Whole Wheat Bread with Liquid Banana Yeast

[lappl1]

lappl1, oh, thanks for the idea, I didn't think to put a couple of jars myself! I'll deliver it tomorrow.

[Anastasia]

Anastasia, you can put more. I have 4, but I always use 3. Three is a bit. And 2 would not be enough for me.

[Lyudochka!]

Lyudochka! Yesterday I put a pre-enzyme at night (I almost wrote a pre-ferance), in the morning I kneaded the dough, as stated in the recipe, but I had to add flour: and when I kneaded the first thick kolobok (I couldn't get it like that without adding flour ..) and when I was already kneading the dough. This is normal?
I forgot to ask how thick the pre-enzyme should have been when I just kneaded it? I had it like a dough for thick, thick pancakes.
Now I left him to come up in a bowl under the plastic. Did you need to pierce the film with a toothpick?

In a word, the process has begun! Let's wait to see what happens.

[Natusichka]

What was the density of the pre-enzyme when I just kneaded it? I had it like a dough for thick, thick pancakes.

Natusichka, yes, just like that. The flour is different for everyone. Consider what you have.

Did you need to pierce the film with a toothpick?

If the dough is not necessary. If PF is necessary.

In a word, the process has begun! Let's wait to see what happens.

Natusichka, good luck!

[Lyudochka,]

Lyudochka, Thank you! I can't wait to go home and see how the dough fits there ....
And if the dough melts in my bowl, will I need to add more flour before molding?
I can't ask from home, because I don't have the Internet at home ...
And yet, how should you form a round bread? And at the same time, you need to be careful not to damage the bubbles ...

And if the dough melts in my bowl, will I need to add more flour before molding?

after the dough has fermented, no flour is added to it.

how to form a round loaf? And at the same time, you need to be careful not to damage the bubbles ...

Watch this video. I do the same.

[Lyudochka!]

Lyudochka! Well, I’m with the result!
I tell you:
On 01.07 at 22:30 I put the pre-enzyme on. I put a jar (with a capacity of 1 liter) with a pre-enzyme overnight in a heated (by the eye, put my hand to keep it warm) microwave (I put it on a folded cloth napkin (so that it doesn't get steamy from the bottom, because the glass table of the microwave warmed up more than the air itself) ).
02.07 in the morning at 6.30 am the pre-enzyme was ready for work (increased by 2 times) and I began to follow the recipe ... I kneaded everything as per the recipe, only, as I already wrote, I had to add more flour, because to There was no kolobok. At 7:30 am I put the dough in a glass bowl greased with sunflower oil, covered it with plastic foil and put it back in the heated microwave.
At lunchtime (at 13:15), I formed a loaf and put it on the proofer in a slightly heated gas oven. After 1 hour and 30 minutes, I pulled the bread out of the oven and warmed up the oven to the desired temperature. I have an antediluvian gas stove, it bakes disgustingly, but she couldn't ruin THIS BREAD !!!! Baked as indicated in the recipe. Baked in a glass form, covered with baking paper (just in case).

There was such an aroma in the apartment during baking !!!! Incomparable! The husband came from the street and said: "What are you cooking compote?" When the bread was ready
🔗

I put it on the wire rack and wrapped it in a towel. Even through the towel, the scent spread throughout the apartment!

Without waiting for a complete cooling, I cut off the edge, because.we went to visit (and there the owners are just as obsessed with all sorts of experiments!) and I could not wait to bring my work to the court! My husband and our friends tried and said that it was VERY TASTY and VERY INTERESTING !!!! I am sure that now they will also make liquid yeast and bake this healthy and delicious bread!
It is really self-sufficient, you can just eat it .. with nothing! And the crust .... is a separate topic!

This morning, if for breakfast, my husband "purred" like a cat!

Lyudochka! Thank you very much!!!!! For showing this recipe, teaching you how to make yeast and bread, and for being so patient in answering questions (sometimes crazy)!
And now I show:

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I deliberately put a ruler so that you could see. Length - 30 cm

🔗
width - 16 cm.

Structure:
🔗
🔗
look where you can see better.

When you fully press on the bread, it completely returns to its original position! Not crumbling, not rubbery, but soft and damp and fluffy! This is how you want to understand this combination.
And the smell and taste of bread is just a song!

