Sourdough bread in the oven

... in the evening I kneaded, molded, into a bag and in the refrigerator, took it out in the morning and baked ...

tell me, how do you get the dough out of the bag, doesn't it fall off?
Is it possible to immediately put the dough into a long-term fermentation in a baking dish so as not to shift it in the morning?

Sorry, I didn't write it clearly, but somehow we discussed this point more than once, so I did not paint it. So, I mold the bread, then lined the bowl with baking paper, put the dough there, put it all neatly in a bag and put it in the refrigerator. And in the morning I take it out, when I heat it for about an hour, when it is about 20 minutes, while the oven is warming up, and I heat the oven with a saucepan. Then I transfer the bread along with the paper into a preheated saucepan and cover it with a lid. At the beginning of the topic there is a photo of how this happens.

I mold the dough after the cold (I fold it several times and divide it into loaves), it, of course, falls off, but then in an hour in the heat it rises again 2 times. It is possible to distribute in the form immediately, but after folding the crumb structure is better.

Suslya and Kalmykov, thank you for such a detailed and quick response.

If the temperature is below 10 *, then all the sense of mixing with sourdough is lost: all bacteria "responsible for the leavening taste and aroma" will die in it, only wild yeast will survive.

Zest, please tell me where this information comes from? I searched the Internet and could not find it.
But what about yogurt and kefir, which are stored in the refrigerator?

By the way, I only baked bread 2 times. On hop sourdough.
The first was very good. knocked down, firm, with a light hop flavor. For the first I took a young sourdough and the bread still has not deteriorated (already 2 weeks). The dough rose approx. 4-5 hours.
The second is softer, more beautiful, but tastes like in a store. For the second, I revived the leaven after the refrigerator. The dough rose in 10 hours, although it was very hot. It would seem that the leaven should have become stronger. And on the 4th day the bread became sticky and the smell of yeast appeared.
Both times the leaven had a pleasant smell and taste.

It turns out you are right.

On the other hand, many people store the sourdough in the refrigerator and the bread is delicious.

The zest is temporarily absent, so I'll answer.

Try to read Luda's magazine 🔗

A lot of useful information, including on sourdough cultures.

Thank you very much, I read

Heat - heat, but I want oven bread I started a new leaven - and now he is handsome

oooooo! what a handsome man!
and what is the leaven?
I'm just thinking of approaching her, I'm interrupting everything with the old test. But I thought to try grape

and yet - the cuts are always perfect for you! probably a seamstress or a surgeon, or maybe a draftsman-designer

[rinishek]

and what is the leaven?

my favorite is French

and yet - the cuts are always perfect for you! probably a seamstress or a surgeon, or maybe a draftsman-designer

rinishek, I am an amateur seamstress Well, I also have "explosions at the pasta factory" if the leaven is fermented or the yeast is stale. And when the sourdough and yeast are good, and the proofing is optimal, then the bread itself "smiles" well

Maybe I'm not in the subject, but the question is ripe: after kneading, the dough (with sourdough) rises and looks very good, and when I start baking (baking in cold storage because the oven does not work) the bread falls almost 2 times. What to do? (I tried it with and without yeast)

rises and looks very good, and when I start the oven it falls

Do not stand up "all the way." Start baking so that at the beginning of baking it continues to rise.

Maybe I'm not in the subject, but the question is ripe: after kneading, the dough (with sourdough) rises and looks very good, and when I start baking (baking in cold storage because the oven does not work) the bread falls off almost 2 times. What to do? (I tried it with and without yeast)

Yeah, Vicki is right, rearranges.

I'll start a fresh grape here And flour disappeared from the shops

And we still have, and in the range.

I'll start a fresh grape here And flour disappeared from the shops

and I'm waiting for September 9 - on the young moon, my hands are itching. , or rather, I look forward to it, every day I re-read Temki about grape - I also want to try this. If you do not like it, I will nurture the Frenchwoman.

