ORION-24W. Darnitsky bread

I constantly read your posts and always find a lot of interesting and instructive things.

Thank you!

You are right - the most important thing is to find your own taste of bread!

here he is!

here he is!
🔗

Handsome !!! It turned out appetizing, and the main thing is that the stove bakes and everything comes out nicely

The site is awesome, essentially! Respect to all admins

THANKS for this, the entire staff of moderators and admins are trying to

I deleted all posts not related to this topic, let's not litter the topic!

okay persuaded

Thanks a lot to the author! Yesterday I baked bread according to your recipe. But apparently already as an "advanced" baker, I follow the recommendations and follow the kolobok. He made small changes to the recipe, but only to "enrich" the taste: from three tablespoons of vegetable oil he made an assortment - sunflower, sesame and linseed. And, the white sugar ran out, so I replaced it with brown sugar. That's all. Such changes are not a departure from the main recipe, but during the kneading, I did not get a kolobok (or I had to wait a little longer), but quickly intervening, I added 40 ml. water. As a result, a good kolobok. Upon completion of the rise, sprinkled with water from a spray bottle and sprinkled with sesame seeds.
When we tried ready-made bread, we were just delighted !!!! My friend saw a leaflet with the name "Darnitsky" on the table, and asked in surprise:
-This bread is "Darnitsky"? !!! Yes, and he: I hate the store "Darnitskiy", but it's just impossible to tear yourself away from this !!!
This is such a success thanks to the author of the recipe, but praise from the (eternally biased) household is best!


Having leveled the slide, I made a depression so that the liquid along the walls would not reach the yeast ahead of time.

Many thanks to the author for the recipe! The bread turned out to be excellent, porous, aromatic and tasty. True, I added 3 cloves of garlic - I liked it. Now I'm baking according to your recipe for the second time, I added a handful of flax seeds, I also want to try it with caraway seeds. The first time I baked bread in French baking mode, it turned out to be very appetizing. Now I put it on the main mode, though I soaked the yeast for 10 minutes in lukewarm whey (I use it instead of water) and beat the egg. I'm expecting a wonderful creation of my favorite bread maker. Thanks again to the author. : girl_claping: javascript: replaceText ('', document.forms.postmodif y.message);

larune
vagsal
Bake for health and with pleasure I'm glad that you like the recipe.

Your x / stove is in order - here we go to read https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=136950.0

excuse me
I want to read this link, but there, alas - the topic or section you are looking for is missing or unavailable for entry.
help thanks

Everything is in order, freely entered and the topic is readable

I repeat the link again https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=136950.0 learn for health

thanks, but for some reason I still can't open what could be the reason?

[Admin]

Admin,
Tatyan, it doesn't open for me either - "Error!"

[Admin]

Admin,
Tatyan, it doesn't open for me either - "Error!"

Girls, found a mistake - follow the link https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0 or here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=33.0

Good bread for you

Admin, hello and help me out, please. I’m very, very new everywhere. X / n I have one and a half m-ts. I have never participated in forums, but I almost became akin to you, all this time reading your comments and advice. "Morphy Richards". The first two works turned out to be of very high quality. The similarities were striking. Then every time it gets better. You can already eat the bread! The husband praises. But I absolutely don’t understand the bun. I’m even ashamed. The oven, from which I dance, was the recipe for Darnitsa bread, the very first on the forum. My gingerbread man ALWAYS (all 5 or 6 times!) Climbs on the wall! To the corner! From me? It's a shame. I love every bun in advance! I tried to add flour, add some water.And yesterday he, as always, climbed into the corner, and trampled at the same time in the flour slurry! But the bread turned out! Do I still want reciprocity at all stages? Prompt, advise, correct, please!

[To love, Olga]

To love, Olga, Tatiana-Admin will be able to answer you a little later. And I can say - a bun made from a mixture of wheat and rye flour usually has a different consistency than a wheat bun, so it can be a kind of crocozyab, a worm and, in general, some obscure animal.

I usually take part in bread, which out of equal amounts of wheat and rye flour, take part constantly, I follow the kneading all the time.
1. If you have a silicone spatula or spoon - help the bun to pick up all the flour and liquid for itself and in itself (some skill is needed).
2. If the dough has already gathered completely, but stuck to the edge of the bucket, I just drip literally a few drops of vegetable oil on top and again help the dough to come off with a spatula. Butter usually spreads over the surface of the rotating dough and lubricates the walls of the mold a little, so the bun will roll very nicely for a while.

A bun made of wheat flour is also incomprehensible to you?

Rina, Thanks for the quick answer. To be honest, I was afraid to admit that I did it. But, wielding a shovel, I thought about a crime against a kolobok. Wheat samples have not yet been, there is only a wheat terrier at home. But he doesn't taste my bread. Rina, where do you live in Kiev? 20 years ago I lived in Svyatoshino, on the 2nd glade. Thanks again for your warm participation in my kolobok.

