Scarecrow
Aleksaniko,

Dry - I have been using saf moment for many years. Now my sister bought me a saf-instant, but I don't have a lot of experience with them. I literally used it 2-3 times.
Aleksaniko
Thank you! The first stage is already over, tomorrow I will make bread.
Nata, you have gorgeous bread! And I still can't achieve stability. With the steam, somehow it does not work out. True, I do not bake so much, but everything requires experience. Will learn
Scarecrow
Aleksaniko,

Do not be discouraged, we do not have a bakery and stability is hard, because everything is determined not by laboratory tests, but simply by poking and sampling (flour moisture, for example, or its strength))). Therefore, there are punctures. I baked myself the day before yesterday - some kind of garbage turned out. I mean, normal bread, but that's it, that's normal. And I wanted a cool one))).
Kara
Quote: Rada-dms

Next time I'll add more water. Now I used 180 and a pinch of ascorbic acid.

I add 200 grams of water to the dough, and then add 200 grams of water to the dough, that is, just 400 per serving.
Scarecrow
Pain de Campagne by Peter Reinhart (oven)

Pain de Campagne by Peter Reinhart (oven)
Kras-Vlas
Natasha, this is how I got a loaf of bread, a little cake-like, I think the water is too much (I couldn't stop and dripped, dripped and dug ...)
Pain de Campagne by Peter Reinhart (oven) Pain de Campagne by Peter Reinhart (oven)

Very interesting taste, it lasts a little - I liked it.
Thanks for the recipe and getting to know Peter Reinhart !!!
Scarecrow
Something I did not notice the lozenge. The cuts are open well, the perforation is excellent. Well done!!
Lanochka007
I tried to bake this bread in the form of baguettes, that's what I got
Pain de Campagne by Peter Reinhart (oven)
I am just starting to master the baking of bread in the oven and of course not everything is still working out, but it was very tasty. Thanks for the recipe
LesikI
Good day. Today I baked bread according to this recipe. Everything was going well. The dough stood in the refrigerator for more than a day and rose twice. For the first time, the dough rose above the roof in two hours. The second time it doubled. And in the finished product it stood for more than an hour and did not rise at all. Why could this happen?
Katko
Nata, put the dough in the refrigerator, it turned out so plastic
it will turn out a bread even remotely similar to yours - I will show)
Scarecrow
katko,

Show it anyway!))
Katko

Pain de Campagne by Peter Reinhart (oven)
Pain de Campagne by Peter Reinhart (oven)
everything is pale from the tablet ...
I will cut it tomorrow morning)
Scarecrow
katko,

What porcupine on the left)))
Katko
Scarecrow, em I'm evo scissors chik-chik
Scarecrow
Quote: katko

Scarecrow, em I'm evo scissors chik-chik

yum yum yum
yes, and sniff-sniff-sniff-sniff))) (c)
Katko
sooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo
Scarecrow
katko,

Well, Mironov's song in the Ordinary Miracle:

NDw1Rxy_HaM
Katko
masterpiece ...
revise chtoli


Posted Thursday, 05 Jan 2017 11:26

holes did not work
Pain de Campagne by Peter Reinhart (oven)
Pain de Campagne by Peter Reinhart (oven)


Posted Thursday, 05 Jan 2017 2:29 PM

Nata, I sort of carefully collected the dough, so as not to destroy the bubbles .. and withstood the time of the rags and proofing .. what was wrong, eh?
Anna73
Delicious!!!!!!
Pain de Campagne by Peter Reinhart (oven)
Only for some reason upside down: (((but this did not make such a masterpiece bread worse.
Natasha, thanks for the recipe. I will definitely bake many times.
Scarecrow
Anna73,

Gorgeous !! Gluten is a delight. Therefore, the crumb is delight! Well done!
Anna73
Bettina
Scarecrow, very, very, very tasty bread!
Yesterday I baked bread for the first time in the oven! It turned out, not very in appearance, but in taste!
Pain de Campagne by Peter Reinhart (oven)
A little crooked. Probably, the dough turned out to be liquid and crawled after proofing.

Pain de Campagne by Peter Reinhart (oven)
Here's a cutaway.
Dough was made from premium flour, dough from 1c. + a mixture of whole grain and rye.
Very tasty, and what a smell! It baked yesterday, but it is just as soft today.
One drawback: ends quickly! : girl_pardon: The same weight of HP bread is enough for longer! Probably, we are gluttons, we piled heavily on new bread!
Hopefully, over time, both the shape and the holes will be better.
But I am very glad, still the first experience!
Scarecrow
Bettina,

Well, for the first experience of hearth bread, you are a child prodigy, however!))) Because I do not see the liquidity of the dough directly: the crumb structure is normal, the holes are normal. The damp dough after baking looks a little different. Probably, it was simply not possible to "strengthen" it before baking and it crawled crawling, but the dough is perfect.
Bettina
Scarecrow, Nata, Thank you!
Quote: Scarecrow

Probably, it was simply not possible to "strengthen" it before baking and he crawled, maly.
What does it mean? How should it be strengthened? Sorry if this is a really stupid question.
Scarecrow
Bettina,

Folding. For example, with an envelope several times. This strengthens the workpiece.
Bettina
Nata, Thank you. I folded it in an envelope and then rounded it. This means that once is not enough. Next time I'll fold it a couple more times, before molding.
Scarecrow
In the form of baguettes. Delicious bread: deep, complex, non-wheaty taste.

