mora
Quote: tatjanka

[I bake with leaven and without yeast, even if the recipe contains them.
Something did not work out the question
Tatyana, how much sourdough is still needed for this bread?
Gerda1
And I will come to you with Italian bread
baked in the form, cheto did not risk it, so there is no delicious golden crust below and on the sides. The dough turned out wonderful, but I overexposed it before baking in the proofer. We stopped by friends for 5 minutes, and stayed for an hour (the engineering thoughts of my husband and friend could not agree in any way), as a result, bread was waiting for me for 2 hours. This is probably why there are no huge holes (or maybe not because of this)
I liked it to my taste, we cut the truth while it was still hot, I really wanted to eat. The crumb is kind of wet, or something, very tender, The upper crust is out of competition, just AH ... used to gnaw and gnaw
Actually, this is my first sourdough bread .. on raisins .. so do not judge strictly what it is
Italian bread (Ann Thibeault) in the oven
Italian bread (Ann Thibeault) in the oven
lelishna
I baked this bread the second time. The first time I spread it, it was flat. The second time, after molding, I put it in a round Teflon mold and after lifting it in it I put it in the oven. Made with rye sourdough.
It turned out to be a huge loaf, all in a hole in the cut.
Thanks for the recipe.
Xenia
But don't want this ?! I have achieved a HOLE !!!!!! LA-LA-LA !!!!!
Italian bread (Ann Thibeault) in the oven
Italian bread (Ann Thibeault) in the oven
dandelion
Ksenia inject Tell me how you did it?
Xenia
Quote: dandelion

Ksenia inject Tell me how you did it?
Kneaded 2 times in HP, stewed in the same place, then dumped and formed loaves. I don’t even know how it happened, I didn’t expect it myself. Well, maybe what took a long time to leave, I left .......
Alexa13
Quote: Ksenia

But don't want this ?! I have achieved a HOLE !!!!!! LA-LA-LA !!!!!

What a beauty !!
miculishna
Quote: Ksenia

Kneaded 2 times in HP, stewed in the same place, then dumped and formed loaves. I don’t even know how it happened, I didn’t expect it myself. Well, maybe what took a long time to leave, I left .......

Ksenia, the holes are gorgeous And then I had a case ...
Xenia
Ir, stood for 2-3 hours, no, not peroxide, DELICIOUS anyway!
Xenia
Here's another picture for you! I found flour with 12% protein content, so now everything works out great, even in CD
Italian bread (Ann Thibeault) in the oven
Italian bread (Ann Thibeault) in the oven
Freken Bock
After a break of more than a year, I grew the French sourdough again. The first bread in the oven is, of course, HE. I can't help but brag about the result. Hands remember!

🔗

🔗
dandelion
Quote: Freken Bock

After a break of more than a year, I grew the French sourdough again. The first bread in the oven is, of course, HE. I can't help but brag about the result. Hands remember!

🔗

🔗

The most luxurious
Freken Bock
dandelion , thank you very much!
Omela
Freken Bock , you have not been seen for a long time !!! Shalek not imposed new ?? The bread is perfect !!!!
Freken Bock
Omela, Thank you! Shalek is associated with a myriad of bread And I want bread.
Xenia
Handsome you have bread !!!!
skate
Freken Bok, the bread is simply GORGEOUS, BEAUTIFUL !!!!!!!!!!!!!!!!!!!! Well done
Freken Bock
Thank you!!!
Danya
Hello, I'm new. Help bake such a piece of bread !!!! I have never baked from sourdough, and in general there is essentially no experience in baking ... today I put an eternal sourdough from rye flour with water 1: 1, and only then came across this topic ... will it only work out of it without adding yeast ??? I love Italian bread very much, but you have such beauties !!!!
suertero
Dear bakers, please explain this phrase:
Quote: AXIOMA

Place the loaf of bread in the oven on top of the stone. Sprinkle 1/3 cup boiling water and close the oven door.
Specifically, where to splash the water? on a stone? or wherever it goes. I just haven't baked my own bread yet, but I really want to
Xenia
Quote: suertero

Dear bakers, please explain this phrase: Specifically, where to splash the water? on a stone? or wherever it goes. I just haven't baked my own bread yet, but I really want to
Dough on a stone, water (boiling water) on the bottom of the tray and quickly sprinkle the dough from the sprinkler. I did that ....
Quote: Danya

Hello, I'm new. Help bake such a piece of bread !!!! I have never baked from sourdough, and in general there is essentially no experience in baking ... today I put an eternal sourdough from rye flour with water 1: 1, and only then came across this topic ... will it only work out of it without adding yeast ??? I love Italian bread very much, but you have such beauties !!!!
I did not bake without yeast, in this recipe they are present ...
suertero
Thank you!
Merri
Stella, educate the ignoramus, please. Why is yeast put in sourdough bread? Or rather, on the contrary, in yeast bread with sourdough, because without it, the dough will still work.
Deep
Stella, thanks for the recipe.
The bread turned out to be very interesting, in vain I avoided it for so long. On French sourdough, kneading in a bread machine, on "dumplings", 30 minutes.
Italian bread (Ann Thibeault) in the oven

