Fluffy bread on yeast-free sourdough

Yesterday I baked bread in a saucepan, it turned out softer, but the bottom burned out on the semolina

Yesterday I baked bread in a saucepan, it turned out softer, but the bottom burned out on the semolina

Well, with the initiative you! A start! And where is the photo by the way? I would very much like to visually rejoice for you.
As for the bottom, the semolina is not to blame here, it more performs the function of "non-sticky". Whatever the bottom does not burn, can you try to put a second baking sheet under the pan? My oven has the same problem all my life, even my mother has adapted to bake everything in a "double day", that is, I put one baking sheet on top of another, and only then I roll the dough on top. Or maybe your fire is too strong? Try experimenting this way and that. Gradually you will get used to it.

I do not know how to insert a photo, tell me

We must try to bake on paper.

[How to insert a photo into your message]

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Thank you

Thank you so much for the great recipe. The bread turned out to be just fine. Only I instead of wheat flour in the dough used whole grain, the rest was all according to your recipe and molded in the form of bars. Yummy, my family really liked it. I will still bake !!! :-)




It turned out 4 bars. Another hot one was dragged away by my nephew !!!

[ilonnna]

Super bread!
ilonnna, tell me, please, what is a "starter culture of 100% hydration"? If possible, please send it to the place where the preparation of the starter culture is described, which exactly you did. To be sure of the result. I really want to bake the same!

[French traditional sourdough (thick)]

Alexa13, link to sourdough here:
French traditional sourdough (thick)
And you can immediately Modern (liquid grow):
French modern sourdough (liquid)
At first I baked on a traditional one, but I had it overfed with a thick one by 100%. In general, I tried it on rye overfed for wheat flour (that is, it was originally rye, I fed it with wheat flour for several days and everything is OK!) So you can vary.
100% hydration - this means that in its proportions the ratio of flour to water is 1: 1, i.e. 100 g of flour per 100 g of water.
Now I bake this bread in a thick French woman: I take 50 g of sourdough, feed 150 g of water, +150 g of flour, let it come up 2 times, and then knead the dough. Everything turns out OK! And you will succeed. I'll be waiting for your bread!

[Any_M]

Any_M, smart girl! It turned out great! Eat to your health! Hello to your niece! I am glad that the bread went to taste. I also tried replacing 1/3 of the flour with whole grain, it turned out delicious. True, I did not knead it into a dough, but into a dough. How best I don’t know, maybe even in a dough, so that the leaven would be “tasty” and “useful”. I'll have to try and so

Now I hold my fists for my neighbor on the porch. Today she decided to bake bread for the first time with her hands and looked at her with my recipe. More precisely, my bread looked at her and she decided to try it. I kindly shared the leaven with her. She printed out the recipe, kneaded the dough into the dough (I already ran to look, like everything is going well so far). Now I keep my fists, so that everything would turn out deliciously, and then she will arrive in our regiment of "leavening bakers"! ... In general, they promised me to throw off the pictures, I will painfully wait ...
P.S. And I, now I'm lazy ... I kneaded the bread in the HP, came up, pulled out a molded bar, and then when he approached, I still shoved the baking dish into the HP, I'm also waiting for the result, because I was completely insolent and put it in a silicone mold ( so that I didn’t touch the heating elements. ”In general, I’m lazy today, but the bread is hot.
ABOUT! squeaked ...I'll go take it out

[ilonnna]

ilonnna, Thank you so much! I'll try.

Eh ... it's still not worth it with a selikon in HP, now I know, but I really wanted to try it, and just an opportunity presented itself - a metal bucket from HP was taken up with another test. In general, the bread is baked, tasty, fluffy (less than half is already left), but a strip on the side (exactly where the ten goes) 2 cm wide looks frighteningly black. It's good that not all the sides, but only the strip. In general, you have to trim a little. And, if I hadn't been lazy, but put it in the oven ...

Any_M- tell me how the bars were baked I'm interested

And this is my bread what say

Bake in this pot

And this is in a different form

[tvfg]

tvfg, how can I say? With the initiative !!! A start! Then you will gain experience and learn how to bake even bread (I'm talking about the third photo; is this the same cracked bread about which you wrote above?). And, have not yet understood what kind of dark blotches in the center of the cut bread? It seems that he was in the microwave and burned out from the inside (well, it seems so in the photo). In general, with the first little victory for you! I envy your saucepan - it is tall, but I have a low frying pan and a lid with a plastic handle, so I cover it with foil instead of a lid, and every time I’m afraid that it wouldn’t grow to the foil itself (it did happen once).

