Sourdough bread in the oven

Nah, dear, you risk exactly that sin and get yourself into 2-3 hours of proofing, in any case there will be a lot, either with the addition of yeast or without.
I just define the rise of the dough, not even in size - I press it with my finger. If the hole springs and immediately fills, then you still have to wait, if it straightens so slowly and freely, then it's time to bake.

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

I'm going to rest on my laurels

Soooo pupils have grown up that I have nothing else to do here.Only so - to glance sometimes

Well, of course ... whereaaaaaaa, how am I? and who will support me in difficult times ??? Am I still waiting for the first proofing ???

[Svetik_]

Svetik_ Well, it will now take 50 minutes after the first kneading ... turn on the dumplings kneading and now add salt and at the end - butter. In general, Zest wrote, so as not to wait for these 50 minutes after the first batch, you can immediately after the first batch has ended, IMMEDIATELY turn on the Main Dough mode. There, the leveling will just go - what we need, about 50 minutes - and then the kneading stage will turn on, the kneading will go and then throw the salt, and at the end of the kneading butter ... Well, and then leave the dough alone for 20- 30 minutes. And then mold the bread. And then put it in the proofing basket. And if you want - in the refrigerator for the night. 6 to 12 hours. And tomorrow, pull it out and hold it for about an hour at room pace. And as it doubles, in the oven at 260 degrees.

Brightwing! Try to follow the last Tanya's instructions exactly. Then there will be no regrets about wasted time and translated products! Look, don't mix it up !!!

[Svetik_,]

can do everything with batches and then in a proofing vessel and in the refrigerator until morning ???

Once I did this, the bread in the refrigerator was so good. I was afraid that if I stood on the table for half an hour, it would definitely come out of the bowl in which I always bake Izyuminkin. And when baked, it was huge.
Svetik_, send him to the refrigerator to sleep already.
And, I almost forgot, do you add salt to the extra?

[Zhivchik]

Girls ... I was worn out with my bread, stuffed it into a small-sized cake dish, and as I said Zhivchik here are pictures after the refrigerator and further
I will not provide the size yet, a little later



And now I pulled it out ...



Yesterday he didn’t want to form into a bun, I couldn’t roll it up, this is the first time I come across this, and then I gathered this stuff in a heap and on a cake, covered it with a film and hello until morning, and in the morning there was such a surprise. ... probably scared him that he grew up like yours probably Zhivchik
The crust smells very strong, I will not provide a cut yet, only in the evening I will come and I will cut

[Svetik_]

Svetik_

Well, I don’t even know how to say it.But all the same, breads with such the simplest composition are designed for baking on the hearth. In the form - it will not be quite THAT. We lose in taste, crust and aroma.

[Zest]

My dear Zest since I don’t have a hearth, I only have what I have, I couldn’t put it together yesterday ... I was slipping away all the time, I just collected all the dough in this form and left it, because I had more strength there was no fight with him, but in the morning here ...............

As promised, I add a cut



Here is my photo report, I wanted to say that the bread turned out a little bland, although two batches, in my opinion, like this, and so I coped with porosity, in my opinion, how do you think ???
Zhivchik and I didn't make any cuts yesterday. because it was watery ... well, what cuts would be, they would just float ... maybe I'm wrong, we will try further

[Zest]

Still, breads with such a simple composition are designed for baking on the hearth. In the form - it will not be quite THAT. We lose in taste, crust and aroma.

Zesthow on the bottom? The dough is practically liquid. And on the hearth it just spreads into a pancake.
By the way, can the baking sheet be underneath?

Svetik_ , I liked the bread! Only after the refrigerator is it very bad to cut. It does not even help that the dough will stand at room temperature for an hour and weather. The crust will not have time to dry out anyway. So I don’t cut such bread at all.

Yes, the baking sheet can be bottom, but not very good, as it is thin and does not hold heat well (little thermal inertia).

It surprises me that the notches on the bread did not open at all. Although, the level of the bread was below the level of the edge of the pan and, judging by the tear in the diameter, it started up, and the pan did not allow it to move to the sides.

[Zest]

Zesthow on the bottom? The dough is practically liquid. And on the hearth it just spreads into a pancake.
By the way, can the baking sheet be underneath?

oppanki ... I have never baked this bread in a mold, either on a stone or in a wok. But a wok is a kind of hearth, the bread rests on a flat surface, and the sides of the bread do not touch the walls of the wok. After all, in the form this bread cannot "swell", the cuts will not open beautifully ... Well, in general, I am a supporter of baking this bread out of the mold.

