Stagnation bar

Explain the following to the kettle. This loaf recipe differs from ordinary bread only by the presence of 40g of butter. And the dough is fundamentally different! Although I can say for sure in 3 hours - I just put the dough!
Well, does 40 grams of oil really change the picture?

In this recipe, besides adding oil, less salt is added.

In this recipe, besides adding oil, less salt is added.

For 3/10 teaspoon!

Explain the following to the kettle. This loaf recipe differs from ordinary bread only by the presence of 40g of butter. And the dough is fundamentally different! Although I can say for sure in 3 hours - I just put the dough!
Well, does 40 grams of oil really change the picture?

and less water is needed.
I honestly say that the taste of a loaf according to the "stagnant" recipe and according to the "main white" recipe does not differ.
And now I put the white one, and I forgot to add the oil, but I remembered about it when the baking had already begun.
I'll see what happens there.

And here are my bars. Just SUPER delicious. Thanks for the recipe !!!!

I report yesterday, I kneaded the dough, from which I got 4 baguettes and a loaf. Everything turned out super - the loaf is real, tasty, the baguettes turned out like stagnant bagels. I finished baking yesterday at 11:00 at night, everyone seemed to have gone to bed, and this morning I found only half a loaf, the whole family tasted a piece (although I think two each), now the oven is mixing the dough - I will bake it again, just I have now increased the proportions - I do it by 1.5, the stove seems to cope, otherwise one loaf is not enough, although I made it large.

Thanks for such a wonderful recipe.

I report yesterday, I kneaded the dough, from which I got 4 baguettes and a loaf. Everything turned out super - the loaf is real, tasty, the baguettes turned out like stagnant bagels. I finished baking yesterday at 11:00 at night, everyone seemed to have gone to bed, and this morning I found only half a loaf, the whole family tasted a piece (although I think two each), now the oven is mixing the dough - I will bake it again, just I have now increased the proportions - I do it by 1.5, the stove seems to cope, otherwise one loaf is not enough, although I made it large.

Thanks for such a wonderful recipe.

There is also a lot of flour, 500 grams! Maximum 600 maybe!

And further. It is better to do one normal batch, and then, if required, you can do it again. After all, the dough needs to stand in the oven, it will go up and there will be nowhere to go. And when a lot of dough is mixed, it is not so airy during proofing, because the bucket is small in volume. Take a look behind this, compare the baked goods to the taste.
For baking in the oven, you can add to the dough instead of butter, 2-3 tbsp. l. olive, the dough is lighter.

[Admin]

Adminthanks for the advice, it was of course a risky experiment, but I thought, if there is a maximum loaf of 1500g in my oven, then it can knead 750g of flour. But of course I was nearby all the time and controlled the kneading - the bun turned out good, the dough came up well, it didn't go beyond the mold. From this amount of dough, I got two loaves (large) and 4 baguettes. I held it for about 20 minutes for proofing in the form and in the oven, after 40 minutes delicious loaves turned out. The taste is the same - excellent - said my 4-year-old daughter
I'll try it with olive oil, but my family really liked this recipe, now they demand a loaf every day.

I keep it on the proofer for 30-40 minutes - it stands better.

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.
In 5 minutes, a red crust is immediately obtained, and then it is baked inside.

And they all told me to stand the dough longer. Indeed, the longer you stand, the easier the loaves are, the more porous. In the mode, I stand the dough after kneading for 1 hour, and then after shaping it on a pan before baking it is also decent time - I look at its appearance. And I also want to try how to bake bread in the basic mode. How I get together, I'll tell you about the results.

And they all told me to stand the dough longer. Indeed, the longer you stand, the easier the loaves are, the more porous. In the mode, I stand the dough after kneading for 1 hour, and then after shaping it on a pan before baking it is also decent time - I look at its appearance. And I also want to try how to bake bread in the basic mode. How I get together, I'll tell you about the results.

Wheat dough must be allowed to stand only twice, otherwise it will oxyderate.
The first time in the oven, knead well, form the bread (loaves) and let it distance again until it increases by 2-2.5 times - no more, the structure of the dough may fall off, peroxide, and then into the oven for baking.
I put the bread to stand for 25-30 minutes, turn on the oven for heating - this is another 25-30 minutes. Total proofing is about 1 hour, and it is not necessary longer.
After the second proofing, I set to bake.
And you get three proofers.

Wheat dough must be allowed to stand only twice, otherwise it will oxyderate.
The first time in the oven, knead well, form the bread (loaves) and let it distance again until it increases by 2-2.5 times - no more, the structure of the dough may fall off, peroxide, and then into the oven for baking.
I put the bread to stand for 25-30 minutes, turn on the oven for heating - this is another 25-30 minutes. Total proofing is about 1 hour, and it is not necessary longer.
After the second proofing, I set to bake.
And you get three proofers.

Admin, why 3? The first time the oven kneads and the dough is allowed to stand for 1 hour. And the second time in the course of 30-40 minutes. Then I bake.

just when I tried to prove for 20-30 minutes, the loaves were torn from the side during baking - well, they did not have enough time for proving in front of the stove, so I increased the proving time, I say the same that I look by appearance, that is, at how much he climbed.

Hello everyone,

now I have a sliced ​​loaf in my diet
Households now eat only it, white bread no longer goes ...

I'll tell you how I did it according to the recipe from Admin and Lola.
Made in panasonic sd 254
The first loaf was in the "dough" mode, then he took out the finished dough and stuffed it into the microwave (oven mode at 180 degrees for 30 minutes) - the result of delicious food !!!
The second and subsequent - in the "dough" mode, then immediately on the "baking" mode for 56 minutes - the result is very good!

the taste is no different from a sliced ​​loaf. only the form!

Did you lubricate it from above?

Did you lubricate it from above?

yes, of course, all according to the recipe. the photo shows smudges.
if cooked in the oven, the crust is even and more beautiful.

I just tried to bake it in the form of bread, too, but I just didn't grease it on top. To say that the most ordinary bread turned out is to say nothing. But the desire to make it in the form of bread no longer appeared. Another thing is BATON ..

Tell me, what can you add to this bread to make it more viscous chtol. I don’t know how to explain it more precisely .. (for example, I get something like this with a bow).

I just tried to bake it in the form of bread, too, but I just didn't grease it on top. To say that the most ordinary bread turned out is to say nothing. But the desire to make it in the form of bread no longer appeared. Another thing is BATON ..

For me, too, it is not very good as bread, but as a loaf ... there is no such thing

For me, too, it is not very good as bread, but as a loaf ... there is no such thing

I'm more focused on taste than on appearance.and the taste is that of a square roll, that of an oblong one, now I do what is less distracting from work.

And I make this loaf ONLY in a bread machine, I smear it with yolk before baking, and the bread turns out - SUPER !!! It seems to me that the form does not matter - the main thing is taste !!!!

And I make this loaf ONLY in a bread machine, I smear it with yolk before baking, and the bread turns out - SUPER !!! It seems to me that the form does not matter - the main thing is taste !!!!

Do not tell me exactly that the taste is different, I have compared it more than once (maybe because of the density) I will not say that the bread is bad, no, it’s just more airy, or something, and the loaf is denser, so to speak

Do not tell me exactly that the taste is different, I have compared it more than once (maybe because of the density) I will not say that the bread is bad, no, it’s just more airy, or something, and the loaf is denser, so to speak

Is it possible to achieve the same density in a bread maker?

Is it possible to achieve the same density in a bread maker?

I tried it a couple of times, it doesn't work, the baking temperature still affects, in the oven it's 180, and in the oven I put 210, and then 190.
It even differs in structure

To be honest, at my house they voted for a loaf in the oven.
And taste and crumb and smell and appearance.

