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

and after that everything was fine ...

I mean, everything became fine with salt? Should the baking sheet be placed at the very bottom, in a smaller format than the grooves?
Okay, it's a matter of technology already, we'll come up with a little later

[Yuri K]

Yuri K, the best, of course, is the baking stone. But there is no such format as I need (I have a 50 cm stove and, accordingly, the oven is smaller). And second, with a baking stone, you need to warm up the oven for an hour

with a baking stone for an hour, you need to preheat the oven

then no, I'll look for an alternative Yes, and it probably costs like a Boeing wing, is it for the bottom bread which?



While I put a baking sheet of hot water on the bottom to create a "friendly" atmosphere in the oven

with a baking stone for an hour, you need to preheat the oven

Yes, but with bricks it is no less, if not longer. Any underneath must warm up to baking temperature, otherwise what's the point in it?
I have a stone made of fireclay clay 2 cm thick, it cost 2000, I warm it for about an hour. You can try to find unglazed tiles, it is thinner, heats up faster, but it will fulfill its function.

You can try to find unglazed tiles, it is thinner, heats up faster, but it will fulfill its function.

A good idea! You can glaze and "remove"! The main thing is that the temperature does not shibanulo tiles to pieces, otherwise ... the glass of the khan will probably come. Better salt then

My oven ignites the bottom of the items. I was looking for bricks for a long time to place them down. But once I forgot to remove the aluminum baking sheet from the oven. And the baked goods are not burnt. Now I bake it, with that baking sheet paired))
Second day babysitting dough. So far, I like everything (except that for a long time, though everything is nice). Later I will write down the recipe and the time of the stages.

Second day babysitting dough. So far I like everything

If only a photo! What is the dough for, bread?

My dances with tambourines are all day today, the kid did not calculate the dough - I made it from 500g of flour, there is not enough for 2 forms of L7, so the loaves are not high. The sourdough worked great and the overnight dough was great and raised the dough well. On the first try, I think, normally. The loaves are weightless and very fragrant, while they are hot, so I don't cut them. Yuri, thank you so much for sharing the sourdough recipe - went to the people with ease

here is the cutter

thank you so much for sharing the sourdough recipe

You're welcome! How will you taste the actual bread - write, about the sourness of all here the moment worries, is there no chi?
It looks like a nice bread!

[nut]

nut, Wow!!

If only a photo! What is the dough for, bread?

I would like to somehow decorate the dough beautifully, but we walked in the forest and had to run to divide the loaves of bread into two. The dough is sweet. I will publish the recipe after baking.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, We wait!

Yuri, I strongly advise you to buy a baking stone. I myself used to bake on a simple ceramic tile from the market system, I chose without varnish, I used it for a long time, but it burst at one moment and I was "ripe" for a stone made of fireclay clay for baking, and now I'm not overjoyed, I bake mostly hearth breads. I don't know about others, in my electric stove up to 250 * heats up a maximum of + -15 minutes And the price is very humane now

[nut]

nut, very tender bread Irochka, the crust looks like a strudel
ANGELINA BLACKmore, Natasha, waiting for a tasty treat

I strongly advise you to buy a baking stone

I will think about it, I promise. But while the salary of a doctor (mid-level) is clearly required for other needs, more is required



What a bullshit !!!! Well, I can't get the crust of "those" buns! Well, at least crack, I'm crazy already!

[Yuri K]

Yuri K, it is obvious that the "same" buns were successful And the crust will still be finalized Just the heat will need to be added a little. You can try to set a higher heating temperature. At a friend's, we cook such buns at 220 °. Will the oven blush the bottom and top equally?

crazy already!

Admire what beauties !!! And you, my friend, are too hard on yourself

And you, my friend, are too hard on yourself

Solidarity.

[Yuri K]

Yuri K, try making buns with milk instead of water, then they will brown more, or grease with only yolks alone, this will also add color to the crusts.

The rolls, by the way, are excellent!

[Yuri K]

Yuri K, well, just a lovely sight

[Irinap]

And the bottom and top will be equally blushed by the oven?

Well, I put a tray with water, so the bottom does not burn, when without water - the bottom burns mercilessly

And you, my friend, are too hard on yourself

Habit

try making buns with milk instead of water

I did it on milk, not a gram of water! Not counting a little bit in the pre-steam leaven.

Irinap, Thank you so much! Thank you all !!!



Girls, like TE buns, it pleases! Even a little fluffier and lighter.

Cool rolls, in solidarity with Marysya

Yur, the buns are pretty. Don't scold them.

all of you girls!
Yeast works, for me this is the main thing

[Yuri K]

Yuri K, but the bread is addictive, you want something more and more

want something more and more

Irish, here I am about the same)). The day comes, and the head is already cooking - what would be to make up with sourdough)))




Today I am convinced that the yeast works. It's just a pity that newborns do it slowly (although it is possible that these are only my lazy ones). One thing pleases - there is no need to feed them.

and the bread is addictive, I want something more and more

Here's the truth!

One thing pleases - there is no need to feed them.

In! Most importantly, they are not backbones!

In! Most importantly, they are not backbones!

For now, it's a bonus.

