Cold dough wheat bread (bread maker)

Good luck !!!

Here is another bread on a cold dough (with fresh yeast - 6g) with the addition of 150g of rye flour, 2 tsp. malt and 0.5 tsp. cumin and coriander. The rest is all according to the recipe. The bread turned out with a convex smooth roof (usually I get a flat or slightly concave and bumpy one), the crumb is moderately elastic, not very dense and soft. Does not crumble, baked yesterday morning.

I want to bake the same bread. Can you please tell me how to take 150 g of rye flour instead of wheat flour from the main dough? That is, 150 g wheat + 150 g rye? Or tell me where you can see the recipe for wheat-rye bread in the sponge way?

[Aksinka]

Aksinka, 150g rye flour in the main dough and acc. 150g wheat. But watch the kolobok, so that it is soft, but shaped.

Thanks for the quick reply, I went to put the dough. I will report back tomorrow.

Good luck to you! Tomorrow I will not be here, but the day after tomorrow I will drop by. I will cheer for you.

She baked bread. It turned out very tasty. Here are just the roof let down, fell. The gingerbread man was beautiful, round, a little sticky. It went up remarkably, while baking it fell "over the valleys and over the hills." Probably, you need to add a little flour?

[Aksinka]

Aksinka, try adding 1 or 2 tbsp the next time. l. flour.

Thanks again for the wonderful bread recipe!
Our family loves him very much!

[Freesia]

Freesia, thank you too for using the recipe! Very nice bread! Such uniform porosity and the roof is beautiful, I would even say classic!

Good people, help !!! I've baked this bread many times already, but it doesn't work out. The roof always falls through. I watched the kolobok. The gingerbread man is normal not sticky. The dough fits well, but at the beginning of baking it is sharply deflated and falls through. What is the matter, I don’t understand. I tried to increase the amount of yeast to 11 g, I tried to put less flour and more, left the dough overnight, and after 6-8 hours - the result is the same ... Wheat-rye on the dough is excellent, but I can't master this one ..

While the hostess is gone, I'll stick it
need to figure it out
There is no need to increase the yeast, as I understand it, is the yeast pressed?
and wheat flour, right?
Write in full all the ingredients that you took in the recipe
And the HP brand is also desirable, maybe in the modes it can
In fact, a roof failure is always
- or a lot of yeast
-or little flour

in principle, can the flour be wet?

I looked at the recipe on page 1, all the quantities of ingredients were selected correctly, correspond to the norm!
Yeast can be put 2% by weight of flour - 10-11 grams, which you did.

So the problem is in measuring the ingredients - flour and liquid, check what and how they were weighed and measured.

The roof falls in two main cases:
- a lot of yeast (our yeast is normal)
- a lot of liquid
Therefore, check that the ingredients are bookmarked correctly.

While the hostess is gone, I'll stick it
need to figure it out
There is no need to increase the yeast, as I understand it, is the yeast pressed?
and wheat flour, right?
Write in full all the ingredients that you took in the recipe
And the HP brand is also desirable, maybe in the modes it can
In fact, a roof failure is always
- or a lot of yeast
-or little flour

in principle, can the flour be wet?

Pressed yeast. On them I bake wheat-rye, and wheat flour is the same both there and there. I measure everything clearly with scales. BORK bread machine, French mode. I put a dough: 200 g of millet. flour c. pp., 200 ml of water 40 *, 11 g of yeast, rises for 30 minutes - then into the refrigerator, overnight, pour the dough into a bucket, there 100 ml of milk 40 *, 1 tbsp. l sugar, 1.5 tbsp. l.salt, 2 tbsp. l. vegetable oils, 100 g of whole grain wallpaper flour, 200 g of flour c. from. wheat .. then after 1 proofing I add flour to a normal kolobok. Rises well, then drops sharply as soon as baking starts

Why do you add flour after the first proofing?

All components must be mixed and kneaded into the dough right away !!!!
We put it together with the dough, put it in a bucket, added what was missing to a normal kolobok - and that's it !!! The dough is kneaded and then fermented and baked !!!

By such actions, adding flour after proofing, you have violated the whole harmonious process of raising and ripening the dough in the bread maker - it seems to me that there may be a reason for this too!

Try to do as the author of the recipe recommends in the first post!

Why do you add flour after the first proofing?

All components must be mixed and kneaded into the dough right away !!!!
We put it together with the dough, put it in a bucket, added what was missing to a normal kolobok - and that's it !!! The dough is kneaded and then fermented and baked !!!

