Ripe dough bread (oven)

[Dough preparation:]

Ripe dough bread (oven)

Category: Special bread

Ingredients
For dough:
Ripe dough	25 g
Bread flour	270 g
Water	170 g
Salt	5g
For the test:
Wheat flour	240 g
Rye flour	40 g
Water	180 g
Salt	5 g

Cooking method

• Dough preparation:
• Mix a piece of ripe dough weighing 25 g with a fork or mixer with water, add flour, salt and knead the dough. Cover and set for 18-20 hours until the dough has tripled.
• Usually I do this in the evening, and in the morning, when the dough grows in volume and begins to fall off in the middle, you can knead the dough.
• Dough:
• Mix the risen dough, water, flour, salt. I knead the dough on the "pelmeni" program in HP for 10-12 minutes. The dough is soft and sticky. I put it in a bowl greased with r. m., cover and put on a rack in the oven with the light on for about three hours. It is advisable to remove the dough from the bowl twice with an interval of 40 minutes in the first hour and a half and fold it in an envelope. There is no need to disturb the dough for the last hour. It is ready when it doubles in size.
• Form, if desired, a loaf or a round loaf, cover and leave for 1 hour 30 minutes to double the formed bread
• Bake in a hot oven at 230 g with steam for the first 15 minutes and without steam until cooked for 20-25 minutes.
• If there is not enough time to bake bread on this day, you can send it to the refrigerator for a day.

Cooking program:

Baking in the oven

Note

I got the idea of ​​this bread from R. Bertine in his book "Own bread"
And then I found Misha 🔗 bread made with 20-25 g of old dough. It was called: "Rustic bread on mixed dough."
And now this is my favorite recipe, according to which I bake more than one bread. I do not know what kind of bread it can be attributed to. But each time I take a small piece of dough weighing 25 g from the dough mixed with bread and bake another bread without adding yeast. Sometimes I replace rye flour with c. h, I mix water with kefir or yogurt. The bread is fluffy, with a thin crispy crust, excellent crumb. And now I have a small piece of ripe dough in the refrigerator on the top shelf in a small jar of sour cream with tiny holes in the lid.
I find it a decent alternative to sourdough bread.
Bake to your health !!

Similar recipes

Rye bread on dough (oven) (Omela)

Dough corn bread (kisuri)

Wheat bread with truffle oil on old dough dough (Mar_k)

[barbariscka]

barbariscka, at what temperature and how many minutes such bread is baked? I still can't adapt to my oven, I bake in different temperatures, experiments are not over!
I noticed that the recipes from Misha with LJ are ideal for me both in terms of the weight of the ingredients and in the t-re in the oven, and according to many other recommendations, the bread burns.

[Margit]

Margit
I preheat the oven to 250 grams, along with an overturned baking sheet) I still can't get a stone). Then I put the baking paper on a baking sheet, drop the formed loaf on it, sprinkle it well with water and bread and the walls of the oven. I close the door. After 5 minutes, I open it again and sprinkle it with water again. After 15 minutes, the bread already acquires a creamy color, cover it with paper on top so that it does not burn out, lower the temperature to 200 grams and bake for another 10 minutes.
Oddly enough, my old electric cooker is good at baking bread. And although it needs to be replaced, I'm just afraid that in a more modern oven with many modes, my bread will not work.
Misha's recipes are also very suitable for me.

[barbariscka]

barbariscka
Thank you again for this recipe with a minimal amount of yeast (THEY are only in the initial batch of ripe dough).
I did everything according to your recipe, adding whole grain instead of rye flour. My first baking (the kneading of ripe dough was 200 g). I took only 25 grams from him into the dough (the dough was 3 days from the start of the batch). The rest is in the refrigerator for ripening.

I took 25 grams from the dough when kneading. Since there was no extra at hand. containers, put it to the old ...
But this was the bread on the 3rd batch (there are no photos of the loaves themselves, because I baked at a party. I made 2 loaves of this dough. Moreover, the proofing and kneading of the dough took place in unsanitary, temperature and other conditions - in the subway). There are only a few pieces that I thoughtfully put in my purse. The guests ate everything

SO AND WHY FEED YOURSELF WITH EXTRA YEAST?

Vasilisa, thanks for the recipe ...)

The bread turns out gorgeous, I've baked it three times already .. we eat with great pleasure ..
This is the first bread ..)



And this is the second ..



Today was the third ...

