Wheat bread on ripe dough (self-leavening)

Wheat bread on ripe dough (self-leavening)

Category: Yeast bread

Ingredients
For ripe dough:
Wheat baking flour	125 g
Fresh yeast	2.5 g
Salt	2.5 g
Water	85 g
For bread:
Wheat baking flour	500 g
Fresh yeast	10 g
Salt	10 g
Water	340 g
Ripe dough	200 g

Cooking method

• So, first we need to prepare this most ripe sour dough (almost sourdough, except with yeast).
• Therefore, I mix all its components, knead it to get a beautiful dough, put it in a box whose volume is at least three times the size of this piece of dough and put it in the refrigerator. This dough will not become ripe and sour until 12 hours later and will remain suitable for "leavening" bread for several days. Mr. Bertinet claims that it will be stored for a week and become tastier and more aromatic. We believe, but it doesn't hurt to check.
• Now we knead the dough for our bread. In the recipe we have yeast that is used by the French, our (Ukrainian) I have to put at least 15 grams. If you are using dry yeast, then you need to take 5 grams. or 1.5 teaspoons.
• I will be kneading the dough with a bread maker, so I put all the ingredients in a bucket and turn on the kneading. As soon as the flour gets wet and I see such a rough lump of dough, I turn off the kneading and let it stand for 10 - 15 minutes.
• Now I remember to add ripe dough. Here's what I get out of the fridge:
• I choose the "yeast dough" program and turn on the kneading again. I add pieces of ripe dough and that's it, let the bread maker knead.
• At the end of the batch, do not forget to separate the 200 gr. dough and put in a box, and then in the refrigerator. This is for the next bread. After all, we have it self-leavening, so let it ferment itself by itself.
• The rest of the dough can be left in the bucket of the bread machine, you can put it in a bowl and cover with a towel. It will ferment for an hour.
• Now we need to shape the bread. It's up to you. You want round, oval, loaves, baguettes, whatever.
• You can place it in a special basket, you can just put it on a piece of baking paper, and molded paper is even easier.
• Proofing will take from 45 minutes to an hour, no more, everything will depend on the temperature in the room. After all, you have already turned on the oven to warm up to 250 * C.
• If the stove is to be on a hearth or in a cauldron, a roaster, etc., then it must be preheated together with the oven.
• When the proofing is over, we make cuts. How is it convenient for you? A sharp knife, blade, wallpaper knife, or surgeon's scalpel will do.
• If the oven is on a hearth and without a lid, then spray the walls of your oven with a spray bottle before planting the bread.
• You can put a container with water down (as you are used to), but in this case, after 10 minutes from the start of baking, you will need to open the door and let off excess steam.
• If you have to bake under the lid, then just sprinkle the bread itself lightly and do not forget to remove the lid after 10 - 15 minutes from the start of baking.
• What we have as a result:
• plus 200 gr. dough for the next bread.
• 

Note

If you think that bread is flour, water, salt and yeast, you may be interested in this bread.
I'll make a reservation right away that I haven't invented anything new. This bread has been baked by the French for many years, ripe sour dough was mentioned more than once in Professor Culvel's reports, and in Richard Bertinet's book it is called "sour dough (leaven)" and he stores several kilograms of such sourdough in the refrigerator.

Well, who will try to bake? "Excuses" like "I have a bad oven" are not accepted. And "I have no leaven" even more so!

Similar recipes

Self-leavening bread from Jamie Oliver (Gypsy)

Whole-grain self-leavened bread with dough (Alexandra)

Whole-grain self-leavened bread (unstoped method) (Alexandra)

Viki I understood correctly - for the main batch of 500g. flour, add all the sourdough, knead everything again and separate 200g from the finished dough. and put it in the refrigerator?

[nut]

... to the main batch of 500gr. flour, add all the sourdough, knead everything again and separate 200g from the finished dough. and put it in the refrigerator?

nut, all for sure! 200 gr. added, after kneading 200 gr. taken away. And so until you get bored.


On dry yeast, he also bakes "with a bang"!

