How long should the dough stand?

Bread molds not from additives but from non-compliance with sanitary standards at bakeries! Bread trays, machines, bread packaging, etc. etc. What additives ??? They save on everything! There the weight is counted tons! Whoever writes is clearly not aware of this!
As for the proofing, such a time on the leaven is the norm IMHO!
PS I bake bread with and without additives, this does not affect the speed of spoilage

RolandS, Duc is for a sourdough bread, and it needs a long fermentation, at a LOW temperature, to release useful phytins from the shells of the grain. Normal time, just right.

But there is a mulberry recipe with this very fermentation, look, it might be interesting, as a talker
https://Mcooker-enn.tomathouse.com/in...ic=3293.0

RolandS, please do not use dialects anymore, especially in the title of the topic.
Respect those present. Here is a Russian-language resource.

I wrote about measures here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1997.0

[Initially, this dough was invented so that bakers did not need to knead a separate dough in advance, it would be enough to make a slightly larger batch and postpone part of the dough until the next day.]

RolandS, if you wish, read here ...
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.... Ripe (old) dough. Pâte Fermentée. Old dough

This dough always contains all the ingredients of the final dough, that is, it can contain quite a lot of yeast and salt is always added to it. Almost always, it is kneaded with a moisture content of 60%. Initially, this dough was invented so that bakers did not need to knead a separate dough in advance, it would be enough to make a slightly larger batch and postpone part of the dough until the next day. In practice, many bakers mix this dough separately and closely monitor its fermentation. Salt in the dough helps to slow down fermentation, but if a lot of yeast is added during kneading, it is easy to miss it and the dough becomes acidic and gets a distinct smell of alcohol. Therefore, the old dough is put in two ways - either with the full amount of yeast, usually about 1% by the weight of the flour in the dough, such a dough is ready in a few hours and should be stored in the refrigerator, or with a small amount of yeast, about 0.1% by the weight of flour, such a dough ready in 12-16 hours. The first option is more convenient, since it can be stored in the refrigerator for a day or two and be launched at any time, the second gives a fuller taste ...

Sometimes I leave 100 grams of dough from the previous bread
(usually 40 grams of water and 60 grams of flour),
in a bag, tie and refrigerate. And the next day this dough in a bread maker and plus everything else you need for the recipe
It turns out good bread, for lazy dough

Immediately after kneading, pinch off a piece of dough with a damp hand and spread the top with a damp hand. I put bread on 600 grams of flour + 300 -350 grams of liquid + a little sugar + 5-7 grams of salt + yeast,
after kneading I pinch off 100 grams of dough, you can weigh it and bake bread
and the future "old dough" remains
Try it, it’s interesting. Just do not forget, when laying on the next bread, subtract these 100 g from the recipe, i.e. about 60 g of flour and about 40 g of liquid
P.S. You can add more yeast, but less - just a few grams, or you can not add it - in Panasonic on a regular and French program
rises well and without additional yeast
Well, if you like very fluffy dough, try adding

I kept it for two days - ok, I don't know anymore.
I don't add yeast, but I like thick bread,
for a lighter airy bread, add -1-2g dry (well, maybe 1 \ 3 tsp), or 3-5g fresh.
And also I usually yeast (any), in a small container I pour 1-2 tablespoons of warm water and + half an hour of sugar, grind and leave for 20-40
minutes until a lush foam appears, (during this time I sift flour and everything else) and then into a bread maker.
Well, if all this does not seem boring, try it, and everything else
the right way ...

I don't know about it, yeast is probably long-lasting
I have Dr. Ober (albeit with a harmful additive), but I played for 40 minutes in a small bowl, and then 5 hours in Panas on a fr program,
I first give 3-4 minutes on pizza mode to mix (hello kolobok)
, then the alignment time - as the autolysis time.
And here repeatedly quite high bread, for 500 grams of flour,
for 600g, as I understand it, it will crawl out of the bucket, but it's cool in the apartment
(something in Odessa the nights are still cold)
What kind of bread maker do you have, if not a secret?

If you are seriously thinking about baking, follow the link to Mikhail, he has -
good taste and good hist to bread
And besides, the best bakers are still men,
we are women, so we have fun ...

So I'm thinking, as it were, without yeast (especially many), but also without fiddling with this leaven (there you need to do nothing else in life :-) only to guard the leaven at the battery IMHO, this is probably feasible, but rather not in a dynamic world)

matter of habit. My character will not allow me to sit and guard something. These are movements already brought to automatism ... almost like putting food in a bowl for a cat.
But dough versions of bread are simply obtained within the framework of the same Main Program. Even without preliminary kneading for autolysis (it will be even better with it). While the oven was busy with poppy rolls today, I threw 400 g of sourdough, 200 g of flour, 70 ml of water, salt, sugar, activated live yeast (about 4 g) into a bucket, and a small bread rose into a bucket high, on the cut - shiny and full of holes ...
So, do not be intimidated by the leaven, it is not as scary and laborious as it seems at first.

Zest, but what do you think from these ready-made starter cultures, which is at the wholesale and in OCSTI, you can bring home ...
I like the Austrian taste, it is so soft, but how to translate it from dry to liquid, there are no ideas

[taty]

taty

I have an Austrian one. But there the composition is such that it is hardly possible to translate it into a liquid and live one. It does not give such an effect in a test, as a living-healthy one.
Honestly, after the appearance in the house of its live sourdough, the jar with the Austrian is unclaimed.

Do you have any leaven at home? Maybe try adding a little dry Austrian to her dressing to convey the taste?

Thanks, Zest
After grape, which I just used everything and forgot to update, for several months now I have no sourdough, I am saving myself "pate fermente"
and night dough.
And, tell me, where can you find out the composition, on the internet? I can't remember the full name, but there is no piece of paper in the package

RolandS
Then carry out experiments with pinching on the longest, it seems, the French prog, look at which last rise is the greatest
Yes, Mikhail is srucide, I like to read his magazine so that he can do everything ...

[taty]

taty

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Here you can see the composition. Unfortunately, this is a product of modern technologies designed for accelerated baking of bread. It has nothing to do with natural leaven. Acts more like an acidifier. This is not one of those dry starter cultures that are converted into liquid ones.

Thank you, Zest, yes, I got pierced ...
I thought maybe natural

I just thought that I would "live" this sourdough by the battery in the kitchen, eat it on business, and she would fill three floors with foam
And then I will crawl quietly with rags and the smell from her .. I think (if the thread runs away to the floor)
I read how they catch sourdough .. "on the third day of ana paperl" (c)
Stuck right ..
But we must try .. Yeast tired.

And do not keep it near the battery. No one will benefit from this. Find the lower border at 10-12 *, with it and hold. Then you won't have to catch and feed less often. You can also transfer and add to a cool state, then certainly no natural disaster will threaten all your floors
If you want to get away from yeast, then you have one way - forward to leaven! Personally, my body perceives sourdough bread more gratefully than yeast bread.

Thank you, Zest, yes, I got pierced ...
I thought maybe natural

Yes, just something business - to grow a leaven. As every sandpiper praises its swamp, I would recommend the French one. Extremely hassle-free and strong. At the moment it is transferred to any other. The bread picks up even without a gram of yeast, does not add excess acid, very soft in taste.

RolandS
Starter cultures are good, I really liked French and grape, here on the site you can find it all.
And you don't want to offend your neighbors, so make the leaven as dense as dough, remember - old dough ...

But I will risk it! you inspired me!

well, and rightly so)) Who does not take risks, he ... does not eat sourdough bread! Review the topics French sourdoughs and Baking sourdough bread in the oven, if you have questions along the way, ask.
The leaven will live with you, and the neighbors will not turn to you with the cruel side of their active actions

Zest, I spent about a year (since last March-April) in French baked, I read it from Luda, and I really liked it on cooking with Vallejo.
And now, somehow the histu is dumb, well, you young people cannot understand this ...
And I wish not to understand any longer.

Starter cultures are good, I really liked French and grape, here on the site you can find it all.

Now you shouldn't start with grape. The grapes that are now on sale have undergone such processing that it is scary to eat them, all the more so to use them for growing healthy animals.

But the French one is very possible. She lived with me in a liquid state last summer and did not flood anyone.

Zest, I spent about a year (since last March-April) in French baked, I read it from Luda, and I really liked it on cooking with Vallejo.
And now, somehow the histu is dumb, well, you young people cannot understand this ...
And I wish not to understand any longer.

I also baked many of Lyudmila's breads on French sourdough. Vallejo I don't know ... where can you see it, can you tell me?))

A hist is the case, that it is, then it is not. Now I would move mountains, and tomorrow my hands will drop. Stripes everything, stripes. So, the excitement and desire for action will also return to you))
Good luck to you))

Grape - at the end of September-October in Moldova (I recommend this one,
and Vallejo - all in the same place on cooking in GOSTs and Bakery fields for advanced
And "my grandmother's brioche", I think you will definitely like it

[taty]

taty

Thanks, I will definitely look