[master class on wheat-rye bun]

uuuu ... I live on the left bank - on Rusanovka (oh, Tatyana will return, arrange for us here for a flood)

Dashing you, however, immediately start with rye bread We are here to everyone and always "start with simple wheat, take rye when you have already mastered wheat."

You are up master class on wheat-rye bun got there?

As for the interference ... well, what will that kolobok get from our blades when his stirrer gets in the way? Him that silicone paddle is like a gentle stroking.

Apparently, we are not talking about daring, but about ignorance and latent unwillingness to get better. I know that this approach is almost primitive. But - what has been done ... (And my respected Admin mother-in-law will be able to flood her? In 3 days I am accompanying her to Moscow.) And tell, please, Rina, for a large 900-gram loaf, what is the optimal amount of bran? And what delicious mixtures of herbs and spices or other additives have already taken root from experience?
Once upon a time there was a bread "arnautka" in Kiev. Did you find this one? Maybe you know, or does anyone know the recipe for such bread? Similar? Health and well-being to all.

with herbs-additives and bran, I did not work out. I bake the simplest wheat bread. By the way, based on the Kiev Arnautka. And I'm not getting better, because we just started eating less bread - the simplest wheat bread satiates better and better quality. I can't imagine how you can gobble up half a loaf, as it happened with a purchased loaf

About the arnout. Do you have an opportunity to buy second-grade wheat flour? The one that is closer to whole grain (not to be confused with coarse flour), that is, it contains ALL the components of the grain, except for the bran. It is she who goes to the arnout.

Thanks to the author for the recipe. I'm new in this business (I use a bread maker for 2 days), since my husband loves Darnitsky bread, I tried to bake it according to your recipe. But the husband says that something is wrong in this bread, for him the crumb is not so loose and porous. ... Tell me, please, maybe I did something wrong. After reading all the comments to the recipe, I took 10 ml more water than the author.

It seemed to me that my photos are not opening, I copy again

You have a very steep dough, and accordingly the crumb is very dense.
Learning how to make bread dough and gingerbread, keeping the flour / liquid balance Do not be afraid to make the dough, adjust with flour and liquid so that the dough is soft.

Look carefully at the photo in the topic, what can be the dough for bread Kolobok made of wheat-rye flour. Master Class. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49811.0

Thank you very much, I will definitely study it. While I am still afraid to model recipes and take ready-made

I have prepared bread exactly according to your recipe. But it seems to me that the water is not enough. I also have HP "Orion" ... people write that for 400 grams of flour they give 300 water for this recipe ... I don't understand anything. Let's figure it out!

No need to understand

We go to the topic and learn how to make bread dough, and understand what a flour-liquid balance, a bun Gingerbread man made from wheat-rye flour (master class)

And to help CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

when kneading the dough, take into account all the liquid, not just one water.
The total volume of prescription fluid is:
Water - 90
Beer - 150
Vegetable oil - 30
Honey - 30 (melts when heated)
Total liquid in ml. = 300 ml.
Flour 400 grams, liquid 300 ml.
you have it on the link where you sent me. And you also have 300 liquids, but not 240, as in the indicated recipe. I think that this difference was just not enough for me! And the yeast in that recipe (as many as two spoons!) Is all one lot per 400 grams of flour!

you have it on the link where you sent me. And you also have 300 liquids, but not 240, as in the indicated recipe.

It was not for nothing that I pointed out the flour-liquid balance to you, bun! The whole point is in these words!
This means that the author of the recipe needed just so much liquid, based on the moisture content of the flour. You will need to adjust the flour-water for your dough kneading conditions.
The main role in kneading the dough is played by the moisture content of the flour - how much liquid flour can take at the moment the dough is kneaded, based on the moisture content of the flour at the moment the dough is kneaded.

All this is written in the topic "master class" on wheat-rye bread

Here is how V. Pokhlebkin (Secrets of good cuisine) describes this method:
The amount of flour is never determined in advance when preparing flour (bread) products, because it all depends on how much of the liquid mixture is obtained: what is its specific composition and how much flour this mixture can absorb. If, however, to determine the amount of flour in advance, then it is almost never possible to accurately adjust the liquid to it, because this value is a variable subject to fluctuations. Different fat content, milk density, water hardness, egg size, butter and fat consistency, as well as the freshness of the yeast and their effect on the liquid part also affect here.
Therefore, do not have much confidence in the recipe where the amount of flour is "precisely" determined for the bread dough. As a rule, it does not provide an opportunity to get a quality product, despite our best efforts.
More details: https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=49811.0

Thanks! in general, I will act as always: by eye))) when I do it by eye, then everything comes out. There is a current according to anyone's recipe (up to a milligram) - and that's it ....))))))))