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I AM AMAZED BY THE TASTE, QUALITY OF BAKED BATON. TWO DID OUT OF THIS AMOUNT, WELL FRIENDS DIDN'T BELIEVE THAT HIMSELF.
Leka_s
I have a report. A wonderful loaf turned out! Thank you!
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Admin

Leka, very successful and beautiful bread!
Leka_s
Admin, Thank you! The recipe is great, not confusing
Doxy
Great loaf, thanks!
I just made the original recipe, but with dry yeast. It turned out two loaves, one, still in dough, had to be frozen (it seemed that it turned out to be tastier than unfrozen). The loaf is really unspoiled and delicious.
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Sergius98
Thanks for the recipe, the loaf turned out very tasty. I'm new to cooking, and yesterday I bought HP and the first time it turned out - beautiful and tasty.
Wonderful site, so many detailed recipes from Admin and other bakers, my eyes run wild. I will continue to experiment with your recipes.
Admin
Quote: Sergius98

Thanks for the recipe, the loaf turned out very tasty. I'm new to cooking, and yesterday I bought HP and the first time it turned out - beautiful and tasty.
Wonderful site, so many detailed recipes from Admin and other bakers, my eyes run wild. I will continue to experiment with your recipes.

Cook to your health! Our site is rich in information, just have time to memorize! Learn and bake homemade bread!
baba nata
Girls, hello! I'm new. Tell me, is it possible to bake your sourdough bar in a bread maker?
Admin

Natasha, you can bake in a x / oven. What and how much sourdough - ask in the section https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=172.0
Albina
Quote: Baba Nata
Can you bake your sourdough bar in a bread maker?
AnnaCha
Delicious bread turned out! Thank you very much for the recipe!
Dreyna
Burned today in HP. The taste is awesome, what I wanted. This is the kind of bread that I love. But: it turned out really bread, just sooooo tasty and the top of the head also fell and a small void formed inside

We'll eat this one and try to bake it in the oven, or maybe I'll practice and make it the main recipe for bread. My taste is straight, thanks for the recipe
Admin

Look here: Bread rises but falls inward. Causes. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0
Dreyna
Thank you. I read it. I think that the bread just stood still, I will try to bake it on the fast mode. Because the bun turned out to be very pretty, and the recipe withstood strictly (yeast, sugar, salt ...) And the roof fell somewhere 40 minutes before the end of the cycle
Admin

Pay attention to the flour-liquid balance, kolobok, it is possible that there was a little more liquid
Bes7vetrov
Thank you very much for the recipe! The bread turned out to be very tender, airy and beautiful! And for the first time I got it with a crispy crust (despite all the efforts of my "super" oven). Cut it while still hot (holding it with your fingertips) to freshly boiled borsch with garlic ..... Mmmmm .. I got a direct physical pleasure. And when I poured the loaves, I also got pleasure: the dough is warm, tender, with bubbles, squeaks under the rolling pin, and it smells delicious! The only digression is that I replaced all the water with whey from homemade cottage cheese.

This is how the bars tan in my ZVI ...Stagnation bar

These are the results)))) Stagnation bar

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And here they are in the context Stagnation bar

Py. Sy .: I took pictures on the phone, fighting off the husband who wanted to have dinner, so the quality suffers. pardon me.
Vladimir-K
Happy New Year to all lovers of delicious and high-quality bread! There is no more time to read the entire thread, yesterday I bought a 2512 stove, and today I want to bake something, but I don’t understand what recipe is in question, what’s on the first page? I need a loaf of bread for caviar sandwiches ...
Crochet
Quote: Vladimir-K
I don’t understand what recipe we are talking about, that on the 1st page

Yeah, from the first page), it is his entire the road topic and discuss ...

At one time, I often baked this bread in KhP now only the oven , Ottoken turned out !!!

For sandwiches with anything - that's it !!!
Vladimir-K
CrochetThank you very much, but I have already put the usual white for the sample according to the 1st recipe.
sazalexter
There was also an option in the subject
structure:
- 1.5 tsp. dry yeast (fast)
- 400 gr of premium wheat flour
- 2.0 tbsp. l. Sahara
- 2 tsp salt
- 30 grams of butter (you can replace 1 tablespoon of vegetable oil.)
- 250 ml of water
Basic mode, small size L, medium crust.
It turns out a little more dense, for sandwiches the very thing
fedorovna1
Two loaves were sipped in two days. True, I closed it and I added the yolk to the dough. Well, I don't think it made it any worse. The recipe went into the piggy bank of loved ones. Thanks for the recipe !!! Happy new year to all girls and boys !!!
Vladimir-K
Since the New Year, I don't buy bread in the store, neither white nor gray, and baked 2 cupcakes, lemon and curd from the site's recipes !!! And today I decided to bake buns according to this recipe, this is what happened:
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what I wanted to note, a bun with stripes across, at an angle, this is what I formed immediately after a little crunching and halving the finished dough, and with longitudinal stripes, I tried to do this on the advice of Admin, roll a little with a rolling pin and roll a bun out of this, but, I realized that this is not possible, since, I believe, Admin advised all the dough obtained to be rolled with a rolling pin and rolled up, but from half of it it turned out to be impossible, it did not curl ... Therefore, initially this bun was smaller in size, but in the baking process it also rose and almost caught up with the first !!! I baked in the oven at 180 degrees, 40 minutes, and since they were pale, I then gave 200 degrees for another 5 minutes, everything was baked, airy and delicious!
Admin

