Italian sourdough (Levito madre) - cultivation and care

put the ferment 50% moisture + water + salt + flour + butter + sugar in HP and everything is almost on the machine? Or do you need to manually knead the yeast, water and flour, let it stand, and only then put it in the bread maker and turn on the Diet mode for 5 hours?

I thought you read Temka and are a little aware. Therefore, I wrote briefly. Sorry .
No, not automatically. You take a starter culture from the refrigerator, for example, 95 g and feed it 95 g flour + 45 g water. About. To get 240 g in total. Place on the table. You are waiting. For a couple of hours I have a good fit at the bank. If yours is longer, you wait longer.
Then take your favorite bread recipe and subtract 180 g from your amount of flour in the recipe and 80 g from your amount of water in the recipe.
I hope she explained it clearly.
80 + 80 + 80, = our 240.
If your recipe contains 500 g of flour, then
500-180 = 320g (you add to the bucket)
Plus sourdough. Then water. If you have 300 ml of water -80 = 220 ml (pour into a bucket).
Further, all products are according to the recipe.
Then I personally do Kneading for 10-15 minutes in HP in order to knead everything well. And I'm putting on the Diet program. There is an hour of temperature equalization. It's good for leavening. Then the program runs, and you watch how things go.
Before baking, check - is the Ascent enough for you?
No, then turn it off. Give him more time. 1-2-3 ... watch for yourself.
This is roughly the algorithm. You need to try, adjust to your recipe.
Wish you luck!)

.

[Trishka]

Trishka, Ksyusha, you can also bathe a young Levito! Italians keep it in the water for the first time. Bathing won't hurt.



mamusi, and how is the currant doing there?

This is roughly the algorithm. You need to try, adjust to your recipe.
Wish you luck!)

Thank you, I will try. And the rule of adding 30% of the sourdough from the amount of flour in the recipe implies the amount of addition of the already fed sourdough or is it a starter (sourdough from the refrigerator) of 30%?

Then I personally do Kneading for 10-15 minutes in HP in order to knead everything well. And I'm putting on the Diet program. There is an hour of temperature equalization. It's good for leavening. Then the program runs, and you watch how things go.

Another question arose: is it necessary to remove the mixer after kneading before installing the Diet regime? There, programmatically, after the proofing, there is a kneading and after the rise, as I understand it, still kneading before baking? Will re-kneading and subsequent programmed kneading harm the rise of sourdough bread?

I have Dietary 6 hours in Khrustin, maybe this time is just enough for the rise.

[fortnightly]

does it mean the amount of addition of an already fed sourdough or is it a starter (sourdough from the refrigerator) 30%?

Fed up.

There, programmatically, after the proofing, there is a kneading and after the rise, as I understand it, still kneading before baking? Will re-kneading and subsequent programmed kneading harm the rise of sourdough bread?

I won't tell you here.
I personally do not take out. Strive for more automation.
I HAVE NOT THOUGHT THOUGHT ABOUT THIS BREAKING HARD.
But we must try, of course ...
The bread is delicious. But not tall. For I add rye and tsz wheat flour.
I like him.
But there is no limit to "perfection".
Our HP can be played and played. The options are dark.




You can, for example, simply Kneading - Proofing (off) - Baking (when the desired rise is reached).

When I baked half rye bread on Eternal leaven, I did so.

You can try French. He has the last Proofing for 90 minutes ...
(And I terribly do not like to take out stirrers, but this is "personal". I never take out)
Here's to you personally, with fortnightly young Levite, it would be nice to disperse yeast, at least 1/3 spoon. But see for yourself

Here, for example, French is selected with a delay of 2-3 hours.

Wheat bread with rye sourdough (poglazowa2011)

The goal is to give the fed Sourdough to gain strength.

And here the principle is chosen: Kneading - Proofing - Baking.

