kava
Quote: Kalmykova

The taste is divine!

So the view is also divine. (y) Awful perforated frequency Beauty and deliciousness!
RybkA
I do not know which topic is better to unsubscribe ... Well, in general ...
Here ... Finally, I got Izyuminkin bread. Dough was made entirely on French sourdough and whole grain flour. To stand in the refrigerator for 6-12 hours, it turned out to be simply not realistic. Two hours later, I realized that it was time to preheat the oven and take the dough out of the refrigerator. I think I was not mistaken. I didn't sprinkle it from the bulletiser, it turned out that it broke at the most crucial moment!
By the way, I want to ask, why is this necessary if bread is baked under the lid?

Sourdough bread in the oven

Sourdough bread in the oven
Suslya
Well done, well, the needlewoman. Nice to see And the bread is sprinkled so that it would rise beautifully. After all, as soon as you transfer it to a hot form, you immediately rise.
And this ... (whispering) in the photo is a mistake ... whole grain, but we need whole grain
RybkA
Quote: RybkA
kava, SuslyaTHANKS !!! And I am so glad, but for the leaven, so glad!
An excellent loaf is almost completely eaten! My husband is delighted with the double, because at work he has something to do with baking and therefore he is proud of me like an elephant, and cannot boast to anyone, since the employees will be jealous.

(whispering) there is a mistake in the photo ... whole grain, but we need whole grain
Yes? well her ... next time I will write correctly

Now I would like someone to comment on why I have such pearl bread even in the refrigerator? Maybe my leaven was very hungry?
I thought to relax until evening, it's good that I didn't leave the house, otherwise it would be like last time.
kava
Well it's good that pearl! It's just that if it ferments too quickly, you will have to bake more often, throw out more or feed in higher proportions, add a little salt ... but as for me, it's better to start rushing than leading an inactive lifestyle.
Ukka
Zest, are you taking the exam?

Sourdough bread in the oven

There's really no cut ... Hell for my daughter's DR, quickly ate ...
Suslya
ukka well done! good bread. While I, you know, was sitting without a computer, I also did some nasty "worm", life is in full swing here. breads are baked!
Ukka
Thank you girls that you, professionals, appreciated !!!
I am very pleased!!!
Only laziness and a small number of eaters constantly interfere with baking sourdough bread in the oven (I already feed my girlfriend and employees with homemade bread). And the sensations from the dough and from the finished bread are fantastic, and from the bread made of flour c / z what a scent !!!
Quote: Zhivchik

So cracked cool.
Zhivchik, this is such a photo that you can't see everything ... Actually, before proofing, it was cut with a net, smeared with milk and sprinkled with sesame seeds ...

But each of you taught me something!
Borisych from the good-cook made me put the starter culture and on Skype he raised it with me for the first week, Zest explained the technological process, Kalmykova suggested putting flour in the leaven, with Susley, step by step she found answers to her questions !!! You are all great !!! Thank you very much.

Having a cotton and a harvester, I like to knead the dough with my hands ... Mom once taught me how to knead the dough correctly ("Schaub has already pissed off!"). So, before the forum, I was thinking, how is it "picht"?
Mom used to say, "in the village until the end, if they were baking bread, they didn’t have a dough for miles, but they scrambled it down to a bunch." I understand it was one of the types of starter cultures?
himichka
It was the so-called "old dough" ...
Ukka
And how did they bake bread on this old grandmother's dough? Mom is no longer there, there is no one to ask ... And my mother told me about the hop sourdough, though then it flew into one ear, flew into the other ...
victosh
I have a question for connoisseurs - I bake rye bread with NOT FRENCH sourdough, but, let's say, for reasons, namely: I don't throw anything away, I feed it 1-2 times a day, as it ripens, adding 3 teaspoons of flour V.S. . (about 30 gr.) and 4-5 tsp. water, so that the whole mass is slightly thicker than for pancakes. I do this every day for a week, on Thursday evening I have about a pound of sourdough, which I send all into the dough + 2 cups of rye flour + 2 cups of whole grain + 1 cup of bran and sprouts + water so much that the dough cannot be formed into a loaf. that is, it is quite liquid. all this economy wanders at night, in the morning I roll it into the mold, it costs 1-1.5 hours, I bake and get a huge and very tasty black bread. I repeat the sourdough procedure first with what is left on the walls. Please tell me what the sourdough can contain in this manufacturing process. I don't store it in the refrigerator, now it's not hot at home, but I put it outside at night. where +13 is approximately.
Viki
Quote: victosha

