Wheat bread "Korona" with sourdough

[Omela]

Omela The second version of the bread is just handsome. You must bake it. Already 3 times baked in the oven according to Luda's recipe five-minute rye and wheat bread, very tasty. Regarding your recipe, I do not have a cast-iron pan, and the hearth version probably won't work with such a ball? What shape can you adapt?

And my sourdough was bent overnight only by half a centimeter rose. I suspect it's the premium flour. After all, on the wallpaper, she grew up like a jet. I didn’t throw it away, I fed the wallpaper and a drop of honey.

But I also had one sourdough, which I fed with rye flour, so it feels good, inside it is all in bubbles. I thought when I was making it that it was so indulgent, but it turned out that it took root, I carefully divided it into 2 parts, fed one with rye flour, the second with wheat wallpaper. Now I have three jars ...

I hope one of them will do well in the evening so that I can put this bread on it and bake it tomorrow.

Masha, I also had 3 jars. Two different rye in the refrigerator and one wheat on the table, which I fed with Ashanov flour for general use. In fact, one rye in the refrigerator is enough, because it is quite simply converted into wheat: 1 hour. l. starter + 100 flour psh. + 100 water for 12-16 hours. And to make it all good, after that you can cut it in half and feed the wheat one again. And secondly, rye flour is more favorable for feeding.

[Tata]

I don't have a cast-iron pan, and the hearth option probably won't work with such a ball? What shape can you adapt?

Tata, Thank you! You can bake with a hearth or in any form, but then with steam. In cast iron, steam is best formed inside, so the rise is uniform.

Masha, I also had 3 jars. Two different rye in the refrigerator and one wheat on the table, which I fed with Ashanov flour for general use. In fact, one rye in the refrigerator is enough, because it is quite simply converted into wheat: 1 hour. l. starter + 100 flour psh. + 100 water for 12-16 hours. And to make it all good, after that you can cut it in half and feed the wheat one again. And secondly, rye flour is more favorable for feeding.

I have already transferred so much flour to this business ... And so far I have baked only one bread, although everyone really liked it.
I do something, I ask a lot, I seem to understand, and then I really want to understand everything in my head, I don’t like it when such a confusion in my head would sooner have come

[Omela]

Omela Is it possible in a stainless steel, and do the proofing in a saucepan right away? I read somewhere in LJ, so that the hearth does not creep, you need to put it on a hot baking sheet. The last time I did it. The bread was poured straight up. And the form is cold, as I understand it, the walls will hold back?

I've already transferred so much flour to this case ...

Otozh, that's why I store it in the refrigerator and feed it once a week or when I remember.

[Tata]

I read somewhere in LJ, so that the hearth does not creep, you need to put it on a hot baking sheet.

Yes exactly. Better not on a baking sheet, but on a stone.

Is it possible in a stainless steel, and do the proofing in a saucepan right away?

Tata, I know that girls bake and bake in cold iron pots. It turns out well. I have never done that.

I'm afraid to put it in the refrigerator ... Suddenly it will bend there and again all over again
I kneaded a bun for this bread. Only I took 20 g of sourdough ... Well, I score because)) rye-wheat sourdough.
I put it at 22-00, I hope to continue in the morning

Why will it bend ??? Take half of yours, feed it with rye flour, wait 2 hours and put it in the refrigerator.Then you look at it, it will grow there anyway.
Well, 20, so 20.

Why will it bend ??? Take half of yours, feed it with rye flour, wait 2 hours and put it in the refrigerator. Then you look at it, it will grow there anyway.
Well, 20, so 20.

Okay, I'll try to do that tomorrow. I can't hold out for 2 hours now
Now I want to put some more sourdough dough on the sourdough, so that tomorrow I can bake 2 loaves of bread right away. Can you tell me what else you can try? Anyone, even wheat, even rye ...

I can't even remember a single one for a long time.
I can tell which ones I like to taste:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=112622.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=151601.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=101841.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=120234.0

I can't even remember a single one for a long time.
I can tell which ones I like to taste:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=112622.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=151601.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=101841.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=120234.0

Thank you!!!! By the way, I was already staring at sieve and lace)) where to find time to bake everything !!!!

Yes, lack of time also stops me in sourdough bread.

Oh, something I'm tired of these leavens already
Probably this is not for me ... It may be too early for me to switch to leaven ...
I'll finish the crown and that's it. It seems to me that my leavens are somehow wrong.
"Walnut" from the dough has not surfaced for more than 2 hours ... And both (I am going to bake two different sourdough bread today) ... ((

Masha, of course, the leaven requires increased attention and time. But this is until you "drove in". As soon as you pick up the recipe that is yours, you will bake with your eyes closed. I don't bake often with sourdough, for my own pleasure.

Nothing happened ... Not a crown, but some kind of beret.
Apparently I was in a bad mood, so nothing came of it .. True, I have not cut it yet, but the appearance leaves much to be desired

Well, nothing, don't be upset !!! It happens for everyone.

Well, nothing, don't be upset !!! It happens for everyone.

Thank you! Yes, that's for sure ...

By the way, the dough in the glasses still surfaced ... But when, I didn't keep track of ...
In any case, I did not wait for this moment and put it in the oven. Maybe it was necessary to keep more of course on the proofer?

Maybe it was necessary to keep more of course on the proofer?

May be. I once had 6 hours ...

May be. I once had 6 hours ...

For some reason I was afraid that I would stop. Apparently the sourdough has a completely different time frame ... Or their absence probably hasn't gotten stronger yet ...

