Peter Reinhart's basic starter

Made this bread again today. Added 100 grams of whole wheat and 30 grams of oat bran. Not so divinely tasty, but this is more than offset by the expected benefits. Did a complete recipe. Half dough for bread, half for mini baguettes. Everything worked out. I baked in the oven for 20 minutes, because I did not have time to warm it up properly. In total, I dare to say that 175-200 degrees is quite enough for this bread. The bread has a great texture. Crisp and soft firm crumb. Even the most severe squeezing does not prevent the bread from regaining its shape. For me as a beginner, these are amazing things.
The next experience with this bread will be acquired on a bread machine. Let's see what happens.
Z. Y. Baguettes with honey and milk are just awful. I desperately recommend it as a delicious and healthy meal.

Great! And even more so for a beginner !!! 5+, right, Chuchelka?

Great! And even more so for a beginner !!! 5+, right, Chuchelka?

Definitely. And three times ...

The grainy taste takes some getting used to. It's like olives and olives that nobody likes the first time. And then you get used to it so much, it seems so natural that a simple white loaf is perceived as too refined food with too simple and pronounced taste.

Thanks for the pros. Glad to
As planned, I made bread in a bread maker. I am very glad that everything turned out without a hitch. And, what is important, with minimal labor costs. The dough was kneaded on the "yeast dough" program: kneading + fermentation for 1 hour + stirring = 1 hour 25 minutes. Further proofing without leaving the cashier and then baking in the "baking" mode for 1 hour 10 minutes. The crust is gorgeous (not counting the top). Flour composition 50% w / s + 50% whole grain + 20 grams of bran.
The result is in the photo.



P.S. Scarecrow! Made "Russian". Great bread. Thanks for the recipe

Great bread! Scarecrow thank you for the recipe. Today I baked it for the second time, and both times the result is wonderful, and the taste just pleases.

Great bread! Scarecrow thank you for the recipe. Today I baked it for the second time, and both times the result is wonderful, and the taste just pleases.

We loved this bread very much, I bake it every other day.
But help me, help me, please help me recount this recipe so that the weight of the dough for laying in the mold, I bake in the oven, was equal to 600g. I tried every single one and half, it turns out little, and I did a third, but it’s not that. I have a rectangular bread pan, I want one loaf of normal height to be obtained. And now I have 2 small ones.

We loved this bread very much, I bake it every other day.
But help me, help me, please help me recount this recipe so that the weight of the dough for laying in the mold, I bake in the oven, was equal to 600g. I tried every single one and half, it turns out little, and I did a third, but it’s not that. I have a rectangular bread pan, I want one loaf of normal height to be obtained. And now I have 2 small ones.

Multiply all ingredients by the appropriate factor, for example, 0.6 (i.e., the weight of the loaf is reduced by 40%).

I baked bread exactly according to your recipe. It turned out delicious, springy (it quickly recovers with strong compression), but ugly




I also want such beautiful bread as yours!
And also, please, specify the time and temperature regime of baking, in the typo recipe.

There are no typos in temperature. The oven is heated to 250-260 degrees. The working temperature for baking is 230 (warmed up, loaded the bread and immediately reduced to 230).Then, during the baking process, the loaf can be turned on the other side (180 degrees) - for even baking. I can't pinpoint the time, I always bake, focusing on the appearance of the loaf. Most often it is 30 minutes.

Convection mode. Happy baking, everything will work out!

There are no typos in temperature. The oven is heated to 250-260 degrees. The working temperature for baking is 230 (warmed up, loaded the bread and immediately reduced to 230). Then, during the baking process, the loaf can be turned on the other side (180 degrees) - for even baking. I can't pinpoint the time, I always bake, focusing on the appearance of the loaf. Most often it is 30 minutes.

Convection mode. Happy baking, everything will work out!

My bread does not rise in such a hot oven.

My bread does not rise in such a hot oven.

Did you give steam?

[Krylovich]

Good day! What a beautiful bread it turns out! Please tell me why you need to put the starter in the refrigerator? I read the whole topic, did not find an answer. I look at Krylovich such wonderful breads turned out without a refrigerator. How important is this moment?
And you can ask - what role does steam play in the beginning of baking?

Please tell me how much bread according to the original recipe should be baked in a bread maker, approximately?

Please tell me how much bread according to the original recipe should be baked in a bread maker, approximately?

I think that in HP you need to set the standard 1 hour. Usually that is how much bread is baked there (in mine, at least).

[Scarecrow]

Thank you, Scarecrow, now there is a fermentation stage. Do I understand correctly that molding is not needed for HP, and it will be possible to immediately put the Baking program?

[Scarecrow]

Thank you, Scarecrow, now there is a fermentation stage. Do I understand correctly that molding is not needed for HP, and it will be possible to immediately put the Baking program?

I didn't have time. But molding is also a cushion, so it would be good to mold, put in the HP, let it rise and turn on the baking.

[Scarecrow]

I didn't have time. But molding is also a cushion, so it would be good to mold, put in the HP, let it rise and turn on the baking.

Has had time. 10 minutes before your answer, I decided to fold the dough a little, shape it and put it in the bowl. Now I'm waiting for the rise.
If the result comes out worthy, I promise to show.

Maybe outwardly not ideal, but internally ... Amazing!


This is my second sourdough bread. Scarecrow, Thank you!

I'm new to bread baking, I recently brought out sourdough and now I'm trying bread recipes. The main problem is that I do not have scales and it is difficult to determine the amount of flour, I proceed from the assumption that 100 ml = 60 g of flour. Hence the question, if you measure in ml, then you need about 920 ml of flour?
I really want to try this bread, please tell me!

I'm new to bread baking, I recently brought out sourdough and now I'm trying bread recipes. The main problem is that I do not have scales and it is difficult to determine the amount of flour, I assume that 100 ml = 60 g of flour. Hence the question, does the recipe indicate g / ml, so 100gr = 100ml? That is, you need 575 g or 575 ml of flour? Or if you measure in ml, then you need about 920 ml of flour?
I really want to try this bread, please tell me!

Tatyana, there is only one solution to the problem - to buy a kitchen scale. Considering the use of the starter culture, you simply need them (you are not going to feed and use it by volume?). Good luck and delicious bread!

AVZ, thanks for the quick response! It seems to have figured it out, well, while I have to recount every time in order to feed the sourdough, of course, it probably doesn’t work out exactly

AVZ, thanks for the quick response! It seems to have figured it out, well, while I have to recount every time in order to feed the sourdough, of course, it probably doesn’t work out exactly

You are welcome! As you can imagine, 100 g of water is much closer to 100 ml of water than 100 g of flour to 100 ml of flour.
Maybe before purchasing the scales it will be useful for you This one theme.

AVZ, thanks for the quick response! It seems to have figured out, well, while I have to recount every time in order to feed the sourdough, of course, it probably doesn't work out exactly

The density of water is the reference, so 100 g of water = 100 ml of water (discrepancies in tenths or hundredths of a gram, as far as I remember), but with flour everything is not so easy. in a standard glass of 240 ml, usually about 150 g of flour. But this is really an approximate figure, since the moisture content and density of flour (sifted takes up a larger volume than caked, for example) are unstable. It is not super scary that the ratio of water to flour in the sourdough will be approximate. You just have to adjust the dough for bread on this sourdough for liquid / flour.

[Scarecrow]

Scarecrow, I tried to make this sourdough bread after the ciabatta.
Thanks again for the great recipe.
The leaven ripened for five days. Yesterday I put the dough, and today I baked bread.
The dough rose very strongly and quickly. The leaven turned out to be some kind of thermonuclear. )))
To be honest, I did not expect this from the leaven at all. (Probably didn't know what to expect)
I'm still struggling with the oven, but it's getting better.
This is my second bread in the oven. I will try further.

Your bread crumb is really great.

And at the expense of the leaven - I just envy. It does not always grow like that, it all depends on which strains you "catch". Sometimes it is lazy and half-dead))).

Good afternoon.
I want to try the recipe, very great reviews. But the question arose:

3. Place in the refrigerator at least overnight (it can be stored up to 2 days for sure, I tried it).

- why should the starter (based on how it is prepared - this is basically a dough) send to the refrigerator overnight?

Natasha, tell me, please. Has grown "eternal leaven", stands in the refrigerator. You need to get it, feed 60g of flour 55g of water to get 115 ripe sourdough, feed it at one time or two, then everything is clear to me, but here's what to do to get 115g of ripe sourdough ... I slow down.

[spring]

spring,

What is the moisture percentage of your starter culture? The ratio of flour and water that is. Write me at least in grams.

Natasha, I have 100% humidity, I grew it recently, it has been in the refrigerator for 4 days.

