Wheat bread on ripe dough (self-leavening)

[Viki]

I fell for this recipe. That's what I did.
Only I reduced the amount of flour when kneading the dough to 300 grams, respectively, reduced all other ingredients.
Viki thanks for the recipe.
In the future, I want to keep the leaven in the refrigerator for 2-3 days and try to bake bread with this aging.

My dough is in the refrigerator for a day today. In the morning I looked: it had spread, and now I went to take a look - it even grew up with bubbles, well, pure leaven. Tomorrow I will bake, I will report. Now the dough looks like this (in a salad bowl and wrapped in plastic):

All in anticipation of tomorrow's baking.

[all]

What kind of six-day old dough I bake every day (I used to bake bread every three days)
Vicki, well, there is no limit to our gratitude, very tasty all from this dough - and bread and pies and pizza
today I got this handsome guy:



the aroma of bread is amazing, well, I think I already said it
THANKS FOR OUR DELICIOUS BREADS

[Luchok !!!!]

Luchok !!!! This is some bread !!! Oh, yes, handsome belly !!! I have tasted a little humpback, well, very tasty bread !!! Highly!!! Once this was sold in loaves, but I don’t remember what it was called ... And lush. You squeeze your fingers and he immediately straightens like a sponge !!!!

I tried to make self-leavened bread with dough.

[Viki]

Vikidear, many thanks !!!!! Today I baked your bread, beyond praise! Even my husband said: the most delicious bread! We don't eat rye bread because of stomach problems, only white bread. This bread is just right. Baked in a cast iron pan. The bread turned out to be without sourness, the way we love it, but there is a bready spirit in it. When slicing, it does not crumble at all. The bread is perfect for us. Thank you very much! (A piece for the next loaf is in the refrigerator.) Here's what I got:

Viki! Well, here I have baked bread according to your recipe. In general, the first time I baked in the oven, before only in the KhP. Of course, you still need to practice, but I liked the result. Baking in two forms - one teflon, rounded at the bottom (for muffins), the other - a small glass saucepan. It was interesting how to get out of them. I jumped out of Teflon with a bang, and from the glass I had to go around with a knife, even though I smeared it with oil. The bread is fluffy, delicious, with a wonderful crust. Thank you very much and a plus sign.
a vertical hole on a round bread is a trace from a thermometer.

Viki! Here is my report. I baked the bread last night, and there is a new portion of ripe dough in the fridge. A little away from the recipe - I added oil and a spoonful of flaxseed flour (I now always and everywhere add it).
There is no photo of the cut bread, I took it to my mother as a present.
We tried everything together and really liked it. I will also bake and try to experiment with additives.
Thanks a lot for the recipe!

[Lga!]

... It was interesting how one gets out of them. I jumped out of the teflon one with a bang, and from the glass I had to walk in a circle with a knife, although I smeared it with oil ...

Lga! Since I constantly bake bread in the oven, and most often in glass, I would venture to advise you on a non-stick lubricant. Mix flour, vegetable oil and butter (or lard) - in equal proportions, in a jar. Stored for a long time (I have lard, lives in the refrigerator). Lubricate the mold with a brush, and the bread will jump out by itself. I will clarify - this was not my idea, it is mentioned in many "bread" sources.

Viki, the dough is suitable. Today - the old dough is 1/3 rye, the rest is premium. And liquid - water + 120 ml of fermented baked milk in the refrigerator was found.

.........
After three hours
Bread - I put the bun a little less than half a pan, sent it to the oven, when it went up under the lid, I had to remove the lid. cut - it rose well even when baking. I wonder how much you need to put to bake under the lid? Cool down, lightweight-lightweight. So the cut will be either lace or full of holes
For lunch, bread was needed for the soup, and I counted on the time - it would be ready just after lunch. She separated a piece from the dough that came up and made land mines. It turned out to be crooked, but it was interesting to do. Delicious, baked in an instant (transferred a sheet of paper with land mines to a hot baking sheet). I will repeat, definitely. A lot of crusts, beautiful, original, simple and very fast. Great option! Photoshoot will be when I cut a round
THANK YOU!!!!!

