Fluffy bread on yeast-free sourdough

Thank you Ilona !!! :-)

Any_M-and what is the time for breaking bread before baking

Any_M-and what is the time for breaking bread before baking

tvfg, litter that I interfere all the time ... Be guided better by your dough, because the time is very approximate for everyone, because it depends on many factors, such as the temperature of the dough, the strength of the leaven, the quality and the type of flour. You will see for yourself that after proofing your dough has grown, so to speak, well ... how to explain this ... swollen, swollen or something

ilonna thanks! After proofing, the dough grows up to what point?

And if you then knead him after lifting and let him rise again

ilonna in your recipe, the dough is not crumpled after rising. and Any_M
here is the difference.

ilonna in your recipe, the dough is not crumpled after rising. and Any_M
here is the difference.

Yes, you are right, after proofing I knead the dough and then form the bars. On the dough, as Ilonna already told you, see for yourself, it should grow twice, you should feel it when it is ready. Well, or try with the dough ready method when a small piece of the same dough puffs up in water. I really haven't tried that. :-)

And for some reason, I never time it.

Do you bake like bars?

The subtleties of baking are very important in my opinion.

Do you bake like bars?

After the distance on the baking sheet, I put it in an oven preheated to 230 degrees for 10-15 minutes, then reduce it to 190 and bake it. Readiness is determined by appearance. As soon as the crust has become pretty, I hold it a little more and take it out. Cover with a towel and let cool at room temperature. Only the first bar, as a rule, does not have time to cool down, the eldest son helps him to cool down.

I'll have to bake tomorrow at 17 o'clock, mixed the dough, mismatch
it will turn out tomorrow to bake only at 12 noon maybe we'll see

tvfg, how is it not crushed? We take it out of the bowl and shape the bread on the table, of course it is crumpled! While you "twist" the loaf, how can you not crush it ?!

And if you then knead him after lifting and let him rise again

But the third time he should not rise, it will be sour.
Knead the dough, let it come up, and then mold a loaf or loaves from it on the table. Let them rise and bake to your health! They will be both lush and not sour!

After proofing, the dough grows up to what point?

I understood what you mean ... I'll bake one of these days (tomorrow I'm working) I'll post a photo before proofing and after (already before baking), OK? What would it be clear

The plate heated to 230 degrees when loading bread after 10 minutes drops to 170 degrees

The plate heated to 230 degrees when loading bread after 10 minutes drops to 170 degrees

In 10 minutes. this is strange ... When you open the door, this is understandable, but as soon as you close it, everything should soon return to normal. In general, you need to get used to each stove. I have a plague one, but nothing - we bake!

Yesterday's dough was baked only from below for some reason it burns.

[tvfg]

tvfg, as I understand your bread is baked, but the bottom is burnt, right? Try to rearrange the baking sheet on which you put the dish with the dough higher, and also put the second baking sheet on the bottom, that is, what would stand on a double baking sheet. I have the same trouble - the bottom fries more, it seems to have adapted.
And sometimes I take out the bread early if I see that it’s ready. Here, on a whim, somehow bothers. Time is a very conditional concept, you understand how everything here also has its own errors + -

Thank you !!! I have to think about how the bottom starts to burn, pull out and turn over the bread.

Yes, after the refrigerator, the dough rises so quickly

Thank you !!! I have to think about how the bottom starts to burn, pull out and turn over the bread.

Oh, tvfg, well, you are a joke! These are not pancakes!

So we have to look for a way out and by the way I did it fine

So we have to look for a way out and by the way I did it fine

Well, give it, give it a quick look at the bread-pancake miracle ?!

Good, although half has already been eaten.

HELP !!!!
Put the dough on this swine
Raisin sourdough, it is 1.5-2 weeks old, fed every other day somewhere, bread was baked the same way .. that is, it is fed and, in theory, should be strengthened.
In the morning I kneaded the dough, or rather fed the leaven at 60: 100: 100. In the evening, the leaven was in the right condition, bubbly and grown, I immediately put it into action.
The recipe was counted by 0.7
In 1.5 hours, the dough has not grown by a millimeter
HELP !!! Help save the bread! I was going to take him on a visit tomorrow, but where there ... apparently

Shl the dough is suitable in HP, covered with a wet towel, in HP it is warm, warmer than in the kitchen. The windows are all closed

ZZY before that, all the bread (which was stated in the recipe as leavened) was baked with the addition of yeast. This was stated in the recipes. Everything was good, yum-yum
Well, one more question .. off topic ...
How much is everything in their recipes, on the photo they write "I want a multicooker Brand" First I saw it at the Mistletoe, okay .. wants and wants .. it's EVERYONE !!!
what is this spell?

At the beginning of the kneading, you should carefully avoid contact of the yeast with salt - this will immediately destroy them.

