Wheat bread on old dough dough (oven)

[Tatyana]

Tatyana, Good day! Can you please tell me - can I leave a piece of dough for the next bread if there is sugar in this dough? Thank you in advance

Tatyana, thanks for the theory and the master class. I also really like baking bread on old dough. Now loaves are parted according to the recipe https://Mcooker-enn.tomathouse.com/in...=162046.new;topicseen#new

if this dough contains sugar?

I will intervene Of course you can, even if you look at the recipe for the bread dough recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=162046.new;topicseen#new We put aside a piece of ready-made dough, and there is already sugar in it

Thank you! I just baked bread several times, using a piece of old dough (without sugar) in the dough, and everything was always on the level. Then I decided to bake the loaves according to Gost (Sanadora's recipe), the loaves turned out to be cool, but the piece of dough left from these loaves in the refrigerator deteriorated (the next bread did not rise). So I thought it might be because of the sugar. So the stars just came together so.

[Elvira]

Elvira, I’m not the first to bake bread on the old dough. And I always leave a piece after kneading, but it already contains sugar.

So the stars just came together.

[Tatyana]

Tatyana, Good day! Can you please tell me - can I leave a piece of dough for the next bread if there is sugar in this dough? Thank you in advance

I try to pinch off clean dough. But it happens that I miss and then I take away from the whole piece

Tatyana, is this how to pinch off a clean dough? Do you knead the sugar-free dough first and add it later? I do this with butter, add it 5 minutes after kneading, when all the flour is wet. It turns out after (or before?) After the oil intervenes. pinch off a piece of dough, and only then add sugar? Even I'm completely confused

Pure dough - in the sense of a knead of flour, water, salt, sugar, yeast and a piece of old dough - that's what I pinch off a piece from.
All additives such as cottage cheese, potatoes, seeds, and so on ... I add a little later, after selecting the dough.

[Tatyana]

TatyanaEverything, I understood what my mistake was, I kneaded the dough using the old dough and added mashed potatoes there (well, so that it was absolutely good), and now I removed 200 grams from the finished dough for the next one. After 3 days, I opened the cup with the dough and felt a sour, almost winey smell. Well, as I already wrote, my next bread did not rise. So the potato is to blame! Tatyana, can I torment you a little more? The other day I baked baguettes in a new baguette holder. The recipe is proven, I always bake loaves using it. The baguette case was washed, dried, and oiled as it should be. The baguettes turned out to be very beautiful, ruddy and well baked, but their bottom crust remained pale. I put it on a stone in a well-heated oven. The second time, after 10 minutes of baking, I removed the steam and turned off the upper heating, leaving only the lower one. The result is the same. The bottom is pale. Does baking baguettes have their own tricks too? Maybe the baguette holder shouldn't be greased? It seems like there is a coating on it.

The bottom crust was not immediately photographed, and now they are no longer there, they ate even with a pale crust. Thank you in advance!

[elvin]

elvinwhat beautiful baguettes !!!

Beautiful and delicious! One problem is the lower crust is pale and moist in appearance. I'm waiting for the Admin to tell you, correct it.

[how raw]

Beautiful and delicious! One problem is the lower crust is pale in appearance how raw... I'm waiting for the Admin to tell you, correct it.

Admin hasn't even seen the bottom-bottom photo. Show me ...
There may still be a moment, it happens in places - the baguettes in the form lie close to each other, or perhaps a thick plate prevented air from entering. And may depend on the oven. Unfortunately, I also had such moments.

What does "like raw" mean? Did you measure the temperature with a probe? Then the baking mode may have been selected incorrectly, uneven baking top-bottom.

Duc, have eaten them already! Tomorrow I will bake new ones, I will try without a stone, with steam. The oven is good, it always bakes evenly. When I baked these baguettes, after 10 minutes of baking at high temperature, I removed the steam and turned off the top heat, and the bottom is still pale. However, they baked well. I have a temperature probe, which sticks one end into the socket of the oven, and the other end into bread. But I don’t trust him. I stick it in as you taught, when the crust seizes on the bread and begins to redden. I set the temperature for the probe to 96 degrees on the oven. So after 5 minutes she begins to squeak, although the bread, even in appearance, is not yet ready. It would be necessary to get hold of a travel temperature probe. In general, tomorrow I'll try without a stone, I'll tell you what happened. If you are pale again, I will photograph.

[Tatyana]

Tatyana, Thank you so much! This time it worked out! You were right as always! I used to put the baguette holder on a stone, the air circulation was poor, so the bottom was not fried. This time I put the form on the wire rack. By the way, I didn't grease the baguette holder, nothing stuck. Thank you again for messing with us tirelessly as newbies.
Here are my beauties baked in dough using old dough (now I bake any bread like that)

I did not photograph the bottom, but believe me, it is ruddy and crispy.

And experience ... son of difficult mistakes ...
Elvira, gorgeous bars!
They would now be greased with butter ... and a pot of sweet tea, like in childhood

Here is such a loaf of bread. Thanks for the recipe !!!

