Rye sourdough (semi-finished product)

[addresat]

addresat,
Flax, great bread came out And I can't tell you anything - the kettle itself

Yesterday I put the leaven for the first time. She had never made leaven before. I got it thick - is it supposed to be? And that when baking bread, yeast can be omitted at all?

Read the beginning carefully! - yeast is already in the sourdough, there is usually no need to add additionally (although there are such recipes). The leaven is rather thick - thicker than the pancake dough. Like a cupcake. On whole grain flour - thicker.

I am very worried about the leaven - it's hot in the apartment - I'm afraid it won't dry out. I looked at my sourdough - from above it took an oak cake ... Maybe, what's wrong with it?

Is it covered with something? I close it with a metal lid with three punched holes. If I don't need her today, she sleeps in the refrigerator. Before baking (before kneading, or rather) - warm for a couple of hours.

I am very worried about the leaven - it's hot in the apartment - I'm afraid it won't dry out. I looked at my sourdough - from above it took an oak cake ... Maybe, what's wrong with it?

So it should be kept in the refrigerator. We take a tablespoon from the refrigerator, add 100 g each. water and flour, after 12 hours we bake bread on the resulting leaven. I body it in a bowl, in which I will knead the bread, and cover it with a plate. Winds up nothing. And the one that is stored in the refrigerator - I close it with a lid, because the refrigerator is with a fan and everything dries up in it. Stored wonderfully.

And the one that is stored in the refrigerator - I close it with a lid, because the refrigerator is with a fan and everything dries up in it. Stored wonderfully.

And I close the lid. Even without holes. My capacity is three times the volume of the starter culture. She has enough air. I open it once a day and close it again. This is my type of airing.
The lady feels great. In any case, it does not fail.

Hello Viki and members of the forum Breadmaker. RU. On your forum, I am a new baker with a little experience, a bakery - Kenwood BM450. I mastered white bread with additives, rye-wheat, Pumpernickel, baked goods and Pokhlebkin cake adapted to a bread machine. Recipes from the site. It turns out not bad, although there were at first "punctures" - miscalculation of water / flour ... I was very interested in your, Viki, recipe - Rye sourdough (semi-finished product). Last week I loaded it, thank you so much for the detailed step-by-step explanation - yesterday I received a wonderful finished product, i.e. starter culture and 200g. used when baking rye-wheat bread in a bread machine. The rise before baking was only 1 hour. (I had to leave ...) the bread was not high, but very tasty. The rise time is a question to be solved. But I had a question about the compatibility (when kneading the dough) of sourdough and homemade whey (I always use it instead of water). I ask you to tell me. From SW. DAMix.

[DAMix]

... I have a question about the compatibility (when kneading the dough) of sourdough and homemade whey (I always use it instead of water).

Hello, DAMix and welcome to our forum!
You know, I myself love homemade serum and use it quite often. The presence of whey shortens the proofing process of the dough, which is very convenient, especially for sourdough bread, since it has a longer proofing process than yeast bread. But I do not replace all the water with whey, but take 50 X 50. Personally, it tastes better to me. You need to try baking with water, with whey and with a mixture of water and whey, and then you can find your version. And the starter culture is perfectly compatible with whey. .... and with beer too.

And the starter culture is perfectly compatible with whey. .... and with beer too.

Viki, hello! Thanks for the hint, I will try, and you guessed it - I want to bake rye with beer ... Good recipes to everyone ... With SW. DAMix

[Viki]

Viki, tonight, following the self-leavening wheat bread, rye-wheat bread was baked on your rye leaven. Here's what came out of it (though the handles were shaking to make the cuts for the first time).

The bread really turned out to be small, but sooo tasty. I want to ask, do you have to make cuts before the last proofing or before putting them in the oven? Thanks for the recipe for a semi-finished product!

The bread really turned out to be small, but sooo tasty. I want to ask, do you have to make cuts before the last proofing or before putting them in the oven?

Smallish? Is it too small? Well, okay ... Then next time a little less liquid and mold a classic bun. And you can also put it in some kind of "container" such as a frying pan or a bowl, so that with sides. Let it grow as high as possible.
The incisions are made in both ways. I personally love to cut before going to the oven.

[Viki]

Viki, I baked bread in a cast-iron pan with high sides and it rose very well, but when I tried to "decorate" it with crooked cuts, the dough sagged noticeably and did not rise any more. Next time I'll try to make cuts before proofing. The family demands a continuation of the banquet!

