Iziuminkin's favorite bread

Iziuminkin's favorite bread

Category: Sourdough bread

Ingredients
Dough:
water	200 g
leaven	20 - 30 g
flour of the 2nd grade	100 g
whole grain flour	100 g
Dough:
all dough
water	200 g
bakery flour	450 g
dry yeast	0.5 tsp
or
live compressed yeast	5 g
salt	2 tsp (measured from x / n)
vegetable oil	1 - 2 tbsp. l.

Cooking method

• He said: "Let's go!" and waved his hand
• IZYUMINKIN FAVORITE BREAD
• Dough:
• - 200 g of water;
• - 20-30 g of sourdough;
• - 100 g of 2nd grade flour;
• - 100 g whole grain flour.
• Beat the sourdough with water until fluffy, add flour and mix. At a temperature of 22 *, such a dough ripens (doubles and prepares to begin to fall off) in about 8 - 9 hours.
• Dough:
• - all the dough;
• - 200 g of water;
• - 450 g of bakery flour;
• - 0.5 tsp dry yeast or 5 g of pressed (you can not add, and at the last proofing before baking, focus on increasing the dough by 2 times);
• - 2 tsp salts (measured from cotton);
• - 1-2 tbsp. l. vegetable oil (whatever you like).
• Mix the dough with water, add flour, knead the dough without oil and salt and leave to rest for 50 minutes. With a new batch, add salt, after it is completely dissolved in the dough, add oil drop by drop.
• Leave the dough alone for another 20-30 minutes.
• Form the bread, let it stand for about 50 minutes. (up to 2 times increase) with a cup of boiling water, bake for the first 15-20 minutes. at a temperature of 220-230 * C under a lid, the rest of the time until cooked without a lid.
• As a result, we get this kind of bread:
• 

Note

The recipe for this bread is already in the master class here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9229.0.

However, the topic quickly changed its orientation to “discussion and experience-dividing”, so it was decided to pull all the recipes out of it into independent units, and leave the topic as “experience exchange courses” for all fermentors.

This recipe is more of a matrix on the basis of which you can bake bread with a new taste and a different crumb structure every time. The basis of the recipe is the same - the bread at the exit is different

In this topic, I would like to show how you can, playing with the recipe and its components, modify this bread and its taste.

I bake and bake different breads, but then I definitely come back to my favorite recipe.

And each time with small changes that help to get exactly the taste that you want to feel at the moment.

It was enough to put the dough on 100 g of whole grain flour + 100 g of rye flour, as the picture changed dramatically, and I got a gray bread with a slight sourness and spongy porosity.
Delicious hearty bread with a deep aroma.

This bread in my dough is completely made from whole grain flour (200 g). The technological process is unchanged

[Dough:]

decided today to be lazy and give the dough kneading to the bread maker

The composition was left almost unchanged.

Dough:

- 200 g of water;
- 20-30 g of sourdough;
- 100 g of 2nd grade flour;
- 100 g whole grain flour

Dough:

- all the dough;
- 200 g of water;
- 400 g of bakery flour;
- 0.5 tsp. dry yeast or 5 g of pressed (you can not add, and at the last proofing before baking, focus on increasing the dough by 2 times);
- 2 tsp salts (measured from cotton);
- 1-2 tbsp. l. vegetable oil (whatever you like).

I put the dough separately. Ripens quickly now. It rises in a measuring cup from the mark of 400 ml to 900, then it slows down and prepares to settle. At this moment, and goes to the dough.

The bread maker loaded all the ingredients into the bucket, except for salt and butter, turned on the Pizza program and kneaded for about 4 minutes.Disabled and selected the Program Basic Dough Mode. The temperature equalization time has been well used for autolysis. It now takes about 50 minutes to align with this program.

At the beginning of the batch, I added salt and oil.

Then we just wait for the end of the program, take out the finished dough and go the usual way - molding, proofing, baking in the oven. Everything is the same as described in the first post of the topic.

