Wheat bread on ripe dough (self-leavening)

And if making the usual bread, pinch off 200g from it and put it off, and then according to the text?

Thank you so much for the recipe! I baked in a bread maker on the French program (I have it for 6 hours), the bread has tripled. Did everything according to the recipe. Very tasty, baked in the evening, today there are 2 pieces left for dinner! Next time I will come with photos.

I baked bread twice on old dough. The only thing that turns out okay is holes and volume.
BUT: it's terribly tasteless, rubbery. There is no bread and enchanting smell at all. The taste is flour and that's it. The first time I did everything according to the recipe and in the oven. I had to throw it out. The second time I entrusted HP, but added a little vegetable oil and sugar. All the same tasteless rubber. I don’t know what to do. The husband said not to do anything like that in any case. And he is rarely so categorical ((((
Can you tell me what could be the reason? And I'll repeat the experiment in a couple of days.

Apparently this is simply not your bread. Earlier, when I didn’t have sourdough, I baked bread on ripe dough, and my husband said that I never baked the best bread, but now it tastes better with sourdough. And in the bread on ripe dough it was the "rubberiness" that we liked, there were no crumbs. The taste and color ...

Yes, there are no crumbs. But taste and aroma too. I bake bread, but it doesn't smell. I will try to add a smaller amount of ripe dough to the usual recipe, to give "rubberiness", so that it does not crumble so much. What do you think will work? Does a 50-70g slice greatly affect the taste of your favorite bread?

And I baked it in HP! The dough came very quickly in the bucket and began to crawl out of it, I had to quickly turn on the baking. Therefore, he was very tall, he was up to the very cover of Panas:

and on what program did you bake?

Yes, there are no crumbs. But also taste and aroma. I bake bread, but it doesn't smell. I will try to add a smaller amount of ripe dough to the usual recipe, to give "rubberiness", so that it does not crumble so much. What do you think will work? Does a 50-70g slice greatly affect the taste of your favorite bread?

I think it won't, well, in any case, we must try.

So no one answered my questions, therefore, I myself made bread at my own peril and risk. : wow: The first time I put everything in the HP according to the main recipe but on a large size of bread, I removed the butter and powdered milk from the recipe, and made it on homemade yogurt with the addition of water, when everything was successfully kneaded, I pinched off 200 g of mass and put it in the refrigerator. The leaven fermented for a day, of course it increased in volume. Then I again put everything according to the recipe on white table bread as usual, pressed the first program when the bun began to knead: kolobok: then I put the leaven in a bucket. As soon as the first batch ended, she turned off the oven, took out 200g of a sourdough piece, put the bucket in place, turned on the oven and did not look there anymore.
I want to say that the bread went well, I liked the taste much more .. and my daughter said that for some reason the bread tasted better than before .. Now only the question torments me ...Did you need to take the leaven out of the refrigerator a little earlier to keep warm? And maybe you need to include the French program? : girl_in_dreams: the bread was just above the bucket, weighed 1 kg. the crust is really paler than usual And I also forgot to say that in the main batch I put 1 tsp of dry yeast.
... Unfortunately without a photo, because I go to the computer while my son is not there, and to persuade to throw off the photo is a whole promblemma
Of course, I'm not the first, but I want to thank the owner of this recipe ... Thank you very much for sharing your experience.

My leaven is a week. T. to.bread with the addition of 200g of sourdough did not take root with us, today I tried to make bread with a small amount of sourdough. I took a recipe from Gdalinka as a basis
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=9137.0
After the first kneading, when the flour had already dispersed well, I put in a handful of ripe dough. Probably about 50g. The effect is exactly what I was counting on. Namely - enough elastic crumb, but not rubber. No crumbs. I can't say anything about the change in taste yet, because this time I also put in powdered milk. But the shape of the holes, the elasticity of the crumb and the lack of crumbs were very pleasing. Now I will bake like that))

Py. Sy. Half have already been devoured))))

Girls! Take my firstborn out of the oven too. Haven't tried it yet because it gets cold.


And here is the cutter. It's night outside, my son and I are trying bread. I liked it sooo much. The son said that this is not bread, but a pie! I wonder what we have eaten for three years from HP?

Thank you so much for the recipe!

In the morning, the family appreciated this bread, half a loaf was already packed. Airy, slightly rubbery crumb and indescribable aroma conquered everyone! And in the refrigerator the next portion of the future bread is already raging.Viki, thanks from the whole family!

WOW !!! beauties !!!!

[Pilgrim73]

Pilgrim73 Very nice!!!

And I'm bringing my first Viki bread with a loooooooo big thank you. What bribed me - quick cooking - quick kneading, fermentation for an hour, proofing for about an hour and voila - crispy crust, elastic crumb, does not crumble at all when cut. Well, the taste, the taste is amazing. Viki thanks

[How to insert a photo into your message]

How to insert a photo into your message

Mikulishna, this is beauty! I even imagined how it crunches in my hands

[miculishna]

.... quick kneading, fermentation for an hour, proofing for about an hour and voila - crispy crust, elastic crumb, when cut does not crumble at all.

miculishna, well, you've got a handsome man!
Only here it is still molded and cut beautifully like And this is no longer my merit - it is your hands who tried.
I hope that this bread will take root in your house.
Thanks for your feedback. So nice ...

[miculishna]

miculishna, well, you've got a handsome man!
Only here it is still molded and cut beautifully like And this is no longer my merit - it is your hands who tried.
I hope that this bread will take root in your house.
Thanks for your feedback. So nice ...

Yesterday I baked it again. Spun with business, stood a little and blurred, I quickly shifted it to HP and baked it there, the taste did not suffer. I also think it will take root

Well, I will also add. I bake this bread every day! Straight find for me. Yesterday's harvest



I also fried whites on this dough, this is something, the taste is crazy

Viki

Can you please tell me if you can somehow "turn" the old dough into a leaven so that you can bake it without yeast at all. What do I need to do? Thank you.

Can you please tell me if you can somehow "turn" the old dough into a leaven so that you can bake it without yeast at all. What do I need to do? Thank you.

Old dough is perfectly stored in the refrigerator without feeding, for example, like mine How do I store and prepare old (sour) dough for kneading https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=159691.0 and then use it in a dough, or just in a dough.

Go through the topic first, you will find many ways to bake on old dough, including bread recipes entirely on old dough, without yeast.

I am using old dough like this:
Wheat bread with old dough dough (BEGINNING) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=71685.0
Wheat bread made from old dough https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=162046.0

With these methods of working with the dough, you need to add much less yeast, and if you try, then bake without them at all.

Thank you Admin, I will definitely study

I baked in an airfryer, steamed in a multi panas 18, kneaded a bread machine. Papa stuck his eyes on the bread. It turned out to be a thick beetle with stripes)
Thanks for the recipe.

[Viki]

We have this bread number one! He's sooo delicious! And the taste does not get boring. And how the crust crunches, when you just get it out of the oven, it's a song! Get it out smooth, and after 5 minutes the whole loaf is cracked. It's easier for me to bake it than any other in HP. Based on this recipe, I bake bread from a mixture of 8 cereals. Also very, very tasty. And now I want to try rye on ripe dough.
VikiThank you so much for this recipe.
I will certainly post a photo of the next bun.

I really want to show it again, I started giving this bread to friends and relatives. For some reason, this time the roof of one of the loaves exploded right at the adult. And I put half the yeast in and slightly increase the proving and raising time, by 10 minutes. Miracle, what a delicious bread !!!

this is now our favorite bread, but I bake it in xp.

this is now our favorite bread, but I bake it in xp.

And do you just bake in KhP or put on the program? If you bake according to the program, tell me which one?

And do you just bake in KhP or put on the program? If you bake according to the program, tell me which one?

I bake in both basic and French, in French it rises higher.

I bake in both basic and French, in French it rises higher.

Do you put all the ingredients, ripe dough in a bucket and put it on the program?

Do you put all the ingredients, ripe dough in a bucket and put it on the program?

Yes

Viki, thanks a lot for the recipe. Well, very tasty bread, just the way I like it!

Well, what a fertile recipe. I began to "wake up" the leaven for the atomic kvass, but she did not want to "wake up" in any way, fed her for 5 days, almost a liter of leavened wort had accumulated. Yesterday, instead of water in this recipe, I used kvass wort 450g. The result exceeded all expectations. Fragrant, with a crispy thin crust, slightly sweetish bread, with a leavened aftertaste. The first loaf sold out with butter





A detailed recipe can be found here
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=165369.0

[miculishna]

miculishna, an interesting recipe! Why don't you post this recipe in a separate author's topic - it will work out very well!

Admin, thanks! And I do not know how to exhibit a separate recipe.

Admin, thanks! And I do not know how to exhibit a separate recipe.

Phew, right here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=261.0 press the red button New recipe and fill in the table. , insert the photo as usual

Thank you, I'll do it now

[Viki]

Viki! Wonderful bread! The aroma and taste from a long time ago - reminded me of large loaves of 28 kopecks, there were such before ... Thank you very much!
And this is my test - I did everything as it was written, lowered it into a hot cauldron on paper "like in a cradle", splashed it under the lid, and when I removed the lid on the top of my head I saw a hole, because the lid is like that, in my opinion it did not spoil the look, but the taste and even more so!

and these are the holes we have

The crust is thin, in the morning with butter and coffee !!! - well, just very, very !!!!
A pinched piece ripens in the refrigerator!

[Kras-Vlas]

Kras-Vlas What a tall handsome man turned out.

Oh wow!!! This is a loaf! This is the first time I see such!

[mikulishna, BlackHairedGirl]

mikulishna, BlackHairedGirl! Thank you, I myself did not expect such a result!

The most delicious bread

[Viki]

Viki, Hello!
Let me also join your topic.