Victor, the bread is gorgeous! Moreover, from the oven
And how did you taste it, did you like it?

Thanks again for the recipe, Tatiana! The bread turned out (I did not expect this after the first attempt at self-leavening ... it was half the size and had to be pulled out of the mold) well, but the second photo shows that the crust is cracked (probably because it sprinkled it with water and covered it with a towel). But nothing important is airy, weightless and soft, and the crust is crispy and thin. The sourness is not immediately felt (and then a little later it is felt a little bit). I baked in this mode for 15 minutes -220 *, 15 minutes - 200 *, 15 minutes - 190 * and 15 minutes - 180 * the top and bottom were heated in the oven, I wanted a darker crust, but it didn't work out. The dough was kept in the refrigerator for 10 days. The taste of potatoes is almost not felt (we like it and we like it with an onion), but the bread is delicious and we will like it again. Let's try to bake in small forms for a brick, so that there are two or three loaves of bread - then there will be more crusts !!! [/ b]

Victor, it is better to bake bread in the oven in smaller forms, so it will be easier for the dough to rise and it will be baked better. For me, the factory forms of white aluminum and a volume of 1-1.5 liters turned out to be optimal. It is not a problem to buy such forms on the internet now. These molds are thick-walled and keep warm well, brown bread
And buy a temperature probe to control the quality of baking, the bread is guaranteed to be baked inside
Thermometers, oven temperature probes

Thanks for your answer, Tatiana. I still have such forms allied with the bakery. and the temperature probe has not yet acquired ..... and now we have a blockade .... and there is no way to acquire .... yet.

[Victor]

Victor, will still be I believe!

Thank you Tatiana. We all believe in it too!

I wanted to clarify: how much should you put in the sourdough of pressed yeast (you bring dry yeast)? I made my first old dough - 200 g with 2.5 g of pressed yeast. I want to clarify how much yeast should now be put in the leaven and then into the main dough? I bake bread 700-800g, I always put yeast about 15g. I also read that thanks to the old dough and sourdough yeast with it, you can put less yeast.Less is how much? I get 2 grams per 100 grams of flour. And now how much less can you risk putting ?!
And another question, I'm sorry I still haven't figured it out for myself: why bother making sourdough from old dough at all? Why not just put it in a new one when kneading, as I already read in another topic?! Will it be better with leaven?

Where did you read about the leaven in this recipe? There is no leaven here!

How much yeast, the complete recipe is given here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=71685.0

Don't confuse leaven and old dough.
About leavens here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=172.0
This is a special substance that is specially grown in various ways, and in which there is no yeast at all.

Old dough is a piece of dough that remains from kneading and is put away for storage, where it slowly ferments and ferments, but it must be activated with yeast during the subsequent kneading of the dough.
This is the principle of dough kneading "as in the old days", when the dough remains in the bowl and were stored for a week until the next dough kneading. I described this in great detail at the beginning of the topic.

How I store and prepare old (sour) dough for kneading

With such a dough, there is less hassle, and the taste and smell of "leavened" bread, the bread is very tasty

I just didn't put it that way :-) I realized that the topic was not about sourdough, I called the dough like that ...
I want to clarify the amount of yeast! I use pressed yeast, and you have the dry ones on your link ... Maybe you know whether you need to put the full norm of pressed yeast (15 g) or, since there is already help from the dough, then 800 g of flour can be put less? ! I just wanted to know!

So, then you need to take away 200 grams when mixing the dough?

whether you need to put the full norm of compressed yeast (15 g)

Hello! I'm new here, I recently had HP, but usually when counting dry yeast, it is advised to count about 3: 1, i.e. 1gr. dry = 3gr. pressed. And when using old dough, you need to take half the yeast norm from the recipe. Well .... Something like this, I realized, I'm learning myself So divide it in half, somewhere 7.5 - 7 grams. , should be ok, and some girls, I read even less add. Admin and the girls will correct me, if anything, the most interesting is whether I understand everything Admin, I apologize for getting in

You don't need to divide and count anything!

There is a topic Conversion of dry yeast into wet, pressed (and vice versa)

You don't need to divide and count anything!

How unnecessary !? You wrote that when adding aged dough, yeast should be reduced, half the norm is enough? I laid half of it…. Did you need all the yeast? Something I got confused then .. But my bread turned out to be good with half the yeast, which I am very happy about! Thank you, Tatyana, for that anyway. Everyone liked the bread, soft, elastic, porous. Only a tiny crust. Only the high-eyed bun came out into the sandwich maker badly, we cut it off the poor one, I'm sorry, I didn't have time to finish writing something with the Internet, throws it out ... the measure of your mind, answer the question whether it is necessary to reduce the rate of pressed yeast when adding dough. Then she looked, the question was old, but decided to leave it anyway, suddenly I understood something wrong or someone else would come in handy!

What particular stage of kneading the dough are you interested in?

Above, I gave a link to the GENERAL question on yeast counting

Wheat bread made from old dough.

