Iziuminkin's favorite bread

Well, I could not wait for the weekend when such a leaven lives!

Yesterday I had my 2nd attempt. A number of errors were eliminated, but new ones appeared (((

Pros first:

1) the dough rose 2 times (last time it did not rise at all)
2) the dough at the end of the kneading also rose after proofing (this was not the case last time)
3) the crust was thin but crispy and the bread did not dry out

But here's what:

1) despite the obvious advantages compared to the previous attempt, this bread was not as good in taste as the previous one (and I almost turned it into crackers for the last one) - that's strange!

2) the crust is kind of pale. But I didn't want to keep it any longer, I was afraid to turn into a biscuit again. I bake in convection mode at 230 degrees. Can I transfer to the upper heat?

3) despite the fact that the dough, unlike the last time, rose, the crumb structure was not as leaky and "rubbery"

4) and the roof is also cracked (although I forgot to spray it with water). and the cuts did not part so beautifully

5) why my bread is so white. Zest - in your photo in answer number 5 it is much darker, although I also baked it on whole grain flour.

The bread is still tasty, but I want to improve it ...

Here is a photo. Just like that time, I did half a prescription

[Flyer]

Flyer

Patience and work, work and patience, without this - nowhere. You cannot learn how to mold bread correctly at once, and without this, good cuts will not work, they will not open beautifully when baking.
It is necessary to arrange in one container, and transplant into another, larger form, so that the bread has room to grow, and the incisions open up.

The taste of sourdough bread is very changeable. This is normal. Sourdough is a living organism, and its mood and well-being can be different. How many loaves you have baked, it would seem that you make the same recipe and with the same products, but the taste and lift are always at least slightly different. It's like boiling exactly the same borscht is impossible.

You will have to play around with the oven modes. I tried many options until I found something that suits me. My bread browns well on all sides with this combination - the first 15 minutes. bottom heat with convection, until cooked on convection.

The bread in the photo in answer number 5 is a little darker, because I added a couple of spoons of Victoria's mixture, it contains malt, I wrote about it there.

And your dough does not turn out to be thick? It seems that the bread is "packed" a little.

The structure of the crumb depends on a lot. And from the state of the sourdough itself, and from the duration of the batch, and from the accuracy of molding.
You do not always achieve the desired result on the fly.

[Flyer]

Flyer

And your dough does not turn out to be thick? It seems that the bread is "packed" a little.

I think now I can guess why. The fact is that last time I didn't actually mold it, but I gave it a shape and that's it. And this time she molded (tried as in the video). And so that the dough does not stick to my hands and the table is sprinkled with flour - so it seems to me that I poured a lot of it

Although it may be for another reason. I do not know.

Thank you for telling me about the difference in the sizes of the forms - they are about the same for me.

Can you just add malt instead of Victoria?

[Flyer]

Flyer

Yes, if you are not used to molding, you can add a lot of flour. You literally just need to dust the surface.

Forms must necessarily differ in size, and this is what constrains the growth of bread and the "opening" of the cuts.

Of course, you can add 1-2 tablespoons of malt for color. And there you already see to taste, how many you need to add))

Good luck

thank you very much!!! I'll try again on the weekend

[Flyer]

Flyer

good luck. We will achieve a result close to the ideal

[Kava]

If you have questions about specific recipes, ask.

It's great that our teachers are so responsive. A real TEAM.

Kava, this is for you

[Zest]

Zest did you see my bread ???

[Zest]

Zest, thanks for the help! I miss you very much lately. Come back often!

[kava]

kava thanks for the help))
A tatulya threw off too? I can't do it now. On the computer where the file is saved, my Internet is gone. I will repair it. Throw off, please, and tatulya.

And you, Zest, will not forget anything. And nobody.

In general, girls, the question of the file with Lyudmila's master class was relevant at the moment when the link to Lyudmila's LiveJournal stopped working, and at the beginning of the topic French sourdough the master class was not posted yet Viki on growing French women. Chess word, he is no worse than from Lyudmila. It is wonderful to grow sourdough on it

I don't doubt at all, I didn't know what exactly would come to me from you and the cava. But now I have so much material that everything should work out.

[tatulya]

tatulya, Thank you! Hope you make friends (with leaven)

Svetik_, please show with your finger where to look!

I'll draw

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=30198.0
Here is the second already

[Zest]

Zest did you see my bread ???

how can you not see? Of course I did. Smart girl! Made friends with sourdough and are making some progress Excellent breads and invaluable experience for those who do not have time to bake in the oven
Krasovanchiki are obtained and clearly remove the psychological barrier of fear of leaven

[Zest]

Zest, thanks for the help! I miss you very much lately. Come back often!

I miss you too. But I try not to pass by as much as I can and have time

And you, Zest, will not forget anything. And nobody.

I try as best I can.

[Zest]

Zest ? but really there is no fear anymore, before the leaven
The most important thing is to try to bake it in the oven, maybe a completely different result will be?

[Svetik_]

Svetik_

Yes, the direct path to the oven beckons and awaits you.

