Palyanitsa Ukrainian

[Masha22]

Masha22 , Thank you! And de your handsome ??? Show off !!!

Can you tell me at what temperature you can bake this bread just on the hearth?

You mean in stone ?? I don't have it. Try 180C.

With the photo, while there are problems, we are waiting for the friends to return. Thank you for the baking temperature on the stone!

Hello everybody. I really want to bake such a piece of bread. But on the very first item of the recipe, a question arose immediately (forgive me, if you can, I'm just learning). So, in the recipe, the dough must be kneaded on any program for 10-15 minutes. In my HP, the batch of 12 minutes goes only on the French program, but there first 20 minutes. temperature equalization is in progress. For all other programs, the first batch is 7 minutes. then 5 minutes rest, then again kneading 12 minutes. Please advise which program is better to choose? And tell me if the yeast is replaced with dry, 1 tsp. is 1.5 enough or do you need?

[Viktorii @]

In my HP, the batch of 12 minutes goes only on the French program, but there first 20 minutes. temperature equalization is in progress.

Viktorii @ , this program will do.

if yeast is replaced with dry, 1 tsp. is 1.5 enough or do you need?

Take 1h. l. with a mountain.

Oksanochka, tell me or if there is an opportunity to explain - such a phrase is often found "I was arranging in the oven with the light on and a mug of boiling water on." what does this on light bulb mean?
just interesting.
I have an old gas oven - just put it on the battery? there is still a bowl of Tupervey in it for some reason, with a sealed lid, the dough very quickly fits in it?

[Anya]

Often there is such a phrase, "I defrosted in the oven with the light on and a mug of boiling water." what does this on light bulb mean? just interesting.

Anya, I have an electric oven (the one that broke down), there is a light bulb in it. So I turn it on, it gives insignificant, but warmth. And so you can stand in any warm place, in a switched off microwave oven with a mug of boiling water, for example. It's a small, sealed and enclosed space. In the dishes of Taper, I defended the identity, most of all I like to use a thermoserver for this, and if just in bowls, then you need a volume of at least 3 liters. and the lid must not be tightly closed, otherwise it will constantly tear it off. But now I am settling the dough in MV Brand, and now the blanks are in the oven.

["The amount of the main ingredients (products) in one measuring cup (240 ml.) And one measuring spoon."]

Thank you very much for your reply. But I got confused again. According to the recipe, we need 10 g of yeast. I found here "The amount of the main ingredients (products) in one measuring cup (240 ml.) And one measuring spoon."It says that in 1 tsp-4 g of dry yeast. So I need 2.5 tsp. ??? Please help me figure it out. And another very embarrassing question. How to form the loaf itself?

[Viktorii]

Viktorii, there are no shameful questions !!! Ask anything that is not clear.

Dry yeast is needed 3 times less than fresh yeast. That is, 10: 3 = 3.3g. I measured my measuring spoon from HP, it includes 3-3.5 g.

To form a loaf, it is necessary to form a ball from the dough, turning the edges to the center in turn:


Then turn the ball with the seam down and tuck the edges:

[Omela]

Omela Thank you very much for your clarification and patience. : rose: Mustache, went to try to do it. God help ...

Along the way, another question arose (it's already embarrassing to fool people). I kneaded the dough, the bun turned out, the current began to break at the end, but, in principle, everything is fine. Now I looked in, the dough has already grown so much and such a garnyunya, and she will stand for another 1.5 hours. So the question was born, the dough cannot, as it were, overripe? Blame of course for such stupid questions. (I do it with dry yeast)

[Viktorii]

Viktorii, how is the situation ??? The dough cannot stand, because it is steep enough.

Waxya on neurons. Already baking ...

I keep my fists for you !!!

[Omela]

Well. Baked.I've been baking in a bread machine for a year already. In the course of kneading, I really wanted to add flour. I added a couple of times, but I wanted more. And I was afraid. And hello. Bread, especially when I have already made a cut, a little "drip". My scales are still a fairy tale in my life ... Almost by eye ... BUT! For the first time, I am happy with the result of a yak elephant. Sveru smeared him with butter and wrapped him in a towel, let him get it. I really want to look inside him and try, but I don't want to spoil it. Let it come first.OmelaThank you very much. : rose: And the main thing is that the start has been made, we will dare.

