Sourdough bread in the oven

Good afternoon everyone! Girls can someone tell me? I made bread in the oven according to the Raisin recipe, so it cracked on top during baking, is it a problem with the sourdough?

Yes, it's okay, it's just that in the oven the bread began to grow, and from above it already grabbed. Moistened before baking? Or the proofing was not enough, and it may also be that the surface is not stretched well.

[Kapeliya777]

Kapeliya777don't worry, experience comes with time. Sometimes, on the same day, from the same products and with the same technology, it is possible to obtain products that are different in structure, shape and taste. For myself, I deduced the rule that the most common reasons are: leavening, molding and proofing. My yesterday is also slightly cracked, but tasty

[Dinosaur testicle]

This is exactly what does not happen. I often do not get along with the proofing. Here you can see what happens Dinosaur testicle

Today I also baked a wonderful bread. Kneaded in the evening, and sang early in the morning for breakfast. I added 30 percent rye to ordinary wheat flour. It turned out to be very fragrant with a delicate crust.

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kava! Thank you for your support, and your bread is handsome. But it still seems to me that I still need to double-check my leaven. I have now decided to conduct a course of "resuscitation" for her according to the description of Raisin, and just in case I put "French" on it today, but I have already transferred a lot of flour to it, I have never succeeded in it, however, like grape, it seems to work with 125 times, and now something is wrong with her.

[kava]

Yeah, she looks like she's alive, then she starts to fit well, then she suddenly becomes capricious, just like a real coquette.
The girls wrote that sometimes it is necessary to feed her with rye flour, she immediately comes to life.
kava what a cool bar! I've also received molds for baguettes from Lulek, I want to try, since the girls say that it is possible without covering ... maybe it will work out.

Wort, dinosaur egg! Great! But what holes !!!! And the bread probably turned out to be airy.

I also want to show my bread, I don’t know what I did, but this time my surface turned out to be even, I probably made deep cuts earlier.

And fried it tastes better, the crust is finally the same as my son wanted.

What is it, everyone showed off, and me? Here is my yesterday's wheat with coarse flour.

[wwwika, kalmykova]

wwwika, kalmykova, you have beautiful bread.
So airy!

And I boast of my today's. The husband, a lover of store bread, twisted his nose as always, but by evening there was a small piece.


And cut

Golden pens! You cannot relax against such a background!

[Summer resident]

And I boast of my today's. The husband, a lover of store bread, twisted his nose as always, but by evening there was a small piece.

Summer resident, delicious bread!
I also liked this bread according to the Raisin recipe very much. I hope that this loaf will last for two days, and it will be eaten in a day, so delicious.

Girls, help, who uses the proofing baskets, how to sprinkle them with flour, how I don't try, everything spills out into the cracks between the rods, I don't understand anything.

And I have no gaps ... the twigs fit tightly to each other.

And I boast of my today's. The husband, a lover of store bread, twisted his nose as always, but by the evening there was a small piece.

Yeah, this is how they are always, probably so that we do not relax and constantly improve! For example, I haven't eaten anything tastier than sourdough.I even bought to try for comparison the ciabatu that we sell (there is a sourdough in the composition), I also tried ours for comparison .... our (home) tastes better.

Girls, help, who uses the proofing baskets, how to sprinkle them with flour, how I don't try, everything spills out into the cracks between the rods, I don't understand anything.

You need to take corn flour and putty with your palm. First it will wake up, and after the first time it will remain there

[Lilechka]

Lilechka, thanks, I will try, but I bought corn flour for a long time already just for dusting.

Can I put in my 5 kopecks, today I tried the proofing basket. I liked it, fell out into the cauldron at once
Only I don't know whether it is necessary to cut it or not, I cut it, though they did not open very much, but I did not like the taste.

Why didn't you like the taste?

Only I don't know whether it is necessary to cut it or not, I cut it, though they did not open very much, but I didn't like the taste.

I love rye bread. I never loved Gray.
But Izyuminkin bread is incomparable.
I really like him. I just add more rye flour to it and instead of wheat flour I add the 2nd grade. If there is no 2nd grade, then with 1st grade.

[wwwika]

wwwika ! In store breads, ready-made mixtures for baking are used, and there are a lot of all kinds of "improvers" that we want to get rid of. And the leaven there is not at all the same as ours. Therefore, the taste is different. For example, I can feel all the additives in store bread. And the people for the most part eat and enjoy ...

Girls, I just saw what I wrote, because I meant that I liked the taste, just all wrapped up, and did not even notice the error. It’s like: “you cannot be pardoned,” where are we going to put a comma? ”Sorry.
I really liked the taste. But the cuts did not open very much (I already wrote this). And flour, that 1, that 2 varieties in Moscow not to buy - no.

I also want to show my bread, I don’t know what I did, but this time my surface turned out to be even, I probably made deep cuts earlier.

And fried it tastes better, the crust is finally the same as my son wanted.
[/ quote]

And what is your bread recipe ??? It turned out so dark, rye flour and malt ??

And what is your bread recipe ??? It turned out so dark, rye flour and malt ??

this is an airy starter from Kava, there really is rye flour and malt.

[Lissa]

I don't know where to go with my question ... The other day my tile, which served as a hearth, grunted. While looking for a replacement, I came across a large clay pot tray. Well, very good. The question arose, will it take longer to heat up? One side, Lissa somewhere she wrote that she uses something like that as a pod. On the other hand, I remember how Zest criticized a baking stone, real, precisely because it heats up for a long time.

I have an electric oven. In 20 minutes it heats up with convection to 200 degrees (together with a clay tray). Inna writes from Good Cook that the tiles are enough for about a year. My pallet is not yet a year old.
I bake bread every week.

[Freken Bock]

Freken Bock
Take a clay pallet and don't suffer. I have a real porous thick baking stone worth unclaimed. Although it is a newfangled electric oven in use, heat the stone for 50 minutes. there is no desire. And if you heat less, then the sole of the bread turns out to be whitish. The wok very successfully replaces the stone and heats up for only 20-25 minutes.

[Zest]

Zest, I'm just about whether the pallet will warm up as long as your stone. The tile heated up quickly enough. No wok, I use a regular cauldron. But there was a tile for pizza and ciabatta. No more.

Surely many will be interested in how to do with a little blood and adapt the pallet instead of an expensive baking stone.
I think that there will be no sedition if you write here how you processed it))

Theme: Baking Stoneprocessing tiles or flower pallets

Girls, about my "stone". Maybe someone will be interested.

I read, asked, thought, saved money and persuaded my husband. Finally I came to the conclusion that I need a stone! But we won't be able to buy it, because it costs like half a bread machine, in vain did we buy it :)))
As a result, it was decided to replace the stone with ceramic unglazed tiles.



It turned out that finding her is not so easy. At the word unglazed, the sellers rolled their eyes and advised them to go to another store.
Then I started asking for floor tiles that were uniform in structure, uncovered and able to withstand high temperatures.
Then they showed me to a tile called ceramic granite.
A square meter costs 200 rubles, one piece was sold for 30 rubles.

There she is.
On a baking sheet


and sizes


For 5 hours she kept it (well, of course I washed it thoroughly beforehand) in the oven at the lowest temperature. And then she baked bread at a high temperature. ... The tile has stood the test with flying colors. And for the first time my hearth turned out to be healthy, the way I wanted.

Yes, I forgot to add, I drink on the hotplate only with baking paper.

But I have a question about the bread.
When bread is allowed to stand in a bowl, regardless of whether I cover it with a towel or not, it is covered with a crust on top, thin, but still crusty.
When I make cuts, it bursts in whatever directions are most convenient for it.
And now attention - the question: is this normal or can you somehow avoid the formation of this crust?

And the dough after proofing looks like an old flabby body, and not at all young and elastic ... that's the comparison ...
wrinkles are straightened with difficulty, when pressed does not spring
Is this normal or is it getting overridden or maybe the temperature during the stand is higher than it should be?

[galatea]

Is this normal or is it getting overridden or maybe the temperature during the stand is higher than it should be?

galatea, it seems to me that you really overexpose it. And regarding proofing, I can give the following tips or options:
- a bowl of dough can be sent for proofing in the microwave with a mug of hot water,
- you can pull a bag on top of the bowl (it will create such a greenhouse, the bag will even fog up, and the dough will remain moist, and will not dry out on top.
- make cuts with a very sharp blade and in one stroke immediately after proofing before sending to the oven
- and when the cuts have already been made, sprinkle the bread with water from a spray bottle.

[kava]

kava
well done, all the symptoms correctly recognized. And here galatea very figuratively and to the point described the signs of overstated dough "after proofing, the dough looks like a senile flabby body, and not at all young and elastic." The way it is. And the crust on top is from insufficient moisture.

[galatea]

galatea

but do not risk your health with such a tile. How many I have asked experts, all unanimously claim that at high temperatures poisonous vapors will evaporate. Better get a clay tray.

So, so, dear Zest, you scared me :) now I will find out about this porcelain stoneware ... otherwise I don't want to poison myself, however
and what experts said (I have already connected my husband, he asks ... worries that I will ask for money for a stone)?

[kava and Zest]

I also understood about over-standing and crust, thanks kava and Zest
The only thing that bothers me is that I am guided by the time indicated in the recipe and the total rise of the dough (double increase) and still stops ... that is, it has not increased yet, but already that ... has grown old
maybe it also depends on the leaven? I made this bread (the very short one is permeating) only with leaven, without adding yeast (the wishes of the husband must be respected)

that is, it has not yet increased, but already that ... has grown old
maybe it also depends on the leaven?

Perhaps from leaven. It seems that the bread is a little "acidic". Maybe you put the starter culture too "hungry" and it very quickly begins to "eat" already in the bread?

no, definitely not :)
after feeding, I wait for it to increase 2 times (it takes about 5 hours, sometimes in cold weather and with a rejuvenated sourdough night - 8 hours), she has a hat, the bubbles are playing, but she does not even think to fall off :))
but probably it is necessary to take into account your recommendations about hunger, I will try to add a little honey (otherwise sugar does not go to simple bread at all) or put more leaven than is required
as I will try to inform you :))

Zest I want to boast and thank YOU for your recipe and for your BREAD




I did everything as you wrote, the only thing I changed the flour content, how well it is to experiment on your recipe, change it as you like, of course I don’t forget to watch the kolobok

[Tatjanka_1]

Tatjanka_1, great bread!
And the crumb is generally super!
Did you make small incisions?

Zhivchik thanks maybe: red: but I did the cuts very deeply, but they never work out for me, I've already watched different clips, BUT I can't understand how or I don't feel IT

[Tatjanka_1]

Tatjanka_1, I read (from the well-known Luda) that it is best to make cuts with a bread knife, the one with teeth
Or you can sharpen the knife right before making the cuts so that coarse particles remain on it and then it will be good to cut

Or maybe the cuts do not work out because the bread is cramped in shape? he has no place to open up?

Or you can sharpen the knife right before making the cuts so that coarse particles remain on it and then it will be good to cut

Intuitively, this is what I always do: before making cuts - I sharpen the knife and then only "chick" - and the cut is ready.

Today we have a very soft and tender bread made with 1st grade flour, with sprouted wheat, whole grain sourdough, and a little cream. The taste is divine!

Wow! What a delicious composition! Sprouted wheat how to add? You can more pliz! or where can I read?

I do not know about the others, but I soak it overnight, then grind it in a blender and add it to the recipe. Usually I am 50g. soak the grains.

[wwwika]

wwwika go here, here it is written in detail what and how:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99999999&topic=28421.0

I germinate wheat until 2 mm sprouts appear, rinse often. Now germinates more slowly than in spring, it turns out more than a day. Then I grind it with a blender, but not to an absolute porridge, and add it either to the sourdough or directly to the dough. And the cream gave the bread an unimaginable tenderness!