Sourdough bread in the oven

[Suslya]

Suslya, the bread is very good, and the crumb in general, but it had to be cut, and then it would not have been so disheveled, The dough rose, and he had nowhere to howl, so it cracked. When I put the bread according to the Raisin recipe, I did everything as she wrote, and how she cut it, and put it on the hour, and it did not crack so badly. And tell me, what taste is different from just yeast?

[technologist]

technologist, but did not try to check the temperature in the door, I found such a place in my refrigerator in the door, opposite the boxes for vegetables and fruits, there I have +11, and the refrigerator itself is at +6. I still have a thermometer in the refrigerator, where the sourdoughs are, I constantly check the temperature, since both rye and a Frenchwoman live there.

The temperature was checked on every shelf, in every compartment. She is the same everywhere +7.

[Basja]

Basja , the taste is certainly different, but of course !!! Both the smell and the fragrant crust. Baking in the oven is just a huge difference from HP. I added rye flour to this bread, so it is darkish.

[technologist]

technologist, but it seems to me that now you can store it on the balcony (unless of course you have it), at night no more than + 13. My refrigerator is also programmed, and you can put it as you like, I set the temperature in the refrigerator + 10, because of the leaven, I did not like it, because the rest of the products began to deteriorate very quickly, and then I began to look for a way out, as I wrote, in the refrigerator + 6, and in the lid +11, try the selection method. (I have a Liebherr refrigerator, what about you?). I think you will find a place where it will be warmer. But it cannot be that there is the same temperature on all shelves, and where are dairy, and where are fruits.

[Suslya]

Suslya, As for "darkish" I did not notice, the color is very good, but that is spongy, that's for sure. I ordered Altai Health flour (whole grain wheat) on our website today, they will bring it, I will try it as it is in bread, everyone who used it liked it.

[Basja]

Basja at night, it is clear that no more than 15, and during the day on the balcony I reach 36 (sunny side, glazed). At home, too, 27 - 30. I have a Samsung refrigerator. I went to take measurements again.

technologist, and I have a Samsung. Can you find out what we have there by the temperature inside? My thick Calvel lives well, but the liquid dies

[Basja]

Basja
[quote] But it cannot be that there is the same temperature on all shelves, and where are the milk ones, and where are the fruits. [/ quote]
it may very well be ... I have, for example, 7 degrees everywhere, measured all the shelves and the entire door from top to bottom.

I have the same story. Well, I even bought a thermometer for the refrigerator and wherever I just didn’t stick it, and on all the shelves, and in all the doors ... well, +7 and at least break ...

I baked the first loaf for sourdough and for the first time in the oven. I did it according to the instructions from 1 page. First pancake, as they say ...

[technologist]

technologist ,
and what does not like the first pancake, for me it is a bar and ruddy, and baked, and a spongy crumb. And I have no doubt that it is delicious. It seems to me that any sourdough bread cannot taste bad.

The bar is delicious, but turned out a little tough. I didn't keep the roofing felts on the proofing, or I didn't bake it ...

[technologist]

technologist, but no thermometer? Propex bread when the bread temperature reaches 97 *. And you can't tell by sight, you know better.

There is no thermometer yet, I do not want to be completely dependent on devices. I want, like a grandmother, with my hands, eyes and flair. Here recently the garage was dismantled and found a 1920's cast iron bread molds. Now I will nastalgiru.

[technologist]

technologist
no problem, you pierce the bread with a splinter, and if it is dry, then everything is OK, but if something sticks, it’s not ready yet. Previously, they really baked without thermometers, and without special proofing baskets, and the bread tasted like a sight for sore eyes: nyam: Forms are a rarity, but they still have the "bread spirit of those times"

The bread is in the oven right now, I don't know what it will be. Tomorrow I'll post a photo.

Here, as promised, is a photo of bread. Only holes, as in the first post, do not work. But I think it will come with time. The main thing is practice. She baked bread in cast iron molds, I didn't even expect such a difference in taste. The bread turned out to be so rich, aromatic, tasty. Only the child was capricious and I forgot to put a gram of yeast in the rye. He came up for 3 hours and turned out to be "heavy". The photo shows the difference. And my husband sawed me all night yesterday, why they threw out the money for the bread maker. Indeed, until you try it yourself, you will not understand the difference.

Here is wheat-rye

And I love the round one, I put it in a basket, which I ordered from Lyulka, on the bread, such stripes turn out to be pretty, lovely.

Oh Suslya, what a soulful loaf you have turned out! And the stripes, the stripes And now, attention - the question: how much did it stand and in what (on what) did it bake?

Let it stand for 2 hours (and the oven was heated for 15 minutes). And baked as usual, I have one container, a glass saucepan, under a lid for 15 minutes and somewhere 30 minutes without a lid. Everything as Zest taught.

That is, after proofing, you transferred the dough straight from the basket into a glass dish? They are always so beautiful, round, and mine (when I tried to bake in the glass) spread throughout the entire volume

Yeah, usually I did it like Zest, transferred it on paper, but right there I had to shake out the drawing in a hot saucepan, and it stuck, although it was sprinkled with flour well. She shook it out, of course, only the bread was a little askew and the donkey, but what is most interesting, then it got up and straightened out, only the stripes were a little sideways.