Please tell me what the sourdough can contain in this manufacturing process.
I will express my opinion, with your permission:
It contains exactly what the leavens of our grandmothers contained. Mine is so accurate. And we can repeat their bread ...
Here's a little confirmation:

V. VASILEVICH. BAKERY BUSINESS. 1913 G.
Quote - The leaven should not be stored for more than one day, if you leave it to lie for longer, it will acidify and re-acidify the dough dissolved on it.
To avoid spoilage of the starter culture, i.e., excessive oxidation, a small amount of flour, 1 pound flour per 10 pounds of starter culture, is mixed daily with it, and it is observed that it does not become too thick or too thin. The best thing is when it has the density of the type of dough from which bread loaves are formed.

As far as I understand, you have not read this before, but acted intuitively. It remains only to assume that your ancestors baked bread, and you inherited this gift. Maybe?
Take a look here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=2482.0 and here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=2602.0... I suspect you will find it interesting.
victosh
Thank you very much for your prompt reply. Really found many similarities in the fermentation process. Only all there is not enough "courage" to try to make a hearth, it seems that it will be very dense, but somehow I will decide.
Thanks again, you made me incredibly happy
Svetik_
here is something happened, it is sitting in the oven after proofing ... waiting
Sourdough bread in the oven

Sourdough bread in the oven

well, in the context

Sourdough bread in the oven

The guests did not believe that she herself had done this, baked half with whole grain flour
Suslya
Girls, I just pulled out the bread, I made Pain au levain naturel myself. Well, the one that Freken Bok finishes. Tomorrow I'll cut it, but for now it's getting cold
Sourdough bread in the oven
Zhivchik

Suslya, handsome bread!

And why has this bread been made for so long that Freken Bock is still finishing it off? Or did she not start doing it at all? A? (where is the sly smiley face here?)
Suslya
Quote: Zhivchik

And why has this bread been made for so long that Freken Bock is still finishing it off? Or did she not start doing it at all? A? (where is the sly smiley face here?)

Freken Bok has done it more than once, it's just hard to reach perfection. I also have the wrong holes ...
Sourdough bread in the oven
I did the proofing in a colander, lined with gauze, sprinkled generously with flour ... and what do you think? the top stuck tightly, the flour spilled out all over the gauze, everything was fine from the sides, and the top barely tore off. In short, I crippled the bread, but in the oven it rose, smoothed out.
Svetik_
what a pretty one, I also want white-white ... just the leaven is already worth ...
Suslya but I like ....... and the holes are cool
Zhivchik
Quote: Suslya

I also have the wrong holes ...

Wow, not those holes. So they are good and beautiful!
The bread is so airy.
Suslya, but how long does it take to mess with this bread to get such a handsome man? Is it necessary to knead in a combine or in HP?
Suslya
Yes, the whole day is gone, baking at one in the morningThis is Lyudmila's recipe, if you are interested in throwing a reference. Kneading with a mixer, crooked nozzles, I have not tried HP. The next time, otherwise I almost burned her old man, so he cried and squealed the poor.
victosh
Yes, the photos are impressive, but tell me, somebody, is it really serious - such prophecies: 32 g, 7 g, 459 g?
Suslya
Chesslovo, seriously, I did ... well, maybe + - gram
Freken Bock
Soooo ... Suslya, WELL DONE! Have you counted the amount of water taking into account the fact that we take the traditional sourdough, and not liquid?
Quote: Zhivchik

