Ripe dough bread (oven)

[Viki]

Viki, if these are really the same forms, then it's a pity ...
still not cheap, but I bought two at once. It's Finnish, Saana. They?
and the children at least began to eat bread, today in the morning they made hot sandwiches

[Winter]

Winter
It seems to me that Viki is right, try to bake without molds, you can make two small bars, they should bake better.
In general, you are great! Well, if the kids eat, then that's good.

To control baking, be sure to buy a temperature probe, then you will know for sure whether the bread is ready or not. And so, it is still difficult to control baking, mistakes are often made.

[Admin]

Admin, I measure with a temperature probe. Maybe he's lying?
and who then to believe in this world? ))

barbariscka , I'll try to bake on the hearth.
I just really wanted bread of this shape. It is more convenient to cut and
suitable for sandwiches. Maybe do proofing in them? Well, to keep this form?
but where should I put them now? ))
Or is it bad to do proofing in metal?

the fact that children began to eat my bread is the most important criterion for me
since the husband is not at all fastidious and almost omnivorous
only now he refuses to eat yeast bread ...

[Winter]

Winter
I melted the round bread in a metal frying pan, but lined it with a linen napkin sprinkled with flour. If you melt bread in these forms, you will still not retain the shape as a brick when baking. If formed into a thick loaf, it is also quite convenient to cut into sandwiches.

[barbariscka]

barbariscka , I want to try to bake your bread. I read everything, I would like to clarify about baking. You wrote that you bake on an inverted baking sheet - you need to cover it with something or just throw off the bread blank on it?

Vitalinka
Now I already have a baking stone, but I baked for a long time on an inverted baking sheet and I don't see much difference. Heat the oven with a baking sheet, then put baking paper on it and bread on it. When the bread is melted in a basket, I put baking paper on a spatula and gently turn the bread on it, then right on paper in the oven on a baking sheet.
Try it for health. I wish you success !!

Thank you!

[barbariscka]

barbariscka, thanks for the advice!
Indeed, you can mold it with a bar!

Tell me, what kind of dough comes out in consistency? I got it like a dough.

The dough here turns out to be very thick. The most important thing is that it matured, doubled, or better tripled. To do this, keep it in a warm place.

Report: Bread is super !!! Half eaten without anything))) In the process: the dough rose remarkably, the dough did not rise very actively, the shape did not hold well, it blurred, but in the oven everything was reimbursed, evaluate it yourself)))

The bread turned out great! I am very glad to Bake to your health. The dough according to this recipe does rise a little longer, but the bread sings, you heard how it crackles when you pull it out of the oven. If it spreads, flour is to blame, you can slightly reduce the water in the dough, but then there will be no such holes. You can also add a pinch of ascorbic acid (sold in sachets at the pharmacy) to flour, this will strengthen the gluten. I wish you success in your further baking.

I baked bread twice according to this recipe, but it comes out finely porous, as if a little damp. I can't understand what is it from? Not enough time for detuning? So I like the taste of bread on the old dough, but I don't understand what my omission is?I set the dough in advance, for the first time it stood for more than a day, it seemed to be at its peak (it was already a lot of time to be afraid of not having time to distance myself until the night, my bread) set to bake after 4-5 hours. The second time, I put the dough immediately after separating a piece of dough, put the dough in the refrigerator overnight, took it out in the warmth in the morning, it stood for almost a day, when it started to fall inside, it kneaded the dough, put it on proofing, stood for almost 6 hours (only a little the dough increased in size) and since it was already late, I put the oven on, and again the bread came out not the same, not tasty, finely porous ...
I put the dough again immediately after kneading the dough for bread, this time I put it in the refrigerator for now, because today I bake Darnitsky, tomorrow Lithuanian, and only then my hands will reach white, well, I fear failure again

There can be many reasons: the temperature at which your fermentation and proofing, and flour also affect. In addition, it seems to me that the dough wanders for too long, you write that it stood for more than a day. Try to ferment the dough at a higher temperature, do not wait for it to fall off, rise and it is already good, you can start the dough. It is very important to observe the temperature regime and create favorable conditions. The dough should be comfortable.
I hope that you will still succeed in bread, success to you!

Review of the past: the result is as always. Vasyona, you

Marishenka, thank you very much! I received such a pleasant surprise in the morning. I want to return to this bread, but I tied the leaven hand and foot. And the bread is excellent!

Vasilisa, and I have tied up the leaven, they do not want to behave with dignity. The same recipe for aged dough is indestructible. There just won't be a cut - he went to the birthday table.