Girls thank you very much for sharing your knowledge and experience. Special thanks to Raisin for her kind heart and for the fact that she explains and shows how to do so that we succeed. Do not be surprised that I say so, I don’t know, maybe you didn’t come across such people, it’s like he’ll tell you how to do it, but he will be silent a little and nothing turns out, and you try and already start thinking to yourself, well, all this I am so left-handed ... And both hands are already lowered, the desire disappears to try anything else. I've been making bread for 15 years, though in a bread machine. It seems like I have knowledge and experience, but when I saw your sourdough bread, I decided to try it. Of course it didn't work out right away. True, my husband supported me all the time - and the bread was delicious and beautiful, but it still seemed to me that something had to be done a little more (I made 1/2 of the izyumkin’s beloved ration norm with sourdough). I reread the forum again, and today I have not just got bread, but a handsome man. All that he has a beautiful crust, cuts. I really like him, but what a grain spirit. You will not find such bread anywhere, except perhaps in our "Mcooker". Thank you again, success to everyone in the field of baking.

[pljshik]

pljshik all of us were once left-handed, I didn't understand ....... they wrote so beautifully about our bread, but where is the photo?
photo in the studio
I myself puffed over the sourdough bread for a long time, I have only a year of experience in baking, but during this year thanks to our forum I learned a lot

Here is my bread today. Rate girls.

I've had a sourdough since July 20 called Natural Sourdough from San Francisco. God bless Lingonberry (Peki's store), she shared with me. And I still made pancakes with her today, also very tasty. And what exactly is the age of the leaven, I cannot say.

Girls, I have a holiday today - it turned out not just bread, but almost a meadow (remember a long time ago in our bakeries they sold - fragrant, soft inside and with a funky crust). The height of the bread is 13.5 cm, let's see how it gets cold inside. The smell is extraordinary, and I remember my childhood (grandmother baked bread in the oven) a hunk of bread with honey and milk immediately from a cow. When it cools down, I will definitely take a picture and post the pictures.

And I missed the white bread (and I forgot to put the dough on rye in the evening) ... So today I baked white bread with French sourdough



It turned out to be so full of holes (although, to be honest, the leaven is slightly overstopped). Very fragrant

: bravo: Kava bravo! What a beautiful cut. I hope that I will also have this over time. Not so long ago I bake with sourdough, the bread is really very tasty, but so far I have not been able to get such charming holes. I did not change much Izyumkin's recipe - I add 1 tsp. salt and 1 tbsp. l. sugar, we like it better. The rest is strictly according to the recipe. And I'm still kneading with a mixer, but I think that my spouse will eventually buy a combine (I haven't decided which one to apply for). He really likes this bread, he brings his ladies to work (he is so proud when he explains that this bread is homemade and is made by his wife).

The malt is over - I'm baking a gray wheat-rye here

[Kate]

Oh, Kate!!! how you always have beautiful loaf of bread!
Well tell me, girls, is it real - such beauty !!! ???
every time I admire your loaves - they are so crispy and even - shine!
but how do you manage to keep the flour on the sides, how do you sprinkle it from the spray bottle - abundantly or a little? I wash off all the flour, but I want such white stripes

I want such a goose too! it's the whole secret!
I saw here from some comrades - but I could not begged - they cook their own geese in it. Of course, I tried to suppress the sob of disappointment in myself that such a goose would not be mine, I succeeded badly
girls, by the way, who will tell you why the crust of bread can be hard? where they wrote about it. And then she baked it yesterday - but for some reason he was pale, although he did not stop clearly, and the crust, among other things, is very hard. Compared to successful breads, oak is straight

Girls thank you very much for sharing your knowledge and experience. Special thanks to Raisin for her kind heart and for the fact that she explains and shows how to do so that we succeed.

