Wheat-rye-buckwheat bread "Bouquet"

the bread is overridden, but the water has nothing to do with it

This can be seen if the author of the recipe shows a crumb of bread. Appearance, without a cut, does not always show the full picture

[SvetaI]

What is your bread maker?

SvetaI, I have Gorenje BM900WII. I baked it again, at that moment there was only a comment about the increase in fluid by 5-10 grm, I took the serum for the experiment (warmed it up to room temperature), and in order to get it higher, I tried to turn on the "French" program (3h 50min). The gingerbread man began to cling to the walls, I added 1 tbsp. l. flour. The kitchen is really hot 28 gr. S. approximately. The bread rose perfectly and at the beginning of baking it was a dome over a bucket, then (52 minutes before the end of the program, baking was already in progress) it began to slowly fall off. Here's what happened:


Judging by the comments on the dough rebuilding, I got excited with the French program, because it is even longer than the Basic (3 hours), on which I baked this bread earlier.

In my heat, too, with the beginning of baking, the roof fell off, I added 1/3 tsp. salt and everything is fine

[GuGu]

GuGu, thanks, I'll try to add 1/3 tsp of salt.

I'll try to add 1/3 tsp of salt.

added salt - the result: the bread has risen slightly lower than before, the top is still wrinkled. I will try to play with the amount of liquid.

[Olga]

Olga, well, I can't calmly read about your difficulties. Salt inhibits yeast work ... Therefore, your bread rose less ... Are you a good bun? Does the bucket not smear on the bottom? Does it stick to your hands when you touch it?

[Svetlenki]

Svetlenki, thanks for your willingness to help. The gingerbread man does not stick to the wall, does not smear along the bottom, round, sticky dough. It even seems to me that it is dense. Maybe I have something with the kolobok, but I have already read the topics about the kolobok and it seems to be just the way it should be.

[Iovova]

Iovova, Olga, unfortunately, I have a Panasonic bread maker, so I can advise purely intuitively.

First, the 3 hour bread program is very, very little. Our main in Panasonic is 4 hours, well, well, 3.30, because there are 30 minutes of the first rest. Try to choose a longer program

The gingerbread man does not stick to the wall, does not smear along the bottom, round, sticky dough.

At first it is sticky, and by the end of the batch it should be beautiful, smooth, not sticky, but soft (you probably read about the comparison with the earlobe). Since in this bread 300 g out of 400 g is wheat flour, the dough should not stick

From the photo of the bread (dated August 15) - surprisingly, but from the pores you can see that they are tired, that is, the bread has fermented. Tired pores, this is when the drawing of the upper pores tends to the center of the bread (I don't know if I described it clearly or not)

I will suggest / suggest the following

1. Select another program
2. Reduce yeast to 1 tsp.
3. Add not all of the liquid ... Top up while the bun is forming ...

Olga, and bread according to other recipes turns out well?

[Svetlenki]

Svetlenki, I baked both on the 3-hour program and on 3.50 (pictured from 15 Aug.). On a longer program, it rises even better, almost rests on the lid, only it also falls off. I baked different recipes, all with whole grain or rye flour, basically it turns out not very high bread (I would like to make it a little higher), with a round, more or less even roof. Mustard baked on completely wheat flour - the roof is round, the dome is simply handsome. Everyone just really likes this recipe, because of the mix of flour and aroma, so I continue to work with it. I'll try your suggestions and unsubscribe! Thanks for the help!

I would like to thank the author for a very successful recipe.A month ago, I became the owner of a brand new bread machine and began to look for a "permanent" recipe. I tried a lot of bread, but I always wanted something better, tastier. According to this recipe, I bake bread for the second week, every day, sometimes 2 times a day, if someone comes to visit
I slightly adjusted the recipe to my taste, I put 2 tsp of salt. and bake without spices, on the French bread program. Baked from flour from different manufacturers, with different yeasts, as well as with different amounts of salt, the result is always simply excellent - sooo tender crust and porous crumb that does not crumble, a perfect combination.
I also want to add a little Kislinsky, in the reviews I read about vinegar, tomorrow I will experiment with apple cider.
This is the recipe you don't want to leave, the bread is unrealistically tasty
I just want to count on a kilogram loaf, otherwise it ends quickly, and the size of the bucket allows.

[Boka]

Boka, Thanks for the recipe) Hell exactly according to the recipe, I had to add 3 tbsp. l. flour, bun. Basic mode, 3 h 40 min. Was a little settled next to the bottom crust. But very tasty) Even my son ate, although he does not really like black bread. Maybe you should have chosen a 4 hour mode?

I had to add 3 tbsp. l. flour, bun

Try not adding flour. At first, I also poured more, the bun seemed sticky. And then I noticed that when I do it exactly according to the recipe and the bun is not tight, the bread turns out more luxurious. I also bake sometimes on the Sweet bread program, in Moulinex it is 3.30 hours, then it turns out an airy crust, crispy but thin, the crumb is rubbery, does not crumble. I don't have the main bread program, instead I use the French program, on it the structure of the bread is denser than on Sweet, and the crust is thicker. I bake only this bread, I experimented a lot with it, as a result, now I stopped at the exact amount of ingredients indicated by the author, sometimes I have to put on a delayed start so that there is fresh bread in the morning, and it always turns out. Only sometimes I don't put buckwheat flour, I make 320 grams of wheat flour, 80 grams of rye flour, it seems to me that buckwheat flour thickens the bread a little, although maybe I just got the flour not very successful.

[Boka]

Boka, thanks for the recipe. Thanks to the author, despite the fact that Boka has long been absent from the forum.

How much raw yeast should I put?

[Olga]

Olga,
Yeast - 1.3 tsp - 1.3 * 3g (about as much dry in a teaspoon) * 3 = 11-12 g raw

How much raw yeast should I put?

Conversion of dry yeast into wet, pressed (and vice versa)

take a BIG THANKS from me !! The bread is wonderful, fragrant, airy, it is simply impossible to come off! Dare to clean up instantly! Made strictly according to the recipe (only added a little salt)

Good evening everyone! Tell me, please, if honey is not liquid, but already sugared, how much is needed then?

As much as liquid - honey melts from heat and friction, and dissolves when mixed.
If completely solid, you can pre-dissolve in warm water (take from the total amount according to the recipe)

Hello everyone! I baked bread exactly according to the recipe. It went up well, only the roof was torn apart. I have not tried it on VCS yet, it is still cooling.

I baked it again exactly according to the recipe, the only thing I added was 40 ml of water. The result pleased me very much, it rose well, the roof turned out smoother and very tasty.

I baked several times, wrote down the recipe in a notebook. I liked the bread. The smell when baking - stunned! Spices, honey, buckwheat, malt - everything is combined and the aroma is indescribable!
Thanks to the author.
True, a flat roof rarely comes out, I bake with fresh yeast.
How beautiful it will turn out - I promise to bring a photo

I counted it for a bigger loaf, it turned out very nice and tasty, many thanks again to the author of the recipe.