Marish, eliminate leaven for bad behavior. There is really enough fuss with them, this is still that tomahach ...
And the cut is not needed and so you can see that the bread is wonderful: it’s so plump.
And then, you know, I was never convinced that this bread is not leavened ... although they put it in the "yeast bread" section. Excuse me, what does the yeast have to do with it, if a piece of dough plays the role of a thick leaven? The Italian sourdough is obtained in the form of a piece of dough, just as 50% of the sourdough according to Bertina looks like a thick dough.

Thank you very much for the recipe! The bread is gorgeous! And with different additives, with different flour. a very long process, but very few active actions. This is very convenient for me personally. By the way, the ripe dough in my refrigerator has already lived for 2 weeks, everything works great, despite the cool time.
Holiday greetings!

Thank you for sharing your impressions! :) All the best to you in the new year and so that there is always a smell of fresh bread in the house !!!

Hello Vasilisochka!
I baked this wonderful bread of yours again. First time here, and now - here:

All the same, two years have not been lived in vain! Bread of extraordinary deliciousness! The crust is thin and more ...
Thank you dear and Happy New Year again!

To Irisha's health! All the time I want to return to this bread with a new experience, but the sourdough connects, the same Tamagotchi must be fed And the bread is wonderful, so I will definitely bake it. Happy New Year!!!

Hello! Is it possible to add different types of flour to such bread, or will it turn out wrong?
And if you cook ripe dough with dry yeast, how much should you add?

Hello! For the first bread of this recipe, you can take a piece of ripe dough (porch or fermented dough) from any yeast-free bread without baking before shaping it.
You can make a specially ripe dough:
100 g - wheat flour 1c or a / c;
- 68 g - water;
- 3 g - fresh pressed yeast
Such a ripe dough must be kept for 2 hours and then you can keep it in the refrigerator for up to 48 hours.
If you want to make on dry yeast, then reduce the yeast three times, that is, take 1g. It's pretty hard to weigh. But you can do half of this and weigh it even more difficult.

If you have not baked this recipe yet, I advise you to do it exactly according to the recipe first. And then you can experiment with different flours.
I did not bake this recipe with different flours, unless I added rye or whole grain wheat instead. And I also baked by mixing homemade yogurt and water. These are all the changes I made to the recipe.
Now I bake with sourdough, so I haven't baked this recipe for a long time. But at one time I really liked the bread baked according to this recipe.
If I return to it, I will try different varieties of flour.
I wish you success and good bread!

Thank you very much for your reply! I think, in this case, if there is a slip with yeast, it is better to side more, rather than less :) Why is ripe dough stored so little? I thought I'd keep it for a week, otherwise I won't have time to eat the bread myself ...

And I forgot ... if the oven is in HP, then what is the procedure?
I want to knead the dough right there, then leave it there for proofing. It will be necessary to bake it somewhere in three hours from the moment of kneading, right?

Thank you very much for your reply! I think, in this case, if there is a slip with yeast, it is better to side more, rather than less :) Why is ripe dough stored so little? I thought I'd keep it for a week, otherwise I won't have time to eat the bread myself ...

The girls kept for much longer.
Please note that I had the dough all night, and according to the recipe, all 18 hours. Should definitely rise no less. than two or three times. Once the cap is domed, then you can knead the dough. Don't let it fall ...
You can knead the dough anywhere, even with a mixer, even in a bread maker.
The dough should also rise twice, approximately three hours.
It is desirable that the kitchen be warm enough. At low temperatures, all processes can slow down and the bread will turn out sour.
I advise you to look at the topic, in the comments you can also learn a lot.

Thanks for the advice! I also want to ask, is it possible to put the starter into action, and not just 25 g? If so, how do you recount the recipe? And when kneading the bread itself, the bun should be elastic, as usual?

But this will be a different recipe ...
I advise you to look at other topics on the forum - "bread on ripe dough", perhaps you will find something that suits you best.

[barbariscka]

barbariscka, Hello. I have a question about dough. What consistency should it be? I thought it was like pancakes. Yesterday I tried to put a dough according to your recipe, so such a bun turned out

[Taisia]

Taisia, Hello! Dough in this case cannot be like pancakes. No wonder it ripe dough. He has a humidity of only 62%. The gingerbread man should work out. Another thing is that both in the dough and in the dough you have to look at the moisture capacity of your flour. If you get a very tight bun, you can add a little, a little water.

[barbariscka]

barbariscka, Thank you for your reply. And another question. Dough gurgles. But there is a slight separation of the liquid in the dough. What does it mean?

