GruSha
Larissa, take my thanks too

Italian bread Pane al latte Fisarmonica in the oven
dopleta
Oh, GruSha! That's so beautiful ! And thank you !
Marunichka
Girls, I'm sorry, but for especially stupid ones, you can find out what a dough is and how long should it stand?
Marunichka
It's a shame! All with thanks, but I'm with a dumb question, the answer to which I don't know. I screwed up yeast, flour and milk, but I don't know what to do next.
irza


Marunichka, why are you so self-critical! It's not that scary.

In this dough recipe, this is a mixture that is prepared like this:
Quote: dopleta

Warm the milk slightly and make a dough from half a glass of flour, half a glass of milk, sugar and yeast.

You mix it all and let it stand so that the yeast would activate (the milk is warm, I think 10 minutes will be enough). And then everything is according to the recipe - you mix the prepared dough with the rest of the ingredients, etc.
Nikusya
Quote: A Nyutka
I don't have an oven. Therefore, I did everything in a bread maker.

And Nyutka, I have the same trouble, I understand that 2 years have passed, and yet on what program you baked. Pts want such a bread.
kil
Thank you Larissa, my report
Italian bread Pane al latte Fisarmonica in the oven
the guests were shocked, I honestly too, delicious, simple and very creative.
kil
Thank you again, I baked on Friday
Italian bread Pane al latte Fisarmonica in the oven

I like to make pieces that are not quite even, then they disintegrate more beautifully.
dopleta
And I'll ruin your "jubilee" now, add one to a hundred thanks! Pretty boy !
kil
Oh Lorik, and I wouldn't have noticed the anniversary, thank you dear!
Antonina 104
Yesterday I baked this bread for the second time.
200 g of premium flour was replaced with whole grain. Here's what happened:
Italian bread Pane al latte Fisarmonica in the oven
Very tasty, no doubt I will bake more than once!
Larissa! Thanks for the recipe!
dopleta
Antonina 104, I am very glad that you like the bread! In the photo, the bread is great! Thanks for your feedback!
Olga VB
I am tormented by vague doubts ...
Firstly, the dough turned out to be quite tight.
secondly, the dough somehow rose slightly even in 2.5 hours
thirdly, it turned out only half the form, I had to urgently push it into a smaller one, but I have it only round
fourthly, already in the form, it also moves weakly, although 20 minutes have already passed.

Of course, I'll shove it into the stove, but there is little hope for a good result ...

By the way, I got 24 squares. And how much overA?

Choy something I have with handles
Or with flour
Or with milk
Or with yeast
Or ... further down the list
But I still can't imagine how this dough can be enough for a large bread pan.
Upset
dopleta
Olga, I'm sure the reason is yeast.
Olga VB
By the way, the taste is not bad, and my husband really liked it, and in the oven the dough behaved more actively.
But for a large form, it would still not be enough.
What size is your shape?
I perceive it, rather, as a bun, and not as bread, very rich. I also added seeds there.
I'll try to make a serving and a half next time.
Italian bread Pane al latte Fisarmonica in the oven
Does it really look like a rose?
Larik, this is for you from our rose
kil
I have baked this bread many times, Ol you have something wrong with the ingredients. The dough is very soft and pliable and rises at times.
Olga VB
I think I just put a little yeast.
Although I usually always put 3 times less than in the recipe, I leave it a little longer, and the result was always good.
but here the trick did not work, apparently due to the fact that the dough is rich, it is difficult to raise it with a small amount of yeast.
I’ll think about how to get out of the situation, since I don’t want to put in yeast anymore, I really feel their taste in any baked goods, and I want to make such bread well.
Maybe try to make the dough for 12 hours or put the whole dough for a long fermentation.
kil
Quote: Olga VB

I think that I just put a little yeast.
Although I usually always put 3 times less than in the recipe, I leave it a little longer, and the result was always good.
but here the trick did not work, apparently due to the fact that the dough is rich, it is difficult to raise it with a small amount of yeast.
I’ll think about how to get out of the situation, since I don’t want to put in yeast anymore, I really feel their taste in any baked goods, and I want to make such bread well.
Maybe try to make the dough for 12 hours or put the whole dough for a long fermentation.
It will be a completely different bread. Yeast is not felt in it at all, but butter and milk are very soulfully given both in taste and in smell, the meaning is that the bread is fast and tasty and very unusual. Well, this is purely my opinion.
Olga VB
Yes, Irisha, milk and butter sound very bright, which makes the taste so wonderful, but even with 1/3 of the yeast (from the recipe) I feel them very much.
Probably because I constantly bake with leaven and lost the habit of yeast.
But my leaven, I'm afraid, won't make such a bun.
Challenge ...
Nothing, I'll think of something.
Letka-enka
dopleta, many thanks and gratitude from the whole family for such a convenient and tasty bread, I advise everyone to try baking, kneaded the dough in HP on the mode, as I baked almost half of it myself with freshly boiled blackcurrant jam and ate it, but I just wanted to try the crust: girl_pardon: here I just took it out ... and then there is no photo, everything has already been eaten, I will bake more and more!
Italian bread Pane al latte Fisarmonica in the oven
irysikf
What a good bread! I will definitely decide to bake it, I don’t know when it will happen, but it will happen for sure.
Olga VB
Larik, I'm with another thank you
Baked again today this "shaggy" bread.
Started 4/3 of the recipe.
I used 200 g of a starter culture of 100% moisture on whey and 200 g of a pre-enzyme 1: 1 on a railroad (apple + raisins).
I used cabbage brine (juice) as the rest of the liquid. I didn't add any salt.
Added 50g of powdered milk.
The rest is almost prescription.
Italian bread Pane al latte Fisarmonica in the oven Italian bread Pane al latte Fisarmonica in the oven
stanllee
Today I found him here and did not give rest until baked)) Still hot, but the smell ... mmmm ..
Thank you. I don't think that the taste will disappoint))Italian bread Pane al latte Fisarmonica in the oven

Oooh, this is the deity of taste) Especially after tsz bread. Everyone admired and approved)))
dopleta
Thank you very much, Maryana, for the wonderful photo and kind feedback! It is wonderful that in one day you both saw and became interested, and immediately realized your interest! Thank you !
Olga VB
And praise me?
I tried so hard, tried so hard!
By the way, the bread has a very interesting taste: the full feeling that you are eating a pie with cabbage, only you can't get to the filling
We liked this experiment.
dopleta
Oh, Olga, sunshine, forgive me - apparently, I celebrated May 1 very actively! You have very good bread! Highly! And even with sesame seeds! I praise with all my might!
Olga VB
That's the same!
kil
I love it very much, this your Lorik bread, I often bake it, I really like its creamy smell and milky taste.
dopleta
Thank you, Irish, I'm glad!
Wild cat
Larissa, girls, tell me in what form the oven? Dimensions? In order not to miss?
Bread is already kneading in hp.
It has long been in my bookmarks and now I got to it!
Olga VB
Maria, I personally take 30-50% more recipe for a standard bread pan (brick).
Wild cat
Quote: Olga VB

Maria, I personally take 30-50% more recipe for a standard bread pan (brick).
Ol, Thank you. There was enough flour exactly for the recipe (450 g). My husband will only bring it in the evening.
So you need to take something smaller. Thank you.
Olga VB
you can just make smaller squares 2 times.
kil
And I take exactly according to the prescription and it turns out as "the doctor ordered."
Anatolyevna
dopleta, LarissaThanks for the nice recipe. Tasty, beautiful, unusual. They ate mine, they said rolls, interestingly break off.
dopleta
Please, Tonya! Glad you liked !
posetitell
Thank you for the recipe for such an original and delicious bread. After reading all the pages, I decided to make him curly Styopka-disheveled. I made a double portion at once (otherwise they would eat mine in an instant), and from the rest of the dough I made Styopka a younger brother
Italian bread Pane al latte Fisarmonica in the oven
J. Anne
I wanted to bake bread today, I haven't baked it for a long time. I chose your recipe and did not regret it.Easy to prepare, delicate texture, delicious and most importantly, no need to cut! Please accept my thanks for the recipe!
Italian bread Pane al latte Fisarmonica in the oven
kil
J. Anna,
dopleta
posetitell, J. Anna, I am very glad that you liked the recipe! Thank you very much! Your bread is amazing!
Vesta
Larissa, thanks for the recipe, I really liked the taste and it is convenient to use it, but I did not read the whole topic (lazy person) and made the norm, but it was necessary at least one and a half-spread in shape.
The photo did not work out very well
🔗
dopleta
Great photo, Sveta, don't be shy. Thank you for stopping by, preparing and unsubscribing about the result, which is important - approvingly!
Galas
Tell me how much time to put the dough)))
dopleta
For 20-30 minutes.
Galas
Thanks, I did so
OxanaSh
Today is a day of gratitude. I baked bread for a long time, but my conscience said that I had to show it. You should have seen the pleasure on the faces of the family when they gently separated the pieces of bread from the "harmonica"

Italian bread Pane al latte Fisarmonica in the oven
dopleta
Very glad, Oksana! I understood correctly, are you talking about gratitude to me? In this case, I am sending you to your karma thanks for your feedback and a photo of an excellent bread!
Tofslic
dopleta, please tell me, what kind of butter should you put in the dough: softened or melted? So I took up making your bread and got stumped
gawala
Quote: Tofslic

, and what kind of butter should you put in the dough: softened or melted? So I took up making your bread and got stumped
Softened ... Well, at least I put the softened one .. And to smear the layers with the melted one ..
Tofslic
gawala, Thank you! True, I did not wait for an answer, I mixed the softened. The dough is so cool. Let's see!

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