"Eternal yeast", potato-hop (Sourdough without flour). Baking recipes.

Today I will try to portray chirioli. Dough is already standing.
Roman Chirioli # 43
I did it on ordinary sourdough, but added soda there so that there was no sourness. And then there and then nothing needs to be added.

Let's wait, thanks for showing the recipe, I was also interested!

Ah ... You have already corrected the post, gave the link.

thanks for showing the recipe, I was also interested!

My aunt suffers from these buns. Everyone threatens to bring food for me to bake for her. She just loves them. I also like them ... very much. It is pleasant to hold them by their thin tail and chew. They're so crunchy. We broke up along the crack and put whatever we liked there.
I recommend baking these booths.

Looked at Vidyushka

And I liked the video. Everything is on the case.
Yes ... yesterday I baked pancakes with sourdough. They turned out pretty. Thin. baked with a bottle and a dry frying pan. I'm happy with the result. True, there is no photo document (gobbled up ate already, pancakes then))

baked with a bottle and a dry frying pan.

Oh ... why am I at a loss, is it not T9's fault? Why a bottle?

It is pleasant to hold them by their thin tail and chew. They're so crunchy.

A pleasant alternative to ciabattkas, probably! I will also try to bake on occasion!

[Yuri K]

Yuri K, kneaded dough in a bottle, probably

And today I am busy with mushrooms all day ... They brought a present, a bag of oyster mushrooms - there are a little bit frozen, late autumn. Zakulukalsya wash, peel, cut, cook (rather blanch). Now I'll marinate 1.5 cans with a light marinade, nafig the rest

kneaded dough in a bottle, probably

why I don’t know this way? Perhaps he gives convenience to portions, or something else?

I ask you not to laugh, but I want to ask - whether the desire of the leaven to be included in the work or not depends somehow on the phase of the moon I made ciabatta according to Helen's recipe - she put the sourdough at 8.30 pm, and in the morning she was neither this nor that, there were no ciabatts in the finished form, the next day, according to the recipe, I kneaded "Ciabatta without kneading" on our sourdough, without yeast, and again figs. I became thoughtful

Ir, what's funny, maybe it is ...

kneaded dough in a bottle, probably

If you need pancakes for a couple of servings, then yes, in a bottle and knead, loading the ingredients into it. And when I need to bake a good stop, then I knead as usual and then just pour the finished dough into the bottle.

why I don’t know this way?

This option for using bottles has been spinning on the Internet for a long time. Yes all hands did not reach in any way. And fried the old-fashioned way, with a scoop, etc.
And then I became attached to my spouse, so that he adapted for me a milk bottle (0.95 or 1.0 in it) for the production of pancakes. I drilled different holes in two different lids. In one d = 1 cm, in the other d = 0.6 cm. I use the larger one for baking solid pancakes, and the smaller one for lace. It was uncomfortable at first. And then I got used to it and now a portion of the dough is poured on the machine. I bake on a non-stick, with very little fat in the dough.
After cooking pancakes in this way, the amount of utensils that must be washed after frying is reduced.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, wow !!!! Got it, it's convenient for batch casting in a pan! And then with this ladle, then more, then less than necessary! We must see vidyushki once there is a network!

Helen made ciabatta according to the recipe - she put the dough at 8.30 pm, and in the morning she was neither this nor that, there were no ciabatts in ready-made form, the next day she kneaded according to the recipe "Ciabatta without kneading" on our sourdough, without yeast, and again figs I became thoughtful

And how does bread come out with this leaven (or rather yeast)? If it's okay, then the Ciabattki should also work. Already posted these beauties here!

wow !!!! Got it, it's convenient for batch casting in a pan! And then with this ladle, then more, then less than necessary! We must see vidyushki once there is a network!

Yeah, Yur, here you pour it and you see enough or even pour it)) I'm so used to the fact that it's inconvenient for me to use a ladle.

here you pour and see enough or add more))

Class! I'll run to look, I finally finished with these mushrooms for a hassle

Chiriola dough runs so well. BUT ... on the advice of my uncle from the roller, I covered the bowl with the dough with a cloth. And the top of the dough began to dry out. And then I realized a mistake - my uncle added yeast to the dough and the rise time is short, so that the dough does not have time to start drying. And we have a long process ... that's why this crap came out. Well, okay, how to do without the "rake" ... Next time I'll think. And also, in addition, maybe because there are no fats in the dough, and therefore dries without a lid.

I finally finished with these mushrooms

But yummy, even if it's confusing.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, maybe the uncle has a wet towel in the roller?

[Irinap]

Irinap, yes, this is the best way out for us, "slow-witted". Although the dough in the molds, I defuse under dry linen material and it seems normal. But here the volume of the dough is small, apparently for this it dries up faster.

[Yuri K]

Yuri K, no, it's not you "slow-witted", I somehow met that wet to cover.

no, it's not you "slow-witted"

I meant dough and dough. They are slow-witted.

They are slow-witted with us

They are normal with us! Dough goes well overnight. I just put it on for the night, so as not to rush, and not to look in, came up - did not come up. Well, it happens sometimes, the dough is tight, it takes more time, it's also normal.

They are normal with us! Dough goes well for the night. I just put on for the night now

I do the same, and in the recipe I described it. Just many got used to doing nuclear dry stuff - plopped into warm water, started up in minutes, dough came up in three hours, dough in another hour and a half. But this is not our method

plopped into warm water, started up in minutes

that's not necessary to generalize! I put 1 g of yeast on 400 g of flour and, accordingly, ferments for a long time. And then I can take a piece of dough from a walnut and put the dough on it next time. Here

that's not necessary to generalize!

My new sourdough turned out to be WRONG. its dynamics are quite satisfactory. And quality care is taken. now I also test for readiness by tapping on the bottom of the bowl. Great !!!
But her smell is not as tasty as that of the first, liquid one, which didn’t work. BUT, after baking, the products acquire a wonderful, correct aroma.
___________
Well, I have molded chiriolki. I'm waiting for the proofing. I laid them out in 6 pieces on baking sheets and put them in large polyethylene bags, along with baking sheets. They won't wind up there anyway, there is a natural moisture created. Eh, it's a pity I don't have a stone (I'll have to warm up a baking sheet) Something so I wanted to buy a pebble.

[Ira,]

... and in the morning she was neither this nor that

Ira, you need to wait for this and that to become, otherwise the case will not be.Maybe it became cooler in the apartment

Maybe it's cooler in the apartment

It's exactly in my kitchen, where the normal temperature (22-24 * C) ferments badly. And in the room where the gas equipment is located is much warmer (28-30 * C) - there is only maturation there.

Something so I wanted to buy a pebble.

I read about them ... It takes a long time to warm, they cool for a long time ...Someone who successfully uses the bottom of a cast-iron pan, by the way, also read.

much warmer (28-30 * C) - there is only ripening on the way.

That's the answer - it's all about the temperature))

Someone successfully uses the bottom of a cast-iron pan

Yur, it's convenient when you just bake hearth bread, one loaf. And when, for example, there are such buns, such as chiriooks, then it's not ice, two of them will fit into the bottom of the pan. And then 12 pieces will be baked, in turn, until the carrot spell.

Here's the answer - it's all about temperature

Well, I've gotten used to it so far, after observing our leaven.
But my simple rye sourdough didn't want to grow in the warmth, until I put it on cultivation, in the kitchen, where it is not hot. So understand them, who needs what kind of comfort.

it is convenient when you just bake bread, one loaf. And when, for example, there are such buns, such as chiriooks, then it's not ice

I understood, I was thinking about bread when I wrote I have something to strive for

So understand them, who needs what kind of comfort.

All with their own character, you look!

All with their own character, you look!

M-yes-ah ... we have difficult wards. : -




Well, I just can't live without jambs))
And the dough was cooked wonderful, and the proofing went off with a bang, and the baking process was good, BUT ... the chirioli did not crack. And these are all my mistakes - I sprinkled it badly with flour, during molding, and therefore, during the proofing, the folds swam. The quality of the rolls was not affected. They were baked lush, if I may say so, sonorous and light. I'll look at the cut tomorrow.
Tomorrow I will write the recipe for which I baked.

mistakes - poorly dusted with flour, during molding

And in the video I immediately drew attention to this. I also thought that it would be good to powder this place with flour.

baked lush, if I can say so, sonorous and light.

Well, that's great! It is more important than the view, it would be cool - that would be sad

And in the video I immediately drew attention to this. I also thought that it would be good to powder this place with flour.

So the most annoying thing is that I have performed them more than once, these chirioli ... and here you are ... fucked up by a student.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, it happens to everyone, it's not a tragedy

not a tragedy

Yur, of course, not a tragedy)) Moreover, the dough itself turned out to be wonderful. And chiriolki are delicious, without sourness - lovely !!! And the elasticity of the crumb is as expected, and even about the crunchy crust - this is generally a song.




OPARA:
* Potato-hop starter - 70 g.
* Water - 65 ml.
* Flour - 130 g.
DOUGH:
* Dough - all
* Flour - 605 g.
* Water - 325 ml.
* Honey - 16 g.
* Salt - 12 g.

Dough fermented in 5 hours. The dough rose in 5 hours. Proofing of blanks for 2 hours.
I repeat once again - when baking, the chirioli did not open due to a technical error by the hand of the * opaque master.

Yur, of course, is not a tragedy)) Moreover, the dough itself turned out to be wonderful. And chiriolki are delicious, without sourness - lovely !!! And the elasticity of the crumb is as expected, and even about the crunchy crust - this is generally a song.




OPARA:
* Potato-hop starter - 70 g.
* Water - 65 ml.
* Flour - 130 g.
DOUGH:
* Dough - all
* Flour - 605 g.
* Water - 325 ml.
* Honey - 16 g.
* Salt - 12 g.

Dough fermented in 5 hours. The dough rose in 5 hours. Proofing of blanks for 2 hours.
I repeat once again - when baking, the chirioli did not open due to a technical error by the hand of the * opaque master.

But inside the nostrils!

