Wheat bread "Lacy" with sourdough

Please tell me, the dough when kneading is completely liquid. Knead in HP. In order to get at least some semblance of a kolobok, I had to add a decent amount of flour. The bread is delicious. Kneading and proofing in HP. Baked in the oven. But it turns out not as airy as in the pictures, maybe it was not worth adding flour? But then it would not have been kneaded, it would not even have been mixed properly, because the dough was simply lying in a bucket, and the blades only kneaded the middle, it was too liquid. I want to cook it again as it tastes great. But I don't know how to make the dough consistency correctly?

[Bosco]

Bosco , it is better to knead this bread with a mixer or combine. The dough is quite thin, but lags behind the walls of the bowl. I have never kneaded in HP!

Omelochka, thank you very much for the "lace" recipe. Delicious bread. Our family switched to completely yeast-free baking about 4 months ago. I started my "sourdough" baking with a recipe for Italian bread (also delicious), I tried other bread recipes. But, in the end, we settled on your "lace" one. The most beloved bread in our family. At first, I did everything strictly according to the recipe. I mean, I put salt and butter at the end of the batch. Then I started putting all the ingredients in the dough at once and didn't notice any difference. The bread is exactly the same in taste and appearance. And, meanwhile, very many recipes emphasize that salt and oil should be put at the end of the batch. In general, I still do not understand why it is so necessary.
Thanks again for the recipe !!!

[Valeria]

Valeria, I'm glad that you have a taste of the bread !!

And, meanwhile, very many recipes emphasize that salt and oil should be put at the end of the batch. In general, I still do not understand why it is so necessary.

In order not to interfere with the development of gluten. Although salt is a moot point.

In order not to interfere with the development of gluten.

Local girls have so much experience and ingenuity that I trust the local bakers unconditionally. But, honestly, in my breads, all this gluten develops remarkably well in the presence of butter. However, I do not insist on anything.

delicious bread: rose: Yes with leaven, thank you.

[Larissa]

Larissa,

[5+]

One of the best breads on the site. I bake in a bread maker according to the original recipe and with variations (only on rye sourdough, with whey instead of water). Always on5+... Thank you.

[Amidala]

Amidala Thank you for being so highly rated !!

Ksyusha, this bread of yours is something unreal, amazing and incredibly tasty!
For the first time I baked sourdough bread, I baked it long after midnight, but the result exceeded all my even wildest expectations!
I didn’t eat bread tastier, especially my own production! And the crumb is airy, weightless!
I have no words! I sit and eat just bread, so as not to clog its own great taste!

THANK YOU!!!

[Liza]

Liza, I'm glad I liked the bread !!! It really lives up to its name.

great handsome! I take it into service!

[Evgeniya]

EvgeniyaThe bread is really worthy!

Omela, can you bake it in HP? if you just put all the ingredients in the container and set the baking program? eg "French"?

[Kind]

Kind , it is in this version that it will not work on an automatic program.

I'm also interested in baking in HP .. what to change in the recipe?

Zhenya, I have never baked sourdough bread in KhP. Plus, here the dough is still watery, the roof will most likely be fallen.If the oven is in HP, then reduce the liquid, and in semi-automatic mode, i.e. knead the dough, turn it off for 3 hours, stir in oil, turn it off by 2.5, etc.

oh, how confusing, Mistletochka .. I bake with sourdough every day ... on automatic mode with a delay in FRENCH start-up .. it will be necessary to try this recipe too ... I'll think ...

Well, if you bake, then try it.

Try it, I will look forward to your result), otherwise I have this case for "you", I'm just so afraid to try))

Good health to all! I am very glad that I came to this forum - how tasty and interesting it is here. For several days now I have been studying the topics of your forum. There were a lot of questions - many have already been answered. Girls, there are simply no words, what kind of perfection you have achieved in this interesting business. I got the leaven only on the fourth attempt, so far simple on rye flour. For white bread, I overfed a part of the sourdough to wheat. I don’t know if it’s right, but it seems to work. It tastes sour, and the smell is sour, especially in wheat. Previously, quite often it was necessary to bake yeast bread, but never baked with sourdough. Black actually tried the oven for the first time yesterday. I am satisfied with the result of the black one, but the white one did not quite work out - I overexposed the crust, and the crumb turned out to be not so lacy. But I am stubborn, I will improve and everything will definitely work out. Here's my first sourdough bread.
It's white



And this is black

[safus7]

safus7 , welcome to the forum! You make good bread.

Thank you very much for your kind words and invitation to the forum. Of course, I'm still far from a good bread, but I will try to be a good student. And most importantly, I have a desire to learn this art from you. Uraaaa ... I was accepted into the tribe of bakers !!!

I am accepted into the tribe of bakers !!!

we are all learning from each other !!!!
shl. and where is your city with a beautiful name? ashamed, ashamed that I do not know.

