French sourdough bread in a bread maker

[Romashka80]

Romashka80

If you are going to bake on an automatic program, then you need to add yeast (but it just won't work on Baking - the temperature will be too low). My leaven is not weak, but when using a bread maker, in which the time is regulated, I add yeast.

Your white bread can be sour for several reasons:

- peroxidized sourdough,
- overexposed dough,
- overexposed bread in proofing,
- a combination of one or more of the above reasons.

Clear. Thank you very much. I'll try it tomorrow.
And how to understand whether it has over-oxidized? At me it rises twice and, on top of the bubbles and seems to wrinkle. Then I cook on it.

Clear. Thank you very much. I'll try it tomorrow.
And how to understand whether it has over-oxidized? At me it rises twice and, on top of the bubbles and seems to wrinkle. Then I cook on it.

The leaven, ready for battle, has a convex dome, a pleasant slightly acidic smell. In your case, it seems to be slightly acidic if it starts to "wrinkle" from above.

The leaven, ready for battle, has a convex dome, a pleasant slightly acidic smell. In your case, it seems to be slightly acidic if it starts to "wrinkle" from above.

Now it's all clear. Then the sourdough surely turns over. I will improve

Now it's all clear. Then the sourdough surely turns over. I will improve

What leaven do you use to bake your bread? It looks like your sourdough itself is very sour, because the condition you described is quite acceptable for use (it rises 2 times and seems to shrink).
It is necessary to grind the starter culture several times in a row to reduce its acidity, or start a new one.

What leaven do you use to bake your bread? It looks like your sourdough itself is very sour, because the condition you described is quite acceptable for use (it rises 2 times and seems to shrink).
It is necessary to grind the starter culture several times in a row to reduce its acidity, or start a new one.

It seems to have dealt with her. Made this bread. I'm shocked, tasty and not sour Added 1/2 tsp. yeast and 2 dessert. spoons of flour for a bun. I will try to make photos.

I have a stove Moulinex 2000 program 3. (can someone come in handy)

[Celestinochke]

Here it is! Or rather he! More precisely, here it is, this bread, which is a huge "" thank you " Celestinochkewho kindly shared the starter culture, and Zest, according to the recipe of which it was created. True, I could not stand it and still added rye flour to the leaven, and bran in the dough (parents don't really like pure white, and I can't refuse bran) but what a beauty it turned out! Springy, fluffy and smelling !!!!!!!!

[artisan]

artisan

Urrah! Our starter culture is the most fertile starter culture in the world! It is expanding, multiplying and multiplying To your health

Zest, happy birthday to you !!!
You wrote something about sieve, that it includes as much as 400g of sourdough, but is there a cooking technology?

Yeah, Sitny baked and wrote about him ... that's just the bobble came out of the DR.Years, of course, don't bother me very much, but I don't need to attribute too much.It's not necessary to wait for DR for a long time, until the summer itself, until June 18. And I found the recipe - here it is. I even read that she had long promised to show the process in pictures, but the evil hand did not allow all the work

2. The second recipe is a variation on the Sitnoy theme. This is in the event that you need to attach a large amount of leaven. This bread is obtained within the framework of the Main Program.But it turns out better if you first pass through the dough, let it rise to the maximum, and then bake.

Instead of dough for this bread, I take 400 g of sourdough (100%).
250 g flour (the first time you need to follow the bun, you may need more),
1 tsp salt
2 tbsp. l. Sahara
70 g water
0.5 tsp yeast.

These are the recipes that save me in cases of emergency.

This is my simple sourdough



And this is it in the context


If necessary, I will redo it into thumbnails

Instead of two loaves I made one, because it seemed that such a small amount of dough would not be able to give 2 loaves of 400 g each ... but no, I weighed the finished bread, it turned out a little more than 800 g))

On the first cut, the holes are so large, further smaller.
The crumb is dense, loose and heavy. The crust is soft, apparently from the fact that it was baked with steam (although this seems to be the case)

And somewhat sour.

Perhaps I did something wrong, because I expected a different result. Luda had such a cool cut photo in LJ that it seemed that it was light and airy :)))

Now great! The bread is super, congratulations! 🔗

[kava]

Thank you kava but it doesn’t taste very good, the crumb is heavy and dense :(

Izyuminkin bread.

This bread has become a favorite of our family.
The only drawback for us is the large weight of the bread.
It turns out 830gr.
I counted the number of products, tried to bake it.
It turned out great.

300gr - premium wheat flour
20gr - butter
1.4 tsp - salt
1/2 tbsp. l - sugar
150gr. - starter cultures
170 ml - water (osmosis)

yeast was not added at all.

The weight of the finished bread turned out to be 530g

I bake bread at Panasonic 255
Program: French bread, duration 6 hours.

