Rustic bread (on a long dough)

[Cherednichenko Dry yeast to fresh yeast ratio 3,6-3,8.Gertrude Weidinger Dry yeast to fresh yeast ratio 2,85-3,75, on average 3.3, I. Lazerson - Fresh yeast to dry yeast ratio 1:3.]

I don't believe it
: mail1: I am writing again

Cherednichenko
Dry yeast to fresh yeast ratio 3,6-3,8.
Gertrude Weidinger
Dry yeast to fresh yeast ratio 2,85-3,75, on average 3.3,
I. Lazerson -
Fresh yeast to dry yeast ratio 1:3.

If Vumny is already summing up, then we are not surprised! lappl1, Lyudochka, and you don’t need to swear at me with clever "instant" words, I don’t know or don’t remember which yeast to classify. Joke, do I have some of ours? it is not written there, it seems? : umnik2: And it doesn't matter, the yeast is added once, and then we bake in the dough. add no more yeast - nearly leaven. Kick me - I'm already tired of myself: crazy: This I'm nervous: at my house the dough is waiting, the intoxicating leaven is waiting, and I'm at work I'm playing the fool

Oksana, they are all smart, that's why they doubt! And we do as it is written, we believe everyone!

Lyudochka, you don’t have to swear at me with clever "instant" words, I don’t know or don’t remember which yeast to classify.

You can't even quarrel ...
Look. This is ordinary dry yeast

And this is instant - Saf-Instant.

They look exactly the same. But instant yeast is much more active than regular dry yeast. Therefore, they should be placed less than usual dry ones. It is the only yeast that does not produce a yeast-like smell in baked goods. In addition, they do not decrease their activity after opening the package at room temperature until they are fully used.
And then there is Saf-Levure yeast in the form of granules.


Before use Saf-Levyur yeast must be dissolved in warm water, and Saf-Moment and Saf-Instant yeast must be immediately poured into flour in dry form.
Yes, Saf-Levure and Saf-Moment are produced in Russia, and Saf-Instant in France.
I used simple and instant ones. There was never a puncture with instant ones.
I am not yet comparing dry yeast with pressed yeast. The live yeast starts to deteriorate as soon as it was made. And often, having bought a new pack of fresh yeast, we are faced with the fact that they do not play, or smell.
Oksan, don't bother. Peks on what I'm used to. But I, like Luda, Sergey from LiveJournal is ready to compose songs about instant yeast. And what I would not trade them for.
Tonya, forgive me for cluttering the topic.

[lappl1]

lappl1, OOOOOO I'm gone, I don't have any! I then take my picture.
Tonya, we wouldn't have figured it out without the pictures! maybe someone else will come in handy !!

[lappl1]

lappl1Lyudochka is very good bread and you liked it to your taste. I am very glad. The baking time depends on the size of the bread and the oven temperature. There is no thermometer for me.
Thank you girls for the clarification on yeast.
lappl1, Loksa, The bread will be tastier every time.

I put the dough into molds. Rushing up in front of our eyes. Wait another 15 minutes - and in the oven! The dough is delicious, I always taste raw.

It flew away ... But it seems to me that this is to the taste of raw dough, that you can put less yeast. We bake - I will understand to the end.

[paramed1]

paramed1, Veronica what the smell will be when you bake! Very bread spirit. Watch out for baking, do not overexpose.

Tonya, don't worry! I won't overexpose! I sit next to you while the dough is melting, and I put the oven on - I can't take my eyes off! I'm afraid the bread will not reach the cooled state ...

[paramed1]

paramed1, Veronica, I cut warm, salt and eat I like it so much.

Tonya, and I don't even cut, I break off pieces ...

Here's what I did today! Tonya, two handsome men in front - your bread. Not very tall, as the shapes are too big. I don’t know how it tastes, they were just born. But the smell is breathtaking. Parted in a mold for 30 minutes, baked at a rate of 210 with convection for 18 minutes. Behind the starter is fast. It is also still warm.

10 cm height turned out, quite normal!

[paramed1]

paramed1, Veronica what beauties! I believe about the smell. Write later as a taste.

[paramed1]

paramed1, Veronica, the height is just that.

Tonya, I'll have to try millet-rye, I'll make it higher. It baked surprisingly quickly.

I cut it hot, couldn't stand it. Tonya, be stunned! Delicious! Wait, I'll gobble up half until my husband sees! And let the jeans button up with difficulty, but what a yummy! I always knew that all Antonina's are clever, beautiful and needlewomen! My grandmother, your namesake, taught me a lot ... Thank you for the recipe and a kick towards the stove!

[paramed1]

That's it, I mentally matured to bake this bread, and bought fresh yeast, but after seeing Veronica's bread paramed1 went and put the dough.

[Elya]

Elya, Thank you! Peki, delicious, airy, fragrant!

Here I am a burdock, a hurry ... Now it dawned on me that I had set the dough of the highest grade. But it wanders actively, the "whisper" is heard well and has risen every 4 times. Maybe at least add a spoon of 1 grade or is it not worth it?
Finished reading, dough at the highest, the rest at the 1st, then everything is correct. False alarm...

[Elya]

Elya, and I generally put the dough on half of the 1st grade and half of the whole grain. And everything was fine!

