V. Pokhlebkin. Five rules, five secrets of baking.

[V. Pokhlebkin. Secrets of good cuisine. Five rules, five secrets of baking.]

V. Pokhlebkin. Secrets of good cuisine. Five rules, five secrets of baking.


Yeast
The yeast must always be fresh. If they are stale, you can try to refresh them: grind in a spoonful of warm water and add a teaspoon of sugar. If after 10 minutes they begin to bubble, then they come to life. Select and discard dark, dead pieces. But it is best to use fresh yeast for all bread products.
Renewed yeast should be taken almost twice as much as fresh yeast. For one kilogram of flour and other components of the dough, you need to take at least 35 and not more than 50 grams of yeast, that is, a third or half of a pack, depending on their quality. Yeast can be replaced with beer (half a glass), slightly fermented sour cream (glass).
LIQUID
Liquid for kneading any dough, it must necessarily consist of at least half a glass of water - for breeding yeast. The rest of the liquid may consist of milk, sour cream, whey, buttermilk, kefir, mixed in any proportions with each other and taken in any quantities.
FATS
Any fats of animal and vegetable origin can be used in a bread product. Best of all is sunflower oil, as well as butter, lamb fat, pork and beef lard. If the fats are solid, then they must be melted and turned into liquid before being introduced into the dough.
Fats, like liquids, you can mix with each other in any proportions and use these combinations in a bread product. You have a spoonful of sunflower oil, a small piece of butter in 20 grams and a little chicken fat lining the abdominal cavity - all this can be mixed, all this is suitable to bake a kilogram of bread. You just need to melt everything and mix together before adding it to the dough.
This ability of bread products to help utilize all the remnants of not only fats, but also other products close to them (you can also introduce small additions of cheese, cottage cheese, previously turned into powder, grated into the dough) people reflected in the well-known proverb: you can wrap everything in bread and a pie ...

First operation. First, a mixture of yeast, liquids and all additional components is always created (all components are diluted, including fats and eggs, if the latter are provided for by some recipe).
This liquid mixture can be added, after it has been created, and some small additions of soluble or insoluble dry components, for example, salt, spices (pepper, onion, cumin, coriander, anise). You just need to make sure that they are evenly distributed in the dough.

The second and decisive operation: dough preparation. Flour is added to the combined liquid mixture - as much as is required for the dough, which would not stick to your hands. Therefore, flour is added gradually, and all the time the dough is kneaded. It is best if this is done continuously: with one hand, sow the flour, with the other (with a spoon), knead the dough in a clockwise circular motion.
To make it easier to do this, the dough must always be kneaded in a deep, stable container. That is why a kvash was previously used for this purpose - a cylindrical, wooden heavy bucket slightly expanding upwards. A deep cylindrical enamel bowl (but not a saucepan) may now be the most convenient dish.
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 all our efforts.

It is important to do something different - strictly observe the proportions, not go beyond certain ratios:
1.) All dry additives, insoluble: onions, cheese, cottage cheese, spices - together should not exceed half a glass in volume for every two glasses of liquid in the dough. Otherwise, it will be difficult for the dough to rise well.
2.) Fats, oils should not exceed half a glass for each glass of liquid (water, milk), otherwise the dough will be dry, thinned.
3.) Eggs should not be added to bread dough at all, because they make the dough brittle and stiff. Therefore, eggs are mainly belonging to confectionery dough, which has different laws.
4.) Milk makes the dough thicker, softer, gives it elasticity, firmness. But they should not be abused: it should always be less than water, or half with water, otherwise the dough will be difficult to bake. Milk bread should always be made in small sizes: the smaller the milk bun, the easier it is to bake.
5.) Bread product differs from confectionery not in that one is sweet and the other is not. This is a consumer definition. The culinary definition comes from the role that flour plays in a given product.
If flour is the main component, if it is more (by weight, volume) than all other components, then the product is bread. If flour makes up less than half of all other components (butter, eggs, sugar, various additives), then the product is confectionery.
Now that the meaning and basic rules for making bread products have become clear to you, try it yourself, without any recipe, by eye, to bake bread from what you have at home, at hand: pour water into a deep bowl, put yeast, add milk, butter, drip a little sour cream, boldly add flour, stir, cut and into the oven - it should definitely work out. Only after this trial succeeds, proceed to the next chapter.

