Stagnation bar

I baked your bread! Very tasty, thanks for the good recipe!)
This is how it turned out:

Very nice bread turned out!

Thanks for the great recipe! First time dare to bake bread in the oven. I made 2 bars from 750 g of flour (you can't put more in cotton - it will come out when ripe). Everyone liked it very much. The bread is soft and tender. I'll try it with 1st grade flour and with the addition of rye, I think it will work too!

How long is the proofing time?

Two proofing of the dough, and each until the dough piece is doubled (no more!), The time depends on the dough itself

[Admin]

Admin, - thanks for the answer! I already kneaded it in xn 1.5 hours. Now I have stood for half an hour in the oven at 40 degrees. Almost doubled! I'm already putting the oven on)



I cut the cuts, of course ... next time I will try to be more careful)))

Bake faster !!!!! The dough has already stopped, it has risen a lot!
And 40 * C is a lot for the test

How to check if the dough is ready for baking? Finished dough temperature

[Admin]

Admin, mb 40 degrees and was not. I don't have a thermometer in the oven. I set the heating in the middle between 0 and 50. Usually I put it at 50 for 40 seconds and turn off the oven. So 20 minutes will be enough for proving the next time? And baked quickly, in about 20 minutes. They look pretty good.

Added on Tuesday 17 May 2016 4:56 pm

Mb I did not perform it very correctly) but it turned out to be very tasty! Soft, tender crumb, and a thin, but dense, crusty (just like in childhood) crust. I will definitely bake some more!

Oksana, it can be seen from the photo that the dough has stood on the proofer, the loaves turned out to be low, fell off during baking
I repeat: you never need to look at the clock! The dough itself will tell you how long it will take to rise - we wait until the dough doubles - no more !!! It can be 30 minutes, or maybe 1-1.5 hours - it depends on many factors.

I gave the link above - go and read thoroughly

And we read CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

In my topics about koloboks, I talk about this in detail

[Admin]

The loaves are delicious! Kneading in HP, baking in the oven
Admin, I have a question for you as a specialist. Please tell me where to look about loaf molding. Baked for the first time, the taste is excellent, and the aesthetics are so-so.

[Ira]

Ira, aesthetics are here, look How to shape a baking loaf in the oven

[Admin]

Admin, thank you, Tanyusha! I knew you knew

The first time I baked a loaf, it was a success!
Thanks for the recipe!
Dough in a bread machine, baked goods in the oven, strictly according to the recipe

I'd like to make this bread with fresh pressed yeast.
Please tell me how many should be taken!

Conversion of dry yeast into wet, pressed (and vice versa)

Help section CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

Thank you!

I'd like to make this bread with fresh pressed yeast.
Please tell me how many should be taken!

So pressed are indicated in the recipe. I really add more, I get 25g of yeast per 1kg of flour

1.75 tsp dry yeast

500 gr wheat flour

And I am 15 gr. 500 gr. I put flour ...

Although if you really count exactly 1.75 tsp. dry yeast in pressed, the latter turns out to 15.75 gr. ...

Just now no matter how strange it sounds For some reason, I still have not acquired pharmaceutical scales ...

vernisag
I reread all 29 pages, but I could not find how many fresh yeast I needed.
Maybe I missed it.
Thank you inull !!!

[Pressed yeast 20 g]

I reread all 29 pages, but I could not find how many fresh yeast I needed.

How could you not find it?

In the recipe, on the first page:
Pressed yeast 20 g

Pressed yeast, wet, fresh - this one is practically the same

I was looking for my word of honor

Added on Monday 23 Jan 2017 4:17 PM

I understood everything, began to immediately look at the second recipe, where flour is 500g.

[Tanechka]

Mode in the oven for 5 minutes at 250 * and the rest of the time at 180 * - baked quickly in 15 minutes. If 2 loaves.

Tanechka, it's a long time ago, of course, but maybe you remember whether you baked your bars with or without steam?

Good evening! Admin, I've been wandering the site since the kids gave me HP. I grew the leaven under your guidance and used the recipes. Yesterday I baked a loaf according to your slightly modified recipe, because I don't use dry yeast. And she risked baking in HP. It turned out, of course, not a loaf, a cypress, but the taste is excellent! I didn't have time to take a picture, they ate it while still warm. Thanks for the recipe!

And here is my recipe:

Wheat flour - 500 g
Water - 260 ml
Sugar - 1.5 tbsp. l.
Salt - 1.2 tsp.
Butter
melted - 40 g
Yolk - from 1 egg
Yeast Presses. - 10 g

First activated the yeast: 2 tbsp. l. flour and 50 ml of water (from the specified in the recipe) + 1.5 tbsp. l. sugar - 20 minutes.
I drove the yolk into a measuring glass, added water to 260 ml, stirred it, heated it to about 37 degrees.
In a bowl of HP (I have Polaris PBM1501D) I placed the activated mixture, water with yolk, butter, sifted flour, salt in a corner.
I loaded the bowl into the HP, turned on program 1 Basic (in accelerated mode) for a weight of 1 kg, this is 2 hours 30 minutes.
I added very little flour to the soft elastic kolobok. The bread turned out to be airy, with a well-raised roof.
I will try to post the photo next time. But I don’t promise quickly, because I mainly try to bake with sourdough.
P.S. I only put in the yolk, because my grandson is small, he doesn’t eat the protein yet, and I’ll love the bread!

[Nataliya]

Nataliya, to your health! Especially to the grandson!
Bake and fantasize, the taste of bread depends only on your preferences

Baked loaves today
🔗
True, instead of the yolk, she laid 3 quail eggs, instead of growing. butter - a little butter + 1 tbsp. l. homemade mayonnaise

Delicious bread! At first I thought that it would not rise, such a tight blank was taken out of the bread machine) But then I moved away, rose one and a half times, and even in the oven it was ripped twice more probably)))

Good bread
But, nevertheless, make the dough softer, then the bread will be tastier.

Thanks for the advice!
You know, I just compared the density of the dough, for example, with "drowned" or Italian bread)) And I used a similar recipe for the first time))) Here is the dough in contrast and seemed tight) Although it probably should not be like that. But the taste is extraordinary nonetheless

I baked this loaf for the second time today. My family really liked him. Thanks for the recipe!

How old the recipe is, but I just baked it yesterday.
It turned out to be a REAL BATON! With a thin crust, does not crumble when cutting. Out of 500 g of flour, a huge one (there was no time to divide the dough into 2 parts). In the next. once I will (and I will definitely!) cook from 300 g of flour. The boys and I really liked it. I did not grease the top before baking, only after baking a little butter.
Thanks for the recipe!

I am a beginner baker, I tried to bake)) I made the dough in a Panasonic 2502 bread maker on the program, the main dough, and baked in the oven. The loaf is superb !! But I have a question, I understand that there should be only 2 lifts? And according to the program, it turns out something like this: standing - about 30 minutes, then kneading, pause for 5-7 minutes, second kneading. Then the rise - 1 hour, the warm-up, the second rise - also about an hour. And then I shape the loaves, they rise, then into the oven. Do you get a lot of climbs? And if so, what to do? Which program to make the dough on? Or follow up and take out until the second rise? Tell me please!