Stagnation bar

Thank you very much for the recipe.

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.

You can bake it as you like: in sourdough, in the oven, in the oven, loaf and just bread on the hearth and in the form

Regarding sourdough and bread for them, we go to consult the section Bread with sourdough https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=172.0

I have been the owner of HP for almost a week, this loaf (baked in the oven, but the dough was made in HP) is my third creation and it is just Super! Many thanks to the author and all the comments with a detailed description of the process, and most importantly, rolling the dough into a loaf. I did it the first time with a bang and without hassle Thank you all, once again! My husband loved me before, but now he will love me even more! he and my son are my main judges! HP-Panasonic SD-ZB2502

I've already seen the recipes for the loaves, but of STANDING TIMES - just now I'll try to make

[Albinochka]

I've already seen the recipes for the loaves, but of STANDING TIMES - just now I'll try to make

Albinochka, by all means try, you will not regret it !!! How many of those stagnant ones have already been baked ... it's scary to remember ...

So, I baked a loaf and cheesecakes from this dough. The loaf is still cooling down, and the cheesecakes are half eaten. How to try the loaf - I will report.

Please tell me if it is possible to make cuts not before the second proofing, but after it, that is, cut, grease with yolk and after a couple of minutes - into the oven. In my case, the second proofing will take place in an oval proofing basket and that part of the dough that is in the basket on top will be at the bottom when baking (we then turn the basket with the dough onto a baking sheet)

Please tell me if it is possible to make cuts not before the second proofing, but after it, that is, cut, grease with yolk and after a couple of minutes - into the oven. In my case, the second proofing will take place in an oval proofing basket and that part of the dough that is in the basket on top will be at the bottom when baking (we then turn the basket with the dough onto a baking sheet)

Not possible, but necessary. The cuts on the loaves are always made just before planting in the oven

Not possible, but necessary. The cuts on the loaves are always made just before planting in the oven.

Thank you, otherwise on the first pages someone asked, answered - cut, then distance. from I was puzzled, how is it possible if I have a basket.

[Deep]

Hooray, finally the first stagnant baked! Get it hot !.

Baked with the addition of ripe dough, as taught me Deep... I was terribly worried if it would work out. Moreover, I put pressed yeast on 500 g of flour in the recipe for only about 1.5 g. But everything worked out. I rolled it up into a roll before the second proofing, which was in the basket, and the first in the HP. I cut it, as I suggested again Deep, before planting in the oven and smeared it with a mixture of yolk and water (I wanted with milk, but it was not open). Baked on a stone at 180 degrees. 35 minutes I checked the readiness with a wooden skewer, and, just in case, took it out and tapped the bottom for a dull sound. Swaddled in a towel like a child. Resting on the window.

Many thanks to the author Loule per recipe, and Deep - for help and separately for ripe dough. Next time I will try to bake without adding yeast at all, only with the addition of the ripe dough that is now deferred.

[Deep]

Hooray, finally the first stagnant baked! Get it hot !.
Baked with the addition of ripe dough, as taught me Deep.

Tanyushawhat a handsome man! There is even nothing to complain about.
Well, maybe the "stagnant loaf" is supposed to have only three cuts instead of four.
Tanya, just kidding, of course, everything is very beautiful. The incisions opened perfectly, the bread rose perfectly!
Do not rush to exclude yeast from the recipe. Ripe dough, like the leaven, should gain a little strength. You can cut it down to 1 grm, for example, or even less.

[Tanya]

Hooray, finally the first stagnant baked! Get it hot !.
Resting on the window.

Tanyawhat a beautiful bar! I'll go to the oven too.

[Deep, Lagri,]

