Sourdough bread in the oven

Exactly!

Looks like a penguin !!!

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

Exactly!

Looks like a penguin !!!

After Vika said, I also looked - it was exactly like "me" and the child also immediately said - a penguin

[Lena,]

After Vika said, I also looked - it was exactly like "me" and the child also immediately said - a penguin

Yeah, Lena, now you have nowhere to get away from the submarine ...
You will have to bake bread with exactly the same penguin cutter and upload a photo to this Temko.

[Lena,]

Yeah, Lena, now you have nowhere to get away from the submarine ...
You will have to bake bread with exactly the same penguin cutter and upload a photo to this Temko.

Probably * JOKINGLY *

[Lena,]

Yeah, Lena, now you have nowhere to get away from the submarine ...
You will have to bake bread with exactly the same penguin cutter and upload a photo to this Temko.

Now I will not soon lay out the bread in this thread, it did not work, this time, my leaven

Now I will not soon lay out the bread in this thread, it did not work, this time, my leaven

No, Lenochka! You will not get out.
I will share my grape with you. You don't even have to thank

No, Lenochka! You will not get out.
I will share my grape with you. You don't even have to thank

Well then, honest pioneer, I will

This is how I got a sourdough bread in the oven from wheat and whole grain flour:





The bread is small in size, ready-made it weighs about 700 g, before baking the weight was 825 g. It seems to me that I overexposed it in the oven, next time I will take it out 5 minutes earlier.
The bread is wonderful, and although it is not prepared entirely according to the Raisin recipe, I am very grateful for all the developments in baking this bread, since they helped me very, very much to master it.
Recipe:
170 g sourdough
375 g of wheat flour c. from.
50 Hz. with flour
230 g water
8-9 g of salt.
I did everything as described in the recipe for Raisin, for which many thanks.

Hello everyone!
I'm new, I really want to learn how to bake the bread itself.
Read many topics, made eternal leaven. Now it is in my refrigerator at + 10-11 gr. I feed it once a day, because it rises 2 times.
And the problem is, I can't find a simple bread recipe for a beginner like me. In our city, unfortunately, it is impossible to find some of the ingredients that are indicated in the recipes. In general, I have "eternal" leaven, peeled rye flour, premium wheat flour, but you can also find 1c. and 2c. Please poke me into a bread recipe that can be baked from such a set of products, preferably in 1 day.
And another question, if there are no scales, then how can you measure the leaven in grams?

Hello! We are glad to see a brand new sourdough in our ranks
Natalia, yes, all our recipes are simple, well, of course, there are many-day bread, but there are not so many of them. Where are you going to bake? in the oven or in the bread maker?
If in HP, then here you are French sourdough in a bread maker or in the oven Iziuminkin favorite You can replace whole grain flour with rye flour. Yes, you wander around Temko, for example, go to Wheat bread and look, choose, if anything, call

[Natalia 1108]

Natalia 1108Since there are no weights, you have to focus on the bun, which I usually do.

Pour all the leaven into a bucket, add 200 ml of water, or milk, or kefir. 2 tsp salt, 2 tbsp. l sugar. 0.5 tsp yeast if necessary, quickly. I pour in three glasses of flour and start the dough program.After 5-10 minutes add 3-4 tablespoons of vegetable oil or 30-50 grams of creamy soft. Then, as needed, I add flour to the correct bun. When the dough comes up, mold either a round loaf, or loaves, or baguettes. I give it a distance and send it to a hot oven after sprinkling it with water.

Suslya, Summer resident, thank you very much for your answers. The fact is that I don't have a bread machine either. And I have never worked with dough in my life, and the plans are immediately grandiose: sourdough bread without yeast at all! There is porridge in my head, but I know this until the first bread, and then everything will fall into place. The oven will be in the oven. Yesterday I still found a recipe where everything is measured in glasses. I will try and really hope that everything will work out.

Bakery experts, I really need your help to work on the mistakes.
I baked bread according to the Dachnitsa recipe, which is written at the beginning of this page. I kneaded the dough with my hands, I'm certainly not a dough specialist, but it seemed to me that it turned out a little cool, but that's still a question. Leave it warm for 1 hour, then add oil, knead it again and send it to proof. An hour later I sent it to the oven, 15 minutes under the lid, and 30 without the lid. The bread in the oven rose very well, but apparently set a high temperature and the bottom began to fry. I checked for readiness with a toothpick, there were no marks on it, and accordingly I concluded that the bread was baked. BUT .... after I took it out of the oven, in the process of cooling, it fell a little. In the cut, the bread is porous, but the crumb is still a little wet. What is my mistake, in a cool dough or I just didn't bake it?

