Lionel Poliana's Parisian Whole Grain Bread

Now tell me for the gifted, if the oven with a spelled mixture from a baking house, do not add salt at all, or how much to add?

I baked with this mixture and added salt to the dough, as per the recipe.
The bread tasted very tasty, not salty.
And for the first time I hear about salt in spelled mixture.

And I got caught with salt, I even tried it yesterday, of course after bread

And I got caught with salt, I even tried it yesterday, of course after bread

I ran out and checked my spelled mixture.
You know, a little salted.
But this salt did not affect the taste of the bread.

[Happy]

Happy, I see you and I of the same berry field in the literal and figurative sense. For me, the bread was also slightly salty! I wrote about this too !!!

maybe I will reduce the amount of salt, I have lost the habit of such pronounced tastes, although my husband said that everything is fine.

But to understand that the reason is in the Spelled mix ... I didn't even guess !!! (I think we have them the same)
And how much salt should you add next time?

We crumbled our bread, so it didn't make it to the croutons. I smeared it with avocado on top, and did not add salt, and it worked!

I remember that I didn't like something about this bread ...
Found, it turns out, that not salt.

And the bread tasted sour to me. I did everything according to the recipe.
Maybe you need to leave it not for 12 hours, but less.

So, taking into account the salted mixture, the taste of bread with salt suited me.

[Happy]

Happy, I see you and I of the same berry field in the literal and figurative sense. For me, the bread was also slightly salty! I wrote about this too !!! But to understand that the reason is in the Spelled mix ... I didn't even guess !!! (I think we have them the same)
And how much salt should you add next time?

We crumbled our bread, so it didn't make it to the croutons. I smeared it with avocado on top, and did not add salt, and it worked!

RybkA today I will bake again, I did not add salt at all, tomorrow I will write what happened. We also have a small piece for crackers. but it hurts to drink hunting after such bread

[Happy]

Happy, I baked this bread yesterday, added salt instead of 10g. (instead of 13gr). The bread and salt is wonderful.

I kept looking, but listening. Everyone was envious that you all know how to bake such excellent bread. And, finally, she herself dared!
Here is my Parisian Whole Grain LP:

It seems to have worked out !?

Oh wow! This is yeah, well done. Where was the proofing, it looks like in a colander, right?

Yes, I did it in a colander with gauze!
Thanks to everyone who shared their experience in detail and intelligibly !!!

And how then did the gauze film? I got soooo stuck somehow, I no longer risk it.

No problem. I sprinkled it well with flour - it did not stick.

So I also sprinkled it .... it didn't stick to the sides, but I barely ripped off the top, then I looked, and all the flour was poured through the gauze and I took two layers. How many layers did you have?

I also have two layers, but the bottom of the colander is in a small hole and everything clogged with flour. It can be seen that this saves.

This is a cutter:

[Cinderella]

Cinderella, oh yes bread! This is handsome!
And in the cut, it turned out so airy!
And a towel with such an inscription, just by the way.

[Cinderella]

Cinderella, an awesome loaf! I spied on it with one eye (when I was at work) Work of the pro! You can do an advertising poster

I kept looking, but listening.Everyone was envious that you all know how to bake such excellent bread. And, finally, she herself dared!

this is envy - the impetus for independent creativity.

Incredibly beautiful bread. Excellent crumb, cuts, crust!

Now I think ... either we teach so well, or you are a child prodigy?

I baked this bread again today. Thanks to her, Praskovya gave me a more spacious cast-iron pan. The dough went in there, but the bread didn’t smash the roof, I mean ... I guess I was in a hurry, I couldn’t stand it to the end. But already it turned out prettier in color, the taste and pictures (if not completely ashamed) - tomorrow;) with

Yes, there are pictures, the current quality ... that ... not very, but don't ask for a cut, I won't show you ... there are no holes, but this is much, much better, in general, they ate it already Once again, I was convinced - the oven I need to change the time, and so it increased by 15-20 minutes and it was not superfluous.

[Celestine]

Celestine

eka he has moved your cap to one side with a dashing cap It is already worthy to go to the table of Robert de Niro himself

But the oven is a delicate and ultimately important thing in baking. As I remember my old one, so shiver goes through. In cottage cheese casseroles, the bottom constantly burned into the coal, but the top remained moist. I used both left vinyls for a long time, until I got acquainted with the new oven

[Celestine]

Celestine

It is quite worthy to go to the table of Robert de Niro himself

I don't know where he is worthy there, but I ate 3 good pieces (one with my mayonnaise, 2 just with butter) without a twinge of conscience ... and I'm not even ashamed

And today I went to the bakery house and bought a spelled mixture - now it will be even better

[Celestine]

Celestine

as far as I understand, with "de Nira" you are not ready to share
Praaalno, you need such a cow yourself

but the spelled mixture and I ran out ...

but the spelled mixture and I ran out ...

And how are you now without her, and I just went today ... but if I really need to, I can still go

And how are you now without her, and I just went today ... but if I really need to, I can still go

oyyy, thanks)) But tomorrow you can not go and the day after tomorrow - too.But as you get in that direction, remember about me I would take a couple of kg

[Zest]

Now I think ... either we teach so well, or you are a child prodigy?

