Bread "Russian" (GOST)

And if you try jam? As far as I remember, it is allowed to replace molasses with jam (ratio 1: 1.18) according to Russian guests. You have to try it yourself ...)))

About molasses: Molasses, glucose - meaning and what to replace

Often I add sour fruit jam, including MIX or apple jam, to the blackberry - the bread is excellent. And I take a lot of jam, about a cup. Excessive sweetness is not observed and the taste and texture of the bread is excellent


Malt molasses bread (Admin)




Wholegrain wheat-rye bread with apple jam (Admin)




Whole wheat bread 50:50 with bran and fruit jam (Admin)




Whole grain wheat-rye bread with malt, with lingonberry jam (oven) (Admin)

Natasha, it's even hard for me to say which is easier - buy another molasses for testing or cook jam from store apples. There, in the comments, the blog author advises to try to reduce the concentration of "defective" molasses. I will conduct tests - there is still a little of it

drooling from this bread. where to read about this leaven? we must put it.

[kid]

kid,

An entire section on this forum is devoted to leavening. There is a sea of ​​them - choose whatever you like and make.))

said how she cut

[kid]

kid,

No, it just really doesn't matter what kind of leaven. What she initially mixed up on. The main thing is wheat (wheat is indicated in the recipe). And that's all. Sourdough is a whole world, so it's easy to tell in a nutshell))). I love the French liquid (100% moisture), Calvel (it is more complicated and for making a lot of flour is translated, the moisture is also different - about 63%, in order to convert to 100% you need to have more or less experience in working with yeast). Here. Try French)).

I'll try to put it tomorrow
and I want rye

Good evening! By the weekend I'm getting ready to bake this handsome man) I read everything, but since I'm a beginner, I have questions, help! I just counted the dough, it turns out 900 g, what capacity should it be about the shape? I do not have any forms yet, I will look for some kind of casserole .... And about the leaven, should we take it already refreshed? Or do not feed 70 grams from the refrigerator, but just let it stand?

[rodnik]

rodnik,

Sourdough is refreshed. Shape - about the size of a factory loaf of black. So figure out what kind of container it will fit in.

Thanks for the answer) So I take 23 g of starter + 23 flour + 23 water (my sourdough is only 1.5 months old) and wait until it starts bubbling, only then do I make a dough? Or is the dough a refreshed leaven? Something I got confused with these sourdoughs) What is the volume in a rectangular bread pan? I have a 3 liter saucepan, will it be enough? Bake without a lid? You will excuse that I showered you with questions, it is just that out of 5 of my baking experiments I have not yet been successful with leaven, but I want soooo!

[rodnik]

rodnik, Yes something like that. You can take 25g of starter / flour / water. Wait for a doubling of approximately. And put dough on the resulting sourdough.

[rodnik]

rodnik,

Three liters should be enough.

A leaven is a leaven. Dough is a dough. Refresh the leaven as you wrote (bring it to an active form) and put the dough on it. Sourdough, to make it clearer, is an analogue of yeast in bread (dry or pressed). That is, you put the dough on yeast (in this case, the yeast is sourdough).

[Nata]

Nata, thanks for the recipe, it turned out great!

[Mummy mom]

Mummy mom,

Great, congratulations !! Rye - capricious bread)).

[Nata]

Nata,
Here's my bread! Although it looks not so hot (I cooked in a saucepan with a lid), but very tasty!

[rodnik]

rodnik,

Well done! Really very good cut crumb.

[Scarecrow]

Scarecrow,
I bow to you for the recipe for this bread. In general, I do not particularly like rye, and a beginner baker)). Yesterday I made this bread .. I eat with my fingers))), incredibly tasty. True, he did not rise particularly, plump but baked.
This morning I have already put the dough again !!!
Thanks again! :

[Bay]

Bay,

We agreed with you, mine just ate a loaf yesterday. Yes, it happens that it does not rise very much. But this also, by the way, strongly depends on the quality of the added wheat flour. I also almost always have a flat roof.