Wheat bread on ripe dough (self-leavening)

So I made some bread and I hasten to treat you!

The sourdough was two days old. When the dough came up, for some reason it smelled like fresh yeast, although I used dry. And it smells amazing during baking and after. Although I was full, it is impossible not to try it right away.

The crust is crispy even though I sprinkled hot bread with water and covered with a towel. And I always spray because it crumbles very much during slicing. So this crunch for some reason did not begin to crumble. Wonderful!
The crumb is so ... slightly rubbery, not like baked goods. Although I just usually like butter bread (with milk it is obligatory, yes with an egg), but sometimes I really wanted something like that ... as in childhood ... rougher or something. This is what it turned out to be. Great! Monotony is boring even for the beloved. And my husband, I'm sure, will like it very much, he just loves this kind of bread and sometimes brings something like that from the supermarket.

I was very afraid - what would happen without sugar and butter? And it turned out great! Thank you!
It will be excellent during Lent, even when no butter is needed. The leanest recipe of all the lean ones.

In general, a lot of dough turned out (I had to divide and make another cake) and it rose perfectly. I wanted to make a baguette, and as a result, I took out of the oven a full-size loaf of bread, like a cut from the store, only even longer, half a kilo of live weight. The cuts are all swollen.



And this is in the context. Nice crumb, fragrant.



And this is the cake from the second half of the dough. Rice pie with boiled egg, raw white fish (whatever works), and butter. Sprinkled with cheese on top, did not grease it with anything.
Here the dough was soaked in oil and fish juice and did not fit as much as in bread. Delicious pie. Help yourself!



PS: Damn, the oven turned out to be dirty and when I started to spray water from the spray gun into it, the carbon fell on the bread and stuck right away. Shhh ... we won't tell anyone. These are so black spices!

And by the way a question!
Is it essential to add ripe dough: a) in pieces; b) after rest?
Isn't it possible to put everything (water, flour, salt, yeast and ripe dough) into the bucket of the bread machine at once?

Girls, and today I am with this ................ the challah is a little different ... I mean the pigtails, damn it ... I never got into how to weave them, but I got out, and now I will train on ribbons, it turned out well, very tasty ................ p I tried small pigtails



I put a loaf of bread under a large bowl and a handsome man stood there in the oven

[Vika,]

And here I want to show self-leavened bread on leavened thickets
Vika, the recipe is so good, so many possibilities for creativity - just like leaven!
Thank you for the thousandth time for bringing this recipe to the forum and giving us the opportunity to taste such wonderful bread

Wow, I had an adventure with this bread yesterday!
At the moment when the bar had already been formed and came up for the last time, I found out that the gas control had broken near the oven and it was extinguishing the fire for me. I had to stand next to each other while heating the oven and baking bread and hold down the gas supply knob. Horror!
But due to the fact that I was afraid to scald my hand in this position and did not let off steam - the bread turned out to be amazingly soft! And of course, unusually tasty after such a feat.


And by the time of her husband's arrival, I also warmed myself with pizza by the hearth. Indeed, this dough is great for pizza!


We have it smeared with a mixture of tomato paste, Hines ketchup, mayonnaise and a couple of drops of Tabasco.Top with tomato, onions, bell peppers, mozzarella, ham, cervelat, mushrooms, olives, Italian herbs and Gouda cheese.
The dinner with dry red wine was wonderful!

Girls, tell me, has anyone tried to bake rye bread on ripe dough cooked on rye sourdough? I just bake a sourdough rye, and it is very tasty and loved by my whole family of six. Today I tried to bake the wheat self-leavening for the first time. There are punctures, but on the whole it worked out, I think. But I don’t eat white bread and thought, what if we experiment? Maybe someone already tried it?

[Irusya]

Irusya
on ripe dough, I get wonderful rye-wheat bread.
So experiment.
Now I do not have the opportunity to expose the photo, but a little later I will do it.

You write rye-wheat. Apparently, only rye sourdough? And I would like to try rye, although I did add a little white flour. today or tomorrow I will try, but you still insert the pictures and tell, please, how you did, what sourdough, well, everything else, Thank you.

[Irusya]

Irusya, pictures were inserted today.