[ANGELINA BLACKmore]

ANGELINA BLACKmorewhat a fine fellow you are! It turned out portioned buns for dinner! And the design with the recipe is generally great, for those interested in additional. benefit!



Damn, here's a package with scales from the Chinese wilds coming to me like "turtles". I don't risk repeating exact recipes without them! But in a month - hold on!

and even about the crunchy crust - it's generally a song.

The total area with these chiriols for lovers of pink / crust is off scale!
With them, my mushroom soup would go well today!

[Natasha]

NatashaDespite the mistakes, the chariola turned out to be wonderful. Looks like today you will have to put dough again for the night, and already on these buns !!! And thank you Natasha for the complete recipe !!

mushroom soup

Today I also have mushroom, but only with melted cheese and no noodles. Well, very tasty, but with your own bread.

I also have mushroom today,

It looks like we have a corporate conspiracy today ... - I cooked mushroom soup in a blender-soup cooker.

corporate conspiracy

It was Yuri's yeast that brought us together so closely that they cooked mushroom without saying a word, albeit according to different recipes!

[Ksyusha,]

But inside the nostrils

Ksyusha, aha)) My daughter is now namala with a seagull. She really liked it.

And the design with the recipe is generally great, for those interested in additional. allowance

Yur, I love it when everything is arranged.

Until I risk repeating exact recipes without them! But in a month - hold on!

We will then wait for new recipes, in grams.

A common area with these chiriols for lovers of pink / crusty

It is a fact!!!

my mushroom soup

Smart. Even the aroma is wonderful.

despite the mistakes, the chariola turned out to be wonderful

Lyudochka, Thank you!!!

Looks like today you have to put the dough again for the night, and already on these buns

That's how we will not give each other peace.

thank you for the complete recipe

I still have a hard time understanding how to adapt the recipes to this leaven. But the first pancake came out lumpy, based on the previous experience of baking chiriooks.

Bake to your health !!!

In a couple of days I will try to try something new, arrange and publish.

It was Yuri's yeast that brought us together so closely

It's a friendly atmosphere and wonderful people rallied in the topic Thank you all!

[Natasha,]

Hello everyone
Natasha, buns are wonderful Thanks for the detailed recipe

It looks like we have a corporate conspiracy today ...

Laugh, of course, but yesterday evening I also boiled dried mushrooms for filling in pies and soup
And in the early morning ... - we again have ciabatki from Helen

Dough:


Leaving, I managed to shoot the preparation for the buters

Yuri and Elenochka thank you

[Marysya27]

Marysya27, as always beautiful!

[Marysya27]

Marysya27what nice ciabatki !!! Well, here's what to do? And I want ciabattocks and I want chiriolki !!!! I have to make the yeast starter again. They are very popular with me. In order not to think, I will bake both.

[Marysya27]

Dough:

Marysya27, and why is it so liquid at you or is it a dough !?

OPARA:
* Potato-hop starter - 70 g.
* Water - 65 ml.
* Flour - 130 g.
DOUGH:
* Dough - all
* Flour - 605 g.
* Water - 325 ml.
* Honey - 16 g.
* Salt - 12 g.

Dough fermented in 5 hours. The dough rose in 5 hours. Proofing of blanks for 2 hours.
I repeat once again - when baking, the chirioli did not open due to a technical error by the hand of the * opaque master.

Natasha, so I'm afraid I won't cope with these rolls, I won't be able to discover ...
And the rolls are cool !!!

why is it so liquid

Dough Looks like it looked plump when kneaded. So we will still thicken

[Helen]

Helen, I also get this liquid, I do everything according to the recipe. Maybe you need to subtract water for dough from the total amount of water in the recipe? All the time I compare my dough with yours - absolutely different

[Elenushka,]

Elenushka,

Girls, we're back to the ingredients again. Flour is completely different for everyone, from different manufacturers, that is, its characteristics, including moisture, also differ. Hence, the consistency of the dough is different. I understand that.

[Helen]

Helen, I also get this liquid, I do everything according to the recipe. Maybe you need to subtract the water for the dough from the total amount of water in the recipe? I keep comparing my dough with yours - absolutely different

No, no need to subtract
making dough
60-leaven
60-water
120-flour
and the dough
all dough
320gr-water (cold) + 30gr (ice) add, in three steps, when kneading ...
500g flour
12g-salt
I pour oil into a container, 10 grams, and then when I add it, it is absorbed ...

Girls, we're back to the ingredients again.Flour is completely different for everyone, from different manufacturers, that is, its characteristics, including moisture, also differ. Hence, the consistency of the dough is different. I understand that.

yes, the flour is different, but if the dough is not going into a bun, then you need to add flour ...

flour is different, but if the dough is not going into a bun, then you need to add flour ...

It goes without saying.

Uryayaya !! Earned aaaa

I started it on Saturday, on Sunday there was still nothing, I just swung the jar in a circular motion, there were a few small bubbles. On Monday morning there was already a little foam; in the evening - what is in the photo, and this morning I had to pour some of it into another jar - it ran away, the infection did not add anything, neither starters, nor fruit, in itself it is so nimble and beautiful