Aromatic rye sourdough bread in the oven

The recipe says "knead non-sticky dough", but I got sticky and soft
Although I weighed all the ingredients exactly .. I had to add more flour, but this did not change the situation much

I had the same very sticky, it was useless to form, but the author did not advise anything

And the slicing did not work either ... Apparently not the dough consistency ..

But in the end, I and those who help to deal with it were satisfied with the bread.
Delicious! True, sesame is not felt, in my opinion, it could be safely not added.

That's what I did:

stilllalive, and you fried sesame seeds?

stilllalive, and you fried sesame seeds?

Fried, perhaps not strong enough ...

I'll try a little longer next time!

I baked this bread, the smell is awesome, the taste too ... But, I have questions for the author of the recipe. According to your recipe, I did not add about 70 ml to the dough. water, the dough was all the same sticky, eats, but it blurred during baking, how do you get a not sticky dough? I understand 350 ml. the water indicated in the recipe does not include 150 ml. water on a lock, because otherwise, it turns out generally "semi-dry dough", if you pour all the water 350 ml., then the dough is liquid even for tin bread.
I don't know, maybe I missed something in the recipe ... here in the comments they write that everyone is doing great, please share your experience, because the bread is really tasty and aromatic, but I want to bake not flat bread, almost a pancake, a good loaf

[Freesia]

I had the same very sticky, it was useless to form, but the author did not advise anything

Freesia, Hello!
I am in a hurry to help you and stilllalive!
The recipe states general amount of water 350 ml. If so, let's differentiate in detail:

For grain mixture :

50 g flaxseeds
50 g sesame seeds,
50 g sunflower seeds,
150 g of water at t = + 90 ° C.

For the test:

320 g ready-made rye sourdough,
160 g rye flour
325 g of 2nd grade wheat flour,
200 g of water,
16 g salt
+ whole grain mixture.

Maybe the amount of water is a mistake in making sticky rye dough?
I have never had occasion to add flour to this recipe, believe me! And the result is ALWAYS !!! was excellent!

That's Pogremushka writes that she has sticky dough.

... But after putting it out of the proofing basket, it blurred ... I don't understand what's the matter: the leaven is weak or the dough is liquid? I have it sticky came out. I added flour, but I was afraid to add a lot ...

The dough from rye flour should not be kneaded for a long time - it was kneaded in time and as a result, you got a sticky dough.
🔗

[Ne_lipa]

I baked this bread, the smell is awesome, the taste too ... But, I have questions for the author of the recipe. According to your recipe, I did not add about 70 ml to the dough. water, the dough was all the same sticky, eats, but it blurred when baking, how do you get a not sticky dough? I understand 350 ml. the water indicated in the recipe does not include 150 ml. water on a padlock, because otherwise, it turns out generally "semi-dry dough", if you pour all the water 350 ml., then the dough is liquid even for tin bread.
I don't know, maybe I missed something in the recipe ... here in the comments they write that everyone is doing great, please share your experience, because the bread is really tasty and aromatic, but I want to bake not flat bread, almost a pancake, a good loaf

Ne_lipa, the dough I get is completely not sticky, like this:



Dough placed in the proofing basket for final proofing:



Not a gram of flour! Only wet hands are needed ...
In the oven, such a dough will NEVER float when baking, on the contrary, it will rise sharply, if, of course, the correct temperature regime is observed - + 250 ° C for the first 10 minutes with steam!



On the grill:



A section of this bread:



My photos are from my archive, without deception and without any editing there ...

[94]

Omitting many details, I'll show you a round Fragrant bread. Why do I capitalize the name? Because I have great respect for him.
The workpiece after proofing, with one cut:



TK is ready for baking in the oven:



After baking:



Thermometer shows + 94° C it's time to get out of the oven:



and place on the wire rack:



Cross-section of this wonderful hearth round Flavored bread:



No secrets!

[SVETLA]

First of all, I want to thank you from the bottom of my heart SVETLA for the idea of ​​unusual cuts on this bread.

Bread appearance:



Incision:





Here is the Flavored Bread dough:, and here is the finished bread:

On the left of the photo below, taken with a mobile phone, is the original recipe cheat sheet.



🔗

Good day! It's nice to meet a fellow countryman on this forum. And it's even more pleasant to see such masterpieces. Let me ask a question. Where did you get the proofing baskets and second-rate flour?

To do this, contact your fellow countrymen at the place of residence in the section Communication with fellow countrymen https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=39.0, they will definitely prompt

To do this, contact your fellow countrymen at the place of residence in the section Communication with fellow countrymen https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=39.0, they will definitely prompt

Thank you

[AXIOMA]

AXIOMA, I want to thank you for the recipe!

I didn’t have such lush bread as yours, I had to leave the house and had to bake it urgently so that it wouldn’t overstay. A little more proofing, but a better oven to warm up ... In general, there is a reason to bake again.

AXIOMA, thank you very much for the wonderful bread recipe.
This is the first bread that I made exclusively from sourdough, the sourdough was used by a semi-finished product from Viki. When forming the bread, I added another 5-6 tablespoons of flour. When proofed, it blurred a little, but the taste is amazing and very aromatic!

And top view:

[AXIOMA]

AXIOMA, thanks for the recipe, I use it with pleasure. Has burned many times. I allowed myself a couple of changes to the recipe: I add 1 tbsp. a spoonful of honey and use whole grain rye flour.

I have a question for you as a professional. When I make cuts on this bread, the dough "stretches" behind the blade and the top of the bread seems to fall off slightly at this moment. However, this does not affect the taste and appearance of the finished product. But all the same it is interesting, am I underexposing it (the dough) or, on the contrary, overexposing?

[AXIOMA]

AXIOMA, I am grateful! I did not deviate from the proportions in the recipe, everything turned out easy and very tasty! Thank you!

.... outwardly, very beautiful bread ........ even very ...

Good bread. I love all kinds of seeds in bread
I've baked it several times already. My HP kneads the dough with difficulty, we knead together with her. The dough is sticky. I bake in the form. Question: instead of steam, the first 15 minutes. oven under the lid? Even with steam, the top quickly burns.

I think it will be something great !!!!!! It gets cold. even though I was wise with the recipe, I added 350 ml of water to the dough, I didn't understand that this was the whole recipe, and I also added a spoonful of tea, I couldn't resist :))) however, the cut did not come out again, the bread settled and that's it: (( (((rose very well, stood for 5 hours in the oven with a light bulb, but a little donkey when I cut it. heavy .... train at ....

meaning, I made an incision. Here's a problem with the photo again, Viki taught, but it doesn't work, I don't have a computer, but something like a tablet: ((((

[AXIOMA]

AXIOMAwhat a gorgeous bread

Awesome bread came out !!!!!! No words !!!! Thank you!!!!! The only thing that slightly spoiled the taste is sunflower seeds, which lay in the closet for a long time and they had a specific taste, albeit weak, but it's nothing !!!!!! Incredible bread!

I apologize for the amateurish question) And when proofing in the fridge (I will defrost it in a glass bowl with a towel), how to close the top? film, plate, or something breathable? Thanks in advance for your answer)))

[nafa]

nafa,
I close a bag like a shower cap - otherwise everything will wind up from above.

Thank you) I could not find it, but as soon as I wrote it, I found it myself and answered)))

Hello! Please tell me how long, in your opinion, will it take to knead such bread by hand? I forgot: ((((((unfortunately, this time I will not add seeds, I will not bake only for my husband, so that he also has a din), except for the "farm" (wonderful, by the way, bread! :)), he is a diabetic, you can just a little. thanks for the answer!

Eh ... 200 ml of water is not enough, even 220 was: (((the bread is heavy, in 3 hours it came up a little, cracked: ((((before that I baked with seeds and there were no problems, apparently flaxseed flour is a heavy thing. Through hour I will bake, come what may ((

Oxsioma is completely confused. Refreshed sourdough. How much starter should you take to get 320 refreshed sourdough?

I don’t understand one thing, how do you all get such a beautiful striped bread? I just have crooked round peaks))