Here he is. Yes, I also forgot to write, my leaven is eternal on rye flour, only wheat flour went into the dough and I did not add yeast at all.

What is my mistake, in a cool dough or I just didn't bake it?

It looks like it's just not baked. If the bottom has become faster than you need to fry, you can rearrange it higher in the oven.

[Thank you very much !!!!!!]

Girls, Thank you very much !!!!!!

The leaven, now, is my love !!! I read the topic, read it, and could not stand it to the end - I began to bake my own bread. Before that, I baked in a safe way, but it was not so tasty, fluffy and aromatic! Thank you all for opening my eyes.

And my husband is glad. that at last the bread became tasty, not bricks

Girls, but there is somewhere a topic of how to properly bake bread in the oven according to any recipe. I did it according to two different recipes, and it falls down all the time when I start baking, I would like to figure out why, but I cannot understand my mistake.

Look in the forum section "forum guide" there is a topic "recipes for baking bread for x \ and the oven", there are many recipes. And there is also a section "Bread is the head of everything" there is a lot of information about the technology of baking bread.

OK, I don't even need recipes, but baking technology. I suspect that my bread has stood still, so it fell when I started to bake. I don’t know how to understand that right now we need to put him in the oven, or maybe wait another half hour and he’ll grow up? how to catch the moment "right now" should be put into the oven?

In general, you need the dough to rise 2 times. I baked a sourdough and usually waited for this moment, but sometimes I did not wait and then the zlebushka "tore off the roof", but this is not important while you are studying, the main thing is that the bread is edible. We'll learn over time. And I agree most likely overstopped.

You probably need to sit next to him at least once, watch the rise, here it is better to overlook than not to miss

girls, you can still determine the degree of hmm ... dents or something. If you press the bread piece lightly with your finger, such a hole appears. If it straightens out quickly, it means that it has not yet completely separated. And if the hole is in no hurry to straighten out, then it's time to bake. In general, of course, "by eye".
You can also measure the volume of its shape, in which the bread is allowed to stand, for example, a salad bowl - and knowing the weight of the bread piece, we can roughly determine how much the bread has risen.

and I will also advise you to read this information 🔗

helped me a lot.

rinishek, thanks for the advice, I'll go read it

Well, yesterday I baked new bread. I sat next to him, watched him rise, after 2 hours I sent it to the oven, really did not fall, but it turned out to be very decent. The holes, however, are small, but thanks for that too. Now another question torments me: my bread does not smell. everyone describes the smell of their bread so deliciously, and mine smells much less on sourdough than on yeast, abid. Tell me where to look for the error.

and what kind of leaven and what recipe was it baked?

MKZ sourdough, young, 10 days old, did not store it in the refrigerator, I only take it out to the balcony at night, there is 10-20 degrees, I feed it every day. The recipe is the simplest - 340 gr. starter culture, 400 gr. flour, 10 gr. salt, 1-2 tbsp. l. oil, 200 gr. potato broth. from myself added 1 tbsp. l. gluten free, 2 tbsp. l. wheat germ. Baked in a clay duck under the lid. The bread itself seems to be normal, I squeeze the crumb, it straightens out. The crust was cracked, I think there was little steam, although the bowl of water was standing. But all the time while it was baking, the family did not even understand that I was baking bread, it did not smell. When I baked in a bread maker, then for 2 hours all the round dances around it, then while the bread was cooling down, I stood the crowd with a broom from the bread. After all, I started my own sourdough farm because of the "unique aroma and taste of sourdough bread", but the desired effect was not achieved

Well, it’s extremely strange ... it’s the starter cultures that smell throughout the apartment. no, of course, and yeast bread smells like fresh baked goods, bread, etc., but either a pronounced wheat or nutty one appears on the sourdough or (as for me most often) it smells like fresh milk or kefir - in general, a sour milk smell, very very nice
could it be the flour? maybe this is another flour?
when I bake bread with whole grain or 2nd grade flour, there may be a different aroma - more sour or something, sometimes there is a smell of fresh wheat at some point (it's hard to describe, that's when the bag of wheat was opened, I picked it up the smell appears, gives off a little hay) - and I think that it is the bran that adds such a smell.

You will have to try again - this is the case, you have to bake the bread you like. What's the use of wasting time and energy on a product that you don't like.

For example, I really love cold-proofed bread, when it is kneaded and put in the refrigerator, and then baked goods.
And when there was no leaven, I baked it in cold dough ... So it's a matter of taste. After all, many people like yeast bread - without sourdoughs and dough

rinishek, but send me there for more details about cold proofing.

[Solnche83]

After all, I started my own sourdough farm because of the "unique aroma and taste of sourdough bread", but the desired effect was not achieved

Solnche83, you yourself answered your question that your starter culture is still very, very young and weak not strong.

