kava
Well, that means for now, be guided so. Approximately. 4G is very small. Weigh 15g and divide into 4 parts or something
Pampushka with garlic
Quote: kava

Well, that means for now, be guided so. Approximately. 4G is very small. Weigh 15g and divide into 4 parts or something
Okay)). Kava, and this wet yeast is also on the bottom, so flour, etc. or do they not care?
kava
Well, if you bake without delaying the baking time, that is, you immediately threw in the food and turned on the program, then it doesn't matter. You can dilute (dissolve) them in a liquid and pour them into a bucket, and then add everything else. And so, in principle, there is no difference. Now, if you put on the timer, then it is advisable that they do not come into contact with liquids, otherwise the dough will oxidize before the baking program begins
Pampushka with garlic
Quote: kava

Well, if you bake without delaying the baking time, that is, you immediately threw in the food and turned on the program, then it doesn't matter. You can dilute (dissolve) them in a liquid and pour them into a bucket, and then add everything else. And so, in principle, there is no difference. Now, if you put on the timer, then it is advisable that they do not come into contact with liquids, otherwise the dough will oxidize before the baking program begins
That is, to adhere to these rules with any yeast? Okay. Thank you. I will remember.
kava
Yes, if with a delay, then also pour dry flour on top of dry flour (they are called fast, that is, they are intended immediately for kneading and baking).

Well, if you bake with dough, then on the contrary - dilute the yeast with liquid and a small amount of flour and let it play (rise, gurgle, increase several times).
Pampushka with garlic
Quote: kava

Yes, if with a delay, then also pour dry flour on top of dry flour (they are called fast, that is, they are intended immediately for kneading and baking).

Well, if you bake with dough, then on the contrary - dilute the yeast with liquid and a small amount of flour and let it play (rise, gurgle, increase several times).
I have never had to see how yeast rises, plays, gurgles.
Several times before baking, I tried to check, as they recommend on a platter of water, but something, neither after 5 minutes, nor after 10, nothing went up anywhere. Something I'm doing wrong, with yeast from different manufacturers.
kava
Have you ever baked on dough?
Pampushka with garlic
Quote: kava

Have you ever baked on dough?
Not. Have not tried.
I can't do anything with sourdough either. I tried different ones, but only thanks to Viki I have at least some semblance of rye sourdough in the refrigerator. So, yesterday I studied the topic of Selyansky sourdough bread until late, in the morning I pulled out my leaven from the refrigerator and call my mother every hour if I’m up (I left her 100 g of water and sifted hw flour and gave her instructions on how to feed). But nothing rises. : cray: And I wanted to try your bread.
kava
Well, the finished sourdough and dough look pretty much the same. For the last half a year, I also cannot raise a Frenchwoman (before that I started it from scratch 4 times and raised it perfectly). She adapted to the dough - in the evening she baked it, came home from work - kneaded and baked. If you are interested, I will tell you more. in my topic, so as not to clog Izyuminkin.
Pampushka with garlic
Quote: kava