By such actions, adding flour after proofing, you have violated the whole harmonious process of raising and ripening the dough in the bread maker - it seems to me that there may be a reason for this too!

Try to do as the author of the recipe recommends in the first post!

Here I am a fool ... and I always do this ... that is, I add flour when the stove beeps to add extra. ingredients. Thank you very much .. I'll try, I hope everything works out

Here I am a fool ... and I always do this ... that is, I add flour when the stove beeps to add extra. ingredients. Thank you very much .. I'll try, I hope everything works out

The stove beeps for you to add, for example, raisins, seeds, etc. additives! It does not take long to mix them with the dough so that they remain intact!
But if you add flour, then for the fresh addition of flour to mix, the gluten threads begin to work - there is little time! The result will be an imperfect dough, low-quality dough!
And even more so add flour to the kolobok after the first proofing !!

Well, yes ... now I understand. In this mode, the bread is baked for 3 hours 50 minutes. When 2 hours 45 minutes remain. - 2 hours 30 minutes I add flour. Just wondering how my other bread turns out okay ???

Just wondering how my other bread turns out okay ???

Bread - bread is different, in quality and taste!

Try to bake bread according to all the rules and compare, then it will become clear!

[Admin, rinishek]

Admin, rinishek, thanks for helping!
I read my recipe. It seems to be clearly written, but ... apparently it would be necessary to write in more detail. I put more emphasis on the separation of ingredients. and not the cooking method, apparently in vain ...
Not everything is clear to beginners ...

Mymryuk, I hope that you still get the bread. It should work!

Mimryuk, do you make wheat-rye in the same way or in the usual way?

Mimryuk, do you make wheat-rye in the same way or in the usual way?

spicy. Now I tried it like a sponge, I don't bake the usual one, and my husband is a lover of the village

[Mymryuk]

Mymryuk, I hope that you still get the bread. It should work!

I will try

I just wanted to ask ... How much dry yeast should I put for this recipe?
I correctly understood that only 0.5 tsp?

[6-7 grams fresh = 1 tsp dry.]

I just wanted to ask ... How much dry yeast should I put for this recipe?
I correctly understood that only 0.5 tsp?

Not. not properly.
The ratio of whole yeast to dry yeast is 6-7 grams fresh = 1 tsp dry.
Accordingly, in this recipe you need to take 1 and 1/4 tsp. dry yeast.

Okeyushki! The next bread will follow this recipe.

Good luck with your bread!

Lena, thank you very much for the recipe. The bread turned out, although there were doubts. Dough in the refrigerator? But I put it on for the night, and in the morning I turned on the HP, kneaded a cold kolobok. I left. The bread was ready for dinner. Super!!!! But I don't know how to insert a photo.
Happened!!!!!!!!!

incision

[Alinamama]

Alinamama, good bread!
The eyes are afraid ... \
Congratulations! And the photo was inserted!
Thanks for the report!

put the dough in the refrigerator, tomorrow I will bake.

[* Gulya *]

* Gulya *, tell us about the result later.

sorry fotik is not at home ,. the bread turned out very tasty, baked in the oven in a glass form, the crust is crispy, the crumb is springy, does not crumble, already half of the loaf with the borschik has been diminishing.

[* Gulya *]

* Gulya *
It's great that the bread turned out and liked it!

Thank you for the recipe, I have long wanted to try bread on a cold dough, but still, the look of your bread inspired me, tomorrow I will definitely try and write what happened!

Good luck to you!

and my dough is again in the refrigerator, tomorrow I will bake my parents, I will try to take a photo, I really liked the bread, only I make pure wheat from flour c. from.

For some reason, I got up badly, a bit heavy ...
Can the program be put where 1 workout time?

For some reason, I got up badly, a bit heavy ...
Can the program be put where 1 workout time?

Try this.
I don't even know what's the matter. I had no punctures ...

Try this.
I don't even know what's the matter. I had no punctures ...

Yes, I probably also put a little yeast ... I took the dry saf-levure and put 1 spoon, today I will put one and a half
And the taste, by the way, turned out to be very tasty bread, everyone liked it

Yes, I probably also put a little yeast ... I took the dry saf-levure and put 1 spoon, today I will put one and a half
And the taste, by the way, turned out to be very tasty bread, everyone liked it

Did you know that Saf-Levure yeast must first be dissolved in water and only then put into the dough?
And it is better not to use this yeast for bread, take better Saf-moment.