MKZ sourdough, young, 10 days old, ....

The crust was cracked, I think there was little steam, although the bowl of water was standing.

Steam has nothing to do with it. Your bread didn’t rise as it should, that is, it didn’t have enough strength. It was necessary to add at least half a teaspoon of dry yeast. Then, together with your young starter culture, they would raise the bread.
And your sourdough, even at that age, is smart!
Good luck!

Zhivchik, thank you, I will continue in the same spirit, I hope my bread smells too I just thought that everyone smells right away, but I was doing something wrong with the leaven

[Solnche83]

I will continue in the same spirit, I hope my bread smells too.I just thought that everyone had a smell right away, but I had something wrong with the leaven

Solnche83, with your desire to bake sourdough bread, everything will definitely work out.
With me, how bread is baked, I just fly from the bliss of the smell. And when I pull it out of the oven, then for 5-10 minutes I sit with my nose buried in the bread. Mine do not understand this. Well, it smells, well, they'll sniff freshly baked bread once or twice, but the way I do ...

[Solnche83]

I walked on the starter theme and came here ...
Solnche83 if you want try this one Wheat bread in a cold sponge way... However, it is better to look through the whole topic, the recipe has changed a little. I baked bread like this all the time until I started the sourdough.

here Zest painted perfectly https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=11837.0

here with read from post 37 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=12030.0
still here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=14160.0
(according to this) recipe baked a lot of breads to sourdough - a wonderful, aromatic recipe!)

I will add on my own that I often bake according to the method described first (i.e., with leaven). In the morning I kneaded (I always use yeast - 2-3 g per 400 g flour + sourdough), program the "dough" to the end - with proofing, knead, form a loaf, put in a salad bowl - send to the refrigerator. I bake in 5-6 hours. Sometimes immediately from the refrigerator to the oven, sometimes it still fits on the table - in general, until it rises 2-2.5 times

Oh, girls, you directly inspired me to feats with your messages. I flew to read the links and bake further, thank you all

Hello! girls please accept me into your ranks! I'm rushing about the forum here and there, everything is so tasty !! a little history, (though I don't know if I need it) I bought a bread maker about 3 years ago, when I first read your forum. and for 3 years now I have been baking bread in my mulineshechka and I am happy! everything was good, time is short, there is not much to do with forums in general! and then I came across Lyudmila's blog ........... and got sick with leaven! In general, the fairy tale quickly affects, but it takes a long time to get done ... I have grown myself Kalvel's leaven (I have grown it loudly, it’s 5 days for us today), which means I feed it daily, standing on the windowsill. I baked bread with her today according to the recipe from Lyudmila (I can't find the recipe now, and it's not about him) and naturally it didn't work out, but I already cried about this in another Temka. but! the road will be mastered by the one walking, in general, my eyes fell on Izyuminkin bread, after reading this Temka I found my mistakes in today's bread, I will take into account, but now there are also questions for bread from the first page. very, very necessary answers!
1.I don't have a combine, you can knead bread in a bread maker (I have a mulinex with 2 spatulas)
2. I do not have a wok, I have a glass goose maker, heavy, can I bake in it? or to run to buy a cauldron?
forgive me for flooding, so I want to talk and touch the wonderful bakers at least with one side! if not, write, I will erase.

I understand that you will bake the clubhouse in the oven? So knead where you want and what you want, I do this thing with pens, and you can bake in anything. Everyone is looking for a suitable and available form, I also baked in a glass saucepan until there was no bread pan.

[vlasik]

vlasik

welcome to the ranks of the fermentors))

It doesn't matter that the first bread let us down, the main thing is to fight and look, find and not give up

- yes, for this bread, you can safely use a bread maker as a kneader. Copes at times. The only difference with the kneading in kenwood (according to my observations) is more airy bread at the exit.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=11837.0
here I talked about kneading this bread in a bread maker.

- yes, we have bakers who use glass molds for baking, it is possible that way, but in this case there is a risk that the mold may burst from a temperature drop (after all, we heat it up to a red-hot state, and then we transplant the room blank temperature). So, this is a matter of chance, but several members of the forum reported cracked forms

- and why do you call the questions in the case a flood? Be sure to contact us and do not forget to report your successes or failures, we will be together and will be happy and help if necessary

Zest, I have long wanted to ask you. Since you are here, please advise, with what sourdough to start a person who does not understand anything about it? That is, for the first time, preferably simpler and faster.

preferably simpler and faster.

But "leaven" and "simpler and faster" are incompatible concepts for me. The more you put in, the more you get.

There are, of course, recipes for semi-finished rye products that do not require as much labor as a leaven that lives at room temperature. But it is good to have them for rye breads parallel to the wheat sourdough.

