Liquid yeast baguettes

Liquid yeast baguettes

Category: Sourdough bread

Ingredients
Starter:
liquid yeast / yeast water * (see note)	100g / ml
flour	100gr
Dough:
Starter	whole
water	270-310ml
pea / chickpea flour ** (see note - optional)	10gr
wheat flour (can be divided into manitoba or just strong baking 100g and flour 1 grade / CZ - 360g)	460gr
salt	1.5h l.
olive oil	1 st. l.

Cooking method

• Since there is a craze for "liquid yeast" at the forum - now a massive recount of yeast breads for this new type of leaven will begin))). Liquid yeast or yeast water is one of the ferment options, since a naturally fermented mixture of water (250 ml, sugar 1-2 tsp. L., Any fruit (2-3 tbsp. L cut) is used. Standing at room temperature for several days , this mixture will ferment, foam and will have a pleasant mash smell. These are wild yeast cultures, which are volatile and, getting into the nutrient medium, begin to multiply. In fact, natural kvass (without the addition of industrial yeast, spontaneous fermentation) is also liquid yeast.)) You can bake bread on it. You can read more about liquid yeast at the link at the end of my post (in the comments).
• 
• For baking on liquid yeast with flour, a starter is started, which, after fermentation, is simply used as a dough. And then - classic sourdough baked goods. Because this is one of the subspecies of leaven.
• The strength of the yeast you grow can be judged by the behavior of the starter. If it rises to 3-3.5, then your yeast is good and will raise the bread well.
• 1. Mix starter products and leave in a warm place, covered with foil. Soak for about 6-8 hours. It is very convenient to put it at night if you want to make bread in the morning or in the morning if you want in the evening. Everything is exactly the same as with the leaven: wait for the peak and the moment when the starter stops rising and freezes. Hence, he entered the peak of fermentation. If you stand for an extra couple of hours, nothing bad will happen to him.
• 2. Put the starter in the kneader bowl or HP bucket, add all the other ingredients except the oil and knead (without crazy zeal). Leave to swell for 20 minutes, add oil and knead until smooth. Soft, slightly stretching behind the hook / paddle when rotating, and slowly and gently floating when stopped. The water will have to be adjusted. For the last 3-4 months I have always been pouring to the maximum, and sometimes in excess of the maximum. Some kind of "dried" flour with this heating. But I advise you to first pour the minimum specified amount and watch the kolobok. Add if necessary.
• 3. Leave to ferment until at least 2x magnification. It took me 3 hours. You may have more and less. It all depends on the strength of the wild yeast in your jar, their concentration in the water in which the starter was mixed, and the fermentation of the starter itself. Therefore, focus on the volume of the dough piece. But it is still always longer than using industrial yeast. Therefore, estimate your time.
• 4. Roll the dough onto a lightly floured surface and divide into 4 pieces. Form the baguettes. The technology of their molding is shown here: Molding baguettes
• 5. Distance to increase by 1.5-2 times (30-40 minutes), cut and bake with steam (pour into the oven - in a specially set down baking sheet or frying pan - half a glass of boiling water immediately after loading the bread). Please note that the baguettes must be under-spaced. Because of this, their cuts open with classic ragged edges.

The dish is designed for

4 things.

Note

* You can read about liquid yeast in detail and with pictures here:
Liquid yeast

** This item is optional. You don't have pea / chickpea flour - well, figs with it. Replace these 10g with a regular one. The same with Manitoba. Pea flour is a very tasty food for yeast (remember how fast pea soup sours). Pea flour also makes the crust crispier. Therefore, if you like baguettes - buy it, it is inexpensive and freely sold. Manitoba is, of course, exotic for many, but you shouldn't dwell on it. Available - good. No - take a regular bakery.

[Scarecrow]

Scarecrow, Nata!
SUPER !!! Thanks for a separate recipe!
Bookmarked! I just put the yeast today .... so as soon as they ripen - the baguettes in the oven!

[Scarecrow]

Die not get up! ScarecrowNatasha, it will take your breath away! Well this is what kind of willpower you need to have in order to photograph them, and not gnaw everything in fig to the last crunchy crumb!

Well, the holes are just like cheese.

[Natalka]

Natalka, I already wrote to you that this is a brain explosion !!!!!
Wonderful baguettes !!!!
My yeast would be more ripe already !!!!
Natasha, thank you and Lyudmilochka for such a sincere pastry !!!!

Today is baguette day! Beautiful! Super!

Natasha made very good baguettes, but how does the taste differ from starter baguettes ?? What gives chickpea flour understood, and manitoba? Thanks for the recipe !!!!

Natasha! Thank you so thank you! You made me happy! I'm so happy! Thank you for refining the recipe with a new theme. He deserves it! I will make a link in the railway topic and then, when I ask the Chief for permission to edit the topic, I will definitely put a link to the recipe on the first page!
Thank you, Natasha! Your baguettes are super!

[Sonadora]

Sonadora,

And I practically don't eat them. I am somehow calm about bread. Spread on a piece of butter and Russian cheese in the morning with coffee. And so ... And as funny as it is, I don't like crispy crusts (and that's the whole point of baguettes). When I bite them off with a crunch - I already have a concussion))). Because of this, I don't really like crackers and eat them in my own way, without crunching (although I hate soaking in tea). But the husband is a maniac))).

Irina F,

Irin, you'll like it. I mean working with this yeast. With the classic leaven, the hassle is many times more.

ang-kay, Light,

I tried to.

[lappl1]

Natasha made very good baguettes, but how does the taste differ from starter baguettes ?? What gives chickpea flour understood, and manitoba? Thanks for the recipe !!!!

You know they are all different. All my leavens (different) also had a different taste. Because the microbiological composition is not the same every time. Each leaven is unique in this sense. The taste is richer than yeast. In the sense of bread on ordinary dry / compressed yeast. The crust is generally incomparable. Both taste and crunch.
Oh, I forgot to write about Manitoba right away ... Manitoba is the flour with the highest strength (W). This is due to its very high protein content. It contains either 15 or 16 g of protein per 100 g. Standard flour - 10.3 g. With the addition of manitoba, a gorgeous gluten of the dough develops (an addition !! On one manitoba, the oven is unrealistic, pure manitoba is like rubber in the dough), which perfectly keeps gases (those very numerous large and medium-large holes on the cut of the baguette). It is diluted with other types of flour, increasing strength. It is usually recommended to add it in the manufacture of certain products: baguettes, chabatta, Easter cakes / pannetone, and other highly rich pastries with a lot of fillings.

lappl1

Thank you for encouraging me. It seems to me that with liquid yeast it will be easier for me. I just got sourdough to die / sour as soon as you forget about them))).

[Nata]

lappl1 Thank you for encouraging me. It seems to me that with liquid yeast it will be easier for me. I just got sourdough to die / sour as soon as you forget about them))).

Nata, to your health! I am very glad that the railway enthusiasm has begun on the site. I also like bread with sourdoughs. And so far, everything is OK with them. But the railway is a special song ..

Wow! You can die. What d-y-y-yr!

The baguettes are great!

And now I put the dough on the classics of Reinhart. A starter is made here and used as a dough. Therefore, I did not even refer to Reinhart. Here his technology has failed. And now I have put pate fermenty dough on the finished starter (using the starter just like yeast). My Zojirushi has a dough preparation mode. Then I'll put it in the refrigerator, just like Reinhart's, then only after the refrigerator I will start the dough. Let's see how it behaves. These are the classics in the Reinhart theme, and I will probably post them.

[Natakh]

Natakh, so vividly imagined how you bite off a piece of baguette with a crunch)))
Ahahah! Concussion

And now I put the dough on the classics of Reinhart. A starter is made here and used as a dough. Therefore, I did not even refer to Reinhart. Here his technology has failed. And now I have put pate fermenty dough on the finished starter (using the starter just like yeast). My Zojirushi has a dough preparation mode. Then I'll put it in the refrigerator, just like Reinhart's, then only after the refrigerator I will start the dough. Let's see how it behaves. These are the classics in the Reinhart theme, and I will probably post them.

Natasha, I will look forward to the result !!!

[Irina F]

Irina F,

No, I really don't understand how you can eat them like that? When my husband chews them: crunch, crunch - my teeth are already driving.

I love you

The baguettes are breathtaking.

How I love baguettes ... and Natalie is already aware of how mine they love to crunch crusts .. and do not cut them, but break them .. enjoy !.
Natasha, thanks for the next baguette!

[Nata]

And how I missed this recipe Nata, delicious baguettes Bookmark definitely

[Albina]

Albina,

You are also a noble yeast grower!)))

noble yeast grower!)))