At the beginning of the kneading, you should carefully avoid contact of the yeast with salt - this will immediately destroy them.

this is for me?

I didn’t put yeast at all, how would the recipe work without it

How much is everything in their recipes, on the photo they write "I want a multicooker Brand" First I saw it at the Mistletoe, okay .. wants and wants .. it's EVERYONE !!!
what is this spell?

Aha, spell
Well, firstly, not everyone writes and not on all photos. This competition was with such a condition, but it ended yesterday.

The recipe was counted by 0.7
In 1.5 hours, the dough has not grown by a millimeter
HELP !!! Help save the bread! I was going to take him on a visit tomorrow, but where there ... apparently

Shl the dough is suitable in HP, covered with a wet towel, in HP it is warm, warmer than in the kitchen. The windows are all closed

ZZY before that, all the bread (which was stated in the recipe as leavened) was baked with the addition of yeast. This was stated in the recipes. Everything was good, yum-yum

Gerda1, there are several reasons in my head spinning:
-maybe you miscalculated the recipe, got the wrong proportions and the dough turned out too steep?
-Maybe you have a lazy leaven, that is, it takes a very long time to raise the dough, because, as I understand it, you have not tried it in recipes without yeast yet?

the dough is too steep

no no no
I control the bun ALWAYS
and I always take much less flour, so I often under-supply it and add it in the process, focusing on the dough

-Maybe you have a lazy leaven, that is, it takes a very long time to raise the dough, because, as I understand it, you have not tried it in recipes without yeast yet?

but this is more likely
although the leaven rises itself quickly

As a result, I added a little more flour mixed with yeast (dada, the dough allowed me to do this, it was so soft, nice) and this time in the oven for 40 grams. stuck it in. the dough came up, but not strong. I formed a loaf and put it on the final proofing. It grew 2 times, and during baking it also rounded
But I haven't cut it yet, tomorrow I'll see what happened

I think I will not disgrace myself tomorrow at a party, although not everything worked out perfectly

I will try again

I will try again

Try it, try it! We all learn through trial and error! Everything will work out, there would be a desire! :

Gerda1-like without yeast and why they wrote about the leaven is not clear

Gerda1-as without yeast and why they wrote about the leaven is unclear

I don't understand you at all
what does it mean "as without yeast"? did you see the recipe on the first page ?? no yeast there .. no !! only leaven, yeast is not added to the leaven, the yeast itself produces its own yeast and bacteria MC

Shl the bread turned out to be very sour, he did not go to visit, he stayed at home to cook, most likely to go to the village to the pigs
ZZY the leaven was not sour at all

Yes, only the leaven always rises on it

You wrote, it's warm in HP, warmer than in the kitchen. If it was above 40 degrees
leaven

You wrote, it's warm in HP, warmer than in the kitchen. If it was above 40 degrees
leaven

Yes, yes ... it will. At this temperature, the yeast will die and there will be no one to lift the dough

You wrote, it's warm in HP, warmer than in the kitchen. If it was above 40 degrees
leaven

in our kitchen is 18 degrees .. heat for the stove is gr. 25-30, no more

But there must be some reason

I think that the weak sourdough is still to blame + mot it over-acidified a little while I was at work, but I did not understand the taste

These are bakery that I wrote about above with the addition of whole grain flour and 2 varieties.
In the photo, only pieces of them

Here's another, but baked in the form

If the dough is sour then definitely leaven

Here is a movie about yeast and its composition
🔗

Here is a movie about yeast and its composition
🔗

Yes, for this very reason I also began to master sourdough cultures and no longer want to bake with yeast. Apparently God was on the shore, because she did not love bread before. We ate him somehow periodically. And for the most part 1 well, 2 loaves was enough for a week.
By the way, another film about this yeast and not only about them. More precisely 🔗

tvfg, the breadblock is already much better than the one that was cracked. A little more and everything will be great, how to get it!

In fasting, I eat this bread and honey mostly, and homemade ones twist their noses rather bland for them ..

In fasting, I eat this bread and honey mostly, and the home ones twist their noses a little bland for them ..

Well, if it's a bit bland, then balance the sugar and salt to your taste, business! Let the family rejoice too. And here I am, something is smoothly moving out of the post, unfortunately ... something my stomach is malfunctioning, there is no strength, there is no mood, eh ... it is not right somehow ... I will go for vitamins

Sugar and salt are present. Much depends on flour. One smells. The other is not. I think with GMOs.

We have whole grain flour at 20 rubles per 1 kg, but for some reason it does not lie for a long time.

We have whole grain flour at 20 rubles per 1 kg, but for some reason it does not lie for a long time.

Where is it with you? We don't have such prices ...
By the way, I heard that whole grains do not last long.

Yes in the Kuban-