The family demands a continuation of the banquet!

So this is the best indicator of quality!

Viki! Tell me please!
3 weeks ago I made a starter:
2 cups water
hw. flour 3 cups
sugar 3 h. l.
yeast 1 tsp l.
I baked bread on it several times and the leftovers remained to this day (did not feed). Can it be used as a "blank" from item 1, and then add 100g to it? water and 100g. flour, etc.?
And more: 100g. flour + 100g. water = a rather thick porridge turns out - is that how it should be? or you just need the same proportions (for example: 100g. water is 0.5 cups, then take 0.5 cups of flour), then it will turn out thinner - like sour cream?
Sorry for the probably stupid questions.

3 weeks ago I made a starter:
I baked bread on it several times and the leftovers remained to this day (did not feed). Can it be used as a "blank" from item 1, and then add 100g to it? water and 100g. flour, etc.?
And more: 100g. flour + 100g. water = a rather thick porridge turns out - is that how it should be? or you just need the same proportions (for example: 100g. water is 0.5 cups, then take 0.5 cups of flour), then it will turn out thinner - like sour cream?

It is no longer suitable as a preparation for the starter culture. In it, acetic acid suppressed the development of yeast bacteria.

! 00 g flour and 100 g water - a thick lump, as it ripens, it liquefies about very much.
If you count half a glass of 100 g of water, then half a glass of rye flour (100 ml) = about 54 grams.
It will turn out thinner .... but this leaven will not work.

Thank you very much for your answer!
Tonight it will be 48 hours since I put the leaven, and the result worries me ... (unfortunately I can't take a picture (the camera is broken)). In a glass bowl, there is a rather thick mass that has slightly spread along the bottom, although it already has the smell of mash. Tell me, am I on the right track or is everything bad?

Thank you very much for your answer!
Tonight it will be 48 hours since I put the leaven, and the result worries me ... (unfortunately I can't take a picture (the camera is broken)). In a glass bowl, there is a rather thick mass that has slightly spread along the bottom, although it already has the smell of mash. Tell me, am I on the right track or is everything bad?

I have a semi-finished starter culture according to the Viki recipe that has been living since August (the previous one died in 5 weeks of solitude in the refrigerator). I feed in equal parts by weight. On the c / s from "Diamart" - it has clearly become better, stronger and more aromatic. It smells like apples, Antonovs. I don’t remember the smell of mash.

I feed in equal parts by weight. On the c / s from "Diamart" - it has clearly become better, stronger and more aromatic. It smells like apples, Antonovs. I don’t remember the smell of mash.

"2.Did you get something with the smell of mash? So we are on the right track. "Is a quote from a Viki recipe, so I really hope that not everything is so bad ...
Can you please tell me the c / s from "Diamart" - what is this? (I'm not at all in the subject yet). Thank you.

"2. Did you get something with the smell of mash? So we are on the right track." -this is a quote from a Viki recipe, so I really hope that not everything is so bad ...
Can you please tell me the c / s from "Diamart" - what is this? (I'm not at all in the subject yet). Thank you.

🔗

This is the online store "Diamart". I bought from them flour, molds, and spices (cumin, coriander), carob.

Viki, Viki! Help, tell me, please! Or who understands this. Nothing works, everything is gone ahhhh
I’m of course the same good, screwed up, but not already throw everything away and there is no way to resurrect it?

In short, here's my story:
1.took 100 gr. water, 100 gr. rye flour and 0.5 gr. dry.
everything was mixed, it turned out to be a rather thick mass (much thicker than sour cream, even the thickest (I wrote about this above)), covered it with a film, made holes and left it for 48 hours at room temperature.
This mass slightly rose by 1-1.5 cm, formed and covered with a crust (windy). But by the end of 48 hours, the smell of mash appeared!
It turned out something with the smell of mash! I very much hoped that she was on the right track.
2. Then, forgetting the information, instead of taking 1 tablespoon of this mass, I poured another 100 grams of flour and 100 ml of water there! Frightened by what she had done, she left her, already dear, for 12 hours in a warm locker.
Again the same picture as in item 1 took shape, but did not rise. Good...
3. Now I took 2 spoons (especially for 1 more spoon, because I added extra 100 flour and 100 water)
"blanks" and added there again 100 flour and 100 water - waited 12 hours, then another 6 hours (stirring from time to time) nothing rises, so it swells a little like the first and second time, it is covered with a crust and that's it!
In this form, it's all worth it for me.
If someone doesn’t help me, then I don’t know what to do next and probably everything ...

