Albina
And I Today already yesterday (we have 00:45) from this dough baked baguettes.
Admin
Quote: Albina

And I Today already yesterday (we have 00:45) from this dough baked baguettes.

Oh, Albina, you spoil your own yummy bread! Well done!
And I came up with baguettes! I can imagine how rosy and delicious they are!
Albina
Tatyana, yesterday we had a frostbite, so Sunday was a day off for my husband, including. And also the last day of vacation. Therefore, she sculpted and dumplings and dumplings, baked a cake the day before. And baguettes just wanted to experience a new baguette holder for a long time. And there was even room for a baguette for tea.
Albina
Yesterday I used part of the dough to bake pies with potatoes. And baked a loaf from the rest
🔗
Wheat bread made from old dough
I really liked the fact that there are few crumbs when cutting.
Admin

Albina, even in this angle of the photo, the structure of the bread is visible THANKS!
Nice bar, little white!
Albina
And what a sandwich for breakfast with this loaf, with butter and red caviar was abalden
Admin

Well, it wouldn’t be tasty Of course, a gorgeous sandwich, especially as with butter and caviar
Albina
Today I baked this bread again. I wanted to bake it with a bar. But in the morning the child fell ill and I could not leave him for a long time. When the "Dough" program was over and I had time to stand, I looked into the bucket, and it fit well. She put in the pastries. In the evening we already had dinner with fresh bread I love it
Admin
Oh, Albinawhat a fine fellow you are! The bread is decent and tasty and will always delight you with its taste and appearance!
Albina
TatyanaHow I like to work with this dough Today I baked a loaf of bread. The youngest son could not resist and ate it while still warm with quail eggs.
Admin
So, I just saw a picture of my bread in Unread - and immediately understood "This is Albina"
To the health of the family and beloved son - let him grow on fresh bread!
Albina
Yes, it’s me I don’t write as much as I bake it
Albina
I haven't baked this bread for a long time. Now there is an old dough in the refrigerator. Yesterday I remembered the recipe, but the bread was needed already for breakfast. Therefore, I postponed my desire until tomorrow How I like this bread, Tatyana
Admin

Albina, I can be glad for you that I pleased you with the bread recipe
Pekies for good health!
Albina
I wanted to take a photo of my today's bread according to this recipe. I looked through the whole Temka, but here are mainly my photos.
Admin

So please your family with a beautiful and tasty bread
And the author, too, that is, me in that bread is in demand and is in demand with you
Albina
Tanechka, yesterday I baked loaves according to this recipe, though I almost missed (at the same time sculpted dumplings) and turned out to be a little tanned. Covered with foil in time

🔗
Admin

Albina, to the health of the family! Good babies turned out, although they fried a little
Natasha * Chamomile
Admin, Tatyana, I want to thank for this bread too! Also delicious, like the bread on the hearth. True, there is no photo, since I registered only today and did not take a photo.
I wanted to ask if this recipe can be baked in a bread maker on an automatic mode. Or is it better on manual: dough - knead - proofing - kneading - second proofing - baking?
Thank you
Admin

Natasha, to your health!

I used to bake bread in the oven, it turns out fragrant and aromatic
And bread at all stages is "in free flight", he himself commands when and what to do with it, not being in the rigid framework of the programs x / oven. Hence the taste is better
And I would not say that the baking time in the two versions is much different.

Although, you can try in a x / stove, on the program Main, basic
Natasha * Chamomile
Tatyana, Thank you.Yes, I agree with you, the bread tastes better in the oven! But sometimes the oven is busy and the bread needs to be baked. Then the bread maker will help you!
Admin

Yes, that's right. But I always try to bake the bread separately, I choose the time for this.
And then, the oven is not every day and not all day busy, you can combine it calmly, in extreme cases, knowing about the plans for the oven, bake a couple of breads at once. It's so ... thinking out loud
Natasha * Chamomile
Well, yes, but sometimes there are bloopers and you have to get out!
Albina
Natasha * Chamomile, I did in due time purely in HP. I described my experience above. Now I am carried away by the loaves (and now there are bars on the proofer). But I really liked this bread.