As a result, we got this kind of bread, you can sometimes do without a kneader

[So, for the dough:]

I twist and twist this recipe as I want

Over time, I have another "embodiment" of this bread, which leads me into indescribable delight

Firstly, a much larger amount of sourdough is used - 200 g, so the heart shrinks less and the hand trembles when it is necessary to dispose of the leftovers.

Secondly, the method of long-term fermentation is involved, during which all the beneficial properties of whole grain flour are revealed.

Thirdly, you are not tied to the process, you can knead in the evening, and bake in the morning or vice versa, because it is not always possible to guess exactly when bread will be needed or when you yourself will have free time for this, but here you took it out of the refrigerator and baked.

The bread turns out to be tasty and aromatic, with an elastic rubbery crumb and a crispy crust. The crumb itself does not crumble at all, the few crumbs that remain when cutting on the board are only from the crust.

I tell you how to do it.

In the morning (or in the evening, as it is convenient for anyone) I take out my ripe sourdough, usually a little over 200 grams. I use 200 g for dough, and feed the remains on the walls for procreation.

So, for the dough:

200 g sourdough
200 g water
200 g whole grain flour.

Mix everything and leave until doubled.

For the test I add 100 g of water and 300-350 g of flour to the dough. You may not put yeast at all or purely symbolically - slightly dust the bottom of a measuring teaspoon. Further, the entire technology according to the previously described scheme.

I put the formed bread in a proofing basket, on my head - a cap or a bag, let it stand for 10-15 minutes at room temperature and send it to the refrigerator for 6-12 hours.

I keep it at room temperature for about an hour before baking. Baking - according to the described technology.

According to the same scheme, I sometimes make another trick, if I need to attach a large amount of sourdough: I add the amount of mature sourdough to 400 g, and add whole grain flour to the dough, there will still be enough time to reveal all its beneficial properties.

This is the kind of bread that turned out today. When kneading the dough, she took 300 g of flour and 50 g of the grain mixture Victoria (you can without it).

Option.

Here it is, or rather Izyuminkin's bread. I, of course, turned out to be not as perfect as that of the author, but very tasty, with a rich bread flavor. I will definitely bake some more.
Zest, thanks a lot for this recipe, help and responsiveness.

[Joy]

Joy

nope, this is YOUR bread, baked with your hands, located in your kitchen and it is there that it teases with aromas.
glad that everything worked out for you, eat to your health

[IZYUMINKIN FAVORITE BREAD]

IZYUMINKIN FAVORITE BREAD

Dough:

- 200 g of water;
- 20-30 g of sourdough;
- 100 g of 2nd grade flour;
- 100 g whole grain flour.

Girls, help me, please ... I'd like to make such bread in a dough. The dough includes sourdough, what is it and how to prepare it? Or where to get it?

go to the topic "French sourdough" and in 3 days you will be happy :)) ()

I just took it out of the oven.

[Joy]

Joy, awesomely beautiful bread! Share your secret: how much do you ferment and when do you make cuts before or after proofing? Well, very nice loaf

[Joy]

Joy

uhhh you, what an incredible it turned out Immediately you can see that your leaven has recovered, the cutters are used up, as expected, the color of the crust is a feast for the eyes, for sure everything inside is of the highest order
Well, well done, I'm really glad when you all succeed

Cake

If you really want to, then everything can be thought of, come - we will help, teach, tell, show.Believe me, it's much easier than sculpting your multi-storey cakes. Already from someone, from whom, but you will succeed. If the sprout flowers are easily taken from your hand, then the leaven will grow without problems))

[kava, tatulya, Cake, Zest,]

kava, tatulya, Cake, Zest, thanks girls.
What kind of bread is inside, I myself do not know yet, since my son took him to the dacha in the morning. I asked him to photograph the cut, so I'm waiting. The crust of the bread was not as dense as the first time, and a soft crumb could be felt through it.
kava, I defrosted the bread for 50 minutes in the microwave with a mug of boiling water, and cut it after proving, right before sprinkling it with water and putting it in a hot cauldron. Before making a cut, according to Raisin's advice, sprinkle flour on the bread with a brush.
Zest, the leaven has become stronger - it steadily rises 3 times in 6-8 hours at 22 * ​​C. I, however, knead it a little thicker, so that it lasts for 8 hours.

