Airy sourdough bread

[tanyaabcde]

tanyaabcde, the dough for my bread looks like this


And further technology is given in detail HERE

Good luck!

[kava]

kava ! Thanks for the help! I give myself 2 weeks to experiment. If luck smiles, I'll show you the result!

[Kava]

Here's the bread. Baked on a hearth with steam. The taste is amazing. But to the mind, as they say, I have a claim. Tell me Kava, why is it so crawled, in the sense of not being collected? Maybe you formed a little dough before proofing? I took it out of the HP and collected it in a bowl on a table sprinkled with flour and in a bowl for proofing.

[Kava]

This bread is still whole, but judging by the taste, it won't stay that way for a long time. Even my dog ​​smelled him lustfully while he was baking, and then ate with butter and honey. Not to mention me and my husband. Thanks for the recipe Kava!

[tanyaabcde]

tanyaabcde, congratulations on the bread! Quite good both in shape and porosity came out. : nyam: As for the molding, I can throw off a couple of links to the videos (they helped me a lot at first).


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How long did you defy him? I am a little embarrassed by the bubbles on the roof of the bread ... usually these are obtained when the bread stock has stood. Then there is no reason to expect a particularly high rise. It is better to be a little short (then it will just burst sharply in the oven up and in breadth and may tear the roof, but it will be especially airy).

[Kava]

Kava! Thanks for the kind words. My bread was parted 1h 15min. Doubled in the cup. Transferred from the cup directly to the paper onto a baking sheet. Next time I'll try to bake in a rectangular cake pan.

[tanyaabcde]

tanyaabcde, bake and eat to your health! Try to reduce the proving time by 15-20 minutes. If you put it in a chuck, then you quickly turn it over, cut it and put it in the oven to the maximum. I wanted to clarify - did you bake it on a baking sheet, in a frying pan or on a stone? If in some limited space, such as a form or a frying pan, then the bread has nowhere to unfold and it grows more upward.

[kava]

kava! Baked on a baking sheet on a sheet of paper. I will try and in the form. I watched the molding videos - very useful, thanks. And in this regard, the question arose: exactly this bread, after kneading and rising in the HP, should it be formed for a long time before proofing or rolled once or twice and that's enough? What's the best, please tell me.

[tanyaabcde]

tanyaabcde, you do not need to miss a long time. So, turn the ends to the middle and, as it were, double up on the barrels and pinch the seam (it is well shown on one of the rollers there). The dough itself is already bubbly after proofing, so it is not necessary to release all the gases from it.

I tried to bake on a baking sheet (I don't have a stone), as for me, the crust is a little overdried and thick, if not splashed, that's why I came to a form with a lid.

[kava]

kava, and I tried an oven in the form and covered the top with foil at a certain moment. It turns out pretty well too!

I have rye sourdough from Viki (semi-finished product), I followed the cooking technology exactly. Yesterday at 20-00 I put the dough and put it on the balcony for the night, looked in the morning, and it stood still, thick and no blistering - what should I do, throw it away or still try to knead the dough

[nut]

nut

:)not yet kava, I will venture to answer.

Now you don't need to throw away the dough or knead the dough. Bring it (dough) into the heat and let it ripen, and then into the dough.

kava She starts her dough on an active Frenchwoman, which even at +15 works vigorously, but a rye semi-finished product from the refrigerator may not show such enviable agility. It is not surprising that the dough did not mature overnight in the coolness.

At 8 in the morning I put the jar near the battery and the dough was covered with bubbles and rose above half a liter jar, but was almost at the bottom, can it take another 2 hours?

[nut]

nut

If it has already risen 2 times - let it in the dough. Do not over-acidify it.

Thanks Zest, went to knead

I finally baked bread. Only I got it like a soccer ball. Somehow, right away, when kneading in cotton, it seemed to me that there was not enough water, the stove kneaded with such difficulty, I just jumped on the table, but I basically adhered to the recipe, after ave. She took out the "dough", molded it for proofing. The dough was quite thick. After I made cuts, I put them in the mountains. cauldron, pissed with water and then everything was like a science. Why is it so speckled - due to the lack of water in the dough
I took a photo, and the cut later as it cools down Girls poke my mistakes, I will gladly take note of Yes, the bun was right during the kneading

[nut]

nut, it's a pity that I was able to access the site so late. Thank you Zest - she told you everything absolutely correctly.

Now it is generally cold and the ripening time of the sourdough is significantly increased. The main guideline is to increase the leaven (sourdough) by 2 times. Along the way, I want to clarify whether you baked according to the recipe on 1 page or according to the reduced one on the 9th page? In any case (for the future), when kneading, be guided by your visual and tactile sensations, since the temperature and humidity are different for all of us, and flour with yeast and sourdoughs too. There should be a gingerbread man, but the dough itself at the exit is quite soft, plastic. Therefore, next time add liquids (but a little bit until you get the desired dough consistency). And so, it looks like a pretty decent ball turned out. And what is there in the context?

??? kava, tell me, do you add dry malt or pour boiling water over it beforehand?