[tvfg]

Any_M- tell me how the bars were baked I'm interested

tvfg, take a look here. Viki shared links with me when I, like a blind kitten, poked around the forum in an attempt to bake something that looked like bread.

[Any_M]

Any_M, smart girl! It turned out great! Eat to your health! Hello to your niece! I am glad that the bread went to taste. I also tried replacing 1/3 of the flour with whole grain, it turned out delicious. True, I did not knead it into a dough, but into a dough. How best I don’t know, maybe even in a dough, so that the leaven would be “tasty” and “useful”. I'll have to try and so

Thank you! I will definitely say hello to my niece !!! I, too, will try to knead the dough next time. When you knead whole grain flour into a dough, the dough turns out to be watery (at least I did it). :-)

Any_M- tell me how the bars were baked I'm interested

Bars shaped in much the same way as baguettes. Only I do not have special distance forms that are used for baguettes. I just shaped and laid it on the oiled grows. a baking sheet, so during the proofing, they rose not only up, but also spread wide ... And then baked in a preheated oven and a mustache ...
By the way, here on the site there is a description of how to shape a baguette. I quote:
BAGUETTE
1. To form a baguette or French loaf, roll out the dough into a rectangle about 2.5 cm thick, either with a rolling pin or with your palms.
2. Beginning at the wide end, fold over one third of the dough and then fold over another third of the dough. Secure and repeat two more times, allowing the dough to rest between the folds to prevent tearing
3. Stretch the dough slightly and roll it back and forth to form a stick of even thickness and desired length.
4. Place baguette dough between folded floured towel and leave in warm place to rise. The towel will help the raised loaf to keep its shape.
As I said, I did not put it in a towel, but immediately on a baking sheet.

This is the same cracked bread about which he wrote

When baking in a pan, my bread does not increase only when it is detuned: hi:
Any_M-thanks

This is the same cracked bread about which he wrote

The dough has stood still, so the piece cracked, went in tears. Such bread will not work high when baking, it will be squat.
It is necessary to monitor the volume of the increase in the dough during proofing, do not let it rise a lot, and also monitor the conditions of the dough spreading, the temperature of the dough inside it and where it is diluted

Thanks Admin we will learn

[ilonnna]

ilonnna,
Yesterday I made your little one! I tried it today - I love this kind of bread, especially crumpets

Thank you very much!

[Antonovka]

Antonovka, eat to your health! And share the photos with us, if you managed to take a picture, of course. By the way, everyone is also fighting for humpbacks, especially for the warm ones.

Girls I'm upset

A week ago, I got involved in an epic called "French liquid leaven". All week she danced around her tamagocchi, did everything by the hour and by the gram, but she did not want to double. After lengthy comments in the relevant topic (many thanks to viki for patiently babysitting with me), I came to the conclusion that my leaven is cold. Yesterday I decided to finish her off, but as a result she finished me off))) In general, I put it in the oven at 30 degrees right in the morning. After 6 hours, my Tamagochka finally healed, doubled and generally behaved as expected. I, happy, put her into action. I performed everything exactly according to the instructions, kneaded the dough for 15 minutes in HP, then put it in a mold, covered it with cling film and sent it back to the oven at 30 degrees. After 2.5 hours, my dough came up a bit, but it never doubled. Deciding that I was a hysterical and possibly finding fault, I started to bake. I took the dough out of the oven, heated it to 240 degrees. I cut the dough from above and sprinkled it with warm water, before placing the mold in the oven, poured a mug of boiling water onto a preheated baking sheet. After 15 minutes, I took out a baking sheet with water and reduced the temperature to 180.

In the end, this is what happened





In addition to the fact that it burst along the edge and the crust is reinforced concrete, the bread is also a little sour. My family assures that it is still very tasty, but I see it
What did I do wrong? Is it sourdough? Or was it necessary, in spite of the instructions, to further defuse until the dough doubles? Or is this loaf not allowed to stand and bake in the mold (mine is with a non-stick coating), but only in free flight?

