Zhivchik
Wow, what a beautiful bread!
The pulp is so good.
RybkA, you probably have an electric oven that the top of the bread is tanned?
Zest
RybkA

For such a composition, simply an excellent result.
Very happy for you, well done!
RybkA
Zest, Zhivchik, thank you very much for your approval, I also really liked this option. It will be necessary to try to knead the dough completely from the flour of the sprouted rye.
And I have oatmeal idle, this option will work out, what do you think?
Quote: Zhivchik

RybkA, you probably have an electric oven that the top of the bread is tanned?
Yes, the oven is electric and it fries the top more than the bottom. But I have never had such a tanned bread.
rinishek
I honestly don't even know which topic to show my bread in - I studied all topics related to a Frenchwoman
Sourdough bread in the oven
Sourdough bread in the oven
in fact, this is a loaf with low acid sourdough
tasty turns out.

thanks girls for the science
but the leaven upset me a bit - well, it doesn't rise in 4-6 hours, for the life of me.
I'll go and complain on the topic
Tatjanka_1
Girls, what is it
"flour from sprouted grain"
Suslya
Zhito is rye, which means that rye grains are germinated and then ground.
Tatjanka_1
Thank you must, now I understand
rinishek
this is what I piled today - simple bread
Sourdough bread in the oven

The photo app didn’t return home - so the photo was telephone.
I call
- sonny, bring your camera down (son has a phone with a 5 megapixel camera), I will take a picture of the bread.
And he told me
- what camera?
I answer in all seriousness
- well, the one you call
RybkA
rinishek , beautiful loaf
But he's not white, is he?
rinishek
Fish, Thank you
this loaf of 1st grade. As for me, it's almost white
Svetik_
and today this is what I did ... here is the link

https://Mcooker-enn.tomathouse.com/in...4.0

I could not resist trying, although the incision will be later ... it is still cooling down, I added a mixture of Zernopan and panifarin there, it turned out so light and big
rinishek
and here's what happened.
Sourdough bread in the oven
Sourdough bread in the oven

I bought a tall aluminum stewpan and even with a conical lid, 33 cm in size - almost a wok, only Ukrainian
I must say that on the hearth (I had a cast-iron pan as a hearth) with splashing is ... in general, worse than in a heated thick-walled container. Firstly, the bread is clearly better suited, secondly - the crust is thinner and crunchy, and thirdly - it is safer.
One question for experienced leavening oven-brewers - why did the crust burst? didn’t I stand it up again? or the gluten was not formed correctly - not stretched?
Kalmykova
That's why sprinkling is for this: the crust does not have time to grab and allows the bread to rise to its fullest. And when the crust is immediately baked, the growing dough simply breaks it. In general - the view is gorgeous! In general, these cute cracks do not upset me!
rinishek
Kalmykova
Duc splashed! They do not upset me either, but on the contrary - they touch me, but it’s interesting to know - in what I pushed the jambs - so that in the next. time to avoid possible mistakes
kava
Yes, what are the shoals there - beauty! Your dough was growing in the oven, so it got a little ruffled. Don't bother. When I transfer the dough to the gosper, I not only sprinkle it on top, but also the inner surface of the lid too.
But what we bought the cauldron was good! With a lid and in a thick-walled saucepan, it's a completely different matter. And the crust is thin and crispy and the shape is yours.
Svetik_
Here is my cut of today's oven-starter

Sourdough bread in the oven

Sourdough bread in the oven

Suslya
rinishek bread you just feast for the eyes. Take a picture of the stew, please, maybe I also want a "Ukrainian wok"
And the cracks are very sympathetic, I love this bread, it is somehow more natural or something
Quote: rinishek

One question for experienced leaveners-ovenmen - why did the crust burst? didn’t I stand it up again? or the gluten was not formed correctly - not stretched?
And here's another, stretch the surface, and develop gluten by kneading. With this, you are all right, the crumb is excellent, and I also have such a surface, when I bake on 1st grade flour, that's it, it cracks!

