MomMaxa
A housewife, Aha! The idea is not mine, I also spied it somewhere .... Sometimes on the steam basket from multi, but on the grill I like it more, it doesn't get damp at all.
MomMaxa
Thank you again for the wonderful recipe! Now, once a week, I make sure to bake bread using self-leavening dough .. And today, I plucked up courage, and did it in the oven! Wheat bread on ripe dough (self-leavening) Wheat-rye bread with bran, dry malt and sunflower seeds. I add the dough at the beginning of the kneading in pieces, as the HP kneads well, set aside 200 grams, add bran, malt and seeds and also knead for 5-10 minutes, adjust the bun if necessary. Indeed, the bread tastes better from the oven! Even the seeds are more fragrant in it! ... It's not for nothing that Tatiana (Admin) writes to us about this all the time, for which a special thanks to her! It is a pity that it is not always possible to bake this way, but the more valuable the bread baked in this way will be!
Admin

Anya, bake to your health!
Yes, no, as soon as you taste the bread from the oven, immediately and time and opportunities will appear, and the whole family will jump behind the forms with plates - it has been tested by experience
izvarina.d
Viki, thank you so much for such a wonderful bread! I baked two times yesterday, one in the morning, and the second, I had to bake it in the evening, since my first one was swallowed at cosmic speed, it was still hot and the cut was not taken. Both baked on the hearth. The first was round, the second was molded into a loaf. It cracked a little, baked already late in the evening and did not have enough strength to grow, literally a little. But, of course, this did not affect the taste, and I also love the cracks in the bread.
Here is the report:

Wheat bread on ripe dough (self-leavening)
Wheat bread on ripe dough (self-leavening)
Wheat bread on ripe dough (self-leavening)
Anchic
izvarina.dwhat a handsome man !!! And what a cut - soft, magnificent!
Viki
izvarina.dwhat a handsome man! Bravo!!!
And the crust is good, and the holes are notable!
I am very glad that you liked this bread.
Thank you for your review and such delicious pictures. Bake to your health!
Albina
A very good recipe for reducing yeast in dough. I baked bread somehow according to the Admin recipe according to the same principle
Olga VB
Girls, I did not understand:
Is it a cross between yeast and sourdough?
But after all, from such an amount of yeast, as in the recipe, the bread will rise perfectly.
And from such an amount of leaven (in fact, an aged dough), too, probably ...
Then what is the meaning of two "lifting forces" in one bread? Isn't it too much?
Or is it purely for taste?
I see that the bread is very beautiful, but the mechanism of action and the expediency of such a combination is not yet very clear.
It seems like oil ...
Admin
The lifting force is better.
After standing for some time, up to several days, the old dough acquires the properties and taste of sourdough.
Less hassle than with sourdough, the dough can safely be in the refrigerator for many days without feeding
Sourdough bread taste, wonderful appearance
And so on ...
Olga VB
Tatyana, Thank you!
But doubts remained.
Probably, you have to try it yourself to feel the difference, although I haven't eaten yeast bread for a long time (and haven't baked it).
Albina
Olga, I don’t know how to taste, because I don’t feel yeast in bread. But I have only one thought that in general, less yeast is taken. This thought "warms me up" as much. Therefore, my goal: to master leavened bread
Anchic
Olga VB, here you really need to try. The taste is definitely better than regular yeast bread. I haven't brought out the leaven yet, I baked only according to this recipe. This bread has a completely different crumb, almost does not crumble. And what a scent. By the way, here it seems that many people write (maybe this is in the Admin recipe, which uses the sponge method with ripe dough) that yeast does not add fresh yeast to the new dough. And the bread rises well. But here you have to try.
Olga VB
Thanks, girls.
I am here asking questions in case there is no leaven at hand - it may come in handy somewhere on trips.
Or maybe I'll try for a change.
Very appetizing pictures are presented here ...
Albina
Quote: Olga VB
Very appetizing pictures are presented here ...
They captivated me too
Margo5
Thank you very much for the recipe! I am a beginner baker. I am always afraid that it will not work out, but this bread comes out with a bang! I also made pies with such a dough, although I added milk and sunflower oil. It turned out to be delicious !!! Now I will always have sour dough in the fridge
Wild cat
Vika, thanks for the recipe. I've been looking at him for half a year!
And yet she made up her mind!
I put the dough. Tomorrow I will bake bread!
I can't stand it anymore!
Viki
Maria, I wish you good luck and will wait for the result.
Ell
Vika, what a wonderful recipe! Stumbled upon him by accident. I have long dreamed of making sourdough bread, but I don’t have so much time to constantly monitor it and feed it on time. I want to try your recipe. While I bake ordinary bread in a bread maker, I have never tried it in the oven (capricious gas). Today I audited the cupboard with dishes and found a cauldron for 3 liters. Only it is not made of cast iron, but made of cast aluminum with a cover. Is such a pot suitable for baking bread in the oven? And if so, how long does it take to warm it up? Less than cast iron or the same?
Viki
Larissacertainly less. Aluminum heats up faster. Put it on immediately and let it heat up with the oven. Just look that there is a pimp on the lid - a piece of iron. I had a 4-liter aluminum cauldron with a plastic pimp. I had to remove it from another cover and change it.
Ell
Yes, my pimp is also aluminum. Thanks for the tip. I will try.
Katko
I'm with you)))
Autolysis dough for 20 minutes, mixed in a bowl with a scraper
Wheat bread on ripe dough (self-leavening)
Two-day fridge dough with raw yeast
Wheat bread on ripe dough (self-leavening)
Newbie
Tell me, 125 grams of flour + water will this be 200 grams of ripe dough? Why salt? And if I bake bread out of 400 grams of flour - will there be a lot of 200 grams of ripe dough? But I did not understand - why add yeast if there is ripe dough? Will it not raise bread by itself? Well, how's the dough?
Admin
Quote: Newbie

