Bread "Russian" (GOST)

Thank you girls for the quick answers! She stood on my kitchen table all night, and now she has moved it to a warmer place, where it is 28 degrees. She stood for 2 hours, looked, the dough became more viscous or something, inside it a little airy. I'll wait a little longer, then I'll look) I think that maybe the leaven is letting me down (I'm a beginner leavener)

Thank you girls for the quick answers! She stood on my kitchen table all night, and now she has moved it to a warmer place, where it is 28 degrees. She stood for 2 hours, looked, the dough became more viscous or something, inside it a little airy. I'll wait a little longer, then I'll look) I think that maybe the leaven is letting me down (I'm a beginner leavener)

Ira, hello again!
From what you write, you don't have to wait any longer. Bake bread. After a whole night, and even 2 hours, despite the fact that she became looser, according to your description, she has already stood enough, and will no longer be more active. Or maybe, on the contrary, lose activity. Moreover, the recipe contains yeast. I think so .
Here, I found pictures of my dough.

This is how she looks after the night:


And this is bread on it:

Irish, thanks for the pictures! In principle, this is what my starter looks like) I bet, as I bake, I will report back)))

I don't see any pictures, I can only guess))).
But I will wait for the result!

Girls! EXPECTED! Very, very! Thank you Natasha for the recipe. The taste is rich, the crumb is so correct (well, what it should be in a black bread). In general, pleasure !!!!! I will bake one more time. So to speak, improve!
Pictures I can’t-fotik in the room where the child sleeps. Maybe later.
Thank you girls for the advice - they helped me a lot when baking this wonderful bread!

Once again I join thanks for the recipe!

Here he is, my bread! Ляпотаааа !!!

Irisha! The bread is just awesome! And the holes! ! And this is the first time!
I also add some caraway seeds, rye malt (dark) to it, use potato broth instead of water. And in holiday or guest bread, you can add dried cranberries, prunes - it tolerates any scoff... experiments. And when I bake molds, I must, before baking, grease the top with cream and sprinkle with seeds or whatever else I want.

Irisha, thanks for evaluating my bread! I didn't add molasses to my bread - because I don't have it. I took 15g of kvass concentrate (malt ended) and 10g of honey.
I will definitely use your baking tips!

I also take honey and kvass. And this is not even advice, but simply ... there are so many different things with which you can make bread! I probably never made two alike.

And you yourself can give advice. (Well, now, I switched to you without asking.)
Good luck and good health to you all (are they your husband and kids on Ave? Mmm)

I also take honey and kvass. And this is not even advice, but simply ... there are so many different things with which you can make bread! I probably never made two alike.

And you yourself can give advice. (Well, now, I switched to you without asking.)
Good luck and good health to you all (are they your husband and kids on Ave? Mmm)

Great result !! Bravo!

Thank you Natasha! First of all, you

Irisha, thanks for the advice) I will also try different additions. I liked the taste of the bread. I'm waiting for a new form, then we'll take care
And in the photo it's all my kids (big too)

And in the photo it's all my kids (big too)

(mmm)

So my arrived in time! I haven't eaten such delicious bread for many years, even though all the mini-bakeries in the area are trying to succeed in this business! Everyone who was treated to this bread is in solidarity with me. I could hardly resist not to devour a whole bun. And I completely forgot to photograph the whole bread, only in section. The mold was silicone, and in the oven it began to increase in width, so it turned out not a brick, but a trapezoid ... I think this will be my favorite bread! Thank you very much for the recipe!

🔗

The second time I try to bake bread - it is not baked Before that I constantly baked for half a year Darnitsky from Viki https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=100332.0 There were no problems. The only thing - sometimes I forgot to put salt in it. This bread for the first time kept it in the oven for an hour, like Darnitsky. As a result, it is very poorly baked inside. Now it is already about 1 hour 15 minutes and the toothpick comes out with the test. I reduced the gas so that it would not burn. I'm trying to finish. I just can't understand what is the reason

p.s. Now I remembered that in Darnitsky's recipe, after the first attempt, I reduced the water by 30 ml - the crumb turned out to be too wet. We must try and then subtract it, probably. I will show the cut a little later - while the bread is cooling.

Here is a photo of the section:

[Anchic]

Anchic, Anna, it looks like you really need to subtract some water for your flour.
I use flour from two manufacturers, and so I got used to it. One flour takes more water from me, and the other less.

[Vika]

Vika, thanks In a couple of days I'll try to repeat it with a change in the amount of water. I already made a note to myself in the recipe.

Third attempt:



And the cutter:



It got better, but there is still a lot of water. I will try further

[Anchic]

Anchic !
But in my opinion - the bread is perfect!

[kisuri]

kisuri, Thank you. It looks good. But the crumb sticks together straight, not baked. Although it was in the oven for 1.5 hours. I reduced the water, but apparently not enough - the result is better than the previous one, but far from ideal

[kisuri]

kisuri, Thank you. It looks good. But the crumb sticks together straight, not baked. Although it was in the oven for 1.5 hours. I reduced the water, but apparently not enough - the result is better than the previous one, but far from ideal

nevertheless, I think that a small excess of water. It cannot but bake in 1.5 hours. But excess water prevents it from becoming non-sticky. Also, how do you leave it after removing it from the oven? In the process of cooling, the bread shrinks another 4% percent (if I remember correctly). That is, the loss of moisture during cooling is also a serious process. If you wrap a loaf or close it in something, it will "damp". More precisely, she will have nowhere to "let off steam". But the shape of your bread is still amazing.

[Scarecrow]

Scarecrow, Thank you. Bread always cools down with us open - I love the crisp. And my mother too. Therefore, we never wrap up, we did not like wrapping up. I tried to bake it again, it turned out better, but all the same it will be necessary to reduce the water still. Now Darnitsky baked several times, she postponed the experiments with the Russian one. But I do not give up hope to find the amount of water for my flour.

In general, I came across wheat flour here - I bought Ashanovskaya flour (under the trademark "Every day"), it is of general purpose. And it turned out to be decently drier than all other brands that I have bought before. I began to make dough for buns and I hear that somehow the oven is hitting the walls in a wrong way. I looked in - and there was such a dry dough, I added a lot of water, 70 grams exactly for 500 g of flour. After that, it turned out as it should be.

I made another attempt to conquer this bread. I reduced the water to a minimum - the result is the same: the crumb is sticky. Yesterday I rummaged through the entire Internet in search of an answer to the question "why". And I found a similar answer. In rye and rye-wheat breads, the crumb is sticky when the acidity of the dough is insufficient. I will experiment in this direction - I will try to increase the amount of flour introduced into the bread through the sourdough dough. Well, I'll experiment with sourdough to make it sour.

Another defect in rye bread is the stickiness of the crumb. As noted earlier, rye flour differs from wheat flour by the presence of active a-a (milase; a-amylase "" is activated during baking at a higher temperature than p-amylase; therefore, dextrins accumulate in rye bread between the inactivation of these two enzymes. NI Gogoberidze notes the presence of acid hydrolysis of starch to the formation of dextrins both during baking and during cooling of the bread.The presence of a larger amount of dextrins makes rye bread stickier.

Started out as Russian.But due to the lack of the required amount of rye flour, it turned into a la Russian))

Natasha, the bread is very good!
And I completely abandoned my leaven, I will have to start it again.

[Marusya]

Marusya,

And I also grew up recently after a very long break in sourdough baking. For rye breads. My very much love the little blackie.

Natasha, I also love rye, and mine prefer wheat. And for myself, I somehow do not want to bake. And I forget to feed her
But all the same, the sight of your bread inspired me very much, I will again "ferment"

Natasha, how good is "a la Russian"! (how much rye should not be enough to get such beauty?)

[Kras-Vlas]

Kras-Vlas,
))) Should be 70%, it was almost 40%

Thank you, Natasha, I understood everything!

[Scarecrow]

Scarecrow, Natasha thank you for the recipe!
I wanted to try to bake such a piece of bread, I have 100% p / f rye sourdough.
I tried to count, but I'm not sure what is correct, help:
dough
sourdough sourdough. 70g + rye flour 130 + water 70g.
dough
all dough
flour rye. 195g
flour, psh. 150g.
water 245g.
salt, sugar, prescription spices.
Thank you!

[Scarecrow]

Scarecrow, Natasha, for some reason I can't wait for an answer from you!

[200]

And I didn’t see the question. I overlooked, in short ...
I didn’t really understand "walking" 5 grams of water in a dough, etc. Everything is very simple: there are discrepancies with the recipe only in 35g. wheat and rye flour. That is, rye should be removed 35g, wheat should be added. Do this with the flour of the dough itself (not dough) and don't bother yourself:

Dough:
Rye sourdough (100% moisture) 70 gr.
Rye flour 125 gr.
Water 75 gr.
Dough:
Dough all
Rye flour 200 gr.
1st grade wheat flour 150 gr.
Dry yeast 1/3 h. l.
(or fresh) 3 gr.
Salt 7 gr.
Molasses 30 gr.
Water 240 gr

I've been staring at this recipe for five years ...

Well, why / why is it on sourdough?!?!

I do not know how to deduce them ...

I have never tried ... and unwilling to start ...

[Scarecrow]

Scarecrow, Natasha Thank you!
Behind me !

Natasha, can you ask a question? Where do you buy molasses in our wilderness? Thank you in advance for your response.

[ninza]

ninza,

Nina, she is in Tula in a shopping center .. Margarita seems to be (in memory of the girl's). Which is on Frunze, next to the construction market. So after all, molasses can be replaced with jam.

good afternoon, today I bought malt and barley sourdough-1. The seller said that yeast is still needed. And what is the leaven for then?
How do I edit these recipes to match my purchased starter culture?

[lilysha]

lilysha,

You can also bake with one leaven. Yeast is added for process stability.

can you tell me a proven recipe? The husband asks for bread. as in the store, and then the white one is already tired.

[lilysha]

lilysha,

Well Duc this recipe is proven. This is GOST. But it is harder to work with rye dough, it may not work the first time due to lack of experience. Not scary. What HP do you have? In the instructions for Panasonic, there is a recipe for custard with coriander. It is very good if you like Borodinsky. But instead of water, it is desirable to use sour milk (fermented baked milk, kefir, diluted with water) and put 2 times less honey than in the recipe.

yes, I have 2502, thanks, I'll try

[Chuchenka, Natus!First of all, happy holiday !!!! Now take thanks for the delicious bread, mnyamka!One of the most delicious breads that I have made successfully!And a piece ...Thank you !!!!]

Chuchenka, Natus!
First of all, happy holiday !!!!
Now take thanks for the delicious bread, mnyamka!
One of the most delicious breads that I have made successfully!


And a piece ...


Thank you !!!!

[Scarecrow]

Scarecrow, Nata, it's me again with thanks for the delicious bread!
Thank you !!!!



My all-time favorite recipe

I made another attempt to conquer this bread. I reduced the water to a minimum - the result is the same: the crumb is sticky. Yesterday I rummaged through the entire Internet in search of an answer to the question "why". And I found a similar answer. In rye and rye-wheat breads, the crumb is sticky when the acidity of the dough is insufficient. I will experiment in this direction - I will try to increase the amount of flour introduced into the bread through the sourdough dough. Well, I'll experiment with sourdough to make it sour.

I think I found the cause of the sticky crumb in the bread. It turned out to be molasses! After a few setbacks, I kept this recipe for a while. Plus, my mom doesn't really like the addition of malt. And here the other day I baked wheat-rye bread with molasses in the dough and ..... sticky crumb, like putty. I sent it to crackers, baked the same one, but with honey instead of molasses - and normal bread. Now I did a search on this issue and found this one lunetta-mama.livejournal.com/73948.html

And I also have molasses "Peki myself"

[Anchic]

Anchic,

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 ...)))

[Scarecrow]

Scarecrow,
Natasha, tell me, please)) If the bread is not sour enough, is this leaven already bad?