You are right, Mistletoe, a good master learns his whole life. I am very glad that this forum has such a sincere, very kind atmosphere. Yes, it probably cannot be otherwise, because even our ancestors taught that one should approach bread baking with good intention, pure thought and a good mood. Sarapul, translated from Turkic - yellow fish (sterlet). This is an old, small merchant town in Udmurtia, 60 kilometers from Izhevsk.
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Mistletoe, how often do you feed your starter in the refrigerator? Or, when baking once a week, you can not feed it all week? If I understand correctly, you take your sourdough out of the refrigerator the day before, feed it, then take the main part for baking, and feed a small part again, wait for the fermentation to start and put it in the refrigerator until the next time? By the way, the smell of my sourdough changed and became completely different. Wheat now smells very pleasant, the smell of dough with a subtle sourness. I haven't tasted it yet at this stage. Fed up at 8.00 am. Now it is 12:00, the volume has almost doubled. We'll have to feed 3 times.
And rye has now acquired the smell of a sour apple, but such a pleasant smell. In volume, it increased slightly less than wheat. Here they are, my starters, blonde and brunette.



And this is rye flour, which I used to remove the leaven

As I wrote above, the leaven was obtained only on the fourth attempt. I changed the flour, changed the temperature - it doesn't work, and that's it. For the fourth time I bought rye grain at the market, ground it in an electric meat grinder, and replaced part of the flour with ground grain. And lo and behold - it worked. This is grain grinding

This is an old, small merchant town in Udmurtia, 60 kilometers from Izhevsk.

what is the geography of Khlebopechkinskaya !!!!

Write everything correctly about the leaven. Only I store in glass jars, I don't like plastic. And I also spread the remnants of the active sourdough on a silicone mat with a thin layer and dry it, just in case.

The geography and biography of our city is really rich. How many industries and artels we have visited.As for the bread - we have a bakery and the largest KHP in Udmurtia (combine for bread products). But what is interesting, only wheat is ground, for some reason rye is not ground at our plant. Therefore, I buy imported rye flour.
Mistletoe, is it possible to use plastic wrap when drying the leaven? How much and in what conditions to store dry starter culture? As for the unsuitable container for sourdough, I agree, plastic is also not very to my liking. The best dough is probably made of wood, more precisely oak, and after wood - ceramics.
Here it is, a wooden dough


Mistletoe, please enlighten me, what is the best way to measure flour?

the best way to measure flour?

I weigh everything on an electronic scale.

The best dough is probably made of wood, more precisely oak,

Nuuuu, I don’t know .. after all, all sorts of organisms multiply in the leaven .. and are absorbed into the tree .. I’m still behind the glass.

Is it possible to use plastic wrap when drying the leaven? How much and in what conditions to store dry starter culture?

It is possible on film, only it will be difficult to spread. Then you need to grind the dried leaven into flour. Store in a glass jar under a lid at room temperature. But this, again, I repeat, in an emergency case of the untimely death of the main leaven.

I weigh everything on an electronic scale.

Professionalism is visible even in the smallest details. Electronic scales are cool. It will also be necessary to gradually move away from the Stone Age. And then I measure everything with glasses and spoons.

What is a silicone mat and where to get hold of it?

That dry sourdough is for an emergency, I understood. So that you can restore her darling in a short time.

I went to your gathering - I was stunned. Now that's yeah ... Nice, tasty, and so much more.
The pictures are very professional.

I went to your gathering - I was stunned. Now that's yeah ... Nice, tasty, and so much more.
The pictures are very professional.

Thank you! You can speak to me, I'm Oksana.

What is a silicone mat and where to get hold of it?

Silicone mats are of different manufacturers and, accordingly, different in price. For example, 🔗

Sold in departments where silicone molds, in AUCHAN, for example. Or in other chain supermarkets. But do not bother, you can spread it on baking paper. Cover a baking sheet with it and grease.

And then I measure everything with glasses and spoons.

Well, sobssno, that's right. I would also do it for myself by eye. But if I present a recipe for people, then accuracy is important here.

Oksanochka, thank you for your comprehensive answers. Now we need to digest all the new information, and to consolidate it in practice. You can also call me to "you". I'm Alex.

Good evening everyone. So one more step has been taken - yesterday I bought three aluminum bakeware. They do it here in Udmurtia

And this I tried to dry the active starter culture on a plastic wrap. Experience, so to speak. It seems to be smeared well, and lags well behind.



Ksyusha, what can you do to make the crust of the bread thinner? Can the temperature be reduced?
Or increase the baking time with steam?

I also forgot to ask, what is the working body of your mixer with which the dough is kneaded? If possible, a photo.

I also forgot to ask, what is the working body of your mixer with which the dough is kneaded? If possible, a photo.

You mean the machine with which this particular dough was kneaded ?? Thermomix (photo from internet), knife on the right:

[Alexei]

Alexei, the forms are good, I have the same.

what to do to make the crust of the bread thinner? Can the temperature be reduced?
Or increase the baking time with steam?

And you bake with steam how much and at what temperature ??

Your cool Oksana mixer is a miracle of technical progress.

