Sponge peasant bread in a bread maker

Sponge peasant bread in a bread maker

Category: Yeast bread

Ingredients
Opara
Rye flour (or 150 rye and 50 wheat)	200 g
Water (40 *)	200 g
Live yeast	11 g
Dough:
All dough
Wheat flour	300 g
Water (or any other liquid)	100 g
Sahara	1 tbsp. l.
Salt	1.5 tsp.
Vegetable oil	1.5 tbsp. l.
Add corn grits, flaxseeds, sesame seeds, caraway seeds, coriander, etc. if desired.	1-2 tbsp. l.

Cooking method

• In view of the fact that I had not yet grown the new French sourdough, and I wanted a fragrant sourdough bread, I decided to temporarily switch to the sponge baking option. Maybe someone will use my version.
• Dilute the dough, let stand warm for 30 minutes. - 1 hour, cover with foil (I make holes in it) and put in a cool place (in the refrigerator or on the balcony) overnight (9-12 hours)
• Mix everything, control the bun and bake in a bread maker on the French bread mode (this program lasts for me 3 hours 40 minutes)
• 

Time for preparing:

3 h. 40 min.)

Cooking program:

french bread

Note

It seems that it is not particularly troublesome, and at the same time it turns out very successful and tasty bread. With the aroma of sourdough bread, thin crispy crust and light airy crumb.

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Peasant bread (bread maker) (Ksyushk @ -Plushk @)

[Dough:]

In view of the fact that I had not yet grown the new French sourdough, and I wanted a fragrant sourdough bread, I decided to temporarily switch to the sponge baking option. Maybe someone will use my version.

Dough:

kava, I bake bread according to this recipe. I should wait until I'm ready, but impatience gnaws at me. Thanks a lot for the recipe. My bread with rye flour never rose like that - it almost reached the edge of the bucket. I made a dough (I gave it an hour for birth) and immediately kneaded the dough in pizza mode, only gave it only 10 minutes to knead to see what the bun would be. I did it on whey, and when kneading, I had to add 2 tbsp. l of water, because it was very dry. After a short batch, I set the Rye regime. Now I'm waiting for it to be baked, 1 hour 15 minutes left. I think it will taste good too. She gave 200 g of rye flour as per the recipe, and when kneading added 3 tbsp. l rye grains with bran and germ. I put caraway seeds, coriander. Just in case - panifarin. The malt is over, so without it. The dough, of course, is light, but the smell is very, very ...... Thanks again Kava, I sent this text a long time ago, but decided to continue. I tasted Spicy Peasant. Well, I haven't had this before. The husband says that it just turned out to be a lush cake with a crispy crust. There would be malt, it would be darker, but the taste is wonderful. Thank you. Found kvass wort, next time I will add it. Now, please, in the same way (on dough) I will try to make Altai Health out of flour. And you

I got very tall and lush like a rye bread.
But the taste is not very pronounced, next time I will add agram, this is for those sour lovers like me.

[Elena4ka]

Elena4ka, I bake mainly sourdough bread, so they have a more pronounced sourness LIKE THESE ONES ... And this option is good if there is no desire to grow sourdough, but you want a fragrant, similar bread. Thanks for using the recipe. I would be glad if you adapt it to your liking and continue to bake it.

The bread turned out great! And I think the main thing in it is dough. Moreover, I increased the amount of flour, and the yeast was only 11 g and was enough.I just wanted to ask, why leave the dough for 9-12 hours. I immediately make bread as soon as the dough comes up. Or is it better for her to stand?

I always try to stick to the classic version - as soon as a suitable dough begins to fall off, it is ready for further work with the dough.
But if there is no time, I leave the dough to ferment in the refrigerator until morning. Also good at it. I tried to leave it on the table overnight - it peroxides.

[Stеrn]

Thank you,Stеrn, for an explanation. I just thought that there were some processes taking place with yeast and something useful appeared. The first time I put it in the refrigerator for the night, and then I decided to make bread as soon as the dough was ready. The only thing is that at first I do a short batch to make sure that the bun will be as it should be, and then I put on the required program. By the way, the recipe contains millet flour - I read in a German book that it is very useful, because in fact, only millet contains magnesium. They highly recommend adding this flour to bread. I usually give 2-3 tbsp. l, and then it just ended. I wish you success!

