Airy sourdough bread

Why are you scaring me with this plaster?)) What kind of pattern is formed on the bread if you hammer all the grooves with flour? I just sprinkle the basket with plenty of flour, turning it with all sides, no more.

And then I will wave a brush like panicle with a magic wand, and there is almost no flour on the stripes.
The main thing for me is that the dough does not stick to the basket.

Why are you scaring me with this plaster?)) What kind of pattern is formed on the bread if you hammer all the grooves with flour? I just sprinkle the basket with plenty of flour, turning it with all sides, no more.

Well, I'm not saying that you need to cement abundantly along the cracks, walk, especially from above, it stuck, when raised, but as the cracks began to work well, everything worked out. And the drawing is there, everything is as expected.

Girls, here are my results





Nothing stuck the first time, but sprinkled quite generously. I was afraid that it would not endure, maybe because I was reinsured and the bread cracked slightly. Unusually small loaf (weighed - 690 g). And so, mmm in my opinion is not bad.

[Kava]

Kava, inside the bread is very beautiful.
The stripes are clearly visible from above. Or maybe it cracked that you didn't cut it before baking. So he smiled at you from the side.

This is my firstborn, in the oven. Or rather, what she was able to rip out of her men to take a picture. Girls, thank you all very much! The first one went, I think to be continued. Recipe bread from the first post. No malt and gluten - I just didn't have them. But thanks to our Lilechka, I will soon get an entim.

[artisan]

artisan, with a start! Thanks for using the recipe. He's one of the most popular. Hope you and your homemade bread enjoyed it. Eat to your health.

[artisan]

Here's my next starter.
In the beginning it was round, and after the cuts it stretched out like an accordion.



artisanEnjoy this wonderful KAVIN recipe. This is one of my favorite breads.

[BEGiMOT]

BEGiMOT, click on someone's ruler you like on the forum and you will be automatically redirected to the site from which it was taken, and already there: wow: choose your taste and color

Well, I could not help bragging about today's bread. Went up in a basket great.



True, it burst when baking, but still - pretty

[Wonderful bread, kava]

Well, I could not help bragging about today's bread.

Wonderful bread, kava
I like the crack in it!
I want to bake this bread and I, but I have a thousand problems with the oven. But I will overcome them and bake them.
And my compliments to you with bread

[lana7386]

lana7386, thank you. He is one of my most frequent and favorite now (not particularly confusing and the result is always happy). In the summer, when it was hot, I adapted it to HP, so you can try it in this version. And while she was growing the leaven, she baked Hot(good too)

[Hot]

In the summer, when it was hot, I adapted it to HP, so you can try it in this version. And while she was growing the leaven, she baked Hot(good too)

I like these recipes of yours, I baked the sponge until there was no leaven. Does the air oven in HP exactly according to the recipe or reduce the liquid, or increase the flour?

[kava]

kava, the bread is wonderful!
In what basket did you distribute, or rather, how many grams? 750 or 1 kg?

[kava]

kava

very, very beautiful and delicious bread. And what has cracked somewhere is that it is prescribed by the standards at the bakeries so that the twin brothers would leave the assembly line without a hitch. And for home comfort, such "smiling" is the very thing.

and I ... this ... in view of the formed zaparka in the bread maker I bake.But with leaven. Nearly up to the handle reached the store bread

[lana7386]

lana7386, just follow the kolobok (it should be), you may have to dust it with flour a little. Only the oven is better in the combined version: the "dough" program (kneading - 30 minutes, proofing - 1 hour), you can hold it for half an hour (until the rise is good), and then turn on the "baking" mode (1 hour).

Zhivchik, put it in a basket for 750 (it is just convenient for me in size - when the dough grows and I transfer it to the goose maker - it fits exactly and grows even up)

and I ... this ... in view of the formed zaparka in the bread maker I bake. But with leaven. Nearly up to the handle reached the store bread

But, but! Zest, you see you have quite a steam! And the forum is rare, but here already such seditious thoughts! And most importantly, she knocked everyone down for oven bread, and now she back down

[kava]

kava , bread is a delight for the eyes.
I also use such a sprinkle: flax, sesame and poppy seeds.
But I haven’t tried it yet to sprinkle the basket with this mixture.
Great idea! Thank you very much!!!

