Basic sourdough wheat bread (bread maker)

[Vitaminо4ka]

Vitaminо4ka dont be upset. Sourdough bread requires skill. You probably didn't have enough time for proofing. The leavening dough is long. Watch the dough and increase the rise time. Try again, there are enough recipes on the site. The main thing is to follow all the recommendations and grow a good, strong leaven.

The bread inside is like chaff, which means it is not baked and has not moved away, if I understand correctly. But his crust is delicious, it even differs in taste from that of yeast bread

[svetozara]

svetozara, welcome to the forum!
Please do not need to quote the first post in the thread. We have accepted that the first post is the recipe we are talking about in this thread. The question that is asked in the default topic refers to the recipe from the first post. You will be understood, be sure.

Thank you very much))).
Still - I don't understand the recipe - do you need to put it all together?

Thank you very much))).
Still - I don't understand the recipe - do you need to put it all together?

The ingredients are the components of the recipe, if the flour is separate, water is separate, dough, separately, etc. will you get bread?

help, what am I doing wrong?
made a sourdough on sprouted wheat (germinated, ground, added honey, flour and water), after a day it stratified and does not rise

[jaconda]

help, what am I doing wrong?

jaconda, welcome to the forum!
You are doing everything wrong. The sourdough you want to grow is done a little differently. See HERE

do not judge very harshly!
I made bread on my own (not risen) sourdough.
added 0.5 tsp of yeast for safety
The bread has risen by half a bucket, pleasant sourness and a completely different taste than with yeast

do not judge very harshly!

We do not judge, we help each other and rejoice at success.
With the firstborn you will be leavened!
And if it exfoliates, it is watery, asks for flour. Add a little flour. So that it was thick as a dough for pancakes. So that there is a slide on the spoon.
Good luck with your bread!

Happy holiday girls
I envy the white envy of your sourdough bread. I can't do this ... on one leaven, without yeast. If I add just a drop, everything is fine, fluffy bread, and so ... The leaven seems to grow in the dough, but very slowly and lazily rises (this is wheat, with rye a little better). I have already translated a pood of flour, I supply everyone at work with breadcrumbs. Okay, I will still try, read, experiment. Thanks everyone for the detailed clarifications.

Hello girls, please tell me, if you bake according to the above recipe, on the "French bread" program (I have it 3:50), then the first batch is kneaded only by the dough itself and it remains to rise until the second batch, but when the time has come for the second batch, then in dough add all the ingredients of the dough, did I understand correctly?

[Svati]

if you bake according to the above recipe, on the "French bread" program (I have it at 3:50), then the first batch is kneaded only by the dough itself and it remains to rise until the second batch

SvatiThe dough should be matured in warmth to increase at least 2 times. If all these conditions are preserved in the first batch, then why not.

[Tata]

Tata, thanks for the answer, I have already put the dough just in the room near the stove, food is being prepared there now, I did not risk it in HP. There, on all automatic programs, the first batch is 10 minutes (is it not a lot of sausage dough?) And the first rise takes 25-30 minutes, this is definitely not enough.
My HP can be configured, but I still don't understand everything well and I don't know what time to set for each stage.
By parameters, you can set:
kneading 1 - 6-14 min
ascent 1 - 20-60 minutes (after all, 60 minutes may not be enough) but you can press pause
kneading 2 - 5-20 min
ascent 2 - 5-120 min
ascent 3 - 0-120 min
baking 0-80 min

What's the best way to set it up?

[Svati]

Svati, you can put a batch for 1-6 minutes, rise 1- maximum 60 minutes (a pause will not give anything, since more than 5 minutes is not recommended), then the parameters are the same as in the main or French. If 60 minutes is not enough (the dough will not ripen), you can turn it off, wait until it rises completely and the oven is on the default program.

[Tata]

Tata, thanks a lot, it's a pity of course that we didn't add 10-20 minutes to the first ascent. Today I will try to bake in French, and I will report, God forbid, successfully.

I got a wonderful bread, thanks to you girls !!! I am so glad, no word, after so many failures, and they were on yeast bread, which, moreover, did not even turn out to be tasty and it never grew so tall. It went up for about 2.5 hours, turned off the bread maker before baking, it even managed to turn on for a minute, and after that the bread began to grow very quickly and actively. Delicious and airy bread.

[Svati]

Svatihow tall and with a good crumb the bread turned out. Now, knowing all the nuances, you can adjust an individual program for it.
P.S. if I understood correctly, is there flour on the white sides of the crust? All this can be corrected. Or do you like it better?

[Tata]

Tata, you know, this is the color of the bread, the top is even whiter, I don't know why, I am surprised myself. And what a joke, it turns out I baked it on rye sourdough, which I fed with wheat flour for the night without realizing it, I was very sleepy after the foot massage. : girl_haha: At what I cut the bread and it is grayish, and even then it didn't reach me. And it came to pass when I put the dough on rye bread last night, well, and reached for the sourdough, rye, and then it dawned on me that I had just baked bread on it, well, okay.)) Next time I'll make it on wheat and compare.

