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

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.

You can do it in different ways, I never do that ...

I don't bake ciabats, only a brick.
The dough in the refrigerator was asleep at all, at one in the morning I looked at it and pulled it out on the windowsill in the kitchen, it is cool on it. At seven in the morning, no movement, it can be seen a little warmer. I put the kitchen counter on the table, and now mine 40 is on the windowsill in the hall (33 °), bastard! I'll give you a little more to pamper and shove into the uniform.

[Irochka]

... it was asleep in all, .. it can be seen a little warmed up. ... standing on the windowsill ... baldet!

Irochkahow much care, understanding, kindness and comfort We are waiting for brags with a beautiful and useful bread

And I make the dough in different ways. When I add all the liquid to the dough, when only a part. But with the thick dough that Elena showed, I really liked the ciabatta. The dough was thin, but it went well with olive oil. And yet, the flour was different. New. for me. Today I’ll probably go out for this flour, if I haven’t taken it apart. It is on sale for the first time. Nizhny Novgorod.

I'll give you a little more to pamper and shove into the uniform.

Babysitting like a child



I will also torture the dough today, the eaters are all sitting at home, waiting for something fresh!

And my dough is worth it. I think to make vanilla crackers, or with nuts.

As always, I am in my repertoire, a hurry. I am still afraid that it will stop, but here obviously one more hour was not enough for proofing!

[Irochka]

Irochkameans a smiling bread today With a beautiful blush and a willingness to immediately share a crust
And I have ... "at the behest of my husband and at his will ...":

And how to determine the readiness of the delamination? And yet, when you take out the ready-made bread, it has a delicious crust, and if you cover it with a towel right away, then there is no such thing ... how right? Where and how much can you keep bread after baking, if not freeze?

when you take out a ready-made bread, it has a delicious crust, and if you cover it immediately with a towel, then there is no such thing ... how right?

As you like, there are no rules

Where and how much can you keep bread after baking, if not freeze?

I bake for several days at a time, although it is not recommended to store it in polyethylene - I store it. I have never seen mold or other beeee ... Only I put it when it is COMPLETELY cool after baking.

I bake for several days at a time, although it is not recommended to store it in plastic - I store it. I have never seen mold or other beeee ... Only I put it when it is COMPLETELY cool after baking.

Likewise.

[ANGELINA BLACKmore]

ANGELINA BLACKmore,

[Yuri K]

Yuri K, Thank you ! Do you store bread in a bag at room temperature or somewhere cool?

It is on sale for the first time. Nizhny Novgorod

And show the packaging !?

And I keep in a package

I bake for several days at a time, although it is not recommended to store it in plastic - I store it. I have never seen mold or other beeee ... Only I put it when it is COMPLETELY cool after baking.

Yura, I'm the same. And everything is fine, no wheeeee. But if I feel that we won't eat, I cut it into portions and into the freezer. The bread does not lose its gorgeous qualities. But usually it doesn't reach the freezer. Girlfriends help. And the ciabatta leaves so quickly.

And show the packaging !?

Elenochka, I was wrong, the flour is from Tver. Today I bought 2 more packages and took a picture.

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

Very, very faint hint of sourness turned out, Yur. And then, this is if you consider that I listened to all my receptors biasedly

[Natasha]

clear Natasha! But every time I use receptors I cannot understand whether the dough has stood or not yet. It seems like you open the package - it pulls around the apartment like a mug, so powerful, but the top is raised, it does not fall off. I spat for a long time, I see it seems to have risen and it's good so - it means the blanks are in the oven



Irinap,

I am still afraid that it will stop, but here obviously one more hour was not enough for proofing!

Bliiiin, so today I also probably did not allow me to really stand already in the forms, it turned out scanty. Although the dough had grown great before squeezing!

[Natasha]

clear Natasha! But every time I use receptors I cannot understand whether the dough has stood or not yet. It seems like you open the package - it pulls around the apartment like a mug, so powerful, but the top is raised, it does not fall off. I spat for a long time, I see it seems to have risen and it's good so - it means the blanks are in the oven



Irinap, Bliiiin, so today, too, I probably did not allow me to really stand already in the forms, it turned out scanty. Although the dough had grown great before squeezing!