[rit37]

rit37, it's great that your bread experiments have been crowned with success! Keep it up! When I bake with sourdough, it needs a longer lifting process (otherwise the bread turns out to be clogged and, and the pores are very small). Perhaps from here I decided to start a dough according to the same principle. I don’t leave it on the table - it definitely peroxides. And in the refrigerator, the processes seem to slow down and the dough is in no hurry, calmly ferments. It turns out the principle of long fermentation (which is quite useful). You can read about fermentation HERE

Yesterday I baked this bread - very tasty, high and almost does not crumble, we ate almost all of it at dinner, though the son took half of it and put another one in the evening, but I don’t know why it almost did not work out, although I did it according to one recipe, I don’t even know what case Here is my yesterday's case:

[nut]

nut, I sometimes also happen that I bake 2 absolutely identical breads one after the other, and the result is unpredictably different. It could ferment the dough, and the voltage in the network fell. Do not be discouraged, I have deduced a rule for myself - if at least once (and even more so the first) it worked out, then it will continue to work.

Yes, I was not upset It tastes good anyway I just think that the dough was cold in the refrigerator And I will always make it, because it is delicious and I really like its crumb

[kava]

Expensivekava! put your bread. But I have a problem. I didn't bake bread with dough. In my opinion, the dough is a liquid, creamy consistency. I got real rye dough. Added another 100 g of water. Liquefied. It is worth it. I feel that something is wrong. My assumptions are rye flour is very dry. but so much is it possible? Or is it 200 g by the volume of a glass? Puzzled ...

[Ruzhanna]

Ruzhanna, sorry, I saw your post late. The dough really turns out to be steep, since it is rye flour. It itself is more hygroscopic. 200g exactly in grams (I measure everything in grams, not volumes). What did you do there?

Oh, bake-bake. Rather, I knead. 300 grams of flour has already gone out, but since I got more liquid than in the recipe, now I'm adjusting the dough. While the batch is in progress. I'll unsubscribe later.
........................ ........

Everything .... The creative process is over. The bread came out tall, beautiful. and what a fragrant ... standing in a towel resting ... I baked for the first time on the dough, so I noticed that the smell during baking was completely different, and even a neighbor came in, laughing: I was walking by the smell. Tomorrow I'll unsubscribe how it tastes. although I'm sure the taste will be great too. Kavochka, thank you for the recipe, very simple and not burdensome

I fell in love with bread on dough so much that I don’t want anything else, and most importantly, it’s not at all burdensome: just put the dough a little earlier. It happens that in the evening I put the dough so that by 11 o'clock it is ready, then I put everything in the bucket, give 5 minutes for preliminary kneading, if I see that everything is in order, the bun is good, then I switch to the desired program and go to bed. Everything, bread takes care of itself.

[rit37]

rit37, Thank you for your kind words! :) What program are you using?

[rit37]

rit37, Thank you for your kind words! :) What program are you using?

kava, if rye, then I put on the program for rye, and if something else, then I choose the appropriate program.Here I baked pumpkin bread with the addition of an apple, put it on the main program.

Dear kava! I report on the taste of the dough bread. The taste is not just good, but amazing, beyond praise. I keep trying to make a 19-year-old child like rye bread, so capricious. So, she deserved the highest mark "A cool!" Kavochka, thank you again - thanks for the recipe, now I will bake it, because the time is not burdensome, the taste is amazing, there is not enough yeast - in general, there are some pluses.

Say, instead of live yeast. can dough be made on dry?

You can also do it dry, just choose baker's yeast.

Romochka has already answered - yes, it is possible also on dry ones, just don't give a lot of them - the main thing is that the fermentation process begins (and since it is rather long in terms of maturation of the dough, the main task of the yeast is to "start").

Hello everyone! I congratulate everyone on the Epiphany !!!
Tell me about fresh yeast: how to use it in HP? If dough - I understand, dilute, put, then add with the rest of the components, bake on the desired program. and if not on dough, how to use them? How to breed? Or put dry ones? To the bottom or top? I'd like to try it, I finally found them! And one more thing: can such yeast be used on a timer? Or use the dough on the timer? I really look forward to your advice !!!

[Kid]

Kid, the way of bookmarking depends on your HP (the instructions indicate the liquid on the bottom or on top). I put the yeast on the bottom, pour in the liquid, sourdough, flour and all the other ingredients. You don't need to put fresh yeast on the timer - the dough will acidify. I haven't tried the dough on the timer, but logically it can also oxyderate.
If it's on a timer, then separate the yeast with liquid (like water to the bottom, and yeast on top of the flour).

