Stagnation bar

Here I baked this recipe, it turned out delicious
Thanks to the author

Recently I baked a loaf, or rather one large loaf in the oven and four small baguettes in a bread machine. It's incredibly delicious. We have not even decided where it is tastier, in the oven or in a bread maker.


Now I put the dough again, we will have sandwiches with a loaf and fish tomorrow morning. Thanks for the recipe.

I baked (though I didn't have a loaf, but a small baguette - I always bake new recipes in half a portion, taught by experience)
It is done, of course, quickly, but girls, this is not a loaf, let alone "stagnant". No matter how beautiful and "real" it looks, this particular recipe has neither the taste nor the smell of standard bread using a full-fledged technology. The insipid, mild taste of young dough with a clear hint of yeast (which is not surprising: there are a lot of them, and there is little time to ferment) and a lack of sugar and salt. What's good and edible is the crust.
In principle, I am aware that praise and delight should be divided by five on culinary sites, but I thought that 24 pages of reviews could be trusted
I do not want to offend anyone, but I consider it necessary to write an honest review so that others do not fall for the same hook.

I can't understand how this dough is not fermented?

You had the opportunity to fully bake bread (loaf) according to GOST technology, knead the dough according to all the rules, distance it as expected, give time for this dough, then bake in the oven according to all the rules, no one rushed you ... the dough itself dictates to us what and when to do with it

Very high quality bread recipe And the bread looks gorgeous in appearance, crumb! And the taste is appropriate!

I don't understand what could be wrong

Although - the taste of bread, this is an individual matter, it means not your taste of bread

I can't understand how this dough is not fermented?

You had the opportunity to fully bake bread (loaf) according to GOST technology, knead the dough according to all the rules, distance it as expected, give time for this dough, then bake in the oven according to all the rules, no one rushed you ... the dough itself dictates to us what and when to do with it

Admin, I did everything according to the recipe exactly.
As far as I understand, this recipe is fermenting too fast. I have been looking for a recipe for the "that" loaf for a long time, until, alas, I found it. but the variants closest to the ideal were fermented, with a total fermentation of about 9-12 hours. Well, plus there is simply not enough sugar and salt.

Did you bake it yourself?

Very high quality bread recipe And the bread looks gorgeous in appearance, crumb! And the taste is appropriate!

In terms of appearance and crumb, I have no complaints, everything is fine in this, there are complaints about taste. That is, if I baked bread solely to show it, then I would join the chorus of satisfied people.
Besides, I don’t write that this is NOT bread. This is some kind of bread. You can eat it. I even admit that someone really likes such bread. But this is NOT a standard Soviet loaf, or even a standard modern store loaf.

I don't understand what could be wrong

Although - the taste of bread, this is an individual matter, it means not your taste of bread

Admin, I did everything according to the recipe exactly.
As far as I understand, this recipe is fermenting too fast.
Did you bake it yourself?

But how! I baked it more than once, and on occasion I constantly return to it, because it is a very simple and affordable tasty loaf! the forum has my loaf "stagnant" truth in another topic.

And where is it written that this bread has accelerated technology? I haven't read that! GOST technology and recipe, fully fermented dough. Two full-fledged proofers, as required by the baking technology

Well, sugar and salt are required according to GOST, as in the original recipe, we have already counted it for a small loaf.
Salt should be put in about 2% of the flour weight, no more. And this is TABLE bread!
If PERSONALLY you are not sweet - increase the amount of sugar - this is your taste and your bread, you eat it.

In general, bread is an individual matter! You need to search for YOUR taste of bread by trial and error, we have everything for this, since we ourselves bake our own bread

Admin, I do not write that I personally feel bad. In general, I like salty breads more. I write that sugar is not enough for the taste of the loaf that I mean.
And since I usually do not have gustatory discrepancies with proven recipes, I conclude with sufficient confidence that this is hardly a glitch in my taste buds.

Once again, I apologize for the honesty.

Girls MIR-FRIENDSHIP!

We will never prove to each other whose bread is tastier! Everyone chooses bread to their liking!

Let's stop unnecessary debate, this is fraught with squabble!

So I baked a delicious bar in HP, but I didn't grease it with anything

Delicious!

So I baked a delicious bar in HP, but I didn't grease it with anything

Delicious!

I believe it's delicious! And it turned out so neat, tall! BRAVO!

Thank you! In the photo, the bar, the one that was lying on top of the baking sheet, rose very high, but the second one did not manage to rise so beautifully, there was little distance between the baking sheets.

Thanks for the recipe!
The son loves white bread, did not appreciate anything from the previous baked loaves, but he liked this one, ate it with a crust. Said - still bakes

I did half the norm, on margarine, for the first time I want to try it on butter and milk powder and with a dark crust. Knead and baked in a bread maker. Program 1 (kenwood450), light crust. After baking, greased with olive oil.