[Natusichka]

Natusichka, this is the report! And what photos! But most importantly, what a gorgeous bread you got! The crumb is correct! Crust - too! And this is the first time! I imagine what you will have in a month, when the railways gain strength! You, most importantly, do not forget to feed them! Natasha, I'm so happy that you're happy! Bread breads for health! I am sure that you will want less and less ordinary yeast bread.
Thank you very much for such a great report.

[Lyudochka,]

Lyudochka, THANK YOU VERY MUCH !!!!

Luda, good afternoon. I am to you for advice. Inspired by your theme, I decided on yeast and your bread. But I have a complete bummer: the yeast fermented, everything is like you, started a dough for the night (pre-enzyme) - increased 2 times. Added all the ingi additionally and here is a bummer. 1- the dough is dark gray in color as usual Darnitsky ((, Sokolnicheskaya wheat flour and whole grain "Altai Health", you have it so light
2- the bun didn’t work at all, as the porridge was sticky, I added a lot of wheat flour, about half a glass was more afraid, and still sticks to my hands like in the cartoon “Vovka in the Thirtieth Kingdom” I just said: “Why is she sticky something like that! "
In short, I baked on the modes as you wrote and got something vague and a thick hard crust, it also burned, although I covered it with foil. My hands let me down)))))) But I will still finish him off to your perfection! Only about flour, please tell me why this could be. I always baked on Sokolnicheskaya and it never let me down, it is not wet so that the recipe required so much flour in addition ... and how much then you can add extra. flour so as not to spoil the bread? I think that I would need a glass before such a kolobok, but is that possible?

[macaroni]

macaroni, Ira, good afternoon. Thank you for deciding on bread on the railway. Yes ... You need to figure out what and how ...

you have it so light

In fact, my PF is also decently gray. The dough is a little lighter, because the main flour is still white. Never mind the color. The main thing is that everything else works out.

2- the bun didn’t work at all, as the porridge was sticky, I added a lot of additional wheat flour, about half a glass was more afraid

Ira, it turned out so interesting ... Usually everyone complains that the PF turns out to be very thick. Of course, everyone's flour is different. For example, my flour is always wetter in summer than in winter. Therefore, of course, you need to focus on the kolobok. It shouldn't be sticky. But you shouldn't be tight either. The dough is soft, not tight. This is clearly visible in the photo.
Well, if you did it like that with the kolobok, then you will succeed in eating bread.
I think that you either fermented Zhd, having eaten all the sugar (honey), or still completely unripe. This is evidenced by the fact that the PF has doubled. In my photo you can see that the PF has grown more than 3 times.
It seems to me that your railways are rather weak.I would advise you to feed the yeast by adding material (banana skins and sugar, preferably honey - 1 tsp). And keep warm until actively bubbling and hissing. Adjust the flour to a soft bun too.
Ira, you have not written anything about the time of fermentation of dough and dough pieces. Maybe it took you a little time? In general, the dough on the railway takes a lot of time, much more than on starter cultures and ordinary yeast. While the railway is young, this time may take even more. And when they get stronger, the process will go much faster, but still longer than with leaven and ordinary yeast.
And don't despair. I am sure that you will succeed.

Luda, but when the yeast stops bubbling, but the fruit does not go down to the end, it happened on the 7th day, and on the 8th day I put a pre-enzyme on them - so they fermented and need to bake? It just bubbles a little, only if you shake it, foam and hiss are formed.
Now I have fed the yeast and can I put new bread for 3 days?
The pre-enzyme in this bread was fermented for 16 hours, increased 2 times, and the dough itself stood for the last time 10 hours, also increased no more than 2 times. I liked the crumb of the bread, but the crust was terrible ...

[macaroni]

macaroni, Ira, if the jar was shaken and there was a lot of foam and hissing, then the railway is ready for use. It's just that you are still young. After a few breads and dressings, they will gain strength. And the bread will be better.
After feeding, you can bake in a day. And 10 hours for a test is, of course, too much. By the way, watch the temperature at which the PF and the dough are cooked. It has become chilly now. Maybe they just lack warmth?

[Ludmila]

Ludmila, take "thank you"! I baked it:

Photo in "night mode", sorry. But what holes! I absolutely love it!
My yeast is not banana, but grape. But whole grain flour is personally ground. Here
The taste and aroma are beyond praise! Thanks for such a wonderful bread!

Hello! Please tell us how important autolysis is. Why can't you add everything at once?
And another question. My dough constantly creeps into a pancake if I bake without a mold. Doesn't grow up at all.
I slightly changed the recipe - I have 100 grams of whole grain flour and 250 grams of white flour. Is this the reason?

I came across a topic about liquid yeast, after all, I was going to grow it .. but I didn't finish reading how to apply it after ... but here everything is so detailed and understandable, thank you very much
Thanks to your bread, and especially rye, I simply have to make friends with this miraculous yeast

How delicious all the bread turned out to be! I will try too. I didn’t even suspect that yeast could be removed this way. I knew about sourdough, but here is also an interesting option).

Can I clarify: and if I, on average, take 700-800 g of flour for bread (well, there are 200-250 g of 2 grade flour, another 100 grams is a mixture: semolina + rye flour + bran, etc., and the rest of the flour - 1 grade), then how much liquid yeast is needed ?! Anyway, about 150 ml, and add the rest of the liquid with plain water? Or take more liquid yeast ?!
I like thicker bread :-)

[Alinenokk]

Alinenokk, liquid yeast is impossible to overdo it. No matter how many you add them, they will not acidify the bread. Therefore, you can safely add railway instead of water. I would use only railway with such a "heavy" composition.
And the railway needs about 1: 1 for the preenzyme. You can increase the number of ingredients for the preenzyme accordingly. after all, in my recipe, less flour is taken for bread. Make 200 - 250 grams for the preenzyme. flour and railway. And wait for a 3x increase in volume.

Thank you, so first I will replace all the liquid with liquid yeast, just in case :-)

[Alinenokk]

Alinenokk, good luck! You will succeed!

Thank you Lyudochka for the yeast recipe. I baked this bread. Delicious. There have not been such holes yet, but I think it will still work out. But yummy !!! Thank you!!!

Tanechka, I'm so glad you got delicious bread! Pekies for health! And the holes are a real deal.The main thing is not to crush the dough too much, trying not to squeeze out bubbles. Then the holes will be large. Thank you for your feedback on bread. I am very pleased.

Here's my bread. I decided to bake it spontaneously, absolutely not preparing, and honestly, without taking any action until a certain moment.
The liquid yeast has grown on its own. I made apple juice through the auger, that is, with a little pulp.
She poured half the jar into molds and froze. And I safely forgot about half the can, so she stood for a certain amount of time in the refrigerator. Sorting out, I found it, put it on the table. It's a pity to pour it out, while I was thinking what to do with it, it seems to bang the lid.
It smells like mash and gurgles with bubbles, hisses. Fortunately, I remembered that I had read about the railway for a long time, but then I thought that it was so far from me ... .. (I can't)
Climbed on topics to search. And your Lyudmil description of the process was found.
The beauty is straight, as everything is chewed up…. And with a photo. This time I got it. Ripe means and got it.
: rose: THANKS !!!!!!!! : rose: Thank you very much !!!!!!!
Yesterday evening, I added whole grain flour to 150 ml of mash. And left it on the table overnight. By day 12, the pre-enzyme had doubled. I added all the ingi to the HB. I interfered, settled, put the batch again, everything is as in the recipe. Without pulling it out, I left it in the HB for 1 hour 30 minutes. I pressed the dough, as you taught, the hole did not go well. So the dough has stopped? She pulled out, divided, without zeal, and according to the forms. + 40 minutes in a warm oven. And for pastries in 250 gr. Right before our eyes, they increased in size. Nice and cool.
: rose: IT TURNED !!!!!!!! DELICIOUS!!!! I overexposed it a little, the bottom burned a little, but happy ... ..
Now the question. Should I leave this beer like that? Or pour water, add banana peel and honey ??? And in the heat, wander ???
Thanks in advance for your reply.

And you will pick up the flour.

I measured everything by grams, but the dough turned out to be very liquid, it does not curl up into a bun, it spreads ... What can you do with it? Add flour? But it looks like you will have to add a lot ...