Wheat bread on ripe dough (self-leavening)

And I tried to make this bread in KhP, although I prefer the oven, but I don’t eat from KhP, I don’t like it ... but here, the heat, time to spare, but the bread is not at home. I mixed everything at once, both doughs, and put it in the refrigerator, because I had to run away, ran after 2 hours, pulled it out, kneaded it, shaped it into a ball and put it in the HP for proofing, after 1.5 hours the dough went with such bubbles, I didn't even expect this, well, I put Baking 1.10 and went for a walk with my daughters. And this is what happened


And the cut is just wonderful, the crust turned out to be thick, because it was heated for almost an hour.


And yummy, honestly, I didn’t expect this, my Peshechka received rehabilitation, otherwise I’ll only use it for kneading.

Dear bakers, how good are your Breads !!! Beauty, you can't take your eyes off! It remains to imagine how fragrant they are.
Since I did not bake bread in the oven and am starting with HP, I would like to clarify the process for HP. I correctly understood that the regime will be with two proofings. And it will look like this
1. Knead the main dough according to the recipe + ripe dough = up to about 30 minutes. We stop HP and separate 200g. for the next bread.
2. The main dough (bun) is placed in the CP for the first proofing (fermentation) = 1 hour.
3. Workout (my HP does it within 15 seconds).
4. Second proofing = 45-60 minutes.
As I understand it, when trying to bake without yeast, the proving time increases = up to about 2 hours (depending on the room temperature).
5. Baking (please specify) = 60 min.
Or, as they say, do not steam and turn on the "Basic" or "Whole Grain" mode (in it, the proofing time is longer than that of the "Basic")

Thanks for the answer! I was just a little confused that the oven needs to be heated to 250 degrees, I concluded that I should bake at the same
temperature.
By the way, here is my bread



I didn’t have time to take a picture, my family dared to swoop, clarified in passing: “did you bake it yourself?”, And also: “how did you bake it in a bread maker, that it turned out round?”

The bottom, of course, turned out to be not quite browned, but it was baked anyway. I will try again until I get not only delicious, but also beautiful bread. Viki thank you so much for the recipe! (y) I already have a double sourdough in the fridge, so I'll bake again tomorrow!

[Freken Bock,]

Freken Bock,
So, Admin taught - take it out of the oven and grease it with olive oil! And run for the camera!
Akulina,
Great for the first time! And the stoves are really different for everyone. Here I have a mini-oven at my dacha, so by trial and error I found the optimal mode for it: 200C - 15 minutes, 180C - 15 minutes, 160C - until ready. Good luck!

I'm back, I'm running with a report
The dough lay in the refrigerator for 10 days - the flight is normal, the bread was baked excellent

PS it turns out that purchased bread is relatively tasty only on the first day (and then if you buy it still warm). on the second day - tasteless and falling apart. Well, home days for 5-6 is normal ...

Here, in the evening I baked bread from village flour and old 7-day dough. Vkuuuuusny! Of course, not a classic, but it tastes very good! And the bottle came out from the side and burned, look ...

Can I do it without photos?
Made 100% whole grain on ripe dough. And combined with the technology of "Cold dough", kneaded the dough in the morning and baked in the evening.
Baked milk dough with water, in my opinion baked milk greatly complements the taste and aroma of whole flour.
Thanks for the recipe, for the detailed explanations!

Ripe dough:
125 gr. whole grain flour "Diamart".
2.5 gr. fresh yeast (put 5 grams, since the yeast is frozen, and for a long time)
2.5 gr.salt (whisper in the eye)
85 gr. water
The result is a tight bun. The dough in a bowl under the bag spent 5 days in the refrigerator. Almost did not fit, although there was a small hole inside.

Further, in the morning before work (8 am):
500 gr. whole grain flour "Diamart". (it took a little less - to the kolobok)
180 ml. baked country milk + 160 ml. water.
1 tsp sea ​​salt
1 tsp yeast PAF-moment
1 tbsp. l. cane sugar
+ dough from the refrigerator. I mixed, but did not knead, since the bread maker is under repair, and there is little time in the morning. So, up to visual uniformity. The dough is sticky but steep. I separated 200 grams in the refrigerator.
Into the remaining dough
2-3 st. l. (by eye) of unrefined sunflower oil and kneaded until smooth.
All this is right in the bowl where it was mixed - under the bag and in the refrigerator on a less cold shelf. (Stern gave the technology - thanks a lot!)
I came home from work around 9 pm, took out the dough. It rose 3 times, fine-laced inside, beautiful. (I read from Admin that cold proofing promotes gluten development)
I dumped it on the table, did not add flour, formed it with wet hands. I didn't want to make the dough heavier, and it was so cool. Shaped into a ball, placed in an oiled cast iron enamel pan. I smeared it with sunflower oil on top, put it in the oven, and on the bottom - a cast iron pot with boiling water. An hour later, the dough came up 2.5 times, but I decided to let it stand still. In total it took 1.5 hours to climb, and this was a mistake, the dome sagged a little during baking.
In short, after 1.5 hours I turn on the oven (as Admin does without taking out the dough). At the bottom is a cast iron pot with water. Baked at 200 degrees. half an hour, then 170 until cooked (it took me about 40 minutes). I took it out, greased it with olive oil (following the example of Admin). The dome is not very ruddy (you need to look for a mode), the height of the loaf is about 12 cm with a diameter of 16-17 cm. Baked. Good airy for whole flour. The crust is thin, not rough.

The first time I did it - just as unsuccessfully. And then I heeded the advice of Admin - to be guided by the state of the test. The dough should fit at least 2 times. And everything worked out!

Girls ... here I am with my bread, yesterday I put it to ferment, 12 hours have passed, today I was baking already ............. it doesn’t smell like a taste ..... cooling



I'll try to make a cut, but probably tomorrow

........................ .........

I just cut it, I could not resist, I almost ate my own hand beyond praise, my son made a cut, I thought it was not cool yet and there will be a cut not very much, but here

[Viki]

This is me so ............. for the force of the gangster


Son asks for supplements

........................ ........

Next time I will make it in a brick shape ................. I think it will be more convenient for him there, but here I have a big shape and he swam a little along with the cuts, but in the end just awesome
A little salty, class, the crust is just super ................. I'm happy My husband will come and what he says tomorrow, he won't try today, but tomorrow we'll see, even if we don't like it


Viki huge thanks for the recipe

In the morning I cut myself a piece and tried it with butter and cheese, well, just class

I also decided to brag Here they are, my beauties


These are breads from 25 grams of old dough (both loaves) Thanks to all participants in this topic

Baguettes:

I, too, do not really understand how the girls in the basket distribute, I have not even risked it even once, I distribute it on baking paper and bake on a hot baking sheet, it also seems to me that when you transfer it from the basket, the bread will fall off.

Girls, I also baked this bread yesterday ... But the first pancake turned out not so lumpy, but a lump ... Many times I try to distance the bread and dump it on the under ... well, it doesn't work! Such a handsome man in the bucket turned out when he approached, and dumped him on paper, he was blown away like a ball ... In short, next time I will stand, as usual in the oven with the light on. Helen, Svetik, you are great! Light, and how do you distribute bread?

Sveta, there was one mistake: the bread in the bucket stood still, so it was blown away when it was put on paper.
Or maybe it was too much of a shake-up for him?

For transferring bread from a basket. I cover the basket with baking paper. And, holding the basket and the edges of the paper, I turn the bread onto the underside along with the paper.

It turns out something like how you turn ready-made pies from a mold onto a plate: you covered the dish with a plate and turned it over

[Lily]

Lily, but how to estimate that it is enough to spread the workpiece? By time, by sight, or by what?

I am guided by size: increased by 2 times - it's time

If cracks have gone, peroxide or peroxide (in the case of sourdough)

That is, even if not an hour has passed, and the bread has already doubled, then is it time? Did I understand correctly?

Don't be guided for a while !!!!!!!!

Only to increase the dough in volume by about 2 times !!!!

Well, that seems to be my main mistake! And I waited even more than an hour, it grew, of course, more than 2 times ... And tell me, if the bread is parted in the oven in the oven with the light on, then also wait until it doubles in volume, or can it be longer? Or is it not necessary?

There is a difference in the proofing of the dough in the form or on the hearth.

The shape always helps the dough to keep "in shape", the walls help to hold and grow very neatly. Therefore, the roof / dome is smooth and beautiful.
If the dough has not stood, then the cracks will go along the dome.
Here, too, we distribute to increase. 2 times.

Another thing on the hearth.
There is no form here, and there are no supporting walls either.
Very carefully you need to distribute, not bring to cracks.
Better not to distance a little, then the dough will catch up with growth in a hot oven.

Pay attention to the consistency of the dough, if the dough is very soft and liquid, it can immediately be allowed to stand and bake in a mold.
Moreover, the higher and larger the form, the more spacious the dough, the greater the opportunity to take a good form.

Depending on the consistency of the dough (steep or liquid), let the dough only be allowed to increase by 2-2.5 times and no more !!!!!!!!

For a while - FORGET TO LOOK!

Success

[Admin]

Here's an example showing:
Here the dough is allowed to stand in a spacious form - the proofing time is about 30 minutes, the roof is flat and neat.


Here the dough is straightened on the hearth, there is no support from the walls, "free flight" and the dough went to the side, the proofing time is about 30 minutes.


Draw your own conclusions.

Admin, Lilechka, the fact is that I was kneading the dough in kenwood (for bread for the first time), right away the bun was smooth, elastic, and after 15 minutes. kneading had to add another 2 tbsp. l. flour, as the dough spread along the bottom and the bun was gone ...

You should know that the dough after the second kneading and after proofing becomes much softer and "thinner"
Therefore, you need to focus on what you intend to do with it next - to distribute and bake in the form or on the hearth.
If the dough is soft, process it on the table with flour and bake in the form.
If the bun is cooler, bake it

[Admin]

Admin, and in the first photo you are settling in a Kenwood bowl? Is it then for baking right away or will you knead more? I just think the sides are high ...

You should know that the dough after the second kneading and after proofing becomes much softer and "thinner"
Therefore, you need to focus on what you intend to do with it next - to distribute and bake in the form or on the hearth.
If the dough is soft, process it on the table with flour and bake in the form.
If the bun is cooler, bake it

Is it better to knead a bun initially? Or can you add more flour before the last proofing?

[Admin]

Admin, and in the first photo you are settling in a Kenwood bowl? Is it then for baking right away or will you knead more? I just think the sides are high ...

Is it better to knead a bun initially? Or can you add more flour before the last proofing?

1. Svetik, this is an example of proofing showed
Usually I do this in a Kenwood bowl, when I knead the old dough at night, and then I distribute it in it - it is less easy to stain the dishes and it is convenient to distribute.
The second proofer will be already in the form in which I will bake, or on the hearth (see.second photo).

2. Mixing should be done right away - steeper or softer.
In the process of proving flour, you do not need to add, there may be no mixture, and "raw" flour in the ready-mixed dough. It is not good!
You can only do the kneading with a small amount of flour (powder the table).

I see, now everything seems to be understood. Thank you, Romochka! Yes, and another question ... If you do not distribute in a basket, but in some kind of it, such as in a drushlag or a ladle, should the sides of the proofing vessel be lower?

Determine the volume of the basket by the weight of the dough.
So that the dough in the basket can double in size, then the dough rises to the edges of the basket (any), and it will be very convenient to simply turn the basket upside down, while the dough will not take too much and recover when the heat is in the oven.

I cover the proofing basket with a baking mat (on which I will bake), on top of a round light baking sheet. And I turn this whole structure "to the top of the booty", carefully remove the basket, and put the baking sheet with a rug and dough in a hot oven at 220 * C.
Then the dough will not have time to creep, and the hot air will explode the dough, the shape will be preserved.
It is also good to put the baking sheet on a ceramic plate or cast iron pan (turn it over), then the heat from below is better preserved.

Here

Here's mine on ripe dough, I put 200 grams off for tomorrow. But I got 2 bread and not low, but normal. I will cut it in the evening, but my hands are itching now, the crust is knocking I imagine how it will crunch



I made incisions for the first time in my life

And here is the cutter ... the crust is super, and the bread itself is class



Vicki, thanks for the recipe

[Admin]

Admin, did I understand correctly that you are standing the dough twice - once in the combine, the second in the form or on the hearth? Or is it three?

Why three?

Only twice. Dough (or without it), kneading, shaping the dough, first proofing in a kenwood pot, good kneading, second proofing in a baking dish or on the hearth. And baked goods.

So I'm in a hurry to lay out my handsome, well, just cool, pleasing to the eye .............. height is almost 9 cm

just put the bun for proofing




And tomorrow the cutter

The most interesting thing is that this time the bun was so tight, so pleasant - this dough fermented in the refrigerator, the first time it was not like that, I still poured flour to form it, and then everything lay down like clockwork
Thanks again to the author, now I'll take my godfathers to the dacha, let them check it out, I'll have to bake by Friday

Here is the cutter



Indeed, the bread is gaining more and more strength and of course it is very tasty ....................... al that by leaps and bounds, now my leaven is working for pies, and I am hooked on this recipe, though I will bake Borodinsky with sourdough, Kenwood will make it well and knead, let's see the difference between HP and Kenwood, who will get fluffy bread

I will try at breakfast

Here is my cutter on the 3rd attempt (despite the fact that I knead everything by hand, without the help of combines) the crumb is very porous and airy. Imagine what it would be like if the car was kneading





Sveta, what are you doing the incisions with?

Also a cool milkfree Lenchik
I made cuts with a cheese knife ........... and what are beautiful ???

Well yes! You got deep, and I'll do it kind of deep, and then level out

And he smiled at me today!

[Viki]

Girls, I'm again with take-3, I'm just proud of myself (well, a little can be)

proofing in the oven


the cuts parted a little and pulled the bread into the entire frying pan with a diameter of 28 cm



The smell is stunning, I will not show the cut, because by tomorrow we are leaving for the dacha and presenting it to my godfather as a gift

........................ ...

where is herself Viki disappeared, I brought such a fragrant bread ...... like nothing new, I just melt and melt from the crust, it's a pity that I don't cut it and look inside .............. well, for sure tomorrow ................. m may be thrown bream

And many thanks to the author, really the bread is becoming more fragrant, it's a pity that it is by leaps and bounds, by the way, I put them on the sly less

And my bread turns out more and more beautiful every time, but with a barbecue, then finally ...



The first 3 times the bread smiled at me, but today I really liked it, and the crust with meat and Tzatsiki sauce is just awful. Home-made is just delighted

And she took her loaf (as my godfathers called the bread) to the dacha, so with a bunch of compliments I returned home today and quickly put it back, because there was simply no bread at home and here's my handsome man, I made it for 1 tsp. yeast, reduce



........................ ....

Yesterday my little one could not stand it and bit the bread so she liked it and there were such funny bites, as many as three pieces, this morning I cut it, I was just stunned by such a chic crumb, there were hollow holes on top. and by the middle it is a little denser, so they are well combined
The fastest loaf in the oven, you can safely reduce the amount of yeast to 1 tsp, and then I will experiment

But my today's handsome man, the test is already ... a lot, in short

You know, I also wanted to, so I put it in the oven and there he "smiled" at me slyly, like - didn't wait
The bread turns out to be delicious, I keep it in the refrigerator before proofing, and the dough is in a box, thicker than the leaven.
Here he is

[lesik_l!]

lesik_l! What cereals did you lay down and what seeds? Are seeds a flax seed? How much do you need? Didn't you grind it?

We sell a mixture of 8 cereals, which I don't remember, there is no packaging, exactly what there is oat, wheat, buckwheat. And I bought flax seeds separately at the market.
As for grinding: you don't need to grind anything. The flakes are, firstly, thin, secondly, the kneading takes another 15 minutes - it will detail and mix everything well. I often add flakes to bread - nothing creaks on my teeth, only a slight graininess is felt.

Today I am again with a handsome man ... I decided to smear the top with milk





how you want to gnaw him
tomorrow there will be a cut if you like it

And here is my self-starter. baked 300 grams of flour, and adjusted all the other ingredients accordingly

In this heat, I asked for white bread (the store flatly refused to eat). fortunately, the leaven was in the withers, in short, I muddied this business and at the same time tested the tray from the pot, for which I thank MARGIT for the tip. The bread turned out to be awesome, it rose perfectly and the crust is thin, as I got it, I could hear it crackling. I bought a pallet yesterday in Ashan for only 23 rubles, who needs to go there:

Here is another report on my bread, now in the form of a loaf, the leaven was in the refrigerator for 2 weeks. I baked in a goose maker, and I fit in it, so I could not warm up a goose maker before baking. I did not cover with a lid. Smeared with starchy jelly before baking and sprinkled with sesame seeds. After baking, greased with sunflower oil, covered.





The taste is extraordinary !!!

Natusichka, what a beautiful shape the bread has !!!

But I tried it with a brick ...



I put it on potato broth, generally soft and for 3 days (if it survives)

Here's my bread ... The crust was oak on the first day, I put it in a cellophane bag, on the second day the bread became soft.

I left 200 grams of dough. I will bake some more, because I cannot understand, there was no typical smell at all when baking bread. And so I wanted aromas ... Maybe the temperature was not high enough in my stove? I have it new, I have not yet adapted to it. Baked for 10 minutes at maximum, then turned off the gas.
The crumb almost does not crumble, rubber. Bread tastes like store-bought bread. And I would add salt. In general, the impression is rather positive, but so that ah! - there is no delight ... I sin on the stove, maybe it's all about it? But the crust seems to be nothing ...

[BlackHairedGirl]

BlackHairedGirl
So that the crust is not oak, I sprinkle the bread with water, as soon as I take it out of the oven, immediately cover it with a towel and leave it to cool.
The crust becomes thin and there is no oakiness.

[Wildebeest]

Wildebeest I did something like this, just greased it with vegetable oil, as one of the girls advised. Covered on top with napkins and on top with a towel, until it cools.I can't say it helped a lot. As you can see in the photo, the crust on the loaf is almost 0.5-0.7 cm thick. But under the cellophane it softened and became normal in a day. I think my mistake could be that I baked without steam. Or you need to add two tablespoons of vegetable oil to the dough.

[Viki]

Well, again, pale ... Baking for 40 minutes, because after 25-30 everything was generally white. This time the loaf was baked in a gosyatnitsa, everything is OK.


I won't show you the cutout yet, only from the stove But I already like it, and it smelled already of something similar to bread In general, I will bake for sure

........................ ........

Here is my second attempt, in cut. This time the crust is thin and tender, took into account past mistakes - put a frying pan of water on the bottom of the oven. And added 2 tbsp to the dough. l. oils. Baking for 40 minutes. at the maximum of my oven, didn't turn anything down, the oven is dead ...
Already adapted to the form. I fill it by one third and let it rise two centimeters not to the top of the form ...



Thank you Viki for the recipe!

Once again I want to repeat that if, after baking, grease the top with sunflower oil, and then cover it first with paper napkins (so as not to stain the cloth napkins), and then with cloth napkins, then in 15-20 minutes such a crust turns out delicious !!!!! ! Try it.

Since I went into the kitchen with a camera - at the same time I snapped fresh bread



it is molded in a glass pan, just a small one - for 250 grams of flour, and a pan for 2.5 liters.

Good morning everyone ! I am in a hurry to see you with my report

Here's what I got yesterday, though the first pancake, as they say ... but overall I'm very happy with the result.
Thank you for such a wonderful bread, now I will try to make it wheat-rye, using the same method, I plan to take Darnitsky as a basis, we respect him very much, then I will report what happens.

The taste of the bread made me very happy, I have long wanted to make myself a sourdough, but it does not work out in any way due to the fact that we live practically, in 2 houses (house-dacha), I am afraid that it will not withstand constant fasting days, and this Samazakvaskchny , I think it will be a great alternative for me.
When this bread was baked, the husband immediately noticed that the smell was completely different, literally drove him from the kitchen at 11 pm, was going to taste it, and he was only stopped by the fact that there was no milk at home.
Only now I didn't get beautiful cuts, the knife was blunt, the dough literally stretched behind the blade, and I made them a little early, while I put the bread in the oven, they were almost equal.
And yet ... my dough turned out to be watery, although when kneading the bun I corrected it, probably the flour still floats slightly, in HP it is not so noticeable, and when you bake it on the hearth, it immediately spoils the result.