The baking sheet has a very thin bottom, it cannot heat up to the required temperature and "undermine" the bread. Although ... you have to try everything yourself. Lyudmila is an ardent opponent of replacing the baking sheet, she categorically rejects this option. And we had craftswomen here, they laid out their hearth bread, baked on parchment on a wire rack And - of a wonderful quality If I am not mistaken - it was Yuliki.

Girls, I put up pictures of the cut ... if anyone is interested, you can take a look, in the previous post

[Svetik_]

Svetik_
I liked the bread, the cut is also good, well, it is clear why the cuts did not part, it was cramped in his shape, this is clear ... but one moment remained unclear. Why did the dough turn out liquid? And at Svetik_, and at Zhivchik? Zest, how should the dough be? I think so that it can be molded - that means cool enough, not too much, but so that at least it could be folded in half, etc., well, as we usually mold. And here is another case - the dough floated specifically! Why is that? And I want to ask the girls Suslya, Freken Bock, did you also have such a consistency before molding? How did you mold? And how can a batter be molded at all? It's physically impossible ...

Tanya ... this is joke, you would have seen me when I saw him ... which stuck everywhere, I put it there, and it to my hands, I greased my hands with oil, it did not help ... but for the first time , when I just didn't distance it, my dough was cool, and I twisted it and twisted the airplanes as you want, but here on you ....... if I had originally nashed it into my proofing mold, then it would have floated, but probably the cuts can be drawn somehow, although I'm not sure, I deliberately put it in a smaller form, because it floated, I think that if I was in a larger one ... I would have found it smeared along the bottom, I'm joking, but this probably so

[BlackHairedGirl]

BlackHairedGirl my dough is about the same as this aunt's favorite consistency in the video. And I form a round bread in the same way as she did, the edges to the middle, then I turned it over and round it, tighten the surface. Everything can be seen well there. Very liquid I also have dough, this is when I have 1st grade flour in my dough, then I just add more flour, tucked it in with a scraper, turned it over and ... everything works out. The most important thing there is to work quickly. Girls, it's not difficult, honestly, when I worked with such a dough for the first time, I thought I wouldn't take my hands off it, just like Svetik, I stuffed it into a saucepan and baked it, and then got the hang of it, understood the principle and now I only like wet dough

[Suslya]

Suslya so I'm talking about this ... it's not difficult, now I will know that it can be, all the time I had good koloboks
Need to buy a scraper, good stuff .......

Brightwing! Well, thank God ! A thin dough can be for several reasons:
- a lot of liquid (or little flour)
- liquid sourdough (see item 1)
- if the leaven has stood still, it becomes liquid
For tin bread, the dough can be made thinner, and for hearth bread - only if you have good knowledge of the dough.
Congratulations on the victory ! If it's a bit bland, add more salt. Sprouted wheat gives a good aroma.

Thank you Natashik for the congratulations, but the dough became liquid when I poured a little bit of butter, then it began to liquefy or something, and the salt is really not enough, although I always have 2 tsp. and it was, maybe it really was necessary to add flour for the bun during molding, but I'll take into account how to deal with it
But I wanted to ask you all, why is there no sugar ??? Is this so necessary ???

Girls, I put up pictures of the cut ... if anyone is interested, you can take a look, in the previous post

I looked at the cut - a good, solid bread crumb. Despite all the BUT - this is a victory. Over yourself, leaven and bread. Each time, invaluable experience will be gained and everything will work out. Congratulations from the bottom of my heart.

[Scarecrow]

Thank you Scarecrow , yes ............ I finished it off, now I will take into account all the shortcomings and the next loaf will be awesome
And I wanted to ask .... basically do you insure yourself with yeast or not ???
I just added, well, just completely at the bottom ... smeared

I know Raisin likes to put in yeast for a consistent result. On the contrary, I almost never put it. So - for your taste, choose whatever you want.

Yes, here I was a little insured ... otherwise, as always, I could not get up, and maybe vice versa

And I never put yeast in my Plain White. Once there was a case, I put less than 1 g in French, even on the scales nothing was displayed. And so everything is only on leaven. And I didn't add sugar - the last time I added 1.5 tbsp. l. honey and 10 grams of salt. It turned out yummy!

