Wheat bread "Lacy" with sourdough

Wheat bread "Lacy" with sourdough

Category: Sourdough bread

Ingredients
Opara
Wheat sourdough active (100%)	200g.
Wheat flour	200g.
Warm water	200g.
Dough:
All dough
Wheat flour	200g.
Water	50g.
Sugar	1 st. l.
Salt	1h l.
Butter	7d.

Cooking method

• Make a brew. Knead with a mixer for 7 minutes. Cover with a towel and leave for 3 hours.
  
• 
  
• Next, knead the dough with a mixer for 7 minutes, then add a piece of softened butter and knead for another 2 minutes. Cover and leave for 2.5 hours.
  
• 
  
• Then put the dough on a table sprinkled with flour, knead (the dough "squeaks" under your hands), form a loaf, put it in a mold, cover with a towel and leave to proof. I put it in the oven with the light on and a pot of hot water. It took 1.5 hours.
  
• 
  
• Bake in an oven preheated to 200C for 50 minutes.
  
• 
  
• Cool on a wire rack.
  
• 
  
• 
  
• 
  
• The crust is crispy, the crumb is airy with a subtle sourness !!! Ooooooo-ooooo !!!! (y)
  

Note

The dough turned out to be too much for my form, it crawled out a little.

The recipe is taken here 🔗, by Maria (with my modifications).

Lace! Our favorite bread! I just make it by leaps and bounds. I'm going to master the leaven and try it on it.
Whatever bread I try to bake, I still return to Lacy, it is still the most delicious for us.



Here is my Lace, from the same author, but by leaps and bounds.

[Lozja]

Lozja , great bread !!! Come on, master the leaven!

Lozja

How much yeast do you take?

[Freesia]

FreesiaYeast Bread Recipe is here: 🔗
It takes 2 hours. l. dry or 10g. fresh

[Mistletoe]

Mistletoe- You have excellent bread. I also have such a form already, but it is too small for such a quantity of dough and I found a way out - now I bake a brick in this form https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=22419.160 and you know it turns out so great - the bread is baked well, all so tall and fluffy, rosy from all sides: wow: I am so happy that I bought it - as many as 2 pieces I put the already formed dough into it, pre-slightly poured I grease it with oil and that's it. There is enough space in it in size and you really like the dough there - try it, you will not regret it

[nut]

nut , really such a bread in such a form is cramped !! And I have been looking at your forms (for bread) for a long time !!! It remains to get to the METRO.

Take it - you won't regret it - it is checked: wow: There are a lot of them there in size, but you take it as I took it - I also gave their size there in the subject

[Mistletoe]

Mistletoe , I'm looking at you breads are mostly round and tall - what kind of shape is this, what are you baking in?

[nut]

nut , the shape is the same as here for 400g. flour:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=22419.0

from Susley !!

No, I asked for a mold for round bread

The form is as follows:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=96023.0

The bread is gorgeous !!!!! The crust is crispy, the crumb is weightless !!! I made the sourdough on flour 1c. and took a bigger form:

Omela, thanks for this wonderful recipe! For me, in general, all your recipes are like a quality mark))) I boldly begin to cook everything that you have tested. And this bread is generally fantastic! The crumb is like airy fluff, the bread is tall, beautiful! The only thing turned out to be gray, because the sourdough is made with rye flour. Very tasty bread, thanks !!!!

[Sonata]

Omela, thanks for this wonderful recipe! For me, in general, all your recipes are like a quality mark)))

Sonata , oh, thanks for the kind words, they just embarrassed !! The bread is excellent !!! Glad you liked it!

The only thing turned out to be gray, because.sourdough on rye flour.

Look more here this bread. I did it on rye sourdough, according to the lacy principle!

Thank you, I can be on you))))) Can you ask how you lubricate the crust so that it also shines like yours?
P.S. And my leaven today ordered me to live a long time. But it was so good, strong, eh. I will put a new one tomorrow. Omela, thanks again) for the recipes))))

[Sonata]

Thank you, I can be on you)))))

Sonata , and me

And you can ask, how do you lubricate the crust so that it also shines like yours?

I grease it immediately after baking with oil (olive or vegetable). Does not shine for long !! Then the oil is absorbed and a fragrant soft crust is obtained!

P.S. And my leaven today ordered me to live a long time. But it was so good, strong, eh.

It's a pity !!! I myself think how to transport my own to the dacha without loss !!!

[Omela]

Omela, thanks for the recipe !!!
I baked this wonderful bread. No words !!! Tasty!!!
There was such an aroma in the kitchen - the stomach was cramping, so I wanted to eat it quickly.
I thought it wouldn't work, I was very worried. And in vain I worried!
She made it on lactic acid sourdough. Added whole grain flour, bran - both wheat and rye
Several hours of cooking were well worth it! I am delighted!!! And my family too !!!
This was my first sourdough wheat bread

Mistletochka, thank you very much !!!

This is what I got.

[AlisaS]

AlisaS , the handsome written turned out !!!! How glad I am that you are glad !!!! Health to your whole family !!!

