Stagnation bar

Thank you!
Could it have burst because I was trying to roll out the dough and roll it into a roll (as written on page 12)? The dough was so tough and elastic that I didn't have the strength to roll it out well or roll it tight

Thank you!
Could it have burst because I was trying to roll out the dough and roll it into a roll (as written on page 12)? The dough was so tough and elastic that I didn't have the strength to roll it out well or roll it tight

Could be.
The dough should not be too steep (see about the bun), you don’t make dumplings, where you need to apply force to roll out the steep dough - it’s still bread.

Thanks for the recipe! In general, I do not like bread without additives, but this is the first recipe without additives that I liked. And finally, this long-awaited wonderful smell during baking! The smell is not of additives like "fried onions", but of fresh butter (I don't visit the bakery and there is nothing to compare with) and loaf

True, I baked in cotton, did not betray the shape of the loaves and did not grease it with anything, since it baked at night.

Thanks for the good recipe! Here are my observations - the first times I baked, as it is written in the "Basic" mode - the bread was obtained with a pronounced "Baton" taste, but, IMHO, loose. I decided to conduct an experiment - set the mode "basic-accelerated". The bread came up less, which gave a density (to my taste), baked, but it so happened that it lay for three days due to the alternating absence of eaters. So after three days of lying, he somehow got damp, and closer to the crown (under the crust), and this place turned almost into dough: P and the density turned into a minus. This did not happen with the original version. So I decided to bake according to the first option - for a longer time, but I and my family liked it more.

[mish]

mish
for baking in an accelerated mode, you need to add more yeast, and the bread does not turn out as tasty as on the main one.
True, the forum has a recipe for quick bread with semolina, so it turns out delicious.

[mish]

mish
for baking in an accelerated mode, you need to add more yeast, and the bread does not turn out as tasty as on the main one.

The fact of the matter is that I didn't want to put in more yeast, and I haven't made friends with sourdoughs due to inexperience. I wanted less loose. A negative result is also a result

In this recipe, I replace 40 grams of wheat flour with buckwheat. The bread is less porous and does not crumble so much when cut. Try it.

I express my deep gratitude to the author for the "stagnation times" Baton! I bake almost every day - the homemade ones are greeted with a bang, they don't even look at the purchased bun - this is the best proof that the homemade one is tastier. (y) I can eat this without butter and cheese - oh, I wouldn't get fat!

I baked bread according to the recipe on page 1 of this topic. Baked twice: 1 time - in the HP, the second - in the oven. Everything worked out great in HP. And in the oven ... For some reason, both during the proofing, and in the oven, not in height, but in width, it increased. Although you can't call it particularly flat. There are no complaints about the taste. My husband liked the oven option even more. But he doesn't care how the loaf looks, but I want it to "match" in form. A question for everyone who bakes loaves in the oven: how do you manage to give the dough the desired shape? ??? Or should it be oven shaped? ??? I just baked on a baking sheet.

see here the method of forming a loaf.

Option 12 "Potato loaf" (post 87)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4297.75


and the dough for the loaf needs to be done a little steeper

Why does the top grade sliced ​​loaf undermine on the sides? We tried adding first grade flour 70-30 and keeping the dough sour at 2.8-3 degrees.

Why does the top grade sliced ​​loaf undermine on the sides? We tried adding first grade flour 70-30 and keeping the dough sour at 2.8-3 degrees.

The dough can stand during proofing, it needs to be increased to 2 times its volume, then it will rise a little more during baking.

And you need to make cuts on the loaf, preferably before baking.

Shape the loaf as shown here

Test formation
https://Mcooker-enn.tomathouse.com/index.php@option=com_content&task=view&id=55&Itemid=1

This is our favorite recipe! All the time I baked this loaf in KhP, but finally I decided to bake it in the oven! Unusual yummy !!!
That's what I did!

Beautiful bars and mouth-watering

To prevent the loaves from "spreading", try to roll them as I do - it helps, see here:

Option 1. "Wheat milk loaf"
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7265.0

Good evening everyone !!

