Airy sourdough bread

My sourdough is now used almost every day ... I've put it on again, I will bake a bun, everyone liked the taste of the bread I baked
I really like the smell of sourdough, it so happened that I only used wheat, and rye is in the freezer, I don't think I will bake on it ... probably it's already over, but I can't throw it away

[Svetik_]

Svetik_, Well, thank God! Glad that you finally came to the desired result. A uniform beautiful hole in the bread turned out. Bake to your health.

And wheat can be very easily converted into rye - take some of the wheat and feed it several times with rye.

Yes, I didn’t quite like the rye sourdough ... I can’t feel this sourness, I bake Custard Rye according to my recipe from HP, it turns out a real Borodinsky ... but the rye just ... something does not pull, more on a wheat bread or on bars, they are very appetizing. But the sour smell is present, but when you eat no, why ???

I do not bake pure rye breads, for me they are sour and too dense. Mostly wheat-rye or wheat. And good bars are made according to the recipe "Baton of the times of stagnation".

I'll look through these loaves again .... and it will come to them .... because my hand is already full, I want bars all the time ... so used to it that in the morning it’s not buns, but a loaf with butter, cheese ... and on top can add my honey, well, whoever. And after the leaven, the aroma walks through the kitchen ... I love it. And all the time I want to bake something, to please my loved ones ... that's like what kind of mother is a doorman with her hands

[kava]

kava I'm doing everything with sourdough now, I just thought that I would do without yeast, but it was not there ... the result is obvious
I took a recipe in accordance with GOST, from Lyudmila's blogs, someone described it, but I repeat ... I just checked it and we like it ...
Opara
250g flour
8g pressed yeast
250g water
We put it in the HP, put it on the Pelmeni mode - 20 minutes
We leave alone for 3.5-4 hours
Dough
250g flour
1h l. salt
3h l sugar
120ml water
This is a recipe that, as they say, is the original, and I simplified it, instead of a dough, I added 250g of sourdough, kneaded on the Pelmeni mode for 20 minutes and left it alone for 3.5-4 hours, then crumpled it and formed a loaf and into the oven, checked temperature probe and that's it
Very easy and delicious

I just looked at the recipe, so this is the "Baton since those times" turns out Maybe from pressed yeast and better ... I don't know, but I liked it so much. Now I just add sourdough everywhere, well, I’ll have yeast just a little bit, and for panifarin I forgot completely ... I also add, but in butter ... MelluFG is an improver for baking, here

[Zhivchik]

Zhivchik - well done! : wow: An excellent loaf of "peasant" bread came out

Now I have already arrived and quickly here.
kavathanks for the praise!
And I also have a question: maybe I spent a little time defusing bread, with such a large amount of leaven (defrosted for 1.5 hours), that in the oven, during baking, the roof tore off?

[Svetik_]

Svetik_ , great bread turned out!
Do you feed your starter culture with premium wheat flour or whole grain flour?
They seduced me with their wonderful loaves, now I have to grow one more leaven for the white bread.

[Zhivchik,]

Zhivchik, I don’t think 1.5 hours is not enough. Here, rather, you need to have a flair and still trust your visual receptors. It happens that 40-50 minutes is enough for proofing, and sometimes 1.5-2 hours. Here the temperature in the room and the strength of the leaven and yeast, etc., etc. play a role. The girls on the forum advised adding ascorbic acid when mixing so as not to break.I didn't notice much difference with her and without her.

Yesterday I baked bread, so it seemed like it should have stood by the time of proofing (almost 2.5 hours), but baked normally (on the verge). And I already decided to control the second loaf normally and put it on proofing for 1.5 hours, so during this time the dough managed to rise and fall, so there was nothing left for the oven. And there is a hole in the old woman. This is me about myself.

[Zhivchik]

now you have to grow one more yeast for the white bread.

Zhivchik, one basic starter is quite enough (I have a liquid French one). Simply, through top dressing, you convert it to wheat or rye as you wish.

[Zhivchik]

Zhivchik thank you, of course, I feed only wheat flour, because we don't have whole grain flour

Here, rather, you need to have a flair and still trust your visual receptors.

Yeah, now you just need to learn how to use these receptors.

[Zhivchik]

Zhivchik and they really come .... I thought so too, but now I feel everything ....... well, maybe almost everything, everything has been tested. My hands did not stand under the butter dough, but here you are ... the pies are obtained, then I thought that the sourdough was finally not mine ... and then progress is obvious, that's how you will have everything with experience, as they say .... with a difficult, sad experience, she herself. How I baked some bread in KhP ... I didn't have to control anything like that, I fell asleep, put it on the timer and hello, sleep on, and then I need to control the bun, help scrape off the flour from the sides of the bucket with a spatula, knead it with handles where necessary, so what do I need to tell you, probably everyone goes through this and everything ends with victories, first of all over myself, over my own I CAN'T, it does not work

[Svetik_]

Svetik_ Thank you for your optimism.
I have always been good at baking, when I did not yet know that there is such a miracle as the Bread Maker. I always kept pastry dough for 5-6 hours with three batches, defrosted and baked in the oven. Chuika works with healthy dough, but it's scary with rye.

