The simplest hop starter

And to get a crust, you probably still need to keep it at the maximum temperature for 250 minutes 15.

So it is indicated in the recipe.

So he is in uniform at my table only for the first 15-20 minutes at high temperature.)

I'm getting in shape. And baked everywhere in the form. There is no point in taking it out. 2. After baking, brush with a milk-sugar solution with a brush or stir the starch in water. For prettiness.

The main thing that works

+100500

I would like to have some kind of layer between the bread and the mold.

There are special forms for "brick". And nobody ever uses paper there. I bake in an ordinary tin can with a coating - it flies out with a bang. But in an old frying pan (do not disappear the same piece of iron) sticks for some reason. I grease it with greasy something and dust it.

Added Sunday 20 March 2016 09:49 AM

bread rose today in 1.5 - 2 hours, and it is with a lot of rye flour

That's why I got up well. Rye is very active, unlike wheat. You try to raise (PS) with her in this way - I will be surprised, incredibly happy for the success and ask you to teach.

Added Sunday 20 Mar 2016 09:55 AM

Someone else's experience about hops in baking, as an answer to my question: 🔗

Rye is very active

With yeast, wheat rises faster than rye. I don’t know about the sourdough - I’m still a beginner, my eternal sourdough was generally hard to rise, intoxicated: once it rose all day long (the sourdough did not rise then at all), 2 times the sourdough rose slightly - the bread rose well in 3 hours, and now, 3 times, both the dough and the bread rose well, the bread also quickly, I was in shock.

Wheat yeast

Separate conversation. Everything rises well by leaps and bounds. Especially when there are a lot of them.
I am NOT a teacher - I just share what I have learned.

the eternal leaven was generally hard for me to rise, the intoxicated one time in general rose all day

Not so bad. So there were reasons for this. These are the reasons and must be found. For easier preparation. That is, you need to gain experience. And one more thing: experts say that sometimes you just need to wait longer ...

[Sergei]

Sergei, it seems to me that once the leaven was not ready enough.

Tomorrow I'll try to make wheat.

the leaven was just not ready enough

That's why he said that sometimes you just have to wait. Sometimes this is enough. Especially at the beginning of a divorce. Bacteria also have their own life in different ways - they are rowdy, then they crawl, then they do something else ...

[Sedne]

SedneLight, and your leaven is not bitter?
I have such a bitter horror .... apparently, such hops were caught.

[Irina]

Irina, nope, tasty and aromatic. The smell is very pleasant, yesterday I smelled all the time while putting the dough

So I got such a vigorous hop)))

[aton4]

aton4, if the paper is bad, then smearing will not help, I tried it when I was tormented with bad paper. If there are Auchan or Crossroads stores, there should be. Maybe there are others, I don't know, I haven't been shopping for three years ...
By the way, you can make a non-stick lubricant for the molds. Now I'll find the recipe, add a link. I really didn't do it myself, but they say it's a good thing.

Thank you! I'll look at the link. There is Auchan, but they sell local paper there, there is a chance to buy the same thing that you bought.

aton4so as not to throw out the paper, try to grease it with lard or bacon, sprinkle with breadcrumbs or flour. Previously, they used to do with plain paper from a notebook, oiling it with grease. I use expensive paper for biscuit, I save it
marika33, I completely agree. Nastya has already answered.

Got it, thanks, I'll try.

In principle, holding it over the steam, it is possible to remove it normally.The main thing is not to tear, and then remove the debris, and remove all the paper over the steam. Apparently, bread does not suffer from this.

Yesterday I made bread with whey and honey instead of sugar. The color turned out to be darker and very tasty and aromatic! My sourdough raises the bread perfectly. Not in 2 hours, of course, but in 3-4 hours it grows 3 times

[Evgeniya]

Evgeniya, gorgeous bread :)

[Tatyana]

Tatyana, Thank you! We ate a loaf in a day. A friend came to the older children, so they barely waited until the bread cooled down a little, and then they immediately reduced half a loaf with butter. And everyone boasted - that's what delicious bread our mother bakes!

[Sergei]

If you are not sure of the shape, then it is better to cover the Donets. Sergei, and the loaves are wonderful !!!!

Thank you !!!)))

Added Sunday, March 20, 2016 8:42 PM

What to say. In general, today there are two more rye baked goods (with a small addition of wheat). One of the bottoms was made with sunflower seeds.

