Sourdough bread in the oven

Yesterday I baked rye Orlovsky bread, I took the recipe from here
it's already in the oven

and this is already ready

and this is a cutter

The bread turned out to be very tasty, real rye, crispy crust. and the crumb is soft. Here, like everything described.

[different in taste]

Zest I came to treat you to my bread according to your recipe, which I baked thanks to you and Viki, who helped me so attentively and patiently with the French sourdough.
This is my first bread on it.
Certainly not like yours, I forgot to sprinkle some water from a spray bottle, but I will try.
Moreover, by changing the flour, you can get different in taste of bread.

Thank you and Viki so much for your efforts.

In the course of making bread, I got a few questions for you.

We leave him alone for another 20-30 minutes.
Then we dump it onto a surface dusted with flour and use a scraper to shape the bread.

And was it not possible to form it at once, and then to rest.

Can you guide me or explain how to properly shape bread and make cuts (well, they don't work at all)

Finally at Viktosh
It also came out good bread.
Ruddy crust and holes in place
And there was enough salt in the rising dough.
The pulp is elastic, the sourness is right
And outwardly decent and the smell is awesome!
Here is jam, curd,
Honey and processed cheese
Loaf, loaf,
Choose what you want!
I love you all,
But butter is the most!
Here we are with this butter ... Goodbye diet. The bread is excellent, it only remains to thank the Raisin one more time for the recipe (with the first page) and the instructions, from which this time I did not depart a single step. The sourdough was grown anew, fed with wheat flour, did not spend a minute in the refrigerator, the bread was baked in a wok, only it did not have a crush - it was covered with foil. The satisfaction is complete. And also, congratulations, colleagues, I have a new AEG oven, today it was tested for the first time. Super thing, if anyone is going to buy - I recommend it.

I bake it on the hearth, but I want to make the dough softer, but you can't put it on the bottom. I have an old cast-iron duck, but at the bottom a little enamel is chipped off. Do you think bakers can use this? There is nothing more suitable, and even with a lid on the farm.

I bake it on the hearth, but I want to make the dough softer, but you can't put it on the bottom. I have an old cast-iron duck, but at the bottom a little enamel is chipped off. Do you think bakers can use this? There is nothing more suitable, and even with a lid on the farm.

Why can't you put soft dough on the underneath?
you will even put it if you add 2-3 st. to the dough. l gluten.
She will keep her shape as cute

Rattle, you will be carrying the bread to the duck with baking paper, so chipped enamel is not a hindrance. But there is no way without a lid, here someone is covering the duck with foil.

A little ascorbic acid can be added to a soft dough, then it keeps its shape.

Girls, tell me, pliz is such a moment.
The last few breads did not come out very well (I didn't even fotala, I was upset), as it did not rise very much and baked worse. It got colder here, maybe because of this? Can it stand it longer? (Baked Izyuminkin bread).
But the previous Airy starter was just a miracle.

[Basja]

Well, here, today, gratifying news from the field of bakery battles

Have Basja excellent Orlovsky, Tatjanka_1 she came with my, her bread, and with what beautiful, victosh finally showed up, and even with poetry and good news
Smart girls, girls

In the course of making bread, I got a few questions for you.

But was it not possible to form it at once, and then to rest.

Can you guide me or explain how to properly shape bread and make cuts (well, they don't work at all)

If time is running out at all, then you can immediately mold. But as I have seen more than once in practice, it turns out much better if you give it time to lie quietly before molding, then the dough has time to fill with air bubbles, it turns out to be more leaky, in addition, tension in it decreases, and bread is easier to form.

For shaping and notching, see two rollers 🔗
Further successes

Finally at Viktosh
The bread also came out good.

The sourdough was grown anew, fed with wheat flour, did not spend a minute in the refrigerator, the bread was baked in a wok, only it had no crush - it was covered with foil. The satisfaction is complete.

I don't even know what to congratulate on in the first place - with complete satisfaction or with a new oven, probably, after all, with the first one, because the second is an integral part of the first
Well, finally everything worked out for you. And then I really thought that you were completely disappointed in the leaven and decided to give up this venture.
I'm very happy for you.Try further, everything will be GOOD now

[wwwika]

We got colder, maybe because of this? Can it stand it longer? (I baked Izyuminkin bread).

Of course, wwwika , the proofing time directly depends on the temperature. If the kitchen is cold, then there are two ways out - either give it a longer time for proofing, or place the container in the oven with the light on or with a cup of boiling water.

[Lulek]

Lulek, I can't find pectin on sale in our province. And there is nothing to hope for gluten.
himichka, but I didn't think about paper. Here is a mad chamber! And there is a cover. It remains to find a suitable proofing form and you can bake!
About ascorbic acid. How much is enough, for example, a pound of flour?

