Sponge peasant bread in a bread maker

[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 HP now either, I just knead it. So you have everything ahead, first learn one thing well, then another, etc. The best is the enemy of the good. If you still can't master the sourdough, try baking with dough. I assure you 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

Understood And what does it mean "I don't bake in HP now, I just knead it" That is, use HP in dough mode? and all this with wet yeast?

Kava, I have a question. Wet (live, probably) yeast has been in the refrigerator for a month already. What is the shelf life of such yeast and what is the best way to avoid spoiling the bread with it?

How do they look and smell? Of course, a month is quite long, but ... If they are just a little windy, then cut off the edges and try to use it, and if they liquefy and frankly stink, then there are no options in the trash can

Understood And what does it mean "I don't bake in HP now, I just knead it" That is, use HP in dough mode? and all this with wet yeast?

Yes, I got it right

How do they look and smell? Of course, a month is quite long, but ... If they are just a little windy, then cut off the edges and try to use it, and if they liquefy and frankly stink, then there are no options in the trash can

Solid, does not smell of anything bad from above, where the wrapper is wrapped, slightly weathered. Now I was leaving work, went to all the shops, everywhere only dry yeast. Tomorrow will be on the market. I already try to comply with everything in order to exclude at least negligence and irresponsibility in my problems with HP.

if the yeast crumbles with your fingers, then it is quite lively and normal. I keep them in the oil compartment for a month and a half, the main thing is not to grab the yeast that will go to the refrigerator again ...

if the yeast crumbles with your fingers, then it is quite lively and normal. I keep them in the oil compartment for a month and a half, the main thing is not to grab the yeast that will go to the refrigerator again ...

understood. Thank you

and yeast can be tested. Take a serving of the recipe yeast, add a couple of tablespoons of water, a pinch of sugar and a spoonful of flour. Such a thin porridge will turn out. Leave for 15 minutes - if it is bubbling, it began to rise with a hat - yeast is alive!

and yeast can be tested. Take a serving of the recipe yeast, add a couple of tablespoons of water, a pinch of sugar and a spoonful of flour. Such a thin porridge will turn out. Leave for 15 minutes - if it is bubbling, it began to rise with a hat - yeast is alive!

Thank you. I'll go check it out now. Thank you, girls, for responding, otherwise I am alone with HP, I really want to cry ...

But, but! Cry nizzyayaya! ; -D Bread should be done positively!

But, but! Cry nizzyayaya! ; -D Bread should be done positively!

every time I am going to bake, I hope for the best, but it comes out "as always"

You hope for the best, but you tune in and expect ... We attract not only what we want most, but also what the most we do not want or we fear.

Hope for the best, but tune in and expect ...We attract not only what we want most, but also what we most we do not want or we fear.

I so want to attract someone with a Panasonic 207 from my city

please tell me, when I bake bread in a bread maker, I always get a harsh crust, what needs to be done when the oven finishes work, I have a Panasonic

Hope for the best

kava, on that weekend I scrolled around HP for 2 days and baked 4 Ksentia Lopes cakes with slight deviations in the recipe. It turned out well enough, but all the cakes are dry and crumbling, especially on the second day. Can you tell me what to add? And thanks for the advice to switch to live yeast. I got a hope, at least something to bake a trip

I read everything about this wonderful bread. I can't make friends with Darnitsky from the fugasca, the problem is with the falling roof. On the advice of a forum member, I want to try this recipe.
- Can you please tell me how much malt to put for a dark color? Do I need to reduce flour by this amount?
-Can I bake ordinary wheat bread on a dough? And is it necessary to change the composition of the dough for such bread.
Sorry for the naive questions, but I have never dealt with dough in HP.

Aksinka, according to this recipe, of course, you can bake completely white bread (the author called it peasant precisely because of the presence of rye flour), any bread can and even be better baked in dough. The composition of the dough will be the same, only you will have to trace the ripening time - rye flour ferments differently than white

I often use this recipe in the summer and also this one https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=14160.0
and I ALWAYS get Darnitsky following this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=596.0.html, all Admin recipes are verified to the gram and always work out, by the way, Admin also has spicy bread, check out the bread gallery from Admin

[rinishek]

it always turns out a harsh crust, what needs to be done when the stove is finished

In the baking process, I spray from a spray bottle. And I always cover the finished freshly baked bread with a towel and it is steamed a little with me. I even cover the cakes from the oven with a damp towel (I like soft ones). When stored in a plastic bag, the bread is also steamed and the crust becomes softer.

kava, on that weekend I scrolled around HP for 2 days and baked 4 Ksentia Lopes cakes with slight deviations in the recipe. It turned out well enough, but all the cakes are dry and crumbling, especially on the second day. Can you tell me what to add?

Baked in the oven? If so, they could have simply overdried (sometimes I sin myself with this). Less crumbling if you add at least 50 g of sourdough.

- Can you please tell me how much malt to put for a dark color? Do I need to reduce flour by this amount?
-Can I bake ordinary wheat bread on a dough? And is it necessary to change the composition of the dough for such bread.