[DonnaRosa]

DonnaRosa, and what kind of leaven are you putting - ripe (already about to fall off) or just doubled and bubbled?

[DonnaRosa]

DonnaRosa, and what kind of leaven are you putting - ripe (already about to fall off) or just doubled and bubbled?

If the bread maker immediately starts kneading, then it is necessary to take a ripe sourdough, if Panasonic, where there is a period for temperature equalization, then it is better to take a slightly doubled one.

DonnaRosa

: flowers: nice to hear that it has become in demand in your family

[DonnaRosa]

DonnaRosa, and what kind of leaven are you putting - ripe (already about to fall off) or just doubled and bubbled?

I take the old sourdough from the refrigerator and refresh 60 water and 60 flour.
I give to wander so that "hello to you".
Sometimes I fill everything in the evening.
The sourdough in a bucket reaches overnight, then you can not have such a "thermonuclear"

Girls, I have questions here during the play, please don't hit hard

In people I see from the pictures that the leaven forms strings. And I don't have these threads. Well, maybe some ghostly ones that quickly disperse when I put it in the dough.
Do they need these strings?

The strings are gluten-free. And if the leaven has increased, then they must be sure ... but if it is opal, then the threads are no longer observed. And what do you feed the starter culture? what kind of flour?

what a disgrace, it was all foaming and bubbling and didn't even give a hint of falling :)
I feed with flour c. from. and the second when how, but is it important?

I asked about flour because suddenly they fed rye, then there would be no strings. And if a / c ... then there should actually be

It happens that the leaven loses its valuable properties.
It happened to me with one can.
I have three different cans in total.
I threw away the spoiled white one. She somehow swam.

[DonnaRosa]

In the morning I put the dough according to your calculation, DonnaRosa, I look at the time on the HP, there was an hour left, that is, stand for another 10 minutes, and then bake for 50 minutes, and the dough did not rise above the shoulder blade because of the trouble ...
Apparently something happened to my starter.
I threw out all the leftovers, whipped up the water well with what was left on the walls, added flour and a spoonful of honey as a resuscitation agent (like I put a dropper), well, I’ll wait now if I’ll survive or not.

In my oven, sourdough bread is baked and fits well, but it didn’t work in the bread maker, it’s heavy and didn’t fit, I think, there’s a problem with the French bread regime in my HP, maybe you’ll have it too.

It’s strange, what difference does it make to him where to go, in a bowl or in HP? Capricious
When I added yeast (according to the original Iziuminkin recipe), it worked well in HP, though not as vivid as hers.
But he just doesn't want sourdough
It is unclear whether HP is to blame or not.

Girls, did you try to turn off the stove and let the dough grow, then did you try to bake it?

The zest adds yeast, so that the process can be adjusted to the HP program, but if you bake on one sourdough, then you need to increase the proofing time.

I already increased-increased
I cannot yet grasp the difference, how much time to give for proofing, so that later the bread does not sour
overexcite - sour
unworthy - dense

I do not have a baking mode There is only a cupcake mode, but the cupcake itself was baked in this mode, it was not baked, did not rise, such a wet heavy cake turned out, but the dough kneads and melts well.
She added yeast.
Maybe you need to knead the dough in the mode, take out the spatula, let it come up, and then turn on the main mode, it bakes not badly on it, but it does not always work well, but it will take more time and can be baked.

I want to report.
I have an LG 205, the French bread went up badly in the mode and was "heavy". I decided to bake with a timer (thereby increasing the proving time). Zest + Celestine sourdough (thanks girls), put 0.5 tsp of yeast (I think in this version of the proofing, you need to add less or not add at all, since the roof has sagged). Kneading in the test mode (1 h 20 min), then took out the spatula and set it to the main mode with a timer (6 h 30 min). Here's what happened.



In the oven, this is naturally better, but now I come home at 10:30 pm and after that, the oven in the oven has no strength, but it turned out that way, well, the truth is still playing with the roof.

Wonderful recipe! That's how many times I do it and every time I'm not really happy, thanks Zest for such a delicious meal



Cut

This is my favorite bread, I make it all the time.
Now I am mastering Izyuminkin beloved

[Romashka80]

Romashka80

nice to hear that I liked the bread))

Good luck in exploring new horizons

[Zest]

Zest , today, on a timer, baked for the first time French sourdough bread according to your recipe
It turned out to be an excellent bread! I trusted the recipe (I baked during the day, I saw that everything was verified in your recipe, everything turned out excellently). But at night ... Suddenly the leaven behaves badly It turned out I'm so glad
That's just for my taste, or the sourdough is not yet fully ripe for me, the bread is sour. If you take 100-120g of sourdough, then you need to count the flour and water in the recipe? I have no name sourdough on rye flour 1: 1 with water.