Well, the finished sourdough and dough look pretty much the same in appearance. For the last half a year, I also cannot raise a Frenchwoman (before that I started it from scratch 4 times and raised it perfectly). She adapted to the dough - in the evening she baked it, came home from work - kneaded and baked. If you are interested, I will tell you more. in my topic, so as not to clog Izyuminkin.
Of course I will. :) I will now go to that Temko and ask further
Freesia
I baked bread according to your recipe. Thank you!
This is my 2 sourdough bread (the first is your Everyday one), it seems to me that I am doing something not quite right. You have to add a lot of flour and the bread is heavy. I took a semi-finished rye sourdough, 40 grams + flour, 100 g water, doubled. I adhered to your recipe. I would also like to slightly reduce the acidity, how can I do this? to reduce the amount of leaven for the dough?
Lantana
Good evening everyone! I put bread option number 2 from page 1, there is no butter in the recipe, is that right?
Viki
Good evening, Lantana!
There is really no oil in the recipe.
Good luck to you!
We will wait for the result together with you!
Lantana
Viki thanks for the answer! The bread turned out, not very high, dense, does not crumble, delicious, instead of malt I added 1/3 sachet of liquid must for kvass, and coriander grains, and still 2 tbsp. I poured 1 liter of vegetable oil directly onto the finished bun, (and then only saw the answer) I bake bread for the first time with sourdough, the roof is convex, bumpy, I want better results, I will try very hard.
It was very scary to start with leaven. I grow it, it is still 5 days old, one more bread is already in the oven, I put the sourdough dough from 9 in the morning and only by 15 o'clock it tripled the volume, now I begin to understand my actions and build partnerships with her.
Very friendly site, thank you all for the opportunity to learn and learn from experience
Larochka
Very tasty bread, I had to do it for two days in a row, they ate everything at once, they said, tastier than cakes. I will show you two slices from the first bread and the second. The oven was light, everything was very well balanced. Although there was a question about the bookmark, I had liquid at first, but I decided to do everything according to the recipe.
Selyansky bread with sourdough in a bread maker
Selyansky bread with sourdough in a bread maker
iiirrraaa
well, very tasty bread. And crispy and healthy and ... from a bread machine
Selyansky bread with sourdough in a bread maker
addresat
And here is my Selyanskiy bread. Only with minor changes - 200g rye sourdough, about 400g wheat flour. I didn't add rye at all. It rose very strongly (although the leaven is still young), even the lid was torn off a little (after all, there is not enough time to rise). Next time I will reduce the amount of yeast to 2g. Baked on the Diet mode - 5 hours. The taste and smell reminds of rustic brick bread from my childhood, when I went to visit my grandmother on vacation, and they did not have such white bread there as in the city.
Selyansky bread with sourdough in a bread maker Selyansky bread with sourdough in a bread makerSelyansky bread with sourdough in a bread maker
Thanks to the author for the recipe. This is my first sourdough bread. Now I want to try to bake sourdough rye. Will be studying!
Blackhairedgirl
Lena!!! The bread is super! Giant!!!
Fatyni
Girls! Is it possible without yeast at all if the leaven is strong?
kava
Can. It is only necessary to increase the time for proofing / lifting. Then you will have to focus not on time, but on an increase in two
Svetlana Filatova
I baked your bread for the second time, only 100 grams each time, only added rye flour.
The first time he was big, he got out of the bucket, and now he was baking, the smoke kaaak smelled, kaaak smoke poured down, opened the lid, and not only did he get out, so the piece also fell ... wow, rather turn everything off, pull it out. . stinks for the whole apartment (((
Probably I need to reduce the liquid ?? both times I added a lot of flour when kneading, the bun floated.
and now there is a hole right in the middle ((or it won't work ...

yes, it didn't work out, with a hole in the middle .. ugly ... so unfortunate ... what did I do, that he decided to run away?
cv-1963
Hello bakers!
Today I baked Selyanskiy bread. Like Raisin, instead of whole grain flour, put rye, but the sourdough was from whole grain. The gingerbread man smeared a little along the bottom.
The bread in the KhP rose well, then sat down during baking. Can you please tell me what is the reason?
I like bread, though.
Svetlana Filatova
I have a peasant almost always with a square top, but this does not affect the taste
Natalia Iks
Zest, thanks for the recipe! What I need now! I currently have a simple hop starter from marika33, weak. Yesterday I baked your bread. I liked it.I will repeat it again, but with changes. After feeding, I will hold less sourdough and will not add sour cream - the sourness from it.
Here's what happened:
Selyansky bread with sourdough in a bread maker
Selyansky bread with sourdough in a bread maker
Natalia Iks
Zest, baked your bread for the second time. It turned out better than the first one. I didn't add sour cream and malt, fed the sourdough and immediately put the dough. And she could not stand it until the end of the regime. When it was 2.30 to the end, the dough rose almost to the top of the bucket and a sour smell appeared. I turned off and on baking. Here's what happened:Selyansky bread with sourdough in a bread makerSelyansky bread with sourdough in a bread makerSelyansky bread with sourdough in a bread maker
Delicious bread! Thanks again!
Irinap
Speckla, it's worth getting cold. The smell ... divine! The only thing is, the roof slightly crouched. Next time, either put on the main program or reduce the yeast. Yes, there was not enough water. I added 40 grams, but it could have been a little more. Thank you !!!

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