Iziuminkin's favorite bread

I twist and twist this recipe as I want

Over time, I have another "embodiment" of this bread, which leads me into indescribable delight

Firstly, a much larger amount of sourdough is used - 200 g, so the heart shrinks less and the hand trembles when it is necessary to dispose of the leftovers.

Secondly, a long-term fermentation method is used, during which all the beneficial properties of whole grain flour are revealed.

Thirdly, you are not attached to the process, you can knead in the evening, and bake in the morning, or vice versa, because you cannot always guess exactly when bread will be needed or when you yourself will have free time for this, but here you took it out of the refrigerator and baked.

The bread is tasty and aromatic, with a firm rubbery crumb and a crispy crust. The crumb itself does not crumble completely, the few crumbs that remain when cutting on the board are only from the crust.

[So, for the dough:]

I tell you how to do it.

In the morning (or in the evening, as it is convenient for anyone) I take out my ripe sourdough, usually a little over 200 grams. I use 200 g for dough, and feed the remains on the walls for procreation.

So, for the dough:

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

Mix everything and leave until doubled.

For the test 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.

Before baking, I keep it at room temperature for about an hour. Baking - according to the described technology.

According to the same scheme, I sometimes make another trick, if I need to attach a large amount of sourdough: I add the amount of mature sourdough to 400 g, and add whole grain flour to the dough, there will still be enough time to reveal all its beneficial properties.

This is the kind of bread that turned out today. When kneading the dough, she took 300 g of flour and 50 g of the grain mixture Victoria (you can do without it).

Zest, I have a question for you. How can the sourness in this bread be regulated? Amount of dough or time? All the time, bread is different in acidity. I would like to know how this can be regulated independently.

The acidity can be controlled, rather, by the "freshness" of the sourdough and the aging of the dough. The quantity will also play a role, but there it will already be necessary to redo the proportions of the dough-dough.

I almost always use for the dough not peroxidized sourdough, which has doubled or reached its peak of growth, I also keep the dough only until it doubles, so my bread comes out with a subtle pleasant sourness. If you want to enhance this note, then you can bring the sourdough to a peak and hold it for a little longer until it begins to fall, and do the same with the sourdough, the acidity will increase more during this time.
Only I do not quite understand, do you want sour or vice versa - completely sour?

I want to be able to manage this process. I just want bread with the addition of rye flour to be sour, and wheat bread - less sour. Thank you very much for your answer - everything is clear.

I want to be able to manage this process.

our person
Do not get lost, talk about your successes, show bread

[300-350 g flour.]

Zest, good evening.
And I have a question (getting ready mentally).

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.

Is it in the refrigerator? And it's cold there.Nothing will happen to the delicate MK bacteria?
Maybe in the basement? Is it 18 degrees stable there?

For the dough, I add 100 g of water to the dough and 300-350 g flour.

Is this flour? Or what?
Otherwise I am with these torments (or torments) while you ...

[wwwika]

wwwika

I don’t define sourdough in the refrigerator for permanent residence, but a ready-made dough, nothing will be done with it, very tasty and aromatic bread is obtained, with a full bouquet.

300-350 g of white bakery flour, whole grain flour went to our dough.

Just as for the first try, it is better to start with what is simpler, and it is planned for each step.
Look at here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9229.0.

There, 100 g of whole grain flour and 100 g of second grade flour are taken for dough, but you can take all 200 g of whole grain only.

Good luck

[Zest]

ZestZest, we go head to head, this Sunday I also decided to change the amount of sourdough in your favorite bread, since I have already had enough pancakes, and I don’t raise my hand to throw away the leaven (read bread). I put into the dough not 30-40 g, as you have, but 200 g, and accordingly I counted the amount of flour (by the way, I used completely whole grain flour) and liquid. The only thing I did not put in the refrigerator, but baked it on the same day, although it was already closer to night. The bread turned out to be excellent, though I didn't take a picture, because I decided to consolidate the result and then show it, I just started experimenting with white bread.

[Basja]

Basja

it is nice to feel a friend's shoulder next to it.

Try to take 400 g of ripe sourdough instead of dough, and add unrefined flour (grade 1-2, whole grain) to the dough, while it is in the refrigerator - cold fermentation will take place, and most importantly - the question of utilizing the sourdough will be resolved completely and irrevocably

And I also use mature sourdough instead of dough, here's another "favorite"

and cutter

Suslya, you are so beautiful !!!!!
And my report !!!!!
Of course I have my first pancake. But I tried so hard, and Suslya supported and encouraged me!
It turned out delicious !!!!

We were in a hurry to cut, so the cut was jammed.
Zest, thanks for the recipe.
I baked on 2 grade flour.
I will definitely bake this. And airy sourdough (grayish)

I have a little cracked on top, and the crust is thick (I'm afraid that it would not stick to the parchment, I sprinkle it with flour, maybe not necessary?)
I will still carefully read and improve.

And yet, when I was kneading, I got a tight bun, maybe this is because the flour is all 2nd grade?
Do you need the highest grade?

[wwwikus]

wwwikus, well, you're a fine fellow! I'm proud of you! For the first bread, just super! 🔗
If the paper is good, then you do not need to sprinkle with anything, it will not stick. But the bun was tight ... probably there was not enough water, maybe the flour was dry and took more liquid. You do not all at once a rash, add a little.

[Suslya]

Well done, girls - they bake and bake, bake and bake, and you can't stop

Suslya as always a good girl, has long been a master of bakery

wwwika

Congratulations on the first leavening oven bread! As for bread baked entirely from 2nd grade flour, we can say - perfect.

Bread does not stick to good baking paper.

Yes, flour of the 2nd grade drinks more water, if you bake only on the 2nd grade, then either subtract flour from the recipe, or add water.

Further successes on the path of baking

Clear! Thank you!
Now I will add more water and look at the photo of Raisins, which should be a liquid bun.

And I also use mature leaven instead of dough,

What is it like? More?

What is it like? More?

This is when you do not put a dough for bread according to a recipe, but bring the amount of sourdough to 400 g and use it INSTEAD OF a dough. When kneading the dough, add whole grain flour or 1-2 grades.

Or you can do as I did and described the previous bread - to feed the sourdough to the required amount with whole grain flour or grade 1-2.

Zest, hello! I am grateful to you for this wonderful bread! I have been baking all sorts of different types of bread since May, but only today my husband said that there is bread even for the exhibition. Baked from flour of 1st grade, dough for whole grain and 2nd grade. Until yesterday I took out cakes from the oven, but yesterday I got bread! I read the forum like an interesting novel. True, I read the novel and forgot, but here you need to turn on your head. And for the French sourdough you and Viki merci. She went with me the third time, but I raised her now I watch, feed her, hurry home, so as not to get hungry. The most interesting thing is to bake bread!
Sorry if I'm tired, but there is no one to chat with. Thanks again, I will learn to insert photos, but for now, take my word for it.

[Happy]

Happy

Thanks for the kind words. I am always happy, like a child, when you all succeed.

Sometimes I deliberately do not make cuts in the bread so that the roof cracks the way she wants it, sometimes it turns out incredibly mentally So the bread smiled at you

Eat to your health! This activity - baking bread is really incredibly exciting. As the beginning, and to this day I can not tear myself away.
And on this forum we are going to chat about interests. So, join like-minded people

I just baked bread yesterday and didn't cut it. I did it according to the principle that I described here

As always .... a work of art. 🔗
Alignment with the Zest, comrades !!!! 🔗

Ah, and delight!
What holes !!!! A lovely sight.
Local craftswomen are able to inspire all the same!

I finally made up my mind and opened a bag of whole grain, otherwise I was getting hungry. The sourdough was fed with this flour, and the second grade went into the dough. Here's what happened


And the cut is such ... Zest you are right as always, because of the long kneading I got a fine-porous sponge, but I even liked this crumb, elastic, a little rubbery, but deliciously kaaaaak

And how should you knead to get large holes?
Not long? Send me where you can read about it. pliz
I re-read the whole Temka, but maybe not carefully ...

[wwwika]

wwwika

I make the first batch no longer than 1 minute, just enough so that all the ingredients are mixed and there is no dry flour left.
During the second batch, when the salt-oil is already added, I let it "shake" for about 4 minutes. (it's in Kenwood).

In general, look here also about the development of gluten and its connection with holes. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=20596.0.

[Suslya]

Suslya

Bread from the series "pick up - sweep a thing" But it's very good to make sandwiches from this, not to eat the same air holes))

And I wrote here, painted, and Zest once ... In general, I thought once Kenwood kneads like a beast for 8 minutes, my HP should take longer to roll, and she did it for 20 minutes, so our guru told me "you will get a fine-pored sponge"
And before, I interrupted the program, kneaded for 10 minutes, and then I was drawn to the experiment.

Girls, as I understand it, you have a kneading machine.
I have a Tefal harvester. Will it fit?
Zest, thanks for the reference (studies and studies again !!!)

I don't have a kneader, it's a blue dream ...

[Suslya]

Suslya

but now you will give out bread to order, even with holes, even without them.

wwwika

I knead in a Kenwood harvester, and Gusl in a bread maker, so the kneading time is different here.

In theory, Tefal should come up, look what they write in his instructions. You have to try and adapt. I knead with a hook, and if with knives in a combine, then the whole batch does not take longer than a minute.

Fresh out of the oven, hot The recipe is the same, the sourdough was fed with whole grain flour, flour of 2 grades went into the dough, but I also added a teaspoon of malt for color and the dough acquired a pleasant coffee shade.


I tried to make the batch in an old Philips combine ...What can I say, a bit too much dough for my old man, he was already moaning and squealing, and when the smell of burning appeared, I realized it was time to end the bullying. After the first proofing, I threw the dough into the HP and continued everything the old way. When it came time to transfer the bread to a saucepan, it turned out that it had grown so much and the lid did not close. I baked without it, only poured water into a baking sheet, so I baked it with steam. The daughter, when she saw the bread, said "A real loaf."
I wonder what kind of holes this time will be ...

The bread turned out to be the most airy, delicate, as my granny would say - you can eat with your lips


I have to stop ... I've already lost half of the loaf ...

Well done ! Bon Appetit! And here I gave my new Frenchwoman a test - I did it perfectly well
Let's cut it tomorrow (by the arrival of the guests)

What recipe did you use? The crust is felt so thin, crispy, for some reason I can't.

[Suslya]

Suslya here is the recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=9021.0
True, I had only 240 g of leaven. I added oil and salt just at the end of the batch. Kneading was done in KhP in the "dough" mode (30 minutes kneading and 1 hour proofing), but pulled it out about half an hour later than the end of the program. Then molding and proofing for 1 hour. The cuts are so beautifully dispersed, I'm just happy as a child.

And my bread came out sour Is it and should it be or not? What does it taste like?

And my bread came out sour Is it and should it be or not? What does it taste like?

It means that it was overcooked or the leaven was young, not well melted.
When baking bread on young sourdough, I throw in fresh yeast 8-10g. Otherwise, the bread may acidify

Yesterday I again baked bread from whole grain flour. Kneading on mode No. 3 (in my hp bread from whole grain flour) kneading and stood just an hour later turned off the stove and put it on the proofer. Maybe because of this, or due to the fact that the leaven is getting older, the bread is even higher.
True, it cracked strongly. Because of which?
And stuck to the paper. But it turned out sooo tasty, my ate even with paper !!!! (just kidding, I had to pick it out). So I'll look for another paper.
For comparison, the bread on the left is yesterday's
and on the right is my first - a week ago.

[: wwwika]

: wwwika, it is inappropriate to pick out anything, put it for a minute either over the steam, or on a wet towel, it will get wet at the moment, and calmly remove everything.
The bread is just a miracle.

[Basja]

AAAA !!! Basja Thank you! Late! Already a small piece remained, tasted it !!!
Next time I will. Honestly, with flour, the bottom was too thick last time.
Oh! I really want to bake bread like kava and Susli !!!! The loaf is just a giant !!!

I also pierced with paper ((((Before that I used Freken Bock all the time and everything was great. It looked very much like tracing paper, but, nevertheless, the bread came off it without any sticking - in short, flies separately, cutlets Then I saw "Parchment papyr for vipikannya" with double-sided parchment "PROFI", color - parchment, quite decent to the touch. the bread, the dough is normal, but it stuck irrevocably again ... So I dismissed the "PROFI" for myself, as a class ...

[LightOdessa]

LightOdessa thanks, I will look for "Fröken Bock"

And my bread came out sour Is it and should it be or not? What does it taste like?

It should not be sour in any way. I have already answered you in French bread in a bread maker - your problem is in sourdough.

[wwwika]

wwwika

well done, progress is moving by leaps and bounds.

Oh! I really want to bake bread like kava and Susli !!!! The loaf is just a giant !!!

bake, bake, and I'll stand here on the sidelines, I'll see, I'll be happy for you

It should not be sour in any way.I have already answered you in French bread in a bread maker - your problem is in sourdough.

Thanks a lot. I will try again and again

A highlight, can you help me figure it out, I made bread almost according to your recipe, but I made dough 30 grams. French starter culture + 200 ml. serum and 200 gr. hw. and psh. flour. Then everything is according to the recipe, BUT without tremors.
After molding, it was kept for 2 hours with a little, so that it would rise 2 times.
Everything was okay, I put it in a 230 ° oven heated with convection, under the lid and before that I sprayed it with a pulivizer, when after 15 minutes. I opened the lid and saw this.
What's my mistake?
Something I can't insert a photo this time, but where did the photo get lost?


HAPPENED

Well, actually, the sourdough feeds on water and flour. The whey had to be added to the dough. And try to insert a photo through a radical, here it is shown how https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3539.0

[Tatjanka_1]

Tatjanka_1

I don't see your photo, but I can only assume that the temperature regime was violated. With whey - it was already necessary to set less degrees in the oven.

[Tatjanka_1]

Tatjanka_1

I don't see your photo, but I can only assume that the temperature regime was violated. With whey - it was already necessary to set less degrees in the oven.

So I am here with my question, but if you add milk and butter instead of water when kneading the dough, you also need a different temperature regime?

The highlight and I baked this today reduced the Temperature to 230 ° - it turned out better, but still cracked and the cuts did not open.
I only bake for the 3rd time without yeast, I didn’t even think that it could rise like that without it, but I think it’s all thanks to the FRENCH.