Svetik_
Girls ..... I fought with the loaf again
Well, the poor man is ripped open ... it doesn't rise, then damn it ...
My sourdough stood from the evening until almost today it rose-rose, and then they distracted me and settled down .... I kneaded it with the dough in time, quickly in the HP, and then for 3 hours and left it to come
It went up in HP just super, I didn't expect it, I didn't want to touch it, I wanted to bake it like that, but I wanted it initially
well look what happened,

Sourdough loaf (in the oven)
Sourdough loaf (in the oven)
Sourdough loaf (in the oven)

The structure of the crumb is cool, but the cuts did not work out, because such a gentle one sat and looked at me
tatulja12
Svetik_ - class! And why is this rapped roof not a cutter? As if it was intended that way. And what a wonderful structure, lovely!
Svetik_
tatulja12 at the expense of this roof ... just noticed ... rapping and smiling with all her jaw
himichka
And I, girls, had a problem with the loaves ... I baked them for a long time, everything was fine until NG. Then the husband bought the same flour as always, the bread was no longer produced. I am above him this way and that, the crust is oak. She spat on the songs that finance sing, bought a package of "Makfa". Somehow earlier she did not make an impression on me, but now, compared to Amina, heaven and earth! The bar turned out to be just gorgeous! But the price: 2.90 versus 6.91 per kilogram! Tin, not the price!
Svetik, and what was your handsome smiling baked in?
kava
Svetik_, the loaf is so homely, smiling!

himichka, I also respect MacFoo, but the price really really bites. A more suitable option for me is Bogumil + a spoonful of gluten.
Svetik_
himichka
kava

I bought a form in Ashan, it was written for loaves, but there you can bake bread too ... This loaf tastes great, now I want a sweet sourdough loaf to bake boom to work
Ukka
Svetik_, smart girl !!!
Can I take a bite?
Svetik_
Olchik for you .................. sun always .... bite as much as you can, I don't mind
Svetik_
I'll cook some more
Zhivchik
Svetik_, The loaf is good! The fact that it was cracked did not degrade its taste. And the cutter is just fluffy!
Svetik_
Zhivchik I tried ... thank you very much
I want to try a little bit more, what will happen ???
Zhivchik
I added 1.5 tbsp of sugar to Cavin. l, and 1 tbsp. l. All bread seems sweet to me. And I don't add sugar to bread at all.

Quote: Svetik_

I want to try a little bit more, what will happen ???

Svetik, and you just add sugar or some other muffin?
Svetik_
And according to the recipe, everything ... I add both sugar and salt
kava
Svetik_, if you want muffins - try this recipe Butter rolls with sourdough
Zhivchik
Kava, duc Svetik already baked such a roll:

Quote: Svetik_

Girls, but my photo report, I added only 160g and 0.5 tsp of leaven. dry yeast, taste super
kava Thanks for the recipe
Cutaway
Sourdough loaf (in the oven)

I understand that Svetik just wants the loaf to be sweeter.

Svetik_
Zhivchik yes, you understand the sun .... not a bun, but just this bar .... I got this loaf more bready ........ and when my previous loaves did not rise much, the taste was loaf ... .. (y) and here, closer to the bread, it turned out, though, I added a mixture of Village
himichka
Svetik, I bake loaves in water, but sometimes, when there is a little milk left from breakfast, I pour it as much as there is: when half with water, when more. I add no more than 10 g of sugar, neither mayonnaise nor sour cream, flour, salt, sourdough, yeast. So, with milk, the loaf turns out ... more loaf of bread, or perhaps it turns red better.
Today I baked on Makfa again, the dough is super, it takes more water than our flour.
Axioma
Quote: lana7386

... The loaf is delicious, aromatic! The crumb of a pleasant structure! I recommend to all lovers of loaves!
...
Tonight I enlisted myself as a loaf lover
The loaves look painfully appetizing in the pictures in this thread! It's tempting to bake something like this ...
And I was not mistaken: soft, fragrant, it tastes like baby curd mass (I have MK sourdough). The first loaf is gone - the second is cooling down, but the photos remain!
Sourdough loaf (in the oven) Sourdough loaf (in the oven) Sourdough loaf (in the oven)
Sourdough loaf (in the oven)
The last photo was taken by my daughter before dinner
Summer resident
The bars are super! And respect to my daughter for a photo
Axioma
Quote: Summer resident

The bars are super! And respect to my daughter for a photo
For Summer resident.
How kind of you.
I'm touched. Thank you.
Suslya
The bars are handsome, and the photo is just for a magazine, your daughter is smart
But I have a question, I considered the cut, the general plan and it seems to me that you did not form it .... no, the molding was, but like bread, and the loaf is not done that way, correct it if I'm wrong.
Axioma
Quote: Suslya

... and it seems to me that you did not form it .... no, it was molded, but like bread, and the loaf is not done that way, correct it if I'm wrong.
... This is the first criticism. Below is a snapshot of my loaf I baked this morning:
Sourdough loaf (in the oven)

How is molding done on a loaf?

