Anna1957
Quote: Serenity

Admin, have you tried the old dough with rye flour?

Here is this recipe, I'm just trying to sort it all out in my head

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=71845.0
Admin
Quote: Anna1957

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

OLD SOUR Dough - THIS IS NOT SQUARE!

Notice how the leaven is made (any) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=172.0 The starter culture needs to be grown on lactic acid bacteria, grown, fed, and so on ...

We prepare the dough with yeast, and leave a piece to ferment for a week.
We can say that this is not pure leaven, but fermented dough.

Sourness can be created as in another bread version: adding old sour kefir, vinegar and so on ... Well, how can I tell you, you will like the sourness and what if you have never baked bread on sour dough? Only your taste will tell you!

Girls, TRY AND ANALYZE your baked goods and combine components and technology of kneading, ingredients and baking !!!!

I have several topics on old sour dough bread - look again! I will begin my further experiments with the old dough only in the fall.

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
Albina
Today's bread
Wheat bread made from old dough
Wheat bread made from old dough
Tasty
Admin

Beautiful bread!

And there is a sour taste of the leaven? I would like to know your opinion about the taste, how different from ordinary bread
Albina
Admin, of course there is no sour taste
This time, I didn’t put clean water into the dough, but rinsed the kefir fungus. And there was more sugar in the dough itself, as much as 2.5 tbsp. l.
Admin, what do you mean Regular bread?
Anna1957
Quote: Admin

Sourness can be created as in another bread version: adding old sour kefir, vinegar and so on ... Well, how can I tell you, you will like the sourness and what if you have never baked bread on sour dough? Only your taste will tell you!

I baked Rinin 50/50 on an old dough of 150 rye and 50 wheat (I added half of this portion). I liked the sourness. Only reduced the water by 40 ml. On the trail. baked a day with a second half, it is even tastier. Only I didn’t understand: because the dough was fermenting for an extra day or because I added an extra spoonful of apple cider vinegar.But in any case, this option is for me.
Albina
I don’t know what sourness will be if done strictly according to the recipe? Old dough will not give sourness anyway
Admin
Quote: Albina


Admin, what do you mean Regular bread?

Regular is a simple wheat bread, with yeast, no old dough
Albina
For 17-18 years I baked according to the main recipe of my bread maker. Almost rarely, bread did not turn out. It suited mine. And now it has begun to bake according to different recipes. Recently, two loaves in a row turned out to be dense, which neither I nor mine liked. Therefore, the husband said: "Enough experiments." And I continue on the sly. I just like
In this bread, I forgot to write yet, I added 2 tbsp. l. grows up. oils
I liked the result, especially since the old dough is still in the refrigerator. I will definitely bake it.
It just takes about 20 hours for this bread.
This bread has a different crumb structure
thrift
ROMA! Thanks for the recipe. She baked bread on an old 7-day dough. I liked the bread! Crumb, taste, aroma Just forgot to pinch off the dough, I WILL bake more for the next bread!
thrift
Baked on the hearth.
Admin
Quote: Armeria

ROMA! Thanks for the recipe. She baked bread on an old 7-day dough. I liked the bread! Crumb, taste, aroma Just forgot to pinch off the dough, I WILL bake more for the next bread!

Olya, accept congratulations on the bread!
It turns out a wonderful bread on the hearth, and from the oven it is soooo
The dough is not a problem, you can put it on aging again, but the bread is wonderful and it will turn out without problems
Albina
I just thought about this bread, but so far I do not have an old dough
ang-kay
Tanya!thanks for the recipe. Very good bread turned out. Reduced the amount of ingredients a little.

Wheat bread made from old dough

Wheat bread made from old dough

Wheat bread made from old dough
Admin

Angela, a very beautiful bun turned out! And I have no doubt that it is delicious, it gives off a little leaven
Peki for health, I'm glad that the recipe was to your taste
Albina
This morning we ate this bread again. It was just the old dough and I was going to bake everything. The whole process is in HP. Yesterday morning I put it in for dough. But 12 hours have not passed, the dough "walked" well. I put all the ingredients together and set the "Basic" mode. I got up at night and put the bread on the board. It turned out SUCH BEAUTIFUL BREAD that then I could not sleep for a long time.
Admin

Albina, to your health!
I also love this kind of bread, he has such a bread, delicious spirit
Vika
Sorry for the silly questions, can you keep old dough in the refrigerator in a clay pot and 0.5 tsp of yeast is half a teaspoon or one-fifth of a tsp?
Admin

Can also be stored in a pot.
This is 0.5 or 1/2 = the same thing. Exactly half of the MEASURING TEA SPOON, which is attached to the x / stove.
Vika
Thank you for your promptness. I am trying to make this bread, but since there is no old dough I want to make it on dough. I added 80g more water to the dough and 70g more flour (instead of dough) I can’t calculate how much flour and water should be put in more or it’s not important, but you can then track the bun in the process of kneading in HP. Will I bake the dough at lunchtime tomorrow, or is it better in the refrigerator?
Admin

