Wheat bread on ripe dough (self-leavening)

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

Irina, that's right - there should be holes in the lid for the dough to breathe.

[Leska]

Leska, Thanks for the quick response! I will stay tomorrow!

[valushka]

valushka, understood correctly

You can do this: put the dough on the Dough mode, make a complete kneading cycle, pull out a piece of dough from the kolobok (right in the bucket), and leave it to stand further in x \ n - at the first proofing.
Well, after the end of the program, manually defrost and so on.

Success

What if the whole process, including the old dough, is done in a bread maker, for example, using the French program? what do you think?

Friends, I have a question about the ripe dough! So I cooked it yesterday afternoon, put it in a container with holes and put it in the refrigerator (rate 4 degrees). This morning I looked (although I looked at everything yesterday and midnight, are there any changes), and he, this piece, as it was and remained. In this regard, the question-the dough should somehow change, increase in size? The smell is pleasant. Maybe I have few holes in the container (only two)?

Friends, I have a question about the ripe dough! So I cooked it yesterday afternoon, put it in a container with holes and put it in the refrigerator (rate 4 degrees). This morning I looked (although I looked at everything yesterday and midnight, are there any changes), and he, this piece, as it was and remained. In this regard, the question-the dough should somehow change, increase in size? The smell is pleasant. Maybe I have few holes in the container (only two)?

This is normal. I have three degrees. The dough, it happens, stood for 10 days without use, practically did not change in size, it was only covered with a dense crust, but the bread came out fine on it, I mixed the CP with small pieces together with the crust. It smelled good too. If it was warmer for you, the yeast would start to become active and increase in size, and so they sleep. Well, good night to them. When they need to bake, they wake up and do their job. And I cover the jar with an ordinary polyethylene lid, in which I melted 10 holes with a thin red-hot carnation over a gas burner. When I heated the carnation in the flame of the burner, I held it with pliers, otherwise it’s very hot, hands do not hold it.
By the way, I have been baking on ripe dough for a month and it seemed to me that the dough for bread every time after adding ripe dough becomes more vague or something, it somehow liquefies after adding ripe dough. The very first time was the best. Is it just me or anyone else who has such observations? I already put not 100 g, as before, but 50, but the problem is not removed at all. I already think, maybe this is the flour of the new crop and it is a bit floating, but the ripe dough has nothing to do with it. In general, I will continue my observations.

[Mona1]

Mona1, thanks for such a detailed answer). While I was waiting for an answer, I began to read on a new Temko, and there it is written in Russian that the dough undergoes cold fermentation, ripens, and does not rise! (I just need to read carefully!). So I start the process)))

Tell me, please, how to insert pictures? Thank you so much,

[Viki]

Thank you Viki for the recipe, today I also bake this bread for the second time
Only this time, instead of water, I added homemade yogurt.
Here he is baked



But why didn't my incision open?

Why no one answers me

Why no one answers me

Well, since experts do not respond, I will answer my opinion. The bread is wonderful, it went up well. Maybe the cutter just had to be done a little lower. It seems to be done by otsupiv from the bottom by 3/4 in height (this is in the Ukrainian palyanitsa). And maybe cut a little deeper. I didn’t want to come out with an even long cut, I spat on this business and now I make cuts like this:

You can make it a little longer if they are too short for your taste.
By the way, if you are interested, here is a video of how the Ukrainian Palyanitsa is made. Of course, everything is there manually, without HP, but it's interesting to watch

Why no one answers me

Therefore, I think that you find fault with chic bread. What a handsome noble man! The cutter almost didn’t open - it didn’t nearly ruin it. And it's so dear to see. And I still guess how it smells ...

Oh girls thanks for answering
Yes, for sure, I probably made a very small incision, the groove under the skin itself is not deep, so it dried up as it is
The bread is very tasty, now I often bake from ripe dough

I’m here just recently, fired up with the idea of ​​baking bread. The husband loves fresh baguettes, but there is no opportunity to buy somewhere nearby, namely fresh baguette. I baked my first bread according to your recipe, there were no difficulties, except that after I rolled the baguettes and they rose, the child crumpled them with his palms, and I cannot understand why the cakes turned out, and after all, it is not recognized. But I realized something was wrong here, I rolled it over. Awesomely delicious baguettes turned out! Thank you so much for your recipes! And today I have rye sourdough according to your recipe, so in the evening I'll try to bake rye bread! And photo

I baked bread today according to this recipe. Baked in a glass saucepan.



