Lana
Suslya, I took out the dough on a wet table and folded it in an envelope with wet hands, turned it over, stroked the top (the future roof of the bun) with wet hands and put it in a bucket for a 2-hour rise and baked the following. Even the HP did not open until the end of baking. Moreover, the gap is on one side, and the other is smooth.
Suslya
Soooo-s, the molding is correct 🔗

then maybe this is what, the proofing is not enough, be guided by the rise visually, there was a rise in 2 times or not. I sometimes have 2.20 and 2.30 costs. From the bread you can see that when baking, he still went up to growth, this usually happens, but if the proofing is not enough, then the rise is strong, so it breaks it (and I say, he smiled)

Ufff, I told everything I knew
IRR
Today it is exactly 2 months since my husband secured the bread maker, in spite of all my bickering and assurances that I will never have such a device in my kitchen. But it is said - never say "never" ... The pens pulled themselves out of curiosity. And from that day on, I just began to disappear on this site, studying treatises, instructions and just advice. Of course, a mess formed in my head, but with the accumulation of practice and experience, it was slowly compacted. I realized that you can't make good bread in 2 hours (and sometimes in 3 hours too), that aerobatics is learning how to bake rye bread, and for this you need sourdough, and there are a lot of them. And I began to grow it slowly but surely, rereading all the subtleties many times. And when this morning I opened the refrigerator and realized that he was going to have a big sink, because it still bombed, it became clear that I finally approached (albeit a little) to the pros. Moving on ... And to all the gurus on our website, and their names are known to all of us, I want to say THANK YOU for the fact that thanks to you, baking bread has become more fun than it is. Long live the knowledge that does not increase sorrow! In bread, I look at the queue with regret ... Forgive me for the tirade that got in, maybe not in the subject. But I just wanted to ask where to get malt in the Crimea, namely in Simferopol? Maybe someone will backfire.
Suslya
Yes, indeed ... emotionally Congratulations from the bottom of my heart And Simferopol bakers communicate here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3174.0, though there has long been silence, but maybe you will find something interesting. And if you don't find malt at home, go to this Temka to Cradle https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9131.0 she helps everyone.
Lana
Viki
Tell me, please, 100% French - 50g sourdough and + 25g water + 25g flour, for example?
Viki
lana7386, Thank you!
It is customary to consider a sourdough culture of 100% when it contains the same amount of water and flour. That is, 100% of water accounts for 100% of flour.
I don't know if I wrote it clearly, let me know.

Lana

Viki Thank you.
In my opinion, I understand. If I add equal amounts of flour and water when feeding, regardless of how much sourdough I took, then I have 100% sourdough.
Viki
Provided that the leaven was already 100%. That is, if you take 50 gr. sourdough, it should contain 25 gr. water and 25 gr. flour. We feed the same amount of water and flour and get 100% sourdough again.
Well, I can't learn how to overfeed a thick or liquid 100%. We have to overfeed with rejuvenation. But that is another topic.
Lana
Quote: Viki


Well, I can't learn how to overfeed a thick or liquid 100%. We have to overfeed with rejuvenation. But that is another topic.
Now I have a Frenchwoman in such a condition that in apartment conditions (on the table in the kitchen) at t * + 24 * C, it doubles in 3 hours. You understand that my task is to strengthen the leaven all the time, so that it is healthy. Am I thinking right? How should she be fed? Her age is 1 month. Rye baked from Susli in HP and French from Zest The bread is already quite decent, it seems to me. Added to the dough in the recipe from Elenka69... Thank you
Viki
Quote: lana7386

Now I have a Frenchwoman in such a condition that in apartment conditions (on the table in the kitchen) at t * + 24 * C, it doubles in 3 hours.
If I feed 50 gr. sourdough for 50 grams of dough (25 + 25), then in 2 - 3 hours it is ready. If 50 gr. sourdoughs per 100 gr. "feed" (50 + 50) - I have 6 hours. I take 10 gr. sourdoughs per 100 gr. water + 100 gr. flour - 12 hours of rest is guaranteed to me. (sometimes 14).
Your task is to find a proportion that will satisfy you personally, and this is only empirically.
The main thing is that when feeding, the amount of flour is not less than in the sourdough. For example, if the starter culture is 50 grams, then the minimum for her is 25 grams. flour and 25 gr. water. And more .... perhaps as much as necessary. True, I myself did not exceed the ratio of 1: 50.
And already little by little we move to the windowsill, it is cooler there.
Lana
Quote: Viki

If I feed 50 gr. sourdough for 50 grams of dough (25 + 25), then in 2 - 3 hours it is ready. If 50 gr. sourdoughs per 100 gr. "feed" (50 + 50) - I have 6 hours. I take 10 gr. sourdoughs per 100 gr. water + 100 gr. flour - 12 hours of rest is guaranteed to me. (sometimes 14).
Your task is to find a proportion that will satisfy you personally, and this is only empirically.
Thank you,Viki
I understood everything. Now it has become easier on my soul, because I have accepted explanations from you specifically to my question. And then I read 76 pages. themes of Fr. commissioned - from 1 to 76, and then from 76 to 1 Doubts overcame - whether I am doing the right thing ...
Svetik_
Girls, so I stared into this Temko ... I wanted to show that I had speckled