Viki, Viki! Nothing works, everything is gone ahhhh

Like this ... I "went on a spree" for a couple of days, and here it is ....
Close it and no holes. The main thing is that the sourdough in the jar should take up no more than a third of the volume. Then she has enough to breathe for a day. If there is more, then open it twice a day and close it back. Like - to ventilate.
Peel off the crust and feed. If I'm not late, of course. But, I will hope.

Like this ... I "went on a spree" for a couple of days, and here it is ....
Close it and no holes. The main thing is that the sourdough in the jar should take up no more than a third of the volume. Then she has enough to breathe for a day. If there is more, then open it twice a day and close it back. Like - to ventilate.
Peel off the crust and feed. If I'm not late, of course. But, I will hope.

Thank you for your feedback.
No, I haven't thrown it away yet. I fed her again in the same proportions - she suddenly doubled; I fed her again - she again grew 2-2.5 times, but each time it is covered with a crust. Despite this, I thought to try to bake bread on it (it won't work - it won't work, then I'll throw it away), but you responded. Can you correct my actions? The last time I fed the workpiece was yesterday evening at 10.00. And the stove is going to your Darnitsky according to GOST. To do this, you need to jump to the TOP ?! or is it possible here? Just in case, I'll be exposed there too!
And another question: how to measure the leaven if there are no scales? Thank you in advance.

... how to measure the starter culture if there is no scale?

There is a way, but ... we need a scale.
We take the scales from a friend, from a neighbor, or anyone else. Then we take a spoon and count how many spoons of sourdough you need for the weight you need. We remember. Everything, the scales can be returned.
But it is better to purchase an inexpensive electronic scale. There are so many different ones on sale now.

... We take the scales from a friend, a neighbor, and anyone else. ...

I understand!!! I understand that only scales can measure the weight of the leaven !!! But maybe... Can you tell me how many spoons do you take for a given amount of flour ?! Well, at least approximately, Well, there is no way to get a scale
... and also, tell me: what I have done, can it be considered a blank and put it in the refrigerator for subsequent baking? And why is there a crust on the top, and not a frothy hat like others?
... and yet, is it possible to get white bread with this leaven as before for 25 kopecks?

Well, at least approximately, Well, there is no way to get a scale

Well, very approximately .... in a standard canteen boat and without a "slide" I got 20 grams. sourdough. Weighed it a couple of times. Now 20, now 21, then again 20. Something like that.

... that I got it, can it be considered a blank and put it in the refrigerator for subsequent baking of bread?

Of course! Just remove the crust, close tightly and open for a minute every day. And it will not suffocate, and it will not wind up.

And why is there a crust on the top, and not a frothy hat like others?

Who has that frothy hat? Those who grow "eternal"? Well, they should be. But for us - no.
If it peroxides, then there will be one more hat.

... and yet, is it possible to get white bread with this leaven as before for 25 kopecks?

Well, tell me what kind of bread for 25 kopecks. means. Remember the name7 And we will try.

... Well, tell me what kind of bread for 25 kopecks. means. Remember the name7 And we will try.

Thank you very much for your help! It's very easy to communicate with you!
... it seems it is now called rifled, but that's a little later. The main thing for me now is to cope with rye according to GOST. I'm going to make a batch.

Hello VIKI and members of the forum! The fair sex - happy March 8 !!! VIKI. thanks for the help, beer + whey + sourdough ... it's great. I have a question for you about the storage of the finished product. The problem is that the refrigerator gives out only + 5, and in summer it will be higher. I make baked goods on weekends, that is, the sourdough is stored in the refrigerator for a week. In your recommendations - "run" the spoon into baking, and the rest is gaining strength in the refrigerator until next use. It is more convenient for me, on the contrary, to leave the spoon, feed it, after the appropriate rise - in the refrigerator and before baking (after 5-6 days), and the bulk of the stored sourdough after heating - in the dough. The only question is, will the leaven gain the necessary strength after several such cycles? And another question, is it possible to bring the starter culture removed from the refrigerator to the required temperature by stirring it in water (water mixture), which will be used according to the recipe and whose temperature is not higher than 40 degrees? ... Regards, DAMix

