Sourdough bread in the oven

Yes, I wanted to ask you more. Do you think it is possible to replace part of the water when mixing with milk? And what could be the reason for the crust cracking?

girls, now I'm afraid to take a step without approval! I fed my leaven today at 6 pm, I'm going to bake tomorrow, can I put a dough in the afternoon? Is the leaven at 12 degrees, or is it warmer to put it?

It will be tastier with milk, closer to the loaf. And cracking is most often due to insufficient proofing. Try sprinkling water from a spray bottle in the first minutes of baking.

I wonder how you raised rye? What a quick turn out, did not disappoint the mistress
I played with eternal leavens on wheat flour. Something went wrong. Then I read somewhere on the forum that everything would work out with rye one hundred percent. I decided to try it. And last night I realized that it was time to conduct an exam. Exam passed! Now here's another version of the eternal arrives in time. I ground the wheat in a blender and poured water over it. And then everything is as it should be. Tonight I want to put a dough on it according to this recipe. Let's see what happens tomorrow.

It will be tastier with milk, closer to the loaf. And cracking is most often due to insufficient proofing. Try sprinkling water from a spray bottle in the first minutes of baking.

I put a container of water down the oven, there was a lot of steam. Yes, and smeared with milk before loading. The first 15-20 minutes it was under the lid, and when I removed the lid I saw Sahara, there was no trace of my cuts. Of course, this did not affect the taste, but I want to understand what was the matter.

[eugeniya2006]

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

Thanks, i will do my best. I have wanted to see you for a long time, but somehow there was nothing to boast about.

Yes, I still wanted to ask. Do you think it is possible to replace part of the water when mixing with milk? And what could be the reason for the crust cracking?

When replacing part of the water with milk, the baking temperature will change.

There can be a lot of reasons for cracking - from insufficient steam humidification and too steep dough to weak flour and to sourdough (dough) sent to the dough at the wrong time, this is not counting the insufficient proofing.

Never mind, over time, learn to recognize what exactly influenced baking in your particular case.

You are playing cheerfully with sourdoughs, which means that you will soon figure it out with pastries. Cracks on homemade bread look very cute

girls, now I'm afraid to take a step without approval! I fed my leaven today at 6 pm, I'm going to bake tomorrow, can I put a dough in the afternoon? Is the leaven at 12 degrees, or is it warmer to put it?

well, you don't need to take a single step without us)) You will have to find a common language with your pet animal))

But about when to start a dough and at what temperature to keep the leaven - it all depends on your needs and on the strength of your leaven.

For example, if I feed my sourdough (20 g of sourdough + 100 g of water + 100 g of flour) and leave it at room temperature, then it will double in 6-8 hours, it will already be possible to start a dough on it.
If kept at + 12 *, then ripening can take up to 16-20 hours.

Adjust the rate of ripening of the starter culture by the temperature and proportion of feeding; with regular observations, you will soon begin to "by eye" determine at what temperature and by what time the starter will be ready

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

Now everything is clear as day
Zest, thanks for answering normally, probably 101 times already to this question, and not sending it ... by the link I will try to grow a new sourdough

When replacing part of the water with milk, the baking temperature will change.

There can be a lot of reasons for cracking - from insufficient steam humidification and too steep dough to weak flour and to leaven (dough) sent to the dough at the wrong moment, this is not counting insufficient proofing.

It's definitely not about the leaven, and it's not about the proofing either. Most likely not enough steam. I'll try to play with pulvik. Thank you.

Please tell me, in which direction to change the baking mode when baking with milk?

Please tell me, in which direction to change the baking mode when baking with milk?

The temperature must be reduced by 20-30 degrees from the recommended, everything will depend on your oven, otherwise you will get a negritos

You need to adapt to your oven, approximate guidelines are at 200-210 * under the lid, then bake at 180-190 *. Keep the process under control, adjust the temperature if necessary.

I put a container of water down the oven, there was a lot of steam. Yes, and smeared with milk before loading. The first 15-20 minutes it was under the lid, and when I removed the lid I saw Sahara, there was no trace of my cuts

I would like to add a few words about steam humidification.

If you bake under a lid, then steam from a container with water at the bottom of the oven is not an assistant to the bread, it will not sneak under the lid.In this case, you should not grease the top of the bread with milk, but sprinkle abundantly with water from a spray bottle and cover with a lid, after removing the lid you can moisten it again ...

But if you bake on a stone (pan, etc., that is, open), then we heat up the oven together with a frying pan, onto which at the beginning of baking we pour boiling water or throw ice cubes or just several times in at the beginning of baking we use a spray bottle.

The first method is preferable for me - no so extreme, and the pace. does not fall in the oven during opening and closing.

Thank you so much! I will take into account all your recommendations.
Zest, I have one more question for you, though not quite on this topic. Tell me if you have a bread maker and if so how often do you use it. I just want to buy myself, but I'm afraid that it will stand idle. And is there a difference between bread from the oven and from hp?

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.

Zest, but by the smell of the leaven can you somehow understand it? frankly, I don’t understand what it smells like for me, there is a little vinegar smell, is that how it should be? Or throw it out and don't put bread on it? baked today sourdough bread in a bread maker, I would not say that the aroma is more than usual, but there was a little yeast in the recipe.

Thank you so much! I will take into account all your recommendations.
Zest, I have another question for you, though not quite on this topic. Tell me if you have a bread maker and if so how often do you use it. I just want to buy myself, but I'm afraid that it will stand idle. And is there a difference between bread from the oven and from hp?

But of course, there is also a bread maker on the farm.In fact, it all started with her

It doesn't stand idle in any way, it is used interchangeably with Kenwood, depending on the degree of employment and the time of year. If you have no time to look up the hill completely - then only in a bread maker on a full machine and even with a delayed start, if I cook dinner in the kitchen, then you can follow the kolobok and play with the programs interrupted; you can also provide the bread maker with automatic preparation of the dough, and then shape by hand, let rise and bake in the oven.

We have southern places, in the summer it is scary to look towards the oven. In these cases, the bread maker is also out of competition.

So, in my farm, a bread maker and a Kenwood are not competitors to each other, but complementary units

Zest, but by the smell of the leaven can you somehow understand it? frankly, I don’t understand what it smells like for me, there is a little vinegar smell, is that how it should be? Or throw it out and don't put bread on it? Today I baked bread in a bread maker on sourdough, I would not say that the aroma is more than usual, but there was a little yeast in the recipe.

As far as I remember, you have a leaven according to Calvel and you grew it quite recently. A young, immature leaven may not give such a thick spirit as a mature one.

About what the leaven smells like. Mine smells like ... fermented compote, a kind of stew with fruity notes. Many people talk about a pleasant sour-milk aroma. If the sourdough peroxides, then the vinegar note begins to prevail. If the vinegar is already hitting the nose, then it is urgent to soften it. And when a chemical note of acetone appears, one must part with the leaven.

Sourdough bread simply has to smell, otherwise the game is not worth the candle and it is not clear why to bother with it, just yeast can raise the bread. Continue to feed and store your sourdough according to Calvel's rules and everything should be fine, i.e. knocked down by a wave of aroma from the baked bread.

Yesterday I was baking buns with whole-grain rye flour, bran and sourdough seeds, so the thick bread spirit filled the whole apartment. And I went and breathed in deeply (I really love this aroma).

Zest, tell me, please, as I understand it, the leaven, having acquired the smell of acetone, can continue to work?

Zest, tell me, please, as I understand it, the leaven, having acquired the smell of acetone, can continue to work?

Personally, I had this experience a couple of times.

For the appearance of the smell of acetone, the leaven must be abandoned for a long time, not to remember about it and not to feed. It stratifies into water and thick, an extremely unpleasant chemical odor appears.

The first time I tried to revive her. As a result, the leaven began to rise. But my nose still caught the smell. Therefore, she did not tempt fate and did not dare to add to bread, she grew a new one.

When the leaven "smelled" for the second time, it was immediately discarded without unnecessary body movements.

I put the dough at 11 days, it increases in size, but does not bubble as in the photo from Raisin! what to do?

I put the dough at 11 days, it increases in size, but does not bubble as in the photo from Raisin! what to do?

wait for doubling and put the bread.

The leaven should be strong, ripe, well-groomed and in a good mood - that's when it gives such enticing bubbles. If it just increases, but does not bubble, it's okay, you will feed it correctly, store it, groom and cherish it, and you will have more bubbles

bakers, honestly, how do you get beautiful bread?
In general, I baked bread, it's a shame to show it: cray: but, the lamb itself, the shape was too small, and the poor thing rested against the lid! the crust is thinner than usual, but I want it even thinner! there is no sprinkler, so she waved with a brush, waved with water, probably sprinkled a little water! what you smear on the bread, it is in your photo so beautiful, shiny, my is far from such beauty! and on what mode do you bake and on what level do you put the form? the dough was kneaded by a bread machine,the dough in appearance turned out to be denser than in the photo from Raisin. And at the end of everything, it was perfectly formed by hand, that is, the dough turned out to be denser, maybe you need more water? in general, the road will be mastered !! I will try further! it turned out delicious bread, like a grandmother in childhood! there was a scent, but mostly on the staircase, at home it was somehow not very strong! the leaven was 11 days old, maybe not enough for the flavor?
hands itch, I want to experiment, I don't know who to feed with bread!
yes, still almost in the subject, I want to buy a combine harvester kenwood, which one is better to take power to cope with bread dough?

[vlasik]

vlasik

waving a brush, waving with water, probably sprinkled a little water!

* JOKINGLY * oh, vlasik, made me laugh early in the morning)))
As I imagine the picture Do not be offended, this is not from malice))

Have you sprinkled a fan on what - on the bread or in the oven? Especially in the second case, this is a futile task, especially if the bread was baked under the lid.
Why are you tormenting yourself so? I don’t see in the profile where you are from, but we have a dime a dozen of these sprinklers in Ukraine, in any "All by 5" store.

I don't grease bread with anything, I don't like it. Most of all I like the simplest composition - flour-water-salt. I sprinkle it on the top before baking, I can splash a couple of times after removing the lid (I might not splash it), and fffsøyo. The crust itself turns out to be ruddy and shiny. But I bake on convection. She gives a lot in this regard.

I put the wok with bread on the second level from the bottom. First - bottom heat with convection, after removing the lid - general convection.

Read here how to calculate the volume of a mold for a dough piece https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=22419.0so that the bread does not print into the lid.

The thickness of the crust depends to a large extent on the correct steam humidification.
If the dough was not overly clogged, but only slightly denser than in the photo, then this is permissible, you need to learn to work with very wet dough gradually so as not to panic at the sight of a spreading puddle

11 days - still young, but quite workable leaven, quite suitable for bread. Feed it, store it correctly, and it will still come into effect.

I have Kenwood Chief 10.

bakers, honestly, how do you get beautiful bread?

but here everything is ochchchen individually. Some nimble people immediately jumped past all the thorns to the stars, for others, every step on the way to beautiful bread took a long journey in the dunes, and still others gritted their teeth and baked-baked (along the way, providing food for all the birds and stray dogs in the area), while the number didn't go into quality

For me personally, an example of perseverance and unshakable perseverance has become kava... It took her a long time with the starter culture. But she did not give up and did not retreat under any circumstances. And now it’s nice to see what kind of bread he bakes

But how it will turn out for you, we will eventually see
Success

Thank you! I'm from St. Petersburg, yesterday I studied 3 huge stores for sprays, I found them for oil, but from it, like mine with a brush! waved over the bread! I've been playing with a bread maker for a long time, the bread is super-duper, but with sourdoughs .... we must quickly figure it out! otherwise the decree ends soon

[vlasik]

vlasik

Read this topic at your leisure - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4994.0... It is quite extensive, but it contains almost all of our forum experience in sourdough from the very beginning.
And there are answers to all the questions you are currently facing))

Thank you! I will study in the night !!!!

Hi
Nobody has come across this, can you tell me? Why does my bread come out with a gray crust? I bake for 40 minutes, the crust does not change color at all. I look, at the forum everything goes right, I have some kind of cement. I use wheat flour, whole grain.

[clo]

clo , welcome to the forum! What temper bake on? And what is the recipe? Whole grain flour is responsible for the lighter crust of bread. So I baked bread with sourdough from ZH flour https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=52794.0... For a crisp crust, you can add butter, milk, an egg to the dough, or brush the bread with a beaten egg before baking.

Temperature 200.
I see here many of the whole grains are made, but no one writes that they smear the surface with something. I do not have a lighter crust, but just a light gray, almost white. The crumb is dark gray, in general, you look at a piece of such bread, it looks like it is from a black and white movie.

In general, I did this:

Everything is made from Belovodye whole grain flour.
1.100g. I fed the starter cultures from the refrigerator 50g. flour + 50 g of water. After 4 hours, rise 2.5 times.
2. Made a dough: 20g. sourdough, 125g. water, 75g. flour. After 4 hours, the rise is a little less than twice.
3. Added flour 175g., Water 80g., Salt, sugar.
4. Proofing in the oven at minimum temperature, after 3 hours the dough has risen slightly.
5. Heated the oven at 180 degrees, baked for 40 minutes.

The smell is sour, almost no smell of bread. The bread rose slightly.
Before that, the leaven:
Raisins were infused in water for 3 days. Further, rye wallpaper flour was added daily for 3 days. Stored in the refrigerator, the smell is quite pleasant, it smells like kvass.

[clo]

I see here many of the whole grains are made, but no one writes that they smear the surface with something.

clo , You are right, many do on the central locking system! But with the addition of wheat flour. I repeat once again that ZZ flour gives the bread a gray color. Try adding vegetable oil, something from fermented milk products (whey, kefir).

5. Heated the oven at 180 degrees, baked for 40 minutes.

Of course, all ovens are different, but for mine it is sooooo low temperature and sooooo little time .. Usually I bake the last 20 minutes by 180. And before that 200-220C.

I can't say anything about your leaven - I'm not an expert, it seems to me that it is weak (it takes a lot of time to rise the dough, especially since you say that the bread did not rise). You can ask questions about leaven HERE.

The smell is sour, almost no smell of bread.

It seems to me that your bread has stopped, hence the sour smell. Try another recipe! Look for exactly your own bread! Good luck!

I'll try to make it on pure high-grade flour. If you have the same problems again, then something is wrong with the leaven.

[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 put a photo in this Temko.

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

Lilya, Tanya, promised and did.

She fulfilled her promise long ago, but only now I got to the camera and computer. Here I am reporting.



and also "Penguin", but thicker

And this is thanks to Leela (Lyulek)





and further

[Lena]

Lena, you got some pretty bread, especially in the last photo. The white bread is perfect.
But in the first photo, something is wrong with the bread.

[Lena]

Lena, you got some pretty bread, especially in the last photo. The white bread is perfect.
But in the first photo, something is wrong with the bread.

Yeah, he was "torn", but the cut tried, like Lily - "little penguin"

but the cut tried, like Lily - "little penguin"

Looks like, looks like you. Or rather, your avatar.

tried to cut like Lily - "little penguin"

Hurrah!!! It turned out a penguin! It looks like it!

Looks like, looks like you. Or rather, your avatar.

And the avatar looks like me both in appearance and in spirit

Hurrah!!! It turned out a penguin! It looks like it!