Dough for bread on ripe dough after shaping:



Dough after one hour proofing:



Baking in the oven with a temperature probe:



Bread in a dish on a wire rack immediately after baking:



Later 15 minutes (already without the form, but still on the grating):



General form:



Incision:



The bread is easy to prepare and does not dry out for a long time!



Baking was carried out at + 250 ° С first 10 minutes with steam, and then at + 190 ° С without steam until cooked.
I made a mistake when baking - the temperature probe was not completely immersed in the bread and therefore the product looks a little pale.

Next time I will try to prevent this!
I wish you all GOOD LUCK!

Hello everyone !!! I read the topic very carefully. What handsome breads do you bake ...
And I have a question about ripe dough!
At the beginning of the topic it is written that it can be stored for a week ............, but
If, suppose, we bake bread every day and add ripe dough, and then separate 200 grams, then why throw these 200 grams exactly in a week?
Why throw it out, because we bake every day and update every day? Can you explain please.

[no update]

Hello everyone !!! I read the topic very carefully. What handsome breads do you bake ...
And I have a question about ripe dough!
At the beginning of the topic it is written that it can be stored for a week ............, but
If, suppose, we bake bread every day and add ripe dough, and then separate 200 grams, then why throw these 200 grams exactly in a week?
Why throw it out, because we bake every day and update every day? Can you explain please.

Most likely it means that a week is the shelf life of a ripe dough. no update (feeding). And if you bake every day, then, of course, theoretically, such a constantly renewable dough can be stored indefinitely. It has been living with me for several months. I make proportions according to Bertina, I renew it almost every day when I bake wheat bread.

And I have a question about ripe dough!
At the beginning of the topic it is written that it can be stored for a week ............, but
If, suppose, we bake bread every day and add ripe dough, and then separate 200 grams, then why throw these 200 grams exactly in a week?
Why throw it out, because we bake every day and update every day? Can you explain please.

No need to throw out the dough! Without renewal, the dough lay in the refrigerator for more than a month (circumstances) and the bread on it turned out to be gorgeous: fragrant and nostril. See also in this thread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=71800.0

thanks for the link, finally figured it out - thanks!

Hello everyone !!! I read the topic very carefully. What handsome breads do you bake ...
And I have a question about ripe dough!
At the beginning of the topic it is written that it can be stored for a week ............, but
If, suppose, we bake bread every day and add ripe dough, and then separate 200 grams, then why throw these 200 grams exactly in a week?
Why throw it out, because we bake every day and update every day? Can you explain please.

No need to throw out the dough! Without renewal, the dough lay in the refrigerator for more than a month (circumstances) and the bread on it turned out to be gorgeous: fragrant and nostril.

It happened to me like that, I decided to throw it away, but then I crumpled it in my hands, it seemed to be normal, only it was a long time and I added it to the dough, so the bread turned out to be even tastier than I baked according to the rules. I thought that everything had died there in the intervening time, but the result exceeded expectations. So, really, "Don't throw the dough out!"

Seen enough, read a lot and decided to bake such bread. The dough turned out good, but when I took out the blank from the basket, everything stuck, I had to mix it. I forgot to grease the glass form with butter - as a result, the bread had to be bought out. But, despite all the misadventures, the bread turned out to be tasty and decent-looking.

Thanks to Viki for the recipe. It is very persistent - all my bloopers did not spoil either the taste or the look. I will continue to improve, since there is someone to look up to.

Viki, thanks for such a detailed recipe. I did it today, or rather since yesterday, for the first time and everything worked out with a bang. Bread himself

And the cut


Baked in the oven on the hearth on a ceramic form like a stone. That's how complicated it is.
I wanted to make a loaf, but when proofed in the sides, the dough blurred, it was soft.
Aroma - the head was spinning while baking. Loved the bread. I will bake some more. In general, the result on the ripe dough was to my taste. I think now to add it to other breads. Thanks for the science.

[Kras-Vlas]

The aroma and taste from a long time ago - reminded me of large loaves of 28 kopecks, there were such before ...

Kras-Vlas, Your loaf will obviously be more expensive! What a handsome man!

The most delicious bread

tatuana, thanks for the tip! I'm glad I liked it. Bake to your health!

The bread is easy to prepare and does not dry out for a long time!

AXIOMA, what a handsome man! Bravo!
And here he also "does not live long" So .. he does not have time to harden

It is very persistent - all my bloopers did not spoil either the taste or the look. I will continue to improve

Salvia, view - definitely not spoiled! One word - good! I am glad that it came to taste. And mastery only comes with time. Good luck with your bread! Bake for good health!

I did it today, or rather since yesterday, for the first time and everything worked out with a bang.

Ksyushk @ -Plushk @, BRAVO!
Judging by the photo and your mood - just with a bang!
Pretty boy! And the crust is good, and the crumb is so perforated .... just a feast for the eyes!

And, nevertheless, tell me, when we put the dough in the box to keep up, do you need to have holes in the lid? And then, when are we going to separate and store in the refrigerator-lid with holes? Girls, explain to me stupid, please