[lana7386]

lana7386

glad that bread has found its connoisseur.

It is possible to reduce the amount of sourdough, but not worth it. Indeed, it will entail recalculating the recipe. And it will be necessary to experimentally check how it fits into the framework of the program.

It is very easy to get rid of sourness: if you put the bread on the timer, and just on the program (the temperature equalization time is still not small), then use the unripe sourdough so that it just had time to "reach the condition" before the start of the batch, but do not peroxide. Consider roughly how long you put on the timer (or how long it will take to equalize the temperature), and how long it takes your starter culture to reach peak growth. It is in this "semi-ripe" state and put it in the bread maker.
Should work

[lana7386]

lana7386

glad that bread has found its connoisseur.
It is very easy to get rid of sourness: if you put the bread on the timer, and just on the program (the temperature equalization time is still not small), then use the unripe sourdough so that it just had time to "reach the condition" before the start of the batch, but do not peroxide.Consider roughly how long you put on the timer (or how long it will take to equalize the temperature), and how long it takes your starter culture to reach peak growth. It is in such a "semi-ripe" state that you put it in the bread maker.
Should work

It worked, Zest , great and
🔗

Here's my 100% French sourdough! Low bow to my teachers: Zest, Viki, kava, Susle : flowers: Сthanks!

It's just nice to see how cute it turned out. And it is even more pleasant when a person tries and achieves his goal. Congratulations!

[lana7386]

lana7386

Somewhere I once read that each of our baked bread expiates the sin of the earth. Looking at bread like yours, Lana, I begin to believe in atonement for all my sins

[lanochka7386]

Oh, lanochka7386, what a beautiful golden bread you have turned out! (y) I really want to crunch a crust. : nyam: And such a beautiful roof!

[lanochka7386]

Oh, lanochka7386, what a beautiful golden bread you have turned out! (y) I really want to crunch a crust. : nyam: And such a beautiful roof!

kava
We tried with leaven.This is all with your blessing and help, my dears leavening teachers
Recipe Zest flawless, he was handsome!

[Celestials]

By the way, I noticed that I had never paid attention to it before - I cut off and ate a piece of bread. And since the Frenchwoman lives with me from Celestials, I just bastard from tactile contact with bread crumb!

And the other day ... after I put the oven on the bread, I washed all the dishes decently ... and already wiping my hands, I see ... the bucket in which there was the leaven is clean. Well, that's all, I think, in a fit of decency, I washed out the remnants of the leaven! Everything is lost. I felt so sorry that I just sat down and burst into tears ...
The son came, began to calm him down ... And then he says - why are you crying - here is your leaven, under a towel, on the windowsill!
It turns out that I was so scared that I forgot that I have two such buckets!

Oksanochka well done! did it all the same.
And don't cry, oooo, but we would grow up a new one, don't worry, if anything 🔗

OH! NOT!!! Something I am not yet ready for such a process! Scary! Therefore, she cried. I pray for her that she would live with me longer!

[some simple recipe for sourdough rye]

This is my first sourdough wheat. French must be crunchy ... Soft, that's for sure, knocked, sounds GOOD, right.
And here is the cut.

Yesterday evening I took out the leaven from the refrigerator, fed it, in the morning I could not decide what I ended up with: dough or sourdough. I decided to feed it again, divided it in half, fed both, one, which was not at the battery in the jar and rose above the top with a hat, was thrown into the bread machine. The other one (which was at the battery) is now there in 210 g. I will divide by 70 (feed) +140 (for pancakes). Here. I don’t know if I’ll fight this wild yeast and lactic acid bacteria ...
And can someone tell me some simple recipe for sourdough rye? I would be eternally grateful.

You can try this one
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=13102.0

[some simple recipe for sourdough rye]

This is my first sourdough wheat. French must be crunchy ...
And can someone tell me some simple recipe for sourdough rye? I would be eternally grateful.

What a handsome man! Wonderful bread! tatulya
Here's a great recipe Susli
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=13102.0
Something is buggy forum, typing an answer 10 minutes - resets

Girls baked whole grain flour sourdough bread according to the recipe from Raisin and
here is a cutaway

THANKS TO THE AUTHOR.

In my opinion, a good cut with a well-attenuated crumb.

[Basja]

Basja

Whole wheat baked? Just a great bread turned out

Yes, I baked from whole grain, with the exception of sourdough, I have it pure French

Something with an Internet, I can not send an answer, it resets, it’s like that for everyone, or only for Me.
Recently, I only made whole grain pitch, very fragrant, it turns out, on the dietary program (5 hours).

Well, what can I say? "Super" and thank you! I will only add that I baked from first grade flour.

For six months I came to the conclusion that the "French bread" program is the best.
In six hours, the yeast dough has time to rise well.
Sourdough bread baked with this program is also the best.