[Viktorii]

Viktorii, with a start !!! (y) For this you have to drink for brotherhood !!! : drinks: And go to you! The crumb must be airy !!!! On the "hat" you can see !! And with additional flour - it's a profit! You have to focus on your intuition !!! I wanted to add - I must add !!!

shl. I'm waiting for the crumb photo !!

[Omela]

The final verdict is about SUCH bread I dreamed of all my life. : yahoo: It is simply divine both in taste and appearance. I haven't eaten such bread for a long time.Omelachka, low bow to you from me. : girl_love: Thank you very much.

[Victoria]

The final verdict is about SUCH bread I dreamed of all my life.

Victoria, URAAAA !!!! 🔗

Omela, and I come to you with a BIG THANKS (put a plus sign). The bread is fantastic !!!!!!!




P.S. On the cut, there are dark spots, this shadow falls from an uneven cut, the crumb is wonderful and beautiful!

[sgf45]

AAAAAA, what a delicious aaaaa ... I want ... ALL!!!! 🔗

sgf45 , incomparable bread !!!!

Yes, Oksan, how I discovered - also "AAaaaaa, how delicious it looks !!!!" sgf45 - well done !!!

[Omela14anna08]

Omela
14anna08
Girls, thank you for your kind words. I am all the more pleased to receive praise from the bakery guru, because this is only my second bread baked in the oven. I have been baking in KhP for many years, and the gas oven is so disgusting. But now I bought a stone and a bastard, it turns out it's such a thrill to bake bread in the oven !!!!

And thank you!!! Happy breads !!!

[Omela]

OmelaThank you for such beauty! : rose: As a young baker, I immediately tried to do the same! The result was a very tasty, airy and fragrant "big cake", as I understood - not enough flour! I will try again.
sgf45, just super! A question about a stone, I really want to buy it: is the stone heated in the oven for a certain time, bread is planted on it (in the oven), and baked, and is the oven turned on during baking? Sorry, for such a question!

[Kras-Vlas]

Kras-Vlas , get the hang of it yet! The main thing is to start !!!

The oven is of course included. The stone allows you to keep the heat at a time. while the oven is opening and closing. Baking stone (and its replacement) is discussed HERE.

Mistletoe, thanks for the recipe!

The result is solid, fragrant, delicious bread. I baked from the highest + 2 grade, since the first was not. I thoroughly rubbed the bread blank with 2 grade flour (it is so crumbly, dry, like semolina). The incision was made with a blade, and therefore not very deep. The loaf turned out to be lush, tall, light.

Take photos with evening lighting:





This is where the notch starts:



This is the crust on top:



Here is a larger photo, or even so hard to see. I cut off a humpback from the hot one:





I recommend baking this cake for beginners, as it turns out very simple and tasty.

[Anya]

Anya, Thanks for the kind words!!! Wonderful bread !!! Leaky four !!!

Eeeeh, I cut off a healthy palyanitsa, smeared generously with sour cream, and ate it with a bite of stuffed pepper. Vkuuuuuusno! I would have eaten a piece of palyanitsa, but it won't fit anymore. Toko can smell it, so fragrant and beautiful.

Our person!!!!

[Omelochka]

Omelochka, thanks for your support, I'm running to read!

Oksanchik, I made it, but I was not completely satisfied with myself, so without a photo, I probably need to wear a timer on a lace, I'm afraid it stopped at me and did not come out very high, and the thick crust was afraid that it would not be baked, but I will definitely try again.
here above they wrote that beginners can, and I took a chance. the taste is wonderful.
and a question in the oven, I had a beautiful bread, and it cooled down a little in waves like a donkey chtoli ... you need to subtract some water right?

Anya, I was in vain afraid !!! This is not a beauty contest ... We all study together, develop skills.

The crust is thick - overexposed in the oven. Did you put water in the oven? You can grease with butter after baking and cover with a towel - the crust will soften.

and a question in the oven, I had a beautiful bread, and it cooled down a little in waves like a donkey chtoli ... you need to subtract some water right?

No, it's not water. Was there a normal bun when kneading? This is a sign that it has been on the rise. And what kind of crumb? What are the holes in shape - round or oblong? How long did it take? What yeast ??

Oksanchik, just stopped! water chuuuut lila I have an oven "finish !!!", I need to adapt it to gas, here you are to me (that is, it was not me who prompted the topic with the stone - thank you again)! holes are different! but you know, the first one was cool to eat from the oven !!!! I'll probably try again in a day !!!

