ledi
Elena, Chic! I really like that they are tall! How do you do that they do not blur with you?
Dance
Devulki, hello! With MK will have to wait, the loaf fell off ... but soon one is planned ...
Tyetyort
For a loaf I prepare a dough: pressed yeast 20 g, 0.25 ml of liquid (whey with water, sour cream with water), flour 1.5 tbsp. I put boiling water in the oven next to the pan for 40-60 minutes.
I separate about 1/4 part from the dough, add another 1/4 cup liquid, 2 proteins, 1/2 tsp salt, 1/4 cup sugar and a piece of butter. How much flour will take. The dough is thick, elastic, does not stick to the walls. In a bag and in a refrigerator.
In the remaining dough: salt 1 tsp without top, sugar 1/2 tbsp, 2 eggs + yolk, butter 50-70 g and 1/2 tsp each cinnamon and cardamom, vanillin. I mix everything, add flour, but the dough is softer than the previous one (it lags behind the walls, it collects into a ball). I knead the dough 2 times.
IMPORTANT! At this time, to ALL troubles to react with detachment and good-naturedness, not to push the dissatisfaction and resentment inside, it is better to laugh, especially at yourself, well, to sympathize ...
After the 2nd kneading, divide the dough into 2 parts: 1/3 and 2/3, roll a large one into a ball, close up the bottom, lay on a covered pan, roll 1/3 into a strip, cut lengthwise almost to the end, roll a long tourniquet with your hands, fold in half , twist a string, pass the tip into a loop, spliced ​​with the second tip, put on a loaf, beautifully straighten it around (quite loosely, do not pull). Cover with a bowl for 40 minutes.
I take out the dough from the refrigerator, separate half, roll out a strip, cut it lengthwise into 3 parts not to the end, weave a braid, fold it, cutting out the criminal inward, at the end corner outward, splic it into a corner, put it in the refrigerator on a plate. I roll out the dough thinly, cut the blanks for roses with a round notch, multiples of 4. I blind the edges of the circles (3-4 pieces for each blank), roll them up, tighten the "waist", cut, put them in the refrigerator. On my loaf there are 4 or 8 roses, maybe 12, but no longer fits. With a pizza knife, I cut out leaves, 4 of the same or 8 in 2 sizes.
I grease the loaf with yolk, lay the leaves, smear them with yolk, put a braid, in the middle of the braid - a mold. Between the leaves, I cut a barrel of a loaf with scissors and glue roses with straightened petals there, dipping the base of the flower into the yolk. I coat everything with yolk. I heat the oven to 200 grams, sprinkle the loaf with water and put it in the oven. After 10 minutes I reduce the temperature to 180-160, after half an hour to 100. I bake until a dry speck, about 50 minutes, take it out on a board, sprinkle with water, cover with a towel. I cool it on the loggia, wrap it in film.
Husky
Elena, thank you so much for the recipe. It has its own wisdom that you shared. They will definitely come in handy to me. But there are abstract concepts in the recipe, such as "How much flour it takes". Probably for those who often deal with yeast dough, this concept is normal. But for me, unfortunately, this is all conditional. I don't understand how much "how much will it take"?
Helen, can’t you measure the flour next time when kneading the dough? And at the same time, the recipe has already been drawn up according to all the rules.
It is very difficult to perceive such a large number of words, all written in a line. We have a button in each section Loaf. Recipes, history, rituals... If everything that you have written is filled in according to this sample, then everything will be clearer. And photo!! I miss them very much.

Quote: Tyetyort
I cut it lengthwise into 3 parts not to the end, weave a braid, fold it, cutting out the criminal inward, at the end corner outward, merge the corner into a corner, put it in the refrigerator on a plate.

Do not understand how it is? corners inward, corners outward !! Can you take a picture of the process?
Please !!! I'm not in a hurry, but I really want to !!
Dance
Flax, why is there an even number of roses? This isn't a funeral ?!
Tyetyort
Tanya, not even, but a multiple of 4. Decorations are arranged crosswise. Christian symbolism, however
Dance
A multiple of 4 is not even?
ledi
Tyetyort, Lena, come on MK: bravo: Please aaaaaaaa! Not everything is clear in the description
Tyetyort
Okay
svetlana)))
Tanyusha, I hope you see my message, tell me please, did you bake your loaf in a ring? and with what dough did you decorate?
Tyetyort

Added flowers.
Loaf. Recipes, history, rituals
eye
Elena, elegant and appetizing!
svetlana)))




Added Monday 09 May 2016 10:01 AM

Quote: Tyetyort
Added flowers.
Lena, is this loaf in the photo made from one portion of dough?
Tyetyort
Yes, for 1 tbsp of liquid, a kilogram of output, well, about ...
svetlana)))
Quote: Martha Vasilievna
Kosyakov immeasurably, but enjoyed the process
Natalya, please tell me, what kind of dough you decorate, and when did you put them on a loaf, on a ready-made one, or before baking?
MomAlina
Hello everyone!
What kind of beauties do you exhibit here !!! I looked, looked closely, and now, I was honored !!!
A long time ago I thought about mastering the baking of loaves, so I started to train.
She made both loaves in a low round baking sheet. The jewelry turned out to be heavy. Spreads my loaf in breadth. And what will happen if you make it on a rectangular baking sheet, with a scythe around the bun and decorate it 10 minutes before the end of baking? Maybe then it won't spread? I want a dome and a scythe ... aaaaaaa
I already want to try to make it in a pod fashion .... I will try it the other day.

I have been baking bread for a very long time and I cook baked goods to order. And here they ask for loaves. So, Thank God, my long-awaited training has begun.
Tomorrow I'll try to decorate after baking, the stronger dome will probably not fall down. And the gingerbread man sinks heavily with me, apparently under the weight of the braid or flowers. We will continue to master and draw conclusions)!
It's so great that there are such forums!
I'm not saying goodbye!

