Sourdough bread in the oven

[suslja]

susljaDon't be upset Judging by the look of the bread, it should have turned out good. If I understood correctly, did you bake it on a baking sheet? When I tried it on a baking sheet, it also opened up for me, but as I became in a gosyatnitsa - so he has nowhere to go except upwards

[victosh]

victosh

I'm not going to dispute the main tasks of the baker, which you were introduced to at the seminar))
We are talking about the preparation of this particular sourdough bread, in the manufacture of which a 2-stage kneading is used:
- first, the dough is kneaded WITHOUT salt and salt,
- followed by 50 minutes. fermentation-proofing,
- one more batch, during which oil and salt are added (and all carbon dioxide bubbles are knocked out);
- 20-30 minutes rest (preliminary proofing) - according to the rules for this time, it is necessary to give the preparation an approximate shape of the future bread (roll it into a ball or loaf without molding), sometimes for this time I leave the dough just in a kneading container.

During these 20-30 minutes. the dough swells, air bubbles literally inflate on the surface, and it is with them that you need to be extremely careful during the molding of the bread before the final proofing. If you press down the dough "into a cake" and release all the air, the bread will be finely porous, if you shape the product carefully, protecting each bubble, then bread with holes will come out.

This air was discussed, Viktosha))

[suslja5004]

suslja5004

It's a shame, of course, but you can survive. And there is a hole in the old woman.
It can be seen very much the husband did not want the oven to work
Do not worry. The main thing is that the most basic stage was passed without problems, and what happened next is no longer your fault, but technical problems

I still can't switch to a bread maker, I persuade myself: "Well, one more time in the oven - and that's it, I bake in KhP. I took advantage of the fact that it became cooler in recent days - and turned on the oven again
Baked wheat and rye. Sourdoughs boosted 400 grams (growing at a frantic pace, even in the refrigerator). It turned out delicious, but still slightly cracked

The highlight, despite the fact that I have not deviated from your recipe (described in the second link) by a centimeter, or a gram, or a milliliter, I regret to inform you that, as a result, I did not get anything similar to your wonderful gray bread. ... That is, it is delicious, but not typical.

[victosh]

victosh

How long have you been baking sourdough bread in the oven?
It happens that baking bread is given as a gift from above, everything turns out easily and simply, as if completely without efforts on the part of the person himself, and it also happens that the learning process turns into a "long road in the dunes".
I would really like to help you, and I don’t know how. It seems that I painted everything, told, showed ... Well, I don’t have any secrets that I would leave with me.
I bake this bread more often than any other, I have tried it many times.
No need to despair and be upset. Persistence can overcome everything. You have to try again and again, analyze your mistakes and correct them, and everything will definitely work out.

And on your bread you slander in vain - very worthy came out. Well, just think, not like mine, so different housewives and borscht turn out differently. And it took a while for me to succeed, and even now bread according to the same recipe can come out completely different in appearance.

Don't give up and you will have your dream bread

... unlike, for example, Jabetta

or rye on short-term sourdough from Admin

and thanks for your support.Of course, I get upset if the result does not meet expectations, but until next Friday there is time to calm down and, as if nothing had happened, knead the dough again, especially since Kenwood has been doing this for me, probably for about 2.5 years. Less often in summer, and every week in winter. And I like to change recipes regardless of success or not. But rye is sacred and every time with different additives and options.

here are all friday baked goods

I also decided to hang out here with you. And then I sit alone in my Kalvelevskaya branch. I'm bored there alone. I baked another last night. It hit me in the head to take a picture of bread. I took it out of the breadbox ... a natural stub ... These are some kind of mice, not men ... They left a third of the rugs. Well, at least with such pictures, take me to the company ...

[Scarecrow]

Scarecrow

That sho there is the difference between a French woman and a Kalvelevskaya, one field of berries. There is nothing to sit alone, it's more fun with us

ABOUT! Thank you for your hospitality.

Today, again, as if spellbound, I watched my husband cut off the bread. He has a stupid habit of not cutting off, but downright sadistic sawing off, squeezing the rug into a cake (presses on it with his hand). And when he lets her go, she immediately straightens back completely, like a spring-loaded one. Great!

But I bought a wine refrigerator and now my Tamagotchi lives there at 12 degrees.

Scarecrow, I cut my bread like your husband, otherwise it does not work.

Yesterday I baked a hefty 1.2kg loaf with sprouts late in the evening. grain, cut off in order to get used to a piece, so I press it with my hand to the table and saw. He did not live to see the evening.

Today, as if spellbound, I watched my husband cut off the bread. He has a stupid habit of not cutting off, but downright sadistic sawing off, squeezing the rug into a cake (presses on it with his hand). And when he lets her go, she immediately straightens back completely, like a spring-loaded one. Great!

Are you sure about your husband and your bread? And then a painfully familiar picture looms

Of course, the "sleek" sourdough, living in suitable conditions and with proper care and feeding, produces excellent bread.You have great bread in the photo of the crumb and its elasticity is visible, and the golden mean between an excessively wet and dry crumb, just what the doctor ordered

From the photo of the crumb, you have wonderful and its elasticity is visible, and the golden mean between the excessively wet and dry crumb, just what the doctor ordered

Thank you for the evaluation of the work. I'm not a specialist, but it seems to work.

Every time I add flour to the eye. I am guided by the consistency of the dough, not by grams.

Every time I add flour to the eye. I am guided by the consistency of the dough, not by grams.

The most correct decision. For me, the weight in grams is a rough guideline to get to the desired dough consistency.

and I am also tormented by vague doubts about keeping out of the refrigerator - it's very hot here.

They torment you not in vain. The sourdough that feeds on kefir-whey and other fermented milk products CANNOT be stored at room temperature, otherwise rotting processes may begin in the sourdough, and your body will not be happy at all.
For such a leaven, you need to look for a place in the refrigerator or cellar not higher than 10-12 * C, but not lower.

Do you want to say that your French is kept on the table in the summer in Odessa?

Raisin has sourdough in the cellar, and on my table, but eats it ... often, but the quality is beyond praise.

[victosh]

victosh

I raised a Frenchwoman last fall, when the heat was still quite summer. And the leaven was kept in my Odessa on a bedside table in the hallway, there is less direct sunlight. Felt great, but ate very often himichka won't let you lie

Have VikiAs far as I know, the Frenchwoman is still kept in the kitchen, she gives out excellent breads.

I just remembered that I have a cellar in the yard, for homework, I let my girl go there. But if the day is free and I'm at home, then I try to keep her at liberty and feed her "on demand."

Do you want to say that your French is kept on the table in the summer in Odessa?

Yes. This is what I say with confidence. Two feedings per day are not always enough, sometimes three. Sometimes I translate it into a thick one. Sometimes I add salt. What to do if I am a "victim of progress" and I have a uniform temperature distribution in my refrigerator ...
Here I was puzzled by the purchase of a wine refrigerator.

Zest, but my sourdough seems to be ... dead. On Saturday, it got colder, it was +15 on the balcony, that's where I sent my glutton. Yesterday it was just as cool and I decided to skip the feeding, I think, let him sleep. Today in the morning I got it out, but it is liquid like water, with some kind of stains ... and it left with water. Well I dried a little, so for the experience. Loose a teaspoon of water, poured flour, it works !!!

[Suslya]

Suslya

well, give it)) Do you think if 15 *, then you can not feed forever?)) Hee-hee))
I think that you can still reanimate your starving one. Smell, if there are no sharp extraneous odors, then take 30 grams and feed 1 to 1 or 1 to 2, you should recover.

and the experience with the restoration of the dried sourdough is very valuable. And yet she is recovering

[victosh]

victosh

Just today I took out my leaven into the light of day and took a photo for you. Now, in the summer heat, I take a sourdough for baking, which has not reached the peak of maturity.

This is how it looks - plump, bubbly, voluminous, light, does not sink in water and does not burn in the fire If you throw such a leaven into a liquid, then it floats on its surface in a fluffy raft.

Zest, I'll tell you further. It was not possible to reanimate the leaven, it has some kind of smell .... sour or something ... In general, I threw it out, but the powder puffed and puffed and everything rose so well. I could not resist, I took all that was leaven, 130 gr. and kneaded a small loaf. It's good that the weather permits, I baked in the oven and that's what happened



and here is the cutter

[Suslya]

Suslya

Ehhhh, ma ... you hurried to throw away the leaven. It cannot be that resuscitation is not subject. 2 days at 15 * without feeding could not solve it. A sour smell is natural ... you have stood it without feeding and over-acidified. But I pulled out of this state several times the leaven, when I left, I hoped for my family, and they forgot about it. I had to feed 1 to 1 or 1 to 2 several times, everything would be fine.

Well, come on, what's done is done. There would be no happiness, but misfortune helped, but now we know for sure that the dried sourdough behaves perfectly after restoration.
Look, what a pretty neat little bread turned out, it is dear to see Just a picture))

Ladies, someone wrote already, sclerosis, sorry. If I bake bread in a light tin can, the sides remain completely light. Maybe in a dark oven? SIMAX is better in glass.

And my leaven, not fed for 20 hours, also smelled so strange. Nothing, they've exhaled ...

Yes, I read from Paul Figioni that baked goods in different dishes (material and color) differ significantly. It even matters how dirty it is (for example, a blackened patty leaf). From the point of view of physics, it should be so. The lighter and more specular shape has a lower heat capacity and reflects more infrared rays. Baking is less browned and less baked. A darker and more matte surface is the opposite.

Eh, Suslya, you shouldn't have rushed, I also had this a couple of times when I had no time or was lazy to feed my leaven. It is perfectly exhausted. Well, nothing where ours did not disappear - bring out a new one, tea is not the first time! And the bread is handsome (how long did it take for the powder to work?) And another question, but if you leave part of this dough and feed it further, like an ordinary sourdough, then you can also revive the Frenchwoman or not?

I feed mine 2 times a day - morning and evening. I either use most of the leaven, or ... throw it away (sadly to say this). Different breads contain different amounts of sourdough - I personally put from 120 to 400 g of sourdough, depending on the recipe or on my own desire (if I'm preparing a gag). In any case, I leave no more than 50 g of sourdough, which I feed at least 1: 1 (I shake 50 g of water with the sourdough until foamy, and then add another 50 g of flour and knead it thoroughly), and sometimes in larger proportions. And remember to soften the starter from time to time.

Wine cooler, as far as I understand, allows you to set the temperature higher than usual, that is, we need 10-12 degrees. I’m also thinking, my children have, it is almost as furniture, without special need. I want to fall on the tail

Viktosha, we all step on the same rake. Six months ago, the questions were the same as yours.

The sourdough that has reached its peak is ready for baking bread. You spend most of it on baking bread, and leave a little and feed it again with flour and water, for example, 20 g of sourdough, 50 g each of flour and water, and leave it for storage. I just fed mine and left it until morning. In the morning I will throw out a part (well, I can't master it without waste, there is such a topic on the forum), and I'll feed 20g again. If I'm going to bake bread, I don't throw it away, but feed it with the right amount of flour and water (no less flour than in sourdough). In this heat, it is ready in 3-4 hours.

Good luck!

Dear Colleagues ! I feel happy against the background of all of the above, because I have a second refrigerator (slightly crippled) with the ability to maintain 12-13 degrees in it, where my MK - sourdough lives. This gives me a lot of time and allows me to bake every other day, or even less often, without throwing away a lot of useful leaven.
Maybe it will be interesting for you, I recently saw a small refrigerator (but not a wine refrigerator) in our Foxtrot, for 1200 (approximately) given. Just the perfect sourdough house, I got my eye on it. And then the husband is going to change the crippled one for a decent one, and a large sourdough refrigerator is too cool.

