Wheat bread on ripe dough (self-leavening)

Finally I have something to brag about
so handsome
and .... side view
But most importantly, how I baked it
I put the dough for proofing in a glass bowl and closed it with an iron bowl. Then she smeared it with some water and sent it off to bake. I oiled the glass one, but somehow I didn't think about the iron one, but in vain. When I began to remove the top after 15 minutes, I realized that there was no way to remove it, but I jumped out of the glass bread with a bang (thanks for the advice of non-stick lubricant!) What to do? I had to send the bread as it is - upside down. And when he was baked, I found under an iron bowl such a beautiful dome, though without a golden brown crust. And I sent it back to the oven, only this time in a glass bowl, wet and cold, so that the bottom would not be fried.
Here's my bread turned out! It turns out that during baking it has risen more than 2 times

[VIKI]

Girls, today I got excellent bread (I think so) In short, in the morning there was no bread in the house and I decided to bake this bread - I kneaded everything as expected (I took 5g of raw yeast) and left the dough to rest in cotton for 15 minutes, then I climb into the chill-nick for 200 g of dough, but he is not there. I call my husband - "did you touch the dough in the plastic jar?" : - Answer - "how long will this crap stand there?" - my tirade in tel. I think you understand the pipe: swoon: But there is nothing to do, the dough is already waiting for these 200g - but I have a spontaneous fermentation sourdough in the eggplant and I took 200g straight from the withers and spilled into the dough, in the process of a 20-minute kneading I added 1 tbsp ... l. flour, and then everything is like VIKI taught and here is the result, I have never succeeded in such a thing, though I did not separate 200g, because I have such a leaven and it is unmeasured

I forgot to add - I took premium flour and 1 from 50 to 50

I made my first bread on ripe dough. I used dry yeast to make the ripe dough itself, and then boldly reduced the amount of yeast by a third in the main dough. First, I kneaded the dough in the HP on the "Dough" mode, then turned it off for 30 minutes and then turned on the "White bread" mode, there, before kneading, another 20 minutes of waiting. She baked in a bread maker (there is not enough voltage for the oven now). I liked the bread very much, with a slight sourness, crispy crust. My daughter is now kneading, she completely forgot about the pickle. Now I've put it on again, I'm thinking of trying to bake in a slow cooker. It's just a pity there will be a pale top. But I want to compare with HP. Thanks a lot for the recipe.

[Zhivchik]

Zhivchik, it seems that you can take any favorite bread recipe, and add a piece of ripe dough to improve the taste.
An exception is recipes that are prepared using dough, as well as if the dough is prepared in advance and placed in the cold for slow ripening. In these cases, adding ripe dough, in my humble opinion, is "butter", in general, to nothing.
As for the whole grain bread option, I bake from time to time this bread, I add a piece of ripe dough, the result is much better, and the taste is richer, and the crumb is prettier))).

[Anise]

Thank you, Anise!
I have been baking 100% whole grain bread for a long time (according to my recipe), although I did not add ripe bread. Now I will add.
But I would like bread to taste like our Ukrainian one. In general, I love rye breads.
And now I wonder how much rye flour can be added, and how much whole grain flour?

Thanks for the recipe !!! This is my first such delicious bread!
In beauty, however, not yet very - the roof is not convex and cracked - I was afraid to make incisions myself. Baked whole grain flour with the addition of 100g rye.Therefore, it did not rise very high, but it is quite perforated and very tasty! I'm looking forward to baking the next one (the dough is already in the fridge and by the way, it has even risen there)

Now I only bake this bread every three days. And what is interesting - from time to time it tastes better and tastier! Now I put the yeast in the very drop (3-4 grams, no more), but it rises perfectly, except that the first detuning takes longer. Baked and with the addition of corn flour and grains of white water, and oatmeal. Less than half of wheat flour turns out and still the bread is fluffy and airy!
I want to try baking without yeast at all, increasing the detuning time. Thanks for the great recipe!