Sourdough rye bread in a bread maker

I decided to bake Rye in sourdough, but not to this recipe, which is at the beginning of the page, but in my own way from Panoosonik-255, I think, let me try, and then, if anything, I will adjust the doses
The height just amazed me, such a tall Borodinsky
The roof, of course, was torn and very heavy, well, it looks like, but I will only try to taste
The recipe is generally as follows:

Rye flour - 325g
wheat - 225g
1.5 tsp salt
2 tbsp. l. oils
(40 g of malt + 80 g of boiling water brewed)
panifarin 1 tbsp. l.
250 g "Eternal leaven"
330 g water
1 tsp coriander
2 tbsp. l. honey

Sourdough rye bread in a bread maker

In my opinion, I have not forgotten anything. According to this recipe, only yeast requires 1.5 tsp. them, but I put in the leaven, but I need to count, because my roof on Borodinskoye was always even, but it was smaller, and here such a giant, and what a roof, well, apart from small dirty tricks

And here is the promised cut
Sourdough rye bread in a bread maker
DJ
Svetik_ wow how big !!! Class! How does the light taste?
I often bake rye according to the recipe for 255. My parents simply adore it. And this one struck me
Suslya
Yes Svetik_, giant, but what about inside? what crumb?
Svetik_
DJ
Suslya
girls, I took a picture of the crumb, in the evening I will post a photo ..... so cool and it tastes and there are no problems with holes
I can say that the taste does not differ from yeast, that I always bake. There is no sourness in it, it just turned out very tasty. I first made a batch on Dumplings - 20 minutes, controlled the bun and I stood in HP to sunbathe for about 2.5 hours for sure, well, I put it on baked goods for 1 hour, that's how it turned out to be a gigant, and its weight is super

It is probably necessary to recalculate the ratio (to be honest, I’m not very good with this, experiment again) so that it is not so heavy, I was too lazy and thought not to change anything, but I have to, because it is very heavy
Kalmykova
Svetik, well done! I betrayed such a handsome man! So imperceptibly people become inveterate (inveterate) leavers. A little more, and a straight road to the oven! Perfectly !
Svetik_
Thank you Natashik ...... I myself am in shock, only the recount should probably be done, but I have problems with this. I don’t like this business, can you help ??? You have the original recipe to reduce everything to less weight, and this one is just a hog
skate
Quote: Svetik_

Thank you Natashik ...... I myself am in shock, only the recount should probably be done, but I have problems with this. I don’t like this business, can you help ??? You have the original recipe to reduce everything to less weight, and this one is just a hog
What recipe do you want and for what weight, I will try to help.
Svetik_
skate thanks, here he is:

Rye flour - 325g
wheat - 225g
1.5 tsp salt
2 tbsp. l. oils
(40 g of malt + 80 g of boiling water brewed)
panifarin 1 tbsp. l.
2 tsp yeast, and I added 250 g of "Everlasting Leaven"
330 g water
1 tsp coriander
2 tbsp. l. honey

And so everything is according to the recipe, by the way, I had 150g of flour + 150g of water in my sourdough and that's it.
skate
I have already counted, but I don’t know how to insert a table, I’ll think of something, but after lunch
Svetik_
And then I bake what I counted
Bon appetit, I eat too

skate paste it like this Ctrl + C copy the recipe and paste Ctrl + V
skate
Quote: Svetik_

And then I bake what I counted
Bon appetit, I eat too

skate paste it like this Ctrl + C copy the recipe and paste Ctrl + V
So the plate is not inserted, but inserted only in this form

Full portion // ½ portion // 2/3 portions // 1/3 portion
Rye flour 325g // 162.5 g // 217 g // 108 g
wheat 225g // 112.5 g // 150g // 75 g
salt 1.5 tsp // 0.75 h. l // 1 tsp // 1/2 tsp
oil 2 tbsp. l // 1 tbsp. L. // 1 1 / 3st. L. // 2/3 Art. l.
malt 40 g // 20 g // 27 g // 13 g
brewed boiling water 80 g // 40 // 34 g // 26 g
panifarin 1 tbsp. L. // 0.5 T. L. // 2/3 Art. L. // 1/3 Art. l.
"Eternal leaven" 250 g // 125 g // 167 g // 83 g
water 330 g // 165 g // 220 g // 110 g
coriander 1 tsp // 0.5 tsp // 2/3 tsp // 1/3 tsp
honey 2 tbsp. l. // 1 st. L. // 1 1 / 3st. L. // 2/3 Art. l.

