Sponge peasant bread in a bread maker

Eh-I-I .. ... And I still don't know what a thick-walled stewpan is and how bread does not burn at 240 ° C

.. he is a cast iron pot, he is a cauldron, he is a gosyatnitsa ... For this and thick-walled, so that it does not burn, but baked. I also bake for 15 minutes at maximum under the lid (240 *), then remove the lid, spray and bake for another 30 minutes at 180 *. Then the crust is thin and crispy.

[kava,]

kava, and I have such bread today. A little bumpy roof, but very tasty and aromatic.

On this occasion, I had to cut off a small piece of bacon into this bread. And that's for breakfast ...

In the recipe, I replaced 50 g of rye flour with buckwheat, and rye flour with whole grain rye. In this case, water had to be added to the dough, and reduced to the dough itself.

[Luysia]

Luysia, to your health! I, too, cannot deny myself the pleasure of cutting off a golden brown crust from freshly baked bread and crunching with bacon, or butter, or with homemade mayonnaise (even if it's already deep at night)

Recently I have dry flour, I also add a little more water. Whole grain should be delicious (I respect her too)

.. he's a cast iron pot, he's a cauldron, he's a goose girl ...

Understood

Hmm, whole grain flour ... ladies, yesterday I bought 1 kg for two green money

Hmm, whole grain flour ... ladies, yesterday I bought 1 kg for two green money

Got it cheap

Aha, Admin laughs, and I cry. The funniest thing is that I took the wheat from my mother in winter - to grind it for germination, and in it you will be tortured to sort out garbage, weed seeds. It's enough for me that I go through buckwheat for 2.5 bucks almost every day ...

why is it so expensive? Or did you buy some special flour?
and what kind of paper?
in our supermarkets there is c / s millstone flour TM Zhmenka - very, very good, also certainly not cheap, I don’t remember exactly, but hryvnia 13-15

and I buy wheat at the market

(Oh !!! the thought came - maybe add a yachk to bread, instead of c / z flour)

Here we cracked yesterday whole wheat pancakes with rye flour https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=110140.0how delicious I can not convey to you brains fall off from emotions

and today bread "a la village" baked https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=110140.0 , also ground half

And now I think, and why do I so rarely bake from this flour together with rye
I should also order a couple of sacks of flour

I have been baking dark bread a la mix for a long time: a little whole grain, rye, corn, 2 varieties, 250-300 grams of the highest, 200 grams of sourdough, malt, a little gluten ... The bread is excellent!
And flour c \ s is "Zhmenka" for 16 UAH per kg, rye for 10 It was for 12 UAH in another place, so long ago.

Well, what did you buy then? for 2 green pieces of paper?

I bought where to go Something = I have a problem with the Opera for the third day, do not let it go

Finally, I bought a more or less decent yeast and baked human bread. And then lately there is an impression that something is being added there (either to lie for longer, or to just poison the people), but on the second or third day, such yeast begins to wet in the middle and stink. I have already tried all sorts of yeast, and changed the flour, and even the water. It began with the onset of summer, so I tie it to the temperature storage conditions. The store is already out of the habit of eating ...: red: It seems to have turned out well - I'll try how I behave in the coming days.

[kava]

kava, so this is not yeast, but a bread stick in flour! Typical signs

[himichka]

himichka, Duc I have already changed all different flour - and the result is the same. And the mother-in-law has the same story. I don't know what kind of flour to take now. I have already ordered a couple of kg from Italy to be brought (but this is not an option either)

And I also baked bread in the oven in brine and my crumb came out wet and after 4 days it became moldy

I bake this bread very often, thanks for the recipe!
At first I did everything strictly according to the recipe, only from the first time I had to add liquid somewhere up to 150 ml. Now I began to change the flour, for the last, today's dough, I put it on whole grain wheat (150g) and rye (50g). And I don’t have live yeast: cray: because of this I use dry, yesterday I bought new ones - "Voronezh" ones I met for the first time and immediately decided to try them, they raised the dough well, and the bread looks beautiful, I will show the structure later, now it is cooling ...

[Larochka]

Larochka, in appearance a noble loaf! It seems to me that the crumb should be excellent too! This is still one of my favorite breads.

Dilute the dough, let stand warm for 30 minutes. - 1 hour, cover with foil (I make holes in it) and put in a cool place (in the refrigerator or on the balcony) overnight (9-12 hours)
Mix everything, control the bun and bake in a bread maker on the French bread mode (this program lasts for me 3 hours 40 minutes)

I have 2 weeks of baking experience, I am gaining experience, I baked it for the first time according to your recipe, but I got a flat roof of bread. Something is wrong, I messed up somewhere.

I have a question: when I take the dough out of the refrigerator, should it stand, warm up, rise? or you can mix it right away with the rest of the ingredients

You can do this and that. If there is time, then I let it stand, warm up. And if not, I mix it straight from the refrigerator. I didn't notice much difference.

You can do this and that. If there is time, then I let it stand, warm up. And if not, I mix it straight from the refrigerator. I didn't notice much difference.

Hmm, and then why the roof turned out flat, I then sinned that I did not let her get warm. Did you do everything according to the recipe, looked at the bun, did you stick to your hands?

