Sourdough bread in the oven

[Zhivchik]

Zhivchik very very appetizing ..... just class

[Zhivchik]

Yeah, Zhivchik, a bar for all 5+ and cutters, and crumb.

[Zhivchik]

Zhivchik

well, and a craftswoman. Not a bar, but a feast for the eyes

Good day to all
This is the kind of bread I got in the oven today. Rye.
I made it with raisin sourdough and hops.
How do the professionals look ??? I want to know your opinion

Thank you in advance

[Gelena_]

Gelena_

welcome to the friendly "starter" rows.

For rye - just a charming brick turned out

And how was it molded before fitting into the mold? Did you add hop and raisin sourdough to the dough at once?

[Gelena_]

Gelena_

welcome to the friendly "starter" rows.

For rye - just a charming brick turned out

And how was it molded before fitting into the mold? Did you add hop and raisin sourdough to the dough at once?

Shaped with wet hands. She made the dough overnight and added two leavens at once. Because on one hop, in the oven, I'm not very good at it, the roof cracks, often crumbles. And today, surprisingly, it did not crack. Maybe the raisin helped.

[Gelena_]

Gelena_

about "wet hands" everything is clear)) I meant - somehow they folded it into an envelope, rolled it up, or simply all the dough mass at once, without unnecessary problems, was blinded into a brick?

[Gelena_]

Gelena_

about "wet hands" everything is clear)) I meant - somehow they folded it into an envelope, rolled it up, or simply all the dough mass at once, without unnecessary problems, was blinded into a brick?

Just bricked up, but need to fold?

[Susley]

Just bricked up, but need to fold?

that's us with Susley we are looking for the difference in ready-made rye bread, if it is molded before that and if we just immediately give the mass the shape of a brick))
That is why she asked. It seems that molding for rye bread is not decisive.

Exactly! looking for the difference The fact is that I did the brick by folding, and then I took it and simply molded it from the mass. And the difference, well, no!

Clearly, otherwise I was already worried that I had not finished reading something again
Thank you, reassured

[Zhivchik]

Zhivchik
Bar An interesting cut - a wave! Or was it by design? Handsomely!

[Zhivchik]

Zhivchik ,

Girls thank you so much for calling! I am very pleased!
Oh, and I got into the taste of sourdough bread. Can I be considered a complete leavener now?

Here is another of the cutters "spikelet":

[Zhivchik]

Zhivchik -that's all for you, I wanted to ask ... how do you make cuts with a blade ??? Damn, for this you will have to buy a blade with a specialist, the knives pull the dough strongly, albeit sharp, but okay I'll try

[Zhivchik]

Oh, Zhivchik how cool it turned out !!! So, well, inject, what did you do the cutters?

Tan, well, you got carried away! And what do you make incisions? This is my weakest link.

[Svetik_, BlackHairedGirl, Freken Bock]

Svetik_, BlackHairedGirl, Freken Bock , girls, thanks!

Aha, Svetik_ correctly said - with a blade that she found new in her bins.
And now I'll be smart:
Here is such a bread, where part of the rye flour is left in a basket, it is much easier to cut than the one that is left in a salad bowl or a gosyatnie. You cover the salad bowl with a bag and the dough at the top turns out as if it were alive, especially from wheat flour it is more airy and tender.
And in the baking basket, the top, which at the time of proofing was the bottom, will dry out a little due to the ventilation between the rods. And then it's a pleasure to cut such bread.

Zhichvchik, Tanyusha, you are really smart !!!
So competently told about the cuts!
And the spikelet of bread charmed me at all
Tomorrow I will make such cuts on a loaf

Damn, the proofing basket is now needed ... By the way, I also found a new blade the other day, it turned out great. But the second time was not the same, and the third was just garbage. Or I am, and the blade dulls quickly.

The blade dulls really fast, so I mark the edge of the blade I was using with a felt-tip pen. I use it no more than twice from one edge of the blade.
You can also cut rye khebushek 4 times, but wheat airy one cannot

[Zhivchik]

Zhivchik
Bar An interesting cut - a wave! Or was it by design? Handsomely!

BlackHairedGirl, Thank you!
The wave turned out by itself, because the loaf-bread was blown in all directions!

Lyulyok , Thank you!