Nata, something did not understand at the end intonation

[Albina]

Albina,

Well, I mean, you grow them now too, right? Did I seem to see you in the topic about liquid yeast? Here we are colleagues!)) Two notable yeast growers!

[Nata]

Yes, Nata, ripe yeast on tangerine. So I'm looking for a recipe. Most likely I'll try to bake these baguettes tomorrow. Already exciting somehow.

[Albina]

Albina,

It's easy with them, really! I have already started a rye starter - I will bake tomorrow. And Reinhart's dough - it costs a day in the refrigerator (pearl - abaldet). So don't be afraid of anything. It's just yeast diluted in water.

[Nata]

Nata, Thank you

And yet I baked them

[Albina]

Albina,

Yes, they are perfect!

And you were worried)))

[Nata]

Nata, patience is not enough to wait a long time I want a quick result. I took it out of the oven and couldn't resist trying it. Delicious

[Albina]

Albina,

Looks good puffy and voluminous. The hole should be excellent!

And the cut? I'm waiting in two Temko!

I went shopping. Otherwise, there will be no time again in the week.

[Albina]

Albina, super-duper baguettes ... what's outside, what's inside .. what holes !. wow, lovely!

Thank you all for the compliments to my baguettes.They are really delicious, especially yesterday they even crunched pleasantly

[Natasha]

Natasha, baked baguettes today, burned them a little (the cartoon broke and I was distracted) and there were no big holes, but delicious!
Thanks for the recipe!

🔗 🔗

[Vitalinka]

Vitalinka, you have gorgeous baguettes, full of holes! Well done!

And in my opinion, too, full of holes. Very beautiful. Do not slander the holes!)))

[Natalia]

Natalia, pretty baguettes

Natalya, your recipe is wonderful! Thank you. I also looked at your other breads, I really want to try everything, especially the Reinhart theme attracts.
I baked baguettes, it didn't work out well. Help me figure out where I missed. Many guesses
First, the starter did not lift very well. For 12 hours, the battery increased by a factor of 3. But the bubbles were tiny. I started him on "weak" flour.The rest of the flour was 200g wheat (protein 11.5) and 260g CZ. The dough also rose poorly, in 9 hours at room temperature it doubled and slightly. The bubbles are again tiny in the lower half, that is, at the top, the fermentation is quite sluggish. I still felled the baguettes. The distance was an hour. The holes in the finished products are so-so. There is no smell at all. The child liked it as always)) but I feel that the crumb seems to be grubby (although the straw came out dry). She squeezed the baguette well, restores its shape, but a separate small piece is easily wrinkled. Yes, the side was also slightly torn during baking.
Secondly, I think maybe the yeast was weak this time, if possible. The last time after baking, I fed them with grapes, although initially I made them on banana and apples, and fed them with apples before. Maybe she didn't endure it a lot - always a day, and put it in the refrigerator.
In general, I screwed up the full program.
There is no smell, because the dough fermented badly. So? And that's why it's bad - this lethargy of "weak" flour in the dough, or in general, all together with yeast. By the way, I used to start a dough with rye flour, strong wheat flour and CH, there were no such incidents. The Perlo was great and smelled delicious mash. And this time nothing smelled at all.
This is how much I wrote about my doubts. I think we should try again, excluding the current flaws. But

Oh, I inserted it incorrectly. I'll try again

Eh, I litter your topic a little more, otherwise everything is not so, and these little holes are poorly visible

[Dynusya]

Dynusya,

In my opinion it turned out very well. The crumb is creamy, attenuated. Congratulations!

Natalia, thank you. Indeed, today both smell and taste are felt. And I will work on the holes)

[Dynusya]

Dynusya, the holes are wonderful.

[Albina]

Albina, Thank you. In general, there is still something to strive for)

This one with the addition of a little pressed yeast: the liquid yeast turned out to be rather weak and did not raise the bread as I needed (the parties are different, these are not the same baguette in the photo)).

Hurrah!!! I raised them !!! So much happiness !!! And it worked the first time !!


I baked only with liquid yeast and strictly according to the recipe) thanks!
Everyone is very happy with the crunch, holes, and taste!

[Zhannptica]

Zhannptica,

Awesome, honestly, honestly!

They ate without change (under a shashlik basin), the second batch is already in the refrigerator. I was afraid to leave it in the kitchen overnight. Suddenly ferment. I think it won't hurt them?