Girulka
Quote: tanya1962

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.

Yes!
Oh, this poor youth today !!! How much they have irretrievably missed and will never really taste that Soviet one. And how now to convey in words the taste of the then present and not only the loaf ....... eeeeeh how many interesting things were in the gastronomic plan! Well ... we have succeeded in technical innovations now, but with food - where are we going?
Admin
Quote: ZHIRULKA

Yes!
Oh, this poor youth today !!! How much they have irretrievably missed and will never really taste that Soviet one.

Come here - we will remember together
Back to the XXXs ... Recall EVERYTHING !!!!
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=59844.0
Ryzha
Quote: ZHIRULKA


Oh, this poor youth today !!! How much they have irretrievably missed and will never really taste that Soviet one.
Thanks for the "youth". I managed to taste everything Soviet. But the taste of the loaves, though at 22 kopecks, did not stick so much in my memory, maybe because I always ate little bread. And yet, less flour is needed, the HP kolobok stirred very tightly, it seems to me that the kolobok should be more elastic (by the way, many people in this topic added liquid).
Admin

Don't argue - you only need as much flour as the dough needs for the best bread result. It is different for everyone.
There are no hard standards. There is a Kolobok rule
litichka80
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And here are my loaves, a miracle, not loaves! We bake every other day, at our house like a mini bakery for loaves!
ICQ
And the dough is really AWESOME! I put it on for two weeks every day, the first week I only made loaves, now I still make round buns for dinner ...

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here's my bar!

"Baby" one and a half kilogram ...
ICQ
I was looking for a recipe here, an ordinary wheat hearth round bread and did not find (maybe I was looking badly), so I made it from this dough. : nyam: this is what came out:

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Admin
And a very beautiful bread turned out

Do not be afraid of recipes, do not be afraid to experiment - everything will work out
Aunt Besya
Cute-s-s-th !!! Long live experiments !!!!
ulchik
The recipe is wonderful, even for an inexperienced baker, the family is happy to even take a picture, thank you very much. Baked with fresh yeast without deviating from the recipe. Stagnation bar
Admin

Bake and eat to your health !!!
Strekozka
Very good bread, tall, beautiful and, most importantly, well, VERY tasty.
Thanks for the wonderful recipe, baked in HP.

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Frost
Thanks for the recipe.
Here's a kid.
🔗
🔗
I put boxes next to it on purpose. TASTY!!!
Admin

What a pretty one turned out, rosy all over

Bake for health
Tanyulya
Shikaarny loaf !!!
Frost
Admin, I will never tire of thanking you!
korf
I did the same, with a little gag - a couple of tablespoons of milk powder and a couple of eggs did not spoil the taste of the water, poured 300 ml per 500 grams of flour
Ann27
Hello everyone, but my loaf did not work out, I did everything according to the recipe, just not baked in the oven but in xn, ordinary bread came out :). What's wrong? I really want to bake the bar myself :)
lina
But this is really ordinary butter bread. It is the loaf that is still oven baked goods. Another molding (and this is important!), Another proofing, a different temperature regime.
Ann27
That is, I need to knead the dough in hp, and bake in the oven? How long is the proofing time then?
Admin
Quote: Ann27

That is, I need to knead the dough in hp, and bake in the oven? How long is the proofing time then?

We knead the dough and let it stand for the first time in x \ n on the Dough mode for a time of 1.40 (someone like that).
Then we take out the dough, knead it, shape the loaf and put it on the second proofing until the volume of the dough doubles, then bake.
The dough itself will show how long it takes to stand, time is not an indicator.

If there is no Dough mode, knead in the Basic mode (basic), then the first proofing in a bowl until it doubles, kneading on the table, molding, the second proofing until it doubles and baking.

The bottom is also subtle - the dough for the loaves should be steeper than for the bread, otherwise the dough in the loaf on the hearth will not keep its shape and will spread.

Success
Ann27
Thank you, I went to visit again.
Teen_tinka
Yesterday I baked the loaves. VKUSSNOOOOOO !!!!!! Thanks for the recipe !!!!
The only thing is that I have them "striped-tiger" turned out .... the yolk misled. They came out so funny. They did not fall - such striped hippos, the aroma was delicious ... my husband thought. that some kind of casserole ... and when I took them out of the oven ...
What other than eggs can you try to grease? ... In the summer I accidentally watched a program about a bakery .. loaves were just making ... so they are dipped in warm water there ...? And do not grease ... how is it !? Who has any thoughts in this direction?
Admin
Quote: Tinka_tinka

Yesterday I baked the loaves. VKUSSNOOOOOO !!!!!! Thanks for the recipe !!!!
The only thing is that I have them "striped-tiger" turned out .... the yolk misbehaved. They came out so funny. They did not fall - such striped hippos, the aroma was delicious ... my husband thought. that some kind of casserole ... and when I took them out of the oven ...
What other than eggs can you try to grease? ... In the summer I accidentally watched a program about a bakery .. loaves were just making ... so they are dipped in warm water there ...? And do not grease ... how is it !? Who has any thoughts in this direction?

For sprinkles / shaving brushes for dough and bread, see here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=75114.0

So that the bread is not striped, for example, I cut a loaf before baking and immediately grease it with a beaten egg, including ready-made cuts
Teen_tinka
Thank you!!! I went to read the theory. part!
lina
Teen_tinka, I do not like to grease baked goods with an egg. I don't like this egg crust. For a year or a year and a half I have been lubricating it with milk or fermented baked milk (or nothing, if the appearance does not suffer from this). The crust is different, but also beautiful.
Teen_tinka
lina Thank you. I always smeared everything with an egg ... and here ... the minke-whale .... old habits have to be changed - to develop new ones (though I haven't baked loaves before ...)
pljshik
Lola thanks for the recipe. I baked your bar today, making my own changes, instead of water I took a potato broth, added 50 gr of grated cheese (the cheese was gran padano). Girls are really delicious. The aroma and taste are incomparable.
ewwa
Great recipe! Yesterday I baked for the first time, it was my first bread in the oven. I did everything according to the recipe and we got such tanned bars.
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The first loaf was eaten in 15 minutes, from the second to the morning only a small crust remained. Today I did it again, only I slightly reduced the water, and formed the loaf itself better. The result is such beauty
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And the taste is just awesome !!!
Admin

Great bars turned out, BRAVO! You can't even say that the first time such beauty turned out
ewwa
Thank you . Itself did not expect that it will turn out. A work colleague said that the loaf is the same as it used to be, now they don't make it. ... Now I'm thinking about how to make a mustard loaf.
olivskaya
Tell me, please, can you put raisins and vanillin in this loaf? Does the dough rise or do you need a little more yeast?
Olka O.
my loaf))) 42 cm .. added 20 grams of corn flour ..
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Mila007
Olka O. , ohhhh
This is a giant! This is our way of swinging! Krasava!
Frost
LolaWhen my daughter treated her friends to sandwiches with this bread at school, one of the girls said that she had tasted SUCH bread only in Paris. How !!!
as in the best houses, one might say!
LenaV07
Quote: olivskaya

Please tell me, can you put raisins and vanillin in this loaf? Does the dough rise or do you need a little more yeast?
It seems to me that vanillin and raisins would be more suitable for another recipe where butter dough is used. This loaf contains bread dough ...
Olka O.
Quote: Mila007

Olka O. , ohhhh
This is a giant! This is our way of swinging! Krasava!
.. generally did it according to the recipe .. it was necessary to form two))
Pavel-Skiba
Based on this recipe, I make small buns with a diameter of 8 cm (like old buns for 3 kopecks). Everything works out, only they are very DRY. How can moisture be achieved in buns?
Admin
Quote: Pavel-Skiba

Based on this recipe, I make small buns with a diameter of 8 cm (like old buns for 3 kopecks). Everything works out, only they are very DRY. How can moisture be achieved in buns?

This is bread dough, and it should be like this.
Perhaps for soft buns, you need to choose a softer dough in consistency or a more rich dough with the addition of some milk, butter, eggs.
And bake buns for not as long as bread
Pavel-Skiba
Thank you. I'll try to add more liquid over the weekend. Then I will unsubscribe.
By the time of dropping out, I get no more than 5 minutes.
ilich
I did everything according to the recipe, did not change anything. How delicious he is
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Admin

ilich, what kind of beauties you have turned out, super bars
And how nice it is for you when you get bread, as if I bake it myself

Good bread for you
ilich
Admin, thanks for the tip, these delicious beauties, but with homemade butter, even the store sausage does not spoil
ilich
I could not resist, I shot a video.

Admin

ilich, thanks for the pleasure, looked with a smile

Well, everything is significant! And the most important thing is that you are not afraid to work with the dough, you crush it with such force - it is only good for it

I can't know what will happen next, but your boyfriend will definitely soon bake homemade bread himself - BRAVO!
Stiuder
ilich video class !! Well done
Shishanti
I wanted an ordinary white bread, but the same as before. I remembered seeing this recipe. I decided to bake in KhP and set it to bake for the morning. When I fell asleep, poured it into a bucket, I remembered that I had forgotten the spatula, I had to screw it in. I was worried that in the morning I would see, especially after the comments that there was not enough water (I poured 260 as indicated in the recipe). And in the morning I was stunned. )

Here is such a crest turned out. )

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And this is a cutter (my husband cut it hot)

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lenucha
Hello everyone!
I am reading this topic for the second day and finally made up my mind .... I filled up all the ingredients in x \ n and set the "dough" mode in time to 2.20 ... is that correct ???
Admin

Right now. When kneading, track a bun, soft and elastic, since you will have to mold the loaf and bake it on the hearth.

The Dough program includes kneading and one proofing.

If you have any questions - write
kava
My "dough" mode lasts 1 hour and 30 minutes. Sometimes I gape and I can hold it there for 15-20 minutes. It seems to me that 2, 5 hours may be a bit too much, but I do not know the technical characteristics of your stove - perhaps some part of the time is taken by temperature equalization or some other process. So it is likely that everything is taken into account and calculated in your program.

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