Pain de Campagne by Peter Reinhart (oven)

Arka
Chucha, I put your salty dough in the refrigerator. Interesting ...
I respect cold doughs very much, but I haven't encountered salty ones
Scarecrow
Arka,

Nothing bad will happen - checked!)))
Arka
Natka, do you need to upset her? Or not touch? I want to keep it cold for a couple of days. I love multi-day fermentation.
Scarecrow
Arka,

Do not touch. Let her live there as she likes.
Arka
This * oops already tore off the container lid, - faked
Scarecrow
Arka,

It is necessary to correlate the scale of the tragedy with the container for it)))
Arka
The container is suitable ... But where should I put my strength? The lid was blown off in pairs))
I kneaded half. The rest of the dough will freeze until tomorrow.
To be honest, I put the yeast in the batch solely out of respect for you, not for Reinhart, I don't know him at all (darkness-ah). But yeast poured in a quarter of a spoon (no-no! Not proportional to respect for you), and then in an hour you have to go to crush, rushing dough, too warm, room t is not room at all ...




Natka, thanks! Very fragrant bread! Rubbery, salty and full of holes - everything I love!
Sorry for the ugly photo, there was no time for slow dances.
The bread is great! No matter how I tried to spoil it, it did not work, at first it stood for about 20 minutes, and the bubbles began to emerge under the crust, then they took it out of the oven with a delay, the upper crust was charred. But at least henna!
But I'll bake a new one tomorrow. Then I will change the photo, if it works out.
Pain de Campagne by Peter Reinhart (oven)




By the way, you have a complete chukhnya with baking time in the recipe.
How long does it take to bake?
Scarecrow
Arka,

Tyk, sir, I went to see what I have with the baking time in the recipe. In my opinion, the continuation is skipped there: turn the baking sheet 180 degrees, reduce it to 200 and bake for another 12-15 minutes. Reinhart usually flips. That is, this is half the time required.
Katko
Quote: Arka
By the way, you have a complete chukhnya with baking time in the recipe.
so her, otherwise you
will not explain everything to the shelf, and you suffer afterwards




Nata, em I am loving
you are the best
in particular you explain




Arka, bread is shakaaar, so it would be straight and scrambled
echeva
Quote: Scarecrow
In my opinion, the continuation is skipped there: turn the baking sheet 180 degrees, reduce it to 200 and bake for another 12-15 minutes. Reinhart usually flips. That is, this is half the time required.
Nata, add, pliz, recipe .. Thank you so much for the bread! It turned out! Enjoy!
Arka
Today I continued to mock the animal. I did not add yeast to the batch at all, I decided that the sponge would be drawn out, - frying. Pulled out! And I added a little more water than last time, I wanted a more moist crumb. The loaf is just pipetskaya! I've already eaten the edge. And now I want to stash somewhere with the whole bun and nibble off of it until it's over. Yyyyyyyyy!

A little darker in reality
Pain de Campagne by Peter Reinhart (oven)
Pain de Campagne by Peter Reinhart (oven)
Scarecrow
Arka,

What a mess! Rustic! You are an ace)).
Bijou
Arka, oh, respect! I also really, really like it !!! The proofing is very clearly caught, it's my dream! I always overexpose and the crumb turns out to be ugly.
Quote: Scarecrow
You are an ace)).
I tend to agree.
Arka
Oh Straight praised!
Thank you, lady!
Helen
Quote: Arka

Today I continued to mock the animal. I did not add yeast to the batch at all, I decided that the sponge would be drawn out, - frying. Pulled out! And I added a little more water than last time, I wanted a more moist crumb. The loaf is just pipetskaya! I've already eaten the edge.And now I want to stash somewhere with the whole bun and bite off from it until it ends. Yyyyyyyyy!

A little darker in reality
Pain de Campagne by Peter Reinhart (oven)
Pain de Campagne by Peter Reinhart (oven)
Arka, Nata, what kind of bread ... mmmm .. I need to get to this bread ...
Arka
You know, a friend who tried the second loaf said that it was very similar to the spelled one. And for sure! Same aroma and taste! And I still painfully remembered what it was like ...
Here's a surefire way to bake spelled bread from regular wheat flour.
Scarecrow
Arka,

That reminds someone)). And for me it is the rustic "rough" bread. In principle, it is logical. Spelled is great wheat, the same original, natural.
Arka
So spelled bread reminds me of my childhood: You walk through the village from the store with a bag full of loaves of still warm gray bread, and from one loaf you gnaw a crust (skarynka, in Polissya; and there was also such a word "skibka" - a hump), and you gnaw your pants full of happiness !
Helen
And I baked bread !!!!
Pain de Campagne by Peter Reinhart (oven)Pain de Campagne by Peter Reinhart (oven)
nut
Lena , in what form did it bake and accidentally not in Panasonic 894?
Helen
Quote: nut

Lena , in what form did it bake and accidentally not in Panasonic 894?
in ultrapro, from Tapervare
Scarecrow
Helen,

Oh, what a crumb !!
arini
And the bread is good! Dough wandered for three days, made half. Everything is good and tasty, only the holes are not so bright. But I'm fine, cheese won't fall through them
Pain de Campagne by Peter Reinhart (oven)

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers