Helen
Quote: Arka

Eeeh! It's a pity I can't come
Thumbelina
I put it on again, only now I decided to brew the malt
Arka
The custard is also good, the crumb is glossy.
Thumbelina
And again he, the beginning of baking, for his conditions of water 280 ml, the rest is as in the recipe

Sourdough rye bread in a bread maker
Arka
Thumbelina, what a pretty one!
Thumbelina
Sourdough rye bread in a bread maker
Arka
Thumbelina, Olga, Wow! Pretty boy! It turned out like this in a "brick" form? Or in HP? Very good!
Thumbelina
Yes, brick by stone.

Here's another, but here the malt is only 15 grams, it's over, that's why it's lighter
Sourdough rye bread in a bread maker

Sourdough rye bread in a bread maker
Arka
Beautiful bricks!
Floy
Girls, the topic is not closed yet? Maybe someone can help with advice? I try to make rye bread in a bread maker, but something doesn't work out. Today I did everything in absolute precision according to this recipe, but again I don’t like it ... 1. Whatever I do, it tears the crust (((. 3. If you start the cold bread maker only for pastries with already risen dough, very often an hour and a half is not enough - the bread is not baked. The leaven is strong and tested.
Arka
Floyif it breaks the roof and does not bake bread (although it is strange that 1.5 hours is not enough), there may be not enough proving time.
Try mixing on the program Dumplings 10-12 minutes, and then stand in the service mode as long as necessary (until it rises 2-3 times or until the first bubble appears on the surface):
press all three buttons simultaneously Menu, Crust color, Start, and then, after the display enters the service mode, the The size.
After proofing Bakery products 1:20-1:30.
Floy
Thank you, I'll try again with the choice of "size". And so everything seems to be the same (((. But there is something to strive for.
Arka
You can bake in the oven. If the bread is baked from the oven normally (usually 50 minutes is enough: for t 230 ° 10 '+ 40' at t 180 °), it makes sense to check the HP in the service.
Floy
Thank you. I've never baked in the oven, it's even scary)))) But, probably, I'll have to try for the sake of comparison))
Larik13
Happy New Year! Successful recipe, bread is moderately moist, baked, in a small hole, with sourness. It took a long time to rise, I rarely bake, the leaven stands in the refrigerator for a long time. The roof is cracked, but the taste is not affected. Thank you! Sourdough rye bread in a bread maker
Arka
Larissa, thanks for trusting the recipe and the photo!

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