Sourdough bread.

I can’t determine the name of my starter culture - it has been with me both lactic acid, and eternal, and very whole grain (I added wheat groats), it was kneaded both on dairy products and on water, the flour was both white and rye, and the bran visited , and barley malt, grown with their own hands. In general, it turned out to be universal. At this stage, it contains a certain amount of wheat groats and bran (rye and wheat), but mainly B / C flour + water. I don't particularly respect the proportions, the condition is thick dough for pancakes. I baked two bricks on this leaven yesterday - the recipe is as follows (any leaven is good):

1 1/4 stack water (glass 240 ml)
1 stack. leaven
3 cups flour
2 tbsp. l. wheat bran
1.5 tsp. salt

The sourdough is mixed with water, poured into cotton, flour is poured out on top, the dough is placed on the Dough program, spins for 8-10 minutes, then turn it off. Wait 20-25 minutes for the flour to absorb water, after this time add salt and knead again for 8-10 minutes. After that, put the dough in a slightly greased rast. butter a bowl, cover with foil and refrigerate for 5-6 hours. The dough will be a little sticky, but if you grease your hands with oil, it will not be noticeable. After 1 proofing, knead the dough, divide into the required number of parts and put into molds. If bread is needed quickly, then for proofing in a warm place for 40-60 minutes, and if not very urgently, then proofing can also be done in the refrigerator. When the dough rises 2-2.5 times, heat the oven, put a frying pan with cold water on the bottom and bake for the first 10 minutes on high heat, then reduce the heat to medium and bake for another 25-30 minutes. I have an oven without a thermometer, so everything is by sight. The bread turned out to be airy-lacy, slightly damp (in an amicable way), does not crumble, the crust is crispy, the taste cannot be conveyed, the smell is also.
Conclusion once again: leaven is a great thing, whatever it is!


Sorry for the quality of the photos - they are from a mobile.

P.S. I checked this bread, as they did before: a fat man was planted on a baked loaf, if the bread was straightened after that, then the quality is very good. Of course, I did not sit on it, but simply pressed it with my hand to the table, turning it into a cake, and so, he straightened out within 4-5 seconds!
P.P.S. The second photo is after the strength test.

Have you ever tried such bread in KhP? I baked according to a similar recipe in HP, it looked like yours, especially inside.

I would try, but I'm having voltage problems - the top is completely white, and I like the toasted crust and crispy. And besides, baking in the oven is significantly different from baking in a bread machine, the taste is completely different.

And now I like it more from a bread machine. Before her, I baked in the oven in a sourdough mold. From the oven it differed only in a fried crust, and there was more trouble.

Great bread! Sourdough is a thing! I also now have a leaven of unknown origin, with figs. Today I put a spoonful of starch - I'll see what happens.
I also bake in HP - it's easier for me. I put on the French mode with the spatula removed, before that there is a dough from 2 hours to "overnight" - it turns out well!

And then my new bread: (proofing was done right in the baking sheet)

The sourdough has changed its last name again - now it is on rye flour. And now I just pulled out the bread created with her help from the oven, I'll post a cutaway photo tomorrow, information on taste, too. Recipe taken from Ain:

Here is a cutaway photo, as promised. I can say frankly - in my opinion, only Borodino can be more aromatic.The recipe was followed in full, there was only one change - I didn't want to open a 3-liter bottle of apple juice for the sake of bread alone, and juice from chaenomeles (Japanese quince) was discovered, which was diluted three times with water. Now imagine this smell! To taste - I would put a little more salt, not 0.5 tsp, but, say, whole. In general, very tasty!

But my today's bread is 50%: half rye flour, half wheat, rye-wheat sourdough. While it is cooling down, I will cut it a little later and report. If anyone is interested, I am ready to share the recipe. Based on the recipe from Ain,

Cut while still hot - could not resist:



The taste is good rye bread, with a slight sourness, slightly similar to Darnitsky, but slightly different. When squeezed, the pulp quickly returns to its original position. The crust is very crispy and quite firm. I like that.

Sveta, do you have a gas oven?

So far, yes. If the gas is turned off, there won't be any. Moreover, I am now without a bread maker, it is under warranty repair (I overestimated it), I knead the dough by hand, the mixer does not pull on the bread dough, I'm afraid to burn it.

Delicious bread turns out!

Thank you. I like it too. And delicious. Shop-o-o-very far from home-made bread!
You know, since I bought the C / P, despite the fact that it broke down, I was somehow ashamed to buy ready-made bread in the store. The sourdough bread cannot be compared with the purchased one, especially since, as it turned out, there is no special difficulty in baking bread. In the evening I put dough, knead the dough in the morning, bake it in the evening. Nothing, you can live.

Yes, at first it seems troublesome - but now it is even imperceptible, and fresh bread is on the table.

Sveta . of course interested in your bread. The real one, which my grandmother considered worthy. She did not recognize as bread the one that did not straighten up. If it is possible in more detail about the changes and the recipe, please. it is desirable to "hang in grams" and at what size.

The recipe is very simple - it's all about the leaven. Half rye and wheat flour ~ 300 g each, everything else is as in the recipe. I put a dough of half the flour, sourdough and water, only a little more water is needed than in the recipe, since rye flour absorbs a larger amount of liquid ~ 280 ml. Then everything is according to the recipe. The recipe is here:
🔗 ... Ground coriander sounds very good in this bread, it's not for everybody. This time I did it without it, I got a pure rye taste, very good quality. You can even give a name to this bread: 50% bread!

Thank you Sveta, I crawled to look for the basic recipe.

Sveta, why did your HP break down? From kneading?

No, there was some kind of payment flew.

Light, the early return of your HP.
Can you describe your starter culture?
I dare to do ...

What are the risks? The sourdough is quite simple: a cup of flour + a cup of water, flour - any, water can be replaced with old kefir or sour cream, but this is not necessary. Place in a warm place and stir occasionally. The next day - feed - a cup of flour + a cup of water (kefir), and so on for several days, until you yourself see by its condition that it looks like a dough. The process of creating a starter culture is very well described by Admin - I better not tell you. The only difference is that my leaven is alternately rye, wheat, bran, water, or with lactic acid products. And in general, I like to experiment, recently I fed her with wheat groats instead of flour, bread on it turned out with such cool grains; it reacts very well to feeding with malt. In general, read about leaven here: https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=3394.0 , or here: https://Mcooker-enn.tomathouse.com/in..._smf&Itemid=26&topic=41.0 , they are both great, but I just have a potpourri of different sourdoughs!

Thank you, Sveta.
I'm not risking anything. It's just that my hands do not reach ...

Actually, I like to bake bread without any additives in the form of milk, eggs and sugar, but with the addition of various seeds, herbs, nuts.I like the pure taste of bread, it's kind of real. I do not like to eat borsch with white bread; dark or gray, as it seems to me, emphasizes the taste of good borscht. And in general, if dark bread is simply eaten with butter, in my opinion, it's just great! You cannot eat as much dark bread as white bread. Based on this, I am looking for recipes for completely simple breads - flour, water, salt, sourdough, add seeds or bran. Of course, it is more difficult to make simple bread tasty, but in my opinion it is worth trying. It's my opinion.

And today we have wheat bread (ordered by my husband), like this:





At the moment it is cooling down, in the evening I will insert a photo in a section, the aroma is already driving you crazy ...

The recipe is here: 🔗 , today I practically did not change the recipe, the only thing is that I gave a little more water, and I have a "universal" leaven.

Waiting for the bread to cool completely is beyond human strength ... I did not wait. Cut it lukewarm, that's how it turned out in my cut:



And this is his compression test:





Delicious! Only slightly too salty, you need to pour salt as much as indicated in the recipe, and I by eye ... Well, of course, they were transferred to the category of experienced bakers, so I already lifted my nose!

With such a pace and such quality, it is not far from the master!

There is to strive for the master!

This morning I baked almost Borodino bread. Here he is:





I'll cut it in the morning.

Here he is, dear, in context:



True, it looks more like Orlovsky than Borodinsky, but to the taste! .. I did not exactly follow the recipe, I added white barley with rye malt, instead of molasses - burnt, besides, I did not brew it, but all the rye flour drove through the dough. But you need to take into account the fact that no agrams, panifarins or yeast were added to it, it sprouted magnificently on one sourdough, the only thing is that its roof is slightly "perforated", and not smooth. There are 3 glasses of rye flour in it, wheat flour - 1. Sourdough on rye flour.