What's my mistake? Can you explain please.
Suslya
And not at all critical ... but even friendly-caring
Here's a link https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7265.0
Axioma
I am not offended, on the contrary, I welcome criticism, because I believe that it is an engine of pride, gives the right to work on mistakes. I confess: there was a mistake - I rolled out the dough, then folded it in half, then four times. I rounded it and put it in a proofing mold made of Czech vine. Photos have survived.
Suslya, skimmed through the link you recommended, I WILL BE CORRECTED!
After all, I have been in the field of baking since May 2009
Suslya
I remember that I also made my first loaf like this, and then I could not understand why it is like bread and not a loaf
So, we are waiting for your loaves and photos of your daughter
Suslya
And here is my bar, the recipe really changed, and the flour of the 1st grade, but the result is super. Delicate, airy

Sourdough loaf (in the oven)
Sourdough loaf (in the oven)
Zhivchik
Suslya, beautiful bar! All so carved and fluffy!
But with flour of the 1st grade it will be more useful.
Did you add gluten?
Suslya
Nope, I didn't add, I forget about him all the time
Axioma
My deepest regards to the moderator Susle!
Sourdough loaf (in the oven), and here is the section of the loaf:
Sourdough loaf (in the oven)
The recipe used wheat flour of the first grade.
Suslya
ABOUT! the very thing! now I see it is AXIOMA loaf, you are a diligent student
kava
AXIOMA, otkusny cuts and crumb structure! The crust is thin (y) The student is really diligent
Zhivchik
Wow, what an airy crumpling and some kind of circles, like a magnetic field.
AXIOMA , the loaf is excellent!
Axioma
Dear,Suslya, kava, Zhivchik thank you very much!
Basja
girls, I also baked a sourdough loaf in the oven today. True, he cracked my side. I haven't cut it yet, since I just took it out of the oven. Baked on a baking sheet and without a lid, I just don't have it
Sourdough loaf (in the oven)
kava
Basja, cracked because it was still growing. So it was possible to increase the proofing a little more. But, in my opinion, it turned out very nicely. Hope it tastes good Well shaped - keeps its shape
Cupid
What good bars you have!
Please tell me where you can find out more about leavens. And then I see that there is leaven in the recipe.
Suslya
Basja
Girls, here's my yesterday's sourdough loaf, cut. Of course delicious.
Sourdough loaf (in the oven)
Airin
Girls - tell me pliz, is it possible to bake such a beautiful bar at all without yeast The daughter-in-law is allergic to yeast, so I'm looking for recipes without yeast. I have French sourdough or stick your nose where there is some bar without yeast
kava
Airin, you can, of course, without yeast, just increase the proving time of the loaf. Focus on doubling it. For me, adding live yeast makes the proving / raising process more predictable.
Airin
Kava, thanks for the answer. When I bake myself, I add yeast, but in this case there are no options, jokes with allergies are bad, especially since she is our nursing mother, and the recipe itself remains unchanged and the amount of sourdough too?
kava
Yes, everything is unchanged, just take longer to rise. Here the best reference point is not time, but an increase in volume by 2-2.5 times.
Airin
Kava thanks a lot - I will try
Teen_tinka
And today I did 2 things - at first I tried 1 ... but it seemed very big to me, so I blinded 2 small ones. I took overfed rye sourdough as a basis. Liked to taste, the crust is thin and crispy. Next time I will reduce the amount of mayonnaise, everyone at home said they did not feel it, but I was too much (I just hardly use it) - I will replace it with yogurt. Because of the rye sourdough, the crumb was a little grayish, but it's not "-", but "+" - it's even more interesting!
Kate "thank you" for a new version of the loaf for me !!!
kava
Teen_tinka, to your health! It turns out to be really big, so it's very convenient to divide it into 2 bars. I'm the same (at least something in the recipe must change) The main thing is that the result is pleasing!
Catwoman
kava, thanks for the awesome recipe! Gone in years, the family demands more! : rose: Here is the report:

Sourdough loaf (in the oven)
Sourdough loaf (in the oven)
kava
Catwomanwhat a beautiful loaf you have! : wow: And the cuts are like in the picture! (y) Thanks for the photo report. Very appetizing, it smelled like fresh baked goods
Axioma
Quote: kava

Catwomanwhat a beautiful loaf you have! : wow: And the cuts are like in the picture! Thanks for the photo report. Very appetizing, straight the smell of fresh baked goods


kava
, you can't say better!
I join!
Even more words!

Catwoman! Charming!
Amazing loaf !!!
Oil painting!
Catwoman
Girls, thanks!
Gulnaro4ka
Quote: kava

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 sourdough and feed it with wheat flour, and when it doubles - into bread. Although, 60g for such a loaf can already dissolve imperceptibly

tell me, please, but I just have rye sourdough ... but how to feed it? on the table. a spoonful of rye how much flour and water? how many days to commit? can you get more details?
and another question: potatoes. is the broth necessary?
Thank you

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