[Omela]

Thank you, Omela!!!

I liked it so much that I decided to put another one right away.
This time I started making dough in the middle of the day (I started the first one in the early morning so that I was ready by the evening). The dough was almost ready by 12 at night (it rose a little, but not as much as I wanted), and I wanted to sleep even more ... in general, I decided not to leave it on the table, and hid it in the refrigerator. I woke up at about 4 in the morning (I did not let him sleep). She ran to the refrigerator - and Oh! miracle! The dough rose decently in the refrigerator! Then - in his shape, left to rise for a couple of hours, and then into the oven. It turned out awesome bread again !!! This time, even the roof was practically not torn. Again, it turned out very, very tasty bread !!!
Soft, fluffy, bouncy!


Mistletoe, I would like to ask another question - the fact is that I can't get an elastic kolobok, but how are you? or should it be so?
This is obviously not a problem, since bread is obtained awesomebut still interesting

[AlisaS]

AlisaS , gorgeous bread turned out !!!

Mistletoe, I would like to ask another question - the fact is that I can't get an elastic kolobok, but how are you? or should it be so?

That is how it should be. By the end of kneading, the dough lags behind the walls of the bowl, but smears a little along the bottom. It is important not to "hammer" it with flour!

[Omela]

Thank you, thank you very much, Omela!!!

Today I bake using the technology of Lacy wheat rye-wheat bread!
I'm waiting for it to be baked already smells delicious throughout the house !!!

[AlisaS]

AlisaS , good luck and health! I baked using the same technology Wheat-rye bread with sourdough cheese

and I liked the recipe! the bread is really airy, despite the fact that I baked it on c / grain flour, half and half with 2 grade flour
Thank you
but with cheese it seemed too salty.

[GraNata]

GraNata , welcome to the forum! I am glad that you liked the bread!

but with cheese it seemed too salty.

Maybe ... It also depends on the cheese.

[Omela]

These are the handsome black and white baking:




It is amazing that I have been baking this sourdough bread since June, and it is not "boring" at all. With yeast, it turns out quite differently - one or two and tired. And this one is delicious every time!

Omela, thanks for such a wonderful recipe !!!

[AlisaS]

AlisaS , that's really really handsome !!! They look gorgeous. Soon I will get to the starter, my little dove is growing up!

Thanks for the recipe!

Only I did not really rise, stopped in growth and no longer wanted for some reason

[Freesia]

Freesia , great bread !! Grew up enough !!! The holes are uniform !!!!

Hello, I have been reading the topic of leavens for a long time, my experiments are continuing. I admire your skill. I got a delicious "Lace" BUT! Faced a disaster. That's how it breaks and is wet inside.
Help understand the reason.Perhaps there are several of them, but I am guilty of the fact that the flour was still a bit not enough and the second reason, when my dough came up, it was already 2 am, I just woke up and put it in the refrigerator for 2 hours, so that it would not oversteer ... This is the first time I put the dough that came up in the refrigerator, the other times I did not do this. Then I got up at 4, shaped the bread into a mold and put it on a proofer near a warm gas oven for 2 hours. I got up and I boldly began to bake. 50 minutes stood))) The color is beautiful, baked, but the crumb tastes wet and sticks in the mouth. I liked the taste of the bread itself.

And this is not the first time this, and it is torn and wet, I tried to make white rye bread with rye sourdough, the result is the same.

[Ata]

Ata Even without reading your text, just looking at the photo, we can say that the "torn off" roof is the dough that has not settled. And, in your case, much. And the holes were formed already during baking.

shaped the bread into a mold and put it on a proofer near a warm gas oven for 2 hours. I got up and I boldly began to bake.

2 hours for cold dough, especially with little sourdough. How many times has it increased?

And of course the strength of the leaven is of great importance. What sourdough do you have? How do you prepare it for baking?

And further. For this bread, kneading is important. How do you knead the dough?

Thank you for responding to my call for help.

I made the leaven as it is written here: 🔗
My sourdough rose well and smelled wonderful. I put the finished one in the refrigerator for a day, because I was not ready to do anything with it further. Then I took it out and it kept warm for at least 8 hours, I was afraid that it would ferment. Alas, I've been busy. She rose a bit, bubbled up, not much, and I sedated her by stirring, began to work on kneading the dough.
Further, everything is phased, as written in "Lace". I measure everything on the scales, I strictly observed the time. Dough rose well, not that 2 times, but I liked it. Further, the dough itself, when the rest of the ingredients are mixed with the dough, kneaded by hand, (with a spoon), a viscous dough, pleasant to work with. I did not knead for 7 minutes, but 5 for sure, my hand was already tired)))) The dough after proofing rose 1.5 times, previously it always happened to me. Although it costs longer, the result is the same.