And why has this bread been made for so long that Freken Bock is still finishing it off? Or did she not start doing it at all? A? (where is the sly smiley face here?)
I'll give those "did not start"! Here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4994.1410
and so https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4994.1440 And now there is boiling water in the microwave with a mug!
Suslya
And kaaaak, I counted. I have clear directions Zest
victosh
I DO NOT BELIEVE!!! there are 7 or 25 or 32 of them there, so +-grams is essential
Suslya
How can I not believe it? 🔗 Well I tell the truth, as it is written, so I did 🔗
Zest
eka all burst Well, and baked excellent loaves

Svetochka nevertheless, she took the path leading directly to the oven, and gave out the handsome man. And you can be proud of yourself, and enter guests into a trance

Suslya and Freken Bock everyone in the French direction is working and achieving excellent results
Zest
Quote: victosha

I DO NOT BELIEVE!!! there are 7 or 25 or 32 of them there, so +-grams is essential

Viktosh, what don't you believe in? That a few grams of thick-syudym can play a significant role?

So that's right. All the same, the humidity and quality of flour is different for everyone. But you can start to spit on grams only when you have already filled your hand more or less on a certain recipe, and you will confidently know what consistency the dough and dough should be for this particular bread. For starters, it's best to stick to the recipe to the maximum. I think so

And there are quite a few recalculations - instead of 38 g of sourdough for dough - 50 g, and instead of 32 g of water - 20.

I found a couple of my photos of French, which I baked with these amendments.

Sourdough bread in the oven

Sourdough bread in the oven
Zest
Today, after a break, I returned to the oven again

I took 200 g of ripened sourdough and supplemented it with 100 g of rye + 100 g of whole grain flour, but when kneading the dough, I found a forgotten, abandoned package of grape and apple juice that haunted me. So she sent her to the dough instead of water, so as not to suffer herself, and not to let the product disappear

The bread turned out with a subtle fruity aroma and aftertaste, quite an interesting new note appeared, unobtrusive and pleasant.

Sourdough bread in the oven

Sourdough bread in the oven
Zhivchik
Quote: Freken Bock

I'll give those "did not start"! And now there is boiling water in the microwave with a mug!

Freken Bock, did not lead to execute, led to pardon. Sourdough bread in the oven
I don’t remember in this Temka, probably I walked somewhere, but I don’t go to French leavens. I don't even have the leaven. Rather, there is, but only MK.
And your bread is really handsome!

Zest, this is bread ... lovely.
Precisely in the combine kneaded, that such holes, right?

Zest
Quote: Zhivchik


Zest, this is bread ... lovely.
Precisely in the combine kneaded, that such holes, right?

you can imagine, I can't remember. Photo of French - from the old, it seems, then I did not yet have a combine. But she baked it exactly on her own stone in the oven, not in the wok.

And the second one - yes, I did it in a combine.
Freken Bock
Here is my bread yesterday. In general, not bad, agree? Trust me, it's delicious! But with holes, I do not add up. I try not to knead for a long time, I know that the excessive development of gluten causes a fine-pored structure. I think that this is still due to improper molding. I try to do everything according to the instructions. But so far the results are Sourdough bread in the oven

🔗
🔗

Svetik_
Freken Bock although the holes are not the same, but such a beautiful bread ... beauty and deliciousness ....... I can't go for such a feat ... I need to master and fix my bread ...
Suslya
And I think the holes are bigger this time.I will also go for the second run. And bread seems to me every day it becomes more and more tasty. I already have leftovers, we eat the last pieces ... maybe that's why it seems so tasty
Freken Bock
Thank you girls. I had the opportunity to gain experience. Children are in quarantine, bread is enough for a little more than a day. So I bake and bake.
BlackHairedGirl
Freken Bock Tanya, great!
What are you arguing about? And baked in what?
Freken Bock
BlackHairedGirl, Thank you! I let them sit in a colander lined with a flour-rubbed towel. She baked on a stone. The role of stone is played by tiles. Pour water into a bowl at the bottom of the oven (the empty one heats up together with the stone). I also sprinkle the bread itself before putting it in the oven. Vooot ...
Scarecrow
Am I missing something? Why are holes so critical? And I really like the mesh lace crumb. He's kind of ... perfect ...
himichka
Scarecrow, so in fact a Frenchman, real, all chic in holes!
Freken Bock
Scarecrow, the holes are my personal cockroaches. The other day I bragged to a friend, she lives in Italy, with bread with the most holes that I got. So she said: "Fffu! I hate this kind of bread, it is sold everywhere here. But in Switzerland the bread is cool, it looks like ours!" Probably, when my holes do not turn out purely by chance, I also prefer a fine-meshed crumb ...
Scarecrow
Freken Bock

