Stagnation bar

Admin, how glad I am to have you in touch ....
Do I now have to wait for the time 2.20 to expire or will I need to get the dough earlier?
P.S. I have x / p Panasonic 257

lenucha, enter the model of the stove and the place of residence in your profile, it will be easier to help you.

I also had a question in time. The dough in your X / n, look at the characteristics in the instructions.

Typically the Dough mode contains kneading and 1 proofing, and at a time of about 1.30-1.40.

before I had everything written and the model of the stove and the city, but now for some reason not
this is how the bun looks like until the end of the "dough" program there are still 1.15

So, have you already had one dough lift? what is in the program? how many proofs?
Why is the dough so chewed?

Recover your profile

there was only one proofing, then the stirrer started working again, apparently this is "obmin"?

And then what happened? Is the dough for the second proofing gone?
If so, you will now bake in a bread maker! The dough must be parted twice! After proving, turn on Baking and bake the bread

why? Isn't it possible to form a bar after the second proofing and bake in the oven?


that's what now .... 30min left until the end

Because the dough made from wheat flour is diluted only 2 times !!!!
Then the dough is already stale, and it may crawl during baking, not keep its shape, the smell of stagnant dough may appear.

But, this is already to your taste

Have you seen the last photo, where there are 30 minutes left until the end? see how do you think the dough is? can you still work with him or not?

[lenucha]

lenucha, you give me different information all the time, and I don't know what stage of kneading / baking you are at.

And you cannot give me the model of the bread machine, the cycles of the Test mode - and this is very important to help you.

yes, I wrote everything and the model of the stove ...
Panasonic 257, the dough mode is programmed for 2h20min ... there 25-50min leveling. temperature, 15-30min batch, 1.10-1.30 rise .. = 2h20min

in general, without waiting for an answer ... I took out the dough, kneaded it, divided it into two parts, tried to shape it into bars and put it on proofing for 30 minutes ...

Now everything is clear, x / p Panasonic with leveling the temperatures, we subtract this time from the general program and get the net time of kneading and 1 proofing

Then they did it right, molding and second proofing, then baking at 180 * in the oven!

Good luck!

uff! reassured, thanks! if it works out well, I'll show you the pictures
the process is going on ... from small bars in the oven there are two huge BATONS ... !!!

[Stagnation bar]

HURRAH! HURRAH! HURRAH!
everything worked out

Stagnation bar
LoLa, thanks for the interesting, affordable, wonderful recipe: girl_claping: And the bread is very tasty, real, fine-pored (which I wanted) and really looks like that forgotten one loaf for 25 kopecks... My whole family confirms this !!!
And many thanks to Admin for the tips and support

That's good, the first step has been taken

Memorize our nightly conversations and go! go to the oven!
Now you understand why many people bake bread in the oven

It turned out great in the oven, but time consuming, and there is always not enough time. Of course I will bake this kind of bread, but probably not often.
I downloaded everything in x / p and is free ...
When I bake "black" bread in cotton it turns out to be finely porous, and white is always with large pores, but how would I bake white bread in cotton more dense? Could you tell?

how to bake white in C / n denser? Could you tell?

Add less water / liquid and only use warm water for the kneading

I read all the rave reviews about this bread and decided to try it. The result is not very good.

Last time, either it happened to me, or the stars did not go well. Now the bars are excellent, everything was enough: milk and flour.

[Ryzha]

Ryzha, today really, the stars are on your side Beautiful bars, super

Thanks for the wonderful recipe.

Here's my bar today:

I did everything as in the recipe .... almost replaced the yeast with live ones, water - with milk + water 50/50. And then the process itself. Thanks to Marishka from the Good Cook website, she taught me this way. At the bottom of the bread machine, flour, then crumble the yeast. Grind yeast with flour. In one of the deeper corners, salt and butter in pieces, flour on top. Then add sugar and pour in warm liquid. With a silicone spatula a little (grabbing only the top layer, not to the bottom) mix the flour with sugar, liquid and yeast that are caught in the top layer of flour. It will be like a dough. Turn on the bread maker on the Basic Program, the dough is 2 hours and 20 minutes in Panasonic. While the temperature is equalizing, the dough will begin to come to life. I really liked this method, it is not at all confusing, now I also bake bread in a bread maker, I advise everyone to try it, it is very convenient.

Hello everyone. I already have a little experience in baking and even have a couple of my own recipes on the site. And I'll tell you that the loaves are just great. I won't even look for anything else. Everything worked out the first time. Hell in HP. I liked the taste, but the second time I decided to bake in the oven. Still, a loaf is a loaf. It's still tastier. Did and just "cut". Then I liked "Pigtail with Poppy". Now I stopped at "Camomile". Great. Thanks for the recipe. I make the dough in HP. I divide into 2 parts. Then I take it out and shape it. Proofing min 40-50, grease, sprinkle and in the oven at 180 gr. and min at 25-30. I take it out. oiled and mine enjoy. Children are especially fond of.

And today I baked a roll from this dough

A very successful recipe, taste and smell like a real loaf. True yeast and salt for 1.5 tsp. put the rest on the prescription. I baked the loaves for the first time, so of course you need to work on the form.
🔗 🔗

Here are my two beauties:

My gas did it. oven!!!
The recipe is really good !!!

Judging by the cut of the crumb, the oven really did it
Someone finished off someone after all

Congratulations

[Admin]

Yes, Admin, I "jumped" in front of the oven! And not in vain !!!
Thank you!

... and my ..... Thank you!!!

[ghost2010]

ghost2010, beautifully! Bake for health

Thanks a lot for the recipe
These are my bars.

