Darnitsky bread with leaven (GOST)

Thank you, you embarrassed me. I tried hard . I will definitely try again!

[ViKi]

So I finally found THAT bread and THAT taste.
ViKi! This is your bread!
How many have already been tried, and there were frustrations, and delight, like with rye custard from Vanya 28, but I was looking for this very taste from childhood.
I can't believe that there is wheat flour and there is no sugar, butter and other additives!
Baking already 3 times, the first in HP, it didn’t work out very well, but I did it a little bit by increasing the proportions. Nevertheless, it immediately became clear that this was my bread.
The second time I counted it more carefully and baked it in a slow cooker, fried the top in the microwave, it also works like an oven for me. Then for some reason she took it out of the cartoon form and he naturally sat down and dried up.
And here's the third time! I can’t convey it, delicate porous crumb, thin crispy crust. And the aroma! And good sourness, real rye, felt, but not harsh ... And the roof is classic! I baked it again in a multi, and then smeared the top right in a saucepan and fried it on top.
I will definitely bake it, and it has clearly become our main bread.
And I will try very hard to post a photo next time.

Thank you! From me, from my husband and from my son, he still does not speak plainly, but at this particular piece of bread he gives a hint and says something like: "Dati! Syabukhka!" Give me some bread, then. And when I bake, I go to the kitchen, then I can't wait until it cools down.

May God grant you health!

[Mashilda]

MashildaForgive me, can I write you an answer tomorrow? Today I read your message and ... burst into tears. Such feelings overwhelm that I do not know how to convey them. The feeling that life was not in vain. Thank you!

Viki!
Why are you crying?
I'm just starting to live at 40 with a good ponytail! I’m learning how to bake bread, and I understand that I will never grow to the heights of specialists like you and other enthusiasts of this forum ...
And your life has passed ... The Lord is with you! Your weather is probably bad there, late autumn is so dreary.
No, you will please us, who are lazy in creativity, more than once!

What kind of bread do you like the most? Is he here somewhere?

[Mashilda]

Mashilda, thank you! I am very glad that this bread is to your taste. I love him more than anyone else precisely for the taste from childhood. I remember how I went from school to my grandmother and bought half of Darnitsa bread on the way, and my grandmother cooked cabbage. This soup is Ukrainian with sauerkraut. She always poured it into "bowls", it was delicious and tasty. And we ate half of this bread together with a soup unnoticed.
What are you saying this - "never grow up ..."? Do you know that we said this at the very beginning, if not each, then through one - for sure. I myself started learning how to bake bread four years ago. And so I study and study. And, as young people say today, I am stuck with this process.
So, we will grow together.
I wish you success!
.... there it is ... ... someone promised a photo ...

I remember how I went from school to my grandmother and bought half of Darnitsa bread on the way, and my grandmother cooked cabbage. This soup is Ukrainian with sauerkraut. She always poured it into "bowls", it was delicious and tasty. And we ate half of this bread together with a soup unnoticed.

... someone promised a photo ...

And my cousin and I in the summer, at the dacha, my grandmother will send to the store, and the store is far away, in the village. We will buy bread, milk, and sweets for change ...
And for some reason only white bread sometimes reached the house. But Darnitsky and milk ...
Only now I am beginning to understand that maybe she had such a way to feed us?

And I will try to take a photo, just the last crust of Darnitsky, my son and I gnawed, I’ll probably put the leaven for the night, tomorrow I will create if my son gives ...

[Viki!]

Viki!

Today we tried and baked your bread. Sourdough, kneading and first proofing as usual in HP, now in a new one, and decided to bake again in a multicooker, followed by roasting the top in the oven.
Some of the steps in the process are:

After the first proofing, put it in a greased saucepan


Here it came a second time


Here is the bread itself, it has cooled down already


We cut the bread


Here comes the pleasure of it


May I ask a question?
I often have such cracks on the sides of the bread when I bake rye in a slow cooker. Today they just turned out very obvious, you can see them in the photo. What is the reason for this?
Eh, it's a pity you can't take a picture of the scent ...

