Sourdough bread in the oven

[victosh]

victosh ! It looks very pretty !!! How to taste? I also like black more. I make it with lactic sourdough (also without yeast), but it raises the dough for me in a couple of hours in the heat (I put the molds on the switched on dryer). It is delicious to add dried cranberries, pine nuts and pistachios. And the crust can be hard due to the long proofing time. And it is also very nice to add leavened thickened to the dough when kneading - the crumb becomes more airy.

what is leavened ground? I added a spoonful of dry kvass. and the one that is sold in the store is liquid and rather sweet, I myself do not put kvass. In what proportion do you add the leaven that makes the rye dough rise so quickly? After 2 hours, mine does not even think to budge. I knead late in the evening and early in the morning everything is ready, I put it in a mold and while the oven heats up the dough rises still. This time, for 4 glasses of flour, I had a little more than one and a half glasses of sourdough. It's delicious to my preconceived taste

[victosh]

victosh ! Kvass thick is a sediment in the manufacture of kvass, consisting of malt, bread crumbs and yeast cultures. I make kvass myself, I put spoons of 4 malts, it turns out very tasty! And the sediment also goes into business. My sourdough is lactic acid, but I feed it not by the clock and by eye. I knead it quite thickly, thicker than sour cream. For kneading bread from 350-400 g of flour, I put 3-4 measuring glasses (240 ml). I put on proofing on the included drying. If you put it on without heating, it will also think for a long time.

Kalmykova, I don’t know your name, I also had a lactic acid sourdough, and then I wanted to bake razyuminkin bread and it didn’t work out like hers, and after the debriefing, the experts ashamed me, scolded me and I took it and threw it away, and now I feel mean a traitor and a scoundrel - there was wild yeast or something else, but the little dark was excellent, so I'm thinking of returning to her - I read French, I have to quit work - otherwise I don't know how they grow it.

Here is my favorite IZYUMINKIN yesterday, with slight variations. Of the shortcomings, I note an insufficient proofing (it pulled the roof a little), and not enough deep cuts.

I would like to ask if you can use a fireproof glass pan instead of a cauldron with a lid? Will it not crack when you put it, red-hot, on a colder table? The question arose, because my cauldron is too small, the bread turns out to be far from the original, even in shape. Or maybe I'll try to reduce the number of products by a third or a quarter.

[Freken Bock]

And this is my today's Izyuminkin Favorite bread.


Freken Bock, it seems risky to me to heat a glass pan to 250 *, and then put the dough in it with a temperature of 30 * or put it hot on a cold table. Even refractory glass can break from such a temperature difference. In the instructions for one glass bread pan, I read that this pan with the dough cannot even be put in an already preheated oven. That is, it must be heated with the oven.
By the way, my cauldron is too small for a full portion of this bread, so I make half. It is eaten, of course, faster, but you can bake it more often.

[Freken Bock]

Freken Bock - excellent bread, just a feast for the eyes!

is it possible to use a fireproof glass pan instead of a cauldron with a lid? Will it not crack when you put it, red-hot, on a colder table?

But at the expense of glassware - I would not risk it. If you distribute the bread in it and send the finished piece to the hot oven - it is probably still acceptable, but if you dump the distant bread into hot glass, there is no guarantee that it will not burst ... And the negative experience when removing the glass from the oven to a cool I already have a surface. I would not want someone to repeat my mistakes.

[Freken Bock]

Freken Bock, you find fault with yourself too much, the bread turned out to be good, and it does not at all have to be like the original one to one.

As for the glass pan, the girls answered everything correctly, I often use such a large oval one, but I heat it up with the oven. And so that it does not crack when pulling it out, I put it not on a cold surface, but on a wooden chopping board, which was heated on top of the stove during the oven operation. So the glass normally withstands temperature differences.

[victosh]

victosh ! As far as I understand, any starter culture can be stored in the refrigerator only if the temperature is at least 10 degrees. I already wrote that I turned one of the refrigerators up to 13 degrees and calmly put the leaven there. If you have wine - great! A French woman can live in it, I think so. Then she will need to be fed less often. Good luck !!!

