Scarecrow
I've got such bread here ...Bread White Pain a l'Ancienne (oven) Bread White Pain a l'Ancienne (oven)

The first two small photos - 150 grams of 1st grade flour is added to the dough.

Note that you will start in the morning - you will need to bake in the morning. Start in the evening - you will need to bake in the evening.

Secondly, ... flour, Christmas tree sticks. In general, I have been dissatisfied with so many loaves of bread lately, screwed up (in my opinion, it was screwed up, because I know how she usually looks with me!) Only because of flour. In general - if the flour you have on hand is not very inspiring, the protein content is low (we need flour with about 12% protein) - don't expect high bread. With not outstanding flour, it is flat.

Let's get started:

1st day morning make a starter:
40g starter culture 100% moisture (where 50% flour and 50% water)
66g water
88g wheat flour
6 g rye flour

1st day evening:
182g starter (75% moisture)
520g wheat flour
358gr of water
11g salt

Mix everything except salt, let it swell for 20 minutes, add salt, mix quickly (within 1-2 minutes) and refrigerate overnight.

2nd day morning::
Take out the dough, knead once and put it back in the refrigerator.

2nd day evening:
Take out the dough, spread it out on the work surface and for the next 4 hours stretch and fold (like the four top lids of the box are folded) once an hour (five times). After the last manipulation, shape, place in a proofer, stand in a proofer for 1 hour at room temperature and put in the refrigerator overnight. You will bake in the morning. I tried different options: I defrosted and kept the shaped bread in the refrigerator in the form in which I would bake; in a proofing basket, then baked on the hearth.

3rd day morning::
Furnace at 230 degrees with steam for the first 15 minutes, then another 20 minutes at 210 degrees.

Tomorrow I'm going to buy my favorite Finnish flour, proven over the years and a huge amount of excellent breads. I solemnly promise to try this bread on it, then I will report back. The result should be better.

Scarecrow
Well, oh-oh-oh-t. You praise, but I'm upset for the third day. When my dough for chabattu turned out to be clearly thinner than usual (although the scales in gram increments), it crawled in all directions, I swore obscenely, folded it with a scraper, and it crawled again, it finally dawned on me that a batch of flour, which I bought is of poor quality. The consistency of the bread dough is not the same!

It's amazing that this bread came out ... three times! But good flour of the 1st grade was added to it. And I suspect that it will look even better on quality bread flour. And now I want to buy my Nordic out of resentment and repeat this bread on it in order to check whether I am right or not. I will definitely report back and show if there is a difference.

Chichas will come Zest and calm me down. She knows how to calm me down !! She already told me about flour in the topic where I tormented the baskets of proofing. I kept hoping that it wasn't. Chabatta finished me off.
Nataly_rz
Natasha, did I understand correctly that you sent the dough from the refrigerator to the oven without shifting anywhere?
I baked bread only once in the same form in which I defended it. It stuck godlessly, although I poured oil on the form from the heart. The bread was rye. Now I am somehow afraid to repeat this experience.
What needs to be done so that the baked bread can be easily removed? Or does it depend on the test?
Scarecrow
Quote: Nataly_rz

Natasha, did I understand correctly that you sent the dough from the refrigerator to the oven without shifting anywhere?
I baked bread only once in the same form in which I defended it. It stuck godlessly, although I poured oil on the form heartily. The bread was rye. Now I am somehow afraid to repeat this experience.
What needs to be done so that the baked bread can be easily removed? Or does it depend on the test?

Yes, almost straight from the refrigerator to the oven. Well, or stood for 15 minutes at room temperature, waiting for the final warming up of the oven.

My form is non-stick. Bounces off her without issue. Or let it sit in a basket / mold on a napkin (fabric) heavily grated with flour, and pour it out on parchment before baking. But I haven’t tried it yet.
Scarecrow
I did it with normal flour. I increased the amount of flour (I also finalized the recipe in the first post, added photos so as not to create confusion). Now, in my opinion - generally excellent. Gorgeous crumb, very tasty long-fermented bread.
Even my stupid plastic basket, well sprinkled with flour and semolina, withstood the proofing with a plus. If the workpiece had not jumped out of there, I would have broken half of the dishes. Three days poking around with bread and as a result not taking it out of the proofing basket would be fatal to my nervous system.

