Sourdough bread in the oven

Well, FSE. I take it. This is Dnepromlyn. I really liked the 1st grade. Surprisingly, the family also eats. By the way, they also have Premium flour, which is a little expensive, about 10 hryvnia per 2 kg. If not for the hump, I would try.

[Tan]

And about the 2nd grade, they take some doubts ...

Tan, what are you ... This is my favorite meal.
I bake Izyuminkin bread for 200 gr. rye (sometimes I replace it with 100 grams of whole grain) - this is in a brew, then I add 100 grams. rye again, and all the rest of the flour (350 g) is only wheat 2 varieties. If I can't buy it anywhere, then I get very upset.
Take it and run away ...

[rinishek]

rinishek ! I also live in a resort: in the center of the city there is a metallurgical plant and a coke oven, and around there are waste heaps, dusting with radiation and something else. So at least add less rubbish products. And in order not to catch bread - I do a long fermentation. In the evening after work, I kneaded, the next day I baked it.

[Freken Bock]

Freken Bock ! Thanks for the praise! This bread is on the 2nd grade, be sure to take it!

[Kalmykova]

Kalmykova what time should it be in the morning then a couple of hours earlier to get up?
tomorrow or the day after tomorrow I'll try it on one sourdough, I must also try it, or maybe it will just be excellent!

Why get up early? In the evening after work, I take out the risen dough from the refrigerator, cut it, warm for an hour and a half and bake it.

Does the dough ferment in the refrigerator for 24 hours?

Well yes ! Or 20 - that's how it goes. I have been baking this way for almost a year.

[Kalmykova]

Kalmykova , well, so far everything is clear, thanks. Until you start doing it, questions will not appear.

[Kalmykova]

Girls ... don't wanna jinx Kalmykova Natashik, according to your long fermentation, tonight I will already bake bread, which in my refrigerator has already crawled out of the limits of our brick mold, like Wort (I also really liked the mold), this one sat in a handsome uniform ... with a cap, now the main thing is that its roof does not burst and finally does not go to waste ....... I had sourdough on white flour ... so approached ... tried to escape ......: Fortunately, I have such a jug for a liter, I wonder what will turn out ....... but what has risen above everyone else .... it's super
I also liked how to distribute the bread in the refrigerator, in the evening I will take a picture and lay it out .................. .. it really bakes me to bake it

But what is it ... well, as always, I made a mistake ... well, that's always the way ... everything started out great, I thought that I would come and be happy, but it turned out ... there is a lot of happiness, see how ....



Immediately after the refrigerator
further we go ...


Put it on heating
I came home from work and here is the result


The further everything is more fun




I tried to collect the dough, better to say, shove it into the mold



Now it is being baked and the result will be in eleven minutes

Here are some more pictures .... the height of the bread turned out to be 17cm, it stuck a little on the sides ..... when I shook it out of the mold .... tore it off, I myself was so cool ... I tried the crust





This is my news ... for that no one has such funny bread as I have ... everyone smiles at me, they are already dragging along

Svetik, you're all adventurous. And how many grams of flour did you knead the dough?

Yes Tanya ... I have adventures ... laughing go
The sourdough was 300g, and I mixed it for 500g .... too often I already understood ........ and the taste

I now feel the shape at least ... it seemed a little small to me for a long time ... and then I decided to make bread for 500g ...

So who, if not me, will make you laugh

yes, a bit too much, in general 400 gr goes into this form, maximum 500 gr. flour (this is what is in the leaven and in the dough)

So I had only 500g with sourdough, I need to reduce it to 400g in total

Oh, and you wrote that 300 sourdough and 500 flour, I made today for 500 grams of flour (in general), then everything turned out normal

Such cool ............, Tanya ....... and you grease the mold with what ??? The first time I insured myself with parchment, but this time I just greased it well and when I pulled it out, I pulled out the sides a little
Tell me ... the mold is super ??? Such bread is obtained

Dr greased it and sprinkled it with a little flour, but today only butter and that's it. It always pops out easily, it drops out simply.
And the mold is really super, I just fell in love with it, only in it I bake

And for such holes and such rubberiness I generally fell in love forever ........ I have not had such an effect yet, I crumpled, almost sat on it, and the bread immediately took its original form super simple





Even though I have it ugly ... but how awesome inside and delicious

from the penultimate photo, we can say that here and there the chabatta is resting

Well, now you understand why I am doing long fermentation? Taste and holes are what you need! Let's reduce the batch a little, or divide this one into two loaves.

Yes, I will definitely divide by two, but the leaven was just madly caught, I wanted to slip away
I am so glad, and of course I will give aesthetics to the bread ... and everything will be, by the way, I added the Energopan mixture, so there are still harbor seeds slipping ............ yummy

Until then, my mother's cats do not eat bread from the store. My, with pleasure (please note both outbred and pregnant).

My, by the way, also eats homemade bread with such pleasure.

