Wheat bread on old dough dough (oven)

[Wheat bread made from old dough.]

Wheat bread made from old dough.

My topic goes to the development of the topic Wheat bread on ripe dough (self-leavening) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=69908.0

Vika, thank you for the topic and bread, and for making me take up this topic, look into the books 🔗

Foreword and history first.
I picked up my book, no small booklet, from the history of baking. And based on this book, I made up a scheme for baking bread in a peasant house.

1. Once every two or three weeks, bread was baked at the peasant farm, devoting a whole day to this.

2. Prepare the leaven in the evening.
To the dough left from the previous baking, add flour 1/3 of the recipe and warm water (a small amount from the recipe) - let the dough ferment for at least 12 hours.
Cover with a towel and leave until morning.
If boiled potatoes are used, crush well and add to the sourdough too.

3. In the morning
Add water 50 * C (broth) according to the recipe, salt to the dough.
We make a thorough kneading of the dough, until a homogeneous, plastic dough lags behind the hands and from the walls of the bowl.
We cover the kneading with a towel and let it distance until it doubles. Proofing temperature 30-35 * С.

4. we do dough kneading.
We put the dough on the table sprinkled with flour, with one hand we turn the ball of dough over and over again, and with the other hand we bend the edges from the edges inward to the middle.
This kneading releases the flour gluten and prevents air voids from forming in the dough. It turns out a round loaf with a smooth top and folded bottom.
We put the dough for proofing.
If we put it in a basket for proofing, then the folded side will be at the top.
Cover the dough with a towel and put it in the oven for proofing at 30-35 * C until it increases by 2-2.5 times.

5. Baking.
Preheat the oven to 200 * C.
Turn the dough from the basket onto a baking sheet, make cuts, grease with an egg (water, milk, water with starch). It is better to make cuts with a sharp knife and oiled.
After 10-15 minutes, lower the temperature to 180 * C, then to 165 * C and bring it to readiness.

6. Ready bread.
We take out the finished bread from the oven.
To make the top crust glossy, you can brush over the top with a wet brush, immediately after baking. This can be done just before baking.
Alternatively, just before baking is finished, remove the bread from the oven and moisten the surface.

My findings:
The bread was put on every two to three weeks.
The bread was kneaded on old doughleft over from previous baking.
Old dough used to prepare a new leaven.
Before proofing, a piece was taken from the fresh dough and left for the next batch of bread baking. During storage, the dough will have time to ferment several times, it will essentially turn into a leaven. When added to a new batch of dough, the old dough will work as a leaven and will raise the dough without yeast, albeit for a longer time. To speed up the process, it is necessary to add yeast, although in a smaller amount than in a regular batch of bread.

It was according to this scheme that I decided to go and bake bread.

I do not pretend to be an innovation, I just wanted to knead the dough and bake bread this way and see what happens. I will be a stove in modern conditions, but with our vital speeds and technology.

Perhaps my experience will be useful to someone.
Most likely, this is another master class for those "who want, but are afraid"

[Wheat bread made from old dough.]

Wheat bread made from old dough.

Recipe:
1. Old dough - 200 grams
A piece of dough taken from the previous batch of dough, shelf life is 5-7 days.

2. Dough.
Old dough - 200 grams
Wheat flour - 200 grams or 1/3 of the total flour
Boiled potatoes - 100 grams (1 piece) - warm
Potato broth - 150 ml. at a temperature of 40-50 * С
Salt - 0.5 tsp.
Dry yeast - 1 \ 3 tsp.

3. Main dough
All dough on the old dough - how much will turn out
Wheat flour - 400 grams
Warm water - 150 ml. at 40-50 * C - up to a kolobok !!!
Salt - 1-1.5 tsp to taste
Sugar - 1 tbsp. l
Vegetable oil - 1 tbsp. l
Dry yeast - 0.5 tsp

[Preparation:]

Preparation:
1. take out a piece of old dough from the refrigerator for 5-7 days of storage.