Bread White Pain a l'Ancienne (oven)

Bread White Pain a l'Ancienne (oven)
Nataly_rz
No proofing basket can resist such beauty! I am glad that the basket still works !!! HURRAH!!!!
Scarecrow
No, it didn't work. This is some kind of perversion, but still managed to get it with minimal losses.
Basja
Scarecrow Natasha, what bread, wow, what crumb, that's what good flour means, although I liked your first version too.
What do you think, if panafirin is added to our usual a / c, will it change something or not?
Scarecrow
Quote: Basja

Scarecrow Natasha, what bread, wow, what crumb, that's what good flour means, although I liked your first version too.
What do you think, if panafirin is added to our usual a / c, will it change something or not?

In all respects, it should change. Still, there will be more gluten. And it would be nice to have ascorbic acid on the tip of a knife. She is involved in the development of gluten-free dough.

RybkA
Read the recipe ... so what kind of flour is needed? 1st grade or premium?
And yet ... add and unfold the features of the hour, and cover with what in between? Do not roll or knead anything with a rocking chair? Leave on the table or put in a bowl?
Problematic with this ... I have children ..
Scarecrow
Quote: RybkA

Read the recipe ... so what kind of flour is needed? 1st grade or premium?
And yet ... add and unfold the features of the hour, and cover with what in between? Do not roll or knead anything with a rocking chair? Leave on the table or put in a bowl?
Problematic with this ... I have children ..

The flour will be of the highest grade. I added the 1st one once. On their own initiative.

Do not roll out or knead with a rolling pin, just stretch (do not tear) with your hands and fold it several times and leave it alone. In between, remove or cover in a bowl (I cover it with a plastic lid for heating in the microwave or an inverted Tupperver plastic bowl right on the table) so that the top does not dry out. The bread has not yet been formed.
RybkA
Exactly! We must hide, otherwise they will take away
Zest
what kind of cicai bread))

Well this is where my eyes were that I overlooked him?

Quote: Scarecrow

Chichas will come Zest and calm me down. She knows how to calm me down !! She already told me about flour in the topic where I tormented the baskets of proofing. I kept hoping that it wasn't. Chabatta finished me off.

yeah, not even half a year has passed since it came

Just why calm you down? What a beautiful bread came out Not very good flour could not spoil the first option, you see, the addition of good 1st grade saved the situation.
Well, bread on Nordic is already a real masterpiece!

True, there are much more troubles during cooking than in the Parisian long fermentation, but hunting is worse than captivity, which just for the sake of this you will not go
Eusebius
Natasha, hello!
I was very intrigued by your "dances with tambourines. I have already put the starter. Just tell me, please, where it should be from morning to evening in a cool place or warm? What will happen in the end I will definitely report. In advance, thanks for the answer."
Scarecrow
Quote: Eusebius

Natasha, hello!
I was very intrigued by your "dances with tambourines. I have already put the starter. Just tell me, please, where it should be from morning to evening in a cool place or warm? What will happen in the end I will definitely report. In advance, thanks for the answer."

Everything that is not in the refrigerator is at normal room temperature.
Eusebius
Quote: Scarecrow

Everything that is not in the refrigerator is at normal room temperature.
Natasha, Thank you very much for your prompt reply!
crossby
Scarecrow danced with your tambourines; D like the result: nyam: it's worth it, boom to dance further: yahoo: Thanks for the recipe: flowers: Here it is
Bread White Pain a l'Ancienne (oven)
Scarecrow
The crumb structure is not very visible in the photo, but ... it's so tall !! So rose up well? Wah-wah-wah, what a handsome man! Bread White Pain a l'Ancienne (oven)
crossby
The scarecrow was already the remnants and I whipped up (until they took it away) The crumb is porous and very good. soft and very fragrant bread itself, as I baked for ten minutes smelled. and then she decided to cut it. To be honest, this is the best of all sourdough bread, but in height it really came out somewhere 12-14 cm.

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