Wheat bread on ripe dough (self-leavening)

I would like to do at least kneading and lifting in HP. Previously, they kneaded baked with their hands, but when they bought HP, I got so lazy)

You can make a batch. And then the dough is specific, so it is advisable to switch to the oven.

Read the whole topic first - there are many options, including in the x / stove, and a photo of the crumb.

Thank you for the compliments. Yes, today, for example, in the evening at seven o'clock I already kneaded the start from what was stored for 5 days. This time on serum. I just looked into the mixer (5 hours have passed), and my start has already doubled. By morning there will be a powerful "walker". I'll mix the rest and continue.
Yes, you are right, after the podovykh, my love for "bread" bread has cooled down. I won't trade it anymore))).
These that on the photo baked on a preheated baking sheet, I wanted holes and a torn crust! 15min at 220 * with steam, then 190 * without steam for about 20-25min. Ready not to cover - I love the crust crust.
And in general, I liked the pampering with self-leavening very much. The basis is one, but you can play with the proofing and temperature. The result also changes.
I always say, experiment and you will be happy!
I'm very happy with the recipe !!!

... P.S. The time of the final proofing (after the morning full kneading with all the ingredients) - takes 1-1.5 hours depending on the mood of the test and my patience))). Better not to rush.

I liked the pampering with self-starter very much. The basis is one, but you can play with the proofing and temperature. The result also changes.

So you can play around with the base. Throw in more water and fold it a couple of times - this will make the ciabatta just right.

[Viki]

Oh, what an amazing bread turned out! I baked half a portion to eat quickly, and I also bake in a Panasonic inverter microwave. Molded in the shape of a loaf. I added a little kefir and st. a spoonful of olive oil. I barely waited until it cooled down, I didn't want to cut it hot. I ate a hump, almost swallowed my tongue.

Vika, many thanks for this wonderful recipe for wonderful bread.

Added on Tuesday 14 Mar 2017 01:48 PM

Viki, for some reason the photos did not open, although they uploaded.

Added on Tuesday 14 Mar 2017 01:50 PM

Added on Tuesday 14 Mar 2017 1:51 pm

Thanks for the recipe! Delicious, beautiful bread

By the way, here is yesterday's, everything is the same, but in a warm (30 °) oven with heating (as it fit on a baking sheet, I left it), from the heating signal (it is heated for 10 minutes) - 10 minutes by 200 °, then I decrease it by 190 ° and another 20 minutes ... And so

[Viki]

VikiThank you for doing the hard work and teaching us how to bake delicious breads. I baked this bread several times in HP, each time with different types of flour, with a different ratio, and always VERY DELICIOUS!

[Viki]

Viki, thank you for this recipe! I have been baking this bread in a bread maker for a long time. I registered today and I want to thank you!

What are your handsome guys! Thanks for the reviews and such delicious photos.
And I never baked it in HP. Everything is in the oven and in the oven ...

[Viki]

Viki, I just haven't tried baking in the oven yet. Maybe I'll try, and my hp will stand to gather dust!

[Bettina]

Bettina, will not gather dust, just go to the squad of kneaders

[katko]

katko,

I'm trying to make this bread with 1st grade flour. Floats! This is flour, so it is? ((
I do not add flour additionally, everything is according to the recipe, but it is unrealistic to form, I add it, and it is in a pancake again)
Or do you need more flour in bread with 1 grade?
I even put it in a bowl on paper, transfer it to a stone, and immediately the dough spreads. Ugliness)

[M @ rtochka, Daria]

M @ rtochka, Daria, I'm all bread on flour 1c.I bake. You always have to add more liquid than in recipes. Try either adding flour or less water.
PS I have ordinary flour, Altai, Belyaevskaya.

[at the moment kneading]

Floats! This is flour, is it?

Maybe the flour is so floating

But first of all, when kneading, we check the balance of flour-liquid, bun. Must help you!
Any flour requires adjustment when mixing "into liquid", since the quality of the mix depends on the moisture content of the flour at the moment kneading.

There is no kolobok. I will add flour, then.
A good bread came out in HP today, without changing the proportions:

I haven't baked in the oven for a long time, I lost the habit

Vika, thank you very much for the bread on ripe dough. I baked with different leavens and yeast, but no bread has such a wonderful smell, a real bread spirit. I never stop thanking you when I take out another bread and breathe in its aroma. The bread is delicious, not sour. And the most important thing: it can be baked in the oven, in a cartoon, and even in cold cured. When there is no time at all, the dough can be refrigerated. Thank you again.

I baked with different leavens and yeast, but no bread has such a wonderful smell, a real bread spirit. I never stop thanking you when I take out another bread and breathe in its aroma. The bread is delicious, not sour.

