Fluffy bread on yeast-free sourdough

ilonnna - how are the pastries

Oh, tvfg ... Spun and forgot ... or rather, it was not even the case. I put the dough, went to work, and asked the eldest to work as a dispenser and add at the right time the water and butter and flour with salt and sugar measured and left in the containers on the table, and press the HP button. Not only that, I called him, reminded him, but ... but the power of the muses. creativity turned out to be stronger and he forgot to do everything on time, he also did it in a jumbled way: he added only flour, and when an hour later you walked past the HP, he noticed flour crumbs in it instead of dough. He glanced at the table and realized that he had forgotten the water. I decided to add and put everything over again. But! but of course it did not help, and the dough turned out like with small stones. In general, I left the family without bread. So there was nothing to take a picture. And then I baked this bread using other technologies, it turned out to be tasty too ... but I didn't take a picture, because I promised you this one. In general, I will definitely take a picture of how I will cook. At the moment, apple pitches ...

Yes, anything happens :) I seemed to succeed without water

Yes, anything happens :) I seemed to succeed without water

HOW could this be? Well this is a brick.

So the leaven is liquid

I'm going to prepare a sourdough tomorrow

I'm going to prepare a sourdough tomorrow

success! Then, as you bake, brag about the cutter)

Thank you for your wishes.

[tvfg]

Tax, tvfg, promised phased photos:

Dough after kneading:


Dough after 1st proofing:


The dough formed into a loaf before proofing:


Loaf after proofing before baking (before cuts):


Loaf with notches moistened from a spray bottle:


Loaf after the first 15 minutes of baking with steam (my version under the lid):


Freshly baked loaf - straight from the oven:


Cutting the loaf after greasing with vegetable oil and almost completely cooling in a towel on the wire rack:

Thanks: hi: it tastes like

Thanks: hi: it tastes like

It tastes delicious! The crust is thin, the bread is soft, when it cools, the pulp does not crumble and does not stick together, you can even cut it into transparent thin slices. I'll attach a photo tomorrow, if I haven't finished eating it yet. Taste, I probably can't describe ... normal taste, not sour, I like to take a little more sugar, it turns out a little bit sweet, but not sweet taste ...

I feed my sourdough with whole grain flour and it tastes like

Here is, as promised, a photo of slices of thinly sliced, transparent. I can't take a picture that they become in tune with the background, that is, the colors of the background are visible through them)

Ilonnochka, what a beautiful bar you have, you can't take your eyes off, and asks with butter !!!! mmmmm ... delicious !!!!!

Thank you! Here the fast is over, then we will eat Easter cakes, and smear a freshly baked bar or bun with butter, be sure, mmm ...!

ilonnna, Hello! Explain, please, to the repairing man ... Do you get 2 proofers for wheat bread? First, they kneaded, left until it rises 2 times, then molded (it turns out a crush) and again left it until it rises? Or should you knead, leave for 30 minutes, and then mold and wait until it rises and into the oven?

[tanycs]

ilonnna, Hello! Explain, please, to the dying man ... Do you get 2 proofers for wheat bread? First, they kneaded, left until it rises 2 times, then molded (it turns out a crush) and again left it until it rises? Or should you knead, leave for 30 minutes, and then mold and wait until it rises and into the oven?

tanycs, good evening! The first option is correct, i.e.e: kneaded, waited for the rise, then molded and again waited for the rise, after that baking.

For some reason, yeast has become sour.
I want to add baked goods to my bread, tell me what?

[ilonnna]

ilonnna !!!! The most beautiful fluffy bread

Thank you, I tried! A little later I will lay out how it turned out in the bread maker. It's also tasty, but you can't compare it with an oven.