Firstly, a lot depends on the malt itself (sometimes it is dark, sometimes with reddishness), but I think for dark 2 tbsp. l. should be enough. I don't diminish the flour, but I always follow the bun. Since I bake now mainly in the oven, I allow the bun to be soft enough with a slight trace on the bottom (then the crumb comes out more airy and not clogged).

Of course, you can also use ordinary wheat flour, just start the dough on wheat flour (you don't need to change anything, but keep in mind that rye flour is usually more hygroscopic and the dough on wheat flour can turn out thinner. In this case, correct the bun already during kneading.

rinishek, thanks for looking after Temka

Katyusha, but this is my dear and favorite recipe! and I want more people to bake according to your recipe - it's just wonderful!
that's why I don't crawl away from Temka

Baked in the oven? If so, they could have simply overdried (sometimes I sin myself with this). Less crumbling if you add at least 50 g of sourdough.

kava, I'm not boom-boom in baking in the oven .. (only the biscuit turns out well) ..all I ask questions about is HP

[Pampushka]

Pampushka , I was confused by 4 Easter cakes. * JOKINGLY * Unfortunately, I didn't bake it according to your recipe, so I can't say anything. But the peculiarity of baking is that it crumbles ... I also noticed that more crumbles on dry yeast. But what I said about leaven is still valid

Sponge peasant bread

and in my Panasonic 207 already 6 hours French

I know Raisin has it. There you have some kind of temperature equalization, etc. A slightly lengthened proofing process, but for the dough it is good

I know Raisin has it. There you have some kind of temperature equalization, etc. A somewhat lengthened proofing process, but for the dough it is good

kava, I have now decided to make a dough according to this recipe, but instead of 150g of rye flour I put 150g of unripe rye sourdough. dough until it goes bad as usual).
How can I count the water in the recipe now?

Eh .. nothing came of my idea ... the water peeled off and nothing rose .. I put it on the stove, turned on a small gas, added flour 1 tbsp - the dough began to move, but that's not it? I'll go to throw it away and ferment everything again

Pampushka, don't be offended by the current, but you can't get a high-quality product from not very high-quality sources
It is not necessary to use unripe (and possibly even hazardous to health) sourdough in bread

try to do it according to the recipe - I assure you, you will like the result, and you will not need to do any unnecessary gestures

[Pampushka]

Pampushka, let's take everything in order. The leaven should be strong and active. Having some experience in growing starter cultures, I can say with confidence that on the third day it is not yet a ready-to-use product. Earlier than on the 5th, or even the 7th day, and even then with obvious activity (when 4 hours after feeding, the leaven increases 2 - 2.5 times), I would not risk it. This is the first thing.

Secondly, you want everything to work out at once (this is commendable, but not always possible).

Try to befriend the sourdough first (this is the first step to sourdough). And in parallel, try to grow the leaven. Do not rush to mix everything in one heap. Dough is essentially the same sourdough (just the yeast in it will be factory-made, not wild).

PS. Stratification occurs from product peroxidation. If you use sourdough, then put the sourdough on one sourdough, and if yeast, then why then the sourdough?

Before embarking on experiments and changing something, get your hands on one method and recipe that has been tried hundreds of times. Only by strictly following one recipe can you analyze and understand at what stage an error occurs and eliminate it.

Pampushka, don't be offended by the current, but you can't get a high-quality product from not very high-quality sources
It is not necessary to use unripe (and possibly even hazardous to health) sourdough in bread

try to do it according to the recipe - I assure you, you will like the result, and you will not need to do any unnecessary gestures

And why is the unripe leaven of poor quality, because it cannot raise the dough, so yeast is in the same place .. and why is it dangerous? .. phew .. difficult science ..
I tried it. Knead it, put it in the refrigerator. After 3 hours, everything rose and settled. Now I don’t know what to do, I have to endure it until evening, and that’s another 5 hours ..

I bake this bread quite often and, as I said, I use the dough as soon as it rises and starts to fall off, which is about 3-3.5 hours, so you can safely knead, because bread is not sourdough, but dough - these are two big differences

[Pampushka]

Pampushka, just don't panic. What have you kneaded? Dough (200g flour + 200g water + 10g yeast)? For 3-4 hours in the kitchen, it rises remarkably 2-3 times. And in the refrigerator I have never had such records.

If you have such a reactive dough in the cold, then of course there is no point in waiting another 5 hours. Then how correctly said nut - knead bread and bake.

the nut has already answered - now it is warm and the dough ripens quickly

and about the leaven - after all, in an immature one there can be pathogenic flora - that is, mold, which we do not need at all. It is not for nothing that the starter cultures are grown for several days or even weeks - during this time, good bacteria and yeast manage to defeat the "bad" ones that we do not need

Pampushka, just don't panic. What have you kneaded? Dough (200g flour + 200g water + 10g yeast)? For 3-4 hours in the kitchen, it rises remarkably 2-3 times. And in the refrigerator I have never had such records.