[Kara]

Kara, if I understood correctly from your post, you just raised your Frenchwoman and this was your first try of bread on it? If yes, then it seems to me that your Frenchwoman should have been allowed to grow stronger, that is, to feed her for another 2-3 days, 2 times a day, and keeping her at room temperature. Then she would gain strength, and you would have boldly put her into action, and there would be success!
And I also don’t understand how you cooked the bread dough? Did you immediately take 350 g of 100% sourdough, knead it with the rest of the ingredients, wait 2 hours, and put it on baking? If so, the mistake is that you still had to look not at the clock, but at the dough, or rather, at how it grew. That's how it will grow twice, which means you can take it out and mold it into a loaf or loaf, etc. let it rise again and then put it on baking. And you were guided by the clock, but not by the dough. Your sourdough didn't work in 2 hours, it should have been allowed to work with the dough. I didn't understand how much of what you took and how you cooked, let's sort it out in order?
And it could sour if they took a hungry leaven in large quantities. When we knead the dough, we take either a piece of 50 g and soften it in a dough, or we immediately take a lot, but at the peak of maturity, so that it does not begin to sour and knead the dough.

[ilonna,]

ilonna, Thanks for babysitting me
I will try to answer in order. My Frenchwoman was already 9 days old by the time I decided to bake on it. That is, I didn’t feed her 2 times a day (and then at room temperature) not only fed her for 2-3 days, but as much as 5 - 6.

I prepared the dough like this: in the morning I fed the sourdough (I took 100 g of sourdough + 100 ml of water + 100 g of flour), let it come up at a temperature of 30 degrees for 6.5 hours. It doubled, took 250 grams from there. I added the rest of the ingredients, multiplying all the volumes by 0.7 (since the finished dough was not 350 grams, but 250) I did this because you wrote: peroxide) and then skip the step with dough, and immediately proceed to kneading with dough "

Then I kneaded it in HP for 15 minutes and left it to rise in it for 30 minutes.Then she rolled the dough into a ball, stretched it out a little with her hands (for the form) and put it in the form. She put it in the oven to brew at 30 degrees. The dough stood there for 2.5 hours. Further - as in the last post

Result in the picture

What did you do wrong?

Shl, before this day for 3 I decided to add sourdough to bread for the first time (it was a pity to throw away the remainder after feeding). I took 2 tbsp. l. (for French bread), added the rest of the ingredients, minus the amount of flour and water in the sourdough and added 0.5 tsp. dry yeast instead of 1 tsp. It turned out just awesomely delicious bread with airy crumb.

[Kara]

Kara, well, it seems to me that your dough turned out to be very steep (everyone has different flour in terms of moisture intake, so of course you need to look at the dough to put more flour or less), and besides, you also did not allow him to properly distance himself, and after 30 min. began to shape for baking. I do differently - first I let the dough come up twice, focusing on its volume and elasticity (it should be soft and pliable, and not springy, like a bouncy ball), and only when the dough comes up, I shape it, after which I let it rise again, and then I spray and send to the oven! Judging by the photo, your dough was not settled, it is like a solid piece without porosity. And large bubbles were formed apparently during the baking process, for this reason it broke from the side.

[Irish]

What did I do wrong? Is it sourdough? Or was it necessary, in spite of the instructions, to further defrost until the dough doubles?

Irish, do not worry. Sourdough is a gain. You will learn how to handle it, and everything will be ok !!! First, of course you have to look at your dough and wait. Secondly:

then put it in a mold, covered it with cling film

If you are already covering with a film, then you need to make holes in it. Better to cover it with a towel. Sourdough - it is alive .. it can breathe!

Thirdly. This is wheat bread and it likes 2 rises. Therefore, your 30 minutes of the first ascent is certainly not enough. And by consistency, if you bake in a mold, the dough can be made softer than for the hearth.

Fourth. It seems to me. In your case, this is the most important thing, the point is your "lazy" leaven. I had the same story with a Frenchwoman too. What kind of dances I did not dance around with tambourines, but the result was. She eliminated it, started a new one - and everything is OK !!! As we wrote here, the leaven should be started with the growing moon. How was it - growing ???

