shakti
Quote: yawerka

Wow! What handsome men


I'm shocked myself. My leaven is 2-3 months old. Eternal rye, now it is made from premium flour. Every day I bake and treat everyone who comes to hand. Today I kneaded rye sourdough based on this recipe, and added 130g of whole grain wheat to the dough. I'd like to get up too. The recipe suits me very well. I don’t correct the gingerbread man
Ilona
Well, how is your bun? Has risen? I did this too, experimented on the basis of this bread. Eh, I missed him ... Who would treat him! Funny, huh? I will not dare to put the leaven again. There is not enough time for real bread.
shakti
Quote: ilonnna

Well, how is your bun? Has risen? I did this too, experimented on the basis of this bread. Eh, I missed him ... Who would treat him! Funny, huh? I will not dare to put the leaven again. There is not enough time for real bread.

but I’m on maternity leave, and I have time to learn tasty and healthy. Thanks to the site and all the starters! The dough with the addition of whole grain flour was great on proofers, but not very good in the oven. But the taste was great!

I'm afraid to lose the leaven as it turned out the first time. Of course, the birds ate a lot of bread ... But now I can say with firmness - I don't want to go back to yeast. Such bread is obtained in the oven !!! Tomorrow I want to master both chabbat and bread with two leavens. That's how Ostap got carried away!

and all thanks to meticulous explanations for each bread recipe and for growing sourdough.

By the way, it is not at all difficult for me to feed the leaven in the morning and in the evening in small quantities and I do not put it in the refrigerator, but I bake it often. And the leftovers of the leaven perfectly wash my head without shampoo!
Ilona
And then I generally fed the minimum amount of leaven, so I had nothing to wash my head with, and it took little flour. The sourdoughs turned out exactly as much as needed for the next bread, plus a drop for seedlings.
shakti
Accept !!!!

Fluffy bread on yeast-free sourdough

Fluffy bread on yeast-free sourdough
Thanks for the recipe !!!!!
Ilona
Wow! One is more beautiful than the other !!! The test is accepted!
shakti
Fluffy bread on yeast-free sourdough
But here the photo on the phone is not very good. It is very convenient to make incisions with a dangerous blade - flat, as you used to shave
Ilona
I agree, it's more convenient, but I don't know where to buy it.
Filanna
Tell me, I bake, not the first time, but the second time I get an oak crust, why? I liked your recipe very much, it rises for me for a long time, the sourdough takes 2-3 weeks, I bake in the form of a loaf (or baguette)
Ilona
Hello, you can come to me. Here are the options:
a thick crust may be due to incorrect temperature conditions,
due to the airing of the dough during the last proofing,
due to non-compliance with the recipe,
because of the quality of flour.
There are many nuances, it is difficult without a photo.
Better yet, come here Defects of bakery products, their causes and remedies
Filanna
I did not find an answer, the crust, oak, can hardly be cut ... maybe flour, but which one do you bake with? For me, and the dough rises for a long time on a boat for 4-5 hours, 3-4 put on the leaven.
shakti
Quote: Filanna

I did not find an answer, the crust, oak, can hardly be cut ... maybe flour, but which one do you bake with? For me, and the dough rises for a long time on a boat for 4-5 hours, 3-4 put on the leaven.
I have an oak crust, if you don't add steam to the oven, I sprinkle the bread with a spray gun
Ilona
I also spray before planting, and pour boiling water into the pan if I bake without a lid. And then I turn down the temperature and remove the lid, if there was one.
Premium wheat flour.
Filanna

I figured it out, I needed more water ...
Ilona
Well, thank God !!! You see, everyone has a different flour. You need to be guided by the test. Learn over time. Now you need to try to bake - train !!!
kubanochka
Thank you, Ilona! Baked bread, mmmmmmm
I used mature sourdough, that is, without dough. Such a fluffy turned out, just lovely! The crust is thin, the aroma is indescribable!
Ilona
Great!
tvfg
All good health
I started to bake bread in a cold oven and the crust became thinner and the bread softer
I want to try this sourdough on apples
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=72264.0
Ilona
I'm not sure about the cold oven ... you will try it a few times. Bread in the cold can rise higher (IMHO), but again, it seems to me it will turn out drier. Here we must try. It became interesting to me
Iraya
Hello ilonnna. You can explain it again for beginners.
I am interested in a specific phrase:

"- we carefully take it out so as not to release bubbles from the dough"

After all, we still get it out, crush it, and leave it to part, so new bubbles are formed ... Do I understand everything correctly?
Correct if not right, please.
Ilona
Irayaand yet we do it carefully, we do not crumple it like during kneading, but carefully give it the desired shape, so as not to release the resulting bubbles, then the bread will turn out fluffier and it will take less time to prove it, which in turn will allow the dough to be less sour (because the longer the dough is fermented, the more acidic it becomes).
Iraya
Unfortunately, practical questions arise already at the moment when the dough is kneaded and fits ...
And so!! probably out of fright I got such a piece of bread !! Hurrah!! The first "such" bread.
Fluffy bread on yeast-free sourdough
Thanks a lot for the recipe! Delicious bread! But for some reason it crumbled, maybe this is the norm for this recipe? Well, the smell ... mmm ... the taste is indescribable! Remember your first, finally obtained bread, and you will understand me.
Emotions were off scale. Thanks again!!
echeva
I REALLY want to learn how to bake bread with sourdough - I understand from scratch ... What is a "sourdough 100% hydration"?
Admin
Quote: echeva

I REALLY want to learn how to bake bread with sourdough - I understand from scratch ... What is a "sourdough 100% hydration"?

If from the very beginning, then here you need to go to deal with questions, the section KERVAS https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=172.0
echeva
thanks for pointing in the right direction
Yashka63
Ilona, ​​thanks for the recipe. : rose: The correctness of the ingredients, this is the main thing, despite the fact that the flour is different for everyone (in terms of moisture). How I wrapped it up: girl_red: I'm baking it for the third time. This time I made a loaf, not a round one, and added ordinary seeds. Flour 1 grade, and sourdough on the same flour. That's what every (already for the 3rd) time amazes me how it rises like that))) It's a pity that I didn't take a picture of the first 2, there were questions. She put the first one in a low frying pan, like yours (in the photo), and baked in it, but at the end of the baking I had to transfer it to the tile along with paper so that the edges were browned. The second one was already baked on the stone, but it crawled a little during proofing, but not fatally. I added flaxseeds there. Maybe additives affect the structure of the bread, eh? Today I haven't cut it yet, I endure it until tomorrow, let it cool down properly, let's see what kind of crumb this time turns out. It is so convenient in baking that I will try it in all variants ... and with whole grain (I bought 2 bags and have not done anything with it yet ... and I will try with premium flour))) Oh, how many I wrote, this from an excess of feelings about your bread)))Fluffy bread on yeast-free sourdough
Yashka63
Here is the cut. It's hard to call it fluffy: pardon: Probably because of 1st grade flour, right?Fluffy bread on yeast-free sourdough
-vwv-
Thanks for the recipe. I started with him. Now I do it a little on my own, and this is what happens ...
-vwv-
Very good bread turns out
Fluffy bread on yeast-free sourdough
spelta
Ilonnna,
Where do you get the active wheat starter 100% hydration?
in the shop? in which?
I got off my feet and got off my hands - I can't find))) tell me, please!
-vwv-
I grew the leaven myself. Look at the forum in the "Starter" section, everything is described in detail there.
Fle
Yes, that's how much I bake bread (I must say, 4 years already, and all 4 are leavened in the oven, HP acquired three months ago), and for the first time I meet a recipe in which you need to add SO MUCH water ... In the evening I take a picture of the result if you have something to take a picture...
Ilona
Fle, well, so far all the breads turned out with a bang! I hope that you will do everything according to the instructions and the result will please us all! Good luck!
Fle
In general, it turned out delicious. But if not for experience, I would have done business ...
I made a one and a half serving. The resulting dough was divided in half and formed into a bread.I baked it the way I used to - a plate (made of thick foil, bought for a penny in Auchan) with boiling water, no lids.
The taste turned out to be a little sweet, I liked it (but you would still indicate in the initial recipe about the amount of water - not everyone is ready to read so many pages, and there, by the way, they repeatedly mentioned that more water was required).