I bake with steam for 10 minutes, then I remove the pan with water (steam generator), reduce the gas a little and bake until the end of the process. Approximately 40-45 minutes. I focus on the color of the crust.Of course, the crust is already starting to burn, but was afraid that the crumb would not bake. I don’t know what the temperature is, because the gas stove is very antediluvian, without a thermometer. You can, of course, ask for a thermometer in the boiler room and measure the temperature, but I think that the stove should be changed right away. Earlier in the village, yeast bread was baked, so the color of the loaf turned out to be approximately the same as in your photo. But there I baked bread in the summer in an electric oven, and in cold weather, when the oven was heated, in the hearth of a Russian oven.

Ksyusha, in which oven do you bake your "lace" bread?

I bake with steam for 10 minutes, then I remove the pan with water (steam generator),

Alexey, you can increase the time to 20 minutes. Do you bake on stone?

Your cool Oksana mixer is a miracle of technical progress.

And he is not alone. There is also such (on video): https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=311460.0

Ksyusha, in which oven do you bake your "lace" bread?

I now have a mini tabletop oven https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9411.0


🔗

I went to the link - class.

And about the stone, to my shame, I found out only on this forum. I just bake in a cast iron pan. I grease it lightly with vegetable oil, put the kneaded dough and proof it. As it rises as much as possible - into the oven. Next time I'll try in forms. In the village they also baked loaves in pans, and there was also one "trophy" aluminum mold, old, of huge size. The loaves were one and a half kilograms in weight. It is a pity that it was not preserved. Now you won't find them.

The oven is awesome. In my village it was about this size. Sovdepovskih times, "dream" was called. There are two burners on top and an oven. Three fixed positions for temperature regulation. The Stone Age, in short.

Ksyusha, what kind of mature leaven should it taste like? Mine is pretty sour. Since I had nothing to do with leaven before, sometimes doubts arise whether I got it right? But the dough seems to rise normally.

That was such a "dream"

[Vika]

That was such a "dream"

you can't find this now.

I just bake in a cast iron pan.

Now, if you still fit a lid or a cap to this frying pan, then there would be ideal vaporization !!!!

and what should the ripe leaven taste like? Mine is pretty sour.

I have never tasted it. But as the experts taught me, if the leaven is stored in the cold, then acidic bacteria prevail, if in the heat - yeast. Now skeet chief Vika will come and fix it.

[Vika]

Now skeet chief Vika will come ...

For rye bread, sourdough sourdough is the most THAT. And here is the whimsical lady. She loves to accumulate acids in herself, she just needs to be distracted and ready. If sour, then you can put it in order. Feed at room temperature three times in a 1: 1: 1 ratio, discarding two thirds each time. For example: 50 g of sourdough + 50 g of water + 50 g of flour, how to double - take 50 again and feed. This is how wheat leaven is prepared for baking. It becomes strong and non-acidic. Of course, provided that she was not allowed to peroxide at any stage. I am focusing on doubling. Increased - I feed immediately.

Ksyusha, if you understood correctly, should it be something like this?



Vikulya, thank you for the clarification. Now I understood in which direction to dig. My first sourdough bread (white) turned out with a subtle sourness, almost not felt, ate with a bang. But the second time it turned out pretty sour.

Ksyusha, if you understood correctly, should it be something like this?

Alexey, everything is much simpler .. First, you warm up a cast-iron pan with a lid in the oven, then transfer the workpiece to the pan (right on the paper), puff with water, close the lid and bake for 20 minutes. Then remove the lid and bake until tender. During baking, the bread evaporates the water and the heated lid condenses.

I’m completely confused, Oksana. I have low pans, if you close them with a lid, the bread will lift them. And the forms have already been purchased, now we need to work out the technology for them. But I understood the very essence, how I will try, I will definitely unsubscribe. I think that this time "lace" should work for me. But the experiments are postponed a little - we received an order for urgent work with our eldest son, so we will be busy for two weeks. In this regard, the question is, is it necessary to feed the leaven? I have had it in the refrigerator for a week at + 5 * C.
Yesterday my youngest granddaughter turned 2 years old. As it should be, they performed a round dance with the bread name "CARAVAY". And here is the hero of the occasion, Katyunya

I have low pans, if you close them with a lid, the bread will lift them.

No, well, "cover" is a figurative word here. The lid can be an inverted saucepan, or a bowl, or whatever. I just bought a cauldron like this:



They can also cover the forms. True, I used it only once and was not impressed. So far, she hasn’t found anything better than a cast-iron casserole.

Should I feed the leaven? I have had it in the refrigerator for a week at + 5 * C.

Alexey, if you don't bake, then yes, you need to feed once a week.

Yesterday my youngest granddaughter turned 2 years old. As it should be, they performed a round dance with the bread name "CARAVAY". And here is the hero of the occasion, Katyunya

Beautiful girl!!!!!! mmm ... oh, I'm on "you" .. and then the granddaughter is the same.

I understood everything, Ksyusha. Today I'm going to get my sourdough out of the refrigerator and feed it.
In the future, I ask you to contact me as "you", it is more pleasant for me.

Ksyusha, the Snow Maiden costume suits you very much. The approach of the New Year is immediately felt.

Tell me, please, and how to revive the dry ground sourdough later?