Airy sourdough bread

Airy sourdough bread

Category: Sourdough bread

Ingredients
Opara	150g
Rye flour	50 g
Sourdough (French)	150g
Water
Dough
all dough
Wheat flour	550 g
Water	190g
Malt	1/2 tbsp. l.
Gluten (optional)	1/2 tbsp. l.
YeastSalts fresh	7g
Salt	1h l.
Vegetable oil	2 tbsp. l.
Honey (or sugar)	1 tbsp. l.
Coriander, cumin	1/2 tbsp. l.

Cooking method

• In the evening, knead the dough by mixing the leaven, flour and water and leave it in a cool place (I left it on the balcony - I have no more than 15 * there now).



• In the morning, mix the sourdough with the rest of the ingredients and knead the dough (I do this step in the bread maker in the "Dough" mode - 30 minutes - kneading and 1 hour - proofing)



• During kneading, the dough looked like this


• 



• After the end of the program - gently remove without releasing bubbles from the dough and form a bread


• 



• Cover with foil and leave to prove for 30 minutes (focusing on doubling)



• At the end of the rise, gently transfer the bread to a hot pan, sprinkle and cover. Bake at maximum (240 *) for 15 minutes and another 35 minutes at t 180 *.




• Extraordinarily tender (just airy and delicate) crumb and crispy crust. The incomparable aroma of sourdough bread.

  Bon Appetit!!!

Dear kava, can you tell me if this bread can be baked without sourdough, putting 2g of compressed yeast in the brew?

[ikko4ka]

ikko4ka, I have not tried, but I think that you can quite

Today I baked without rye flour, but with the addition of corn grits, flaxseed, oatmeal.



I ran out on business - I missed the dough (it closed up the whole bread maker, along with the viewing window). Therefore, the bread came out more dense and sour, but also tasty.

I ran up on your link ... I, you know, almost fainted from the ham, and now it's ... some kind of control shot I'll go back to the refrigerator

Well, she made fun of me in the middle of the night! Bursting with laughter Bon Appetit

Today I tried this bread in a bread maker - an excellent result True, I left it unattended, so I formed as best I could and rested my forehead against the window.



Which one I don't recognize in the context - it will go as a gift, and the second is still baking (in the oven).

And here is the second from the oven




the weight of both breads is the same (960g)

Today I baked this bread in HP, my changes:
- baked in whey (both in the dough and in the bread itself)
- instead of 7g of fresh yeast I added 1 tsp of dry active
- I have whole grain sourdough, and the dough turned out to be very thick, like dough
- vegetable soybean oil
- spices: 0.5 tsp each anise, coriander, fennel and cumin, ground in a mortar

and, in fact, here is the hero of the day:

hero weight 1127g
smells incredible and amazing
I can show the cut later, if anyone is interested

I can show the cut later, if anyone is interested

Of course interesting, and how interesting !!! I will look forward to it.

[kava]

kava, and it is possible to replace the whole grain sourdough with the kefir sourdough from Admin?

[quince]

quince, what a wonderful Gulliver you have turned out and I also wonder what kind of water he is. Yes, the sourdough really turns out pretty steep because of the rye flour, which is more hygroscopic, but you should not give in to the temptation to add water. When the dough is ready, it will become "liquid-bubbly" (she said).

Zhivchik, I have originally French sourdough, I’m starting a rye dough on it. We simply don't have whole grain flour on sale. The principle of operation for starter cultures is approximately the same, so I think that with kefir it should also work well.

In the evening, knead the dough by mixing the leaven, flour and water and leave in a cool place (I left it on the balcony - I have no more than 15 * there now).

Can the dough be kneaded in a bucket from HP or in some other dish?

Can the dough be kneaded in a bucket from HP or in some other dish?
[/ quote]
I always knead in a bucket. Here's a problem with a cool place. Sometimes bottles of ice should be placed next to the bucket next to it and all this should be covered with something.

Hello hostesses! I am writing a report on this recipe, but without the leaven. Reduced rates by 1/3. I count the sourdough as 25g flour and 25g water.
Overall result - flour -487
water-241
yeast - 2 + 5
Plus everything else except for cumin and coriander. Maybe somewhere I made a mistake with the scales, but the dough came out very thick, I had to add a little water. Now it's worth it. I'll bake - I'll post a photo.

My bread is baked. And as always, it's hard to wait until it cools down. The bread is good, but you need a little more salt. Thanks for the recipe - I will often bake this bread now, and the main thing is that it can be made without leaven (she does not want to be friends with me in any way)

[ikko4ka]

ikko4ka, good bread turned out.
I'll bake one too, only my sourdough will rest.

Alim, thanks for the answer.

[ikko4ka]

ikko4ka, a noble loaf turned out It's good that we adjusted it to your liking. Eat to your health. Maybe in time you will get to the leaven

Zhivchik, of course, it is possible in a bucket, but I prefer to "load" the dough in a glass bowl or jar.

[Zhivchik]

Zhivchik, of course, it is possible in a bucket, but I prefer to "load" the dough in a glass bowl or jar.

