Valga roll in a bread machine

Yes, I would love to, but I don't know where to get them.

Yes, I would love to, but I don't know where to get them.

Available in many pharmacies. Flour of the 1st grade periodically appears in the Metro.

Oh thank you ! I didn't think about the pharmacy. I rarely visit the Metro. Recently, however, we specially went there for Alaska, while my Rollsen is under warranty repair, and now we simply cannot live without our bread.

[Scarecrow]

Available in many pharmacies. Flour of the 1st grade periodically appears in the Metro.

I again asked a question: I bought rye bran in the pharmacy yesterday, but, probably, something is wrong. They are molded into balls. Maybe crush them?
Scarecrow, Tell me please.

[Scarecrow]

I again asked a question: I bought rye bran in the pharmacy yesterday, but, probably, something is wrong. They are molded into balls. Maybe crush them?
Scarecrow, Tell me please.

Try to soak the ball and see how it behaves. If it gets soaked into gruel, then pour it as it is, soak it yourself.

At my pharmacy, they are soaked separately at first, because they still do not mix well enough when kneading.

My pharmacies are soaked separately at first, because they do not mix well enough when mixing.

Pour the recipe water into the bucket, pour the bran into it and let it stand. Let them soak. Then add the rest of the ingredients and start the program.

Thank you! We will try

[Scarecrow,]

Scarecrow, in Panasonic you can have liquid on the bottom and dry ingredients on top?

[Scarecrow,]

Scarecrow, in Panasonic you can have liquid on the bottom and dry ingredients on top?

Even necessary. I have been doing this for many years (as I'm used to skiing), despite the opposite instructions in the instructions for the Panasonic.

I consider it a more reliable method when the liquid is at the bottom, flour is at the top.

Thank you! I'll try.

Thanks for the excellent recipe - the loaf is amazing! I took 300 g of premium flour and 200 g of coarse grinding Totem-ear. I also have a tough relationship with whole grain flour, but this one is simply gorgeous, no punctures. Yes, homemade cottage cheese, of unknown fat content, everything is exactly according to the recipe, nothing had to be added. It turned out very beautiful, with a convex roof, and taste !!! And what would I only do, without such craftswomen!

Now I baked it again, it turned out a loaf with a nose, to see 105 grams of cottage cheese on the nose left

🔗

Thanks for the great recipe. Has baked repeatedly and always a good bread!

[Natasha]

Natasha, so I crawled to this recipe. Thank you very much!

I took 250 g of wholemeal flour and 250 g of premium flour, the rest is strictly according to the recipe. I didn't add anything else. At first it seemed that it was necessary to add a little flour, but she did not rush. It turned out to be an amazing kolobok. I put it in FRENCH. I went up to the very roof, but when I started to bake, as you said, the roof fell a little. But very tasty.

I managed to take only this:

🔗

Thank you, I went to draw.

Nda ... Few survived until the photo session ...

Cottage cheese baked goods (in the sense if cottage cheese is added to the dough) is some kind of special, here you can feel the addition of this cottage cheese in it. Texture, taste ...

I don't feel the cottage cheese in the bread, but the baked goods are really special! I really like the taste. Thanks again!

Thanks for the recipe. Made from a mixture of premium wheat (300 g) and whole grain (200 g). I went up to the lid. Cottage cheese was not felt

Thanks for the recipe. Made from a mixture of premium wheat (300 g) and whole grain (200 g). I went up to the lid.Cottage cheese was not felt

No, the cottage cheese itself is not felt there (the taste of cottage cheese itself). Baking with the addition of cottage cheese has its own recognizable flavor. I can't explain properly, I guess.

I just shook a roll out of the bucket. Made on the program "Sweet bread". A minute after the start of baking, I looked through the window into the HP. The bread rested against the lid. In the baking process, the donkey is 2-3 cm. As a result, we have a crest on the roof. True, during the kneading there were overlays, since the flour turned out to be only 400 g, the missing one had to be filled with semolina. I put the dough on all the ingredients, except for flour and slab. oils. The finished bread cools down, lying on its side: I'm afraid that it will settle vertically, it is so fluffy. I find out about the taste in an hour and a half, I'm afraid I can't stand it any longer.

I'm afraid I can't stand it any longer.

And more is not needed, by and large ...

The taste is great, especially the crust. And I had a lot of them, since under the roof pulled up there was a "crater" the size of a fist. Why does the core settle during baking? Rise of the dough is usually observed.

The taste is great, especially the crust. And I had a lot of them, since under the roof pulled up there was a "crater" the size of a fist. Why does the core settle during baking? Rise of the dough is usually observed.

Either the humidity is high (reduce the liquid) or the program is too long (in French it almost always subsides). If the program is rather long, then the dough stops standing, because there is a lot of sugar, the yeast is working very actively.

The yeast was 21g, the water was strictly according to the recipe, the mode "Sweet bread" (2h55min). Next time I'll take 10-15g of yeast.

No, I'm not talking about that. There is a lot of sugar in the recipe. This is the best food for yeast. Therefore, they are raging and the exposed programs may turn out to be too long for them (that is, when the HP starts baking, the fermentation peak has already passed). But you can try to "cure" this problem by reducing yeast. Here you are absolutely right. Or by setting a short program (i.e. shorter fermentation time).

Before that, I baked bread with oatmeal porridge (and oatmeal), there is about the same amount of sugar in them, but 1 hour of yeast. l. The finished bread is sweet, but sugar is not felt here. But, anyway, for the recipe

Before that, I baked bread with oatmeal porridge (and oatmeal), there is about the same amount of sugar in them, but 1 hour of yeast. l. The finished bread is sweet, but sugar is not felt here. But, anyway, for the recipe

Sugar is not felt, because there is more yeast and they have time to "eat" more sugar. Decrease unequivocally. Then the amount of yeast will suit the length of your program and there will be no holes in the roof and to the taste (the bread will be sweeter).

