Iziuminkin's favorite bread

[Gelena_]

Gelena_

normal-normal dough you have, moderately smeared. Now you will try to mold the bread, look at the finished crumb, and then decide - do you need to make it even thinner?
Now I act according to my mood - from the most liquid, close to ciabatta, to a completely normal kolobok.

[Zest]

Thank you very much,Zest, for the support

[Gelena_]

Gelena_

To work with very thin dough, certain skills are needed.
It's better to move gradually. If you can mold the dough, as in your photo, for hearth bread, there will already be undoubted success. And then, in accordance with your tastes and desires, you can move either towards a thinner or denser dough.
Here I baked a few ciabatts on my own head, so now my husband won't get off me, he says that this, it turns out, was the most favorite bread of his life - perforated and fragrant.And others like the homogeneous crumb, for sandwiches, without holes.
This recipe is good because on its basis you can make bread ACCORDING TO YOUR TASTE AND DESIRE.
The main thing is to try a couple of times, to delve into the scheme, and everything else will be as easy as shelling pears.
Success

[Zest]

Zest

Similarly, I have such a dough in consistency, it was ... so you just add flour and form a bun, right ??? Scraper ???

[Zest]

Zest

Similarly, I have such a dough in consistency, it was ... so you just add flour and form a bun, right ??? Scraper ???

... I didn’t add a lot of flour, it didn’t work out the first time ... I don’t have a scraper yet, all by hand. Now it is breaking up, in about 30 minutes I will send it to the oven. I hope everything works out

[Zest]

Zest

Similarly, I have such a dough in consistency, it was ... so you just add flour and form a bun, right ??? Scraper ???

Her, not really. I dump the batter onto a floured surface and make a few quick folds. The dough is going to resemble a balloon filled with liquid, if you pierce it with your finger, it will break through and pour out, and so it keeps its shape very much.I flatten it slightly on the crown, trying not to release air bubbles, and fold the edges of the dough inward with the blades. Then I turn it over and scroll it several times, stretching the surface.
Even during molding, one should try to ensure that as little flour as possible gets inside the workpiece, otherwise ugly stripes from caked flour will appear.
At first glance, these are impossible tasks, but to do it a couple of times, and everything will work out automatically.
About the kolobok - I meant that sometimes I knead up to the classic kolobok in terms of density, if I want more beaten bread.

[i
Well, here I came with a report
again, unfortunately, it burst with me, and the cuts did not work .. voprosik, when you cut it, should you still let it stand? I'll go straight to the oven
I'll taste it tomorrow

[Gelena_]

Gelena_ Do you accidentally have a stove not Gorenje ???

[Gelena_]

Gelena_ Do you accidentally have a stove not Gorenje ???

She

Master ...... recognizes his own wherever you want
Combined ??? Or gas ???

voprosik - when you cut it, you still have to let it stand? I'll go straight to the oven
I'll taste it tomorrow

I cut it right before planting in the oven. I cut it - and forward. Sometimes, according to my mood, I put it on a hot wok in the oven, and I cut it on it quickly.

Master ...... recognizes his own wherever you want
Combined ??? Or gas ???

Combined

And I have it native size 50 * 60

[Zest, thank you very much :)]

I could not resist running from work and cut ...
My feelings when I took the bread in my hands from the oven, delight! The crust is so unusual, this is the first time I got it .. It tastes very interesting bread Zest, thank you very much :) And of course to all, to all, to all leavers. I'll work on the look

And I have it native size 50 * 60

just like mine, I'm happy, good plate

Mine is already 5 years old, I can probably say for sure later, I am also very happy

[Gelena_]

Gelena_

I can see from the cut that the bread is delicious. I love this

Well, and we always have time to get started

Good morning
Yesterday I baked bread again. The bottom one, I baked only with sourdough, and yesterday I added, like in the recipe, yeast. The difference is noticeable even by eye

[Gelena]

Gelena

the cutter turned out to be wonderful.

here I am of the opinion that how much of that yeast will you add? Nothing at all. But the result will be much more predictable and predictable.

good evening
baked two breads on French sourdough according to this recipe, without yeast. the crumb is beautiful, everything is good, but the taste and smell is sour, what's wrong?
in the morning I put a dough, in 6 hours it rises 2 times and even a little more. then I knead the dough and stand it according to the recipe in HP, the proofing takes about an hour.
sourdough requires food 2 times a day

It seems to me that 6 hours is too much for a French sourdough?

how much do you need?
well, I think that my leaven came out unsuccessful, it did not have a hint of a fermented milk smell, only a strong fermentation smell, similar to wine. and the bread turned out tasteless with a sour aftertaste. I threw away the leaven, I will start a new one.