I beg your pardon for the stupid questions, I'm new to the art of baking.
1. what kind of "ripe wheat sourdough 100%" (I didn't find it in the sourdough content) if it's not difficult to give a link
2. "We check the readiness by pressing the dough. If the hole in the dough rises slowly, then the dough is ready for baking. If it remains, it has stood, if it rises quickly, it is not ready." - I would like to clarify "slowly" and quickly "more specifically (for one driving 60 km / h. slowly and for some 110 km / h.)
Please be understanding

[Konstantin]

Konstantin, welcome to the forum!
We have no concept of "stupid questions" here. We have gathered here to learn how to bake bread, and this business involves questions and answers.
"ripe wheat sourdough 100%" is a sourdough in which the weight of wheat flour and water is equal. 100% means that for every 100 g of flour there is 100 g of water. Mature - this means that after being fed, she was given time to mature (fully rise).
But "the hole in the test rises slowly" - here it is a little more difficult to explain. You will need to poke your finger a couple of times, sorry, poke it. While it is still definitely "early" you will see how it rises quickly, and then more slowly, even slower .... well, after that it usually does not rise ...
It is always better to slightly underexpose in the proofer than to overexpose an extra couple of minutes. It is better to let the top crust crack (the bread will smile at you) than the roof will fall and it will not bake well and will be sticky inside.

[Operation "Sourdough"]

Thanks for the answer.
From everything I read and understood:
Operation "Sourdough"
1 day
100 g of wheat flour and 100 g of water (maybe a little less) Stir well.
You should get a pasty mass, like thick market sour cream. Cover with a damp towel and place in a very warm place without drafts
The starter should wander for about a day. Until the appearance of small, albeit rare, but bubbles. It makes sense to stir it sometimes.
2nd day
Now the leaven needs to be fed. To do this, again add 100 g of flour and add water so that its consistency returns to the original state of market sour cream. We cover with a towel and put it in a warm place for another day.
Day 3
As a rule, now there are no questions: there are not just bubbles on the surface of the leaven: it grows greatly in size and all consists of such a foam cap. We feed her one last time. And again in the warmth. Here is a very important point: the leaven is already strong enough and we need to catch the moment when it will be at its "peak of form": that is, it should double. At this moment, she is as strong as possible. We divide it in half. The first half is our eternal leaven. We put it in a jar with a plastic lid with holes in it (to breathe) and put it in the refrigerator until next time. And let's put the other half into action ...

Operation "Opara"
130g. We mix the starter cultures in a bread maker with water 180 ml. and premium wheat flour 150g.
We are waiting for an increase of 2 times

Operation "Bread"
Received 450g. we mix dough with 390g. premium wheat flour, 195ml water. and salt 13g.
Knead the dough in a bread maker. We are waiting for 70-90 minutes.
We set the baking program for 60 minutes.
We get the Miracle-Wonderful

Operation "Holiday"
We sing the song "Loaf, loaf ...." and we dance in a round ...

Is that correct?

girls, good evening! Can you please tell me how to make sourdough bread "damp", otherwise I have some kind of dry bread?

Good day. Explain, please, I just can't figure it out. Recently I brought out the eternal leaven, I tried to bake bread 6 times (both wheat and rye), but not a single successful result (it does not rise, and the roof of wheat is cracking). I was advised to overfeed the sourdough, I did it, but the result is the same. You are talking about a strong leaven. How to make her strong? For example, I fed the starter culture and put it in the refrigerator. There she stands for 2-3 days, rises 2 times. Is she strong? At the same time, before using the leaven, it is recommended to refresh it 2-3 times, but after that it becomes young ... Or is there something I don't understand ??? How to get a strong leaven ???

And tell me, please, where to get the San Francisco sourdough? Maybe I'll try with her, if I can't get it out of this relationship?

In wheat dough, we check the readiness of the dough by clicking on it, and in rye also? If the hole remains, then it has stopped?

: sorry: This is the kind of bread The sourdough I had was originally rye 'from the most part it turned out to be rye bread, and the rest was reformed into wheat in 3 days. I added 40 grams of flour to the main recipe (the sourdough was, in my opinion, thin) and a spoonful of butter. To tell the truth, I did not expect such a result. I made the dough on the mode and waited an hour and a half after the end of the mode until it rises well. I baked in the baking mode, according to Program number 12 (maxwell) The crust seemed lightish.

On the side he is

I'm even afraid to ask my stupid question. I'll tell you right away - I'm a KETTLE! I am in the process of giving birth to a leaven at the stage of the 2nd day. I began to read the recipes and did not understand what OPARA was. It used to be said that the leaven should be taken out of the withers, kept at room temperature, fed, wait until it grows and baked bread with it. Now I read about dough and don't understand, is this still a new stage? Or is this an increase in the fed leaven?

Hello! What does it mean to refresh the leaven?

before baking, it is advisable to refresh the starter culture 3 times

what does it mean to refresh the leaven?

Feed. Three feedings and a refreshed leaven, strong, even if it had slept in the refrigerator before.

I baked this bread. It turned out one and a half to two times lower, dense and moist, slightly sour, with a thick (albeit very tasty) crust. Does such a description accidentally produce any standard errors?
My leaven is "eternal wheat", it is about two months old. It raises itself 2-3 times. Dough has risen 2 times. I conclude that there was not enough time for the test to rise.Yes, and the roof of the bread is very convex and torn, as if it were upward when baking. It seems that this means that the dough is not ready.
I want to correct the mistakes, would you advise me whether to lengthen during the raising of the dough or only during the raising of the dough?

: girl_dance: Finally, after a month of trial and error, that very wheat bread with an extraordinary taste! True, the roof is white, but the taste does not spoil. The crust is crispy, the crumb is porous, but slightly damp (I think that I had a little patience for proving).

Can you tell us more about the starter dough? I will bake for the first time, I am not familiar with dough.