Good day! my bread maker is a week old, the first time I kneaded the dough for a pie, today I decided to bake bread according to this recipe.
It is worth kneading, to be honest, it’s scary that it will not work, I’ve never been friends with the dough, support the inept

Good day! my bread maker is a week old, the first time I kneaded the dough for a pie, today I decided to bake bread according to this recipe.
It is worth kneading, to be honest, it’s scary that it will not work, I’ve never been friends with the dough, support the inept

Don't drift! Everything will work out, it is not the gods who burn the pots.

Good day! my bread maker is a week old, the first time I kneaded the dough for a pie, today I decided to bake bread according to this recipe.
It is worth kneading, to be honest, it’s scary that it will not work, I’ve never been friends with the dough, support the inept

Too late to rush! It will work out!

that's what I did, a little clumsy and did not manage to form loaves, but my husband said that it was tasty, and it really tasted like loaves from his childhood

[Chipmunk]

that's what I did, a little clumsy and did not manage to form loaves, but my husband said that it was tasty, and it really tasted like loaves from his childhood

Well hold on Chipmunk! We'll have to change the cookie for the edge on the avatar.

[Chipmunk]

Well hold on Chipmunk! We'll have to change the cookie for the edge on the avatar.

: Probably I'll get by with a small cookie, otherwise I'll have to arrange the doors, it smelled so that saliva choked

: Probably I'll get by with a small cookie, otherwise I'll have to arrange the doors, it smelled so that saliva choked

Eh-he-he! Easier said than done. She herself wrote that only half of the pie remained for the camera down.

I tried a piece, for my taste it is a little sweet, is it possible to reduce the amount of sugar without damage?

I liked the loaves very much. Thanks for the recipe. : rose

Yesterday I saw your recipe, accidentally wandered into this site, and found exactly what I was looking for. Thank you very much for the recipe! I baked 2 delicious loaves of the specified ingredients. I am delighted, the family is happy.

[Zhanna84]

Zhanna84, bake to your health! We have a lot of good recipes for bread and pastries on our forum ... and not only bread

Today I did it, super!

Today I baked this bread. It turned out just great. I think he will be a very frequent guest with us. The dough was made according to a recipe for 500 g of flour. It took a little more water (as far as I do not know) poured into the eye. Baked for 15 minutes with steam, the remaining 20 minutes without steam. The crust is thin and slightly crispy. White crumb, plump (not loose), in general, as we like. I recommend it to those who are still thinking. Do not regret it.

As I expected, this bread is firmly established in our family. Slightly reduced the amount of sugar (up to 1 tbsp).
This time in the form of braids and rolls sprinkled with cheese.

Girls, and no one tried to completely replace butter with vegetable?
And if you do the batch not in the HP, but in the combine, please tell me the modes. And the proofing for how long is desirable (or up to what increase?
I usually bake with sourdough, but now I need to be quick, and I really can't figure out how best ...

I knead in Cash at first speed (I have 560th) for 10-15 minutes. I pour water from the filter, at room temperature. Then I cover the bowl with the dough with a cellophane cap and put it near the battery. After an hour, the dough increases by 2, or even 2.5 times, I form a loaf. While the oven is heating, it comes up. I coat with yolk and bake.
Right now I'm kneading it too.

Thank you, Ksyusha!
And if you do proofing in Cash (I have 080), then at what T * C is it better and how long?
And how do you mold - on bedding or oil?
And did you try to do it completely on growing. butter without butter?
Do you bake in a cauldron or on a hearth?
What is the baking mode?

I did not try to change the oil.
At what temperature to ferment in Kesh I won't tell you. I do not know.
When forming, I do not use any bedding or oil. The dough is excellent, does not stick either to the hands or to the table.
I bake on the hearth.
Non-convection mode with steam 200 degrees for the first 15 minutes. Then I remove the steam, set the temperature to 180 and another 20-25 minutes.

Girls, and no one tried to completely replace butter with vegetable?
And if you do the batch not in the HP, but in the combine, please tell me the modes. And the proofing for how long is desirable (or up to what increase?
I usually bake with sourdough, but now I need to be quick, and I really can't figure out how best ...

Kneading bread dough (wheat and wheat-rye) in a combine and manually https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=138203.0
How to check if the baking dough is ready? Finished dough temperature https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=158608.0.html

We raise the dough until the volume doubles - we do not look at the clock, but only for the dough

Romochka, thank you so much!
And what about vegetable oil? How will changing butter to vegetable oil affect the taste, dough properties, kneading and baking modes?

Romochka, thank you so much!
And what about vegetable oil? How will changing butter to vegetable oil affect the taste, dough properties, kneading and baking modes?

The use of fats in baking https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3414.0
I don't see the problem of changing the oil. You just need to know that butter makes the crumb of bread creamy, softer, more aromatic and tasty.
And of course, the taste and structure of the dough will depend on the amount of butter, everything is good in moderation. And here you need to go empirically, from personal preference to taste

Kneading and baking modes will not change But, we monitor the consistency of the dough, the balance of flour / liquid

Thank you girls!

