Sourdough sieve bread (oven)

[Sitny]

Sourdough sieve bread (oven)

Category: Sourdough bread

Ingredients
Dough:
Sourdough (I have a liquid French 50g starter + 50g water + 50g whole grain flour)	150g.
Warm water	150g.
Whole grain flour	50g.
Wheat flour	100g.
Dough:
All dough
Warm water	75g.
Whole grain flour	60g.
Wheat flour	160g.
Salt	6d.
Sugar	20g.
Vegetable oil	10g ..

Cooking method

• I decided to test myself and my young sourdough in business on my favorite recipe Sitny yeast free.
• May the moderators forgive me for exhibiting this bread as a separate recipe !!! Painfully, the result pleased:
• 
• Having learned from bitter experience, I do not leave leaven unattended at night, so I do everything during the day.
• Mix the starter culture with warm water, flour, cover with a towel and leave until the mass increases by 2-3 times for 3-5 hours. It took me 3 hours as the kitchen is very hot (+30).
• Mix the finished dough with water, pour it into the HP bucket, add oil, flour, salt, sugar there. Dough mode (I have 1.5 hours). The gingerbread man is elastic, soft.
• At the end of the program, transfer the dough to the table sprinkled with flour. Wrinkle from edge to center, form a loaf. Put in a greased form. Cover with a towel and remove to a warm place until 2-2.5 times larger. It took me 1 hour. I put it in the oven with the light on and a pot of hot water.
• Sprinkle with water before baking.
• Preheat the oven to 220C. Put on the bread, reduce the temperature to 200C. Bake for the first 10 minutes with steam, then lower the temperature to 180 and bake until tender for about 30 minutes.
• Grease the finished bread with vegetable oil (optional), cover with a towel and cool on a wire rack.
• Air pulp !! The crust is crispy !!!! This is something !!!

Mistletoe, I didn’t understand - I’m a young sourdough. Well, in any case,

Klasyara!

No, this is not bread! This is a dream

[IRR, kalmykova, ikko4ka]

IRR, kalmykova, ikko4ka thank you girls! I like it most!

[Omela]

Oh, what a delicious bread came out according to this recipe. Oh, what a thank you. I went to visit my mother, took it lukewarm with me, worried about how it would turn out, there was practically no experience, and I had to change the recipe a little - I have grape sourdough, thick, and only Makfa flour. But there was such a spirit at home, and in the car while they were driving, and at my mother's table. Dare in five seconds. And most importantly, the little nephews ate and even asked, the children cannot be fooled, so it is really tasty. I didn't have time to take a picture, but tomorrow I will repeat it and show myself. Omela , thanks a lot for the recipe.

[Marus]

Marus , oh, and I'm so glad !!!! 🔗 Eat to your health!

Eeeeh, it was not, I will brag. True, yesterday I seemed to underexpose him a little, because I had to go to my mother. And today we were on the "Snow Queen" and he stood a little, arrived, and he almost got out of the form and was about to fall, but I seemed to have time, he tried to fall only in one place. When I turned on the oven, it pouted again. But today it didn't smell as deafening as yesterday. In general, here:





This is an exciting activity, I will report to you. Thank you! I will continue to train.

[Marus]

Marus, wonderful bread turned out !!! Holes that are necessary !! 🔗

[Omela]

Thank you, Omela, so nice. It's nice that both you and your family praised it, it's nice that it came out, it's nice that it's delicious. And a good mood to boot

[AXIOMA]

Mistletoe, here I put your bread today: D I have spontaneous fermentation of leaven from AXIOMA - today I have it ready and I decided to test it;) She raised the dough in 3 hours normally - and then we wait

[nut]

nut , good luck!

Thank you: flowers: It will come out that way, I will show

The bread is ready, it has not risen much, it is a bit heavy, it is getting cold Maybe because I added peeled rye to the dough instead of whole grain and used 1 grade all the flour

[nut]

nut , of course rye and 1 grade give the bread "heaviness". In this case, it was necessary to give more time for proofing. And the liquid in the recipe is designed for a different flour. Rye eats more !!!!

more time had to be given for proofing.

Girls, let me tell you a terrible secret by great pull. (If this is still a mystery, of course).
How to know when the proofing is complete and it's time to bake the bread:
when shaping the loaf, pinch off a walnut-sized piece. Shape it exactly as large and drop it into a glass of room temperature water. It will naturally sink. Here is the moment when it pops up - it's time to put a large loaf on baking, your bread is as far away as possible.

Yesaaaaaaaaaaa !!!! And you were silent ??? Let me kiss you !!!!

[VIKI]

VIKI now, according to your secret, put millet. - rye for proofing, threw a piece into the water - about 25-30 minutes have passed and it is already floating on top - the main blank is still in place

... put millet-rye for proofing, threw a piece into the water - about 25-30 minutes passed and it was already floating on top.

Shocked! I use this maneuver regularly. If you molded it, squeezing out all the air bubbles and it floated up so quickly, then either this method misfires, or the hardness of the water also matters. Today I have bread with CZ flour, a slice floated for 50 minutes. with the stated in the recipe 40 minutes of proofing and apart from the opened cuts, not a single crack.

Vikul, yes, I have no complaints: D The method is excellent, I will try again the next time - I just remember a piece more actively

Thanks for the recipe. And special thanks to viki for suggesting how to proof the dough. I bake very good for a long time, but I have not heard of such a method.

[Nadya.g]

Nadya.g , eat to your health !!!

Although I had dances with tambourines with leaven: I did spontaneous fermentation,
but for some reason she did not ferment well for me, she turned it into an eternal one only today fermented well, decided to bake bread. Got up gorgeous. The taste is excellent. The porosity is even. I am very pleased with the result, it was not for nothing that I grew the leaven for 1.5 weeks.

[Nadya.g]

not in vain grew the leaven for 1.5 weeks.

Nadya.g, not in vain - not in vain !!! We have so many delicious sourdough breads !!! Bake for the joy of yourself and your loved ones!

Late last night I tasted a piece of sieve. Nothing, tasty. I baked it on a semi-finished rye product, so you probably feel a little sourness. I took a round glass shape - it turned out almost like the author's in appearance (I will not show the photo). At first, it seemed that the bread was heavy ... by weight, but after cutting it turned out that everything was in order, baked, rose, soft, fluffy. The only thing, I finished drying it for 10 minutes, having already taken it out of the mold - otherwise it was so soft ....., I was afraid to wrinkle it.
Mistletoe, thanks for the recipe!

[Teen_tink]

Teen_tink , eat to your health!

Ingredients:
Dough:
Sourdough (I have a liquid French 50g. Starter + 50g. Water + 50g whole grain flour) 150g.

Sorry for a possibly stupid question, what is a starter?
I am now growing a thick Frenchwoman (for the first time from scratch), tomorrow I should be ready for the night, and MK (also for the first time and from scratch) will be ready by midnight today. By the way, can you bake this bread on MK or only on a Frenchwoman? And yet what is a starter? What is left of the ripened sourdough to the next. top dressing? You can take a freshly ripened sourdough in a quantity of 150 (without a starter, well, I don’t know what it is?) I don’t understand at all.

[ilonnna]

You can take freshly ripened sourdough in a quantity of 150

ilonnna , can. You understand everything correctly. My starter culture is kept in the refrigerator and is called a starter. Before baking the bread, I take it out, feed it, wait for it to rise, use some for baking, and feed the leftovers again, wait for the first bubbles and send it to the refrigerator until the next time.

By the way, can you bake this bread on MK or only on a Frenchwoman?

The oven can be used with any ferment 100% hydration, i.e. the ratio of flour: water in the ferment = 1: 1

Omela, THANKS VERY MUCH! It seems that I understood everything. I'll try for now on MK then. And, if the leaven is thick (I have both thick ones growing), then to make it 100% hydrated, you need to feed it 100 to 100? And will she be ready or just add water?