Thank you very much for the recipe. Finally I decided to bake in the oven. And everything worked out right away.
The only thing I did not understand is how the starter in the refrigerator can increase in volume or it shouldn't. I didn't grow up. But before adding it to the dough, I put the bowl with the starter on the battery.

[Viki]

And I baked it ... three or four years ago, when I got to the forum and just read, but now I want to thank you very much,
Growing up a French sourdough, came across this bread recipe and ripe dough ...
VikiThank you for the recipe, for how many years I have been using it, especially the ripe dough for rolls, and I remember that I found it here

This bread is very tasty.

Good day! I was very interested in the recipe. Yesterday I baked such bread for the first time. Help to sort out the errors. The leaven stood in the refrigerator for 16 hours, and did not increase in size. I kneaded the dough strictly according to the recipe + sourdough, did not put off anything. I kneaded it with my hands. Deconstructed in a slow cooker, at 30 degrees-1 hour. The dough has increased but has slightly spread. I kneaded it again and covered it with a towel, now I just stood in the kitchen for 1 hour. I tried to form a round bread, but the dough spread (((In general, the output turned out to be a bread that is not right in shape and very perforated inside. The crust is thin crispy, and the crumb is kind of moist. Girls, tell me where you made mistakes ?! What to look for ?! Sorry! for a long story (((

The quality and texture of the dough depends on the moisture-dryness of the flour. The dough needed to be adjusted at the kneading stage.

Bread can be shaped and hearth.
If the dough turns out to be very soft and does not hold its shape, it is better to bake it in a mold, where the walls will help keep the shape of the bread as a brick.
If the dough turns out to be "tough", then you can bake it on the hearth, that is, without a mold.

Kneading bread dough (wheat and wheat-rye) in a combine and manually

Bottom and pan bread - what are the differences?

CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

[Katusya]

Katusya, Catherine, I have only been baking this recipe lately - both wheat and rye. My starter culture does not increase in size either - I knead it in a bucket of HP and in it, covering it, in the refrigerator. In the morning, everything is in KP - and I bake right there on the main program, but with autolysis - that is, everything except butter - it goes a little bit at first, then it stands for 30 minutes, I pour oil and go to the main program. I think that you did not have much flour - I, too, sometimes add, or add some water - it all depends on the flour. Do not be afraid to track the bun - although you were kneading by hand, you did not see that you need to add flour ...

Thank you very much for your quick reply! Can I add flour after the 1st proofing? Do large holes indicate a lack of flour or insufficient kneading? My bread tasted closer to ciabat

Can I add flour after the 1st proofing?

I make a batch of HP and add flour with 1 batch. About holes - I don't like them either - Admin, of course, will answer better, but I think it's all about the lack of flour.

Thank you very much for your quick reply! Can I add flour after the 1st proofing? Do large holes indicate a lack of flour or insufficient kneading? My bread tasted closer to ciabat

It is necessary to look at the photo. Flour is added only during the first batch. Above, I gave links on how to make the dough in general, including manually

The photo was uploaded to the gallery for some reason. Can't insert here

[Catherine]

Can't insert here

Catherine, now I will help. Here is your bread.

Tatiana, thank you very much! I read about kneading, most likely not enough kneading. The flour was used by ARO from the bakery metro. To me, it seems a bit damp to me (((I used to use Macfoy. Probably it is worth returning to it (((



Natalia, thank you! I apologize for the meticulousness, I want to understand the errors ((

[Kate]

It looks a little wet to me

Kate, read this topic carefully, about flour-liquid balance, how to adjust the dough The easiest white bread made from wheat flour

How to insert a photo - here, at the end of the post "How to insert a photo" CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

Hello colleagues.
I have been baking bread for several years, but I have not been able to gain experience. I do not bake often, rarely bread comes out such that it suits me. But the other day I came across this recipe and decided to do it. I kneaded the dough, put it in the refrigerator, but it didn't work out either after 12 or 48 hours. I did it only after 5 days. The dough rose in the cold and has already begun to fall off. Knead and baked bread as per recipe with one change. I always use the cheapest bakery flour, and then my son brought MacFoo. I won't buy it - the dough sticks and floats. I had to mix more flour about 100 g. But still the dough came out soft, light. The bread is baked fragrant, delicious, fluffy. I am using the recipe unambiguously. Thank you.

and then the son brought MacFoo. I won't buy it - the dough sticks and floats.

Like this? I buy MacFoo mainly to fix bad flour. Here Dinskaya was like nothing for her price of 18-19 rubles, but the last bag is utter rubbish. I bought a couple of bags of Makfa in the Metro - it's just a miracle that bread and baguettes come out of it, the dough is smooth, elastic, it takes a lot of water and squeaks when kneading.

I add half of Macfa to the cheap one and somehow it became possible to eat bread. And then while it cools down - it flattens, the roof falls and the bottom is pulled in.

