Wheat bread on ripe dough (self-leavening)

[Vika]

Vika, em again me: girl_love: with my favorite bread)
The ripe ripened for a week and a half, probably, I still could not find time ... otherwise there was no mood ...
Increased the main dose to 700 g of flour and, accordingly, 476 water
Approximately 50g CZ was


And the cut by tradition

The current turned out to be pale this time ...
And also ... I was kneading with my hands ... I wouldn’t have made such an amount of my Panasonic, I was afraid to ruin the engine .. the dough is very pleasant
It is necessary next time, like Bertine, to knead "slap on the table")))

The current turned out to be pale this time ...

For SUCH crumb, you can forgive him for this slight pallor!

[Viki]

Viki, this photo still does not convey all the moisture and porosity
but yes, you can forgive everything. half disappeared the next day

It is impossible not to bake it

Please explain to me something I don't understand:

At the end of the batch, do not forget to separate the 200 gr. dough ... in the refrigerator. This is for the next bread.

After all, we have it self-leavening, so let it ferment itself by itself.

What is the role of these 200g of dough because it does not ferment "itself"? Because there is enough yeast for sourdough from the dough:

Fresh yeast in a dough-2.5 g + Fresh yeast in a dough-10 g

Isn't these 200g needed for sourness? from the fridge?

And I wonder if yeast is not added to the dough, the self-leavening will raise it? If you do 50/50? Or will it be sour?

Peace be with you bakers!
At one time Vika - inspired me to this bread
It tastes much richer than with simple baking.
True, I later simplified this process

True, I later simplified this process

How? Baked in the oven?

Peace be with you bakers!
Previously in a bread maker, now more often in the oven \ earlier the oven was nasty - the bottom was on and the top was light \ but the kneading was of course in the oven

It's just that now I began to put the dough in the refrigerator in bulk

understandably. uninterrupted, so to speak, production

Tell me, is there no sugar at all?

[Sergey_A]

Sergey_A, a piece of dough that is kept in the refrigerator for a long time accumulates aroma. As a result, the bread is much more aromatic and tasty. Something between simple yeast and sourdough. That is, you can consider this piece of dough as a dough that is fermented for a long time. Acid appears over time, when the dough is already separated more than 4-5 times. I just started updating, I don't like it when the sourness already appears. On the first visit, I let the dough stand in the refrigerator for two days. Well, in general, I began to make this bread with additional. stage in the form of a dough (according to the Admin recipe).

mowgli, sugar can be added at will. I think it won't get any worse.

began to make this bread with additional. stage in the form of a dough (according to the Admin recipe).

Anya, where can I see the recipe?

Why does sourness appear? When do we take after kneading only one sixth of the kneaded dough?

[mowgli]

mowgli, Here is the prescription https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=71685.0

Sour - I can't say. When I read LJ Ludmila from Toronto, I was asked a question about bread on ripe dough (what does she think about it). She replied that such bread was very doubtful for her and that she would not leave the finished dough for the next time. That is, it is one thing to put the dough in the refrigerator for a long time, and quite another thing to pinch off the already finished dough with all the other ingredients (in the Admin recipe, both potatoes and sugar). It seems like a bunch of unwanted microorganisms begins to develop in addition to the ones we need.
But I personally like bread more, when the dough was left at least once from the previous batch. And at some point, the bread begins to sour. I just noticed after how many times of use this happens and began to renew the ripe dough.

[Viki]

And I wonder if yeast is not added to the dough, the self-leavening will raise it? If you do 50/50? Or will it be sour?

Will raise
I didn't have 200g of ripe dough. Just a slice, about 70 gr. I made a dough - this piece of ripe dough + 100 grams of flour + 100 grams of whey + 1/2 tsp. granulated sugar. Sugar dissolved in whey. Stirred and left at room T. When the dough rose twice, kneaded the dough in HP with this dough, subtracted 100 grams of flour and liquid from the recipe. Bit off a small piece of dough for future bread
Bread was baked in KhP with one proofing
Proofing - 2 hours 40 minutes
Baking - 1 hour 20 minutes T - 120 degrees.
I do not observe sour.

I got hooked on this bread. Very fragrant

Viki, thanks for the recipe!

Olya baked in the oven?

[Natalia]

Natalia, I do not have an oven in the country. I bake in HP (programmable)

Here he is. I just took it out. Still hot

What program do you combine?

[Natalia]

Natalia, since HP is programmable, I set the program myself, or change the default settings.
First batch - 2 min
Second batch - 22 min
Proofing 1 hour 40 min + 1 hour (1 hour 40 minutes is the maximum time)
T-34
Baking - 1 h 20 min
T 120

I got hooked on this bread. Very fragrant

As I understand you

[Viki]

VikiThank you for the recipe! The dough turned out to be very pleasant. Soft, plastic. Only I seem to have a problem with the oven temperature. She put a baking stone there and has not yet adapted. I suspect that a possible reason for the dense, moist crumb: the baking temperature is too low. The bread turned out like this:

[Fantik]

Fantik, the bread is handsome

[katko]

katko, Thank you! But they should be higher in these forms ...

[Fantik]

Fantik, so you need to bake more and more
it turns out different every time

[Fantik]

Fantik, and really - handsome
Thanks for your feedback.
And higher - so it can not all at once. Exactly that we still need to bake.
Delicious bread for you!