[kava, Suslya, Joy]

Will it work for me? I don’t sculpt cakes (Vyatka) and don’t grow flowers-leaves (rabbi only cacti ...)

even Vyatka, even Nadym)) This recipe is one of the simplest. As we have already seen here, absolutely everyone who really wanted it and put at least a little effort to bake with sourdough in the oven works.
Look what the girls are doing now - kava, Suslya, Joy The soul sings as you look at their bread! Many other girls bake well, and began to study here, on the forum, in front of our eyes
Now there are many of us. You start to grow the leaven, you will not stay here without advice and help.

[Zest]

Zest, I read about these leavens yesterday. read ... Which is better ... which is worse ... Which is easier, which is with character ... Please give us a tatulya tip-off WHERE TO START. And then we'll figure it out. And then I'm completely confused ... 2 questions at once:
1. Is it possible to bake in HP, but not in the oven.
2. How much is yeast needed anyway?

[Cake]

Cake

At first, this is a mess in my head, as usual with an abundance of new material, so it will neatly line up in a coherent scheme.

: DI am not much different from the sandpiper, so I will be mine swamp praise the sourdough - French, I have full love and understanding with her. It does not give excessive sourness, you can bake white breads and pastries, for rye, whole grain breads, you can safely transfer it to the desired sourdough for one or two feeding. Store at temp. not lower than 10-12 *, feed regularly, without any rest-breaks. But with proper care, it produces wonderful breads.

One more point. Those who tried several different starter cultures in action were unambiguously in favor of the French woman.

For questions:

1. Sourdough bread can be baked both in the oven and in the bread maker.

2. It is mandatory that yeast is NOT REQUIRED. They only help speed up the recovery process and make it more predictable in time. If you do not add them, it will simply take more time for proofing.

Here, in the first posts, a master class on growing a Frenchwoman https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4994.0. If you decide with tatulya to grow it, then I can also send a separate file to the mail, to which a link that is no longer working is given in the topic.
Let me know if you take this leaven.

Where can you read what is the advantage of sourdough bread in comparison with yeast bread? In other words. is there a BENEFIT in the use of leavened bread, or are we just trying to achieve an extraordinary TASTE?

Here, in my opinion, is something on this topic: 🔗
They even mention our site)
And yet, it seems similar, but different: 🔗

[Wanderer]

Wanderer, thanks for the link, I read it. And then I "passed" a little further and this is what I found:
🔗
Significantly more convincing counterarguments "All poison, all medicine" ....

[Cake]

Cake

Yes, spears around the topic "Sourdough against Yeast" have been breaking for more than a day. Do not forget that any ferment contains wild yeast.

Therefore, we cannot say that by baking with sourdough, we get rid of yeast. Not at all.On yeast, only wild and in combination with lactic acid bacteria.

In the correct starter culture, a symbiosis of lactic acid bacteria and wild yeast is formed. MK bacteria feed on the by-products of yeast fermentation and in turn make the culture more acidic by releasing lactic acid, which prevents the ferment from deteriorating (since most microbes cannot survive in an acidic environment).
It was these starters that enriched the body with organic acids, vitamins, minerals, enzymes, fiber, mucus, pectin, biostimulants.

I read all the information about the benefits and harms, but I am more inclined to believe my body. He unambiguously chose sourdough bread, and of the simplest composition - flour-water-salt. Easier to be perceived and assimilated.

Here you can still have a look about leavening yeast https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=566.0.

If you decided to read the topic of Fr. starter culture, then take a look here [url] https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9229.0 [url], too many points on baking were discussed.

It seems to me that everyone should decide for himself whether to use sourdoughs in baking or not. There are a lot of contradictions and disputes on the Internet on this topic.
Personally, I do not reject the use of yeast or sourdough. But for me something is missing in bread only on yeast alone. I also bake yeast bread on a dough of long fermentation, and it turns out very tasty, but to me it lacks some depth of taste or something.
Recently I baked "The Most Delicious Razed", but its main consumer left for the dacha. The remaining bread today is the fifth day, it is just as soft, but its taste and aroma have become richer. And yet, I have never had mold on bread mixed with sourdough.

Zest, thanks for the recipe. Today I baked this delicious bread, but not with sourdough, but with a small amount of yeast. I did not leave the recipe - instead of sourdough, I took 15 grams of water and 3 grams of yeast, kept the dough in the refrigerator for up to 18 hours. When kneading the dough, I added 2g of yeast, tsp. vinegar. The dough turned out to be thick and added 2 tbsp. l. serum. Bread weight 1 kg. I took pressed yeast

[ikko4ka]

ikko4ka

I'm glad my recipe was useful to you. This circuit is indeed very viable and works in a wide variety of conditions. The only pity is that your bread is not visible.
The dough should not be thick. This means that your flour is good, dry and strong. Therefore, you can safely subtract 50 g of flour from the recipe. I love working with very wet dough, which is why I often do that.
Success

Photo

Photoit turned out to insert a photo, but probably from 20 times. Either the send button did not work, or the wrong photo was inserted.

[ikko4ka]

ikko4ka

Now you can see everything. Decent bread. Good luck with your experiments.

The highlight is your favorite bread in my performance. I'll taste it tomorrow.

[tanya1962]

tanya1962

Congratulations Good rural loaf!

It is nice to hear that you have joined the "starters" and that you are baking beautiful and delicious bread.

Now, unfortunately, I rarely manage to run into the forum, the house is full of guests, I looked in quickly now - and my mood was increased by how great everything turns out)) And what kind of leaven do you have?

The highlight is that I have been baking with sourdough for a long time, now I have whole grain.

The highlight is that I have been baking with sourdough for a long time, now I have whole grain.

so who knows about this, if you just recently began to show your photos and talk about it?))

The highlight is because I liked mixing the dough not in a bread maker, but with a mixer (there is no kneader yet, but I will definitely buy it), this is a completely different dough for me to work with it much more interesting than from a bread machine. And I also don't know how to transfer photos from a camera to a computer, so I have to wait for the children to help.

I also decided to join the lovers of Raisin bread. At the moment he is in the oven, in the process.It is baked on a stone and with a skillet and a cup of water at the bottom of the oven. Well, I have no WOK! I really want to buy, but so far I have seen only with wooden handles and without a lid. So, I "suffer" with hearth bread. It will not be as lush as yours, the dough is still a little thin, it looks like a ciabatta, it spread a little over the stone, but I think this will not affect the taste of the bread.
Izyuminkin recipe, with the exception of replacing in a dough with 100 g of rye flour, 45 g of oatmeal, 30 g of white barley malt and 25 g of wheat bran (45 + 30 + 25 = 100). Flour for dough - Amina premium. Everything else is according to the recipe. In 20 minutes I will get it out of the oven ...

Here is such a hearth cake I got! Let's see in a couple of hours what's inside ...

Light, so that such bread does not creep. I have adapted to soak it in a glass salad bowl greased with vegetable oil, and before baking, I just turn it over on a sheet and make cuts, or sprinkle it with water and sprinkle it with all sorts of sweets (kilinji, sesame seeds, caraway seeds)

[LightOdessa]

LightOdessa

I am a big fan of very wet dough, but nevertheless, this dough is very far from ciabatta. I suppose that your dough is too thin due to the "deprivation" of 100 g of flour and their replacement with flakes, malt, bran. Here the line was crossed between just wet dough and sooo liquid.
After molding, I put such bread in a salad bowl on baking paper, and after proofing, I transfer it on paper to a red-hot wok. Does not have time to crawl.
This is my "desktop-fast" option, so I don't even use proofing baskets with it.