I made this bread last night. I tried to comply with the indicated proportions, only when mixing I added 1 tbsp. l of water and flour took the highest grade and 1 first, exactly in half (the highest was not enough). The bread rose well and the dome was beautiful, but when it was baked there was not much opal. Tell me what is my mistake - in an extra spoonful of water or flour ??

the same lebushka in the section. The taste is awesome, ... well, if you really find fault, it could be a little tighter

well, if you really find fault, then a little tighter could be

You yourself answered your question - too much water.

See the reasons here

The bread rises, but falls inward. Causes.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.new#new

And I tried! The result is excellent! Kneaded in a bread maker, baked in the oven.

Good evening everyone !!

And here again I baked bread according to this wonderful recipe. It seems to have turned out well in appearance, but to taste 100% !!



And in the context:



Here's how I got it .. loaf of stagnation times !!

.. and here's another question for me ... I want a little sweeter to be. If I, for example, double the amount of sugar .. then the rest of the components need to be changed, for example, yeast?

Mouli add sugar and don't change anything else

Yesterday speckled, it turned out very tasty, smelled great. Today I noticed that the bread began to grow stale. Store bread does not get stale there quickly. And mine today is as if he had been lying for at least three days. How to deal with this? ...

It is strange that your bread quickly turns stale, I still have soft bread for the 4th day.

Store bread does not get stale there quickly.

The manufacturer adds additives to store bread for this so that it does not stale for a long time, but we have everything natural.

So what to do? ... Maybe store it somehow on purpose?
I actually cut him up and froze him until he was completely stale.

I don’t know ... For four days it absolutely doesn’t get stale! Cool dough and delicious!

And I don't even know how much freshness my loaf keeps. In 2 days, as a rule, they eat ...

I think there is no point in arguing about prices on this topic, the main thing is that we are talking about one loaf and its unforgettable taste! And also about a recipe that wonderfully resembles this taste!

By the way, if you take the recipe for "ordinary white bread" from the Panasonic recipe and add 2 tables to it. tablespoons of milk powder (or dry cream) and not a full teaspoon of mustard powder, you get bread that resembles bread from those times in taste and aroma.

[Petrof]

By the way, I would like to find / restore (and, of course, COMPLETELY automate it for HP) recipe for "butter" bread - for 30 kopecks, which was sold in red and white waxed paper (mid-late 70s)

Petrof,
I'm not sure if I can help you, but I will tell you anyway. Once my husband took to work my baked bun, and so his colleague, eating a bun with tea, said that her taste reminded her very much of bread "from those times", which was sold in waxed paper and bore the name "Butter" (like so she called him) ...And my mother mentioned something like that after eating my muffin ... True, I myself do not remember such a bread, probably I was still small ... Perhaps you remember the same bread? If you're interested, check out my recipe ...

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=2428.0

I am here recently and have only been using the bread maker for 4 days. I decided to try this recipe, but during the kneading, the smell of burnt rubber came off, the mixer barely turned, the dough turned out soooooooooo, I have never done so steep with my hands on dumplings!
I got scared, turned off the stove, took out the dough, let’s stir it with my hands and add water (although I know perfectly well that this should not be done), restarted the program, and threw the dough there again. I don’t know what will happen!
My question is, is it okay that the dough is so cool? Maybe I raised the panic in vain? It's just that I just had a stove recently, and I was scared of the smell ... Then I looked at the recipes attached to the stove, where 330 ml of water goes for ordinary bread (not a Soviet loaf, of course) for 500 grams of flour ...

My question is, is it okay that the dough is so cool? Maybe I raised the panic in vain? It's just that I just had a stove recently, and I was scared of the smell ... Then I looked at the recipes attached to the stove, where 330 ml of water goes for ordinary bread (not a Soviet loaf, of course) for 500 grams of flour ...

See information here - for beginners:

A guide to baking bread in a homemade bread maker.
#

The recipe is great! The dough is very pliable, but it squeaks! Mesh in HP, bake in the form of braids in the oven. Unfortunately, I don't have time to take a picture - they take it as a gift, or eat it in the moment!