[barbariscka]

barbariscka

Great bread! I baked it yesterday exactly according to your technology.
But she kept the dough in the refrigerator for a day.

When baked - amazing aroma. Crumb - rubbery, crumb - zero, crust - thin and crunchy

I hope you will forgive me for the lack of a photo: red: Well, I gave the fotik to the little guy. More important to him, as he said

Since yesterday, a quarter of the loaf remained. My husband really liked making sandwiches with salted salmon with this bread (yes, I also added sour cream to the recipe).
Recipe Viki - this is the basis, the platform, starting from which you can create endlessly. It's great that many people today can create and bake on their own. But do not forget about beginners, for whom any deviation from the recipe is equal to disaster.

Therefore, I think that this is normal and even SHOULD paint your digressions into a separate recipe. For most beginners, this will be very helpful. After all, we do not pretend to "authorship" the Wiki recipe, we help each other

On the basis of a ripe dough, I tried several options. Most likely, one will take root. When kneading, add 1/3 portion of yeast to the dough, keep in the refrigerator for 12 to 24 hours, then mold, let stand and bake.

[Zest]

Zest
And why add yeast to the dough if it rises without yeast, only on a piece of ripe dough? I'm still thinking, when will this piece of dough stop lifting it? But so far everything is going well and the bread turns out.

[barbariscka]

barbariscka

I am not one of those bakers who shy away from yeast and consider it harmful. We absorb much more "troubles" from the environment.

Why add? And to get a stable result. Ripe dough, like sourdough, are very capricious creatures. Today she will rise quickly, tomorrow she will dream, but I need everything to happen by about the appointed time

[Zest]

Zest
Got it, thanks.
In general, I am also not against yeast! I'm just wondering how long this piece of dough will run? In addition, if the dough has risen, then the dough, as a rule, turns out.
I really love dough bread, it seems to me that they have a special taste.
Today my dough rose in 8 hours, the dough also rose by leaps and bounds, the heat affects, and since in the evening, I was not going to bake, I put the dough in the refrigerator. Tomorrow it will be possible to bake, the dough will be even better.

[Zest]

Zest
I'm just wondering how long this piece of dough will run?

how much you bake, it will work as much))

[barbariscka]

barbariscka
This is my experimental loaf in the full sense of the word. I put a dough for good luck with a ripe dough (on whole grain flour), which has been waiting for me in the refrigerator since June 30. Only wheat flour. After 14 hours, the dough rose well, but did not bubble as usual.In addition, when kneading the dough, I confused glasses with liquid (do not do 2 things when the brains are melted from the heat) and poured a mixture of ice-cold soda water with milk (instead of warm water with yogurt). Hands itched to add yeast, but they were not at home. The mood dropped a little also from the fact that the dough rose in such heat for more than 4 hours. I was afraid it would turn out to be peroxidized. After the workout, there was already a hope that at least something would work out. And here is the result of my experiment. Delicious, fragrant. So you can argue about 2 weeks of storing ripe dough

[Viki]

I want to bake this bread, but I do not fully understand the technology, help me figure it out.
Now I have it in the refrigerator for 2 days, I would call it, a starter for a self-starter dough according to a recipe from Viki.
I want to bake 2 different breads at once to compare the taste from Viki and from barbariscka... With bread from Viki all clear.
The following is not clear - I need bread for a recipe from barbariscka take a piece from the starter or from the whole piece when I add all the flour and water and subtract 200 grams for the next starter?
What does ripe dough mean?
At what point and from what to take a slice for storage for bread from barbariscka?

[Prank]

The following is not clear - I need to take a piece from the starter for bread according to the recipe from barbariscka, or from the whole piece when I add all the flour and water and subtract 200 g for the next starter?

Prank , for baking bread according to the recipe from barbariscka, you need to take a 25-gram slice from the starter according to the recipe from Viki, put the dough and then according to the recipe.

At what point and from what to take a slice for storage for barbariscka bread?

After you add flour, salt, water to the ripened and risen dough and knead the dough until it becomes a smooth bun - tear off 25 grams and refrigerate. Add to the remaining dough what you think is necessary: ​​oil, spices, herbs and once more kneading (but you can do it without additives - it's not for everybody).
Good luck to you

Girls, but today are mine on ripe dough



The bread was already sitting in a cast-iron frying pan and covered, as it should be, and it turned out to be the lightest and pretty, and I made bread bars from the same dough. only in the form of rolls

And here is the cut of the bread ................ it turned out so weightless, the cut speaks for itself



Awesome

[Prank]

Prank
I hope you get some bread. Leska I explained everything well to you.
Ripe dough is a ripe dough that has already passed fermentation, that is, you have kept it for a sufficient time, this is what you called a starter.

Svetik
Wonderful bread turned out!

[Prank]

Prank , for baking bread according to the recipe from barbariscka, you need to take a 25-gram slice from the starter according to the recipe from Viki, put the dough and then according to the recipe. After you add flour, salt, water to the ripened and risen dough and knead the dough until it becomes a smooth bun - tear off 25 grams and refrigerate. Add to the remaining dough what you think is necessary: ​​oil, spices, herbs and once more kneading (but you can do it without additives - it's not for everybody).
Good luck to you

Thank you very much for the clarification, everything seems clear.

Prank
I hope you get some bread. Leska I explained everything well to you.
Ripe dough is a ripe dough that has already passed fermentation, that is, you have kept it for a sufficient time, this is what you called a starter.

Thanks for the recipe! This is what I need, I have long wanted to try sourdough bread, but I don’t understand how to make it and I can’t afford a Tamagotchi now, this is just an ideal option for me !!
Does this 25 gram piece also take 12 hours to mature to be used again?
If I add whey instead of water, for example, then the piece will ferment on whey, isn't that bad?
Do you think it is necessary to update this starter from time to time, in the sense of putting a new one and all over again?

[Prank]

Prank
I made this dough both on whey and on homemade yogurt mixed with water, then I would pinch off a piece of dough and it did its job perfectly. I always have a small piece of dough in the refrigerator from one bread to another. I usually bake once every three days.
Read Leska's post of August 6, her piece of dough on whole grain flour lay for more than a month and the bread still turned out without yeast.
On these hot days I stopped baking bread in the oven, so I have to start over, so I can't tell you exactly if I need to refresh my starter from time to time.
In theory, if you take every time from a freshly mixed dough, it should work all the time. But in practice it is necessary to check. If the dough in this dough does not rise within 24 hours at the latest, then the dough has stopped working.
Good luck to you !!

Girls, tell me, pliz. My dough has been standing for 22 hours, has risen three times exactly, as in the photo of post # 1, but does not even think to fall off. Question: do I have to wait when it starts to fall or is it possible to knead the dough?

[Rusya]

Rusya, you can completely knead the dough.

[Leska]

Leska , Thank you! But I just looked in, and it's still rising

[Rusya]

Rusya, It's warm at home? Here is the dough and puffs (worse if it sits and rises). Knead, just do not forget to hide a piece of dough in the refrigerator.

[Leska]

Leska, for the umpteenth time I am convinced that if you are engaged in bread, then do only it one.
Yesterday I had to leave the house and not once. At first, the dough stood, then the dough itself did not fit very well, and during the proofing, it also behaved less quickly. But I baked it round, like a store. Surprisingly, he did not blur at all in the oven. Has grown a little already when baking. The pulp is very dense. But I really liked the taste. : nyam: In general, the first pancake -com. But I will try again.

Oh, I forgot to clarify. Don't add sugar and fat at all? Am I getting it right?

[Rusya]

Rusya
I hope that the second bread will please you more.
I also really like that it does not blur in the oven. And the crumb turns out to be different, sometimes perforated, sometimes more dense. It depends on many factors.
We do not add sugar and fat according to this recipe. But if you want, then after you put a piece of dough aside for the next time, you can make additives to taste.
Now I have a dough on kefir. I made the dough according to the recipe, rose as it should, but kneaded the dough on old kefir. She set aside a piece of dough. Let's see what happens.

[Opara]

This is how I get bread for 25 g of ripe dough without yeast on kefir or homemade yogurt:



Opara
25 g ripe dough
270 g wheat flour
170 -180 g water
5 g salt
I beat the ripe dough with a mixer with some water, added flour and salt, kneaded a soft elastic dough. Leave in a bowl for 12 hours.
Dough
240 g wheat flour
40 g whole grain flour
200 g of kefir
5 g salt
I put everything in a bucket of HP, added the dough, kneaded for 12 minutes on the "pelmeni" program. I left it in the bucket to come up. An hour later, she folded the dough and left it for further spreading.
When the dough has doubled, shaped it and put it in the form with a seam on top for 2 hours.
She baked in an earthenware pan, covered with a metal mold for dough. 30 minutes covered, 15 without a lid until golden brown.
The bread is very tasty. It seems to me. that it also retains its taste for a longer time than cooked in water.

