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

Well, I don’t have such a thing to come up with ??? Maybe from under the dishes simax, you can use it for baking ??? Nothing will happen to her ??? Just one slightly lower German still, and one higher, but smaller in diameter

Natasha, solid five

Svetik, I bake in Simax, a round saucepan, t-t-t everything turns out great. All my round breads are from there.

It was decided, decided ... I will bake everything like this ... and for a long time to distribute it for me, thanks to Natasha, now there will be a hearth

[Suslya]

Suslya well, forgive me that it is not molded, but nevertheless, according to your recipe and in the form of teskoma, my most delicious bread turned out, I could not help but come to you





quickly, quickly came to his position


The long journey in the refrigerator did the trick ...
My husband was picky and appreciated very much, said that it was very tasty, and I myself just ran into him ... don't look that he is not so tall, I just have a Tescom super-form and it is big ... so it blurred, but smell, crust stood in the apartment for a very long time

Thank you for stopping by. I'm very glad that my poor husband appreciated it, or else ... they don't want starter cultures.
Svetik, I'm proud of you Well done.

And I'm proud!

[Tanyushka, Natashik]

So I always knew that there would be people (almost sisters) who would simply support morally ..... girls as I am immensely grateful to you in your advice that I was able to achieve mastery, like you ........... ....
This is for you
Tanyushka, Natashik Thank you very much, and to all the girls who support their friends with "clumsy" hands ........... just kidding of course
Now I'll go to Zest and see that I did not get her bread and finish it off

[Tanya.]

Tanya...... I'm visiting you ............. well, look at your handsome man



and here's another angle


Shot from all angles ....... made the top with pinches ... cool
This time already rosy everywhere

Oh, how I love such guests and such chic bread. Light, but what a rosy color, and the roof is just exemplary, and what did you do? tell

Tanya ... but just nothing, she did the tucks with scissors, when I put it on the proofer and in the refrigerator until the evening, warmed it up and made the tucks again with them ... and a mustache ... and then, as everyone added the Energopan mixture ... because idle idle, but use nuna
here is today's cut

And how did you increase the rosy color? And then they were pale as children of the dungeon

You know .... well, everything is as usual, but ................ I guess I understood .... I baked it on convection and opened the lid that is put on the fan. ............. .. because of this, the pastries are so rosy ...... I usually did not take them off, protection from fat, if baked, it just turned out to be pale ............. ......... I'll experiment more

I got such a loaf today




The incision until I show it ....... is cooling down

What, Svetik, is everything cooling down?
And now I bake only in the form, I really like it and it is more convenient to cut the bread.

Another handsome man.

And I forgot the shape already, all the time I bake self-leavening ... I really like it a lot, and not only, because my leaven does not ripen ... until I can start

Tanyusha, please tell me how much is your form?
and another question - the recipe that is the very first, well, in general, this recipe - do you use 2 forms, or do you put all the dough according to the recipe into this form?
I still got hold of this rectangular shape, for the second day I have been baking tin bread (albeit from dispersed grain), but somehow the first time there was already a lot of dough, I got out thoroughly. Almost the height of the form - so tall and slender it turned out And I used only 250 g of flour and 250 g of sourdough with dispersion in bread. grain
I specially measured its volume - I have a shape of 1.5 liters

Well, what is the weight then this form? for a 400 g loaf? that is, only 250-300 g of flour in total weight, right?

Volume 1.5 liters.

I have one form, all the dough according to the recipe goes into it.
The last bread, the photo above, contains 5oo grams of flour, 250 wheat and 250 whole grain. It rises so high that every time I’m afraid I’m not baked to the top heating element.

The most accurate bread is obtained for 400 grams of flour, 500 is already the ceiling.

Tanyusha, thanks for the answer
I'm surprised of course .... I got 350 g of flour with a healthy hat on top, and also tore it up - clearly did not allow him to distance
I need to re-measure the shape - maybe I have less?