Very cute!
The roof can be smoothed with wet hands before proving.
I had this with black bread, when I overexposed it for a bit.

My next experimental bread, rye-wheat with flaxseed, chaenomeles puree and without yeast.

Here it is before cutting:


In the context:


I really enjoy baking bread with water in the oven. Recently, I have baked almost all bread in this way. A piece of one of the breads will lie in my bag for 15 days (I left it on purpose for checking). So, all the changes that took place in it were a light alcohol smell, but in general it was quite edible, of course not the first freshness, but soft and tasty, without any traces of mold or dullness.

Taste, I must tell you, very, very! These linseed seeds are so funny on the teeth, very spicy!

Today we have wheat bread with bran and sunflower seeds (thanks to Viki).
Recipe taken from Ain



Cut, sorry, hot ...

The sourdough is mixed with water, poured into cotton, flour is poured out on top, the dough is placed on the Dough program, spins for 8-10 minutes, then turn it off. Wait 20-25 minutes for the flour to absorb water, after this time add salt and knead again for 8-10 minutes. After that, put the dough in a slightly greased rast. butter a bowl, cover with foil and refrigerate for 5-6 hours. The dough will be a little sticky, but if you grease your hands with oil, it will not be noticeable. After 1 proofing, knead the dough, divide into the required number of parts and put into molds. If bread is needed quickly, then for proofing in a warm place for 40-60 minutes, and if not very urgently, then proofing can also be done in the refrigerator. When the dough rises 2-2.5 times, preheat the oven, put a frying pan with cold water on the bottom and bake for the first 10 minutes on high heat, then reduce the heat to medium and bake for another 25-30 minutes. I have an oven without a thermometer, so everything is by sight.The bread turned out to be airy-laced, slightly damp (in an amicable way), does not crumble, the crust is crispy, the taste cannot be conveyed, the smell is also.
Conclusion once again: leaven is a great thing, whatever it is!

I decided to try baking according to your recipe with malt sourdough.
After kneading in a bread maker, I tried to transfer the dough into a bowl, abundantly greased with vegetable oil. After 15 minutes I got tired of shifting, took out the spatula and plopped all the dough back into the bucket of the bread machine. I turned on the 5-hour bread mode, then baked it in the oven. It turned out to be edible.
The next time I decided to add oil and salt to the dough right away. Everything was mixed and arranged very well. But she also greased the bowl. I baked in the oven, again in the bread maker. But since the butter was in both the dough and the bowl, both times the bread was almost fried in oil. But it turned out delicious.
After kneading, left the dough in the mold at room temperature for 4-5 hours. And then she baked it. Is it correct?
And if it stands a second time (already in the form) in the refrigerator, then into the oven from the refrigerator?
Next time, I'll try to sprinkle flour on the bowl. What else would you recommend?
I really liked the idea of ​​keeping the dough in the refrigerator. Therefore, I tried the oven three times. And I liked the taste of the bread.
It is very convenient - you knead it and put it away, take it out later and, if you have time, then cut it up and bake, and if there is no time, then again - in the refrigerator. But the problem with oil ...
And yet, it seems to me, I understood your main secret of delicious sourdough bread: you bake often and your sourdough is always fresh.
Now I also try to bake more often.

I must apologize, I really missed this moment: after proofing in the refrigerator, the ready-formed dough needs to be warmed up at room temperature for 45-60 minutes, otherwise the crust may turn out to be ugly and uncooked.
I bake often, once every 2-3 days, and keep in mind that I don't use yeast at all. Any recipe for any bread can be adapted for sourdough - I already understood that. And the sourdough can be different: very sour - good for rye bread and almost neutral, when the acid is practically not felt - this is suitable for wheat breads and pastries. But I try to bake bread without adding any butter, I like the simplest bread, but you can get perverted with baking.
I like to proof the ready-made dough in the refrigerator, I put it in molds and it grows there slowly for 4-12 hours, then just warm it up and send it to the oven. Very convenient, given that I was left without a bread machine. Now I'm stirring the dough with handles, so I'm looking for recipes where to stir as little as possible. Yesterday I baked bread according to Lyudmila's recipe: 🔗 , only baked not in a cauldron, but simply on a baking sheet (well, I don't have a cauldron with a tight-fitting lid !!!). The result is beyond praise! I'll insert pictures right now

I don't have a cauldron either, and I bake in an ancient duck)))

Here are photos of what is left: (slightly fried, the oven is already 22 years old, the bottom is burnt out, a little hack-work)



And this is the crumb:


Ducklings, alas, have not been there since my youth - I got lost when moving ...

