nakapustina
AXIOMA , baked bread according to your recipe yesterday. Since I had 200 g of sourdough, I reduced rye flour, instead of 1st grade flour - the highest + whole grain. And I took less water, because the leaven is very thick. Baked on paper, on a baking sheet. Proofing was done in a plastic colander, sprinkled with corn flour first, I was afraid that it would stick, but surprisingly jumped out like a cute one. In short, I liked the bread, I'm happy
Here is a cutaway
Farm sourdough bread
Thanks for the recipe!
Viki
nakapustina, bravo!
What a beautiful cut!
nakapustina
Viki , Thank you too! The bread is baked in your rye sourdough. I made it a week ago And I didn't make friends with the eternal
Axioma
Quote: zara_69

Dear bakers
my roof was blown off in bread again.
If you can tell me what is wrong ...

... burst right between the top crust and the base. And this one has a torn crust and some strange color.

zara_69! I will try to help you ...
Choose from hints:

1... The bread will surely break if it not enough fit, the volume of bread at the final proofing must will increase 2, 5 times, only then it can be sent to the oven.

2. If you forgot to make cuts on the bread or made very small cuts, in these cases the bread will also break.


3.
If you have a very tight dough, then the bread will crack too.

4. One last thing: you needed to create steam in the oven.

Sprinkle on bread before and after baking, moreover, bake with convection at a temperature different from that recommended in the recipe ...
You have a completely different baking process.
Read about steam in the oven here:

🔗

or here:

🔗
Please search on the Internet for a method for generating steam in the oven using wet terry towel on the bottom pallet - you will learn a lot of interesting things!

Besides everything, You didn't follow the recipe!
Try next time not to forget to put yeast and molasses (honey, sugar).
I am sure you will get a much better result.

I wish you success!
Axioma
Quote: Marysik

The bread turned out awesome!!! Only crumb a little damp, maybe you need more time to let him stand after the kneading?

Marysik
, I am glad that you liked the bread! The photo looks GREAT !!!
Well, the fact that your bread is not baked (crumb is damp) next time, leave the bread to bake for 10 minutes longer.
Although you have a whole bunch of ingredients that are not included in the recipe.
The readiness of baking bread is tested as follows - if there is no probe thermometer: knock on the bottom of the bread, if it is ready, then it sounds dull.
It is not recommended to leave bread baked in KhP for a long time in a bucket - moisture condenses when it cools down - water will inevitably penetrate inside the bread and it becomes wet ...
Or you cut hot bread, hot bread always has a sticky crumb.

elena_nice74
Tell me, did I understand correctly that the first proofing should be 2-2.5 hours and the second after the formation of 2 hours? total 4-4.5 bread rise
nut
Everything is correct
Axioma
Quote: nut

Everything is correct
I won't mind!
Axioma
Quote: alexVRN

Thanks for the good recipe. I liked the bread very much. Before that, the pitch was sourdough - it turned out with sourness, and this one was absolutely without sourness. Did everything in a bread maker
SD-257. The crust is not thick. A little tore off the roof ...

Hello, alexVRN!
Thank you for joining this topic!
The main thing for me is that you have no comments on the readiness of the crumb - and this pleases!
You have got a wonderful bread! Over time, I'm sure the roof will stop bursting. Experience is a great power!

Quote: Antonina 104

    Very often I bake this bread and every time I say thank you
AXIOM for the recipe! ..

...The taste is extraordinary! And the smell !!!!
[/ list]

I cannot express in words my delight with your bread!
I admire the photos !!!!
It is very pleasant that I have such followers as you!
Well done Antonina 104!
Axioma
Quote: nakapustina

... I liked the bread, I'm happy
Here is a cutaway
Farm sourdough bread
Thanks for the recipe!

nakapustina, good day!
You have shown a dizzying cut!
Bravo!
I share your satisfaction with the farm bread recipe!
Let's thank the original source together:
🔗
Thank you, Maria (Lunetta)!
Antonina 104
AXIOMA! Thanks for the kind words!
What kind of teachers do I have?
I specifically showed what kind of bread I had in the beginning and what I am doing now, so that everyone who wants to learn how to bake is not afraid and everything will work out for them
marish_kay
Thanks a lot !!!
This is my first sourdough bread. I didn't even expect to get such a good result the first time
I did everything according to the recipe, only the sourdough was just ripe for me.