Before the last proofing, when the dough pieces are already in shape, I always set for myself the following indicator: I put a piece of dough with a pigeon's egg in a glass of water. Until it floats, the dough is not yet ready to be placed in the oven. I have never failed. Try it!

I set for myself the following indicator: I put a piece of dough from a pigeon's egg into a glass of water. Until it floats, the dough is not yet ready to be placed in the oven. I have never failed. Try it!

Wow! What an interesting control option!
How did you know him, if not a secret? And does not depend on the volume of dough preparation? After all, it is much easier to raise a ball with a pigeon's egg to yeast with carbon dioxide than to work out a mass of 600-700 g with the same success.

I already wrote in this thread, but no one paid attention, but in vain. I learned about this in the fields of our dearly beloved Bread Maker. It does not depend on the volume of the dough piece, nor on the temperature of the water. Trust me, it has been tested a thousand times for sure and it WORKS!

[Antonina 104]

Antonina 104, I will definitely try!

[Yuri K]

Yuri K,

Baking recipes.
I already wrote in this thread, but no one paid attention, but in vain. I learned about this in the fields of our dearly beloved Bread Maker.

I know about this ... well, somehow there is no problem, so I don't practice ...

[Helen]

Helen, but here I have no no, yes the flight is like it happens today I see that I was in a hurry, and on the cut the bread is dense, almost without cells, although baked!

How did you know him, if not a secret?

Yur, so this is "grandma's secrets" Ett the old way. Try it, you will surely like it. As for the ratio of volumes, in a workpiece weighing 600-700 g and yeast is many times more))

this is "grandma's secrets" ett the old-time way.

Well, I'll find out, my grandmother didn't bake

[Linda]

Hello everyone

How to determine the readiness of the proofing?

Linda,

Often on the forum, the question arises, how long and to what extent should the bread dough be allowed to stand to make the baked goods beautiful and neat!

There are several basic ways to check if the dough is ready for baking:
1. The readiness of the test is recognized by the increase in the temperature of the test by 2 * against the initial one. In this case, the initial temperature of the dough is about 30 * C.
2. Increase in dough volume by 2 times, presence of bubbles on the dough, convex surface;
3. If after pressing your finger on the risen dough, the hole is leveled SLOWLY - the dough is ready;
4. If, after pressing your finger on the risen dough, the hole is leveled FAST - the dough is not ready yet;
5. If, after pressing a finger on the risen dough, the hole REMAINS - the dough is fermented;

How to save the dough if it fermented during proofing?

...
We read about this and many more interesting things in the topic of our beloved Bakery Guru:
https://Mcooker-enn.tomathouse.com/in...topic=158608.0#quickreply

And undoubted gratitude for the advice and the secret Antonina

Good day to all girls and boys! What you are all smart and hard workers! And again and again I won't get tired of thanking Yura for this leaven. Here I cooked a new portion and added the remainder of the previous portion and it instantly fermented in less than 2 days. And I also like it in that it is not necessary to transfer it from rye to wheat and vice versa .... but immediately put the dough of which you want bread. This rye-wheat rage. Thank you Jura!

[Bulka]

Bulka, Alyona, a very friendly family of beauty and aroma Mmmmm ...
They look like giraffes

[Alyona]

Alyonahow nice it is to read about Yura's yeast! Now I bake less often, since I am self-isolated, there is no one to feed except my husband. And the bread is just handsome !!!

[Bulka]

Bulka, Alyonawhat handsome

This rye-wheat rage.

What a beauty!

The goods are isolated, but nothing bakes the tunnels?

[Natasha]

Natasha, well, I only have bread



Today I'll put the dough again.

[Natasha]

True, I myself am not keen on delights myself. Psychology is not up to this. I just bake loaves on kefir, but 2 days ago I brewed two loaves on sprouted wheat.
But I thought ... and what to sour then ... it is necessary to stir up interesting pastries. And Easter cakes are not far off. I want some of the Easter baked goods, make craffins with cranberries.

Natasha, well, I only have bread



Today I'll put the dough again.

