Plain sourdough bread (in the oven)

[Simple sourdough bread]

Simple sourdough bread

Recipe from Luda - mariana_aga

It's actually a very simple recipe. My only retreat - I baked one big bread



A very quick way to bake sourdough wheat bread, similar to the yeast dough method.

Take so much ripe sourdough that it contains 30% -70% of all the flour in the recipe. You can take bakery flour or APF with a pinch of ascorbic acid. Knead the dough without salt, let it ferment for 30 minutes, stir in salt and a spoonful of oil (optional). After 20-30 minutes, mold the bread and let it warm for 2 hours. Bread weighing 450g oven 25min with steam at 465F. Bread weighing 700 g oven 35 min.

The bread is obtained with a very even crumb pattern, fine-mesh porosity, deliciously tasty and aromatic.

Recipe
for 2 loaves weighing 400-450g each

340g ripe sourdough (170g flour, 170g water)
400g flour
10g salt

1-2 tbsp. l. oils (optional)

200g water

Knead the dough without salt and fat for 4 minutes.
let it ferment for half an hour or an hour. Stir in the salt and oil, stirring for 4 minutes.
Shape bread
A good video of the process of forming oval and round hearth bread here 🔗
Give the bread 2 hours warm
Cut, brush with water and bake on a steam hearth for 25 minutes at 465F.

I did the same, but the result is not the best. A rare case when the sight is better than the taste. Result here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4994.new;topicseen#new

P.S While working on the mistakes, I come to the conclusion that the leaven was still not very strong and in a smaller amount + the absence of a normal proofer and a cauldron with a lid for baking.

take my word for it, and without a cauldron, the dough will explode. Preheat the oven thoroughly with a baking sheet or wire rack. I bake on a wire rack (on paper).
Of course, the strength of the leaven plays an important role.
According to this recipe, I let the dough stand longer - with salt and butter for 2 hours and in the molds for another 1-2 hours.

I also bake this bread with one loaf, it turns out that way.
And I also dry the starter culture that I have left in the oven, then grind it in a coffee grinder and sift it. Little by little I add to this bread. It turns out just great! And the smell ... mmm

I baked this bread today. I liked it very, very much. I counted 200 grams of sourdough. It turned out to be 500 grams of bread with a small tail. I will do it for the whole portion, because it melts before our eyes and may not survive until morning. Delicious came out and very aromatic.

what a beautiful and ideal bread

So - simple bread, no yeast at all, no sugar, butter 1 tbsp. l. poured salt at the end of the batch. Starter cultures 340 gr. Everything is as it should be.
Proof for exactly 2 hours and not a minute more:

The bread is obtained with a very even crumb pattern, fine-mesh porosity, deliciously tasty and aromatic.

No really! We get it with holes. But also tasty and aromatic!

ABOUT! And I bake this bread for the second day in a row! Well, I add a little yeast ... I don't dare to go without yeast yet. The holes in my loaves are smaller, of course. But tell me, what kind of awesome smell does it have?

what kind of smell does it have?

I confirm, the smell is really awesome!

The holes in my loaves are smaller, of course.

Come on. Mine are smaller too. This is the photo I found the most perforated.

I'll try without yeast too! Inspired!

OH, virgins, this was my very first "cobblestone" on a Frenchwoman two years ago

Why "cobblestone"?

Well, trembling little hands, this leaven for the beast baked in a cauldron for an hour and a half, and laughter and sin. But they ate it.

Well, here is my first bread in my life without a gram of yeast. It rose better than those to which I added yeast. True, I fed the sourdough with a mixture of 1 grade and rye flour, that's why it was so melange and came out. It tastes slightly sour.

Fainted! Yesterday I fed the leaven with some kind of Kiev flour "Taki spravi", it stands, like Makfa almost, the leaven on it is barely alive, the pies floated, I

Oh, our torment is a separate conversation. You will cry here. Tomorrow I'm going to find Macfa. Something in my neighborhood I don't see her lately.

Fainted!

And I!!!! My current is growing !!! The second day has gone !! And more about the recipe. You counted on 200g. sourdough?

There is no Makfa and will not be, the neighbors have imposed a moratorium on export after a crop failure.