[Natasha,]

although it is possible that these are just my so lazy

Natasha, they are just small yet But alive and real
I still have the same story

... here is the cutter

"Curly, cut" !!! "Little cuckoo - darling" just

[Yuri K]

Yuri K, I am with the promised report.
For those who like to hang in grams
I took 1250 g of water, 30 g of chopped hop cones (pharmacy), cooked for 30 minutes. By the way, the smell was not disgusting, such a herbal, drugstore. After straining, 1111 g of broth remained (honestly!).
I added 500 g of grated potatoes as for pancakes. The potatoes are ordinary, store-bought, not super starchy.
Brought to a boil with constant stirring and cooked over low heat for 10 minutes. Stir sometimes. It turned out to be a thin jelly.
I did all this in the evening. In the morning I poured it into a jar, put 1/4 teaspoon of starter of my favorite starter (eternal rye) for seed and left it on the window in the kitchen at a temperature of 22-23 degrees.
This is how the sourdough looked like a day later:

It wanders actively, herbal smell with kvass notes.
Two days later:

Fermentation has noticeably decreased, there is no stratification. Here is mixed:

It can be seen that there was more foam after mixing. The smell is specifically fruity! It is my leaven that gives such a fragrance.
After three days:

It can be seen that there is almost no foam, the mass has stratified, at the bottom it is completely calm, at the top with bubbles. Stirred:

There was a little foam, a beer smell with fruity notes.
Just in case, I left it warm for another half day.
By the evening, fermentation subsided completely, the mass no longer stratified, while stirring the foam did not appear. Smells deliciously fruity Belgian beer.
I think the leaven is ready. Poured into jars and sent to permanent residence in the refrigerator.I plan to try baking bread this weekend.

[SvetaI]

here is the cutter

Very good!



SvetaI, great report! Detailed!

I plan to try baking bread this weekend.

How long to wait, but we are waiting!

[SvetaI]

SvetaI, Svetochka, a very beautiful step-by-step report And the leaven in appearance turned out to be to the delight of the hostess Now we will wait for the same beautiful bread
Yuri, such noble "buns" is not a sin, probably, and to please the author of the recipe

9 kopeck buns (julifera)

it is not a sin to please the author of the recipe with such noble "buns"

It's not worth it, all the same, I think they did not work out, they pumped up with beauty Let them stay here
Moreover: "The last activity of the author: Saturday, August 29, 2015"

Oh, stern, my friend, stern ... Also a brave scout

[Marysya27]

Marysya27,

Well, that's my suffering)):
Leaven:
* Starter - 50 ml (weighed = 50 g)
* Wheat flour - 50 g.
* Water - 50 ml.

Dough:
* Water - 175 ml.
* Wheat flour. - 200 g.
* Sugar - 1 tsp.
* Sea salt - 1 tsp.

Dough:
* Dough all
* Milk - 100 g.
* Egg - 1 pc.
* Sugar - 60 g.
* Flour - 440 g.
* Margarine "Pyshka" melted - 40 g.

I started a sourdough on November 6 at 17-00.
At 22-00 on it, already approached, I started a dough.
In the morning, November 7, by 10-00, I kneaded the dough on the finished dough (kneaded by hand)
By 17-00, the dough came out. She formed the bread and put it on the proofer, which ended at 20-20. Bread was baked for 35 minutes at 180 * C.
There is no satisfaction (visual) from the result.
The cut will be tomorrow.

There is no satisfaction (visual) from the result.

Yes, it will be, how I directly scold myself ... Normal loaves, I think it is delicious just MUST be!

Dough:
* Water - 175 ml.
* Wheat flour. - 200 g.
* Sugar - 1 tsp.
* Sea salt - 1 tsp.

and where is the leaven?

and where is the leaven?

Flax, isn't the sourdough above the sourdough or what? It is clear that it is part of the dough, and not just involved.

Flax, isn't the sourdough above the sourdough or what?

so I don’t understand, did you make a dough without leaven?

so I don’t understand, did you make a dough without leaven?

Well, who makes dough without leaven? Its composition is written above the dough. And in the description of the process it is indicated that the dough is mixed with sourdough.

Dough:
* Whole starter culture-150g
* Water - 175 ml.
* Wheat flour. - 200 g.
* Sugar - 1 tsp.
* Sea salt - 1 tsp.

then so ?!

[Natasha]

Natasha, why are you completely sad Why is it not, satisfaction is something that Pretty lush bread And the composition is good, and the type of lep That's how strict Yuri, and he approves of sending a delicious and joyful bread

[Marysya27]

Marysya27, well, that's not how I see bread)) And I don't understand WHAT is wrong in it. All the same, it turns out some kind of heavy. The people crumple with pleasure, but I am still unhappy. I, as Radushka, still cannot achieve perfection.

[Natasha]

NatashaAre you not a supporter of "unreal realism" for an hour? I will not say anything about ideality, here it is "how the artist sees" But really cool bread is there And those who neglect it will not let me lie

"unrealistic realism"!

Not ... I'm not out of the way.
I like other people's products hefty, unlike their own.
For example, I'm not happy with the uneven color scheme - the sides are good, the roof is pale.

And I, tomorrow I want a second try, wish me luck!
Everybody has bread and rolls!

[Yuri,]

I like other people's products hefty,

A sure sign of a good soul Moreover, you should not engage in self-criticism. Everything you have is good and beautiful. I liked it a lot, and Yuri, mind you too
Trishenka, heartily

And I, tomorrow I want a second try, wish me luck

Ksyusha - with all my heart - GOOD LUCK !!!

[Yuri,]

A sure sign of a good soul Moreover, you should not engage in self-criticism. Everything you have is good and beautiful. I liked it a lot, and Yuri, mind you too

I agree 100%.



Girls, pasibaa