Andreevna
Hairpin, will you show what happened? So interesting oooooo!
Rita
Hairpin,
you have taken the wrong nickname.
Change urgently to Energizer. Well, or at least share the secret source of your energy.
Hairpin
Girls! I took a picture of everything. And the beginning, and ... Only the beginning. He's still in the oven !!!
Rita
Hairpin,
look forward to the photo report!
Summer resident
Hairpin! We hold our fists for your loaf and wait!
Hairpin
At first it was like this:

Loaf. Recipes, history, rituals

Then I did another:

Loaf. Recipes, history, rituals

The result was:

Loaf. Recipes, history, rituals

Conclusion. 1. Dough for braids - roses are suitable.
2. For such small sizes you need either a microscope or a jeweler's husband.
3. Pale ... I want a ruddy-ruddy one. Probably need to add a tablespoon of paprika + a tablespoon of saffron ...

Zest
Hairpin

well, just a poured cap of Monomakh. : wow: As I looked at your loaf, I remembered about it.
Haven't cut it yet? Did it bake normally inside?
The dough kept its shape well during baking, did not blur, which means that you can experiment with it further. Is there still time in reserve?
Summer resident
I think it was necessary to hold it in the oven a little longer for rosy
Hairpin
I tried ... a pigtail ... well, a clean crouton! I held it for 150 ... It should be done lower. And then I put the ball, and the pigtail around it. I haven't gotten inside yet.
Girls, but first put it in the oven for proofing, or immediately for baking. I forgot about the proofing ...
Zest, I still have a week and a half + 5 days off + 8 kilograms of flour! I think I can do it !!!
And I'll also try the decorative dough. And on the pigtail too.
Zest
Proofing before baking is needed.
I just can't decide exactly when it is better to hang all the decorations on the loaf? .. Probably, when the base is almost separated, then attach small details to it
It seems that in some of the recipes they generally advised all the little things to cling to the basics almost at the end of baking.
Shurshun
Cake wrote: "The most difficult thing in this business is decoration. The fact is that if you immediately after molding the loaf put all these ritually significant fintiflyushki on it, then all symmetry will be broken during proofing, the salt shaker will float away, everything else is in all directions. , the decorations will also fray and blur. will lose clarity. "
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=10725.0
Gingerbread
Hairpin, I like. I won't do that either.
Hairpin
Shurshun, I did according to the recommendations of Tortyzhka. I attached all the little things to the already strengthened surface. Except for the big braid below.

Gingerbread! What I get will work for everyone !!!

Zest, you better tell me how to achieve ruddy?
Zest
Shurshun

read it. It turns out that it is not at all necessary to reinvent the wheel, sometimes it is quite enough to read the topic not from the end, like some, I will not point a finger, but from the very beginning. Like from the place where you sent me
Zest
Hairpin

Don't forget about proofing next time

I looked at the photo again ... you smeared the loaf with yolk unevenly (or what did you smear it with?). There are places that are frankly yellow, and there are also those that are ignored. Do you check the readiness with a temperature probe or a splinter? Is there convection in the oven?
I have simple bread without any baking at the last stage of baking with convection to any degree of ruddy.
I would use a breeze at the end of baking to brown my cheeks. When I was already sure that it was baked inside.
Shurshun
Hairpin
Well done anyway !!
Zest


And I, girls, could not bake a loaf - my husband is on an urgent business trip, and he is my main homm (big hamster). I can't make a loaf to dry it.Parents asked for a break from baking - weak
So my hands itch from my shoulder, but I can't bake the loaf yet. All hope is on you.
Zest
At the very hand, they begin to itch ... sooner or later one must master this art ... So why not now?
There was only a reason to come up with some more or less intelligible and similar to respectful
Cake
The zest, an intelligible and respectful reason to start baking loaves looks very simple!
Free classifieds newspaper, Category "other services"
"An experienced baker with many years of baking experience will make a wedding loaf for your celebration. Exclusive design, unsurpassed taste and appearance will give solemnity and unforgettableness to your meeting of dear guests and a long happy life for the newlyweds. naya (per month) registration by phone 322-223. EXPENSIVE. "Customers will trample with a jamb!
fugaska
zest, we can quite organize a business! wedding service! we bake loaves from the zest, I can take pictures (I have a little experience), there is probably a needlewoman for sewing outfits, musical accompaniment, etc. ... everyone will find something to do !!!
sorry, that's not very relevant
Cake
Why not the topic? Take me to bake the cakes, and the Hairpin-TAMADOY!
THIS WILL BE UNFORGETTABLE WEDDINGS, I TELL YOU ... and regardless of the presence of guests
Hairpin
I can't be a master of ceremonies ... A good master of ceremonies is one who speaks little ... But I speak faster and more than I write ... Imagine what the break between the first and the second will be!
Gingerbread
fugaska wrote: we can quite organize a business! wedding service! we bake loaves of zest, I can take pictures

I propose a change to enhance the impression: "... fugachim loaves from zest... "and further in the text.
fugaska
Quote: Hairpin

I can't be a toastmaster ... A good toastmaster is one who speaks little ... But I speak faster and more than I write ... Can you imagine what the break between the first and second will be!
Hairpin, we will compete - I am the same, but by the way, by the way, such a toastmaster is appreciated !!!