[Lilechka]

Lilechka, yes, thank you for the basket! And at the expense of the sprinkling, I just sprinkled and moistened this way and that, but it does not really hold on. Here I have adapted in this way - as for me, it is better fixed.

[lana7386]

lana7386, just follow the kolobok (it should be), you may have to dust it with flour a little. Only the oven is better in the combined version: the "dough" program (kneading - 30 minutes, proofing - 1 hour), you can hold it for half an hour (until the rise is good), and then turn on the "baking" mode (1 hour).

Thanks, kava
The answer is clear I'll try in HP, and then I'll swing it on William our Shakespeare on the oven

[Zhivchik]

Zhivchik, I put it in a basket for 750 (it is just convenient for me in size - when the dough grows and I transfer it to a rooster - it fits exactly and grows even up)

And the recipe for your "air" second option, yes, where is 750g?

The answer is clear I'll try in HP, and then I'll swing it on William our Shakespeare on the oven

lana7386, be sure to try baking in the oven.
I've tried it, now I will never bake in KhP, unless it's hot in summer.

[lana7386]

lana7386, be sure to try the oven in the oven.
I've tried it, now I will never bake in KhP, unless it's hot in summer.

Zhivchik
I used to think that I could do without sourdough.But now yeast-based bread is not a joy for me
The oven needs high-quality fresh pressed yeast, it is difficult to buy it from us. My oven is bad, capricious. But I will overcome all this when matureI'll decide it's time to switch to the oven! I will also read your reviews about such bread, look at the photos and ... Although almost 9 months a year we don't want to think about the oven, it's hot

[Zhivchik]

Yes, Zhivchik, the second reduced version You know, girls, this summer, even in the hottest heat, and then the oven was hot. I already chose the main mode in KhP (with baking), but ... at the stage of mixed and approached bread, I gave in to temptation and baked it in the oven

lana7386, having got used to baking oven bread, you will not want another. Try it! Best the enemy of the good

[lana7386]

lana7386, having got used to baking oven bread, you will not want another. Try it! Best the enemy of the good

kava

Yesterday I already baked in the oven on sourdough a Baton from the times of stagnation. Turned out

[lana7386]

The oven needs high-quality fresh pressed yeast, it is difficult to buy it from us. My oven is bad, capricious. But I will overcome all this when matureI'll decide it's time to switch to the oven! I will also read your reviews about such bread, look at the photos and ...

lana7386, I use dry yeast, because. out of greed Raked as much as 1 kg and the bread is wonderful. I crush the floor with dry yeast. h. l.
I also have an oven before the revolutionary gas. The bottom burns out, the temperature does not show, well, I got the hang of it. Practice is great!
I put a couple of bricks on the bottom of the oven, I got the knack for setting the temperature regime so that the bread does not burn ... and these breads are delicious.

With the initiative you!

kava today I bake bread according to your recipe, and not a lot of 550 gr. flour?
Something took me 200g. less

Tatjanka_1, I have 2 recipes in this thread: for a large and a smaller loaf. What are you baking on? In any case, focus on the bun and add flour gradually, like flour into water ..

kava is already baking (I always look after the kolobok)
I bake according to the recipe from the first page (Wheat flour - 550 g, Water - 190 g)

[Tatjanka_1]

kava today I bake bread according to your recipe, and not a lot of 550 gr. flour?
Something took me 200g. less

Tatjanka_1, in any case, you need to look after the bun, because even the same flour, I mean the name, has its own moisture.
At first I baked on Kava recipe (where there is a large loaf), it turned out great. And then I bought new flour and had to add water.

kava here it is 40% rye flour, weight 880g.

[Tatjanka_1]

Tatjanka_1, a noble loaf turned out! Did you bake in a saucepan?

kava in a saucepan and no shaking

[Tatjanka_1]

Tatjanka_1, beautiful bread!
Did you add malt?

Even without yeast - generally super! How much did you distribute?

kava I defended for 2 hours.
Zhivchik 1h. l. malt (I'm saving because we don't have it, I have brought 1 liter from Russia today)

Today I put in quite a bit of yeast, let it distance for an hour, moistened it abundantly and ... here's the result



almost beautiful
Still crackles and exudes a soooo scent

[kava]

kava, good bread! Very appetizing and so tanned!
Soon you will have bread without yeast at all. This is what the miracle leaven and the hands of the master mean.
And what are those black dots on it? Raisins or what?

Aha, uzyumchik!

