Fluffy bread on yeast-free sourdough

Hello!!!!
Well, I also baked such bread.
At first there were reflections in the HP or the oven to execute it ...
BUT Ilona said that in the oven it is NOT COMPARED with KhP-Chechny ...
Everything was written as in the recipe, so everything proceeded.
And the rises, and the lumps in the glass and the pastries themselves ...
And what is especially pleasing is the richness of the color scheme and the quality of the crust.
HUGE THANKS for the recipe.
I don't know how to come here ... enta samae ...
Now I will read and, perhaps, will post.

why yeast-free?

Oh ... it kind of worked out ...

I bake in a deep cauldron with a lid .... and beautiful cuts
did not work ..... I will somehow work out this moment.
And what a nice, tender crumb ...
It seems to me that this particular recipe
will be the main one for our table.

why yeast-free?

Because without dry and fresh yeast. With sourdough.
Everything seems to be detailed there ...

And what a nice, tender crumb ...

Indeed, the crumb is good! And the cuts .... so it will come with time. Don't be upset, we eat bread, not cuts.

And the taste of the sourdough bread is delicious.
With a very subtle sourness (unless, of course, the sourdough is over-acidified)
We really like it. And from a loaf baked according to this recipe, my Family is delighted.
Today I will try to create it in HP.
I am very, very worried, since HP has only been living in my house for a week))))
To the mistress of the recipe - our greatest respect and respect !!!!!

Because without dry and fresh yeast. With sourdough.

and the leaven is not chtoli yeast?

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, enjoy your health! I am immensely happy, but no, not just glad, but happy that the recipe lives on and makes people happy! She herself really missed this particular bread, but she had already ditched the leaven for a long time, while she was flying to Turkey. So she was not honored with a new one. And then they whirled custom-made cakes, cupcakes, etc., it was not at all to the bread. And so you want !!! This millet is some kind of meditation and tranquility - to grow the leaven, knead the dough, and then wait for it to grow up, put the bread in the oven, and die from its crazy aroma while it bakes, and then freezes under the towel! Girls, bake me my custom-made bread? )))
Natasha, I also bastard with Easter cake, but baking it with sourdough is not so easy, but you can! Not the first time I got it, but I pointed out my mistakes. I hope everything will work out for you 5+!

Good afternoon!!! Happy Shrove Tuesday !!!

Yesterday I tried to bake this bread in HP .....
I was very upset ..... it didn't work out.
And it didn't go up like that and the roof tore,
and the top is pale ...
There is a thought that there was not enough time for proofing.
I will do magic with the baking mode.
Maybe there is a ready-made template for manual settings,
for a given recipe? I would be very grateful.

And today I cut a loaf.
In vain she groaned .... good crumb.
But I really add the ascent time.

[Ilona]

Ilona, and where can I see about sourdough cake.
I want not to spoil and rejoice over and over again about
what's baking in our house only on sourdough.

I already had a rehearsal like that, it's a la cake))))
The only muffin there was a little bit.
But in principle I was happy with the result.

[ANGELINA BLACKmore]

ANGELINA BLACKmoreWell then you need to manually adjust the HP so that the proofing time would last about 2.5 hours, although everything is individual! Someone's sourdough is a quickie, and someone else's sack ... the machine will not see it.You can knead everything in the HP, put it in a bowl for proofing as usual, and then, if you really want to, then transfer the molded bun into the HP only for the final proofing for about 40 minutes (again ... throw the ball with dough for you will not be in the water).
And my sourdough cake is like this. You can also bake with yeast.