I hear, there is no panic!
I kneaded 150 g of rye Petrozavodsk flour, 50 g of our local wheat and 12 g of live yeast. But I added not 200 water, but again +50 and the second + 50 (it turned out very thickly - I could hardly turn it with a spoon). Maybe because the water is 1.5 times more, it quickly rose. I put it in the refrigerator almost immediately and left (I was going to wait until the evening), we come, and there is a trace on the film and on the walls, which means it was rising. Here. I honestly told everything.

the nut has already answered - now it is warm and the dough ripens quickly

and about the leaven - after all, in an immature one there can be pathogenic flora - that is, mold, which we do not need at all. It is not for nothing that the starter cultures are grown for several days or even weeks - during this time, good bacteria and yeast manage to defeat the "bad" ones that we do not need

Ah .. here it is .. in short, it should ferment .. understood .. thanks ..

Well, since the dough is based on rye (mostly) flour, and it, as I already wrote, is more hygroscopic, the dough really turns out to be steep (not like pancakes). This is most likely why everything started playing much faster. That is, you have a dough of 200 g of flour + 300 g of water + yeast? Then reduce the liquid when mixing.

With prolonged fermentation (as I wrote 9-12 hours in the cold), the fermentation process takes place. Here is what it is for 🔗

Well, since the dough is based on rye (mostly) flour, and it, as I already wrote, is more hygroscopic, the dough really turns out to be steep (not like pancakes). This is most likely why everything started playing much faster. That is, you have a dough of 200 g of flour + 300 g of water + yeast? Then reduce the liquid when mixing.

Here. What I wanted to ask, I will decrease by 100 g. And the fact that she has already settled is nothing, or is her properties already over?

Well, you will not mix everything in a new way again. Try to bake on such a dough. And next time try to do it exactly according to the instructions.

Well, you will not mix everything in a new way again. Try to bake on such a dough. And next time try to do it exactly according to the instructions.

I will .. this is not the first time

thank you very much, KAVA !!!

thank you very much, KAVA !!!

I join!

Girls, thanks! I sincerely wish you delicious bread! Everything can be learned - there would be a desire, but you obviously have it!

Girls, thanks! I sincerely wish you delicious bread! Everything can be learned - there would be a desire, but you obviously have it!

Thank you to everyone who responded to my questions: rose: I just baked the bread (with a quick rise in the dough), cooled down a little and I cut off a piece - edible

Give him a photo here!
well done, I did it - and what is most commendable - so stubborn! well done, you will still achieve your goal! - our most bakery quality

Well, thank God Photos in the studio!

[timely]

Give him a photo here!
well done, I did it - and what is most commendable - so stubborn! well done, you will still achieve your goal! - our most bakery quality

Girls, thank you very much for your support, more precisely for timely support ..
There is a photo (I take pictures of all my breads and keep track of the recipe experiments in Excel), they look good (most of them are good), that's when the taste matches the look, I'll put the photo
I'd rather show the leaven (the problems are even worse than with bread)

Here I sit for the second day I myself (no one seemed interested) this bread. With other products, nothing, but when I just eat it, I feel either flour or yeast .. I don’t understand .. I don’t even know how to explain ..

Do you mean smell, taste, texture or what? Pampushechka, as you are going to bake next time, try to read the recipe. Then it will be clear where to fix something (or maybe you won't have to edit). Good luck and such bread, so that there is no end to those who want to try it.

Do you mean smell, taste, texture or what? Pampushechka, as you are going to bake next time, try to read the recipe. Then it will be clear where to fix something (or maybe you won't have to edit). Good luck and such bread, so that there is no end to those who want to try it.

Appearance, consistency, smell are normal. And I don’t know how to explain the taste .. either it gives off rye flour, or it’s not baked, as always.
Already .. put a take -2. Everything according to the recipe, however, added 2 tablespoons of malt. I kneaded exactly 10 minutes on the cut pizza - round bun, does not stick to the walls, and sticks a little to the hands. I chose the multigrain mode for 5 hours. Here. I'm sitting. I'm waiting.

Well, I keep my fists. You say it smells of rye flour, when I used to introduce rye flour not through sourdough and not through dough (but immediately), then it also seemed to me that the bread was not quite right. And I felt the flour separately in the bread.
But when she ferments a sufficient time, the smell changes.

I also put the dough now, in an hour I will take it out to the loggia for the whole night And I want to try to knead it in cotton tomorrow morning, let it rise, shape and bake after rising in the oven - an experiment Or maybe someone has already done this

I also put the dough now, in an hour I will take it out to the loggia for the whole night And I want to try to knead it in cotton tomorrow morning, let it rise, shape and bake after rising in the oven - an experiment Or maybe someone has already done this

I did. : girl_red: It turns out great. Almost airy starter. In the last half of the year, I bake basically just this kind of bread (and all my friends ask for exactly gray bread)

Only if the flour is drier, or something else, another 30-50 ml of water has to be added.

But when she ferments a sufficient time, the smell changes.

Understood, Kavochka ...
I still have a question
Today I printed out from our website the recommended recipes for Panas (kind of correct), I sit with a pencil, compare them with the ones attached to my HP and something is bothering me .. not the same ..