tried to share
the first numbers in the "column" are the full portion (from your recipe)
2nd - half portion
3rd - two-thirds of the serving
4th - one third of the portion, I think if you round up the grams to 5, nothing will happen
Svetik_
skate why should I half the recipe ??? I wanted to reduce flour and water on my 250g starter culture ?? What kind of recount is this ???
Kalmykova
Brightwing! try flour 300-330 g, water 180-200 ml. Everything else remains.
Svetik_
Thanks Natashik, I will try
skate
Quote: Svetik_

skate why should I half the recipe ??? I wanted to reduce flour and water on my 250g starter culture ?? What kind of recount is this ???
Sorry, I understand you wanted this recipe for a smaller amount of dough, so I tried to help.
Lana
Quote: Svetik_

only the recount should probably be done, to reduce everything to a lower weight, but this one is just a hog
Svetik
To recalculate your recipe with 250g of sourdough, I would do the following: subtract 125g flour and 125g water from the recipe. If the sourdough is rye, then we count rye flour, if it is wheat, then wheat flour. If you wish, I will write the resulting recipe in full, but it seems to me that this is not necessary. Good luck
Svetik_
lana7386 Thank you very much for your help, I have wheat leaven
Lana
Quote: Svetik_

lana7386 Thank you very much for your help, I have wheat leaven
Svetik
So you will get:
Sourdough - 250g
wheat flour - 100g
rye flour - 325g
water - 205ml
the rest is prescription
For a look all the same Good luck!
Svetik_
OK, I'll look after the bun, especially since when baking rye I especially carefully follow it ... can
Freken Bock
I, Suslya, did not reach you with gratitude for this bread the day before yesterday, because I wanted to confirm my words with a photo, but it didn’t work. I did a little bit. It is exclusively her own fault. I baked bread for about 20 minutes. Everything was great up to a certain point. Then the roof went down ... And the stove could not be turned on again. Nevertheless, the bread came out not raw and tasty.
Suslya
And what happened? why 20 min?
Freken Bock
Suslya, because I have such a nasty trait - I do not read instructions for household appliances. The BAKING mode in my oven, it turned out, I have never used it. The first thing that came up - 30 minutes - was regarded by me as the maximum baking time possible in my oven. START, - I commanded her. After 20 minutes, I realized that I was wrong. I fussed, I turned off the stove, I could not start it again - I need it to cool down. Such is the story.
Suslya
Here's a pity, something. I hope this is not the last try. You will also please with delicious bread.
Freken Bock
Suslya , everything is fine. Your bread will still be in my oven soon.
Margit
Girls, I've been looking all evening and can't find a page with a sourdough recipe. Tell me, pliz!
Zhivchik
Margit, there are no recommendations in this thread on how to make sourdough.
There is a whole section on leavens. Choose any:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=30
Grow sourdough and bake bread.
Good luck!
Margit
Thank you, I will study and act!
DonnaRosa
Quote: Margit

Thank you, I will study and act!
Read at the very beginning of this topic.
I like this sourdough for its extreme simplicity of preparation.

https://Mcooker-enn.tomathouse.com/in...mf&Itemid=99&topic=41.255
Suslya
Something is quiet here, but in vain, wonderful bread turns out. Here's today's. I decided not to put it on a full program, the kneading was 10 minutes and then I turned off the stove, and as usual molding and proofing, this time it was 2 hours 20 minutes.

Sourdough rye bread in a bread maker
Sourdough rye bread in a bread maker
Margit
What a wonderful bread! I want one too!
Suslya
Believe me, nothing complicated! try it
Margit
Quote: Suslya

Believe me, nothing complicated! try it
I have no starter culture and no HP yet. I do everything manually. Now I want to put a dough on rye bread with yeast. Oh, if only everything worked out as it should! After all, for the first time I will try to bake rye bread!
Lana
Quote: Suslya

Something is quiet here, but in vain, wonderful bread turns out. Here's today's.
Suslya
I love your recipe so much!
I have a paper clip combined leaves with 3 recipes for my favorite breads: yours, Raisins and Kava... I bake them regularly, and the rest for a change!
And your last bread yesterday is Handsome! The standard of the recipe! Bravo!
Suslya
lana7386 Thank you!!
And I supplemented the first post with photos of kneading, proofing, you can take a look.
Lana
Quote: Suslya

lana7386 Thank you!!
And I supplemented the first post with photos of kneading, proofing, you can take a look.
Suslya
The video tutorial turned out to be excellent. If possible, add for newbies, they will be grateful to you, as you fold the Brick in an envelope, so that they do not search on the forum materials
Your material turned out wonderful!
skate
Quote: lana7386

Suslya
I love your recipe so much!
I have a paper clip combined leaves with 3 recipes for my favorite breads: yours, Raisins and Kava... I bake them regularly, and the rest for a change!
And your last bread yesterday is Handsome! The standard of the recipe! Bravo!
Wort, I also regularly bake according to your recipe, but the truth is, lately I have it not as airy as it was earlier. I even wanted to ask you what could be the fault?
Your bread is a feast for the eyes.
Suslya
Well, just like that .... sourdough like you, okay? and yet, the bread is denser if the dough is kneaded more steeply.
skate
The sourdough in other bread behaves remarkably well, but which is the younger or almost settling sourdough better?
Suslya
I always take the sourdough at its peak, when it comes up with a hat and begins to sag in places. But not the one that is already falling.

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