Ufff, finally I got a real, real sourdough bread. I baked yeast bread in a bread maker for several years, it always worked out, but then I decided to switch to sourdough bread and even though you crack it, it turned out to be something little edible))) For some reason, my husband called my creations "fighting Chinese buns"))) Probably because bread can be was to kill like a brick ... I grew two leavens: kefir and eternal, both rye. In this recipe I used an eternal, after 3 cycles. True, I kneaded the dough 2 times (in a bread maker on the "Pelmeni" program, as it should be according to the rules for wheat bread, but did not crush it. The taste is absolutely without sourness (in my opinion), the crust was oak at first, I was already scared that it would remain so, but the bread cooled down and the crust became normal. Ilona, ​​thank you very much for the recipe, I perked up))) otherwise I already began to doubt that I would ever get an edible sourdough bread)) Here, in fact, I boast:

[Sauza]

Sauza, congratulations on the initiative so to speak! Glad it's starting to work! So it didn't work out for me right away! And I considered myself a complete fool! And how glad I was when I felt it. Through ordeals this recipe! So what is still ahead of you! Everything will work out! In the photo, the bread is beautiful, but in the cut it bothers me a lot with the density of the crumb, it still didn't rise so well, apparently the dough was heavy, or I just don't see a good picture at all. But all the same, these are no longer combat buns))))) For me, so in the photo I see that your dough has grown a little in a bowl. Hurry up a bit?

[Ilona]

Ilona, yes, the crumb turned out to be not as airy as we would like. Did I let the bread rise a little, or is the dough too heavy? It seemed to me that more water could be added)

[Ilona]

Ilona, I share your recipe with friends,
which I introduced to leavened bread.
So the people are very grateful for the recipe.
I, in turn, address these thanks of course to You.
🔗

[Sauza]

Sauza, It seemed to me that the flour was too much, and therefore the bread could not rise. But here you have to watch and try! The main thing is not to despair and always go forward !!!
Natasha, thanks for accepting my bread by such a wide company !!! So I am the happiest !!! Bake for good health!

Hello!!!
I still can't calm down ... A new day comes and again I run to my leavens and again in my hands the Fluffy recipe ...
Yesterday, based on my beloved Fuzzy, I baked such a miracle ...just a miracle, because the basic recipe never failed !!!!! The basis is native, the variations are only in the little things. Sugar used 3 tbsp. l., instead of vegetable oil, I took ghee ghee and added flax and pumpkin seeds to the dough.
Technology like doctor the author prescribed.
Baked in the oven, in a saucepan with a closed lid, after having abundantly irrigated from a spray bottle. Oh, well, how well everything is thought out ..... The cuts turned out wonderful, deep and even (I cut with an old-fashioned razor blade)
While the bread is sitting in the oven, I run around admiring it (when the lid is already removed) ... And then, when this ruddy loaf lies on a towel and glistens deliciously with a greased barrel .... I want to dance. Probably funny from the outside ..... BUT the one who makes bread will understand me how joyful this feeling is. I'm still a beginner, because the enthusiasm is still so violent. Do not judge strictly for such outbursts of emotions.
And one more in pursuit ...

[Natasha]

Natasha, that's great that you vary the recipe according to your mood! I played around like that too! Super!!! By the way, over time, she stopped greasing the crust with oil - the result did not cease to please! The main thing is not to miss the moment when it's time to get the bread out of the towel!

Elon, and I take it out of the towel when it cools down completely.
Is this correct or not? And I smear the crust according to my mood, not always.
She is already pretty, delicate and pleasant. Now I just like to use Ghee oil, so I make a mistake)))))

Hello!!!
And again, Fluffy on the table ...
Only in the form of a baguette

And so he went ... that he was kneading for three days in a row ...
Well what can you say?! .....
Again and again
🔗

Natasha! Well, the same text! How glad I am that I loved my bread so much!))) Thank you very much for your thanks! And eat for good health! I'm really, really happy! More than cakes. Because this is a daily routine, and if bread is often on the table, then it was not in vain that I wrote! Made a small contribution! Use it for good health!

[Ilona]

Ilona, I also brought a big thank you for the bread, baked it a couple of years ago, and now having grown the sourdough again, I returned to it, it turns out very tasty!

Made a small contribution!

