Bork. "Long fermentation bread"

[Elena]

Elena, glad you liked it!

I bake with this method all the time. Reduced the amount of yeast to 2 g, from 3 g the roof "falls". It's warmer, you see.

Ksyusha, now there is a bun in my refrigerator, as it is very warm in the house. Yeast put 2 gr. I mixed everything at 20-00. The husband will take out the finished bread at 5-30 in the morning. I have questions.
1. Leave it in the refrigerator for now or can you send a bucket to the bread maker?
2. I have a very liquid bun. I added flour. Or was it not necessary?
Thank you!

Lyuda, the bun should not be liquid. On the contrary, it will become softer after fermentation, so you need to add flour. I just put it on this night at 23 for about 10 hours. It turned out great.

the bun should not be liquid.

Well, that means I added flour correctly. The gingerbread man came out normal. Ksyusha, should I send it from the refrigerator to the oven?

Of course. Yesterday I stood for 7 hours before baking at room temperature. And you get very little left.

Aaaaaa! I ran to put it in the stove! Nothing, it will warm up quickly. Hot! Thank you, Ksyusha! Tomorrow I will report what happened.

Good luck!

Thank you, Ksyusha!

Ksyusha, it's me again - it turns out that I have not figured out everything. You have 900 gr. what is the size of the bread? Small, Medium or Large? I have a Panasonic. 400 gr. flour in the recipe they write that you need to set a small size. What do you think, should I set small or medium (I usually bake the average for 500 grams of flour)?

I would put the average. I always overestimate in my stoves so that there is more time to get up.

Ksyusha, thanks! I'll bet the middle one! Next time I will not be smart, I will leave it to wander in the stove. Till tomorrow!

Thank you, very interesting way! I will definitely try. Excuse me, but can I speculate out loud? We knead like a kolobok, then the dough wanders, wanders for a long time, then kneading / koloshmatinye, then the second kneading / koloshmatinye, and then according to the program. Do you need the dough (already fermented enough) to roll twice? Or maybe on the prog "dough" stir everything up? It's just that I have two long mixes in cotton with a long break between them (for the development of bonds and swelling, but why, when everything has developed and swelled a long time ago?). In other x / n (as far as I know) - one is short, the other is long, with a minimum break for rest, which is quite possible to count in one batch.

[Newbie]

We knead like a bun,

Newbie, no. we do not knead, but mix... The flour should be completely moistened, and the bun should only be outlined.

Or maybe on the prog "dough" stir everything up?

Well. the dough program has no baked goods. and we want to fully automate the process.)

It's just that I have two long mixes in x / p with a big break between them

Yes. a long break is of course useless here. Is your HP programmable?

Ksyusha, I am reporting about the bread: we liked it very much! And this despite the fact that I was smart with the refrigerator! Maybe that's why the roof wrinkled a little after cooling? Next time I'll do it for sure. I will bake it often, as I like its size besides the taste (not very large). You can bake more often. Now this is important - there is a lot of work in the garden, not to bread from the oven ...
Thank you, Ksyusha, for this and all other recipes. The result is always great.
And here is a photo of bread. Sorry for the quality of the photo - I did it awake ...

[Ludmila]

Ludmila, great bread! And what an airy crumb !!!! Well done!!!!!

And this despite the fact that I was smart with the refrigerator! Maybe that's why, after cooling down, the roof wrinkled a little?

No, it's not about the refrigerator, but about the excessive humidity that forms during baking in a small enclosed space, which is HP. This does not count as a "defect".

Thank you, Ksyusha, for the praise! According to your recipes, it cannot fail!

it's not about the refrigerator, but about the excessive humidity that forms during baking in a small enclosed space, which is a CP. This does not count as a "defect".

Well, you reassured me ... But I still couldn't find a reason ... By the way, your "Very tasty" always has a cool roof - not a wrinkle ... True, it always grows up to the HP cover!

Another reason may be if you do not take it out immediately, but leave it heated.

No, we always take out immediately! Apparently due to the high humidity ...

In general, with such a crumb, you can not pay attention to anything at all.)

Well yes! I really liked the crumb! Not so much ate as looking at him and admiring!

I say, if the crumb is denser. then the roof will not "bubble". And you have it (crumb) breathing !!!

So let the roof "bubble". All for the crumb! Just try to do without a refrigerator next time. I have to follow the recipe exactly! Even if I have lard! By the way, it's not so hot today. And then there will be even less.

Yes, I would even say cool now. So the summer has passed ... (c)

Melik, maybe you, without knowing it, solved my problem of night breads. that is, complete fiasco in their preparation. I wrote in the topic about my brand HP that I have it a little "with greetings", and I was too lazy to go to the service one. But what do you think, in this mode, if you turn on the "Quick Bread" program? (she was there for about 2 hours, it seems).

Yes, it's gone ... Eh! And today I even managed to freeze - until the sun went down in the garden I was swarming all over the summer. And yesterday I almost boiled from the heat ...

in this mode, if you turn on the "Quick bread" program? (she was there for about 2 hours, it seems).