Photos for some reason are not attached ...
Lyudmila0000
We ordered a korovai in three floors, completely mastic, for 6 kg. Who can tell you at least approximately what height and diameter each tier should be?
Cat
GOOD EVENING ALL. AND I GOT THAT SUCH CARAVI.


Added on Monday 10 Oct 2016 06:41 PM

OH AND THE PHOTO WAS NOT ATTACHED.


Added on Monday 10 Oct 2016 7:36 PM




Added on Monday 10 Oct 2016 7:37 PM

Cat


vernisag
Katyusha, and how did you upload the pictures? Try it through our gallery.
Cat
Thank you. I'm a beginner, I can’t figure it out.


Added Wednesday 12 Oct 2016 9:07 PM

Helpeeeee. but how to enter the gallery.
vernisag
Go to the message through the button Loaf. Recipes, history, rituals the top will be written Insert AUTHOR'S photo into message , click the mouse and a window will open, click "choose File", choose a photo, then the button "upload file" When the photo is uploaded, copy the link and paste it into the message.
FSE
Cat
Thanks I will try.
Cat
Loaf. Recipes, history, rituals


Added on Tuesday 18 Oct 2016 06:17 AM

Loaf. Recipes, history, ritualsAnd another one like this
Cat
Good day. girls please tell me what could be the reason that the loaf bursts horizontally.
Svetta
Cat, bad proofing.
Cat
I'm trying so hard already. Maybe I'm doing something wrong?
Svetta
Quote: Kittyushka

I'm trying so hard already. Maybe I'm doing something wrong?
And nobody knows this except you. But if the product cracks along the bottom, on the side, then this is clearly insufficient last proofing.
Cat
Svetta
Cat, the link leads to my photo of the kebab. And what does this mean?
Cat
Svetta, please excuse me. This means I'm dull. I wanted to upload my photo, But it was not destined.
Tyetyort
Cat, Katya, before baking, the loaf should be trembling, very distant. And do not forget to spray abundantly with clean water.
ella_lydoedka
Loaf. Recipes, history, rituals

My first loaf ..Thanks to the forum, I read it carefully, analyzed the errors ..

View from a different angle

Loaf. Recipes, history, rituals
Svetta
ella_lydoedka, Jeanne, very beautiful loaf! Smart girl!
ella_lydoedka


Incision..
Loaf. Recipes, history, rituals
Svetta
ella_lydoedka, the cut is good, beautiful.
Tyetyort
Nina Bogyan from VK dough, loafs decorate amazingly! On Evil Pastry Chef, she gave a recipe in the comments.
Eggs 1 with 2 pcs, flour 2 tbsp, butter, r. 3 tbsp. l., salt 1/2 tsp., water (3 tbsp. l) to a very tight dough. Lie down for half an hour. Stored in the refrigerator for a week for sure.
Decorated a pie with fresh lingonberries for testing.
The dough has a pleasant taste, does not deform during baking, completely retains its relief.

Loaf. Recipes, history, rituals
Svetta
Elenaso this is a recipe for jewelry dough, huh? I make a simple dough water + flour with a whisper of salt for decorations, it looks exactly the same.
Tyetyort
svetta, Svetulya, but I didn’t like that much at one time ... I didn’t do it. And it’s tastier like ...
And I also put the dough on the infuser from Sonador. There water: flour 5: 1, stirring, is heated to a boil.
Svetta
Lena, nobody eats these decorations, they are for decoration.
ang-kay
My firstborn! Yes, and customized!
Loaf. Recipes, history, rituals

The salt shaker drove off a bit, but it seems normal. Not super duper, of course. There is something to work on.
Svetta
Angela, class !!! Smart girl! That's all you can do, and cakes, and loaves, and meat ... and in general you are super !!!
ang-kay
svetta, Thank you. I am doing my best)
Tyetyort
Angela, the loaf is excellent!
ang-kay
Elena, Thank you. I tried. It was scary.
Svetta
Girls that I found! Quite by chance, I came across an amazing story on YouTube, how loaves are baked in the city of Tetiev, Kiev region. It is with ceremonies, sentences, a real huge rural Ukrainian loaf!



Plot 33 minutes before the loaf is planted in the stove. It is a pity that there is no final result, I wanted to see it after baking.
And the comments are so good under the plot, I read it straight.
sweet tooth130
Hello . And here someone else comes in.




I really want to know how loaves are baked. So that the top is straight, it feels like they are being turned over. Or I'm wrong .
Sanyusha
Brought to show a trial loaf. In April, the goddaughter has a wedding, so I decided to try baking.
Baked here according to this recipe Yeast dough for pies
with minor changes: sugar -1 glass, fats - butter and margarine 50 g each, sour cream - 2 tablespoons, salted butter. - 2 spoons. She also added flour, but did not measure how much. I kneaded the dough a little tighter than on the pies. Its raw form turned out to be 1610 gr. Divided the dough into two parts. The first part (weight 830 gr) was divided into 11 rolls of 75-76 gr. Weighed them on a scale so that they were the same size. Placed on the edge in a mold with a diameter of 26 cm. In the center of the remaining dough.
Decorated with unleavened dough 15 minutes before cooking. After I wanted to decorate the barrels with icing through a stencil, but I didn't succeed. Probably it was necessary to lubricate the roll with something so that the icing would adhere better to the dough. I drew points of different, but when cutting they fall off. Can someone tell me about icing. I will be very grateful.Loaf. Recipes, history, ritualsLoaf. Recipes, history, rituals
ang-kay
Marina, super!

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