2. put the sourdough dough on the old dough.
We take all the products listed for making the dough.
Mash the potatoes finely with a fork. The liquid should be warm up to 40-50 * C.
We put everything in the bowl of the food processor, knead the dough - just mix all the ingredients until a homogeneous liquid dough.
We get this dough:



Cover the dough with a towel and leave it to rise and ferment for 12 hours. I put on the dough at 23 o'clock, and at 11 o'clock in the afternoon you can continue to work with it.
The fermented dough will look like this:



after mixing.

It's hard to see in the photo, but the dough inside is elastic, springy!
The smell of sour dough - leaven.

3. make the main dough.
I put all the ingredients listed above in the bucket - dough on the old dough and everything else.
I knead the dough in a bread maker - a long and thorough kneading makes the dough plastic, kneads until smooth. It is better to make the gingerbread man soft - keep the balance of flour and liquid.
After the end of the kneading, the dough turns out like this:



Now you need to cut off a piece of dough about 200 grams (or as much as you need) from this piece and put it in the refrigerator for storage - this will be our "old" dough the next time you knead the dough, after 5-7 days of storage.
I do this: I put the dough in a bag, tie and make a sticker with the date the dough was booked for storage.
The rest of the dough will be processed further.

4. we do the kneading of the dough.
This is the first kneading test. Since the dough was well kneaded in x \ n, we will not crush the dough for a long time.
Sprinkle the table with a little (1/3 tbsp. L) flour, lay out the dough from x \ n, and form a bun out of it, like this:



Now sprinkle the inside of the bowl with flour (slightly !!), and put a bun of dough into it for proving.



5. proofing the dough.
First proofing will take place in the oven at 30 * C. During this time, the dough will increase in volume, become plastic, beautiful, even, with a hat.



I draw your attention to the fact that the dough rises very quickly !!! even at the first proofing !!!
Don't go far! The dough can double in about 30-40 minutes !!!
Do not allow the dough to creep, this will lead to a deterioration in the quality of the dough !!!

6. second workout of the dough.
After the first proofing, you need to knead the dough.
Put the dough on the table sprinkled with flour, with one hand turn the ball of dough over and over again, and with the other hand bend the edges from the edges inward to the middle.
This kneading releases the flour gluten and prevents air voids and bubbles from forming in the dough. It turns out a round loaf with a smooth top and folded bottom.
We put the dough for proofing.

7. second proofing of the dough.
I do the second proofing on a baking sheet, since I bake bread on the hearth.
I cover the round baking sheet with specials. with a rug, I put the bun on a baking sheet after the seams down.
I put the baking sheet into the oven for proofing at 30 * C until the dough increases by 2-2.5 times.
I cut the bun from above with 3 cuts. I do it with a razor.

The second proofing is also very fast - be careful !!!
About 15-20 minutes before the end of the proofing, I take out the baking sheet with the dough and put it on the table.
At this time, I turn on the oven for heating at 200 * C - the oven heats up.
I put a ceramic plate on the grate, which also heats up during the heating of the oven.
The oven heating time is 15-20 minutes.

8.bake bread
When the oven heats up to the desired temperature, put a baking sheet with the dough piece spaced apart.
At this time, from the cold dough, the temperature in the oven drops by about 10-15 * C.
But a heated ceramic plate helps, it compensates for the loss of heat from below, the dough explodes and it sharply increases in volume during the first 5-10 minutes.

Then the dough will not fall off, the shape and height will be preserved.
After 15 minutes from the start of baking, I reduce the temperature to 180 * C.
After another 15 minutes, I turn the temperature down to 165 * C, and insert a temperature probe into the bread, which will track the temperature of the bread's readiness inside - 94-96 * C.

9. bread after baking.
After baking, I grease the crust with olive oil - the crust becomes softer, tasty, healthy, beautiful and ... .. complete design and yummy !!!
I put the bread to cool. If the crust is strong, you can cover with a towel in one row.

