Svati
HelloArka, I ask you to comment on my creation according to your recipe, in principle I analyzed my mistakes, but I would like to see a pro,)) I have all peeled flour, I added more than 30 grams, I think I began to understand the consistency of the dough at last. But there are such incomprehensible moments, how do you measure the rise of the test by 2 times? I leveled it and pierced it with a wooden stick and made a mark to the same height, but the bread still did not partake enough, it was very hot in the kitchen and in 1:15 it had already risen above the mark and I urgently turned on baking, because it was overspray this is my eternal problem in all rye breads, before that they all sat down with me. Here's what happened, not evenly bubbly crumb, sticky, and the roof cracked very much when baking, the top of the bread was wet when I turned on the baking.
Rye bread 100% from peeled and seeded flour in HP.

Rye bread 100% from peeled and seeded flour in HP.
Arka
Svati, good day!
it seems to me that the roof was blown off because of a slight understatement.
As for the stickiness of the crumb, there are several options: either the sourdough needs to be strengthened, or there is less liquid, or the baking time should be slightly increased.
and what about taste? You didn't write anything
kid
devulechki! we keep our fists, this bread gets in the way
kid
an hour passed, something didn't really rise, almost didn't rise, but my leaven is young. watching further
kid
prepared, waiting for it to cool down and cut it. opal roof
Arka
The roof could fall off if it stalled, or there was a lot of water.
How much I had to defend kid?
How does it taste?
If something doesn't work out, it doesn't matter, write, we'll figure it out
kid
nothing came of it, I didn't even take pictures (((
the roof fell off, everything was strictly according to the recipe, it was defrosted for 2.5 hours. went up like a good thing. the crumb is damp and as if heavy
Arka
kidWhat was the perforation of the crumb?
How long does it take for the leaven to raise itself?
Quote: tomboy

everything was strictly according to the recipe
The amount of water needs to be adjusted to suit your flour, so it's not too strict.
Perhaps there is a lot of water, that's why all the problems are, and maybe there was not enough proofing time, the sourdough was just grown.
And they didn't take pictures in vain, it would be easier to understand the reasons for the failure
kid
Arka, the holes were like in the store. but he was somehow heavy chtol. I will try again and take a photo
Arka
You take care of your starter culture, feed it regularly, before mixing, feed the starter culture twice to disperse it.
Take less water in the trail. times, perhaps the flour is already too wet (this is also a way to make 1 kg from 900 grams).
Tigra5
Arka, fromThank you for the recipe! I have been baking regularly for, probably, half a year according to this recipe. The bread is very tasty. But it is very inconvenient to pull the scapula out of the dough, so I decided to change the technology a little: 1. I turn on "Gluten Free" and knead the dough according to your recipe.
2. Turn off "gluten-free" and turn on "rye bread".
3. Exactly one hour later, when the kneading begins, I take out the bucket. The kneading lasts 9 minutes.
4. I put the bucket back. And nothing else needs to be done, the bread is well kept and baked.




Quote: Vladimyr
Rye bread 100% from peeled and seeded flour in HP. Reply # 105 Oct 18 2012, 13:42 "
my 5 kopecks: put a switch on the motor in the bread maker.
after kneading, turn it off.
and the motor does not spin at idle, and you do not need to remove the blade!
I liked this idea from Vladimyr very much. The husband went to look for the switch
Arka
Yes))) we have many masters here!
I'm glad I liked the bread

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers