kotyuchok
and my biga fell, it's been 8 hours it's bad, yes
Olyapatata
This is not bad, this is normal! Then bake according to the recipe and everything will work out !!!
Vilapo
Quote: kotyuchok
and my biga fell

Once the biga has fallen, it means that it is already ripe, you can start kneading the main dough
kotyuchok
Thank you, Vilapo, Elena, but I don’t know when she fell, I was not at home, I kneaded and smelled to work, maybe I’ve already disappeared, sniffed, smells like kvass, it seems not disgusting
Vilapo
Olesya, it's not lost for sure: girl-yes: In fact, they put it on 24-48 hours, so everything is in order
kotyuchok
Everything worked out, baked bread, delicious, slightly sour, fragrant. The dough almost ran out of the bucket, after the first spreading it grew well in the oven, thanks, I'll add a photo later.
mackoshka
Thanks for another awesome recipe.
The bread turned out to be so good, and the sun shone through the window so much that it turned out to be a whole photo session of bread with elements of creativity ...
HE is beautiful, and even eating such beauty seems like blasphemous !!!!

Yesterday I put the biga, today I started to bake, the time for the biga took only 9 hours a day, I was afraid that it would not work out, but since I baked the ciabatta at the 12-hour big and everything was fine, I took a chance.

The next incident - I put the dough on the rise (what is for 3 hours) on the loggia in the sun (even though nature itself warms, not electricity) and went to the store. I come, the time has passed 3.5 hours, all the dough has settled like a biga when fermented, well, I think that's it! But all the same, I made a ball and sent it to a bowl in a towel for proofing.

I look, Thank God, it has risen !!!
I sent it to the oven with a low intensity of steam for the first five minutes, then added a little more.

I looked, after 10 minutes, into the oven, and there, like a ciabatta miracle, only whole grain and round, it rises !!!!

In less than 45 minutes, it became the same color as in the photo, cooled down, barely waited to cut, suddenly it looked good, but inside it was without holes and stuck together.

But honestly I took a picture without incisions, and then ... mmmmm ....... dyyyrkiiiiiiii .......

Honestly, I love baking bread more according to your recipes than eating ... because compared to the pleasure of the process itself and the vision of the result, everything else simply disappears .. it's good that my husband loves exactly the opposite

Thank you! I could not resist, I posted a lot of photos - he is so good and the sun is really summer !!!!!

By the way, the crust is barely cut and is very crispy, if only I could eat it, and the crumb is really soft - well, in general, one more bread for all time !!!

Thank you!

Rustic wheat bread (Pane Bigio) in the oven

Rustic wheat bread (Pane Bigio) in the oven

Rustic wheat bread (Pane Bigio) in the oven

Rustic wheat bread (Pane Bigio) in the oven

Rustic wheat bread (Pane Bigio) in the oven

Rustic wheat bread (Pane Bigio) in the oven
Mirabella
mackoshkawhat a beautiful bread! Bravo!
I also set a big for him
mackoshka
Mirabella, Thank you so much!

I wish you good luck, upload pictures - very interesting!

Yesterday I baked it just - everything worked out with a bang, it turns out to be quite light bread, and taking into account the kneading with a mixer on hooks, nothing complicated at all.

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