My leaven is not rye. I add rye flour and other ingredients to the ripe dough.
First, I made a ripe dough:
300 gr. wheat flour (today I had 1st grade flour)
225 gr. water
1/4 tsp yeast.
All this was mixed with a spatula and left to ripen for at least 12 hours at room temperature, but now it is cold here, only +20.
Even with this amount of yeast, the dough fermented well after 12 hours.
Then, contrary to all the rules of baking, I began to knead the bread.
I sifted 75 grams of peeled rye and seeded rye flour into the bowl of the combine, and also added:
1 tbsp. l. agram dark
1 tbsp. l. paniforina
120 ml. tap water.
All this did not last long, until the state of incomplete combination of water with dry products. Just to make a wet ball of flour.
Then I added ripe dough, all this was kneaded until smooth. Then I added 1/2 tsp. salt and 1 generous tsp. molasses. Sometimes I replace molasses with honey.
A little later I added vegetable oil to the eye. I use olive more often.
At the end of the batch I add my favorite additives, as a rule,
1 tbsp. l. sunflower seeds
1 or 2 tbsp. l. flax seed
1 or 2 tbsp. l. sesame seeds.
The number of additives is in my mood.
During kneading, it is possible to add water or wheat flour.
I spread the resulting dough on a rug, sprinkled with flour and wrinkle this dough with my hand, forming a semblance of a bun. After such a kneading, I put the dough into a mold and send it to the microwave for proofing, in which I also put a mug of hot water.
I really like to place the dough in the micron: it is warm, humid and quiet there.
I bake in the oven at a temperature not lower than 220C for 15 minutes, then sprinkle the bread, reduce the heating to 190-180C and continue baking for another 20 minutes.
Oh, great bakers !!!! Don't throw your slippers at me.
But I and my household like this bread.

And here is my bread. Thanks to the author

And here is my whole grain bread, yeast-free ................. .. tasty

[Viki]

Viki, great recipe. Thank you. I've been baking it every day for several days. You don't need to bother with the dough and the taste is what you need. And what else I really like about this bread - it does not crumble.

this is today's self-starter. Only from the oven. I bake in a duck, I deliberately do not cut, let it crack itself.

Vika made this magic dough, and from it I got 2 baguettes and one normal round pizza. What can I say - oh, and it turned out delicious. Photos will be later - the radical is buggy.

Less than half a day later the radical started working. I am bringing photos of my baguettes, I tasted them, what can I say: how tasty they are with a crispy crust.

[Gaby]

Gaby, handsome men - what kind !!!
Where's the pizza? I know I know! Have eaten!
Do you know what to do if there is a lot of ripe dough in the refrigerator? Pizza! Straight from this test. We don't add anything.They got it out, warmed up, stretched it out - spread it flat, the filling and into the oven, without any proofing there. on a stone - a baking sheet - a pallet, well, who has that. And warm up strongly, strongly. I'm usually at 290 * C. After 3 - 5 minutes it is ready. And delicious food!

Hello, dear bakers. I just bring countless thanks to the owner of the recipe -Viki and all the girls who baked and discussed this bread! I have read all 52 pages
this topic and decided. I am a rather "young" baker - not for years, unfortunately, for baking experience I don’t know why, but all the breads that I tried to bake were somehow not right, then crumbled, then not baked, then crooked, then lame. In short, my hands were already discouraged when I came across a recipe and decided. And even when making self-brewed leaven, I cheated a little and out of fear that it would not work, I kneaded another one. During the experiments, it turned out that the white flour was over, and there was nowhere to buy these days. I am from Israel and unas now holidays and all shops are closed. But I also had wheat flour, but dark. for the village bread And today, after the leaven stood for two days, I made up my mind. I did everything in a bread machine - first, knead \ added 2 tbsp. tablespoons of sugar and 2 tablespoons
RM \, selected 200 grams of dough, aging and baked in HP too. I can't say that the bread has risen to the borders, but it was baked and it turned out so tasty I have never had such bread yet Unfortunately, there is no photo, I am not friends with this business, and the bread is not so handsome, but the main thing is taste, and it is higher all praises!
Once again, MANY THANKS and every success in baking

Why, you can! I add two tablespoons and everything is fine. And yesterday she baked from rye and wheat flour \ 100 g-
rye and 300 wheat, and made a recalculation of all ingredients
for bread from 400 g of flour \ also with added sugar. In my opinion and taste wonderful bread. And in the very sourdough from the previous bread there was already sugar. I think everything is great, but I'm just
YOUNG baker! Try it!