Thank you for your kind words. I am very glad that we were able to help you. And your bread is an indisputable confirmation of this))

The highlight is me again. Thank you again. I bake bread every other day, and it seems to me that every time it becomes more delicious. There are many who want to try the bread itself, but they are not very busy with cooking, they say that not everyone is given, although I think that this is elementary laziness. The cooking process itself is fascinating and captivating, because every time a miracle happens - you take out HL E B from the oven!
And when the son brought the girl and with what pride he treated her to his mother's bread, then you understand how much it means what we do at home - and this is no longer just a hobby, but happiness. Sorry for such a digression. Life is wonderful - I’ll go to put bread!

[rinishek]

rinishek, thanks for the compliment

stripes from the basket - this is understandable, I spray it quite strongly (but I try not to wash it off, but just moisten it from above), in addition, I spray it on the lid - it is also hot and steamy.

I really love my cast iron pot (it's a pity that they are not being produced right now ...), but it seems to me that it should also work like this in the goshews sold in the markets made of silumin alloy - they are thick-walled and with a lid.

The crust is thick when there is not enough steam humidification, or when bread is baked from start to finish at a very high temperature (convection also dries up), or when baked at a low temperature for a long time. Maybe the dough itself is still cool

[Kava]

KavaThanks to our Lilechka, I also got the same basket (for 750g.). Tell me how much dough in grams should you put in this basket to get the same bread as yours?
Baked according to your recipe, https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=13276.190 it turns out, well, a very large loaf, I would not fit into a gosyatnitsa, that's for sure, I had to strain in a colander and bake on a clay hearth. And initially I wanted to experiment in the gosyatnitsa, in vain that I dug it out in the attic?

[Margit]

Margit, I have RIGHT HERE
there is a recalculation for a smaller loaf

Dough -350g + Dough - 470g (approximately)

This loaf fits well in the basket. HERE SEE

Ready bread weight 800-900 g

My upper oval of the basket coincides with the inner oval of the goose-maker (before ordering it, the Cradle's head fumbled with these measurements)

Thank you, Katyusha!
And I did look, but it was evident that I was looking badly!
I will try to bake your bread now in the gosper!

Uraaaa, my post is working.
She is almost 1.5 years old, but after the summer heat she thought that everything was already spoiled.

Here's the result:


True, the cutters are not very beautiful, because they baked breads in the oven for the last time in the spring.

Handsomely! And, most importantly, she has not lost her skill since spring! And the cutters are very neat (straight surgeon's scalp)

[Katyusha]

Handsomely! And, most importantly, she has not lost her skill since spring! And the cutters are very neat (straight surgeon's scalp)

Katyusha, Thank you!
You should have seen how I walked around this bread with that blade in my hand ... that I would adapt to cut ... oh no, not so ... in general, some cutters turned out.

Tanya, do you sprinkle bread with water before putting it in the oven? How do you get white stripes on bread?

[Lenochka]

Tanya, do you sprinkle bread with water before putting it in the oven? How do you get white stripes on bread?

Lenochka, I arrange the bread in Lily's basket, which is 1 kg.
When I turn on the oven at MAX t, I put in an aluminum bowl, which heats up with the oven. And before "planting" the bread in the oven, I pour boiling water into this bowl. Be sure to sprinkle the bread from a spray bottle and put it in the oven for 15 minutes, then sprinkle it again well and reduce t. I spray the bread 4-5 times within an hour.
No, not like that, I immediately sprinkle it on the bread, and then pour boiling water into a bowl.
The bread is made with a thin crust.

[Lenochka]

Lenochka, I arrange the bread in Lily's basket, which is 1 kg.
When I turn on the oven at MAX t, I put in an aluminum bowl, which heats up with the oven. And before "planting" the bread in the oven, I pour boiling water into this bowl. Be sure to sprinkle the bread from a spray bottle and put it in the oven for 15 minutes, then sprinkle it again well and reduce t. I spray the bread 4-5 times within an hour.
No, not like that, I immediately sprinkle it on the bread, and then pour boiling water into a bowl.
The bread is made with a thin crust.