You know, I was not upset at all, because the taste turned out oh-oh-very worthy bread! Perhaps my fault was that I substituted flour for my ingredients, but it was worth it! It's just that at the moment I have no whole grain flour or low-grade flour, so I wanted something rough. I like it. Next time I'll try the same bread with only premium flour, for a change. I will report.
In the meantime, here it is my flatbread, in section:

And I have ripened Izyuminkin loaf. It should crackle ... And the smell ...
I didn't make the dough, I just took the ripe sourdough (new grape), and added the whole grain flour to the dough. And one more little willfulness - the bun turned out to be very cool (kneaded in HP), so I added about 2 tablespoons of kefir.
Why kefir? I just drank it at that moment.
I'll show you the incision later.

And here is the cut.


Very tasty bread turned out. The crust is crispy ... Only 1/3 of it is left.

[LightOdessa]

LightOdessa

Looked at the cutters.
in the context of the flatbread really resemble a ciabatta. That's why I like this template recipe, that you can twist it in all directions as you wish.

Joy

Stunned! Not bread came out, but the sun, and pleases the eye. Congratulations, a noble leaven came out, showed itself in the best way
And that without dough, so this method also takes place, leaven is the same dough in fact.
Well, the beauty came out just indescribable

[Zest]

Zest , Thank you. And for the praise, and for the recipe for wonderful bread.
And the bread really worked out. How much I baked it, there was never such a taste. Probably, this is how you get it.
In the final proofing, the dough came up 2 times in 30 minutes.
My husband is going to the dacha on Sunday, so he ordered just such a bake for him.

[Joy]

Joy

If it turned out with a bright wheat aroma that everyone wants and wants to smell, with a thin crispy crust and an elastic crumb, then this is exactly what it should be. It doesn’t get boring or boring. This is what they order me most often and eat with pleasure.

I am very glad that you have achieved the most that neither is his real taste. And ... bon appetit to my husband in the country

Please tell me if the recipe really needs to measure water in grams. And then I kneaded the dough according to the recipe, but it was liquid, I measured the water in grams.

Nettle, water in grams and milliliters is equal. My dough turns out to be tender and after proofing it is thicker. This bread is one of my favorites.
I drew attention to the fact that now I only bake Raisin bread. Zest thank you!

By the way, I was faced with the fact that I took 30 grams of the starter culture and added 100 ml of water and 100 grams of flour to it, after 6 hours I hardly scraped the 200 grams of the product I needed from the container. And just this morning I didn’t find 250 grams of water in 250 milliliters of water. I don’t remember how much water was gone, I flew to work, I couldn’t even think about the meniscus, but I found the shortage. Measuring glass from Panasonic 254.

[Freken Bock]

Freken Bock

aha, there is such a thing. After all, we also lose weight with active life. So the starter culture loses weight during active processing of feeding and growth. It is necessary to take this moment into account and toss a little more to her so that she remains for divorce.

[Zest]

I also paid attention to the fact that the leaven is losing weight. And you know, the amount of carbon dioxide that it produces must be wow ... 22 grams of gas is 11 liters of it at normal. conditions, and I miss about so much.
Zest, sorry, continuation of the educational program. I'll take it away.

Zest! Thank you so much for this recipe.
I have tried to bake with sourdough in the oven before. But it’s not that. Some kind of sour bread turned out. And this one is just yum - yum.

I really like its gray modification. I also put rye in the dough instead of a part of white flour of the 2nd grade and the main amount of flour is 300 grams of white, and 150 is rye. And I add a tablespoon of brewed malt. The technology is all yours. This type of bread suits my husband the most. The loaf turns out to be a hefty one, but he silences it.
The only but. What to do with the camera. How I do not photograph - everything is gray, the pores are not visible, but they are so pretty So it is visible and I will not demonstrate my success

I really like its gray modification.

here is a hammer - I understood the very essence! This is not a recipe, but a matrix, on the basis of which you can bake with any combination of flour and flavor additives, choosing the ingredients to your taste.
I am very glad that you all have bread to the yard, eat to your health

And we will wait for the photo, we believe at the word that the handsome men turn out to be delicious.