Anatoly57
Lord of the master! Is it necessary to add gluten, and what can replace it?
kava
You can do without gluten. Take just a very good durum wheat flour and you will be happy!
Anatoly57
I bake from my own flour, which wheat I don't know which is sold on the market. got it. that even without gluten from my flour you can
dmi5520
Hello everybody . Girls tell me the recipe for sourdough how to make. I myself have been working in the bakery industry for 12 years, but I bought home a CP and the factory recipes do not work, in short, a shoemaker without boots. I will be very grateful to you Dmitry
kava
dmi5520, Hello! Welcome to our forum and the starter club
Choose any. Read all about starter cultures, their cultivation and maintenance
HERE
ka
Butter bread with sourdough in a bread maker So I did it!
ka
It's a pity to cut it, I'll show you the cut later. Many thanks to the author for the recipe.
kava
ka , excellent result! I'm proud of you! Cut, do not be afraid (you will bake some more), I think that your beauty will delight you too!
ka
Butter bread with sourdough in a bread maker Very tasty, just a little baked. Who can tell you what to do about it? Turn off before or ....?
kava
Or take out or bake earlier on the lightest crust. This is a baking, the presence of a large amount of sugar leads to a more intense browning. And the cut is excellent!
ka
thanks, I will try next time.
Angela Leonidovna
Delightful! Is it possible without adding purchased yeast? If so, how to bake?
kava
Angela Leonidovna, I think that it is possible without yeast, but then it is necessary to increase the amount of leaven and, probably, the proving time (since yeast makes the process of raising the dough shorter and more predictable). Therefore, within the framework of the standard HP program, it may not work. You will have to combine modes or forcibly interrupt the program. I have not tried it on one sourdough.
Angela Leonidovna
Thanks for the clarifications. I'll try it tomorrow.
Inna2011
Please tell me, you can bake this pastry on "eternal" leaven. I have no other.
And if so, the recipe is the same or slightly modified.

kava
I think you can. Does your sourdough have a flour / water ratio of 1: 1? If so, you can safely bake according to the recipe.
Inna2011
Thanks, I'll try. Then I will report back.
Diama
Tempting. Can you describe this Mulinex Program - how much kneading / proofing / baking there? I want to pick up something similar to Panasonic.
Thank you.
kava
Diama, for bread weighing 1 kg, the program looks like this:

Total time - 3.22
1st batch - 5 minutes,
calming down - 5 minutes,
2nd batch - 20 minutes,
1st rise - 39 minutes,
3rd batch - 10 sec.,
2nd rise - 26 minutes,
3rd batch - 5 sec.,
3rd rise - 52 minutes
and baking for 50 minutes.

I'm sure you will find a similar program in your bread maker! Bake to your health!
meritatone
kava , baked your roll yesterday. I counted on a weight of about 760 grams, set the mode to 900 grams (I have 700 and 900 grams in H.P.). I did everything according to the recipe, the leaven was eternal (100g) The only thing where I changed a little, then it divided 150 grams of margarine into 100 margarine and 50 sour cream. Already when my poor fellow was kneading the dough, it was clear that a big roll would be ... The regime was set 2- French bread. When it was time for baking, I anointed the top with an egg, sprinkled with sesame - the proofing was up to the top of the bucket, bumpy ... I hoped that when baking the bread would not grow any more (it was much more than that), but it was not there, I resisted my bun in the window of H. P, with its whole head smeared with an egg, was crumpled in the place where the ventilation slits were. Thank God that the dough did not get in there and did not close up everything - the oven could burn out, I think. In general, I barely waited for the hour of baking .... It's a miracle that this huge baking was baked (chuuuut didn't get the heat on the top of the glass). I am shocked by the size, weighed 1020 grams, tall, lacy, the lightest structure and color, I think it turned out to be yellow, well, just an Easter cake. kava , thank you very much for the recipe, I will definitely still bake, but I will only reduce the number of products by a third for my H. P, I want to admire the ruddy roof
kava
meritatone, I'm so glad you liked the bun! It is really very rich, it looks like cake! You described everything correctly. I hope I liked the taste too. The color depends on the eggs, or rather on the yolks. Thanks for reminding the recipe. Bake for health
meritatone
Albina
I found an interesting bun in the bins of the Bread Maker Only a long time ago no one bakes it. Should I try?
kava
I'm still baking. Now such a variety of recipes has appeared that the old ones are forgotten. Try to bake. It rises well and is very rich. Those who tried it even compared it with pasque. If you have questions - ask.
Albina
I once made bread a couple of times with cottage cheese I really liked
Sandrine