[50g. water + 50g. flour]

And, if the leaven is thick (I have both thick ones growing), then to make it 100% hydrated, you need to feed it 100 to 100?

I don’t know what sourdough you have ?? To be 100% hydrated, it is necessary to feed in the same proportion with flour and water, that is, 50g. starter cultures +50g. water + 50g. flour or 50g. starter cultures +75g. water + 75g. flour

I understand this, it's just that I initially had a thick sourdough, probably 50%, and to make it 100%, what is needed is several. feed one to one (in equal proportions of water and flour) or just add 50% water and let it come up?
And, I also wanted to ask ... I want to try baking in a bread maker, what do you think, is it worth trying or it won't work in a bread maker?

[ilonnna]

it's just that I initially had a thick sourdough, probably 50%,

ilonnna , well, how is it "probably" How did you feed her ??? I would do this:

what would it do 100%, what is needed - several. feed one to one (in equal parts water and flour)

In KhP, you can bake in a semi-automatic mode, that is, after kneading the dough, the KhP can be turned off and on for baking after the dough has risen sufficiently. But this will naturally be a completely different bread to taste.

In general, I got confused in entih starters. I decided to do the trail. way:
Since I had a freshly ripened MK leaven, but there was no starter (this is probably when the rest of the leaven stands in the refrigerator until the next feeding, that is, this is a very hungry leaven, as I understand it). In general, since I did not have it, I took 150 g of freshly ripened sourdough, and added 150 g of water and 150 g of wheat flour to it. varieties (because where whole grain is mined and what it looks like, I still don't know, I haven't seen it here yet). Then I kneaded the dough and then according to the recipe. True, I did the last proofing in the form of a bread machine on a battery (they do not "fry" much with us). Here's what happened!

Surely you have it much tastier, but this is my first-born sourdough! And I liked it sooo much! Do not compare with yeast! I have not tried such a springy airiness of the crumb for a long time !!! And maybe never! Now I will try to maintain the presence of leaven in the house! As soon as I grow a Frenchwoman, I will definitely repeat the recipe on her. And since in HP I have a double form, then I will try to bake a small one, and put a mug of water in the second form for the first 10 minutes. And in the future I will also switch to the oven. (And why did they buy HP) Well ... this is a separate story about how my grandma dreamed of HP for half a year, and now, when we bought it for her as a gift, she doesn't want us to bring it to her. "Peki herself!" says "I'll buy more in the store, I'll freeze it in the freezer" I don't understand

[ilonnna]

ilonnna , congratulations on a lucky bread !!! We can say with a start !!! Whole grain flour is sold at the All-Russian Exhibition Center "House of Bread", the "Indian Spices" store, and the "Peki Sam" store https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=39305.0... I like "Altai Health".

Omela, thank you very much for the congratulations, and of course for the "tip" to the flour

[Omela]

Omela, I hasten to share the joy that yesterday I baked your sieve already on a Frenchwoman. Delicious
True, I cut it without waiting for it to cool down, I really wanted a hot pink salmon with butter K. How I like the sieve with its thin crust!

[Ilona]

Ilona, good bread turned out !!! Glad you liked it!!

Good afternoon, everyone. I want to say thank you to the creators of this forum, I've been reading for several days now, trying to make bread. Yesterday, something turned out more - less, slightly yellow, true, but definitely tasty.
My question is this. I want to try baking sieve bread, but unfortunately I don't have a bread machine yet (I hope to get it soon). If you don't have a bread maker, how do you knead the dough? how many times and how much proofing?

[crystal]

crystal , welcome to the forum! Knead by hand for about 20 minutes. The proofing is the same as in the recipe. Have you ever kneaded yeast dough?

[crystal]

crystal, knead the dough, cover it and put it to come to a warm place, as it fits 2-2.5 times, take it out on the table and shape the bread like Mistletoe's or whatever you like, then cover it again and let it distance itself so that it grows again 2-2.5 times and put it in the oven!
Oh, and then the hostess arrived in time with tips! Hi Xu!