[Girls]

Girls, maybe there are some opinions about my unsuccessful bread?
This is Izyuminkin, or rather according to her recipe, but 300 gr. rye flour and 350 gr. 2 varieties.
It always worked out great.
First, the dough rises for 50 minutes, then 30 minutes. And proofing for 45 minutes.
What does he want? Why is it cracked?
Has he stood or failed?

[Zhivchik]

Zhivchik , it seems to me that the bread preparation was a little short of space and, perhaps, it was necessary to slightly increase the liquid.

[Zinger,]

Zinger, I am certainly not a special specialist in baking sourdough bread, but in the last couple of weeks I noticed that according to the usual recipes I get a tougher dough, it seems to me that the moisture content of the flour has decreased - more liquid must be added. The heating hasn't been turned off yet, maybe that's why?

[Suslya]

Girls Suslya and Svetik_, I look at your forms for bread and I am ashamed of my dirty trick. With the onset of warm weather I will take care of it, I have it three in one team. I’ll make a fire in the garden, put on the boil, shave off the soap and glue, and let it cook. Maybe the bread in the oven will become even tastier. I'll post a photo of a clean form in the theme of Fedorino grief.

[Margit]

Margit why are you ashamed .......
Tanya and I have brand new molds, I only baked two times, I’ll have the third one today, and she also bought not so long ago, in my opinion ... and then we’ll see what ours will become
Do not worry....

[Margit]

Yeah, the new one has not yet had time to check in, and it hasn't been a month since she bought it. So that Margit you have a working form, she should be like that, experience, so to speak

[kava, rinishek]

kava, rinishekthanks girls!
I always defended 1 hour, and yesterday 45 minutes. Here is the result.
And the liquid is actually a little bit too little, because I have rye wallpaper flour.

Girls ... well, that's where it started

Probably going to make super-duper grease ..... again my form chewed on the sides ... well, what are you going to do ???








and so handsome

So it seems like everything turned out in the best possible way. Why did you chew? Where?

Progress on the face, well done! Bread is really handsome

I didn't take a picture of the second side ... ... I chewed a little ... and in this photo you can see a little
I am reporting ........ I have already prepared the grease, I will try it next time and finish it off completely
And finally, I finished off the fellow, now I'm trying to break it down

and I have this

I really love the hearth. Shaped less for some reason. But finally I love the round one

Yes, I don’t have such a proofing dish, I really want to buy only an oval one, but I’ll come back to a round shape ... just finish with a brick, and then I’ll move on to the second act of the Marlezon ballet

And I have a round basket and all the time the bread sticks, well, here's some kind of dot, a small piece, but it will definitely stick ... with flour, and bran, and corn flour, which I do not sprinkle and does not help.

but I only got stuck once, and then I think because the proofing in the basket took place all night.
Girls, I bake with half the yeast, so the proofing takes about 1 hour. Has no time to stick.
My opinion is that your bread is good after a long proofing in the form in which it is baked.
Probably the basket is not quite for long-term proofing of essentially wet dough.

Thats exactly what I mean. Never stuck, not even after a night of proofing, when the dough tried to escape from the basket.
Svetik, try to grease your shape with rust. oil and anneal well should help. Nothing has ever stuck to any form, although I never used to bake it. Grease the mold with soft margarine, sprinkle lightly with flour and go.

So I have already loaded the non-stick mixture ....... so I'll try
And how much to ignite ??? With sunflower oil ???

And I did not ignite, so, I washed it with soap, wiped it off, smeared it with oil and sprinkled it with flour ... everything went fine.

I did this too, but you see how it turns out ... when pulling out bread ... here is such an opportunity

[Svetik_]

Svetik_ What bread !!!!!! Svetik, well done A little less dough probably should be applied, one third or a quarter of the form.

Sorry, I was at work all day., Did not answer on time. Calcined for 15-20 minutes.

My mom is so frying pan before frying pancakes, it helps.

[Wort]

Girls ............ I'm with bread again Well, I just don't stop finishing it
Today I have a sourdough made from whole grain flour, and the recipe is from Wort, so it became inconvenient to look for this recipe, I decided to drop it here ..... look at what a handsome man it is, it's still cooling down, I won't tell the taste and the cut will only come later, BUT .............. ... done la grease and really jumped out of the mold ...





Finished it, now like a store ............ in appearance

Light, bring your handsome man here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=52794.0 now here is my bread, renamed. Well done! you finished it off, for sure!

[Svetik_]

:) well, well, well ... teasing))
Where can I find such a form now? I want too

A Svetik_ undoubted fellow Kaaakoy progress and perseverance But after all, what a stunning result she achieved

[Zest]

Zest, we have a lot of them now, it costs 25 UAH on the market against the Suslins 12 UAH

[himichka]

himichka

well, when you really want something, the price difference is not a very weighty argument ...

I climbed around Privoz today, I even found Kryvyi Rih yeast again, but I didn't catch the forms of such eyes ...
Is it from the current production or the old ones from bakeries? Search where new forms are sold or from "iron people"?