[barberry]

I want to try baking without yeast at all, increasing the detuning time.

a barberry already so hot, well, or almost so
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=71800.0

[500 grams of TEST]

Girls, please tell me how much gosyatnitsa do you take for this recipe (for 500 g of flour)? I have 2 pieces, but some of them are too small, or I'm wrong

We go into this topic and read, and compare, and select for our 500 grams of TEST The ratio of the volume of the form and the weight of dough for baking bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=24187.0

You need a gosper with a volume of 2-2.2 liters

You need a gosper with a volume of 2-2.2 liters

Oh, wrong with the form!

500 grams of flour is about 750-800 grams of ready-made TEST, the form will need about 2.5-3 liters in volume

[Viki]

After preparing a two-hundred-gram piece of mature dough, I sent it to the refrigerator for 7 days (for the purpose of checking), but it turned out that I baked it after 10 days. It works fine.


Proofing was carried out in a new ordinary basket with a handle, laying a cloth sprinkled with flour inside. The top is also fabric. Next time I will use a damp cloth, as the dough is windy and the bread has a thick crust. Immediately it was very hard, lay under the towel and softened considerably. The bread is delicious. I baked it early in the morning, now they are eating the last pieces.
While I was preparing a loaf, 200 grams of ripe dough, set aside for the next baking, increased their volume by 4 times!


Viki! Thanks for the recipe!

I baked it again in the form (in the photo the one that is round without sesame). The dough is better than the first bake. Thanks again for the recipe!

[Viki]

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Viki, thanks for the delicious bread recipe!
My changes: I replaced 100 grams of wheat flour with 100 grams of whole grain wheat, 4 grams of pressed yeast, 300 ml of water.
Baked in a cauldron under a lid for 10 minutes, sprinkling with water first, then 15 minutes without a lid. I didn’t hold it for 10 minutes, it’s pale, and the crust is very thin! Oiled the top with vegetable oil. Do not judge strictly, this is my third sourdough bread

I ventured to bake in a bread maker with a French function. also made incisions. the heart resembles a little. a little later about the color and structure, I'll write off the bread is cooling. but the smell is wonderful and the crust is very crispy
greased with olive oil
🔗

The second time I baked in KhP. I got used to it. When I turn it on, when I turn it off, I change programs ...
Thanks to the forum!





THANKS FOR THE RECIPE !!!!

Baked. And this is what happened And this is in the context Cut hot, didn’t use it. Zaaapah A skus B actually we ate the first one at a time, we didn't even have time to take a photo, and this is our second. So take our "thank you" for the recipe

Vikul, see what your handsome MV Brand turned out to be
Size:


Heel:


Incision:

Vikul, see what your handsome MV Brand turned out to be

Masha, I am -
It is clear in the oven, in KhP it was baked, but the multi-pioneers are catching up.
Well, nothing takes him!
Thanks for your feedback! And for the photo session - thank you !!!!

[Viki]

Viki, thank you very much for your recipe, because they became the founder of my permanent recipe on ripe dough. Your recipe + recipe Admin = my bread "Health". My additions and changes in your recipe: 500 g of flour 1c + 80-100 g of a mixture of corn, flax flour, rolled oats (not always) and semolina. Recently yeast - fresh 4g immediately in a dough with ripe dough, ripe dough - 150-160g. After the main batch, it rises once for 2 hours, and immediately bakes in HP for 1 hour 10 minutes. I came to this by trial and error. The result is 18cm tall! I'll post the photos as soon as I learn.

[Nova]

I'll post the photos as soon as I learn.

How to insert a photo into your message. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=73109.0 - waiting for the result!

Nova , Thanks for the kind words! Decent bread, it's true!

My first experience of bread with ripe dough in cotton. your bread was nostril, baked goods 1 h 10 min.
The bread turned out to be pale, the second time the bake added 5 minutes - better, but also somehow pale.
I have a Panasonic. Thanks to the author for the recipe. I will bake some more.

Bake some more! The bread is worth it!

