Albina
An interesting recipe for ZAKVASK Bookmark urgently
Trishka
Serenity, Olya, will I do it again, Mona?
But you write that now you leave a piece of dough instead of leaven for the trail. bread and store it in the refrigerator, right?

And how long can such a dough be stored as much as possible, why am I asking, I don't bake bread very often, somewhere it turns out once every 10-14 days, how long does it last, or will it sour?
Thank you !
Serenity
Trishka, I store the dough for a week max. I think 10 days can still live. Try and tell later
Or you can get the dough in about five days, stir in the flour, let it come up and hide it in the hol-k again. How we do with leaven.
Trishka
Serenity, Olya, thanks!
I'll try, unsubscribe!
Trishka
Serenity, Olga, I'm carrying a report, that's what happened ... Artisanal bread without kneading with leaven

It blurred a little, it tasted sour, honestly mine, I liked it more without sourdough, although this bread was on wheat flour, but with rye sourdough, I did not overfeed it.
I left a piece of dough, I'll see what's next. if it works out!

Thanks for the recipe!
Serenity
Trishka, just great bread turned out
sourness from rye sourdough, it seems to me. as the old test is reused, it will weaken and disappear.
Trishka
Serenity, Olya, I think so too !!
Trishka
Serenity, Olya, I am bringing another thanks for the bread!
Very tasty, baked more than once!

And, today there was an experiment, it was too lazy to turn on the oven in such a stuffy atmosphere, and I baked a cake in the Princess, very successfully!
Artisanal bread without kneading with leaven
Serenity
Trishka, great! How long does it take to bake them in such a frying pan?
Trishka
Serenity, Ol, I baked for about 20-25 minutes, I didn’t remember exactly, because I was constantly peeping so that it would not burn out!
nebes
And yet this is the most TASTY BREAD))) I have tried many breads (tasty, soft), But this one (perhaps for our family) is the main one with us. I bake often. THANKS for the recipe
Tatok
I took it to the bookmarks. Thanks for the recipe!
Serenity
nebes, just now I saw glad that you like the recipe, bake for health!


Added on Tuesday 05 Jul 2016 10:05 am

Tatok, not at all, we are waiting for photos
ANGELINA BLACKmore
Olwhat a cool recipe. I will definitely run it in. With your love for leavened leaven, it is a sin not to use this recipe. Thank you !!!
Serenity
ANGELINA BLACKmore, to your health! We are waiting for photos
Natalia Iks
Quote: Ananda

Serenity, I'm going to say thank you again. Made your bread (and now our daily one) with whole grain sourdough. Tasty with sourness. I make this bread in a bread maker.
Artisanal bread without kneading with leaven
Tell me, how do you do it in a bread maker?
svetochko
Finally, I baked rubber crumb bread! Thank you for the recipe! There is nothing superfluous in the recipe, it is easy to cook. I baked it in a bread maker, but reduced the proportions (200 sourdough + 150 water + 200 flour + 8 g of salt). After the refrigerator on flour, I folded it 4 times, put it in the form of a bread machine and allowed it to warm up for about an hour. Then the baking program for 1 hour. Since the bread took up no more than half of the mold, the top crust came out completely white, and the sides and bottom were browned. This is the only negative.
By the way, the first time I baked it 12 hours after kneading, the sourness was not felt at all, and the second time - after a day, I already felt it.
Kokoschka
Thanks for the recipe for a whole month I baked only this bread. Baked with 20% corn flour and flaxseed, I really liked the result.
Helen
Finally I got to this bread ... how do you mold it without a shape, I don't know ... it's liquid ... it floats ... I'm baked in the shape, the bread is delicious, I liked it ... I will still bake ...
Artisanal bread without kneading with leavenArtisanal bread without kneading with leaven
Helen
Artisanal bread without kneading with leavenArtisanal bread without kneading with leaven
Artisanal bread without kneading with leaven
Again I baked this bread, with changes to its shape, 100g of rye sourdough, fed 100g of whey and 100g of whole wheat wheat, when the sourdough grew, replacing 300g of whey and 400g of premium flour ...

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