I finally don’t want to start with Rye sourdough yet ... I have it claasno in HP turns out
although aaaaaaa maybe a little later

And here I baked some more bread. I just pulled it out of the oven.
This time I divided the dough in half. And we got two loaves.
Again dough with flour of 2 grades and sourdoughs 100 gr.
Most likely the dough has stopped.

It looks like it. If the crumb is too dense, the verdict will be confirmed. Much more depends on the leaven itself. It's a shame, of course, but judging by the appearance, the taste can be quite decent.

[kava]

Here I cut small loaves. I liked the crumb even more than in the past bread, where the loaf was huge and the roof was blown off. Was more dry, or something, and from the previous one it was possible to sculpt a horse.
I also forgot to say that 50 gr. I replaced the 2nd grade flour with bran flour.
And the fact that the dough stood still did not affect the taste of the bread at all.
kava Thanks again for the recipe!

[Zhivchik]

To your health, Zhivchik! Experiments are born true the desired result in the form of your favorite tasty bread.

Girls here and I came back to you again I now can not present you a photo, because we are in a state of siege, the move is not a joke, my husband described our situation as follows ... We are refugees ... when will it begin no one knows our repair, but we have already moved out to the parents, now we have connected the Internet (though another provider, it really flies like that). So ... I make my sourdough during the day in the morning, I filled up the whole dose: D as needed for bread and wait until it starts bubbling, then I set it down and in the evening I can bake bread already. Yesterday I baked ... well, it just turned out super-duper, so high, the roof is just excellent, even: nyam: Of course, I couldn't do without yeast, I added them just 0.5 hours. l, but panifarin increased, instead of 2 tsp, added 1 tbsp. l., and the bread turned out to be excellent. Checked out everything, a little sweet ...class (y) I did not risk it in the oven, I put everything in the HP, but I did not just put it on, but at the beginning 20 minutes. on Pizza I missed, then 2 hours rise and baking 50 minutes, and now I want to try the bars

[Svetik]

Yes, Svetik_, the baker cannot be stopped by any repairs and deployment at the "foreign landfill"!

I make my leaven during the day in the morning I fell asleep the entire dose

In fact, you make dough (water-flour-yeast), and then bake bread on it? Am I getting it right?

[Svetik_]

Svetik_

I haven’t passed all the technology, but I’m still happy with the excellent result and your good mood

[kava]

kava yes I understood correctly ......., girls and how I like the smell of leaven, this is something
Zest thank you very much, now I am in full-fledged ranks of starters

[kava,]

Here is the heat of the bread. True, part of the wheat flour was replaced by 50 grams. bran and instead of 2 grade flour (as usual) I used whole grain.
Baked for the first time in a basket (Lyulok thank you very much).
But I was afraid to put all the dough in a basket and put a piece in a bowl. Next time I will put all the dough.
Parted for 1 hour 30 minutes.
What it tastes like, I'll try it tomorrow.
kava, this bread has become my favorite. Dyakuyu!

[Zhivchik]

Zhivchik , this is bread!
And the stripes, and the mold !!!
And why haven't I baked this bread yet?
Tonight I will put dough. A very tempting bread!

[Lyulёk]

Lyulёk, Thank you!
Thanks to whom these stripes appeared ...
Today I cut the bread. Well, what can I say? I liked the taste better with flour of the 2nd grade. With whole grain, the crumb turned out to be moist. Maybe it was still necessary to bake on water, as in the Kava recipe, but I baked on whey.
And this time, the liquid was not enough for me. It turned out to be a very tight bun. True, and in the past, I did not add all the flour. And the starter culture (100%) was always put in 100 grams, and this time 150 grams.
Then it naturally took away from the total quantity of water and flour.
Or maybe it's normal when your crumb is moist, otherwise I'm used to our "Ukrainian"?

Girls and the mistress of Temka ... Thank you very much for sharing your knowledge
I am so glad, I am so glad !!!!!
I still baked it !!!! This is my first starter!
I don’t know whether it’s right or not, this one or not, it will soon cool down and I’ll cut it and see.
This is my first oven.
It's so nice when you get at least something.
I will be glad to your comments.
I tried to do it exactly according to the recommendations (though the dough was tight, I added water)
And she also defrosted before baking for 30 minutes, but put it on a saucepan with hot water), and then read the Temka further and it says that it takes longer to defrost.