[DAMix]

DAMix,
The fact is that "on the contrary" has been convenient for me for a long time. And I haven't kept more than two tablespoons of leaven in the refrigerator for a long time. I would have kept one, but ... while I knock out something on the walls of the jar, it will smear, something will stick to the spoon ...
I do this: I take the leaven out of the refrigerator in advance. I have it in a little jar of mayonnaise. I take a spoonful of sourdough and calculate how much I need for baking. For example - 300 gr. I give her 60 - 70 grams of water and flour and leave it on the table. As soon as she gets hungry, I give another gram of 110 - 120. So that in total I get both for baking and for storage. When it's ready, I take it for baking, and the rest in a jar and in the refrigerator. Close tightly. The jar is three times larger than the starter culture in it by volume. It does not get windy, she has enough air. Once a day I open and close again.
She has enough strength and she behaves pretty well. I am very pleased with the quality of bread made with such a leaven.
I took water both warm, about 36 degrees, and at room temperature, and very cold (when it was necessary to tighten the process longer) and everything turned out fine. Yeast bacteria die from 40 * and above.
Only I am confused by your "the bulk of the stored sourdough after heating - in the dough." Nizzja !!! Because what you take out of the refrigerator is not leaven. It is a starter for making sourdough. We feed - we get the leaven. We feed in two or three doses - the leaven is stronger.

Hello VIKI! Once again, congratulations and best wishes to you on the 8th of March !!! Thanks for the quick response and hint. I did a little wrong, because I thought that if I fed a spoonful of sourdough, "grew" it to double it, then put it in the refrigerator for storage, then I already have a ready-made sourdough for baking, and not a "starter" I need to feed it again ... I didn't finish reading something, thanks for the help. Sorry, one more question, I thought that 600 gr. flour is enough 200 gr. sourdough (100g. flour in sourdough + 500 grams of flour or a mixture I add). You use 300 gr. sourdough, and this is how much flour? Thank you in advance for your reply. From SW. DAMix.

You use 300 gr. sourdough, and this is how much flour?

See for yourself, okay? My favorites: Darnitsky according to GOST and Rye-wheat whole grain for which I feed the starter with whole grain flour in advance.

[DAMix]

DAMix,

I do this: I take the leaven out of the refrigerator in advance. I have it in a little jar of mayonnaise. I take a spoonful of sourdough and calculate how much I need for baking. For example - 300 gr. I give her 60 - 70 grams of water and flour and leave it on the table. As soon as she gets hungry, I give another gram of 110 - 120. So that in total I get both for baking and for storage. When it's ready, I take it for baking, and the rest in a jar and in the refrigerator.
We feed in two or three doses - the leaven is stronger.

Something in my head does not add up, how do you feed like this in several doses? Is it in one day? More details, * for those who are in the tank *

Something in my head does not add up, how do you feed like this in several doses? Is it in one day? More details, * for those who are in the tank *

Hello, VIKI, Olekma, and Forum users! Olekma, I am also "in the tank ... for sourdough, but with the hatch open." After consultation and tips from VIKI, tonight I will try to bake rye-wheat bread from whole grain flour. I'm going to bake in a bread maker (KENWOOD 450) and try, somewhere the day after tomorrow, in an airfryer (I haven't baked it yet ...). I will describe step by step the preparation of the leaven (Rye semi-finished product ...) for kneading and baking. 7.00 - I took out a starter from the refrigerator (prepared according to a recipe and VIKI tips ...) and took 50 gr. (weighed) put it in a liter jar and returned the rest to the refrigerator. Jar with 50 gr. I warmed up the starter on the kitchen table for an hour, then added 75 ml to the jar with the starter. boiled water (spring) at room temperature and beat until foamy. Poured 75 gr. whole grain rye flour, mixed well, closed with a lid and put, spreading a towel, on the heating battery, marking the level with a rubber ring. By 11.00, the leaven had doubled, by 12.00, further growth had stopped. Stirred, added 150 gr. the same water and 150 gr. the same flour, mixed again, closed, marked the level with a rubber ring and again on the battery. By 15.00, the leaven grew under the lid (increased by 2 times) - that is, 500 grams was ready for batching. rye sourdough. Having selected 300 gr. according to the recipe, I made kneading, raising, 15 second mixing in a bread machine, took out the mixer, tweaked the dough and now it’s on the rise…. I think about 4 hours will rise ...
VIKI, if something is wrong, correct it, and excuse me for getting into the question asked to you, but today is March 8th and men have the right to be in the kitchen ... Best regards, DAMix ...