Deep, Lagri, thanks girls. Yesterday I made the second handsome man, I left for my mother as a gift. And then she said yesterday that for red caviar, in order to smear, you need to buy a loaf in the store. And from HP it turns out more airy bread, it is also not suitable. So I sent it to her right away. It is cut cool, there are practically no crumbs (maybe thanks to the ripe dough?) The density is like a loaf, the taste is beyond praise. By the way, I put 150g in the dough. water and 110 g of whey, 10 g of butter and 1.5 tbsp. l sunflower. For the second time, I again put 50 g of ripe dough and 2 g of pressed yeast, did not reduce them, a loaf for a gift, so as not to risk it. I bake with dough and preliminary kneading on Pizza (200 g of flour + these 2 g of yeast dissolved in 150 ml of water.) Then I turn off the Pizza, put the rest of the flour on top and turn on the Dough mode. In the first loaf the Basic dough, in the second - the French dough. In general, I'm experimenting. At the end of the temperature equalization (I have this in Panas) I add everything else + I throw the ripe dough into pieces, tear it into pieces with my hands. After kneading, I take out the bun, the spatula, separate 50 g from the dough into a jar in the refrigerator, and put the rest back in a ball. I do not wait until the end of the Dough mode. An hour later I start to look. If it has doubled, I take it out, crumple it, form a loaf (rolled it into a layer and twisted it) and put it in a proofing basket, close it with a film and put it on the cabinet. There is about 30 degrees. Just what you need. As soon as it has doubled, I remove the film, cover it with slightly greased foil. with butter and a plank, turn it over and take off the basket. I cut it with a blade, smear it with a mixture: yolk + a little water (there was no milk) + a little salt. And - on a stone heated to 200 degrees. After 2 minutes, she opened the walls of the oven and the loaf with water from a spray bottle and popped it. I quickly closed it and immediately reduced it to 180 degrees. It was baked for 35-40 minutes. I checked it with a wooden skewer. Came out even more beautiful than the first.

P.S. Deep , thanks, didn’t know that there were three cuts. I have five of them, in truth. One there in the photo should be small on the left, but did not get into the frame. Well, I'll fix it. Next time, only three! And thanks again for the ripe dough!

[Lola]

I'll go to the oven too.

And I already, well, I mean I have already baked two huge monsters, kneading the dough from a kilogram of flour ...

Dragged Lolachke next fatty plus sign !!!

And I already, well, I mean I have already baked two huge monsters, kneading the dough from a kilogram of flour ...

Lucky, but in my Panasonic more than 600 g of flour cannot be kneaded ...

[Lola]

LolaThanks for the recipe! Last week I baked this loaf three times in a row. Very tasty!

I am a happy owner of HP:! I really liked the recipe for "loaf of stagnation times", one "but" - it crumbles very much. Therefore, I slightly corrected the recipe to suit my taste. My taste was not original, because everyone who tried it liked the bar.
Recipe: 300 ml. warm (important) water (you can mix it with milk),
1.5 tbsp. l. Sahara
1h l. with a handful of salt,
2st. l. rast. oils
500 gr. wheat flour
a little more than 1.5h. l. yeast.
Everything in HP (according to the instructions) and on the "very fast" program (60 minutes). After the signal, immediately to "bake" for 20-30 minutes (I look at the crust).
Oh yes, the weight is 1000g. medium crust. We barely have enough of this roll for a day (if it has time to cool down). Bon Appetit!

Marg @, so that it crumbles a little, replace a third - half of the liquid with sour milk.I usually replace with whey from cottage cheese, you can also kefir and yogurt.
Why don't you do it very quickly? It's not useful.

Wonderful loaf. Thanks for the recipe!

For 5 months now I have been baking this wonderful loaf every 2 days. Leaves with a bang! and the son refused the purchased loaves. Thanks to the author!

For SD-255, possibly for other pornographic models, it turned out to be kneaded on the "gluten-free" program - unlike just the main program, the dough starts to knead immediately, without equalizing the temperature, then it raises for 1 hour and bakes for 45 minutes, but so on. This is because the last stage is not needed - it is necessary to stop the process in HP with the remaining time of 46 minutes. In total, we get the process in HP 1 hour 15 minutes, instead of 2.20 but the main dough.

[Lola]

Well, here I have done, finally. Sooo delicious loaf !!!

Only one was baked, and the second part is in the refrigerator, on a cold proofer. I'll bake tomorrow. Before baking the loaf, I baked bread. This is too much for us. Lola, thanks for the recipe!

Well, here I have done, finally. Sooo delicious loaf !!!

Oh, Masha, well, here you are with a bar, well done, very appetizing! When I baked the first one, I don't even remember. but since then, it is he who bakes every other day, and sometimes the cake. And on others every other day - Rinyn wheat-rye 50 * 50. By the way, my first bar also had four notches, and then they told me that a classic sliced ​​stagnant bar always has three of them, although, of course, this does not affect the taste, it is delicious. After scoring, I grease it with a mixture of yolk and milk (or water) and then sprinkle with sesame seeds. When the baking comes to the middle, sesame gives such a funky aroma, it's impossible to breathe directly, and it tastes great. Didn't you make the dough when molding the bar into a roll?

Girls, hello! Holiday greetings!
Finally, I was also honored with these loaves. Cool! Only I made baguettes. Right now I came from the store, just cooled down, I could not resist, I sharpened almost half a baguette with milk. Delicious! A little bit too much yeast turned out (I did it on Saf-Instant, put 4g).

🔗

How to brown the bottom? I made baguettes on a stone - pale underneath, now just on the grate, also not very ruddy. And I was afraid to hold it longer.

How to brown the bottom? I made baguettes on a stone - pale underneath, now just on the grate, also not very ruddy. And I was afraid to hold it longer.

Marin, cool baguettes! I haven't tried baguettes yet, I don't have molds. And I have it right on the stone (on the parchment). The bottom is not pale, but the top is still blush. There is also grease on top - yolk or milk, so it blushes more, but the bottom is not smeared. Maybe make the temperature a little lower and bake longer, so that the bottom has time to brown. If I put a thermometer on a stone, then I have 180 degrees. It takes 40 minutes to bake. The baguettes will probably be faster, they are thinner.
And also, try with live yeast, a completely different taste. And it is desirable to replace part of the water with sour milk.

And also, try with live yeast, a completely different taste. And it is desirable to replace part of the water with sour milk.

Yes, I very rarely bake on dry. These, by the way, are very nothing, such large peas. It's just that the pressed ones are over. And I didn't think about the sour, it's a pity. And just because there was a suitable kefir. Okay, I'll do it next time.

Yes, I very rarely bake on dry. These, by the way, are very nothing, such large peas. It's just that the pressed ones are over. And I didn't think about the sour, it's a pity. And just because there was a suitable kefir. Okay, I'll do it next time.

If my meal suddenly ran out, I baked it a couple of times with SAF-Levure. They are also peas. Probably, these are the same as yours. They should be bred in water as if they were alive. But those that are not peas, SAF-moment, then they are poured dry. But I didn't like them right away. But which are peas, then the bread on them is even somewhat similar to bread with live ones, it seemed to me so. But, again, I baked on them only 2 times, when suddenly my pressed ones ended.They stand in a jar just in case of fire. Half year already. We should probably use them before they disappear. And buy a bag of new ones in reserve.

Tanya, for sure, Levure is! Something went wrong a little, Instant jammed. Yes, I breed them in warm water, I will feed them with some more sand. They quickly swell up like foam. By the way, I have been familiar with this yeast since the age of 76. Their mother once brought from abroad, but they were purely French. They lay in a metal jar with a plastic lid for years and did nothing, they worked perfectly. Now they are made in St. Petersburg, of course, they have become worse.

Tanya, for sure, Levure is! Something went wrong a little, Instant jammed. Yes, I breed them in warm water, I will feed them with some more sand. They quickly swell up like foam. By the way, I have been familiar with this yeast since the age of 76. Their mother once brought from abroad, but they were purely French. They lay in a metal jar with a plastic lid for years and did nothing, they worked perfectly. Now they are made in St. Petersburg, of course, they have become worse.

You know, I threw out the packet a long time ago, poured it into a jar, but I remember reading it when I bought it, a dispute about where they are made, in France or in Russia. And she went to her pack then looked. And there, according to our opinion, there is either France or Belgium. In general, there was nothing about Russia. I so understood that mine are real. Maybe Ukraine buys from them.

I so understood that mine are real.

Then take care. They will have nothing in an airtight jar. You look, and they will help out when the pressed ones do not happen. Yes, and they are, sometimes, not very much.

Thank you very much for the recipe, I counted on a 500-gram loaf (I have a small stove), I have baked it 3 times already - all with a bang! The first time I made 1 loaf - it turned out to be on the floor of a baking sheet; The second time I made 2 neat bars, they came out wonderfully, and 3 times I baked them in HP, rose great, tastes wonderful! The only thing was that I added 20 ml of water to the loaves, and even 30 ml for HP, otherwise the dough turned out to be steep.

If I could, I would also thank Lola

And I will report
Today I decided to bake such bread, however, I did not bake it in the oven, but in a bread machine. To say that it turned out very tasty is to say nothing Pekla in the size of "Average" - 750 grams. During the evening, together with my husband, we ate almost all the bread.
So, I have a question ... How to calculate the proportions, what to bake for 1 kg.? I can't figure it out ...

Tasha, it's not at all difficult to calculate: take the weight you need and divide by what you have.
In your case 1000/750 = approximately 1.3 ... This is the conversion factor.
Now, directly according to the recipe, you multiply each weight (volume) by 1.3 and you get a new recipe for 1 kg (more precisely, for 975 grams)
Good luck

Tasha, it's not at all difficult to calculate: take the weight you need and divide by what you have.
In your case 1000/750 = approximately 1.3 ... This is the conversion factor.
Now, directly according to the recipe, you multiply each weight (volume) by 1.3 and you get a new recipe for 1 kg (more precisely, for 975 grams)
Good luck

Not certainly in that way! Some values ​​must be left as they are and checked against the norms.

