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

The second attempt to show off, the first one flew somewhere. 100% rye, until I realized if I liked it. But handsome!

[Linseed egg baguettes]

Yesterday I baked a variation of the last dough with a flaxseed egg, everything is the same, only the dough is not on the egg, but on flour.
Linseed egg baguettes


Dough:
* Potato-hop starter - 60 g.
* Water - 35 ml.
* Wheat flour - 90 g.
Dough:
* Dough - all
* Wheat flour, premium grade - 400 g.
* Wheat flour c / z - 100 g.
* Seed of light flax ground - 2 tbsp. l. with a slide
* Water for flax - 5 tbsp. l.
* Old kefir - 200 ml.
* Sugar - 2 tbsp. l.
* Salt - 2 tsp. under the knife
* Vegetable oil raff. -2 tbsp. l ..
* Milk - for shaving workpieces
Fkusnyatsko-oh-oh, yes !!!

It should be noted that this time the dough was not liquid. The gingerbread man, after kneading, keeps. And the baguettes were molded perfectly. But it was kneaded on another flour, apparently less water-intensive. Or maybe in past crumpets, porridge gave a thinner structure.

[Irinap]

Irinap, ANGELINA BLACKmore, ooo, girls !!! What fellows then! It doesn't get boring to look at your pastries!
And my son and I muddied the lazy curd. This is when we grind flour with margarine and sugar, pour it on the bottom of the mold, put cottage cheese with sugar and an egg in the middle, and sprinkle the rest of the margarine flour on top! The recipe has been used many times, always delicious! True, without our yeast ...

[Yuri K]

Yuri K, royal cheesecake looks like

And in my opinion it looks like a loose pie.
I thought ... although no, the bulk pie is from another opera)))))
But not a royal cheesecake either.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, that's right, the royal cheesecake is bulk

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, that's right, the royal cheesecake is bulk

And I thought such a cheesecake is where there is almost one cottage cheese in the filling and a thin layer of biscuit around))

I read it in tyrnet, yes, it looks like a royal one. She seems to be a Lazy curd man, we called her that

What I want to say, here I brewed sourdough on 03.20 ... today 5 days have passed, and she is still playing, she will not calm down

[Helen]

Helen, playful very caught
How it happens. I wonder what it depends on?

[Helen]

Helen, playful very caught
How it happens. I wonder what it depends on?

I don’t know, maybe because there are more potatoes!

I had a lot of potatoes and won back very quickly

I had a spoon in my potatoes, we won back one day
You can see a lot from the composition of the potatoes, I am already convinced of this unconditionally

[Yuri K]

Yuri Kprobably even homemade potatoes, but the variety is different and the result is different. But, perhaps one variety, but the potatoes have been lying longer and the result is different. This I think so by analogy with completely different routines and results.

[Irinap]

Irinap, correct thoughts!

I had a spoon in my potatoes, we won back one day
You can see a lot from the composition of the potatoes, I am already convinced of this unconditionally

Yes, apparently ... I walked for 3 days, I poured it into another storage container, the jar was under the top, I left it on the table, putting it in a basin, I get up in the morning, and she poured it ... over the edge, everything with a hat ... and like this, until this morning, in the morning I mixed it up, I see it seems to have calmed down ... but I'll leave it on the table until evening ...

and she flooded ... over the edge, all with a hat

Helen, my current one is the same hooligan, but it works well and the smell is as usual. But she is very nimble.



Plain bread, white, for the grandson.

[Irinap, Irochki]

Guys and girls, they beckon your bread U Irinap, Irochki, Yuriak, liusia, Little people, beauty and style ANGELINA BLACKmore, Natasha, sophistication of design and execution
And I will join you in the bread company with the ciabatts:

And wheat-rye:

[Marysya27]

Marysya27, baked beauty! Chiabatki are fluffy, neat, and wheat-rye is a song!

[Marysya27]

Marysya27how spongy he is!

[Marysya27]

Marysya27, Ciabbatki ... my favorites !!!
But how much, I got sourdough ...

But I put a dough, like Levito madre, thick ...

she has already grown up, she did not take the first photo ..

it has already risen, the dome is leveling ...

and now she is aligned ... ready ...

