Iziuminkin's favorite bread

Exactly .... made a reservation, in a dough.

I put the sourdough on on December 8, today it does not rise 4 times yet, so today I will feed it again.
And tomorrow ... Well, maybe the day after tomorrow ... (This is my dream)

You know, I believe that if the leaven is doubled, then this is already enough, then it will raise the bread. My last sourdough did not rise 4 times, well, a maximum of 2.5-3 times and it's okay, I bake

I have never more than doubled it ... A beautiful dome with a cap penetrated with large bubbles, but never more than doubled.

[Suslya]

You know, I believe that if the leaven is doubled, then this is already enough, then it will raise the bread. My last starter culture did not rise 4 times, well, a maximum of 2.5-3 times and ok, I bake

Suslya, I have the leftover sourdough that will go to pancakes tomorrow, also increased 2-2.5 times. But I decided to postpone everything until tomorrow. And I put a little of the leaven again in the heat, to the radiator.

[airy starter]

We also do not sell any flour except premium quality, and you can hardly get rye. If I bake wheat-rye, for example airy starter, then I take from the leaven as much as I need and feed it in equal proportions of rye flour / water and leave it to ferment for 6-10 hours (depending on the room temperature). And then I add this dough leaven to the dough. In this case, as in Susli all rye flour goes into the sourdough, and the top grade dough goes into the dough. I like to introduce rye flour more in this way.

[Susli]

We also do not sell any flour except premium quality, and you can hardly get rye. In this case, as in Susli all rye flour goes into the sourdough, and the top grade dough goes into the dough. I like to introduce rye flour in this way more.

kava
We, thank God, have rye, peeled, good quality and cheap. But there is no whole grain, or I did not find it.
I received an answer to my question, thank you!
And about your Air Starter, kava, we will talk when I read everything already agreed, so as not to repeat it to you. The bread in your performance shocked me, I sit under the impression, the main thing is that you can bake in HP

[kava]

kava,
1) now we knead the dough, knead the mommy with my hands (for some reason I decided that HP would be difficult to cope with so much). Then I found that Zest was kneading on the "Pizza" mode. Although the dough is very dense, I'm not sure if hp would have coped.
2) Now we leave for 50 minutes alone,
3) then knead again, adding salt and oil,
4) rests again for 20 minutes.
5) Form the bread
6) we distribute 50 minutes
7) and bake.

So?

Then let stand for 50 minutes with water. Where? We decided to bake on a baking sheet, there is no suitable form. And how to close when baking? Maybe then not cover? How does this threaten my first sourdough? And I also don’t have a spray bottle, I read somewhere that I need to spray ... Should I run to buy it at the store, or is it okay? Or do you need to gently anoint with a silicone brush?

PS: Terribly thick dough. Now it seems to me that it cannot somehow change in 50 minutes.

[tatulya]

tatulya, let's in order:

- the kneading could be done in the HP (in vain you were scared) or with a combine (in both cases, for a sufficient development of gluten, a large number of turns-turns are needed;
- let it rest - right (the flour swells well without fat and salt, which can be added at the end of the batch (if you knead in a HP or a combine), which you basically did right;
- further (if the dough is wheat), then: approach, kneading, approach - baking; if wheat-rye, I do one proofing - form the bread - proofing until doubled - baking;
- after molding, the loaf can be defrosted (as you wrote) with hot water (like a Zest in the microwave, put your bread piece, next to a mug of hot water and close the microwave door tightly). This makes it possible to lift the bread without breaking the surface;
- then the baking itself: it takes place in an already preheated oven (240-220 *). Transfer your doubled loaf to a baking container (baking sheet, stone, mold, cast iron, frying pan, wok, etc.), sprinkle with water and cover with a lid on top (15 minutes), remove the lid, reduce to 180 * and bake until tender ( 30 minutes) OR if without a lid, then bake with steam humidification (for which, put a saucepan with water on the bottom of the oven);
- it is more convenient to spray from a spray bottle, but if it is not there, then you can, as in the good old days, put water in your mouth and pshik-splash;
- the dough for baking oven bread should not be very steep (probably it was necessary to increase the amount of liquid when kneading).

Look like that's it. If you have more questions - ask, we will understand further.

[Kava]

Here it is, my miracle, my first one ...
Of course, not ideal, but I'm still happy with it.