[Anya]

AnyaThe oven bread is really different !!! I can't say anything about a gas oven, but if there is a possibility, then you need to put a bowl of water on the bottom of the oven to create steam. Then the crust will be softer.

shl. I would advise you to try baking in the oven for more cakes. They are easier to execute and require less time. If you can have kefir, then try this one: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=128925.0... I baked it all summer, with only one cake. And after kneading, she gave 40-60 minutes to rise, and then the cake to rise for 30 minutes.

This is called "Ostap suffered." Houses demand "continuation of the banquet", the first cake was eaten in two days, this is the second. I added an egg to the dough (disposed of the cracked one), a little more milk (poured out the leftovers), well, and as a result, a slightly more tanned cake, but everything is also TASTY

[sgf45]

sgf45 , what a beauty!!!!! 🔗 I am glad that the bread went to taste !!!!

Omela, thanks for the recipe!
I made bread for the first time in the oven, it turned out delicious!
I only made flour of the highest grade, I haven't bought 1 grade yet, and baked bread was already burning!
I only forgot it before sending it to the oven, grease it with some water, salt and soda. Already when I got it with butter, I lubricated

[Lelik]

Lelik , handsome !!!

Mistletoe! I also baked it, I just took it out of the oven, now I'll post pictures, but the smell is divine.





No cut yet, hot!

[Catwoman]

Catwoman , Lena, very beautiful bread !!! All so neat. even !!!!! How does it taste ??

[Catwoman]

Catwoman , Lena, very beautiful bread !!! All so neat. even !!!!! How does it taste ??

Very tasty, though I just tasted a drop, the crumb is all even and the crust is very thin!

Omelа, but why grease bread with water, salt and soda, what does it give? And I don't have 1st grade flour, only the highest, I haven't seen it anywhere on sale. Right now, the dough is worth it, but on premium flour. Will I violate the taste?

[moby]

and why grease bread with water, salt and soda, what does it give?

moby I honestly don't know. But the crust is crispy and tasty !!!

And I do not have flour of the 1st grade, only the highest, Will I violate the taste?

No, not much. It will not even be noticeable !! For the future, you can see here how to make different flours: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=135443.0.

Can you take wheat leaven instead of dough? And bake bread in HP (oven not ah).

[Tatyana]

Tatyana, yes, of course everything is possible. Only, you understand, it will be a completely different bread. When using sourdough, watch out for the bun and the rise of the dough. It will naturally take more time.

Mistletoe, I did it! The bread is soft, delicious, just the kind I never expected in my dreams! This is my second bread in the oven. I took into account the jambs on the first bread, I realized that my stone is very roasted in the oven, so I made the temperature a little lower and everything worked out. Of course, we still need to adjust, but this is a profitable business. And my progress in baking on the hearth makes me happy. The only thing is that the cut was not made. The knives are blunt, the husband needs to be reminded every time, in general, not interrogated. Found the blade, and it's even dumber. I poked them into bread, toko poked them in vain. Well, it's nothing, we can't marry an enta palyanitsa, it'll do. Well, here is my today's in general and in section



The taste is very similar to our cake. I would never have thought that you can do so similarly to taste. So thank you isho once and have already looked after your Moroccan batboots (like so). The only thing left is to buy sesame seeds.

[Mona1]

Mona1 , Tatiana, what a handsome man !!! I'm really glad that the stone helps such a wonderful bread to bake !!!

I hold the blades specially for cuts. I bought several packs at once and periodically take out a new one. Of all that I have tried, this is the most optimal solution for me today. To avoid sticking to the dough, you can lubricate with oil.

already looked after your Moroccan batboots (like so).

Tyuyuyu, after palyanitsa, batboots - just spit !!!!

I hold the blades specially for cuts. I bought several packs at once and periodically take out a new one. Of all that I have tried, this is the most optimal solution for me today. To avoid sticking to the dough, you can lubricate with oil.

But I'm thinking, can I buy a scalpel in medical equipment?

And I also have a scalpel. He has a very small cutting surface. A shallow incision is obtained, all the same, it is necessary to cut (prostagospidya). But this, again, is purely my feelings. You can like it!

In general, if we are talking about means for cutting bread, then I dream of a knife, like in Sergey's video. Japanese, $ 40. But you can't buy it alone, you need to pair it with another. Others are at least $ 250 apiece.