[Ata]

Ata , I will honestly tell you that I am not strong in matters of leaven, but what you brought by the link confused me.
1. I use a starter culture of 100% moisture, that is, the ratio of flour to water is the same. You have more flour.
2. Before using the starter culture, I do not warm it up (and I also store it in the refrigerator), but feed it 1: 1 (flour: water).
3. Kneading here must be done in a combine. And if with your hands. that time should be doubled.
4. You should focus not on the time indicated in the recipe, but on the state of your test. It should increase in size at least 2 times.

In general, it seems to me that you have something wrong with the leaven. Moreover, you write that you always have such problems. Please ask your question in the profile topic of starters here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3704.0

or prepare a starter according to any recipe from the forum. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=43225.0

I have liquid French https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=33627.0

shl. And welcome to the forum!

[Ata]

AtaUnfortunately, your bread is not mixed with sourdough, but with the "starter", which had to be turned into sourdough by feeding. Kneading like bread "without kneading". Is the dough fermentation stage completely missed? Let's start from the beginning:
we take out the sleeping starter from the refrigerator, take one teaspoon of it, add 15 g of water and 15 g of flour, after 6 - 8 hours we get an active starter. We add 100 g of water and 100 g of flour - and when the volume grows at least twice, we get an active leaven, which is used for kneading bread.

[Viki]

Hurray, an ambulance arrived in time! Viki , the current was going to write to you !!!

an ambulance arrived in time!

There she was.
Yes, I have written four lines so far, you already have a treatise. When do you have time?

Thank you, ladies!
I will continue to study leavens and breads. It is important for me that without eggs and shop yeast, the product would be the final one.
Reading about sourdoughs, apparently did not fully understand))) I always baked and bake cakes, pita bread and so on without eggs and yeast. I accidentally found out about this forum from one veretarian site.Thanks for the tips, I will write about further actions with a new result)))
I'm going to mix 15 grams of flour, water and 1 teaspoon of starter culture from Admin (it's in my refrigerator, I made 2 different ones at once)))
Low bow to you!

[Ata]

Ata , good luck! We are waiting with a successful bread!

I put the dough on, and did not think to throw in a couple of grams of yeast for reassurance, the leaven is not very strong yet, probably. The dough has been standing for 2 hours, it has grown only a little. The question is - to wait for the growth to double or to settle in time - 2.5 hours and that's it?

The dough has been standing for 2 hours, it has grown only a little. The question is - to wait for the growth to double or to settle in time - 2.5 hours and that's it?

Wait. I remember the first bread on fresh sourdough 6 hours waiting.

Wait. I remember the first bread on fresh sourdough 6 hours waiting.

And I ate for 8 hours with the "starter firstborn"
True, it was rye ...

Late! Well, in general, the dough rose quite well, about 1.8 times. It was 3.5 hours. Everything will be fine, I think. Now he is in uniform, we will look. Thanks everyone!

The bread turned out to be very nice and neat. Cools down.

Hurrah!!!

Next, knead the dough with a mixer for 7 minutes, then add a piece of softened butter and knead for another 2 minutes. Cover and leave for 2.5 hours.
------------
Hello. At the moment, I am kneading the dough (I have already kneaded for 5 minutes, a break for 2 minutes, otherwise my hand is tired, I will have 5 more and after adding oil at least 3). The dough is not very thick. You write that after 2.5 hours Crumple, shape and distance.
Question 1. Last time I remember that the dough "floated" and it is difficult to form something out of it, I just put it into a mold. Do I need to add flour in my case for a more form-containing dough?
Question 2. If after 2.5 hours the dough does not change much in size, do I still need to wait. Or prepare it for proofing and wait there for the final 2-fold increase?

[Ata]

Question 1. Last time I remember that the dough "floated" and it is difficult to form something out of it, I just put it into a mold. Do I need to add flour in my case for a more form-containing dough?

Ata , if you have already baked bread with the same consistency and the result pleased you, that is, a normal roof and crumb, then you do not need to add anything.

Question 2. If after 2.5 hours the dough does not change much in size, do I still need to wait. Or prepare it for proofing and wait there for the final 2-fold increase?

Of course, you need to wait, since the strength of the leaven is different for everyone, and the conditions (temperature, moisture) are also different.

I put it on a proofer 20 minutes ago, didn't add anything, I did everything as in the recipe.
The dough rose gorgeous in 2.5 hours! 2 times)) I have not had anything like this on this recipe. Crumpled in flour on the table, divided the dough into 2 parts and put them in molds. There are already some))) I haven't got any special ones yet.
I will wait for the rise of the test)) Wow, I would rather))

[Ata]

Ata , I will wait with you!

Everything about everything up to this point took 3 hours and 20 minutes near the switched on gas oven. While I was meeting my spouse from work, I looked, and it began to fall off. I'm shocked, urgently put it in the oven.



Well, here's the finished work.



Yummy, like Soviet white bread in childhood)))) Makish airy, crispy crust)) Girls, THANKS !!!!!
Let's go drink tea with bread and butter!

[Ata]

Ata , Congratulations!!!! Excellent bread !!! But you can reduce the water! And he stayed with you. You see in the photo at the end of the proofing, the roof began to come off. I had to go to the oven a little bit more. But the crumb is superb !!!!