Farm sourdough bread

Farm sourdough bread

The only negative is that the paper is so stuck that you can't tear it off, you have to cut it off. But fortunately, this does not affect the taste.

The question arose: Should the dough be sticky? Kneading in Kenwood, the dough did not come together in a finished kolobok at the bottom it was a little "smeared". But I was afraid to add flour. I added a little flour during molding, because I could not peel off my hands from the kolobok. And so more "problems" did not arise.

Thanks again, thanks, thanks !!!!!!!
I went to this day for a whole month

Now my family is eating real hlubus
Svitusya
AXIOMA, thanks for the bread recipe. The first time it turned out so tall, airy and with such beautiful holes in the rye sourdough :))) I took 200 grams of sourdough, accordingly reduced the amount of rye flour and water, did not add yeast at all.
🔗
Delicious (yes, so that the whole did not have time to bake)
tatjanka
AXIOMA, I will not be unique, but I am very grateful to you for the delicious first-born bread (leavened). And thank you for the beauty of your bread inside and out, there is something to strive for. Farm sourdough bread
Papazol
Today I found this recipe and baked it right away. True, I slightly changed the composition: I do not have 1st grade wheat flour, only the highest. Therefore, I replaced some of the wheat flour (50 g) with spelled flour. For reasons of principle, I don't use yeast, only sourdough. Well, and instead of molasses - honey.
I don’t have a basket, I put it first in a greased plastic bowl, then put it in a mold and baked in it.
The dough is very sticky, it was not possible to cut it. And he cut it with a disposable scalpel, it is sharp, but pulls the dough along with it. Maybe you need to lubricate it with oil?
Gas oven, there is a stone. For steam, I use a stainless steel bowl with which I cover the bread for the first 10 minutes. Yes, I first spray the top of the bread with water from a spray bottle. This time the dough rose above the mold, so much so that it reached the basin, it's good that it didn't weld. After removing the basin, the crust straightened and rounded. Baking for only 1 hour, 10 minutes with steam (under the basin), 50 minutes open. I set the temperature first to 240 (I don't have it anymore), after 200 degrees. I don't know the real temperature, but I got used to it. The bread did not burn at all, the temperature of the crumb after an hour of baking was 96-98 degrees.

Farm sourdough bread

Farm sourdough bread

The taste is somewhat sweet.
nebes
I want to say Thank you so much for the wonderful recipe and its description))) The bread turned out to be excellent))) And the smell ... I'm a beginner, but everything worked out for me
Sweetheart
Thanks for the recipe! Delicious bread. Hell in shape, the time had to be increased
Markusy
Why use yeast if the leaven is already strong?
I also want to bake this bread, there is no malt in it, which is not
and with us.
I have two baskets, but for some reason the dough sticks even when
sprinkled with flour.
I bake on a baking sheet with paper. My bottom is a little overwhelmed
and I turn the bread upside down and bake for another 5 minutes.
If the bottom burns, you need to check what mode the stove has.
You can see more heating from below than from above.
Try lifting the baking sheet one division up.




I understood correctly, disgusting should be heated with the oven?
Markusy
Now I have this bread at work.
But different countries have different flours.
I did everything according to the recipe, but the dough is very sticky
and did not leave the walls of the combine. Sticks all the time.
Can add flour and what?
Markusy
good evening AXIOMA ! I have baked your bread.
Perhaps our flour is different from yours. We are rye
we do not grow, we buy it somewhere.
I did everything according to the recipe. It's still hot here and the leaven has risen well
in 4 hours.
But in the mixer, the dough did not want to move away from the walls. Happened
sticky and smearing.
I transferred it to a bowl greased with oil so that I had to knead it
add rye flour. And, in order to transfer it to the basket, I mixed it a little
with rye flour and only then could I peel it off the bowl.
The dough in the basket has risen. I have a big round one.
And on the baking sheet it blurred.
The result is such a loaf
Farm sourdough bread
Confused by the baking time and I turned to the original source.
The bread is flat.
Farm sourdough bread

I see that everyone is so tall, but I am not. Delicious though.
Only the crust is hard.
What did I do wrong?

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