[Taisia]

Taisia, I don’t understand why there should be exfoliation of the liquid, in the same place there is a dough. It rises, becomes covered inside with such loosened threads and when it sags slightly in the middle, it is already ready and can be put into the dough. You have something too liquid dough turned out, there should be a piece of dough when kneading.

[barbariscka]

barbariscka, well, these are my weird scales. The first time I put half of your recipe. It turned out to be a tight bun. Diluted strongly with water. And when kneading the dough, I added yeast. Therefore, I do not show the result. The second time I put the dough according to the proportions of the recipe. It turned out sparsely. I have already kneaded the dough on it. I will try to do without yeast. More agony is gone

[Taisia]

TaisiaTry at least for a start to do everything exactly according to the recipe. This is a fairly verified recipe, many baked according to it and were pleased with the result. I now bake with sourdough and have not baked this bread for a long time, but at one time I really liked it. This is one of those breads that are sung when they cool down. I wish you success!

[barbariscka]

barbariscka, thank you, I will definitely try again.But even on this dough, the dough went well. I already put the loaves to fit. But all the same, the question remains about the stratification of the dough. I had the same leaven. What does it mean? If you are still dealing with leavens now, maybe you have come across this

[Taisia]

Taisia, it is difficult to say in absentia, I did not stratify. It may also depend on the temperature at which it ripens and on the flour, on the acidity that the sourdough has gained. Try adding a little flour.

[barbariscka]

barbariscka, good evening. I am grateful for the recipe to you. Everything worked out. My husband and I liked it. But the son does not. He says that the store-bought is tastier. I tried to change the amount of salt, added butter. He doesn't like everything.
I first tried the sourdough oven. My son, and I didn't really like bread either. Then I found your recipe. It seemed to me easier to cook with ripe dough than with sourdough. You, as I understand it, switched to sourdough. Can you ask why? Is there a difference in taste? By the complexity of the process?

[Taisia]

Taisia, Good evening! It was just that I was wondering. Sourdough bread is no better and no worse than old dough, just like industrial yeast. Try it, look for your taste, you will definitely find it to please everyone.

[Vasilisa]

You, as I understand it, switched to sourdough. Can you ask why? Is there a difference in taste? By the complexity of the process?

Vasilisa, can I speak?

Bread on ripe sour dough has a very pleasant taste, partly comparable to sourdoughs - there is such sourdoughness.
Why? Because, the old dough is formed when a piece of dough is allowed to stand for some time, several days in the refrigerator, while fermenting, which gives such a leavening taste and smell to bread.

Why is this dough easier? The simpler thing is that a piece of such a dough does not need to be fed often as a sourdough. It's just that the old dough is added to the new one when kneading. Dough maintenance is easy - and the result is great

I have work on this test:
How I store and prepare old (sour) dough for kneading

[Admin]

AdminYou are right, the old test is easier. I baked wheat bread on it for six months. But rye bread still needs to be baked with sourdough, otherwise you will not achieve the aroma and taste that is inherent in good rye bread.

[Admin]

AdminYou are right, the old test is easier. I baked wheat bread on it for six months. But rye bread still needs to be baked with sourdough, otherwise you will not achieve the aroma and taste that is inherent in good rye bread.

Vasilisa, here, I completely agree with you - only leaven!

Above, I just tried to answer the question: sourdough and / or ripe dough - what's the difference

Tatyana,

Vasilisa, Tatiana, thank you for your answers

[barbariscka]

barbariscka, I bake several times already, I fell in love with bread, only I bake from 400 g of flour in only 60 g of rye. Already 2 times baked (this one included) I do not know what to call it. In general, I spread the old dough, and there remains a thin strip at the bottom, I add 10 ml of water and 15 g of flour and knead a piece of dough, for 4-6 hours it stands on the table and in the refrigerator. Is it old dough or something else
Thank you very much!

Still hot, it's getting cold. Delicious and fragrant!

Irina, the main thing is that the bread is delicious and you like it. Bake to your health!

[barbariscka]

barbariscka, I will not get tired of thanking for such bread. I love him and the very process of making this particular bread
Today, final proofing in the refrigerator. I took it out to warm it up, stood only 1 hour, I looked at him and ran into the cold oven, until it was fully warmed up + 10 minutes, and then lowered the temperature and another 35 minutes. The first time I put it in a cold oven and it was right.

Irina, I am very glad that you like this bread. Bake, don't be afraid to experiment. A wide variety of breads can be baked with ripe dough. Good luck to you!