Guard. Something jammed me. Either I didn't know, or I forgot ... What does "100% leaven" mean? And what kind of sourdough will turn out if you feed it, for example, like the sourdough on the very first bread from this post is put: 30 grams of leaven, 200 ml of water and 200 grams of flour?

100% - flour and water in the same amount, i.e. if the starter was fed 200 + 200, it means 100%. (Provided that in 30g there was 15g of water and 15g of flour)

And if I always feed water and flour 1: 1, and the sourdough itself is also 1 part, then 1/2, or even 1/3, then my sourdough is always 100%?

Always 100%

And if I always feed water and flour 1: 1, and the sourdough itself is also 1 part, then 1/2, or even 1/3, then my sourdough is always 100%?

do not even fail - always.

read. I read you, and decided to also make bread in the oven.
my husband is already laughing, bought a bread maker to start baking in the oven :)
did everything according to the recipe and the allowance without leaving him a single step, but the roof of the bread still blew away. I kind of read, read, tried to take into account everything that could affect her, but apparently I did not take everything into account ...
here is my first piece from the oven:

blew it up not along the cuts, but as he wanted ...
I don't know the cut and the taste yet, I just pulled it out, it's worth it cools.

[Pirogok]

Pirogok rather brag about the cut. Apparently, "holes" there are unchanged. And the "holes" are very comforting. And also the taste and smell! _{And I'm not the only one tearing my roof up ...}

[pirogok]

pirogok
Congratulations on your first bread! : flowers: I was also blown up, but so hard, even if you hit the road But nothing, ate, it was delicious! And the cut to the studio?

and here is the long-awaited cut

we still did not wait, we cut it warm
my husband did not like the sourness in the taste, it is light, but felt.
though we can't buy whole grain flour from us. so I perverted. I had wheat for germination, so I ground it in a coffee grinder and put the dough on it. By the end of the ascent, she smelled a little sour, apparently overexposed the dough ... Or sourness should it be?

And today it turned out more like what I was looking for. French bread, reduced by 1/3. Proof longer, cuts deeper. I haven't looked at the incision yet, it's getting cold. Another point: it was baked for 15 minutes with steam, another 15 without a lid. Remained pale. She shook it out of the cauldron, set the grate higher and browned it for about 5 minutes under vigilant supervision.

[Pirogok]

Pirogok

with the initiative of you. The bread turned out to be good.

Did you completely take all 200 g of flour for dough with freshly ground? Then this explains the "undermining" of bread and sourness.
I try to add freshly ground no more than 100 g to bread. Although it gives a special aroma, but somehow there is very little gluten in it, and the dough liquefies ...
Sourdough loves such flour with quivering love and eats it especially actively, it's no wonder that they could not keep track of the dough, and it is slightly over-acidified. I have practically no sourness in this bread. Only occasionally a subtle hint of it. But I also do not allow the dough to peroxide, and the sourdough is almost always fresh.

Che, today I did not work out 2 loaves - and both were "a sapper's mistake" (in the sense, it racked like a funnel after the explosion). She let it stand - for more than an hour, the leaven rose perfectly from lunch (even more than 2 times). Here I sit and do debriefing: while suspicions fall on rye flour. I got a moth there, so I reseeded and calcined it. There was such a pleasant, long-awaited aroma, or maybe it has now changed in some of its properties?

[kava]

kava

it may very well be that you overheated it ... try to add it to the bread in smaller quantities, so that it does not affect so much ... or dilute it with a brand new one. And what are you doing? Not throwing the whole bag away?

Not throwing the whole bag away?

So otzh I rye lately and so only through the dough I introduce. But the dough was too much (about 400g, hence the flour - 200g). And the sourdough, by the way, hawala this torment with appetite, only the result

[Zest]

Zest, I got very little freshly ground flour (there was only 300g of wheat), so I was greedy and put in only 100g, and finished off the rest in. from. My leaven is completely fresh, literally just grown, I specifically try not to "over-ferment" it, since no one likes sourness in bread, so I constantly update it. the sourdough itself (unlike the previous one) does not smell sour. Looks like all the same overexposed dough. although she constantly followed her ...