Ilona, ​​Thank you, I will try. And where is the button to press thanks?
I put the dough, waiting for it to rise, But I kneaded it wrong, kneaded a little. And I also have a question, does the dough turn out sticky, it's hard to knead it with your hands, is it necessary to knead it for a long time?

I already realized that it is necessary to knead for a long time.
And another question. The second time the dough needs to be molded, does it fall off? And then it needs to be kneaded and molded, or just to shape it carefully, trying not to knead and leave it for a second proofing?

[crystal]

crystal , welcome to the forum! Knead by hand for about 20 minutes. The proofing is the same as in the recipe. Have you ever kneaded yeast dough?

Oh, I didn't see it right away. Thanks for the tip. I kneaded a little, about 2 minutes.
I kneaded the yeast, but it does not stick to hands, it feels different. Nothing, I'll learn.

[crystal]

And I also have a question, does the dough turn out sticky, it's hard to knead it with your hands, is it necessary to knead it for a long time?
to shape or just to shape, carefully trying not to knead and leave for a second proofing?

crystal , the dough is really sticky. But I never kneaded it with my hands, so I can't say anything.

The second time the dough needs to be molded, does it fall off? And then it needs to be kneaded and molded, or just to shape it carefully, trying not to knead and leave it for the second proofing?

The dough will really fall off. It should be so. No need to knead, you need to knead, form a workpiece and put into a mold.

And where is the button to press thanks?

Below, under the avatar.

Nothing, I'll learn.

Necessarily !!!!!

Hi Xu!

[crystal]

crystal , the dough is really sticky. But I never kneaded it with my hands, so I can't say anything.
The dough will really fall off. It should be so. No need to knead, you need to knead, form a workpiece and put into a mold.
Below, under the avatar.
Necessarily !!!!!

Thanks for the answer. We'll have to buy a bread maker. I feel there is no way without her.

We'll have to buy a bread maker.

This is certainly a necessary thing. But if you plan to bake in the oven and allow the material resources, then you can still consider the issue of a combine with a hook for kneading the dough. This is me ... for general development.

[Oksanochka]

Oksanochka I'm again in your footsteps. I baked sieve bread according to the recipe again from the site
/rozik1965.livejournal.com. Ingredients: wheat leaven, general purpose flour, water, salt. I also added sunflower and pumpkin seeds. I put the sourdough in the evening, and kneaded the dough and let it stand in a bread maker on the "dough" program. The second proofing was done in a mold in the oven with the lamp on. Then she put the dough on a baking sheet and baked with steam. Well, everything is like yours.
Only apparently 35 minutes is too much for my oven and I did not lower the temperature .. Up a little fried, and the bottom on the contrary. The bread is delicious and crusty
What do you think for the first bread in the oven, did it work out well? photo really not very much.




P.S. I look forward to your comments.

[Tata]

Tata, a beautiful crumb turned out !! In terms of appearance, I would not make incisions. In this case, the dough is very tender, the proofing is full, the cuts are unnecessary. IMHO.

[Oksanochka]

Oksanochka(You are not offended that I am so friendly). and why cuts are not needed during long-term proofing. Maybe they make the shape more vague and flat.? Do I understand correctly or not ?? I'm a layman in baking, and even more so in the oven.
And why wasn't my bottom fried at all? because of the steam? What should have been done?

[Tata]

And why wasn't my bottom fried at all? because of the steam? What should have been done?

Tata, with steam it was necessary to bake only the first 10 minutes. Then remove the water.

and why cuts are not needed for long-term proofing.

The incisions are made on the hearth bread before baking. They are needed when we do not give the dough a full proof. Then, during baking, the bread grows, the cuts open and there are no explosions. If the proofing is complete, the bread will practically not grow during baking, so no cuts are needed. They are also not needed, if the dough is very soft, then it can "float".