Wheat bread made from old dough

Category: Yeast bread
Wheat bread made from old dough

Ingredients

OPARA:
old dough 220 grams
wheat flour 160 grams
room water 210 gram
dry yeast 0.5 tsp
DOUGH:
dough all
wheat flour 310 gram
room water 70 grams
salt 8 grams
white sugar 1 tbsp. l.
dry yeast 0.5 tsp
fresh dill 2 tbsp. l. chopped

Cooking method

  • For dough and bread, I use an old (sour) dough of 7 days ago, which was stored in my refrigerator, like this: Wheat bread made from old dough
  • I put the old dough into the bowl of the food processor, add water, flour, yeast, and break the whole mass at high speed (second) for several minutes, into a suspension, a homogeneous mass. I get such a white mass
  • Wheat bread made from old dough
  • I leave this mass to ferment for 12 hours, just in the night, cover the bowl with foil, but not tightly.
  • After that, you get such a bubble mass
  • Wheat bread made from old dough
  • and if the mass is stirred, then inside we will see a riot of leaven, which bubbles well
  • Wheat bread made from old dough
  • The taste and smell of the old dough-dough has a leavening fermented taste of sourdough.
  • Now I add the rest of the ingredients for the dough to the dough, turn on the combine, quickly whiten a rough knead, and leave the dough for 10-15 minutes to rest so that the flour absorbs the liquid, swells, then it becomes clear how much more flour really needs to be added to the dough for kneading the dough of the desired consistency turned out. I added 3 more tbsp. l. flour.
  • When the dough is kneaded, I take a piece of 200 grams from it, and put it in a small bowl, and put it in the refrigerator for storage, where the dough will slowly ferment and ferment, turn into an old sour dough.
  • I knead the dough at high speed 2, the dough set quickly and well, but in the end it turned out to be very soft. Add dill at the final kneading.
  • After kneading, I measure the temperature of the dough, which today is 26 * C, at such an average temperature I will put the dough for proofing in the oven at 30 * C.
  • The dough will stand until it doubles in size.
  • I knead the dough, then put it in a mold (grease and sprinkle with flour), and again put it in the oven for proofing until it doubles.
  • Without removing the mold from the oven, I set the temperature to 180 * C, the oven began to heat up along with the dough, which will rise a little more from the heat. Bread baking will then begin.
  • When the crust is browned on the bread, I will hold it for another 10 minutes, then I will reduce the temperature to 170-165 * C and bring the bread to readiness. Checking readiness with a temperature probe.
  • I take out the finished bread from the mold and put it to rest until it cools completely.
  • Wheat bread made from old dough
  • Wheat bread made from old dough
  • Wheat bread made from old dough

Note

The result is good table bread, gray in appearance.
The crust is soft, the crust is crispy and thin along the entire perimeter.

Today I wanted to deceive the local household population, but the number did not work ...
For lunch, I put the remains of the old bread, quite soft and tasty on cheese ... but the question followed: where is the fresh bread, it smells very tasty with bread.

I had to cut fresh bread, put it on the table ... in the end, only six pieces remained from the fresh loaf, the ones in the basket in the photo ...
We'll have to bake some more bread tomorrow!

Cook with pleasure and bon appetit! Wheat bread made from old dough

MariV
Admin, !
I’ll have to "zanykat" and not throw away the old dough!
Admin

So I do
It doesn't ask me to eat it, it sits quietly, but it brings benefits - and there are many opportunities to do something with it
happy
Admin, baked bread according to your recipe, but in a bread maker. In the evening, I kneaded the dough in the oven, covered the bucket with foil and left it overnight. In the morning I added the rest of the ingredients. Used the automatic mode "White bread". That is, I made the process easier for myself! The bread is delicious. Just for my taste.The taste and smell of yeast is absolutely not felt! Thank you! Your recipe arrived in time, because there is a little pastry dough left, and the filling is over!
Admin

happyHow happy I am for you, so nice to hear that I have pleased you with the taste of bread!

Try another piece of dough in the refrigerator and put a dough on it and compare the taste
happy
And so it was done! I just felt sorry for throwing out the dough, I thought to create some kind of filling and bake pies. But, you yourself know how sometimes you spin, that you forget your name, not that about some kind of dough! And on the fifth day after the creation of the test, I suddenly found it in the refrigerator! I immediately went to my favorite site, and I came across your recipe. Fate!!!
Admin

Well done, great! Thus, in part, you can replace the leaven
Tanyusya b
Admin, keep the dough in the room for 12 hours or cold? And how long can an old dough stand in a wither?
Admin
Quote: Tanyusya b

Admin, keep the dough in the room for 12 hours or cold? And how long can an old dough stand in a wither?

No, I keep the dough (dough) indoors on the table. In the refrigerator, I keep the old dough for 7-8 days, then I renew. I have a topic "How do I store and prepare old (sour) dough for kneading" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=159691.0 read here
Valyushka77
Good afternoon Admin, thanks a lot for the bread. This is my first bread that turned out so well the first time. Wheat bread made from old dough and cut Wheat bread made from old dough, like many sinners, cut warm, my husband came to dinner with bacon
Albina
Adminas always with you EXCELLENT BREADS : bravo: Now I will keep in mind where you can attach the old dough. THANKS for the recipe
Admin
Quote: Valyushka77

Good afternoon Admin, thanks a lot for the bread. This is my first bread that turned out so well the first time. like many sinners, she cut warm, my husband came to dinner with bacon

Valyushka, wonderful bread turned out! WELL DONE!
Only, of course, the picture was spoiled by cutting it hot.But if the husband came, yes with lard ...

Bake to your health!
Admin
Quote: Albina

Adminas always with you EXCELLENT BREADS : bravo: Now I will keep in mind where you can attach the old dough. THANKS for the recipe

Albina, bread on the old dough has partly the taste of sourdough bread, since the old dough is fermented dough, the taste of the bread is great Therefore, you can always have such a dough in the refrigerator

Thanks for the kind words!
Albina
I gave up experimenting with leaven. because it's cold at home. I'm sorry And bread on old dough is, in principle, an interesting alternative to sourdough If possible I will try it, if my family likes it, I will occasionally bake it
Albina
I kneaded bread in KhP: dough in the evening, and the rest today. Standing on the proofer
Admin
Quote: Albina

I kneaded bread in KhP: dough in the evening, and the rest today. Standing on the proofer

I hold my fists for you - let it work out I am waiting with you!
Serenity
Nice bread and delicious, I guess.
Admin, will any old dough go? It's just that I have an unmetered loaf in the refrigerator, there is quite a lot of salt (10 g per pound), well, and the wagon has bubbles.If you tear it away from it, then I just get a whole loaf today, and in three days, when we eat it up, about 7- daily dough for new bread according to your recipe.
Admin

Thank you!

Yes, the bread is delicious, somewhat reminiscent of sourdough bread, with the same smell and taste. A good substitute for sourdough if it is difficult to handle.

About salt. The norm for adding salt to the dough is 2% of the weight of flourThat is, for 100 grams of flour you need 2 grams of salt, for 500 grams of flour you need 10 grams of salt.

In principle, any OLD YEAST dough will do, and if it behaves normally when stored in the refrigerator.

Try it, I hope you like the bread

And I also have bread like this:
Wheat bread with old dough dough (BEGINNING)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=71685.0
Wheat bread made from old dough
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=162046.0
How I store and prepare old (sour) dough for kneading
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=159691.0
Serenity
Quote: Admin


In principle, any OLD YEAST dough will do, and if it behaves normally when stored in the refrigerator.

Try it, I hope you like the bread
thanks for the advice
It behaves well in the refrigerator, it does not make a brawl right now, 110 g from it immediately and I will cut it off. It is necessary to knead it, probably?
I will definitely look at the recipes, thanks.

And I'm still growing the leaven (rye according to Sarychev, the second day went), but until it grows and gains strength ...

ZY Admin, I see that you put this bread in a cold oven. I somehow did not work out with this method. How long does it take you to completely bake such a loaf from the moment you set it to t (not including proofing, of course)? and from what material do you form?
Admin
Quote: Serenity

It behaves well in the refrigerator, it does not make a brawl right now 110 g from it and I will cut it off. You need to crumple it, probably?

