Trishka
Quote: Mineralka
the state of ripe dough in the refrigerator (I follow it and I really like its healthy, growing appearance)
Mineralka, Helen, how do you store the ripe dough, in its original form, so to speak, or it turns out already with additives, and if with additives then skoka max. did you store it in the refrigerator?
Thanks in advance !
Mineralka
Ksyusha,
in its original form, this dough was before the very first baking
And then I read the message from Admin, where she writes that she kneads the dough with all the necessary ingredients and then puts aside a piece of dough.
This small amendment made the Viki recipe even easier and more accessible for me, because the easier it is for me, the better.
Now I store it with additives, the main thing is not to forget to postpone it.
Each next portion of the deferred dough is somewhat different from the previous one in composition: then I will add bran, then instead of water, milk, then butter, then vegetable ... As I understand it, my "hodgepodge" is not much like ripe Viki dough, but the result is always really like
It grows very well in the refrigerator. The taste of bread is incomparable!

As for the maximum storage, you puzzled me: I sit, I remember and I can’t remember. Perhaps 5 days, I didn’t keep it anymore.
Albina
Elena, if you were guided by the Romin recipe, then the old dough is taken there for at least 7 days. I bake that recipe every week
Mineralka
Albina,
no, I was guided precisely by the Viki recipe "Wheat bread on ripe dough (self-leavening)". It says that it is already possible to bake in 12 hours.
And the Admin post mentions this:

Wheat bread on ripe dough (self-leavening) "Reply # 45 June 13, 2010, 09:23"
Highlighted quote

And I make the entire dough with all the ingredients that I consider necessary to put in the dough, knead and only then select the dough.
Oil is not a hindrance.


I may be doing something wrong. But the main thing is the result, and I really like it.
Every time I put this dough, I remember Viki with a kind word
Trishka
Mineralka, Helen, thank you!
Boom to study materiel and furnace!
To me on you!
Mineralka
Ok, Ksyusha, I'll try
If I don't forget
SweetCandy
I have a report!
baked bread twice already. very tasty!! a whole loaf would be smothered by Vika, thanks a lot for the recipe !!!!
first
Wheat bread on ripe dough (self-leavening)
second
Wheat bread on ripe dough (self-leavening)
Wheat bread on ripe dough (self-leavening)
today I will bake the third bread
Tatiana Alex
Wheat bread on ripe dough (self-leavening)
An excellent recipe, I got used to making wheat-rye on it. The roof is always perfect. THANK YOU!
Viki
Elena, Tatyana, what handsome turned out! The crumb is good, and how I love the holes!
Thank you for your attention to the recipe, and for the excellent reports, and for the kind words!
I am glad that you liked the bread. Bake to your health!
Helen
I report ... bread, or rather made baguettes .. very tasty ...
Wheat bread on ripe dough (self-leavening)Wheat bread on ripe dough (self-leavening)

Katko
Helen3097, Elenavery appetizing
Helen
Viki, Vika, once again I want to say thank you for this bread recipe !!! now I only do it ... I like it on the way out, like a store ... I began to put 350gr-premium and 150gr-whole grain ...
Wheat bread on ripe dough (self-leavening)
MargariTK
Girls, I report: I baked 2 times. The first time I replaced the water with potato starch, the second time with whey. Both times the bread turned out delicious, I would say, sincere. The husband even remembered the name!
Here he is, my handsome:
Wheat bread on ripe dough (self-leavening)

Thank you very much for the recipe!
Viki
Elena, Margarita, thanks for your attention to the recipe!
I am very glad that I liked the bread. Bake for good health for yourself and your loved ones.

