Stagnation bar

BuBu I put on 180 C the regime of both tena at once and the upper and lower 40 minutes, I bake this bread every other day in the oven, the bread is very beautiful and tasty.

This is a photo of my bread.

Thank you.
I baked only with the lower tenth, everything worked out.

I baked it yesterday. It seemed that the water was a little bit too little, but I decided to leave it that way. and did the right thing. The loaf (500g of flour, ready-made did not weigh) plump, lay diagonally across the baking sheet. And the top crust is so "lacquered". Top and bottom ten, temperature 180, baked for 30 minutes. Delicious! Thanks for the recipe! Already homemade loaf ... And how did I live without HP before?

And we tried to add beet juice instead of water. Here's what kind of bread turned out:

I found this topic a long time ago, but only now is it ripe to bake a loaf according to this recipe. The dough turned out to be beautiful, elastic, soft - well, just like a hoarse I formed bars, made cuts, smeared with yolk, set to distance for 20 minutes, sent to the oven (180 C, lower ten, 40 minutes). The breads came up, but the cuts leveled off, and the color is kind of shabby ... Here. But it smells awesome, it tastes ... Something is not right, it does not look like a loaf at all, the recipe followed for sure ...

satva must be greased just before baking, and so it stood and rose, your grease cracked. The most important thing is not the type of loaves, but their taste.

THANKS, with the lubrication it is clear, but the taste is ... insipid, not at all sweet, very porous ...

And I always put more sugar and salt. It also seems to me that this recipe turns out unleavened bread.

It's just that most of the reviews say that it turns out a superfood delicious loaf from the past. Or our salt is not salty and sugar is not sweet ...

satva, this is really a loaf from the past (although you can buy one in small towns even now). But there are still other loaves, "French" - they don't look like this at all! And in the stall from the municipal bakery, "sliced" - almost one to one.
How did you mold it, rolled it out? (I'm talking about "highly porous", for me personally it came out quite dense and finely porous)

As I understand it, we are talking about a loaf, which in my pioneer past cost 22 kopecks. and was called rifled. Non-porous, white, sweetish, with a thin crispy crust ...
I took the dough out of the bucket, divided it into two parts and just formed a loaf ... And how does it mean "rolling out the tongue"?

.. And how is it - "roll out the tongue"?

roll the layer and roll it up, wrap the edges

I don’t remember exactly where on the Internet I read this. It was proposed to roll out the dough into a layer (for a long loaf - oval, for a loaf of bread - rectangular) and roll it up with a fairly dense roll for forming loaves and breads "with a brick". It was explained that this is done so that the porosity in the baked bread is more uniform and shallow, there are no "holes". So I do this when I bake a loaf or bread in a mold ...

Yesterday I baked in a bread maker on a fast program. Size M, medium crust. I added 10 g of sunflowers to the recipe. oils. The husband said that it turned out tastier than usual. The crust has almost ceased to crumble.

I baked a loaf in KhP, there was little water, the bun was heavily kneaded, but in the end it turned out delicious, the density is good - it already looks like a THAT loaf

So my bar is ready. Very good! In the recipe, I changed only the amount of salt and sugar, increasing them by 2 times! The kneading was done in the oven, baked in the oven at T = 180, for 40 minutes. Of course, I overdid it with slicing, but the dough rose and baked remarkably. I will do it constantly
Thanks to Admin and Lola for a great idea.

So my bar is ready. Very good! In the recipe, I changed only the amount of salt and sugar, increasing them by 2 times! The kneading was done in the oven, baked in the oven at T = 180, for 40 minutes. Of course, I overdid it with slicing, but the dough rose and baked remarkably. I will do it constantly
Thanks to Admin and Lola for a great idea.

After 25-30 minutes, reduce the temperature to 160-165 *, for baking, then it will not be so red and tanned.

Thank you for your feedback, success

One of these days I want to try to make a bar, while I'm reading the recommendations. What interests me is: should the baking sheet be greased with butter or something else? And how and with what to make incisions?

One of these days I want to try to make a bar, while I'm reading the recommendations. What interests me is: should the baking sheet be greased with butter or something else? And how and with what to make incisions?

