Self-leavening bread from Jamie Oliver

[1 day]

Self-leavening bread from Jamie Oliver

Category: Sourdough bread

Ingredients
see below

Cooking method

• I called him that, because he has no name
• This recipe is published in his book "Happy Days with the Naked Chef" (something like this).
• I fished out the recipe in English. bread site, there one lady shared.
• So so.
• This process will take six days at first, but then you will always have a starter test piece for next time.
• 1 day: Mix 500g organic rye flour with enough water to make a soft dough in a cup. Put it outside(here my question is, is it a street or what? I took it out to the balcony) for an hour, then bring it to a warm place and cover with plastic wrap.
• Day 2: It will start to bubble. Don't touch it.
• Day 3: The mixture will continue to ferment and turn slightly gray. At this point, add a pinch of flour and enough water to bring the mixture back to its first day consistency. Cover and leave alone.
• Day 4: Do not touch.
• Day 5, noon(doubt it is noon, counting hours does not give noon): Now you have a dough full of natural yeast. Make your bread. Add 1 kg of strong flour to the starter, then add enough water to form a thick, elastic dough that does not stick to your hands. Mix it well for 5 minutes.
• ---
• Separate 500g of dough for your next starter BEFORE adding any additives like salt to the dough, cover and set aside, this piece of dough will be needed to re-bake the next bread. days, etc.
• -----
• Add salt if you want. Shape the dough and place it in a cup or mold. Leave to proof for 14 hours.
• Day 6, morning: Bake the bread in a preheated oven to 190 C / 375 Fahrenheit / Gas mark 5. Gently remove the dough from the cup and place it on the baking tray, make cuts on the top of the bread and place in the oven to bake for 1 hour or until a crispy crust will appear, when tapped on which there will be no dull sound.
• Place the bread on a wire rack to cool.
• I kneaded this dough yesterday and am waiting for magical transformations. Maybe someone else will try.
• The first bubbles are already there!

Similar recipes

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Whole-grain self-leavened bread (unstoped method) (Alexandra)

This is what the dough looked like yesterday after kneading at 9pm:



This is how it looks today, now:


As you can see, the dough ferments and creeps up without any "yeast"

Evening 2 days. I don’t even know what to do. It’s scary to leave the dough overnight. Israel is not England, maybe in our hot conditions the process is going faster? This afternoon it was +37 in the shade, very hot. The dough is on the balcony, that is, on the street. At night it will be at least +20 С

It can be seen that it is actively climbing higher and higher.

I continue the epic with the test.

This morning the dough looked like this:


after a couple of hours it became like this:


I added flour (wheat) and a little water to it, covered it and left it to ferment again:

Citizens, is anyone interested in what I am writing here?

Very interesting! I follow this temkoy and hold my fists for your "live" dough. I look forward to the final result

[Bello4ka]

Bello4ka , Thank you. Otherwise, I already had thoughts that I was talking to myself

I'm interested too! It's about as hot in Kiev now. I'll have to deliver the bread tomorrow morning.

After only 1 hour, the dough tried to escape from the saucepan (it was from the mixer):


And I urgently put the dough into a larger container.Further on the photo there will be this beige bowl of liters for 5 The dough I left at home, it is cooler here, because the air conditioner periodically works.


At this rate, I will have to bake bread not on day 6, but tomorrow

I must say that the original dough was mixed from 3 of my glasses.

Watching with interest! Well, a very exciting process

here is a "reality show"!
Everything is so step by step !!! Great !!!

Itself is delighted to think only, water and flour, water and flour, and this gets up!
I don't really like pure rye, I will only mix wheat flour into it, let's see what happens and what the taste of bread with its natural yeast will be.

[Gypsy]

Gypsy
Super!!!!!
(y) I hold both fists for you !!! God forbid, what would the USYO turn out.
Then we will cook everything according to your photos, everything is very clear. And sometimes you read, do and get upset - you don't know how it should look.
I support it 100%. Good luck and new photos.

Girls, I bow to all of you !!!
Gypsy, well done !!
But just explain one thing to me: WHEN do you manage to do all this? Don't you all don't work? Nobody has children?