Hello Alexander Thank you for such a detailed answer, now it is clear. It turns out that you can store just a couple of tablespoons of the sourdough in the refrigerator, and grow the rest during the day for bread.

Hello Ekaterina! You understood correctly, I am mastering this option for storing the starter in the refrigerator, by the way, our Guru - VIKI has been working in this mode for a long time ... DAMix

Hello Forum users! VIKI, I'm sorry, but I'll bother you again. With the leaven, “almost everything” is clear, I will work on it. I only slightly changed the container for storing the starting part in the refrigerator (you have a small jar with daily ventilation), and I store 0.7 liters in a jar with a measured container weight. So it seems to me more convenient and faster, I took out a jar of starter culture from the previous time (there is about 50 grams) from the refrigerator, put it on the scales, weighed it, minus the container, and I know exactly what the weight of the start is. Calculated the required amount of sourdough for baking, + 50 gr. for storage for the next start, poured water into the jar according to the required amount of sourdough, stirred, added flour and the process started ... There is a minimum of effort for washing dishes, you do not need to scrape the walls with a spoon, and most importantly, 50g. start in a large volume, I think, a week in the refrigerator (+ 5 + 7 deg.) will withstand without airing, otherwise you can forget ...
And the second problem ... can you tell me. Yesterday I was using rye sourdough, which I fed twice and it quickly "rose", baked, according to your link, 100% whole grain rye bread with sourdough. Flour, both in sourdough and in bread, is strictly according to the recipe and whole grain. I didn’t have malt, I missed it ... I didn’t make any changes in weight and volume indicators, in the composition of water - 60 g of dark beer + 60 g of potato broth + 100 g of whey (10 g left for adjustment ...) grains - 30 min. warming up, 30 minutes - kneading, 45 minutes - approach, 15 seconds mixing, turned off the stove, pulled out the spatula, formed the dough. (The whole procedure of removing the scapula and shaping - 30 seconds, worked with the dough very gently and gently ...) The dough was liquid, stuck to the walls, during kneading it was necessary to constantly touch up with a silicone spatula. Transferred the bread maker to the "favorite program" - rise 3 hours with the possibility of extension. The ascent approached very slowly, the top immediately leveled off, became flat. After 2.5 -3 hours, the rise stopped, put on baking - 1 hour 20 minutes. The result is the total height of the loaf - 7 cm, the top is flat, but not fallen, baked well, the taste is wonderful ... Yes, VIKI, when I used to bake rye-wheat in sourdough with beer and whey, and said that it turned out well, I added 2gr. dry yeast, and the rise was very good, but I want to get away from dry yeast ... These are my problems, tell me what is wrong, except for the leaven, which has not yet entered into full force ... Thank you in advance, with respect, DAMix ...

The result is the total height of the loaf - 7 cm, the top is flat, but not fallen, baked well, the taste is wonderful ... Yes, VIKI, when I used to bake rye-wheat in sourdough with beer and whey, and said that it turned out well, I added 2gr. dry yeast, and the rise was very good, but I want to get away from dry yeast ... These are my problems, tell me what is wrong, except for the leaven, which has not yet entered into full force ...

The result is not bad. The problem - the height is not a problem, but the point is, most likely, that in your HP (as in mine) the bucket is wide, and the volume of the dough was not large. So it was distributed to the bottom ... When I bake it in the oven, the lower part of the mold is only 7 cm wide and 18 cm long. In HP, it is 14 to 18. I believe that it was this difference that played a role. The dough spread more in breadth and less growth remained for it.
And judging by the growth time, your leaven is very strong.

Hello Forum users! VIKI, Thanks for the hint ... while mastering the leaven and its application I got carried away with the school chemistry course, but forgot about the elementary laws of physics ... Now I put rye bread on beer and rye sourdough from Omelu to bake in a 2-liter pan (in an airfryer ...), but I counted it under 600 gr. flour. Kneading was done in C / P, then transferred to a saucepan with a glass lid and into the microwave with a cup of hot water for 3 hours. The sourdough, thank you again, worked great, in less than 3 hours it was fitted under the lid, now it is baked in an airfryer. If someone is interested in the modes, I am ready to share ... All successful recipes and pastries ... With SW. DAMix.