"My husband even remembered the name!" - here it is something from the category of fantasy. Is that: "the one that was last time" or "round like that, with squares on top."
GladOk
Vika, thank you very much for the recipe !!!!
The husband asked for "bubble" bread))).I didn’t come out with yeast, but I’m just learning to grow sourdough.
I found this recipe and made it right away, barely waited 12 hours))) The crust is crispy (I oiled the sides and bottom a little, the top was tender). My sister and her husband were visiting - a quarter ate bread - they could no longer, they ate tightly before that)))
I added sunflower oil to the ingredients and diluted 50/50 water with milk. Sprinkled with pumpkin seeds on top. Baked in MV.
(((I have a little donkey.
Wheat bread on ripe dough (self-leavening)Wheat bread on ripe dough (self-leavening)Wheat bread on ripe dough (self-leavening)
Helen
Again I, with a report ... the bread is just lovely ..
Wheat bread on ripe dough (self-leavening)Wheat bread on ripe dough (self-leavening)
Katko
Elena, beautiful bread)
kneaded two doses? baked in forms L7?
Helen
Quote: katko

Elena, beautiful bread)
kneaded two doses? baked in forms L7?
One rate !!! L10 form!
Viki
So ... take note.
And then from one L-7 climbs out, but not enough for two ...
Everything turned out to be simple - in order to get such two handsome men, you need a different form.
OxanaSh
Please accept my deepest gratitude for this bread. I've been baking it for several years. As soon as I didn’t mold it, what I didn’t bake on its basis - the result is always good.

Wheat bread on ripe dough (self-leavening)

Wheat bread on ripe dough (self-leavening)
Viki
Oksana, beautiful bread turned out!
Thanks for the photo!
Of course, having a foundation, you can fantasize. I replace 50 g of flour with rye and get the taste of rural bread. And 100 g of whole grain flour - so this one has been our favorite for a month. Not to mention supplements. That is fried onions, with fresh dill ....
Katko
Viki, Vika, I do not stop remembering you with gratitude and wishes of health
how many times I've baked your wonderful bread - I can't count ... I saw the photo reports myself ... though they are not all there .. and my mother bakes too ... she came to visit him - they asked for the recipe, so many, many- many thanks many more times
Viki
Katerina, Thanks for the kind words. And God bless mom.
When I bake this bread, I often remember you. You make great bread.
Katko
Vika, from him my love for doughs and cold fermentation was born


Added Sunday 17 Apr 2016 11:52 PM

and here's what else is remarkable .. it is so balanced that it is difficult to do not work


Added on Monday 18 Apr 2016 00:05

Quote: Viki
When I bake this bread, I often remember you.
so pleasant ..... straight to the core
OxanaSh
This is my yesterday's bread in a brand new bread maker. Added 20g melted. sl. butter and a couple of dessert spoons of milk powder:

Wheat bread on ripe dough (self-leavening)

Wheat bread on ripe dough (self-leavening)

One thing is bad - it is very tasty, the mouth does not close.
Katko
OxanaSh, delicious
mowgli
Quote: OxanaSh

This is my yesterday's bread in a brand new bread maker
Oksana, what kind of bread-maker do you have that makes round bread?
OxanaSh
Last week, I bought a new Moulinex RZ710100 on Avito, about it we have Temka on the forum. Yesterday I checked in there with pictures.
They are no longer produced, but on Avito today I saw again a new one.


Added on Tuesday 19 Apr 2016 12:48 PM

katko,
Quote: katko
from him my love for doughs and cold fermentation was born

Me too . Thank you for your feedback.
Viki
Quote: OxanaSh
One thing is bad - it's already very tasty
And if you spread it with butter, you can eat fewer pieces of bread ...
OxanaSh
Viki,
Quote: Viki
fewer pieces of bread ...
Yeah, it depends on how many pieces you cut

Anecdote:
- Honey, there is a cake in the fridge, cut it, please, and bring it to me!
- Honey, how many pieces should you cut? six or eight?
- SIX! I won't eat eight!
arini
Viki, baked your bread twice already. The first time in HP, the crust turned out to be harder, and it was baked there for a long time, more than an hour. The second time I baked in the oven and baked very quickly, in about 25 minutes, although I baked all the dough, without separating it into sourdough, and added a lot of flour, because the dough was sticking strongly. Maybe because the sourdough dough from the previous baking took 5 days exactly AND the crust left softer. I liked both options. The crumb does not crumble, it is tasty.