Tell me, 125 grams of flour + water will this be 200 grams of ripe dough? Why salt? And if I bake bread out of 400 grams of flour - will there be a lot of 200 grams of ripe dough? But I did not understand - why add yeast if there is ripe dough? Will it not raise bread by itself? Well, how's the dough?

I have several topics on old sour dough bread - look
Wheat bread with old dough dough (BEGINNING)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=71685.0
Wheat bread made from old dough
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=162046.0
How I store and prepare old (sour) dough for kneading
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=159691.0
Katko
The dough on the molding is tender, smooth, very pliable, it is very pleasant to touch
Wheat bread on ripe dough (self-leavening)
From it baked
Wheat bread on ripe dough (self-leavening)
From the other side
Wheat bread on ripe dough (self-leavening)
I baked on a clay plate from a pancake maker under an enamel bowl (I spied on someone here, I don't remember, but thank you very much) for the first 15 minutes
Newbie
Admin, Thank you! I will definitely look, because I am not at all oriented in this.
Viki
Katerina, the beauty!
How does it taste? Did you disappoint?
Katko
Vika, I don’t know with what inhuman efforts I was too tight not to eat it, but it’s hot and there’s a taboo at night)))
But now ... Sunday morning ... yes with butter ... yes with Indian tea: girl_love: pyroaat schA boom
Katko
Wheat bread on ripe dough (self-leavening)
He's so beautiful and cute: girl_love: and delicious
Thank you, thank you for the recipe
Katko
This is delight, pure delight from this bread
How he kneads, how he fits, and his nostril holes ... I could not resist ... I baked again, replaced 100 g in the main dough with CZ and part of the water for sour milk: girl_pardon: well, I can't live without experiments)))