Sorry, this is my first time trying to make sourdough bread. I have grown a semi-finished product and would like to bake bread on it (for the first "extra" 200 gr.). Can I bake this recipe in a bread maker? Something got confused in the abundance of information. If I can, how? Sorry if I ask a frequently repeated question. I haven't mastered all the information on the semi-finished product yet. Thank you in advance

Can I bake this recipe in a bread maker?

You can, but the program will not work, you will need to turn it on and off. And HP does not have the required temperature. You will, of course, bake, but it will be different bread.

Thank you very much for the recipe !!! Taste, aroma - mmmm ... this is something, just something he crawled on my baking sheet when it rose, please tell me what am I doing wrong?

my two ugly bread:


in the context:

[Mallow]

Thank you very much for the recipe !!! Taste, aroma - mmmm ... this is something, just something he crawled on my baking sheet when it rose, please tell me what am I doing wrong?

Mallow, I am so glad that the taste and aroma of this bread made you happy! This is my favorite.
What's wrong? Yes, everything in general is so, just let's take into account that the recipe is designed for baked bread, so there are liquids in it just for the tin, but for the hearth you only need to reduce the water a little and the dough will be plump, it will become softer during the proofing.

[Viki]

Viki,
thanks for the advice, next time I will try to reduce the water. And in general I will bake your bread in different ways, both in the form and in the hearth, it painfully liked mine.

The question is, is it possible to bake this bread at all without yeast, on one leaven? I have MK sourdough from Admin (rye on kefir)

[Viki]

Viki,
The question is, is it possible to bake this bread at all without yeast, on one leaven?

Can. I baked. Here it will be important to guess the proofing time. It will depend only on the strength of the leaven. It could be two hours, maybe five.
That's why I'm putting in a gram of yeast. To make it faster.

Hello! I put this bread in a bread machine for proofing, and then the question arose: do I need to take it out of the bucket, if I won't form a loaf, I will bake it in a bread machine? or just leave it for another 1 hour?

... just leave it for another 1 hour?

Leave and look after him. Baking will need to be turned on when it rises, but not as much as possible. In the oven, then I put it at 240 * C at once, and in HP the heating is smooth and it will continue to rise. You need to try to guess this moment.
Good luck to you!

Leave and look after him. Baking will need to be turned on when it rises, but not as much as possible. In the oven, then I put it at 240 * C at once, and in HP the heating is smooth and it will continue to rise. You need to try to guess this moment.
Good luck to you!

Thank you! They answered VERY on time !!!

Thank you for the delicious bread recipe! I've been baking this bread for a week almost every day - the family is happy!

Thanks for the recipe! I got the bread! Very tasty, and most importantly - the husband is happy
I will experiment more.

Thank you very much for the recipe, and most importantly for the detailed description! The bread turned out to be the one that my husband liked, he said that you can take it as a basic recipe. The bread is very simple, there is nothing superfluous in it, which is why my husband liked it.True, I had a young sourdough and I added a little more yeast for every fireman, 1.5 times. I kneaded the dough in KhP on the gluten-free bread program (I really had to control the bun) and without interrupting the program left it for an hour to proof, then turned off the program, kept the bread for 40 minutes more and turned on baking. The bread has risen well, the crumb is perforated, slightly damp, in general, as we love, so thanks to you, the main bread for my husband was found, and I will still look for myself, I love bread with all sorts of "delicacies" (seeds, dried fruits, spices).

Viki, hello! Can you please tell me what an "eternal" leaven is? and a semi-finished product? (otherwise she was completely confused)! Thank you.

Viki, hello! Can you please tell me what an "eternal" leaven is? and a semi-finished product?

Hello!
Look how many of these leavens we have here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=172.0
There are these, and others ... Maybe you can choose the leaven to your taste. There are simpler and more complicated ones.

Thanks for the answer. I’ll climb my mind to gain.

Viki, please tell me why the bread settles by 1-2 cm during baking (it rises twice, and baking starts, and the height decreases)? I did it according to the recipe in the oven (I heated it when the mold with the dough was in the same place), and in HP, the result is the same. And one more question, if possible: the top crust turns out in small holes, as if air bubbles burst and remained on the surface of the void (can be compared with the surface of an anthill, where there are many moves) - is this from the fact that the dough has stopped or is it caused by other reasons? Thank you in advance!!

... why does the bread settle by 1-2 cm during baking (it doubles up, and baking starts, and the height decreases)? I did it according to the recipe in the oven (I heated it when the mold with the dough was in the same place), and in HP, the result is the same. And one more question, if possible: the top crust turns out in small holes, as if air bubbles burst and remained on the surface of the void (can be compared with the surface of an anthill, where there are many moves) - is this from the fact that the dough has stopped or is it caused by other reasons?

Stood. When proofing, the first indicator that it's time to go to the oven is the first bubble that bursts on the surface. And this is in a hot, very hot oven.

Thank you so much for the answer, Viki! I'll watch the bubbles.

[In advance]

Sourdough 285 gr.
Peeled rye flour 135 gr.
Wheat flour 1c. 200 gr. (140 gr.)
Fresh yeast 2 gr.
Salt 7 gr.
Water 200 gr. (140 gr.)

Cooking method
...In advance prepare liquid yeast: 2 gr. fresh yeast (or 1 g. dry) stir in 60 g. water, add 60 gr. flour and leave for 1.5 - 2 hours.

If you have prepared liquid yeast, then you have already taken 60 gr from the recipe. water and flour, now we take the amount of flour and water from the staples.

If you have a sufficiently active leaven, then yeast can be added instead of adding the proving time.

Kneading the dough ...

Viki! Explain, please, for the uninitiated!
I understood correctly:
1.cooking liquid yeast - leave for 1.5-2 hours
2. + 140 water + 140 psh. flour + 135 rzh. flour + 7 salt +235 sourdough - knead all this and leave to ferment for 1 1/2 hours?

Viki! Explain, please, for the uninitiated!
I understood correctly:
1.cooking liquid yeast - leave for 1.5-2 hours
2. + 140 water + 140 psh. flour + 135 rzh. flour + 7 salt +235 sourdough - knead all this and leave to ferment for 1 1/2 hours?

Who is this "ignorant"? Something I am not watching anyone ...
Everything is 100% correct

Viki, and if we simplify the process, and immediately after kneading we place the piece in the mold, and bake after the first proofing, will the quality of the bread change? I just do it without yeast, and the dough rises twice in 1.5 hours (I now watch the bubbles) - I put it on baking. Or is it worth letting the test match twice?

... and if we simplify the process, and immediately after kneading we place the blank in the mold, and bake after the first proofing, will the quality of the bread change?
Or is it worth letting the test match twice?

And let’s try and tell, huh?
Honestly, I haven't tried it. And already the most interesting.

I tried it several times, and did not notice the difference (I am not an expert in the nuances of bread). I do this because it's faster.But the thought is gnawing, what if it's not right?

[Vika]

I bake bread every other day according to this recipe, very tasty! It turns out both in the oven and in the bread maker, only I don't pour yeast at all. My family does not like different additives, and the recipe for this bread is just perfect for us. Vika, thanks for the recipe.

[Vika]

... the recipe for this bread is just perfect for us. Vika, thanks for the recipe.

Catwoman, thanks for the tip! I'm very glad that I liked it. This is one of our favorites.

The result will be completely different. It will make bread, but not this one.
Is this a problem? A "semi-finished product" to start? He's - it couldn't be easier, and Darnitsky will be so delicious!

WHAT IS A SEMI-FINISHED PRODUCT, EXPLAIN I'M A BEGINNER. ARE EXTRA RR AND AGRAM ARE DRY SQUADS OR TASTE IMPROVERS AND HOW TO USE THEM?

[vik_mark]

vik_mark you need to come here-https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=42973.0

I'm a newbie. I bake Darnitsky for the first time. The roof fell. I don't understand why, but the bread is very tasty.
I saw the factory recipe. There should be 30% more rye flour than wheat flour. Maybe that's the case?

No, that's not why! The roof falls for many reasons, but the main one is a lot of water, a lot of yeast!

Learning to make bread dough for a bread machine.