Marysia, what ciabatta !!!! And the bread !!! Just super !!!

[Helen]

Helen, Elena, you have a sea of ​​leaven, or a lake, know the pitches! The bakery needs to be opened

Elenochka! This is yeah !!! And a lot of leaven, and a new brew! Our yeast rules !!!

[Marysya27]

Marysya27, and according to what recipe for wheat-rye baked? It's so fluffy!
Did you bake in the oven or bread maker?

Did you bake in the oven or bread maker?

in a bread maker, you can see it in shape!

I also understood from the form that it was in the Bread Maker, but maybe I used the bucket as a form.
And my top is falling off a little (wheat-rye bread), or it stops, or some other reason. Why do you first need to bake at a high temperature, and then lower it?

Why do you first need to bake at a high temperature, and then lower it?

At a high temperature, fermentation (rise) is interrupted, with a decrease, the thickness of the bread crumb is baked and the crust does not burn.

I realized thanks!?

[Elenushka,]

Ciabbatki ... my favorites !!!

Elenushka, high art of leavening mastery

What is the recipe for wheat-rye baking?

Initial from recipes for krustin's hp:
Dry. yeast - 1 tsp
Wheat flour - 280g
Rye flour - 120g
Butter - 10g
Sugar - 3 / 4h. l.
Salt - 1 3/4 hours l.
Water - 260ml
I did:
160g ready-made dough (80g yeast + 40g water + 40g flour)
Wheat flour - 340g
Rye - 140g
Rast. oil - 20g
Sugar - 1 hour l. (xn)
Salt - 2 hours l. (xn)
Water - 260 ml
The gingerbread man is not tight. Something like this:

I also baked in xn

I also baked in xn

Thanks for the recipe! I'll try to bake it.
Was the whole process in HP? And what HP and in what mode did you bake?
I have not tried it in HP yet.

The gingerbread man is not tight. Something like this:

Do you see the edge of the bucket in the picture, is it all so thick or just the edge is bent, and the bucket, like all HPs, is made of a thin coated luminaire?

What a beauty you have here !!! I, too, slowly master this wonderful leaven and pastries !!! There is a question: to stand the leaven until the cell before sending it to the refrigerator? (maybe I missed something ...) ie before fermentation, right ?! And what is the main criterion for this fermentation ???



And yet, if you close up the next portion, t put a few spoons of the previous one in it, right ???

There is a question: to stand the leaven until the cell before sending it to the refrigerator? (maybe I missed something ...) ie before fermentation, right ?! And what is the main criterion for this fermentation ???

Until the moment it is completely fermented. Will stop being active and bubbling. After that, in the refrigerator for self-isolation

And yet, if you close up the next portion, t put a few spoons of the previous one in it, right ???

Absolutely right! You are cultivating your own yeast colony.

[Arnica]

Arnica, Olga,

I immediately put the dough in a bucket. It was 12 hours (night + some more time). Then I loaded everything up according to the recipe. Kneading within half an hour.
Further. A simpler option: we leave the dough in a bucket for settling, covering it with a bag and lowering the lid xn. If there is a long separation mode in xn, then we use it (without a package on top).When the dough comes up, turn on "Baking" for 1 hour. I always did that before. Now I have HP, which bakes bread with a regular and reinforced crust.
When I want to get a reinforced crust, I use a more complex method to match the program. Unfortunately, there is no separate baking program with a reinforced crust.
After kneading, remove the mixer and set it on a program of a suitable duration (from 3h15min. To 6h).
+/- I am guided by the activity of yeast during maturation of the dough The same yeast is not always the same speed. The different ingredients of the recipe, the thermal state of the kitchen, etc.
You can still do this. "Yeast dough" program. After kneading, remove the mixer. We return the dough to the bucket and wait for the end of the program. Then we put on "Basic" or another suitable program.
* This is the stove (Panasonic SD-ZP2000KTS):
https://Mcooker-enn.tomathouse.com/in...om_smf&topic=528444.0

the edge of the bucket is visible, is it all so thick or just the edge is bent, ...