Svetik, I never baked on the "fast" ... on the contrary, I try to choose a longer program: 3 - 3 hours 20 minutes. But you can try on a fast one, if sho - ghouls will say thank you.

Eh!

the same feelings. You wait, you wait for him. and it - bam and flew by.

Hmm ... then I don’t understand the physics of the process ... If the dough was kneaded into a bun, then the products began to react with each other and the process seemed to start. not?

The products were simply mixed into a bun, the development of gluten started, but then (in the morning) the main kneading and repeated fermentation and proofing take place. Time is still necessary for them.

Well, fermentation has also begun ... okay, let's check it empirically.

even then I will not understand the physics of the process ..

Must replay mustache, gain the degree of fortress,

that's when the bread becomes fragrant like a rustic oven.
And today we have + 37C in the shade
Oblomovism is flourishing

Must replay mustache, gain the degree of fortress,

hmm ... is that exactly about bread?

I put the food in and mixed it in the evening, in the morning the bread rose with a hat to the very top of the bucket; it was necessary to turn on baking ... But I decided to test the theory and turned on the usual program - "Basic". By the time of baking, the bread was barely half the bucket; Considering that there is more than 400 g of flour in it (I had to add in the kneading process to the correct kolobok), it will turn out to be a dense, heavy "churek" ... I left it for a while in the hope that it would rise, but it is doubtful ...

[Tatyana]

Tatyana, for me this is no longer theory, but practice, I bake with this technology all the time. If the apartment is hot, then the dough can really ferment. In winter I put 2g of yeast.

[Omela]

Omela, the bread was baked delicious and came up fine, only it was a very long process ... almost a day! I will try this technology again until I get it like yours.

[Tatyana]

Tatyana, this technology is very suitable for me. but if it is hot here, you need to customize it. Did you have liquid from the refrigerator?

Oksana, I baked not according to your recipe, but according to your technology, so I decided to ask you. If anything, send to the address.
The dough was like this:
Water - 300 ml
Wheat flour - 310 gr
Rye flour - 150 gr
Salt - 1 teaspoon
Sugar - 1 tablespoon
Vegetable oil - 2 tablespoons (in the end it turned out one and a half)
Dry yeast - one and a half teaspoons (about 5.5 grams)

I put everything in the bread maker, turned on the main program, the bun was formed (just rolled, collecting all the flour) in a couple of minutes, I turned off the program. The gingerbread man looked rather dry, elastic and hard to the touch. If I baked right away, I would think about adding water. And so I turned on the timer and went to bed :)
It took 9 hours from the filling of the ingredients to the readiness of the bread.
Here is the result.


We had to cut warm in order to have time to photograph before leaving for work.
Tasty. The color is beautiful. Myakish, in my opinion, is also nothing. But the roof collapsed !!
As I understand it, there are 3 options:
A lot of water (but for 460 gr of flour 300 ml)
Stood (after all, on the timer 9 hours)
If it has stood, then the next time you need less yeast.

In general, criticize, please.

[Anna]

Dry yeast - one and a half teaspoons (about 5.5 grams)

Anna, it's a lot of yeast. For 460 g of flour, 3 grams is enough. Plus you have a lot of sugar, so yeast and sugar are fermented.

And yet, "water" usually means all the liquid. yu including liquid syrups, vegetable oil, etc.

Oksana, have I rehabilitated myself?))
I put your country bread on a delay of 9 hours. Yeast added 3 grams. The salt is almost a full teaspoon. The rest is exactly according to the recipe.
I liked the recipe very much, I will bake such bread.

[Anna73]

Anna73, good bread turned out !! Glad you liked!!

Ksenia, and 3 grams of yeast is 1 teaspoon, right?
I've been baking bread on the main lately. But Panas, because of the high temperature, postpones baking, so the bread does not have enough time to ripen. I turn off the oven before baking until the bread rises. Well, the bread tastes different!
I'll try your recipe too, Damn in Panas there is not enough program for your bread, nevertheless!

Yes, Natasha, 1h. l., when it's very hot, then I put 2g. All summer in this way (almost every day) I bake at the dacha in Scarlett. The result is a fragrant bread with a delicate crumb. )

Mistletochka, thank you for the baking method and recipe for this bread. I don't have the circumstances for baking bread in the oven, but this method in a bread maker completely satisfies me. The bread is always excellent, tasty, just the way I like it. I bake in an old Hitach according to the program for 4.2 hours. True, I have moved a little from the recipe, I take p. butter instead of lard and serum 200 ml. (300 ml. is sour for me). After all, each of us has different taste preferences, and such a long-fermented bread from a bread machine turned out to be mine.

[lou]

lou, Natalia, thank you! I'm glad the recipe came in handy !!) I only bake this way!

[Omela]

Omela, tell me, will it work with live yeast? And how much to take?

[caprice23]

caprice23, Nataliya, I never did. According to the rules, you need to take 3 times more, but it seems to me that you need less ... if it's also hot in the room ... you have to try.