See the details here
How I store and prepare old (sour) dough for kneading
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=159691.0
Albina
Quote: Admin

I hold my fists for you - let it work out I am waiting with you!
I wanted to write yesterday, but after spending time in the tax office, I forgot to report. I went home: the bread smell reminded me of baked bread. GREAT BREAD I did everything from start to finish in HP I liked both the process and the result. There is still old dough in the refrigerator for one loaf
Serenity

Romaaaaa! I added a postscript there, apparently you haven't seen it, so I'll duplicate it again, because it's very nada:
Admin, I see you put this bread in a cold oven. I somehow did not work out with this method. How long does it take you to completely bake such a loaf from the moment you set it to t (not including proofing, of course)? and from what material do you form?
Lyudkin
Tatiana, please tell me, what if I only have 50g. there is an old dough, then it is necessary to increase all the ingredients or how?
And how to increase them?
Admin
Quote: Serenity

Admin, I see you put this bread in a cold oven. I somehow did not work out with this method. How long does it take you to completely bake such a loaf from the moment you set it to t (not including proofing, of course)? and from what material do you form?

I like to put the form with the dough in the cold oven (after proofing), while the oven heats up to the desired temperature, the bread slowly and gently rises as much as it needs!
I do not like the explosion of dough in the form, it may crack, it will blow the roof off. This hearth bread should be put in a hot oven for an explosion and a sharp rise in the dough.

I never time out, I have one principle:
- the dough in the form should rise twice - how long the dough will take
- baking and control of readiness with a temperature probe up to 94-96 * C inside the bread - the bread itself will also show readiness.

The mold for this bread is aluminum. But I bake in different forms, as it suits my soul.
Admin
Quote: Lyudkin

Tatiana, please tell me, what if I only have 50g. there is an old dough, then it is necessary to increase all the ingredients or how?
And how to increase them?

Luda, yes, you can use so much test, it should work out. Maybe the taste will turn out weaker, not scary. Leave a larger piece next time
Serenity
Quote: Admin


I never time out, I have one principle:
- the dough in the form should rise twice - how long the dough will take
- baking and control of readiness with a temperature probe up to 94-96 * C inside the bread - the bread itself will also show readiness.

The mold for this bread is aluminum. But I bake in different forms, as it suits my soul.
understandable, thanks!
I used rather thick baking tins on both attempts at baking in an initially cold oven, maybe that's why it didn't work out well. I suppose it's a matter of form. Still, aluminum heats up very quickly. Must try in a biscuit mold
My temperature probe is terribly uncomfortable, so I don't use it (I burned myself a couple of times on the oven because of it), I'm going to order another, electronic one.

Admin
The most practical temperature probe for the oven turned out to be this round one, the electronic ones for me all flew, burned out. This one already serves me ... I don’t remember how much I brought back from Holland a long time ago, when we had not heard of them yet

Wheat bread made from old dough

Discussion of models is in the topic https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4648.0
Serenity
Quote: Admin

The most practical temperature probe for the oven turned out to be this round one, the electronic ones for me all flew, burned out. This one already serves me ... I don’t remember how much I brought back from Holland a long time ago, when we had not heard of them yet
wow .... and I already ordered an electronic one (although I also had doubts about the plastic case). Then I will look for the mechanical in the gland. * went to topic on topic *
Serenity
This is how I got tanned, overexposed it slightly at high t:
Wheat bread made from old dough
Wheat bread made from old dough
I put it immediately in a heated oven.
The dough is very pleasant, soft, tender, but not liquid, although it would still be better to bake it in the mold, after all - during the proofing, it blurred a little and the bottom turned out to be flat, although the bread itself rose and swelled very strongly (seen by the notch) ...
The taste is good, so bready
Thanks again for the recipe.
Admin

What a black kid! And the crumb is good!

For hearth bread and loaves, the dough needs to be made a little steeper so that it keeps its shape.
And for bread in the form, you can make it a little softer, there the walls will hold the shape.

Cook to your health!
Serenity
Quote: Admin

What a black kid! And the crumb is good!

For hearth bread and loaves, the dough needs to be made a little steeper so that it keeps its shape.
And for bread in the form, you can make it a little softer, there the walls will hold the shape.

