Sourdough bread in the oven

["The first times the dough was thin (I was afraid to add a lot of flour, because I tried to strictly follow the recipe), now it's a classic bun ... Well, what's wrong again?"]

"The first times the dough was thin (I was afraid to add a lot of flour, because I tried to strictly follow the recipe), now it's a classic bun ... Well, what's wrong again?"

So the dough should be watery. In this case, you shouldn't achieve the classic kolobok.
At first I was very afraid of liquid dough, after the usual "kolobok" from a bread machine it was unusual. But the rules for baking in the oven are somewhat different - the thinner the dough is, and the more correctly you shape the bread, the larger the holes will be.
The photo shows that I practically pour the dough for molding on the table.

Here I am sitting, reading, by the way, I have been studying this topic for the second week, the wonderful Raisin bread does not give rest. And so I started the leaven, decided on "Eternal", in the morning I put the dough, in the same measure as in the Raisin, the beginning was at around 300, in theory it should rise to 600, but now 10 hours have passed and from the 500 mark no no movement. So I don't know whether to start the process or not to rock the boat ...

[suslja5004]

suslja5004

Everything is correct)) We studied and proceeded to action.

Raising the sourdough by 2 times - this concerned the sourdough on French sourdough.
Yours and 500 may have "peak growth", especially if the starter is young. Look at the surface of the dough: if the bulge is not looking upwards, but already, as it were, bent towards the bottom, then it is preparing to sag. Then do not expect any additional rise, but start kneading.
Good luck to you))

Yeah, epic. I kneaded the dough, and it is so sticky, horrible. I dumped it on the table and tried to shape it, as in the video, where the French uncle coped so gracefully with his sticky miracle. But mine stubbornly did not want to get away with it, my husband got a lot of pleasure watching my struggle. I could not sit and wait when I could get up there twice, after all, it was midnight, and I was a little bit tired, so I set the alarm for 2 hours and went to bed. When I arrived, the dough was already bulging in all and was indignant, I sprinkled it with flour. but the cuts did not work So this is what I did



I don't know what and how inside ..... but I chewed on the crust here .... how delicious it is

These are the holes

[suslja5004]

suslja5004

what a fine fellow! The eyes were afraid, but the hands did, and they did very wonderful! Now everything will go smoothly, the main thing is to overcome the first fear!
Very happy about you

Thank you very much!!! If it were not for your master class, I do not know, I would have decided on this. But I can't do everything with the sourdough, I don't know at what time to feed it, and probably it died from an irregular diet, today none at all, not a single bottle, I studied a French woman yesterday and did this, took 60 grams of sourdough and added 60 gr rye flour and 60 ml. warm water and warm. Do you think I did the right thing?

But I can't do everything with the sourdough, I don't know at what time to feed it, and probably it died from an irregular diet, today none at all, not a single bottle, I studied a French woman yesterday and did this, took 60 grams of sourdough and added 60 gr rye flour and 60 ml. warm water and warm. Do you think I did the right thing?

Where is it in the warmth? The temperature should not be too high, if you want to bring it to life, then about 30 * is quite enough.
The leaven cannot die in one day. Even with inadequate care, there is always a chance to revive it. What time did you feed her 1 to 2?

I fed her about an hour and a half ago, shame. but I don't remember exactly
And it's warm in my microwave, I turned on the grill a little bit, waited so that it would be warm there too ...

Zest, what to do with sourdough? it has already doubled, bubbled

[suslja5004]

suslja5004

Just be careful not to overheat, otherwise there will be no turning back.
Once I was leaving for a week, and my family forgot to feed the leaven. So I reanimated her in a cumulative-division way.
If life is still glimmering in your leaven, then when feeding in this proportion, it will definitely begin to rise and double in about 4 hours. As soon as it rises 2 times, feed again in a ratio of 1 to 2. Wait until it rises 2 times. Take 50 g of the resulting mass and repeat all over again. It should work. Then rejuvenate-feed as usual.

