Iziuminkin's favorite bread

[Zest]

Zest or who can answer.
What happened to me with baking bread, I don't understand.
There are many favorite and proven recipes, including this one.
Knead the dough with the prepared dough, observe the bun, rise well, bake,But it tastes good only on the first day.
On the 2nd not very much, but on the 3rd and 4th, it generally crumbles when cutting.
It seems like I'm not a beginner, but I don't understand what happened.

[Tatjanka_1]

Tatjanka_1

most likely the problem is the flour. This summer, too, not everything is in order for me, on the second or third day the bread gets wet and starts to smell unpleasant.

you know why, I also thought about flour, I bought hw at the beginning of summer. flour from another company and it all started with that.
I also bought a plastic container, the same shape as the shape of my bread, and keep it there. Already I began to think about it, it may be bad to store bread in plastic (but the mold is so convenient)

Zest, thank you for the wonderful bread recipe. Nastya-Brusnika gave me the leaven, for which I am very grateful to her! The bread is true, like yours - nostril and tall did not turn out right away. There were 3 attempts. But today, leaving the already formed bread to approach, I went to Auchan, and there, in the Gipfel dish store, there was a cast-iron wok and even at a discount, so I even forgot what I went for. I took the wok home, and at home the bread came up. I will not describe the rest, because you yourself know what joy you experience when you take out the bread from the oven and see that everything worked out for you.

Girls appreciate my bread.

Here are my breads! Thanks to Zest for the science

Girls!

I will explain to you the reason that the bread on the second or third day begins to deteriorate: when you buy flour - look at the date of manufacture, if the flour is freshly ground - then what you described happens. You need to let the flour ripen for a couple of months ... However, this moment can be corrected with sourdough, if you bake bread without yeast at all, it copes with this problem. I once bought flour in June, ground in June, and so, my bread with pure sourdough was problem-free, we ate it on the second and third days, it did not crumble, did not turn sour and did not get wet, but my neighbor had this same flour - the same problem as yours, she baked yeast bread in a Panasonic bread maker.
Conclusion - you need to bake yeast-free bread!

Conclusion - you need to bake yeast-free bread!

Well, well, well)) All kinds of bread are needed, all kinds of bread are important - and just yeast, and sponge, and sourdough)) Who likes what more, and who in what way))

And about the freshly ground flour I agree, I noticed for a long time from my own, ground in Kenwood. I never add much of it, just for flavor, and only in sourdough bread. I didn’t notice that the bread was spoiled, but it was molded and baked much worse, yet freshly ground flour does not contain gluten in the required amount. So I had to minimize the amount.

[pljshikolgapopova37]

pljshik
olgapopova37


how nice it is that in your homes the smell of sourdough bread is.
Thank you for your kind words))

[pljshik]

Girls appreciate my bread.

pljshik, beautiful turned out!
And the bread was a success, and the baker is now "armed" with a WOK.
I hope there will be more to appreciate, new horizons are opening up.
Good luck to you!

olgapopova37, bravo!
How I love such pot-bellied ones. And with holes .....

Eh! Overexposed on the proofer, when it cooled down a little fell out, but still here are my works:



Vux Fragrant: girl_love: Soft with a crispy crust
Many thanks to Raisin for this recipe and for the French sourdough. :

One of these days I will swing again at Italian

[Crust]

Crust

but what a fine fellow! And all the efforts were not in vain - the bread came out wonderful, like the grandmother brought from the village
And every time it will get better and better, the feeling will come when it's time to finish this very proofing

Good luck with Italian

And this is what I got. Thanks to Raisin for a delicious recipe

Hello everyone!
Here's my bread came out:

A little stuck to the baking paper, probably a little rolled the bun in flour and the dough ate it ...
I will consider the next baking
Respect and respect to the author!

Due to the lack of an oven, I baked in a bread machine. It turned out not so nice but tasty. There is no fot ... since there is no bread ...

[Zest]

: flowers: Hello, all lovers of this wonderful bread!
Zest, thank you so much for the wonderful recipe! Today I baked the second time (Kalvela used the sourdough), and the second time it worked !!! Here is fresh and not completely cooled down.
I am very pleased with the result, and then I want to improvise with the recipe, I think it will not let you down!
p. from. Zest, please tell me, do you bake bread in a wok from a Belgian company Berghoff, volume 6.4 liters? I want to order myself a wok and not be mistaken in my choice. Thank you!

[Zest]

Again I am carrying the wonderful bread we love!







Zest, thank you from the bottom of my heart for the recipe! Indeed, the recipe is a matrix, I bake with the addition of various types of flour, this is simple wheat, and with bran, and spelled, wheat of the second grade, etc., etc., the results are pleasantly pleasing.