Several options are possible: the yeast is not very good (active), flour, stood in proofing (I focus on increasing the volume, and not for a while), not enough liquid (the moisture content of the flour is different for everyone), I try to keep the bun soft (slightly sticky)

Thanks for the quick response! I will try

Hello hostesses!
My first post in this forum. The experience of baking is still small - 3 months. I use simple moulinex. So far, everything seems to be working out.
Today I made this bread. Kava, thanks for the recipe! Everything worked out, kept the dough for 5 hours, because there was no place in the refrigerator. I added 30 g of water to the recipe, although more could have been. The family liked it, especially the parents, but forgive me, I didn't have enough rye taste.
I wanted to ask if anyone made this bread with malt. If yes, how much was added, did this affect the amount of other ingredients and did you like the result?

[Pinkie Pie]

Pinkie Pie, nice to hear that you liked the bread. Yes, I sometimes add malt. 1-1.5 tbsp. l. (measured from HP without a slide). I'm not making any special adjustments. : girl-th: Well, you can throw less flour on a spoon. Affects mainly the color. Well, it gives a little taste ... I would say bread spirit. Just that very rye taste. There will be no sourness, but the aroma is certain. I like it, try

[Just that very rye taste. There will be no sourness, but the aroma is certain.]

Just that very rye taste. There will be no sourness, but the aroma is certain.

just what you need! Thank you for quick answer!

Hooray, I did it!

The photo may be a little crooked, but this did not affect the properties at all !!!

🔗
« 🔗»
Added 50 g of water and 1 tbsp to the recipe. l. coriander, and instead of malt (in our city you won't find it in the afternoon with fire) put 1 tsp. kvass wort. The bread went up almost to the very cover of the HP (17.5 cm). The taste and smell are indescribable! Ooooooooo delicious!
I put it in this form in the list of favorites!
Kava, thanks again!

Thanks a lot for the recipe!

[Pinkie Pie]

Pinkie Pie, a noble loaf turned out! That's what you need. I think that they pleased themselves with taste!

niva, bake to your health!

[kava]

kava , thanks a lot for the recipe! Very tasty bread turned out

[nakapustina]

nakapustina, to your health! Myakish - what you need! : victory: And the roof is flat! Handsome!

[kava]

kava, thanks for the recipe for such delicious bread! I added malt, baked it on a stone. The dimensions were amazing, it's good that I baked in the oven - it would hardly fit in a bucket!




Fragrant, tender bread, thank you

[Kras-Vlas]

Kras-Vlaswhat a wonderful bread! And the crumb structure is great! Excellent result! : bravo: Thank you for using the recipe. I hope you will bake it more than once

And if you bake a smaller loaf, then you need to reduce the amount of products in the dough and dough? Or is it possible only in the test? I bake bread for 300-350 g of flour, there are only two eaters, and I want something fresh ...

Reduce in the dough, and let the dough ferment from the specified amount of ingredients

Thank you so much for the quick response! just now I'm preparing a sponge for tomorrow

I came to express my gratitude for the recipe. I bake my own baking in almost the same proportions, but I have never made it sponge. But in vain! The taste and aroma are much richer. Thanks, Kate.

Pnkit and eat for health! You are right - steamed bread (like sourdough bread) is richer in taste, remains soft for longer and is a little springy. Now I have switched to French leaven again - wonderful aromatic bread!

Good day!
My experience as a baker is not great. I started right away with rye recipes. I bake mostly on the ship (I'm a sailor). Tried different recipes. Faced the problem of the collapsed rye bread roof. The bread is delicious, but there is no view. This is not good! I tried to add to the kneading and crushed boiled potatoes, and 50 grams of semolina. In principle, the roof almost holds. But the small hole spoils the view anyway. I am a perfectionist at heart - I need to achieve the best result!
Now I've tried your recipe.
Dough 200 gr. rye flour, 1.5 teaspoon of Saf-moment yeast, 250 ml. water. The dough stood for an hour in the galley, then for 8 hours in the refrigerator.
I put the dough immediately in a bucket from a bread machine. After 8 hours, I added 300 grams to the cold, directly from the refrigerator, the dough from above. white flour, 2 tablespoons of malt concentrate, 50 ml. water, salt, sugar, prescription sunflower oil (with the exception of the malt concentrate of course).
Turned on the main mode on the bread maker. During the first batch - 10 minutes. everything was perfectly mixed, even a classic bun was formed. After the second kneading, as usual, he pulled out the spatula, with wet hands gave the dough the correct shape, put it in a bucket and went about his business.
The second and last proofing of the dough is 1 h. 40 min. Exactly an hour later I looked into the bucket - the dough had already risen to the level of the bucket's edges. Good look! I interrupted the program, turned on baking and went on to do business further.
15 minutes before the end of baking, I decided to see how the roof was there, did it fall? And in the viewing window and not see anything! During baking, the dough rose so that it completely closed the viewing window!
This is my first time! In recipes without dough, sometimes it was necessary to pause the proofing for up to an hour, since the dough sometimes rose poorly. But today...
Half of the crust remained on the lid. I had to scrub it hard. The bread is getting cold. I managed to rise almost to the lid with the amount of flour 600 gr. Here at 500 I got out of shape.
For this question: What do you recommend? Reduce the amount of flour or proofing time?
With respect,
Alexei.
I could not stand it, I went cut it, tried it. Here are the results ...