[Pirogok]

Pirogok, tell me, you haven't tasted your leaven, is it not sour? If it is acidic, take half of the starter and try feeding it in large proportions or rinse it out. And feed the other half as you usually do. I propose to work with two parts of it just in case (I had such a case, although the leaven was only 2 days old) well, and for comparison.
Freken Bock , you have got a very nice bread. How does it taste?
Summer residentas I understand you. Recently, while I was sitting without leaven, I didn’t bake bread, as it was bought in a bread box, it was just "salt in the wound." Well, nothing, just a little bit left until Tuesday.
kavaand the taste of the bread has changed?

so I baked the "most delicious sliced ​​loaf" or bread with low-acid sourdough



could not resist and cut hot.


I have not tried it yet, but my husband found sourness in the hot, he really said. that it is very far away, and not everyone will feel it .. but the taste is very delicate.

[Pirogok]

Pirogok, very beautiful bread turned out.
But it shouldn't even have a hint of sourness. This bread is an invention of Lyudmila, and she really called it "The most delicious sliced ​​bread". Lyudmila made it as absolutely not sour as our Russian "Nareznaya".

[Freken Bock]

Freken Bock , you have got a very nice bread. How does it taste?

Joy, the bread tastes great, but it does not have large holes inside, such a uniform mesh.

And again I have a theoretical flaw. I thought that since the bread is sourdough, the sourness must be, more or less - it will depend on the amount of leaven ... It turns out that I overexpose my dough ...

And today I also realized how much bread has been eaten in recent days ... I'm in shock. It is necessary to tie.

[Pirogok]

Pirogokand the taste of the bread has changed?

Yes, everything seems to be in order with taste - no bitterness, no any aftertaste. It breaks well, smoothly, and then breaks hard in the oven ...

Pirogok, excellent loaf! It can be seen that there was no urine to endure, they cut it still warm

[Pirogok]

Pirogok, very beautiful bread turned out.
But it shouldn't even have a hint of sourness. This bread is an invention of Lyudmila, and she really called it "The most delicious sliced". Lyudmila made it as absolutely not sour as our Russian "Nareznaya".

I did not notice any sourness, only a little bland, I would add salt for me. only we couldn’t wait for it to cool down, and we ate everything at once, it turned out to be surprisingly small. Or my husband is so picky, or did something wrong with the leaven. I did it according to the quick method, because during the night outside the window, the leaven still rose and ripened, and there it was +15. Therefore, I started it on warm water and put it in warmth. As it is written, after 1.5 hours there was not even a hint of movement, and after another hour it already smelled sour, but it seems that in the description it should smell like that. Looks like I overexposed a little dough in both cases.
Eh, where to find a place where the constant temperature is +11.
I have +8 in the refrigerator on the top shelf, but this is not enough for storing the leaven?

In general, I congratulated myself on the initiative of cooking in the oven and white (edible) on sourdough! now I will look for what I did wrong and correct.

We liked this loaf so much that I am now doing it for the third time
So tomorrow I want to make a darnitsky with sourdough, but in the oven, because everything is fine in the bread maker, but I don't like its crust - it's too thick.
Tell me, good people, a couple of points:
- rye is not crushed? make the dough and shape it immediately for baking?
- is the baking time the same or different? my oven is old, even without a tmometer, and there is no temperature probe. I usually focus on time and a toothpick. And with rye it is not clear, it is, in principle, different in structure than wheat, and is more sticky when hot.

[Pirogok]

Pirogok, I knead in HP in the "pizza dough" mode (30 minutes - kneading and 1 hour proofing), then dump it on a table sprinkled with flour and gently form a loaf and proof it until it doubles (about an hour). And then I gently transfer it to a hot mold and to a maximum in the oven for 15 minutes, and then bake it for another 35 minutes by 180 *.

[kava]

kava, that is, it turns out, 1 hour rise, then during the formation of the kneading and then proofing?

Something like that. Only when you form it is necessary to know the measure - if you stretch it too much, it will burst, if it is unworthy - it will also tear. Therefore, form carefully, not very much knead-crush.

And I also do the kneading in the "Dough" mode, but I mold it right away and I have one proofing, then baking. And in HP I did it in the oven too.

After kneading, I also put pure rye into molds, let it stand for 1.5 hours in the heat and bake in the oven.

and more clarification about the formation. I seem to cope with wheat, but after all, the dough on rye flour is more liquid and sticky, how to form it?
I read somewhere that on a wet table and with wet hands, and then how to transfer it to the form? And as for the tension, I'm also not sure that it will turn out the same as with wheat, I don't even have a scraper, I have to wield a spatula. But there is a small bar, you can still use a spatula.

Rye bread is normally shaped with oil-oiled hands

I report:
I was going to bake rye bread and forgot to buy flour and the sourdough is already ready, I had to make from one sourdough with the addition of a little wheat, so the bread turned out to be quite small.
during kneading, vegetable oil did not help, the dough stuck to everything and forever, but somehow it pulled it and put it in a mold. surprisingly, it didn't even break, only along the cuts. here's what happened:
this is a cut

this is a general view:

it turned out in size even smaller than the sliced ​​400g, but delicious.

that's it, I think I'm hooked on the oven ... the bread maker remains for kneading and baking urgently or with a timer for the night ...

[Pirogok]

Pirogok
My congratulations!!! I myself have recently experienced this turning point in consciousness. But I still bake a cake with raisins from Xentia Lopez while still in a bread maker ... Well, a batch of everything and everyone ...

Girls, I don't remember who here baked bread from second-grade flour ... Tell me, pliz ... I need it in the batch bun, or the consistency of the batch, as in rye? I want to bake bread purely from second grade flour, without any additives, just MK leaven, water and salt ...

The gingerbread man is needed. The bread is grayish. Very tasty.

Girls, very beautiful bread !!!
Please tell me how to form a dough piece? I can't find this moment in any way And usually I just dump it into shape and that's it ...

[Angelinka]

Angelinka
look in the topic "French leavens" for answers no. 54 and 55, there is a video address ...

[Angelinka]

🔗
Angelinka, on page 19 there was this link, I learned from it.
I directly turned on the video and tried to do the same, only put on pauses regularly, because I did not have time

[bun]

Girls, I don't remember who here baked breads from second-grade flour ... Tell me, pliz ... I need it in the batch bun, or the consistency of the batch, as in rye? I want to bake bread purely from second grade flour, without any additives, just MK leaven, water and salt ...

I, I bake on 2 grade flour. The gingerbread man is needed, but of course, the kneading is the same as with ordinary flour. But when I bake in the oven, then I make the dough sticky, "live" as I call it.

[Suslya]

Suslya
I bake bread with 2 grade flour, but it behaves like rye, that's why I ask ... When I get a bun, the baked bread is very hard and heavy ...: (What am I doing wrong? I bake with MK sourdough ... The last time I made the dough according to your recipe (where 350 g of leaven, 120 g of flour, 80 ml of water), the bread went up almost three times, the whole surface was in a hole, and when I put it in the oven, it went down and it turned out to be a thick pancake with a height of 3 see. True, it was very tasty to eat it warm, but after a couple of days it was already dry ... I always keep the bread on the table, wrapped in a towel. Never dry, but here you are

Judging by your description - the bread was overstayed. Try to shorten the proving time.

[kava]

kava
yes, as if it stopped, I already understood, but here's how to catch the moment when - it's time? My bread was parted for 2.5 hours in a warm place ... You will never guess in which one ... I adapted it to the aquarium Under a transparent bowl ...

My bread was brewed for 2.5 hours in a warm place ...

In my opinion, this is very long (in that case, of course, if you bake with the addition of yeast). I usually stand for 50 minutes. - 1 hour 20 minutes Focus on doubling the original loaf (it will grow in the oven)

[kava]

kava
I bake absolutely without yeast in principle ... Thanks for the advice! I'll try 50 minutes - 1 hour 20 minutes.