Did you know that Saf-Levure yeast must first be dissolved in water and only then put into the dough?
And it is better not to use this yeast for bread, take better Saf-moment.

I know! Only I always bake bread on them, it always turns out, for some reason I like them more, and I only use the saf moment for quick bread. And if I bake on the main program, I don't even dissolve them in water, I just pour them into the dispenser. And dissolved in a dough in some water. Now a new one is being baked according to this recipe, in 2.5 hours I will find out what is there!
Only I added a little water, probably 20-30 grams, somehow the bun that was in the recipe was not enough.

[Natashkin]

Natashkin, do not be offended only. did not want to write about it right away. But for me, safflefure is the worst yeast. They don't smell very dry either, but in dough and bread they are so completely awful.
Admin right, if you use dry, then saf-moment or well, for example, Voronezh yeast or some other local dry yeast of yours. (Our Lviv dry ones are not bad, for example)
Why don't you take the risk of baking bread with fresh yeast? It has a completely different aroma and it crumbles less. Yes, and such yeast is stored for a long time in the chill-out, especially if you pamper your loved ones with some kind of pastry, then it is consumed quickly.

[Natashkin]

Natashkin, do not be offended only. did not want to write about it right away. But for me, safflefure is the worst yeast. They don't smell very dry either, but in dough and bread they are so completely awful.
Admin right, if you use dry, then saf-moment or well, for example, Voronezh yeast or some other local dry yeast of yours. (Our Lviv dry ones are not bad, for example)
Why don't you take the risk of baking bread with fresh yeast? It has a completely different aroma and it crumbles less. Yes, and such yeast is stored for a long time in the chill-out, especially if you pamper your loved ones with some kind of pastry, then it is consumed quickly.

Well, I'm not against the living, it's just that finding them fresh is a direct problem of some kind, if you come across, then I take of course, I generally try to do simple baking in the oven only on the living (only I do it now very rarely, there is no time for everything) and levure It seems like bread is baked normally, I tried both on those and those, for some reason I liked the levure more than the moment, the crumb is better on them, more evenly and does not crumble.
And today's bun turned out to be very good tomorrow I'll try it with rye flour!

[Elenka]

Elenka , thank you very much for the delicious bread !!



beginners are lucky at first, this is my second bread !!! , added a little rye flour, about 100g

for the third time I added more rye and the roof fell through (I read the theory, but understanding is still on the way to me)

I am not discouraged, I study, I am sure that thanks to the teachers on our forum, I will master all the wisdom

[nimart]

nimart, Thank you!
The bread is really tasty and has an amazing aroma.

Lena, thank you very much for the bread on the cold dough! I really wanted to bake high, even bread, it seemed like Italian, and simple, and French turned out well. But this one! .... high ... I got 16-17 cm, for me this is a record)))). I did everything according to the description, the dough stood in the refrigerator for 8 hours, it rose very well with SAF-levure yeast, I diluted them with potato broth. The rest of the liquid was kefir, and 300 ml. total fluid, it took me only 460 grams. flour. I also added 80 gr. boiled potatoes (mashed up). What a wonderful bun! Finally, I saw it and felt it!
This is what I saw when I opened the stove:

And she took out my wonderful bread!

Now I will always make bread in this way, no additional hassle, and the result is impressive!

[Anastasia]

Anastasia, your bread turned out to be just wonderful! What a fine fellow you are!
Thank you too for believing and using the recipe!
This method is universal, it includes / replaces different ingredients and there will always be different breads to taste. The main thing is that the ratio of liquid, flour and yeast is correct.
The main thing is that the aroma of such bread is extraordinary. Maybe it's just my feelings, but I don't bake it often (now I bake it with sourdough), but I always enjoy the taste and aroma.
Good luck to you!

Elena, thanks for the recipe! Indeed, universal!
I liked the bread according to your recipe and the homemade ones very much. Here's what happened.


Please share your version of the sourdough for bread

[Jyf, Elena]

Jyf, Elena, you've got a wonderful piece of bread!
I diluted the leaven differently. I started with rye sourdough from Vika, baked wonderful wheat-rye and wheat sourdough on it.
Then I bred wheat, then hop, and now I have wheat sourdough grown in cucumber brine.
If interested tomorrow I can look for links. I am writing from the phone.

Yes, very interesting! There will be time - please post links!

[Jyf]

Jyf, Elena, wrote you in a personal 2 messages about leaven.