Sourdough bread in the oven

[Gelena_]

Gelena_ ! The answer is: wheat from 1 grade with whole grain sourdough (I also add sprouted wheat).
Tanya, I turned up one refrigerator (old Nord) to 13 degrees. Try, of course, yeast doesn't care, and MK bacteria just stop multiplying, but there are a lot of them in the leaven. Maybe it won't affect the quality of the bread. Try it!

Girls, tell me, pliz! I would like to order proofing baskets and dough scraper. I just don't know what sizes are most optimal for baking bread, how many molds are needed, and also which scraper is more convenient from those that Lilia has in stock.

[Margit]

Margit, at the expense of choosing the size and shape of the basket, you must decide on your own based on the size of the bread consumed, the method of baking, etc. I completely manage with a smaller oval basket (since it fits well in size to my goose baker in which bread is baked). Many girls on the forum have round baskets (they mainly bake on the hearth).

Regarding the scraper - I had all 3, the smallest one seemed to have one right angle and the other rounded.

[kava]

Thank you, kava! I also thought that this scraper is the most convenient for working with dough.
I can't decide on the baskets, I want one round and two oval baskets, but I can't figure out which sizes. There are baskets for 750 g and 1 kg of dough.
I have always baked bread in the form of bricks, and now I'm just lost with the choice ...

[Margit]

I want one round and two oval baskets, but I can't figure out which sizes.

Margit, why do you need three baskets?
I, for example, have one oval 750gr. I bake bread in it from
kavы. And the basket is round for 1 kg. I bake Izyuminkin in it.
I bake bread on the hearth.

[Margit]

Margit, why do you need three baskets?
I, for example, have one oval 750gr. I bake bread in it from
kavы. And the basket is round for 1 kg. I bake Izyuminkin in it.
I bake bread on the hearth.

Thank you, Zhivchik! Now I realized which baskets to choose. One oval for 750 g and one round for 1 kg. And I thought that 1 kg would be too big.

[Margit]

Now I realized which baskets to choose. One oval for 750 g and one round for 1 kg. And I thought that 1 kg would be too big.

Margit, well, you already as you want, and order such. I immediately ordered an oval 750 gr. and couldn't fit Parisian whole grain bread into it.
And then Zest suggested that a 1 kg basket was needed.
And at one time I wanted as many as 4 baskets - 750 gr. round and oval and 1 kg. same.

I also forgot to say that I bake bran bread in a small basket.
The recipe is mine and I have not had time to put it out yet.

[Zhivchik]

Zhivchik expose pliz breads with bran, I really want ... I baked, but forgot a little when, maybe you have a pretty recipe ??? Dryish bread turns out or like ordinary bread ??? And on what do you bake, with sourdough or yeast ???

[Zest!]

Zest! Thank you for this topic and for SUCH love for leaven. (I thought - if entu is so fond of leaven - so does it mean sho? - then I need it too!)
So I raised it and baked bread on it, in the absence of a cauldron - just shaped, but most of all I was shocked by a loaf on this sourdough - a handsome man! and it’s not difficult to completely break up in shape with flour and turn it over - it was so embarrassing for me before - just horror, all the time it seemed that I would turn it over - and everything would be blown away
A year ago I forbade myself to look at all this sourdough splendor - I thought that I would not succeed.
But it turned out - it became interesting - is the taste and aroma really different on the wheat sourdough.I haven't tasted it yet, but the aroma - yes! completely different. (I read these words a thousand times - but until you get to pens sourdough - you will not believe).

PYSY is another cyclist with his inventions observations

Oh, our regiment has arrived! Hurrah ! I want to remind you that THIS delays forever!

girls! you probably all imagine HOW it happens - at first you stare with enthusiastic stupidity at the beautiful photographs of breads, then sadly look at the number of miners that need to be overcome, then poke at these pages, read ("... throw away the rest ...") - think how will I almost throw away the bread? ... you leave the computer with thoughts - nooo, I don’t need this ... I don’t need it .... after 10-20-60 minutes - you come back, poke again - and ... so, until you stomp into the kitchen with a decisive step - "that's it, I'll grow the leaven!" Then you come running every hour - you smell, examine, wait for bubbles - you are happy - OOO! went into growth! ...
but what can I say - it's like getting married - of course forever!

And we also talk with our leavens

And I don't throw it away, I feed it once every 3 days, just for kneading. True, I bake 3 loaves each - there are a lot of people willing.

and I feed 2 times a day, bake 2 times a week - do I often feed? it seems to me that it peroxides in a day ... in any case, it bubbles in full, in three days a liter jar rises !!!
top-level specialists, plz tell me the frequency of feeding

[fugaska]

fugaska , I feed in the same way. Twice a day. Now I have grown a new sourdough - it is very active. I feed it 50g of sourdough: 100 water: 100 flour (otherwise it is acidic). I bake bread 2-3 times a week. Of course, it's a pity to dispose of, but ... When the leaven escapes from the jar - it reminds me of the all-consuming biomass from the movie "Through Thorns to the Stars".

and I feed 50 grams (50 water and 50 flour) - is that not enough?