Cook to your health!
Admin, thank you, yes, I cook mego handicraft loaves on the hearth, the dough is thinner and spreads more, but then in the oven it somehow rounds up anyway. Therefore, I decided that with this test everything will go the same way at least. But, apparently, not only the consistency of the test determines this. Experience, son of difficult mistakes, well, another time I will know and I will do it in shape.
Serenity
I liked experimenting with the old dough and I also fell in love with wallpaper flour. The result is this:
Wheat bread made from old dough
Wheat bread made from old dough

Dough - old dough 150g, vol. 150g, water 120 g, dry yeast <1g, salt, fermented overnight.
Dough: water 200 g, flour per eye, 1 g of yeast.
the taste of such real, home-grown country bread
Albina
Now I have this bread on baked goods in KhP. And I almost forgot about the dough. In the night I put dough. It turns out that at about 13 it was necessary to put bread already. At 10 am I looked in and saw that the dough had settled. I think we should put everything else in. And then I started cooking dinner and almost forgot. At lunchtime, the eldest son asks: "Is there no white bread?" I cut it into rye bread. And then I remembered. I tell my son that I recalled it well
My second loaf will be ready soon. There was a good kolobok when mixing.
Admin

Girlswhat good fellows! I am happy for you! I really love bread on old dough, it tastes like real bread

Albina, we are waiting for the baking result
Serenity
Quote: Admin

Girlswhat good fellows! I am happy for you! I really love bread on old dough, it tastes like real bread
I also! it just doesn't work like that on dough. Thank you for the recipe, or rather, for the welcome, because you can do a lot of recipes on it!
Admin
Quote: Serenity

I also! it just doesn't work like that on dough. Thank you for the recipe, or rather, for the welcome, because you can do a lot of recipes on it!

So bake a lot and share your ideas with us - it's interesting!
Albina
My freshly baked bread
Wheat bread made from old dough
did not have time to cool down yet, I had to cut
Wheat bread made from old dough
Admin

And the crumb turned out beautiful, porous Only the roof for some reason came out clumsy
Albina
Quote: Admin

And the crumb turned out beautiful, porous Only the roof for some reason came out clumsy
I'm not worried about the roof: not for an exhibition The most important thing is the result: the bread turned out. I'll bake. Moreover, I still have old dough. In the recipe, I am confused by the fact that there is no butter
Admin
Quote: Albina

I am confused in the recipe by the fact that there is no oil.

Well, it's a matter of taste - you can add vegetable oil to taste, 1-2 tbsp. l. for 400-500 grams of flour I add directly to the dough
Albina
Quote: Admin

Well, it's a matter of taste - you can add vegetable oil to taste, 1-2 tbsp. l. for 400-500 grams of flour I add directly to the dough
There was oil in the old dough
Last time I had a very dense bread and I added some water this time. And I was also afraid of sourness, so 1 tbsp. l. planted sugar
Admin

Albina, you can also experiment with sour dough to taste, add more / less additives. See for yourself what you like best in taste, and it will turn out well

As for me, I like the simplest bread on sour dough, so that a slight sourness of the sourdough (sour dough) is felt, then the taste of the bread turns out to be "natural".
Albina
And we don't really like the taste of acid
Thank you Admin for the delicious bread.
Anna1957
Quote: Albina

And we don't really like the taste of acid

And we are just the opposite. True, this applies to rye-wheat bread. I've already tried so many options, outwardly it already turns out to be "5". I bake in the oven in bread tins (L7 and L11). And the sourness I need (a Soviet rye brick for 12 kopecks) can not be achieved either with old kefir, or apple cider vinegar, or flussi. And hands do not reach the leaven. Tatyana, what do you think - can Rinin 50/50 (it is he who turns out to be handsome and closest to what I want to get) through the old dough-dough? Will the sourness I need? Or do I want the impossible, and I have to try to leave and come to terms with the fact that it is impossible to get this taste at home?
In this regard, another question: I found your sour dough 50 wheat / 150 rye, but there is salt-sugar. In other versions of the old test, I have not met them. Is this a fundamental point or not?
qdesnitsa
Tanechka -Admin, forgive me for sticking my nose !!!
Quote: Anna1957

