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"Eternal yeast", potato-hop (Sourdough without flour). Baking recipes. (page 57)

liusia
And today I bought the last 2 packages of flour in the Five, Starooskolskaya. One Makfa, Pyshechka and Ryazanskaya for sale. Something I don't like MacFoo. And I had to take simple semolina. But fresh.
Yuri K
Quote: liusia
And today I bought the last 2 packages of flour in the Five, Starooskolskaya. One Makfa, Pyshechka and Ryazanskaya for sale.
At least I have no problems with wheat flour ... The local plant produces an excellent one, I even showed pictures in the subject if you remember.
liusia
Quote: Yuri K
time we already have almost 11 evenings
Yura, they'll be left in a cold place for the night, even by the window or balcony, that's all. And bake it in the morning.




Quote: Yuri K
even showed pictures if you remember.
We do not bring this, and what is interesting in online stores there is no such for sale.
Yuri K
Quote: liusia
And bake it in the morning.
I would like to, but work for a day tomorrow morning to trudge




Quote: liusia
We do not bring this, and what is interesting in online stores there is no such for sale.
I recently monitored, yes ... There is no such, only we sell it, unfortunately. I would have sent a pack of another 2 kg each for a test, but sending the TC Boxberry gold will probably come out
Exactly! At a flour cost of 20 rubles / kg, well, let it be 10kg, delivery is more than 400 rubles
M @ rtochka
Today the bread is fancy
dough in the night was put on tsz flour. In the morning I put everything in HP, the program is French. When mixing, I added flour. Then she took it out once and folded the dough. A wonderful bread was baked! Soft, porous, delicious!
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
liusia
Quote: Yuri K
Exactly! At a flour cost of 20 rubles / kg, well, let it be 10kg, delivery is more than 400 rubles
Yes, Yura, postage is something. I will use my favorite Starooskolskaya. There is also Goodness, also good. We have 20 rubles each. there is no such on sale.
Yuri K
M @ rtochka, excellent cutaway bun !!!
liusia
Daria, wonderful bread !!! Our fabulous yeast !!! I think they have surpassed many of the leavens.
Yuri K
Nda ... The first pancake is lumpy, oh pah - baguettes First, they look more like loaves - you need to take less dough per serving. Secondly, they didn’t disagree, or broke them specifically. The cuts did not open up painfully, although it is clear that the layering turned out! In general, the second run should be done more deliberately, taking into account the mistakes.
But the aroma in the apartment is simply awesome, that's what good butter means!

Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
M @ rtochka
Yuri K, beautiful!
What is the recipe for baguettes? Layering is sooo clearly visible!
Yuri K
M @ rtochka, not really, but thanks
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.Tourbillon baguette adapted to potato-hop yeast
(ANGELINA BLACKmore)
Helen
Yura, everything is super
SvetaI
Yuri K, great baguettes! I also baked them, reported in the recipe. And mine, too, was torn from the side
In order not to look like loaves, it is necessary to roll the resulting sausages longer and thinner during molding. Roll out not at one time, but in two or three passes. Allow the workpieces to rest for about 5 minutes between runs. Then it is possible to lengthen them well and they do not shorten back.




In general, I'm glad for you that you are mastering new recipes. And then:
Quote: Yuri K
SvetaI, I'm a conservative
Quote: Yuri K
best of all we have bread that I bake now, it is also not standard (just w / c), but comes with additives
For those several thousand years that mankind has been engaged in baking, so much has been invented, even the most brilliant genius cannot think of everything alone, so it is a sin not to use the achievements of civilization.
Yuri K
Helen, SvetaI, thanks for the support! With her, the desire to experiment will not disappear, for sure!
Katarzyna
Yuri K,

Yuri, can you imagine, but my yeast turned out to be incompetent
Yesterday I tried to put a dough and in 9 hours even small bubbles did not appear, not to mention an increase in volume ...
Maybe, after all, the adventure with the battery did not pass without a trace for them? But then they seethed for a day.
Here is such a sad story ...
What can you tell me? Is it better to cook a new batch? Hops proved to be alive.
Yuri K
Katarzyna, oh, I don't even know what to say. We have not yet had this so that after such a violent fermentation reaction, yeast does not work out




Catherine, well, have you baked bread before? Dough at what temperature was it?
Katarzyna
Yuri K,
I'll try now to put a dough on this yeast. If it doesn't work, I'll digest it.
It's a shame (((And wash the battery and remain without yeast