[Omela]

Omela, no, no, this one is at 325 gr. the leaven is counted - so much scraped up. And the recipe is the first page of the topic. Only I did not dare to bake everything without yeast before, at least a little, but added. Today I took a chance and everything worked out. Joy - full of pants! Only the French sourdough before baking this particular bread was fed with a mixture of 1st grade flour and rye (Ratio per eye, less rye).

SuslyaI haven't seen you for a hundred years!

[Suslya]

Suslya, haven't seen you for a hundred years!

that I kept raids ... I went to school so time was reduced

Hello. take me to your company. I started the leaven. She is already 2 weeks old. I started to bake simple bread according to this recipe. I liked the bread, but my husband doesn't like the crust on the second day. It turns out to be rubber. Barely bite it off. How to get a thin crust? Tell me. I bake in the oven on the hearth at 220 degrees for 25 minutes covered with a saucepan, and then for about 20 minutes just like that.

I bake in the oven on the hearth at 220 degrees for 25 minutes covered with a saucepan, and then for about 20 minutes just like that.

465F = 240 * C.

Then you need to reduce the baking time, or leave the previous mode?

Now I put the dough to stand. It turned out to be thick. I put 2 loaves on baking paper and on a baking sheet. You will see a dense crumb again. I can’t adapt to the amount of water. The flour is very dry. I knead the dough with my hands. Therefore, the batter cannot be made in any way.

When I covered it with a lid, I took it off after 15 minutes. It was baked without a lid for about 20 - 25 minutes. But I had one big one, that is, I did not divide into two.

I weighed the dough, the weight was 880 grams. I thought the loaf would be very big. I decided to divide it into 2 loaves. I will bake without a lid, but with water for 10 minutes and 15 minutes without water. Before starting the sourdough, I baked bread with yeast. I started the dough in KhP, and baked it in the oven. The crust was thin. The temperature was kept at 220 degrees for 25 minutes, the volume was 400 grams. The Panasonic bread maker is already 15 years old. The baking function no longer works. Only the dough was left. So I want to switch to leaven and knead by hand. And the bread tastes better in the oven.

girls, when you talk about the temperature in the oven, is it without convection function or with it? After all, different numbers should be with and without convection. Please clarify.

I have no convection in the oven. I heat up the oven until there is steam in the oven. That is, the glass dries up and the light becomes small. My temperature itself is maintained to the desired value. And so that when opening the oven not to violate the temperature regime, after reading on the forum of smart people, I put a cast-iron pan at the bottom of the oven.

[NB.]

NB., I bake for 10 minutes with steam, the temperature is very high, I think, even higher than 250 * when I put the bread in the oven. I decrease it, as soon as the door is closed, to 250 *. After 10 minutes I remove the steam and again reduce the temperature, degrees to 220. I bake for 10-15 minutes. I'm guided by the color of the crust. I create steam like this: from the moment the oven is turned on, a metal bowl is at the bottom and heats up together with the oven. Before putting the bread into the oven, pour a cup of hot water into a bowl. (Viki taught).And I stole the code of lumps on a stone, I still zip on the walls with water from a spray bottle. Maybe this is superfluous, but I do it. In the end, there are no problems with the crust.

And I don't have convection in my oven. Yes, and Viki, in my opinion, no.

She baked bread. Again it didn't work out. Very tight and white on top. But I myself am to blame. I made the dough very thick and didn't add sugar.

And I don't have convection in my oven. Yes, and Viki, in my opinion, no.

There is no convection. The old one was not, and the new one is not. So, here I am not an advisor.

Freken Bock, thank you very much for the clarification. Today I baked new bread and did everything as you described. It turned out very tasty and with a thin crust bread. True, I added only 300 grams of flour to the dough instead of 400 according to the recipe. The flour is very dry, and the leaven is thick. I did it according to Kelvel. And so that the old bread that did not work out, I did not throw it away and grind it into breadcrumbs. Goodness should not be lost.

[NB.]

NB. , I am very glad that you did it the way you wanted. And today I am proud of myself for the second day. It turns out I can still bake bread without yeast! It worked again!

She put the bread down again today. True leaven did little. After kneading the bread, 90 grams of sourdough remains. Now I will gradually increase the mass of the leaven. I bake bread myself for a long time in a bread maker, but I switched to sourdough only now. True, I've been baking black bread with sourdough for 3-4 years.

This bread is the most beloved in our family, today I tried to bake it on a stone, instead of a stone I adapted something like a stone from a pizza grill, I really liked it.