Zest, what to do with sourdough? it has already doubled, bubbled

: Drano you are going to bury her)) Take 50 g from her and feed 1 to 2,
but keep it at room temperature. As it rises 2 times, again take 50 g and feed. And then - as usual. You have it lively.

I apologize for the lack of understanding, 1 to 2, is it 50-50-50? and "further as usual" is how?
and yesterday I still baked bread in HP with sourdough, completely replaced the water with sourdough, and this sourness turned out, everything went to the birds.

[suslja5004]

suslja5004
That's right, 1 to 2 means 1 part sourdough to 2 parts fresh dough, i.e. 50 g sourdough, 50 flour, 50 water.

As usual, this means feeding as soon as the leaven has doubled in size. To lengthen the periods between feedings, I use or throw away all the starter culture, pour 50-60 g of water into the jar with its residues on the walls, shake it until a stable foam appears and add 50-60 g of flour. As it doubles, I feed 1 to 2. And again, all over again.

and in catching up, I ran out of rye flour, can I feed wheat 2 varieties, and then rye again?

arrived)) What kind of leaven are we talking about? I’m telling you all about the Frenchwoman. What are you growing?

I have "Eternal", rye flour + water

eh ... I missed something, that you have sourdough on rye flour, I was already surprised that it had risen 2 times so quickly ...

Feed it with what you have, it's better than leaving hungry, and then again you will switch to rye flour. The basic principles of feeding are still by and large the same.

Yes, also about your sour bread. Replacing the entire liquid with sourdough, especially peroxide, is a lot. For me personally, the most optimal combination is about 350-400 g of sourdough per 400 g of flour and about 200 g of water.

I think my leaven will not be offended if I treat it like a Frenchwoman, and then I can feed it with a large ratio, I'll see how soon it will ask for food. Does it mean that the leaven should be fed when it starts to grow? Excuse me for fooling your head, well, honestly, I really want to understand everything, but there is a lot of information on the forum and from all this some kind of mess in my head ...
And with the replacement of water, I got excited, not only did I completely replace the sourdough, I also reduced the flour, it turned out sour bread, and even the roof was blown off

Mary Ivanna, can I answer? / Pulls his hand / ...
The sourdough needs to be fed when she already has nothing to eat ... so he eats and eats ... while he eats, he grows, how he stops growing and thinks, "Shouldn't I go to hell, honestly, eat something?" - tady must be fed immediately.

that is, you took 1 tbsp. l. sourdough, fed her 50g. water + 50g. flour, she stood, for example, the night ... increased, let's say, twice. in the morning you need to go to work, in the evening you are going to bake, then in the morning you feed all your leaven another 100g. water and 100gr. flour, in the evening you can put bread to bake. if you are not going to bake, then in the morning you throw away almost all the leaven, leave a teaspoon (or tablespoon) and feed it again 50:50 flour: water ... or 25:25 ...

here ...
and also, to be sure to get "sit down, five!", I boast of bread on a Frenchwoman:

plain:


rye (like Borodinsky, "I blinded him from what was" on rye sourdough based on a French woman):


and experimental French on one sourdough without yeast, but it turned out to be some kind of lumpy:

Understandably, in my opinion, enlightenment comes to me and I begin to understand what I am asking and what they answer me And then, like a hedgehog in the fog, I wander, I search ... And here's another question, if fed 50-50-50 it turns out 150, then from morning it is necessary to give 150-150-150? it is if the oven. or throw it out and start again with a minuscule

[klazy]

klazy

Sit down, five plus. Not a student, but a WUNDERKIND!
And the bread is excellent!
Now there is someone to hand over a shift

Unmistakably and colorfully described "play with proportions" in specific life situations

suslja5004

: DI have nothing to add, read the previous post

Understandably, in my opinion, enlightenment comes to me and I begin to understand what I am asking and what they answer me And then, like a hedgehog in the fog, I wander, I search ... And here's another question, if fed 50-50-50 it turns out 150, then from morning it is necessary to give 150-150-150? it is if the oven. or throw it out and start again with a minuscule

Then you will find out the algorithm how quickly and at what temperature the required amount of starter culture ripens. You can not feed all 150 from the morning, so as not to increase the amount, but to take 50 g of the sourdough and feed 50 g of flour and 50 g of water. It will depend on how much and how quickly you need.