Admin, before buying a bread maker, I read all your and not only your recommendations. I made the dough myself more than once, before purchasing a bread maker. I am far from being a layman in this matter. I asked a SPECIFIC question. For this particular recipe, does the dough have to be cooler or not ??? It's just that everyone praises this recipe, but I personally thought (or in fact it is) that the dough is too steep. I cooked according to recipes from a book for Panasonic, where for 500 grams of flour there is 330 ml of water, and the dough was normal, and here for the same amount of flour 260 ml of water. Obviously the dough will be steeper.
Well, apparently that's okay for this recipe.
P.S .: if I'm a beginner, am I not allowed to ask questions in other topics?

For this particular recipe, does the dough have to be cooler or not ???

tomanna, I'm not an Admin, but if I may, I will insert my 5 kopecks. The dough can be tough for many reasons - the moisture content of the flour itself, its grade, room, yeast, and other ingredients. To do this, you need to follow the bun during the kneading process in order to adjust it. Personally, my bun feels elastic, but not too steep, and after proofing the dough turns out to be very good and obedient in work. The finished product is characterized by a dense, but soft crumb, not airy and perforated. But again, it all depends on you - you can form the dough into a dense loaf, you can braid it, roll it into a roll, etc., while the crumb of the finished product may also differ slightly.

P.S .: if I'm a beginner, am I not allowed to ask questions in other topics?

You can ask questions in all topics of interest to you, just more experienced bakers direct you to those pages where the maximum amount of information useful to you on this issue is collected.

tomanna, I'm not an Admin, but if I may, I will insert my 5 kopecks. The dough can be tough for many reasons - the moisture content of the flour itself, its grade, room, yeast, and other ingredients. To do this, you need to follow the bun during the kneading process in order to adjust it. Personally, my bun feels elastic, but not too steep.

Thanks, Kava. That is why I wrote that for 500 grams of the same flour ("Makfa"), from the same package, this recipe contains 70 ml of water less than the dough for "Plain white bread" according to recipes from the instructions. I repeat, but it is obvious that it will be cooler.I watched the batch, everything seemed to be going fine, but then, the blade seemed to have stalled and did not rotate, and the engine was spinning, so the smell went off. So I pulled it out, mixed in some water, and set the 4-hour basic mode again. In about half an hour there will be a result ... I promise to report back. Hope the dough is not completely ruined

tomanna, and after proofing the dough turns out to be very good and obedient in work.

Here I didn’t wait for the proofing ... Maybe it would have become better, but I was scared for the stove
PS: Even if this time I don't really like the result, I will still try again, I really want a bar.
And I'm sorry if I tortured you all too much with my problem.

I often bake bread according to this recipe, only add more water. Many people write that they have enough water, but not enough for me. A normal gingerbread man does not work.

For this particular recipe, does the dough have to be cooler or not ???

Again, I'm not Admin, but I can say that the dough for products intended for baking in the oven on the hearth (or on a tray) must be cooler than for baking in tins, otherwise it will creep out and you will not see the shape of a loaf. But if Panasonic refused to knead, then it certainly had to add some water. From my own experience I can say that Makfa takes much more water than other flour, hence the excessive "steepness" of the dough.

For the holiday I decided to make loaves first, for sandwiches.

I added water as always. The bars came out great.

The most interesting thing is that I formed the loaves using different methods. The one that she made thinner using the Admin method, that is, she rolled out the layer, and then rolled it like a roll. The second one was simply blinded in the shape of a loaf. Thin turned out to be tastier, more dense. Thanks Admin.

I also noticed that if you twist it with a roll, then the loaf keeps its shape better, does not spread and the crumb turns out to be even and plump (which is very convenient when spreading sandwiches).

[tomanna]

Admin, before buying a bread maker, I read all your and not only your recommendations. I made the dough myself more than once, before purchasing a bread maker. I am far from being a layman in this matter. I asked a SPECIFIC question. For this particular recipe, does the dough have to be cooler or not ??? It's just that everyone praises this recipe, but I personally thought (or in fact it is) that the dough is too steep. I cooked according to recipes from a book for Panasonic, where for 500 grams of flour there is 330 ml of water, and the dough was normal, and here for the same amount of flour 260 ml of water. Obviously the dough will be steeper.
Well, apparently that's okay for this recipe.
P.S .: if I'm a beginner, am I not allowed to ask questions in other topics?

tomanna , from your message 265 it is not at all clear whether you own test skills or not. You just came to the forum.
Therefore, based on your message and description of the problem, I decided that it would be more expedient to immediately acquaint you with the basics of owning a kolobok.

This is called - what is the question, this is the answer. What if the dough in the bread maker is very tough? I answered you as a beginner.

Then the forum users have already answered your questions

The second one was simply blinded in the shape of a loaf. Thin turned out to be tastier, more dense. Thanks Admin.

That's right, because the dough is rolled into a roll, there are no voids between the layers of the roll. Note the concentric circles in the cut.
This form is better for the loaf. And the loaf keeps its shape well

Thanks for the kind words

Forgive me if I got confused with the wrong question, I was in a hurry, apparently.
Thanks to everyone who posted on my problem. Confirmed my suspicions about "little water" or "too much torment".
A "loaf" all the same, in spite of any hardships and difficulties that he had to endure came out cool !!!! He rose a little, but this is because he had to part for more time, and the taste is just super.Now I will only bake it (at least in the near future).

I also noticed that if you twist it with a roll, then the loaf keeps its shape better, does not spread and the crumb turns out to be even and plump (which is very convenient when spreading sandwiches).

Yes, the bars turn out to be flat, plump ... but for some reason it breaks on one side .. Yesterday I baked 3 loaves at once and all 3 broke off from the same side .. I can't understand what was going on .. .. I made cuts ..

I made such loaves again today


after kneading


after proofing


we divide into parts


we braid


let's distance


and here is the result






still lukewarm
Our ancestors checked it out and say that it is very similar to the loaf of those times

[Kava]

Kava, share your experience, how long and at what temperature was baked in the oven. And did you bake on a wire rack or in a mold? And perhaps you lubricated them with something? The photo is so beautiful and shiny !!

I have an electric oven. Therefore, when I start shaping the bread, I turn on the oven to the maximum (mine is 220 C) so that it warms up well. I put the formed rolls on a baking sheet lined with parchment (I don't grease the paper with anything) and let them rise (for about half an hour). I smear it with yolk, sprinkle with sesame seeds or poppy seeds and send it to the oven (at the bottom I have a container with water for steam humidification). The first 15 minutes I bake at the maximum, then I reduce to 180 C and bake until tender. The baking time is about an hour, but I am guided not so much by the time as by the type of bread and I also use a wooden toothpick. In the middle of baking, I transfer the bread to the wire rack and bake it on it (otherwise the bottom will remain completely white). I wrap the finished bread with a towel and let it cool.

Thank you all for the pleasant feedback! : D I myself am glad when everything turns out beautifully! Still, baking bread is a great creativity and great skill!

[I smear it with yolk, sprinkle with sesame seeds or poppy seeds and send it to the oven (at the bottom I have a container with water for steam humidification).
Kava !!

Another question ... sorry for the importunity ... but for what steam humidification? What is the difference if the oven is with and without steam. After all, there is no steam humidification in x / p.

[The loaves are not baked in the bread machine]

Another question ... sorry for the importunity ... but for what steam humidification? What is the difference if the oven is with and without steam. After all, there is no steam humidification in x / p.

The loaves are not baked in the bread machine, will not work.
But the bread in a bread maker according to this recipe turns out good, on the main mode.
Humidification is necessary for the oven, although I do not use this mode, I do not like wet bread.

[What is the difference if the oven is with and without steam. After all, there is no steam humidification in cotton.

We just don't really like the thick, hard crust in bread and the dry crumbling crumb, so I steam humidify (sometimes I can sprinkle water from the spray bottle several times during the baking process). But, this is a matter of taste, of course. Someone, on the contrary, likes to crunch a crust.