Recipe:
1. Old dough - 200 grams
A piece of dough taken from the previous batch of dough, shelf life is 5-7 days.

2. Dough.
Old dough - 200 grams
Wheat flour - 200 grams or 1/3 of the total flour
Boiled potatoes - 100 grams (1 piece) - warm
Potato broth - 150 ml. at a temperature of 40-50 * С
Salt - 0.5 tsp.
Dry yeast - 1 \ 3 tsp.

3. Main dough
All dough on the old dough - how much will turn out
Wheat flour - 400 grams
Warm water - 150 ml. at 40-50 * С - up to a kolobok !!!
Salt - 1-1.5 tsp to taste
Sugar - 1 tbsp. l
Vegetable oil - 1 tbsp. l
Dry yeast - 0.5 tsp
More details: https://Mcooker-enn.tomathouse.com/in...E%E3%EE%20%F2%E5%F1%F2%E0

I baked bars according to this recipe today

[Albina]

Albina, to your health! The dough is decent and the pastries are delicious

[Tanyush]

Tanyush, you know how I love bread on old dough. It's just that I burst into sanadorin loaves. And yesterday I wanted bread on the old dough again.

It's so good that we have all kinds of recipes on the Bread Maker. I still have a piece of pizza dough, and I spent several days in the refrigerator, I thought, I thought, I remembered that they were baking bread on the old dough. I found the recipe from you, Tanya and created it. Miracle, not bread. True, the whole process was done in HP, the main mode. Soft, airy, stunned taste. I bow low for the detailed story about working with the test. Everything worked out with minimal effort. Now I will bake it when the dough remains (I can do that)

[Irisha]

Irisha, to your health! Yes, the taste and smell are great and even partly similar to sourdough bread, apparently from the fact that the dough was fermented during storage.

Such dough can be stored without damage for 5-7 days. How I store and prepare old (sour) dough for kneading

[Admin, Tatiana]

Admin, Tatiana, Hello. Did I understand correctly that the bread piece needs to be cut before the second proofing, and not before planting the bread in the oven?
And yet, since potatoes are added to this recipe when preparing the dough, then you cannot take a piece from the finished dough to make the old dough? (May deteriorate) Better, take another dough, right?

[Natasha]

Natasha, the incisions are usually made before baking.

[Sibiryachka]

Sibiryachka, Natasha, here Tatiana writes in the recipe:

Now you need to cut off a piece of dough about 200 grams (or as much as you need) from this piece and put it in the refrigerator for storage - this will be our "old" dough the next time you knead the dough, after 5-7 days of storage.

[Accomplishment]

Accomplishment, yes, but then Admin writes that he takes on the old dough, the dough without additives, and only then adds potatoes, etc. And in this recipe, potatoes are in a dough. And someone wrote that the dough with potatoes went bad. Therefore, a little is not clear.
Anchic, Thank you! I didn't quite get it. I've never baked on a hearth

I try to store the "clean dough". And all the additives that are supposed to be in today's baking I do when kneading bread dough.

I have never spoiled the dough, even with 10 days of storage in the refrigerator.
I already gave the topic How I store and prepare old (sour) dough for kneading

[Tatyana]

Tatyana, Thank you. It turns out that potatoes can be added not to the dough, but to the dough?
And cut the bread just before baking.

Yes so

[Tanechka]

Tanechka, thank you! The dough has been in the refrigerator since Monday, tomorrow evening I will put in the dough, and on Saturday I will try to bake! Scary!

[Admin]

Admin, thank you thank you thank you!!! For doing this work and posting this recipe! For teaching such inept ones like me!
This is very, very tasty bread! And I baked it!
Of course, it is crooked, awkward, but that doesn't make it less tasty!

And the cut:

It's a pity that next time it can only be baked in a week!

[Natasha]

Natasha, success! No need to be afraid Well, it won't work the first time ... there will be both the second and the third

========================

While she answered and bread appeared Great looks for the first time and there are holes

[Tatyana]

and there are holes

Tatyana, I specifically tried to knead more before molding,: girl_red: so that there are no bubbles left. We love bread so that there are small holes

[Natasha]

Natasha, great bread came out for the first time. And not for the first one either. If you want smaller holes, you can roll them with a rolling pin before molding. And then collapse into the desired format.

[Anna]

Annathanks for the praise!
The first one is on my bottom!

And so, I have a bread machine for 9 years. I have been in the bushes for 5 years at the forum, and just recently I registered.

Yeah ..I also really love this bread! Panas bread maker, of course, is a sooo good girl, but bread in the oven is nothing! But the Miracle Oven also copes with it with a bang!
Please advise, but if the blank with the old dough, send it back to link fridge?

[Admin]

Admin, Tatyana, Hello.
I accidentally heard about this site, and I have been reading it for a couple of months. Already cooked according to some recipes. Including baked this bread several times. We liked him very much. And also according to your own recipe with the old dough in the form.
Today I just baked this wonderful bread again, though without potatoes.

Not in the context yet, it is cooling down.
And since I registered, I want to say: Thank you, Admin!