Black bread with rye sourdough and malt

And there is no flax flour, only peeled rye and wheat of the highest grade.

And what was the total amount of liquid taken? prescription 600 ml. in the dough not counting the tea leaves. And you? And the total amount of flour?

[goryi]

goryi, it turned out beautiful bread, but how does it taste? Wet?

And what was the total amount of liquid taken? prescription 600 ml. in the dough not counting the tea leaves. And you? And the total amount of flour?

Water is about the same as in the recipe: half a glass in the leaven, a glass of boiling water in the tea leaves, a glass in the dough, half a glass in the dough, depending on the consistency of the dough. Another glass in the tray when baking in the oven.
Flour: three glasses of rye and a glass of wheat, plus 3-4 tbsp. tablespoons of rye in sourdough

[goryi]

goryi, it turned out beautiful bread, but how does it taste? Wet?

The bread is not wet. The taste is hard to say, a bit like Borodino.

Dear members of the forum, I used this recipe, because I wanted to make a rye hearth, so I probably did not put my bread out quite correctly, since in fact my ingredients and technology are slightly different.

Water is about the same as in the recipe: half a glass in the leaven, a glass of boiling water in the tea leaves, a glass in the dough, half a glass in the dough, depending on the consistency of the dough. Another glass in the tray when baking in the oven.
Flour: three glasses of rye and a glass of wheat, plus 3-4 tbsp. tablespoons of rye in sourdough

Garik you got 800 grams of flour for 750 ml of liquid? In a glass of 250 ml, 200 grams of flour, or even less.

Dear members of the forum, I used this recipe, because I wanted to make a rye hearth, so I probably did not put my bread out quite correctly, since in fact my ingredients and technology are slightly different.

Sori, we posted comments at the same time and I did not see yours.

Garik you got 800 grams of flour for 750 ml of liquid? In a glass of 250 ml, 200 g of flour. Sori, we posted comments at the same time and I did not see yours.

It turns out that the tea leaves take a glass of water and after the tincture comes out a thick paste, so I added more water.

The brew takes a glass of water and after the infusion comes out a thick paste, so I added more water.

Well, this is just not discussed. but not 750 ml for 800 flour. I don’t believe that you can also collect a hearth from this

Well, this is just not discussed. but not 750 ml for 800 flour. I don’t believe that you can also collect a hearth from this

Well then, next time I will write down and photograph the process, starting from the preparation of the leaven, this time I did not write down and did not bother with the exact amount of ingredients. The main criterion is that the consistency was determined visually and accordingly adjusted as needed, therefore the data is approximately generalized

(and judging by the picture with the slide

Irina! here is my mistake !! I didn't even notice that I DRAWED a hill on a spoon with salt !!! MY MISTAKE!!! Salted ... you forgive me! I'll fix it! I will learn to be more attentive! Thank you!
but I wonder if your salt is fine? I meant the big one.

I wanted to fix it in the recipe, but the edit icon disappeared somewhere ...

[Anna in the Forest]

Anna in the Forest, an interesting recipe, I would like to repeat, but I have no malt and all the recipes fly by. But, today in the store I saw a mixture "Dry bread kvass" In the composition: crumb crumb, dry fermented malt. Brown powder in appearance, color from light to dark, coarse grinding. I bought it. Do you think I can taste bread on it?
And on flaxseed flour: will flaxseeds on a coffee grinder work?

Elya, I would try! And flax on a coffee grinder - what's worse? in my opinion good opportunities! be sure to let us know how it happened. By the way, I had to try 3 different types of malt in 2.5 years and it turned out that they are of different qualities ... if you need it, I will write the companies which are better - you can order by mail.

[Anna in the Forest]

Anna in the Forest, thanks, so I'll try this week. I think that very useful information on malt will be useful to many.

By the way, I had to try 3 different types of malt in 2.5 years and it turned out that they are of different qualities ... if you need it, I will write the companies which are better - you can order by mail.

Share the info.

Excellent MALT- “KOLOBOK” - dark and remarkably aromatic.

Very good-firm "SPICE" - dark and good smell.

And firms,. Divinka - pale and with an unpleasant odor.

And they are brewed in different ways, they take in different amounts of water. For example, "Divinka" - requires more water. , ,, SPICE ,, (which I now use) - smaller. And ,, Kolobok ,,, unfortunately, we stopped selling ...

