Sourdough loaf (in the oven)

Sourdough loaf (in the oven)

Category: Sourdough bread

Ingredients
wheat flour	450 g
liquids (half potato broth and water)	210 g
fresh yeast	9 g
leaven	60 g
sour cream	40 g
mayonnaise	1 tbsp. l.
sugar	1.5 tbsp. l.
salt	1.5 tsp.

Cooking method

• I kneaded all the ingredients in the "pizza dough" mode (1 h. 30 min.). She took it out, molded it, sent it to the proofing basket for 40 minutes. Baked for 15 minutes at t 240 * and another 30 minutes. at t 180 *.



• 

Time for preparing:

3 hours.

Note

I wanted a loaf with a denser crumb, but using my own French sourdough. The result of today's experiment in the photo

It's a cool bar. Tell Kava, how about baking with steam and covered? I really want to try baking

Aha! I baked the first 15 minutes in a cast-iron goose-bowl under the lid. And then she took off the lid and pissed it off a couple of times from the spray bottle.

The other day I baked again


On the second or third day for hot sandwiches - that's it!

Quietly here, but oh well, maybe someone will look at my loaf of bread to take a look. And today I got such a loaf



It will cool down - we will cut it with butter and with our own salted red fish

[kava]

kava
He, as always, is so beautiful with you! The cut on it is intricately beautiful!
I want to learn how to bake the same bread! Made a Wish!

[lana7386]

lana7386, your wish will definitely come true! I believe in you! And the patterns are elementary cuts with a sharp knife before baking

[Kava]

Kavawhy exactly loaf of bread?
This is a wonderful loaf, and even round. Oh, and I like the shape of your loaves.
And the last loaf with such a crust turned out beautiful.

[Zhivchik]

Girls, thanks! 🔗 Zhivchik, I named it that because it really was inflated today. At the end of the batch I mixed in butter and salt, but it seemed to me that it was not very thorough, so I switched on the batch again. It went well, first in the HP, then in the basket (I defended it for an hour), well, and then with a slight movement of the hand - turned it over, sprinkled it, chipped it (already in a hot goose maker), covered it with a lid and into the oven

It went well, first in the HP, then in the basket (I defended it for an hour), well, and then with a slight movement of the hand - turned it over, sprinkled it, chipped it (already in a hot goose maker), covered it with a lid and into the oven

Forgotten still - Sprinkled

[kava]

kavawhat a handsome man! And I just pulled Pain au levain naturel out of the oven, burned my hand a little. It will cool down, I will show it in Sourdough.

[Freken Bock]

And I did not sprinkle it, but a basket Freken Bock, well, for Pain au levain naturel I take off my hat and toss it up (I will not move on to such a feat yet, although I already understood the principle (it seems)

[kava]

kava


The loaf is delicious, aromatic! The crumb of a pleasant structure! Thank you for the wonderful recipe, you have brought everything to an excellent kolobok! I recommend to all lovers of loaves!
I bake it on a baking sheet, and distribute it in paper, so the shape is arbitrary

[lana7386]

lana7386what a lovely loaf of yours! : wow: The form is not arbitrary, but the most that neither is the loaf! And all your golden pens have tried (the recipe is just the basis)

[lana7386]

lana7386, very nice bar!
But I can't bake a loaf with sourdough, because I have MK sourdough. On a Frenchwoman, something does not want to go, because you will have to throw out a lot of it.

[lana7386]

lana7386, very nice bar!
But I can't bake a loaf with sourdough, because I have MK sourdough. On a Frenchwoman, something does not want to go, because you will have to throw out a lot of it.

Thank you, Zhivchik 🔗
The Frenchwoman is thrown out only for the first 5 to 10 days of its creation, and then she did not throw out a single gram, so as not to bake, I put this magic Sourdough everywhere (except for biscuits and muffins, etc., of course). I got used to it - I feed it once a day and use 200 g of sourdough every day, sometimes, however, I will make butter dough and freeze it in the freezer, but this is so necessary on occasion, you must agree!

