Whole grain bread "Shaped with sourdough" (in the oven)

Whole grain bread "Shaped with sourdough" (in the oven)

Category: Sourdough bread

Ingredients
Sourdough (French 100% hydration 125 g water + 125 g whole grain flour)	250 gr.
serum	135 g
Wheat flour	140 gr.
whole grain flour	140 gr.

Cooking method

• Put all the ingredients in the HP bucket.
• Kneading 5 min. Rest for 1 hour.
• 
• An hour later.
• 
• Now kneading is 10 minutes. and add 1 tsp salt and 1 tbsp. l sunflower oil.
• 
• Now we put the dough on the table, let it rest for a couple of minutes.
• 
• Now we give the bread shape, I do this.
• 
• 
• and now we fold the two halves and pinch
• 
• Put the workpiece in a greased and floured form.
• 
• After about 2 hours, the bread will double. Girls, I don't have a photo, I put it mechanically into the oven, forgetting to take a picture, forgive me please ...
• Here I brought a photo, again made it according to this recipe and took a picture after the proofing
• 
• She sprinkled the bread with water and put it in a preheated oven (240C) for 15 minutes. Every 3 min. opened the oven and sprinkled water (it turns out 5 sprinkles)
• Then she reduced the temperature to 190-200 C and baked for 25 minutes.
• The finished bread very easily jumped out of the mold, it seemed to me lightish and I put it on for a couple more minutes. into the oven, already without a form, so that it would brown.
• 

[Suslya]

Suslya

This is a beauty, like a toy))

Well, exactly like in my childhood 16 kopecks. sold, nostalgic memories flooded

Suslya is a picture from the past, I agree with Zest, 16 kopecks each, but what a level one

Yeah, 16 kopecks each, I remember, but how! That's why I was looking for a form, I wanted a "brick" from childhood. Now, it seems, there are some ... but mine smells the same as in our bakery, on Daurskaya ... and crunches too

The bread is handsome!
And most importantly, there are no cracks anywhere! Boom to take an example!

[Suslya]

When I arrived in Ukraine in 1993, I met a dog named Urik. He was unique in that he ate his ration in flight. Well, it was not Urik who flew, but his food poured into the bowl, and Urik managed to eat it at that time. Here in my family, where children have always suffered from a lack of appetite, and my husband was almost indifferent to food, now it is almost like that. While I was preparing for the photo shoot, the bread had already been eaten! These are the crumbs:

Flour of the 1st grade and 30 g of rye bran. In real life, bread is more interesting than in the photo. Well, the smell, of course. Suslya, your master class has been a challenge! Thank you!

[Suslya,]

Suslya, stunned!
Well, exactly like in childhood.
Do you take orders for baking bread?
I want you, Tanya, to bake more "black" bread, rye, which was 14 kopecks, and later 12 kopecks.

[Freken Bock]

Freken Bock, your bread is also a feast for the eyes!
And what a flat roof! Oh, and you girls are craftswomen.

[Freken Bock]

Freken Bock , I'm glad that MK came in handy. The roof of your bread is just exemplary

Zhivchik , black you say? ... And I have rye-wheat, in KhP which, I bake it in the form, will be for 14 kopecks.

[Zhivchik]

Zhivchik , black you say? ... And I have rye-wheat, in KhP which, I bake it in the form, will be for 14 kopecks.

Yeah, it fits.

[Zhivchik]

Zhivchik look like this? I could not resist and sprinkled coriander on top very much I respect him.



My malt is new, light, and even the flash has lightened, and so the bread is darker than in the photo.

Well here is my handsome







A la cut

I just recently noticed that I have one more bread
Oh how, thanks for the reputation of Tanyush
Even though I made you laugh for a long time with my works ... in the end ..... it turned out, so the most interesting thing is that he is almost gone ... and you need to put everything all over again .......
And my sourdough was not rested ... or nothing, can I put it ???
Tanya, how are you, or Natashik, do you give her how much to rest ???

I mean, rest? I feed, the leaven rises, I make bread. I fed the washings again. But periodically I make a holiday, I feed at idle 1: 1 or 1: 2

Tan ... and you don't wash the sourdough jar, that's how I understood, but I wash, I don't leave the washes, but it is necessary or possible. That is, I will now feed her and put her until morning, and then I will form bread and in the refrigerator, let it stand ... it rises

Well, yes, the leaven is in business, and in a jar of water 100 g, it foamed well and the same amount of flour.

That is, I will now feed her and put her until morning, and then I will form bread and in the refrigerator, let it stand ... it rises

Yeah, I do that too

[Zhivchik]

Zhivchik look like this? I could not resist and sprinkled coriander on top very much I respect him.

Suslya, aha, he!

Svetik_ , your brick was a success.

Girls, and you on the last rise, already in the form of which, put in the refrigerator?

Yeah, in uniform and in the refrigerator.

And here I am with my Sousley bread! Thank you, Tanyusha, for a wonderful and at the same time very simple bread recipe!

To your health! I sit so proud and important it is pleasant when your ideas come to life, and the most important thing is that they work out! what a pleasure it is!
I look with forms in Kazan no problems. Not like we have

[a]

True, we have forms on sale, and they are different. Recently, my husband bought a form the same as for brick bread, only higher and rounded ends. I would gladly send it to those in need, only the postage will probably cost more than the forms themselves. I'm going to buy a uniform for army bread, it will be usedabig brick!

[Suslya]

Suslyawhat is your lubricant? I took my bread for a long time!
more ... distance as in the picture, almost to the very top, but the cap still rose and slightly "fell off".