Zest !! klazy !! Low bow to you girls, I understood everything, honestly. I will print the child prodigy's answer and hang it on the refrigerator. I'll go feed my "Eternal Frenchwoman"
Zest, and where else can you see about bread molding, otherwise, to be honest, yesterday I could not peel off the dough

Here is such a bread this time, with sourdough, without yeast



but what it tastes like ... I'm even afraid to try, salted

Bread is handsome

I don’t understand why the cuts were not beautiful, did not open.

[suslja5004]

I don’t understand why the cuts were not beautiful, did not open.

suslja5004what a handsome man! And he rose above all praise!
I'd also like to see him in section (dreamily).
And next time make cuts deeper, let's say somewhere 1 cm deep or 1.5 cm.

Thank you all, (I freeze in deep bow), it's so nice
And here he is, as requested



The bread is surprisingly very tasty, salty, we even liked it.
And I'll take into account the cuts, I'll dig deeper next time.

The bread is surprisingly very tasty, salty, we even liked it.

And that's nothing surprising! Judging by what you wrote earlier, it could not fail. When you try so hard, everything will work out, it will definitely work out!
And how much more to come .... Good luck and patience!

I don't want to insert a separate topic, because I already do it by eye.
She "rejuvenated" her sourdough, cooked it in cakes - that is, after 4-5-6 hours she removed half of it, and fed the other half. I threw out the unnecessary part, and yesterday I decided to stir up a little rye.
In 1.5 tablespoons of sourdough, I added 1 tablespoon of coarse corn flour, 1 tablespoon of germs, 2 tablespoons of rye wallpaper and 1 tbsp. a spoonful of wheat wallpaper. 100 ml of old fermented baked milk. Knead the dough in HP and left for 5 hours. Then here brewed malt 1 tbsp. spoon 70 ml. boiling water, 1 tsp. salt and 1 tbsp. a spoonful of honey - I set it to knead on the dumplings mode, in the process I added what was missing - specifically, how much - I don't remember, but to get a rather thick mass. Peeled rye flour was added. When it was 10 minutes, I turned it off and put it back on 45 "pizza". He stood for half an hour, then in a cast-iron cauldron. Before that, the kazan was oiled, but there was no oil in the dough at all. There it stood for another hour, then covered it with a lid and into the oven. 15 minutes on T 200, then the lid was opened and baked. 5 minutes before cooking, sprinkled the bread with water - to make it shine!
There is a hole in the photo above - it did not burst, but was torn off - there is no patience to wait.

My starter culture begins to gain strength, today it has already increased after the next feeding three times in 12 hours.
Yesterday, before feeding, I set aside 100 g of sourdough and made a dough with rye flour 30 g and 50 g of water on it. Left for 8 hours.
Then the dough was kneaded in HP, Pelmeni mode:
All dough
Rye flour 120 g,
Wheat flour 250 g,
Salt 1.3 tsp
Molasses 1 tbsp l.
Vegetable oil 2 tbsp. l.
Malt 1 tbsp l.
Water 190 ml
Fresh yeast 5 g
She left the dough for half an hour, then put it in a mold for proofing for 1.5 hours (I didn't exactly notice the time, I watched it rise). And baking in the oven at 200 * 15 minutes, reduced to 180 *, and until tender.


The result is a wonderful bread, fragrant, with a crispy crust.

But in the context.



It does not crumble at all, the crumb is soft, tender, a little "rubbery".
The scent is fabulous! And not sour at all, everything in moderation.
French sourdough is a godsend! The bread is wonderful!

Zest, and I'm again with my bread, with sourdough, without yeast. Well, I really want to brag. Everything works, except for the cuts. I have already made them and before putting bread in the oven, I did it before proving. I got up so much that I had to oven without a lid. I periodically sprinkled it with water.



And I made this bread on rye sourdough, took your recipe in half the dose, baked it in HP, it turned out EXCELLENT !!!

[suslja5004]

suslja5004

Well done! Great mouth-watering bread!