In vain you hurried to throw away the leaven, it can very often be reanimated. You are not in such a hurry anymore, it is better to ask around in Temka about leavening. I cannot help in this situation with advice, I now have a raisin sourdough, but in the topic about French women there is Viki with comrades, they will certainly help. I think she could have been saved anyway ...

To begin with, I would like to know the age of your sourdough and the recipe by which you made your bread, and even better - a photo, even from a mobile phone.

Sveta Odessa, thank you very much for your participation.
I did not feel sorry for the leaven at all, it was still very young. consulted with her husband and decided that the wrong bacteria had started up in her.
recipe from the first post in this thread, 100 g of rye flour went into the dough, I put less salt, 0.5 tbsp. l., because the last bread for my husband and I was too salty. photo here, I put bread on crackers

So that's why the bread is sour, that the leaven is young !!! She begins to give off her aroma and quickly raise the bread when it is already in force, it was necessary for the first time to bake bread with a tiny amount of yeast, and when the leaven is gaining full strength, you can already bake it with pure sourdough. At first, I used a young sourdough for pancakes and pancakes so as not to throw it away ...

Quite a nice cut, which means the leaven is perfectly working, sorry!

don't be sorry, don't. once it turned out once, it turned out the second
How long does it take for the leaven to mature to not taste so sour?

Already several times I baked Izuminkin bread with sourdough. We really like it. The recipe is very versatile, every time I make some additions, changes, the bread always turns out to be different, but invariably very tasty. This time I baked with rye flour sourdough, added nuts, seeds, coriander, a little malt, that's what happened.

The crust is thin, crispy, elastic crumb, rose perfectly, the taste of the bread is wonderful.
Thank you Zest, for the master class and additions, explanations - it is very easy to work with them with the test, if you have any questions, misunderstandings, you can see, read and most of the nuances immediately become clear.

How long does it take for the leaven to mature to not taste so sour?

Well, I started using pure yeast-free sourdough for baking bread somewhere at the end of the 2nd week, and still, at first the bread was a little sour, so I baked mostly rye bread, this sourness is very appropriate there, but then, when the leaven was ripe and began to raise the bread in 2-3 hours, then she began to bake pure wheat bread, only I like it with bran ...
Basically, I am not guided by the time of the recipe, but by the appearance of the bread being baked.

Here's what I got yesterday:
100% whole wheat flour, 1 tsp. yeast (young starter culture), 35 minutes under the lid and 35 without. baked in a cake pan

[Tatiana Gnezdilova]

Tatiana Gnezdilova
petruwka

I am very glad that bread came to the court))

[Zest !! Congratulations on the well-deserved award !!!]

Zest !! Congratulations on the well-deserved award !!!

[Zest]

I want to thank again Zest for her masterpiece bread!
That's for sure, as I want it (recipe), and turn it.
This time my bread tasted like our Kiev Ukrainian.
In the dough: whole-grain wheat flour and whole-grain rye flour.
In batch: 100 gr. peeled rye and 350gr. wheat 2 varieties.

Here is a cut of your favorite bread:

The bread is just handsome, looks like a cap, and the cut is what a delicious

[Suslya]

Suslya, Thank you!
This time I decided to cut like this, otherwise I used to make cuts like in a loaf, then the whole bread was dispersed like an accordion.
And the taste is really delicious. Reminds our Kiev "Ukrainian", only tastier.

Zest, tell me for what purpose the bread is covered with a lid? So that moisture does not evaporate? And if you don't cover, what will the roof crack? Or will the crust be tough?

[Cubic]

Cubic

thanks for the compliments

Zhivchik

excellent bread. It is immediately evident that all the possibilities of "multivariance" have been cut through

Zest, tell me for what purpose the bread is covered with a lid? So that moisture does not evaporate? And if you don't cover, what will the roof crack? Or will the crust be tough?