Kava sorry for another question. Tell me when the bread was molded. Do you put it in the refrigerator to fit it? Today I baked your airy one, my husband and son said that of all the rye, this is the most delicious (but I didn't really like the look, it turned out like after the bombing, although it really tastes very tasty, which is really true). I would like him to be at his best outwardly, it is desirable to achieve the same beauty as yours.

pljshik, I do it not in the refrigerator, but on the contrary in the warmth (I pull the package on top so that it does not dry out). Now I'm cold, but about a stove in 50-60 minutes somewhere it fits 2 times. Sometimes it also breaks with me (here a lot depends on the yeast and the sourdough itself). If it didn’t stand, then it can break a lot in the oven, and if it didn’t stand, it will not grow much in the oven and it will taste dense and sour. So the first option is better.

Kava Thanks for the clarification, I baked bread from the first page. I did not take a photo of the cut, it is not very beautiful inside, it is clear that it did not get in the way and when I squeezed it, it remained so squeezed: (But it doesn't matter, we will study, the main start has been made. By the way, I was OREESHEK in girls, and now Ku-ku (I really hope that temporarily, I want to be girls again)

: Kava thanks, so we are going the right way, but about the malt it is necessary to brew it or how I pour it dry. I really liked the dry one too.

[Ku-Ku / Nut]

Ku-Ku / Nut, I have already identified you (in another topic) It's a pity that it did not work out, try next time with a reduced recipe - it is more successful (and optimal in size). Here HERE If you still have questions along the way - ask!

pljshik, I do not brew - so I pour. I tried to brew it a couple of times, well, honestly - there is no difference for me. Well, not the slightest! Do not bother - pour it like this.

[Kava]

Kava! Thanks again for the recipe. I made yours airy in shapes and I am very pleased with the result: soft, with a thin crust and very tasty. When preparing the dough, this time I used rye sourdough and added a little kefir from the Tibetan mushroom. Dough rose excellently. When mixing, I added cumin, ground in a coffee grinder.I took brown sugar, and instead of malt, a spoonful of dry kvass.

Please tell me how to properly add salt and oil during kneading.

[tanyaabcde]

tanyaabcde, you have a very beautiful bread! It is so pleasant that according to your recipe, such beauty is obtained.

I add salt and oil at the end of the batch (about 10 minutes) as part of the main program (30 minutes of kneading and 1 hour of lifting). Then these components have time to intervene well into the bun and the dough turns out to be soft and plastic.

I regularly bake this bread, although from time to time I change the ingredients in the recipe, adjust to my husband's taste, then he doesn't like the malt, then the coriander in the bread. Today's bread contains coriander, but I replaced the malt with liquid chicory and added 1 tablespoon. Husband said that this bread smells like bread, not burnt sugar. * JOKINGLY * I think chicory can be added and 2 tablespoons.

[Margit]

Margit - cool bread. I love it so much when the loaf is round and tall! Your bread keeps its shape excellently, does not unfold. Do you bake on the hearth? Proofing firm - basket

[kava]

kava
I took the basket from Lilia - Craulka, for a long time already, by 750 grams, for a long time could not adapt bread for it, but thanks to your lessons with an oval basket, as well as a fine recipe worked out to the smallest detail in a reduced version, I began to get this kind of bread. And with an oval basket, I did not succeed in baking in a goose bowl, the bottom of the goose bowl does not match the dimensions of the basket. Well, okay, I baked it on the hearth, though not as beautiful as yours, but delicious!



Instead of a hearth, I use an earthenware dish from under a flowerpot, it bakes very well, and the bottom and top are fried equally.

[kava]

kava,
I also brought thanks. I have been looking at this bread for a long time, and this Sunday I finally got it. It turned out delicious - the smell is completely different. Baked on the hearth - my husband made tiles from fireclay clay, she now lives in my oven.
I have a question, girls, how do you transfer the dough from the proofing pan to the hot one? And how much does the dough hold its shape? Is it blurry in my oven - or did I overexpose in the proofer, wait until it doubles? Yes, I got it in a long form, in the form of a bar

[Margit]

Margit, the oval is also cool (it doesn't differ from mine at all)

Antonovka, I'm glad that you liked the bread I transfer the bread from the basket to the gosyatnick in several stages - I cut off a piece of parchment, wrap the basket with it, turn it over, put this structure into the gosyatnitsa and gently shake the bread blank out of the basket.

Since the mold has high walls, the bread has nowhere to grow other than upward. It will probably split a little on the hearth, but in a hot oven it will still explode sharply. I wait until the increase is 2 times, but I follow the dough - it is better to under-space than to allow it to peroxide (then the bread is dense and sour).

[kava]

kava,
I think I understood - you wrap the top of the basket with parchment, that is, "seal" and it turns out that you are "lining" the goose-box with this parchment? No, I understood something wrong - although this is an idea
My bread has definitely not stood still - not sour and with holes (I would boast, but there is already nothing)

Yes, as if covering the basket with paper (I connect the ends under the basket and holding onto them, I turn the basket over). The basket is made in a parchment "tube". Next time I'll take a picture for clarity.