We will cut it after the bread has cooled completely - the bread will be tastier.

Well, very tasty bread !!!
Airy, perforated, has its own taste, crusty crust !!!

This bread is easy to bake. An important role is played by the sourdough dough - good lifting force, less yeast is required. Due to the sourdough dough, a good dough is obtained, plastic, soft.
The taste of the finished bread also has a slight aftertaste of the presence of sourdough.

Bon appetit, everyone! Bake and eat delicious bread!

[Admin]

Admin
Thank you so much for the master class.
Home baking is an eternal science with its own subtleties.

[Admin]

Admin, the bread is wonderful! Thanks for the master class. You can ask a question: leave the sourdough dough for 12 hours at room temperature? Will the bread not be sour after that?

[tatulja12]

tatulja12 , put the dough at room temperature, just on the table, under a towel to breathe. She will rise-fall-ferment

There will be no sourness in the finished bread.

[Admin]

Admin, take a photo report!
Do not judge strictly. As I read your post - I immediately rushed to the night looking to put a dough. There was no time to cook potatoes. I kneaded from what was: old cottage cheese (35g) was lying in the refrigerator and the whey was lukewarm from homemade cheese. In the main dough, I replaced 100g with whole grain flour, 170g. serum.

She stewed it three times: in a food processor, in a form and on a baking sheet. WHEN I saw the dough after the last proofing "I already breathed in the goiter"!)) How do I think my mini-oven will cope with it ??? !!! And how much will we eat it ??? !!! The bread turned out to be weightless !!! We scrambled half of it in one sitting (home-made cheese arrived in time). They didn't really let him rest. So that I cut it lukewarm. Special thanks for the bread shaping master class.

[Mistletoe]

Mistletoe, this is a shot !!! 🔗

Well, and bread - SUPER !!! Thank you for your pleasure !!!

Girls, what are you doing to me? Only yesterday I made baguettes, (they were dying for a whole baguette with a pesa) and after watching your bread, I urgently wanted to bake a round one

[Admin]

Admin, oh well .. what really ..

ikko4ka, join us !!
I’m thinking, how can the old dough stand now for 7 days?

[Omela]

Omelawhat a handsome man !!! According to the Viki recipe, I already baked it, it turned out very tasty, now I will bake for this, the more the old dough is in the refrigerator

I’m thinking, how can the old dough stand now for 7 days?

Very simple. Lies to itself and lies in the refrigerator, somewhere on the top shelf.
Enough 5-7 days, no longer worth overexposing.

Aha, "lies to itself and lies", there is no bread any more. So, according to a different recipe, you need to bake.

Admin, hello! so I finished baking bread.
And there were a lot of questions! I can't figure it out without you ...
I do not yet have HP and a combine too, so I knead the dough using
hand mixer Philips 400 W with two hook attachments, and then stir with my hands.
When kneading in HP, we focus on the bun, its elasticity and appearance, and what should I rely on when kneading?
The fact that the dough will come off your hands? or some other moments?
My flour is always wetter, although today it was kneaded in Belarusian, all recipes need to be adjusted to the side
reducing water. Today, when kneading the main dough, I did not add 25 ml of water. and still the dough was damp.
Some floated to the sides.I added more flour, folded it in an envelope. It got better, but not so
as it seems to me it should be. But I was afraid to hammer the dough with flour and did not add more.
Here is the result after the second proofing:



It can be seen how the dough crawled, lost its shape, became loose.

Here is the finished bread:



I smeared it with oil:

Here is the cut (though I cut it warm):



Not super, of course ... In the second photo, the hole is I pressed the crumb with my finger and it happily blinded ...
There was no particular smell during baking. The taste is yeast and there is sourness.
And the crust is wonderful, thin, crispy!

