Admin
How do you control the quality of the dough when kneading?

This topic is intended more for those who are just starting to bake homemade bread ...

I already wrote how easy it is to make a mistake in the bookmark of ingredients in the dough, in this thread WORKING ON ERRORS, and no one on the forum is insured against such errors.

Well, if a novice baker does not know the technique of baking, he fully relies on baking in a bread machine ... what to do?
How to control the insertion of ingredients, kneading, which program to choose today, and which program was chosen yesterday ... and so on ...

For example, before I start baking bread:
- I choose a recipe,
- I write on a piece of paper the number of ingredients for the recipe,
- check the recipe with the flour / liquid balance table The amount of flour and other ingredients for making bread of various sizes
- I clarify whether I have all the ingredients in stock by name and quantity, or if I need to replace them with others,
- I clarify (including with the authors of the recipe) what these or those names of ingredients mean, how much I need them in this recipe, can I replace them, how they affect kneading and baking,
- I specify and write down the baking mode, program, color (color), baking size,

And then there will be an adjustment of the records on the fact of kneading and baking:
- I clarify the actual balance of flour / liquid, bun, write down how much flour or liquid I actually added to the dough,
- what is the consistency of the dough (soft, medium, cool bun)
- I note what kind of baking is the result, so that I would like to change or leave in the next batch,
- what kind of crumb of bread is the result, large, fluffy, crumbles strongly, rubbery, porous and so on,
- how the dough rises, how good, high, fast,
- how good the bread is, will I bake it again, or is it a one-time option in terms of dough consistency and taste,
- is it possible, according to this recipe, to put bread baking on the timer
- etc...

I really liked the baking analysis Brads, so he keeps records and analysis of bread baking to the subtleties:

How do you control the quality of the dough when kneading?

and in the end there is something to boast about:

How do you control the quality of the dough when kneading?

I hope this topic will help many aspiring bakers get the right approach to kneading and baking bread dough, and this will drastically reduce the number of errors ...
And how do you control the kneading of dough and baking bread - share your method, it will be interesting to know and exchange opinions ... How do you control the quality of the dough when kneading?

lumial
Hello Admin.
Perhaps the question is not the topic, but after baking the first loaf in our family, the following problem arose: the child eats bread while it is warm (with milk, with tea - bread and butter). But he does not want to eat all the time, he does not like that he is "airy and too soft". For everyday use, he asks to buy him "Cut". In this regard, the question arose, is it possible to somehow achieve crumb density in homemade bread as in the shop "Narezny"?
Crochet
Quote: lumial

Is it possible to somehow achieve crumb density in homemade bread as in the shop "Narezny"?
lumial
So bake a sliced ​​loaf in the oven and you will be happy !!! My something lately so tightly got hooked on these loaves, and apparently they don't plan to get off ...

Look here IN THIS TOPIC , what kind of recipes for loaves are not there !!!

P.S. To achieve a denser bread crumb when baking in HP, you can only reduce the amount of liquid.
Admin

Inna, thanks for the help!

lumial, in principle, you have already been answered the question.
I will add that warm and hot bread is very tasty, but it is not recommended to eat it, it is bad for our stomachs, and especially for children!
lumial
Krosh and Admin, Thank you.
But there is no time to bother with the oven. I'll try Lola's recipe in HP.
svetlanna
Hello! On your advice, I do not pour out all the flour. Then, if necessary, I fill it up, literally, with pinches, if I see that the dough sticks to the sides of the bucket. Once I sprinkled it with spoons, overdid it and the bread turned out to be a little dense, a “slide” appeared on the “roof” in the middle (or maybe this is because I stirred water, yeast and flour on the “pizza”, and then reported the rest?). But it was baked. But when I fill up with my hands, I never made a mistake.

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