Self-leavening bread from Jamie Oliver

I am reporting. Arnautka was baked not even bad. The roof just cracked even more And the smell is good and delicious. The size is almost the same as on dry yeast, maybe 5% less, or maybe it seemed to me. True, I must admit, I was in a hurry and threw the cold starter dough into the x \ n bucket. I chose the program longer number 3, at least 3:30 in time

First dry. yeast (cut hot). It was baked on the basic program for 2.5 hours.
The second is on the old dough (cut on the next day). It was baked on prog number 3 for 3.5 hours. I was not at home, and she had to lie down in the oven after baking for probably an hour and a half or more.

to Lola:
Sourdough lives well without rye flour. It looks like everyone is jealous of flour. I tried adding 2 different kinds, but both say bakery. one of our local flour, Mari, is probably so hard to find in Moscow, and the other (I almost always use it). Altai-Father. Barnaul. If it is brought to us by Tmutarakan, then in Moscow it is certainly possible yqfnb, so I add it and the leaven ferments rye just as well, and sometimes it seems that it is even better.

[1 day]

Hello! I bought a bread maker and found this interesting and useful site I came across this recipe and really wanted to try the bread as it was baked before, well, or almost so ... I kneaded the dough, but I'm not sure that it is of the correct consistency, I used 800 ml of water for 500 grams of flour , the dough turned out to be soft, it is easily mixed with a spoon, but does not flow from it. The recipe says about the dough, for me, it is foggy%)

1 day: Mix 500g organic rye flour with enough water to make a soft dough in a cup.

therefore, could you tell me what a soft dough is, what its consistency should be, or how much water to pour on 500 grams of flour?

and here's another question: how then to use the remaining third of the test? just add a kilo of flour, water, knead, separate a third in the refrigerator, and bake bread from 2/3? And how often should the refrigerated portion be used? In terms of what will happen to her if you don't bake bread for a week, two, a month?
I am a baker, well, a sooooo beginner, therefore there are a lot of questions

p.s. do not tell me how to make it so that the mail is not displayed, put a daw on "hide mail" at registration, but opposite the message there is an envelope with soap ... I had to edit while in the settings and write a non-existent mail

Anastasia, thanks, I fixed the soap, I didn't think to leave

p.s. do not tell me how to make it so that the mail is not displayed, put a daw on "hide mail" at registration, but opposite the message there is an envelope with soap ... I had to edit while in the settings and write a non-existent mail

On this point, I’ll tell you, in vain you edited the settings and wrote a non-existent email - if you checked the "hide email" box, then only you will see it, others will not see it. If you leave your profile and log in as a guest on the forum, you will see for yourself.

[Gypsy]

Gypsy, you found an interesting recipe Interestingly, but pure rye bread can be obtained from this? No added wheat flour.

[Gypsy]

Gypsy, you found an interesting recipe Interestingly, but pure rye bread can be obtained from this? No added wheat flour.

I tried to make pure rye. It turns out
there is no recipe. because I did everything "by eye".
I can tell you an approximate recipe.
Vespers leaven - one and a half glasses (I did not add any more, since it no longer works in a liter jar, I leave the place for the rise and also leave the leaven for divorce). I take it out of the refrigerator, add rye flour and water, and it wanders for 2 hours on the battery.

I pour the leaven into the mold, then a glass of water and corn oil (we don't eat sunflower, I think it will do too). I fall asleep with flour. glasses 2.5

a teaspoon of salt, 3 tablespoons of sugar or honey.

and set it to knead (I have a Hitachi bread maker, I set the dough kneading mode). and add flour during the kneading process so that the dough does not stick to the finger.