[oven]

I put the dough for the night. I want to bake bread in oven.
I baked bread in cotton, but not in the oven.
I bought a ceramic tray for flower pots, there are pots made of heat-resistant glass, a split form for a biscuit and a goose maker.
What is the best cookware available?
If the oven is in a flower tray, should it be covered with paper?

[Wiki]

If you bake bread according to recommendations Wiki from the first page, follow its recommendations completely! Bread is hearth, so without a form! Pay attention to the time of proofing and to all the subtleties of kneading and baking!

The hearth bread is baked on a pallet, then cover it with baking paper and a rug.

Good luck!

It turns out very tasty bread, it melts in the ortu, although the second time after separating a piece of dough, I added a piece of butter and a spoonful of sugar. And the question arose, but if you separate a piece of dough when there is already butter and sugar

Nothing terrible happens. I did this - I separated about 150-200 grams from the ready-made dough, it is stored well

Thank you !

[oven]

I put the dough for the night. I want to bake bread in oven.
I baked bread in cotton, but not in the oven.
I bought a ceramic tray for flower pots, there are pots made of heat-resistant glass, a split form for a biscuit and a goose maker.
What is the best cookware available?
If the oven is in a flower tray, should it be covered with paper?

I baked the bread again in cotton. Kneading on the main program +1 hour rise and baking - 1h 15m.
Here's what happened

[before]

Who here wanted to grease the bread before baking?
I suggest using starch lubricant, which is easy and simple to prepare ...

I really like to lubricate and then make cuts. The bread turns out to be "specifically striped"
By the way, any sprinkling sticks perfectly on this lubricant.

Viki! thank you, thank you very much!
I was looking for this lubricant, I could not find it. And then I began to re-read the topic, and found it !!!

[anina]

aninahow much - how much? I already put on glasses .... yes there is about 15 cm in height! It's up to the top of the bucket! What a giant! And how good is it!
Winter, as you will experience, at least tell us whether you liked it or not. I use it a lot. Especially when you need bread "to go", so that it is not only tasty, but also looks good.

[anina]

aninahow much - how much? I already put on glasses .... yes there is about 15 cm in height! It's up to the top of the bucket! What a giant! And how good is it!

Viki , today baked again on ripe dough in x / p 1h15m. Added 4 tbsp. tablespoons of ginger.
It turned out a little higher, tanned and fragrant. In general, handsome. I have already devoured the crust with milk.

[Winter]

Winter, as you will experience, at least tell us whether you liked it or not. I use it a lot. Especially when you need bread "to go", so that it is not only tasty, but also looks good.

definitely! Only now I ended up without an oven, the glass fell off the old one, they tried to attach it in place
and the glass ordered to live long ... when there will be a new one, I don't know.
I still have a Panasonic unit, as they say, 3 in one.
There micra + oven + grill. and you can cook with steam. But it is small in comparison with conventional stationary ovens.
Moreover, it is on our loggia)) but I'll try, suddenly it will work out in it ...

[Viki]

Viki , I have not yet understood, if you use starch grease, then do not sprinkle the top of the bread with flour?
I smeared it, then sprinkled it with flour out of habit, and only then did it realize that this was apparently unnecessary.
all future beauty was covered with flour))
And so it turned out that those places that are heavily sprinkled do not shine, but in other places
it was prettier)) I will make the next bread without flour on top and I will report

[Viki]

Viki , I have not yet understood, if you use starch grease, then do not sprinkle the top of the bread with flour?

Or or. Either we sprinkle it, or we grease it - both options are not suitable, you thought correctly

[Viki]

Viki, thank you very much for your recipe, because they became the founder of my permanent recipe on ripe dough. Your recipe + recipe Admin = my bread "Health". My additions and changes in your recipe: 500 g of flour 1c + 80-100 g of a mixture of corn, flax flour, rolled oats (not always) and semolina. Recently yeast - fresh 4g immediately in a dough with ripe dough, ripe dough - 150-160g. After the main batch, it rises once for 2 hours, and immediately bakes in HP for 1 hour 10 minutes. I came to this by trial and error. The result is 18cm tall! I'll post the photos as soon as I learn.

