Sourdough bread in the oven

Hello girls! The topic is dying, or what? For almost two months no one wrote anything
I want to show my bread, hearth, leavened, on a stone in the oven:

Tell me, perarians have a concept of folding dough, stretching. Does it make common sense or is it just shamanism. Something seems to me that just kneading is enough.

Yes, it makes sense when baking semi-liquid dough breads like Auvergne, for example.

And the cut:

Tell me, bakers have a concept of folding dough, stretching. Does it make common sense or is it just shamanism. Something seems to me that just kneading is enough.

It is stretching and folding, the only way to develop gluten with manual kneading.

It is stretching and folding, the only way to develop gluten with manual kneading.

HP, in fact, also knead the dough - the dough clings to the wall of the bucket, and the spatula pulls it along. As a result, the dough stretches.

HP, in fact, also knead the dough - the dough clings to the wall of the bucket, and the spatula pulls it along. As a result, the dough stretches.

No HP can be compared with manual kneading of the dough, and if you take the dough of increased hydration as 80-85%, then you cannot cope with such a test at all. There are only handles or a professional kneader. During manual work, the dough is enriched with air, while the lid is closed in the bread maker, and there is no air, plus heating is in progress in the HP, which negatively affects the dough, you can easily destroy the gluten.

MERRY CHRISTMAS!!!
Zest, thank you very much for the recipe and for the mester class! I have been baking for a year now, I have not left the recipe one iota. for me, the main thing is to follow the recipe exactly, I take liberties only with the proportions of flour (c / z - 1 grade or even sun). BREAD is wonderful, everyone loves it, even a 2-year-old granddaughter. I have only after proofing the workpiece blurs, does not hold the way you do. yes, I also take 200g of water for the sourdough, 250-260g for the dough, otherwise the dough turns out to be steep. Yes, I bake in Bergohovsky saucepan, my electric oven is max 240 degrees.

Let's update the theme, this bread is worth it. ZOOM, if still possible (quote from p. 7
"And if you want with a photo and with all the explanatory notes, I can send a file to your email") send me, pliz.

Yes Yes! where is everyone? I am grateful to Zest! Yesterday I baked in a bread maker (though I forgot the salt😛), but I liked it anyway, they salted sunflower oil, soaked it in it and ate it with pleasure! Today!! My first loaf in the oven! Thanks to Zest and everyone!
Not knowing anything at all about baking bread and never seeing how it is done "alive", with your help I baked sourdough bread in the oven. Previously, only in HP. In general, an excellent site, nowhere else could I find such interesting, tasty and detailed recipes.
I would like to ask someone else: my first child's crust was not very baked. It stood, as in the recipe, for 15 + 30 minutes. It seemed not enough, I added 10 more, I was afraid to add more. Since questions still arise, and some photos no longer open, I would also like a file with explanatory notes, if possible.

[Svetlana Ko]

Svetlana Ko, I do not know what this is connected with, but sometimes the crust does not brown very well in bread without butter or with vegetable oil alone. But if you add a drop of butter to the dough, then it will always blush well

Anchic Thank you for your answer, but the oil was 😯maybe you just had to either put it higher, or keep it longer.But I still had a question: when the bread stood, it became sourish and more moist. the leaven is still quite young. So I think whether to continue further? And the rye semi-finished product also turned out sour! 😳
And I would like to learn how to bake sourdough bread.

[Svetlana Ko]

Svetlana Ko, and was the butter vegetable or butter? It's just that butter has an effect on the crust. The fact that the bread has become sour - perhaps a little bit of sourdough or sourdough - has overripe. That is, they managed to accumulate more acid. It is a very difficult moment to learn how to catch the sourdough and dough in such a state that it tastes delicious and the sourness is the way you like it. I, too, have bread until every other time it becomes sour over time. But a couple of times it turned out without sourness. I recently baked bread again according to this recipe and it does not sour at all. But I put the dough somewhere at 11 pm and placed it on the windowsill to make it cooler. At 7 am I did the dough. And then it seems that a bit too much dough has stood. And about the humidity - I will not tell you, I did not notice this in bread. Moreover, the air in our kitchen is very dry and the bread dries quickly.

Since we prefer bread in the form of loaves, I did not make a loaf, but loaves. Here's what happened:



And the cutter:

Anhik, thanks for the answer, I think it's the leaven. I read that if the batch is not immediately, then the leaven must be unripe in order to have time to reach, but not to acidify. Or is it only HP concerns? I put in the leaven when it rises and starts to fall, maybe it's late?
The bars are pretty, and the crumb is beautiful!