Viki I want to find out one more nuance. After kneading the dough with sourdough, I take it out of the oven and put it in a bowl for diluting. I have a cauldron, a deep glass pan made of w / durable glass, I heat the oven to 250 * and together with it I heat a cauldron or a pan, and then I turn the dough in them, right? And the dough won't lose its shape, won't settle? Or should everything be done immediately in the container in which it will be baked, then it is put in the oven cold? I apologize for the meticulousness, but I have never baked such bread, and then I saw and fell ill with it

[nut]

nut, after kneading, the dough should be fermented, that is, lie calmly and no matter where - in a bowl under a towel or in a bucket of HP. This dough ferments for 1 hour.
Then it needs to be molded. When molding, we are superfluous gaziks that the yeast has done to us will be released. After molding, we put it in a mold, or a proofing basket, or just on baking paper for proofing. Proofing will take 45 minutes - an hour. The dough should double.
We shift it to a red-hot under, or to a red-hot cauldron, or a rooster. Can be transferred with baking paper (as in a cradle) to a cauldron. You have missed the moment of molding completely .. And you cannot do without it.

when mixing in x. the oven, the rule of the kolobok works (what is it like? as always?)

As always, but by the end of the batch - just handsome!

[metel_007]

And she doesn't need to get up. It is fermented. Cold fermentation - what a word I know!
It needs to be ripe to flavor the bread.
And the box is three times larger in size, so that two-thirds of it is air, it needs to breathe.
metel_007... feel free to add it to the dough, I'm holding my fists for your bread!
ikko4ka, you know, I really liked the taste on ripe dough and, most importantly, without unnecessary problems.
And I also kneaded this dough for 500 grams. flour and put in the refrigerator. No guests could take me by surprise. Directly from this dough, even without mixing it with fresh, I made pizza. And it turned out to be so perky and tasty.

[Viki]

Urrah! Finally, a sourdough recipe was found for making chureks (Turkmen bread). And it's all thanks Viki! Thank you, Viki! I used to try to bake churek in French sourdough - not that! I turned to a classmate living in Turkmenistan for advice, he wrote almost word for word, as in this recipe, but I did not believe it, the recipe seemed too simple to me. Now I will definitely try to bake churek! The only question: at what temperature should this starter be stored in the refrigerator?

[Margit]

at what temperature should this starter be stored in the refrigerator?

I have + 3 * C, but even at 5 * she has already passed the test.
Margit, well, we will wait for chureks from you! Now you can't get away from Turkmen bread!

Good evening everyone Viki well, in general, I still baked bread, read a bunch of information and did everything strictly according to your recipe, did the molding as in the video, put it on paper and waited 45 minutes. the dough increased very well, I pressed it with my finger and the dimple did not disappear, transferred it gently to the hot glass. form and into the oven, put a bowl of water on the bottom, after 15 minutes. let off steam from the oven, rose well, but it was baked for a long time and someone's clumsy on top, in the photo I cut it still hot, right now we will try. And why the clumsy top I don't even know, maybe it was necessary to smear something before baking? But all the same, this is my first bread in the oven with sourdough and I liked making it, and you will correct me in what is the mistake?



Thanks Viki Of course, I will try again. In my opinion, it is dry in the oven, the crust is so hard that even special. the knife cuts with difficulty and also - when the workpiece was on the proofer (covered with a towel), a crust (dried up) still formed on top, that I had to make cuts with shady manganese. scissors, a sharp knife did not want to cut. Maybe cover with a damp towel. I baked with dry yeast, now I'm going to buy wet

[nut]

nut, tanya1962, do you have gas or electric ovens?
If the oven is in the form of glass, then I would be right in the form and defended. Cold dough in hot glass - you risk it, it can crack.
By the way, if the oven is in a mold, then it does not need steam, it has enough moisture of its own.
Those in the pictures, both from the cauldron, were baked for the first 15 minutes under the lid. Sprinkled with water and closed the lid. The crust is thin.

[Viki]

Viki, thank you very much for the recipe) I really liked it) I started reading - and immediately went to make a ripe dough
Made in a combine. It turned out to be a pretty kolobok weighing 234 grams (I have a mania to weigh everything) and I thought the dough would be thin. In general, I put it in a plastic box and sent it to the refrigerator. Now I'm looking forward to baking bread
And I wanted to ask a question right away. I just read that the dough must breathe. And I have a box with a plastic lid. Open the lid? Or is it possible that it remains so?