[kava]

kava , I loose a teaspoon of sourdough + 100 water and 100 flour. It was at 7 in the morning, by 12 a beautiful hat rose and began to sag, I fed again, but already 1: 2, and after 3 hours the sourdough was already ready for work.

[kava]

kavamaybe it is necessary to explain to a person what it means to "smear"?

Of course you do. Please explain, thanks. It turns out that I have been baking black bread for a year on improperly fed and stored sourdough? And I don't want to throw it away, but I only bake once a week. This is golden bread, and I am campaigning for my friends that it is cheaper than in a super or in a shop, tastier - yes, there is no doubt about that.

I can write about "rejuvenation". So, take 5 grams of sourdough per 125 grams. water and 125 gr. flour, this corresponds to 1:50. But you don't need to do this all the time, the leaven will weaken. I do this from time to time.

[Suslya]

Suslyathanks for clarifying and answering victoche. victosh, everyone who started to bake sourdough bread faced the same questions at the beginning of the journey, and I am no exception. By this time, all the "starter" topics had grown quite a lot and contain a huge amount of all kinds of information, but even now I do not consider it superfluous to dig into them. You can also study this topic. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3704.0 and this https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=4994.0. Good luck!

Girls, I was there, there are many pages, a lot of emotions, but I read the information from the first page, and gave up quickly and unconditionally, I go to the prepared positions. but with the least losses. But this does not mean that you will not hear from me again. Friday is just around the corner

"I haven't taken checkers in my hands for a long time" ... And how do YOU ​​look at a form made of thin metal (found after rubbish) for baking bread? Warm up in advance, IMHO, it makes no sense - the thickness is 0.3mm. Allow space directly in it and in the oven? Is it possible or not?

In principle, there is no point in warming up, but I would put baking paper, just in case

And I just grease the mold with butter, sprinkle it with flour and let it sit right there, and then in the oven and bake it. Nothing stuck yet.

Suslya
Is your uniform coated? Mine is not.

At the mikenya one is coated, and the other is simple metal, white. I bake the same in both.

Hello everyone!

And what have I learned! I decided to make kvass. It turned out to be a brew (for my taste). The grain waste had to be attached, I last night, after reading about the long fermentation, I mixed it with flour in the soaked bread (there were crackers from Darnitsa) and put it in the refrigerator. My dough went well until evening.
There was little sourdough, 100g in total, to it I added 120g of my dough from the refrigerator, a little flour of the 2nd grade, a little whole grain, a little white. In general, everything is by sight. A little yeast, salt, oil.

Ladies, the bread is great! : nyam: And the smell! I have already cut off the crust, removed the sample. We'll upload the photo tomorrow.

here is another experiment of mine that is worth working on, it is not as beautiful as in the original, but the taste is quite and the crumb is rather rubbery

Dreams come true on Fridays ...
Again I get up neither light nor dawn,
It hardly dawns, the streets are empty
But maybe this time it was not in vain.

From the bowl, the dough is already rushing out
And the oven cannot hold back the heat.
I don't know why I need this,
But I really want to bake homemade bread,

So that it was tasty and hot, as in childhood,
And you crumble so that it is nostril and glue,
Not challah, not a baguette and not a roll
Plain black for 14 kopecks!

The top is coquettishly curved,
The sides are gray, modest and simple-minded ...
Salt, oil, fragrant edge
And nothing else is needed!

Here are just a baker from me so far shitty-
The kneading is either steep, or suddenly watery,
But ... the bread is ready, I'll feed you again,
And who did not hide ... Well, who is to blame for you!

Good luck to all

[Viktosha]

Viktosha what a fine fellow !!! Are these your poems? Now we still have a poetess, otherwise she wrote one odes.

there is never too much good))

A new fellow-baker-poet joined our friendly ranks

I'm just learning!