[Svetlana Ko]

Svetlana Ko, in principle, as I read, the beginning of subsidence is the peak of maturity. More precisely, the peak was a drop earlier. Therefore, if you want less sourness, then you need to start up the leaven earlier in the business, so that the acids have time to accumulate less. That is, this is exactly the moment that you need to find for yourself and your leaven. The zest seems to be waiting for a twofold increase (which is not a peak), and then puts a dough on sourdough or starts the dough. I am trying to do the same now.

The zest, in general, is waiting for a double increase (which is not a peak)

And I was waiting for it to start to fall.
But yesterday I baked Izyuminkin in KhP, I took the leaven right away, as it doubled, I really liked the taste, such a rubbery, soft and slightly sour taste. Highly.
But if you do the same with the leaven in the oven, and not in the HP, I don't know yet ...
I also read from someone that the most powerful leaven is the one that has already risen and started to fall. And start a dough on it. Oh, my head still hasn't laid down on the shelves, the porridge is there for now
Anchik thanks for the advice, someone's experience is always helpful!

[Svetlana Ko]

Svetlana Ko, please. In the oven, the oven will be the same. We must take it when it doubles. If the leaven begins to fall off, then the food is over. She still has strength, of course. But at the same time, she managed to accumulate a large amount of acid, which will affect the taste. Therefore, you need to learn how to catch it at the moment when you get a taste that will please you and your family. Now my leaven is thick and I can feed it calmly in the evening, by the morning it will still be in good condition. Although it will take a decent amount of time, more than 8 hours. Here I have many times come across advice that the leaven should grow no more than 8 hours before the dough, this applies to the leavens of 100% hydration. They ripen much faster than thick starter cultures.

[Svetlana Ko]

Svetlana Ko, please. In the oven, the oven will be the same. We must take it when it doubles. If the leaven begins to fall off, then the food is over. She still has strength, of course. But at the same time, she managed to accumulate a large amount of acid, which will affect the taste. Therefore, you need to learn how to catch it at the moment when you get a taste that will please you and your family. Now my leaven is thick and I can feed it calmly in the evening, by the morning it will still be in good condition. Although it will take a decent amount of time, more than 8 hours.Here I have seen many times advice that the sourdough should grow no more than 8 hours before the dough, this applies to sourdoughs with 100% hydration. They ripen much faster than thick starter cultures.

Girls, can I join you
I made a conclusion for myself that understanding comes with experience. When you bake a cocoa a number of times, you can already see by your sourdough when it has a peak of growth: it becomes bubbly and its top is also covered in bubbles. Although I, for example, sometimes start kneading and after the leaven begins to fall off, it also turns out well.
My leaven is thick, I knead it very thickly for the night and still perestirovat for 8 hours.
Starter cultures, like favorite pets - each has its own and with its own character

Since we prefer bread in the form of loaves, I did not make a loaf, but loaves. Here's what happened:



And the cutter:

The bars are super!
I bake only with whole grain flour, it doesn't make such beauty

[Elena_Kamch]

Elena_Kamch, thanks for the compliments. I also often bake with whole grain flour, and I know that the dough behaves in a completely different way with it. And from one whole grain I did not bake. Here I came across inexpensive first grade flour - I bought it right away and now I bake on it. In general, the first grade is hard to find in my village. And in Moscow, I don't really know where to buy - everywhere there is a tower or a whole grain one. But the first grade is tight. And I never saw the second one on sale.

[Anchic]

Anchic, I switched to the old dough from your council, I like it very much! There are no problems with heartburn, I take a little, put a dough, it turns out what I wanted: porosity, softness, like with sourdough, but there is almost no acid at all. And no hassle at all! I don't put yeast. Thank you!

[Zest]

ZestThank you very much for the recipe! It's perfect - balance of taste, crispness, perforation - that's it! I bake it a second time, I don't have time to take a picture.

the bread is far from flawless, sorry, but I can't say anything else.

good evening tell me how to make the right sourdough? On trying to do it did not work.

[AndruD]

AndruD, it is necessary to go to the leavening section https://Mcooker-enn.tomathouse.com/in...ption=com_smf&board=172.0

[AndruD]

how to make a sourdough correctly?

AndruD, or take a look here https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=417918.0
Everything is very well described there and it is not difficult to grow them! And I like bread with such liquid yeast much more than with sourdough. And I had a lot of starter cultures and all sorts of different ones.

Hello. I bake rye and wheat bread with sourdough. In different variations and at different temperatures. I try and try to learn to understand this process.

[Danil]

Danil, good luck in this difficult task! But the result is sure to please!

Finally, I found real forms on Avito, although they are L10, but everything is better than forms for biscuits or cupcakes (than I had to use before!)
I bake bread with hop yeast, in a gas oven.