And with cuts ... you still need to do them after proofing and even deeper.

Hurrah! I made the first leavened bread !! Happened! It's just a miracle. The taste is completely different (compared to yeast), soft, fluffy. Thank you so much for the info: wow: Tell me what proofing baskets are and what they are made of. I put it in an ordinary round dish and made cuts (you have to learn how to insert photos), but to bend ... And the shape of the basket is preserved after baking (drawing on the dough) or does everything become smooth? Thought formed clumsily from excess of feelings. I hope you understand.

Cheerful, take a look here, Misha gave a very interesting thought
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=9486.0

I have been baking sourdough bread for 4 years. Made an Italian thick sourdough starter with grape juice. At first, almost everything was baked from sourdough dough - pies, pancakes, white and black bread, and now only black. Therefore, I feed the leaven with a mixture of wheat and rye flour. The photo shows bread on a mixture of rye and wheat flour with rye malt.

[Joy]

Joy
Four years is serious
And you can see from the bread that the master was doing - handsome))

Zest, and I'm back to you, this topic is my favorite. Here's another creation. As always, leavened, without yeast. This time I changed the recipe a little and it turned out to be airy, with a crispy crust of bread.



The holes are just royal !!!

[suslja5004]

suslja5004

You are making progress by leaps and bounds What beauty you have created

The recipe can really be twisted in any direction and every time you get a new result. but share with us, which way did you turn it?)) Interesting, after all))

And the recipe was spontaneous. There were 400 g of sourdough, 50 g. I left it for divorce, and threw 350 grams into a bucket, then 120 grams there. flour, 80 ml. water (it was just all filtered, boiled, but I didn't want to filter, boil ....) 1.5 tsp of salt, 1 tbsp. flaxseed oil, and I forgot sugar. Knead in HP, baked in the oven. The dough was sticky porridge, I don't have a scraper, I worked with a plastic spatula, put it on the barrel and forward Thank you, the videos to which you gave links helped.
And this is what happened, the crust is thin, crispy and pudgy

[Zest,]

Thank you, Zest, only I am still far from the master.
suslja5004, wonderful bread turned out.

[Joy]

Joy
Oh, we all study here and strive to embrace the immensity)) We collect and study each other's experience bit by bit, and bring it to life. So, join us, tell us, knowledge is never superfluous

And the recipe was spontaneous.

it seems so to you)) This is all that previously seemed incomprehensible and scattered material, fits into a clear scheme in my head and pours into its own bread, for which specific recipes are no longer required, but a rather general orientation
In, wrapped

Let's both! I have two, a Frenchwoman and an Eternal.
Here are my friends. One for white bread, the other for black.



Today I bake again, the little white one is ready, I am sitting here, the aromas soar, soar ...

Everything went wrong with me today. She baked sourdough bread in the oven, in the gosyatnitsa. Everything is as it should be for the first 15 minutes under the lid, and when I took it off ... so my bread was smashed in different directions Here I sit and think where I blundered: I refreshed the leaven in the morning, kneaded a good dough in the HP (not liquid and not cool), the distance before increasing in volume, put it into a hot gosyatnitsa, sprinkled it from a spray bottle ... It will cool down, I'll taste it, maybe at least he didn't disappoint?

[kava]

kava, I have one idea: having removed the lid, I would have sprinkled it once more, with cold water. The upper crust would become elastic and then it should not break, because it grew even after the cover was removed. How does it taste? Or is it still getting cold?

It tastes pretty! Such a pleasantly crispy (not hard and dry) crust and soft rubbery inside

You know, I have, like in that joke where one frog tells another

everything is correct, here you cannot do without perseverance and stubborn perseverance. Sometimes you have to repeat it several times in order to achieve the desired result.

if add ascorbic acid, how much?

I buy large pill-washers and grind it into one bread and add about a quarter.

Today is already a little better, but not a Sharman yet!





This time I kneaded a little thinner, let it stand under the plastic wrap, so the dough was not windy. For some reason, it did not diverge along the intended trajectory (that is, along the cuts), but cracked spontaneously.