Of course, the more it costs, the more acid there is in the bread. For wheat, this is not good. Therefore the great ones (Luda) add yeast for a more predictable proofing time. At least for the first time.

Of course, the more it costs, the more acid there is in the bread. For wheat, this is not good. Therefore the great ones (Luda) add yeast for a more predictable proofing time. At least for the first time.

Yes, but you are not that far from Lyuda, I decided that I first need to read more about sourdough, otherwise it’s very difficult ... well, and also practice with yeast bread ...
Do you have your own LJ?

Well, too .. not far. Learn there 🔗, but I have been conducting it not very long ago, so there is more information here, there is more for communication. Anna writes well about leavens: 🔗./ (top on a green background "about leaven").

Well, too .. not far. Learn there 🔗, but I have been conducting it not very long ago, so there is more information here, there is more for communication. Anna writes well about leavens: 🔗./ (top on a green background "about leaven").

I also have, there is also little information so far, come visit ( 🔗)

[Omela]

Omela baked bread according to your recipe. Only slightly changed the composition. I have wheat sourdough overfed with whole grain flour and I added 50 grams of whole grain flour to the dough. The sponge reached its peak only when I put it on the battery after 14 hours (the apartment is cool). I decided to make a loaf of bread. On the occasion, I bought a biscuit in Ashan for 16 rubles.and on the advice of LJ used it as a proofing basket. In general, everything is as it should, the towel is well sprinkled with flour and laid the molded loaf. I had to wait about 6 hours, but it didn't bother me much, I was doing other things. And then it is interesting. The dough rose and crawled as far as the basket called and was firmly stuck to the towel. Somehow I scraped it off, of course, the shape of the loaf was no longer discussed, the dough just crawled in my hands, although the loaf was formed as it should before proving. In general, I smacked (you can't say otherwise) it on a hot baking sheet and put it on baked goods with steam. And, lo and behold! The bread turned out, though the appearance, as they say, "I blinded him from what was." But the taste is even very good.
pictures are really not very good

[Tata]

Tata, the cut is excellent !!! And what flour did you sprinkle on the towel?

[Tata]

Tata, the cut is excellent !!! And what flour did you sprinkle on the towel?

Wheat for general use.

It is better to sprinkle with corn.

[Omela]

Omela why did the dough spread so much, in the full sense of the word, spread over the table.? When she formed the bread, as in Anna's video, the dough was normal and the bar turned out as it should.

How long was it?

How long was it?

about 6

Nuuuuu ... there is a lot of it. During this time, the sourdough ate everything inside.

Nuuuuu ... there is a lot of it. During this time, the sourdough ate everything inside.

But I had less sourdough than in the recipe, because the sourdough stuck a little to the bowl (it was on the battery). And the dough showed no signs of life for a long time. Little sourdough - a long approach, and I did not add yeast. Yes, and if the leaven ate everything, would the dough sag? Is not it?

If it sagged, then consider it, you can throw it away. And you have a decent bread. Just stuck, it's fixable.

And you have a decent bread. Just stuck, it's fixable.

Yeah, the main thing is delicious. I really like leavened breads, slightly sour, aromatic. Earlier, before buying a bread maker, my daughter and I bought all the time in Ashan, yeast-free "Bosco" bread. But of course yours is even tastier.

[Omela]

Omela, Ksyusha, dear, save me !!! I struggle with the crown for the fourth day !!!!!!!!
I'll start from the beginning. I brought out the sourdough (rye 100%). Now she is a week and a half. She fed me almost every day. It seems to work, on Sunday at least I used to bake pancakes on it. And since I have been staring at the crown for a long time, I also had it under No. 1 in the list of leavening breads. In general, the first time happiness did not happen - my newborn refused to raise the dough so cool It seems there was a ball, it seemed there was even some kind activity was going on, but outside the dough bun was covered with a shell. Nut (nutty))) I threw this one out, started over. I added 20 g of water to the dough to ease her fate, at night she puffed out at me, but got up. I started the dough, everything was fine. Leaving for work (the weekend has passed, and the princess is without a crown), she asked her mother to follow the dough, and put it in the refrigerator as it doubled. But it rose twice only after 10 hours. So I look at this my disgrace, with my mind I understand that everything is hopelessly oiled, and I need to start it all over again. Next time, what should I do - add yeast? Or do not add yeast and do not wait for a full rise, but after 4 hours continue to work further as planned?

[swetie]

Now she is a week and a half.

swetie, Sveta, I can assume that you still have it rather weak. You can try to make not a thick dough, but 100% hydration, subtract it from the total amount of liquid. Yeast can also be added.

Or do not add yeast and do not wait for a full rise, but after 4 hours continue to work further as planned?

Simply, the longer it costs, the more sour the bread will be. Time here is a relative concept, maybe you will succeed less than 4. You still have to wait for a 2-fold increase.

In general, if I were you, I would now let the leaven grow stronger and bake it according to simple recipes so that you can understand and adapt to it.

Ksyusha, thank you very much for your answer. You must excuse me for torturing you. I just brought out at last the leaven working, with the attempt, probably the sixth; approached a dream, and here - oops ... I'm probably already baking anything by leaps and bounds, and leaven is a terrible beast for me

You can try to make not a thick dough, but 100% hydration

Yes, next time I will run 100% dough if this time it does not work out. Again the dough costs Dala opare more time to rise, let's see what comes out

In general, if I were you, I would now let the leaven grow stronger and bake according to simple recipes

No, I can't do simple things right now - I'm stuck on the crown I'll win the crown, and then I'll bake it easier Again - once again seven or eight won't work, and then, you see, the leaven will already get stronger