Svetik_ did you cut hot again? unbearable?
Suslya
And yesterday I finally bought a rectangular shape. Here she baked bread, as they say, "well, just like a store"
Sourdough bread in the oven
Kalmykova
And I once baked a mold for a sandwich maker, and now I bake bricks. I like Chegoy more than round, probably because of the same pieces. And the crust turns out to be thin and in shape. I did not notice much difference in comparison with the cauldron, only more body movements.
Gopher, dear! Well, where do they sell such tall forms?
Suslya
That at the bazaar they sell I go past the shells, and there are all kinds of meat grinders, forms for bulk bread, muffins, and at the very bottom for bread, I jumped up with joy, 12 UAH. Total.
LenaV07
Suslya
The appearance is just a delight! Classic...
Yeah, yeah, I'm also wondering in what form such a handsome man worked ...

Quote: Suslya

That at the bazaar they sell I go past the shells, and there are all kinds of meat grinders, forms for bulk bread, muffins, and at the very bottom for bread, I jumped up with joy, 12 UAH. Total.
A picture would ...
kava
Svetik_ - handsome the man bread! Big, delicious! And were you afraid to make more incisions on top?

Suslya, and a brick - exactly like a store! (but only outwardly)
Suslya
I took this one, my uncle said that the same at the bakery

Sourdough bread in the oven
Scarecrow
Suslya

Cla-a-ace !! How smooth and handsome! And the form is really similar to the factory one. I have two factory forms for black bread. Got it from my grandmother. It is necessary to find where they lie and also apply.
Suslya
Buy what? Let me send you Autolux. She, SATom, it is closer and cheaper.
LenaV07
Suslya
Thank you very much for your promptness! Uncle obviously didn’t shit, the shape of the bread is quite factory-made ... Is the shape itself light or not? I somehow saw it on the market, but took it in my hands, twisted it, and it was kind of flimsy ... I still did not dare to buy.
Suslya
The form is light, just weighed, 336 gr.
Svetik_
Suslya I didn't cut it hot, it's just that I have one
I also have a form. but I have never baked in it, it differs from yours ... it seems to me that in my such scanty bread it will turn out that it will be very small or just kick it out of the mold
here he is
Sourdough bread in the oven

and what did you lubricate it with or how ??? Or simply tormented with flour and baked ??? Not stuck ?? Judging by the photo, a funky brick of childhood
rinishek
girls, please on "you", okay?

Kava, Suslya, thanks girls, I tried so hard!

Suslya, so in fact this "ukrvok" is exactly where these aluminum gadgets are sold. There are three or four such points on the market. True, I went to another market for this stewpan. And that seems to be complete, but this is not. It costs 95 hryvnia, I had to buy an iron handle, otherwise there was a plastic one in the kit
Sourdough bread in the oven
Sourdough bread in the oven

girls, and what about you with such forms, which Suslya bought strained? maybe they just did not pay attention? It seems to me that the whole market is flooded with them
Svetik_
rinishek I constantly come across how I bought it, but now I see that it is not at all that ... narrow and does not diverge to the top
And how much is the diameter of your casserole-wok ??
RybkA
Suslya, bread AtpAd !!! And the form for UAH 12!!! Interestingly, the finished bread is completely flared to the top? Is it in Vinnitsa or Kherson? What are the dimensions of the mold?
How did you get the top so neat? Did you show it straight away in shape? (in skokA vAprosAv - [)
Svetik_ , and your shape is not less than that of Susli? Let's get your sizes too!
rinishek , cracks only decorate your bread! And the Ukrainian wok is what you need!
Svetik_
RybkA it seems to me not such a shape ...
431 gr. height 11cm, top depth 11 cm, bottom depth 8 cm, width from the bottom 8 cm, in the center 9cm, up 10cm ... these are the dimensions
Suslya
Light, it seems to me that we have one-to-one forms, I'm measuring Wait, so the bottom is 17 cm by 7 cm; height almost 11 cm; top from edge to edge 21.5 cm by 10.5 cm.
Do you have this? Yes, I forgot to say, I smeared the form with sunflower oil and sprinkled it with flour, I was afraid that it would stick, so I rubbed flour there without being greedy, the bread was whitish in places, but it popped out very easily, it just fell out