I have read the entire beginner's guide on this site and now I have read this topic, I have questions:
1. The manual says that when laying the ingredients in the bucket, first the liquid ingredients are put, and then flour is poured on top, in which depressions are made for the rest of the dry products (INCLUDING YEAST, that is, there is no dough as such, the ingredients are simply laid immediately and oven included).
Whereas in this thread I read about what you first need to make dough ("" "At first, a mixture of yeast, liquids and all additional components" "" is always created, and then, as I understood, flour is added last). So how is it? When I personally made the dough with my hands, I myself always made a dough.
2. If you still need to make a dough, tell me to make it in a separate bowl, let it stand and only then put it in the HP bucket, or can you immediately make it in the HP bucket?
3. And how then, if all the same with the dough: put it in a bucket, then pour the REMAINING liquid components on it, and on top of it, fill it with flour in which to make indentations?
4. Eggs: is it a liquid component or a dry one, that is, should it be added to the liquid or to the flour depression?
5. Before putting all the ingredients in the bucket, should it be greased with a thin layer of sunflower oil so that the dough does not stick to the walls (especially when lifting)?
Please do not disregard my questions, thanks for earlier.

[Gubki]

Gubki, there are no contradictions!

I understood from the text that you do not have x \ n yet, and you have not yet tried the principle of kneading dough in x \ n in practice.And you are confused by the concepts of kneading and baking from the Manual (bread maker) and manual kneading which you still own.

These are different ways of kneading and baking !!!
The dough that you cook with your hands is not suitable for baking in cold cuts - bread will not work!
Pokhlebkin is just talking about the manual method of kneading dough and baking bread in the oven. In the text, he does not mention the concept of a bread machine anywhere.

But, his advice is very important for us in terms of what and how much and the most important HOW to put in the dough, including: “The amount of flour is never determined in advance when preparing flour (bread) products, because everything 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 obtain a quality product, despite all our efforts. "

Over time, you will understand the meaning of his quote. And on the basis of, including the advice of Pokhlebkin, and the practice of kneading in x \ n, a Guide to baking bread in a bread maker was written.

With regard to x \ n, the products are put into x \ n as advised by the manufacturer x \ n, or as you personally want - no difference is noticed. Personally, I put the liquid first, since flour is better mixed in water in x \ n, and then there will be no impurities in the corners of the bucket.
It is only necessary to be afraid of contact of yeast with liquid when baking bread on a timer.
And so, this contact is instantaneous, x \ n starts kneading immediately after placing the products in the bucket.

With regard to the dough.
Dough can be made wherever it is convenient for you, and then poured into a bucket (including putting the dough in the bucket itself). In the future, add other dough components to the dough. In the process of mixing, everything will mix well by itself. There is no need to make any indentations, pits and other things, the contact of the products with each other is short-term, everything will mix well.

Eggs: is it a liquid component or a dry one, that is, is it added to the liquid or to the flour depression?
And you try to break an egg on the table - will it be liquid or dry, how will you collect this muck later? It seems to me that it is liquid, if it needs to be kept broken in a glass. And adding eggs to the dough, the dough liquefies, makes it even softer.

You do not need to lubricate the bucket with oil! It contains a non-stick coating.
And then, while the dough is kneading, all your oiling will be absorbed, hammered into the dough - so there is no point in greasing the bucket.

Gubki, to all the questions asked by you, the answers are already available, and have been covered more than once on the forum!
Read the Baking Basics section carefully https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=22.0... Pay particular attention to the consistency of the COLUMN, without which you will not be able to make bread in cotton !!!
And you will find a lot of useful things looking through bread recipes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=54.0

In the future, I ask you to ask questions in the relevant topics - it is customary for us to complete the collection of information on specific issues and topics.

Good luck!