Khlebushek is just a handsome man!
And I didn’t get bread the second time. The dough goes well, but the dough itself is very bad. What could be the reason?
I've seen enough of your bread, I'll probably go put the dough again, I have a piece of dough in my fridge. What if this time it works out right. Well, I really want to.

[Rusya]

Rusya
It is a pity that the bread did not work out. If the dough fits well, then it should definitely work out. I leave the dough mixed with dough in the HP, cover it with a plastic bag and keep it until it doubles. Try to keep the kitchen free of drafts.When I form a bar, I put it on a wooden board, put it in a large bag and put it in the oven with the light on. You can melt in the microwave by placing another cup of hot water there. Will double, the dent from the finger does not go away, I take it out, preheat the oven, put it on the baking.
Try it, it should work. I wish you success.

[During this time, I folded the dough once]

Mix the risen dough, flour, salt, water. I kneaded the dough in HP on the Pelmeni program for 10 minutes.
I put it in a bowl, tightened it with plastic foil and set it to melt in the oven with the light on for 3 hours. During this time, I folded the dough once.
When the dough has doubled, I formed a loaf, put it on the tea rack for 1.5 hours, covering it with a towel. The loaf has doubled in size during the period of time.

barbariscka I want to try your bread, explain for those who do not understand, you are doing 2 or 3 proofings.
I read 1 recipe and the last one they are slightly different in words.
Why don't you put hw in the dough right away? flour ?, I read somewhere that when it is in a dough, it turns out tastier than bread. It is interesting to hear your opinion.

[First spreading]

Tatianka 1
The second recipe is different from the first. If you noticed, the amount of water is different, I increased it a little, the flour is too dry now, so I added 10 g to the dough. Now it is warm, so it took only 12 hours for the dough, not 18-20. I kneaded the dough on old kefir, focused on the bun, so that it was soft.
First spreading - I had HP in a bucket where the dough was kneaded.
Second spreading- this is a formed bread (in the oven with a light bulb or in the microwave).
During the first time, you can fold the dough once or twice, but this is not necessary. I did it the last time and I liked the bread more. Moreover, I had to leave the house, therefore, so that the dough does not ooze, I put it in the refrigerator, came in a couple of hours, pulled it out and left it to melt further. The main thing is for the dough to fit well, but not to sour.
I add rye flour when I knead the dough. Therefore, a piece of ripe dough (25g) already contains rye flour, because the dough rises on it.
And I make bread, sometimes with the addition of rye flour, then with whole grain. The taste is different, but both are delicious. And how fragrant it is and how pleasantly it crackles when you pull it out of the oven.
Bake, I wish you success !!

[barbariscka]

barbariscka Thanks for the answer, I already put it, but I was counting on 18-20 hours.
And now everything is changing, you have to bake at night

barbariscka, I forgot to ask you, there is no sugar and butter in the dough, is this normal?

[barbariscka]

barbariscka I forgot to ask you, there is no sugar and butter in the dough, is this normal?

while there is no author, I can answer - this is absolutely normal. Sooooo many breads are baked just without butter and sugar. Try the original recipe, and then, if you want, you can add sugar and butter (at the end of the batch).

There is no dispute about tastes, but my home-grown people like the kind of bread most of all, as they say, so that it does not look like a bun

[Tatianka 1]

Tatianka 1
Zest has already answered you. I bake bread without sugar and butter, we like it better, then it tastes like bread.
If the kneaded dough can be put in the refrigerator, then you have to count the time with the dough. Indeed, under different conditions, it rises in different ways. I usually put the dough in the evening so that in the morning I can put the dough.
If you put the dough in the morning and in the evening it has risen, knead the dough on it, and in order not to bake bread at night, put the dough in the refrigerator, covering the bowl with the dough with a bag .. In the morning, fold it, then let it sit and then everything is like usually: a second portion of already formed bread and pastries.

You can see from the dough when it starts to fall slightly in the middle, then you need to knead the dough. This is usually a 3-fold increase.