Nice buns-bars We look forward to continuing
Vladimir-K
Quote: Admin

Nice buns-bars We look forward to continuing
Thank you very much for the recipes and tips! I did not smear and sprinkle it with anything, since my wife and I do not really like it, if the smeared would be brown, well, I could turn on the grill in the oven and brown it on top, we will continue to try ...
Olga VB
Vladimir, try it the other way around: first, give a higher temperature, 220 * 20-25 minutes with steam (or under a lid), and then 180 * another 20-25 minutes without steam / lid.
And so, for the first experiments, everything turned out very nicely for you.
Vladimir-K
Quote: Olga VB

Vladimir, try it the other way around: first, give a higher temperature, 220 * 20-25 minutes with steam (or under a lid), and then 180 * another 20-25 minutes without steam / lid.
And so, for the first experiments, everything turned out very nicely for you.
I read somewhere that it seems that this should be done, but I thought that the fast temperature would quickly cover the buns and they would have nowhere to expand, so I did not do this. And, it seems to me, he was right, since they had already grown in the oven for several minutes before our eyes, especially which I tried to roll out and then fold, when I made cuts along it, it turned out deeply, by 1.5 cm, apparently, and it was ugly , and in the oven the bun began to expand and the strips parted and became not so scary and deep ...
Albina
Vladimir-K, watch the video, maybe it will help you to roll the loaf without problems At 6 minutes it is shown how to fold.
Vladimir-K
Quote: Albina

Vladimir-K, watch the video, maybe it will help you to roll the loaf without problems At 6 minutes it is shown how to fold.
Thank you very much, a very demonstrative video, especially to us guys who have never dealt with the test !!!
Olga VB
Quote: Vladimir-K
I read somewhere that it seems that this should be done, but I thought that the fast temperature would quickly cover the buns and they would have nowhere to expand, so I did not do this. And, it seems to me, he was right, since they have already increased in the oven for several minutes before our eyes, especially which he tried to roll
Vladimir, this technology has been polished for centuries, so ...
Dreyna
The dough was made in a bread maker. I formed a loaf, stood for 15 minutes in a proofer and in a preheated oven for 30 minutes at 180 degrees. The loaf turned out to be just huge Although I did half the portion. Delicious - the trouble is simply, as it imperceptibly crumpled three slices. So lose weight here

Thanks for the great recipe! Next time I will divide into two bars.
CurlySue
It's not the first time I've baked loaves according to this recipe - it's gorgeous!
From the portion, 2 huge loaves turned out,
I baked one like this, sprinkled the second with sesame seeds.
I sit and knead with cold homemade milk.
I just want to add a comment on the recipe: I, as a lover of non-lean dough, lack sweetness in a loaf a little. Therefore, I increased the sugar by about 1.5 times, and I will most likely increase it by 2 times.
And so - everything is fine.
baba nata
Girls, good afternoon! Please tell me the weight of the finished loaf? I've been baking for a long time, but now I decided to calculate how much it costs?
Admin

From flour 1 kg. you can get bread weighing about 1.5 kg.
baba nata
Tanya, thank you. It turns out almost the same as in the store (price). I am silent about the taste. I bake "near Moscow," without milk, in mustard oil. (To myself). Children also use mustard oil, but I add what they have (milk, sour milk). I like the bitter taste. m.
Kirks
The loaf is wonderful! only large, next time I will divide it into two.
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Admin

Natasha, WELL DONE!
alena40
girls, came to visit my mother. I wanted to pamper her with such a bar. BUT !! 1 No bread machine, tell me how and how much to knead the dough with your hands? 2. Gas stove, I have an electric one at home. Who can share the experience of baking in a gas oven ?!
Vesta
Thanks for the recipe!
I had never baked loaves before - I was spoiled with a bread maker, but then I decided to try and it worked
🔗
Admin

Whoo-whoo-whoo, how chubby Not bad for the first time
baba nata
How tasty these loaves are. Admin-Lola-Thanks again. Here's my bar.Stagnation bar
Admin

Natasha, to your health!
I am very glad that the bar turned out and I liked it
Vesta
Now I very often bake these loaves, yesterday my sister-in-law came, and I was just pulling them out of the oven and greased them with oil, she thought that I was ennobling the store so - you can go to the production level
Vesta
I added 100g of corn flour, the loaves turned out to be speckled, they haven't tasted yet
🔗
Reine de Saba
I also often bake this loaf, then one large, then two medium, then several small ones, I really like it. Thank you, Admin
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Admin

Saba, FOR HEALTH! Pretty little buns, let them taste good
TanyaKotya
Tatiana, Lola, thank you very much for the recipe. Has baked several times already, it turns out a very tasty loaf. I divide the finished dough into two or three parts to make small "baguettes" as a result. I don't have time to take pictures - they just fly away. At work, new people, who are not aware of my hobby, ask which store they bought. Have to explain
Admin

Tanyusha, to your health! Great job, these loaves
kuznez84
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Thanks for the recipe. Baked with liquid yeast. Delicious loaf!
Admin

Natasha, beautiful loaf! And most importantly, your own - home!
TanyaKotya
Great job, these loaves
Tatiana, I agree. They always turn out different, but tasteful !!!

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