I forgot to sprinkle it with water (I smeared it with a silicone brush already slightly browned, although I knew that there would be little use from this), I did the cutters badly (I was afraid to cut it hard, I thought I remember), while there was the last proofing (the workpiece did not enter the microwave) on the baking sheet on the table, the blank covered with polyethylene (put a mug of hot water) crawled a little. It did not rise very much, inside I have not yet seen how it happened, later I will also add a photo to your court.

In general, there was not much time to deal with bread. Suddenly my cousin brother came to visit. We hadn’t seen each other for six months, so there was pandemonium in the kitchen, because we wanted to feed our warrior more tasty.

Kava, next. once I will bake more thoughtfully.

By the way, instead of rye, I put wheat flour into the dough (mixed it up). I poured 200 g of rye and 250 g of wheat into the dough. So the bread will probably be closer to rye. After baking, anointed with vegetable oil.

Can't you cut it right away? Need to cool down or lie down for several hours?
I waited an hour and cut it. That's what's inside

But the crust is hard

Well, at least wait an hour tatulya, if I understood correctly, then you put it right on the baking sheet. Still, for the future, find a dish that is suitable for the size, then it will not spread. And transfer the bread that has already increased in volume to a preheated baking sheet (or a stone, or ... etc.). Make the cuts deeper and with a very sharp knife or blade.

kava ... Wort ... Zest tell me where can I find Italian zest bread

Izuminkin is Italian - I don't know, but if you are interested in Italian bread (Ann Thibeault), then take a look HERE
and still here 🔗

tatulya, if I understood correctly, then you put it right on the baking sheet. Still, for the future, find a dish that is suitable in size, then it will not spread. And transfer the bread that has already increased in volume to a preheated baking sheet (or a stone, or ... etc.).

Yes, I somehow did not think of putting the bread for proofing in the pan. I have a cast iron one!

Make the cuts deeper and with a very sharp knife or blade.

I cut it with a blade, but not deeply. I'll cut more next time. And I also didn’t spray, and that’s why they probably look ugly.

But the bread is really tasty and aromatic. Mom liked it, and today she told me that it's done very coolly (I decided that she would tell me that I shouldn't do it, since everything is so long and difficult).
Now I understand that it is necessary to put the dough at night. The nicest thing will turn out, otherwise I put it on at 9 am and baked the bread at 8 pm.

[tatulya]

tatulya , with the first bread you! The cut is wonderful! Thick crust is the result of defects in steam humidification. I was also taught this technique (Viki ): together with the stone, I begin to warm an empty bowl (standing at the bottom of the oven).Before putting the bread, I pour boiling water into this bowl, close the oven for a minute, and then quickly put the bread into it. After 10-15 minutes I take out a bowl of boiling water and bake the bread. The exit crust is the thinnest.

[tatulya]

tatulya , with the first bread you! The cut is wonderful! Thick crust is the result of defects in steam humidification. I was also taught this technique (Viki ): together with the stone, I begin to warm an empty bowl (standing at the bottom of the oven). Before putting the bread, I pour boiling water into this bowl, close the oven for a minute, and then quickly put the bread into it. After 10-15 minutes I take out a bowl of boiling water and bake the bread. The exit crust is the thinnest.

Thank you, dear Freken Bock. The bread is really wonderful. We will learn from our mistakes, but with the help of our members of the forum.
I will consider your advice next time. I think it will be soon.

[Zest]

Zest, Thank you!
I baked bread according to the recipe from the first page, only replaced 100 gr. wheat for rye flour. Total in bread 200 gr. rye flour.
The first time I baked it without cuts and he smiled at me.

What a glorious smile Khlebushek is simply handsome !!!!

[Suslya]

Suslya, Thank you!
This is the most favorite bread in our family!

This is the most favorite bread in our family!

oooy-yya-ya .... why didn't I look here right after my return home? Your words warmed me
And this bread ... it's just real bread, with a bread taste and aroma, not a loaf or a loaf ... I don't know how else to explain it))

[tatulya]

tatulya

and you with your bread.

but I'm so shameless ... I'm much more interested in the dog on your avatar ... who is this? Pure bat eared

Sobatsya? and I thought it was a cat ...