Zest, I have such a question, but you can use 100g of sourdough, respectively 200 flour, 200 water, get 400g of dough for making bread according to your recipe, and leave 100g until the next preparation, for example every other day. I think the dough will do in 4 hours (this is important to me) and the remaining 100g (let's call it a leaven) will be used. I have been baking this bread for 2 years, albeit completely on whole grain flour FOR. This process gives savings in whole grain flour, it has recently risen in price, I myself did not experiment, I need advice from the pros.

[Zest]

Zest please tell me when I make a dough 200 gr. flour and 200 ml. water 20 gr. sourdough, then I got a very thick dough, is that how it should be?
And also tell me how much sourdough is in a tablespoon?

[Sandy]

And I am again with bread from Raisin! The recipe is excellent, it's a pity that the author of the topic does not appear here





Sandy,
one of the girls wrote that about 27g is placed in a tablespoon. sourdough.

one of the girls wrote that about 27g is placed in a tablespoon. sourdough.

I have 100% sourdough in a tablespoon so that without a slide = 20 grams.

[Viki]

Viki , Thank you!

Girls thank you very much for your answer
And tell me more about the dough, you have been baking for a long time and you know what it should be, thick like dough or like pancakes, so if I follow exactly the recipe, it turns out a very thick dough, it certainly came up in 4 hours, but it remained thick and porous, can I put more water?

Here's what my dough turns out:

But bread is 50 to 50 rye flour and coarse wheat flour, the pores are small due to the fact that the dough is thick, right?

Well, as soon as I asked a question ... everyone disappeared somewhere

oh, you don't have to be so worried. On 🔗 Wait all we will answer. The pores are small - yeah, the dough is thick, the more humid it is, the more holes there are.

oh, you don't have to be so worried. On Wait all we will answer. The pores are small - yeah, the dough is thick, the more humid it is, the more holes there are.

Thanks for the answer, I already understood, I was making the next bread, the pores were received, though molded.

Hello! I read, look and never tire of admiring!

The zest bakes just masterpieces!

and everyone else is so smart!
I have been studying your forum for several days, this topic is especially interested.
it's my dream to learn how to bake and improvise with sourdough dough!
two years ago I tried to figure out the sourdough, grew,
baked twice, but was unhappy with the result.
Then a son was born, there was no time at all.
now I'm freer and I'm trying to start all over again.
Once baked rye-wheat - I don't like the result
although the husband kicks and asks for more and more.
Please explain to me what I am doing wrong.
At first I grew rye sourdough, but I kept it in the refrigerator.
In addition, she oxydated me, because I did not really understand how to handle her.
I threw it away, but left a couple of spoons and I grow wheat on them.
Started three days ago - she practically does not move.
On the second day, I took two spoons from her again, fed 1: 2, although she did not even
got up, left in the kitchen, no movement.
Yesterday at 18.00 I repeated the procedure, now it is already 15.00, practically
the day has passed. It can be raised by 1 cm, bubbles are only on the surface.
I can't put dough on such a leaven, can I ?!
Continue further in the same spirit, or something
and how long?
husband asks for bread ...
I wrote too many letters, but the essence is the same)) - help me figure it out,
please, in the most basic!
The bread that came out of the rye sourdough looked like nothing.
(Except for the rough top crust, which has flaked off the loaf.)
And inside he was so awkward, so to speak,
and cool ...

They helped me in a neighboring Temko with advice.
The leaven finally came to life.
To know more what she lacked. For the future.

[I feed the remains on the walls for procreation.]

Zest! Thank you very much for the detailed step-by-step instructions!
If you find the time, please explain to me the following points:

1) I use 200 g for dough, and I feed the remains on the walls for procreation.
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.
2) In the same way, I sometimes do another trick, if I need to attach a large amount of starter culture: I add the amount of ripe sourdough to 400 g, and add the whole grain flour to the dough, there will still be enough time to reveal all its beneficial properties.

1) how much flour-water do you take for "procreation"?
here they are fed and that, immediately put in a cool place?
And then how do you act with her?
As I understand it. that if the sourdough came up there, and you plan to bake, then just take 200 grams and into the dough.
and if you don't bake, then what do you do with it?

2) if you took 400 g of sourdough, and whole grain flour into the dough, then what will go to the dough except for the sourdough

write, if possible, in detail. I'm still afraid to improvise))

I would also very much like to see a video master class on kneading and molding your dough, if there is one, of course ...
I don’t understand in any way what kind of dough should be ideal, what to focus on, how to mold it correctly

Zest, but in this thread, do you take in recipes a ferment of 100% hydration or thick?

Zest, but in this thread, do you take in recipes a ferment of 100% hydration or thick?

