Loksa
tati-ana, good bread turned out. I wonder if this year's hops have appeared already ?! I'll have to look.
Venera007
tati-ana, super handsome! A tasteful)))
I also got used to it, it was hot today, so I baked it in a bread maker, so he pushed himself against the roof ... I didn't take a photo, but I think you can imagine how it looks.
Eh, I'll be on vacation for a couple of weeks, we'll go visit, I won't bake there, I'm already starting to miss this baking process.
tati-ana
Thank you all for the kind words
tati-ana
marika33,
Hello Marina! You once mentioned that you make baked goods with this sourdough, pies, etc., can you share how, or, if you already wrote, then send me to the address
Marika33
Quote: Sergey_A
And I finished mine yesterday. I will charge a new one. This time I'll try the hearth.
Sergey, just knead the dough well! I wish you success and excellent results!

Quote: Venera007
Eh, I'll be on vacation for a couple of weeks, let's go visit, I won't bake there, I'm already starting to miss this baking process.
Here, Tatyana, I also really like to bake bread. I do it with pleasure.
tati-ana, Tatyana, I baked buns, pies and pancakes with sourdough. I prepared the dough as for bread, only adding a little more sourdough to the dough and baking to the dough. I haven't baked buns for a long time, and I often cook pancakes and pancakes with sourdough.
tati-ana

marika33,
Marina, how much more is that? At least approximate proportions as guidelines
I have NEVER dealt with leavens before, as I read about dances with tambourines, such as remove, feed, etc., and only YOU convinced me with your example that this is not so confusing. Now I "solicit" to continue my studies
Sergey_A
Quote: marika33
Sergey, just knead the dough well!
There is! (in the sense of will)
Sergey_A
Quote: marika33
The simplest hop starterSuch a kolobok interfered. Prescribed it for 15 minutes.
Marika33
tati-ana, Tatiana, 2-3 st. take more sourdough spoons than bread for the same portion of liquid.
Yes, this leaven is very simple and doesn't take long. There is no need to feed, feed, cherish, throw something away. Ends - just add a fresh decoction of hops and it quickly starts working.

Sergey_A, Yeah, it seems like a uniform bun turned out. Shall we wait for the rise?
Sergey_A
Quote: marika33
Shall we wait for the rise?
Here he is:
The simplest hop starter

And this is after the repeated hugging, i.e. preparation in the oven:
The simplest hop starter : mail1: I can already sense how the process is going and foresee the result. I like it.
Marika33
Sergei, the most important thing when baking bread is to have passion, desire and
Quote: Sergey_A
I like it.
was always present. Then the bread will be wonderful!
Sergey_A
Quote: marika33
Then the bread will be wonderful!
Here it is:
The simplest hop starter
In the 2nd photo, IT is just shot close and not as big as it seems. But on the 3rd !!!! A little more - and the towel would have lifted.
Let's go to the stove right now.
Sergey_A
One thing was embarrassing at the beginning: the dough somehow rose incomprehensibly for a long time. I also added the cereals of rye flour to it.
And then I decided to mix it all - and there were so many bubbles hidden! And then it went! ... And then I realized what I was doing !!! bread
Marika33
My dough does not always rise, it just happens to be all airy, but there is no strong rise.
Sergei, what's the bread? ready? When sent to the oven, it did not shake, the lift did not fall. Is it baked?
Sergey_A
Quote: marika33
ready?
Another 7 minutes. And cooling down.
Quote: marika33
the dough rises, it just happens to be all airy, but there is no strong rise.
So it seems to me it was the same.
Sergey_A
Quote: Sergey_A
... I had it.
So I got the right infection right.
Sergey_A
Here it is - a miracle !!!
The simplest hop starter
And here it is:
The simplest hop starter
It looks ... in general, I did not expect this from myself on the second try
True, I overdried it a little - the crust turned out to be thick (determined by pressure), but I will fix it.
Marika33
Sergey, congratulations, it looks beautiful! Hope the crumb is good and the taste is great!
The crust is the most delicious and crispy. You can sprinkle a little water and cover with a napkin, it will become softer. Well done! I am very glad that it turned out to be bread!
Sergey_A
Quote: marika33
sprinkle with water and cover with a napkin, it will soften
Oh, exactly !!! I ran to spray until HE (now) cooled down !!!
Quote: marika33
Well done!
yeah
Sergey_A
Quote: marika33
For help.
Sergey_A
Here's the problem - half of it has already disappeared. But I eat it alone!
Marika33
Sergey, is the bread evaporating?
This is the best indicator that it is delicious! I am very glad that you have baked real bread, because in the store, bread products cannot even be called bread. A little more time and you will not be able to eat purchased.
Ligra
Sergey_A, congratulations on the successful bread, and the cutter.
ninza
Sergey, with a victory! I'm very happy for you!
Sergey_A
Quote: Ligra
but a cutter.
The cut is even better! Trust me. Otherwise, I would not have eaten 1 half so quickly.
Sergey_A
Quote: marika33
... You cannot eat purchased goods
I do not want it any more. It remains to do half a step - the wheat learns to do it. And I will grow at an accelerated pace in width.
Marina, I have one question for you: can whey, instead of water, somehow affect the starter culture? In my guesses, I guess what the answer is, but I'm not sure if it is correct.
Marika33
Sergey, if you take whey instead of water for dough, then it is very good. Whey bread is even tastier and more fluffy.
And the sourdough must be placed only in water and boil the hops in it. It is not recommended to add whey to the starter culture.
Sergey_A
Quote: marika33
It is not recommended to add whey to the starter culture.
And I added to the leaven with a fool! What happened - we saw it ourselves.
By the way, I moistened it, then put it in a bag and it became soft. Until now, like ... well, in general
Quote: Ligra
but a cutter.
And here is the cut as requested workers bakers:
The simplest hop starter
Loksa
Sergey_A, Very nice bread!
Marika33
Sergey, try not to leave the leaven with whey for a long time, use it, and then start it on water.
The bread is wonderful! I am very glad that at the very beginning of the bread baking, such an excellent bread turned out.
Sergey_A
Quote: Loksa
Very nice bread!
Thank you! I liked it too.
Quote: marika33
try not to leave the starter with whey for a long time
I already felt it. Intuition probably works 110%. And for the confirming advice - thanks!
Ligra
Sergey_A, oh what a cutter.
Sergey_A
Another, second
The simplest hop starter
I just do not know how to make bread soft, fluffy, for toothless old people to fit. And I did it for my aunt - but I eat it myself because of the density and hard crust. I don't stand the time correctly or the leaven is not enough for this. I used it for the second bread of 500g (according to the recipe), and the holes seem to be good, beautiful, but there is no softness.
Marika33
Sergei, I believe that you are overexposing bread in the oven. How long do you bake?
Try to bake in the form, it will not dry so much. And you can put a cup of water in the stove, at the very bottom.
Sergey_A
Quote: marika33
you overexpose bread in the oven
Well this is 100%! I understood this, but I also thought that it influences.
Quote: marika33
How long do you bake?
I bake according to the recipe and not in time !!! This time I also watched TV.
Quote: marika33
bake in shape
So I use the MV bowl. Isn't it a form?
Quote: marika33
put a cup of water on the very bottom
Got it, wrote it down, wound it up ...
Marika33
The chosen shape can also affect the staleness of the bread. If the hearth, it will be tougher. Taking a light shape from new aluminum alloys will also not ice. In a glass norm, in a cast iron, it will not bake.
Therefore, it is also necessary to adapt to the time indicated in the recipe.
Sergey_A
Quote: marika33
put a cup of water
And how many grams, what is the size of the bowl, what is the T of water? ()
Sergey_A
Quote: marika33
In glass norm
Marina, where are they found? Is there a link?
Quote: marika33
from new aluminum alloys will also not ice ... in cast iron will not bake.
It turns out that only glass fits? !!!
Marika33
Any stainless steel bowl with a volume of 0.5 liters and a little less water. Put it in the oven right away, the water will boil, evaporating, preventing the bread from drying out.

Sergei, I have a glass pan, but I did not bake in it, because there are special factory-made forms for baking bread. But Oksana baked and she liked it. Here here you can see her bread, post # 25.
Now there is a large selection of such dishes.
Sergey_A
Quote: marika33
To the staleness of the bread
The first loaf was saved by sprinkling (as taught !!!) it is still what it should be. But with the second trick did not work. And inside the bread is good, but not soft. Is it because of the rye? There was a lot of it in both, and it makes the dough sticky.
Sergey_A
Quote: marika33
Any stainless steel bowl with a volume of 0.5 liters and a little less water
See smilies !!!
Quote: marika33
Oksana baked and she liked it
I looked. And I liked it - that's what I need - this bread is needed !!! Now I will look for Oksana and torture, that is, interrogate.
Marika33
Rye bread is heavy, it will not be airy, although it tastes good. Therefore, I add wheat and premium grade to the rye dough.
Marika33
Sergey, here here Oksana exhibited her bread recipe.
Yes, the MV bowl does not quite fit in a gas oven, a thin wall. The cake was baked in it, burnt, although I have it made of ceramic, and in non-ceramic it was even worse.
Sergey_A
So I add! Moreover, I am targeting white, wheat bread. Just recipes come across with rye. The second one was called "Sourdough hearth" and the recipe contained ONLY 80g of rye (not counting 500g of rye sourdough). So it turned out what we did not strive for.
Sergey_A
Quote: marika33
here
Mercibochki !!! Both !!! And then I already wrote her a supplication-petition.
Another question: I don’t want to fill the apartment with dishes, so - is the MV bowl not suitable for the test?
Marika33
Quote: Sergey_A
not counting 500g of rye sourdough
How much leaven
Sergey_A
Such a recipe came across. nope
Sergey_A
Quote: marika33
How much leaven
Shit !!! It turns out that it was not hearth bread at all, but my first bread - and it is called wheat-rye (with an explanation of why rye) !!! So I fell for 80g.!
And I found a glass form !!! I have one!
Marika33
Well, that's nice that I found a shape, you can put dough and bake airy bread. But, I confess, I do not like white bread, there is nothing useful in it.
Sergey_A
I know, but it's delicious.
And I need to taste its exaggerated "unhelpfulness". :-)
Let me ask you: what is the usefulness of rye (they also "sing" different things about it)?

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