I come home at 20:00 and at the most I can throw food in cotton so that I can indulge myself with warm bread for breakfast.

There are no children yet, but I have no idea what will happen when they appear

I also want to lay out my recipes and culinary developments, but there is no time

Well, how do you manage ?!

[Irinalein]

Irinalein
Hey!
I myself am amazed at all the exploits of the people.
I am sitting at work now and dreaming of a vacation.
Although, when I went to work after the second decree, oddly enough, I began to manage more than when I was sitting at home with my child.
We are all heroines, some more, some less ...

I come home at 20:00 and at the most I can throw food in cotton so that I can indulge myself with warm bread for breakfast.

Here, look, right now I will write out a plan of action for you
Come home from work on Thursday at 20.00, ferment the dough. On Friday it wanders around without running away. On Saturday the dough is already merry Knead the bread and bake it on Sunday.
---
In Israel, Sunday is the first working day, and the day off is almost once a week, one day - Saturday. So it is even more difficult for those working from morning to night.

Duc we are not Israel!
It's cold here, now about 20 degrees and then in the sun, I sit all in goose bumps
And then, they say, it will be even colder. Saturday +8
For three days, the dough will not become cheerful.

But I will certainly try! Well, at least a change, and then we'll see

Well, Duc, it's good that Israel is not. The recipe is designed for England. So work yourself calmly all week, and let the dough ferment without you, with such a temperature it will not run away anywhere. Bigger container and everything is OK

[Gypsy]

Gypsy
And if you deliver today and immediately in a large volume?
Does it make sense, or should you start small?
You pulled me in with this leavened leavened bread, because you gave yourself the same word - enough experiments, BUT no, I can't, and my hand stretches out.
Thank God, tomorrow the children from the dacha will appear - there will definitely be more bread ...

And another request (probably not only from me) - if possible - to do the whole process - from the first to the final result in the photo. This is real?

[Gypsy]

Gypsy
And another request (probably not only from me) - if possible - to do the whole process - from the first to the final result in the photo. This is real?

I think really The first ones are already there
It seems to me that if you knead a lot at once, and ferment it for a week, you get too sour bread. If you could smell my dough ..
That's why the starter dough is made. As soon as enough yeast has multiplied in it, then you can use it to knead bread already.
Yes, I also think the first bread may not be very tasty. But this is the first one. Then, with a ready-made starting piece of dough, it should be tastier and tastier every time.

So at this stage, you get that rye bread leaven (dough, starter) is being prepared for several days, to which you need to add flour in the future, distance the dough and bake bread.The principle is as follows.
That's right, rye bread with rye sourdough! This is how leaven and bread were prepared in the old days. Part of the dough was taken for bread, part was left for the next leaven.

Good luck!

The dough came up:


I added 4 tbsp of bread flour and 2 tbsp. whole wheat, plus how much water it took. I kneaded and separated 1/3, which I put in a plastic bag and put it in the refrigerator (it immediately began to ferment there)
This is what's left in the basin:

To this I added 1 tsp. salt(it turned out to be not enough) and 2 tbsp. l. olive. oils.
Set the dough to rise. After 1.5 hours, the dough rose:


I kneaded the dough and divided it in two. This is what one part looks like (I crush):


Put them in cups to rise:

[Rum]

Yes, Rumah, this is not new. It's a well forgotten old

[Rum]

Yes, Rumah, this is not new. It's a well forgotten old

Go for it!

Good luck!

An hour later, the bread doubled:


Looking at this, I thought that there was no point in fermenting it until tomorrow. It was getting late, but I decided to bake. The oven was warmed up + 190C. And as in English. tongue. roller skates "gently" dumped one of them into a preheated cake pan. "Gently" did not work, the bread stuck to the bottom and finally fell out and was blown away like a ball. There was nothing to do .. I put it into the oven anyway.

After 40 minutes, I took out this first bread:

But he could be twice as big BUT nothing, they learn from mistakes. Bad experience, also experience

It looks just great !!! ! What does it taste like?

[the first]

A bit bland for my taste. A teaspoon of salt was not enough, but I was afraid to put more ... all this "yeast" was a wonder for me, I was afraid to kill them with salt. I forgot about sugar ... well, the rest of the bread is like bread. If you put butter on it and sprinkle with salt, then the very thing
In general, I conclude that you can do 100% without shop yeast.
Yes, and Oliver's recipe will be amended for me. Time is the first the dough takes 2 times less, that is, 3 days maximum (in summer). And there is absolutely nothing to stand the bread for 14 hours! Enough 1-1.5 hours maximum. In the form in which you will bake, it is better to put the dough right away, so that later there will be no injuries. I haven’t got hold of the bread pan yet, but I should.
Then, advice. Bread should be done when no one is at home, so that no one distracts .. and quietly calmly tinker only with the dough

The second "loaf" for the night turned into a "shame". I baked it .. but I don't even want to show it

[Gypsy]

Very good! Here is the result of the most common sourdough, besides rye, it turns out to be a "perpetual" engine for future breads.
Gypsy, and if the last proofing is done immediately in the basket (form) and then in the oven, then it will not wrinkle and fall off, and there will be no need to rise a second time.

I am heartily glad for your troubles, but how much joy!

Why a shame, the dough must have sour more than necessary?

Why is it a shame, the dough must have sour more than necessary?

And sour, and blurred. Now you can not tear it off from the form. I'll dig it and feed it to the birds

And sour, and blurred. Now you can not tear it off from the form. I'll dig it and feed it to the birds

It turns out that you need to do just enough to bake, or put two at once in the oven if space permits.
Why the birds need to be thrown away, they can put them in the refrigerator for storage and leave them as a base for the next sourdough, it will only get better further, already sour, feed it further and go ahead. I know this from my kefir sourdough.
It seems to me that now you will bake such bread more than once!

Haven't seen the photo before.

Sorry, why arrange a funeral for him, let the birds eat this one, bake it.

You have a holiday today! The bread turned out! Hooray!!!!!!!!

[Admin]

Admin, you probably did not read the topic carefully The dough after the last kneading is divided by 3. One part is put into the refrigerator for the next loaves. And the remaining 2 parts are baked. It was possible to do everything in one piece, but I divided it into two pieces. For the sake of experiment, I left the second part until the morning, as in Oliver's recipe.To make sure for yourself and inform the people of the forum about the result

You can say a holiday, just yesterday

[Gypsy]

Gypsy
Congratulations on your first victory !!! You may not be completely satisfied, BUT the result is there.
At your suggestion I will try, if there is enough time today, I will put it before bed. As I understand, three days are enough for you, but I'm afraid it's already cold in St. Petersburg, I'll have to do it longer.
Once again, many thanks for the work done, it is very expensive to work with such a stepwise recipe.

[loric]

Thanks to you, too loric... Happy bubbles!

The starter dough from rye can be smoothly transferred into wheat dough, you can then use the starter piece from the refrigerator into any dough, both rye and wheat. The main thing is to live and wander well.

[loric]

Thanks to you, too loric... Happy bubbles!

The starter dough from rye can be smoothly transferred into wheat dough, you can then use the starter piece from the refrigerator into any dough, both rye and wheat. The main thing is to live and wander well.

I used rye sourdough for pure wheat bread, very good.

The fact is that a piece of dough, if supported only by rye, will be rye. And if wheat bread is kneaded on it, then this wheat bread will be 1/3 rye. This must be remembered, if a person does not want a rye aftertaste, then only wheat flour must be added in advance and gradually transfer the piece of dough into a wheat form, in the end the starting piece will turn into a wheat one.

Gypsy,
I understand that in the following days you added wheat flour, not rye. So?
Could it be that a period of 6 days was given specifically for pure rye bread? After all, he needs more time for proofing, etc.