What did I do wrong? maybe a dough of perkisla?
I approached her in 3.5-4 hours, so she had already doubled.
I kneaded it and kept it in fermentation for up to 12 hours. Maybe it was necessary to shorten the time?
For these first 4 hours she stood at a temperature of + 28 * C. Then I moved it to the windowsill at 23 * C.
The first proofing was 45-50 minutes. The second is also 45 minutes.
I cut the bread before the second proofing, and it somehow immediately began to crawl to the sides.

It is still not clear, when is it better to sprinkle sesame seeds? I like it not to be in the cuts.
Before the cut, then? But for sesame seeds to stick well, you need to moisten the surface, right?
But then it will be bad to cut, since before cutting, on the contrary, you need to sprinkle it with flour.

just a head spin

sorry for the quality of the photo, it's all a phone ...

I also have an oven, it's something ... the bottom bakes badly. Such a pensive ...
And then ... she comes from Finland
If you set both "top" and "bottom" on the mode, the top will be baked, and the bottom is almost white.
And the impression I got was that the bread was not baked enough inside.
We urgently need to buy a thermometer and a thermometer for the oven.
It seems to me that she is fooling me with temperature
First, it baked at 230, after 15 minutes it was reduced to 200 *, then it was further reduced to 180.
But I looked at the bottom, and it was almost white. Therefore, I added up to 220 again and put only the "bottom",
and put the bread right on the wire rack. In total, it took 45-50 minutes for baking.

Rommie! I tried again with my mistakes.
To the best of my understanding, of course!

So so. Yesterday at 23.00 I put the dough, everything according to the recipe, only I took 25 ml less water,
and took 100 g of whole grain flour + 100 wheat 1 grade.
Another yeast is not 1/3 spoon, but completely on the tip of a tsp,
because the piece of dough in the refrigerator was very active.
I left the dough in the kitchen for 2-3 hours (it rose almost 2 times)
and put it in the refrigerator until morning.
Today at 11.00 I started kneading the dough. I decided to knead it more thoroughly,
than last time. Guided by videos from YouTube, everything that I found,
I sat in the kitchen until morning. My husband has already waved his hand at me ...
At night, my son woke up, came up, looked over his shoulder (I thought I was watching an interesting movie)
Mom, he says, well, I understand everything ... but to such an extent ...

And what to do, son ...

the dough was kneaded first with a mixer. I added some water, about 15 ml with salt dissolved in it. Then she added butter and kneaded with her hands. I even beat it on the table
This time I really liked to touch the dough with my hands.
And the bun behaved wonderfully. The second proofing was done in a round colander in the oven,
seam up. Then I put it in a red-hot Teflon mold, sprayed it with water, covered it with a hot one and put it in the oven for 20 minutes.
When I took off the lid, I was stunned as he got up! and the smell went ...
In general, it is now cooling down. I love the way it looks! Lightweight, crunchy crust.
I'll post the photo later. Here is the bread:



outside it is so fluffy and soft, but inside it is still wet.
Even as spots there are more humid places inside. and want bigger holes.
I concluded that I just did not bake it to the end.
I read what they write on the Internet about the baking time relative to the weight of the bread.
It turns out that for two pounds of weight one hour on average.
Two pounds is just under 1 kg. And my weight is more than 1 kg.
In general, I went and bought a temperature probe, tomorrow I will measure it.
I put the dough again, because when I returned, the bread was gone ...

Winter, today I also baked this bread, took pictures - I will answer a little later, taking into account your questions

Have a little more patience, plizzzzzzzzzzzzzzzzzzzzzzz

I look forward to!