Yeast is not needed for proper fermentation! And they are generally harmful to us.

[Svetik]

Svetik_, you've got a noble loaf! And the crumb is excellent. The girls wrote it right - it's very important to shape the bread correctly. Even if you are not on a hearth and not on a baking sheet, but bake in a tortoise maker, you must definitely pull it correctly (then the cuts will open up nicely and the roof will rise like a beautiful dome).

I put sugar (even in rye, I like it better). But you can, of course, without sugar.

It's all about sleight of hand (girls won't let you lie), and this is experience, experience, and only experience (and mostly personal). Because over time, you begin to focus on the appearance, taste, smell, consistency already at a subconscious level.

Yes, I never baked in a cake dish ... I just looked that I had a uniform disgrace here and now I hid it in a smaller form, I thought that if it didn't rise again, then at least it would be small, and not a flat mess

[Zest]

After all, this bread cannot "swell" in shape, the cuts will not open beautifully ...

The cuts open up, but at random - that's for sure ..
Zest, and if you put it in a bowl on parchment and then bake it on a baking sheet, will it work like that?

The baking sheet has a very thin bottom, it cannot heat up to the required temperature and "undermine" the bread. Although ... you have to try everything yourself.

I bake all my bread and loaves, except for Iziuminkinoy, on a baking sheet. There is simply nothing else. I really dance around the stove while baking.

And I form a round bread in the same way as she did, the edges to the middle, then I turned it over and round it, tighten the surface.

I also shape it like an aunt and with a scraper.

[Svetik,]

Svetik, the cutter turned out great!

Very liquid I also have dough, this is when I have 1st grade flour in my dough, then I just add more flour, tucked it in with a scraper, turned it over and ... everything works out. The most important thing there is to work quickly.

I just have 1st grade flour.In general, I do not recognize premium flour for bread, only 2 grades or 1 grade and I definitely add rye. Well, I love black bread.

But I wanted to ask you all, why is there no sugar ??? Is this so necessary ???

Svetik, I add a coffee spoon of honey to any dough for bread, if more, then my bread is already sweet.
And "Izyuminkin" without sugar, that's it.

I'll show you my "Dog's bread"

[Zhivchik]

Zhivchik why sobachkin ??? What didn't go ??? Croutons already ???

[Thanks for the advice!]

after half an hour


Good afternoon, all leavers
So I came here with my rye, tried to bake without a mold. I put the dough on raisin sourdough, for some reason I liked it more than hop. I read in your messages that butter should be added at the end of the batch, I used to pour it at the beginning, so the dough did not stick to my hands at all, I kneaded it and was happy. Thanks for the advice! Now I want to ask, maybe someone knows why he cracked so much at the bottom, maybe it was because of the dilution (I just let him stand for half an hour) I thought that it would blur without a shape ... another question, the formed bread should be put in the oven on a hot plate or can I go cold? It seems so far and all the questions

[Gelena_]

Gelena_ In theory, he should not stand for so long without a uniform. Proofing in a mold - 50 min. or an hour, in short, until it doubles. And without a form, it will blur with you. Then remove from the mold, immediately cut and in a hot oven, on a naturally hot baking sheet, at 250-260 degrees. Reread Temka Iziuminkin's favorite bread. Everything is clear and accessible there. Cracked - maybe they gave a little proofing, did not have time to rise properly, and you immediately put it in the oven ...

[, BlackHairedGirl]

Thank you, BlackHairedGirl , I will definitely read

[Svetik_]

Svetik_

I looked at the cutter Despite all the ordeals and difficulties, the crumb did not disappoint

I'm calm about yeast. Compared to the "world revolution", a scanty addition of yeast will not radically affect our well-being, but it will very much allow us to calculate as accurately as possible the time of ripening and rising. If there is no yeast at all, then one must be prepared for the fact that the rise time will change each time.

[Suslya]

Brightwing! Well, thank God ! A thin dough can be for several reasons:
- a lot of liquid (or little flour)
- liquid sourdough (see item 1)
- if the leaven has stood still, it becomes liquid
For tin bread, the dough can be made thinner, and for hearth bread - only if you have good knowledge of the dough.
Congratulations on the victory ! If it's a bit bland, add more salt. Sprouted wheat gives a good aroma.

Maybe the flour itself is unsuccessful. Will "float" mercilessly and nothing can curb it. Sometimes it comes across.