Girls are my today's bread, it is cooling down, and the smell beckons



And I also have two challah standing on the proofer

and here is the cutter



........................ ........

Today I cut it and just wanted from such a savory aroma devour eat a bite

I got a handsome man again today

[Viki]

Well. Less than six months later, I got to this bread. I share my impressions. Certainly. it is an alternative to yeast bread from a bread machine. It is very attractive that the preparation does not take much time. Well, I mean the content of the leaven when I speak of time, you understand. And very, very attractive that nothing needs to be thrown away. But in taste, as for me, the bread is inferior to leaven. I do not insist, my experience of communicating with leaven is very small, but all the same, these are the conclusions. I'll bake the bread. I will definitely try pizza from this dough one of these days. Viki , thanks for the recipe!

[Freken Bock]

Freken Bock what a wonderful bread of a young man !!!
And tell me .... how do you lubricate it, that it is so beautiful in color ???
I have nothing of mine, can I taste it with milk ??? So all the flour will peel off

By the way, I can also say that this bread is very tasty, I fell in love with it ... for its speed and deliciousness
And here is my one more
I just baked for almost two in two days.That's how it tore it under the lid in the oven

Here you are:

I began to tear off the lid from the jar of dough in the refrigerator for two weeks already I used to stand quietly ...

My leaven can stand for 2 weeks in the refrigerator, nothing has ever ripped off ... and the bread turns out to be awesome !!!
Here is my yesterday:


and on the cut:

And this is my bread, I just took it out of the oven, and there is no limit to my happiness! What a beautiful! I won't cut it while it's hot, but judging by the way it got up, I think it's good inside too! Thank you.

Trying bread. Here is such a small zirconium it turned out.By the way, my piece of dough also lay in the refrigerator for a long time: a week and a half, I was already thinking about throwing it away, but I took the risk and it was not in vain!

Hello everybody! I want to show off my bread and ask advice for the future.
I decided to make a self-leavening one, because it should be quickly and like a real one.
I did everything as it should be, but since I baked bread in the oven for the first time, not without errors.
The stove was decided on the hearth, using a large potted tray instead, as one of the girls advised. The pod turned out to be disposable, when I took it out of the oven and put it on the edge of the sink - it cracked. It looks like the temperature difference is too big. And figs with him, 23 p - a small loss.
But, actually, back to bread. The crust is completely oak and the bottom is burnt. They coped with the crust by smearing with oil, although it remained thick, but tasty, it came off the first time. But with burning ... I have a gas oven, ordinary, there is no thermometer. Is it necessary to heat the underside so much before spreading the dough? Is it not enough to just heat it to warm so that the bread does not settle? I'm afraid this is exactly the problem, the oven already heats up only from below, and even a hot pan - like it or not, it will burn out. The crumb was not high, but it did not crumble at all, it smelled like BREAD (bread from KP still has a completely different smell), and - which made me absolutely delighted - when squeezed in line with my fingers, it immediately restored the height.
This eccentric did not become the same evening, in the morning they chewed on the last hump. I put a new one.
Here I want to say THANK YOU to all those who are not afraid to experiment with bread and inform the public about it. Because after reading the forum, I was not at all afraid to "do the wrong thing." Therefore, instead of water, I added curdled milk and sour milk (about the same) and replaced 40 g of flour with potato flakes (instant cooking). With flakes, I tried to create a substitute for potato broth (well, there were no potatoes at home), and in general, raw potatoes are often used in baking - the dough is softer.
So that's it. Blinded baguettes. Distances, cut, sprayed oven and bread, and straightened the oven.
Alas, the full triumph did not work out again. Started to burn again. Therefore, after 20 minutes from the start of baking, I turned off the lower heating, turned on the grill (together they do not work for me, either one or the other) and after 10 minutes. pulled out. The crust was already almost 2 times thinner than the previous one, although it was still dense, but here's the bottom ... not only was it slightly burned, but also firmly glued to the baking paper ...
But bread !!! Abaldenny! White, soft, springy, beauty! Delicious!