And we are just the opposite. True, this applies to rye-wheat bread. I've already tried so many options, outwardly it already turns out to be "5". I bake in the oven in bread tins (L7 and L11). And the sourness I need (a Soviet rye brick for 12 kopecks) can not be achieved either with old kefir, or apple cider vinegar, or flussi. And hands do not reach the leaven. Tatyana, what do you think - can Rinin 50/50 (it is he who turns out to be handsome and closest to what I want to get) through the old dough-dough? Will the sourness I need? Or do I want the impossible, and I have to try to leave and come to terms with the fact that it is impossible to get this taste at home?
Anna I have the same problem - I love sour bread! So sour bread is made according to the recipe of Vicky "Darnitsky" there you make sourdough and sour bread!
Anna1957
Quote: qdesnitsa

Tanya -Admin, forgive me for sticking my nose !!! Anna I have the same problem - I love sour bread! So sour bread is made according to the recipe of Vicky "Darnitsky" there you make sourdough and sour bread!
ATP, I'll take a look. The names do not always correspond to our ideas. I just don't like Darnitsky shop, just like Stolichny - they seem to me insipid, sweetish. Most of all, the rye brick of the St. Petersburg Khlebny Dom matches my taste, although the Karavay bakery is considered to be the best. And Baba Yaga is against!
qdesnitsa
Quote: Anna1957

ATP, I'll take a look. The names do not always correspond to our ideas. I just don't like Darnitsky shop, just like Stolichny - they seem to me insipid, sweetish. Most of all, the rye brick of the St. Petersburg Khlebny Dom matches my taste, although the Karavay bakery is considered better. And Baba Yaga is against!
Anya is just now bread of terrible quality! parasites do not want to bake on technology! I already wrote somewhere, in my dacha near Tula, they bake bread according to the USSR GOST, that's bread, so bread, Darnitsky is sour! as it should be!
Admin
Uuuuu, how much you painted in here

I'll try to answer ...

The Darnitsa bread, which is posted on the forum, and is produced by different authors under this name, has nothing to do with the classic recipe of Darnitsa bread, which is in the bread guide. This is wheat-rye bread made from wheat flour of the 1st grade and plus ... I can raise the recipe, if required

Bread factories also began to produce Darnitsky bread according to their specifications ...

Now about my sour dough:
Sour dough is not sourdough! This dough, which has fermented, has fermented for several days, therefore it has the taste and smell of fermented dough.
The taste of such a dough is not sour, like a sourdough - but only a little, a drop, has a certain sourness inherent in a sourdough, since the dough has already fermented. That is why I like bread on sour dough, which reminds of sourdough in taste and smell, but only weakly and distantly.
It is convenient to work with such a dough, it lies to itself and lies in the refrigerator and does not require anything in return

I would recommend that you first make a dough on a "pure" sour dough, without additives - and then select a piece for storage and fermentation.
And after selecting a piece, add other ingredients and additives that you want to add at the moment to the kneading dough.

What to add to the dough is a matter of taste: you can combine different flours in different proportions, butter, and so on, you need to select and experiment yourself.
After all, I also bake bread: I sat and thought about what to combine with and forward - and then I analyze the finished bread, what happened and how much I liked it.

Let me explain once again: dough is called sour not because it has a pronounced sour taste - but because the method of preparation is such that the dough becomes fermented during storage. After all, if you look at how bread was baked in the old days - there, after all, a piece was torn off from the kneaded dough, plus the rest of the dough in the dough, and all this was put in a dark place for a week, until the next bread preparation. It was these "leftovers" that wandered calmly and turned into sour dough, on which new bread was placed.

Here, according to this principle, we are trying to prepare the leaven for the new bread - the old sour dough
Anna1957
Quote: Admin


Now about my sour dough:
Sour dough is not sourdough! This dough, which has fermented, has fermented for several days, therefore it has the taste and smell of fermented dough.
The taste of such a dough is not sour, like a sourdough - but only a little, a drop, has a certain sourness inherent in a sourdough, since the dough has already fermented.

Let me explain once again: dough is called sour not because it has a pronounced sour taste, but because the method of preparation is such, the dough becomes fermented during storage.

ATP, I have read a lot of your recipes and MK. But all the same I will ask again: is the combination of sour dough + dough for 12 hours from it - a little bit of leaven? Yeast is still added at all 3 stages, the lifting force in this situation does not bother me. Is the sourness added to the rye component in bread worth waiting for or not? And the vinegar should be added, which is prescribed by the recipe? I've already bored everyone
Serenity
Admin, have you tried the old dough with rye flour?

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