Viki
Got it ... Thank you, Irina, for an hour so for an hour. We will try.
dopleta
And rye turns out great

Electric frying pan
CatNat
Larissa, what is the recipe for rye?
kirch
Quote: dopleta
And rye turns out great
Wow, Larissa, what bread. Give me a recipe, I can't do it with such bread. They're usually sourdough, but I'm not sourdough, boom, boom
Viki
Irina, I thank you again. It turned out. And what a handsome man! While I was hot, I smeared the top crust with butter - it stands, cools, shines like a piano. Soon we will try ...
Larissa, is it in the Miracle they fit? Details are possible. You are welcome
dopleta
Of course you can, Vika! Lyuda, by leaps and bounds, not leaven. I never adhere strictly to the nearest gram, but in general the recipe is as follows:
Liquid - 270 g: water + kefir (kefir optional), 1 tbsp. l. grows up. or melted plums. butter, 1 tbsp. l. flussigsauer (can be replaced with dessert apple cider vinegar or lemon juice), 1 tbsp. l. liquid extract of rye malt (can be replaced with dry ground, brewed with a small amount of water from the total amount)
Sugar - 2/3 tbsp. l.
Salt - 1.5 tsp.
Flour - 400 g: 300 rye and wheat + 1 tbsp. l. kart. starch.
Fresh yeast - 7 g

I knead in a bread maker, set for speed in the microwave, then I form two bread, I keep it in Miracle under the lid for about twenty minutes and turn it on. I never warm it up beforehand, no matter what I bake.
gala10
Larissa, explain me please. I just can't understand. Why can't the whole process, including baking bread, be done in a bread machine? Why are these difficulties with proofing and baking? It's simpler: I threw everything into HP and sit quietly on the Internet ...
Anastasenok
gala10, then that the result is cooler. It is obvious
Well, shape variations
gala10
Anastasenok, is cooler - is it tastier? More beautiful?

mur_myau
Quote: dopleta
flussigsauer
What is it and what is it with?
Viki
It is a liquid leaven. Acidifier for bread. There are acids - lactic, acetic and also malt extract.
dopleta
Quote: gala10
Why not
Checkmark, yes you can, of course! And most of the time I do it! At night, for example, I always put the bread in the bread maker in the morning. I use the microwave to rise the dough when I'm in a hurry - the dough will rise several times faster in it. And for baking, just for a change, I sometimes bake bread of a different shape and in other devices.

Quote: mur_myau

What is it and what is it with?
"Flussigsauer is a food additive liquid sourdough for bread made from rye and rye-wheat flour. Allows you to switch to single-phase dough preparation with fermentation after kneading for no more than 30 minutes. Improves the dough cutting process, increases the taste and aroma properties of baked bread using this sourdough." Ingredients: milk to - that, acetic to - that, malt extract ".
mur_myau
dopleta,
Thank you! At least I will know. And then these strange words lead me into a stupor - panifarin, flussigzauer. Only by "sauer" I realized that it was something sour.
dopleta
Panifarin is weird too? You bake rye without it? I usually always add it to rye, because there is almost no gluten in rye.
mur_myau
dopleta,
I was advised here on the forum to add semolina ground in a coffee grinder instead of panifarin.
And recently I mastered a recipe from Maxim Syrnikov's book "Real Russian Food", there are no additives at all, only rye. Small but tasty. She used to bake in the prumel, and before that in the oven and in the usual miracle "miracle-m".
dopleta
Quote: mur_myau
semolina ground in a coffee grinder
Or potato starch, the effect is the same! And I don't even grind semolina.
Zena
Girls and where to read .. how much decoy to add ..
dopleta
Everyone has their own recipes, Zhenya. I usually add (either / or) 1-2 tsp for small bread. panifarina / 1 tbsp. l. starch / 2st. l.without the top of the decoy. In the case of semolina, I slightly increase the volume of liquid, since it absorbs when it swells.
gala10
"Flussigsauer", "panifarin" - sounds like a song ...
Only for the sake of this it was necessary to register on HP ...
dopleta
! There is also a Weizensauer, for example, Sasha - sazalexter prefers. But the Weizensauer is wheat sourdough and the flux is malt-based, so I have more bread on flux like.
gala10
Larissa, thanks, sounds nice too!
And how did I live without it?
Zena
dopleta, Larisa merci .. understood .. I have a roll of 900 .. iiiiii forgot something big 1150 or something ..
Is it normal for them to double it?
dopleta
Yes, Zhenya, fine.
Oh, and we flooded in pans. I return to them. I generally act unceremoniously with buns in Miracle! I roll out the pieces of dough carelessly, not striving for the perfect cake, grease and sprinkle with fillings, roll up into a roll, cut it lengthwise not to the end, unfold it in slices up and crush it as it goes!