Quote: Gingerbread

I propose a change to enhance the impression: "... fugachim loaves from zest... "and further in the text.
but this is in Odessa! time to get organized!
Lyulёk
I could not pass it by collective creativity pass the.
I will say a few words.
About giving "rosy" loaf.
I also had to try a couple of very tasty loaves.
So: they tasted sweet, and the eggs probably were too. The dough was light, fluffy and well kneaded. It seems to me that the sugar and eggs in the dough should give more color to the loaf. Maybe try "Petrovsky" or "Souvenir"?
Hairpin
Quote: Zest

Hairpin
I looked at the photo again ... you smeared the loaf with yolk unevenly (or what did you smear it with?). There are places that are frankly yellow, and there are also those that are ignored. Do you check the readiness with a temperature probe or a splinter? Is there convection in the oven?
I have simple bread without any baking at the last stage of baking with convection to any degree of ruddy.
I would use a breeze at the end of baking to brown my cheeks. When I was already sure that it was baked inside.
Zest!
Uneven yolk is a solvable matter.
I check the readiness with a thermometer. When 94-95 inside is ready. If the bottom is 99-100, it starts to burn.
But convection ... I don't know. I have fans that work as they see fit. I cannot turn them off. Gas oven, Zanussi, she is three years old. I do not like her. Everything is fine with the hob, but the oven ...

Lulek! We will try with eggs too. Something Khrushchev's dough is spinning in my head ...
Andreevna
Hairpin
Did you just grease the top with yolk? My mom once taught me, and now I only do this, all the products made from yeast dough intended for baking in the oven, before sending them there, I grease them with a brush (and I don’t remember my mother with a feather from a duck or a goose), a mixture of whipped with a fork yolk + not a little thick sour cream. I don't know why, but rosiness is always present. Sour cream is needed no more than yolk, and even a little less. I will not say for sure, I’m just babbling this business
Hairpin
Andreevna!
Only yolk. I'll try with sour cream, thanks.
True, it seems to me that the dough should be ... butter, is it with eggs and sugar? Then more rich ...

Oh ... I'm still talking about the recipe from kleskox35 I forgot! And then she printed out the recipe and took it home ... And there was sugar and eggs!
lina
Loaf training! And if, for greater ruddy, you additionally walk along the semi-finished dome with yolk?

Still going to a wedding agency? Decorate the hall and drive the waiters? And Tortyzhka's daughter will be engaged in carving ...
kleskox35
And most importantly, I was already baking the hairpin according to the wedding recipe, for my brother for the wedding ... and everything worked out, even there were photos somewhere, I had to try my brother, maybe he could find it, and he had a very decent rosy color, I did everything from that the same dough and hooked them immediately after proofing ... but in general, decorations are made from grated dough from flour, yeast and water according to an arbitrary recipe, this is a dough without sugar. a small amount of flour is poured onto the table, which must be gradually rubbed into a lump of dough made of flour, water, yeast until it becomes pliable and plastic like plasticine. And when baking, it is smeared only with protein, then the decorations will be light and glossy.
fugaska
and if the newlyweds are put on ATVs? yes our agency will be snapped up !!!
but with a loaf, I still think it is necessary to select the baking and "blowing" mode, conjure a little, almost initially by the "scientific poke" method, and then bring the theory under the result obtained
Hairpin
kleskox35
I know one thing for sure. What they offer from their experience and from the heart always turns out. I just inserted your recipe into the Izyuminkin file at the end. That is, I have it right after the pictures of the loaf being presented to comrade Kalinin. Therefore, I forgot about him! I will improve!
Gingerbread
Even for "rosy" I heard that the product is coated with a very strong sweet tea leaves.
Andreevna
Hairpin
To be honest, I DO NOT like dough without sugar, eggs and milk. After all, I also made a loaf for the first time, but in fairness, I've been making the dough for a long time, I've been baking all kinds of buns and pies for a hundred years, so I already feel what it is with my hands. Try Petrovskoe, multiplying everything by 3. Margarine is replaced by soft butter, pressed yeast 10g (saf-moment). Egg (50-60g) + milk = 310ml. I was less afraid, because I was kneading in a bread maker. Better then, when shaping the loaf of flour on the table, sprinkle it on the table to make a good loaf. But nothing, you still have time for experiments, so you will also teach us all how to make everything tasty and pretty
Zest
is it something I think in the morning, what kind of extraneous sounds come from the yard? And this is already the line for organizing weddings with loafs.

just ... maybe, for a start, on a less demanding audience to practice than the relatives of the bride and groom? And then how our boats will "float" with the newlyweds in different directions, then explain to the angry relatives that this is not from malice, but because of the wrong sequence of actions
So far, I agree to bake a loaf only for the audience that is sooo biased towards me, and is able to turn a blind eye to all the mistakes
Hairpin
Gingerbread, Andreevna!
Thank you! There is time, so ... in the end, quantity always turns into quality!