This is a delicious bun! And what kind of French croutons are obtained from it, mmm ...
Bassvet
kava... Thank you very much for the recipe, it's great. I am on this forum recently, since hb appeared two months ago, but my favorite recipes have already appeared, mainly bread. And baking, and even sourdough, is my first experience. And there are some flaws. I used homemade cottage cheese, and probably a lot of water in it, the sourdough is French, some kind of reactive, albeit young, next time I will put less yeast, and so the crumb is lush, with such a volume, strangely enough it baked, only the roof crumpled, the dough is a little the bucket did not run away. And the bun was good, resilient, but apparently there was a lot of moisture. I liked the taste very much, I will take everything into account and I think I will repeat it more than once. Baking in hb Panasonic on the dietary program with raisins, the program lasts 4h30min.
I cut it hot, flat it.
Butter bread with sourdough in a bread maker
Butter bread with sourdough in a bread maker
kava
Bassvet, glad that we used the recipe. : girl-yes: Yes, you are right, the humidity of both the curd and the flour itself is different. Judging by the fact that the dome did not fall, the dough turned out to be within the normal range. Correct next time, but don't make the kolobok too steep. The dough rises very well. A large roll comes out. And they cut it still warm
Bassvet
I cut the roll as soon as I took it out, because the "suffering" could no longer wait. And I regret that I did not take a photo of the kolobok and a photo before and during baking. The gingerbread man was correct, beautiful, I rely on the information of the relevant posts, and on my own, albeit a little, experience. Excess moisture was given by cottage cheese and raisins, I soaked it, and apparently a lot of moisture remained. Before baking, the dough rose flush with the edge of the bucket, but during the time it propped up the roof, it just grabbed it with heat, but it would have been over the edge, or maybe flour, I tasted nordic flour for the first time, maybe it affected. A loaf, I don't even know what to call it better, a cake, a biscuit, or a cake, if you soak up a baba, it turned out delicious, fluffy, from it already .... I will still bake, of course, taking into account all the nuances. Thanks for the recipe.
Freken Bock
When time is running out, I bake cakes from this dough. I manage my husband at a distance, I run home and lay out the dough in the forms And sometimes I add Katyusha cardamom, I remember you with a kind word for many years!
kava
To your health, girls! I remember how Freken Bock was one of the first to try this bun. It goes well with tea or coffee with butter. : nyam: And crackers from it are so rich, yeah
Svetlana Filatova
And I want to thank you for the bread recipe. It turned out very tasty, I made it with grape sourdough, without gluten, I was worried, but everything worked out. I will repeat, this recipe came to my favorites.
kava
Bake for health and eat with pleasure!
niamka
kava, baked a loaf with yeast. There is no French sourdough yet, I just put it on. I didn't dare to do it on eternal rye. The loaf is incomparable! It looks like Easter cake. Thank you very much for the recipe
Butter bread with sourdough in a bread maker
kava
niamka, it is very nice that you liked my recipe. Bake to your health! Make yourself and your loved ones happy.
niamka
kava, and I have already baked on French sourdough. The recipe is just a bomb! Thanks again
Butter bread with sourdough in a bread maker
kava
I am so glad! How beautiful it turned out! (y) The hat has moved off to one side - the dough has obviously risen well. I assume that a good fibrous structure is obtained. Thanks for the photo report. Eat to your health!
Anchic
I am grateful for the delicious bun!
Butter bread with sourdough in a bread maker
And the cut, did not wait for the bread to cool, cut it warm
Butter bread with sourdough in a bread maker

Very, very tasty. Thanks again.
kava
So beautiful in section! (y) Good health!
vasilius80
What do you think you can bake on rye eternal leaven? And in Panasonic 2501 which program to use?

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