Lina, what is your perforated and airy bread! And here is my attempt, seemingly decent


I will cut it when it cools down completely.

[Viki]

Viki
so I am still ripe for this bread. At first it caught fire, - I wanted to put it right away, as I saw the recipe, but the lack of scales chilled the ardor, yesterday morning there was no longer the strength to look indifferently at such beauty that our bakers bake, I could not resist going to a neighbor for the scales. And I already put it on at night, baked it in a bread maker, it turned out just a real rustic taste, amazing, incomparable with anything. The one that was in our bakery. I was even surprised that they told me that you can't bake such bread at home, they have kept a special leaven in their bakery since the beginning of the century and cherished it like the apple of an eye - for decades. It seemed to everyone that it was not so easy to create it, they say the first sourdough was brought from abroad. And then there is a minimum investment and such a gorgeous bread at the exit.
True, it turned out too light for me, I would say even white, although I baked on a medium crust and then added another 20 minutes
.


But airiness and taste compensate for everything. I think that this is due to the fact that I did not add sugar and butter, - I wanted to try it first in the original, and only then experiment. Although my hands were just itching to throw a handful of bran. There is a piece of dough in the fridge - next time I will do it, and in general I want to experiment to the fullest.
Viki or maybe someone from the baker will tell you, the question is this - I have a piece in the refrigerator that hasn't blurred at all since yesterday evening, now I got it out - a dense crust has formed on top, it looks like a bun, but inside there is batter. Maybe it's too cold in the refrigerator. Someone else had it. And what should I do with it - can it stir?

Everything is fine, the dough is in the cold. Don't do anything with it.
And when you put the dough, the dough will show itself

I brought a cut, better than the previous one, but still not that ... Maybe because of the flour? I have 1 grade (400 gr) and coarse grinding (100 gr).

what can I say? Bread recipe - win-win and unkillable

Today passed the most serious tests!

As I put it on a proofer, and half the time passed - they turned off the light. And the oven is electric. What to do? I put it in the refrigerator so that it wouldn't stand.

Half an hour later the light was turned on. I pulled it out of the refrigerator, turned on the oven, before it had time to warm up, the light was turned off again
And again the bread went to the refrigerator ...

Only from the next call did they manage to bake.

In spite of all the ordeals, it came out quite nothing. Stot, crackles. I checked the crust with my finger - thin and crunchy.

It seems to me that those who had a coarse crust had little steam when baking. I never grease baked bread with butter, except that after selecting 200 g for further aging, I added a couple of tablespoons of olive oil to the dough.



The spirit is bread and bread, I will cut it a little later, but even now I am sure that for the summer it is an excellent option so as not to nurse the leaven

[old eight day test]

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.

Romochka and where is the detailed recipe for your bread - how much and what should be put in the dough, etc.?

So here so many breads have already been displayed in different versions….
If you are interested in my approach to the old test and dough on it, I will make a separate descriptive topic.

Admin, how does it taste? Doesn't it sour? Did you take a piece from 8 days or everything? How did this piece feel-windy?

The bread tastes great! There is no sour! There is a taste and smell of good white bread. The bread is so airy, there is no way to cut it thinly.
This piece of bread was taken away from me - only a piece of bread was left for testing!
This piece of dough has been kept in the refrigerator for 8 days, and has not lost its strength!
I store the dough like this


On the sticker I write the date when I cut a piece and put it in the refrigerator. With this storage, the dough does not wind out and feels great.

[Wiki,]

I'll wait for the pictures.

and I brought pictures




this bread turned out to be VERY tasty. I came to the conclusion that the last time the yeast was already "pidstarcuvati" and the little ripe dough passed in the refrigerator - it did not ferment properly. The taste is simply excellent. Even HP did not spoil the taste, the smell is wonderful. Added a spoonful of Viennese mixture.
VERY comparable to HP starter culture

Even though I was voluntary - I added butter and sugar, only then I took a piece off the trail. once - nothing interferes with this test, as for me, it became even better with the "complete" set.

Wiki, Thank you!