Yuri K,
I decided to start baking bread according to Svetlana's recipe, put the dough at the same temperature as in the description, 23 degrees. She stayed with Sveta for 13.5 hours. After 10, I did not even have a hint of any movement, so I allowed myself to conclude that the case is a pipe ((((
Now I put one more dough, closer to the same battery, we'll see if something happens. It can't be that everyone works, but I don't. As my cub says, "It's not fair!"
ANGELINA BLACKmore
Quote: Katarzyna
23 degrees
My fermentation room is much warmer - at least 28, and sometimes even more.
SvetaI
Katarzyna, I also removed the yeast at this temperature - 22-23 degrees. And you may have a more thermophilic animal turned out, since the battery was out.
Tricia
Quote: Yuri K
The cuts did not open up painfully, although it is clear that the layering turned out!
Yura, try next time to make 5 cuts with a clerical knife with a new blade, almost along the loaf, and not across. Something like this

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

It is clear that I have baguette molding and baguette cuts, but it seems to me that if the cuts are longer, then the wonderful layered structure will be better seen and the bread itself will not twist or deform so much.
In my opinion, it is better to make the blanks no thicker than 7 cm in diameter and gently stretch-roll them with your hands in a fusiform shape up to 5 cm in the thickest place (in the middle), and make them thinner towards the edges.
And so - very appetizing baguettes turned out!
Katarzyna
Svetlana, Natasha,
I don’t understand at all what kind of yeast I did: it freezes, then explodes, and then finally freezes. Something goes wrong, although I do everything as written ...
Yuri K
Tricia, Thank you! It seemed to do it at a good angle, but at the exit it looks like this ... I made cuts with a scalpel, the blade turned out to be short. With the thickness, I already realized that I had gone too far, but from the norm of dividing into two parts too much dough turns out, it is necessary to reduce the recipe norm.




Katarzyna, probably should be done over again, so as not to suffer in the future with unstable results
SvetaI
Quote: Yuri K
but from the norm dividing into two parts too much dough turns out, it is necessary to reduce the recipe norm.
Yes, it turns out fine, completely standard baguettes. They were probably shorter in length than the shape, roll them to the size of the shape and they will be correct, not loaves. Also because they blew up from the side, they were blown apart.
Yuri K
Quote: SvetaI
They were probably shorter in length than the shape
You are wrong! Edge to edge!
Tricia
Quote: Yuri K
It seems to have done at a good angle
Look how I make the cuts

I'm sorry for the sad piece of paper, my son dragged all the normal sheets.


Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
And the scalpel is too small, kmk. You can inexpensively buy a regular stationery knife with replaceable blades, where you can extend the blade to any desired length.

And, yes, proofing is needed before the dent test.
SvetaI
Quote: Yuri K
Edge to edge!
Maybe your shape is smaller than mine, look what came out of me, almost like yours, but I had shorter shapes
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Irinap
My bread experiment went well. True, everything took more than a day. I kneaded the dough, left it in the kitchen for 3 hours, then put it in the refrigerator, in vain. In the refrigerator it did not move a millimeter and it was about 5 hours, then it formed a brick, it came up again.Again my bread turned out to be "rosy" (it was my mother-in-law who blushed everything). I listened to a "smart" person on YouTube and began to smear the form with butter, and that's the result "rosy".
It's still easier and more interesting to work with dough
Yuri K
Tricia, SvetaI, took note of everything, I will correct
Marysya27
SvetaI, Svetlana, the rolls are exemplary turned out to be successful so far I am just admiring gritty crumbs need to be dealt with, since it plays such an important role.
M @ rtochka, Daria, very beautiful realization of bread fantasy
Yuri, a wonderful bread. And for baguettes, it seems to me that you hit yourself too much. There is no correspondence between the description in the message and the photo. Very good baguettes Especially since the recipe is not the easiest
Quote: Katarzyna
and in 9 hours even small bubbles did not appear, not to mention an increase in volume ...
Katyushenka, surname, by chance, not Pospeshilenko? Yeast has not yet gained strength. My first doughs began to be active in a day
And you can probably add a little more yeast. In the recipes, already experienced yeast "rule"
Katarzyna
Marysenka
You gave me hope !!! Thank you very much.
I, being Madame Pospeshilenko, regretted throwing out this dough, threw commercial yeast into it and write already in the process of baking bread. At least I will appreciate whether the smell of hay has left him or not))) I could not even think that it was possible to hold the dough for a day. Although I bake bread on a daily big bag)))
But the brew made today from the same yeast, placed near the battery, was activated literally after 1 hour - the first bubbles appeared on the surface. That's what my miracle Yudo I did ...

Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Marysya27
Miracle Yudo purple Royal blood What he wants, he does
Katarzyna
Marysya27,
Yes))) added a photo to the previous message)))
nut
My baguettes turned out exactly the same as those of Yuri.They were churned so that inside they ended up with voids - it's not even clear how to use them - it is not possible to smear them with something, when cutting - I just cut it with a spiral tape - something I did wrong
Yuri K
nut, But I'm also cunning! I have already written that I never maintain the absolute accuracy of the recipe. So the baguettes like my almost butter came out: while kneading the dough, a good dose of sunflower oil, an egg gurgled, and when lubricating the layers, I unknowingly overdid it, it leaked onto the sheet when I folded it. Yes, and the rush is not a comrade in baking, but I was in a hurry - I didn't really distance it ... And so late at night I was finishing it, and it was time to get ready for work soon, to take a nap then hunting





Quote: Marysya27
Royal blood Whatever he wants, he does
Yeast southerners, sissies
Marysya27
Quote: Chef

Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition
Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.Sourdough gray loaves (potato-hop starter)
(Helen)

Quote: Yuri K

ABOUT, Elena my congratulations on the medal !!!! Baking on our yeast continues its triumphant march through the forum!
Congratulations to the author (s) of Victory !!!
And new achievements
Yuri K
Esss! I still made them, classic French baguettes! Thin, crispy, slightly gnarled, and on the verge of burntness !!! I will not describe the taste, aroma and crunch, you need to feel it yourself! With butter and a thin slice of cheese along the cut - divine!

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

Cut and texture

Eternal yeast, potato-hop (Sourdough without flour). Baking recipes.
Irinap
Yuri K, awesome! Already half is gone?
Yuri K
Quote: Irinap
Already half is gone?
Aha, as soon as they cooled down, they slashed two pieces with the children! They are like fluffs!
AlisaZ
Finally I cooked it too. I will wait, it will be interesting or not
Yuri K
Quote: AlisaZ
interesting or not
It should work!
Helen
Yuri K, super-duper baguettes and cut, and baked on what?
Yuri K
Helen, so on your gift!
Helen
Quote: Yuri K

Helen, so on your gift!
Well, great, I just didn't see the pimples ..
Yuri K
Quote: Helen
I just didn't see any pimples ..
And they are Not clearly noticeable, the area of ​​the blanks was too small Classic, finished 4-5 cm in diameter
liusia
While I am at war with the Internet, Yura baked such deliciousness. Excellent baguettes turned out.




But I still made an old dough from our yeast. She did exactly according to this recipe, did not back down a bit. It turns out super. https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=414954.0
ANGELINA BLACKmore
I baked junk bread two days ago - old kefir and millet porridge were lying around in the refrigerator. Raked everything into a heap and kneaded on the basis of a pie dough. I divided the gingerbread man in half and rolled 6 balls from each half, put them in bread molds L7. This is such a bread that even my little ones crush it like caterpillars. The bread is the whitest, most delicate, finely porous and straightens in the moment of an eye after squeezing. Well, I generally keep quiet about the taste.
And again they said that the bread was bad, because it quickly came to an end. Gru - don't cry ... I'll bake it, I have a miracle yeast teperchich))
Today I told my mother about the properties and capabilities of this yeast. She was so surprised ... and praised everything.
BUT ... I am overwhelmed by a misunderstanding - none of my acquaintances, even those who are madly in love with baking, are not even one iota interested in such a cool recipe and healthy food product (offensive)
Yuri K
Quote: liusia
Excellent baguettes turned out.
Thank you!
Quote: ANGELINA BLACKmore
BUT ... I am overwhelmed by a misunderstanding - none of my acquaintances, even those who are madly in love with baking, are not even one iota interested in such a cool recipe and healthy food product (offensive)
It's a shame, but you can understand - people are lazy in nature.
ANGELINA BLACKmore
Quote: Yuri K
people are lazy in nature.
Of course, they are lazy, but at the same time they go to the store, spit on the local bread and still buy, because they are lazy ... And health is not a pity. Yes, and not delicious bread for sale. And the one that is tasty, the one with chemosis of different colors.
Marysya27
Hello everyone
Quote: Yuri K
Esss! I made them all the same ..
Yuri, real "Esss!" Such awesome !!! No way Elenushka I "whispered" over the forms, so that the first time such handsome men turned out !!!
Quote: liusia
But I still made an old dough from our yeast.
What a fine fellow Thank you for showing off
Quote: AlisaZ
Finally I cooked it too.

Apparently, the day was set! So many happy messages
Quote: ANGELINA BLACKmore
even those who are crazy about baking
Natashalove to eat or bake? At my place, too, only I bake.But seriously, then yes, there is such a thing ... Incomprehensible for us
Yuri K
Marysya27, Thank you! But this is the second already "approach" The first were puff, rich "baguette buttons"

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