[kava]

kava, I will wait

I have a question, girls, how do you transfer the dough from the proofing pan to the hot one? And how much does the dough hold its shape? Is it blurry in my oven - or did I overexpose it in the proofer, wait until it doubles? Yes, I got it in a long form, in the form of a bar

I throw the blank from the basket onto the baking sheet on which the baking paper lies, cut it, quickly open the oven, slide out the grate slightly on which the stone lies, quickly and carefully pull the paper off the baking sheet with my right hand onto the stone, return the grate to its place, spray the oven from the spray gun water, close the door. During the first 10-15 minutes of baking, I sprinkle water on the walls of the oven 2-3 times more.
Whether the dough spreads or not depends on many reasons, for example, the quality of the flour, the density of the kneading - for baking, the dough is kneaded more abruptly on the hearth. Try to buy pure ascorbic acid from the pharmacy and add a pinch to the dough when kneading - it helps to keep the shape.

[himichka]

himichka,
I'll try with ascorbic acid too :) thanks!

[Antonovka]

Antonovka, I confirm about ascorbic acid! Even when baking in HP, the result with ascorbic acid is noticeably better than without.

it doesn't work with my goose maker - well, firstly, because there is no such goose maker

I bought a huge saucepan made of thick-walled aluminum on the market. The height of its sides is about 12 cm, diameter 35 cm. The lid is slightly convex - well, in general, I called it Ukrainian wok - ukrvok.
I have a smaller basket, that is, the loaves just fit both in length and in height. Well, the round hearth and so it fits, of course. Very good at it. Maybe you also have such dishes in the markets?
after my glass broke in the oven, I'm just afraid to sprinkle it into the hot oven. Of course, the glass could have burst and not from the water - but it burst and shattered into tiny sharp cubes! and if it burst when I splashed? my veins are already trembling from this thought - everything would be in fragments

[rinishek]

rinishek,
I have not seen such utensils on the market, unfortunately. In fact, I put them in a mold, but I bake without it, just on a stone. I was surprised that girls' bread turns out to be so "uniform", while mine is vague - it is, of course, delicious, but I want it to be beautiful as well. I will do it again today

[Antonovka]

Antonovka
I write out baskets from Lilechka Warehouse Lyulёk, the baskets are very good, now I only use them, and I taught my friend how to use them. At the same time, Nutlet writes in the subject Proofing basketthat she bought a basket in the market and uses it safely for proofing bread.

That's right, I put it in an ordinary basket, but I really want people like yours, and by the way, can I order a Cradle too, or Lyulek does not work with Russia? Margit, how much did such a package from Ukraine cost you? Here in Moscow I found a company by baskets - from 3.5 thousand. R. apiece, almost fell off the couch, completely stupefied

Irina, go to Lilia's topic, see what baskets you need and write to Lilia, she will calculate everything for you. The baskets are much cheaper than in Russia, besides they are of very high quality, Czech. I have ordered not only for myself, but also ordering for my friend.

Thanks, I'll take a look now

Girls, about the technology of transferring the dough into the form, my version

I wrap the basket with parchment


I turn it over (holding the ends of the parchment)


I immerse this structure in a hot gosper


gently fold the edges of the paper and dump the dough out of the basket


and now we cut, sprinkle, cover and bake

[kava]

kava dear, thank you for such a detailed report, and I will wait for a round shape, maybe then someday I will get one, although mine love little white bread, I really want to bake Karelian ........... with raisins and he is like once in a mold like yours
You get so pretty, smart girl and I hach ​​so much

[Svetul]

Svetul - do not Cry the blues! You yourself bake cool loaves (and without a basket). And with her, so in general, everything will be okay for you!

Not .................. all the time I look at your handsome men, and imagine how you cut the cuts with a saber, joke and bake hotts, I have long wanted a basket ... which one or how yours is oval or round, but lately I have become so attached to round bread that I decided to order
You have such a big duck, but I only have a small bread, I haven’t tried anything in it, by the way, our Soviet one with a lid, only the size is small and by the way there the bottom is the same as in the basket, you need to use it in a pancake, otherwise it’s worth it without causes

[kava]

kava,
Thank you for the master class - in general, I understood everything correctly.And today I bought a basket on the market like nut (thanks for the idea), the bread came out higher than usual, but still not like a basket, I did not buy ascorbic acid

[kava]

kava Thank you for showing the transfer of the dough into the mold, but I did not have enough ingenuity, I kept thinking about how girls throw bread on a stone.
That's good for you, there is where to order molds, I also want to, but I don’t know where (I have never seen on sale here)

Tatyana, you have just this stuff in bulk. On the carina-forum I saw many links where to buy such baskets, there are many girls from Germany, ask around.

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This is a link to the "Bakery" topic.

[kava]

kava thanks for showing the transfer of the dough into the mold, but I did not have enough wit, I kept thinking how girls throw bread on a stone.
That's good for you, there is where to order molds, I also want to, but I don’t know where (I have never seen on sale here)

Tatyana, look at Amazon: 🔗