And many times I made cuts with one blade, but it was rye, but wheat Izyuminkin does not want to cut. The loaf also cuts the same blade with pleasure, since the dough is steeper and again in the same basket I distribute.

Oh, thinking, I will patent my "spikelet" cutters.

[Zhivchik]

Zhivchik, the loaf is awesome! "Wave" - ​​no comments at all (even if it happened spontaneously). You see how wonderful everything turned out with your starter (and you don't need to grow a new one additionally)!

[Zhivchik]

Zhivchik

Oh, thinking, I will patent my "spikelet" cutters.

You better patent your "wave" And you saw the link to the cutters, Scarecrow gave? By the way, there was no "wave"

So I look at all this splendor, and I understand: study, study and study!
How great is your master!

[Zhivchik]

Zhivchik, you are just a virtuoso in cutters

And today I baked bread and decided to follow in the footsteps of Svetik, add oatmeal. Here's a loaf of bread, whole grain, premium and oatmeal. The bread has a light aroma and is very tasty.

And my sight somehow went off ... and Izyuminkin bread failed ....... I'm upset

All day I conjured over it and in the end the result, although I have not tried the cut yet, but what good is it if it turned out to be a pancake, heavy,

[Suslya]

Suslya Five plus! (y) And what proportions of flour?
Svetik_ And what could be the reason, you analyzed? Why heavy?

[Zhivchik]

Zhivchik, the loaf is awesome!
You see ...

kava, Thank you! From whom did I learn to make these incisions ?! We are on "YOU", have you forgotten?

And you saw the link to the cutters, Scarecrow gave?

Yeah, I saw. There were so many things there that my eyes fled. I didn’t even pay attention to whether there are these waves or not.

Suslya, what a fluffy hole you have!

Svetik_ , did you add flour according to the recipe? That is, part of the whole grain, and everything else in / s? What am I asking, I just add 200g to Izyuminkin. rye flour, 100 gr. whole grain and wheat grade 1. And it is because of the rye that I do not get such beautiful holes as Susli.

Who knows what proportions ... somewhere in / s and whole grain 150 g each, and oat 100 g ..., a sourdough fed in / s.

[Zhivchik]

Zhivchik I did everything according to the recipe, did not step back a step ........ and the temperature was all right at 22C, today I will put another, already proven leaven with wheat flour, just replace it with whole grain, I'll see .. .... I can say one thing, that if I gave the proofing a lot more, then my bread turned out great, and now I will try another

[Svetik_]

I can say one thing, that if I gave a much more proofing, then my bread would turn out great

Svetik_ see, and you were worried. At least you know the reason, which you will eliminate next time.

So the most interesting thing is that everyone does according to the recipe and everyone succeeds ??? What's wrong with me ??? So, those who baked this bread also did little so ??? And in 50 minutes and then another 30 minutes, it rises for everyone ??? I don't understand, maybe someone is wrong ???
Do you at least share

[Svetik_,]

And in 50 minutes and then another 30 minutes, it rises for everyone ??? I don't understand, maybe someone is wrong ???

Svetik_, always rises, and it is in HP at room temperature, and even so awesome! Such a bun, puffy and resilient, melts, lovely.

[Zhivchik]

Zhivchik Well, the bun and I had a normal one, elastic, but I noticed that the salt needs to be put immediately during kneading, it turned out to be a little bland, it just did not interfere properly with the second batch, well, I did not hold the second batch for 20 minutes, really. And you put 50 minutes in HP for alignment ??? It did not take me 20 minutes and she began to knead, that is, the temperature was accordingly normal, that the alignment occurred after 15 or 20 minutes, then I turned it off and left it in the HP to reach 50 minutes ... pulled out, formed a bread, who was just awesome in his hands, well, for a proofing for 30 minutes, but it seemed to him a little, if there were more, then it probably was right ... well, that's how it is with me, probably, but everyone is not

[Svetik_]

Svetik_

ne understood ... What makes you think that the final proofing should be only 30 minutes?
I even went to the beginning of the topic and rechecked - the proofing of the formed bread for about 50 minutes. in the oven or microwave or other enclosed space with a cup of boiling water.

But salt still needs to be put in accordance with all the rules of kneading. It has been checked more than once - the dough comes out better. Only I use a combine for kneading, and everything mixes and dissolves well for me.

