100% rye bread with rye-kefir sourdough in the oven

Misha, tell me how to understand what yeast is left in the leaven. I have eternal sourdough 50-50, good smell and color, bread picks up well. But, since I kept it in the refrigerator at a temperature of +6 degrees, I'm afraid that only yeast remained there, and the lactic acid bacteria died. Here's how to determine what is left there?

You are absolutely right afraid, She will raise your bread well and the smell will not cause doubts (you took care of her, fed her), but only yeast grows in it with such a "wrong" temperature storage regime, they will raise bread, but the use of sourdough in lactic acid bacteria. It will not work to restore them, we need a new sourdough from scratch (I have more than one "seemingly" good in the trash (you can put them on face masks). gives.

and how to get a rye bun out of the bucket (or what is left of it)?
Soak your hands in water or oil? or sprinkle with flour? or pour flour on a bun.
well, he is very clingy. until you pull the blade out of it ... uh ...

Here is such a small silicone spatula, very convenient assistant, nothing remains in the bucket.

Here is my bread came out.

The leaven is "eternal", but still very young. At the time of kneading the dough, my glutton did not even have 3 full days, I kneaded it because she was running very fast Now she is resting
I took mustard oil.
Delicious bread !!!

And I never take the dough out of the bucket at all.
I remove the shoulder blades, sprinkle the dough with water, pull the bag tightly over the bucket.
Cover with a lid and leave for 3 hours. (In extreme heat, you can also for 2 hours)
If the oven is in the oven, then put a container of water down.
I warm up the oven at 250 C. I bake for 30 minutes at 250 C, then 30 minutes at 180 C.
The crust is BOMB-time-tested.
For lazy people, bake directly in the bread maker, although the crust is not baked for some reason as in the oven.
I'm going to shoot a master class on video, but my hands do not reach.
I bake with sourdough for about a year.
R. SY. If you are adding fermented malt, then it is better to brew it with boiling water, but not steep, subtracting the amount of water required by the recipe.
The result is a richer color and flavor. I put 1 tbsp. with a slide.

Why can't I get such a golden brown crust. Pale, pale. Is it in the oven?

[first question]

I baked bread yesterday! Here's what happened:



I started baking bread just a couple of weeks ago (friends gave the bread maker to use). I quickly realized that we don't really like "refined" wheat breads. Rather, they are delicious, of course, but we are used to eating store-bought "social" (the simplest) loaves and the most common rye hearth breads.
I climbed up here and started studying! I want to say a huge thank you to everyone for this treasure trove of useful information and experience.
We liked the "stagnant" loaves, I think I'll stop at them for now.
But bread is more difficult) .. I quickly realized that if we love rye, then we cannot do without sourdough. I put "eternal", and while she was growing she tried wheat-rye (33% rye flour) and rye-wheat (75% rye flour), delicious, simple (on automatic bread maker programs), but not that.
And yesterday after lunch (5th feeding) my sourdough became similar to what everyone did after the 3rd feeding. Apparently it's cold here for her (she had to be put on a battery). I decided to try to make bread according to this recipe. Immediately arose first question: exactly 500 starter cultures ml? Usually like everywhere in gr is written.
In general, I took about 450 ml, and I didn’t have enough flour + 0.5 tsp. yeast, since the leaven is young. In the process of kneading, I had to add another 20 ml of water, but still the bun did not spread out in a puddle below. It was sticky but strong. But I didn't dare to add more water, because I wanted a "hearth" bread.
I stood the dough for 3 hours in the microwave with a changing mug of boiling water, but apparently this was not enough for him. It fit, but not very strong. And since it was already late and wanted to sleep, I decided to put it in the stove as it is. First, for 7-8 minutes at 260g, then I reduced it to 180 and held it for another hour. There was water below and the roof was pre-moistened with water. On the roof, by the way, before proofing, I made cuts, like Misha's, but apparently they were not deep and they "swam" in 3 hours and almost disappeared. When I took it out, the crust was lightish, but after being wetted with water, it darkened literally before our eyes.
Immediately I realized that the bread was firmly stuck to the mold, I had to leave it to cool, only covered it with a towel, and tore it off in the morning. I have already read the recipe for lubrication, but arose second question: 1: 1: 1 by volume or by weight? That is, I take only 10 g each or 10 ml of vegetable, and 10 g of butter and flour?
Plus, it went like cracks on the sides. Do you think this is more likely due to the fact that it did not fit enough and he still had to stand or not enough liquid? Or, both? Or, because of the "swollen" cuts? By the sufficiency of the liquid, I myself am still poorly guided, but by the time, I myself think that he still had to stand for another hour or two ..
The bread tastes good, baked, but maybe a little too dense .. Next time I'll try to let it stand a little longer and see what happens ..
The husband said that the usual "shop" rye. Heavy, dense, slightly moist and sour, which is what you wanted! In general, an excellent recipe, I will continue to "hone" it! Thank you so much!

I tried it for the second time completely without yeast, it turned out almost the same in taste, but completely flat and crumbly "raw". And cracked harder. For some reason, he does not want to raise my bread leaven.
The grease went well, thanks!

[Sparkle]

Sparkle
Lena, it seems to me that your sourdough still does not have enough strength for pure rye bread
True, I baked only 80% rye, that is, Borodino.
So, taking the leaven out of the refrigerator (where I have specially set 12 grams of C - on the "sourdough" shelf) - I feed it until it gains strength, so that itself triple in 3-4 hours... And only then, at the peak (until it falls off), I take it into the dough and immediately knead it.

And it is also necessary to put on baked goods, visually tracking an increase of almost 2 times (for pure rye).

And yes, another moment in your top post caught on - you made the cuts too early, you need to do it shortly before baking. When the dough has grown to almost the required volume, 15-20 minutes before placing in the oven. Good luck!

Irin, thanks! I'll keep it on mind..

About tracking the rise, I understand, but these koloboks are growing so slowly that it is not clear whether he has risen, or simply spread to the sides. It is necessary, apparently, in the form of a shallower oven, so that it is limited by the walls and then it will be possible to only control the lifting upward. I have a suitable glass saucepan, but I'm not sure about its heat resistance. I’m afraid to put bread in it for now.
And about the cuts, Stella at the beginning of the topic wrote exactly what makes them at the very beginning. But maybe in the conditions of my very weak leaven, I really need to make them at the end ..

Ira, and you won't tell me yet, here is my second option, purely with sourdough, the whole thing cracked during the proofing process, despite the cuts. I made the dough even thinner than the first time. The gingerbread man and a puddle under him were. I smeared it with some water on top so that it would not dry out, but it would still crack. Was it really necessary to add more water?

The comments are just inspiring when people get great results with just grown sourdough ..Well, okay, even though bread is edible here, although it has risen a little, I have this https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1084.0 in general today it was not baked in the trash. And I tried so hard on it .. And now I think what to make of it, so as not to throw it away, since you cannot eat it.

[Sparkle]

Sparkle
Lena, you are always welcome!

The first time, while the eye is "sharpened", it is better to really use forms (I have several thick-walled glass pans - this is the most)

And read about the cuts carefully

I usually make notches before baking, then I leave the bread for proofing (small - about 15 minutes - it's me, Nagira, I specify ), and only then I lubricate, if necessary.

Regarding the cracks during proofing, I can only assume that the top layer is not elastic enough, and why - the moisture is gone. The top may not be visibly windy, but it has lost enough moisture to lack elasticity as the dough grows. By the way, coal leaves through these cracks. gas, therefore the "perforation" of the crumb is sharply reduced.

Immediately after molding, I grease the dough with vegetable oil so that the towel does not stick - I cover it with a film, smoothening it for the possibility of growth and lifting, and on top - a towel moistened with hot water - and into the oven, where the optimal temperature is 28-34 C.

For all stages, from sourdough to proofing, I use thermometers for control: in the refrigerator, on the refrigerator (the fed sourdough is heated there), in the oven ... Buy several, this will make the whole process easier for you

Thank you very much !