We read:
The bread rises, but falls inward. Causes. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0
Gingerbread man made from wheat and rye flour. Master Class. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49811.0

Viki, I made sourdough for the first time, and today I baked Darnitsky bread! Oh-oh, I have a lot of nuances .. But I really want to try again to bake again in order to work out my skills.
First, over rye sourdough. I suffered with her for a long time ...
1st leaven:
First day -200g warm water + 100g rye flour. 2nd day: + 50g flour. It rose so beautifully, the smell of brewer's yeast. 3rd day: + 50g of flour, then the leaven settled. I read on the forum that it is better to use serum than water. I quickly made sour from 5 jars. milk and one sour cream cottage cheese. For tomorrow I fed the starter culture 100 g of whey + 100 g of flour .. That's it. My leaven has stopped. I'm running to the forum. They write, revive the leaven, do not throw it away, you can still feed it for up to 7 days. I patiently fed the whey flour for another two days).
In parallel with this lesson, in another jar I put leaven No. 2 - "Eternal leaven" from 100 g of pzhan. flour and 100 g of whey. By the way, 1: 1, my mixture turned out not as for pancakes, but as a hard putty, which I barely mixed with a spoon, and even then not all the flour dissolved ... No movement. I put jars in a warm oven and near the kettle - no way, it's my hard putty! No mold, no bulbs. Interestingly, the smell in both cans of fresh sour milk. product! I took sour cream from the wrong company, as always, and I think that antibiotics are added at the factory, because garbage is now faster in summer ....... than this whey starter. In short. I threw everything out.
The third sourdough somehow deteriorated on the second day - mold appeared (I was impatiently opening nylon all the time on the can and poking my impatient nose ...) So my bag of rye flour almost went nowhere
With renewed vigor and hope, I grew a brand new leaven:
200g water -100g flour. On the trail. day: + 50g flour. On the third day: +50 flour. Happened! Now about bread.
Everything is as prescribed, but I put less water. Kneading in a bread maker, the bun didn't work, just a lot of dough. I watched the rye-wheat video. kneading - I see a specific bun. And it began: I will add flour, then water, then again flour ........ All the same, the bun did not come out. After proving (the dough did not rise very much), baked in the oven with steam. Before baking, sprinkled with water and sprinkled with caraway seeds. The bread came out as a pancake .... Either the sourdough is still young, or still more flour is needed to knead a particular bun (only what kind of flour - rye or wheat?).
Here are some more sourdough questions:
-The residue that I fed, should I continue to feed for another day or two, or put it in the refrigerator?
-If, for example, tomorrow or the day after tomorrow I want to bake the same bread again, there will hardly be 285g in the leaven. This is how I should do:
- "1 tbsp. L. Any active sourdough (I mean, from the refrigerator?) + 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.
Our leaven is ready, attention: we will not take all of it, but only 285g "- yes? And then what to do with the remainder of these 285g (there will be more), add the remainder to the sourdough from the refrigerator?
-And if I take 1 tbsp from the leaven from the refrigerator. spoon, should I add top dressing to the remainder of the starter culture so that the amount of the remainder does not decrease?
Thank you.

Please answer me somebody! ...
I am very attracted to just such a recipe for sourdough bread without any additives. I have already baked Darnitsky 4 times - and every time there is one picture: a piece of undiscovered "glib" as we said in Ukraine, like a brick of bread ...
I did it in a bread maker
... And kneaded with a mixer, and then baked in the oven.
And she looked after him, rushed to and fro - no result. Just throw it away and that's it ...
Maybe I don't understand, something with an "active leaven" ??

Nobody seems to be writing here anymore, but I'm saving the author.

🔗

My first starter
With hearth bread, I was mistaken, of course. (I wanted everything at once) I kneaded the dough as for a mold, but I wanted to bake this and that. And she put it in a glass form with parchment laid ... it stuck. I collected part of the dough in a heap and made a "loaf". Scary, scary.
But the mold turned out the way I wanted. In the evening I baked, all night long the smell was such that even the neighbors should have dreamed of all sorts of rolls. Cut it today: taste is even better than smell

1st leaven:
First day - 200g warm water + 100g rye flour. 2nd day: + 50g flour.

It is too liquid on the first day, the liquid sour very quickly, and on the second day you did not dilute the accumulated acid, because you did not give it fresh water, and even so little flour ... it’s impossible to grow a healthy sourdough.

In parallel with this lesson, in another jar I put leaven No. 2 - "Eternal leaven" from 100 g of pzhan. flour and 100 g of whey.

"Eternal" starter culture is prepared without adding whey and other fermented milk products. Your leaven is not eternal.