[Veronica]

Veronica, thanks, I realized that you can do anything. Just after reading the information that there is nothing useful in the premium flour, I thought that the fermentation process would somehow go wrong. I haven’t bought a whole grain yet, but I’m already thinking.

[Elya]

Elya, whole grains are the healthiest. And the flour of the highest grade is refined, bleached, with additives ... But there is often a lot of gluten in it, so it will rise.

[Elya_lug]

Elya_lug, Ale for the first time with a prescription. Then you will make friends with the recipe and add your own, you just need to understand the taste of the bread. See recipes for wheat-rye, rye. According to all recipes, the bread is delicious, you choose, it will be your favorite. In this recipe, you can bake on 1 grade flour. Generally tasty and healthy.

Lyudochka is very good bread and you liked it to your taste. I am very glad.

Tonya, thank you! And b. Nyure. Well done, you are bringing the folk recipe to the masses!

[Veronica]

Here's what I did today!

Veronica, you have wonderful bread! Well done !

[lappl1]

lappl1, Lyudochka my mom's recipe, B. Nyurin will be hop and cookies.

[Anatolyevna]

Anatolyevna, I understood, thanks, I'm learning. So I do, bake according to different recipes, my husband is indignant: "Why bake such delicious bread?" The last were potato loaf from Sonadora , custard rolls from Gashi and rye on a ready-made mixture of a local bakery. Tomorrow will be rustic, and then I'll try another flour.

Lyudochka, thank you, I tried! The first time I baked using this technology, I checked the recipe all the time, but everything turned out very tasty. The next one will be wheat-rye, I want to try the new rye flour.

And my dough froze, it doesn't fit - I don't understand? Tonya after the last batch of 20 + 20 in total 40 minutes is suitable? Not growing, I'll wait!

Lyudochka my mom's recipe, B. Nyurin will be hop and biscuits.

Tonya, then a tremendous thanks to mom! And b. Thanks to Nyura! She controls your bread.

And my dough froze, it doesn't fit - I don't understand?

Maybe he is cold? Didn't have time to get warm?

[Loksa]

LoksaWhen fast, 20 minutes is enough, if it's cool longer.

but tell me, please, what smell should the dough have?

[Newbie]

Newbie, the smell of very strong fermentation, yeast with an alcoholic smell. This is the first step. There is a lot of yeast, they must ferment. On the second, the smell is weaker.

Thank you for responding! (I baked according to a different recipe, asked, asked in that topic, until I looked at the date of the last answer). And the bread is straight alcoholic. Got drunk at work, got drunk

[Newbie]

Newbie, I put less yeast, counted to dry. Next time I'll try to put even less. And alcohol - there is a lot of yeast, sugar, heat, and alcoholic fermentation started partially.

Thank you! Probably, I also went too far with yeast. I was too lazy to weigh, I tried it on by eye.

[Newbie]

NewbieVeronica has already answered, yeast will ferment

... Mash smell, alcohol

... Does not affect the taste of bread. The first bread, I could smell the smell of others who ate no bread. They said stop inventing.

[lappl1]

lappl1, Lyudochka b. Nyura is the main expert, I'm only asking about the taste.He always says bread should be spongy, perforated.

[Newbie]

Newbie, the yeast will ferment properly with this standing time. More than necessary for other recipes, the amount gives the crumb airiness. You can reduce the yeast slightly, but not to the standard 3 g per 100 g flour. Well, 40 g, but no less. The structure will not be the same. It is precisely alcoholic fermentation that is needed - and there will be holes.

[Loksa]

LoksaSomething Oksana is not visible, not audible.

Tonya, probably, Oksana grazes leaven ... Or already invents something from it.

[paramed1]

paramed1, Veronica I'm worried.

Tonya, here she is, in another Temko half an hour ago she noted.

It was strange for me yesterday everything worked out: the dough calmed down and everything that was not so I did not understand, maybe there is not enough flour, maybe it was not necessary to knead in the bread slicer (she would have poured it in good health), or I will attract mine with the wrong hand - very suspicious of this I have. I came, there were a couple of bubbles in the dough and everything had to be danced. After dancing, this is what happened: What was that? Planets are wrong?

[Anatolyevna]

Anatolyevna, something with my dough is still not right. Yesterday I made it strictly according to the recipe, but it was thin, but did not add flour. I wandered perfectly. At night I stuck my nose, I thought I would get drunk right away. And today I look, and it has stratified - a crust on top like gum (it was under a terry towel, maybe it should have been wet?), And below there was some water. I mixed everything well, put 200 grams aside, the rest of the flour. Wanders normally again. In an hour I will add the rest. Maybe our flour is too dry and we need to take more of it?

Elya, it's all right! Dough stratifies due to the large amount of yeast. I already wrote, there is a large amount of alcoholic fermentation, which at the output gives a fluffy and delicate crumb. The dough before the last proofing will be soft, I greased my hands with oil a little. But she didn't add flour, and she did the right thing. Take as much flour as Tonya wrote, but the maximum amount. If 170-200, then the rash is 200.

Oksana, what don't you like? Cool bread! The dough is simply unusual in behavior, plasticity and smell. We are used to something else. But the bottom line is good, right? By the way, Tonya lost you yesterday, saw you?

[paramed1]

paramed1, Veronica, thank you, I read about a large quantity of yeast, but I did not think that it might stratify, this is the first time I see this. Although this is also the first time I make such a dough.