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French bread on a thick dough in a bread maker (page 2)

Sonadora
Yaroslavna, wonderful bread. The holes are so evenly distributed in the crumb.
lushka
Thank you very much for the recipe! Reminded that you can use when kneading the <old dough>. I don't really want to mess around with the leaven, but such a brew is very helpful. Only I cook it not for 1 time, and then pinching it off from each batch (this is not very convenient, because then I have to add various ingredients, make sure they mix well in the dough), but immediately from 400 grams of flour. Enough for about 3-4 rolls. I put the last piece of the old dough into the cotton bucket +400 g flour, 250 ml of water again. I also knead in the refrigerator.
When baking, it is very convenient to add the ingredients for the bread without calculating the liquid: everything is according to the recipe + a piece of old dough (it can be mixed with liquid ingredients in a blender or simply chopped into small pieces). We only correct salt and sugar.
Here's a bread I got from the very first, still daily old dough:
French bread on a thick dough in a bread makerFrench bread on a thick dough in a bread maker
The bread is lightly rubbery. This is the same piece, but I keep it on one finger. This photo shows how the bread stretches well and does not tear.
French bread on a thick dough in a bread maker

Sonadora
Olgavery nice bread. The crumb is fantastic, lacy.

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