Iziuminkin's favorite bread

[And what does paprika give?

Paprika gives a very beautiful pink-orange color of the pulp (and the crust, too, unusual), and a slight peppery flavor. Once, instead of paprika, I sprinkled chili by mistake, nothing, they chopped down bread instead of seasonings!

Girls, Zest ... tell me pliz. When I distribute on paper, I do not have enough paper width, sometimes the dough in the proofing bowl creeps out on the sides and when I transfer it to the cauldron, it clings to the sides of the cauldron ugly ... what would you advise to take 2 paper widths? How are you doing?
Once again, Happy New Year !!!! We will stick it with a raisin bread! Many thanks from my mother and my whole family !!!

[wwwika]

wwwika

Thanks for the kind words))

I really love Horeca baking paper, excellent in quality and suitable width - 38 cm.

And if it is not possible to find a wide one, then you can take two widths. I would probably lay them out crosswise or diagonally, so that later it would be more convenient to carry the bread.

Holiday greetings

And this is a cutaway photo of bread:

It was delicious. Of course, I want a bigger hole. I was kneading in a bread maker, now I read the post about holes and I will try kneading in a combine.

Good crumb, uniformly full of holes. If you want larger holes, then you really need to work with a mixer and the proofing time can be increased and molded more gently. I don’t have a kneader, and I didn’t adapt the mixer, so I got used to the bread-baking mix.

Another bread according to this recipe, only molded:




It was a little undershot, so the roof was torn (I usually bake at night, I really wanted to sleep ...)
It was made at the rate of 400 g of sourdough + 450 g of flour, of which 350 g of wheat, 80 g of rye and 20 g of bran. Everything else is prescription. I don't use yeast. The bread is very tasty and goes well with almost anything - both for the first courses and with jam.
Thanks again to Zest, a very successful formula!
The leaven is raisin, freshly rejuvenated, so the bread is completely acid-free.

[LightOdessa]

LightOdessa

Exactly! This is a platform on which you can dance in any direction and at any pace, while receiving a wide variety of bread.

Bake for health

Another Izyuminkin (that is, already mine) Favorite bread:




2 replacements were made - instead of 400 g of sourdough - 300 g, instead of 450 g of flour - 520 g of flour and 30 g of wheat bran, water in the same amount, salt too. I don't use yeast. Gingerbread man slightly corrected with water.
10 min first batch without salt
after 25 minutes
10 minutes of kneading with salt (Dough program, turned off after 10 minutes).
Proofing at room temperature t 1.5 hours, shaping the loaf, then the loaf went on parchment to a bowl, for proofing in the refrigerator for 8 hours, then 1.5 hours at room temperature, and in an oven preheated to 250 C with steam (15 min), 230 Without steam - 35 min.
The bread was baked perfectly, I would like the crust to be tanned, but perhaps the dough has stood a little bit, so the crust is slightly pale, but the smell and taste !!!!! A real village loaf, I'm not afraid of this comparison! When the bread cooled down - I almost choked on my saliva - such an aroma! But honestly she endured until the morning, baked at night. In the morning with your own butter, whipped from cream, and with your own cheese, made according to Admin's recipe - just right for a cup of coffee ...
Zest another respect!

[LightOdessa]

LightOdessa

I am very glad that the number of fans of this bread is growing.

But everything turned out to be very banal ... surely so countless number of recipes perish.
So this would have sunk into oblivion. But ... His Majesty Chance (which in this case has a very specific name) appeared.

I baked bread, stood on the wire rack and cooled down ... And then Viki came to visit me with her nose, she tasted the bread and immediately demanded a leaf with a pen - write down the recipe
Now, if not for her - we would not have seen this bread

I agree, Vika is smart, gold pens, I am always amazed how she does everything! For example, I have already forgotten, when I baked the cookies, there is not enough time, then strength. And she is always ready! And not only cookies, but also gingerbread houses and so on ...

Dear Zest! Huge thank you for this recipe! I have miraculously turned out to be your sourdough and on it I baked bread! What can I say - the taste is magical, the smell, the holes - I cannot convey!
Tried my husband (Italian) said better than purchased Italian. (This is his highest praise)

[prascovia]

prascovia, and a photo of a handsome man - bread? Or have you eaten everything?
Then at least a cut.

Tried my husband (Italian) said better than purchased Italian. (This is his highest praise)

So it was a success!

Girls ..... so I have already put the dough ..... I'll stand, I'll see what I get, if it turns out cool, then I'll post a photo, and if not, then I'll go into the fog and sit there like a hedgehog
At the expense of the cuts, I did not really like that you will have to buy a lot of blades ........ maybe there is such a device that does not blunt and always cuts ???

[Svetik_]

At the expense of the cuts, I did not really like that you will have to buy a lot of blades ........ maybe there is such a device that does not blunt and always cuts ???

Svetik_
Why did you decide that you need a lot of blades? They do not dull immediately quickly from the cuts Take a closer look, there is a device to hold the blade for the cuts (I saw somewhere in the video ...) Set a task for your husband and he will make such a thing out of a wooden stick and a blade, or do it yourself if you don’t find it in store, it's just Good luck!

