Helen
Quote: M @ rtochka
In the oven. I bake it for the third time. Today at dinner we ate half, with the words "very tasty bread!"
Thanks for the recipe
and show?
M @ rtochka
Tomorrow if it doesn't disappear overnight
Helen
Quote: M @ rtochka

Tomorrow if it doesn't disappear overnight
M @ rtochka
Kneading with a hook, the dough was all gathered on it, but in the end the bread still spreads a little on the baking sheet. But this is nit-picking
The crumb is rubbery, not loose, the bread itself is not crumbly, the crust is thin, yesterday it was crispy
Rustic sourdough bread Levito Madre
the photo will not transmit, of course.
Good bread!
liusia
Elena, Helen, what a gorgeous bread !!!
Sneg6
Helen, if the oven is 100% leavened, how much to add?
Helen
Quote: Sneg6

Helen, if the oven is 100% leavened, how much to add?
What to add?
Sneg6
Starter cultures.
Helen
Quote: Sneg6

Starter cultures.
Olya, take 150g
Sneg6
Lena, Thank you! As I bake, I will report.




Forgot to ask, rye or wheat leaven?
Sneg6
Helen, baked bread! I haven't tasted it yet, it looks excellent! Instead of premium, 1 flour and whole grain.
Rustic sourdough bread Levito Madre

Rustic sourdough bread Levito Madre
Helen
Quote: Sneg6

Helen, baked bread! I haven't tasted it yet, it looks excellent! Instead of premium, 1 flour and whole grain.
Rustic sourdough bread Levito Madre

Rustic sourdough bread Levito Madre
Olya, excellent bread, I also bake for 1s
Sneg6
Elena, the bread turned out to be very tasty! I take it for eternal use) Thank you!
Helen
Quote: Sneg6

Elena, the bread turned out to be very tasty! I take it for eternal use) Thank you!
Velvet
After styling
Rustic sourdough bread Levito Madre

After 6 hours of cold fermentation (proofing), before baking

Rustic sourdough bread Levito Madre

Rustic sourdough bread Levito Madre

Rustic sourdough bread Levito Madre

Kneading was done immediately for 2 loaves. The sourdough was only 170 grams. I counted the flour and water. Wheat flour 1 grade and premium 50:50. From kneading for autolysis to laying out in a mold for 6 hours, then 6 hours of cold fermentation (proofing) (the refrigerator is old, the temperature in it is 8-10 degrees.
This is not the first time I've baked this recipe, I get decent bread. Helen, thanks a lot for him.
Helen
Oh, MarinaThank you very much for your trust, for your report (just gorgeous), but I would like to look at the cut, although the test shows that it is excellent!
Velvet
Rustic sourdough bread Levito Madre
Velvet
Next experiment. I wanted a milk loaf.
Flour is all premium, most of the water is replaced with milk. Flour Belyaevskaya premium, new to me, bought this for the first time. The amount of starter in the recipe. The dough turned out to be quite steep (water-flour weighed everything, no mistakes).
After pre-fermentation for 6 hours, the dough was divided into 2 parts. The first was molded and sent to the refrigerator for cold proofing (14 hours turned out). The second part was saponified, allowed to distance and baked.

Rustic sourdough bread Levito Madre

Rustic sourdough bread Levito Madre

Only from the oven
Rustic sourdough bread Levito Madre

I'll show you the cut when it cools down.
Rustic sourdough bread Levito Madre
Helen
Marina, super !!! Thanks for sharing!

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