ilonnna tell me please I make bread and rye and wheat on fermented milk rye sourdough ... everything seems to be fine, but even the white bread is sour, I don't speak for rye, I thought because I put a lot of sourdough in (I put 5 tablespoons) the last time I put only 3 tbsp. spoons for 3 glasses of flour ... still sour ... not vinegar, of course, but I would like to get rid of it please tell me if you know ... Thank you in advance for the answer Alena

ilonnna tell me please I make bread and rye and wheat on fermented milk rye sourdough ... everything seems to be fine, but even the white bread is sour, I don't speak for rye, I thought because I put a lot of sourdough in (I put 5 tablespoons) the last time I put only 3 tbsp. spoons for 3 glasses of flour ... still sour ... not vinegar, of course, but I would like to get rid of it please tell me if you know ... Thank you in advance for the answer Alena

djoanna,
1) for baking wheat bread, it is better to use wheat sourdough, and not rye, as you do, then the bread will not sour.
2) And also you need to take the leaven not peroxidized, but at the peak of maturity.
3) Make sure that the dough and dough are not overoxidized.
Try to take everything into account and then you will get a delicious, not sour bread

[ilonnna]

ilonnna !!!! The most beautiful fluffy bread

Thank you! it is also delicious, try it you won't regret it

For some reason, yeast has become sour.
I want to add baked goods to my bread, tell me what?

tvfg, well, as always, I did not understand anything from your post ... what yeast? I don't have them at all in the recipe, what did you call yeast ??? And you can bake to your taste
I take the recipe as a basis and for example the oil grows. I replace it with a creamy one, I can even put a little more, mo. It is necessary to replace the water with milk, for example in half. Well, and of course add all sorts of spices, if you like

Yes sourdough of course

Oh! I read the entire thread! How interesting! Thank you all very much for such invaluable advice, as well as links to various sites from which I learned a lot of useful information. Today is the second day as I grow leaven (French liquid). I hope that everything goes well and I will soon be able to bake this bread too!

Svetlana, success to you, we will wait for your bread!

Thank you! I will definitely report back!

I am also trying to bake bread today according to this recipe. My sourdough is overfeeding from rye. I fed it twice with wheat flour. I've been waiting for the first rise for 3 hours. Something is not very active my dough fits. Let's see what happens next.

Let's wait with impatience! I wish you a thin crust and fluffy crumb!

My young leaven did not work quickly. My bread was ready for the night. Since I don't have a proofing basket, but I wanted a round loaf, then of course my bread swam a little and got not high, but airiness, perforation and a thin crust are present. Thanks for the recipe!

To your health! Glad you liked it
Z. Y. I also do not have a distance basket. I form a round loaf and leave it for proofing, then I make cuts in the oven.

Svetlana, success to you, we will wait for your bread!

ilonnna is as promised, my fluffy sourdough, thanks for the recipe, it turned out very tasty! I had to get a little nervous when growing French sourdough, but now everything is OK! I baked today, yesterday I put dough, a little sourness is felt, but everyone is delighted, there is less than half of the bread left. Yes, also, baked on flour of the 1st grade. Now I will bake this bread, but of course I also want to try others.

🔗 🔗

Svetlana, you are great! From the first time, such a handsome man turned out! With your initiative, I am very glad for you! And what would the bread not sour, do not delay with the dough, I mean, do not let the dough or dough peroxide, and everything will be OK!

ilonnna thanks! Next time I will consider all your recommendations!

ilonnna here! Today! No sourness! I think this bread will take root with us. But in the summer, when the heat is unbelievable, I will bake it in HP.

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Thanks again for the bread!

ilonnna here! Today! No sourness! I think this bread will take root with us. But in the summer, when the heat is unbelievable, I will bake it in HP.

thumb / 2012/0519 / 1e / 47395600c3cafde80dbaf9bd5a472b1e.jpeg
Thanks again for the bread!

I am glad that you have achieved the desired result!
By the way, I also now bake it in HP due to the fact that after the oven worked in the kitchen the heat is still a couple of hours after turning it off, horror ... I can't stand the heat. And for what reason are you going to bake in HP?

In our south, in the summer, the temperature rises to 50 in the sun, the heat is awesome, you don't know which hole to climb into, so in summer I try not to approach the oven!
P.S. And the kitchen is located on the sunny side, if you cook in the oven, then you can not go to the sauna, but directly to the Dnieper, it is 200 meters from our house.

In our south, in the summer, the temperature rises to 50 in the sun, the heat is awesome, you don't know which hole to climb into, so in summer I try not to approach the oven!