But below - like this (this is the scariest of the three, the rest are better)

Actually, there is essentially only one question - is it necessary to overheat under? I sin on him, although maybe not right. Waiting for advice from the wisest and most experienced

[Venka]

Venka
Not under to blame for the burnt bread. Most likely high oven temperature. I also suffered with my gas oven, but I still found a way out. At the bottom she put a cast-iron pan, on which she splashed a glass of water, almost simultaneously as she put on under bread. After 10-15 minutes, when steam is no longer needed, she covered the pan with a stainless steel tray (you can use a suitable metal lid) and gradually reduce the oven temperature with the regulator. Clay under after baking, I did not remove it from the oven, it gradually cooled down there, I took out only the bread.
The dough does not stick to high-quality baking paper, I really like PACLAN paper, I recommend it.

[Venka]

Venka - well done! Bravo!
And baked bread and what a wonderful story she wrote. With your optimism, nothing should be scary!
But the thermometer for the oven must be started. My usual gas was heated to 320 without tension. And I hardly beg the new 240.
The ceramics are heated for several hours before use, increasing the temperature. Most likely the pallet was fired in production, but even fired clay is afraid of temperature changes.
And for some reason it also seems to me that your "under" was at the very bottom of the oven.

[Margit]

Thank you all for your attention and compliments.
Margit, yes, it was probably still hot, I don’t know how many there - without a thermometer. Hot and hot

Viкi, 320? !!!! ... Tin, but I'm still 250 and 250, I didn't know that it could get so hot ... Yes, I melted the stove, 100 poods. By the way, underneath it was on the 2nd step of the oven, it is simply impossible higher, there is a bandura for grilling stretched under the ceiling and the rising bread would have rested against it.

In general, bread, as I understand it, is a separate article, I bake often, I have adjusted myself for a long time, nothing burns, and here, you see, my troubles, which I still have to comprehend and comprehend ...
Nothing, one baguette has already been made with apple jam, the rest will not last long either. Boom oven !!

[250 ml]

there under the ceiling stretched a bandura for a grill and the rising bread would have rested against it.

And I have this "bandura" in a new oven, just like that in the one that I'm asking for. If yours is from this series, then she will not give as much as my old favorite of the 60s of the last century. But she fell apart from age.
It fits perfectly under me on the third (out of five) floor below.
and at the very bottom is an old unnecessary frying pan. It heats up with the oven right from the start. When the bread is already in the oven, I pour 200 ml into it very quickly. boiling water and close the oven. For 10-15 minutes. enough steam. If you decide to do this, it is better to take a ladle, so that with a long handle and not look where it is pouring, very active steam, you can burn your face. And a hand.
Oh, I cheated! Boiling water fits in my favorite cup 250 ml... And enough for everything 10 minutes.

[Oreshek, Antonovka]

Oreshek, Antonovka
Look
Bread on ripe dough without yeast by barbariscka

[Viki]

I have been baking bread for a long time according to this principle, but I can’t convey my "thanks". Viki, thank you for drawing my attention to this method / principle of baking bread. Well, I have a book, I read it and saw it in it, but for some reason I "passed it by." But now I strive to add ripe dough to many breads (especially if I have to bake in a bread maker). Well, I am reporting, of course, this is a simple white one from the oven:

[Viki]

Viki, I am correcting. Here is my plain white bread from a bread machine with a little whole grain flour (100g) and ripe dough. The bread is tender, airy, and remains fresh for several days. When there is no time or there is no opportunity to bake in the oven, and you really want your own bread, then this is a way out and, what is especially pleasing, it is much tastier than an ordinary "baker's" brother. If you have to bake in a bread maker, then I take any used bread recipes for her and just add a piece of ripe dough additionally.
So thanks again Viki!

viki, girls! take a look! I did everything according to the recipe, but I really wanted to add oil (I, of course, restrained myself). in my opinion, the dough needs to be in the refrigerator for at least 2 days and then everything will be super! The question is not the topic: I bought a BEKKER noodle cutter in an online store. in my opinion the garbage is complete, I cut it with my hands faster. the consistency of the dough needs absolutely certain - either one way or another - EVERYTHING !!! DOES NOT CUT! I suffered all evening - I cut 300g of noodles. Tell me if you have something to say, pliiizzzz

VIKI! Thanks for the bread, very tasty !!! Now the leavening dough always in the fridge!