It does not dull and cuts perfectly with a bread knife (so long, with a wavy blade), I tried many different options and stopped at this for a long time.

Admin has an interesting feature

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4297.0

It does not dull and cuts perfectly with a bread knife (so long, with a wavy blade), I tried many different options and stopped at this for a long time.

The knife is called For steaks! Very sharp and, when sharpened correctly, retains sharpness

[Admin]

Admin has an interesting feature

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4297.0

Great fixture, bravo Admin
If the blade is "planted" at an angle and a little deeper, it will be more convenient, in my opinion

I put a dough in the morning ... I'm waiting ... something even no hints of bubbling, when I spread my leaven, I always have it there somewhere around 50-70g, and here there is more flour and so little leaven, I I took 30g of sourdough + 100g of whole grain + 100g of wheat, and now I'm waiting ................ girls ki I need to withstand 12 hours, or you can smoothly hold it with a mug of boiling water for the process to go ???
Girls share your opinions, but at the expense of the cuts, I will think of something, I have a very cool cheese knife, very sharp, so I'll try it

[Svetik]

I put a dough in the morning ... I'm waiting ... something even no hints of bubbling, when I spread my leaven, I always have it there somewhere around 50-70g, and here there is more flour and so little leaven, I I took 30g of sourdough + 100g of whole grain + 100g of wheat, and now I'm waiting ................ girls ki I need to withstand 12 hours, or you can smoothly hold it with a mug of boiling water for the process to go ???

Svetik
In a situation like this, I would slightly increase the ambient temperature ... Zest for 8-9 hours there is a 2-fold increase in dough. You don't have this, so you need to help the leaven

[Svetik_]

Svetik_ , in such cases (well, it's often cold in the apartment this year) I put the container with the sourdough in warm water. When it moves, you can pull it out.

[Svetik_]

Svetik_

This time - 8-9 hours - is indicated for an average room temperature of about 22 * ​​C.
Moreover, the ripening of the leaven does not proceed smoothly, but rather exponentially. The first 3-4 hours there is absolutely no movement in the dough, and then the growth rate increases with every hour.
If your house temperature is much lower than 22 *, then you can put the leaven in the oven with the light on. But I wouldn't raise the temperature too much. You will gain in time, but you will lose in aroma and taste.If you "spur" the rate of ripening by temperature, then the full bouquet of aromas and tastes will not have time to form in the dough.

[Zest]

Zest I put it with a mug of boiling water in the microwave, I have 20-21C in my apartment - it's cold for me, and, accordingly, I will probably wait for the sourdough

[Zest]

Zest I put it with a mug of boiling water in the microwave, I have 20-21C in my apartment - it's cold for me, and, accordingly, I will probably wait for the sourdough

you are thermophilic)) I have an average of 22 * ​​C in my kitchen, otherwise we are no longer comfortable with the sourdough, it is very hot.

Dear Zest! Huge thank you for this recipe! I have miraculously turned out to be your sourdough and on it I baked bread! What can I say - the taste is magical, the smell, the holes - I cannot convey!
Tried my husband (Italian) said better than purchased Italian. (This is his highest praise)

wow, how nice
Even if the husband has exaggerated everything twice, it is still a balm for the soul
I am very glad that you liked this bread

but curiosity does not recede ... and how did my leaven come to you?

Yes, for me it was 20C terribly cold ... until I got used to it, in this apartment it is everywhere 20C, although it was even 22, after all, we moved from Africa, it was comfortable there, 23-24C I'm afraid for her

[Zest]

I report ...... after 9 hours, the leaven began to rise and bubbled .... the process went, how much more to wait ??? Another 2-3 hours and then knead the dough ??? Or knead and put in the refrigerator, and tomorrow warm up and bake ??? Damn, with these elections, all the raspberries have been spoiled, you will have to get up early and warm the dough, or maybe I will have time for everything today
Zest and you try to shape all the breads, like bars, or just laid out the whole mass for proofing ??? What's the best, for the loaves, I understand, it's better to twist, of course, but here ???

[Svetik_]

Svetik_

After 9 hours, the dough should have doubled. Either it's cold out there, or the leaven didn't like something. In such a situation, I would wait for the rise, then knead the dough, leave it warm for half an hour, put it in the refrigerator, and tomorrow I would bake it. Before planting in the oven, I warm the dough for about an hour at room temperature.

About the molding. I NEVER bake the dough in one mass, I always mold it. If you are going to make a loaf, then it is better to follow the "propeller" principle: gently spread the dough into a cake and bend the petals into its center.

[Zest]

Zest I have 22C in my kitchen now, it is bubbling, but I don't see a strong rise ....... it has risen, of course, but so that such sizes as yours were from 400 to 900, maybe I looked not so closely ??? I'll wait an hour, and then I'll decide what to do

[Svetik_]

Svetik_

Well, boom wait. Something went wrong with you. Bread has been tried and tested more than once, consider that I have the most frequent of all recipes.

Well, as always, I didn't succeed
I wanted to please myself and what ??? The leaven stands and just bubbles, but does not rise, what to do ??? Usually my sourdough would have risen 5 times already, and then something new and here's an opportunity

I'll probably go knead the dough and put it in the refrigerator, and I'll probably add yeast, otherwise I don't really want to get just a brick

As you knead the dough, do not immediately hide it in the refrigerator, leave it for at least half an hour at room temperature.

I understood you correctly ....... now I have kneaded without salt and oil, I left it to rest for 50 minutes, that is, I turned on the Main Dough Mode, equalize the temperature, right ??? Then I add salt and oil and knead again and rest again for 30 minutes, and then into the refrigerator ??? So???

[Zest]

The stove kneads a little tight, I don't have such a combine with hooks,
Zest can you add panifarin ??? I threw yeast purely symbolically, even less than what you wrote, leaven with a pleasant smell, only with the rise I do not have much, but I have kneaded it ... already arises, bubbles

Probably this bread didn't work for me ...I don’t know why ???
Now he sits in the oven, crawled all over and does not think to rise, maybe I'm wrong, but something didn't work out with him
I'll post a photo .... look later

Well, I said that I was dancing by the oven, and the result, low, creeping, made deep cuts, but they are barely visible, damn it ... probably not destiny, I will wait further

Although when I crumpled it with my hands and turned the airplanes in my hands, the dough was simply amazing, but here

Here's the result ... I'm not very happy ... it turned out a pancake, the smell is awesome, but not at all, I won't show the cuts ... while it's hot, I'll probably, if I try again, just change everything (for myself), I need it was good to distance him, not such a time, but much more, then it would probably have turned out to be a tall bread, he lacks such a small proofing, here
Tomorrow I will make a cut, well, here's such a sad case, I eat it myself again, if I can't get bread, then my husband immediately starts buying for himself, like eat it yourself ....., though if it's tasty, then he may keep silent




here's another ..... damn

[Svetik_]

Svetik_

Shos your stars did not match

The day before yesterday I made a chabattu according to Lyudmila's recipe, so it didn't work out right away either. Opara didn't want to get up. I had to transplant it into the oven. In the end, everything turned out, and it was tasty and with holes, but the labor costs for two breads puzzled me Before that I made a chabattu without kneading (from Internet for 18 hours of proofing, but according to my own recipe), so my homemade people even liked it better ...
So you think, are all recipes always suitable for us? ... Especially with sourdough. She is a very capricious young lady.

[Zest]

I think that after kneading it, leave an hour for 2 just at rest and not look in his direction, then he would have risen, and so ..... labor costs damn, she was upset, everyone got some bread, and I like some kind of armless ... ... so the most interesting awesome dough in my hands was holding, and that's how it is. I want to cry, and I'm even afraid to make a cut ....... nothing happens, something

Zest see how I messed up your recipe, but I wanted the best

[Svetik_]

Svetik_

Don't be upset)) Everything with your hands is in perfect order. And failures - so they all happen.

Okay, calm down, as promised, I go into the fog, like a hedgehog
Out of grief, I'll cut a piece for myself and go to bed ........

[Svetik_]

Svetik_

We need hedgehogs in the fog too
Come back))

Good evening! Excuse me for getting into trouble with the answers, just now I ran to the computer.
Celestina shared the leaven. Kneaded - planted - took out - cut. I thought I'd get married and take a picture. but no! there was nothing!
So until the next bread.
Dear and respected Zest! My husband's praise was really the highest! Before that, he did not praise not only my bread so.

The day before yesterday I made a chabattu according to Lyudmila's recipe, so it didn't work out right away either. Opara didn't want to get up. I had to transplant it into the oven. In the end, everything turned out, and it was tasty and with holes, but the labor costs for two breads puzzled me Before that, I made a chabattu without kneading (from Internet for 18 hours of proofing, but according to my own recipe), so my homemade people even liked it better ...
So you think, are all recipes always suitable for us? ... Especially with sourdough. She is a very capricious young lady.

According to People's recipes, I always reduce the water by 20-30%. She herself writes that they have very dry flour and she always adds water. After rummaging through her recipes and comparing water according to GOST and according to her recipes, I came to the conclusion that she always has more water, at least 20% - maximum - 30%.
I almost always get bread according to her recipes, but minus the water.

I use the simplest flour - Amina, Bohumila, weighed out of a bag. The result is almost always good, if the flour is not great - add st. l. gluten free.

Came out of the fog a little, but not for long
I will not deviate from the tradition of baking Izyuminkin bread, I have already put in the leaven, but I added 50 g of sourdough and 200 g of whole grain and water each, I put it on the window in the bedroom, the sun is so warm there, I think that the rise should go well, if anything, I will already further correct the result. I'll give you a good proofing and then we'll look at the result, if bread doesn't work out again, then I probably won't try any more, so it's not destiny

[Praskovya]

My husband's praise was really the highest! Before that, he did not praise not only my bread so.

I confirm!
I saw today Praskovya husband and when it came to Zest bread, then he smiled and nodded his head and explained with a gesture (he is Italian and does not speak Russian) that he really, really liked the bread.

good day

Please tell me lovely girls
Dough after the second kneading, it was not very liquid, I took 550D flour, I did not find whole grain