Airy sourdough bread

Thank you Zhivchik, I figured it out now, I did not see the reworked recipe downtime, but today Kava showed it, I just had 2 flour recipes and it turned out

Excellent bread

[OJGG]

OJGG, don't be shy, lay out your sourdough bread

[Kava!]

Kava! thanks for the recipe and master class.

the cut will probably be tomorrow (if no one takes this bread for a gift to anyone).
In any case, I will still bake such bread

[rinishek]

rinishek, you are a great student! A loaf like in the picture - which means that you have an excellent sourdough and that you have followed all the baking technology (from kneading to molding and proofing) Keep it up!

[Kavochka,]

Kavochka, Thank you. I really appreciate your praise.
There is no cut, because the loaf went into good hands for a gift. But by the dull sound and the size of the loaf, I can tell for sure - there are many holes inside, the bread is really airy
only I'm afraid all the time that the bread will end, so the roof sometimes bursts

[kava]

kava , the bread is excellent, and you mentioned the buckwheat option here. Are you replacing some of the wheat flour with buckwheat flour? And do you steam the malt with boiling water?

[RybkA]

RybkA, you can replace part of the wheat flour with any other (corn, oatmeal, buckwheat, coarse grinding, etc. ...), but I usually do not replace more than 50 g. It seems to me this amount is enough to set off the taste.
I don't steam the malt - I put it like that (I have it from the Pekarsky House). I tried to steam it - I did not feel the difference.

Here is today's

what a handsome kava, and the seeds have formed such an interesting pattern

Tatjanka_1, the seeds are patterned because I sprinkled them on the proofing basket like this https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=32626.0

[kava]

kava and what kind of proofing form did you buy from Lily .... the one that is 1kg in my opinion ??? I will list the money for Lilechka and at the same time, probably about the basket, too, I probably already looked at them ... I really liked the one that is oval for a greater number of kg

[Svetik]

Svetik_, I have an oval one, but the one that is smaller (by 750), since a kilogram workpiece does not fit (in length) into my cast-iron mold. But my loaves are quite large, they are baked up to 900 g for sure. I bought it from Lilechka.

[kava]

I just don't have such an oval shape, though there is Berhoff ceramics, maybe there is a stove in the same place, first distance in this mold, and then in ceramics, but there is one BUT, you can’t sprinkle ..... and sho do tady ???

kava and you can drop me a link from Lily, where are the prices and look at these baskets ??? Probably a long search

[Svetik_]

Svetik_ , don't choose https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=31266.0
A 1 kg oval is a lot. I also have 750 g, but round 1 kg, and so on little things
I forgot to say that I bake an oval on the hearth, since there is no shape either. Round bread in a frying pan.

[Cabin]

A 1 kg oval is a lot.

Cabinwhy the basket is 1 kg. lot?
I always love Izyuminkin in such a round pitch. For him, a basket of 750 gr. few.

Girls ... I'm here with you with some sourdough bread ... I tried my shape ... so it rose beautifully in the proofer, and in the oven ... bang and ..........




the most beautiful photo

and smile


By the way, I took a photo with a new super camera

It's cool in this form .... I liked it, now I'll decide on the sourdough, I'll try this bread, it looks small, but the weight turned out to be 782 grams.

I liked the sides, like a shop one ... but the fact that he smiled at the end is nonsense ... the main thing is one cool barrel

[Svetik]

Svetik_, a cool brick turned out, it was just necessary to stand it a little longer. Have you laid out the paper for safety net?

[kava]

kava paper just for safety net, but I got bread for a long fermentation ... I sat in the refrigerator for almost a day, so I wasted

Next time I won't put paper, but I had a liquid sourdough ... this is because there was no wheat flour, I took whole grain and, as always, plumped 100 to 100, and with it I had to put a little less water, so the leaven did not rise much ...just a little bit, well, nothing .... I'll try with white flour, and then I'll go back to whole grain

And how much warm was it after the refrigerator?

An hour somewhere, but how much should ???

It tastes great ... even with sweetness, I will work so that I no longer smile like that, I liked the long fermentation

[Cabin]

Cabinwhy the basket is 1 kg. lot?
I always love Izyuminkin in such a round pitch. For him, a basket of 750 gr. few.

So Izyuminkin and I bake in a round for 1 kg.
But the oval is enough for me 750 g, you see the shape plays a role.
Svetik_ , the bread turned out funny. I raised my hat so interesting

[Kava,]

and this is my loaf air. The truth is just on flour of the 1st grade, in the sense of no rye.
Kava, thanks for such a good recipe - almost always the result


it is in my aluminum form - ukrvoke. even a loaf is there in length! in how.

[rinishek]

Pretty woman! rinishek, that's good that I fit into the form. And the proofing was done in a basket sprinkled with sesame seeds? The recipe can be changed at will - I add coarse grinding, oatmeal, corn ...

kanechna sesame seeds! my son will probably grind any bread, if only he would sprinkle sesame seeds.
After your master class on the rational use of the basket - this is the only way I use it!
For some reason, my favorite Izyuminkin turns out worse (diffuses) than your starter. Although maybe it was just a matter of yeast? Or maybe I just miss a spoonful of sugar in Iziuminkino?
I'll have to try it with sugar.