And here are the photos of my bread!



In this recipe, I also add about 100g of boiled potatoes, sometimes potato broth instead of water. I mainly bake potatoes in the microwave.

Admin! Thank you for the wonderful bread !! : rose: Hell in this recipe for the first time, although I have a great experience with leavens! The bread is great !! Especially my husband liked it. The kneading was done in a bread maker on the "Dough" program, but with your recommendations, that is, after 5 minutes. batch turned off x / n, stood for 15 minutes. and then the whole cycle. I baked in the oven, at first I was afraid that it would not rise, but then !!!! It turned out to be tall, beautiful, lovely, I even dressed him up with sesame seeds, and in the context - a song !!! Holes and crumb ...: girl_love: In general, thank you for the recipe !!! As soon as the kids get the camera back, I'll insert the picture!

[Viki]

Thank you for the recipe itself Viki (first page), and then the collective creativity on questions and answers began

And thank you for baking bread with such big holes with us! We are waiting for the photo!

How to insert a photo into your message

Oh, sorry, and Viki thanks a lot !!! I just "take" a lot from Admin, you see, by inertia ... I'm not an active "writer" at all, but an active "reader" and "doer". Sorry for the mistake ...

I am the moderator of the section, so there are a lot of me on bread topics

here is my first experience with ripe dough.
This is proofing


And here is the finished bread



I have a question - somehow passed me by - when is it better to make incisions? I did it after proofing, I was afraid that the dough would settle, so the cuts are not very deep.

here is my first experience with ripe dough.

I have a question - somehow passed me by - when is it better to make incisions? I did it after proofing, I was afraid that the dough would settle, so the cuts are not very deep.

I make cuts as soon as the bread is molded, and then it will rise from you, including the cuts. Do not be afraid, but after proofing, the bread will definitely settle, at least that's how it is for me.
And the bread is beautiful.

Thank you Basja. When I cut it after proofing, it felt like I was cutting an inflatable ball, it would burst
Now I will bake this bread again, I hope for a better cut.

I read it, liked the recipe, I won't talk about the photo, because looking at it I wanted to eat urgently (to put it mildly)
I thought and decided to bake. I baked it, left it to cool, when I came home about 4 hours there was no bread. Absolutely. That is, not a crumb (as in the fairy tale about Kolobok). I can only take pictures of happy pugs of their men and ... a neighbor. Sitting on the couch happy
Apparently I'll have to try to bake some more ...
Thanks for the recipe. The bread was beautiful ... and probably delicious

[Svitla]

I baked it, left it to cool, when I came home about 4 hours there was no bread. Absolutely. That is, not a crumb (as in the fairy tale about Kolobok). I can only take pictures of happy pugs of their men and ... a neighbor. Sitting on the couch happy

Svitla, gee ... Bake and not have time to try! Well, at least you got to smell? We'll have to bake some more - it's a fact!

That's just a sniff and got it - when baked. I will bake again.Thank you again ...

I baked bread according to this recipe several times and each time the dough turns out to be very sticky sticks to my hands and the table can add flour?

I baked bread according to this recipe several times and each time the dough turns out to be very sticky sticks to my hands and the table can add flour?

Fresh dough is always sticky. When placing in the bowl for the first proving, add a drop of oil to the sides of the bowl and roll over the dough.
Do kneading and forming on the rug, dust it with a little flour

And my huge THANKS for the recipe !!!!
I've been baking this bread for a long time, but I didn't have time to take a photo, but today I announced an ultimatum:
No pictures - no lunch !!!! And here is my photoreader !!!


Now the photo is there, but the bread is gone ...

[vial]

vial, BRAVO, very appetizing bread!

[vial]

vial, that's a handsome man! And such a pot-bellied, and perforated, and the cuts seem to be smiling!
Thanks for your feedback! And thanks for the photo report!