[Anna in the Forest]

Anna in the Forest, Now I have carefully read the recipe and examined the pictures. There is clearly a lot of water, no matter what malt there is. It becomes wet and will not take more water than it took. Questions about the structure of the bread. Maybe I'm wrong, but bread with this moisture gives larger pores, the holes are straight, like chabatts, and yours is fine-pored. There is clearly a lot of salt. Salt is taken 1.8-2% to the amount of flour (correct if not) and the baking method is questionable. 230 degrees on a stone, without lowering the temperature, will turn the bread into something charred. Intrigova l recipe. Most likely I will try it myself and see. what will come of it? I would very much like to be mistaken.
No offense, please. If the process had been removed, the questions would have disappeared. Although the presentation is very interesting and original.

I wanted to fix it in the recipe, but the edit icon disappeared somewhere ...

Anna, according to the rules of the forum, cannot be edited after 3 days. But you can always contact the Chief and ask for an opportunity to edit, explaining the reason.

Thank you, I will turn to the Chief.

I weighed the salt, it turns out 20 grams.

Baking: the temperature on the thermometer is 230, at the bottom there is a frying pan with water. My oven is old and ordinary. Everyone knows his own dear and adapts to her.

As for the water: the amount is exactly that, but perhaps you need to add flour. Tomorrow I will bake and weigh more scrupulously everything that I have added.

I'll also take a picture of the dough.

No hard feelings!

[Anna in the Forest]

Anna in the Forest, I turned to the moderator of this topic, where I need to fix it. Just first prepare everything that you will add.

Today I double-checked the number of ingredients in the recipe - namely, the ratio of water and flour - ALL RIGHT! just Rye flour absorbs more water than wheat flour. In the process, I even had 25, extra ,, grams of flour!
PHOTO:

I started a dough:


Dough that came up (after 7 hours):


I kneaded the dough with a spoon:


If it seems to you that the dough is wet, do not rush to add flour! wait a couple of minutes ... - the flour will absorb moisture from the dough and begin to thicken before your eyes! - these are a few moments ...

Sifted 50 grams of rye flour on the board and laid out the dough:

I quickly kneaded it with my hands and NOTE: half of 50 grams of flour (25 grams) remained!


Proofing for 1.5 hours:


On the shovel and into the oven:


As for the temperature: in order not to embarrass anyone, I will send it to 220 C.

SALT - 20 grams.

Anna thank you very much for the work done. I'm going to repeat the bread next week. Your photos will help a lot. Now it's not scary! Little experience, but I read a lot. I will definitely report with detailed photos of cooking and baking.
And about salt (grams-spoons-size-fineness) amused!

You should always rely on the fact that those who will cook according to your recipe will only read your recipe and not all the comment pages. Sometimes there is simply no time.

[Anna in the Forest]

Anna in the Forest, salt 20 g - eat. What else is wrong? We will fix everything without problems.

bread with such moisture gives larger pores, the holes are straight, like chabatts, and yours is fine-pored

- I think this can be said about wheat. flour, but not about rye, it takes more moisture. the dough thickens before our eyes ...

Shaped Variants of this bread:

Shaped Variants of this Bread

Abaldet ....
How can you cut such beauty? ...

God, you are a real baker !! Thank you!! I will try to revive the leaven ...

Shaped Variants of this Bread:

Kick ... how beautiful .. you can't dream of this ...)

[Anna]

Anna, Anya, what a good recipe. I love black bread very much, although I don't bake it often. I will definitely try to bake this recipe.

[Song*]

Song*, Thank you! We, too, cannot live without black! Good luck with your bread!

Hello Anna. Tell me Is yours still alive? Can I ask a question?

[Ruslan]

Yes,Ruslan, Hello! I am in touch.

Thank you)
Tell me, does your bread always grow to a certain size? What does it depend on?
I have not conducted any experiments))))
And he kneaded more flour, and different in time and the exposure of the steam and the standing of the dough. Everything does not care. Grows to the point
size and everything stops. I kept it in the refrigerator and in the oven. In general, I experienced everything on it. It will grow once, that's all. Maybe 2 or 3 hours to stand like this.
Can I add more honey? Or reduce salt?
I bake in a cauldron. It turns out, as it were, bread on the contrary))) It does not work to stand in the basket, it falls off when the coup is turned. Reduced water, all the same. Muki added many times so he didn't get up at all. And as soon as it starts to stick to your hands, so everything ...
It's just that it still decreases in size when baking, and in diameter and height ... it's a shame (((
And so handsome. I like your recipe Pts. No chemicals or additives. I can only say I bake it. I even abandoned the bread maker))

Extreme version with kvass wort

Shovchik up

By the way, I think this baking option has several advantages. The evaporating water gives the desired vapor under the lid. And the temperature is the same, no pebble is needed.