Wheat-rye bread with sourdough culture "For every day" (poglazowa2011)

The author is the same. I baked these breads every other day earlier.
In them different the amount of leaven and the leaven itself the other.
I brought them in to show that they bake both with and without fuss ...
To whom which result is more to taste.

[Helen]

Helen, Len, and now how will you store / feed her?
Cold / warm?

she has been living in my fridge for a long time ... she fed me ... 1-2 hours on the table, as the growth goes, and put it in the fridge

[mamusi, Rita]

mamusi, Rita, for each type of baking, the amount of Levito is different. For very rich dough, 30% of flour, for bread 10%. This is the Italians scale.
I took a young Levito everywhere 30%, after a month of kopmezhka already on the scale.

for bread 10%

Is it at the start or after feeding?

Already well fed, well fed. That is, for example, for 1 kg of flour 100g Levito.

[Total]

Tomochka, well, I now keep it in the refrigerator in the form of a "sausage" wrapped in plastic and a towel.
I take out 95 g and feed it. I will not bake on it. Only bread.
And if weight versus quantity Total test, then I have it.
And if not, then well ...
So I obviously do not bake "Italian" ....
I'm not going with my advice ... no, no.
Just a man asked exactly about baking and HP, well, I answered. For I am only in HP. And I bake.
And almost all here in the oven.

for 1 kg of flour 100g Levito.

This is so ... cool. as for me.
I count from the weight of the dough, not the weight of the flour.




I take 240 Levito for a loaf of about 900-950 g. This is wheat-rye bread.
I don't bake pure white.
Is that occasionally Cherkizovskaya bun
What will be wrong? Tasty or what?
It's just delicious for us ...



This is what I think

mamusi, Rita, the amount of Levito is different for each type of baked goods. For very rich dough, 30% of flour, for bread 10%. This is the Italians scale.

If so ...
Then my previous Posts just need to be deleted. Until it's not too late.
It means me I break technology. And I give advice to others !?

fed ... 1-2 hours on the table, as the growth goes, and put it in the refrigerator

Lenochka, thanks!
How often do you feed, how many times a week?



Girls, and I have this question, who has a Levite already "adult", mine is only 16 days old.
Yesterday I fed her not once, but twice in a day, her appearance immediately changed, it seems to me for the better. Now I will feed twice.
It doubles in 3-4 hours in a glass, so how do you say, when can it be determined for storage in the cold?
I understand that I have already tortured everyone!

Here's what I found in the very first Post of this topic:

Italian sourdough can be taken in much more tangible quantities - 100-200 and even 300 grams at once. depending on the recipe.

If we are talking about baking bread from ordinary, not rich dough, then the kneading may be preceded by one or two preliminary dressings, or you can use the leaven as it is.

How often do you feed, how many times a week?

in 2-3 days, when how ... and if it stood for 5 days normally, it means, and 5 will stand, if necessary ...

Now I will feed twice.
It doubles in 3-4 hours in a glass, so how do you say, when can it be determined for storage in the cold?

of course, if she's warm in your room, she flies ... and you have to feed twice ... and it's enough to feed it twice, put it in the refrigerator ... or try (as I did) two containers make (one 30 + 15 + 30) and in the refrigerator ... and keep the other in the room, you will see how it behaves ... if you are afraid to screw up this one !!

enough to feed twice already,

How's that enough, I fed her twice yesterday, and today, Sho Fse, enough to pamper?



I decided to feed her twice, because it is very sour ...

Here on the channel inklukva has a lot of Khlebushki.
In this video, she takes 200 g of Sourdough into the bread. Almost like me.


And look at Plyushechki-cheesecakes. They bake bread there in front of you.
From there I got (including) the permissible quantities of leaven and proportions.

Here, in general, they feed three times before baking

This is an elementary recipe for those who are just getting started with sourdough bread baking. A win-win and excellent result. In my opinion, this bread has a flavor balance. For me, as a taster, this is important. And absolutely perfect crust. In June 2016, I am organizing a semi-professional 4-day course with the author of this recipe in Turin. There will be a lot of interesting things.
You will need:
3 loaves, 550 g each (basic recipe):

900 g flour from soft wheat type 0
100 g whole wheat flour
600g room temperature water (60% hydration)
18 g salt (1.8% of the total flour)
70/80 g starter culture (see below)

You will also need:
wooden dough board
harvester with attachments
bowls
cling film
wooden spoon
flour for molding
baskets
pieces of fabric for baskets (read the text)
baking stone or baking sheet
blade
scraper or knife for cutting dough
extra virgin olive oil
potholders
First, feed the starter culture. This should be done 3 times in one day. Remove the starter culture from the refrigerator (if you keep it in the refrigerator) and leave it at room temperature for 1 hour. If you keep it at room temperature, you can start feeding right away.

First feeding

50 g room temperature starter culture
40 g of water (maximum water temperature 35 C)
50 g whole wheat flour

Put the starter culture in a bowl and add water. Stir well until smooth, add sifted flour (always sift it, even whole grain, to avoid lumps in the dough and to saturate with oxygen).
Knead the dough with a wooden spoon or with your hands (whichever suits you best).
Put the resulting dough in a clean bowl, cover it with cling film (you can use a measuring cup) and let stand at room temperature not lower than 22-23 C until the dough doubles in volume (about 5-6 hours).

Second feeding

50 g of starter culture obtained after the first feeding
40 g of water (water temperature about 25 C)
50 g whole wheat flour

Put the starter culture in a bowl and add water. Stir well until smooth, add sifted flour.
Knead the dough with a wooden spoon or with your hands (whichever suits you best).
Put the resulting dough in a clean bowl, cover it with cling film (or a measuring glass) and let stand at room temperature at least 22-23 C until the dough doubles in volume (about 4 hours).

Third feeding

50 g of starter culture obtained after the second feeding
40 g of water (water temperature about 25 C)
50 g whole wheat flour

Put the starter culture in a bowl and add water. Stir well until smooth, add sifted flour.
Knead the dough with a wooden spoon or with your hands (whichever suits you best).
Put the resulting dough in a clean bowl, cover it with cling film (or a measuring cup) and let stand at room temperature at least 22-23 C until the dough doubles in volume (about 2 hours).

After three feedings, your leaven will be strong enough to start baking your bread.

10 important steps in baking bread:

- Preparation of all the necessary equipment
- Preparation of the starter
- Kneading the dough by mixing the starter with other ingredients
- First proofing and folding (kneading)
- First molding of a loaf (boulage)
- Pause or rest
- Final shaping of the loaf using baskets
- Second final proofing
- Baking a loaf
- Cooling

Subsequently, when baking bread, you can use other types of flour, in the amount of 30-50%, instead of type 0 soft wheat flour, and change the hydration (increase). I'll make a reservation right away that we used 5 varieties of flour to make this bread.

Keep in mind that the more whole grain flour in the bread, the more water will be needed to knead it.

It is ideal to use a baking stone. But you can also use a regular baking sheet.

Starter preparation

150g Type 0 Soft Wheat Flour (From Basic Recipe)
200 g of water at room temperature 22-23 C (from the main recipe)
70/80 g of starter culture obtained after the third feeding described above

First day. Evening, 20.00-21.00
Sift the flour into a separate bowl. Put the starter culture in another bowl, add water and stir well with a wooden spoon until smooth. Add flour in portions and continue kneading with a wooden spoon. The starter will be liquid enough.
Cover the bowl with the starter with cling film and leave to rest for 12 hours at 20-21 C.
At a higher temperature, the dough will come up faster, but it will not be saturated with aromas enough, that is, the bread will not be as tasty.

The starter will weigh approximately 400g.

Kneading the dough by mixing the starter with other ingredients

Second day. Morning, 7.00-8.00

The starter has a lot of bubbles and a pleasant yeast aroma. Knead the dough.