Quote: Albina

We ate this bread again this morning. It was just the old dough and I was going to bake everything. The whole process is in HP. Yesterday morning I put it in for dough. But 12 hours have not passed, the dough "walked" well. I put all the ingredients together and set the "Basic" mode. I got up at night and put the bread on the board. It turned out SUCH BEAUTIFUL BREAD that then I could not sleep for a long time.
Here is my experience





Quote: Albina

I want to boast: yesterday I baked this wonderful bread again
🔗
Natasha * Chamomile
Albina, Thank you! I'll try too. After all, summer is coming soon, and there is heat, a vegetable garden, there is not always the time and desire to dance near the oven.
MAKOSHA
ROMA, I'm with "thank you" for a wonderful bread. Wheat bread made from old dough
There is no incision yet, it is getting cold
Admin

Makosha, such a beautiful bread cannot be tasteless
Good health, I hope you like it to your taste
MAKOSHA
Tanyusha, THANK YOU VERY MUCH for the work you put into creating and maintaining OUR site. I consider myself OUR - for I have been with you all for a long time, although I have been silent for a very long time.
SUPERIOR people with good hearts live here.
Low bows to EVERYONE who seeks, finds and shares recipes.

I have been looking for a VERY long time and could not find for myself a recipe for bread that would please and return to childhood. It seems that the hands are growing from the right place - but everything went wrong.
Quite by accident - or not - I came to you here.
There is no limit to my joy. I have already baked many different breads - I will slowly thank everyone and display a photo.
Thanks again!
MAKOSHA
Wheat bread made from old dough
Here he is, little white, in the context
Admin

Wheat bread made from old dough

Makosha, looks great bread, great!

I also recommend purchasing a temperature probe for baking bread in the oven. The core temperature probe perfectly controls the readiness of the bread, it never makes mistakes, and the bread will not come out half-baked Thermometers, oven temperature probes
MAKOSHA
Admin, The temperature probe is available and in active use.
Spouse cut bread with a blunt knife
Admin

Husband tapping on a soft spot, ruined all the buzz from the photo
And for his birthday, not on Victory Day (the next holiday), give him a bread knife with a file
MAKOSHA
ROMA, and again I THANK YOU FOR THE SCIENCE !!
WELL AND FOR ONE with a report on bread.
and not only.
waited (1.5 months) clay dome.
Wheat bread made from old dough
In the refrigerator there is a very ripe dough - since April 17th it lived (it lived very comfortably, I tell you, very tasty - I tried it), wheat leaven - "waste" for a week from feeding - well, do not throw it away, the hand does not rise, broth with potatoes - everything went into business.
that's how my krasaff got up
Wheat bread made from old dough
I covered it with a towel, I’m watching - people walk in circles with milk in cups and threaten to hand me over to the police for torture with saliva
Wheat bread made from old dough
Admin

Makosha, struck down on the spot with the appearance of the bread I would gladly join your household. Is it possible to resist such beauty And what will be good inside, there is even no doubt
Albina
I wanted to bake this bread again
still in the oven
Wheat bread made from old dough

Wheat bread made from old dough
Admin

Albina, to your health! You are a staunch fan of this bread, THANKS!
Lantana
Tatyana Happy New Year! Thanks for your recipes. Everything always works out. : santa: Today I put bread according to your recipe. I had a starter for about a week, on a cold veranda, bubbly with a pronounced alcohol smell, hungry. The recipe contains the addition of dry yeast to both the dough and bread dough. Explain for my understanding the need for yeast ?.While I wait for an answer, I will put the second half of the starter. There will be bread with and without yeast added.
Admin

Lantana, HAPPY NEW YEAR! Thanks for the kind words!

It is normal practice to add yeast to a leaven or dough. You need very little yeast for this, just to start the process.
This is done in order to give an impetus to the leaven and the dough to come up faster, to reduce the time of working with the dough.
Or when there is no certainty about the quality of the leaven.
Lantana
Fine. I got it. I'll bake it. I will report on both options

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