Aroma ........ !!!!!!

[Marandi]

Marandi, you have very beautiful baguettes. I am very glad that you liked this bread. Bake to your health!

kubanochka, well, "pot-bellied" What a successful saucepan came across - well, right for this bread. Fragrance - I believe, but you don't even have to ask for a cutter, right? I understand eaten .... To your health!

And here is my bread !!!

[Yarik]

And here is my bread !!!

Yarik, bravo!
It turned out beautiful. And the holes -
How does it taste?

And it tastes great! Especially with salted dried fish)))

so I joined the fans of this bread. Very tasty, but how simple

[Viki]

Viki Thank you very much for the recipe. : rose: For a month now I've been baking with old dough, rye and whole grain flour, with all sorts of additives. Delicious. I even gave up the leaven, I just feed them.
But mine with corn flour, bran, dried tomatoes ... I went to thank ...

[Viki]

VikiWhat consistency should the initial sour dough be? I got a lump cooler than dumplings. ;) What kind of yeast is needed to raise it, and even in the refrigerator.

[Viki]

How nice it is to talk to yourself. ;) I make mistakes myself, I scold myself, I correct myself, I praise myself. So yes, the acidic base is very dense, like plasticine. I added it (every other day) to the kolobok in HP, I see two koloboks are kneading, they are not going into one lump. After a while, O looked in! one bun. After the match, I put it in a separate container - come up. Then I had to leave unexpectedly and urgently for a long time, entrusting the rest of the actions to the children. Under my guidance on the phone, the eldest daughter kneaded twice, separated 200 grams. for leaven, put it in a mold and ... also left in a circle. The youngest remained. She put the bread in the oven and baked it (I'm on the phone). As a result, when I arrived the bread was on the table. Handsome, ruddy. Of the minuses, the top fell through, the edges crawled out over the edge, in the cut like a mushroom and a very dry, hard crust, just horror crumbles. I liked the taste, it is very similar to store bread.Viki, Thank you. I will also try to bake according to your recipe.
And if you do it in HP, then there is clearly a lot of this volume of dough, then add less ripe dough?

And for some reason, the roof of this bread is falling! I bake it in a user program.
kneading 1 (14 min - mix all the ingredients at once)
rise 1 (20 min - remove 200 grams of dough)
batch 2 (10 min)
ascent 2 (1 hour - it rises well here)
and here, before the 3rd climb, a crush in hp
rise 3 (rises 1 hour) rises well, but at the beginning of baking it falls, the roof sags ...
Are all the products strictly according to the recipe?

[Viki]

Viki, I came with gratitude For the first time I got sourdough bread, and even so beautiful! There is no photo, the camera is broken, but take my word for it The first time I baked it strictly according to the recipe - it turned out so perforated, well, just a tulle in a cut, one to one my childhood bread with an incredibly crispy crust I put aside, as ordered, 200 g for a new bread, baked again after 3 days - already replaced 200 g of wheat for rye. What can I say, and the first bread smelled for the whole apartment, and only yesterday - I was afraid that all the neighbors would run away. Only one minus - I forgot to pinch off the dough for a new bread, I'll have to knead it again, but these are now little things for me, the main thing is that the first and very successful step has been made to the starter bread. I'll put a plus sign, thank you very much again

[Viki]

And for some reason, the roof of this bread is falling! I bake it in a user program.
kneading 1 (14 min - mix all the ingredients at once)
rise 1 (20 min - remove 200 grams of dough)
batch 2 (10 min)
ascent 2 (1 hour - it rises well here)
and here, before the 3rd climb, a crush in hp
rise 3 (rises 1 hour) rises well, but at the beginning of baking it falls, the roof sags ...
Are all the products strictly according to the recipe?

I suppose - he just stops with you. The author says that the bread must be defended just twice, one - after kneading (about an hour), and the second - about 45 minutes - after molding, before baking.
And on the program of yeast dough, and there, judging by the description, three proofings are obtained. I think the reason is ...
I used to do this on some breads, too, until I figured it out - that's why I switched to baking in the oven, it's easier to adjust the dough rises myself. In cotton, I just knead, well, or bake if there is very little time ...

