Dear bakers! I ask you to regulate the amount of flour by adding it during kneading so that the dough does not turn out to be liquid.
My rye flour is quite dry and requires almost 1: 1 water, and your flour may have a higher moisture content and will take less water.
Therefore, it is better to participate more actively in the batch and get a good result at the exit.
Good luck everyone! And good bread!
Arkasea39Well, the pictures of my bread according to your recipe remained in a different topic, where I wandered, I really did not start exposing it again. tell me, be sure to put the bread in the fermentation bowl, can't you leave it in the bucket? and you can then put it in the oven with a light bulb for proofing, and not in the HP? does it play any role?
ArkaOf course! You can just take out a spatula, smooth the dough with a wet hand so that there is a beautiful convex top, sprinkle it with water from a spray bottle so that it does not wind up, wrap it up with a film as tightly as possible.
And in the bucket itself, you can then distance in the oven, I put it in the oven so that the process goes faster - there is not enough patience and time, I have completely stopped sleeping, I bake, bake everything ...
As for the flour, add more than my recipe, your flour is probably damp in itself.
The dough should be like a thick viscous paste and, if desired, you can blind something from it with your hands, that is, it should not spread.
Do not worry if at first you overdo it with flour, the roof may crack, but it will not affect the taste, and long-term proofing will thin the dough.
And try this option without overnight proofing (you can also brew the malt, or you can throw it dry) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102164.0
there are detailed photos of what the dough looks like at different stages, and the main differences are the proofing time, the absence of wheat flour and not brewed malt, but dry malt.
Over time, the leaven grows stronger and takes less time to rise.If your sourdough is already strong enough, you can turn on the gluten-free heating only for 1 hour, and then in a closed oven the dough will have enough heat for the remaining rise time, which will decrease to a reasonable limit with each new baking, of course.
And in the bucket itself, you can then distance in the oven, I put it in the oven so that the process goes faster - there is not enough patience and time, I have completely stopped sleeping, I bake, bake everything ...
As for the flour, add more than my recipe, your flour is probably damp in itself.
The dough should be like a thick viscous paste and, if desired, you can blind something from it with your hands, that is, it should not spread.
Do not worry if at first you overdo it with flour, the roof may crack, but it will not affect the taste, and long-term proofing will thin the dough.
And try this option without overnight proofing (you can also brew the malt, or you can throw it dry) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102164.0
there are detailed photos of what the dough looks like at different stages, and the main differences are the proofing time, the absence of wheat flour and not brewed malt, but dry malt.
Over time, the leaven grows stronger and takes less time to rise.If your sourdough is already strong enough, you can turn on the gluten-free heating only for 1 hour, and then in a closed oven the dough will have enough heat for the remaining rise time, which will decrease to a reasonable limit with each new baking, of course.
sea39Yesterday I fed the birds again: cray: I tried your recipe with a "rye" semi-finished product Viki (but I have it young, I just cooked it) I took 400 grams. I kneaded the dough, again + 4 tablespoons of flour (by the way, I bought new Belarusian rye flour, I'll try it today), put it in the refrigerator overnight in a bucket, if last time the dough had already stuck to the film, then this time I didn't even put it in the oven with a light bulb, in 2 hours, maybe 1 cm and then I doubt it, I decided to bake it, 1-20 baked goods, I took it out, and it’s raw again, but what is it
ArkaIt was necessary to wait until the leaven mastered the rise.
My young sourdough took 5-6 hours to rise, despite the fact that it stood in the refrigerator overnight and fermented.
Tell us in detail how you are doing.
Maybe I'll see something.
And give the grams of the bookmark. Do you take photos as you work?
My young sourdough took 5-6 hours to rise, despite the fact that it stood in the refrigerator overnight and fermented.
Tell us in detail how you are doing.
Maybe I'll see something.
And give the grams of the bookmark. Do you take photos as you work?
sea39thanks for your participation: flowers: about the bookmark, everything is as in your recipe, only this time 400g starter culture, flour + 4 tablespoons, 5 pieces of dried apricots and prunes each. Damn, I thought that if you hold it on the proofer for even longer, it will oxyderate: (there is no camera, but I took a picture on my phone, I'll come home from work, I'll post you a picture
ArkaO.K. I am waiting for photos and details from you: how it got mixed up, etc.
I read something about the influence of prunes here on the forum, I'll try to find it.
It is better to work out the recipe without additives for now, and then twist it.
You can also write in a personal
I read something about the influence of prunes here on the forum, I'll try to find it.
It is better to work out the recipe without additives for now, and then twist it.
You can also write in a personal
ArkaDo not worry! We'll fix everything!
It turns out that you have already been answered about prunes here. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=13102.0that it can make the dough sticky
It turns out that you have already been answered about prunes here. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=13102.0that it can make the dough sticky
Arka1. Sourdough should be heated to room temperature.