Well, here I am with my unsuccessful bread, after reading, I decided to do it on the hearth.
1. When I began to turn the dough, it stuck to me a little.
Well that's not all
Well, I straightened the elastic soft dough with my hands. The shape was beautiful dough (round tall).
2. No matter how much I tried to make incisions, they never work out for me, but seeing such a beautiful dough, I decided now it will definitely work out

Having made 3 cuts somehow, my dough began to creep into the sides, as it were.
I will finalize the first mistake, but I will never dare to make the second one again.



The taste of bread is like lavash (soft-perforated rubber). Thanks I will try again.

barbariscka, I baked white-gray bread, but I want dark bread.
What ratio of flour should be made?

[barbariscka]

barbariscka I baked white-gray bread, but I want dark bread.
What ratio of flour should be made?

[Tatjanka 1]

Tatjanka 1
I did not bake dark bread for this recipe, take a look in other topics or experiment yourself. There is a very big topic: "Wheat bread on ripe dough", very interesting rye breads from Admin, Raisin, and many other bakers. Search, you might find what interests you.
Success to you !!

[barbariscka]

barbarisckawithout waiting for your answer, I made the dough myself. 200gr. Rzh. flour. I don’t know how it tastes, but his roof is cracked, let's see how it tastes, pictures later. Incision later, when it cools down.

[Tatjanka 1]

Tatjanka 1
Be sure to show your bread with rye flour .. Very interesting. And the roof is cracked, that's not bad, usually these breads are delicious.

[barbariscka]

barbariscka,
The day before yesterday I made bread - it turned out very tasty, thank you very much! The only thing, I had to "grow" the dough longer - it's cold in the apartment. I will definitely do more

[Antonovka]

Antonovka
I am very glad that I liked the bread, bake it for health and thanks for the thank you ...
I grow dough in the oven under a light bulb .., you can in the microwave with a mug of boiling water .., in general, look for a warmer place ...

[barbariscka]

barbariscka,
In my oven, the light bulb burned out (it is very difficult to change), but even when it worked, the light bulb turned on only when some mode was worked out.
And I have a question - can you tell us more about a microwave oven with a mug of boiling water? Only I'm afraid that if I put a saucepan there, the mug will not fit.

[barbariscka]

barbariscka what about t-ra when the light is on?

And how long does 25 grams of deferred dough "live"?

Antonhow is my stone doing there?

[SchuMakher]

SchuMakher,
And what about our oven? He's doing well - what will happen to him. I'll see - maybe I'll take him with me, I'll walk
I lived for 2 weeks. Now only the central lock is left, and I have used up everything - I forget to leave the second time

I'll see - maybe I'll take him with me, I'll walk

You are our Moses!

I am ripe ...

[Antonovka]

Antonovka
There is nothing to write about the microwave, just use the switched off m-ku as a closed space, put a mug of boiling water and a bowl of dough in it. From hot it heats up a little, besides there are no drafts, nothing interferes. The main thing is that there is enough space, well, here it all depends on the size. You can also wrap it up and put it near the battery ..
Winter is ahead, so we have to adapt ... ex to you !!

SchuMakher
At first, I slightly warm the oven to 30 grams (no more) and turn on the light bulb. By the morning, it decreases with the light bulb on to 25 grams.
Well, and 25 g of deferred dough lived for 10 days, but Leska used (as far as I know) even a month's dough.

[barbariscka]

barbariscka

even monthly dough

I confirm! A month in a glass jar with a plastic lid with 2 small holes on the bottom shelf of the withers. The dough turned out to be thermonuclear with him - the bread is tall, nostril and not at all sour. I tried it in plastic from sour cream - the dough is not worth it - mold appears.

That is, roughly speaking, it turns out sourdough bread?

[SchuMakher]

SchuMakher
I think so ... Bake was once in the villages on a piece of old dough ... And it tastes the same as sourdough, so they don't tell me. I have grown the leaven specially for comparison.

Have you ever tried to bake it in KhP?
Straight hands itch, and some stone gravestone clamped ....

[SchuMakher]

SchuMakher
I didn't bake in HP, but someone did. And basically, why not?
After all, the most important thing is for the dough to rise ... Then the dough will rise.
But you will not have to bake on the machine ...

We must try ...

[SchuMakher]

Have you ever tried to bake it in KhP?
Straight hands itch, and some stone gravestone clamped ....

SchuMakher, in HP does not turn out to be so tasty. I tried it once - I didn’t like it - it was cool inside. Now I bake without a stone on an inverted baking sheet and everything works out great, before that I baked on a heated brick - no one noticed the difference (if only an electric meter)