Stubbornly with seeds does not work out what I want. This time I was already frying them. All the same, the pulp of bread with seeds inside, although it rises, it turns out without pores and seems to be sticky. The taste of the seeds is not felt. In general, it is somehow incomprehensible.

I baked two white loaves on parchment (I never used it before). But it stuck strongly to the bread, I had to hold it over the steam to make it go away.

Today I saw an alternative to perg in the store. paper (or Chinese, but more expensive):

Today I saw an alternative to perg in the store. paper (or Chinese, but more expensive):

I'll look at us. Maybe not "Hostess", but at least with the wording "reusable with non-stick".

By the way, the second time was baked on parchment. Of course it stuck again, but held it over a bowl of boiling water and fell behind perfectly.

but held it over a bowl of boiling water and fell perfectly behind.

Live and learn. Thank you! I will remember.

Like Irina, I have bitter bread. I did it on my own hops. Now I have seasoned the rest of the leaven with fresh broth (well, very bitter! Although I have reduced the amount of hops.) Maybe next time I should not add the broth? Only honey and flour?

Like Irina, I have bitter bread.

Yesterday I started making sourdough a little differently, if I can, I'll write.
The amount of hops was significantly reduced, but the broth is still bitter.

[RepeShock]

RepeShock, Irina, I will wait!

[Irina]

Irina, Nataliya, girls, did you boil the broth? Try boiling for 30-40 minutes. I also have no pharmacy hops. There is no bitterness.
Today I baked the larks, the dough rose perfectly and is delicious.

did you boil the broth?

Of course, on the contrary, I noticed that the more you boil, the more bitter it tastes.
I have already tried both the pharmacy and the market, all one bitter-bitter turns out.

[Irina]

Irina, strange! On Saturday I will put fresh sourdough, for cakes, from my hops - we'll see!

I also have bitter leaven, and even the bread tasted a little bitter, I put less leaven and there is no bitterness in the bread, despite its presence in the leaven itself. Every time I renew the starter, I use a different hop (pharmacy), and each time a different result. But still it turns out good bread

Of course, on the contrary, I noticed that the more you boil, the more bitter it tastes.
I have already tried both the pharmacy and the market, all one bitter-bitter turns out.

I fill tightly a 200 gram glass with hops (no leaves, only scales). I put it in boiling water for 15-20 minutes on a very small fire, so that it barely boils. Then I turn it off and leave it in the same saucepan when to cool for a couple of hours, when overnight. Then I squeeze it out, so that it turns out like a recipe for a little less than a glass of liquid and it does not taste bitter.

Added Tuesday 22 Mar 2016 07:15 PM

And for the dough I take 2 tablespoons of such a leaven, a glass of water, (approximately) one and a half glasses of flour. I never just remember how much I put. All by sight.
Could it really be the dosage, not the hops?

Could it really be the dosage, not the hops?

In the dosage of what?
I did everything exactly according to the recipe.

I already wrote above, yesterday I did it differently, I will unsubscribe by the result.

[marika33]

marika33,

Still, I'm trying to understand why bread with seeds (sunflower) in crumb, all the time turns out without pores, sticky, with a not very pleasant aftertaste and, in general, as if not baked. It is clear that due to the fact that pores are not formed during lifting, it cannot be baked, but in general, something not entirely clear is obtained with it.
I would like to have a lot of seeds inside, while it was quite porous.

[aton4]

Of course, on the contrary, I noticed that the more you boil, the more bitter it tastes

Is there enough water left after boiling? Then take less sourdough, add more honey or sugar to the dough.
aton4, I am very glad that you are getting better and better bread!
As for the seeds, I don't know how to help you. Maybe you add a lot of them? After all, the seeds are difficult to bake and do not contribute to the rise of the dough. Check out recipes with added seeds, how much they take per loaf.
I add 2 handfuls of seeds per liter of liquid. This is enough for us, the bread is always fluffy and porous, but we like the seeds better not in the bread itself, but in the crust. They are then fried and the bread becomes much tastier from this.

Is there enough water left after boiling?

Yes, more glass.

add more honey or sugar to the dough.

No, it doesn't suit me.

I add 2 handfuls of seeds per liter of liquid. This is enough for us, the bread is always fluffy and porous, but we like the seeds better not in the bread itself, but in the crust. They are then fried and the bread becomes much tastier from this.

I will try to reduce the number, but I want them more))))))))))). And how to make them fried in a crust and not fall off it, stick to it?

[RepeShock]

RepeShock, hops are of different types, one is very bitter (at the beginning of the topic I gave a link with a description of the processes and hops). The broth can be diluted a little more with water and when fermented it will not taste bitter (be guided by your taste when preparing the leaven). My latest drugstore hops are also very bitter. I put fresh sourdough (because the first one died) it turned out well ugh ugh ugh

I do not boast for the sake of foolishness, but teachings for:

This time the leaven raised higher! Do not pay attention to the blackness - a little baked (it was necessary according to the recipe) + a little blackened the photo + angle + light ... That's why this color. Not burned out.
Now it remains to consolidate the skill and learn how to lift so that the cuts are Cuts and not Cuts. In the next. just try to distance longer. I suspect it would help.
PS: for specialists - find 2 differences and their reason (the loaf is the same). Guess the gift - my respect.
Completeness of the picture for:
I tried it. :-) Vkuuusno! One bread you can eat!

[Sergey_A]

Sergey_A, one of the loaves lit up (he smeared something with butter with something else)

[Sergey_A]

Sergey_A, one of the loaves lit up (he smeared it with butter with something)

Not one of them - I have too few of them.
Half-wells.

[RepeShock]

RepeShock, if the starter is active, then you can not add the decoction of hops, but add water, flour and honey.
aton4, I put the seeds on the bottom of the mold and on top of the bread. From the sides, the seeds are baked tightly, and from above, everything usually crumbles. Here who will have time ahead. I want to try pouring it on the bottom of a glass pan, maybe then the bread will come out of the mold better.
Sergei, beautiful loaf and excellent crumb, better and better result ...
I believe that the loaf is oiled with sweet water, shines beautifully, glossy straight, if with butter, then it does not "sparkle" so much.
Yes, homemade bread can be eaten without anything, because it's fresh and delicious!

the loaf is oiled with sweet water, glitters beautifully, if with oil, then it does not "sparkle" so much.

: lol: Not 100% correct, but 100% credit for logic and prof. answer! Respect!
PS: did not explain why! Milk with sugar. Sometimes I smear with water and starch.

Thank you!

Thank you!

And when is it necessary to lubricate the crust of bread with milk with sugar or water with sugar (to make it shine)?

And when is it necessary to lubricate the crust of bread with milk with sugar or water with sugar (to make it shine)?

I don’t smear it with water and sugar, since this is already a simple sweetening. I only smear only color for, softening, and taste (hopefully! But have not noticed it (taste) yet). And with starch - it seems like it should be for shine, but I haven't seen it.
As I pulled it out, I smear it while it is hot, and I smear it until the drool runs.

I don’t smear it with water and sugar, since this is already a simple sweetening. I only smear only color for, softening, and taste (hopefully! But have not noticed it (taste) yet). And with starch - it seems like it should be for shine, but I haven't seen it.
As I pulled it out, I smear it while it is hot, and I smear it until the drool runs.

So maybe the loaf is glistening with saliva?

Added Wednesday 23 March 2016 10:04 PM

I need it to shine like a loaf in your photo above. Therefore, I want to know what exactly you smeared it in what proportion and how

[not edible]

So maybe the loaf is glistening with saliva?
I need it to shine like a loaf in your photo above. Therefore, I want to know what exactly you smeared it in what proportion and how

No! When it comes to saliva, I smear it with jam, take out milk and eat it.
Milk with sugar. By eye (your own, someone else's, who is closer - it does not matter). Well, according to the plan: you need to wet the roll - you will need a lot of milk. You need to make the loaf as sweet as candy - less milk, more sugar. I take just a little, how many eyes will measure and the hand will ship.
PS: for super shine, you can apply varnish. BUT! Will be not edible!!!
PPP: missed: I grease with a culinary brush. Paint brushes better do not use - it will take a long time to draw, and the loaf will cool down during this time and will not shine. Big paint brush also Not really... Because everything around can be done with sweet milk - and everything will stick. Well, she will also need a large container and a lot of milk-sugar, and it is not convenient either.

Ay du it !!! (hto no one knows what this pair of ruski - pyrivod on theirs: I do it!) Marina, purely on leaven !!! And already satisfied with almost everything !!! It remains to look inside.

PS: half-grain bread, leaven on honey and water, but eternal - what remains of the intoxicated. Hops have been around for a long time and just a little bit at the very beginning of fermentation.
Supplementing the guts

[Sergey_A]

Class !!! I ate half-burgundy, pulled on white, Sergey_A on the contrary

Super bread. Generally class. I want to cut a piece)))))))))))))). I bake rye with 1 - 1.5 cups of wheat flour. Just for the gluten. Judging by the color under the crust, your flour seems more white? Visually, they look very cool.

Yesterday I made another white one. The same sourdough, but instead of sugar, added 1 st. l honey and one tea. Lubricated with starch (60 ml of water, 1 tbsp. L. Starch and a little less than a quarter of a teaspoon of sugar without a slide.) Brought to a boil, worked until warm. Lubricated twice. Once, five minutes before the end of baking, I set it to bake for these five minutes, the second time I greased it immediately when I took it out and sent it under the towel.

The bread is a little sweeter than a loaf for soup or something else, but great for tea, which, in general, I wanted to do. Although the broth goes well under it.

For sensations, slicing, porosity, the crumb is perfect, the crust too.




I did not do the second batch. I put the dough overnight, in the morning I kneaded the dough (kneaded it literally for about 15 minutes), put it on the proofer right away in the mold, and after two hours heat it in the oven.

Added Friday, 25 Mar 2016 7:19 PM

(typo))) 1 tbsp. spoon of honey and one teaspoon without a slide.

I put the bread for baking in the oven preheated to 260 C, as soon as I put it, I made a minimum heat and it began slowly, in 15 - 20 minutes, to drop to 150 C, on which it was baked further. A minute after I put the bread in the oven, I took out the water from there, which boiled creating steam for 10 minutes.

[Sergei]

Sergei, Congratulations! I understand that the loaf is gone? Two fresh bread? Excellent, and even leavened, without yeast! I am very glad that I like bread with milk, and with jam, and just bread without anything. Homemade bread is not from the store. For the sake of the bread aroma in the house, it is worth baking.
Well, what's inside? Show the cut.
aton4, gorgeous bread, excellent crumb, with uniform holes. It can be seen that it is airy, without a doubt that it is also tasty. The dome is classic. Fine! Such a result is wonderful at the very beginning of creativity. Over time, it will be even better, because both experience and skill will come.

Thank you !!!!!!!!!!!

I ate half-burgundy, pulled on white, Sergey_A's on the contrary

Nah, I bring everything together. Rye to 1-2, loaf for a snack. And one more thing: I won't give up rye.

Judging by the color under the crust, your flour seems more white? Visually, they look very cool.

Much more! The recipe was generally completely wheat. Tartine-bread type. I watched the video, well, I pulled. And it turned out ... rye, for some reason changed the psh to rye. I don't even remember who got it. :-) Now we need to try to return to tartine, because it looks very appetizing (it looks like mine). And it seems to be done not difficult.

Yesterday I made another white one ... I smeared it twice ...

I prepare the solution in advance and smear it immediately after the oven. And under the towel - cool-dry. I don't put it in the oven anymore.

Congratulations

Mersibo!

I understand that the loaf is gone?

There is!!!! And all the higher! And with the loaves I go to my top. And I like to cook it, the dough is just ... lovely. I didn’t just take a picture, and why put out every loaf. Tomorrow I will go to visit - I will treat you with fresh bread.

Well, what's inside? Show the cut.

Nope, I won't show you until the old one is finished. :-) He lies for a long time and does not disappear, and always as fresh. I eat slowly, for pleasure.

[marika33]

marika33,
Tell me, is it possible to add a quarter teaspoon of soda slaked with lemon juice instead of a store baking powder?

I would like to try making lighter bread. Still, it's hard to eat at home. Apparently the body is simply used to the fact that there is not so much flour in store bread in favor of baking powder and possibly other things.

Videos on the Internet are various options based on starch / soda / citric acid, but there citric acid is in powder, so you don't want to use it, and without this the proportions of the recipe will not be preserved.

In general, I'm looking for something to replace the baking powder so that it can be prepared at home for a specific portion of bread.

So far, except for soda slaked with lemon juice, I have not come up with anything.

is it possible to add a quarter teaspoon of soda slaked with lemon juice instead of a store baking powder?

Baking powder has the same composition - the names are different and the number of ingredients.

Baking powder has the same composition - different names and number of ingredients

and the price is different.

Still, it's hard to eat at home.

Sergey, what's the difficulty?
I only use regular soda in cakes. I also quench it with homemade apple cider vinegar. I can't help using it in bread.

still the price is different.

This is enough!

what is the difficulty?

I think he just takes a long time to do. We are not only namesakes - we are also similar in thoughts. I would also search for something faster, easier. Therefore, the loaf pulls (except for the taste).