About ascorbic acid. How much is enough, for example, a pound of flour?

In this case, the expression "you cannot spoil the porridge with butter, and the dough with ascorbic acid" does not work. In addition to all its positive aspects, the addition of ascorbic acid also has negative aspects - it somewhat shortens the production time of organic acids in the dough, due to which the bread loses its aroma, and in addition, it accelerates its staleness.
Therefore, pouring "from the heart" is not necessary. I add "by eye" - a pinch. I rummaged through my notes, found more accurate data - do not exceed a dose of 150 mg per 0.5 kg of flour.

[Zest]

ZestThanks for the dosage and interesting fact. But another question arose. I naively thought that you can grind a tablet of ascorbic acid and add it. You wrote "add a pinch" and I started thinking. In what form do you have ascorbic acid?

[Pogremushka]

Pogremushka

The dosage is given for pure ascorbic acid, as it used to be sold in pieces of paper in childhood, but we loved to buy it at breaks and lick it off with our tongue
In large such tablets, not pure is sold, there is still a lot of everything in the composition. It is necessary to look at the composition and find out the content of ascorbic acid in the tablet, from this and proceed

quote: I don't even know what to congratulate first of all - with full satisfaction or with a new oven,

with the first, of course, with bread, it took so long to come to this, but the oven went and bought it.
Thank you

But as I have seen more than once in practice, it turns out much better if you give it time to lie quietly before molding, then the dough has time to fill with air bubbles, it turns out to be more leaky, in addition, tension in it decreases, and bread is easier to form.

I fully agree with the Zest. I tried to mold it several times immediately after kneading - firstly, the dough is more sticky, which complicates the process, and secondly, the bread at the exit turns out to be more clogged (in any case, I have such experience). 🔗

Hello. I have been baking sourdough bread for about a month. I try different ratios of rye and wheat flour.There is such a nuance - I grind rye with kavomolk, because we do not sell flour.

QUESTION: bread crumbles very much - why? The dough is good, but thinning a little - why?

Thank you all for your answers!

Compared to bread that is baked with a bread maker, the sourdough does not crumble at all.
And it has such a pleasant rubberiness that when you press it with your fingers, everything springs back.

if the bread crumbles, it means something has been violated with the leaven

Please see if I'm doing something wrong:

my starter: the activation was done by the classic 3-step,
I feed 50 - 100g of ready-made starter culture
1p - 100 g of flour and water,
2p - 100g flour, 30-50g water,
3p - 100g flour, 150-180 water.
(the method was given here somewhere on the site) - a very strong beautiful sour dough is obtained (600g).

I grind flour with kavomolku from grain (rye and wheat 1: 1). Boiled warm water from the tap (we have a little hard, but good - the town is small, we have our own well).

I use this ready-made sour dough as a dough, for 600 g of dough I give 600 g of wheat 1c, 300 g of my own rye,

I try other ratios, and only with wheat flour - bread also crumbles.

I leave a little sourdough from the dough, I bake it in three days, so I don't feed it, I keep it on the loggia (a little cooler than in the room) - maybe I'm hungry?

Today I put a brew with 1.5 st. l. starter cultures 1 step - rose very well in 6 hours. at 23-25 ​​degrees, when kneading the dough - it does not hiss or bubbles in the water. The dough thins right on the knead, has a good structure, rises well, but the bread is SOUCH crumble, the further, the more

I WANT "rubber"! - help

I WANT "rubber"! - help

It crumbles perfectly and should crumble. Who is guilty? Of course, the flour that you yourself ground from grain. Your grain is excellent! It contains both the bran and the germ .... Here is a lot of bran and crumbles. Try all that is ground to sift. You will lose all the most useful, but you will get what you want. Remember to thin the dough. And you can also add a tablespoon of vegetable oil at the end of the batch for greater rubberiness.
but I would feed your starter culture at least 8 hours before the batch.

[pani2003]

pani2003

I'll add a little more here ...

- the way of feeding is very unusual for you - the leaven, especially at the third stage, receives much less flour than in itself, if you also leave it for three days before the next baking, without feeding it first, then it is completely depleted. The flour protein in the sourdough is completely destroyed under the influence of enzymes and acids, the sugar is eaten all clean, and then this low-quality protein and depleted starch gets into the dough, from which it does not become high-quality at all, floats and does not want to keep its shape. Even the subsequent three-stage feeding according to your scheme will not bring the leaven into the shape and condition necessary for baking;

- further, you grind the grain on a coffee grinder ... as Viki already correctly said - too much bran gets into the dough, from which the bread crumbles. In addition, the grinding may be too coarse ... But there is another side of the issue - bread is not baked from freshly ground flour, such flour needs to be kept from 3 weeks to acquire baking properties and qualities (strength, gluten, etc.) up to 3 months. Here's another reason why bread is too crumbly.

