Stagnation bar

a wonderful recipe, excellent taste even for me, an adherent of black bread, but this one came out just super, I will now adapt it for challah. I had it split during the proofing at the seam, apparently not well enough pinched, but this aesthetic defect could not spoil the overall positive impression. Thank you

Thank you very much for the recipe! Happy holiday of all women bakers !!! Here's our festive loaf, just from the oven. Have not tried it yet, but I think it won't let you down!

Delicious, aromatic and delicate. I replaced half of the water in the recipe with milk. Initially, the rolled "sausage" of the loaf was neat, but when proofed, it blurred a little. I wonder if this is the norm or something needs to be corrected?

Initially, the rolled "sausage" of the loaf was neat, but when proofed, it blurred a little. I wonder if this is the norm or something needs to be corrected?

Unlike bread in the form (bucket), the dough for the loaf is made more abruptly.

and the second option - the proofing was longer than the dough needed.

For details, see the topic Milk loaf by Admin.

I also baked a loaf today. But I burst a little on the side, did not allow me to really distance, it was my own fault. But this did not affect the taste in the least. From the whole dough I made only one loaf, so I got it like a hog! The oven is new so I get used to it, I recognize its character. I bake only the second bread, yesterday it was wheat-rye with sourdough from Admin, but today a loaf of stagnation times. Yes, the time was stagnant, and the bars were delicious!

and the second option - the proofing was longer than the dough needed.

Thanks for the advice, I'll take it into account! I have an electric oven, when turned on automatically, even at the lowest temperature, the fan turns on. Because of this, the workpiece dried out a little during the proofing time (30 minutes). Should have covered with a towel, probably? When I made the cuts, the dough crawled too actively along the dry top.

thanks for the recipe!
it became basic for me
how I just did not experiment with it! and on milk, and on water and on whey, with different types of flour, with different oils, and how many additives I have tried - always an excellent result!

Should have covered with a towel, probably? When I made the cuts, the dough crawled too actively along the dry top.

Cover with cling film while proofing.

Today I baked for the second time, I took into account all the recommendations and instead of 40 g of butter I added 40 g (4 tablespoons) of sunflower oil. The dough became noticeably firmer in 30 minutes. proofing doubled in size, during baking the loaf retained its beautiful shape, did not blur, did not burst, in general, beauty! Thank you!

Thank you very much for the recipe! I haven’t baked yet, but I already regretted that I hadn’t seen before - the bread is already being baked. I wrote down the recipe, I'll bake it tomorrow! My husband seduced 3 men with homemade bread at work to buy a bread machine - he takes lunch with him. I'm already laughing - won't angry wives come to me? Although he himself made me a gift for the New Year, since the New Year I have been baking, so far we are very satisfied. I just have one prescription question - isn't enough liquid? I'm going to bake in a bread maker. I just put 360 ml of water on this amount of flour, and in the recipe 260.

I just have one prescription question - isn't enough liquid? I'm going to bake in a bread maker. I just put 360 ml of water on this amount of flour, and in the recipe 260.

Not a little, there is a sufficient amount of butter and the bun should be dense, so that it looks like a loaf

Do not be embarrassed by the liquid, it is just normal - the bun for the loaves should be denser than for ordinary bread, so that the loaf keeps its shape and does not spread on proofing and baking, but I would also recommend replacing some of the butter with vegetable or olive oil, I, to for example I put 30 gr. creamy and 10 grams of olive. Delicious bars for you

Thank you, I'm now thinking - to put on the night or still wait for the morning.

Thank you, I'm now thinking - to put on the night or still wait for the morning.

Better wait until morning. Still, here the bun is dense and it is better to control it, since the flour is different. I know from myself that if the flour is only from the store, then everything will knead well, and if it has stood at home and dried up, then you have to add some water.

And I baked the bars today. Added olive oil .. What a delicious treat! Thank you very much for the recipe !!!!!!! The dough turned out soft, but baked perfectly. Here is a cut

Tell me, plz, what's my problem. I'm trying to bake this recipe for the second time, but some kind of garbage turns out. The dough does not form into a bun, but some kind of torn ... Today, during the kneading, I added another 30-35 grams of flour ... few? I deviated from the recipe only in one thing - I took 20g of butter, and added 15g of olive ...

The first time the bun was formed manually. Baked in a bread maker. The bread came out very tasty but with a collapsed roof. And the pores on the top of the bread are much larger than on the bottom.

Today I had to correct the bun with my hands again. Now while baking ...

I'm trying to insert a photo of today's "kolobok" after the end of kneading
Py. sy. I only had a bread maker for a month, but everything always worked out great. This is the first failure. I didn't change flour and yeast.

There is a lot of flour in the dough, and you also added. When there is not enough flour, then the bun is smeared on the bottom, and then flour should be added. And in this recipe, the dough is dense to bake a loaf. Next time, try making a loaf and baking in the oven. But even in a bread maker, it turns out excellently. It's just that the crumb structure will be denser. The bread is delicious. Good luck, try again, just don't add flour.

tatulja12, thanks for the answer! And what is more correct to do - reduce the amount of flour or increase the amount of liquid? Or does it matter?
And I will bake a loaf as soon as it appears in what)))

I always increase the amount of water in this recipe. Add water little by little when kneading until you get a good kolobok. You can measure how much is added for the next baked goods. I add 300 ml of water to this bread.

: wow: My joy is limitless
Today I baked a loaf for the first time and everything worked out (though we need to work a little on the shape), but the taste is something. Soft, porous, crumb - super.
Respect to the authors.

The loaf of stagnation times is beyond competition.
I have been baking it for over a year in different variations. Our family likes the most with fermented baked milk instead of milk.

And how much to take ryazhenka? She will be thicker

I did not try to bake in a bread maker according to this recipe, but for baking in the oven it is definitely not necessary to add anything to it. The dough turns out to be the best !!!

I baked such bread in a bread maker - it also works great, the recipe is normal, of course, you need to follow the bun

And how much to take ryazhenka? She will be thicker

I take ryazhenka 130ml, and water 140ml. In any case, I always control the kolobok.

... for baking in the oven, you definitely don't need to add anything.

That's for sure! Didn't subtract or add anything, here's the result:

I take ryazhenka 130ml, and water 140ml. In any case, I always control the kolobok.

Thank you.
Girls, tell me how deep are you making cuts so that they open up so beautifully?

So I tried this miracle bar !!! Super! I baked it myself for the first time (before that only the stove baked) That's what happened !!


I didn't have time to take a picture! Ate

And can you bake in a bread maker in an accelerated mode (in 2 hours)? Do you need to change the recipe?

I got some kind of unfinished one in accelerated. Has risen by 70 percent from the usual. I added a little more yeast and a little less water, as indicated in the instructions for the oven for quick baking. And the taste ... well, I will no longer do such experiments with the fast mode. I added a little more yeast and a little less water, as indicated in the instructions for the oven for quick baking. This was the first experience in this mode. But they still ate the bread, although its taste was different from the standard one.

Yesterday we bought a bread maker and chose this recipe as the first one.
I safely forgot to anoint the bread with egg and butter, but it still turned out delicious. The crust is crispy and the crumb is airy. Such a normal bread, simple, successful. For sure we will do it regularly.
Thanks a lot for the recipe!

Thanks for the recipe! I have a Kenwood M250. I put it at night, and in the morning I woke up from a breathtaking aroma! Instead of water, she poured milk. It looks exactly like a Soviet loaf! Delicious!

Thank you so much for the recipe!
The loaf turned out to be glorious, such a forgotten taste, memories of "those times" ...
I baked a loaf for the first time, it turned out to be huge, I was afraid that it would not be baked - for the poet, the crust on top turned out to be darkish. Next time I'll make two loaves better. THANK YOU again!

The third attempt to insert a photo ...

I baked bars yesterday, I baked it a second time ..... For the first time, it turned out too airy or something, some weightless ......... And yesterday - just what you need, plump, yummy! Thanks for the recipe.


Hurrah !!! It worked !!!!

here are my loaves of stagnation times.
One I smeared with egg yolk before baking, as indicated in the recipe.
I greased the second loaf with sweet milk.

here are my first creations ... they really are far from beautiful

tried to divide into 2 small bars
today one big baked.

I add a teaspoon of dry mustard to this bar and make it on olive or sunflower. It reminds me more of the then rifled one. And if on a creamy one, then it is somehow very tasty.

Good recipe

I put margarine in the dough and baked it in cotton.
The result is moderately airy, tasty, not at all rich white bread.
But if you want just a loaf, you need to bake in the oven

Great recipe!
The first time I baked in a bread maker, it turned out to be very tasty bread.
Today I kneaded the dough in cotton, (replaced butter with olive oil) and baked in the oven, woven two braids.
I wanted to insert a photo, alas, I have no such option.

Thank you so much for the recipe! The whole family is delighted! ,, Smiled ,, this huge loaf for the evening! Delicious sooooo! Even my husband admitted that he was wrong when he did not approve of buying a bread machine! : wow: Thanks !!

I decided to try the recipe today. Yeralash nervously smokes next to me. I never put all the flour in at once, but then I decided to put everything in at once, now I know for sure that my measuring cup is lying. While I was reading the forum topics, I overexposed the bread, and it turned out to be a thick crust. I was upset ... A son (three years old) came, climbed on the table and quietly picked out all the crumb, said delicious. The bread is really delicious. Conclusion: Remove the computer while cooking, or buy a bread maker. I like the second option more.

So I baked twice already according to this recipe. True, it was baking in HP, hands do not reach the oven yet, there is no time at all ...
It turned out very tasty, but the structure is still not the same as that of the loaves. In the photo, the oven loaves seem to have what you need: the crumb is so plump, but rather loose in the oven.
Can anyone tell me if it is possible to achieve such a dense crumb in the stove?

And because you just baked the dough, and the loaf is molded, so the crumb has a completely different density, how it looks you can see here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=7265.0

Everything is clear now! Thank you so much! I didn't even think that such technology was a special kettle yet.
But immediately the thought arose, maybe a stupid one, of course: maybe it is possible to make a loaf by fitting it to the size of a bucket, and then bake in the oven (this is not because of laziness, but because of problems with time and keeping track of the oven)?

Everything is ok, you ask, do not hesitate, they will tell and show you everything.
And about baking in HP, a normal thought came, why not? formulate the size of the bucket, bake and then show us and tell us what and how

I also carry my thanks to the author of the recipe!
She baked bread in KhP, instead of water she took potato broth and oil - vegetable, corn. The bread turned out to be very tasty, it really tastes like a loaf. Households love only white bread and it is better - without additives. Therefore, with bread according to this recipe, I pleased them !!!

Bake and eat for the good health of all households

thanks for the recipe. I want to share my addition to this recipe: I added 100 g of milk and, accordingly, + 200 g of flour, the standard program is 3.45 hours of baking in a bread machine, weight 750. I'm waiting for the result.

And I did it according to the principle of a roll, rolled it out, smeared the rust. butter, sprinkled with dry herbs, rolled. The dough is delicious and leaves room for options.

I read all the rave reviews about this bread and decided to try it. The result is not very good. There is too much flour for this amount of liquid, I did not obey the inner voice - I poured all the flour and the bun turned out to be cool. As a result, the crumb is dense, knocked down. It tastes like regular bread from my LG recipes - delicious white bread. But I would like it to be a loaf - next time I will put less flour, maybe the crumb will be more porous.

And everything was given to me! My first loaf, and how beautiful it turned out, was baked evenly. I did everything strictly according to the recipe. Thank you for the recipe

Great recipe!

Ryzha is a loaf recipe that was sold in stores in Soviet times for 25 kopecks. and the crumb was always dense, but with a porous crumb it is no longer a loaf.