Thank you, it became clearer. you can forget about the timer with fresh ones. Well, okay, we'll bake on dough or ripe dough! but someone advises crumbling yeast right to the bottom, do you think - will it roll?

but someone advises crumbling yeast right to the bottom, do you think - will it roll?

will give a ride if:
- bookmarking order - dry at the bottom, and liquid at the top (at least it can ride on the timer)
- bookmarking order - liquid at the bottom, and dry on top and on top of dry yeast (also on a timer)
- bookmarking order - liquid at the bottom, and dry at the top, yeast at the bottom with liquid and kneading and baking immediately without a timer)

Thank you, it became clearer. you can forget about the timer with fresh ones. Well, okay, we'll bake on dough or ripe dough! but someone advises crumbling yeast right to the bottom, do you think - will it roll?

not in the topic, because after all, it's about the dough. But on the timer with pressed yeast you can bake
Knead the dough completely with all the ingredients except the yeast - you get a bun. Then move the bun to one corner of the bucket, and the yeast put according to the recipe - to the other. In general, so that they do not touch. Put on the timer and you will get great bread.
But I would not risk using the dough with the timer

thanks for the advice, today I want to try it, put the darnitsky on the timer on fresh pressed ones. interesting idea! how did I not guess? right after all, the dough should not come into contact with yeast yet!

yesterday the first experience I had was bread with fresh yeast. Darnitsky's version without beer on whey with water, and in addition to yeast, she added 80g of ripe dough, made per day, also using pressed yeast. the taste is not bad, a little bland for me. today - on the advice of friends! - add apple cider vinegar. to insert the photo did not work yet.

thanks for the advice, today I want to try it, put the darnitsky on the timer on fresh pressed ones. interesting idea! how did I not guess? right after all, the dough should not come into contact with yeast yet!

I also regretted that the thought was not mine, in my opinion, Pakat wrote in the topic about the rationalization of the kolobok (something like that), I took note of myself, it turns out great.
good luck in baking Darnitsky!

I report on the work done. I decided all the same (also on the advice of friends) just crumble the yeast to the bottom and put it on a timer. What can I say. Better all the same on dry. Of course, it was baked, but it didn't go up very well, by 10-11 cm, dense. But still they ate and the guests praised.
And regarding the use of compressed yeast - I definitely consider using it! The bread smells like bread, the taste is incredibly tasty!

Then move the bun to one corner of the bucket, and the yeast put according to the recipe - to the other. In general, so that they do not touch. Put on the timer and you will get great bread.

I didn’t do this because I was afraid that suddenly the dough would creep out in a few hours of waiting and reach the yeast heap ahead of time, and in general, it would suddenly stir unevenly.

rose poorly - it means the yeast pumped up
I used to buy in the market, then I moved to the supermarket - even if they are in the refrigerator for sure, or by date - they seem to be fresh, and if they were stored for at least a few days at 20-25 * C, then of course they will be zilch.
Buy fresh yeast and bake again, I'm sure everything will be as it should
I always crumble the yeast to the bottom and knead it right away - without any activations or other additional actions

but about the timer - how can a normal bun crawl away ?! and it will stir the HP, everything is fine - where does it go?
I still recommend trying it. In extreme cases, you risk 400 g of flour and st. l. sugar and tea salt. But you will gain experience. Experience also costs money

No, the yeast is good, I just bought it, and every day I bake it, even twice, all the bread is obtained. Yes, you can try, why not? And if I try, I will report back. By the way, can you advise how to insert a photo?

I upload a photo via, (follow all the recommendations there), copy the link and paste it into my message

or lo! good temka, read it - you will immediately understand https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=30280.0

Good day! I don’t know, maybe not in the subject, but there was already a discussion of how to bake with fresh yeast and on a timer. Here, I am reporting.

This is a bun at the very beginning.

This is a bun in 2 hours. Still crawled to the yeast! I had to urgently push it back.

Result. Pleased. It was French, premium flour 200g + flour 2c 200g + 2st. l. grains of wheat, ground on a coffee grinder, added when kneading. I haven't tried it yet, because I gave it to my daughter. But the smell is a miracle!

[Kid!]