Hurray !!! I made myself

Dear Zest! I would like to express my deep gratitude to you. For more than a year and a half I have not bought bread in the store. I bake with sourdough in the oven. Your beautiful breads and accessible explanations pushed me to feats.I never wedged myself into conversations on the forum, but on the sly read and embodied everything. My relatives were at first skeptical about bread experiments, and now my bread is in great demand. The main admirer is my almost four-year-old granddaughter. I boast that last year I translated your Myasoedovskiy cake into sourdough. This year Kiev and the Cherkasy region were "torn apart" with these Easter cakes (I am exaggerating a little)). Thank you!

I baked sourdough wheat bread in the oven according to the Raisin recipe, I am confused by the sour taste. Is that how it should be?

[Larrchik]

Larrchik, sourness is indeed present in sourdough bread, but rather not even in the taste, but in the bread spirit, aroma. If the flavor is too strong, your starter may be too active and slightly acidic. Plus, a long proofing of the dough piece can also lead to peroxidation and excessive acidity of the bread.

so i can't understand
the bread in the photo (on page 1) is parted in a salad bowl, baked in a wok - why does it have a flat bottom?
wok is not flat

tell me, pliz.

The bottom is not flat and not quite round ... it is an oval Bread, as it were, spreads along the bottom. Yes, and the Iziuminkinoy wok has not quite steep sides, but still a more or less flat bottom, although the shape of the bread does not really matter. The main thing is taste!

taste is more important, I agree)
but the form is not the last thing)

[15.30]

Hello! I decided to ask for help in this Temko!

Tell me, please, what am I doing wrong?

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=11837.420

Today at 15.30 I fed the leaven again, although it did not move anywhere and did not ask for food, in my opinion.
Maybe you need to act according to the principle "who does not work, he does not eat"?
I took 100 g of sourdough + 100 wheat flour of the highest quality + some wheat. bran + 100 water.

Now 23.17 i.e. 8 has passed! hours - she did not rise at all ((
only bubbles on the surface. standing in the kitchen, warm.
Maybe throw out the lazy guy? my hands are itching to bake bread, but here it is ...

Winter! Try putting the starter culture in a warm place (for example, on the refrigerator near the back wall, about 26 degrees there) for several hours. When it bubbles well - take a little from it and repeat the feeding-bubbling again. Only after that it will be possible to bake on it.

Finally they answered me! Thank you!
I have a jar next to the stove, I cooked a lot today, it was very warm there.
But she doesn't like something, alas.
This is the third time I've been feeding her. Do you advise to try again?
What should I focus on - doubling?
There are bubbles. but only on the surface and there is no rise at all.
She stood with me during the day for 8 hours and now stayed overnight in the kitchen.
This is not a lot, will it peroxide?

Z. Y. I looked where you came from, and I was born in Donetsk!

If the leaven is not very active, you can stir it up by adding a drop of honey or sugar. I sometimes pamper myself with water in which I soak raisins

[15.30]

Today at 15.30 I fed the leaven again, although it did not move anywhere and did not ask for food, in my opinion.

Maybe throw out the lazy guy?

You had it rye and was kept in the refrigerator. I would, of course, take 1 - 2 spoons and feed rye flour and water to 50 grams each, and when it comes to life, then I would start feeding wheat flour. But ... the train left. We have what we have.
Let's do it this way: we fed them at 15.30, so we don't touch until tomorrow at 15.30. We take 50 grams or whatever is convenient for you, give her the same amount of water and flour. Again a day. Again we take a third and feed.
Three days. Then we look at how much the beauty will double in volume. If not later than 8 hours - the patient is ripe.
And what about "throw out" -

Thank you!
I did so this morning.
I just added rye flour in half with wheat.
It's nothing?
I put it on top of the refrigerator, there is a temperature of 32 degrees.
That's not a lot?
I looked after an hour and a half, no movement ... ((