But the bread, mixed according to this recipe in a bread maker, comes out completely different, both in taste, and in softness, and in crumb

No ... you didn't understand me, I wrote there that I did the proofing for 50 minutes, and then another 30 minutes, but during this time it did not rise much, I put boiling water in the oven with a mug of boiling water, it just blurred, here

I put my sourdough at lunch, I also wrote how much ... now there is already an increase of 1.5 times, I will wait a little longer, and then in the evening I will make the dough, put it in the refrigerator for tomorrow ...

then I turned it off and left it in the HP to reach 50 minutes ... I pulled it out, formed a bread that was just awesome in my hands, well, for proofing for 30 minutes, but it seemed to him a little, if there were more, it probably was right .... well, it’s like that for me, probably, but for everyone it’s not like that

The first 50 minutes. - this is the so-called fermentation. The final proofing is the rise of the bread after it has been formed.
So I realized from your post that I kept the formed bread in the proofing before baking for only 30 minutes.

[Svetik_]

Svetik_

So I did not understand how much you kept the bread in the proofer before baking, so I will write a short list of actions just in case:

1. First batch without salt and oil.
2.50 minutes fermentation.
3. The second batch, in which we add salt, and at the very end - oil.
4. 20-30 minutes "rest" of the test.
5. Forming bread.
6. Proofing for about 50 minutes. (focusing on a 2-fold increase).
7. Baking.

[Zest]

Zest ok ... I will train on cats

[Svetik_]

Svetik_ And you still add salt after the first batch ... I was convinced that it turns out better this way. And choose the final proofing for your doubling, and all business ... It will work out!

I will add salt to the first batch, and then butter in the second, now I’ll probably look at my sourdough, the pancake is warm, but I don’t really notice an increase in 2 times, only 1.5 times for sure ... ... but what about everyone ???
It seems that they wrote that the sourdough is 2 times suitable, or am I confusing ??? And in Raisin, you can see such an increase in general and bubbling ......... and today it rises smoothly with me, without especially bubbles

[Svetik_]

Svetik_ Shining, damn it! Not in the first batch, but after him! In second batch, get it? I did so - it turns out well, just super-duper And then at the end of the second batch of butter a little bit!

I make my Simple White according to the same principle as Zest, only the sixth point - the final proofing takes three and a half, and preferably four hours! But the dough is still in HP. And I do not know if it is heated there or not. And if you put it in a MV with a mug of boiling water, as Zest advises, then in 50 minutes. will definitely rise twice. And you have it in 50 minutes. heated will definitely rise.

[Svetik_]

Svetik_

Sveta, sunshine, well, we seem to speak different languages.

During the FIRST batch, no salt or oil should be added.
A couple of minutes after the start of the SECOND batch, add salt, and towards the end, add oil.

The behavior of the sourdough very much depends on the sourdough itself, its strength, health and mood.
My dough rises 2-3 times.

The first batch is in progress ...... without salt and oil, it's already late, can everything be done with batches and then in a proofing vessel and in the refrigerator until morning ???

And so it is also possible. I like this bread even more, after a long fermentation.

[Svetik_]

Svetik_

Yes, that is also possible. I talked about this option. I like it even better. Long-term fermentation bread comes out, it is even more aromatic and healthy.
Now you will formulate the bread, leave it on the table for 30 minutes, and then send it to the refrigerator.
Whenever you decide to bake, take it out, leave it for 1 hour at room temperature, then send it to the oven.
I read that it is possible to bake straight from the refrigerator, I tried it myself, compared it, I like the "warmed" version more.

[Zest]

Ok ... so I'll do it, tomorrow it's still too early not to get undermined for work
Girls, maybe all the same well it ..... give 2-3 hours away from sin ???
I did this, I gave my son a task to take out of the refrigerator during the day, so that by the time I came home from work it was time to warm up and distance and then go into battle ??? And if it does not rise again ??? Although my leaven was exactly like yours Zest as light as a fluff and bubbled so interesting
Now, if it will be a pancake again ... then I don't know, I act strictly according to the instructions, now it costs 50 minutes. in HP, then the next batch (also drive it for 20 minutes on Pizza mode ???)