Sobatsya? and I thought it was a cat ...

yeah? No wonder I suspected that it was time to apply for glasses

And this bread ... it's just real bread, with a bread taste and aroma, not a loaf or a loaf ... I don't know how else to explain it))

My husband is also from the southern regions, and on bread he says: "a loaf of bread".
I'll put it this way: a good loaf of gray bread.

Today my new starter culture has its debut. I kneaded bread yesterday, then, as I learned from Raisin, a cap on my head and in the refrigerator. Since morning already with bread. If you knew how you missed sourdough ...


And the cut just struck such holes, I have not yet had, and after all, only with sourdough, without yeast.

Yes ... the holes are fantastic! This is bread!

[Suslya]

And the cut just struck such holes, I have not yet had, and after all, only with sourdough, without yeast.

Well, holes ...
Suslya, here you have it handsome.
Kneading in a bread maker?

Class! He spent the night there in a cap? (it's 8 hours, yes)

Kneading, as always, in KhPeshechke.
I stood in the refrigerator for 12 hours, I put it somewhere around 8 pm, I didn't even look at the exact time. In the morning I pulled it out, turned on the oven, while it was warming up for about 15 minutes, that's how much the bread was heated. I didn't remember exactly whether it was necessary to get it an hour before baking or not, there was no time to turn on the computer, the oven was already warmed up. So I fell in love like this into a hot saucepan, maybe that's why the holes are like that, the bread got a shock from such impudence

[Suslya]

Suslya

this is handsome awesome bread

It’s not for nothing that I didn’t get tired of repeating that 99% of success in obtaining quality bread is a healthy and correct leaven.

Kneading, as always, in KhPeshechke.
I stood in the refrigerator for 12 hours, I put it somewhere around 8 pm, I didn't even look at the exact time. In the morning I pulled out, turned on the oven

When should the mixed dough be refrigerated overnight?
Is it (the dough) going to melt there?
Poke my nose, please, where it is written.

It seems to me that the procedure is as follows: kneading and proofing in HP, then molding and placing in a container for baking - then into the refrigerator - removed, warmed for an hour - and into the oven.

[kava]

kava told everything correctly

And I talked about this method here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=11837.0

You have another zest that does not understand (like Zhivchik), this is I.

When should the kneaded dough be refrigerated overnight?

I went through your link, but your recipe does not say that it needs to be put in the refrigerator, I misunderstood something or something else that Suslya says.

[kava, Zest]

You have another zest that does not understand (like Zhivchik), this is I.

Why am I not understanding? All the little things are just important to me.

In principle, I assumed that this was the procedure, but something else was confusing. Here I found it:

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.

These 10-15 minutes. at room temperature. HERE.
kava, Zest, Thank you!

girls, do not quarrel)) In this option, all methods are good)) You will definitely find the one that fits under your arm.

I will try to describe a couple:
- according to the Parisian principle - they made the dough, kept it in the refrigerator, then shaped it and left it for proofing at room temperature; very tasty bread, but this scheme is not always convenient for me;

- they made the dough using full technology, molded bread, but sent it to the refrigerator for proofing (you can leave it at room temperature for 10-15 minutes before that, but this depends on when you think to bake);

- you can bake the shaped workpiece immediately from the refrigerator, or you can let it warm up for an hour at room temperature.

There are no strict prohibitions here - to do only THIS and not otherwise. I can only say that I use all methods, depending on the availability of time and desire, but most of all I like to send the already formed bread to the refrigerator (I can keep it for 10-15 minutes at room temperature, I can not keep it), but after the refrigerator I let it warm up, get well, and only then I send it to the oven.

Zest and you didn't answer me

[Zest]

Zest, along the way, I also had a question: is the proofing of bread in the refrigerator taking place in a proofing basket, on paper in a form, or in what? If in the basket, is the dough sticking? What am I asking - sometimes, when proofing in a basket (no matter how I sprinkle it), the bread piece does not always fall out easily into the mold (sometimes you have to shake it slightly) And this is an hour later, and after 8-10 hours

[Tatjanka_1]

Tatjanka_1, Zest correctly redirected to your post. If I understood correctly, you are interested in at what stage to send the bread to the refrigerator.
Here is the relevant quote Zest:
"... I loaded all the ingredients into the bucket of the bread machine, 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. Now it takes about 50 minutes to align with this program.
With the start 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 ... "

Further, we are talking about the fact that after the end of the program, the ready (and suitable) dough can be shaped into bread and put into the refrigerator for proofing for 6-12 hours (this is like a variation on a theme).

[Tatjanka_1]

Tatjanka_1

my dear, my entire post was addressed specifically to you:

"I'll try to describe a couple:
- according to the Parisian principle - they made the dough, kept it in the refrigerator, then shaped it and left it for proofing at room temperature; very tasty bread, but this scheme is not always convenient for me;

- they made the dough using full technology, molded the bread, but sent it to the refrigerator for proofing (you can leave it at room temperature for 10-15 minutes before that, but this depends on when you think to bake);

- you can bake the shaped workpiece immediately from the refrigerator, or you can let it warm up for an hour at room temperature.

There are no strict prohibitions here - to do only THIS and not otherwise. I can only say that I use all methods, depending on the availability of time and desire, but most of all I like to send the already formed bread to the refrigerator (I can keep it for 10-15 minutes at room temperature, I can not keep it), but after the refrigerator I let it warm up, get well, and only then I send it to the oven. "

[Tatjanka_1]

Tatjanka_1

I'll tell you even more ... if you do everything in minutes, as Suslya writes to you, this still does not guarantee that your bread will turn out the same.

It is a healthy leaven, work, diligence, the ability to mold and bake properly.

Tanya, do not expect from me absolutely exact calculations, when and how much. Dough and leaven are living things. They have their own idea of ​​time and space.

[Zest]

Zest, along the way, I also had a question: is the proofing of bread in the refrigerator taking place in the proofing basket, on paper in a form or in what? If in the basket, is the dough sticking? What am I asking - sometimes, when proofing in a basket (no matter how I sprinkle it), the bread piece does not always easily fall out into the mold (sometimes you have to shake it slightly) And this is an hour later, and after 8-10 hours

Oh, kava, something I looked at your question

The bread, which at the beginning of the topic in one of the photos is presented, was defrosted in the refrigerator in a basket, but it really had to be sooooo thoroughly tied with flour (I take three varieties - rice, corn and just white), the bread jumped out without difficulty, but I didn't like too mealy surface on top.

Now I prefer to stand (if in the refrigerator) - in a simple salad bowl covered with baking paper. On it, then I transplant the workpiece into the oven.

Now I prefer to stand (if in the refrigerator) - in a simple salad bowl covered with baking paper. On it, then I transplant the workpiece into the oven.

I thought so

Today I baked this bread:
400 g refined raisin sourdough (not ripe, only swollen, but no bubbles yet)
205 g water
450 g premium flour
2 tbsp. l. bran
1 tbsp. l. sweet paprika
Kneading in cotton - 15 minutes on the "Dough" mode, 20 minutes. hydrolysis, 10 minutes of mixing with 2 tsp. salt, bread molding, laying in a frying pan lined with paper, proofing in the refrigerator from 10 am to 8 pm, 2 hours warm, steaming 10 minutes at 250, no steam 25 minutes at 220.
Here's what happened:







They haven't tasted it yet, the bread is still too warm, and it's too late, but I have no doubt that it will be delicious ...

[LightOdessa]

LightOdessa, oh, and handsome bread!

Thanks to Raisin for such a versatile recipe!
And thanks in general!

[LightOdessa]

LightOdessa, you have all the breads, as for an exhibition, are unusually good.
And the fact that the recipe is universal, I agree to all 100. And what does paprika give?

Dear "residents" of this topic, I beg you to participate in the voting "Choosing the best ..." in our section.

Zest, thank you for such a necessary topic. A very colossal work, you not only did all this, you also help everyone, advise, and work on mistakes. For a long time I studied ferments, my friendship with lactic acid did not work out, I decided on a Frenchwoman. It seems to have worked out. This is the first sourdough bread. I'll show you in the context a little later.

[LightOdessa]

LightOdessa

A real handsome man, like all the bread that comes out of your hands.

thanks for appreciating the versatility of the recipe.

Juliana

Here is a good girl It is immediately clear that the surface of the bread is well stretched, it has risen well, and the color is pleasant And the leaven turned out to be good, and she herself did a great job
we will wait for the cut.

I am very glad that I can be of help.