And in a 3-liter jar? And where now to find 15 degrees to put the dough? Can put a bowl of dough in a large bowl, put 2 or 3 bottles of ice next to it (as advised Alim ) and cover it all with a saucepan? Where else can I find such a pan.

This temperature got me! Yesterday morning I put a can of sourdough and 2 bottles of ice in a styrofoam box, put a thermometer and covered it with newspapers and woolen clothes. Now I checked the temperature - it went up by 1 *. Almost 2 days have passed. You can live, but difficult. (Boxes, ice ... hassle). But it will come down to the extreme.

(Boxes, ice ... hassle)

Girls, and I put the dough in the refrigerator.

I didn’t make it with sourdough, but I start the dough with warm water and put it in a cold curing oven. , she came up in the morning.

And I start dough in the evening and put it in the refrigerator, and in the morning I bake it. And if you leave it like that, it over-oxidizes - it's very hot.

How much dry yeast should be put instead of live.
I have a whole kilogram of dry. In general, she raked, "yak, you’re cute.
And yet, when baking bread in the oven, do you need to put a bowl of water?

If you bake with sourdough, then you can have very little yeast (1/2 tsp. I think). I just refused dry ones altogether. And I always bake with steam humidification, even if I bake in a gosper, then before sending it into the oven I spray the surface of the bread from a spray bottle. And after I remove the lid (after 15 minutes), I also zip it a few more times. Then the crust is crispy and not oaky. And due to moistening, the dough becomes more elastic and when it rises during baking, it does not break much.

Zhivchik, I spray and put a bowl of water

Thank you girls!
Already started feeding the leaven. Only my oven is not important without a thermometer and no temperature probe.
Well, nothing, something will be baked.

Just took it out of the oven - still crackles

Kava, the bread is superb. I seem to hear a crackling sound and the smell of freshly baked bread.

Zhivchik, I also bake without thermometers. I am guided by time. 20 minutes-medium heat, then reduce. Bake for one hour.

[kava]

The bread is wonderful and really airy!

Thank you, kava!

[Viki]

Vikihow well your bread went up! Very beautiful Eat to your health.

[Kava]

I'll put out my bread too. Baked with dry yeast 0.5 tsp. and on MK leaven. Next time, instead of premium flour, I'll put 2 grade flour.
The gingerbread man in HP turned out to be wonderful. I even wanted to bake bread in HP, but since.This Kava recipe, I had to go to the end in spite of the heat.
I never baked bread in the oven. I took that bun and put it in a colander. I don't know why myself, but I heard it somewhere.
I made beautiful cuts on the kolobok. Covered with polyethylene. And when the dough came up and became incredibly beautiful almost bread ...
Then it dawned on me, but now how to put it in a frying pan.
I had to turn it over with notches down.
Sprayed the surface of the bread with a spray bottle and put it in the oven. And here's what I did. Of course not as beautiful as that of Kava and Vicki, but the first one from the oven.
Kava , thanks for the recipe! With your help, I took the risk of baking bread in my oven "useless".

[Zhivchik]

Zhivchikif it is "not so beautiful ...." then what is bread at all?
Congratulations on your first "oven" bread!
And you can get used to any oven. My oven is from the early sixties of the last century. It won't stop us, right?

[Zhivchik]

Zhivchik do not offend your loaf - it is wonderful! And considering that this is the first "oven" experience, it is generally superb (my first loaf looked more like a funnel after an explosion) I hope that this bread will inspire you for the next experiments with leavening and oven bread! Keep it up!

[Kava]

Kava, Thank you!
Now I will bake in the oven as soon as the heat subsides a little.
You inspired me.
Only I get a little lost when I need to shape the dough after kneading. What should be done with it? I put this bun in a colander, it’s not clear why. And if I just put this bun in a frying pan in which I will bake later, can it be so?
And how to make such a beautiful long bread. In the photo, I emphasized that the dough fits on paper.
kava, tell me, please, what and after what to do.

Zhivchik, see my photo report on bread in this thread
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9229.540

Maybe this will clarify some questions. After molding the bread, I transfer it to paper and together with it into a glass goose pan for razorok, sprinkle water from a spray bottle and tighten the plastic bag. Immediately after that I turn on my email. the oven to maximum and put an empty cast-iron goose maker in it. After 40-50 minutes, when the bread doubles in size, I make cuts and carefully, along with the paper, transfer them to the goose-bowl, heated during this time in the oven, sprinkle with water again, cover with a lid and back into the oven for 15 minutes. to the maximum. Then I remove the lid, reduce the temperature to 180 * and bake it like this.

More good videos on dough molding, I was prompted at one time by Zest here

🔗

[kava]

kava

I can't get enough of you Good girl
How nice to see that not only does everything work out for herself, but you can also transfer your skills to others

[Zest]

Zest, I remember how at first I myself, by trial, error and your tips, mastered the basics of oven baking. I know that I was probably annoying, I understand that you cannot convey all the nuances in words, and you cannot demonstrate in a photo. But I really want to suggest what you already know yourself, so that someone does not step on the same rake and get the desired result faster.