While there is no Zest, I will try to answer, can I?
Here, it doesn't matter if you take a thick or liquid sourdough. Only 20 gr. 400 gr. feeding. I just took the one that was at hand and it did not affect the result in any way. Bread - anyway. I love him very much!

Viki, thank you for your responsiveness and great patience for an incapable student, I try, but ... well ...
And I wanted to ask Iziumka about bread in this Temka post number 6, where she takes for dough:

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

This is when you need to "attach" the leaven and the dough is convenient for those who work. Kneading in the morning - baking in the evening. I would like to master this recipe in the future as a worthy sourdough. Maybe you know?

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

There are 100g of water and 100g of flour in sourdough.

Thank you Viki, I will postpone it for the future.

[Zest]

Zest, I hasten to thank you for the delicious and delicious bread. : rose: I really liked the cooking process and of course the result.(y) And most importantly, you can change the added flour and you get breads of different taste, but according to the same recipe. In my case, a sourdough on rye flour 200 g and not a gram of yeast. The next one will be whole grain flour.

And that's exactly what the whole wheat flour bar promised. And the taste, but there are no words to convey how I liked it. After all, bread with the addition of whole grain flour is something, the taste of bread is unforgettable.

But today's bread according to this recipe https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=9229.0




You still have to work and work with cuts))) but the crumb is even and elastic and the crust is thin and crispy - as it should)))

I have 20g in a tablespoon. If you do not shake off the spoon until it is clean from 20 to 25g

[Zest]

Zest, baked according to your recipe from 1 page ... I really liked the bread ... Thank you very much ... The leaven was VIKI (semi-finished rye).

She reported here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=42973.0

[Goal:]

Hello everyone!
Zest thanks for the "matrix"!
Yesterday I baked bread according to your recipe with minor changes, I really liked it.
The fact is that I baked it in a bread maker, and now in more detail
Goal:
To get wheat bread from second grade flour, leavened without yeast, this product is "packed" in a crispy crust.
For certain reasons, all this must be done in a bread maker.
Cooking method:
The beginning is the same as in the recipe before the dough is kneaded.
Dough on fermented milk sourdough, water and flour were loaded into the bread maker and turned on the dough mode.
When the program ended and after the completion of 10 minutes it stood with heating, I turned off the salt and added oil (to taste) and turned on the main mode. As soon as the dough was mixed, turned off. We are all waiting for the dough to double in volume. Here, of course, there can be different variations with a heated bread maker, as an option I want to try the first time just knead (not in dough mode), let it stand for 50 minutes and then turn on the dough mode, where at the end of the process the dough is heated, but this is the next time , and now our dough is rising. When it doubles in size, turn on baking. But here's a little problem, my bread maker under the strange name Oskar doesn't want to create a crust, but I can't do without it (I like crunching), so we take out a loaf from the bread maker and immediately put it in the airfryer (heated to 200 ℃) and 15 minutes from all sides " polishing ".
The crumb is elastic with small bubbles (as planned), if you hold it longer before baking, the bubbles will be larger (for an amateur), the crust is crispy, very tasty, the taste of bread, aromatic. The appearance is certainly not a "fountain", but the taste is just awful.
Thanks again for the recipe for good luck everyone!

Here is a photo for the previous post:
Crust:

And this is a slice:

So mine came up! Weight 960 gr. Thanks to Zest for the recipe!

🔗

🔗

🔗

Well, I got carried away, made the dough (mixed the dough with water and flour), decided to feed the remaining sourdough, and instead of the second grade flour, I sprinkled it in / s. I rehabilitated a little, replaced some of the flour with rye, I hope it will. I'm worried, because the leaven is still quite young, the first sample.

Well, the first pancake is lumpy. I'll post the photo tomorrow, in my opinion: the dough was tight, so the bubbles are small, the bread gives off sourness, although I put the leaven in a cool place for a day.

[LarisaA]

LarisaAPerhaps the rye flour took more liquid than the wheat beret. So the dough turned out to be dense. For that you will know that the dough should be softer. The first experience is valuable because it makes it possible to correct something. We all have different flour.
We are waiting for the photo.

Here is my giant, I baked in French sourdough, but I had it very thick, and it seems to me that I overexposed it. Raised a Frenchwoman for the first time, not quite according to the recipe, took 1 hour. l. eternal rye and fed wheat, then continued to feed with flour of the 1st and 2nd grade, in the ratio: I took as much flour as the starter, and 2 times less water, the lump turned out to be tight, and then the leaven became viscous. The bread on the cut is like that, because it was cut still warm.

Now at 22.11 the smell of the house is overwhelming, and I want to cut it, only it is still hot.

I just want to cut

Oh, but how curious to see what's inside ...