Liquid yeast baguettes

[Zhannptica]

Zhannptica,

It definitely won't hurt in the fridge. It will be tastier in cold fermentation. You will also like it - you will do it on purpose. Reinhart's favorite trick when working with dough / dough is the refrigerator))).

During the night, the dough crawled out from under the lid of a 3 liter bowl, molded slippers, it was a pity for the bubbles, now in the proofer, let's see ... I think the molding will not affect the taste, if that))))

[Zhannptica]

Zhannptica,

We are waiting for the results of the experiment))).

All!!! I disappeared)) with this liquid yeast .., I am happy as a baby))

[Zhannptica]

Zhannptica,

Super!!! Let's rename and will be chabats. Well, in appearance!)))

I am sure the taste is brighter after cold fermentation. Because microorganisms work a little differently in the cold (they have a different activity) and various chemicals accumulate as a product of their vital activity.

The taste is really brighter and it is very annoying !!! It is simply impossible to break away !!! Although we are spoiled with bread, I often bake different ones, but these two days I am in some inexplicable euphoria))) or this fruit water works like that ... I really want to try something with rye flour, but the children ask for at least another pair these crisps)))

[Zhannptica]

Zhannptica,

It is impossible not to respect children. We have to be patient, to gather the will into a fist and ... more parteechka)))!

Already set

please tell me, the starter was standing for more than 16 hours, it was seething, but it did not rise more than 2 times. what is the reason? and should a bun form when kneading the dough?

please tell me, the starter was standing for more than 16 hours, it was seething, but it did not rise more than 2 times. what is the reason? and should a bun form when kneading the dough?

So the yeast is weak. When kneading the dough, add yeast crumbs for a stable result and more powerful performance.

Yes, the dough forms a bun. More or less soft. Any bread. Only a chabata can behave a little differently.

thanks for the answer

[Scarecrow]

Scarecrow, Nata, thanks for the delicious baguettes, it turned out, but so far without holes ... I think I messed up when molding, since dividing the dough into 4 parts, I came to the conclusion that they will be too small, and I connected the dough, it turned out 2 pieces ...
Here, help yourself ... there are not many of you, so ... help yourself ...

It seems that I saw in the correspondence that this recipe was made using the method of cold dough, but with fruit yeast, but you can read it somewhere separately? Or can you share the details? I only try with liquid yeast, but I want to try cold dough for a long time, but I don’t recognize store yeast, so combining railway and cold dough is a wonderful miracle that I really want to try

Chuch, Nata, I spanked you again with your ballets, yesterday I baked, I am bitter!
Thanks again for the recipe!

[Trishka]

Trishka,

Here you are restless Mrs. bake!)) Excellent baguettes, what can I say)).

restless

Yes, she herself has already gone a little stupid, I must slow down, otherwise summer is coming soon, and I won't get through the doors!

Thanks for the recipe! I did it on the railway with the addition of rye sourdough, they did not want to wait for me to grow. The smell, ultimately, the mass smelled like yeast. I added dill in half, dill + dry onions in half. I liked both options. Baked with steam on a pan. Crunchy ...

[iren-star]

iren-star,

Ira, a very decent result. The crumb cut is excellent!