[Gopher]

Gopher, take your twin brother!



Thank you for the recipe and the form!

[Omelochkaaa]

Oh Omelochkaaa! what a fine fellow you are !!!! bakes for health, may the mold serve you for a long, long time

I have been on the site for a long time, but I decided to boast of bread only now


Sourdough hop bread with the addition of whole grain flour, wheat flour and oatmeal (absolutely yeast-free).

Tanya, what if you bake it in a bread maker? Can it work? or it is better not to risk it (I have a "camping" oven, I can’t get used to baking bread in it. The baking is obtained, but with bread it’s not very good. You don’t need to keep the temperature and you won’t create steam)

If you put on the program, it will not work, the leaven, like any living organism, is not predictable, .... you can only in a semi-manual mode, turn on / off HP, then for Baking ... just like that.

Your bread is just a feast for the eyes! the dream of a young baker!
but something I got confused with the process of kneading-proofing ...
Wort, I realized that you are using the second proofing in the refrigerator and in the kitchen.
Please specify how long it is in the refrigerator. Or before doubling?
And if the second proofing is in the kitchen, then the total dough ripening time is 3 hours. Right?
I was just surprised that there is so little time for proofing the starter dough ...
This is a recipe for a safe dough, why is there so little time allotted for proofing?
Can it rise in two hours? at what temperature?
Does proofing in the refrigerator improve the quality of the bread?

I would also very much like to understand how to count the amount of sourdough from your recipe under
old ripe dough. Well, which is stored in a piece in our refrigerator)) I have it somewhere around 50 grams.
Convert it into a liquid leaven? )) or simply increase the amount of water and flour in the dough, and the ripe dough
take somewhere 25 grams?

So ... with proofing. If she is in the kitchen, then I put a cup of boiling water in the microwave, then I close the mold there too. It's warm and humid there. Usually in 2-2.30 the bread is ready for baking. Why are you surprised by the proving time? if the leaven is healthy, active, not over-acidified .. that in 2 hours it takes off from me.
In the refrigerator, the proofing is longer, it's still cold, the process slows down, but! long fermentation is only beneficial, the bread is much tastier, more fragrant. Usually it takes about 4 hours ... I can’t say for sure, I don’t notice it .. I see purely visually that the bread is ready, I already know if the "back" of the bread has risen like this, then you can bake. Sometimes I send it straight from the refrigerator to the oven, sometimes I pull it out and it comes out while still warm. All this comes with experience .. once tore the roof off - aha, I didn’t, another time it stopped - aha, remember

At the expense of the ripe dough .. I don’t use it how to count it and I don’t know .. I need to go to Vicki for advice, to the moderator of our section, she’s so clever, she knows everything

Thank you! it remains only to work out everything in practice))

[Winter]

At the expense of ripe dough .. I don’t use it how to count it and I don’t know .. I need to go to Vicki

And I myself have already come.

WinterYou are an "experienced fighter" with ripe dough, so it won't be difficult for you to bake this bread on it. There, in the recipe, the ratio of flour and water is 125g and 85g, and here it is 125 and 125. That's the whole difference.

[Viki]

Viki, I probably look ridiculous for asking such obvious things - about the proportions ... really oh it's simple
but due to my inexperience in handling the dough, I'm still afraid to experiment, so thank you very much for your next support!

[Viki]

Viki, I probably look funny for asking such obvious things.

Not at all! You look like a responsible person. Believe me, it's much better to clarify something than to spoil the bread! And now I am sure that everything will work out and the quality of your bread will be at its best.

Thank you Viki!

MERRY CHRISTMAS!!!
Thank you, SUSLYa, for the recipe for an excellent, incredibly tasty and very healthy bread. I bake two bricks regularly 2 times a week. forms 1.5 l. I counted the recipe for 450 g of flour.

Perfect bread !! Even in the frame and on the wall! Not a crack ... I will study !!