[Ruslan]

Ruslanhow beautiful your bread is !!!! Tiger !!! Thank you!

but, indeed, for rye bread, splendor is not characteristic, it is normal that it rises to its “limit”. Now, if you add more wheat ... (replace some with rye). And you can just coolly knead with a spoon and put it in a greased form, - then it will be more, nostril, light ... And if it falls off, when you shake it out of the basket, it means it has stopped! If everything is on time, the bread should not fall off ... But here's a way to make it easier to knead: wet your hands and dip in rye flour - you get gloves and don't stick.
And under the lid I only bake white ..

Thank you for the answer Anna! But my engineering brain is not so simple))) I will now collect my thoughts and write down the answer. will have to wait a bit.

It turned out a little too much, I'm sorry
That's what I was talking about. I didn't find old photos, I baked two at once. The first is as usual. Standing in a cast iron and immediately into the oven.
The second is in the basket, or rather in a colander)). Everything looks good in the basket

I didn't have time to take it off when I put it in the form along the back ... It just turned into a pancake (((
I was upset and put it in the oven. I looked and there he raised himself a little. Still not the same as in the basket. I did everything as you wrote. Especially in time to the minute.

And from the side. A mug from a bread machine for a scale.

I don’t understand why this is so ...

[RusLan_T]

RusLan_T, Ruslan, and I always bake rye in the form. Does not spread anywhere and no need to shift
Try it in the iron pot, you might like it.

I didn't have time to take it off when I put it in the form along the back ... It just turned into a pancake (((

If the bread falls off when it is turned over from the basket, then it is clearly overstayed in the proofer.

Especially in time to the minute.

Blindly timing should not be done. Different leaven according to the strength of each and the temperature in the room. You need to determine yourself.

Strange, the response notification did not come.
Well, less than 1 40 he will not rise. Okay, I'll try to determine the time)) Thanks for the answers.
Anna, can you measure your bread? I wonder what kind of ramer you get

Hello again.
I tried your recommendations. Apparently baked. It's flat anyway))) in the basket it is so round and then spreads out))
Also, something all exploded)))

Well, does it look like it should be?)))

The basket holds it from all sides. Try to reduce the water. Read the entire topic.

Read. I decrease it slowly. Here, after all, every time you have to guess))) In general, experience and experience

Try not to stand in a basket, but on baking paper. Just wrap a linen towel around to create a frame. Only then make cuts and quickly on the stone. Did you understand it?

I do not make cuts))) And in general, it looks like in the photo at the beginning of the topic))) I just want it to be more rounded. Tall. I'll try with a towel.

The role of the cuts is performed here by folds, a seam that is placed down the basket. When the coup is turned, he is on top and tears the bread along these folds. With the method that I described above, the seam will be at the bottom, so the bread needs to be cut.

Well, I already stand on a towel with flour. Let's try with a frame

[Anna in the Forest]

Anna in the Forest, Anna, and you bake this bread for only 40 minutes?
I always play it safe with rye and bake for more than an hour.
I baked it according to this recipe of yours (with my reinsurance, I overexposed it in the oven).
Here's what happened. I am not on the "you" with a hearth, and the holes are too small, of course ... And so, delicious! And salt 20 grams is just right. I saw the discussion on this on the previous pages.

[Elena_Kamch]

oooey !!! SORRY EVERYTHING !!!Elena_Kamchand RusLan_T, I did NOT receive a notification about your messages by e-mail, I did not go ... Thank you ang-kay, for precise advice! RusLan_T, I would answer the same way! my last bread is 21 cm in diameter, and the height in the middle is 69 MM ... but it is always different! RusLan_T, Your bread is very beautiful, but black simply, by definition, cannot keep up with wheat bread!
Elena_Kamch, Thank you . what have you shared! I'm glad for your delicious bread! It seems that your oven does not know how to overheat; it remained light during hour baking ..

[Anna in the Forest]

Anna in the Forest, Anna, the oven is all right. I was just adjusting the temperature
I always bake rye bread for more than 40 minutes. Do you bake well during this time?

[Elena_Kamch]

Elena_Kamch, yes, it bakes well. on a hot (in 30 minutes) stone. even the edges of the cracks burn a little, but this enhances the inimitable aroma of black bread ...

Yes, notifications stopped coming to me too. Only one thing has come today.

In general, the leaven has stopped rising well (((In the jar after the refrigerator it rises
and then on the dough only half of the past (((Hike sour chtoli