So you still "dump" it into the hot glass. And I was still afraid that it would crack. Can you shorten the proofing a little (so that it doesn't blow away)? Why do I bother with questions - I still can't decide whether I need a proofing basket or not (if I get myself together, I'll take an oval one for my beloved gosyatnitsa)

And I shook it out on a piece of paper, I thought maybe there won't be such a shock, it hasn't cracked yet. And it settled probably because it still shook, so to speak, actively.

[technologist]

technologist
super bread you have turned out And HP is also needed, knead on it. You can't knead it with your hands.
Suslya
great bread But I still can't get myself to grow my Frenchwoman ... Advise, what is the easiest scheme? The one that Viki gives, or according to the scheme where at the end we put it in the refrigerator for a day (Lyudmila marianna-aga)?

[BlackHairedGirl]

BlackHairedGirl Thanks for the feedback. I, as you understood, am a beginner in leavens. But there is little experience. I have tried different breads: with yeast, with sourdough from the refrigerator and with the "correct" sourdough, in the KhP and in the oven. In short, I was looking for my bread for a long time. I already wanted with wheat-rye no longer torments. I decided to try it one last time and became a "fan". I grow the leaven at 15-20 degrees. without a refrigerator. I bake in tins in the oven. It is a pity that apart from the photo I cannot leave the taste and smell. So, I think you absolutely need a leaven.

[technologist]

technologistwhat kind of bread turned out in rare forms, well, just a lovely sight,
Suslya, oh, what stripes at the top, as if specially drawn, and what a nostril it turned out! Congratulations

[Suslya,]

Yeah, usually I did it like Zest, transferred it on paper, but right there I had to shake out the drawing in a hot saucepan, and it stuck, although it was sprinkled with flour well. She shook it out, of course, only the bread was a little askew and the donkey, but what is most interesting, then it got up and straightened out, only the stripes were a little sideways.

Suslya, I will give advice on using the basket.
It is best to sprinkle the bread and the basket itself not with wheat, but with corn flour (such grinding as Luhanskmlyn sells).
Before using the basket, I do not just sprinkle it with flour, but "plaster" it, that is, I try to stuff it into the grooves more.
Well, I also sprinkle the bread with plenty of bread.
I act somewhat differently with rye, since the dough is obviously more sticky.
I sprinkle the rye bun well with a mixture of seeds (sesame, flax, poppy). then cornmeal. And only after this sprinkling I put it in the proofing basket.
Do not wash the basket after each use.
If I know that I will not use it this week, then I clean it from flour with a toothbrush and put it in the sun or in a dry place.
For proofing the bread, I cover the basket with a shower cap. Very handy piece. Recommend!

[BlackHairedGirl]

BlackHairedGirl , I did it according to Vika's scheme, for the first time everything worked out quickly and well, then I used it the second time.

Basja Thank you! The stripes really look very unusual on the bread.

Lyulyok Thanks for the basket and for the advice too, I'll try to sprinkle some bran. And I don't wash the basket either, I will knock and shake so that the flour sprinkles into the bag.
And with a cap, an idea-class!

[technologist]

technologist
I have a question about the leaven ... How often do you bake with it? Does it peroxide at a temperature of 15-20 degrees? And how long does it take for you to double it?

[BlackHairedGirl]

BlackHairedGirl I bake every 3-4 days. Does not overoxidize. If, for example, I fed her at 8 in the morning, then by 8 in the evening it increases 3 times and starts to fall off a little in the middle, I feed it again until morning. And on the day of baking, I keep it in the kitchen and there it rises much faster.

[technologist]

technologist
that is, she usually lives with you ... where? On the balcony? In the basement? In the corridor? Where Do you have 15-20 degrees in your apartment?
And before kneading, feed it in the morning and evening the day before baking? And the next morning, bring it into the kitchen and feed it a third time? Am I getting it right? And how did it rise (how much? twice? three times? or until the middle falls off?), put the dough on it?
And another question - what sourdough do you have? What flour do you feed her - rye or premium? add water or fermented milk product to flour?
Sorry for a bunch of questions

I am slowly beginning to understand the technology, it’s not so scary to deal with the leaven.
I baked my first bread in the oven - airy sourdough bread.
Your advice and technology helped a lot.
Baked in a cauldron under the lid ... well, then as described here ...
If you do everything as you write and share your knowledge, then it should definitely work out.
I haven't cut it yet, but I really liked the look.
Thanks to everyone, everyone who shares their knowledge and best practices !!!

[BlackHairedGirl]

BlackHairedGirl I already wrote above where he lives (at night on the balcony, during the day in a basin of ice). Until I use it, I feed her at 8 am and 8 pm. Constantly (if the process is somewhat laborious without a refrigerator). On the day when I bake bread, I put the leaven in the kitchen (27-28 degrees). I feed and let her double. I put a dough on it, in general, then according to the recipe ... I have 2 leavens (wheat and rye flour). Both are on the water. I think you should start making starter with the help of the refrigerator. Much easier. When you master it, understand the essence of the process, then move on to the next round. It's just that until I started doing it, there was also a lot that was incomprehensible. Do not apologize, I myself am only at the beginning of the journey, the most terribly interesting to talk about this topic. Let's figure it out together. Yes, I started photographing the whole process. You can post it later, if you're interested ...

[wwwika]

wwwika ! Well done!!! The first bread and such a handsome man. Congratulations! Let me show you the cutter.

I have already tried it, you need to bake a little or the gas is stronger, well, when to do 180 degrees ...
My oven is something, everything is on the verge of guessing it yourself, I don't even know how many degrees there are.

New taste, a little more salt ... But I liked it so much. With cheese yum-yum and Moscow sausage !!!!

[technologist]

technologist

I think you should start making starter with the help of the refrigerator.

To be honest, she confuses me. I don't understand the logic of the refrigerator's participation in the process ...
wwwika
just gorgeous bread !!! Bogatyr! Please accept my congratulations!

[BlackHairedGirl]

BlackHairedGirl The logic is that the lower the temperature, the slower the sourdough ripens. When I first started, I kept the leaven in the refrigerator. And she "asked for food" only for 3 days. And at 25-28 degrees, it matures on average in 6-8 hours and needs to be fed 2-3 times a day.

[technologist]

technologist
I want to try starting from scratch and without a chill. And compare. As stated here, the leaven that has never been in the refrigerator gives the baked goods a richer smell and taste, and is very different from the one stored in the refrigerator. I had the leaven, but I kept it in the refrigerator, and there I have plus 7 everywhere. Quite strong by the way, it rose well. And it matured, like yours, on the third day at this temperature.

wwwika, I have 13 degrees in my bag at first, then of course the temperature rises, the element lasts for about 10 hours. But I periodically look, I have a thermometer there, as soon as 18 degrees. creeps up, change to "fresh frozen". And at night on the balcony, now the weather is what you need.

Tell me, someone, please: if you grind the leaven, in which only wild yeast (lived in the refrigerator), with whey and rye, or any other flour - and then keep it on the kitchen table all the time - will lactic acid bacteria revive? Is it possible to reanimate them in this way?

Tell me, someone, please: if you grind the leaven, in which only wild yeast (lived in the refrigerator), with whey and rye, or any other flour - and then keep it on the kitchen table all the time - will lactic acid bacteria revive? Is it possible to reanimate them in this way?

Our microbiologist Dachnitsa wrote earlier that it is possible. I would start a new one. I advise grape.

Tanya! Try to feed your starter culture with live bacteria (MK), either from natural kefir, or Emochki (I already wrote about them). It is full of various lactic acid bacteria, perhaps they will take root in the leaven. To be on the safe side, I do this with my ferments periodically, because lactic acid bacteria are quite gentle creatures. Again, Emochkas remove the pathogenic flora (again, reinsurance).

Maybe I missed something somewhere, but who is this "Emochki"?

Our microbiologist Dachnitsa wrote earlier that it is possible. I would start a new one. I advise grape.

I confirm that by feeding such a leaven with whey or kefir it is quite possible to revive it, and I am also in love with grape leaven. Very unpretentious and friendly

The mistake came out - then Emo, and Emochki = effective microorganisms. One very clever Japanese man has combined in one bottle a lot of useful microorganisms that persuade all doubters to go over to the side of the good, and they simply remake the bad ones for all sorts of usefulness. Who cares - there is a lot of information on the Internet.

Tell me, someone, please: if you grind the leaven, in which only wild yeast (lived in the refrigerator), with whey and rye, or any other flour - and then keep it on the kitchen table all the time - will lactic acid bacteria revive? Is it possible to reanimate them in this way?

DO NOT. Will not be reborn.

Ne waste, kume, sily, but rather, grow a new leaven

The fact is that there are a huge variety of types of lactic acid bacteria, only in their ferments there are about forty-odd ones, but they have nothing to do with those bacteria that live in lactic acid products (kefir, yogurt, whey, etc.). this is a very special separate species, which in no way can be replaced by sour milk.

Hypothetically, lactic acid bacteria can get into your "refrigerated" starter from hands, from the air, from the walls of dishes ...if not for one BUT. In an adult leaven, a stable symbiosis of microorganisms develops, which displaces outsiders and prevents them from disrupting the established system. Therefore, it is extremely problematic to "introduce" new bacteria into the old leaven.

Just as the old grandmother will not become a red maiden, so the refrigerator leaven will not return the whole bouquet of aromas.

Of course, such leaven will raise the bread. But if you asked my advice - definitely grow a new one!

[Zest]

Zest
Yes, indeed, I grinded the leaven with whole grain flour and whey (I had not fed it since July 28), rose up like a reactive one ... only there is no that smell ... and it doesn't smell like anything when baking ... In general, the conclusion is clear. From Friday I'll try to raise a Frenchwoman ...
Thank you all for your advice !!!