2. Feed her so that it turns out ~ 350-400 g.
3. Wait until the leaven itself will double in volume (note the time it takes for her to lift herself, we will be guided by it).
4. It is not necessary to wait for the growth of the leaven more than 2 times, because at some point it falls off, having eaten and losing strength.
5. Knead well-fed sourdough dough. We already know that your flour is wetter than mine and requires less water, so let's add 4 tbsp right away. l. flour and make extra flour on hand. You should be ready to add more flour in the very first minutes of kneading, if a semblance of a bun does not form from the dough (the dough is at the bottom, and a bun is rotating above the spatula). I think there is another 4 tbsp in the dough. l. will come in, or even more.
6. An important point: rye dough is kneaded quickly 10-15 minutes, and you need to fully meet the batch at this time. Then the dough may begin to liquefy.
7. After kneading, dig out the spatula, remove it, knead the dough back, smooth the surface well with a wet hand, be sure put a mark in the bucket (smear flour with your finger) at the level where it will be double the volume of the test as a guide is very helpful.
8. Put back in the oven (in the oven, to the battery).
I believe that at first it is necessary to help the leaven with warmth. You can distance it in the oven or near the battery, but then you need to wrap it in foil so that it does not dry out on top. I close in HP. t heating should not be more 30about, otherwise the starter bacteria will have a hard time.
9. Proofing. At first, the dough will simply swell, and then it will slowly go up to your mark. As soon as it comes, everything wait no more, bake.
You can focus on the rise time of your starter culture. Approximately so much sourdough may be required to raise the bread, but of course it is not necessary to keep it for more than 6 hours, even if the dough has not grown to the mark, since it may then turn sour.
I kept my first bread for about 8 hours, I wanted everything to grow more, and the result was excessive sourness.
While the sourdough is still young, it may not rise twice, but reach 1.8 times the volume. This is normal.
2. Feed her so that it turns out ~ 350-400 g.
3. Wait until the leaven itself will double in volume (note the time it takes for her to lift herself, we will be guided by it).
4. It is not necessary to wait for the growth of the leaven more than 2 times, because at some point it falls off, having eaten and losing strength.
5. Knead well-fed sourdough dough. We already know that your flour is wetter than mine and requires less water, so let's add 4 tbsp right away. l. flour and make extra flour on hand. You should be ready to add more flour in the very first minutes of kneading, if a semblance of a bun does not form from the dough (the dough is at the bottom, and a bun is rotating above the spatula). I think there is another 4 tbsp in the dough. l. will come in, or even more.
6. An important point: rye dough is kneaded quickly 10-15 minutes, and you need to fully meet the batch at this time. Then the dough may begin to liquefy.
7. After kneading, dig out the spatula, remove it, knead the dough back, smooth the surface well with a wet hand, be sure put a mark in the bucket (smear flour with your finger) at the level where it will be double the volume of the test as a guide is very helpful.
8. Put back in the oven (in the oven, to the battery).
I believe that at first it is necessary to help the leaven with warmth. You can distance it in the oven or near the battery, but then you need to wrap it in foil so that it does not dry out on top. I close in HP. t heating should not be more 30about, otherwise the starter bacteria will have a hard time.
9. Proofing. At first, the dough will simply swell, and then it will slowly go up to your mark. As soon as it comes, everything wait no more, bake.
You can focus on the rise time of your starter culture. Approximately so much sourdough may be required to raise the bread, but of course it is not necessary to keep it for more than 6 hours, even if the dough has not grown to the mark, since it may then turn sour.
I kept my first bread for about 8 hours, I wanted everything to grow more, and the result was excessive sourness.
While the sourdough is still young, it may not rise twice, but reach 1.8 times the volume. This is normal.
ArkaSo I got flour, which itself is quite wet ... Where was it stored? In a Russian steam room, or what? ..
I noticed this when sifting, usually this process took place instantly, but here the flour almost "resisted" and sifted slower and harder, or something ...
I immediately reduced the liquid by 80 ml and hit the spot! I did not expect such a striking difference to be! I was going to add if the batch goes hard, but it was not needed ...
The flour is the same, even the packing date is the same, it was just bought the other day.
Well, here's how you can accurately verify the amount of ingredients for a recipe and let the batch go by itself ?! 80 ml difference, that's not 20-40! (did not find an angry stomping emoticon)
I noticed this when sifting, usually this process took place instantly, but here the flour almost "resisted" and sifted slower and harder, or something ...
I immediately reduced the liquid by 80 ml and hit the spot! I did not expect such a striking difference to be! I was going to add if the batch goes hard, but it was not needed ...
The flour is the same, even the packing date is the same, it was just bought the other day.