Viki, I came with gratitude For the first time I got sourdough bread, and even so beautiful! There is no photo, the camera is broken, but take my word for it The first time I baked it strictly according to the recipe - it turned out to be so perforated, well, just a tulle in a cut, one to one my childhood bread with an incredibly crispy crust

Tan, I've been waiting for a long time, who would give me a kick ... hanging in bookmarks, I don't know how long ...
But for some reason it is not done by itself ...

Tan, I've been waiting for a long time, who would give me a kick ... hanging in bookmarks, I don't know how long ...
But for some reason it is not done by itself ...

Are we by any chance related? Nothing-nicho, there is a brand new bread at all without kneading on the site appeared, I took a queue there for you - we will need to fill it up, how we will eat this (if someone gives a kick)

I have been using the old dough for exactly one year, the bread tastes great! But I noticed that after about six months the dough after proofing is really more diffuse and during baking it does not rise as well as before. Has anyone noticed this? can put more flour and form a tighter bun.

... after about six months, the dough after proofing is actually more diffuse and does not rise as well during baking as before. Has anyone noticed this?

Earlier, you and I were noticed by the French. They keep thick leavens in the cold and claim that their life span is six months and it's time to start a new leaven.
I, however, did not last half a year. With an enviable frequency, I forget to take part of the dough and have to start with a young old dough

I did not notice ... And I bake this bread - now I'll look at the beginning of the topic - since June 2010. I didn't start a new one, I always take a piece (I have these 100 grams of dough in molds that will obviously be superfluous - I only bake in the oven, so I don't forget). Flour is all different, liquid is also all different, and I almost always add honey.

Viki, thank you very much for the recipe !!!

[Vika]

Earlier, you and I were noticed by the French. They keep thick leavens in the cold and claim that their life span is six months and it's time to start a new leaven.
I, however, did not last half a year. With an enviable frequency, I forget to take part of the dough and have to start with a young old dough

Vika, there is such a moment! After a few months, 5-6 months, you need to put the "new old dough"! This portion does not have the same strength, and it begins to suffer from quality. Best to update

how much dry yeast is needed for ripe dough. eg . you write 25 grams of fresh yeast - how much dry? Thank you)

Excellent bread !!! Airy, but not crumble. It's not cold yet, and half is gone. Tomorrow, most likely, I will bake again.
The only thing, it seemed to me that there was not enough flour in the main dough. Some kind of watery kolobok turned out. Already in the process of kneading (in HP) I added 2 tbsp. l. flour. But this seems to be too little.
By the way, I baked with dry yeast. I put 0.5 tsp in the starter dough, 1.5 tsp in the main one.

Good evening. I tried this recipe, only added a couple of tablespoons of sunflower oil. The dough in the refrigerator has pre-melted for a couple of days. Here's what happened:

And here is the cutter


I liked the bread very much - fragrant, soft. The only thing, for some reason, the crust turned out to be soft.

Vicky, thanks so much for the recipe

[Salamandraa]

Salamandraa, glad you liked the bread
But there, on the first page, and our not the first this bread, our first one did not have time to cool down either, let alone take a picture ...

Anchic, bravo! What a pot-bellied And inside the hole. Pretty boy! Thanks for the photo!

[Viki]

I decided to check in the topic again. This bread is now on my table all the time - I bake it regularly and the sour dough is not removed from the refrigerator, and with each re-souring it becomes more bubbly. According to my last observations, the most optimal proportion is to replace 150 g of wheat with rye - it turns out that it is! As one of the girls wrote, the addition of at least a little rye flour makes the bread so ... well, real, perhaps Aroma - you can hear it in the entrance The husband says that this smell in the house is right in the soul
Viki, but it's all you !!!!!

Hello everyone! Tell me, if you make "dough leaven" on dry yeast, will it work?

Hello everyone! Tell me, if you make "dough leaven" on dry yeast, will it work?

It will work out - there is no difference which yeast to use

It will work out - there is no difference which yeast to use

Thanks for the answer!!!

It will work out - there is no difference which yeast to use

There is also a very significant difference. Fresh (pressed) yeast is the most suitable for baking bread, but it is advisable to refrain from dry, and even more so instant, yeast, no matter how tempting it may look. (nothing personal).

There is also a very significant difference. Fresh (pressed) yeast is the most suitable for baking bread, but it is advisable to refrain from dry, and even more so instant, yeast, no matter how tempting it may look. (nothing personal).