We have so many starter cultures on the forum, which are described step by step - what is what and how much of what. Of these, "eternal" cannot be easier. Flour, water and 5 - 6 days, and the assistant will not even be one year old.
Try to choose an already proven and verified recipe and culture of sourdough growing. The quality of the bread will depend on it.
With healthy and active sourdough, you can get excellent quality bread from the lowest-grade flour, and if something is wrong with the sourdough, the result is poor even with the highest-quality flour. This has been verified more than once.
Take a look at the subject of starters HERE and try to choose according to your taste, or rather - flair, it rarely deceives. Maybe some of the starter cultures will seem simpler to you, maybe some will suit the time of feeding. And let's try to grow it. Do you agree? Ready?

[Olyapatata]

My first starter

Olyapatata,
What a handsome! The crumb is just how I love! Porous
And the hearth will definitely work out. Only make the dough thicker. Thick - thick. It becomes thinner during proofing.
Yes ... if this is your first starter culture, then it's already interesting how the tenth ... twentieth ...
And now, when it stuck, they usually say that it didn't work out and throw out the dough, and then ... I didn't get confused, I molded it .... Well done!
Something I thought about looking at your bread ... something I haven't baked it for a long time ... I should fix the situation

Oh, mothers, I was already embarrassed by such praises
Thank you for your comment and recipe.

And now, when it stuck, they usually say that it didn't work out and throw out the dough,

The thought was this, and if I had not bought ceramic tiles instead of stone, I would probably have thrown them away. But I really wanted to try to bake hearth bread on the "stone".
In general, I like sourdough rye bread more than usual yeast bread, I will repeat unambiguously and repeatedly

Can't you do it without leaven? I bake bread very rarely, and no one will eat this at all except for me at home, so I'm afraid to start with sourdough, at this stage, this is only wasted time. Thank you in advance.

[CharlieD]

CharlieD, if you rarely bake, then it makes no sense to start a leaven. She loves to be fed regularly. Take a look at the section Rye Wheat Yeast Bread there are both Darnitsky and Borodinsky, and many more different and delicious recipes. Both for the oven and for the bread maker are there. I hope you enjoy something.

: bravo: Oh, what a joy to discover this most valuable recipe + with technology Many thanks to the author !!!! Words of gratitude are not enough to appreciate what was found.
I’m not yet "rowing" in search of the same masterpiece - Bottom brown bread. It cost 18 kopecks before, and with caraway seeds - 20. It was baked (and baked) in Ukraine but! - I think that it could have different names depending on the city that produced it. And then he was often "sharp" if the technology was not kept up. Since the ratio of rye flour to wheat flour in it is 3: 1. In our city it was called "Podilskiy". Help, or: secret: h ... but what time I bake it, but still something is missing in the soup ..
I even had to register to express my gratitude to the author. But the site is very valuable. Thank you!

[Viki]

Viki, my question is ripe here. I am interested in the size of the form that I will need for this bookmark 25 cm "brick" or 27, so that the height of the product is decent. Thank you in advance

I am interested in the size of the form that I need for this bookmark

Bakery form L-7. The volume of the form is 1.82 liters. The size of the mold along the upper edge is 11x22 cm, along the lower edge is 8x19 cm, the height is 11.5 cm. The weight of the mold is 0.5 kg.

[Viki]

Bakery form L-7. The volume of the form is 1.82 liters. The size of the mold along the upper edge is 11x22 cm, along the lower edge is 8x19 cm, the height is 11.5 cm. The weight of the mold is 0.5 kg.

thank you very much Viki, now I can adjust the proportions to the existing shape!

Today I again baked this wonderful bread, or rather started at 10 o'clock last night, and baked it in the morning. At night I remembered that the bread was almost finished, and there was no desire to sit at midnight and watch. The bread maker kneaded the dough, put it in a mold, covered it with a shower cap and put it in the refrigerator, I wasn’t, decided to try it, got up in the morning, and the bread went up in the mold just as it should, took it out, stood at the table for at least 45, warmed the oven, sprinkled and put the oven on. I liked it even more to my taste than when I just baked it in one day.

I liked it even more to my taste than when I just baked it in one day.

I am glad that you liked this bread.
I also spent the night in the fridge. Right in shape. And the result was also pleasing.