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Swiss farm bread (wheat bread with raisin sourdough) (page 2)

Mar_k
I want to say that the older the sourdough, the more flavorful the bread, but also the easier it crumbles! Today I am baking 4 loaves of bread and the aroma is awesome, it is raisin !!! And when I baked the first, the second smelled wrong, and the first only had a husband smelling a distant aroma !!!
barbariscka
Quote: ang-kay
See if I can’t come.
Now I will correct it to make it clear. It's just that in the heat, I often put the dough in the refrigerator for fermentation. This is not necessary, do as you are used to. According to Hamelman, it is supposed to be 3 hours with one workout in the middle. But keep in mind that this is at 24 degrees. If the temperature is higher, the dough may ferment, so adjust for the fermentation temperature.
ang-kay
Nope. I realized. You just write that you have fermented for 3 hours, but in fact 5.5 with a refrigerator. Or did I misunderstand?
barbariscka
Angela, you think well ..., thanks, I wrote in a hurry. )) Sometimes it takes me 6-7 hours to ferment. I often put the first half on fermentation at 28 degrees, and then send it to the refrigerator, so it's better to focus on your conditions.
ang-kay
Yes, I'll just vanish for 3 hours, or less if it's hotter. I realized that you have a mistake. : girl_in_dreams: I wanted to attract your attention so much. : girl_haha: Have you watched my panettone, exhibited recently? Look, you can tell me something. Well, if not hard.
barbariscka
Quote: Mar_k
I want to say that the older the sourdough, the more flavorful the bread, but also the easier it crumbles! Today I am baking 4 loaves of bread and the aroma is awesome, it is raisin !!! And when I baked the first, the second smelled wrong, and the first only had a husband smelling a distant aroma !!!
I am very glad to Marina that she liked the bread. Peks for health! In the end, the starter culture is not complicated and you can always bring out a new one if the aroma ceases to suit you. And the crumb is lighter because the leaven has become stronger, it lifts the dough better.
barbariscka
Angela, I only say thank you if everyone read it so carefully
ang-kay
barbariscka
Angela, where is your panettone, I didn't find something ..
ang-kay
It is right on the main page in the recipes of the week.
Mar_k
Quote: barbariscka

Now I will correct it to make it clear. It's just that in the heat, I often put the dough in the refrigerator for fermentation. This is not necessary, do as you are used to. According to Hamelman, it is supposed to be 3 hours with one workout in the middle. But keep in mind that this is at 24 degrees. If the temperature is higher, the dough may ferment, so adjust for the fermentation temperature.

In ... I do so !!! My leaven rises quickly, I knead it and put it again, and then in the refrigerator !!!
barbariscka
Angela, looked, well done! I hardly found it .., I usually look at the side, what's new ...

Marina, Clever girl .. Do you only bake white bread?
ang-kay
Mar_k
Quote: barbariscka

Marina, Clever girl .. Do you only bake white bread?

I bake gray bread !!! Such as with jam and soup. From flour 1 s and whole grain and bran + fiber !!! I will also add sesame and flaxseed !!! I put a little rye on 500 grams of wheat 100 grams of rye.
barbariscka
OO, we love this too
Mar_k
Quote: barbariscka

OO, we love this too
ang-kay
Mar_k, Marinka! Spices THIS... You will not regret. Only I don't put in rosemary. Do not love him. And the bread is super.
Mar_k
ang-kay, Thank you! I'll try to eat the current one !!!
ang-kay
Swiss farm bread (wheat bread with raisin sourdough)

Swiss farm bread (wheat bread with raisin sourdough)

Swiss farm bread (wheat bread with raisin sourdough)