Fluffy bread on yeast-free sourdough Fluffy bread on yeast-free sourdough
P.S. You can buy "dangerous" blades in Auchan - in the same department where machines and shaving products are. At least in local Auchan so ...
echeva
Quote: Fle

but you would have indicated in the initial recipe about the amount of water anyway - not everyone is ready to read so many pages
What about water? Author! Explain, pzhalsta ...
Ilona
Quote: echeva

What about water? Author! Explain, pzhalsta ...
And I don't know what's wrong with the water. I have everything as indicated in the recipe. But the flour is definitely different for everyone. Mine took exactly as much as I wrote, I always check the recipe before putting it out. Everyone succeeded. So maybe someone does not take the sourdough 100% of hydration?
salomeya29
Hello! I just registered to say thank you very much for the recipe !!! I started baking bread quite recently, a couple of months ... My family is just delighted with this bread! If I figure out how to insert a photo, I will show my "work".
salomeya29
Fluffy bread on yeast-free sourdough

Oh-oh-very tasty, airy bread! Certainly not the same as the author's, but ... there is no limit to perfection!
Ilona
salomeya29, glad you chose my bread! And with experience everything comes, and you will work out the recipe for yourself!
Inusya
Ilona, ​​baked your bread yesterday.
I liked it, there is no time to transfer pictures from the phone, but tomorrow I will get together (though the product itself has already been cracked).
Then I'll tell you everything ...
Ilona
Great, Inus !!! I will wait for photos;)
nench
Ilona, I want to say thank you for the bread here too, I liked it very much, I baked it in the oven, the only thing I had to let the dough stand for about 20 minutes, it cracked a little on the side, but I think the taste did not change, I treated 2 friends yesterday, everyone really liked I'll put the photo in the evening
Ilona
LenaHow glad I am that you and your friends liked the bread !!!
Inusya
Forgive me for not responding with photos for a long time, the chores were not very fun, so I got worn out ...
Fluffy bread on yeast-free sourdough
Fluffy bread on yeast-free sourdough
Fluffy bread on yeast-free sourdough
It turned out to be very tasty. I slightly browned it, but I love fried.
The crumb is moist, but not soggy in taste.
And in general, I will put this bread "on stream"! He reminded me of bread for 16 kopecks (by the way, I use flour, only the first grade!)
I liked that a lot of the starter was used at once. I didn't even expect myself to be able to do it without yeast at all.
Thanks again !!!
nench
Inusya, a very beautiful bread turned out, and here is mine
Fluffy bread on yeast-free sourdough
Inusya
ABOUT! I see that I'm not the only one who loves brown!
Ilonchik, - on both cheeks !!!
Ilona
Girls, thanks for the pictures !!! The impression is that you sent from one fotik !!! Both have beautiful bread, but thanks to the fotik, it's like gray, not white)) You definitely didn't add rye flour? Oh, this color transfer ... I would say color "not transfer" But, if in seriousness, then I was glad to be useful !!! Especially pleasing are the words about bread on the stream !!!
Inus, and you have something porous! Class !!! Like fluffy, for which I love him !!!
Inusya
maybe grayish because flour is 1st grade?
But I even liked it, I'm snow-white bread - not very ...
nench
Ilona, thanks, my whole grain sourdough is fed, so it may seem grayish
Quote: Inusya
ABOUT! I see that I'm not the only one who loves brown!
I still have that song in the oven, always dancing with a tambourine next to it, it is small in volume and that it is always baked from the bottom to the top or not baked
Ilona
I see, girls !!! it's about flour!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers