Darnitsky bread with leaven (GOST)

[Irina_MP]

Irina_MP, it seems to me that it also stops. When the dough or dough or sourdough stands for a long time, they begin to sink. Usually, if the dough does not stop, it continues to rise actively in the oven under the influence of temperature.
Another option, so as not to disturb the dough, is allowed to stand right in the oven, and then bake without removing it. That's what I do. Heating is obtained gradually, the dough rises a little more and this does not affect the quality in any way.

and if you try to reduce the proving time?

How much to reduce? At the same time, after all, it will rise less, how much should such bread increase in size during proofing?

Another option, so as not to disturb the dough, is allowed to stand right in the oven, and then bake without removing it. That's what I do. Heating is obtained gradually, the dough rises a little more and this does not affect the quality in any way.

I did so - failed

[Irina_MP]

Irina_MP, And how much do you distribute?
I would reduce the minutes by 10-15, maybe even 20.
But it's so hard to say, the dough is a living substance. By appearance it is better to define
I turn on the oven when I realized a little less than 2 times. While it is warming up, it is still growing up and it just turns out 2 times (by eye)

In an hour, it rises just a little less than twice.
In forty minutes, probably increase by 1.5 times.

[Irina_MP]

Irina_MP, do you add yeast? I would also reduce at least 10 minutes for the first time. My sourdough is quite wonderful - rye bread rises well without yeast. I do the proofing for an hour too, and normally, the roof does not collapse and the droplet rises in the oven even more. You can see this by the shape of the holes in the crumb (they seem to be extended upward). And she doesn't want to raise the wheat dough at all. Without yeast, it does not work with him in any way. Therefore, you need to navigate the situation. If the leaven does not raise the dough enough, then either add the yeast, or it may be worth removing the new leaven. It turns out different every time. Although this does not guarantee that the new one will lift at times.

[Anchic]

Anchic, so I refused to raise rye white bread. I'm sitting thinking what's the matter where I screwed up

[ira_lioness]

ira_lioness, but nowhere. It's just that such a capricious lady grew up. It happens. I read that they grow her, take care of her and cherish her. And then she doesn't raise anything at all. The taste improves, but you can't wait to get up from it And it happens - super-reactive, razzzz and ready, the dough has already run away

[Anchic]

Anchic, like, even leavens with character

I don't add yeast, because without them the structure of the bread is better, more porous and elastic. And the roof still falls through. Here I reduced the time by 10 minutes. the roof almost did not collapse, but the dough itself rose a little worse, the lower bread came out. (it is already no higher than 7 cm, today it turned out to be 5.5 cm). Thank you girls for your participation, probably next time I'll risk reducing the time by another 5 minutes, suddenly everything will work out.

[Irina]

Irina, you can still reduce the water by 5 percent. Should not fail.
For failures, either excess yeast (we don't have it) or excess liquid are usually to blame. Well, overdriven by itself.

Thanks, I'll try

[Vika]

Vika, baked all the sourdough (semi-finished product) with this bread Real Darnitsky!
Here. A bit of a hooligan.
Added 1 tbsp malt. l. Instead of water, an infusion of Kombucha 2-week tincture. Well, it turned out very tasty. But different.







Baked in KhP. Т 150, proofing time 2.5 hours, baking time 1 hour 30 minutes

Thanks for the recipe

[Viki]

Viki, Vika, thank you tremendous for the bread recipe! I got carried away with baking bread six months ago, for a couple of months I grow different sourdoughs and try different breads to bake on it. In general, I will not describe my path, so as not to tire, but I will show the result. It was your Darnitsky who baked for the second time, this time very successfully. Thank you for a simple, affordable and very correct recipe!

[Elena]

Elena, what a handsome!!! And the crumb is wonderful, rose up remarkably! Well super!

[Anna]

Anna, Thank you! I myself did not expect such a result) The recipe is really very simple in composition and execution. The main thing is that the leaven is strong, I now know for sure, and then it turns out very quickly, even after work in the evening I managed to bake it, and in the morning fresh bread for breakfast was ready! But the most valuable thing for me was found in this recipe - a large amount of leaven, a great way to "utilize" different types of my leavens that have accumulated in the process of searching for "my favorite"! Therefore, now I "exhaust" the leaven with this particular bread for friends and acquaintances. By the way, I get it completely without sourness, which I and the family really like. Thanks again to the author for the recipe!

Girls, what is the consistency of the dough, is there a bun or not? My kolobok does not come out, the dough is like putty, you can't really form it, take out the bread maker from the bucket and transfer it to the mold, the sheer torment, though the bread is wonderful. I wonder how you are?

[Yarik]

Yarik, with a large amount of rye flour, there will be no classic bun, like wheat dough. The dough should be like putty - rye flour does not contain gluten. Shaping with wet hands. I do not mold - once I tried to simply shift it, now I do it. I have a silicone knife, I moisten it with water and transfer the dough in parts into a mold, then smooth the top. I constantly wet this knife with water, otherwise the dough will stick to it.

[Yarik]

Yarik, Yaroslavna, I knead the dough not in a bread maker, but in a bowl - first with a fork, then with my hands. Yes, the rye dough is sticky, but I'm used to kneading rye bread without the participation of CP, because I always bake rye in the oven, in CP I never did it the way I would like. At first she tried-tried to attract KP, and then abandoned this idea). And the result always makes me happy.

[Anna]

Anna, Elena, Thank you! It must also be done with one proofer.

You can, of course, take any rye sourdough and refresh it 7 hours before baking.

then in what ratio to refresh? what and how much to take? which recipe point to ignore?

in what ratio to refresh? what and how much to take? which recipe point to ignore?

We start with one tablespoon of any sourdough 7 hours before. Two feedings as suggested: 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.

Hello girls! Tell me how to lubricate the hearth bread so that the crust is as golden as in the photo under the recipe. Deck molding.

[Bysechka]

Bysechka, I just smeared it with water before planting it in the oven and sprinkled it with water when I got it out (how it smelled ....). I did not lubricate anything else. Honestly.

[Bysechka]

Bysechka, I just smeared it with water before planting it in the oven and sprinkled it with water when I got it out (how it smelled ....). I did not lubricate anything else. Honestly.

Thanks, I will try))))

Vika, THANKS for the GREAT RECIPE, I was looking forward to such a delicious bread, I was going to bake for a long time, it's a pity that I hadn't tried it before. I experienced how it is without sugar bread, because we love sweetish. However, everything is as it should, crumb and taste and smell. ... mmmm
Here he is my firstborn

Tell me, is it possible to bake such bread from wallpaper flour (wheat and rye)? Maybe someone tried this? As it turns out?

[Vyacheslav]

Vyacheslav, can. It will be delicious! You may need to adjust the water a little. And the rest should be fine.

[Viki]

Viki, tell me, can you bake your bread with the simplest hop sourdough from marika33?

[Natasha]

Natasha, I baked with hop sourdough initially. This bread can be baked on any sourdough, the main thing is that it is there and gives the bread its unique aroma.

[Anna]

Anna, Thank you! I will try!

[Natasha]

Viki, can you bake your bread with the simplest hop sourdough from marika33?

Natasha, I baked it sourdough that way on a dozen different. Whatever I have grown, every heat. I really love this bread. Looks like he was me, always turned out. (Pah-pah-pah ... just in case.)

[Vika]

Vika, I tried. I really liked the taste of this bread, but the leaven somehow stopped working for me. The first portion raised the bread so well, but now it is over, refreshed once, the second time, but the bread does not rise, it only sours. Now I want to try your semi-finished product. Homemade bread on hop is not to your taste.

[Natasha]

Natasha, I'm glad I liked it. And the sourdough thing is .... I try not to "get attached" to one.
Good luck with your bread!

[Viki]

Viki, Thank you! With me on you!

1.5 kg in weight
On sourdough without adding yeast, manual kneading, baking in a miracle oven.
Proofing the dough - 10 hours in the refrigerator.

[Maria]

Maria, beautiful bread)
I never baked rye in Miracle - will you show me the cut? how is it baked? was the temperature enough for him?

[Maria]

Maria, beautiful bread)
I never baked rye in Miracle - will you show me the cut? how is it baked? was the temperature enough for him?

There is no photo of the cut yet, maybe I'll do it later
Everything is baked well, evenly, the only thing is baking for a long time - this 1.5 kg loaf - 2 hours. But as I understand it, this is a feature of the miracle stove

Good day everyone! Tell me please. It seems that I do everything as written, but after fermentation, the dough is very liquid, it is simply impossible to mold a loaf. Yes, and during proofing, the bread no longer rises as actively as during fermentation. What's my mistake? Thank you!)

[Nestor]

What's my mistake?

Nestor, there should be no mistake. Let's try to guess that the moisture in the flour may be to blame. Then, next time, you will need to reduce the water to the dough.

Viki is quite possible. Now I'm trying to bake with the editors, the water had to be reduced by as much as 2 times. It looks more like bread dough))) Let's see what happens after baking.

Yesterday I baked Darnitsky with Chad Robertson's wheat sourdough. After feeding the leaven stood for 1 hour. Then I loaded everything into the bread maker for the Rye program. It turned out very well. With a very light sourness.

Not much changed the order of the ingredients. Add warm water to the bread maker's bucket, then feed the sourdough (I have a sourdough from VIKI), without waiting for the sourdough to grow up, but as soon as it is fed we put it in the bread machine's bucket. Add everything else and turn it on with a delay of 3-4 hours.
This order is good if you need to get bread in the morning.

Vikulya, I came with a thank you! Yesterday I baked this bread for the first time. I changed the floor to the simplest wheat leaven. Since there is no malt, I added kvass wort. I had to "play" with the bun, because the dough turned out to be thin at first, although the amount of water was reduced. I baked it in Taperovskaya utyatnitsa, so the loaf was not high, the bottom was rather dry, but ... VERY TASTY!
Vika, maybe you can tell me which bread form (marking) is better to use for this bread?
Thanks again!

And again I bring "Thank you"! I baked it for the second time yesterday. The sourdough was used by the one that was "re-qualified" last time. The leftovers I lived in the refrigerator next to the "simplest" one. Once fed. Yesterday I took it out, fed it and left it on the table. I thought it was about 2 hours, but it stood much longer. It grew so that the lid on the container was lifted. She baked it on whey, cutting its amount by almost half. T. to.I have not yet acquired a bread form, baked in a silicone rectangular cake pan measuring 25x11x7.5. The bread rose to the top. Delicious, beautiful. Only the roof is flat. But this is such a small thing!

Good evening) I have been on the forum for a long time, but I rarely write, I read more, I am gaining my mind) Recently I decided that I want to bake bread myself and it is with sourdough. I grew rye eternal leaven without any problems, I have it so good, I will not stop looking at it)
This was the introduction, and now on the case) I baked Darnitsky bread today and am very pleased with the result. This is my second sourdough bread. Kneading in HB on the main mode - kneading, detuning, kneading. Then I put it in shape and upset it for another 2 hours. Initially, I poured 50 ml less water than indicated, but the dough was runny. Added 1 tsp. of both flours, it became a little better, but still the dough was smeared along the bottom. I decided not to add more, I was afraid. In general, here is my result) the roof has fallen, but that's okay, I'll try again. The main thing the taste exceeded all expectations, the family is delighted, they say another is not necessary) Thank you very much for the recipe



It was not possible to insert a photo (

Hello everyone!
Me with my almost first sourdough bread
2 weeks at the dacha I read about leaven and cherished the one that I was treated to
And read read read
And so today in the city I did it

There are some nuances. But overall I'm happy



What did not like
Crust. She is fat and very tough
Can I do something about this?

Burnt out. But I have to negotiate with my disabled oven)))
Maybe the crust from this is thick? Upper especially
Baked for 220, first 20 minutes with steam

Well, you need to buy some form. That the bread was higher. And then small buters turn out)))