And I prefer wet dough for bread, exactly as shown in the video, which Suslya exposed. I literally pour this dough onto the table. And then - a matter of several folds, and it keeps its shape perfectly.

[Zest]

The cuts open up, but at random - that's for sure ..
Zest, but if you put it in a bowl on parchment and then bake it on a baking sheet, will it work like that?

I think that if there is strong flour and a properly formed loaf, then it should work out. I've seen enough rollers in the internet and about baking chabatt on a baking sheet, they put it even on a cold baking sheet in a preheated oven - and everything worked out. And the products of our forum craftswomen convinced me that this method also takes place. Although ... indeed, it will be more labor-intensive, it is necessary to monitor the steam humidification and select the temperature regime.

[Svetik_]

Svetik_

And about sugar. Yes, in this recipe it is not at all. Well, we don't like bread with a sweetish flavor, for us it's already buns. Bread ripens and grows remarkably well even without a donkey.
But this is all a matter of taste. If you miss it, then why not add it?

[Zest]

Zest Yes, no, I somehow didn't need sugar, I just asked, but I need to add a little salt, this is for me personally, the breads are a little bland, although I put salt in all the loaves the same way and the taste is better, but here it is a bit bland. well, this is really a matter of taste ....... The crust was driving me crazy, next time I will keep it in my proofing mold, it would be a little smaller in size ... the price would not be, it would always be the same high

[Zhivchik]

Zhivchik why sobachkin ??? What didn't go ??? Croutons already ???

NO, the bread was soft.
The history of this bread is as follows: I asked my husband to make a dough out of prepared products (I wrote a note and put it under the bowl with flour) and fed the leaven (I put the second note under the jar with the mixture of flour and water), and the leaven stood on another table.
In the morning I come to the kitchen, and there everything is mixed in one saucepan.
I didn’t understand, I did everything all over again, and added salt and a little flour to this saucepan. So it turned out "Dog's bread", which was fed to garage dogs (there are many of them).
The dough looked the same as for the chabatta. Had to bake in a bowl.

Okay, if no one liked my "doggy bread", then I will show you a sourdough loaf according to the Cavin recipe:

[Zhivchik]

Zhivchik and this yeast can be replaced with dry yeast, i.e. pressed ?? And how much to put then ???

[Zhivchik]

Zhivchik and this yeast can be replaced with dry yeast, i.e. pressed ?? And how much to put then ???

Svetik_, I baked on dry, because with a fool I bought as much as 1 kg.
I put them a little less than half a tsp.

well, of course, it means not completely on one leaven ???
Clearly, so this is my starter culture so far, it has already doubled, I laid it down and now I think, knead the dough again tonight for the evening, and tomorrow I’ll probably try to bake it, either bread or a bar, probably a bar, but I haven't baked it for a long time

[Svetik_]

I am still afraid to bake without yeast, I will add a little.
Since my starter culture was originally MK, then I fed it with whole grain, then with a / c and had not yet figured out how to feed it. I wrote a message to Fran: (Zuz leavens, but they are silent there.

Svetik_ , try baking a loaf with even less yeast than mine.
To be honest, it seemed to me that that yeast (less than 0.5 tsp) was superfluous. So the loaf was smashed.

I will knead

Here's my new experiment. Rye, with raisin sourdough, with seeds. I baked in a frying pan under a lid for the first 15 minutes, then 40 minutes without a lid, which pleases it did not burst on the sides. That's all I'm wondering, isn't it pale?

I conducted an experiment comparing proofing: I made a batch into several loaves, part of the dough was immediately distanced and baked, and the other part I put in the refrigerator for a day (I always bake this way - with a long cold proofing), and baked it too. Conclusion: with prolonged cold proofing, the bread turns out to be more airy and tender, the crust is very thin. And the taste, of course, is the same.

I conducted an experiment comparing proofing: I made a batch into several loaves, part of the dough was immediately distanced and baked, and the other part I put in the refrigerator for a day (I always bake this way - with a long cold proofing), and baked it too. Conclusion: with prolonged cold proofing, the bread turns out to be more airy and tender, the crust is very thin. And the taste, of course, is the same.

And what kind of bread, rye or wheat?

[Kalmykova]

Kalmykova Natasha, what is the temperature in your refrigerator? I have +7 everywhere, both on the door and downstairs in the vegetable compartment. Can't I do that?