RybkA, bought in Vinnitsa, defrosted in the form, while baking periodically sprinkled water.
Svetik_
yeah come on according to your size .....
bottom 19cm by 8cm
height 11cm
top from edge to edge - 22cm by 11cm

and what recipe did you bake ??? How much flour? And I bypass this form ... I bought it and never,
Suslya than lubricated ??
Suslya
So we have the same forms, Kalmykova must tell Elena that you also have the same.
Svetik_
Yes, we have such a lot for sure ..... but I haven't seen ukrvoka
Suslya
Svetik, I wrote above that I smeared it with butter and sprinkled it with flour. And the recipe "all by eye" is called, well, if you figure it out, then 300 grams of flour, 150 whey and 200 sourdoughs, somewhere like this
Svetik_
I see ... okay, you seduced me, now I'll try the next one in the form, but I did it in the form ???
Suslya
It melted in a mold, then into the oven and periodically sprinkled water from a spray bottle, about every 3 minutes, for 15 minutes, 5 sprinkles were obtained.
Svetik_
I understood everything ... I will try what will come out
RybkA
We don't have such forms
Quote: Suslya

Svetik, I wrote above that I smeared it with butter and sprinkled it with flour. And the recipe "all by eye" is called, well, if you figure it out, then 300 grams of flour, 150 whey and 200 sourdoughs, somewhere like this
Suslya, well, I haven’t grown up to recipes for the "eye". You would write down the recipe, otherwise the bread and the top are too good
Svetik_
I don't do anything by sight ... I also don't grow in any way and I want a recipe
Suslya
The girls honestly don't even know the exact proportions, I poured flour and premium, and whole grain and rye, there was no bread at home, and then the godfather should come to visit, there was even an idea to drive to the store ... but then I felt ashamed
I don't even know how much flour I poured ... I'll try to repeat and write it down.
Freken Bock
Oh, I'm only at home on weekends right now. So I'm waiting - I can't wait when I come and get busy with bread. I miss this case!

But in essence such questions. Girls who bake tin bread, specify the technology. The final proofing is in the mold, right? Under what conditions? Is it possible in the microwave with a mug of boiling water? Bake at what temperature? How do we create steam? The form is "brick" a hundred years old, but I dare not bake bread "like a store"! Suslya, oh, and you've got a handsome man!

By the way, there is also a Ukrainian wok somewhere on the loggia ... I have a cauldron made of the same alloy, I baked in it for a while, but somehow slowly but surely I switched to under. It is the shape of the bread on the hearth that attracts. I'll have to try it somehow in the "wok".
kava
Freken Bock, you wrote everything correctly - the molded loaf is placed in the mold, where the proofing takes place. You can proof it in the microwave (with a cup of hot water), and in the oven, or just on the table under the film (bag).

Next, the workpiece, ready for baking, is transferred to the most preheated oven. Bake with steam. First, 10-15 minutes at maximum, and then bake at 180 * (another 30-40 minutes)

We create steam by putting a container of boiling water down the oven and (or) sprinkling the bread for the first 15 minutes (every 3 minutes)

Freken Bock
kava, Next weekend I will come!
Kalmykova
Brightwing! Well, admit it, where are the forms sold? The height is just right for me for a sandwich maker!
Svetik_
Natasha and there is nothing to admit, we bought it at the Warehouse near the Meat Processing Plant, you know there was a lot of them, the girl always stood and sold, I think 20 or 25 UAH. I took ... I don't remember
Girls, and I gave my mother a little gosyatnitsa, just with a lid .... can I take it back and use it ???
Kalmykova
It's not good to take away, change it for something!
Margit
Quote: Svetik_

and what recipe did you bake ??? How much flour? And I go around this form ... bought and never,
Suslya what lubricated ??
Can I put in my five cents? Calculation for one such form 420-450gr. flour, 300 ml - water. The rest of the ingredients are as usual. The recalculation for the leaven should be done based on these proportions. My forms are that size too.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=36684.new;topicseen#new
I lubricate with non-stick grease, an excellent tool!
Everything is taken in the same proportions (flour, vegetable oil and fat), instead of fat, you can use ghee, and beat everything well. I store it in the refrigerator, although it is not necessary.

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