Omela
Quote: Elena_Kamch

Do you need to somehow press them into the surface of the bread?
Elena, of course, you need to press in when you roll bread in them.
Elena_Kamch
Quote: Omela

Elena, of course, you need to press in when you roll bread in them.
Thank you! I reread the description on page 1, it is still described in detail, and I still ask questions
As soon as I find rye flour (something disappeared in our area), I will bake and report back.
Omela
Elena, good luck !!!
Bosco
Delicious bread! Now this is my favorite bread, BUT there is a huge problem, I bake in a cast-iron cauldron, since there is no longer any round shape and it is simply impossible to pull it out of the cauldron without damage. Sticks tightly. The first time I thought it was due to the fact that during the proofing, the condensation was strong in the oven and there was some water on the surface. BUT this time she simply defrosted at room temperature, liberally oiled the mold, defrosted it in the mold. In general, I don't know what to do. Cannot be removed and that's it.
Omela
Bosco, glad that you like bread !!!

Quote: Bosco

Cannot be removed and that's it.
The options are:
1. Try to lubricate the iron with non-stick grease. Recipe HERE.
2. Arrange in a basket, and then turn over onto paper and transfer it to a cast iron.
Elena_Kamch
Quote: Bosco

Delicious bread! Now this is my favorite bread, BUT there is a huge problem, I bake in a cast-iron cauldron, since there is no longer any round shape and it is simply impossible to pull it out of the cauldron without damage. Sticks tightly. The first time I thought it was due to the fact that during the proofing, the condensation was strong in the oven and there was some water on the surface. BUT this time she simply defrosted at room temperature, liberally oiled the mold, defrosted it in the mold. In general, I don't know what to do. Cannot be removed and that's it.
Good day! I also bake in a cast iron. I do this: I take baking paper, grease it a little with olive oil, put it in a mold, in which I distribute the bread and put the bread on it myself. After proofing, I transfer the bread directly in this paper into a hot iron pot and bake it. When the bread is ready, the paper can be removed very easily, but precisely oiled. At first, she did not grease it and for a long time and painfully tore off the paper in small pieces. Sometimes she even left a part on the bread (whoever needed it, she would remove it), since it took a lot of time to tear it off. And now I will grease with oil - and no problem!
Olima
Elena_Kamch, you probably have not very high quality paper, if you have to grease it. I also bought one a couple of times, I had to tear off the bakery products from it with "meat". Now I buy a checked one and everything flies off of it by itself, and once I baked the pies and the filling flowed, I thought that the pies were stuck to the paper, and when I began to remove the pies, even the filling was removed from the paper and the sheet remained almost clean.
Elena_Kamch
Quote: Olima

Elena_Kamch, you probably have not very high quality paper, if you have to grease it. I also bought one a couple of times, I had to tear off the bakery products from it with "meat". Now I buy a checked one and everything flies off of it by itself, and once I baked the pies and the filling flowed, I thought that the pies were stuck to the paper, and when I began to remove the pies, even the filling was removed from the paper and the sheet remained almost clean.
Maybe ... What kind of paper do you have? In our darkness-cockroach there is no special choice (((No paper, no flour
Omela
Good Paclan paper.
Trishka
Omela, Ksyushka, thank you for a wonderful bread!


Bread mixed with seeds, flax seeds and sesame seeds

But in the context ...

Bread mixed with seeds, flax seeds and sesame seeds

Vkusnooooo, baked well, yes with my homemade lard, that's a song !!!
Omela
Ksyusha, glad you liked! It turned out so round !!
Venera007
Oksanchik, we tried to adapt this bread to the simplest hop sourdough here ... though it baked without a form ...
Bread mixed with seeds, flax seeds and sesame seeds

Cools down, I'll try to lay out the cutter later.
Omela
Tanya, judging by the holes on the roof, it seems to me that he fermented you. Why baked without a form? The dough is still watery for hearth bread.
Venera007
Omela, so he stood for only an hour and a half, to taste there is no feeling that he had fermented, the bread is simply awesome. And the dough seemed thick to me, that's why I didn't take the form .. In general, I rarely bake bread in the form.
Omela
Wow, what a strong leaven you have !! I am glad that I liked the bread! I also need to do the sourdough, otherwise over the summer my kirdyknula.
ninza
Tatyana, I have a question - are there any changes besides the hop sourdough? Anything else with a prescription? I want the same bread only with hop sourdough.
Venera007
Oksan, you have stirred me up for this leaven, and I have already put a couple of friends on it, those who do not want to bake with yeast. It is very simple and strong, although there were some troubles, but I overcame them :)
ninza, Nina, very small. In the dough: 1.5 tbsp. spoons of hop sourdough, 230 g of water, 100 g of rye flour, 1 tbsp. l. Sahara. When kneading the dough, the liquid was no longer added. Only flour: 160 g of wheat and 100 g of rye, and salt in the middle of the batch.
I made a lobe according to the recipe, added it to the dough when kneading :)
And I mix everything in Panasonic, on the dumplings program. current for 10 minutes kneaded, no more.
Omela
Quote: Venera007
Well you stirred me up for this leaven
In-in, now it's your turn to kick me.
Venera007
Omela, and what have you abandoned? The leaven is not whimsical, does not ask for food, bread turns out quickly. Hops are hard to buy. We have already bypassed all pharmacies, connected relatives and friends in the regions in search of hops, so that stocks would not run out :)
Omela
YES in the summer not to leaven. I'm on the road all the time. And now leeeeeeeen !!!!
Venera007
Right, right, cross out laziness and make the simplest leaven. She does not need to be fed or watched over. Made and forgotten until next bread baking)))
Bysechka
Omela THANKS FOR THE BREAD! Very tasty, only the roof was badly torn. ... I stood for three hours in the proofing room, rose twice, can you tell me what I did wrong?
Bread mixed with seeds, flax seeds and sesame seeds
Omela
Bysechka, Veronica, good bread turned out. The roof could have been blown up because of the tight dough. Or because of insufficient proofing, but then undermines from the sides.
lubin
hello, what do you think, we did everything according to the recipe, the proofing was for 2 hours, the leaven was strong, we bake Borodino on it constantly and everything rises wonderfully ... , knead with your hands, and not very long. Could the problem be in insufficient mixing, after all, there is a lot of wheat flour, gluten needs to be developed more ...

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