Zest! This is how I train now ... with my grandmothers!
Zest
Quote: Andreevna

Hairpin
To be honest, I DO NOT like dough without sugar, eggs and milk.

It also seems to me that the dough for a loaf should be more like a bun ... with sugar, eggs and milk. If, like a cake, this is already too much, and very simple bread is also somehow pale ...
Qween
Hello girls!
Well, you scribbled it while I was leaving urgently.

Hairpin, it's a pity that yesterday I did not have time to read your post about baking a loaf.
How about the taste?

In the dough, according to the custard bread recipe, you can replace part of the milk with an egg and butter, and add sugar (although, I already wrote about this). The main thing is that this dough keeps its shape perfectly.

I pasted the decorations later, at the very end of the proofing. And the roses on the side, 15 minutes after the start of baking (glued with an egg
to hot bread).
Hairpin
Queenie!
I nevertheless decided to try from Klesroks and Petrovsky, on Andreevna's advice.I will brush one half with yolk, half sweet tea leaves, and the other half with yolk, half with yolk and sour cream. This will make the difference easier to see.
Gingerbread
So! And now we all laugh together. Just do not fall from the chair, otherwise you will be injured.
Loaf. Recipes, history, rituals

But what a delicious challah! ... I eat and it is impossible to come off. And the crust ... !!!
fugaska
how lovely! hanging spikelets are something !!!
the most important thing is delicious !!! and the skill of edible stucco molding will come with experience!
Gingerbread
Quote: fugaska

how lovely! hanging spikelets are something !!!
the most important thing is delicious !!! and the skill of edible stucco molding will come with experience!

Yes, it's not even a matter of stucco molding. I just decided to bake a loaf in the form. This is, of course, wrong. The recipe was taken by "Belarusian challah" from Admin. The dough is so wonderful! And just fits right !. After 20 minutes, as I put it in the oven, I already got a ball. I got it - well, it doesn't look like a loaf at all. But I decided to continue: I stuck spikelets and a salt shaker - to break all the rules for baking a loaf - so to the end. The braid was still prepared, but I could not even stick it on this sphere. I smeared everything with protein and in the oven for another 20 minutes, so that the body itself is baked. But the bun is really tasty. Let it not pass for a loaf, it will not be lost anyway.
Hairpin
Well here's my second try. Either I'm flattering myself, or he's already beginning to look like a decent enough loaf ...

Loaf. Recipes, history, rituals Loaf. Recipes, history, rituals

Made by prescription Klesrox, only half the norm. Flour poured immeasurably. I think next time, instead of 500 grams of flour, pour 700 at once.

The floor of the loaf was coated with an egg, and the second, on the advice Andreevna - an egg with sour cream. Andreevnina half - diagonally from north-west to mid-south-east towards the north-east. Here is:

Loaf.Recipes, history, rituals

Well, if you can see, then with sour cream it is rounder.

Zest, it seems to me, it was not in vain that we suffered with my convection!
kleskox35
I also made it today according to my recipe, I will post the photo tomorrow, my son fired the camera, and the quality is poor with a web camera.
Hairpin everything worked out great! I also poured flour, but no more than 100g, maybe it's worth trying MacFoo, it seems to be the driest. I only smeared it with yolk, okay I'll post a couple of web. Photo
Loaf. Recipes, history, rituals

Loaf. Recipes, history, rituals
Hairpin
Klesrox!
I also have Macfa. Why are the pictures different? Is it with a flash and without or something else?
kleskox35
This webcam works like that, that's why I wanted to wait for my son with a fotik, I tried to make one top view and one from the side, I clearly directed the light bulb brighter, there was no flash! The color is more real in the second version, tomorrow I will take a picture and place the normal ones ... By the way, I have flour.
Cake
Okolno, people bake loafs And I do not twitch, very confusing. Last time I forgot to attach a sample, now I have found it and I am posting it. AGAIN NOT MY CARAVA! I will never do such a thing. And if I can achieve similarity. then only after 2-3 wagons of used flour ...


tatulja12
Quote: Tortyzhka

I will never do such a thing. And if I can achieve similarity. then only after 2-3 wagons of used flour ...
Cake is not about you, it's about me. If you take it, then beware of the loaves !!! A Hairpin good fellow, what a loaf she baked!
Gingerbread
Hairpin, BRAVO!
And I will not even take up the loaves even more. In general, there is no big need and hystu.
Hairpin
Girls ... and today I am happy that the loaf is becoming like a loaf ... I forgot to take out the thermometer from it ... and I have it electronic ... I took it out after half an hour ... and the electronic display is on plastic. .. dangles ... even shed a tear ... well, such a plaintive was ... zhaaaaaaaaaaaaaaaaalko! (sobbing emoticon).
Admin
In the center of Kiev, a huge loaf, entered in the Guinness Book of Records, was eaten

Loaf. Recipes, history, rituals

Here's another example of a loaf. Solid curls!

Loaf. Recipes, history, rituals

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