Of course, we still need to work on the form, but this is my first bread baked in the oven

Wonderful! Delicious! And just! Thank you so much For the fifth or fourth time I have baked this bread, this time two large loaves of a kilogram of flour.







Who has not tried it yet, be sure to bake - this is something! Forgotten taste and pleasure.

[Marus]

Marus, how lovely they turned out, SUPER!

How to taste? Different from baking in a bread machine? Interesting opinion to find out

Thank you very much, Tatyana, it's so nice The bread is very tasty, especially when you eat it on the first day. Of course, it does not deteriorate later, we have enough of such a loaf for a week, but we can easily manage a fresh one half at a time.
But I don’t know about a bread maker, I don’t have one, I knead all the bread with my hands and bake it in the oven

I would advise everyone to try to make this bread, besides being tasty, the dough is also very pleasant, soft, pliable, moderately dense. And the smell when baking is amazing. Only I put a little more sugar and salt, I like it more.

Bake bread and more! And post your recipes on the forum!

People, how do you get such gorgeous loaves? Here is my so-called "loaf".
🔗 🔗
Also, the crust is very dry ((((Why did it creep so much ???

[evgesha_liz]

evgesha_liz, I am certainly not an expert at all, but I have already managed to understand the difference in flour - it is very different.And how did he behave during the proofing? Did you put him in the stove already sprawled or not? It seemed to me that the crumb is wet in the photo. And the crumb itself looks strange for such a recipe, the dough looks like it’s rich. You sure were not mistaken anywhere when weighed?
Do not be discouraged, everything will definitely work out for you, now someone from experienced bakers will come and be sure to tell you.
So that the crust is correct, I put a cast-iron pan with boiling water in my oven at the beginning of baking, and I also pour it out of the spray bottle. I manually adjust the temperature. And at the bottom of the oven I have a baking sheet with salt so that it doesn't burn (miracles began with my oven, so I'm adapting). And when I take out the bread, I grease it with a little butter and cover it with a towel - the crust becomes correct.

People, how do you get such gorgeous loaves? Here is my so-called "loaf".
🔗 🔗
Also, the crust is very dry ((((Why did it creep so much ???

1. you need to do the correct forming of the loaf. Details can be found here "milk loaf" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7265.0 The dough can be soft and should be soft, but it must be properly wrapped and proofed on the seam.

1. to track the correct proofing of the loaf, see the topic on the link above. If the dough is too long, then the loaf will spread in breadth during baking, it will be low.

Try it - it's not difficult!

The proofing was great! It went up well. was kneaded into HP. At the last batch I took it out of the HP and manually kneaded it and "rolled it up" (apparently not right !!!) into a loaf. immediately made cuts and put them in the oven to rise. At first I began to rise upward and spread out a little in breadth, and then completely flattened out ... When baking, I first got up, and then the donkey. The crumb is not wet at all! Very baked. I could not be mistaken with the calculations, since I weighed everything by email. scales.
Thanks for the advice, for the link !!! Much still needs to be learned) more than one loaf will have to be fried before breadcrumbs)))

Here, apparently according to your description, the dough has stopped! Therefore, it went in different directions!

Don't let the dough rise more than 2 times! Even when the loaf has already been formed.

In general, read about the milk loaf, everything is written there

As always: I wanted the best (to get up more), but it turned out as always))) Thanks again!

And here are my bars. I did half a portion. Dough in HP, baked in the oven. I always bake loaves according to this recipe. They are very tasty !!!!

Thanks to the author !!!

I also like them very much)))

Yesterday I did it too, half a portion. She mixed the dough in KhP, baked it in the oven, albeit in a form for loaves. Sweet bread turned out Today I tasted my favorite - pink salmon, well, it turned out very tasty !!!!!!!!!

And I just put it in HP. I put 2.5 tbsp. l. poppy. I'll wait for what comes out. I want to ask: in the recipe, the top is smeared with yolk. And if the HP also needs to be lubricated. Will this yolk not burn if I touch the bucket and smear a little? Or is it possible not to lubricate?

It is best to lubricate when immediately remove from the bucket, while still hot.

It is best to lubricate when immediately remove from the bucket, while still hot.

It is yolk or sunflower. oil? Or both in turn?

I want to ask: in the recipe, the top is smeared with yolk. And if the HP also needs to be lubricated. Will this yolk not burn if I touch the bucket and smear a little? Or can you not lubricate?

In HP, you can also grease the top with yolk, if everything is done carefully, then nothing will burn. You don't have to grease it, it's a matter of taste. I tried this and that, in every way it works well.

It is yolk or sunflower. oil? Or both in turn?

If lubricated immediately after baking, then only with oil. Grease with yolk before baking.

Thank you very much for the recipe.

The recipe from page 1 in the Stagnation Baton topic. Kneading in HP for 500 g of flour. In olive oil, about 3 tbsp. spoons.
I rolled it into an oval layer, rolled it into a roll, then onto a baking sheet with parchment, immediately made 3 cuts with a sharp knife sprinkled with flour, in about 30 minutes the dough increased 2 times, smeared it with sweet water (sugar is diluted in a brew), and in a hot oven for about 15 minutes, then reduced the heat and another 20-25 minutes. It turned out to be a gorgeous tanned loaf. Have not tried it yet, it is getting cold.

I have a question.
Is it possible to make such a miracle not with yeast, but with leaven?
Who tried to bake a loaf with sourdough, tell me. What are the proportions of yeast replacement?
Sourdough rye bread turns out well, but I'm afraid to make a loaf.