[Zhivchik]

Zhivchik , I also started with lactic acid sourdough and the loaves on it turned out wonderful. I think it's worth a try.

[kava]

kava, do you think a little rye flour will not affect the taste of the loaf?

And a little, how much is that? You mean rye flour is sourdough? If yes, then you can go the other way: take a tablespoon of the sourdough and feed it with wheat flour, and when it doubles - into bread. Although, 60g for such a loaf can already dissolve imperceptibly

And a little, how much is that? You mean rye flour is sourdough? If yes, then you can go the other way: take a tablespoon of the sourdough and feed it with wheat flour, and when it doubles - into bread.

Exactly! You can also take 1 tsp. spoon of MK sourdough and feed with wheat flour. I will feed three times to be strong.
Katyusha!

[Katyusha]

Katyusha, thanks to your recommendations and support, I got a great loaf. Thank you!

Zhivchik? Beauty is what you got !!! I already wanted pink salmon, but with butter! Smeared with something else on top?

[kava]

kava

And 9 g of fresh yeast is about 1 tsp. dry ???
I just don't have fresh ones, somehow it didn't go well with them and gave it to my mom, there are only dry ones. I have seen enough of the video and there is already sourdough, I want such loaves, and most importantly, the cuts are cool.

The loaf is cut well with a saw knife. Only movements should be sharp enough confident

[Svetik]

Svetik_, in the presence of leaven in bread, yeast can be significantly reduced (or even dispensed with). I think 0.5 - 1 tsp. - quite enough.

And cuts are a real deal. Stuff your hand!

Oh thank you girls .. I will confidently train my hand

[Katyusha]

Zhivchik? Beauty is what you got !!!

Thank you Katyusha! Who is the teacher ...

Smeared with something else on top?

Yeah, I remembered that it was possible to anoint with an egg in 15 minutes, as I put it in the oven.
As I was able to anoint it, that's what ugly streaks turned out.

[kava]

kava
For some reason, I didn't get so deep, even if it cracked, and the blade took a new

Svetik_, don’t worry about making cuts. At first I was afraid to cut, and I got small cuts. And you, as I understand it, are already making a cut for sure.
True, this happens to me too.

And I added dry yeast a little less than 0.5 tsp.

[Zhivchik]

Zhivchik the point is that I make a cut, you see how badly they go, and hottsa achieve such a result as in the video, you have cool cuts
Train and train again

I was a little short, yesterday my starter culture rose so cool, I formed such a bar on it and for the rest of the leaven and breads on whole grain flour, I put the loaf on proofing and a noodle ... I am always in a hurry, stood for an hour, rose a little (and time, as always, is running out ), well, there is no need to leave it for tomorrow morning ... so my hands itched to bake a loaf ... and baked ... as a result, delicious, but did not rise much, he would still sit on the proofer
So the most interesting thing is that the bread sat on the program for 5 hours which is "Diet". in the morning this morning, I lifted such a stunning aroma out of bed, I went into a bucket, and there was a small loaf, so interesting is that it was baked and such holes are still cool, and the height of the loaf is ridiculous, but I didn't have enough leaven, I wanted a small loaf, but not to that extent, very tasty, but a crust. Here is such an opportunity for me .... Conclusion, give a good proofing of bread or a loaf, here

[Kavochka]

Kavochka, there is a monster in the oven according to your recipe. The whole norm is mashed into one loaf. More than 1 kg of weight. Throughout the oven. And cuts also do not work. It'll be baked, I'll show you, just don't faint.

Kavachka, honey, thanks! Look what a super-loaf turned out! I took you a thank you, and now the report:

[Svetik]

Svetikis it cool in your kitchen? My loaf was brewed for about 1 hour 10 minutes, no more.
Did you add yeast? How many?

tatulja12 , you got a cool pot-bellied! So rosy!

[Zhivchik]

cold Zhivchik , but I turned on the burners and defended it, so I will show my loaf and bread at the same time, even though it's about a loaf, but leaven, then one
do not hit me hard, the bar is very tasty ... I will continue the experiment and finish it to condition





the cut is tight but cute

but bread on whole grain .. on this sourdough




by the way, I already wrote that it turned out very small ... but very tasty

[Svetik_]

Svetik_, what a shiny bar, also greased with an egg? Beautiful! I did not smear it, only it was sprinkled with flour. And put it in the oven with a light bulb for 50 minutes. Then she poured boiling water into a baking sheet and turned on the baking.
Zhivchik, and you put in a basket? Smooth, smooth! Is it half a serving or the whole norm?

[tatulja12]

tatulja12 thank you ... yes, I greased it with an egg, I also steamed it in the microwave and then baked it with a mug of boiling water ... but it turned out to be little proofing

[Svetik_,]

Svetik_, The bar was a little milky in the heat of proofing, but nothing very similar in density to that of a store. Otherwise, you got used to it, give them holes.
But you were afraid to make the incisions deeper.

Whole grain bread is beautiful, the holes are good!
tatulja12, yeah, in a basket I defended. Basket for 750 gr. and the whole dough norm fit.

Girls, here I am again ..... added whole grain flour, but the recipe is not from here ....... Gostovsky loaf, in my opinion, whole grain flour, and sourdough





And what are the cuts ??? Happened.....
The bar is delicious ... but although it is cold again, I stewed it a lot and put it in the oven with boiling water ... this baby turned out, but cool and tasty

[Svetik]

Svetik_, you really are making progress! A good copy (and I already look bolder on the cuts). The loaf, in theory, should be plump, so that it is convenient to spread something on it. Therefore, yours just meets these requirements. I am still tormented by the question - why does the sourdough dough not really raise? I have sourdough dough even in the refrigerator rushing, I don't have time to crush it.

Yes, I don't know myself, there was progress in the refrigerator, I got up ............. sweat ohm I began to crush him and here in the oven with boiling water ???
If the temperature had been higher, probably such incidents might not have happened ???
Well, it's cold, it's already 18C in my apartment, we walk all dressed up, yesterday the leaven doubled at this temperature and the mustache ...

And I have nothing to rest the bars in, so they creep. But delicious! Thanks to the author!

[tatulja12]

tatulja12, I also had nothing to defend in before, so I did it right on the baking sheet. I just rolled the dough into a roll (to get a tighter structure and shape it better). I also found a good way out - to weave the loaf obliquely - then the form is generally awesome

Tatulya, I shape the loaf like this: I roll it into a layer not very thinly, then I roll it up, pressing each loop with my fingers every time, the bar does not creep, neat. but here's what's interesting. It is always very warm at home, but still the dough does not rise as well as in summer or autumn. The flour and yeast are the same, but the loaves are worse.

[Kavochka]

Thank you, Kavochka, I did not try it with a roll, I just folded it, which means it did not fold tightly.
Khimichka, thanks, now I'll try to fold. And I thought that yeast with sourdough gives such an effect. But taste, taste! The main thing is delicious!

I did it today, I took flour 500 g. The first time I stuffed everything into one, it was so very large, and now in two, but they also crawled over the entire baking sheet.

[tatulja12]

tatulja12 very beautiful bars, well done
So beautiful

[Svetik]

Svetik, Thank you! These are good teachers.

The teachers are good (y) only I do not quite succeed, during this time I could already be an ass, but I only doubled ..........

[tatulja12]

tatulja12, wonderful loaves turned out (I would not say that they are so blurred). You absolutely did the right thing when you divided it into 2 loaves - this way they keep the shape better

[Kava]

Kava, Thank you!

The teachers are good (y) only I do not quite succeed, during this time I could already be an ass, but I only doubled ..........

Svetik, I live in a village, we have stove heating and heat. How to close up the leaven 100x100x100 (leaven + flour + water), it rises in 3 hours. And you have a problem with heat.

When our temperature was 20C, my sourdough rose very well, but this time it was about 300g, it went up to 500g, formed a dough and put it in the refrigerator, there it came up overnight, but not to say that it was super flooded, no .. .... in my oven it came up a little more and that's it ... so I also added yeast at the bottom, here ............ and the result
Okay, I will still experiment on what to do, for that the cuts have already turned out