Then, when the whole process of kneading with proofing will take place. I turn off the bread maker, roll the ball with my hands. I remove the stirring knife, grease the ball on top with a brush with water (so as not to dry the top). I put the form on the battery and cover it with a damp towel (so that there is moisture).
And it stands so until about 2 times it does not fit. 3-4 hours it leaves (and during the ascent I lubricate the top with water a couple of times), and sometimes more. As soon as you rise, carefully put the form into the bread maker (so that the dough does not fall off) and set the cake baking mode for 1 hour 25 minutes. that's all.

The main thing is that the dough is not very thick, otherwise it will not rise.
the bread turns out Delicious, but firm

The main thing is that the dough is not very thick, otherwise it will not rise.
the bread turns out Delicious, but firm

Therefore, the bread turns out to be hard, that you are guided by the wheat bun.

For rye dough, the bun should be much softer and thinner, stick to the fingers.

And so the principle of the approach is good, I wish you success

[Gypsy]

Gypsy, you found an interesting recipe Interestingly, but pure rye bread can be obtained from this? No added wheat flour.

and that in the recipe you need to add wheat flour? there is something about strong flour, but I didn't think it meant wheat ...

and that in the recipe you need to add wheat flour? there is something about strong flour, but I didn't think it meant wheat ...

According to this recipe (at the very beginning), the Gypsy woman made bread using rye sourdough, but with the addition of wheat flour for the dough.
She herself writes about this on 1.2 pages.
Wheat-rye bread based on the ratio of wheat and rye flour.
This can be seen well in the photo.

Strong flour is wheat flour with a high content of gluten (gluten), as well as adding regular bakery flour.

Read about flour here:

WHEAT flour in RUSSIA. Types, varieties, properties. (Admin)
https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=3406.0

Types, varieties and properties of flour from various grains and cereals
https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=1030.0

RYE FLOUR - types, varieties and properties.
https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=1572.0

Admin, yes, she writes, but she wrote that she does not like pure rye bread, therefore she further uses only wheat flour. That's why I thought that you can use rye too ... and then if every time you add a kilo of wheat flour to this sourdough ... it will soon be completely wheat, and not rye already, isn't it?

Thanks for the idea!

I baked rye bread almost completely, adding a little to the rye flour
wheat peeled. I did everything by eye, the leaven was obtained in 4 days.
It came out thin, so I literally poured it into flour. I did not put any additives, only flour, water, salt and grows a little. oils. The bread came out to taste and crumb like a store rye brick.
It turned out to be a gorgeous thick crunchy crust that I love.
One came out a bobble, it cost me to divide it into two loaves. It turned out not at the full height of the HP. We must try to cook a round in the oven.

Only in the oven bake in the form, because the dough turned out to be liquid.

If it helps you, see this information

https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=3470.0

https://Mcooker-enn.tomathouse.com/in...6&topic=3394.msg39916#new

I have long wanted to bake 100% rye bread. I was very interested in the recipe for self-leavened bread. I decided to try it. A week ago I mixed 50.0 rye flour and 100.0 water. Mixed twice a day. The first 2 days nothing happened (the temperature in the apartment is 19 degrees). On day 3, the mass began to grow quite vigorously. Added another 50.0 rye flour and 100.0 water. Mixed regularly. The sourdough smell is quite pleasant. Yesterday I took half of the sourdough, rye flour, water, salt, vegetable oil, kneaded everything in pizza mode (Panasonic SD-254). I decided to spend the first baking in a gas oven. In the evening I put the dough on a sheet and left it to come. In the morning I discovered that the dough had grown significantly and took the form of a classic round rye bread! Then 1 hour of baking. The result is simply amazing. Both taste and smell. This is really the ONE bread that I remember from childhood. Now I will try to achieve the same by baking in a bread maker.

Congratulations
And where is the photo, I want to look at the handsome man

1/4 of the handsome man remained. No longer photogenic. Next time I will definitely take a picture. But baking in a bread maker is not quite that. Although, maybe I want too much. In the baking process, there is no incomparable aroma of rye bread. And the taste is quite decent. And baked perfectly (baked in French bread mode - T = 170).