[Admin]

Allow me to thank you too, dear Admin, and voice your small changes-usefulness. I own a bread maker for only 2 months, but still settled on your recipe, although the inspiration was Viki... She aged the dough according to her recipe. But my love of healthy experimentation led to the following supplements. I'm new to your on our website, some of the girls (unfortunately I don't remember) add corn flour, some - flaxseed, rolled oats, Elena Bo - semolina. I began to add everything I had listed. True, my flour consumption is different - 500g + 80-90g of this mixture. All the time I used dry yeast - Preston 1/4 tsp in the dough and 1/4 tsp in the main batch. The last time I put only 4g of fresh yeast immediately into the brew for 12 hours, and the result exceeded all my expectations. Instead of 4 hours of proofing, the dough rose above the bucket in 2 hours (I bake this recipe in HP). It was a record for me - 18cm in height! Recently, the proofing has been one, not two (for some reason, with two proofers, the bread rose much lower the second time). I had to stop at just one. Ripe dough is already taking 150-160g instead of 200. I will experiment further. I forgot to point out right away that I have been using flour of only 1 grade for several years, even I manage to make biscuits only on this flour. There is no definite name for flour.

[Admin]

Admin, brought thanks for the bread master class. Last night we returned home late, there was the same case in the evening to put dough, in the morning to knead the dough and bread in the oven. Added 2 tbsp. l squash jam with lemon, leveled the bun with flour and got wonderful bread. Flour 50 * 50 1st grade and in / grade. We like this seasoned bread more than from KhP. In general, I like multi-stage bread making more, it is more aromatic, its taste is richer.

[miculishna]

miculishnaThank you for remembering the recipe!

I also really like the old dough, the oven bread, the old dough partly works as a leaven, it is stored very well!

Thanks for your feedback!

[Tanyusha, Admin]

Thank you, Tanyusha, Admin for a detailed description of the production process of baking bread on old dough.
I start working with the old dough - I put the dough (bigo) with premium flour and whole grain for 48 hours. I'll take 200 g of ripe dough from her and put it away for storage ...

I probably don’t understand something: here is old dough and dough, and even yeast is thumping everywhere ... It’s just too much! After all, all these dances with sour dough and dough to get away from yeast!

If something is not clear, then you need to read and read the topic again and try to figure it out ... or ask specific questions ...

I seem to be able to read ... It's just that I am confused in your recipes with the old dough that you add a lot of yeast. Probably our goal when using old dough, as well as when using sourdough, is to achieve baking bread with a minimum amount of yeast ...

Hello everyone.
I brought my bread here. To be honest, this is my third loaf. Earlier this week I accidentally baked rye - wheat. According to the first recipe that fell into my hands ... the bread turned out to be surprisingly tasty and decent-looking. But in my head all the time the thought was spinning that it could be better. I found your site and realized there is no limit to perfection. In the morning I went and took up Wheat bread on ripe dough (self-leavening) https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=69908.0
It turned out to be very pretty, good taste, but a little dense. I liked this recipe more. The bread turned out to be more fragrant and tastes more interesting. Baked according to the recipe described in the first post, without potatoes. Took 500 gr. flour: 270 gr. premium, 180 wheat whole grain, and I had 50 gr. rye. This time I got a decent crust, thin and crispy. I cut it warm, which is probably why the cut is uneven. The crumb is elastic, dry, but still crumbles a little. As I understand it, it is because of the torment.I already ordered gluten, I will look for my perfect recipe. I make the dough by hand, a very pleasant experience. I bake in the oven, the smell is on the whole apartment.
I want to say thank you to everyone for sharing your knowledge and experience. I learned a lot of new and interesting things.
By the way, about yeast ... I put only half a teaspoon of raw, and then only because the dough, it seemed to me, did not rise very much. I didn't want to risk it. But the piece of dough put in the refrigerator turned out to be more temperamental than its parent, cooked simply with water, flour and yeast. So next time, maybe I'll do without yeast.

[Nata - Nata]

Nata - Nata, join us Baking bread, a very good job - bake with us to your health!

And here is my bread made from old dough.


We liked it very much. Only now I'm thinking - whether to have two pieces of old dough in order to alternate them, or to make more dough - the bread leaves very quickly and the dough does not have time to lie down. I baked these bars on Wednesday, and today I am baking new bread. From that there was a little humpback.