Thank you again, Vasilisa. I liked the bread very much. 🔗I have a spelled and 1 grade. The only thing is, next time I will reduce the water a little. This time I did everything like yours. It's good that the sourdough turned out. I thought I would pour the raisins. He started playing on the tenth day. Now I remembered that I had not read raisin sourdough at Lyuda's, but raisin yeast. Have not tried?
Mar_k
ang-kay, beautiful bread turned out !!!
ang-kay
: girl_curtsey: Thank you, Marinka!
barbariscka
Angela, good bread turned out! (y) Water should be looked at according to your flour, the moisture capacity is different.
Much depends on raisins, and above all how it is processed. After all, I had a bunch of grapes from the market, dried up and turned into raisins ... I read about raisin yeast from Lyuda, but still I prefer to grow the sourdough on them. By the way, I poured the remaining raisins (the one that I used in the mash) with water and as a result I got wine vinegar ...
How do you like the aroma of bread, did you feel it or not?
ang-kay
The aroma is great. I liked the bread sooo much. Soft, thin crust and crunchy. So I read about yeast. Trouble with them! Where have you been before ?! I poured the beer.
barbariscka
Next time you'll be in time ...
Mar_k
barbariscka, Tell me, pliz, what if I leave for 3 weeks ??? How to save it? Can I put it in the freezer ???
barbariscka
Marina, you can dry it, you can freeze a part. But from my experience I know that you will have to restore almost as much time as it takes to bring a new one. Try it, maybe it will work, no, you will deduce it again.
Mar_k
barbariscka, Thank you! What does dry mean? What is it like??
barbariscka
Spread a thin layer on parchment and leave at room temperature until dry. Then scrape off the flakes, grind, put in a jar, close the lid. You can keep it at room temperature and in the refrigerator. But I already wrote that there is no guarantee that the leaven will be preserved and well restored.
Mar_k
barbariscka, thanks again! Perhaps I'll take it with me !!! I will put it in the refrigerator and go, will be the 4th child !!
barbariscka
Good luck to Marina and good rest !! And the leaven can always be removed from scratch ...
Mar_k
I have baked delicious bread


Risin Sourdough Breakfast Bread (Steba DD1) (Mar_k)

Swiss farm bread (wheat bread with raisin sourdough)
Mar_k
Yesterday I fed the leaven with a spoonful of sugar, it seemed to me that it did not ferment so intensely !!! Although the bread turned out gorgeous!
Or is it better to replace it already ?!
barbariscka
What a delicious breakfast! I also became convinced that this leaven is no longer so active over time, but if you feed it at least once every three days, it still works well. This is the master master. If you don’t like it, you can deduce it again, it’s not complicated.
Mar_k
I do so, I feed her every 2-3 days !!! But she added sugar, she fermented very actively! Today I will bake, we'll see !!!
liusia
I made my starter on June 1, and it grows very quickly. I read somewhere that it can be dried, and I dried it on rye and wheat flour, ground it in jars, and they write that it lasts for many years. I put some in the refrigerator, so it rises a little there too. Today I put bread on this leaven, in the morning I will bake. Well, do not throw the product into my vein. So it can be stored in any way. And the bread is just gorgeous. I thank Marinochka for seducing me to such a feat !!! Now I will never give up the leaven in my life !!!
Mar_k
I brought the leaven to my mother, drove for 4 days, stood in the refrigerator for 4 days until her hands reached her !!! I fed it with raisin water - the bread turned out gorgeous !!! Now she is going home shaved, well, and mom a little !!!
barbariscka
Marina, what a fine fellow you are! Feeding the starter with raisin water is a great idea And the aroma will be preserved and the lifting force will be good. I am very glad that this leaven went so well with you.
No wonder they say that you need to make friends with sourdough ...
Mar_k
Upon arrival, I put a new starter culture, left the previous one to my mother. I bought black raisins, when it was fermenting, the water turned into a richer pink color (like Isabella wine). After fermentation, the first leaven rose almost 6 times. In the future, approximately 3 times. The most interesting thing is that there is no raisin aroma !!!! Works fermented well, but no raisin flavor desired. The dough is suitable for a long time, preferably 2 hours, it turns out spongy.
The question arose, does the aroma of bread depend on the variety of raisins or its aging? Who knows?
barbariscka
Marina, probably still depends on the variety of raisins. I bought two varieties of black grapes and put them on the balcony to dry, I want to make and compare.
And there is no old dried sourdough left?
Mar_k
Vasilisa, there is no old dried sourdough - not dried !!! I will buy another raisins. I'll try to feed it with another raisin water (brew). Last year the grapes were dried in a dryer - dried quickly.
barbariscka
I hope that we will be able to return the aroma ... Alas, these are the leavens of spontaneous fermentation and the result cannot always be predicted. In case of luck, it is worth preserving a certain amount, it may be possible to save it.

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