Yes, good. I just raised mine and I want to feed her a little more when she is single.

and what do you feed? water? otherwise I am perverted - now with milk, now with kefir, now with yogurt ... water as a last resort, when there is absolutely nothing from fermented milk in the refrigerator and even occasionally I add honey, melt a teaspoon of honey in milk and send it "for lunch" with flour

Sourdough? I only have water. Sometimes crumbs of honey and rye flour. And that's all.

I have a Frenchwoman, so I feed with water. Wheat flour, premium, I feed (once a week 1 tsp. Rye or coarse grinding). Honey is my option for rehabilitation (if I am on a business trip and my husband forgets to feed)

And you can use "you"

so, I will translate mine into "bread and water" - let's see what happens if it rebelles - I'll say that we are going to France to be accepted there for our own!
merci for advice
well, actually already on "you"

[fugaska]

fugaska , I feed in the same way. Twice a day. Now I have grown a new sourdough - it is very active. I feed it 50g of sourdough: 100 water: 100 flour (otherwise it is acidic). I bake bread 2-3 times a week. Of course, it's a pity to dispose of, but ... When the leaven escapes from the jar - it reminds me of the all-consuming biomass from the movie "Through Thorns to the Stars".

Well, you have a feeding! I don't eat so much myself!
I feed my French washes from a can 1 time in 2-3 days 100: 100 and in my opinion everyone is happy.

otherwise I am perverted - now with milk, now with kefir, now with yogurt ... water as a last resort, when there is absolutely nothing from fermented milk in the refrigerator, and sometimes I add honey, melt a teaspoon of honey in milk and send it "for lunch" with flour

Kanechna! Such goodies will be eaten and eaten, just put it on!

About baskets... I have them five (in a whisper), BUT I use only one - for 1 kg of round. For others, I have not yet chosen recipes.

Wow! Once every 2-3 days? And I have such a proportion (wash +100 to 100) barely enough for 10-12 hours.

Girls, share your experience - who bakes what?
today I looked at these WOKs - they bite, the most unassuming bergoff - 600 UAH ...
I looked - there is a Dnepropetrovsk siton - but at a price in an Internet store - 410 UAH, and this is without delivery
there are still aluminum pans - cauldrons, which are full on the market.
But the design is different - they are deeper, and the covers are flatter.
Who uses which? maybe you shouldn't bother with a wok, or vice versa - don't buy cheap cauldrons?

My MK sourdough lives at 13 degrees, so it receives feeding every 3 days, as I need. And I bake in glass molds with a brick - it's very convenient! The form is transparent and the state of the crust is visible, you can not even check with a temperature probe. The hearth was just on a sheet or in a Bergof oval.

Ahh, well, if in the fridge, then yes, mine lives on the windowsill. Should I also try MK? ...
And I bake in a glass saucepan with a lid, Simax, I bake bricks in an ikeevka mold, but it peeled off almost immediately, cheap, what to take from it.

Simax and Pyrex have rectangular shapes, I love them most of all - you can pick it up with a knife, if it's stuck, and in the dishwasher, and you can see everything! And for MK-leaven, it is important to find a place with a constant temperature of 12-15 degrees. I turned on the Nord refrigerator.

I twisted mine too, tried to store the Frenchwoman there .... it didn't work, it immediately affected the quality of the bread.

And I do not exhibit above 11 *. On the loggia - while it is also cold at night.
And I bake in a cast-iron goose-bowl with a lid (I've already been buzzing about this to everyone).

[rinishek]

rinishek Kava answered correctly, if there is a goose girl, then it is possible in it, everything will be without problems. Kazans are really very expensive.

And for MK-leaven, it is important to find a place with a constant temperature of 12-15 degrees. I turned on the Nord refrigerator.

I store my MK leaven in the refrigerator on the upper shelf closer to the doors. I don't know the temperature.
She will live with me there for 2-3 weeks, then I take it out and feed it for three days. And again to the "shelter".
But I feed the Frenchwoman every day and she lives on my windowsill.

The window sill is a good place, but unstable in terms of temperature, which entails, as I understand it, unfavorable conditions for the constancy of microflora.

The window sill is a good place, but unstable in terms of temperature, which entails, as I understand it, unfavorable conditions for the constancy of microflora.

Agree. I kept the Frenchie on the windowsill in winter. And now it's spring and the sun will warm up the sourdough, although it is peeping in the morning, but it is getting warmer and warmer. Soon it will be necessary to relocate the Frenchwoman to another habitat.