[Admin]

Admin, thanks for the support!!!! : flowers: Next time I will bake according to your advice. Here's a bread turned out, I think for the first time ok.

and this is in the context:

I, too, have recently baked only this bread from wheat - my family adores it. The crust is normal, it is certainly hard when you take the bread out of the oven. But I immediately spread it with olive or sunflower oil, when I cover it with a paper towel and then a linen towel on top, and the crust immediately becomes almost softer, and it is not thick at all. I put butter in the dough several times, but I didn't really notice the difference. And as for the fermented milk, recently I also pour half of the water, half of the fermented milk that the house has at this moment, I read about it on the forum, and I really liked it. The gingerbread man should be weak, according to my observations, this is how the bread is softer and fluffier.
Lina, how much oil do you add and what kind?

Today I baked one of my family's favorite breads, Pumpernickel. I have not tried it yet, it is getting cold. If it is successful, I will start baking other breads on ripe dough.

And I got into the habit of diluting the serum in half with water. I like it that way.
And why do you like it more? Viki, it seems to me that the bread turns out to be somewhat sour (I did not even add vinegar to Pumpernickel for this reason). But I won't eat that to blame: either whey (but I get it very tender and sweet) or ripe dough. When proofing the workpiece, the dough does not seem to over-acid. Help me to understand.

lana7386, thank you for rating!

[Yaroslavna]

Yaroslavna, if it had sour on the proofer, it would not have been so ruddy. It's definitely all right here.
I don't remember when I baked pumpernickel. We urgently need to improve.
And I haven't tried the combination of whey + ripe dough, so I don't even know what to say. Only I know for sure that the process of dough fermentation, if you replace water with whey, you need to halve. Maybe this is it?

Baked
Apple bread with oatmeal, apple and hazelnuts on ripe dough.
Baked with whey, reduced the proving time. The bread is wonderful!

So I remembered yesterday about this bread ... otherwise, after buying a combine, I still did not bake it, it turned out to be a thin crust and crispy .. I baked under a lid from a double boiler (for a microwave)

We must try it in the cold at night as the girls write. Thanks for the recipe !!

And I bake it on a cast-iron frying pan preheated in the oven and under the lid, the dough is not liquid ... just a round loaf is being formed ... I have 750 grams of weight

Yaroslavna, well, your beauty is awesome too
I have something that he was already dry in the morning ??? Previously, it seemed like they ate normally all day, but this is the first time I did it under the lid

I baked for about half an hour, at 220 at first, and then set 200

That's why I put it in a cast-iron pan and in the oven !!!

Vikulya, I am bringing you another report ... oh, experience is the son of difficult mistakes ...
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And this is my today's work, I could not help showing it to you! I bake this bread for my family every other day, and even a large loaf, calculated at 600 grams. flour, and every time I say: "Thank you, Viki!"

Option from cz + 1 grade 50:50

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[Viki]

Viki You will not believe, I bought this form from the book catalog My World, I am absolutely delighted with it!

Antonovka baked on a stone, though the experience is not very ... rye, you know yourself ... here I put a white oven in a mold, then on a stone, then a rye in a mold, then on a stone.
And finally I got hooked on sourdough bread. There are two houses in the refrigerator, one for ripe wheat, the other for rye

[Antonovka]

Sliding form, min 27 max 44 cm.So ... this slide is 40 cm, one portion fits in according to the recipe

Antonovka Flax, I used sourdough to fill the stove in HP, holes abaldety

Antonovka, I corrected the link and I will show the bread, only my granddaughter pushed it into the breadbasket while it was not cold, and I missed this moment and he was crumpled and worn out: enjoy

The form was greased with pods. butter and lightly rubbed with a cotton pad, the finished bread jumped out with a bang