NICHOSE small .... ... And what a BIG !!!!!! If so many people check it out, use it and thank you.
🔗

Oh girls! Thank you so much for your feedback! Bread is the head of everything! They also say that whoever bakes bread does not become discouraged. So I am very glad that you are all arriving in a good mood. Take care of the bread oven-house! So what delicious bread to all of us!

Elon, my dear Man !!! What sincere words she said ..... Here's a balm for the soul. My "bread" love has gone for the second year .... I never expected it to be like that. From a timid reader-theoretician, and then a trainee-loser, I slowly grew up to a good baker))) It's so joyful when there is a loaf of bread on the table and a mountain of pizzas ... and households (or guests) crush both cheeks ... and even if they praise out loud (not me, but the taste of my bread-and-butter crafts)))).
Well, and in fairness, we must pay the debt of gratitude to the teachers - that is, to many members of the forum from the Breadmaker. On this page, a personal bow to you, Elon.
And these are not red words. People should not be silent about their gratitude. We must be generous in deeds and a kind word.

It’s so happy when there’s your own bread and a mountain of pizzas on the table .... and the household (or guests) crush both cheeks .... and even if they praise out loud (not me, but the taste of my bread-and-butter crafts)))).
Well, and in fairness, we must pay the debt of gratitude to the teachers - that is, to many members of the forum from the Breadmaker. On this page, a personal bow to you, Elon.
And these are not red words. People should not be silent about their gratitude. We must be generous in deeds and a kind word.

Natasha, what golden words! I will subscribe to everyone! Such a grace in my soul to see how people touch both cheeks and praise! Thanks to the generous site and the people on it for sharing their skills, mistakes, and results!

Thanks to the generous site and the people on it for sharing their skills, mistakes, and results!

Here I am about the same)))

Girls, this is our universal thanks! I was also taught a lot by our teachers, who embarked on this path even earlier. This is how knowledge will be transferred along the chain.

thank you very much, I baked it more than once, it's super, I recommend everyone to cook

I looked at your bread, just my dream. I have already made some attempts, but all the time, the leaven fails, acidifies and does not rise well. Can you tell me on what flour to make this sourdough and at what temperature to break up and store. Sorry to translate products

Can you please tell me if this bread can be baked with hop sourdough and if so, what can I change in the recipe? She is super active even in the fridge has been growing for three days, she will soon run away ...

[Lenok0302]

Lenok0302, I didn't have a hop sourdough, but I think that you can adjust to any wheat sourdough. It's just that the ascent time will change.

Can you tell me on what flour to make this sourdough and at what temperature to break up and store. Sorry to translate products

Natulika, we have a whole section on leavening. Well worth exploring. Sourdoughs love flour that is not of the highest grade, there she has something to eat, and premium flour is completely refined.

And I come to you with my big "THANKS!" I liked the bread very much! I took it to bookmarks as the main version of wheat bread for every day.I tried many options for beautiful and tasty, but apart from the taste I liked this bread for its versatility, it is suitable for everything. I'll also try to bake it in a bread maker. Unfortunately, I don't have programmable modes in HP, but I'll pick up something from what I have.

My report:



I added 10 g of bran to the premium flour and poured whey into the dough instead of water, however, it had to be added, and how much, I won't say for sure, poured it on the eye during kneading in HP. The rest is exactly according to the recipe. Baked on a baking sheet with steam for the first 10 minutes.

* I take the paper from Paclan, it does not stick, but the Sayana paper, unfortunately, sticks even when oiled,

Yesterday I bought a wonderful fiberglass baking mat at Ozone for 200 rubles. After proving, she turned the bread out of the mold onto it, cut it, sprinkled it and quickly transferred it to a preheated baking sheet in the oven. After baking, I didn't even wash it, wiped it with a dry napkin and that's it. The beauty!

[dorinna]

dorinnaI liked your result very much! Beautiful bread!
Yes, I also now use such rugs, they are sold in a roll per meter for a cut, like fabric. I wrote the recipe before I had one.