Wheat bread on ripe dough (self-leavening)
Wheat bread on ripe dough (self-leavening)
Viki
KaterinaI'm shocked! Where did you get the photos of my bread today? Well, exactly .... and three cuts ... only c / s flour I have 60 grams and mine on the water.It's a pity I didn't take a picture.
I am glad that you liked this bread. We are also very, very ...
Katko
Vika, yes I myself am in shock))))
I was just conquered by this bread ... and this very Bertine .. he talks so beautifully and tasty about bread: girl_in_dreams: although I have been baking for more than a year, I still catch my breath from the magic of this
I made cuts with a blade, and what are you doing? You can, right?)))
I baked on a plate from a clay pancake maker, I really enjoy it))
It has ripened on the stone for a long time ... but then dad with his proposal of sawn fireclay bricks)))) here I am torn between freebricks and fireclay stones from a potter from Yaroslavl)))
А: girl_manikur: this, I remembered, in the ripe dough the yeast is raw, but mostly 1 tsp of dry
Viki
Quote: katko
I made cuts with a blade, and what are you doing?
And I with a wallpaper knife. Well, the fact that the wallpaper is cut and all kinds of packaging in stores, with a retractable blade.
I had a fireclay stone .... it cracked almost in half. Agree to a brick.
Katko
And I baked it again
Wheat bread on ripe dough (self-leavening)
It hurt ... the dough lived in the fridge for a week, or more ... I don't remember ... it was from the previous version with CH flour ... it smelled so nice ...
It turned out to be a tall bun, I set the temperature a little this time, otherwise my cupboard is rather robust

Wheat bread on ripe dough (self-leavening)
Katko
Another molding was tried today))
and kaaak tore my handsome man
Wheat bread on ripe dough (self-leavening)
I forgot to spray the roofing felts, I had to cut the roofing felts ... but it's still cool, it's a crocodile
Katko
Incision
Wheat bread on ripe dough (self-leavening)
Anchic
katko, the crumb is very beautiful! It seems to me that the reason for the rupture could be the absence of cuts, or maybe, for some reason, it did not warm up well enough under.
Katko
The baking sheet of the oven was used as a hearth, it just warmed up)) the bread "moved" to it on a silicone mat ... and I also folded it most likely wrong: girl_pardon: I can do it))))
And I had to go for a spray: secret: and forgot to make cuts
It's still delicious
Viki
Katerina, yes, for such a crumb, you can forgive him everything!
elena32
Wheat bread on ripe dough (self-leavening)Wheat bread on ripe dough (self-leavening)Thank you very much for this wonderful bread.
orhidea
tell me how long does it take to bake in the oven ?? and all the time at 250g?
orhidea
Thank you delicious bread and surprisingly without sugar and butter
orhidea
Wheat bread on ripe dough (self-leavening)
Vrt he is handsome
Viki
orhidea, and really BEAUTIFUL !!! And it rose well, and the crumb is good ... well, everything is with it!
Thanks for your feedback. Hope you bake some more.
orhidea
Girls, I kneaded the rolls here. There was little yeast. I ventured to add ripe dough. I'm sitting waiting for the result.
If it comes out better. unsubscribe))))
orhidea
Well sobsno I present to your attention buns according to the recipe for a pack of yeast 11 gr.
I had 4 grams and a 3 day dough that's what happened.
Delicious!! They went up well and were little on the shelf
So I recommend it.
Wheat bread on ripe dough (self-leavening)
Anchic
orhideawhat buns, mmm! It's good that there are still cakes, I'll go squeezing saliva
Katko
orhidea, beautiful buns)))
Surely the taste is excellent
Katko
I continue to bake this wonderful bread, I only bake it from wheat
Thanks again for the recipe.
Wheat bread on ripe dough (self-leavening)
Wheat bread on ripe dough (self-leavening)
Tumanchik
Here is my handsome man in HP
Wheat bread on ripe dough (self-leavening)
Wheat bread on ripe dough (self-leavening)
Thanks Vicki for the recipe!
Viki
Quote: Tumanchik
Here is my handsome
Well, he is handsome, he is BEAUTIFUL !!!
Obviously successful!

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