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Do not achieve pomp

 
wlad_o
Hello!
I have been hanging around here for a long time as a Chukchi reader, but today I registered specifically to ask a question that has long tormented me. He is in the subject.
The story is like this. I have been baking bread for two years in Moulinex, and I came to the recipe using a scientific poke method, poking each time into changing the recipe or regime. I believe that many have worked out their experience in this way. But a loaf turns out at best with a flat lid. Moreover, the structure is as follows: at the bottom it is more dense, at the top it is looser. But I would like beauty and uniform structure. My recipe:
-Rye flour - 140 g.
- Wheat flour - 200 g.
-Rye bran - 40 g.
- Red rye malt - 20 g.
-Sugar ~ 40 g.
-Salt ~ 8 g.
-Water - 180 g, plus about 15 g from a sprinkler when mixing, so that it does not stick.
-Eternal leaven, I measure with wooden spoons, medium-sized - 6 spoons
-Sunflower oil - ~ 1 tbsp. spoon, and a little ground cumin.
I knead according to some unimportant mode (they differ little), turn off for proofing, usually about 6 hours, the bread rises well, beautifully, but after baking for 50 minutes, the form is not very happy. The taste is wonderful.
If someone has something to say about it, I will listen with pleasure. Vlad
frautiger
I bake in the oven, I am also not friends with splendor. Maybe this is a property of sourdough bread. When I bake in KhP on dry yeast, then yes, everything is splendid and glorious.
Tumanchik
I would advise you to take a proven recipe from the forum sourdough bread. See and try. Understand the dough, its structure and the timing of fermentation and proofing. When you try a few recipes, I am sure that you will answer your own question.
The composition of the test seems to be fine. The bran dough is made heavier.
But you can't see your leaven. Her strength and scent.
And with any composition of the ingredients, you still need to see the bun itself. Correct in progress.
Sourdough bread is not easy. No one will answer you outright.
Try dough bread for a start. They work a little faster.
I would suggest starting with this recipe
Do not achieve pompSourdough bread with bran molded
(ang-kay)

here the process is well described
Do not achieve pompLong sourdough wheat bread
(ang-kay)
Do not achieve pompBread with apple jam
(ang-kay)
Do not achieve pompFrench country bread
(ang-kay)
Do not achieve pompBread "Agrotourism"
(ang-kay)

try it! but already in the recipe the girls will tell you. good luck and delicious bread
 

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