Loksa
Oh, I missed the question. The dough was not liquid, rye sourdough.
Nas_stasia
I got it like this, very airy! Thank you, Omela, per recipe. Although I deviated a little from the original, it still turned out (for me, a beginner) very, very good!

Wheat bread "Lacy" with sourdough
Omela
Nas_stasia, great crumb turned out !!! Glad you liked it!
Sauza
Omela, thanks a lot for the recipe! I baked this bread today))) this is my second successful one, which is even more successful than the first one) my husband said that this is what we need)
The only thing is that a very long process turns out, for a whole day ... I did as I advised Viki on the second page of the discussion: in the evening I took a spoonful of a starter and spread 25/25 gr with flour / water. In the morning, I added 100/100 water to the flour, for 3 hours the leaven rose by the battery. Then dough for 3 hours. Then the rise of the dough. I kneaded in a bread maker, left the dough there and left to rise, after 3 hours the dough obviously did not double in 2 times, I moved the bucket to the battery and raised it for another hour. It took me 2 hours to proof it. As a result, the bread was baked at eleven o'clock in the evening))))
My questions are:
1) can i skip the first step? That is, immediately take 50 g of the starter from the refrigerator and put it overnight with 100/100 flour / water? My leaven is still young, 4 cycles.
2) My dough does not rise well, if not put to the battery, although the apartment is quite warm. Is it because the leaven hasn't reached full strength yet?

Wheat bread "Lacy" with sourdough
Omela
Sauza, beautiful bread turned out!

Quote: Sauza
1) can i skip the first step? That is, immediately take 50 g of the starter from the refrigerator and put it overnight with 100/100 flour / water? My leaven is still young, 4 cycles.
You can do this, but the finished bread will be more sour.

Quote: Sauza
2) My dough does not rise well, if not put to the battery, although the apartment is quite warm. Is it because the leaven hasn't reached full strength yet?
Maybe because she is young, or maybe so sluggish. I had it twice. that the leaven was removed very slowly. I had to start again. You can add 1 g of yeast to start.
AlisaS
Hello everyone!!!
Thank you again Mistletoe for delicious bread !!!
I still bake it Of course, I periodically modify it
Omela
AlisaS, what a fine fellow.

I can't get enough sourdough in the summer.

andro777
Thanks for the recipe, I made it in a bread maker in a "semi-automatic" mode - kneading dough on "dumplings", proofing for 3 hours, then kneading dough in "pizza" mode for 10 minutes. The first kneading about an hour later (I switched on the dumplings kneading for 10 seconds) and the final rise to "crawling" out of the bucket (about 2 hours), baking 55 minutes directly in the bread maker. For insurance added 1 gr. trembling. Lviv fresh, although it was possible without them, the sourdough is already 3 months old. , rises in 2 hours 2 times. Next time I'll add 1.5 tsp. salt, for my taste 1 tsp. little, and so SUPER !!! Wheat bread "Lacy" with sourdough
Omela
Andrei, gorgeous bread turned out! Congratulations!)
andro777
Thanks for the rating and again for the recipe! Today I baked another variation on the lace theme. I wanted a light gray and something like that! All the same according to the recipe, only part of the flour by weight is replaced by 2 tbsp. rye spoons, 1 tsp. malt, sugar replaced with honey, the amount of salt increased to 1.5 tsp. and added a pinch of ground coriander and caraway seeds.
The result is "Gray lace" is very light and fragrant. Wheat bread "Lacy" with sourdough He baked in the same "semi-automatic" mode, not stressful to cook and easy to control the behavior of the sourdough as a result of excellent bread, the taste - as he wanted!
Omela
Andrei, great bread turned out!

Quote: andro777
Baked in the same "semi-automatic" mode
Even in fully programmable HP all the same it is necessary to visually track the rise .. leaven - a lady not predictable!
mamusi
Omela, your bread was baked for the second time today, I used a bowl from a small multi Philips instead of a mold, and today I have a wonderful little loaf
Thank you!
Wheat bread "Lacy" with sourdough
Omela
Margarita, great bread !! Glad you liked!
dogsertan
May the author of this recipe, dear Omela, forgive me (I always admire your creations), but as for the "lace" one, as a result of repeated baking, I personally came to the conclusion that only molding affects the shape of the "lace".
Natalia Iks
Amidala, tell me how you do it in a bread maker?
Oh, no thanks. I read another comment!
Natalia Iks
Omela, thanks for the recipe. Yesterday I baked. Delicious. Here's what happened:
Wheat bread "Lacy" with sourdough
Wheat bread "Lacy" with sourdough
The roof collapsed a little.
Wheat bread "Lacy" with sourdough
Here's a cutaway.
Valeria +
Quote: Valeria +

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" bakery 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.
OmelochkaLook - this is my quote about your bread already 5 years ago. I want to say that all these 5 years we have been baking only your bread. Sometimes (rarely) I bake a new thread and again return to your "Lace".

This is what I want to ask you about. In the coming days, we are buying a new stove with an electric oven (I have used gas until now). In my gas oven, your bread is baked for 45 minutes, the first 15 minutes with steam. How to bake it in an electric oven? What temperature and time should I set? Do you need steam or not?

The oven will be convection burning. There is a "steam cleaning" mode, but in my opinion this is pure marketing and has nothing to do with baking. Min. temperature 50 degrees, max. - 250 degrees.

Ksyusha, I really need your help, otherwise the new stove hasn't arrived yet, and I'm already afraid of it.
Irach
Omela, bread according to your recipe, but twice as much flour, kneaded on the Dumplings mode in HP, proofed overnight near the heat, rose three times, very tasty and airy, did not do any kneading. Do you have a recipe for rye bread so airy and lacy?
Valeria +
There has been no mistletoe in this thread for a long time, so it's easier to do this: Irach, Irina, and you go to the profile of Omelochka (click on the image of the house under her name) and there, at the very bottom, there is a list of all her recipes. Choose any.
Irach
Quote: Valeria +

There has been no mistletoe in this thread for a long time, so it's easier to do this: Irach, Irina, and you go to the profile of Omelochka (click on the image of the house under her name) and there, at the very bottom, there is a list of all her recipes. Choose any.
Thank you, I have already found Her Favorite bread, I think this is something ..
AlisaS
Quote: Omela
Bake in an oven preheated to 200C for 50 minutes.

Omela, Hello! Bread still has not ceased to be loved.
I'm with a question. Now I have an electric oven. I just master it.
I heat up to 200 degrees. I put in the form with bread. So...
Mistletoe, on what setting should you bake? Turn on the top and bottom heating elements? Or just the bottom one? Or lower with convection?
Velvet
Levito Madre sourdough, a bit of yeast. Added sesame and flax. Kneading in a bread machine, baked in the oven. Delicious.

Wheat bread "Lacy" with sourdough

Wheat bread "Lacy" with sourdough

Again, for some reason, one photo unfolded.
Velvet
Wheat bread "Lacy" with sourdough

Wheat bread "Lacy" with sourdough

On Levito Madre sourdough (she is exactly one month old). This time without yeast, but with gluten (1/2 tbsp / l for a batch of 770 g). The starter is matured in the refrigerator for 12 hours. Kneading in a bread maker.
Flax, sesame.

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