Well done, Yur.
By the way, are you in medicine ... how are you?

and what to sour then ... you need to stir up interesting pastries. And Easter cakes are not far off.

And rightly so! This is forgivable to me, I'm like the other sex of the tribe, I experimented - and it's good. The main reason for growing yeast is bread. And you were given all the cards in hand! And you girls have long proved the viability of yeast for all kinds of baking

It is unbearable to write from the phone)) ... Sorry for the bloopers with quoting.

By the way, are you in medicine ... how are you?

Poorly. We are sitting on self-isolation, though especially deliberate (an incomprehensible term that raises many questions. And not an emergency and not quarantine, but rubbish). And still my vacation is so completely unlucky.

Yur, I asked you above about the situation with the crown. In particular, how are you and your loved ones?
Yeah, while writing, you answered))

above I asked you about the situation with the crown. In particular, how are you and your loved ones?

So far, everything is normal. Morally only fatigue builds up. It's hard to sit in concrete walls.

Okay, let's not lose heart. The main thing is health and life.

So far, everything is normal. Morally only fatigue builds up. It's hard to sit in concrete walls.

Yes, understand. It's easier for us, we have a garden, at least we go out for a walk.
Yes, we went to the forest on a weekend, since it starts practically behind the house, so that no one will suffer from our Scandinavian walking.

we went to the forest, since it starts almost behind the house

Eh, and I need to go to the fishing line next to the object, where the chasers will be sure to circle, there is no extra money for fines And so I would have hit the road for a LONG time, and see what grass ...

[Guys, hold on everyone !!! I wish you all good health and patience.]

Guys, hold on everyone !!! I wish you all good health and patience.

I have a vota:

I just got it out of the package:

All health

I want some of the Easter baked goods to make ...

I will also think something

I have a vota:

Nooo, well, we can do this too.You give us a finished product, ruddy, show

Good health to all! There are no guests, my girlfriends are all on self-isolation, they beat me up, as my beloved grandson says, and I bake bread only with dough buns for kefir loaves. Yes focacci with pizza to my husband to work. I really liked making the thickening dough, Paul Levito Madre, though I didn't have the patience to make one, since our yeast suited me completely. Here's a focaccia with sun-dried tomatoes.

[liusia]

liusia, class!

Focaccia with garlic and dill

Opara
30gr. leaven
30g water
90g flour (may take more or less)
Knead a hard dough, roll a ball, cut a cross into a cross and into a jar under a lid for 8-12 hours
I do for the night

Ingredients
Flour 3 tbsp.(420 g +) *
Sparkling water
You can take plain warm water, whey
(I took 240 ml of old kefir) 1 tbsp. (240 ml)
Salt 1 tsp
Sugar 2 tbsp. l.
Rast. oil (I have sunflower) 2 tbsp. l.
Dry yeast (fast-playing) 8-9 g (I don't put yeast if the dough is sourdough)
(1 tbsp. L. Without top)

Gravy
Garlic (crush) 3-4 cloves +3 tbsp. l. olive oil
Finely chopped dill 2 tbsp l.
Connect everything
1 tsp coarse salt.

I have sun-dried tomatoes today, olive oil with dry garlic and salt.
Cooking method

I kneaded the dough in a bread maker, mix the liquid with the dough, mix well, mix well, add flour and all the ingredients and the bread maker will do the rest. Knead for about 20 minutes, as the bun is formed, turn off the bread maker. I take out the bun and (before, just in a mixing bowl from Tupperver), today to Kuzina, for proofing. As far as distance, we make indentations in the dough with our fingers and fill with oil with garlic or Italian dry herbs, or fresh dill, stuck in dried olives or tomatoes, or sprinkle with bacon. Used to bake in the Princess

[liusia]

liusia, Ludmila, super focaccia: both lush and ruddy And what else can I see there? Did the new assistant go too far?

With successful tests Kuzinochka She mi-mi-la-la-la do-do-do
Although the minor quarter-text chord turned out, Kuzinushka is major

Did the new assistant go too far?

Yeah, she's the one !!! I am absolutely delighted with her !!!