Liquid yeast based on fruits, vegetables, herbs, tea ...

I baked my second bread yesterday. Yes, the preenzyme has increased more, somewhere 2.5-3 times. But the light was turned off, it was necessary to knead the bread 2-3 hours earlier (I set the clock at 12 at night, and the light was given only at 17). Therefore, the peak has passed, well, it has not yet settled. But the bread seemed to fit me even a little slower than the first. Yes, and there was no time to give enough time to get up, and after 23 I set up to bake. In the end, the bread is delicious, the holes are small, but not that, I wanted more lush. So what else I made a conclusion, if there is time, you can bet on some railway, and if time is running out, then you can literally add a couple of grams of pressed already when kneading into the dough, then the process will go more predictably and these couple of grams will not affect the taste.



Oh, I lied a little. At 12 at night, I pulled out the railway from the refrigerator so that I could warm myself. I put the preenzyme somewhere at 7.30 in the morning, but at about 2 pm it was already possible to knead the dough, they were just at the peak of the rise.

I noticed that the girls knead the dough softer than on ordinary bread, and when molding they do not crumple, but carefully fold to the middle. Baking at 240 degrees for the first time 10 minutes, with steam or under a bell, or in a heated thick-walled vessel under a lid for 15-20 minutes, then without a lid. Then the holes will be

with steam or under a hood, or in a heated thick-walled vessel under a lid for 15-20 minutes, then without a lid. Then the holes will be

In my opinion, I just baked on a heated hearth.
Without lids and steam.

[ladnomarina]

ladnomarina, here https://Mcooker-enn.tomathouse.com/in..._smf&topic=483518.new#new I briefly described how I bake bread, prada is there with sourdough, and now everything is the same, but the sourdough and yeast have been replaced by railway

[Eva3]

Yeah, thanks, now I'll follow the link. I also bake on an inverted preheated dish with steam



Eva3, If now on the railway, then the photo, plizz, in the studio!

[ladnomarina]

ladnomarinaHow a stove, with steam or under a lid, is a matter of personal preference, who will adapt how. I can't do it with steam, that's why I adapted under the lid, maybe it also depends on the oven. And I posted a photo of the first bread above, the second turned out worse, so there was nothing to brag about. Today in the morning I put the prefermet, I hope it will not oxyde until I come home. If you have something to brag about, I will definitely show you. I'm also getting used to the new dough mixer at the same time. So there can be different surprises.

and bread does not give alcohol, so if it is alcohol yeast?

[Newbie]

and bread does not give alcohol, so if it is alcohol yeast?

Newbie, no.

alcohol

Why are they alcoholic then?
Well, sometimes they smell like mash, but the bread itself is wonderful!
I just put it on, I grow with Levita!

[Newbie]

Newbie, the bread has a light fruity smell, no alcohol and no yeast smell. And the prefermet smells so sensitively of apples and fruits. Generally

that's why I adapted under the lid,

Yes, it turns out more magnificently under the lid than with steam. I do not have such a vessel. I tried a cast-iron cauldron with an unglazed lid, so it is at 240 degrees. began to smoke, smoke. Well I burned it with oil when buying. And it's big, 5 liters. And a cast-iron saucepan with a lid with enamel costs a lot of money, damn it. Lick my lips on her




And the kneader is good. I have a planetary mixer with a Kitfort hook. You can knead 500g of flour. But it kneads better in a bread maker, compared.

[Marina]

at 240 deg

Marina, why so much?

[ladnomarina]

Photo report on today's Italian bread. In stock now at home, as in the shops of my village, only premium flour.And I want variety. For color and smell, I added a spoonful of malt and a spoonful of flaxseeds. I put 207 grams of preenzyme in the dough (by the way, I mixed it for 120 railroad cars and 115 flour, so that's how much the dough "loses weight" with growth). And yet, to speed up the process during kneading, today I added 1.5 grams of pressed yeast, well, I didn't want to bake again in the middle of the night
The preenzyme was delivered at 7.30 am, at about 3 pm this picture
After the second kneading, the dough went to the multicooker for proofing at 30 degrees for 2 hours, but it turned out to be too much, 1.20-1.30 would be just right. Approached 3 times, but did not capture this moment.
Formed bread and sent for proofing
Somewhere in an hour such a picture
Sent to a hot wok
Well, the picture in 45 minutes
And on the bowl in which he parted
While still hot, the cut will be tomorrow. But it smells awesome, even if he lived until morning.




ladnomarina, I have such a wok 🔗, at first smoked a little, but now nothing. I treated it with oil according to the instructions. I probably have 3.5 liters. By the way, if I chose now, I would choose thick-walled aluminum. It seems to me the result would be the same, but it is easier and cheaper.

Marina, why so much?

So 240 or 230 for the first 10 minutes, then I lower it to 200. This temperature, like a shock, gives a quick rise when the hearth bread is baked. And in molds, or in a cold plant, or 220, and reduce to 180. I put a hearth at 230 or 240 on the guides between 1 and 2 levels from the bottom, and after 10 minutes I lower it to 220, 15 minutes before the end of baking I cover with parchment so as not burned from above. Only 30-35 minutes. Oven large, 74 liters

If anyone is interested, I showed my dough mixer here https://Mcooker-enn.tomathouse.com/in...100.0, and here you can see the batch of today's bread https://Mcooker-enn.tomathouse.com/in...518.0

[ladnomarina]

Photo report on today's Italian bread. In stock now at home, as in the shops of my village, only premium flour. And I want variety. For color and smell, I added a spoonful of malt and a spoonful of flaxseeds. I put 207 grams of preenzyme in the dough (by the way, I mixed it for 120 railroad cars and 115 flour, so that's how much the dough "loses weight" with growth). And yet, to speed up the process during kneading, today I added 1.5 grams of pressed yeast, well, I didn't want to bake again in the middle of the night
The preenzyme was delivered at 7.30 am, at about 3 pm this picture
After the second kneading, the dough went to the multicooker for proofing at 30 degrees for 2 hours, but it turned out to be too much, 1.20-1.30 would be just right. Approached 3 times, but did not capture this moment.
Formed bread and sent for proofing
Somewhere in an hour such a picture
Sent to a hot wok
Well, the picture in 45 minutes
And on the bowl in which he parted
While still hot, the cut will be tomorrow. But it smells awesome, even if he lived until morning.




ladnomarina, I have such a wok 🔗, at first smoked a little, but now nothing. I treated it with oil according to the instructions. I probably have 3.5 liters. By the way, if I chose now, I would choose thick-walled aluminum. It seems to me the result would be the same, but it is easier and cheaper.

Photo report on today's Italian bread.

What a creditable bread! Directly reference, bravo! And what is the temperature regime? I have a cauldron with a flat bottom. Yes, I also think to buy aluminum for thick-walled bread. Let's go to the studio with the complete recipe, it's too good. I have a pre-enzyme on the bottom undermined by bread, I can't find a recipe. And you won't find malt with us in the afternoon with fire, just order. But all the flour heaps. Baked with leavened wort

The recipe is not mine, but for this bake https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=13642.0... This is probably almost the only recipe in which I almost don't add gags (malt and seeds don't count, and the code was rye flour, I replaced a fourth part, it turned out great). Well, I already wrote more than once, I take 300-315 grams of water. This is because the recipe is for a drier flour, but for our flour 360 is a lot. But it can only be determined empirically.Well, I think it's understandable, instead of ferment, the pre-enzyme and pressed yeast with ferment reduced to 4-5 grams, and with the railway today I put 1.5.
As for the temperature, my oven is small, tabletop https://Mcooker-enn.tomathouse.com/in...411.0, here I showed a maximum of 230 degrees, so I bake on it. After removing the lid, the top can be reduced to 200.

If anyone is interested,

Very interesting, thanks for the video. Good kneader. In my mixer Kitfort only 10 minutes can be kneaded. And I tried the bitter on yeast dough, thanks for the idea. I tried it on sand. I broke the flour and butter well, and when I added the liquid, the bobik died, I had to turn it off and take it out. Doesn't take too tight. According to the instructions, kneading at a low speed is recommended. Well, what do I want from him for 5000 rubles?

The recipe is not mine

Yes thank you. And I found your baking details

Yes, the price does not count, I immediately complained there, returned the Prospero to Kenwood for 165 dollars, because there was no power, but I took this one for 95 and I'm glad now. At first I looked at Kitforth too.



A section of yesterday's bread. Of course there are holes, but not enough. I expected more.

Cool bread! Fluffy crumb, I like it. I read so that there were no holes to crumple, but to fold. Gently fingers into a rectangle, and fold from short edge to middle, then from opposite edge, and join. Baking at a high temperature first



And when the tremors get stronger, I think the holes will be bigger.



I also saw at Irina Podolyan's, she kneads a very sticky dough by folding, collects it into a lump with a scraper. Apparently this recipe is similar. And so the holes swell up there.

Yes, the price does not count, I immediately complained there, returned the Prospero to Kenwood for 165 dollars, because there was no power, but I took this one for 95 and I'm glad now. At first I looked at Kitforth too.



A section of yesterday's bread. Of course there are holes, but not enough. I expected more.

Handsome!

I want to bake like yours, more familiar, and easier. And you can't smear holes with butter



Hello Ksyusha! Let's lick our bread!

how about you

What is it?

Yes, this one, I just answered, then I saw your answer, and greeted at the same time

I thought you were me

I'm like a Chukchi ... Well, how's your yeast

While they are standing, they have become a little foamed, maybe tomorrow I'll try to put Pf, or early?

Ksyusha, how many days does it cost? Add a slice of banana, trample.

It has been standing since the 20th, they hiss, but still not enough, maybe they will reach it by tomorrow evening, I'll try to put it on the night.
It is necessary what thread is the recipe easier to find.

Look at my last one, wheat, with beautiful cuts. It is dense, without holes. The penultimate one is softer, but there is 2gr. fresh yeast. I posted them here



Answer 3967

[Ksyusha]

hiss, but not enough

Ksyusha, add raisins or grapes.

Ksyusha, another answer is 3965, simple and angry.