I will switch to bread on ripe dough, otherwise it became hard with sourdough - well, it's just a pity for her, poor man - it ripens in 4 hours, then in 6, and strives to peroxide - I just can't catch these moments, although I knead it cool, and I feed her as needed, often, but all the same - at such a temperature it's not a matter of course.
In general, go ahead! to achievements on the ripe dough!

[before]

Who here wanted to grease the bread before baking?
I suggest using starch lubricant, which is easy and simple to prepare:
pour 100-120 ml into a cup. water
Pour half a teaspoon of starch into a small saucepan (or a coffee pot like me), pour in about 20 ml. water from a cup, stir well, add the rest of the water and put on low heat. While stirring, bring to a boil, but do not boil.
Cool down - done! You can take a soft brush and gently grease the bread.
The remaining lubricant, they say, can be stored in the refrigerator for several days, but I have not tried it, I try to cook it fresh every time.
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.

Today is take 3, just out of the oven, the crust is crispy, and I reduced the yeast to 6 grams, I also took less water, the bread in the oven rose so much that it rested against the lid. Well, when I already have a more saucepan

For the first bread, (from the very beginning), I reduced the water by 100 grams (correspondingly calculating the weight of all the ingredients), since I have a small proofing basket.
She took as much flour as the dough would take, for the first time she kneaded the dough with her hands.
I measured the ingredients, everything agrees according to the recipe, and water and flour, respectively. Flour Uvelka, similar to Macfa. I add a pinch of ascorbic acid and two tablespoons of olive oil to the dough. Yesterday I baked bread on old dough with the addition of 100 grams of aged kefir and 50 grams of oat flakes. The bread disappointed in taste, but with sourdough this bread turns out to be very tasty. Here, apparently, the presence of lactic acid bacteria in the leaven plays a role; in the old dough, they, most likely, are not.

Peace be with you bakers!
need advice from those who baked this bread in x \ n
how will it be more optimal
1-program dough \ 1h25m \ then knead \ whether it is necessary \ and leave to rise + baking
2-main program - I have the last workout 1h50m before the end \ 1h rise + 50m baking \

in my floss, this bread turned out wonderfully on the "French" program - there is the longest last proofing

and I also pour 340 g of water into 600 g of flour
and here for 600 flour 408 water
people have already written that a bit too much
it is clear that you need to subtract here and the question arises whether it is possible to reduce a little water in a bunch of 100g flour + 68g water
or reduce it in the main bookmark or maybe just add flour to a normal kolobok

I counted proportionally - both the ripe dough (up to 100 g of flour) and the main tab (that is, I got 400 g of flour in the main tab of the dough. And my oven is designed for a maximum of 600 g of flour). But the water did not decrease - I suspect that due to the weather conditions, the humidity in my house is reduced. before, almost always water was reduced if baked for a new recipe
You will have to choose the best liquid for your flour.

Peace be with you bakers!
an_domini
but at least give a hint to the stake, you can let the dough rise, otherwise you will start the baking and it will climb over the edge or it will rest against the lid
I have already got used to the usual white and there are practically no mistakes
but how will this dough behave?

Peace be with you bakers!
an_domini
but at least give a hint to the stake, you can let the dough rise, otherwise you will start the baking and it will climb over the edge or it will rest against the lid
I have already got used to the usual white and there are practically no mistakes
but how will this dough behave?

My black rises to the edge of the bucket, it doesn't grow further. White grows a little, the roof may come out of the bucket, but the HP does not reach the lid if the dough has risen to the top of the bucket.

This is how I got bread on a dough made on ripe dough.
I am delighted with this bread. I like it both in taste and in the quality of the structure and because it is not a lot of trouble with it.

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


And this is my today's bread, I was just in a hurry to see the cut, so I cut it while still warm.
Today the crumb structure is more airy.

[Viki andBarbariscka]

Viki and
Barbariscka
Thanks for your recipes and ideas.
This is my first attempt at self-starter. From 25 gr. aged dough, on dough (and without adding yeast to the main dough) the following turned out:



The bread was very fragrant, with an almost imperceptible sourness, delicious - not the right word, and the crust was good. It tastes better (so the home-grown people said) than with sourdough.