Definitely, the taste of bread baked in it will be different. It may also happen that after this you stop perceiving bread from a bread machine
This is exactly what happened to me.

Moreover, the taste of bread mixed in a bread maker on a program and baked in the oven differs significantly from the taste of bread mixed with a combine or handles and baked in the same oven.

So, the boundless field of activity awaits you Forward and with a song

Today I again decided to bake bread according to the basic Raisin recipe. The truth has once again made some of its own changes (well, I can't do everything clearly according to the recipe, I want my own!)
The bread turned out to be very light, with the thinnest crust, though not quite an ideal shape (I cut it too deeply).
My recipe turned out like this:
300 g raisin sourdough
100 g rye sourdough
150 g rye flour
300 g of premium wheat flour
3 tbsp. l. wheat bran
270 ml water
2 tsp salt
2 tbsp. l. rast. oils

At the bottom of the bread machine - bran, then flour, on top of water with sourdough. Mode - Dough. 10 minutes of kneading - added salt and oil. The entire batching cycle went through. I put the dough in a greased bowl, covered with foil. The dough turned out to be awesomely pleasant to the touch, although at first it was difficult to knead, I even thought that there was not enough water. But no. Proofing took about 2.5 hours. After that, she formed the dough and for another hour and a half it rested on the stove. I lightly scuffed the top with cornmeal and made cuts. Baked with steam on a stone for 15 minutes. at m. 220, (that is, the oven was heated to 250, but when it poured water into the pan, it decreased by 30), then I pulled out the pan and baked at m. 220 without steam for 40 minutes.
This is how my bread turned out:




A cutaway photo will be tomorrow - now it is cooling.
No yeast was added. In general, I make all the baked goods on pure sourdough, and baked goods, and bread, and everything else.

[Zest]

Zest ! And which bread tastes better: mixed with HP or with a combine? (Baking, of course, in the oven, bargaining is not appropriate)
LightOdessa ! So nice to see you again! Rarely began to visit their favorite site.

[Zest]

So, for the dough:

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

Mix everything and leave until doubled.

For the dough, 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.

Zest, I'm trying this recipe. The dough is ready. Now I will knead, but here it is not specified what kind of flour goes into the main dough, as I understand it is simple? Salt and oil are not mentioned, but that goes without saying?

And while it will "mature" in the refrigerator, it should grow up?

And here is the cutter!





And the smell! And delicious!

The crust is thin, the crust is soft ...
You know, while we ate purchased bread - a year ago, we mostly ate white bread, because rye bread, except for Borodinsky, could not be taken in your mouth - on the second day, the sourness was incredible, absolutely tasteless. And now I mainly bake bread with a large addition of rye flour, with bran, etc., and the taste of the bread does not get boring at all. In addition, sourdough bread is perfectly stored, today I will finish eating Misha's 10-day crust of bread 🔗 , so he only slightly lost moisture, did not even get stale ...
Bon Appetit everyone!

[RybkA]

RybkA , the whole process is described at the very beginning of the topic. Here are the words of Zest: "Further, the whole technology is according to the previously described scheme." And she is painted in the first post. Flour / s, salt and oil are added during the second batch.

LightOdessa , I congratulate you on the bread. The smell and taste of such breads are really indescribable, no store-bought one can compare with such yummy

What is true, it is true, yummy extraordinary, especially if with fresh butter (preferably real).
Michael writes that when he bakes his Vermont bread, for a couple of days he eats nothing but bread, cheese and wine. You know, I understand him very well. Such bread really does not require any decoration. Izyuminkin is very similar in composition and taste, and yet somewhat different, also surprisingly tasty. I will often bake bread according to her recipe, only I really like to add something of my own.

Girls, I have a problem. I left the dough for my grandmother, asked to put it in the refrigerator, and she put it in the microwave, essno it grew there in three hours (I was not at home) and almost rolled over the edge of the proofing mold, and I put it in a vine mold to part.
I am now like an old woman at a broken trough. What to do? If I turn it over now, it will deflate like a ball ...
In general, I sit crying, all the work is down the drain ...

Why is it blown away at once? try, there is no other way out, only the oven. And how would they throw out of the mold tomorrow? Cover with baking paper and turn gently. And immediately into a red-hot mold, if it blows off a little, then in a hot mold it will rise.
It was like that, I dumped it on paper, and the dough clung in one place ... and everything, how it stretched, how it went ... and I was so upset that I also dropped the basket from above, completely nailed the bread. he began to rise, then he rose in the oven and turned out to be such a handsome man, even and tasty.

It's too late ... everything was blown away, turned into a pancake, I don't know what to do in the kitchen ... just tears

[tatulya]

Here, in the first posts, a master class on growing a Frenchwoman https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=4994.0... If you decide with tatulya 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.

They already threw this info at me.And I, hat, cleaned the box and removed it. : red: HELP I promise, henceforth, to be more attentive.
kava, forgive me, unlucky-woo-yu (the last word should be read with convulsive sobs)

Without waiting for an answer, I decided to do it as described in the master class. I messed up with the amount of water, poured 140 instead of 120 ml, then decided to add a tablespoon of flour. Let's see what happens.

