourdough 100% (grown for 3 days).

1 tsp dry - enough, depending on the strength of the leaven, you can gradually reduce this amount.

Are you saying that your sourdough is 3 days old?
I do not know of such a leaven that at such a young age would be able to raise bread qualitatively and even fit into the framework of automatic programs.
Please tell us more about your sourdough

Zest, thanks for your attention! The leaven is simple: 50g rye flour + 50g water, added the same amount for three days, kept it on the table without a refrigerator. She began to bubble by the evening of the second day. This is my first experience with sourdough, and the tastiest bread, though not as fluffy as usual. I do not know how to insert a photo, otherwise I would show it.

[ARCHIK]

ARCHIK

Yes, yes, the taste of sourdough bread is special, you can't confuse it with anything, I'm glad you liked it

And the reason that the bread did not rise as high as in the pictures is now absolutely clear - a young sourdough was added to the overly clogged kolobok.

I use my mature, strong Frenchwoman who can cope without yeast.

Until your starter is strong enough, there are two options for solving the problem:

- use in recipes a larger amount of yeast than indicated, and the sourdough in this case will be used more for flavoring than as a lifting force;

- turn off the bread maker before baking (or use the Dough mode), give the bread a full proofing, and then turn on the Baking.

I wish you success

P.S. Here you can learn how to insert a photo into a message https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=73109.0

LOOK how beautiful my first sourdough bread is

Zest, thanks a lot for helping me. This is what I found a "cheering page" for those who cannot upload pictures
🔗

[ARCHIK]

ARCHIK

thanks for the photo report

For the first starter - an excellent bread turned out

A little more liquid and more lift - he will become quite handsome

Zest, help me please. Explain how to handle my leaven. I want to close Selyansky again. My starter has already grown older. I have now mixed 50gr of hw. flour + 50 ml of water and about 80 g of sourdough and now wait 3 hours? And only then put in a bucket?

[ARCHIK]

ARCHIK

Have you converted to a reduced size? I can't figure out where these numbers come from?

[quote author = Zest link = topic = 12549.0 date = 1297237743]
[b] ARCHIK [/ b]

Have you converted to a reduced size? I can't figure out where these numbers come from?
I haven't counted anything, now I have live yeast and I want to deliver exactly according to the recipe. I just don't understand what to do with leaven. I read from all users - for some reason they are ready-made. diluted with flour and water, and then the necessary 100 or 120 grams are taken from the resulting

[ARCHIK]

ARCHIK

Huh, you mummies. So you fed the leaven now? I thought that I had already started the recipe))

Then it is necessary to wait not in time, but in the increase of the leaven in volume by 2 times. You can put it in a warm place to speed up the process. As soon as it grows up, you can start acting according to the prescribed algorithm, we have the same stoves.

[ARCHIK]

ARCHIK

Please tell us how you generally store and feed your sourdough?
And then vague doubts torment me ...

Iiiiiiiiiiiiii ... !!!!! Urrra !! So I am doing everything right: girl_claping: How many new things have I learned to do by buying a Bread Maker! But I also have a question: it is impossible to turn off the top (grill) in my oven, probably it will not be possible to bake bread there, right?



Please tell us how you generally store and feed your sourdough?
And then vague doubts torment me ...
[/ quote] I feed it, every day and keep it on the table ... maybe clean it up in the hall?



Please tell us how you generally store and feed your sourdough?
And then vague doubts torment me ...
I feed it, every day and keep it on the table ... maybe clean it up in the hall?

Do you feed with purely rye flour? You can also keep it on the windowsill, it is cooler there.

What modes are there in the oven?

I put in rye, but in general I can put another one - packed with all kinds of flour. And, by the way, the usual store rye treasure. Maybe you should add a peeled
I would not apply the loud word MODES to my oven, only a timer, t-ra from 0 to 240 and the GRILL switch - LOWER + GRILL
P.S. Why is my quote gray, and everyone has a light green one?

Rye, so rye))

I do not store it in the refrigerator, for me in winter and spring the windowsill became the most optimal place. But I have a wheaten Frenchwoman, I can't really tell you how to care for rye ... I read about rye to the point that they can be safely stored in the refrigerator, because they still have no lactic acid bacteria and there is nothing to die ...

If I need a rye sourdough, I calmly transfer part of my Frenchwoman for a few dressings into rye. And lately, I prefer to use this on a Frenchwoman and put bread, compensating for the lack of rye flour in the sourdough by adding it to the dough.

And the basic rules of feeding and using for all starters are basically the same:

- when feeding, use no less flour than the starter itself contains;
- feed at the moment when the leaven reaches its peak of growth and begins to fall off (if you are afraid to miss this moment, then after increasing the leaven by 2-3 times);
- use sourdough in bread at its peak.

P.S. Why is my quote gray, and everyone has a light green one?

by great pull))

Zest, can I have another question? I want a roof like yours, and I don’t know. When is it better to anoint and sprinkle it so as not to spoil all efforts? As soon as he puts it on proofing? so then there will be 2 more lungs, and already at the last proofing it is scary to open, suddenly I open it - get cold - will it fall? When are you anointing?