Kava, thanks for the recipe. baked bread, round, hearth. But it rose so well, did not flow. The crumb is very delicate, I got it in many, many, many small holes. Delicious!

[Iraida]

I'm glad I liked the taste of my bread. It really turns out to be airy. Iraida, bake to your health! Next time take a photo of your work

Today I baked just such a loaf (long fermentation). In appearance, it turned out very well.

And at first you had themes from HP, so what program did you bake on? And you have a bucket in HP more than in Panasonic, right? Think I need to reduce everything?

[RybkA]

RybkA, I don't think my bucket is bigger, but recalculated for a smaller loaf HERE this portion will fit exactly into HP.

I baked on program 2 "Village bread" (there the last proofing is the longest 60 minutes) or 3 "Peasant bread" (this program with temperature equalization). In any case, after the first proofing, I knead and take out the spatula. Then the bread has time to rise well.

I came again to say thank you for the recipe and of course to boast!


Katya, all the time I bake according to your technology - every time I thank you for such a wonderful recipe

[rinishek]

rinishek, so nice A very beautiful loaf turned out Golden like the sun, straight. Also in 1 grade?

yes, I try to bake on the 1st grade. Although the leaven, if I forget, then I feed it with a / c. It’s just that I’m just barely enough, and the top half of the bag is still.
I experiment with this bread all the time - it’s the germ of psh. add, then flakes of 8 cereals. This is not a simple recipe, but a magic recipe

kavachka

I came to say thank you very much for the recipe, I bake it and come back to it again, though this time I added 2 tbsp. l. dry kvass and dough made 50 gr. starter cultures + 100rzh. flour + 100 water.
(convenient, you can change 100,150,200)

Help yourself

[Tatjanka_1]

Thank you! Noble loaf turned out Tatjanka_1, and the shape is so long! And the roof is even - class!
And mine smiled again today

no, he winks at mine

Good evening! Your bread was baked today. I liked it very much. Particularly light and springy crumb structure. True, we made some changes. First, the sourdough was increased to 150 g, and the flour during kneading was reduced to 450 g. It seemed that with 190 g of liquid, 550 g of flour is very much. I added flour to the dough gradually during kneading. Kneaded the dough in cotton, baked in the oven.
Thanks again for your input to expand our flavor. Here's the result:

[Eusebius]

Eusebius, I'm glad that you like this bread! I have a recalculation for a smaller amount of flour here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=13276.0
The more leaven goes into the dough, the faster it ripens (I also add more if I am in a hurry) And the structure is really springy and does not get stale quickly.

Dear Kava! Good evening. Thank you for answering and linking. I was looking for her somehow. We will master your recipes further. We have already tried your loaf. It turned out super. Thank you very much.

[Eusebius]

Eusebius, it's nice that you are using my recipes. Air bread for you! Bake to your health.

[kava]

I just went to the kitchen and put a sourdough dough according to your recipe, kava!
The other day I found my old, thirty-year-old, cast-iron goose maker in the attic, the enamel is really peeled off, but I think it will do for bread. It will be baked on paper.
And how did I not throw it out as unnecessary ?! It's good that I didn't throw it out! But now I have the opportunity to bake Airy sourdough bread from kava precisely by the author's method. Let's take a look and try!

[Margit]

Margit, How is it going? Otherwise I'm worried

[kava]

kava,
this is not bread, but just a fairy tale! Really airy, but delicious! My husband really liked it, he says that the bread is wonderful and really worthy of this name - Airy!
Now I'll insert the photos.

Well, thank God, we calmed Bread in the studio

[kava]

Thank you very much for the excellent bread recipe, kava!
Another loaf of bread has appeared in my piggy bank of favorite breads, this is Airy sourdough.
True, baking in the gosyatnitsa did not work. I weighed and sifted flour and all other ingredients into a chl / oven bucket according to the recipe, then poured water. But I didn't calculate that flour now takes a lot of water, and I had to add water several times while kneading the dough. The bread maker squeaked with effort, but coped with the task. The dough rose remarkably, I had to strain in a colander. Half an hour later, she turned the bread over on a hot under and put it on baking.
A real loaf was baked, rose remarkably in the oven. Very aromatic and fragrant bread, output weight 1,120. The husband could not stand it, cut off a piece of bread hot, in the photo the first slice of bread, in the center the slice would be much higher. The crust is crispy, unlike other breads, it is very easy to bite.
Delicious, simply incomparable bread! I recommend to all!

[Margit]

What a beautiful loaf! : wow: And the notches are generally mortality (in a whisper; I don't have such) Wonderful bread, Margit I'm glad I liked it. Bake to your health. He is my most popular of the gray

For some reason, many of the gray breads do not take root with me, they do not eat.
And this bread, I am sure, will be on a par with the Parisian whole grain frequent guest on our table.

Dear craftsmen! I also want to bake such bread !!! Could you show a photo from the very beginning, namely, from dough !? As I understood, OPARA kneads and stands in the cold at first. How to knead it and how does it look in the process and in the end? I have a regular wheat leaven. Help me please!