Then it dawned on me, but now how to put it in a frying pan.
I had to turn it over with notches down.
Sprayed the surface of the bread with a spray bottle and put it in the oven. And here's what I did.

I make the cuts neatly after turning over.

[kava]

kava, thanks! Already looked and almost learned.
It turns out that everything is so easy when you see the process with your own eyes.

I make the cuts neatly after turning over.

Angelica, now I will do this too.

And today we got such bread



It is very important not only to properly "stretch" the bread during molding, but also to give it time to distance itself well.

[kava]

And today we got such bread
It is very important not only to properly "stretch" the bread during molding, but also to give it time to distance itself well.

Mmm, what a beauty! And it smells like ...
kavaHow long did you get the bread proofing?

1 hour 10 minutes Literally yesterday I was in a hurry - I gave it only 40 minutes for proofing and still pulled the bread too tightly - well, it cracked it. And so I wanted to take a beautiful loaf for barbecue ... Yes, all the same, they managed to stop right away (my husband got only one piece).

[kava]

kava, I am again with a report.
I baked bread, but ... instead of white flour, I added 2 grade flour and 2 tbsp. l. gluten free. In the evening I put the dough, as expected, and in the morning it turned out that a lot of MK sourdough remained for "rest", so I added it to the dough (I don't know how much exactly) and another 0.5 tsp. dry yeast. I also poured less liquid (potato broth, a little beer and 2 tablespoons of birch kvass) than in the recipe. And, I almost forgot, I didn't put all the flour of the 2nd grade in the bucket either.
I kneaded the dough. Such a bun turned out to be elastic, formed a bread and put it to proof. The dough was allowed to stand for 1 hour 30 minutes.
Such a beautiful loaf turned out. I cut it (the top) with a beautiful checkerboard and set it to bake. After a while I looked, guardull, my loaf completely blew its roof ...
But the airy bread turned out.
Here I show:

• on the one hand (more beautiful)
• and on the other hand, where the roof was blown off
• cutaway (still warm)

[Zhivchik]

Zhivchik - well done! : wow: An excellent loaf of "peasant" bread came out - we sell these under the name "baked on the wood". I got up well - but they cut it still warm! We rarely sell grade 2 and the quality is not very good (I bought it the last time, it feels like it crunched on my teeth with sand, I had to throw it out, fortunately I didn't take much). And so it should be delicious.

Girls ... well, why can't I get an airy sourdough bread ??? I didn't bake according to your recipe, we have our own type
Starter cultures -250-260g
Flour - 300 + 50 ml
Water -170ml
Salt - 2 hours l.
Sugar - 2 tbsp. l.
Oils - 2 tbsp. l.
Yeast-free ...... here is my report




Girls ... well, tell me what to do to me, I don't want to add yeast, and all the time I want to put in more sourdough ... well, a gram of 300-350g, my bread turns out to be plump, little water ???

Svetik_, what do you dislike about your bread? It looks like a good loaf, and the crumb is also "not a bad thing" ... Do you bake in the KhP or in the oven? Maybe you need to give more time for fermentation? How do you knead? Describe the whole process, if possible, is there a catch in the technology itself?

[kava]

kava , yes, I can't get high bread, because of this, I probably fell into despair. Here .. Here .., everyone gets so porous, but what am I doing wrong ??? The last one I have is very tasty, but not high .... for everyone, or for me ??? Yes, I have moved away from the yeast, but I can’t do it in terms of altitude ..... but I’m working on it. It's just that my porosity is a little different. So I ask you what to do or leave it like that ??? Today I put the leaven and today I will bake two breads, I made only one in the form of a loaf, and I put the other in the HP, while they are proving, I added 0.5 hours. l yeast all the same ... I'll take a look. The dough is very pliable, great !!!!
I just want to achieve the same porosity as a brick, that's just I'm still improving, if everything works out tonight .... I'll post my photo report and probably calm down completely.

[Svetik_]

Svetik_, be sure to submit your photo report! I tried the oven without yeast at all 1 time and was not very successful. For me, bread with long processes of kneading and proofing is dances with tambourines, for which there is neither time nor desire. Therefore, I always add at least 5 g of fresh yeast and gluten. Moreover, it is worth remembering that the more rye flour in the recipe, the denser the crumb. In this recipe, I introduce a small amount of rye flour (150g) and I introduce it through the dough. And the bread turns out to be quite tall and airy (that's why I called it that).

Today I baked this bread (though I had to leave, and the proofing lasted until 2 o'clock, so the bread stood still).But despite this, he turned out good



As you can see, he's quite tall (I'll cut it later, he's still hot)

[kava]

kava here is my photo report .... well, it's a completely different matter ... it turned out awesome, everyone almost jumped out of the form, added 0.5 tsp. dry yeast


in the context

[kava]

kava Here's a closer snapshot of a cutaway

Now, probably, the dance with tambourines will end, which means I can't get such a magnificent bread with one sourdough, well, that's how it will be ... I will bake it this way, but I will reduce the proofing, I will do it in less than two hours