Kid! the bread is beautiful !!! Smart girl!

so as not to crawl to the yeast, I think it is necessary to knead the bun a little tighter (it will soften during the rest time), and collect the yeast more voluminously and put them diagonally in a bucket - dough in one corner, yeast in another

True, I myself already see what can be corrected! And the plus in this method is that you can control the kolobok! Thanks for the support!

Girls! Take me to your team of black bread lovers! H / n I have two months, white turns out with a bang, but with rye flour did not work! Today I made it on the "night" dough and - OH MIRACLE! It turned out great! In the morning I kneaded on the "dumplings" mode, then started the "main" one (after taking out the mixer with a wet hand), so you can imagine, after an hour and a half I had to switch the "main" mode to "baking" for 1 hour 10 minutes, because the dough was already propping up the lid! Huge THANKS for the recipe! Unfortunately, there is no camera, otherwise I would have boasted even more ...

[Lidusha]

Lidusha, I am very glad that you have got a delicious bread! Bake and eat with pleasure! There will be a camera - show off even more!

[kava]

kava
Thanks again! These recipes inspire new feats !!!

[kava]

kava
If I am not mistaken, the recipe once contained 0.5 tbsp. l., now reviewed and did not see. Of course it will not hurt, but it became interesting
I want to bake your bread

[Freesia]

Freesia, maybe I missed it when I redesigned the recipe in a new format. : pardon: Of course, you can use malt - it will darken the bread and give a flavorful note.

Oh, and here is another bread ... and I wanted a peasant ... here you can't talk about him?

[rit37]

rit37, Thank you for your kind words! :) What program are you using?

Kavochka, well, how do you all manage to do it, put everything down and sleep?
And then I observe the bun, then add, then subtract, then something else .. and the result is "zero"

You can also do it dry, just choose baker's yeast.

But how to get rid of yeast altogether? Still I do not leave my dream to bake yeast-free bread

yeast-free is soda
if you mean sourdough - then there is a lot of yeast, as many as several types, they are just wild, and pressed - cultured, grown yeast

[Pampushka]

Pampushka, do not be discouraged if you are determined to start a sourdough - try it and you will definitely succeed. It's just that I now have spatio-temporal circumstances under which it is not yet possible to acquire leaven. But, believe me, sponge bread is no worse, and such a low yeast content simply speeds up the fermentation process and makes it more predictable. And besides, the starter culture requires constant feeding (for me, this is an unnecessary waste of food).
I am a sourdough myself and baked for 3 years on rye and wheat, and then on a French woman (for me she turned out to be my favorite). By and large, yeast also lives in our starter cultures, just wild and slightly different. rinishek I said perfectly right

yeast-free is soda
if you mean sourdough - then there is a lot of yeast, as many as several types, they are just wild, and pressed - cultured, grown yeast

Ah .. maybe I didn’t express my thought like that .. Girls, it’s me 2 years ago I watched a film by V.G. Zhdanov about the dangers of yeast and ran to buy the first HP. And until now I understood that yeast is harmful, from which fats on the body and cancer cells grow, and the leaven is something else.
Now I'm completely confused

[Pampushka]

Pampushka, do not be discouraged if you are determined to start a sourdough - try it and you will definitely succeed. It’s just that I’m now developing spatio-temporal circumstances in which there’s no way to get the leaven. But, believe me, sponge bread is no worse, and such a low yeast content simply speeds up the fermentation process and makes it more predictable. And besides, the starter culture requires constant feeding (for me, this is an unnecessary waste of food).
I am a sourdough myself and baked for 3 years on rye and wheat, and then on a French woman (for me she turned out to be my favorite). By and large, yeast also lives in our starter cultures, just wild and slightly different. rinishek I said perfectly right

So I dream of leaven, but I agree to all your suggestions: to the dough and to everything, if only the human bread turns out

[Pampushka]

Pampushka, I went a thorny path from bread with dry yeast in HP to sourdough bread in the oven. There is only one conclusion - I will no longer use a dry oven. I don't bake in KhP now, I just knead. So you have everything ahead of you, first learn one thing well, then another, and so on. The best is the enemy of the good. If you still can't master the sourdough, try baking with dough. I assure you will not regret it. Few people started the sourdough the first time, and even the bread immediately came out perfect. And if anything - ask, our girls are all friendly and ready to help almost at any time of the day