[Scarecrows.]

Today, finally, I also baked this loaf.

I had absolutely no time to mess with her. There was no dough, no long program either. I loaded everything into HP (150 gr CZ + 350 wheat VS) and on "Sweet bread". In the middle of the program, she took out the dough and braided it into a pigtail (after all!) And that's it.

Here's the result:

🔗 🔗

🔗 🔗

I won't say anything to the taste, we are waiting for guests, but I think it will be delicious! (like everyone else at Scarecrows.)

Thanks to the author!

I wish the guests were filled with admiration and envy!

I wish the guests were filled with admiration and envy!

And so it was! Delicious and not troublesome! Thanks again!

[Natul]

Natul, and you baked this roll in the oven?

I kneaded dough on it (though this time on BT), looked in Boris's magazine - bvallejo, he baked it at 220 gr. (I understand that without convection). Meaningcand with convection, thread 200 gr.

I’m thinking if that roll will not be too much, I'm afraid to burn it for bw ...

P.S. Natul, another question ... you yourself calculated the amount of water or in the collection it was 260 ml. ?

The above-mentioned Boris has exactly 200 ml of water. ... and less salt ...

Oh, lang, my sonnya, my bun is exactly on TVamy recipe, another time we can swing at Boris, in the sense of his recipe and technology ...

[Natul]

Natul, and you baked this roll in the oven?

I kneaded dough on it (though this time on BT), looked in Boris's magazine - bvallejo, he baked it at 220 gr. (I understand that without convection). Meaningcand with convection, thread 200 gr.

I’m thinking if that roll will not be too much, I'm afraid to burn it for bw ...

P.S. Natul, another question ... you yourself calculated the amount of water or in the collection it was 260 ml. ?

The above-mentioned Boris has exactly 200 ml of water. ... and less salt ...

Oh, lang, my sonnya, my bun is exactly on TVamy recipe, another time we can swing at Boris, in the sense of his recipe and technology ...

To be honest, I never baked in the oven. In my opinion ... 200 degrees for the beginning of baking is fine. The bread must be allowed to "explode". Then you can reduce it by observing how quickly it begins to tint. Butter pies with a lot of milk, sugar and fat, I start baking at 180 degrees with convection (this is 190-200 degrees in a conventional oven). Therefore, for this bread, the temperature is 200g. with convection will be normal.

The water is selected. Factory recipes never specify water. Its technologists calculate depending on the moisture content of the raw material.

[Scarecrow]

Scarecrow, Natasha! These are my Valga rolls!
This one is from HP, from 1st grade flour, "strictly according to the recipe!"


And this one was baked in the oven, 300 g of premium flour + 100 g of CZ in a sponge way, kneaded in HP on the Dough mode, it was even a pity to take it out of the bucket - such a dome was wonderful, next time I will bake it in HP.


I liked the bread, the tender crumb. crust...
Thank you, Happy New Year! 🔗

Both are excellent! Excellent medium-perforated fermented crumb!

The tea is very tasty, although I also added 3 drops of raisins and rum essence. True, she smelled very weak, only if you poke her nose. Thanks for the recipe.

The tea is very tasty, although I also added 3 drops of raisins and rum essence. True, she smelled very weak, only if you poke her nose. Thanks for the recipe.

Thought not to kill!

Nata, yesterday I baked your loaf almost according to the recipe. I used only flour from the sun, since there was no tsz at home, it was too lazy to go to the store, and the remnants of homemade cottage cheese should be disposed of
I took fresh yeast. The dough turned out to be liquid, so during the kneading I added flour. The loaf grew huge, the roof was slightly crumpled.
I liked the taste very much. I photographed what was left of her today. I take the recipe for constant use with excess cottage cheese. I will measure less yeast and water for premium flour. Thanks for the recipe

[Tatiana_C]

Tatiana_C,

Beauty! Curd breads always have some characteristic note, crumb consistency. I really like it.

Me, now, too

Great bread! The recipe is excellent.

[Ang_lika]

Ang_lika,

I love it myself, I need to bake, otherwise I haven't picked it up for a long time checkers Valga bread))

In - from 400 g of flour in 1 program (Main)




Fragrant yyyy! Soft, thin crust. While it cools down. Beauty.
Thank you!

[Irinap]

Irinap,

Chic, everything is with him !!

They sent me to this bun from the Panasikov theme.
I will try to bake. What an interesting bun! The curd is not ready yet. Cools down, then drain ...
And as soon as ... then!
Thank you!

[mamusi]

mamusi,

You will not regret. A loaf with character, distinctive taste. In general, curd baked goods are very interesting.

In general, curd baked goods are very interesting.

I know!
And I love it very much!

[Nata]

And I slapped from the Panasonic theme to this bun. There is just cottage cheese

pressed / dry yeast 25g

Nata, I have a question for filling. I have compressed yeast "mad". I put 5 grams of them on 500 grams of wheat bread, otherwise everything - the roof of the bread breaks, it stinks, in general, a full bouquet ... How much do you think I should put them then? I don't bicker against the wall, but I definitely won't put 25 grams - because the loaf will run away even before baking

[Svetlenki]

Svetlenki,

Well, place column 10. This is a normal amount. Not much and not enough.

[Nata]

Nata, I again with baked bread (put a little sugar)
What! Still hot, cooling down. Baked in HP, but put it in the form.