[spring]

spring,

Ah!))) 115 g of ripe sourdough - this is a refrigerated sourdough. I mean, the leaven is at rest, in the form in which we store it, in which it lives with us. In the refrigerator - it is already ripe. At least after a day of storage. The starter is the sourdough refreshing system and preparation for baking. You do not need to feed first to get 115 g, and then feed to get a starter. We immediately take the same 115g from our starter culture and refresh it - we make a starter.

If there is not enough starter culture (there is no initial 115gr, it happens that people store a scanty amount of starter culture), then you can feed it in two steps. But we must do it with a margin, because we will select 115gr later and in the second stage we will already make a starter, and the rest will need to be fed and put away for storage. We cannot use it to zero - we will remain without leaven.

Nata, well, everything, I understood, thank you very much. I pinch off 115g (I have a lot of it) and everything is according to the recipe. Thank you!

Nata, baked everything, two wonderful breads, put them in a basket, everything is like in your pictures, ruddy, crunchy crust, not thick, the crumb is porous, nostril. Thanks for the recipe and help. I’m just starting to master sourdough bread and it turned out so well.

[spring]

spring,

Nice, very happy. For some reason, my leaven has died (lost strength), I need to grow a new one.

Nata, I boast, your bread! Thank you, delicious.

[spring]

spring,

Praise!))) Well, beautiful, yes. I absolutely confirm!))

Good afternoon.
I want to try the recipe, very great reviews. But the question arose: - why should the starter (based on how it is prepared - this is, in principle - a dough) send to the refrigerator overnight?

For some reason I didn't see this question, even though it was three hundred years ago. Cold fermentation proceeds somewhat differently. There is a whole complex of yeasts (several types) in the leaven and their survival rate is different at different temperatures. The presence of the refrigerator stage greatly enriches the taste, because in such conditions microorganisms do not work quite as well as at room temperature. Moreover, even on ordinary pressed or dry yeast after the stage with a refrigerator, the taste is much richer - it has been tested a hundred times.

Thank you so much Nat for the recipe! I baked bread in the oven in a thick-walled duck. It turned out so huge, like a bun. Foulyuganila of course with him (by adding everything), but the basis was according to the recipe. I liked it very much! Thanks for the recipe!

Who would normally do something according to the recipe))). I myself am like this: I will subtract it, add that .. very rarely do I follow the recipe exactly. The main thing is that the result is pleasing. The rest is little things.

The main thing is that the result is pleasing. The rest is little things.

I was very pleased. In the photo, only a quarter of a huge roll! Very nice breaks from above were obtained. I like it! Thank you!

I have this everyday bread, I constantly bake it, just according to the recipe, wonderful taste, simple in execution, I love it. Thank you!

How did YOU make your bread so shiny?

I spray from a spray bottle just before planting in the oven, I spray very abundantly, the surface becomes already glossy; I don’t have a proofing basket ah, from the Metro it’s some kind of bread, I have to sprinkle the loaf with flour so that it doesn’t stick.

I spray from a spray bottle just before planting

how do you bake and for how long?

10 minutes with steam, 240 temp, 20 minutes at 180, take out, yes, grease OM, under a towel on the wire rack. I do everything up to a gram according to the recipe, it's always great, the main kneading in a bread machine, 340 grams of water, no more, a wonderful bun. Thanks to Chuchelka for her recipe!

greasing OM

What is it like? dull

YES OLIVE OIL!

YES OLIVE OIL!

Thank you so much

Good evening everyone. Thank you very much for the recipe for this delicious bread. I am new to the forum, I have been reading for a long time about sourdough and leavened bread. And then I made up my mind. Before that, she baked bread only in a bread machine. Here's my first sourdough bread. Eternal leaven, 4 days old






Baked in silicone molds, so the sides are not so browned. Next time I'll try something else. The taste is very unusual, not at all like yeast bread, very tender, mild, with a slight sourness and crispy crust. Hope it turns out even better next time.

[marin04ka]

marin04ka,

It turns out, it turns out, where will he go. You can bake without a mold at all - on the hearth.

Thanks, next time I'll try

Due to my technical imperfection - the leaven is still too small, a few days after breeding it: (((the starter categorically did not want to double, in general it is not even clear what was happening in it, but maybe some kind of fermentation process was going on, probably ... I had to get out of the situation - 1/8 instant yeast + 1 teaspoon of honey. in short, it's not a recipe anymore, but I hope at least for a little success, since I bake on wheat sourdough 1 time in my life. ... but manually kneaded from the heart :)))) I wonder if it will rise or not? ...