[tatulya]

tatulya, sorry I saw your post late. The file was re-dropped in a personal. Everything will work out fine, just observe the ratio of water: flour 1: 1

Zest, I bow to you and a big THANK YOU
half-and-half flour of the 2nd grade + whole grain flour.

[Tatjanka_1]

Tatjanka_1You turned out to be a hero and I liked the crumb, I'm not talking about the taste, I know, the baked is the same. deep bow and heartfelt gratitude to Zest.

This is yeah. Bread is handsome !!!! And the cut is just super!

[LightOdessa]

oh-oh-oh, it’s necessary, how long did it take to get to my own topic ... and there’s no way to see the gap ... I’ll definitely go to NG, like a driven horse.

LightOdessa

Yes, with your experience and skill, you will bake delicious bread according to any recipe, and if also with your own "adjustments", then in general - an example of bakery art

Zest ! And which bread tastes better: mixed with HP or with a combine? (Baking, of course, in the oven, bargaining is not appropriate)

As for me - so mixed up in the combine. The difference in taste is huge. If in a combine, then it is more bread and real turns out, mixed in a bread maker for some reason is more airy and muslin. Pieces of woven bread are easily wrinkled and crumpled. But this is also a matter of taste and desire, my son recently asked for just such an openwork bread from a bread machine, he is tired of the oven-combine, mundane and slightly rude.

[RybkA]

RybkA

Suslya answered your previous questions in a timely and correct manner, thanks to her for not ignoring the call for help

Tatjanka_1

Handsome bread came out I'm very glad that despite any difficulties you are achieving an excellent result

Tatjanka_1You turned out to be a hero and I liked the crumb, I'm not talking about the taste, I know, the baked is the same. deep bow and heartfelt gratitude to Zest.

and thank you for baking such a loaf

Suslya, Basja thank you - I try, the most interesting
Oh Zest you are here again too

[Tatjanka_1]

Tatjanka_1, loaf - super-duper turned out, even at the exhibition! : wow: And the holes, the holes! (y) No wonder you have studied the topic so carefully and asked about every nuance.

And I again looked at the night with bread, it turned out so okay, I fed the leaven with rye flour, went into the dough with a / c, but a little was not enough, and I was too lazy to go to the balcony, I added whole grain. So such a work came out, based on Iziuminkovy



but the smell in the kitchen is worth it, I don't want to leave, I would sit and breathe, breathe ...

[Suslechka]

This is always the case: as soon as you get ready, you can get overwhelmed with saliva. Classy Suslechka you have a tune out! Yesterday at the same time I also baked my wheat-rye, and went to sleep with this bread spirit throughout the apartment.

[Wort !!]

Wort !! This is something !!! This is ... but you can visit ???

[Aunt Basichka]

Yes, I should try, but let it cool down

Aunt Basichka, come dear !!! crunch with butter.

[Suslya]

Suslya, very pretty bread turned out!
Like from the oven. Already smells through the monitor.

[Suslya]

Suslya, talat, he is talent in everything, fabulous bread, in our wet, gloomy weather, it is like the sun. It blows with warmth and comfort.

[Zhivchik]

Yes, Zhivchik, it smells like it was so nice to fall asleep yesterday, the whole apartment was fragrant

Basja , yes, I’m ... I’m studying. Here I brought the cutter, gave me a shock, pleased me, elastic, perforated in moderation, as I love in general

[Suslya]

Suslya, but in the context it is simply gorgeous, you can see that you squeeze your fingers, and he will immediately straighten, and the crust is thin. In general, just super

Wort only today the smell flew to me, YOUNG MAN, beauties

Tatjanka_1 you have already made friends with the sourdough, so now you will smell delicious too.

[Suslya]

Suslya, BEAUTIFUL! It's a real bun!
Did you feed the French woman with rye flour?

[IZYUMINKIN FAVORITE BREAD]

IZYUMINKIN FAVORITE BREAD

Dough:

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

Beat the sourdough with water until fluffy, add flour and mix. At a temperature of 22 *, such a dough matures (doubles and prepares to begin to fall off) in about 8 - 9 hours.

Dough:
- all the dough;
- 200 g of water;
- 450 g 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).

Zest, and if I don't have one. At the moment there is only peeled rye and wheat (premium) What to do? can you advise some other recipe?

[Zest]

Zest, and if I don't have one. At the moment there is only peeled rye and wheat (premium) What to do? can you advise some other recipe?

Zest
I will also join the question tatulya so as not to miss your answer I have the same flour and sourdough in stock

Girls, you can introduce rye flour into the sourdough, and into the premium dough, it's okay. I also don't have a bakery, I use the usual one and everything is fine.

[Suslya]

Girls, you can introduce rye flour into the sourdough, and into the premium dough, it's okay. I also don't have a bakery, I use the usual one and everything is fine.

Suslya

[leaven]

Girls, you can introduce rye flour into leaven, but in the dough / s, that's okay. I also don't have a bakery, I use the usual one and everything is fine.

And not in a dough? Did you make a reservation?