Wheat bread on ripe dough (self-leavening)

I thought it was enough to upload from the computer to the gallery, but it turned out that from the gallery you need to upload to the message itself
Masinen
So I brought my two loaves))

Wheat bread on ripe dough (self-leavening)
Helen
Quote: Masinen

So I brought my two loaves))

Wheat bread on ripe dough (self-leavening)
this is bread !!! this is a handsome man !!! Did your husband like the bread?
Masinen
Quote: Helen
Did your husband like the bread?
Yeah, I liked it)))
I will still bake))
Natalia K.
Quote: Masinen
So I brought my two loaves))
Nice loaves. Did mash strictly according to the recipe baked or added gags?
Masinen
Quote: Natalia K.
added gags?
rather not gags, but from Lenkinyatinka
in short, the wheat was divided into parts and replaced with rye and whole grain: ops:

And so mustache by prescription
Helen
Quote: Masinen
and from Lenkinyatinka
I have a new nickname !!!
zina
Quote: Admin

Bread on old eight day test.
At first I made dough on it and kept it for 12 hours just on the table... Further - as usual.

Admin, I understood correctly, do you put it in a cold oven on baked goods?
Admin

It depends on how the dough is formed (pan or hearth).

I have a theme Wheat bread on old dough dough (oven)
zina

I used in my recipe
Old dough - 200 grams
Wheat flour - 500 grams + 3 tbsp. l
Potato broth - 350 ml.
Salt - 10 grams
Dry yeast - 1.5 tsp

Admin, there is salt in the old dough recipe, is that right?
why is there no sugar in the bread recipe?
NM
Vika. I have been baking your bread for a year now, my favorite recipe, thank you very much. I can't insert photos.
Viki
Hope, I am very pleased that this bread for you, as they say, "came to court." Thanks for your feedback! And to insert pictures - so we have it such a topic
Vartovchanka
Thanks for the recipe. It turns out very tasty bread.
Crochet
Quote: Viki
After all, you have already turned on the oven to warm up to 250 * C.

Girls, I understood correctly, we bake bread from start to finish at 250 *?

Or do we still lower the temperature after a while?

P.S. Already baked !!!

Wheat bread on ripe dough (self-leavening)

The bread is wonderful around its entire circumference , the crust is thin !!!

Oven together with shape heated up to 210 * (convection), dragged the dough piece after sprinkling with water) on baking paper into a mold, covered with a dome and returned to the oven.

After 20 minutes, the dome was removed.

Baked for another 10 minutes 5 would be enough)...

Vikulyadear, thank you very much !!!

Katko
I've baked this wonderful bread countless times ... it rises perfectly by 200-220 and even 180 ...

I don't put Nikada on 250
I have an electrical cabinet, on through an extension cord with protection ... and so it is cut off if you turn on everything to its maximum
Quote: Krosh
Already baked
And show us? Interestingly

Nobody for kitty Crochet does not write

Crochet
Quote: katko
Nobody writes to kitty

No need to say ...

Quote: katko
And show us?

Well, how can it be without this ...

Added photos to my previous post, Katyusha ...

And thank you very much, my girl, for your responsiveness !!!

I would be lost without you ...
Katko
Quote: Krosh
photos
: girl-swoon: how beautiful


Added on Tuesday 15 Nov 2016 07:28

mrrrrmmm .. meavu ..: podrugi: yes, I’m from all the hearts of the gats to share such delicious things ... and you yourself bake what delicious dishes ..
Crochet
The second went:

Wheat bread on ripe dough (self-leavening)

Well, the third was not long in coming:

Wheat bread on ripe dough (self-leavening)

This one is already with the addition of rye flour).

The baking algorithm is the same)).

Vikulya, thanks again for Temko !!!
Katko
Inna, handsome men !!
I can smell the aroma sales
pga, you can add different things to the main dough, yummy
super recipe
Helen
Quote: Krosh

The second went:

Wheat bread on ripe dough (self-leavening)

This one is already with the addition of rye flour).

The baking algorithm is the same)).

Vikulya, thanks again for Temko !!!
the bread is superb .... I really love this bread, it tastes, very tasty !!!

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