This week we are finishing the third loaf.

My family really liked the loaf, I have baked it more than once, it always turns out incomparable! True, I did not try to bake in KhP, only kneading, baking in the oven, maybe it still plays the role of a loaf shape - for me, a loaf is a loaf.

I bake in a bread maker. Delicious . I also want to roll bagels from this test.

And here is my bar today! Still hot, on a baking sheet, hot! I kneaded the dough for 1 loaf - exactly half of the portion, the stove did it perfectly, I didn't even really follow the process - when I first looked in, the bun had already formed and the bucket was clean. Instead of margarine, I added mustard oil 1.25 tbsp. l., in combination with sesame seeds is just a miracle !!! I missed the temperature switch a little - I overexposed it by 250 * too much, so I fried a little on top.

What a beauty! This recipe has never let me down. You can safely put it at night and not follow the kolobok.

Hello girls! I'm new. The stove was bought only a week ago, I'm studying. Yesterday I accidentally attacked the forum, I sat there until 4 am and read all 9 pages carefully
Thanks to all the clever girls, the clever girls, the beauties, taught mind to mind
I barely waited for the morning. The bars turned out. I'm crazy. So even, pretty, amazingly tasty. I wanted to take a picture, but failed. While I was going for a fotik, one bar had already left.
I'll send it back later.
You read the knife you wanted to find, I liked it too, write the address: 🔗
I do not say goodbye, we will meet again

Today I loaded everything into HP for the night according to Lola's recipe on the first page, embarrassed by the small amount of liquid. After all, Panasonic has 300 ml of flour with something like liquid .. in general, I added 280 ml of Vesto 260. But the bobble came out with salt, I saw a desire to sleep, I added 1, 5 tsp. As a result, the roof was torn in the mountain peaks, that is, the bun was dense and torn, despite the added water. And the taste and smell is sour. Where is she from? somehow unusual. Does this extra salt really work like that? Experienced bakers, share your thoughts!

Today I loaded everything into HP for the night according to Lola's recipe on the first page, embarrassed by the small amount of liquid. overall added 280 ml of Vesto 260.

just a tip for the future - if a recipe has been tested by many people - then at least the first time try not to change it. If it doesn't work, then start the experiment. But if there are no reviews for the recipe - here you need to check. Because there are typos when uploading a recipe.

I'll try, of course. But you can see from the dome that the bun was torn, to put it mildly .. I'm afraid to think about a denser dough.Somehow I threw in a new recipe, I could not immediately look at the bun, and when the hp came, it was overwhelmed and smelled of a burnt motor

After complete cooling, the sourness left and the loaf taste appeared. Less water and the oven seem to make it denser.

[loaf]

Don't forget this is a recipe loaf... that is, only kneading is done in the bread maker. But I got a very soft ... even a little thin dough .. the loaf spreads a little during the spreading ..

[loaf]

Don't forget this is a recipe loaf... that is, only kneading is done in the bread maker. But I got a very soft ... even a little thin dough .. the loaf spreads a little during the spreading ..

According to this recipe, you can bake bread completely in a bread maker, in which it turns out to be drier.

Thanks Lola for the recipe! Yesterday I baked in HP in the main mode, only with milk - everything turned out just SUPER! I put the preparation on hold for the morning, I didn't even control the bun

Today I also baked a loaf according to Lola's recipe. She poured 260 ml of water. Like Sofim's, the bun turned out to be torn, and the dough is somehow very strong or something cool. I put it in the oven at 180g. the crust is as hard as brick. I covered it with a towel, I thought it would settle down and become softer. Did not help. > :( The crust of the purchased loaf is always thin and tender. What did I do wrong? If the recipe had not been tried by many, I would think that I was mistaken in the recipe. But then people bake loaves and are happy

cool. I put it in the oven at 180g. the crust is as hard as a brick. I covered it with a towel, I thought it would settle down and become softer. Did not help. > :( The crust of the purchased loaf is always thin and tender. What did I do wrong? If the recipe had not been tested by many, I would think that I was mistaken in the recipe. But then people bake loaves and are happy