Galinka,

I measured it with a tape measure.
The entire top edge is 5mm, the protruding part is 2.5mm and the wall thickness is 2.5mm.
Ceramic coating.
In an old chp, the wall thickness of the bucket (Teflon coating) is 1.5 mm.
Weighed it.
Bucket (Teflon coated) without 2 xp agitators, designed for baking 1.5kg of bread - 564g:

Bucket without one stirrer from Krustina Panasovna - 610g:

It is heavier, more weighty and looks better.
Maybe due to ceramics

Well, how can this be !!! Yeast was cooked in one pot! Divided into two three-liter jars so that they would not run away and there was a place for fermentation. On the third day, fermentation began. One wanders almost to the neck, the second stands slightly raised! I can't figure out what's wrong! From the same pot!

Divided into two three-liter jars so that they would not run away and there was a place for fermentation. One wanders almost to the neck, the second stands slightly raised! From the same pot!

I observed similar things more than once! The most offensive thing that I had - a can of yeast, excellent, every drop was used! And the part set aside from the same batch for breeding simply died. That is, no fermentation at all when a new party is introduced into the basis. The reason is still not clear!

[Larissa]

Larissa, I also had it. And the banks are clean. And she poured it into the jars, one calmly defended it until it ended, and the second began to wander as she opened it. But the flight is normal. Now standing in the refrigerator calm. But a couple of times she began to bully.



Our yeast is magical. What they themselves want, they do sometimes. This is probably not boring.

But I put a dough, like Levito madre, thick ...

Elenochka, I also made a thick dough yesterday, I just forgot to cut it, but it went up very well, much higher than usual.

Early this morning I started a dough on a rye loaf. And she ran so hard that she forgot about her. Only by the evening I remembered. Well, of course, she fermented long ago and calmed down. Despite this fact, I kneaded the bread as expected. And before she could blink an eye, the loaf approached. I was very surprised. Suitable after kneading for about 40 minutes. I really like this performance. And the fact that forgetting about the dough does not mean that the pastries have gone to dust.

I really like this performance. And the fact that forgetting about the dough does not mean that the pastries have gone to dust.

Natasha, how do you try, write, did acid appear after steeping the dough?

And I liked the thick dough. The ciabatta turned out to be very lush.






Elenochka, thank you for the experience with a thick brew like Levito Madre.

[Ludmila]

Ludmila, ciabatta - these are holes decorated with a film of dough, and you got more buns But also VO
The holes are batter

Natasha, how do you try, write, did acid appear after steeping the dough?

Okay, Yur, I'll tell you what it tasted like.

Yura, I cut a hot ciabatta. I ought to wait, but I need to hurry faster and faster.

[liusia]

liusia, okay

Next time I'll try a thicker dough, and today I made dough VS flour and semolina, a lot of semolina. The dough is cooled down.

[Yur,]

Did the acid appear after standing still?

Yur, Well, the bread is baked and there is already a sour aroma (and when everything is done normally, there is no such aroma). I'll tell you about the taste tomorrow.

Next time I'll try a thicker dough

As far as I understand the essence of ciabatta, it is an Italian version of a bread cake, but based on batter.
For the sake of interest, I climbed into Google, and it is:

As I wrote in the mistakes when baking ciabatta, the main task when baking ciabatta is to knead a very thin dough. As Arnaldo says, the dough is very “wet”. It is also important to organize the presence of water in the oven during baking. It doesn't matter if you sprinkle there, use a hose, or just put a tray of water on the bottom shelf. In this case, the predominance of water over flour is almost unparalleled, but in the ciabatta recipe, as Arnaldo says, water is generally given a dominant role.
If you have already prepared a French baguette, which, like ciabatta, requires a huge amount of water throughout the preparation, you probably noticed the similarity of baguette and ciabatta recipes. In such cases, they say that there is not enough water - bread will not work!

And so it turns out - the thicker the dough, the smaller the pores, just recently we discussed this with Palych in the topic about "correct croutons", and for large holes you need a very soft dough. Well, the flour should be strong, with weak flour, the batter will simply spread out in a shapeless puddle (I am analyzing my unsuccessful experiments).

As far as I understand the essence of ciabatta, it is an Italian version of a bread cake, but based on batter.

That's right, the dough should ... and the dough can be thick !!!

and the dough can be thick !!!

And, well, yes, I just usually pour all the liquid into the dough at once, and then thicken the dough with the rest of the flour.