Anya, the bars are great! And they opened up well!
In this case, it is better to have two pieces of dough in the refrigerator and alternate them, the ripened dough gives better results.

How do you taste the bread? Is there an old dough in them, is there a sourdough smell?

[Admin]

Admin, yes, it is felt. The bread seems to have a slightly sour aroma, but the taste is not sour. I didn't really like the sourdough because of the strong sourness in the taste. And here there is taste, and not sour. And such a pleasant rubberiness is present.

So I think that yes, we need to start another piece of dough. I'm still getting out of the situation by baking the usual sliced ​​dough, without the old dough, in between, while the old dough ripens. Because the first couple of times I baked on a two-day test - not such a strong aroma. And then she began to withstand up to 5 days

And the cuts did not work for a long time until I tried to make them with the largest knife, just such a cleaver with a blade width of 4-5 cm. And now they began to open up beautifully

And the cuts did not work for a long time, until I tried to make them with the largest knife, just such a cleaver with a blade width of 4-5 cm. And now they began to open up beautifully

I make an incision with a long fillet knife, it is long and thin and sharp, just enough to make a good cut

Bake bread and enjoy the taste, health!

Thank you

Tanya, today I baked bread according to your recipe. It turned out just great. I can't insert a photo because of practically eaten bread. Demonstrating a little humpback is not very decent. The bread turned out to be both tall and fluffy. The incisions opened up remarkably. The old dough was almost 2 weeks old, but acid is not felt in the bread. Well, the taste is exactly the one that was once in our childhood with bread. Thank you very much! A 200 gram piece of dough will stay in the refrigerator for no more than 5 days and will be used. Thanks again and a deep bow.

[Natasha]

Tanya, today I baked bread according to your recipe. It turned out just great. I can't insert a photo because of practically eaten bread. Demonstrating a little humpback is not very decent. The bread turned out to be both tall and fluffy. The incisions opened up remarkably. The old dough was almost 2 weeks old, but acid is not felt in the bread. Well, the taste is exactly the one that was once in our childhood with bread. Thank you very much! A 200 gram piece of dough will stay in the refrigerator for no more than 5 days and will be used. Thanks again and a deep bow.

Natasha, Thank you for your trust!

I like this bread too! There is the spirit of sourdough bread, the taste of ripened dough!
And what is very pleasant, there is less trouble than keeping Peki sourdoughs safe for health and please your household

Admin, here I baked bread from an old two-week-old dough - howled in shock, rose well, as much as 13 cm, and the total weight of deprivation was 1130!

Admin, here I baked bread from an old two-week-old dough - howled in shock, rose well, as much as 13 cm, and the total weight of deprivation was 1130!

Marina, it's a beautiful bread, so smooth, neat!
How does it taste? Is there a difference with regular yeast? Did you like it or not worth it?

I like the bread very much! It turns out airy, delicious! Basically now I bake this way, it stays soft and fresh longer! That baked on the 16th, and today it is already 21, and he is still alive and very happy! This is for you

Marinka, thanks for trusting my recipes! Let the bread pleases with its taste, health!
Pleased with my feedback, THANKS!

Tatiana, thank you very much for this recipe. I have long wanted just such a "correct" recipe, but could not find it. I remember how in remote villages where strong peasants (the so-called kulaks) hid from the commies, they made bread in the oven just like that. A jar of salted herring was used for baking (this was the best gift). The taste is exactly what I remember. I always do that now. Only according to my recollections, bread was baked every other day. I did it almost like yours, only I did not use yeast in the beginning, but the sourdough for Lactin bread. And I did it on serum as they did. Flour was used whole grain, rye and 1st grade (it was a luxury for guests). In general, thanks. Exactly what I was looking for.