And here I cut it.
Next time I will stand it longer so that it turns out more porous.

Today it turned out so pretty I'm not overjoyed with my new leaven

[kava]

kava, oh, and a pretty bread turned out!
Corresponds to its name - "airy".
Why is he so round? Straight like a bun.
Is this a cauldron?

[Zhivchik]

Zhivchik Thank you, your striped buckwheat turned out well today (it was "ripped up" out of pride) It’s he who has risen well today in proofing, and I always bake in my gosyatnitsa.
This is how he was

[Zhivchik]

Zhivchik Thank you, your striped buckwheat turned out well today (it was "ripped" out of pride)

kava, Thank you! I still have one more bread.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=6724.new#new

This is how he was

Oh, now I recognize "Air ...".
And from that angle and notched - a kolobok kolobok.

Made a recalculation for a smaller loaf

Opara (unchanged)

Rye flour - 150g
Sourdough (French) - 50 g
Water - 150g

Dough

Wheat flour - 300 g (you may need to add approx. 20 g)
Water - 130g
Malt - 0.5 - 1 tbsp l.
Gluten (optional) - 0.5 tbsp l.
Fresh yeast - 5g
Salt - 1.5 tsp.
Vegetable oil - 1-1.5 tbsp. l.
Sugar - 1 tbsp. l.
Coriander, cumin - 1/2 tbsp each l.

Today's master class (could not resist)


In the process of kneading (recently I add salt and oil at the end of the batch)


at the end of the "Dough" program (30 min. kneading and 1 hour proofing)


I dump it on the table


And form a loaf


After proofing (after 1 hour)


I make cuts and send to the oven


baking 15 min - maximum and 35 min - 180 *

Do you bake in a gosper and bake in it? And what are the seeds in the dough?

Until my basket arrives, I put it in a glass goose pan (but I have it shorter and wider), and I bake it in a red-hot cast iron (it is already longer). In short, these are



And linseed seeds, corn grits, sometimes I also give oatmeal

Kava, you've got some pretty bread again!
Do you make cuts before proofing?
Oh, I've already seen everything - after.
And MK is cool.

[Lyulek]

Lyulek, I'm already all in expectation! 🔗

Zhivchik, at first I cut like a Jack the Ripper (both at the beginning and at the end and in the middle ..) and kept wondering how the girls make cuts at the end of the proofing. But understanding came with experience: if the bread is properly shaped and allowed to rise, then the cuts are made easily and simply (I cut with a sharp knife)

Made a recalculation for a smaller loaf

According to this recalculation, I baked this bread.
And then according to the recipe for a large loaf, my dough climbed out of the basket.
True, the cuts had to be made deeper, but I regretted the bread.

the bread is good, but the cutters really need to dig a little deeper next time

[Zhivchik]

Zhivchik, well done! I bet "excellent"! 🔗 Thanks to Lilechka, I am now also a happy owner of a proofing basket, in this regard, I have a question for you: how long do you distribute bread in it and what flour do you sprinkle it with? 🔗

[kava]

kava

while I am "mulberry", I can tell what I sprinkle. I don’t remember where I read it, but I sprinkle it with rice and corn flour (I grind it in Kenwood), and I can sprinkle it with bran depending on my mood. Much better than regular white flour.

[kava]

kava

while I am "mulberry", I can tell what I sprinkle. I don’t remember where I read it, but I sprinkle it with rice and corn flour (I grind it in Kenwood), and I can sprinkle it with bran depending on my mood. Much better than regular white flour.

In, in. And I sprinkle Luganskmlyn with corn flour. I literally putty the basket. so that flour lies in all the hollows

Girls, 🔗 I just have cornmeal! How to navigate with time? 🔗

I sprinkle the basket with Kenwood wheat flour. Vesch!
And in time, as it starts ticking from the basket, so will the bakes. That is, before doubling in volume. About an hour, in the warmth it can be less.

And I also sprinkle cornmeal, as Lyulek advised, otherwise it somehow stuck with me ... and now everything is normal
I basically spend 2 hours on proofing, sometimes a little more, I see how it has increased.

It is clear, we will investigate empirically! Sprinkle abundantly, as I understand it

The most important thing is putty cracks, do not regret it

[Kava]

Girls, thanks!
Kava, glad to try!

The most important thing is putty cracks, do not regret it

Here, here, I also putty cornmeal from a bag, as advised by Lyulёk.

How long do you distribute bread in it? 🔗

I defended this little bread for 1 hour. But the heating had not yet been turned on. I was cooking something on the gas stove and put a basket next to it on the table, and since my kitchenette is small, it quickly warmed up and it took an hour to get up.

The most important thing is putty cracks, do not regret it

Why are you just 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.