I see. I was on Kakhovka as a child. My mother and I went to see friends of friends to have a rest. I remember that roast Was saved by the reservoir (the so-called "Kakhovskoe sea")

Just about, the Kakhovskoye reservoir is 200 meters away, well, maybe 300

Maybe you had

wrap with a linen towel

What is this for ?

So that during cooling all the moisture does not go away and the bread does not get stiff

Thank you) And how can I make the crust crispy (in a bread maker) The bread just turns out soft, but not crispy

Why - and it turns out crispy! But not oak. If, of course, put it in a plastic bag, then of course it will fog up and get wet, and will be without a crunchy crust. And if you take it out of the mold and do not cover it with anything, then it will grow stale outside, the crust will turn out to be "not bite" and will seem thicker. Therefore, we take it out of the mold, whoever likes it - we grease it with oil (not necessary), wrap it in a cloth and stavin on the grate (so that it does not fog up and soften from below, standing on the table). Try it - conjure and you will succeed!

Why - and it turns out crispy!

Elon, thanks, but no crunchy does not work - it turns out just ordinary

Well, I don’t know what you did, apparently ... but how did you do that? The crust should be thin and crispy. I wrap the baking ambassadors and let them cool. Everything is working out, but how are you doing? Inside, you have it baked, did you cut it?

Well, I don’t know what you did, apparently ... but how did you do that? The crust should be thin and crispy. I wrap the baking ambassadors and let them cool. Everything is working out, but how are you doing? Inside, you have it baked, did you cut it?

I take out the leaven from the refrigerator, take 40 grams, mix with 120 grams. rye flour and 120 grams of water (or I bring it to the consistency of factory sour cream). I stand it for 8 hours.
Then I put it in the bread maker. I fill in 210 gr. warm water with diluted salt, sugar, ascorbic acid and butter. I fall asleep all this 440 gr. wheat flour.
I bake in the "French" mode - only 6 hours. Now I got it, the top is sunken, concave, maybe there was a lot of water. The crust is thin but not crispy.
How do you determine whether it is baked or not? When it cools down, the crumb does not stick together. Cooling down in a towel. And the oven does not allow you to set more baking time: a message appears that the oven is overheated. I waited for about half an hour for it to cool down and bake in the "Only baking" mode, but again a message will come out that the stove is overheated - it is not enough for it to cool in a closed state for half an hour along with bread.

A wizard ... no .. You should write for now: "I'm not a wizard, I'm just learning!" But, seriously, you'd better go to the topic where they discuss the operating modes and baking of your specific HP. In principle, it does not matter what HP, you just need to understand which bread to stand for how long and sk. bake.But my HP, for example, does not have such a disgrace that it would not be possible to set additional baking time afterwards, if it was not enough ... It informs about overheating, if I suddenly think of kneading a new dough right away, then yes - it will swear, because yeast will die with such overheating of the unit! This is one, but two - your recipe is very different from the one given by me, so I can't vouch for the result, but in my opinion you really have a lot of water in your recipe - be guided by the bun during kneading, it should not be steep, but also blur shouldn't either, see the photo.

A wizard ... no ... You should write for now: "I'm not a wizard, I'm just learning!" But, seriously, you'd better go to the topic where they discuss the operating modes and baking of your specific HP. In principle, it does not matter what HP, you just need to understand which bread to stand for how long and sk. bake. But my HP, for example, does not have such a disgrace that it would not be possible to set an additional baking time afterwards, if it was not enough ... It informs about overheating, if I suddenly think of kneading a new dough right away, then yes - it will swear, because yeast will die with such overheating of the unit! This is one, but two - your recipe is very different from the one given by me, so I can't vouch for the result, but in my opinion you really have a lot of water in your recipe - be guided by the bun during kneading, it should not be steep, but also blur shouldn't either, see the photo.

I have a "wizard" written with a small letter - it's not in vain and not just like that

I wrote for the stove there - but they are silent there

How is my recipe different from yours?

And it is not recommended to climb into the stove during kneading and baking according to the instructions. True, I looked before. And it even happened that he tore off a piece of dough, threw it into a glass of water. He floats, so, in the old way - the dough is ready But no)))) Everything is trying to fall with the top inward as a result of baking.