Darnitsky bread with leaven (GOST)

I also tried baking. I didn’t start making half-leaven and kvass, immediately put it in the starter and left it in the bread maker until morning (it was the first hour of the night). In the morning I made a dough of wheat. flour, after about an hour, I kneaded the rest of the dough. After fermentation (in a bread maker) it rose very much. I put it in a mold, put it on a warm (not hot) battery, covered with a film. He stood for less than an hour, almost ran away - the film stuck to the top. I baked in a bread maker, because the oven was gas, without a timer, but I was in a hurry to get to work. I set it for 50 minutes, put the mold in 5 minutes.

Result: superficially ugly, but terribly delicious! True, Vika, as in childhood. I came home from work in the evening, I think I'll try a piece. I could not resist - I ate the whole chunk.
My findings:
1. No need to leave the sourdough to catch up in a bucket - then there is a very sticky "puddle" at the bottom when kneading.
2. It is better to distribute it under some cover - the film sticks and "spoils" the view of the roof.
3. The roof of the bread maker is pale, and so is it. Or did I take it out early, didn't finish it?
Again, Vika, a huge merci! 🔗

And I also have such a question: is it possible to use whole-ground flour instead of 1 grade flour? And then we have a problem with the first grade, but not with "whole grain".

[VIKI]

VIKI, thanks for the recipe. The bread turned out to be the same. The top crust is a little light, although I set it to 2 degrees of frying. The taste is simple

[marinastom]

marinastom,
What a handsome man! Bravo! Nosty (in the sense - perforated)
And you could bake it for an hour. The baking temperature is lower in HP, so don't worry. The main thing we have is taste and usefulness. Although your handsome man can be at the exhibition. But only with guards, it smells
And instead of the first grade flour, a mixture of whole with the highest would be more suitable. But you still have to try. Good luck to you! Delicious bread! and thanks for the report and photos

Tata,
I'm glad you liked the bread.
Bake and eat to your health!

[Viki]

Yesterday I did everything "yak a book more". And in the oven. (In a whisper: you could have held it for a couple more minutes - the darkness was about 220. I was afraid)

What can I say. Nothing to say. Bravo, Viki! Well, me too ... thanks.

[Viki]

Yesterday I did everything "yak a book more".

Otozh so. Knyzhka is not a breche.

What can I say. Nothing to say. Bravo, Viki! Well, me too ... thanks.

This is even without question! Well, beauty is! Beauty!
Thank you for your feedback and pictures! And good bread!

Thank you very much for the wonderful recipe!
I cooked on a semi-finished product. In the oven. I kept it in the refrigerator overnight, I really wanted to sleep :) It turned out VERY tasty, fragrant. I didn't have time to photograph.
A question about long fermentation, after the refrigerator, how much should it be kept at room temperature, and then into the oven? or can you immediately?

Vika, do you need to adjust the amount of flour and water for the hearth variant?

Yesterday I baked this bread again, only added 1 tbsp. l. liquid dark malt. The crust is dark and crispy. Super!

Vika, do you need to adjust the amount of flour and water for the hearth variant?

I am a proponent of water reduction. And everything else remains in place.

Hello Viki. I'm new and so I don't know a lot. Excuse me. Could you answer many questions for me, for example: WHAT DOES AN ACTIVE LEAVE MEAN (as I understand it, is a cat's sourdough fermenting?), Peeled flour is not a grade 1 flour? WHAT DOES IT MEAN TO REFRESH A STARK? add equal parts flour and water to it? DO WE SOLD PRESSED YEAST AND CAN I REPLACE THEM WITH RYE SQUARE? I, frankly, baked bread only in a bread maker, only accidentally found out about the sourdough, always baked according to the usual recipe. Thank you.

Vika! Thank you very much for the recipe !!! The bread turned out to be sooo tasty !!! I have long dreamed of learning how to bake like this, because Moscow has not had such a thing for a long time !!! I bring bread (sometimes) from the Tula region, Yasnogorsk (we have a dacha there), just the same as I bake now, the Union still remains there so that they bake bread in accordance with GOST.I want to share some ideas - I put STEERER in a household YOGHURT MIXER, I have it with ONE large bowl, and the temperature and humidity are the same and a timer for 6-8 hours, so try it!

Tell me please:
1) My rye sourdough tomorrow only has its third feeding - can it be used, or is it better to wait 5-6 days of age?
2) There is no oven as a class, so I can only oven in HP. Is it better to try to outsource this recipe to an automatic program or to start up 2 kneads separately ("dough" mode)? I suppose that the second option is preferable, but then how much time to give for the first and second proofing, and how much to bake, at least approximately?

[AVZ]

AVZ, it's up to you, but I would let the leaven grow stronger. Now he can fail, but after five days he has no such right.
I had a chance to bake it in HP. I turned on the main program and did not interfere, and in an hour (a little more so that the baking did not have time to turn on) I turned off the HP and waited for the rise. Then she turned on the baking program. Just keep in mind that you need to turn it on a little earlier than the maximum rises. At the beginning of baking, it will rise a little more. And if you turn it on later, the roof will fail.
Good luck to you!

[Viki]

Thank you very much, Viki! 🔗

Thank you so much !!! And I grew the leaven (finally decided), and the bread is just awesome !!! The one from childhood !!! No photo, I don't have time! I bake it for two houses now, myself and my neighbors. The only thing I added to the recipe was a tablespoon of sugar. It seemed to me that it tastes better. But I don't add a single gram of yeast at all. And I feed the sourdough with whole grain flour and even standing in the refrigerator, on the second day it rises under the very neck of the jar.

Finally, I managed to photograph my bread before it disappeared !!!

Pretty boy!

I bring my report again, I adore this recipe, only I add a spoonful of dry rye malt and kvass wort to it:

Can you please tell me if yeast can be completely excluded from this recipe?

If you have a fairly active leaven, then you can not add yeast, but add the proving time.

+ Gala +, thanks a lot! Sorry for the inattention.

Good day. I also recently decided to master baking at home. I began to study the question, somehow it was immediately decided to bake it with sourdough. Stopped at the hop first. With the sourdough in general, everything turned out pretty quickly, thanks to this forum And today day X has come - the first sourdough bread according to this recipe. Thank you very much for the recipe !!! The bread is wonderful. I'll post a photo of my result a little later. I didn't have a mold, so I decided to bake as a hearth. But it really did spread, since I did not put it on a baking sheet, but in a large frying pan with a thickened bottom (it has a bottom 1cm thick and walls 4mm each). As a result, during proofing, the bread doubled, but not upward, but wider. And now the question arose: for hearth bread should the water be reduced? How much approximately?

Here is the result of my labors today:
Bottom view:

View from above:

It turned out to be so short:

Well, this is a slice:


The bread turned out to be wonderful, fragrant and tasty, however, I followed my mother's footsteps - she baked pies for the first time in her youth and forgot to add salt to the filling. I forgot to salt the bread. Despite this, in the first hour half of the bread was gone. Myakish came out slightly damp, in the trail. just try to reduce the water a little. And you need to think about - either learn how to bake a hearth, or acquire a shape. Thanks again for the recipe!

Take two:



This time I didn't forget to add salt The taste of the bread is wonderful! I reduced a little water (by about 30g) and the crumb became much better.

[Anchic]

Anchic, bravo!
Beautiful turned out! And the crumb - what you need!
Glad that you liked this bread. I myself love him more than anyone else.
Thank you for your review and photo!

Vika, thanks for the compliments. I will continue to learn how to bake. I want to try completely switching to homemade bread. Until recently, we sold good bread from a local bakery.And the taste was good, and did not mold for a long time, and many other factors were positive. And in April of this year, their recipe changed dramatically. The first thing we noticed was that the crispy crust was gone, the taste of the bread changed. Well, black began to grow moldy for 3-4 days. White lasts longer, but also the taste has become so-so. And the child simply refused to eat black bread. That is, I used to eat black soup with borscht soup, but then I suddenly stopped eating it altogether. He is three years old, that is, he still cannot really explain what he has become wrong. But I made a choice. And yesterday I was eating a black one for dinner. Said it was delicious. And here's another recipe for Raisin made white, I also liked it at home. White took away from her husband yesterday - we must hold out until Saturday morning. I can't bake today

White took away from her husband yesterday - we must hold out until Saturday morning. I can't bake today

Finally mortality! Mcooker: best recipes!
It's the same with us, if for some reason I can't bake bread, then everyone has melancholy and ... indigestion.

Viki, thank you so much for the recipe for this bread! I tried to cook - everything worked out) it was a little scary to start, this is my first Darnitsky, but in the process it turned out that everything was not so terrible) The bread turned out to be very, very tasty! Unfortunately, I didn't have time to take a photo, they quickly ate a loaf ...
I have a question, if you may:
the loaf turned out to be smooth, beautiful, but with a rather hard crust-roof, and on the sides too, although the crumb is soft - why is it so? I baked in my old oven, I sin on it ... What can be done to make the bread softer outside?
And yet - if you add brewed malt to the dough (I really want to make custard bread based on this recipe), how will the amount of the remaining ingredients change?

[Irina_T]

Irina_T, welcome to the forum!
I'm glad you liked the bread!

What can be done to make the bread softer on the outside?

You can try sprinkling water on the walls of the oven just before planting the bread to put it in the oven with steam. It is imperative to lubricate the top with water. And also, after they got the finished one, immediately spray it with water from a spray bottle. (dreamily: how does he smell at the same time ... mmm ...)

... if you add brewed malt to the dough (I really want to make custard bread based on this recipe), how will the amount of other ingredients change?

I just added dry and brewed. It turns out delicious. The amount of other ingredients did not change. I just took 80 g of water, brought it to a boil, poured 2 tbsp. l. malt, stir and let stand to cool slightly. It is important not to forget to take these 80 g from the amount of water in the batch.
What I noticed is that the proofing time was reduced with malt. My bread grew faster than without malt.
I wonder how you will

You can try sprinkling water on the walls of the oven just before planting the bread to put it in the oven with steam. It is imperative to lubricate the top with water. And also, after they got the finished one, immediately spray it with water from a spray bottle.

It is important not to forget to take these 80 g from the amount of water in the batch.

I will definitely do this, and if the loaf does not fail, then I will show it)
Viki, thank you very much for your detailed explanations and advice - they are worth their weight in gold! when the experience in baking is small, it is very important that someone can support, advise ... well, the fact that bread is 100% obtained, if you do everything exactly the same - it's great! inspires incredibly

Here is my today's bread - brewed, with malt) flavorful)

Here is my today's bread - brewed, with malt) flavorful)

And very handsome! Bravo!
How did you get the crust? Did you manage to fix it?

How did you get the crust? Did you manage to fix it?

The crust is much better) I greased the bread with a chatterbox, sprinkled the oven twice (the second time - 15 minutes after the start of baking), well, after baking, I also sprinkled a little loaf - in my opinion, it turned out perfect
My husband said that he would buy me a kneader and, in general, everything I needed, but only so that I would regularly bake this bread

in my opinion, it turned out perfect

My husband said that he would buy me a kneader and, in general, everything I needed, but only so that I would regularly bake this bread

You have a wonderful husband! Such a husband definitely needs to bake the bread he likes. And if you have a kneader, it will be even easier.

Thank you very much!

I baked bread today according to this recipe. I experienced horror like. First time with sourdough. I didn't risk it in the oven, I need to buy a form and a temperature probe. Of course, cut off one hour after baking. I missed something with salt, it turned out fresh. Added malt. But my husband likes Darnitsky. He said that this bread is exactly the same as it was before. And he said that the recipe for his bread was found, you can not try others.
Viki, thanks a lot for the recipe
🔗 🔗

[Galina]

Galina, and I have been eating only this kind of black bread for half a year already And nobody wants to eat at the store house - neither white nor black If I do not have time to bake in the oven at all (which is extremely rare, maybe a couple of times during this time), then I bake in KhP. But the taste changes while maintaining other conditions for the worse. In the oven, the bread turns out to be more fragrant. By the way. I do not have a temperature probe either. At first I checked the readiness with a toothpick. Now I just know by time that in an hour it will be ready

Strange, I had to upload the photos again. Have disappeared somewhere. Some "rumors house 2" signatures appeared. Maybe I'm using the wrong radical?
Anna, I couldn't decide where to bake all day. My husband and I went shopping, but they did not find any molds suitable for baking bread. So I decided to bake in HP. I looked at the volume of finished bread, you can bake it in a cast-iron pan. Now I can't find a topic on how to form bread. Study, I also study.

[Galina]

Galina, the bread turned out to be a feast for the eyes! I baked my first bread in a glass saucepan, greased the walls with vegetable oil mixed with flour. And then I bought a silicone rectangular cake pan (about 25-30 cm in length). It comes out well. True, due to the fact that the shape is not rigid, the bread is a little pot-bellied. And molding doesn't seem to have much effect on black bread - at first I tried to mold it. Now I have stopped, I just shift it to the shape, I try to squeeze it well in the corners so that there are no voids left. And I smooth the top - for beauty. And so - I have also learned little so far. And I can't buy malt - I want to experiment with everything with malt

By the way, the photo can be uploaded here on the site of the bread machine itself - then there will be no porno advertising, as on the radical. And the photos are stored here longer than on the radical. Here's how to insert a photo through your local Gallery. https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=203848.0

[Viki]

Viki, Goodnight!
Soon it will probably become a tradition to correspond at night.
I am to you for help. The second time I bake and the second time I get delicious bread that has no appearance.
The first time I baked on the "Whole flour" mode. I have a Bork 500 stove. On this mode, she obviously "overwhelmed" it. That is, it worked according to the principle of "Basic mode", including unnecessary dough wrapping. And there really was no time for proofing.
Today I decided to turn it on and off myself, but it helped even less. The only plus is at least some kind of roof. True, now it is slightly cracked in the middle.
I did everything strictly according to the description from your first post. BUT I overexposed the sourdough approach time for an hour, because I got into a nice Moscow "traffic jam".
Then kneaded on the "Dough" for 20 minutes. The gingerbread man was quite round, although there was a smeared puddle under it. But not liquid, but just dough on which the spatula walked.
Then I put it on souring for an hour and a half. In terms of volume, it has not particularly risen.
After this time, with wet hands, I formed a brick and moved the whole bucket to the battery. There the temperature was 31 degrees and kept for an hour. I did not notice a particular rise either. But since the hour passed, I turned on the "Pastry" for 45 minutes.
I pulled it out. While I was picking out the spatula, I realized that the dough was badly baked and put it back for another 20 minutes.
I don’t know what I’ll pull out now, but at least it will not be raw ...... probably.
Vic! Do not hesitate in expressions, explain to me unlucky, what is wrong. And I feel sorry for the household members, They are doomed to eat it until I start to succeed.
Maybe I do not need to be guided for a while, but on raising the dough. I took notes so diligently that I missed it.
And a little out of topic, maybe you can tell me in what mode to feed the leaven. And then she's been hungry in the refrigerator since Sunday.
Sincerely, Irina.

Ira, come on! Such a process turned out to be confusing ...
There is nothing to knead for 20 minutes. Feel free to turn on the main mode to your Borka and be free for almost 2 hours. He will do everything himself. And you don't need to interfere with him. Drop in a little earlier than an hour before the end of the program. If it has not risen by a couple of centimeters, you can leave the program on. The temperature at the beginning of baking is set smoothly and at least another 3 centimeters will rise.
I once threw him on the main one and rushed off to work (they urgently called). She returned 10 minutes before the end of the program and was pleasantly surprised.
I take a tablespoon of sourdough (full, I can scoop up from 30 to 40 grams, I have a spoon from the USSR) and give her 100 g of water and flour each. I give it right away. Without anyone there "keep warm." Hours 8 - 12 at room temperature and it has already doubled. The time depends on the temperature (in my kitchen it is usually hot both in winter and summer) and the mood of the sourdough. Therefore, my time is minimal. I don't know if you know or not, but I'm also talking to her. Here already, it seems, everyone knows about this fact.
PS And mine is now stored without a refrigerator. I keep it on the windowsill, it is cooler there, in a small jar and feed it 2 times a day: 5 g of sourdough, 25 g of water and flour each. Then I leave again 5 g and feed again. I take 50 g for baking and already feed so that there is enough for bread, and the remainder of 5 g is again on the windowsill.

[Viki]

Viki, Hi!
Thank you for responding.
Bork's Main works on the following principle
batch 1 15
rise 1 20
batch 2 15
rise 2 25
rise 3 45
pastries 60
That is, you can bake on it? In this mode, he kneads twice and even kneads the dough. just everyone says that rye dough does not need such mixing.
And about the leaven.

How to prepare the starter culture:
- 1 tbsp. l. any active starter culture + 55g peeled rye flour + 60g water - mix. Leave warm (28-31 *) for 3.5 hours.
- add 110 g of peeled rye flour and 100 g of water - another 3.5 hours in the heat

That's why I pulled it every 3, 5 hours. That is, I can immediately take a spoonful of sourdough and add 100 grams each. water and flour and start working with it after 8 hours?
I took a photo of my poor fellow.

Despair is already attacking me. But I'll try to bake it tomorrow.

In this mode, he kneads twice and even kneads the dough. just everyone says that rye dough does not need such mixing.

Don't be afraid, you have 200 g of wheat flour. So, the dough is not rye, but rye-wheat. There, the first batch is rather mixing. And the second will already be a normal batch.
And if you add 100 g to a spoonful of leaven, then after 8 hours you will not have enough of it for this bread Take two spoons and 150 g of feed. But the leaven will be more active and aromatic if you take a 10 gram starter from the refrigerator and feed 20 grams of water and flour to wake up, and then feed one spoon of an already active leaven twice in 3.5 hours as on the first page. It will even smell differently. And it turns out so porous inside

[Viki]

Viki, Thank you.
For now, I'm waiting for this bread to be finished. He's just ugly and very tight.
Probably closer to Sunday I will bake again. Then I will write you everything straight step by step. Can?
And I also found malt where to buy it. This bread is still not really working out, but I'm already grabbing the malt ...
Now for the sourdough ... That little animal that sits in the refrigerator at plus 6 ... I take it out.I pick out 10 grams / throw away the rest /, add 25 water and flour each, stir and return to the refrigerator? And in the evening straight into this jar for 25 flour and water? Is it like this every day? Right? Otherwise she will soon die of hunger. .... and cold ...

The little animal that sits in the refrigerator at plus 6 .. I take it out. I pick out 10 grams / throw away the rest /, add 25 water and flour each, stir and return to the refrigerator?

What kind of refrigerator? No refrigerators! Then, at normal room (kitchen) temperature, it eats and grows. It becomes porous inside like a sponge. This is how we get the active leaven. What sits in the fridge should be used for baking right away! It's not even called a sourdough, but a starter. Starter for sourdough production. Everything is serious here.

[Viki]

Viki, Thank you.
I pulled the animal out of the refrigerator. Sits on the table, shakes. I was probably cold and hungry. She gave him 25 grams of flour and water. Now go to the windowsill.
And like this, feed him 2 times a day, right? Well at least you don't need to walk with him.

[Viki]

Viki, thanks for the recipe and the science! I bake your bread for the second time, my first husband baked it in KhP (went to work). And the second just for the sake of a holiday in the oven baked! : Victory: It seems to be starting to work out a little and keep in mind. Delicious, aromatic, beautiful.
But the crust turns out to be strong, maybe because it did not sprinkle it with water or there are other reasons. The bread in KHP on yeast had a very soft crust. Can someone tell me?