I had to add 20 grams of flour to the dough, because my dough turned out like pancakes and did not want to thicken at all.
But at the 25th minute of kneading, a kind of bun formed, and when I added salt and oil, it already seemed to me that it was too thick.)) But, nevertheless, I did the right thing, otherwise it would have spread out in the proofer.
Proofing was very exciting - the dough spread mostly to the sides, but almost did not rise up. When it spread to the size of my heart)), I decided that it was time. I hoisted the dough on the bottom (the role of the hearth was played by an inverted cast-iron pan), - the dough had to be exactly the same diameter. But when baking began, the dough finally miraculously rushed up)) acquiring a spherical shape.
In general, my first pancake has gathered a cherished lump. )) The area of ​​contact with the hearth has decreased at least twice, and upward it has risen three times oO

Italian bread (Ann Thibeault) in the oven

The aroma is indescribable. Wonderful bread, thanks!
I will certainly bake some more.

Quote: Merri

Stella, educate the ignoramus, please. Why is yeast put in sourdough bread? Or rather, on the contrary, in yeast bread with sourdough, because without it, the dough will still work.
Merri, the sourdough in this recipe plays not so much the role of a baking powder, but rather the role of a flavoring agent and flavor enhancer, and, of course, improves the crumb structure.
Creamy
Deepwhat bread! From such lace holes, I am very excited. I'm just stunned ...: swoon: That's it, I also need a coward to decide to bake such bread. What a clever girl you are! Such a masterpiece! I'm amazed!
Merri
Thank you!
Deep
Creamy, Thank you! Bake, it's such a pleasure! Baked on Makfa.

Merri, bake to your health!
juliatsipa
Good afternoon everyone! Here's what I got on the 4th tryItalian bread (Ann Thibeault) in the oven... I liked the bread, delicious. Only I got it slightly rubber or something. Should he be like this? How to get rid of this?
Misha
Quote: Merri

Stella, educate the ignoramus, please. Why is yeast put in sourdough bread? Or rather, on the contrary, in yeast bread with sourdough, because without it, the dough will still work.

Many bakers use yeast in conjunction with sourdough .. If you do not bother with questions of usefulness (and the perceived harm of yeast), then yeast shortens the rise time, fermentation .. and this affects the taste of the bread in the end. After all, for this we add yeast, say, to the young leaven, to speed up the rise, so that there is no excess sourness.
Misha
Deep, bread is just a sight for sore eyes. bake for good health
Marmarinka
And I finally mastered the leaven, managed to bring out the liquid French. This bread was an incentive in the breeding of leaven.
Kneading the bread maker, did not quite cope with the formation, but I will improve, for the first time I think it turned out great.
I don't have a stone, I don't have thick pans either, I baked on a preheated baking sheet.

Italian bread (Ann Thibeault) in the oven

Misha, thanks for guiding me to this recipe!
Xenia
Marmarinka, excellent bread Turned out!
Xenia
Hello to all lovers of Italian!
For a long time I did not bake bread with my own hands ..... And what is interesting, thinking about bread, I certainly see this handsome man! I set the eternal leaven to grow on wheat. It seems like the process has started, I can't wait ...
I love this bread!
Kolodkina
AXIOMA, Tell me, what kind of oven do you have, what brand and model?
ElenaNar
excellent bread, but did not roll into a ball even with the addition of flour
Merri
Marmarinkawhat a loaf!
M @ rtochka
Nobody wrote for a long time ...
Here's what I got today:
Italian bread (Ann Thibeault) in the oven Italian bread (Ann Thibeault) in the oven
Here is such a miracle. I like the holes! But it spread - the guard ...
In general, I once baked this bread, then the leaven died, now she lives again, she decided on Italian. I put it right with paper in a bowl, but when I put it on a stone, it immediately spread in all directions)), that is, I did not hold the shape a bit.
But I still like it ... Airy, rubbery crumb, eat without noticing
dorinna
I could not pass by such a bread, I had to crawl out of the bushes. Here he is, my handsome:

Italian bread (Ann Thibeault) in the oven Italian bread (Ann Thibeault) in the oven Italian bread (Ann Thibeault) in the oven

I did everything exactly according to the recipe, but I poured 60 g less water. Kneading in a bread maker on dumplings mode (I have 20 minutes). Then I started it again, after 10 minutes I turned it off, for a total of 30 minutes. I baked in the oven on a small baking sheet (since I don't have a stone), poured half a glass of boiling water onto another baking sheet at the bottom. I am very pleased with the result, the taste is just super! Thank you so much for the recipe, I will definitely repeat it, but next time I will try to reduce the amount of yeast. I have a French sourdough, though young, but strong, and ideally I would like to bake it without any purchased yeast, only with sourdough.

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