Can you give an example of "the cheapest bakery"? Still, Makfa is a little expensive for me every day. ((

Recently I have been using Limak flour at 16 r / kg. Does not float, rises well. The wife uses pies, is also happy. We sell 2 and 10 kg.

[Leonid]

Leonid, Thank you. Even I have never met such a thing.

I don't know where you are from. And in the South we still have a good Armavir of different varieties. Was at one time and with bran. The bread is not bad.

Novorossiysk. It seems that I realized that she is in Ashan, which we do not have. And, it seems, at the Crossroads, where prices do not differ in adequacy.)) This means that Pyaterochka should be checked. I'll try to get it anyway, thanks again.)

* I raked all kinds of flour for a test in the Metro, I haven't tried all of them yet, but I have already thrown out one ((

You definitely have a magnet, I'll take it there. Good luck.

Even though I have never met such

Bizhulkin, they sell it in Ashany. I've been baking everything from it lately, including baked goods. Easter cakes - and those are wonderful.
So look in some network. It is both budgetary and quite high quality.

[Olga VB]

Olga VB, that's because what is the use of the forum!
For many years I have been taking the same flour in the same stall. Sometimes the quality is so high that I run after the second bag from the same production date. But lately, it’s just a misfortune, not a torment, that I was concerned about switching to another brand. But Makfa, damn it, has such a price! I keep it only for baguettes and exclusive breads.

Another discount from Metro "minus 30% for everything for baking" came. Grabbed McFoo and their own brands Chef and Aro. Chef hasn't tried it yet, and Aro is such rubbish that I didn't even suspect that such a thing exists in nature at all !! She threw the first bun out of it, barely starting, and the flour there too ((Now I'm waiting with horror to unpack the Chef.

So the information about competitors is as relevant as possible for me, thank you! There seems to be one assortment in Magnets throughout the country, so I suspect that we also have it, only I didn’t cluck with my eye.

Please, if possible, describe the baking in detail, starting with the dough being ready to bake.
I bake bread for the first time in the oven.

Peace be with you bakers!
Sofa-
What weight do you have? well, in the sense of the test

I bake more than half a kilo, first for 20 minutes at full warming up and then for 20 minutes at the smallest fire - I have a gas

I did everything according to your recipe for 500 g of flour. I just don't know whether to put water in the oven. Now I have dough in the form on the sediment. then I will make incisions. grease and put in a preheated oven. Here everything is with temperature and water and whether it is necessary to cover the dough in more detail.

Peace be with you bakers!
Sofa--
in the first 20 minutes I bake with steam, but I have a set of baking trays Extra effect, but you can put a cooky dish or just pour a dish on a baking sheet on which you do not need to cover
Well, of course, put it in a preheated oven

bake the first 20 minutes at what temperature and how do you reduce it later

Peace be with you bakers!
I have a gas and a thermometer for a couple of years now, as I ordered to live for a long time, I warm up for 10 minutes on a full gozu, then I put the bread and after 20 minutes I reduce the fire to a minimum
Well, it turns out in the first cycle of degrees 230-240 and the second 160-180

For a long time I have not baked bread, dacha affairs, and in the summer there is no time. Yesterday I put the dough, today I baked bread. The recipe did not disappoint, as always, the bread is delicious, aromatic, SUPER.
When kneading, I added whole grain flour with bran and flax seeds, a little caraway. Very tasty Thanks again for the recipe.

On Saturday I baked bread with ripe dough from flour of the first and highest grade in the oven, molded it in the form of loaves, the bread turned out to be very tasty, but most importantly soft, not crumble, today is Monday, and the bread is still soft and fragrant. and today I baked rye flour with ripe dough 200 g, wheat flour 1 grade and the highest grade 150 grams each, fresh yeast 8 grams, to say that the bread turned out delicious is to say nothing, the loaf is airy, light, so beautiful in the cut, and when baked it stood aroma. Thanks a lot for the recipe. there is still sour dough in the refrigerator, I want to bake wheat rye bread on sour old dough. I used to bake bread with rye flour, I didn’t like the bread, it was kind of heavy. and now I have such cool bread recipes! I am very thankful.

I love this recipe. When I have free time, and most importantly, laziness is quietly dozing, I make such delicious bread according to this recipe that the locals eat it until evening .. I knead it in a dough mixer, bake in the oven in the form of 4-6 buns .. Seemingly a simple recipe, but the taste is unearthly .. I regret that now people are not uncommon gluten intolerance and they are prohibited from such bread .. I wish them cure, and someday afford this luxury - bread according to this recipe !! To the author many thousands Thank you !!!!! Thanks. It's kind of like asking for salvation. If all is well, then why forgive for salvation. Therefore, I give the blessing a thousand times for familiarizing us with this recipe!