I sprinkled mine right before baking

Zest, can I have another question? I want a roof like yours, and I don’t know. When is it better to anoint and sprinkle it so as not to spoil all efforts? Immediately as soon as he puts it on proofing? so then there will be 2 more lungs, and already at the last proofing it is scary to open, suddenly I open it - get cold - will it fall? When are you anointing?

Will not get cold and will not fall))
About 5 minutes before baking, I open the cotton, lightly brush it with a milk-egg mixture and sprinkle with something. Khlebushek forgives such liberties
The main thing is to do everything quickly and accurately.

Thank you, I will refine it!

Zest! Yesterday I got to this bread. The very last (from your starter cultures in HP) and the most successful turned out. The beauty is impossible both outside and inside! Only without topping for now. Thank you!
If not difficult, tell me where you store your starter culture? Very warm at home. Even 2 meals a day is not enough. If you keep it in a drawer on the fridge door at 14 degrees (I was surprised that there are so many) it won't get worse?

If it's not difficult, tell me where you store your starter culture? Very warm at home. Even 2 meals a day is not enough. If you keep it in a drawer on the fridge door at 14 degrees (I was surprised that there are so many) it won't get worse?

I am very glad that you liked the bread, good health))

If there is a place in the refrigerator with such a temperature, then you are very lucky, there is no better place for storage. Just from time to time give her the opportunity at room temperature and light to stand and mature.

I live on my windowsill, the more it gets warmer, the more often I have to feed.

Here's what I got Selyansky with hop sourdough

It turns out that sourdough breads turn out great in a bread maker! Thank you!!!

[Morozko]

Morozko

great bread turned out, indisputable proof that you can bake in a bread machine

Good evening Zest! Something I did not quite understand! Does mariana-aga have a new perspective on starter storage? And what about ours? Into the bucket? And I was so happy, so pleased ...

Good evening Zest! Something I did not quite understand! Does mariana-aga have a new perspective on starter storage? And what about ours? Into the bucket? And I was so happy, so pleased ...

I don't know anything about new performances)) Where to run? What to look at?

Where to run?

Why run? No need to run .... Nobody canceled the way we keep, it's just now called the "French way".

Why run?

but to satisfy your curiosity)) Regarding new ideas

[Maryam-apa]

I went and read ...

Maryam-apa, and what about the panic? Why are our leavens in a bucket?))

Keep yourself calmly at + 14 * and you will have "inhibited ripening of the sourdough with the possibility of using it in the dough without prior refreshing"))

No ideas have violated our established principles of handling sourdough))

Oh, thanks! Well calmed down! If I understand correctly, then after feeding you need to keep it warm and refrigerated for 1 hour, but no more than 3 days. Forgive me for sticking. It will be a pity to kill my "tamagotchu", I didn’t manage it for so long.

Oh, thanks! Well calmed down! If I understand correctly, then after feeding you need to keep it warm and refrigerated for 1 hour, but no more than 3 days. Forgive me for sticking. It will be a pity to kill my "tamagotchu", I didn’t manage it for so long.

Bother, bother, what I know - I'll tell

Yes, after feeding it is advisable to withstand at least half an hour at room temperature. temp., so that the "process goes", and then in the refrigerator, in your + 14 *. But for what time - this is the sourdough already look. It will continue to ripen there in the same way as usual, only in a slow motion, so catch the moment when it reaches its peak and begins to fall - it's time to put it into the dough. And if you need it earlier, then just transfer it to the heat, it will mature earlier.

My practice of handling leaven has shown that the leaven, as a living being, is not very fond of being constantly imprisoned without light at a reduced rate. When storing in the refrigerator, it is necessary from time to time to give it the opportunity to stand free, in warmth and light

Thank you very much. After your consultations, everything becomes clear, everything is laid out on the shelves. And when I read Luda's magazine, my brains begin to rustle. So it was yesterday.

[Zest,]

Zest, Very interested in bread! Already hands itch to cook, but perhaps there is an option for the oven? Are there any nuances of cooking?
And one more thing: please tell me why they give sour in the dough? Or is it the peculiarities of baking in KhP? Sorry for the "stupid" question - this is my first time on the site
and never met this in recipes before
Thank you!

Countrywoman, and what is "Live pressed yeast - 4 g" how to measure 4g or what to compare in size

Little is baked according to this recipe, more "maniac" technology ... close to the real one. And what is our forum? BAKERY. Where, like, I threw all the ingredients and forgot, and at the exit I got delicious bread ...
But only cats will give birth quickly ... and even then, not always ... But for bread - a certain time is needed.

oh, it's time for me to move from the Bread Maker to another forum, where they bake according to GOSTs ... otherwise they will soon give me a neck or a broom

and we as without wa-a-ace ??

and what is "Live pressed yeast

This is live pressed yeast

4g how to measure 4g or what to compare by size

Take a pack of 40 g and divide it into 10 pieces - that's how you get 4 g each In general, you need to acquire electronic scales

This is live pressed yeast



Take a pack of 40 g and divide it into 10 pieces - that's how you get 4 g each In general, you need to acquire electronic scales

Thanks, understood.
I bought electronic ones with HP at the same time, but they don't show up to 10g (15g), I can't measure such a small weight))))))))