[Bora Bora]

Bora Bora, anything can be. Although I am still inclined to think that the recipe is for cold England. And if you think about it, then rye is much sour and sour faster than wheat. So in 6 days you get a terribly smelly and sour dough (gyy .. I remembered the Ethiopian injera). I have wheat and it stinks yeah .. you have to get used to such a dough. But apparently the next loaves should stink less, in any case I hope so. We'll see.
By the way, a piece can be divided into two parts, and one should be supported with wheat flour, the other with rye. And you will have dough for different breads. In
I will try to adapt this case for a bread machine. And that summer is not here all year round, and in winter it is not realistic to knead such dough with your hands and stand at home, it is very cold. For this reason, a bread maker was bought.

[wholegrain]

Gypsy,
I understand that in the following days you added wheat flour, not rye. So?

so-so. Only the first three glasses of wholegrain rye flour. Then I added wheat whole grain and bread flour.

The fact is that a piece of dough, if supported only by rye, will be rye. And if wheat bread is kneaded on it, then this wheat bread will be 1/3 rye. This must be remembered, if a person does not want a rye aftertaste, then only wheat flour must be added in advance and the piece of dough is gradually converted into a wheat form, in the end the starting piece will turn into a wheat one.

Look at my bread recipe "White wheat bread with sourdough medium sour), in it 1 cup of kefir rye sourdough is given for 2 1/4 cups of wheat flour. The bread turned out to be wonderful, high and without the obvious taste of rye.

[Gypsy]

Gypsy, BUTbBUTchill! The sourdough turns out to be gorgeous, especially right here... Cool recipe. Jamie rules as always
Bread is lovely! The second, just a little lost strength - it was necessary to feed a little and to the stove.
By the way, speaking about wheat flouring for pure wheat bread ... the starter will not work for a long time on wheat flour, rye is needed.
Thanks for the recipe

[By the way, speaking about wheat flouring for pure wheat bread ... the starter won't work on wheat flour for a long time, you need rye.

Yes, Lola, right? And if you add whole grain? I read on that bread site with videos from the people that people have been passing this piece of dough to their children for decades. They probably don't eat rye there, they only eat wheat. One lady wrote that the piece was 70 years old. Sverkov did not have time to give her this piece, and she asked just advice on how to revive this business for her.

[Gypsy]

Gypsy , 70 years old Cool! That's what I understand excerpt! Super! There seems to be such a starter - be healthy!
Maybe it will really work with whole grain, but with ordinary wheat ... from my own experience I know - it goes out, even if it bursts.
As soon as you add a little rye, it rushes as if the yeast was swelling. Of course, a lot depends on flour.
If it's not a secret, where can you read about the seventy-year-old sourdough?

Lola, I gave those link, you still liked it
There's a fresh video about pizza right now.
You go to the site and go to the starter culture section. Uncle there is promoting pineapple, but where can I get pineapple juice without sugar? And the people there advised this recipe from Oliver.
🔗
January 27, 2007
Terry @ 11:04:

Lola, I might be wrong .. all the time has passed. Not 70 years, it seems, but less .. Granny died at 79 years old .. and fermented when she got married (18? 20? Or more years .. not known).

[Gypsy]

Gypsy , I thought it was some kind of new link.
Even 50 years old, it's still super !!!

Don't you have pineapples?

Don't you have pineapples?

"Well, we don't have pineapples! Where are pineapples in" Israel "? But there are dates" Just like in the movie "The Most Amazing and Attractive" when they were on a business trip at the hotel
--------
Now I have kneaded my beloved Arnautka into x \ n. I put 100g of this starter piece of dough.

Sometimes I feed, rather, I give a drink to the local garbage cats. So they don't eat the freshly bought sausage, they sniff it and leave. And today I threw a piece of this first self-leavening bread to the cat and he let’s chew it, and he ate it again. In! But the bread smells strongly of kvass By the way, I didn’t throw out that otkovyrochny, I thought, maybe I can make it for crackers and kvass on it, what do you think?

[Gypsy]

Gypsy ,

"Well, we don't have pineapples! Where are pineapples in" Israel "? But there are dates" Just like in the movie "The most charming and attractive" when they were on a business trip at the hotel

You can also make sourdough on dates - it turns out very nimble

And we, in Russia, have pineapples. Just do not want to harass pineapple for sourdough at all.

Interesting idea with kvask