Grease the baking sheet very slightly with vegetable oil with a brush, or put a special baking mat (or paper).
The cuts are made on the dough piece after its formation (before proofing). Place the workpiece on a baking sheet and make small cuts obliquely with a sharp knife.

See here No. 11

https://Mcooker-enn.tomathouse.com/in...smf&Itemid=26&topic=998.0

One more photo of loaves - this time everything worked out! Thanks for the recipe!

And today I baked a bar with bran! I didn't change the recipe. 0.5 cups of bran added. But I removed the same amount of flour. When kneading, the dough was sticky ..... so the flour returned. As a result, we don't change the recipe, just add the bran! Oh yeah ....... and did not grease it with an egg or butter. It seems that store loaves with bran are not coated either. It turned out very tasty! ......... Sori for the messy message

Many thanks to the authors! The loaf is really wonderful "straight from those times". My wife liked it very much, I immediately remembered "a bar with sausage" Doctor's "" Truth baked in KhP. The apartment is renovated and you can't get to the oven. So if you keep the form, it's generally super!

Hello everybody. I want to share my impressions of this wonderful recipe. Thanks to everyone for it (and Lola and everyone else who added their valuable kneading and baking tips). I'm just in awe of the resulting bars. For the first time I didn’t eat a little half a baton at a time while they were hot Husband liked it too Now I’ll bake all the time

Thank you very much for the recipe;) The loaf turns out SUPER (y) The second day my husband orders a loaf to bake. Although we don’t remember the times of stagnation, because there were still small ones, but the delicious food is still the same ... In general, now I can bake loaves too ...

Hello,
help me please!!!
I live abroad, I just can't get used to local bread, I practically don't use it. at night loaves and bricks of those times dream. you have such good recipes, but it is not possible to cook them without a bread machine. You do not have a description of how you can knead the dough without it. it seems to me that you can bake bread in the oven too. even if I use a bread maker here, your instructions will not help, because they are designed for other recipes.

Thanks for your help!
Maria

You can also bake completely in a bread maker, or you can knead the dough in a bread maker, and bake in the oven, there are many options and recipes on the site. Choose and make with us.

Here are just two of them

A small "Master class" on baking loaf (Loaf theme from “those times” No. 11.)
https://Mcooker-enn.tomathouse.com/in...smf&Itemid=26&topic=998.0

Bread, wheat and potato from Admin. (Yeast bread from 14.07.08)
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=4297.0

Good luck!

i live abroad
even if I use a bread maker here, your instructions will not help, because they are designed for other recipes.

The forum is international. There are many members of the forum living in different countries. Everyone has different HP, but the recipes are the same. Even if you bake bread in the oven, then HP is indispensable for kneading and proving dough. No physical effort, and you have a ready-made dough. Do what you want, even bread, even rolls, pies.

Tell me, pliz, if I divide all the ingredients by 2, then how much weight will I get in the end and will it not affect anything?

Tell me, pliz, if I divide all the ingredients by 2, then how much weight will I get in the end and will it not affect anything?

Half flour is 250 grams.
See the rest of the ingredients for this amount of flour here.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0

Quote:

** For two years now I have not bought bread in the store, but it seems to me that this loaf is very reminiscent of "sliced", the one that cost 25 kopecks.
I baked it according to this recipe:
- 1.75 tsp dry yeast
- 500 grams of wheat flour
- 1.5 tbsp. l. Sahara
- 1.2 tsp. salt (in my case sea salt)
- 40 grams of butter
- 260 ml of water **
Answer:

It seems to me that it looks more like a white brick. But the smell. which came after baking straight loaf for 25 kopecks.
But it's not as sweet as a loaf. I expected of course more similarity, but delicious. Did everything exactly according to the recipe.

I want to say thank you to everyone, the author of the recipe, those who took part in its discussion. I read, read, and the result is such a bar. Fragrant, delicious

greased with an egg, for proofing

First, slicing is done, then proofing, and just before the oven, grease and sprinkle.
If you do the opposite, the dough will begin to rise, and all the grease will creep and then bake with ugly spots, like dirty on top.