I made holes with my fingers (taken from another recipe). Not in the crumb, on the roof

Yesterday I baked bread according to Lyudmila's recipe: 🔗 , only baked not in a cauldron, but simply on a baking sheet

The link to Ljuda's LJ did not open: the letter "l" is missing at the end.
I finished painting it and looked at it.
Did you also add yeast to such bread?

Thanks, I fixed it.
--------
No, I don't add yeast anywhere. This bread just stood for me 1.5 hours longer.

Now I put it again according to her recipe: 🔗 , bake - lay out. Only with her it is necessary to regulate the amount of water, when you interfere with your hands, you feel. They have very dry flour in America, although sometimes I keep the amount that it gives, I only add a little flour, and the bread is very perforated and bubbly. I like that.

Yesterday I could not insert pictures - I have an event: my 2nd grandson was born, 5 kg50g, 61cm !!! Therefore, today I took a picture of the remains:



The inside of the bread:

I have an event: my 2nd grandson was born, 5 kg50g, 61cm !!!

Health and joy - to him and to all of you!

Thank you!

To your hero of health and happiness.

Congratulations on another connoisseur of your extraordinary creativity!

Today we have wheat-rye bread with linseed and sunflower seeds. Structure:
Dough:
300 grams (1.5 cups) rye flour
1 cup sourdough (now I have it wheat)
1.5 cups of water
2 tbsp. l. rye malt (I have 1 tablespoon rye and 1 tablespoon unfermented self-grown barley)
Dough is left to stand for 6-8 hours.
Dough:
All dough
300 g (1.5 cups) wheat flour
1 tsp gluten free (panifarin) - optional
knead a thin dough, grease your hands and the table with vegetable oil, knead for a short time, the main thing is that all the flour is absorbed. Leave to swell for 20 minutes, then add 2 tsp. salt, 1 tbsp. l. sugar (or brown sugar, or honey, or molasses - what is; 1 tablespoon each of seeds and flaxseed, knead again for 2-3 minutes, shape with oily hands, coat with butter and put in the mold (s). -2 hours (depends on the strength of the leaven). I defrosted and baked in an ordinary baking sheet 27 * 18 * 3, put the formed dough in a baking sheet, put it in a large bag and tied it on top with a rubber band (leaving a place for proofing). - a frying pan with water. 10-15 minutes bake on high heat, then reduce the heat and another 10-15 minutes on medium temperature (depending on the height of the loaf). Very tasty, soft, not dry, not sour, fragrant and beautiful bread I wish you a try!


Photos from my mobile, so I can't show all the beauty of these seeds and bubbles - they are smeared ...

These are leftovers - half bread, the other half was eaten by my husband yesterday

Well, you have the pace. And what a variety.
Sveta, and you make a thick or liquid leaven (what is the ratio of liquid-flour)? The amount of sourdough in recipes per eye or somehow you calculate (how?)

I make a starter culture 1 * 1 - 100 g of flour per 100 ml of liquid. Or 100 g of cereal, or 100 g of rolled oats or something else, liquid is water or fermented milk products. The sour milk I have is mainly Tibetan-milk-mushroom curdled milk. Calculation in dough is nowhere easier. Sourdough is replaced by 50 g of flour and 50 g of liquid. That is, flour and water in this amount are removed from the recipe and 100 g of sourdough is replaced. That's the whole secret. It's just that my leavening is very strong, so it picks up any bread, even pure rye bread without yeast. Sometimes I add 1 tsp. gluten (panifarin) for more airiness of rye bread, but actually I do without it. 2 days ago I baked loaves, but I did not upload pictures - they turned out to be unsuccessful in appearance, but very tasty. Why show your mistakes? Although, maybe I'm wrong. There, I did not quite correctly withstand the temperature regime of baking, and the crust turned out to be too thick and light. It's bad when there is no thermometer in the oven.

Here she is, my beauty (in the sense, leaven):