Yes, I just greased it with sunflower oil and that's it. Wasn't your dough sticky? I did it the other day with rye flour, 50:50, then my dough was very sticky and the bread did not fall out right away, I had to knock with the form but did not stick anywhere, it was even.

[Suslya]

Suslya I’m with whom today ....., for some reason it didn’t turn out to be tanned ... it looks beautiful, but not even a half-breed on the sides, it just flew out of the mold, and the sides were not very fried, one might say so little white





Tomorrow I'll try to take a picture of the cut

Yes, the blond is just What kind of flour? Whole Grain? I have such blush on it ... and also try to make it on serum, now there will be negritos

Tanya, what's inside
Your recipe, only on water, I'll do it next time on a serum




Well, okay, that blond. more like a store, but the crust drives me crazy, so fragrant, so gnaw hotts, but low
Today I'll take my mom

[Svetik,]

Svetik, though white, but beautiful!
and what kind of whole grain such white flour? ??? I have dayspromlynovskaya, so the flour itself looks like bran + a little white flour. Everything, though not uniform in color, is brown. And the bread only on the c / z is straight brown.
And you have little white, or does it just seem so?

[rinishek]

rinishek there really is whole grain + white, I changed the wheat flour "Harvest" now I take it and test it accordingly, I added water instead of whey .... maybe that's why, well, it's still tasty ..... parents appreciated it, we mean it to sunbathe
Yes, I will put it just around the corner, I already have serum, so I'll do it right, then I'll put it

I’m still thinking - Sveta, what kind of oven is yours? the roof is so tanned! maybe the fan is blowing from above? or don't you preheat your oven too much before baking?

I have a Gorene stove, the fact that the roof is tanned, I sprinkled it constantly, for about 15 minutes, and then rearranged the modes and put it on convection, the bread itself was baked ... I measured it with a 94C temperature probe ..... not well, of course it was hold a little more, then it probably was more tanned, but I already did this and the sides were not very of the same color, anyway, like Tanya's ...

[Sveta,]

Sveta, maybe not turn on the fan? but only on heating?
I have the simplest gas oven, in principle I don't know how to look for the reasons for light barrels of bread, just thinking aloud ...
Maybe add some malt? a light crust is due to a lack of sugar in the preparation.This happens if the bread has stood still - the bacteria ate all the sugar that was extracted from the starch - and that's it, there is nothing to sunbathe

And I do it without sugar, and the bread turns out to be so rosy. I wonder ... what is the reason for the light sides

[Suslya]

Suslya, no, I'm not talking about adding sugar. Everything is somehow complicated there - from flour starch or sugar A are obtained.
I just think, nevertheless, that the matter is in convection. The bread is baked, but not browned through the walls of the form. Probably, you still need to heat up the oven so that the form itself heats up and fry the sides. because the roof is pretty. It means that it is fried from above because of the fan.

Sveta, you urgently need to try the hearth bread - otherwise we will in no way determine the reasons for the light barrels!

Girls, but for a hearth bread you need a mold with a diameter of about 24 cm, so that it has room to grow, and I have a Teskom's classroom, but the diameter is larger, but I'm afraid that it doesn't spread out for me, it's cool in this mold ... I'll try next time, but it might be flat

I also have light bread on the sides. I then put it in the cooling oven for 5-10 minutes exactly, so that it turns brown and the crust then grasps even more and becomes even more crispy.

[Sveta,]

I don’t understand ... but that the dough is really, really liquid?
Susley in the photo seems to be so cool, elastic.
Sveta, why do you think it will spread ???
When I didn't have my ukrvok, I baked hearths already at a run! And the form on which I baked - a Soviet frying pan with a diameter of 30 cm!
Well, maybe knead the dough a little tighter so that it doesn't flow. If there is no ascorbic acid, you can 1 hour. l. lim. add juice, I also tried vinegar - all the means for gluten to be well developed, to keep its shape.

All the same, I think, for a start, you need to warm up the oven longer, so much that it is hefty hot - and the oven in the falling heat, slowly. Then in the form all sides will be like a handsome man from the first post.

[Suslya]

Suslya
Tanya, the debut (photo) is dedicated to you!



The cut turned out to be dark for some reason, maybe the flash did not work, but everything is clear anyway ...
This is how I like the bricks, just

[RybkA]

Girls, well, everything ... I will try now in my form, let's see what happens ...
Well, Lenchik is just a fine fellow ...
RybkA oh ... how is mine ....... so cool

[RybkA]

To me!!! Ah merci 🔗 🔗
What a breadwinner, well done, and the fact that she learned to insert pictures is just clever!

Soooooo, let's check the list ... RybkA reported on baking, young fellow, LenaV07 just a super-excellent student ... Kalmykova Where? 🔗 why absent? not order ....

So I reported long ago, why should I brag every day?

And this Temko doesn't have your bread, madam.

Tady's question: whole grain - is it made from whole grain flour, or with the addition thereof, or with whole ground grain? In the last two cases, I can provide a report. But completely from a whole grain photo is not.

With the addition of this, show me at least some thread

Oh ... mother dear .. girls well w are you doing ??? Show such deliciousness for the night, huh ?? Usya was worn out with saliva ... Natashik, as always at 12 plus
I don't have time to run after you, then to the Donetsk branch, then here ........

Natasha, what is the recipe for your last creation ... such a simpapulechka, and unearthly deliciousness ???
Well, tell me what you bake in, that it's so round and I see that it's not a big loaf, huh ??? Here's what I'm nuna ............... but in my form you will probably not keep such a height

Well, how, to give a record book?

Svetik, the creations are just old, now all the bricks ... And the round hearth is just on a sheet or on a lid from the Bergofovsky oval.