Sergey, our rule on the forum is not to give information that has not been verified and is controversial. We are all adults and are able to take responsibility for the products we use ourselves :) Nothing personal too

And so categorically about yeast is also not entirely correct to write: what to do for those where fresh yeast is not found or it is of distant quality And I really want bread

[myself]

Tatiana, good evening.

we have a rule on the forum - do not give information that has not been verified and is controversial. We are all adults and are able to take responsibility for the foods we eat

Of course, everyone decides for himself which ingredients to use. As for the yeast, I ran several test baked goods, and for myself made a choice in favor of the "living" (after reading the book by Richard Bertinet, there was no doubt).

And it is also not entirely correct to write so categorically about yeast: what to do for those where fresh yeast is not found or it is of distant quality. And I really want bread.

I, one day, as I returned from Russia, (I was with my mother-in-law in the Psk region), I was hoping to buy molasses, so few people know what it is, there is no rye flour at all, but yeast for every taste, here I am and I think that fresh yeast is not a problem.

Sergei, no problem. Only in my city, for example, fresh yeast is of such quality that it is very risky to take it, and in fact it is not far from Moscow
And watching the conversations on the forum, I'm not alone

[Sergei]

fresh yeast is not a problem.

You know Sergei, what a problem. I would be glad to use live yeast, but alas .... In decent shops within walking distance, live yeast is not delivered. For what reason - I don't know. Apparently still fresh memories of the times of the total hunt for yeast during the "dry" law. No, I don’t argue, whoever seeks will always find. And I can go around half of the city and find. But what I'm going to buy looks more like a greasy bar of soap with a distinct kerosene smell. Therefore, the only way out is dry, fast, instant (whatever you call it) yeast. Which I use more often.

And if you also start dough on them, on high-speed ones, for the night, then it's not bad at all. Did, more than once, the result is not worse than the supposedly "alive."
On a very small amount of dry, a long fermentation (cold) gives a good base for the dough.

Only in my city, for example, fresh yeast is of such quality that it is very risky to take it

But what I'm going to buy looks more like a greasy bar of soap with a distinct kerosene smell.

Very sad

On a very small amount of dry, a long fermentation (cold) gives a good base for the dough.

Nobody argues with this, 1 g is enough. dry or 3g. fresh yeast, the result will be almost the same, but if you put the dough for 2 - 3 hours (as sometimes required), then the difference will be very noticeable.
Successful bread to all.

But nothing came of it. I made a dough, it did not fit in 14 hours at all, it was as thick as dough on dumplings. In short, I kneaded the dough on it, it came up, but you can kill with my bar ... Tacole is hard, heavy, ugly ... (((((((((

This recipe has become my everyday white bread, after various not very successful attempts with others. I don't have a bread machine, and I don't have an oven either. I knead the dough with my hands, in principle it comes out normally, instead of an oven I have a "Miracle" oven, which bakes only by a miracle! now in the topic about her I'll write everything I think. The bread turns out to be very tasty, at first I thought that it would be too big for our family (we could spend a week on a store loaf), but most of it leaves in 2 days

But nothing came of it. I made a dough, it did not fit in 14 hours at all, it was as thick as dough on dumplings. In short, I kneaded the dough on it, it came up, but you can kill with my bar ... Tacole is hard, heavy, ugly ... (((((((((

Well, the thickness of the dough is regulated by us. If the dough is thick, add some water, it will be better to rise the dough. If the main dough is thick, add some water too, the dough will be more fluffy, and the bread will turn out beautiful, fluffy

Well, once again I put the leaven, and while it ripens, my hands are itching! In search of recipes for sourdough bread, I stumbled upon this bread and the itch in my hands intensified .....)))) Yesterday I found live, or rather almost live yeast and fermented the dough. Here's what happened:

I took flour 400g - 1 grade, 100g. - Rye flour. otherwise unchanged.
The batch on the "Pizza" program 5 minutes after the end of the first batch turned off the HP. After doubling the dough (about 1 hour), I kneaded the dough, pulled out the spatula, formed a loaf and back to the HP. The dough increased a little more than doubled (after 40-50 minutes), I switched on the "Baking" program for 1 hour.
Delicious!!! Very similar to the bread from the village bakery. There were no large holes ...but this is most likely due to the fact that the quality of live yeast was not very good .... Now I want to buy fresh yeast and continue experiments! Thanks for the recipe !!

Mama Maxa, thanks for the idea! Are you cooling the bread on a grater? I don’t have a lattice, I don’t want to buy it on purpose, I was sophisticated in every way ... And then I looked - and was amazed, that's how you can.