Covering with a lid creates a steam humidification effect.
Thanks to this, the crust does not set in the very first minutes of baking, and the elastic surface allows the bread to "swell" quietly without unnecessary cracks and tears.

In addition, with steam humidification, the crust becomes thinner and crisper.

I wish you success

I took out such a belly from the oven an hour ago





Thanks again to Izuminka for the technology of making sourdough bread. This time, the sourdough is French, 1/3 of whole wheat, premium white, rye flour in a dough. In the main batch, 200 g of rye, 100 g of Borodino's mixture, 150 g of wheat flour. Yeast 1/3 tsp
and zaapaaah

[tuskarora]

tuskarora

and are you with us?)) And with such an excellent result?

seductive pictures immediately flashed through my head, accompanied by a breathtaking aroma: fresh bread, game, nature, greens

I've been with you for a long time. And the picture .... yes, seductive. I certainly take bread with me (and clearly not a store one)

[tuskarora]

tuskarora

and it will also be)) We are not so far from each other to deny ourselves such a pleasure

Agreed

Can you please tell me why bread can taste bitter? Today I made the first time according to the recipe where 200 g of sourdough bread in the oven was in the oven (though out of fright I put 9 g of yeast in briquettes). The process was next.
I kneaded the dough without salt and oil in a bread machine. Then the light went out and the dough stayed there for about 30 minutes. Then I kneaded again (added salt and oil) and dough until the end of the program. Since there are no forms, I put the dough in the duck, wrapped it in a blanket and put it near the radiator for an hour. An hour later, the dough rose 3 times, I put it in the oven (I forgot to sprinkle it with water) and baked for 23 minutes under the lid and a tray of water below. Then I removed the lid and removed the pallet. The utyatnitsa along with the grate fell to the floor, I picked it up, burned it and shoved it again :)) In general, the bread was adventurous.
Since the oven is calico (the door is not airtight, i.e.oven or barely fries or everything is on fire) - the bread turned out with a thick crispy crust, absolutely white (due to the fact that I was waiting for it to darken and probably dry out), but inside with holes and soft. But he bitters me: ((The husband does not feel (

[Izyuminkin]

Today I baked this one Izyuminkin (and now my whole family) favorite bread.


It's not the first time I've baked Izyuminkin sourdough bread, each time changing something. The bread always turns out to be different, but invariably very tasty. This time she baked in a sourdough from whole wheat flour, added 1 tbsp. l. cold-pressed sesame oil. The bread turned out to be very aromatic with a pronounced rustic taste.
Thank you very much Zest for the master class and such detailed explanations. And in general, thanks to everyone who shares their knowledge and experience on Mcooker-enn.tomathouse.com... Largely, thanks to this forum, I learned how to bake bread.

Zest. thank you very much. I read the forum for a long time - your master- class. Finally I made up my mind. The first bread went to the bucket. Stood. all sour. But the second bread turned out to be just wonderful. The only thing is that my ferment is already monthly. it was originally rye (home-grown people love sourdough rye bread very much). then I transferred it to wheat. but it does not raise it twice - at least burst. And I made up my mind and spoiled your recipe a little - I added yeast to the dough (although I categorically don't bake with yeast. I don't like yeast dough). added a little sprinkle. Then the dough of course immediately began to play and quickly doubled. The dough went very well in 50 minutes. But I no longer put yeast in the dough. In general, everything else is strictly according to your recipe. The bread turned out to be excellent - cute and very tasty (there was no camera nearby - the daughter-in-law took it to the holiday home for three days) - the son ate half a loaf at once. The cuts were not deep. but still opened up. Zest. I have a question for you - is there sourness in your bread? which is barely felt in mine? Once again, accept the gratitude from our entire family for a wonderful recipe.

[Zest]

Zest I'm afraid to show you my Hercules, out of my habit I forgot to add salt and butter, formed a bread and already put it on proofing ....... and then it dawned on me .............. bli n .... well, what is it ..... there is no rest anywhere (Milko), I then corrected myself ... of course a little extra flour turned out, BUT ...... look what he was (I have no lid, but as I want now)



And then kaaaaak smiles ... and began to laugh, so he was ripped open until it cracked .............. and the smell ............ just stunned, such tall

Now we will eat the top separately, and the bottom separately
then I'll show you a cut