Admin
Quote: Mouli

Poma, Kava

Thank you for your consultation. The plans for the next day are to bake a loaf in the oven!

Good luck to make everything work out

And how to fold the loaves, look here in the pictures:
"Wheat milk loaf"
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7265.0

mish
And I got into the habit of baking cinnamon rolls with sugar on the dough according to this recipe. I fall asleep groceries, put on the Fast mode and wait for the first dough dump - it's about 35 minutes later. then I take out the dough, tear it into 12-15 balls, sprinkle with cinnamon and sugar and put them on a baking sheet to fit, but for now I turn on the oven to heat up. Half an hour comes up, and then 20 minutes baking at 180 degrees. Pets love this option very much !!!
Mouli
Good afternoon everyone!

Here's my bread! I baked it in the oven today. Do not judge harshly the first time the bread is baked in the oven. Apparently the temperature will need to be reduced from now on, otherwise it turned out very dark. I don't know the taste yet - it gets cold

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Admin

Tanned turned out

Try to set T180 * C for the beginning of your experiments and after 15-20 minutes decrease to 160-165 * C after the crust turns red.

Success
Misha
Quote: Mouli

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.

Steam in the oven is also needed so that the top crust of the bread does not dry out and does not break, the bread still rises in the oven for some time, therefore it is recommended to create steam for the first 10 - 15 minutes of baking.
kava
Mouli - Well done! : D Super bar turned out! , albeit swarthy.

And my friend taught me to weave a braid from 6 parts. Looks like that:

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And I didn't have time to take a picture of weaving, I'll post it later.
Celestine
What a beauty)))
And today I wove a challah from 5 parts ... it turned out beautiful, huge, it was left for more than an hour and ... when baking, it burst in the middle, and the braids were not visible, the taste did not deteriorate, but the look is not the same.
How long did you stand before baking?
kava
About half an hour, maximum - 40 minutes
rexy77
my first bar turned out to be a feast for the eyes, they sipped it over the evening, of course, by the children, and in the second I added 2 tablespoons of bran and a handful of oatmeal, it turned out not so, but also very tasty, crooked because the little one helped to twist
The first one baked first for 200 minutes 15 then reduced to 170 and another 10 minutes turned out to be very tanned, and the second at 170 C 25 minutes - that's it!

baton.JPG
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baton s otrubyami.JPG
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rexy77
still such a moment I cannot understand how deeply to make cuts, I cut through all 1 layer - a little, today it is deep, after proofing I pinched a little%)
Misha
Quote: rexy77

still such a moment I cannot understand how deeply to make cuts, I cut through all 1 layer - a little, today it is deep, after proofing I pinched a little%)

There is such a little trick - you make cuts depending on the degree of proofing of the bread:
if the bread is not far enough, the cuts need to be made deep
if the bread is far enough away, or has stood, the cuts are made very shallow.
Misha
I make incisions with such a homemade device
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And this is another, as an option.

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Lydia
Quote: MISHA

There is such a little trick - you make cuts depending on the degree of proofing of the bread:
if the bread is not far enough, the cuts need to be made deep
if the bread is far enough away, or has stood, the cuts are made very shallow.

And why? : I tried to come up with an explanation myself, but alas.
Misha
Quote: Lydia

And why? : I tried to come up with an explanation myself, but alas.

Because if your bread rises during baking, it can tear the bread, deep cuts are made for this, and if it is already sufficiently distant, then most likely it will not rise much in the oven from the volume that is already there, so superficial cuts are enough.By the way, if the bread is deep, it may "fall" and deflate.

Let the loaf distance, then sprinkle it with flour so that the dough does not reach behind the knife and make cuts (either a very sharp knife or a special one is taken. A surgical scalpel will do. I have two adaptations for these purposes - shown in the photo above.)
Admin

I make cuts before proofing. I don't sprinkle it with flour. it all depends on the consistency of the dough.
In general, I did not see much difference.
Misha
It is not necessary to sprinkle with flour, this is only to make it easier to make notches.
I also used to make notches before and after proofing, now this is the only way - just before baking.
anka2005
I tried to add (without reducing anything in the recipe) to this bread a mixture of herbs "Italian herbs": Iodized sea salt, rosemary, thyme, paprika, pink pepper, savory (I don’t know if it sounds like that in Russian, we have everything in Ukrainian))) , basil, tarragon - in a quantity of 5 grams. It turned out to be a very original bread for a doctor's sausage

The photo below, I really cut him still hot and his roof blew off from my yesterday's mood

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maya2
Admin, thank you for the recipe for this bread, I specially registered to thank you, although I have been visiting the site for a long time and have learned a lot. It turns out very tasty, I baked it several times in the oven and in the bread maker, super. The recipe is the same, but the taste is slightly different. I make notches and form a loaf, and before baking, it seems to me there is no difference. Very tasty thank you!
andrew123
And I'll celebrate with my loaf
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Thanks a lot for the recipe
shuska
Impressed with bread kava (answer No. 300), baked my own pigtail
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Yummy
Mouli
Shuska, you have a beautiful pigtail !! I can't do that. Explain, plizzz, weaving technology ...
shuska
This is thanks to the girls and boys from the forum for the link, where this process is clearly demonstrated.

I did it for the first time. It was a rather comical procedure. I weave a pigtail, and my husband stands next to a laptop and pokes with the mouse, starting and stopping the video, so that I can repeat the manipulations. This is an entertaining business, I can tell you. Try it, you will succeed!
Lydia
shuska, I followed the link and watched the video. She sat with her mouth open as if hypnotized. Now I don't really want to bake just a loaf or a loaf - I will master pigtails! And you did it great - smooth and neat.
shuska
Girls, there is a wonderful temka. Look at it, there are a lot of interesting things about dough cutting!
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=1040.0

P.S. Thanks again to everyone who helps us master the bakery business!
Lydia
I made a pigtail from this dough. But I didn't get as pretty as shuska, "lashes" almost broke in 2 places. Why? I did not get that. I didn't have time to take a photo - they ate 2/3 at lunch. And the "pigtail" is so modest, of 3 plaits. I haven't decided on 4-5-6 yet, I needed bread as soon as possible.
shuska
Quote: Lydia

I made a pigtail from this dough. But I didn't get as pretty as shuska, "lashes" almost broke in 2 places. Why? I did not get that. I didn't have time to take a photo - they ate 2/3 at lunch. And the "pigtail" is so modest, of 3 plaits. I haven't decided on 4-5-6 yet, I needed bread as soon as possible.
I "wove" bread from this particular dough (that's why I posted a photo in this thread). It was quite elastic. Maybe you pulled the "whips" tightly? I crossed them rather weakly - the dough needs to distance itself.
Lydia
Quote: shuska

I "wove" bread from this particular dough (that's why I posted a photo in this thread). It was quite elastic. Maybe you pulled the "whips" tightly? I crossed them rather weakly - the dough needs to distance itself.

Thank you, this seems to be true. God, is it really so easy to explain? Yes, my pigtail was tight enough. Okay, let's improve!
Admin
Quote: Lydia

Thank you, this seems to be true. God, is it really so easy to explain? Yes, my pigtail was tight enough. Okay, let's improve!

Look here, what a loose pigtail, and the dough is soft, and what comes of it:

Option 3."Wheat and potato braid (challah)" (post 9)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4297.0
CandyIra
Yesterday I baked loaves according to the recipe page 1. It turned out to be two loaves, beautiful and tasty. She did not deviate a step from the recipe. Thanks for the recipe
Lydia
Quote: Admin

Look here, what a loose pigtail, and the dough is soft, and what comes of it:

Option 3. "Wheat-potato braid (challah)" (post 9)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4297.0

Yes I see, Admin, Thank you. And I braided tightly, "hair to hair" - a bad habit since the days when my daughter was braiding a pigtail.
Now I've put the dough, I will weave and bake again. I wonder what happens. Dough for 400 g of flour. I made one braid, maybe make two of this amount?
shuska
I made my own pigtail from 1/2 portion of dough. I will not say that it turned out to be huge. Therefore, if you eat a lot of bread, make a full serving and weave 2 braids.
kava
I don't change the amount of the test. I divide it into 2 parts and bake two bars.
Freken Bock
Girls baking two "pigtails" from a portion, and how thick are your harnesses? And then I baked one "braid" from a portion (I posted the photo the other day, deleted it), and it turned out to be very good, of the correct size, not huge ...
kava
About 2 cm in diameter probably. While it is steaming and baking, it will at least double. Finished look like this
answer No. 280:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1016.270
and so (answer # 298):
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1016.285

I tried it with one oblique, but firstly, as it seemed to me, smaller products rise more and higher (namely up), and do not blur, and secondly, we almost always give one of the braids as a gift to relatives or friends!
Freken Bock
kava, I saw your braid, it was she who inspired me your and shuska... And it turned out well, and tasty, and the "correct" crumb, but for some reason only one ... I even counted all the curls on your pigtail I'll try to "braid" two!
Tanyusha
Finally, I also got the braid, before that I did it too tightly, and after watching the video I realized my mistake, the braid came out good, only mine had already eaten it and there is nothing to photograph.
kava
The girls posted a photo report today with a description of the weaving method in the Vienna dough theme:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99999999&topic=8230.new;topicseen#new
if anyone is interested look.
evgesha_liz
Good day!!! I have been living on the forum for a long time, I just registered today. Everyone has wonderful recipes and I just couldn't get past this recipe. baked yesterday and today. what can I say: the taste (it turned out 2 times different) everything is fine !!! but the crust turned out to be not the same as that of the loaf, soft, but very crispy and thick ... and not so much rose. although she rolled the dough into a roll (the dough spread less sideways), it still spread. how to avoid such a strong overdrying of the crust next time? I did everything according to the recipe and recommendations. The kolobok was always under control (I kneaded it tighter than usual, but not much). THANKS for the recipes and for the help !!!
kava
Try shorter baking times or lower temperatures. Use a steam humidifier while baking. Cover the finished product with a damp towel.
Tanyusha
evgesha_liz when the loaf is taken out of the oven and immediately greased with vegetable oil, the crust will become much softer.
Freken Bock
And I still weave pigtails. My observation: the crust turns out to be thinner if I put the loaves in the oven at a temperature lower (180 degrees), and when they rise and begin to brown, I add 20 - 40 degrees and quickly bake. It seems to me that if you bring it to "rosy" at a low temperature, you get a thick crust. And if you immediately put it on a higher temperature, the product will rupture.

IMG_0127.JPG
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Aunt Besya
Many thanks to the author for the recipe, and Admin for the sensible ones (as always, tips and lessons)! Delicious! Very aromatic! But always very little
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But I, for some reason, do not get beautiful "butts", I just can not spy out on the photo how Admin puts them? And the seam of the bottom on her loaves is not even visible at all - and I already pinch this and that, it is still visible closer to the "butts". Teach, brothers
northerner
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Here is my 660g bar.
Summer resident
At the request of her husband (a lover of store-bought bread), she baked bread, replacing the MK liquid with 260ml leaven. (in the evening I raskachegaril, do not throw away - the same good) and reducing the amount of flour to 400 gr.
Yeast, just in case, added 0.5 tsp.
In the absence of an oven, I baked in HP. The result is a delicious and beautiful bread. Unfortunately, now there is no technical possibility to upload pictures. Thank you so much for the recipe and inspiration.
P.S beforehand was satisfied
Ta_pa
But I, for some reason, do not get beautiful "butts", I just can not spy out on the photo how Admin puts them? And the seam of the bottom on her loaves is not even visible at all - and I already pinch this and that, it is still visible closer to the "butts". Teach, brothers

And teach me! :)

And yet, why do the sides of the loaf crack?
Admin

See here:

Various loaves (baking options) by Admin (post 1)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7265.0


The loaves crack from being rolled tightly or from improper proofing of the dough.
Ta_pa
Admin, thank you :) I will try not to curl tight .. And what does the wrong proofing mean?
Admin

The dough must be properly kneaded (I do it in a bread maker) and distance in the finished product until it increases in volume by 2-2.5 times, and no more. Further, this is already overripe dough, and can get out of control.

Try to practice on the loaf, the link to which I gave above.
Aunt Besya
Quote: Admin

See here:

Various loaves (baking options) by Admin (post 1)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7265.0
Thank you, Admin! I have already looked at this reference, just the "ass" is not visible there: do you tuck them inside or under the bottom of the loaf? Thank you!
Admin

I squeeze the dough a little in a semicircle, grabbing the edges

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