The roof barely opened, but it didn't break either. Perhaps there was not enough liquid (the dough turned out to be relatively tight, I would like to be softer).
The dough has risen by about 2-2.5 times.
Looks good, but the crumb is tight.
The crust is sonorous, elastic, thin, not hard.
The taste is not bad, but I want to add a little more liquid, salt and sugar next time.

I started the dough in Kenwood KM 080 on whey instead of water and sunflower oil instead of butter, I took 1.5 tsp of yeast. per recipe + 10%, baked in the oven in a roasting dish for 30 minutes under a lid at 200 * C + 30 minutes without a lid at 180 * C.
In general, I am satisfied, next time I will try to make it with sourdough, otherwise there was little time today.

Pretty boy! You have to guess with some water. If the oven is baked on the hearth, like a long loaf, then the dough should be made a little denser so that the piece does not creep apart during proofing. If in the form, it is possible and softer a little dough, there the walls of the form will hold the dough

Thank you, Romochka!
Today the bar rested a little and turned out to be even tastier than yesterday.
In principle, I have been baking bread myself for a long time, and, basically, not on a hearth and not in a form, but in a cauldron or in a goose maker, but this time there were 2 weird moments:
firstly, I haven't baked with yeast for a long time, I forgot something
secondly, I tested new appliances in my kitchen - Keshu 080

I think it is quite successful.
The main taster (spouse) is satisfied, says that for a sandwich (we have the freshest salmon caught the day before yesterday), such a denser bread is better than a more airy one.
And what am I - I'm even more pleased.
So I will transfer this recipe to the sourdough and will use it - thanks to Ksyusha.

we have the freshest salmon, caught the day before yesterday

I would like to know where in Central Russia and in Moscow, in particular, salmon are caught? Will you give me the address?
Sorry for the flood.

No secrets: my husband flew in from Murmansk the night before yesterday.
In addition to salmon and salmon, he brought halibut, smelt and sea bass. Fresh only salmon, the rest is dried, smoked and otherwise salted, but also very fresh.
This is all quite successful, except for fresh, you can keep it until the New Year and even longer.
I can share.

No secrets: my husband flew in from Murmansk the night before yesterday.
In addition to salmon and salmon, he brought halibut, smelt and sea bass. Fresh only salmon, the rest is dried, smoked and otherwise salted, but also very fresh.
This is all quite successful, except for fresh, you can keep it until the New Year and even longer.
I can share.

I do not know what to say. My husband is a fisherman, but "freshwater", as can be seen from our region. But we eat sea fish. Even me. (When my husband returns with his catch, I pray to God to shove his catch off to someone.) But fresh salmon is something. I envy white envy.

Today I baked this loaf with sourdough.
If you don't mind, I will expose it as a separate recipe, since I have already allowed myself quite a few deviations from the original source: leaven instead of yeast, whey instead of water, sunflower oil instead of butter ...
And, of course, I had to adjust the proportions.

Display in sourdough bread - this is a completely different bread.

The bread maker kneaded the dough, and I baked it with a loaf in the oven. Grew up in the oven unexpectedly high. The taste turned out almost like a bun and, although I put the same amount of sugar in ordinary bread. In general, I liked everything very much. Thanks for the recipe!

[arini]

arini, yes, this bread is such a prankster, always delicious.

Lola, thanks for the recipe. Admin, I never tire of admiring you. All your tips help me so much. This loaf came out so wonderful thanks to how you taught how to cut, and shape, and bake. When do you have time for everything? Your advice is invaluable. There is nothing in cooking wherever you succeed, you always help. In my younger years, it was a pity that there was no Internet and such disinterested assistant teachers, and it was difficult to get books on cooking.
Admin, thanks!

[Lenochka]

Lenochka, THANKS for the kind words, nice to hear Thank you for reading and listening

Admin, thank you for spending so much of your time helping us. It is not always possible to reach your loved ones.

Thanks for the recipe!
baked this, but in HB
it turned out lush, tasty - but bread
perforated structure, not loaf
in order for the loaf to come out, do you need to bake in the oven? or will not help me with my crooked handles)))?

in order for the loaf to come out, do you need to bake in the oven? or will not help me with my crooked handles)))?

Bread from a x / oven is a FORMED bread, baked in a bucket shape
Loaf - BOTTOM bread, baked in the oven and molding of the loaf and bread is different

Bread from a x / oven is a FORMED bread, baked in a bucket shape
Loaf - BOTTOM bread, baked in the oven and molding of the loaf and bread is different

I understand that)
in this case I am writing a loaf, I mean the taste and structure of the crumb)
it is already clear to me that when baking in the oven and HB, the result will be different
I wonder if the differences are just big
see you need to check it yourself) while it's just hard to drive the children away from the oven, especially for years, I'm afraid to get burned

and the molding of the loaf and bread is different

from!
already subtracted that the loaf turns out to be formed by a roll
from this the difference in taste?