You need to focus on these indicators "The amount of flour and other ingredients for obtaining bread of various sizes" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0 and then during the first batch of dough, adjust the bun as shown here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49808.0 and here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=83080.0
Vika
Sorry for the stupid questions all day you wind up that at the end of the day you do not understand at all and three more (responses) run next to your important questions. Thank you.
Albina
I want to boast: yesterday I baked this wonderful bread again
🔗
Admin

Albina, wonderful bread turns out And the crumb is white
Peks for health, please your family!
Vika
I cooked this bread completely in HB, the taste of the bread is good, but the crust is very thick and toasty (although I put it on a light crust). And today I tasted the difference in the oven, a tangible crust, a thin crunchy taste, awesome. Can you please tell me if this dough can be used for baguettes or will it not keep its shape on the pallet?
Admin

This is not baguette dough.
But, loaves from it can be baked in the oven. It will keep its shape if the dough is initially made a little steeper.
Vika
You do not accidentally have a baguette recipe or do not tell me a proven recipe, I did not notice you, maybe I missed it. Thank you for the delicious bread !!!
Admin
Quote: Vika

You do not accidentally have a baguette recipe or do not tell me a proven recipe, I did not notice you, maybe I missed it. Thank you for the delicious bread !!!

Check out recipes under Wheat bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=261.0
Including there is a baguette from Chuchelka https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=288540.0
Vika
Thank you, I want yours all the same, for what your recipe I do not undertake everything turns out and is very tasty !!!
Vika
Hello, Tatyana. Please tell me your recipe on an old dough with the addition of whole grain flour, I have already been searched and I want to cook bread tomorrow. Thank you in advance.
Admin
Quote: Vika

Hello, Tatyana. Please tell me your recipe on an old dough with the addition of whole grain flour, I have already been searched and I want to cook bread tomorrow. Thank you in advance.

Good day!

I have several topics on old sour dough bread - what specific recipe do you need?

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
Vika
I saw a wheat recipe somewhere on an old dough with the addition of whole grain flour, it seems somewhere in the master class, but unfortunately I can't find it if you tell me I will be grateful.
Admin

I don’t remember something like that myself - so that I wouldn’t make such a master class out of old dough and with CH flour
Look at here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0 master classes are only here. And with CH flour just like that https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49810.0
Vika
Found thanks !!! And add the same amount of liquid (70 ml) if flour is 50/50 (310 wheat and whole grain).
Vika
I found it in the preparation of the old dough, only there is no amount of ingredients, if you correct it for this recipe, change the wheat flour to half of the CH, the amount of liquid changes, I understand what is determined by the kolobok, but unfortunately I do not have such experience as you do.
Admin
Quote: Vika

Found thanks !!! And add the same amount of liquid (70 ml) if flour is 50/50 (310 wheat and whole grain).

Vika, give me a link to bread, I'll see
Vika
Today I made this bread, but with slight changes, 50% wheat flour 50% CH flour and added another 20 ml of water. The result is very tasty bread and baked well, although I was afraid that I would not guess with the liquid. The taste of bread on old dough reminds me of my grandmother's bread from childhood, only she mixed a piece of dough with corn flour, made small cakes and dried them. Such a preparation went to her for dough instead of yeast, and then bread was prepared, only it rose a little more in time than with ordinary yeast. And Hb went like a dough mixer and in the oven all the same bread tastes better. In general, thank you for the recipe for a delicious bread from childhood.
Admin

Vika, I am very glad that the problems were resolved without me. Bake bread for your health! The bread and the truth, partly gives off sourdough, there is a taste of sourdough
Albina
Vika, WELL DONE
Vika
Thank you!!!
Albina
Once again I baked this wonderful bread in KhP from beginning to end. And for the first time I saw in the recipe that you need to take the dough to make the "old" one.
Admin

Albina, well, the bread is good! After all, you constantly want to eat him, and his spirit is soooooo bread!

Pekies for health! And don't forget to put off a piece
Vika
We have become a favorite bread, I constantly cook it.
Admin
Quote: Vika

We have become a favorite bread, I constantly cook it.

And it is right! To your health!
Albina
Quote: Admin
And don't forget to put off a piece
And I kept thinking: why did my bread hit the roof a couple of times? And the secret is simple
Albina
Yesterday I baked again on the old dough, which had lasted more than 2 weeks. Even after separating a piece of dough for a trace. loaves, bread rose above the form with a beautiful even cap
Admin, I apologize very much, maybe you know what additives to put in so that the bread crumbles less. Everything suits me myself, only my husband constantly criticizes that it crumbles very much.
Admin
Albina, it's nice to hear that bread has taken root with you and pleases

For bread, you can add mashed potatoes, cottage cheese, whey, butter to the dough - they soften the dough. Try potatoes and cottage cheese
Albina
Tatyana, I baked with potatoes and cottage cheese, but not according to this recipe But it also crumbled. Can butter reduce?
Admin
Albina, you can try any combinations and proportions to match your taste and please your husband
Albina
Tatyana, thanks I will experiment further

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