[Kava,]

Well, I have baking dishes, just agree - from Iziuminka masterpiece breads, stars light up in my head, and in this regard, I had a question about a wok ... but I almost decided that for now, at least I will buy an aluminum cauldron-pan - on the market such just a shaft, if you don't like it, it will go to the dacha
Kava, And is this goose maker made of cast iron? or cast aluminum?
I'm afraid I won't find cast iron on sale now
behold, today's bread

I have a Soviet cast iron like this


But I think that aluminum will work too (it is thick-walled)

I have a Soviet cast iron like this

Wow, she looks so blue and unattractive, and what kind of bread she bakes.
Thanks to the hostess, of course.

And now I am mastering baking bread with raisin sourdough in the microwave on convection mode. In the microwave because there is no gas oven.

While I baked a small loaf of 300 gr. Let it stand for 30 minutes and baked for 45 minutes in a glass form under the lid. She took off the lid 10 minutes before the end.
Here's what happened: (I'll try to put a photo)

[Alim]

And I'm in the refrigerator, in the door on the bottom shelf, I have +10 there, on the windowsill, it makes no sense, the batteries are fried, so you can cook, and even the sunny side, so only the refrigerator.
AlimIt turned out great and the crumb is very good.
kava , and I threw this one out, though I didn’t even think about baking bread then, now you remember how much you threw away, what could be useful now, it becomes sad
rinishek It is also an excellent bread, moderately fried and has risen great, seen in the cuts. And extraordinary deliciousness, no doubt about it.

[rinishek]

rinishek

I am very glad to have joined our friendly starter family. Success in creative work))
And the taste of leavened bread is worth it to devote a little more time and flour (for a gluttonous leaven)))

[Basja]

Basja Thank you

Zest! Of course THIS is worth it, I continue to re-read (probably in the fifth time - sho you some kind of adventure novel) Temka about fr. sourdough, so today the Admin message caught my eye that we are baking for ourselves, and for ourselves it is not a pity to devote time, effort and money ... and thank you again for your work that you easily give to others

[Basja]

Basja Thank you

Zest! your work that you easily give to others

here you hit the bull's eye)) I never screw up)) I agree that I will never reach the level of professionals, because not all my life is devoted to this, but what I have learned myself - I willingly share
Bo I remember myself as a blind kutenik who, by trial and error, tried to bake sourdough bread and there was zero information on the internet
Maybe somewhere real professionals are now grinning at our attempts, but if they are so smart and knowledgeable, they would come and suggest.

trial and error, trial and error ...

trial and error, trial and error ...

so the main thing is that the tests mostly satisfy, inspire and give strength to survive mistakes

[Zest]

Zest, lately I only bake according to your principle "Iziuminkin's favorite bread", only without yeast based on sourdough.
According to your formula, the brew today put 200 g of sourdough + 200 g of water + 100 g of rye flour + 100 g of flour from sprouted rye. So the dough turned out to be much thicker than usual, can I add extra water when kneading the dough or not?

My leaven still lives under the balcony door, but I also have to think about where they will move. Girls, and what kind of thermometers do you measure the temperature in the refrigerator?

I bake in the Zepter frying pan + I put on a combimisk on top, so that it would be higher, otherwise the height of the lid is not enough.

So the dough turned out to be much thicker than usual, can I add extra water when kneading the dough or not?

It's just that rye flour is more hygroscopic and the dough on it turns out thicker. But, the finished dough is liquefied. And rye dough, when kneaded, is rather sticky and does not look very much like a bun. Check the dough when kneading.

Girls, and what kind of thermometers do you measure the temperature in the refrigerator?

I have a thermometer for the refrigerator. Yes, you can, in principle, anyone where there is a minus and plus temperatures.

[RybkA]

RybkA

Kava answered you correctly.

Oh, it's good that there are such clever girls. I'm going to raise my reputation))

It's just that rye flour is more hygroscopic and the dough on it turns out thicker. But, the finished dough is liquefied. And rye dough, when kneaded, is rather sticky and does not look very much like a bun. Check the dough when kneading.

So I won't add anything yet, I'll see how it mixes up.
I also thought about liquefying the dough, so I asked again, just in case. By the way, for the first time I put to go up in the microwave, so that it would be faster, in 5 hours "the patient is ready"!

PySy. I went to raise the ratings!

[Zest]

Zest, Thank you! Straight shy at all

RybkA, tell us about the result. Better yet, a photo ...

Here is my blush
With French sourdough. Dough on rye flour and flour from sprouted rye, and then everything follows the Zest scheme. Added 20 ml of extra liquid during kneading.
The dough was just reactive! The proofing took only 1 hour, so I came to check how things were going, and ran to heat the oven and cook the frying pan
Although I made cuts, it still broke a little.