Read here Recalculation of the number of ingredients in the bread recipe. To help beginners. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7646.0

I've already figured it out. I made 600 grams of flour (the maximum amount of flour for my HP). Basically, the size of the bread has not increased much. Therefore, I decided to continue to bake 500 grams of flour.

And yesterday I kneaded the dough in KhP (instead of butter I added 1.5 tablespoons of vegetable oil), and baked it in the oven. The proofing took as much as 50 minutes. Greased with beaten egg and sprinkled with grated cheese on top. Khlebushek exceeded all expectations.

Why is the top of the bread so rough like a lunar landscape? What did you grease and sprinkle with?

Admin, I don’t argue with professionals! I read the topic on the link again. I left for myself my own simple method of conversion, but I can also vary with butter, sugar, additives. Only the proportions of flour, yeast and water are firm.And of course, I'm watching a rabbit. So far, everything worked out

not a rabbit, but a bun

[rabbit]

And of course, I look rabbit... So far, everything worked out

HIT OF THE DAY

Why is the top of the bread so rough like a lunar landscape? What did you grease and sprinkle with?

Lubricated with a beaten egg and sprinkled with grated cheese It turned out very tasty!

Lubricated with a beaten egg and sprinkled with grated cheese It turned out very tasty!

Now it is clear why such a surface is rough

Girls ... isn't there too much yeast? Something I have lately .. all the baked goods with the taste of yeast turn out .. although I do everything exactly according to the recipes (I didn’t seem to notice before) why don’t you tell me? I use exclusively "Saf-Levyur" -active (granules-balls) used to be like dust ...

Yeast needs 1.7-2 tsp. 500 grams of flour is normal!

Change the yeast to others. Saf-levure is a specific yeast and must first be activated in water and only then added to the dough

[10g-2h. l. for 1 kg of flour]

Yeast needs 1.7-2 tsp. 500 grams of flour is normal!

Change the yeast to others. Saf-levure is a specific yeast and must first be activated in water and only then added to the dough

oh, exactly .. in the same place it is written! only there 10g-2h. l. for 1 kg of flour... I'm a goof! I bought three packs of 100g each, I will have to adapt to them .... Admin .. tell me please .. and then what (dry) yeast to change?

I'm using Saf-moment and Fermipan at the moment - they are quite satisfied

Girls ... isn't there too much yeast? Something I have lately .. all the baked goods with the taste of yeast turn out .. although I do everything exactly according to the recipes (I didn’t seem to notice before) why don’t you tell me? I use exclusively "Saf-Levyur" -active (granules-balls) used to be like dust ...

Try Saf-Moment. I always use them and have never had any complaints.

but for sure! I originally had a saf moment ... where did my husband dig up this levyur ... but I don't know how ... saf and saf ... and my husband also tells me .. that you are everything you are wise .. bake old-tested recipes ... and I told him ... so my old ones turn out to be so strange ... well, well ...: pardon: in general, now I'll take a look ... added 1 tsp. saf-levure (previously diluted in warm water) in a bread maker in the 1-30 dough mode rose well, I began to crush it and twist it into a bar .. put it on baking for 1 hour ... the most important thing and the bun .. now I always follow (understood that this is the most important thing!) and then suddenly ... it doesn't work .. and that's it! thank you .. I'll see what happens ... then I'll bake in the oven ..

Urraa! happened! Thank you Admin!

I also decided to bake this loaf. I took a half size, strictly according to the recipe, only pressed yeast (I took 10 g for 500 g of flour). Divided into 2 bars. I made cuts before baking, smeared with yolk. Somewhere in the middle of baking, the loaves began to crack on the side (a crack at the very bottom for the entire loaf). Why? Unclear. When kneaded in a bread maker, the dough looked a little steep. I didn't even add a couple of tablespoons of flour. Maybe flour is to blame? The loaves, of course, will be baked, only the Vidocq will not be very ... will be.

If you bake in the oven, you need to monitor the proofing of the dough, which does not go strictly in time (as in the oven) but doubles in size!
In this case, the dough could have stood in time.

Look at the photo to say something

Look at the photo to say something

Yes, I kind of inserted it. This is how it turned out.

Rather, there were two of them. They are gone, they ate. And the crack is visible on the top piece. Although his vidocq is not very good, but loaves turned out - super! The taste is incomparable! Tomorrow I'll bake again.

I baked the loaves again. I reduced the amount of yeast, to 6 grams, and still the loaves cracked.

Very tasty! The oven will be all the same. It baked in December, but in the gas oven everything was fine, but in the mini-oven they crack.