A! That's where the dog rummaged ...

And I'm sitting there racking my head why a Frenchman? The leaven may not be French at all.
It's just that there is a big topic here, maybe you are baking not according to the recipe from the first post, but to some other one, but I don't know.
Suslya
Scarecrow, here we decided to finish off this recipe with Freken Bok
🔗
Scarecrow
Quote: Suslya

Scarecrow, here we decided to finish off this recipe with Freken Bok
🔗

Well, we have to adore with you. Moreover, they refer to Raymond Calvel. Lyudmila has so many recipes that my eyes run wild. I definitely saw this bread in her magazine, but I forgot about it for a long time.
Svetik_
Girls all Merry Christmas !!! So that in every home there was happiness, love, prosperity ........ and new masterpieces in our difficult business
And I'm not empty-handed to you ........ yesterday navayla

Sourdough bread in the oven

A bit not as beautiful as the first time, but this one also rose very cool
Suslya
Svetik, I look, already steadily switched to the oven Well done! And the cutter?
Svetik_
Here you go ...
Sourdough bread in the oven

Well, how ???
Freken Bock
Svetik_,
Girls, I want to ask a question. Stupid, I know. “Read carefully there,” they may tell me. I read, but the question remains. Shaped bread. As I understand the process. I put it in the form for the final proofing. I put the mold in the microwave with hot water. I'm waiting for a 2-3 times increase. So? It's just that people put it in the oven, but I can't get a gas oven of 30-40 degrees in it. Further. The bread rose. We bake. In the oven 220 - 250 degrees? How long is this temperature? Decrease to how many degrees? Girls ... maybe experienced people will create such a topic, a master class? I saw tin bread Admin, kava, Scarecrow bake, but for them this is a common thing, but I have questions. I already said that I am not an experimenter, it is more pleasant for me to follow the instructions. Well, character traits are, perhaps, due to the nature of the main activity.
Suslya
Svetik, the cut is just super!

Tanya, I also look at the mold, I studied Lyudmilina's notes, so her temperature does not decrease, for example, it is written in Darnitskiy "oven for 45 minutes at 465F" this is 220 C in our opinion.
Zest
Quote: Scarecrow

Freken Bock

A! That's where the dog rummaged ...

And I'm sitting there racking my head why a Frenchman? The leaven may not be French at all.
It's just that there is a big topic here, maybe you are baking not according to the recipe from the first post, but to some other one, but I don't know.

here we have long agreed to bake according to any recipes, but with sourdough, and the bread from the first post was moved to a separate topic.
kava
Freken Bock, you said everything correctly, kneaded, shaped, put in a mold, allowed to increase in volume (no more than 2 times) and sent to a hot oven (you can use a bowl of water for steam humidification). I learned from Iziuminka to bake the first 15 minutes at the maximum, and then bake for about half an hour at 180. If the oven is at the same high temperature, it turns out a thick, rough, dry crust (I don't like this, I like to crunch with a crispy crust).

I have an electric oven with a minimum temperature of 50 *, so I don't let it stand in the oven. It's just that when I shape the bread, I turn on the oven to the maximum to warm it up. And while the bread comes up, it heats up. And on the dough in the form, I pull, as Suslya says, a cap (or a bag) and put it in the plug. It's enough.

Svetik_, the bread is excellent! Profile, full face (in the sense of a cut)

Zest, as always on top! Excellent New Year and Christmas bread! Well the eyes are charm! Happy holidays and good mood!

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