750g Type 0 Soft Wheat Flour (From Basic Recipe)
100 g whole wheat flour
400 g g of water heated to a temperature of 28-30 C (from the main recipe)
18 g salt
400g starter

Sift all the flour and divide into two equal portions.

Put the starter into the bucket of the combine, pour in the water and stir the dough using the whisk attachment. Using the same attachment, start kneading the dough by adding half the flour in portions.

Add salt to the second part of the flour and stir. Change the whisk attachment to the hook attachment in the food processor and continue kneading the dough.
To do this, add the remaining flour in portions (the second half that was mixed with salt).
Continue kneading until a homogeneous, elastic mass is obtained, about 15 minutes.
The final dough should have a temperature of 25-26 C.

First proofing

Put the resulting dough in a container (glass is ideal), greased with extra virgin olive oil and wrap well with cling film. Prove the dough at a temperature of 25-26 C.

Remember that proving time depends on many factors: type of flour, flour moisture and room humidity, temperature, hydration, leavening strength. Therefore, it is always very approximate. The only thing you can focus on is increasing the test.

Therefore, the dough should double (approximately 2.5 hours).

During this proofing, do the kneading. Kneading is the stretching and folding of dough. They are made so that the dough becomes elastic and rises better during baking.
The first workout is done after 50 minutes.
Place the dough on a lightly floured work surface. Pull out one end of the dough slightly (!) And fold it in the middle. Then do the same with the other three edges. That is, according to the envelope principle. Form a ball and fold it seam down again in the bowl for further proofing, wrapping it in cling film.
After 50 minutes, repeat folding. And wait for the dough to double, that is, for about another 1.5 hours.

First forming a loaf (boulage)

Put the finished dough on a work surface, lightly dusted with flour and divide into 3 parts. Form balls and place them seam side down on a work surface.

Pause or rest

Leave the dough to rest on a work surface at room temperature for 30 minutes. Cover it lightly with cling film.

Final shaping of the loaf using baskets

Shape the loaf to the desired shape, taking into account the size of the basket. When forming a loaf, gently fold the edges of the dough down and remember to close the seam well. Sprinkle it lightly with flour.

Line the bottom of the basket with cling film and top with a wet piece of cloth (thin) so that the dough always tastes slightly damp. Place the dough seam side up and lightly dust the dough with flour.
You can no longer touch the dough with your hands, otherwise it will not rise later.

Cover the dough with a damp cloth and cling film.

Second final proofing

Leave the dough to stand for 1.5-2 hours at a temperature of 24-25 C.

If the oven does not fit all three loaves, then let one of them stand at 12 ° C. It will be ready for baking in about 3 hours.

How to check if your bread is ready to bake? Press lightly with your finger in the middle of the dough. If the dough is elastic and immediately returns to its original state, then it is ready. If a fingerprint remains, then you need to wait more. But remember that you should always start baking before the dough starts to fall off, otherwise later, in the oven, it will not rise.

Baking bread

Turn on the oven (with convection), place a baking sheet or stone on the wire rack in the middle, and put a small bowl of boiling water down. Preheat oven to 250 C.
In an oven with steam function, use it.

As soon as the oven warms up to 250 C, remove the hot baking sheet or stone (carefully, use oven mitts and oven mitts), dust it with flour and very carefully turn the loaves onto the baking sheet. Be careful, otherwise one wrong move and everything will fall off.
Use a razor blade to cut the dough and place the baking sheet in the oven immediately.
Try to do all of this quickly to avoid dropping the dough.

Set the temperature in the oven to 230 C. And bake the bread for 30 minutes. After these 30 minutes, reduce the temperature to 200-210 C and bake for another 15-20 minutes.
For the last 10 minutes, open the oven door and insert a knife into the opening to release steam and form a crisp.

Total time to bake bread (45-50 minutes).

The bread is ready when the temperature inside the bread reaches 90-95 C.

Cooling

Remove the bread from the oven and place it on a wire rack to cool. This is very important, since at the moment the bread needs to be "saturated" with oxygen and all the moisture to come out. At this point, all moisture from the center of the loaf goes to the surface.
Leave the bread to cool for about 2 hours.
I understand that it is difficult, but it is necessary and important to wait for the bread to cool completely.

🔗

[blagorod]

blagorod, interesting stuff, thanks!
(I think to myself that the more dressings I make before starting, the thinner and richer the aroma of bread will be. This is aerobatics!
But even with one feeding, you can still get a good result.)
It's important to start and learn along the way. I do this, always try, compare. The experience of others helps, but in the end you only understand everything from your own experience.)))

I decided to feed her twice, because it is very sour ...

she is already two weeks old, she should have fed twice for a long time ...

Well ....
And now after how much it can be put into the refrigerator then?
How much to feed her twice, a week?

[Rita]

Rita, What are you!!!! Do not delete under any circumstances! We have a Russian version of Levito. And we have our own recipes. Everything works and bakes and it tastes good to us! And this is the main thing. The Italians also have stronger flour. Levito is already fed (if the analogy is with yeast, then dough) 100g, not a starter. What lives in your refrigerator is a starter.
And in general, everything is valuable here - all our experience. Italians are Italians, and we are us.
I just bring everything here that I read from the Italians and try it on myself. If it works, I write.
I have a scheme and five times feeding before baking, tried it, it works.
I described three times a little higher.

Rita, what are you !!!! Do not delete in any way

Yes, I already thought about it and left. Especially since I watched the videos - they bake with 200 and 230 fed starter cultures.

May God grant us all patience and endurance in our interesting and difficult business!

I described three times a little higher.

I would like to see, but I can't find ...

[Ksyusha]

Ksyusha, it seems to me that your leaven began to turn sour due to the fact that once there was not enough food for it, it lives in a warm place, its activity is high, so it eats everything and begins to sour. In the refrigerator, all processes are very slowed down and the acid hardly accumulates. In mine, for example, the smell of acid is only when you open the lid (then it smells like fruit), and the taste of sourness is only guessed, like in fresh yogurt.
You now need to bathe and feed her several times to remove the acid, and then store it in the refrigerator.

Rita, nothing needs to be removed, for example, the calculations of the proportions of sourdough, flour and water for bread recipes helped me a lot.

[Rita]

Rita, look here:
I baked pies with one dressing

the dough here is simple from Maroshka

And bagels from Tsyganka with triple feeding. There is butter dough

In both cases, the pastries turned out to be very fluffy and tender.

For pies I took 60 g of sourdough per 600 g of flour, and for bagels I took 60 g per 250 g of flour.



Rita, on page 50, I wrote to Ksyusha. Something the link can not stick.



j @ ne, I totally agree. She lacks food. The warmer, the faster the feeding is "eaten up".

Italian sourdough (Levito madre) - growing and care # 1015
Tom, found it. It?
On page 51

Rita, it is.

[j @ ne]

j @ ne, Zhen, thanks, while I won't bathe, I'll feed it twice a day, and then I'll look.
Thank you !



And in the refrigerator, as I understand it, can you hide it when the acid is almost gone?

, look

What beauty and deliciousness!

Here, in general, they feed three times before baking

I made a dough with three meals a day, let's see what happens

we'll see

We wait.
Have you left her all alone?

Made 50/50 wheat flour with premium flour and whole grain.

I took 160 g of the fed sourdough, added 300 g of flour (100 g w / s, 200 whole grain), 230 g of warm water, 1 tsp. salt, 1 tbsp. l. sugar, a couple of tbsp. tablespoons of olive oil.

The sourdough before this withstood after feeding for 3 hours at room temperature.