[dorinna]

dorinnaI liked your result very much! Beautiful bread!

Not only beautiful, but also delicious! Thank you!

Good health!

I read it and was impressed. I have an eternal leaven, I will try, I hope it will work. On the weekend spec, I will report.

By the way, how much depends on flour yet, even though it's not a secret, everyone already knows this and I have been convinced of this more than once when baking cakes, but bread seems to me more "sensitive" to flour.

This is yeah.

I am with the report, as promised. It seems to be close to the original author. Not so fluffy yet, but it’s a matter of practice for sure. I am very satisfied, thank you very much Ilona.

Added on Monday 17 Oct 2016 10:26 AM

[Ilona]

Ilona, is such a basket suitable as a spacer? Bottom diameter 14 cm, top 22 cm.

And if so, then you still need to make cuts?

Added on Tuesday, 06 Dec 2016 15:01

Here, I baked your bread today! Soft, fluffy and really turned out. Only a little darkish roof - I was afraid that it would not be baked. And the cuts didn't open


We will cut and try only tomorrow. Now it's getting cold, but dinner has already passed!

Added Wednesday 07 Dec 2016 06:05

Here's a bread cut out. But unfortunately, we didn't like it.
The taste and color, as you know ...

[Ilona]

IlonaThank you very much for the recipe! I'm just starting to get acquainted with sourdoughs, bread does not always work out, but yours turned out the first time! I made half a portion, because the leaven was only 200 grams, and there was no time to put the dough. .

Proofing done in a basket, used it for the first time. I sprinkled it with flour, but the barrel stuck when I put it on a baking sheet.
Girls, tell me, please, how to handle the basket correctly? you can't wash it? And before proofing, maybe it should be greased with oil, since flour does not save?

Ilona, ​​can you tell us more about a piece of dough with a walnut? At what point should it be torn off? When mixing? After the first proofing?

The second time I make bread according to your recipe. It turns out very tasty, but for some reason the crust cracks. What's wrong? Tell me please.

https://Mcooker-enn.tomathouse.com/in...=com_smf&topic=129295.120

Very, very tasty bread. My favorite by far. Thank you very much for the recipe

Ilona, ​​can you tell us more about a piece of dough with a walnut? At what point should it be torn off? When mixing? After the first proofing?

Eeee ... I understand that I was 2-3 years late with the answer)) That's how rarely I've been here. It's all about working with cakes. But I will answer, maybe someone else will come in handy.

We put a piece of dough in a glass of water at the time of shaping before the last proofing. As soon as possible, you can put it in the oven.

Ilona, ​​thank you very much for the bread recipe! I am a beginner baker. Your "Fluffy Bread" is my third baked bread. In my opinion, it looks very much even nothing, but the taste is very wonderful! Thanks again!

Hello. I can not find the recipe for the starter culture "overfeeding" which you wrote about in this recipe



Here it is, my first bread on a rainless dough according to your, Ilona, ​​recipe. I made only sourdough in the first three days on rye flour.On top, the ball is a piece of dough that was thrown into a glass of water. (It's a pity to throw it out)

please tell me what a starter culture is 100% hydration and how it differs from a mature starter culture at its peak thanks

[tvfg]

Vika, at first I also blew that the dough had not matured, so it turns out tvfg writes that it cracked even before baking, which I left for proofing and for 3 hours. gone. 3 hours. Of course this is too much, but did it crack the bee? ... How could that be? Well, it could settle, having fermented too much time. Or ... or it came to ... he probably didn't cover it with anything, the top got windy, but from the inside his pearl ... that's "cracked" raw.
tvfg, show that you did it in the end? And then you wanted to bake in a cold oven ...

Apparently there was dry warm air in the room. On top of the dough, the dough was windy and a small crust formed. The dough has not yet melted inside. The dough rose inside and broke the crust.

The main thing is that they understood what came from and did the work on the mistake. A slice on top touched me)) I usually ate it raw)))) I just love my dough. Do not take an example from me.