Well, here's how you can accurately verify the amount of ingredients for a recipe and let the batch go by itself ?! 80 ml difference, that's not 20-40! (did not find an angry stomping emoticon)
AsenokWell, I, out of my stupidity, did not read your comments about water
I did everything according to the recipe, only without malt, but with wort. During kneading, I added 50 grams of flour, maybe more. But still the bread came out raw - a little more flour - and it turned out ...
I stood in a bucket until five in the morning and stood a little - I rose more than half. The roof has sunk.
Inside, it was porous, fragrant - the smell was such that it really was better somewhere away from it, so as not to be tormented. And the crust - there are no words at all - thin, crispy and insanely delicious!
In general, we will learn from our mistakes.
And thanks for the recipe and detailed comments
I did everything according to the recipe, only without malt, but with wort. During kneading, I added 50 grams of flour, maybe more. But still the bread came out raw - a little more flour - and it turned out ...
I stood in a bucket until five in the morning and stood a little - I rose more than half. The roof has sunk.
Inside, it was porous, fragrant - the smell was such that it really was better somewhere away from it, so as not to be tormented. And the crust - there are no words at all - thin, crispy and insanely delicious!
In general, we will learn from our mistakes.
And thanks for the recipe and detailed comments
ArkaAsenok, do not be discouraged! Now you already know that you can use less water. But do not knead too hard in any case, otherwise it will be hard for him to grow. If the bread rises well, then everything will definitely work out! And you can dry this wet one in a toaster or in its absence in a frying pan in portions, the excess moisture will go away as pretty! Good luck to you! Show off your pics!
P.S. If you have the wort in a liquid form, then it should also be considered a liquid!
P.S. If you have the wort in a liquid form, then it should also be considered a liquid!
Valeria 12Аrka Applied your explanation for a different recipe for bread making. I searched the pages of the Internet and this site for almost 4 days. And only you have given intelligible comments. Thank you very much for the professional accompaniment of the recipe, thanks to you my second sourdough bread rose (the first went to waste)
Valeria 12Today I baked bread according to this recipe. The dough rose well during fermentation in the fridge, so on the Gluten Free program one time was enough - the dough rose by 80%. Arka for a wonderful recipe
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ArkaQuote: Valeria 12
Valeria, thanks for the photo of such a beautiful bread, I am very glad that the recipe was useful
Thank you Arka for a wonderful recipe
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Valeria 12Arka, The first time I baked bread according to this recipe on the gluten-free program - 1 time --- the dough rose by 70%, and immediately the Baking-dome turned out to be convex with cracks - super
The second time - 2 times Gluten-free + rise in HP 50 min, reduced the water to 200 to 100 ml for the elasticity of the bun (the first time the dough was liquid) - rise as much as 100%, BUT is the dome straight? Why?
Usually, from yeast bread experience, the less water, the higher the dome. Very interesting!!!
The second time - 2 times Gluten-free + rise in HP 50 min, reduced the water to 200 to 100 ml for the elasticity of the bun (the first time the dough was liquid) - rise as much as 100%, BUT is the dome straight? Why?
Usually, from yeast bread experience, the less water, the higher the dome. Very interesting!!!
Valeria 12I continue to master this recipe. My eternal leaven is 1 month old - it has become so strong and cool that the dough by the morning (after the evening kneading) rises in the refrigerator 2 times
I take it out of the fridge, and immediately for baking. The bread is so tall, better than yeast.
Girls, bake this recipe - the bread is AWESOME. Thanks to the author again
I take it out of the fridge, and immediately for baking. The bread is so tall, better than yeast.
Girls, bake this recipe - the bread is AWESOME. Thanks to the author again
PhilThree questions:
1. Is it possible, just a starter culture of 100% moisture, to be used immediately in a bucket for kneading, then proofing?
2. Or replace the water with sourdough, I have it liquid.
3. If you feed the sourdough that will go into the recipe, then take the flour from the recipe, then subtract it when adding it?
I made a pot of sourdough (I fed 300 grams daily), did not calculate the possibilities. It's a pity to throw it away, feed again 300 grams. - not promising. Thinking how to capitalize.
1. Is it possible, just a starter culture of 100% moisture, to be used immediately in a bucket for kneading, then proofing?
2. Or replace the water with sourdough, I have it liquid.
3. If you feed the sourdough that will go into the recipe, then take the flour from the recipe, then subtract it when adding it?
I made a pot of sourdough (I fed 300 grams daily), did not calculate the possibilities. It's a pity to throw it away, feed again 300 grams. - not promising. Thinking how to capitalize.
ArkaYou can immediately put it into bread, but chances are great that the bread will become too acidic. Therefore, first they take a small part of the sourdough, feed it, and only then all this is thrown into the bread dough.
We have a topic on HP about using surplus sourdough, find and get ideas there.
We have a topic on HP about using surplus sourdough, find and get ideas there.