[Viki]

Viki, thank you very much for the topic - great bread. Judging by the reviews, there is not a single dissatisfied one who tried it. And what a gratifying material for creativity ...
This is my second pastry from this dough. The first time was going to bake Ossetian pies. I bought everything for the filling, even the beet tops. But the father-in-law had to bake bread at the dacha. I didn't have time to take a picture and didn't try. And this one baked today for dinner. Delicious bread. Soft, firm, with a rich bread flavor and does not crumble at all. If everything works out, then tomorrow I will bake Ossetian pies.
The question arose - how soon can you use a set aside fresh piece of dough for baking? Hours in 6, will probably be too early?

[shade]

shadewho like, who has what flour
I have baked many, many times, I never had to add flour
but my today's baguettes - well, very super-duper !!! crispy crust, just like purchased



in general, the dough is getting better and better with each baking

[Wheat loafs "Assorted"]

And I am in league with luchok, with loaves!

The loaves are like from the song "and the rails, as usual, converge at the horizon ..."







The recipe is assorted. There are oatmeal, and corn flour, and starch, and butter, and whatever you want ...
Wheat loafs "Assorted"
(with elements of sclerosis)

7 g fresh yeast
1 tablespoon mustard, prepared
100 ml of water
200 ml milk
2 table. grows spoons. oils
20 g butter
1 tea spoon of salt
2 table. tablespoons of sugar
400-450 grams of flour (for the life of me, I don't remember exactly how much I poured in, since I baked for the soul, I was not going to exhibit the recipe.It seems like 400 grams after all)
1 table. a spoonful of corn flour (regular, with a slide)
1 table. a spoonful of starch (regular, with a slide)
35 grams of oatmeal
200 g of ripe dough (I didn't tear off a piece, I forgot, ALL the dough remained in loaves)

My bread on a five-day dough, dough with potatoes and potato broth

And today I baked baguettes on ripe dough on mixed dough. I took the recipe from Misha here:

Delicious baguettes !!!

Peace be with you bakers!
here is my firstborn in 3d so to speak
what to say was successful
in my opinion this dough is the best for baguettes or for French in a bread maker

This time, this time, the mold turned out, in the mold it stood in the refrigerator for 6 hours, then baked goods. I haven't cut it yet, it's getting cold.

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

And I cut mine, I really liked it, this time I put 5 grams of yeast. then I'll try without them at all.

[Margit]

Margit
You have excellent baguettes !! How do you lubricate them before baking?
Recently, I only bake bread with mixed dough on ripe dough. Very tasty bread .. And most importantly, such a miracle when a piece of ripe dough the size of a walnut without adding yeast turns out wonderful bread ...

barbariscka, I lubricate on the advice Admin immediately after baking with olive oil. Although, with baguettes, I think I missed - they do not need to be lubricated with anything, they are better without lubrication.

Suslya, what a handsome bread you got! And the truth is as drawn!

["for those who want, but are afraid"]

I reveal all my "secrets" and did a master class "for those who want, but are afraid"

Wheat and corn!





200g. corn flour, 300g. wheat, 360ml. water, 2 st. l. rast. oil, 10g. salt, 10g. yeast

[Viki !!!]

Viki !!! Thank you very much for the recipe! That's what I did:

and in the context:



The sourdough stood in the refrigerator for 2 days, I put it in a glass container, covered it with cling film, but for some reason it "got windy" on top (so it must be, or did I do something wrong?). Then I kneaded the dough in cotton according to the recipe (and made the leaven and dough with fresh yeast), let it stand there for 15-20 minutes. Then she turned on the kneading again and began to add little by little the leavening dough. After the end of the batch, I set aside 200 grams and put it back in the refrigerator. And I added sunflower oil to the dough. I would say that the flour was clearly not enough, so I added some more flour. Then she put the dough in a bowl, covered with a towel and left for 1 hour. It did not come very close after an hour (I was a little upset in my heart). Knead, formed a kolobok and put it in a detachable baking dish (diameter 25 cm), greased with vegetable oil and sprinkled with flour, covered with a towel and left for 1 hour on top of the gas stove, which I turned on for heating. An hour later, the dough rose almost to the edges of the mold, I smeared it with a starchy jelly (which was recommended here) and made cuts with a blade (they didn't turn out deep for me, since the dough was rather liquid, soft and I didn't want to injure him). Then sprinkled with sesame seeds on top and into the oven. I forgot to spray the walls of the oven with water before planting the bread and did not put water down either. After about 35-40 minutes, I checked the temperature with a probe and pulled it out. Most likely, I overexposed it in the oven ... The crust after baking was so oak that I barely stuck the probe ... And then, on the advice, I greased the top of the sunflowers well. butter and covered. After 10 minutes the crust was already soft-soft, just a miracle! The diameter of the bread is 25 cm, the height is 14 cm. The taste is delicious! Thank you very much again for the recipe. I have described in such detail so that you correct me if I did something wrong.

Viki here I came with my report

thanks for the recipe, we really liked the bread

And here is my Parisian whole grain on ripe dough:

["Wheat-rye bread on sour dough"]

And this is mine "Wheat-rye bread on sour dough"

That's what I did:



I bake this recipe every day, the bread just flies away.

I decided to use this technology to bake spicy bread on mashed potatoes. It turned out great:



Instead of water - liquid mashed potatoes. Dried herbs 1 tsp each with a slide - garlic, marjoram, basil, a mixture of Italian herbs, and 3 tsp. dill. Great bread for sandwiches.

Girls, do you have the consistency of the dough every time? For some reason, after each kneading, after adding ripe dough, the bun becomes thinner and thinner. Why is that?

[Dear baker-bread makers!]

Girls, do you have the consistency of the dough every time? For some reason, after each batch, after adding ripe dough, the bun becomes thinner and thinner. Why is that?

The consistency of the dough must change! The dough is influenced by many factors, both the dough ingredients themselves, and external factors, before the weather.
Adjust the consistency of the dough with the bun when kneading the dough.
Dear baker-bread makers!

This topic is growing by leaps and bounds, and has become more of a gallery of bread on ripe dough!

And this is good!

The dough is wonderful!

There are many interpretations of this bread recipe! Great too!

I suggest you do not hide your recipes and photos of this bread.
Open your topics, reveal your secrets of this bread, insert a photo of bread!

And in this topic, post only a photo of your bread and give a link to the source of the recipe - let's save our recipes !!!
And then we will have a lot of your themes / recipes for a long memory, with which you can help other forum users to bake good and tasty bread !!!

Design example - HERE

[Viki]

Viki, as promised, without yeast, only on ripe dough.



the recipe is the same, well, only I added cel-grain flour and potato broth instead of water, and so ... everything is like Vika said

This is how today's bread turned out on ripe dough without yeast with dough. I'll add the incision later, when the bread cools down.

Well, since I was invited I could not take part. True, by virtue of character, she did everything in her own way. So the bread is self-leavening ...
We take 100g. bread mass from homemade kvass and according to the basic recipe (without any yeast), knead the leaven. For 2 days she stood in the refrigerator unchanged (I really thought the experiment had failed), but by the 5th day it had slowly doubled. In the morning I got it, after 2 hours it has already grown up (in my kitchen it is true +36 - due to the peculiarities of the climate). The batch was made at 11 o'clock according to the main recipe, removing the yeast and replacing half of the flour with whole grain. She molded the bread, it was parted at about 5 o'clock and at 17 she put it on, it is already being baked in the oven. The gingerbread man was sticky and climbed in a squiggle, did not add flour, the oven was initially assembled in the oven. Well, here's an almost complete report, I'll take a photo and expose it as it cools down and we'll start trying.

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

What is there to wait for the cooling down, the husband kneads the bread with such a speed that she barely had time to take a picture. Said it YES !!!

Here, I brought

And more bread

But my bread ... Do not judge strictly ... Finally, I decided on it ... Crazy delicious .... Cracked .. But also great! I love this creep !!



Thanks for the recipe !!!

I baked this kind of bread!