Took 2 tbsp. l. (for French bread), added the rest of the ingredients, minus the amount of flour and water in the sourdough and added 0.5 tsp. dry yeast instead of 1 tsp.

This is pralna, until she has changed her mind, so it should be done. Let it grow stronger.

Ilona, sorry to fit in. Tokma for the good of the cause.

Oh, Omelochka, thanks! The word of more experienced bakers is always welcome!

If you are already covering with a film, then you need to make holes in it. Better to cover it with a towel. Sourdough - it is alive .. it can breathe!

Let it not suffocate in 2-3 hours. If we cover the bowl with the dough for lifting with a towel, it is better to soak it in hot water and squeeze it out (the dough really loves moisture and heat) - the dough then gratefully grows faster.

I had a closed dough in the refrigerator for 15 hours and surprisingly doubled

I had a closed dough in the refrigerator for 15 hours and surprisingly doubled

Well, where does it go, then In the refrigerator, the process simply slows down. Only lactic acid bacteria, of course, you euthanized a fair amount, if not killed at all, if you left them completely on the bottom shelf. And even sour bread may turn out to be if there was a lot of leaven. If I put mine in the refrigerator, then on the top shelf, where I have 12 degrees, and knead the dough with a small amount of leaven, so that it does not have time to eat and to release excess acid in so much time. )

I wiped my nose and went to put in a new leaven! Well, it must come out someday!

Oh no, better the day after tomorrow! Just a new moon

Kara-I think you can revive the old one with rye flour.

Kara-I think you can revive the old one with rye flour.

I've already tried it)))

I wiped my nose and went to put in a new leaven! Well, it must come out someday!

Kara, while you are growing a new old one, do not throw it away. There will be something to compare, and for now you will bake on this bread with the addition of yeast, as you did. And then you will smoothly switch to the new one! SUCCESS !!!

Kara- read on sourdough interesting
🔗

ilonna
I am back to you with a tremendous thank you !!! We just fell in love with this bread! Here is today's



unfortunately there is no cut of the last bun ... I went to my sister !!!

Any_M - this is how you shape your loaves 🔗

Any_M - this is how you shape your loaves 🔗

no, a little bit wrong, I do it according to this principle.
🔗
They are similar, but at the beginning I do not pinch in a circle, but I immediately make a rectangle.

You do this - Knead the dough with the rest of the ingredients, put it in a bowl (I slightly grease it with oil, so that later it would be easy to remove the dough from it without sticking), cover it with a film, put it in a warm place and let it rise 2 times. It takes about 2.5 hours. (The rise time depends on the strength of your leaven.) And then sculpt loaves?

[tvfg]

You do this - Knead the dough with the rest of the ingredients, put it in a bowl (I slightly grease it with oil, so that later it would be easy to remove the dough from it without sticking), cover it with a film, put it in a warm place and let it rise 2 times. It takes about 2.5 hours. (The rise time depends on the strength of your leaven.) And then sculpt loaves?

tvfg, yeah ... just like that !!! And let these loaves rise, and before baking we cut, moisten and bake!

tvfg, and how are you doing, have you tried baking bread yet?

[Any_M]

ilonna
I am back to you with a tremendous thank you !!! We just fell in love with this bread! Here is today's
unfortunately there is no cut of the last bun ... left for my sister !!!

Any_M, and not at all unfortunately, since my little sister likes bread too!
And to your health! I am very glad that not only my family likes this bread, but yours too! So it was not in vain that I nursed him, and it was not in vain that I shared the recipe!
Z. Y. You get cute baguettes :)

You do this - Knead the dough with the rest of the ingredients, put it in a bowl (I slightly grease it with oil, so that it would be easy to remove the dough from it later, without sticking), cover it with a film, put it in a warm place and let it rise 2 times. This takes about 2.5 hours. (The rise time depends on the strength of your leaven.) And then sculpt loaves?

Yes exactly!!! Good luck with your bread !!! :-)

[Any_M]

Any_M, and not at all unfortunately, since my little sister likes bread too!
And to your health! I am very glad that not only my family likes this bread, but yours too! So it was not in vain that I nursed him, and it was not in vain that I shared the recipe!
Z. Y. You get cute baguettes :)

Thank you Ilona !!! :-)