I will write about my observations. For me, there is a difference in the taste of the bread baked on the same "Frenchwoman" that was kept at room temperature and that was "imprisoned" in the basement at 10-12 *. The room wins significantly in terms of taste.

Therefore, I would not advise to chase the apparent speed and simplicity, but to go through the full cycle of growing the leaven. Since "every sandpiper ..." will advise a Frenchwoman. It raises bread very well, tastes good, you can vary the degree of acidity, you can reduce "waste" to a minimum, using it instead of dough in any baked goods, including butter - you don't feel the sourness, and the quality of the dough improves significantly, you can use it for baking mixed, whole grain and rye breads, easy to count recipes, etc., etc.

I have been using it for quite a long time, I am still not disappointed, but on the contrary, I am more and more imbued with tender feelings

Not so scary as it seems at first glance. Try it - everything should work out and we will tell you if something happens

I understood everything I went to study further, that is, in the topic of French sourdough

Zest, can you tell me too
The leaven lives, grows, but what it is - I can't say, it started like an MKZ, now I feed it like an eternal one. I keep it on the windowsill, about 20 degrees, I don't send it to the refrigerator, I feed it every day. She picks up the bread, tried several recipes, and this one from 1 page, and Izyumkin's favorite, and sent the dough to the refrigerator for the night, the result is the same - my sourdough bread DOESN'T SMELL at all, nothing, nothing, even when baking Although when I bake it in the bread maker the head is spinning from the smell of cooking bread. What am I doing wrong?

[Solnche83]

Solnche83

Your leaven has degenerated into an unknown animal

The most correct way out is to let her rest in peace and grow a new one, observing the technological process and the rules of storage and feeding

oh thank you you inspired me!

Zest, I just tried to start an eternal one right away, but it didn’t work, she didn’t want to ferment in any way, but the MKZ immediately flooded, I decided to transfer it to the eternal one, just feed it not flour + whey, but flour + water, it seems to live. And it turns out that everything is not right?

Hello and hello everyone! Thanks to all the old-timers of this forum! I discovered a lot of useful and interesting information for myself. I have been reading you for a long time and with rapture, like a good novel. Two weeks ago I got infected with leaven. I grew a rye one, it came into my strength so that today she baked bread from Izumenka without yeast at all. And I have grown it 4 times, without exaggeration. I did everything according to the instructions given on the first page of this topic. The result exceeded all expectations, although I was terribly afraid. I must say that I have been dealing with different dough for a long time and often, but I decided to make friends with sourdough just now. And everything worked out! Hurrah! Thanks again to the author
I don't have a WOK, I had to adapt an old cast-iron frying pan, and instead of a lid, a split form for pies. Necessity for invention is cunning)))
I will learn how to insert pictures, I will show the portrait of a giant that I got.
Thanks again!

Well, that's how I did it today. I haven't tasted it yet, I'm waiting for my son to come from school. But while cooling down on the grate, the groin for the whole house was very appetizing.

Zest, I just tried to start an eternal one right away, but it didn’t work, she didn’t want to ferment in any way, but the MKZ immediately flooded, I decided to transfer it to the eternal one, just feed it not flour + whey, but flour + water, it seems to live. Is it all wrong?

If there is no aroma when baking, then the wrong bacteria have taken root.

Sourdough is a tandem of lactic acid bacteria (which have nothing to do with those that live in sour milk) and wild yeast. Their friendly community arises in the process of going through all the stages of cultivation. Lactic acid bacteria are responsible for aroma, wild yeast for raising the dough. If there is a rise, but there is no aroma, then, accordingly, you have no lactic acid bacteria or are very weak.

It is much easier to grow a new starter culture than to revive yours. Even the French sourdough is recommended to be re-grown once every six months, since the unique aroma of sourdough bread weakens.

I have been reading you for a long time and with rapture, like a good novel.

Well, now they themselves have had a hand in writing the novel It was no less interesting to read about your friendship with the dough, now with sourdough, and about using improvised kitchen utensils for baking

If love has arisen with the dough, then this is serious and for a long time I am not at all surprised that there were no difficulties with the starter, and such a beautiful first-born giant was baked. Another would like to look at the cutter

I wonder how you raised rye? What a quick turn out, did not disappoint the mistress

[eugeniya2006]

eugeniya2006 ! For the first bread, the result is excellent! Congratulations and welcome to our ranks!

Thank you girls!
Here's a cut. True, the photo is not entirely successful. And half is gone


The pulp turned out to be wonderful. All the yeast breads that I had before crumbled and dried quickly. This time everything is as it should be - the bread is soft, light and elastic at the same time. And it doesn't crumble. And the crust ... mmmm. My son runs to the kitchen every 5 minutes