I made a pre-mix on the pizza dough mode for 5 minutes and turned on the diet mode on the Khrustin bread maker (6 hours). Three hours later, I had to go on business, so I pressed the stop and left the dough to rise for another three hours. Now I have come, the dough has risen to the top of the mold (it has doubled).

I put it on baking for 55 minutes, now I'm waiting for what happens.

.

now I'm waiting for what happens.

We are waiting together ...

We are waiting together ...

Now I opened the lid of the bread machine and found that the roof of the bread had fallen off. What could be the reason for this and how can this be corrected during subsequent baking?

I opened the lid of the bread machine and found that the roof of the bread had fallen off.

I think overriding ...



According to the ratio of flour to liquid, I counted ... Everything is ok!
So only one thing: fermented a little bread.

I think overriding ...

do you need to hold less to rise the dough?

hold less for proving dough?

Yes, watch the climb at the end.
Double enlarging the workpiece is enough. No more needed.

And the crust turns out to be pale, apparently the Cupcake mode does not imply a reinforced crust, you will have to try others.

discovered that the roof of the bread had fallen. What could be the reason for this and how can this be corrected during subsequent baking?

I have two admiral bread machines and one zodzhirushi. Zosya for sweet bread, one adiral for sourdough, as there is a multi-cook mode, the other for dough. In both admirals she baked French, according to the same recipe. The volume of the buckets is the same, but in one the roof falls, in the other it grows into a good hat. I read what could happen if the thermal sensor is broken. That is, during the rise, the dough overheats, which has a bad effect on the work of yeast and leavening yeast too. I just turn on the batch and then turn off the hp. It fits for a long time, the house is cool, but the roof remains in place. If I raise the dough in hp, then I turn on the kneading a couple of times, so that the yeast is better distributed and the dough is saturated with air. And don't forget about autolysis.A completely different dough! The bread is just silk, does not crumble or dry.

I read what could happen if the thermal sensor is broken.

When baked with dry yeast, the top always came out well.



Yes, I just read in the instructions that the crisp crust only goes up to the 7 "Diet with additives" mode, after that it is already tender and the Cupcake is just included in it. Next time I will try to bake completely in the Diet mode, there the time is 6 hours and this may be enough to raise the dough for Levito.

[Bozhedarka]

Bozhedarka, Nastya, Panasonic do not sin this.
I'm sure there was an over-rise.
And he will deal with the crust next time.

blagorod, and try to bake on the Main one.
But watch the Ascent at the end.
And share, please, tomorrow ... HOW does the bread taste !?

If I raise the dough in hp, then I turn on the kneading a couple of times, so that the yeast is better distributed and the dough is saturated with air.

Nastya, when (after how long do you turn on the workout?) And for how many minutes?
Tell me a little more, huh?
I need....
Bozhedarka, Nastenka, and I also know why FOR Diet regime in Panasonic? (Well, this is me - on a whim, because the experiment has not yet been completed)
Because on Dietetic there is a long proofing, not a strong Kneading and short boning. At least according to the table.
Right now I'll bring a link.
.....
Here is a sign with the time of Processes in HP Panasonic 2501 (mine)
And it seemed to me Dietary best suited ....
Although French good too.

Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3) # 323

I just did the batch in HP, then turned it off and grazed. I did 1 workout. Stood a little. While I was waiting for it to reach the visual mark, I began to fall off. I thought I was imagining it. No, t. because it did not rise very much during baking, it turned out small, but the roof did not collapse. Heavy. I haven't cut it yet. Till tomorrow.

Ksyusha, she left, yes. Babysitting now

blagorod, also seems to have stopped

Nastya, when (after how long do you turn on the workout?) And for how many minutes?
Tell me a little more, huh?

I will bake, I will write everything down in detail. So I orient myself by eye.

And as it seemed to me, Diet is best suited ...
Although French is good too.