I was also honored to make this loaf. I kneaded the dough in a bread maker. Luxurious, fluffy and non-sticky dough came out. formed 2 loaves, greased with an egg, for proofing and then in the oven for 180 gr. How baked, oiled, beauty. Now they are cooling down. I can't wait to be able to try and photograph.

The softest, delicious, it just melts in your mouth.

and another photo, they swept one bar right away, gave the second one to friends, went to put a new portion of dough

Hello everyone! But I got used to baking a loaf in a bread machine, but turning off the oven 10 minutes earlier than the set time. Then there is no crisp, the shape of the bread, the taste of a bar.

But I got used to baking a loaf in a bread machine, but turning off the oven 10 minutes earlier than the set time. Then there is no crisp

You will get a soft crust if you put it on a light color of the crust and after baking, cover the loaf with a damp towel until it cools.

Link ....... there are two shades in my stove, and the color of the crust does not affect this. all bread comes out crispy. I understand that it is a little overdried. A friend of LG has a "Russian cook" and we tried to bake according to the same recipe, from the same products ...... so the bread is different. Thus, empirically I came to this conclusion!

And I have strange things. I made this bread 2 times (baked in xn). I did half the portion. Everything was fine. And the last 2 times it does not work. Some kind of dough, although I did not change flour and yeast

And I have strange things. I made this bread 2 times (baked in xn). I did half the portion. Everything was fine. And the last 2 times it does not work. Some kind of dough, although I did not change flour and yeast

155 reasons affect dough kneading and bread baking and the same number.
Bread cannot always be obtained the same way, even for the same products; this can be seen if you constantly observe the process of kneading dough and baking.
There is a kolobok to control this process.

... There is a kolobok to control this process.

This is all clear. I watch the gingerbread man all the time. The first 2 times everything was fine. But the last time the kolobok was somehow strange, not the same as it was before. It does not cling to the walls, and sometimes even turns on the mixer. The first time I added a little water. The gingerbread man swam. I added flour - it spun again on the mixer. And so several times. I stopped at a more or less solid kolobok. After baking, the bread crumb turned out to be heavy and somehow not so. And the first time there was a problem with the roof.I understand that there are many reasons, but I haven't changed anything much (including products). The first time we liked the bread. It’s a pity that now I cannot repeat it again.

Repeat ... I now also have a dough "not like that" all the time. Humidity, I think. Or autumn))) Or something else))) The "unattended" recipes verified to the gram are thin dough, I look after everything and add flour. The result is naturally different from the usual.

Good evening! I'm new to baking. Today I baked a bar for the first time. That's how I got it.
The taste is simply incomparable. They ate mine in one sitting. little granddaughter ate two pieces.

Hello everyone! I also made up my mind - I'm sooooo happy, thanks to the author of the recipe !!!! :)
Here are my bars:
I have a question - why lubricate with oil? I had sesame seeds on top, so I didn't do it, but for some reason it's done :)

[Ta_pa]

Ta_pa , the crust becomes softer from the oil. Of course, it is not necessary to lubricate, if you like it.

[qween]

qween, thanks for the answer :) I already had it soft :)
Somehow I didn't really like the smell of yolk when baking and after ... Can I not grease it too?

Of course it is possible. Or, for example, grease with milk. Or tea. Or...

And I'm ripe for baking loaves! Only now I understood why some people write that they cannot eat store-bought bread. It turned out tasty - well, very much (thanks to all of you, teachers)! But two cosmetic defects were found - the cuts during the proofing completely "distanced" and blurred, and one of the bars on the side burst (or was it ripped open from pride?).

the incisions during proofing completely "distanced" and blurred, and one of the bars on the side burst (or was it ripped open with pride?).

If the dough has spread, it means that it was a little thin when kneading.
The loaf can crack and blur from overexposure during proofing, reduce the proofing time, to increase in size up to 2 times.

Good luck!

Thanks a lot for the recipe!

I baked loaves on weekends. The dough turned out to be wonderful, and what loafs to taste are beyond praise!

Well, how nice it was to remember your childhood, and spread butter on that very loaf and drink hot tea with such a "cake".

P.S. The loaves did not last even 5 hours.