I also spray from a spray bottle, but my white dusting disappears, "rinses off"

I also spray from a spray bottle, but my white dusting disappears, "rinses off"

Well, there are two options: or you use little ... yeah, but what do you use as sprinkling, as you said? How do you sprinkle?

I take corn grits (not flour) and, as Lilya used to say, I “putty” the basket with it.

Well, there are two options: or you use little ... yeah, but what do you use as sprinkling, as you said? How do you sprinkle?

I take corn grits (not flour) and, as Lilya used to say, I “putty” the basket with it.

Corn flour, and corn grits do not crunch on the teeth, because they do not soak it?

Corn flour, and corn grits do not crunch on the teeth, because they do not soak it?

No, absolutely not crunchy. You sprinkle water on it in the process of baking bread, so it will cook.

[Lena]

Lena, I use corn flour and the stripes are excellent
I spray the bread 2 times: before planting in the oven and after 10 minutes of baking.
I don't put any bowl of boiling water down, because I bake on a stone.
The crust is thin and crispy. You yourself have tasted my bread. You know!

It seems to me that the stripes eat into the bread, if you really do not spare the corn flour and "putty" the basket.

[Lilechka]

Lena, I use corn flour and the stripes are excellent
I spray the bread 2 times: before planting in the oven and after 10 minutes of baking.
I don't put any bowl of boiling water down, because I bake on a stone.
The crust is thin and crispy. You yourself have tasted my bread. You know!

It seems to me that the stripes eat into the bread, if you really do not spare the corn flour and "putty" the basket.

It's clear, Lilechkathat your bread is delicious. Though sprinkled with grains, even with flour, the main thing is that it is baked on stone.
By the way, when will you publish the recipe for your delicious bread, which Vasilis had at the meeting?

[Lilechka]

It's clear, Lilechkathat your bread is delicious. Though sprinkled with grains, even with flour, the main thing is that it is baked on stone.
By the way, when will you publish the recipe for your delicious bread, which Vasilis had at the meeting?

Thanks for the compliment!

And with the recipe, I got a hitch, because my sourdough in the summer ordered to live a long time

Therefore, I had to postpone the "honing" of the recipe.

It was only the second day that I started to raise the dough with a new grape leaven.

She needs another week or two to grow stronger. Then you can continue to experiment.

So I'll have to wait two or three weeks, I will definitely post the recipe.

[Lily]

Lily, I also remembered that you not only "plaster" with corn flour, but also sprinkle the basket with different grains.
All together it turns out quite a lot, so it turns out that the stripes remain.

And with the recipe, I got a hitch, because my sourdough in the summer ordered to live a long time

It's a pity ... I barely brought my senses back to my senses after the summer.

So I'll have to wait two or three weeks, I will definitely post the recipe.

OK!

[Lily]

Lily, I also remembered that you not only "plaster" with corn flour, but also sprinkle the basket with different grains.
All together it turns out quite a lot, so it turns out that the stripes remain.

I rarely sprinkle grains. Basically, only cornmeal.

By the way, thanks for the reminder about the grains !!!

The day after tomorrow I will put it in grains !!!

I like to sprinkle grains - flax, sunflower, sesame, poppy seeds, cumin, coriander

[Lena]

Lena, I use corn flour and the stripes are excellent
"putty" the basket.

Lilechka, or you can have a photo of the "Putty" basket
Lily's bread is really awesome.

Lily's bread is really awesome.

It's true.

The cut on the first bread reminds me of an angel.
Or is it an association with Lily?

The cut on the first bread reminds me of an angel.
Or is it an association with Lily?

This is how I tried to portray a lily

Now I have a different pattern on the bread, but also a flower.

But for now I won't tell you, I'd better show you along with the recipe in a couple of weeks ...

Lilechka, or you can have a photo of the "Putty" basket

I took a photo, but the quality was disappointing, because there is little light in the room. It would be better in daylight, but so ...

The cut on the first bread reminds me of an angel.

And it reminds me of Lenochka's avatar, which is a "horse".