I really liked the recipe and the look of the finished bread.
I copied the recipe. : nyam: I'll try to bake.

[DonnaRosa]

DonnaRosa, be sure to bake, do not even hesitate.
The bread is so airy! And incredibly tasty!

[DonnaRosa]

DonnaRosa, try it! Hope you like it!

DonnaRosa, be sure to bake, do not even hesitate.
The bread is so airy! And incredibly tasty!

Tomorrow I will deal with this or Naroch bread.
I want to try both. But we can't eat more than one a week.

Tomorrow I will deal with this or Naroch bread.

Naroch bread is yeast-based.
For a long time (as soon as I grew a strong leaven) I bake only with leaven.
It is healthier for your health.

Naroch bread is yeast-based.
For a long time (as soon as I grew a strong leaven) I bake only with leaven.
It is healthier for your health.

I'm going to bake it with leaven.

DonnaRosa this bread is very very tasty, I bake it without yeast, though I already asked kava a question, why does not the flour go 550g, but 350g.
And a bun weighing 880g. turns out.

DonnaRosa this bread is very very tasty, I bake it without yeast, though I already asked kava a question, why does not the flour go 550g, but 350g.
And a bun weighing 880g. turns out.

I bake test bread today.
I counted the number of products, decreasing by 4/10
Having started making dough, I realized that there was very little liquid for dough according to the recipe.
It turns out a paste, like an eternal leaven.
Usually they give more liquid and less flour for dough.
While I have everything in the process ...
Let's see what happens ...

How and what is the correct way to make an incision on a distant dough?
I reached for the knife.

How and what is the correct way to make an incision on a distant dough?
I reached for the knife.

Better with a blade, you can with a sharp knife

Better with a blade, you can with a sharp knife

The bread is good, but the roof is not pretty.
I didn't know how to make beautifully cuts.
There are no blades in the house. Ordinary knives.

Changed a few things in the cooking sequence
as it seemed to me rational.

Rye flour -90g
Sourdough - 30g
Water - 90g
Water for brewing malt -155ml
Malt -1st. l.
Fresh yeast -5g
------
Brewed malt, cooled to warm
Everything above in the recipe was mixed.
I put it in a warm place.
Bubbled well pretty quickly.
-------
Wheat flour, high quality-330gr
loading into X / P.
On top of this she poured my ready-made dough.
Olive oil 1.5 tbsp. l
Salt - 1 hour l.
--------
Knead the dough with the "Pizza" program for 45 min.
She pulled the dough out onto a wet tray.
She carefully formed a beautiful bread.
Placed in a clean and dry cotton bucket
for 50-55min. stand.
------
She baked on the "baking" program for 60 min.

The bread is not bad, with sourness, not bland, porous,
but the porosity is denser than French bread.

Ready bread weight 670g

[DonnaRosa]

DonnaRosa, I make cuts with a knife (I grind it right before making the cuts) If there is a lot of flour on top of the bread that has come up, then before making the cut I spray with water from the spray bottle. I agree with you that if the whole process is done in a bread maker, then the structure is more dense. You can try to increase the proofing time (then more will do, respectively, it will be higher). Oven is a different matter (girls won't let you lie)

Tatjanka_1, I can't say why such a big difference in flour weight turns out. Humidity is different, maybe something else.

I gave the conversion to a smaller loaf earlier https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=13276.0

[DonnaRosa]

DonnaRosa, I make cuts with a knife (I grind it right before making the cuts) If there is a lot of flour on top of the bread that has come up, then before making the cut I spray with water from the spray bottle. I agree with you that if the whole process is done in a bread maker, then the structure is more dense. You can try to increase the proofing time (then more will do, respectively, it will be higher). Oven is a different matter (girls won't let you lie)

The bread turned out to be successful and soft, porous.
But I ruined the top with cuts.
It would be better if I didn't do them at all. The bread would be beautiful.

kava so it's a completely different matter, so I'm still right, otherwise I doubted, I baked already 8 times and all the time the flour remains with me

[Tatjanka_1]

I already asked kava a question for me why the flour is not 550g., but 350g.

Tatjanka_1, if you bake according to the first recipe (where the loaf is larger), then at the beginning there was flour in me. As for me, there is not enough liquid in the first recipe. I just added liquid, focusing on the bun.
But already in the second recipe, where Kava made a recalculation for a small loaf, everything is tyutenka into a tyutenka.