Zest, You embarrassed me completely: red: It's just that in your master classes you can clearly see and clearly tell what and how

[Celestine]

Celestine, I like your bread! So lively, important!

And do you have an electric stove, probably the same one that came when the house was commissioned? Somewhere in the 90s, then at the end of Troyeshchyna apartments were rented out.
So I have a dream to buy a new oven, but so far the dimensions of the kitchen do not allow. Probably you change first, and then brag to me.

[Celestine]

Celestine, I like your bread! So lively, important!

And do you have an electric stove, probably the same one that came when the house was commissioned? Somewhere in the 90s, then at the end of Troyeshchyna apartments were rented out.
So I have a dream to buy a new oven, but so far the dimensions of the kitchen do not allow. Probably you change first, and then brag to me.

Thank you, Tanya))) I have a separate Vyatka stove, then I changed the one that was, for another with an additional payment (2001) In general, it suits me. everything turns out great (I did not compare with others), but for bread it is rather weak and does not correspond to the temperature, you need to add and it turns out + - 20-30C

For now, I will not change either, because as soon as I think about it ... and pulls the countertop ... the whole kitchen ... renovation. I already have a broken toilet, I changed a month, repairs were going on in the toilet and in the bathroom

Well, nothing worked for me Pekla on a stone, not in shape, in the absence of such, the bread spread, turned almost into a pancake. In addition, the crust is very hard.How much I love the crust, but it's too much. I baked with steam, on convection, the first 20 minutes under a basin. I had to soak the finished bread under steam. Yes, I completely forgot to say, despite all these vicissitudes, the bread turned out delicious
I don't even know what needs to be changed next time to get it. Can this bread be baked on a hearth, or only in a mold?

[Nataly_rz]

Nataly_rz, I also bake this bread on the hearth. Right on the baking sheet as I have no stone. But it doesn't spread.
How do you mold it? I was taught, before rounding, to fold the dough into an envelope. After that, the bread keeps its shape better.
And for a steam 20 minutes, it seems to me, is too much. Perhaps the crust is very hard from this. I put a mug of boiling water for 10 minutes.

Not so long ago I thought that I could not bake this bread, and even now doubts are still taking hold, but still I decided. I will bake! True, I haven't found spelled anywhere, but I'll try without it, there is gluten, and there is excellent flour - Uvelka. Decent bread can be obtained.
; -D This is all The highlight is guilty, I reminded about this bread here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99999999&topic=69908.220

[Margit]

Margit ,

How about trying to make this bread with ripe dough (120g instead of sourdough)?

Oh, I'd like to learn how to bake this recipe first.

And everything else is strictly according to the recipe.
All the same, the sourdough, according to the classics, should be whole-grain, made on pineapple juice - I gave it a separate temotka. Any other - this is a free deviation from the recipe

[Margit]

Margit

Well yes, well yes, who is to blame? Zest

Follow the recipe. If you replace it with ripe dough, it will also be very tasty bread, but not the same.

I tried my husband with passion, how and what he likes best. Without hesitation, I ranked everything. Bread from a bread machine is much tastier than store bread, bread on ripe dough or dough is in the middle, but still clearly does not reach the sourdough starter - the most favorite.

From myself I will add that bread on ripe dough is a clear salvation for those who are not friends with leaven. But still, the starter has a much richer taste and aroma.

[Zest,]

Zest,

I made 2 self-leavened breads - sponge and non-steamed. The first is much tastier. Not worse at all than sourdough, and I liked it even more because of the lack of sourness. I think that the long fermentation of bread on ripe dough is the best option for me personally. And the Parisian is just bread of long fermentation. I think it will be very good on ripe dough. I'm not ready to compare with starter, but it will be delicious for sure.

I simply cannot keep the sourdough, because I rarely bake, and not because I am not friends with it in principle.

I think that if someone is not necessary Margit- I tried to make Parisian on ripe dough, many (not friendly with sourdough) could appreciate the taste of this unusual bread. I don't think the difference in taste will be catastrophic.

[Zest]

Thank you, Zest, start blessing! Thanks for the advice, Alexandra, I will definitely bake this bread on ripe dough, and only with dough. I love to experiment!
I also noticed that bread on ripe dough and dough is much tastier. But sourdough bread seems to me much better and tastier. It's easy for me to grow sourdough, the refrigerator helps out, in which the stable temperature is 12 *. My sourdough bread is practically sour-free, only I am the only one who can feel it in the bread, my husband, children and mother do not feel it at all. But in Parisian whole grain, the sourness will probably be felt oh - oh - oh! 12 (!!!) hours to stand in the warmth!

[Margit]

You know Margit, I have already told in this Temka - I happened to buy in a bakery in France and try a real Parisian. So here it is with a sooo strong sourness - I don't like that. My homemade recipe, which I gave here - I like it more. And that's just my idea - to do everything exactly according to the recipe, the only thing - instead of whole grain sourdough and flour from the initial stage, put ripe whole grain dough 120 g. In the hope that it will be a little less sour, just for my taste.