Answer 3967

Liquid yeast based on fruits, vegetables, herbs, tea ... # 3967

another answer is 3965,

Liquid yeast based on fruits, vegetables, herbs, tea ... # 3965

add raisins or grapes.

So they were originally grapes, an apple, a pear.



Thanks for the links, read it!

[Ksyusha,]

any fruits (dried fruits), vegetables, herbs, tea (not washed)

Ksyusha, not washed?

And I washed banana and apples. and everything worked out.



Svetik, thanks for the help with the links

not washed

Slightly, well, I can't unwashed

[Eva3]

Eva3, the bread is wonderful! What a fine fellow you are!

[Ksyusha]

Ksyusha, Hi! Well, how are you going to put the pre-enzyme today?

[Marina]

Marina, yeah, I'll try, I want my Swedish lazy bake on them!
Even wondering what will come out - no ???

Girls, thank you for appreciating my bread. Today, the next baking, pressed yeast has been further reduced, added a little more than a gram. This is my fourth batch, the pre-enzyme has increased even more than the previous time.I am sure that the railway would have coped without help, but I was just running out of time, I wanted the process to be predictable. The scenario was the same as the previous time, although I reduced the proving time in a multicooker, a little over an hour was enough. The bread turned out to be even more fluffy and fluffy, specifically rested on the lid of the wok (there was no time to do a photo session today). The dough was simply gorgeous, it could be stretched into the thinnest film. She formed it with the lightest movements, not moving too much. The dough itself is very soft, straight flowing. I thought the holes would be huge, as in the photo in the theme of Italian bread. But no, almost like in the previous bread, maybe a little more. And it's not that I like perforated bread, fine-hole bread is more convenient, it's just like a sporting interest or a matter of a princess. Already as long as I bake it, it tastes great, but the holes do not lend themselves.

[Eva3]

Eva3, I'm glad that the bread turned out. I understand your sports interest in holes. Can put it on parchment in a cartoon, and then pull it straight with parchment into a wok. Then all the holes will remain in the dough. It is desirable even in something lower than the multicooker bowl. Proofing basket type, and in the oven under a light bulb. I even consider a plastic colander with holes on the sides. I'll post a photo

[Newbie]

Newbie, the bread has a light fruity smell, no alcohol and no yeast smell. And the prefermet smells so sensitive like apples and fruits. Generally

I do not like the smell or taste of fruit in baked goods, should I not bother with railway? Otherwise, it seems so not troublesome, I would try

All three!
And my Zhd seems to be not ready yet?
The night stood Pf and no gugu, on top of a few bubbles and Fse!
Well, don't throw it away, I added more flour to make it thicker, a pinch of sugar and dry yeast, I'm waiting ...

I do not like the smell or taste of fruits

If you cook with a pre-enzyme, there is no taste or smell. They bake with yeast itself, but I have not tried it, maybe there, if there are berries, there will be a little. But apples with banana and raisins won't

If you cook with a pre-enzyme, there is no taste or smell. They bake with yeast itself, but I have not tried it, maybe there, if there are berries, there will be a little. But apples with banana and raisins won't

ok, then we must try to stir up

I do not like the smell or taste of fruit in baked goods, should I not bother with railway? Otherwise, it seems so not troublesome, I would try

It's definitely worth trying. Because each person has his own understanding of taste and smell. There is definitely no taste, and whoever does not know the smell will not define it.

My yeast is ready. Yesterday at 23 o'clock I put the preenzyme 150 × 150 on high flour. grade. with 1 tsp sugar
Today at 10 am I got up 3 times. Kneading in a bread machine for 15 minutes, rest 10 minutes, and another 15 minutes kneading. With her hands with butter, she took out a spatula, laid the bun. I covered the bucket with a film, a towel, and in the oven under a light bulb for 1.5 hours. I dumped it neatly onto a slightly dusty rug, gently pulled the edges to the middle, rolled it up, after 10 minutes rolled it up, and on a baking sheet with parchment for 45 minutes in the oven under a light bulb, covering it with a cut baking sleeve like a dome. She poured 150 ml of warm water into the recess at the bottom. I cut the bread and turned on the steam mode + 180 degrees with the bread. This is a ring heating element with convection and bottom heating. Only 50 minutes with heating. After 25 minutes, covered with foil. For other ovens, proofing after molding in the oven for 30 minutes, then pull it out, place it on the lower level, on the guides between 1 and 2 levels an inverted pan, turn on the top + bottom to 230 degrees. Heating will be 15min. Cut the bread, brush with warm water and water. Provide oven with steam. Drag bread with parchment into a preheated oven from one inverted baking sheet to another Baking 35 minutes, the first 10 minutes at 230, then at 200 degrees. When it becomes rosy, cover with foil or parchment.
Whole preenzyme
Flour 450.0
Warm water 200ml
Sug 1.5 tbsp. l
Salt 2h l
Rast. oil 2 tbsp. l




In the context.Soft, baked, thin crust. No hole for me.

[ladnomarina]

ladnomarina, pretty boy. Yes, I myself have already calmed down about the holes. The main taste

The main taste

Good! The main thing is that I have finally finished the bread. Convenient kneading and proofing, immediately forming and baking without problems.