... is currently being baked in an airfryer. If someone is interested in the modes, I'm ready to share ...

How interesting!
I baked buns in the airfryer, but I didn't even try bread.
This convection confuses me.I didn't have it in the old oven with which I started, nor in the new one ... So, please share ...

How interesting!
I baked buns in the airfryer, but I didn't even try bread.
This convection confuses me. I didn't have it in the old oven with which I started, nor in the new one ... So, please share ...

And what confuses? - the fan drives the air at the T * you set, quickly changing it. For rye - that's it! You can splash boiling water on the bottom. But I use cast forms (it seems, the Kukmorsky plant) L-10, L-7 and two small ones (I don't remember the number). Sometimes I bake wheat in muffin tins - T * not higher than 235 * C. And baked with a hearth, on baking paper.
Once, in the heat, I switched from the oven to the AG, and never returned. Only rolls and the like, small-in the oven.

How interesting!
So, please share ...

Hello VIKI, members of the forum! VIKI, I will share my first experience of baking rye bread in a pan and airfryer to you and everyone who is interested ... To be honest, I was pleased with the result. So, step by step. First, I bought a 2 liter pan (body - aluminum, with "granite coating inside") and a glass lid. From the seller - the lid can withstand t-250 degrees, at home climbed into the Internet - the manufacturer is guaranteed 180 degrees. (It should be more ...) Next - preparation of a dough for baking rye bread on beer and rye sourdough from Omelu .., but I counted it at 600 gr. flour. Here is his recipe:
Rye sourdough (semi-finished at c / h) - 350 gr.
Dark beer - 250 gr.
Serum - 100 gr.
Rye flour. whole grain - 150 gr.
Peeled rye flour -150 gr.
Wheat flour -130 gr.
Dark honey - 1.5 tbsp. spoons
Salt - 1.5 tsp
I "grew" the starter culture (50g) for 2 dressings to 400 g, took 350 g, filled it with beer and serum at room temperature, mixed well, added honey, sifted all the flour, slightly mixed, added salt, put it in a bread machine and started kneading ... The dough was very thin, added 3 tablespoons of rye flour, kneading - 15 minutes. The dough is very similar to the VIKI wholegrain rye-wheat dough and is very sticky ... I greased the pan with vegetable oil, (you can skip it) put the dough, flattened it, covered it and put it in the microwave with a cup of hot water. The glass lid allows you to control the rise of the dough well without opening the microwave door. In a little less than 3 hours, the dough rose almost to the upper cut of the pan, moved the pan to the airfryer with the upper ring (on a low stand, because on the high handle of the pan lid rested against the lid of the airfryer ...) and began baking (without removing the lid from the pan ). Temperature mode (on the pan lid) - 180 degrees, time -20 min. The dough continued to rise and almost filled the entire space under the lid. In 20 minutes. took off the lid, set it to 210 degrees, baked for half an hour. During this time, the top of the bread was fried, covered it with foil, and raised the temperature to 230 degrees. and baked for another half hour. When I took out the bread from the pan, I made a mistake - I turned it over, did not hold it well and the bread easily fluttered out of the pan, fell on top of the cutting board, slightly crushed the top and cracks appeared along the upper cut. The bread was baked superbly and very tasty (tasted by family and friends ...). In the next baking, according to this recipe, after kneading, I will hold it for 5-6 hours (overnight) in the refrigerator, and then everything in the same mode. And yet, it is advisable to choose a stand of such a height that the pan with the dough is located in the middle of the airfryer, then the temperature regime of the lower and upper parts will be almost the same. Yes, I perfectly understand that for a complete understanding and perception, pictures are needed, I shot them on the phone, I promise to put them up additionally within 2 days ... DAMix.

1. About the pan. You yourself write about 180 * permissible heating. Do you heat it up to 250? Bread - with additives of what?

2. Usually, rye and rye-wheat breads are baked with a decrease in T *: so that the crust "grabs", and then baked from the inside. With steam. In AG I start with 260 * C - 10 minutes at high speed, then another 30-35 minutes. (depends on weight) at 205 * С and 10-15 minutes. at 180 * C. If baked in the evening - I cut it only in the morning (min 10 hours).
In coated forms I bake (rarely) only wheat bread: I start with 235 * C.