But baking in a bread maker is not quite that.

I meant that the process of baking in an oven and a bread maker itself is not comparable. The starting material is a suitable dough - one recipe, consistency, manufacturing method.

And where is the photo, I want to look at the handsome man:

and we would also very much like to make bread without purchased yeast in a bread maker!
while they were doing only with dry and fresh commercial yeast.

I read everything, was very inspired!
We will probably make gray bread, half wheat and rye flour.
Can I add oatmeal, seeds and spices to this bread?

and more questions arose:
- we do not have the opportunity to buy whole flour yet. we use premium wheat flour and peeled rye flour. but you can buy wheat germ and bran separately (but I don't really like bran, it seems to me - oatmeal is not worse for digestion, but tastier ...). then is it better to make a mixture that mimics whole flour and ferment it? Or is it possible to ferment the flour first, and then add anything to the bread before baking? in general, how does the presence of germs and bran affect the development of the leaven?

- how to calculate the baking time if the exact weight of the bread is unknown? our oven is Delongy BDM 125. It contains ready-made programs for bread 750 g, 1 kg, 1.25 kg. but you can change the time of each stage.
can you put some of the sourdough, new flour and all the additives in the oven, and then make it knead, crush and "raise" the bread? (raising mode - there is a slight heating in the stove, like a battery approximately)
and then how much to set baking time after all? (i.e. how to calculate it?)
I hate to spoil my first sourdough bread!

Something I was lazy in advance, every day I sculpt dough with my hands, or I threw it down. Really where to get so much time? My home bourgeois love to eat tasty food. But the first, second and two or three salads, I can, besides being for lunch, and then knead the dough. But bread without yeast is necessary for people with gallstone and everything is very tempting, even it already smells like bread from a bread machine, which I do not have.

Thanks for waking me up. On my salary, I swear to run to the store!

By the way, I would also like not to be fooled with these jars of starter cultures, additions, so you can get confused.
Indeed, each recipe has its own norms of flour and water. How to deal with them?
If you bake bread once a week, then what about the leaven.
I didn't buy a bread maker to knead it by hand, multiply it in buckets .. we don't live in the taiga ...

In short, I got confused and did not choose the best option for myself.
Can anyone have an easier way to sour black bread ??

An easier way is to bake black without sourdough. There are many recipes on the forum. But keep in mind that you will not get the classic rye taste in this case.

By the way, I would also like not to be fooled with these jars of starter cultures, additions, so you can get confused.
Indeed, each recipe has its own norms of flour and water. How to deal with them?
If you bake bread once a week, then what about the leaven.
I didn't buy a bread maker to knead it by hand, multiply it in buckets .. we don't live in the taiga ...

In short, I got confused and did not choose the best option for myself.
Can anyone have an easier way to sour black bread ??

Go here:

Lactic acid starter culture from Admin.
https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=3394.0

Molded wheat-rye bread on MK-leaven from Admin.
https://Mcooker-enn.tomathouse.com/in...mid=26&topic=3470.new#new

Formation of a wheat bun. Tips for beginners. Admin
https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=1502.0

The work of the bread maker in photographs of wheat and rye bread (Panasonic 253)
https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=1795.0

Girls, I haven't baked bread for almost a year for all sorts of personal reasons. There is a big gap with the answers. As soon as I find time to reread everything, I will slowly answer everyone. Thank you.

And so no one answered what to do with the first piece of dough that is not baked

And so no one answered what to do with the first piece of dough that is not baked

Put in the fridge until next baking. Only 500 grams is too much) I leave 100-150 grams. Then add this piece to all the ingredients (I throw it in pieces on the flour) Kneading 5-10 minutes. Tear off 100-150 grams from the dough again and put it in the refrigerator. Continue kneading by adding butter, honey, salt, etc. Proofing. Bakery products.
I hope the author is not offended that she got in. if anything, correct it.