My old lady's hp and such a regime I unfortunately do not have, although there is a multi-cook. As some kind of quack, I'll order with a dietary regimen. Which one is gluten free? or other. I honestly don't know about that.

Rita, I already asked, you probably didn’t notice how the currant is doing?
And still, it's time for you and the girls to lay out your bread with a separate recipe. Photos are good, you can see that the bread is successful and you have experience in laying out recipes

Yes, I absolutely agree with you! for Levito, long proofing and short-term boning are good, ideally they do it with handles, but if there are machines, why not use them. Let's grow our Levito, adapted to live in a refrigerator in a film and bake in xn. The Italians will still enroll in courses.

For the first time it turned out pretty good, the taste is soft, airy bread, with a subtle sourness, when you chew it well, with a neutral taste, maybe a little bit of salt. The sandwich is generally delicious with butter.

[blagorod]

I answer early in the morning, because I'll be busy all day, I won't come back today. So in order,
1. Diet is different from Gluten Free.
The first one has the first temperature equalization for an entire hour and the whole program lasts 5 hours. This is good for bread with tsz flour.
The second one immediately goes to Kneading, and with Heating. (Cool thing when kneading at times). And the whole mode is very fast.

2. My Currant is fine. Development I laid out everything. She behaved identically to the first. I baked Fritters on it. And gray bread.
Then I mixed them. Now I store it in a film in the refrigerator, I rarely bake it, cutting off the round sourdough and feeding it.

3. blagorod, I'm so glad that the bread turned out to be delicious!
The main thing is that a start has been made. Now bring the BREAD for you.
And now (I'm not a special specialist), but even from the photo you can see that Khlebushek has stopped.This is expressed not only in the fallen roof, but also in several "uneven" large holes, this is excessive fermentation, as for me.
I think if you give him proofing for at least an hour less... The roof won't fall. IMHO.
In general, I myself am still at the stage search better algorithm!))))
Goodbye to everyone.

Then I mixed them. Now I store it in a film in the refrigerator, I rarely bake it, cutting off the round sourdough and feeding it.

came to the same solution! If everything works out, then we are on the right track.

[blagorod]

blagorod, yes, the bread stood still. The next time you bake, lightly press down on the piece with your finger while proofing. If the dough is slowly leveling out, then it's time to bake.

It seems to me if you give him proofing for at least an hour less.

I will try Diet next time, without shutting down, as it is, there in Khrustin the time of this mode is 6 hours, which means 5 hours for kneading, proofing and raising, and in this bread I had 6 hours + 55 minutes of baking in this bread.

while proofing, lightly press down on the workpiece with your finger. If the dough is slowly leveling out, then it's time to bake.

Yes, I also always check bread like this before baking-!)

And if the fossa from the finger is already
DOES NOT straighten, then the bread has stood !.
If it straightens up straight quickly, then it's too early!

Everyone, three!
Who is celebrating, happy Annunciation!
I have a question!
Now, if for baking I need 150 grams of ready-made, suitable Levites, but only 100 grams are available, what is the best way to feed it?
So I took 50 grams of it, added 25 water, kneaded 50 flour and set it to ripen, it’s like a "base" that I will continue to feed, groom and cherish.
But how to get 150 from the remaining 50 grams?
Should they be fed immediately in the required volume in one stage, or in two or three stages?
Who does what?

Hello everyone. I see such large pieces of sourdough in your refrigerator. There is clearly not 100 100 50. How much by weight is there a leaven? And how to feed the big one?



What if I feed 200 200 100? Will it work? I just bake a lot of bread. Not one at a time. And three pieces for 2-3 days

[Madina11]

Madina11, I feed 200: 200: 100, everything is fine. And what confuses?
To make it easier to knead, I cut the Levito into small pieces and mesh with my hands. I roll it thinly with a marble rolling pin, it is heavy and rolls easily

maybe there is not enough salt

oddly enough, but I also did not have enough salt, I baked twice already, it turns out fresh