And if you are just at the very beginning of the way of baking sourdough bread, why should you experiment without having enough experience? There are so many recipes for wonderful leavens and wonderful breads that are not crumbly and rubbery on the forum, try to follow the tried and tested path, and then you can go to experiments

I read, I read your debates and decided to bake bread in the oven. That's what I did. The bread is just a miracle, huge and light. In general, for the first time, I fed the leaven and baked bread in the oven. But I liked the result, very tasty. I don’t even have baking molds, so I put it in what was at hand, and he crawled out of that. The bread is delicious and crispy. I will continue to experiment.Thank you Zest for advice and guidance.

I read, I read your debates and decided to bake bread in the oven. That's what I did.

the clearest example of how the amount of acquired knowledge turned into QUALITY! Great bread came out! And as for the first - generally a miracle! You clearly have a light hand and a talent for baking.
Congratulations on your first starter! Not to be the last

Zest help yourself, I'll come to you with my bread.
I like everything, but it seems to me as if something is missing, maybe sugar.
I made 100 psh. + 100 rzh. - leaven + 300 psh. + 100 rzh. flour. (I was afraid to add flour, because there is more rye. m.) - put it in the oven with a mug of boiling water.
I did as you wrote 230 ° _15 min., Then I take off the lid, turn down the temperature to 180 ° and finish it, but this time my roof cracked a little, why.
And I can't understand why there are few holes, mostly at the top of the bread.
maybe I'm not forming the bread correctly.

[Tatjanka_1]

Tatjanka_1 , a mug of boiling water is placed during proofing in order to create a certain microclimate. You don't need to bake with it. The bread is still under the lid. And the fact that it cracked, it was he who was walking, and already grabbed from above.

Thank you very much for the advice,
Today I baked bread only with wheat flour, I also fed the sourdough several times with wheat flour with bran - the kavomolka also decided to help me and refused to grind rye
Bread - savory, moderately written and "rubbery" - we are already trying
All success

the clearest example of how the amount of acquired knowledge turned into QUALITY! Great bread came out! And as for the first - generally a miracle! You clearly have a light hand and a talent for baking.
Congratulations on your first starter! Not to be the last

Oh, what a highlight, I had everything and the roof was collapsed and the bread did not rise. Apparently, hand-made bread somehow came to my liking, I somehow feel it with his hands, and he answers with his deliciousness. In fact, it's very good that there is such a site where you can ask questions and get good advice. Thank you very much

And I came to say THANK YOU for a wonderful bread recipe.
Baked sourdough on MK. I added whole grain flour and rye to the dough.
The dough itself is also 100 gr. flour replaced with rye.
Baked in a bowl without a lid.
True, the prints remained on the sides of the baking paper.
And the smell of bread

And the cut? The bread is just great.
And I also have prints

And why paper if you bake without a lid?

Bread can be defrosted directly in the same dish in which you bake.

And I, like a highlight, put it on paper, and then, together with the paper, transfer it to a red-hot mold.

And why paper if you bake without a lid?

Bread can be defrosted directly in the same dish in which you bake.

I do not know. I have two identical enamel bowls. I cover one with paper and put the dough there for proofing. I heat another bowl and transfer it in baking paper from the first bowl (as Raisin said). The truth is why I am doing this, I do not quite understand.
Perhaps you can bake right in the first bowl and cold? And if you don't cover it with baking paper, the bread will stick. And if you anoint a bowl with rust. butter and sprinkle with flour and bran, then it can also stick.

So, brothers in ...weapons baking, while there is no Zest ...

If we bake bread in a hot pot under the lid to create red-hot steamed bread, then transfer the distant bread into this dish with paper and cover with a lid. Otherwise, such movements are meaningless.

I sometimes bake bread in a SIMAKS goose maker, grease it with some soft margarine such as Cows, Rama, crush it with flour - nothing sticks. You can make a non-stick lubricant: part of the fat, part of the plant. butter, part of the flour.I put the shaped bread in the gosper, put it under the lid, then put it in the oven and bake, first under the lid, then without.

I have only a glass goose. If I distribute bread in a basket, then I bake it right on the baking sheet. And in the process of baking, I spray from a spray bottle both on the bread and on the walls of the oven.

So I have a glass one, and an electric oven.

And I also have a glass saucepan, and nothing yet (mmm). I warm up the spirit with it and transfer the bread into it. Basically I bake under the lid, but it happened a couple of times that the bread rises after transferring soooo, as you can see, now I will close the lid and it will rest against it. Then I bake without a lid, only occasionally sprinkle some water from a spray bottle.

Can you tell us in more detail how the process of transferring the dough from the proofing basket to the hot mold is going on, it turns out that the dough needs to be turned over and thrown out? Will it not deflate?
very beautiful stripes are obtained after these proofing baskets.
Or is it just after these baskets that you get ready?
And more ... About the coating of the form.
I read from Lyudmila (from LJ) - she uses the so-called kombihir, which she makes herself.
half a glass of lard, half a glass of vegetable oil (deodorized so that delicate pastries do not pick up the smell) and half a glass of flour, beat well into a homogeneous mass.
Has anyone used this? And what are the results?

[Suslya,]

Suslya, I have an eternal problem - I knead a lot of dough, we love fresh bread! And if I gape, then the bread rests against the lid. But there are calculations, for 1 liter of the volume of the form 250-270 g of dough, depending on what kind of bread, wheat or rye.

Vika, greetings from an admirer of your talent at Osinka. I wrote about the lubricant above, it works great as well as just grease with something like Rama and crush it with flour. It is necessary to dump carefully, not to allow the size of the bread to more than double. The oven can be used both on the hearth and in larger containers.

[himichka]

I thought, I thought, is it still necessary to wash the form from this grease later, or what?
And another clean, dirty question .... how often do you wash your forms? And do I need to wash often ...
It's like in that joke the Uzbek was asked, why don't you wash the kettle from the scale? What for? It's tastier this way ... (this is an anecdote from life, my dad is from there).
himichka Thank you

My forms, like all dishes, are handles - I call myself a dishwasher. If you want to clean carbon deposits, I use Master Cleaner for gas stoves. Removes all "tan". And in bakery, molds, in my opinion, are not washed.

I warm up the spirit with it and transfer the bread into it.

Where do you transfer bread from? ??? From an oval or round dish basket?
But I have one glass goose maker for 3 liters. that's all.
No, not all ... there is still an oval basket for 750 gr. But I am afraid that it will not be possible to dump it from the basket evenly into the goose maker, since the sides are high.

I put it either in a bowl or take the lid from the breadbox, I have it in the form of a dome. But if in a basket, then of course without paper, in the same drawing. Then I try to carefully dump the bread on the paper and transfer it to a saucepan or bake it in a cast-iron pan, but then with steam.

Then I try to carefully dump the bread on the paper and transfer it to a saucepan or bake it in a cast-iron pan, but then with steam.

And I flop right into the pan. From the head ...

I went and measured the length of the oval basket and the length of the gosper. Nothing will fit into this goose of mine. And not a goose, I guess, but a duck.

Yes, I flopped too, then I got burned, the walls of the cauldron were high. I dug up an old one in the country, and it was without a lid, I covered it with a frying pan on top, in short ... I bake in a glass saucepan and try to use paper, otherwise my burns do not go away

Burns - as it is said about me. In the summer, my entire right hand was burned, now I wear a sweater, so sometimes only my fingers suffer.But now I mostly bake on stone. I adjust the size of the bowl to cover the bread. In my opinion, the most convenient option. We have on sale such cool bowls, high, voluminous, one bad rubber pad on the bottom so that it does not slide on the table, you cannot put it in the oven or remove it.

So. as I am terrified of burns, I don’t put bread in any hot dish. If I bake a hearth, then cover the bowl in which the bread was stewed with a COLD baking sheet and turn it over. I put the baking sheet in a hot oven. If in a gosyatnitsa, then right in it I distribute bread. I cover it with a lid and in a hot oven, in the middle of baking I remove the lid. I didn't notice the difference in taste

I have now changed the whole technology with the proofing basket. In short, I put it in a basket, then carefully (which is not always the case) I transfer it onto paper and put it in a hot gosper with it and cover it with a lid.

And I tried all sorts of baking methods and concluded: all the movement around the heated tins and lids is not really needed. The result is not much different from baking just on the sheet, only the crust is slightly thinner. As a heated form, I used a lid from the Bergofovsky oval (the lid has a thick induction bottom), and covered it with the oval itself. As a result, I am too lazy to move the pieces of iron, remember to remove the lid .... I bake wheat bread on a sheet and in a baguette holder, covering it with paper. And I bake rye (like Borodinsky) in molds. Most of all I like glass (Simax and Pyrex), but metal are also good. I lubricate it with exactly that grease made from butter, flour and lard. Mine in the dishwasher or by hand. Washes perfectly. And it's also good to bake in disposable forms - no lubrication is needed at all.

Here is a section of a delicious bread.
The pulp is slightly darker than according to the Raisin recipe, since 1st grade flour and 200 gr. rye flour.

Oh and handsome !!!