Electric frying pan
Elena Tim
Oh, why add semolina to bread? I'm just going to bake here, if necessary, I'll add. And what does it give?
Zena
Laura, I think the moderators will forgive .. we are here quite a bit .... well, I won't run after you and write: Larissa, go to this topic and answer the question ... well, that's where I found the right person there asked.
Well, tct in a miracle the same bread is baked so advice on the topic ...
Look there and Lena is interested. ..
CatNat
And I have another failure, baked unchanged, the bottom is more than baked, the top is pale, and there is no such top as the photos were posted here. Something I'm in frustration, I just can't make friends with the stove, girls, dear, tell me what my problem might be. Top-fired oven, Chelyabinsk, but Soviet. 1990 c.
dopleta
Semolina is added to flour that is poor in gluten. Then the bread will be more fluffy.
CatNat
Electric frying pan

IrinaHow much bread did you get in height? My middle rose higher, and the edges turned out to be very low, as if this size of a pan is too much for such a volume of dough, I baked for 450 g of flour.
Syuzi
Natasha, my bread is now proving, I will write as it is ready.
CatNat
url = https: //Mcooker-enn.tomathouse.com/gallery/albums/userpics/83765/IMG_20150226_182701.jpg]Electric frying pan

Irina, well :-)
Of course, I did not quite follow the technology according to the recipe, or rather I did it according to this recipe, when it was not necessary to put it in the refrigerator, and after 12 hours at room temperature, immediately bake it. I just `` dumped '' the dough into the oven, forming nothing, after a while I looked in, the dough spread to the entire bottom of the pan.

Syuzi
Natasha, just got to the computer ...
the dough stood in the refrigerator for almost a day, then according to the recipe, baked for 45 minutes.
Electric frying pan
CatNat
Irina, thanks for the photo, what kind of stove do you have? Soviet? Chelyabinsk? I don’t understand why your top is tanned, but my top is white.
MarinaK
Quote: dopleta
I use the microwave to rise the dough when I'm in a hurry - the dough will rise several times faster in it.
dopleta, Larissa, can you tell us a little more about the accelerated rise in the micro? And then today, for example, there is very little time for bread, I had to put the dough and cook focaccia
Syuzi
Natasha, I have a Soviet stove)) early 90s release
marlanca
Today I'm with pies, and one huge bun (dough left) ...

Electric frying pan
dopleta
Quote: MarinaK
in more detail about the accelerated ascent in the micro?
Very simple, Marina! You put the dough in the micra, turn it on for 10-15 seconds. at high power, then a pause for 10 minutes, and so on three times. As a result, it takes a little more than half an hour to climb. tyts and tyts.
MarinaK
Thank you, Larissa, I will definitely try
Ligra
Girls, what beautiful breads and buns and pies
And I baked in Miracle cupcake "Semistakannik" from Mikhaski, turned out to be very gentle. Baked in foil tins and medium in glass, with tea.
Electric frying pan
Syuzi
Ligra, Thank you! You have delicious cupcakes !!! Have you tried the oven in silicone muffin tins in the miracle oven?
Ligra
Syuzi, thanks, no silicone did not bake, only glass and homemade foil molds.
Syuzi
Ligra, Thank you! Girls, can you tell me if it is possible to use silicone molds in the miracle oven?
gala10
Irina, I scorching in silicone mold. Everything works out great.
Ligra
gala10, In silicone, it does not seem to be very fried from the sides and bottom?
gala10
Ligra, look at my link for pictures. Everything works out great.
Zena
I have one in the form of a ring .. I do not like her everything in it is pale .. maybe depends on silicone ???
or no difference?
Syuzi
Galina, Thank you!
gala10
Zhenyamaybe it depends. Everything blushed beautifully in my uniform and in the oven.
Ligra
gala10, manufacturer in the studio (name in the sense)
gala10
Manufacturer - Regent. They were presented to me several years ago. The deep one is for pies, and the shallow one is for pizza. I am very happy with them. And then somehow I bought it myself, also Regent, curly like that, but in it the silicone is thicker. In that one - for sure, it didn't turn red.
Ligra
gala10, it is clear you need to look thinner, thanks.

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