And here is a photo of the bun

[Vika]

My version of bread.

This version of the cold dough is no secret to me.
Once upon a time, I used a ready-made dough as a starter for a new homemade dough. In cooking, then they often laid out ready-made pie dough.

And if you read bread recipes in foreign colorful books on baking bread at home, then it is often recommended to take "100-150 grams of ready-made sour dough from a bakery or bakery" for the dough.

And let's also remember, in our books on the history of baking in Russia, it is said that after kneading the dough in a dough, the dough remnants were raked from the walls of the dough and left for storage until the next bread baking, and these leftovers were used as “old, sour dough "Like a leaven.
The remnants of the dough from the dough were fermented in a week, stewed, aged, turned into sour dough.
Bread products with the addition of such "old, sour" dough have their own unique taste.

I used in my recipe
Old dough - 200 grams
Wheat flour - 500 grams + 3 tbsp. l
Potato broth - 350 ml.
Salt - 10 grams
Dry yeast - 1.5 tsp

Kneading in a bread machine, proofing in the oven at 30 * C.
The dough was melted in a large glass pan. It breaks up very quickly, in 30 minutes it doubled, but still brought the proofing to 1 hour to ripen.

But further "incidents" went
While I was explaining to my "very elderly family member" how to live on, I completely lost sight of the fact that it was my first proofing and that the dough needed to be settled.
In short, I turned on the oven for baking !!!!
And when I realized the mistake, it was already useless to take action - the time had passed.
As a result, I baked bread with one proofing !!!!

What came of it - see for yourself.

A saucepan with a volume of 4 liters, so the bread rose.



Ready - bread after baking. Height 15 cm, diameter 17 cm.
The crust is very hard, greased the bread with olive oil on top, paper napkin and a towel on top in one layer. After cooling, the crust became very soft.
The inside of the bread is very soft, the crust on the sides is very thin and crispy.



Slicing bread. It is impossible to cut such bread into thin slices - it is very soft!





The bread tastes great !!!

Now I don’t know how many proofs a given bread needs - one or two.

Bon appetit, everyone! Bake bread with this wonderful recipe!

Vikathanks for the idea of ​​kneading and baking

[IRR]

IRR, Thanks for the kind words

I do all the cycles in my saucepan.
After kneading, I pour 1/2 tsp of vegetable oil into the pan, spread the dough out of cotton, knead it, and put it on the first proofing in the oven at 30 * C until it increases by 2-2.5 times.

Now I take out the pan, once again knead the dough properly, brush the edges of the pan with vegetable oil with a brush (so that the bread does not get boiled during baking) and again put it in the oven for proofing at 30 * C until it increases by 2-2.5 times.
Then I turn on the oven at 180 * C and bread baking begins. I do not take out the pan with the dough when heating the oven.

If after the first proofing in a saucepan it is necessary to transfer the dough into a mold - no problem.
Knead the dough well in a saucepan.
Grease the mold with vegetable oil and transfer the dough into it after kneading in a saucepan.
Increase the volume of the dough by 2-2.5 times and turn on the baking (see above).

You need to transfer the dough to another form if you need a different form of finished bread, for example, a brick.

If you are satisfied, then both dough proofing and baking can be done in one form - a saucepan.

You can mold the dough if you put it into the mold with a brick, and if you have an idea for that, or when you make a loaf.
When proofing in such a round pan, it is enough to knead the dough with your hands.
At first I just knead it with my hand, then I pick up the dough from the edges to the center, so it turns out better and smoother the dough piece.

Here, it seems, she answered all the questions. Write letters ...

[Viki]

I baked a self-leavened bread today. The taste is great, not like any of the breads I have baked before. The crust is really rough, probably because no butter is put into the dough. I think if you add oil, it won't get any worse. I confess Viki, I inattentively read the recipe, was quickly glad that I finally found the recipe for the Turkmen churek. But no, because here, when preparing the dough, yeast must be put into it again.
Yeast is put into the Turkmen churek (chorek) only once, for the very first time. But everyone at home liked this bread, I think that I will always bake it now, by the way, the crust of bread tastes like churek.

[Viki]

Here I am with my little report

I did everything according to the recipe. I also decided to knead the dough in a bread maker. I loaded all the ingredients, turned on the dough mode and began to watch what miracles happen there. And this is what happened. The dough started to knead ... but I didn't see the kolobok at close range.



I began to worry, but I think okay, we'll do everything according to the recipe. It was written there that when the flour gets wet and everything turns into a lump, you need to stop the process and let the dough stand for 10-15 minutes. About the kolobok that was not discussed at the beginning. So we stop, let the dough rest.
I climbed into the refrigerator for the ripe dough I cooked yesterday.
This is how it looked.



Well, I think, at least in the recipe in the photo the dough is liquid, but yesterday the girls on the forum reassured me. So calmness, only calmness) we prepare further!

I switched on the dough kneading mode again and added ripe dough piece by piece.



And lo and behold! here he is, dear! the bun has formed!)



Satisfied, I walked away from the bread machine and went about my business) But still, five minutes later I went to see how the bun was doing I looked, and he again began to be mischievous



But I fed him quite a bit with flour - and he again became obedient

After the end of the kneading, I pinched off the dough bun for the next time. And put it in the refrigerator.

And the rest of the dough began to form into a round loaf. Thank you, Viki, for a link about the test formator! (P.S. for the recipe I will thank you more than once)

I decided to bake bread not in a shape, but simply on a baking sheet. I put the bread for proofing just on baking paper. Before that, the paper was sprinkled with cornmeal. And he also sprinkled bread on her. I read that it gives a beautiful color, but I never used it. (Although I didn't bake bread before) But, in general, I decided to use it.



She warmed up the oven along with the baking sheet, sprinkled it with water from a spray bottle, and then put the bread together with paper on the baking sheet.

And I took such a miracle out of the oven after 30 minutes. True, it rose even more in my oven, and the roof of the bread was demolished Probably in vain I did not cut it before putting it in the oven.





When I just took the bread out of the oven, it seemed there would be an oak crust. She tapped her finger on it, it was hard, hard. But literally after 10 minutes it became softer. And now the bread almost cooled down (well, I did not wait until it had completely cooled down. I was tempted to try it) I cut it, tried it ... mmmmmmmm ... what a tasty treat! crispy, awesome smell ... and taste ... mmmmmm

Here is a cutaway photo. (well, I cut it crookedly)


Viki, accept my thanks for such a wonderful recipe! The bread is VERY DELICIOUS !!! and that's exactly what I wanted to bake! And not so much trouble with him as it seems at first. Thank you again !!!
(p.s. and you will forgive me that I wrote so much in your temka and posted a lot of photos, it's just emotions))))

The parents will come to visit the day after tomorrow - I want to make them such a bread) and the MCH says that this is the most delicious bread) he just loves this. So, I think the ripe dough in the refrigerator will live for a long time))
Yes ... I wonder why he cracked ... Maybe he didn’t get enough space ... I didn’t distress him for an hour, but 45 minutes. So it's quite possible ...
And I also wanted to know. How long can you keep this ripe dough in the refrigerator if you don't bake new bread?

[Admin]

Admin, I did exactly according to Vicki's recipe, at first it was allowed to stand in my bread machine after kneading for 1 hour. And the second time after having formed a loaf - 45 minutes.

The fact that it will last a week is great) I realized that it will be even better

But I just thought, when kneading the dough, I put it on the Dough mode. And she waited fully for the bread maker to beep. That is, I drove the whole cycle.
1st batch - 6 min.
rest - 5 min.
2nd batch - 12 min.
1st rise - 40 min.
forming - 4 sec.

After that, I already separated a piece of dough for the next time, and left the rest of the dough for 1 hour in the turned off bread maker. Then she pulled it out of the bread machine, formed a loaf and left it to proof for another 45 minutes.
Maybe I did the wrong thing and I had to divide the dough right after the second kneading and put the rest for an hour, and then shape it and put it back into proofing?

[valushka]

valushka , then you got two proofers - one in x \ n, the other in the form.

But, do not pay attention to the time of proofing of the dough, when the bread is already molded in the mold. The dough should ripen and distance itself. The dough should be spaced and enlarged by 2-2.5 times. And how long it takes is up to the test to decide.

You need to separate a piece of dough immediately after kneading. And then put it to proof

[valushka]

valushka , then you got two proofers - one in x \ n, the other in the form.

But, do not pay attention to the time of proofing of the dough, when the bread is already molded in the mold. The dough should ripen and distance itself. The dough should be spaced and enlarged by 2-2.5 times. And how long it takes is up to the test to decide.

You need to separate a piece of dough immediately after kneading. And then put it to proof

Admin, forgive me, I did not understand a little. Is it possible for the gifted one more time?)
You say that I got two proofers ... But that rise in a bread machine for 40 minutes. is not considered proofing?
Or do you mean two proofers before I formed the bread?

In general, if I understood correctly, then I knead in the bread maker BEFORE the first rise. Then I turn off the bread maker. Divide the dough. I put the rest on proofing for 1 hour. Then I form a loaf and leave it to come up for another hour. (well, or until the dough is doubled). And then I bake. Right? Or I misunderstood something?

[valushka]

valushka, smart girl! I did everything according to notes. And the bread turned out to be a handsome man from handsome!
Thank you for such a detailed report!
With this HP mode, I would turn it off after 40 minutes of lifting. Well, I have no patience!
And cracked - it doesn't matter. Next time you make cuts to him so that through all the bread from edge to edge, it will open along the cuts.
And also, when it stops rising in the oven, the temperature can be lowered. It will bake a little longer, but the crust will be the thinnest.I checked this last night, so in the morning we had a "battle" for the crust.

[valushka]

In general, if I understood correctly, then I knead in the bread maker BEFORE the first rise. Then I turn off the bread maker. Divide the dough. I put the rest on proofing for 1 hour. Then I form a loaf and leave it to come up for another hour. (well, or until the dough is doubled). And then I bake. Right? Or I misunderstood something?

valushka, understood correctly

You can do this: put the dough on the Dough mode, make a complete kneading cycle, pull out a piece of dough from the kolobok (right in the bucket), and leave it to stand further in x \ n - at the first proofing.
Well, after the end of the program, manually defrost and so on.

Success

[Admin]

In general, if I understood correctly, then I knead in the bread maker BEFORE the first rise. Then I turn off the bread maker. Divide the dough. I put the rest on proofing for 1 hour. Then I form a loaf and leave it to come up for another hour.

I would do just that.
Or else, as an option, I would take a piece before lifting and turn it off after 40 minutes. Would look enough for him or leave it for another 20 minutes. If in HP the rise is heated, then perhaps it will be enough to wander, it's time to be molded.
Admin, what do you think? Any ideas? It seems to me that it would have wandered less, the crust should have been rosy.

[Admin]

I would do just that.
Or else, as an option, I would take a piece before lifting and turn it off after 40 minutes. Would look enough for him or leave it for another 20 minutes. If in HP the rise is heated, then perhaps it will be enough to wander, it's time to be molded.
Admin, what do you think? Any ideas? It seems to me that it would have wandered less, the crust should have been rosy.

Vika, everything is correct, and so it is possible. It all depends on the speed of proofing of the dough. If it rises well, you can turn it off earlier.
Therefore, I never pay attention to proofing time - only to the amount of rise

[Viki]

I also baked bread with ripe dough.
If you describe all the adventures that we had to go through with bread, we get a whole novel!

It looked not very good, but it tasted SUPER! Fluffy fantastic!

Baked with kvass wort (1 tablespoon), rye flour (200 gr), molasses (1 tablespoon), grows. butter (1 table spoon), liquid - potato broth, whey, milk.
She added molasses and butter after separating 200 grams of dough for the next bread.

Deconstructed twice - once in the HP, once - in the oven. Sprinkled with water before proofing in the oven and before baking. The crust turned out to be wonderful - thin, crunchy, unusually tasty. The happened guests from Israel ate half a loaf for breakfast at a time.



The first photo shows the structure, and the next one shows the real color.



Viki, thank you very much!!! I went to thank.

Z. Y. I bought two (for white bread and for rye) convenient basins with holes especially for this dough, so the process started!

My 2nd approach to the bread, I have been conjuring over it since early morning. The leaven stood in the hall for 3 days and it turned out to be cool, although at first the bun was dense, but it became like this:

10 minutes before the end of the batch, I added 2 tbsp. l. sub. oil and then strictly according to the instructions of the author and ..... ready Anointed with olive oil on top

just don't know how to cut deeply from above or not?

Please cutter:


It turned out very tasty, baked with fresh raw yeast, I squeezed the top piece with my fingers and it immediately straightened, in short, I liked it. I started a new sourdough, standing in the withers, I poured butter into the batch and forgot to tear off 200g. baking dough in a cast iron skillet

[Stеrn]

Stеrn, the pioneer of rye on ripe dough hip-hip-hurray !!!
Of course, if there is molasses, and leavened wort, and even milk with whey, you can only guess about the taste, greedily licking your lips while looking at the photo! I'm glad I liked the bread! Thanks for the report!

nut, yes your second bread is "cooler" than the first one!
Feeding a piece of dough every time, you won't recognize it at all in a month.It will grow right in the refrigerator and give the bread a richer flavor.
And let's play the third cool crust. How is the offer? You have a gas oven, I know from myself what that means. At the very top, it has the least heat loss. Put it under the very top, and after 10 - 15 minutes, when the steam ends, reduce the temperature, but not less than 180 - 200 * C. And let it bake until golden brown.
I make a lot of cuts, but they are about 2 - 3 mm deep.

AUV, Admin is right, on whey, potato broth the bread turns out - just delicious!
Ideas of wheat-rye self-leavened bread are easier to eat while they are being tested. Do you urgently? If necessary already, then I will throw in ideas.

lina, well, tomorrow - so tomorrow. Only I have a day at work tomorrow, will I only see your bread the day after tomorrow? Oh oh oh....
Good luck to you!

valushka, I'm waiting for baguettes here, and she's thinking about putting bread in a bag or not putting bread in a bag!

[Margit]

Margit, thanks for the hint) Tell me, how much do these pallets cost? and if not difficult, can you take a picture of yours? for clarity?

valushka, I bought the first pallet at the price of 120 rubles, and the second - terracotta at 300 rubles. I am an experimenter in life, I wanted to determine which one is better, but I did not find any difference, you can safely take the one that is cheaper.

And here is the bread in the heat - heat, still crackles. Baked on dough with old dough.

[Margit]

Vika, before you leave, I show mine, but still in the oven.

The cut when you come back from the day.

Margit, super !!! High class.

[gentlemen experts?]

As I understand it, you sprinkled it with some water and sprinkled it with sesame seeds? What a "sausage", in the sense of a magnificent one!

I smeared it with sour milk, and then sesame, yes. (my son asked - why is this bread tastier than from a bread machine ?: red: Damn, and what should I tell him now ?!) We must try to bake it in a bread machine. What do you think, gentlemen experts? Is it possible? Type, kneading, 2 proofing, then if necessary, turn it off until a good full rise + baking program.

It's possible! Easy!

But why spoil such fine bread with a bread maker?
Such an amazing taste of oven bread !!!!! even the son noticed !!!!

Good evening!) Here I am with my baguettes)

This is the kind of dough that ripened in a day in the refrigerator



Very different from what happened the previous time.

The kolobok was very harmful today ... I had to feed him with flour in the process .. and he ate well ... probably hungry)))

In general, she fed him, fed him. It seems like a good bun turned out. but when I separated the dough for the next time, the dough was sticking to my hands.



But then, after proofing, when she was forming baguettes, she sprinkled a little flour on the table and was already forming normally. did not stick to hands.

The truth is, I did something wrong again ... and they were clumsy, but they tasted ... mmmmmm ... super! ..
well, we will work on the appearance ... we need to fill our hand ... I hope, gradually it will start to work out ...

Here is a photo of the finished baguette .. it turned out three pieces. the entire length of the baking sheet.

[Viki]

Viki, dear, I could not let you go to replace without a cut!

Bread, as promised, I will bake on Friday, but I made a delicious closed cake today.

5 g fresh yeast
125 ml serum
125 ml milk
1 tea spoon of salt
200 gr ripe dough
400 gr flour
after separating 200 g of dough added
0.5 table. tablespoons of sugar
1 table. grows a spoon. oils

I threw the ripe dough immediately, turned on the "dough" mode - 1 hour 50 minutes.
22 minutes heating, 20 min. kneading with pauses, 1 hour 7 min. climb.

After the end of the program, I rolled half of the dough into a circle with a diameter of 30 cm, put the filling (green onions, cilantro, bell peppers, mozzarella) in half of the circle, covered with the second half of the dough, joined the edges, pierced the edges with a tenderizer and put it in the oven heated to 160 degrees (convection ). After baking, sprinkled with water on top and set to cool on a wire rack under a towel.
I use the second part of the dough tomorrow - I put it in the refrigerator.

[Viki]

Viki
You have opened a wonderful topic. I have been baking bread on old dough for several months now. I am very pleased, the whole family is now enjoying delicious bread.
I baked round bread in a clay pan:

Made bars on the hearth:

The bread is very tasty, with a thin crispy crust, fluffy, aromatic. On the last bread, I dilute the water with homemade yogurt, which makes it even tastier.
I managed to make bread not for 200 g of old dough, but for 25 g. It also rose perfectly, only it takes more time.
So in the old days people were able to bake bread. And we will learn about it from Bertinet.

[Vick]

Here's my KP bread as promised.



Baked on main program for experimental purposes (with 2 rotations), in the next. I'll try with one. Bread on flour 1 and premium in half, took 12g of yeast, 200 ml of potato broth + water. By the way, the dough in the chill-nik grew almost 5 times in 2 days (I specially bought the freshest yeast for this)
I liked the bread, the crumb is uniformly finely porous, as they like at my place, the "rubberiness" is good, like with gluten. The smell is special bread, slightly different, the crust is thin.
I bake bread in cold dough over the course of time, I liked this one more in terms of aroma. I ate the crust.
As soon as possible - bake in the oven.
Vick thanks and plus sign!

[barbariscka]

barbariscka, can I be asked to give exact quantities of products?

I made the first bread according to Bertinet, it is well described in Viki. Then I decided to make 100 g of old dough. It turned out to be a very good bread. But then I came across a recipe from Misha on the Internet, where he made rustic bread with 20-25 g of old dough, according to this recipe I am now making bread: 🔗

Margit
I keep the old dough in the refrigerator, not very long. since I bake now about once every three days. I do not think. that she grew the leaven. Once I forgot to leave the old dough, so I had to start over. But I will definitely continue ...
Thank you for approving my bread.

Elenka 69
Thank you. I wanted to work out the recipe well, and then post it. But I'm glad Viki brought this up.

[Viki]

Viki, thank you for the interesting recipe!
The bread rose strongly, round in a saucepan - 3-3.5 times, put a piece less than half, went up the edge - turned on the oven, so it rose even higher than the edge of the saucepan - but not like a mushroom, beautiful. well, the baguettes are far from skinny. There was not enough proofing, probably - cracks on the baguette. The bread is fragrant, good crust. The taste is close to dough bread (so that the dough is almost at its peak or even has already begun to fall off).

I don't know how to photograph bread beautifully


blurry, but the structure is better visible

lina, well, how's the bread?) did not have time to photograph - did they eat everything right away?)))

not our case if there are no guests with children. I gave the round bun, one and a half baguettes lie))))

The second half spent the night

[Linochka]

Linochka, Thank you!
The test was not enough, so the buns lose in appearance, but win in taste!

And here is the bread with the heat, with the heat.

Instead of water, whey (200 ml) and milk (150 ml). Flour 500 gr + 1 table. the spoon. After separating a piece of dough, I added 0.5 table. tablespoons of sugar and 1 table. spoon of oil. Fresh yeast took 8 grams. In my opinion, a bit too much. Next time I'll take 5 grams. But my fresh yeast is "thermonuclear".

God, girls, what is the flavor of this dough
Baking went - such a smell immediately recalled grandmother's pies from the Russian stove



and my small-porous bar turned out to be delicious ... and cheburechina is generally beyond praise

Well, here I am ripe for this recipe. It turned out very much even nothing, only the cut is not very perforated, and the bread is not airy, but so plump. Although after proofing there was such a sweetheart, only bubbles, I did not even make incisions, so that the beauty would not be spoiled. But I have a piece in the fridge, so boom try again.

And I baked it in HP! The dough came up in the bucket very quickly and began to crawl out of it, I had to quickly turn on the baking. Therefore, he was very tall, he was up to the very cover of Panas:

[Elenka69]

Beauty is obtained even in HP!
I have a question for Elenka69 ... What was your ratio of wheat flour to rye flour?

Mila007, here is the composition:
rye flour - 200g, premium wheat flour - 150g, wheat 1 grade - 150g, 2 tbsp. l. dry kvass, vegetable oil - 2 tbsp. l., serum - 200 ml. + 150 ml of water, salt - 1.5 h. l .. sugar (honey) - 1 tbsp. l., St. yeast - 8g.

Viki, Thank you! I'll ask you again, my question drowned ...

Viki, can you combine this dough in a batch with a semi-finished rye sourdough (naturally fed)? She is still alive with me.

Do you think it is possible to try to make bread in such a composition without yeast at all?

That's just that I baked some bread. Added pods to the dough. butter, so that the crust is softer. I won't be able to show it in the context, tomorrow we are going to the sea (there it is).

Girls, another version of this bread

I changed Vicki's technology a little - I made a dough on an old dough, with an exposure of 12 hours, then as usual.

And this is what came out of it In diameter 24 cm, height 12 cm, weight 950 grams



I will bake some bread again, I will expose the recipe completely.

Bread is beyond praise, less than half of 950 grams is left, tomorrow I will go for a walk at speed and distance

Girls, tell me please, if you want to add a couple of tablespoons of sunflower oil to bread, when to do it? When the dough is completely kneaded, the 200-gram piece is separated and only then can butter be added? Should a piece of dough be separated without oil? To be honest, I have no idea what the bread will be if you don't add butter?

And I make the entire dough with all the ingredients that I consider necessary to put into the dough, knead and only then select the dough.
Oil is not a hindrance.

Today I made Ossetian pies on mature dough.

Ripe dough 200 gr.
Water 200ml
Flour 2 stack. from a bread machine 240 ml
Salt 2 tsp dimensional
Sugar 2st. l dimensional
Yeast 0.5 tsp measured
Sesame oil 2 tbsp l. at the end of the batch
The gingerbread man must be controlled because flour of different moisture

I kneaded it last night on the "Pasta dough" mode and put it in the refrigerator. In the morning I received an excellent dough that squeaked when cutting. Baked in a dry frying pan. Ready oiled with butter without stinking Just delight
There will be no photo. I can't find the camera down I'll have to turn to Shpilka for advice on how to look for things missing in the house

[Viki !!!!]

Viki !!!!Thanks for the bread !!! The aroma is amazing, but I haven't seen it on the cut yet, I just baked it, but I think it will be 100% !!!! Only I have it on the bottom with a frill - the proofing basket is larger in diameter than a saucepan

Nut, if the yeast is good, perhaps it is necessary to give more proofing
I also noticed that the dough takes longer, I bake in the oven, so I give as much distance as necessary before baking.
Yesterday it so happened that I kneaded the dough in the HP on the dough program, the program ended for 1.5 hours, and I was able to do the dough only 1.5 hours after the end of the program, that is, the dough stood in my proofer for about 2 hours.
When I looked into the bucket, I expected to see that the dough had already begun to fall off, but it was still standing, and how! the bucket rose to the very edge (after the end of the program, the dough was 3/4 of the bucket height)

[Viki,]

Viki, and thank you from me!))) The family members seem to have got used to my bread, but they were delighted with it. Ate just like that !! (y) Everything worked out the first time. I put the dough yesterday at 22.00, today exactly at 10 the kneading started. During the night everything bubbled up and rose. The oven is small, so I had to "stretch" it in length:





Now I would like to experiment with flour.