Good luck! Delicious bread!

1. About the pan. You yourself write about 180 * permissible heating. Do you heat it up to 250? Bread - with additives of what?

Good evening vabalas! You did not quite clearly perceive my message, although in the essence of your questions we are absolute adherents. Yes, the permissible heating on the lid is 180 *, which is why I started baking from 180 * for 20 minutes. Then, removing the lid from the pan, and baking without it in the -210 * mode, 30 minutes. Anakrove the top of the foil bread picked up the pace. up to 230 * and baked for another 30 minutes. Where did you see heating up to 250 degrees .... it's not mine. There were no additives in bread, it will be later.

2. Usually rye and rye-wheat breads are baked with a decrease in T *: so that the crust "grabs" ...

I also read on the websites about rye bread baking with a decrease in T *, but I wanted to start baking under the lid and without water from the bottom ... although there were doubts, they did not come true. And the maximum temperature is 230 * - due to the presence of the coating in the pan. I have already purchased a pot with heat-resistant ceramics and a glass lid from PUREX, I am specifying the temperature regimes, but even if they are the same as in the existing one, I like the lack of coating inside. Thank you for participating in my professional growth as a specialist in baking rye bread in an airfryer ... DAMix.

Hello, Forum users! VIKI, I'm probably "off topic", sorry and move ...
I give links on rye bread based on rye sourdough baked in an airfryer. Filmed by phone ....

And this is his cut (crumbling ...)

I give links on rye bread based on rye sourdough baked in an airfryer.

There is a business proposal:
would you like to display this bread on our forum as a separate recipe with a description of the technology? After all, this is how many people could bake such themselves. Well, he's a handsome man, apparently - real bread.

There is a business proposal:
would you like to display this bread on our forum as a separate recipe with a description of the technology?

VIKI, good evening! I am grateful to you for the HIGH rating of my bread, but I understand that there is still a lot of work to be done on this recipe. As for the description of the technology of its baking, in message 388 dated March 12, 2012 (on this page, just above) I described the process of baking this particular bread step by step, and posted the photo, as promised, two days later. If anyone needs additional explanations, I'm ready to answer. Happy baking everyone, with SW. DAMix

Viki, thank you very much !!! I finally grew the leaven and baked my first yeast-free bread yesterday. The aroma and taste of sourdough bread cannot be compared with anything !!! Thank you!!!

[Aleksaniko]

I finally grew the leaven and baked my first yeast-free bread yesterday. The aroma and taste of sourdough bread cannot be compared with anything !!!

Aleksaniko, congratulations on your first child!
May your leaven be always healthy! This is a good helper!
And tasty bread for you. Don't forget to share your successes!

I've been looking at this leaven for a long time. I had a lot of different ones, and I took it in bakeries and did it myself. The latter has been living with me since the summer of 2011, a sourdough according to Sarychev. The leaven is good, strong, but since I keep it in the refrigerator for five days (and I have no other choice, I work and bake bread once a week), each time before using it, it must be revived, that is, feed it once or twice ... In this case, part of the leaven is necessarily thrown away. It's a pity, awful, and our rye flour is expensive. I was very attracted by the idea of ​​sourdough, which does not need to be constantly fed, and the excess should not be thrown away.
In short, I made it last week. Everything went exactly as described: both the wine smell, and it grew 3-4 times. Now she is already in the refrigerator, resting. And after a couple of days in the kh-ke (which is important) I baked rye on it, which I always bake, "Russian with leaven (GOST)"
Let's see how it goes next. While I'm very happy, thanks, Vicki, for such a cool and necessary recipe

Good evening Take me to your friendly company
For the first time in my life I want to try to make sourdough and naturally bake bread on it
I have a question
I take 1 - 2 tbsp. l. "semi-finished product" (20 - 40 gr.), add 100 gr. water and 100 gr. rye flour and let it double. Approximately 7 to 12 hours. It already depends on the room temperature. More is needed - add more flour and water, the main thing is that there are equal amounts of them by weight.
You can bake bread on the resulting sourdough.
Do you need to add water and flour to the sourdough from the total amount that is in the bread recipe or is it separately, and then add everything according to the recipe? Of course, my question is stupid, but this is the first time I will deal with leaven

Recipes can be written in different ways. But more often they write - so much for the leaven and so much for the dough.