Anchic
Hilava, I think yes. Peak in 4 hours is good. You can take a smaller amount of sourdough, and more food (change the proportion) so that you can not feed for longer. By the way, it is quite possible to translate a bun into croutons.
As for the photo - yes, the bread did not rise at all. Was the sourdough at its peak when the dough was kneaded?
Svetlenki
Quote: Hilava
And for the first time in my life I brought out the leaven!

Hilava, what kind of leaven did you bring out?

Quote: Hilava
I baked it with yeast several times - it always worked. Airy, bubbly - a miracle.

For a ciabatta, a very strong sourdough is needed, because the dough of high moisture content, its yeast (and it is the yeast that is responsible for raising the sourdough dough) is much more difficult to lift.

Hilava
Quote: Anchic link = topic = 33.0 date = 1590598111
[quote author = Anchic link = topic = 33.0 date = 1590598111

Hilava, I think yes. Peak in 4 hours is good. You can take a smaller amount of sourdough, and more food (change the proportion) so that you can not feed for longer. By the way, it is quite possible to translate a bun into croutons.
As for the photo - yes, the bread did not rise at all. Was the sourdough at its peak when the dough was kneaded?

Yes, I did the dough at the very peak - the leaven had such a wonderful dome-cap! In an hour would have fallen off And she easily swam in the water. And yes, at first I wanted to throw out the loaf, although it is edible, I don’t want to. And then I decided that it was quite possible to transfer to breading. Thank you!)




Quote: Svetlenki

Hilava, what kind of leaven did you bring out?
I'm a bit of a maximalist, so I set up both rye and wheat at once to breed (walk, walk like that! Though for the first time in my life))). I do not like acid in bread and rye spirit, so I decided to check - if I cannot achieve the absence of rye spirit in wheat bread on rye, then I will suffer with wheat bread. On the 4th day, I successfully smashed the rye))))), so I made bread without kneading and ciabatta on a captive.
For example, without kneading on the same wheat
Help, nothing happens with bread !!! (Ambulance)
But today my rye was finally born - it just smelled deliciously of honey and lemonade !!!!! So in a couple of days I'll start experimenting with her)))
In terms of humidity, both 100%, 1-2-2. Well, maybe I add a little less water to wheat, I make it a little thicker

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