You could overexpose in time, and it is even better to immediately set it to 200 grams, and after 10-15 minutes to 180 grams and not dry it out, I baked the buns at first, waited until they were rosy, so they turned into rosy pebbles. And at the end of baking, sprinkle with water and cover with a cloth

I often bake this bread, but I increase the amount of water to 300 ml. Otherwise, the bun is torn and the bread does not rise well.

Larisa 888
Read on the forum about the formation of a wheat bun and experimentally find the right amount of liquid.

I read. But, damn it, everyone's chest is different, go and understand exactly what a bun should be. :) I don't understand one thing. If this recipe has been tried by a lot of people, it means the bun too. After all, everything has already been worked out. Why then add water? I have ordinary flour "Makfa", yeast saf-moment, I did not add anything new. I'll try to play with the baking temperature, as Celestina advised. Well, and of course I'll add a little more water.

I was also surprised at first when this bread did not work out for me the first time. After all, everyone succeeds ... Then I began to experiment with water and look after the bun. Now everything comes out.
I often bake bread according to this recipe with various additives (bran, buckwheat flour, rice and corn flour, onions ...) Everywhere I have to change the amount of water. I just watch the kolobok and that's it. Somewhere on the forum there were photographs of a wheat and rye kolobok. They clearly show how it should be.

I preheat the oven to 250 *, put the bread on and at this T * hold it for 5-7 minutes until the crust turns red, then reduce it to 180 * and keep it until cooked for another 10 minutes, then check the bread with a sharp stick for readiness.
I take out the bread, put it on the wire rack and cover it with a towel until it cools.
The crust is good!

Finally, yesterday I baked a loaf of stagnation times. The dough was made in the oven on the dough mode, then I formed a bar, greased it with yolk before baking and put it in the oven at 180C for 40 minutes. the crust turned out to be just awesome and I liked the bread, though it looks like a loaf for 25 kopecks. The weight turned out to be 750 grams. I'll post the photo later. Thanks for the recipe.

Nikama but do not tell me in what mode of bread maker you bake? I also have one and decided to show a bar for the first time. Too lazy to bother with the oven. Thank you

We already wrote about this: the mode is basic, the size is medium, and the color of the crust is what you like.

I hope Moulinex. There is no basic mode. I have peasant bread (1 mode) and French (2). So I wanted to ask the owners of Mulinex to clarify which oven is the best.

what is the best oven.

Definitely better in the oven

I hope Moulinex. There is no basic mode. I have peasant bread (1 mode) and French (2). So I wanted to ask the owners of Mulinex to clarify which oven is the best.

There is definitely such a mode, only according to the instructions it is called differently for you. This is the mode in which the manufacturer generally recommends baking, relatively speaking, "standard" bread for this oven. Baking time is usually about 4 hours.
See for yourself.

But the loaf is best in the oven - dough in the oven, baked goods in the oven. It takes a little less time.

Lilyanna, I have Mulinex. I always bake simple bread in 1 setting. And if I decided to bake this bread in the oven, I would also bake it in 1 mode. By the way about the loaf. At first, nothing worked, but added water to 280 ml. and everything became normal. And the crust is good, not oak like the first time.

Larissa 888 Thank you, I will know. Although I mostly bake bread for 2. My French love, and bread and cakes for 4

I baked bread in a bread maker, delicious, thanks for the recipe. Today I want to try baking in the oven. I use the oven very rarely and in light of this, I have a question. There is an upper ten mode, there is a lower one, and there are both at once. The oven is electric. Which mode should you turn on? I somehow vaguely remember that it seems that when baking, the upper ten cannot be turned on, tell me pliz.