The starter cultures in the refrigerator do age quickly, and to keep them in the room, you have to bake all the time or pour out most of the fed starter culture. With two jobs and continuing my studies, I often don't have time to bake. Therefore, ripe dough is a godsend for me.And I dried the leaven and store it in the refrigerator in powder until better times.

[Alexandra]

Alexandra , Sasha, I love you like my own. You are such a craftswoman that I can't even get alongside

But, the taste and color ... to each his own. Well, those spoiled at my home with all sorts of different kinds of bread, well, they like this most elusive sourness of sourdough bread, even Parisian on a Frenchwoman is sour in moderation.

I don’t reject any way of baking bread. Anyone is good. But my favorite is the sourdough.

Nevertheless, a portion of the old dough is in the refrigerator, I will bake on it until I grow the leaven in the fall.

[Zest]

Zest,

Yes, I am all the more not against leavening. Who bakes on them - they have no problems with the choice. But those who either cannot with them, or do not have time, are limited in their choice. I didn't bake bread at all for a very long time. There was no time for sourdough, and the pressed yeast disappeared within reach. And then it coincided - the yeast appeared, and Vicki published an accessible recipe, where the quality - for me - if, of course, on a dough - is not worse than sourdough. I don't remember the Parisian one at all when I baked it for the last time ... Well, I might not get myself together anyway, I can't plan time for several days, I value every evening client. In general, nostalgia pushed me to this idea, to make a Parisian on ripe dough

[Zest]

Zest,

Yes, I am all the more not against leavening. Who bakes on them - they have no problems with the choice. But those who either cannot with them, or do not have time, are limited in their choice.

So I'm talking about the same Ripe dough - salvation and a lifesaver for all other cases.

[Alexandra and Zest]

My dear girls Alexandra and Zest! There are no words to express my delight with this bread! I have never eaten such bread, this is something out of the ordinary! Now this bread will be at the top of the list of the most delicious! And before I was afraid to bake him, it seemed like fiddling with him ... Nothing of the kind! The recipe says more than it does! Imagine what the spelled bread will taste like ...
Dare, who has not yet baked it, you will definitely not regret it, this bread is worth it!



Of course, this bread is still very far from ideal, but it tasted better than many of the breads I baked, and besides, this is my first Parisian whole grain.

[Margit]

Margit
You have a wonderful bread. Did you make it on ripe dough? I really liked the idea of ​​Aleksanra - to bake this bread on ripe dough in a sponge way. If possible, write in more detail.
Yes, forgive me Zest. I have been looking at this bread for a long time, but there is no way to mess around with sourdough.

[Margit]

Margit

handsome turned out. As for the taste, we have one of our favorites

Yes, forgive me Zest. I have been looking at this bread for a long time, but there is no way to mess around with sourdough.

forgive, forgive, I know for sure! She now bakes herself only on ripe dough

[barbariscka]

I really liked the idea of ​​Aleksanra - to bake this bread on ripe dough in a sponge way. If possible, write in more detail.
Yes, forgive me Zest. I have been looking at this bread for a long time, but there is no way to mess around with sourdough.

barbariscka, all except stage 1 - strictly according to the recipe. Instead of sourdough and rye flour, you can take wheat-rye or whole-grain ripe dough 120 g and immediately attach to stage 2 - this, according to the recipe, is the dough.
Margit, handsome turned out

[Alexandra]

Alexandra
Zest
Thank you. I will definitely bake it.

[Margit]

Margit
You have a wonderful bread. Did you make it on ripe dough? I really liked the idea of ​​Aleksanra - to bake this bread on ripe dough in a sponge way. If possible, write in more detail.
Yes, forgive me Zest. I have been looking at this bread for a long time, but there is no way to mess around with sourdough.

barbariscka, I baked this bread with sourdough, today I put the dough on ripe dough, we will continue to experiment!
Zest, Alexandra, thanks for the support.

She baked a Parisian whole grain on ripe dough, this was the second attempt to bake a Parisian whole grain on a ripe dough. The first bread on ripe dough turned out to be very tasty, but 12 hours of dough proofing and 24 hours of dough in the refrigerator led to the fact that the dough began to hold its shape poorly after proofing (despite panifarin). Therefore, for the second time, I reduced the time for both dough and dough. The dough stood for 10 hours, the dough - 12. The proofing in the basket lasted about three hours.
The recipe perfectly matched the weight of the ingredients, that is, both flour and water were added strictly according to the recipe:

[Margit]

Margit ,

LOW TO YOU for the implementation of the Parisian idea on ripe dough

Already my soul felt better. Now, with your light hand, this bread will become available to absolutely everyone, even without sourdough

I think if someone needs less acidity, it is possible without agram. If there is no panifarin, I think it does not matter at all, you can regulate it with the last proofing.

Thanks again!

[Alexandra]

Thank you, Alexandra!
You nurtured the recipe for this wonderful bread and kindly provided it to all of us! THANK YOU!!!