Good day to all the mistresses of the hostesses. Girls, take my first sourdough and oven bread. I don’t know how, but I tried. Everyone liked it. I will bake some more. Thanks for the recipe.

and here's another cut. Mom said that this bread smells like childhood.

But they should be higher in these forms ...

And I don't like too "airy" bread, I like a dense enough, loose crumb so that you can cut off a too small piece, and it would keep its shape well.

and here's another cut. Mom said that this bread smells like childhood.

The best praise!

... The best praise!

I thought so too

[Alyona]

Alyona, bravo!
Handsome men! ... If these are the first, what will happen next ?!
Thank you for your attention to this bread! He smells like childhood to me too.

Vika, I'm with bread again. But today I also added a little wheat sourdough. Yesterday I fed the one that lives in my refrigerator .... and it was so sorry to throw it away ... well, I threw it in there and 1 tbsp. I added a spoonful of sugar to remove the sourness. And yet - the old dough has been aging for 7 days ... the taste of the bread has become even better. The husband said that this is the best bread! Thank you for this bread.

and cutter

[Bulka]

Bulka, wonderful bread))
In my opinion, the more the old dough ages, the brighter the taste, it took me up to 3 weeks ...

I got up to 3 weeks ...

Thank you))) really up to 3 weeks? and I'm worried here ... there is still a kusmanchik - I think you can use it or down with it ...

[Viki]

Viki, Vika, and girls, now explain to me stupid, when we bake bread without additives (milk, mashed potatoes, butter, etc., etc.), then it is clear when we separate 200 gr. test for next. bread, and if with some additives, then when should these 200 grams be taken?

[Trishka]

Trishka, Ksyusha, in general, in principle, ripe dough implies the composition of flour, water, yeast and salt ... then it ferments well in the refrigerator and lives quietly for 14 or more days
as something like Reinhart had
Believe me, this dough is delicious from the simplest ingredients .. it's all about cold fermentation, the taste is amazing))

[Ksyusha]

Ksyusha, and what confuses you?
True, I did not select 200 grams. I bite off a piece, into its container and into the refrigerator.Then, before baking, I use this piece as a starter starter. I feed him to the desired volume 1: 1 Flour / water. And then I bake bread.
Then I accidentally started potato broth instead of whey. The colors are similar and in the same glasses. So I got confused.
The bread came out excellent, only salt was no longer added to the bread

[OlgaGera]

OlgaGera, in every possible way .. it will just be a different bread

[Trishka]

When without additives, then yes. We use a piece of dough.
And at Trishka, with additives. You can do it the way I did
In any case, the bread is fragrant and tasty

Girls, thanks!
I just wrote somewhere above, or read somewhere else that it is better not to store ripe dough with additives, because there, in addition to useful, harmful bacteria start, so doubts gnaw at me
And so, I love flour more bread, water, yeast and salt .... about additives I asked, suddenly why throw, and how to separate it then?

[Trishka]

Trishka, I had a similar experience - the dough then begins to sour strongly. That is, I pinched off a piece of dough from the already finished one with the addition of potatoes. Then it lay for three days and I put it in a new dough - the sour bread came out. Now I try not to pinch off the dough with additives. Either I'm looking for a new one, or I pinch it off before adding additives.

[Anchic]

Anchic, Anya, thank you, but I don't quite understand how to pinch off a piece, if all the liquid in bread, for example, comes in the form of a potato broth or kefir, because everything needs to be mixed, and only then pinch off, how do you do in this case?

Vika, I’m with a report again. I bake this bread all the time. Thank you. This time it was molded, it was necessary to be quick. To my family and parents. 4 forms are included in the oven at once.

[Trishka]

Trishka, I forget that very quickly I began to bake a slightly different bread, like this https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=71685.0 That is, Admin took Vicky's recipe and put it on the sponge method A in this recipe - I would just put the fresh dough to ripen. Today I baked a ciabatta according to Chuchelka's recipe, in which the dough is also fermented at least overnight (up to 3 days can be used) in the cold.

[Bulka-Alena]

Bulka-Alena - very cute loaves you have. What rate do you take for 4 loaves

[Irina]

Irina, Vikin's recipe is the basis, well, I also add fresh sourdough there + my fantasy experiments and track the bun (the bread maker is kneading for me), as a result, about 750 grams of flour went to these 4 pieces (wheat + 30g rye + 30 amaranth + 30 cz) , but could be placed in 3 pieces. Today I will divide into 3 pieces - there will be more loaves.

[Anchic]

Anchic, Anyuta, thanks!
Bulka, Alyona, what beautiful bread, right at least to the exhibition!

[Alyona]

Alyona , you probably have small forms, because in my standard ones from the bakery, the basic recipe from 500g of flour - there is a lot for one form, and there is not enough dough for 2 forms - small loaves are obtained

[Irina]

Irina, 2 standard forms and 2 smaller ones. I baked in them for the first time and did not know how the dough would work. During the baking process, the bread did not rise above the level of the mold. And you most likely need to knead one and a half norms, it will be just right.

Viki, sun,
I am sorry that the site rules do not provide for thanks more than 1 time
I would thank you for this recipe every day and for life.Whenever I put this dough, I remember you with a kind word
This is not a recipe, this is a song
How I just didn’t "mock" your self-leavening dough, which I didn’t add in the kneading process (according to my mood): bran, butter, and milk. And in cotton, and in the oven ...
The result has always been beyond praise
Both in the form of ready-made bread, and in the form of a ripe dough in the refrigerator (I follow it, and I really like its healthy, growing look)
Once again, thank you a million!