Tatyana, today, at her own peril and risk, baked bread on dough with a maturing period from 11 to 31 days (19 days). I decided to add very little yeast - this is 1/4 tsp. Kneaded in HP, but the second proofing was in SV Shteba. By the time it stood for 1 hour 20 minutes. And here's the result:



True, it is a bit kosovat, but it still rose quite well for such a quantity of yeast! I wonder if you don't put yeast at all, what will happen!

Tatyana, today, at her own peril and risk, baked bread on dough with a maturing period from 11 to 31 days (19 days). I decided to add very little yeast - this is 1/4 tsp. Kneaded in HP, but the second proofing was in SV Shteba. By the time it stood for 1 hour 20 minutes. And here's the result:



True, a little bit kosovat, but still rose well for such a quantity of yeast! I wonder if you don't put yeast at all, what will happen!

In! What a handsome man! Here's the old dough tossed in and left in the fridge
And what about the structure and taste inside?

You can do without yeast, then the dough will need to be nursed longer. There are such recipes on the forum, you need to look in Yeast bread, one of the girls has already baked this without yeast

I haven't cut it yet, it's getting cold! As I cut and give out a photo!

Here is a cut



The bread turned out to be very soft, although the texture is a little tight inside, but nostril! Everyone liked it. I'll try to bake it without yeast, the process is very exciting!

Marinka, I am glad that the bread was appreciated and there is a desire for him to bake too Myakish gray inside

Yes, gray - I thought it out! The sourdough was made from premium flour and whole grain flour, and it was already baked from premium + bran + chicory! I'm having fun!

Anchic, and Admin, I want to thank! With your tips and lessons, you've got delicious bread on ripe dough! I take it a little, 50-60 grams, the bread rises perfectly, the crumb is porous, rubbery (press it with your finger, and it straightens!)
I knead it with my hands while the HP is under repair. Yes, I like it even more, you can easily trace the kolobok. On the advice of Admin, I try to keep the dough soft, while baking I pour a little boiling water into the pan from below (steam!).
There is only one problem left: I bake two loaves, they begin to stick together in the oven. Sometimes the barrel breaks! What is the reason? Maybe you kneaded badly or cramped them?
And if you bake one at a time, then the second will stop
And they eat mine - I don't have time to bake

Svetlana, thank you for your kind words!
The dough for baking in the form and on the hearth (loaves) should be different in consistency. For the form, the dough can be made whiter, softer, since during proofing and baking, it is supported by the walls of the form and does not spread.
For the hearth (loaves), the dough is made a little steeper so that it does not blur during proofing and baking, if the baking is carried out at a temperature of 180-190 * C.
But you can bake at a higher T *, then there will be a different baking scheme, see the recipes

And look after the proofing of the dough, do not let it more than double, excessive proofing can lead to the fact that the dough will stop, and then it will creep up during baking.
And also you need to pay attention to the temperature of the dough during kneading and proofing, excessive T * also leads to excessive looseness of the dough, it will not keep its shape.

There are many subtleties, read in detail in bread recipes

There are many subtleties, read in detail in bread recipes

Yes, somehow everything else does not always work out in my head And I want to try a lot and different
But I would not say that my form is spreading out, but how to correctly express a thought, the side is torn or something. I read somewhere, it is not advised to lubricate the entire loaf with an egg, only the top did not help!
Although, this does not bother anyone! The bread is delicious!

[Svetlana Ko]

Svetlana Ko, Oh thank you! Only this is Admin first of all thanks. I just threw the idea that you can try this recipe

And regarding the gap - it is still possible that the bread was a little short on proofing. I have this simple white sourdough. My starter culture is not reactive even once. And if you let the bread stand for 2 hours, as written in the recipe, then it breaks from the side from the bottom. But I tried to increase the proofing time to 2.5 hours - and the bars did not break.

Here's a bread made from a very old dough (1 month)

Wheat bread with truffle oil on old dough dough (Mar_k)