bojarin
yes, and by the way, dear topikstarter (the one who initiated the topic) or her colleagues, please clarify the composition of the ingredients, otherwise in the process of reading the branch with grams and milliliters a little confusion happened, in my case I will hang in grams with great accuracy, because there is such a scale and the best experience in the case of a bread maker is associated precisely with the precise weighing of the ingredients, thanks again in advance!
Shushera
Quote: bojarin
yes, and by the way, dear topikstarter (the one who initiated the topic) or her colleagues, please clarify the composition of the ingredients, otherwise in the process of reading the branch with grams and milliliters a little confusion happened, in my case I will hang in grams with great accuracy, because there is such a scale and the best experience in the case of a bread maker is associated precisely with the precise weighing of the ingredients, thanks again in advance!
RECIPE ON THE FIRST PAGE, IN GRAMS !!!
Fantik
koluchchka, good day! Thank you for the recipe for wonderful loaves! The pets liked it! I do not show the form, it is far from perfect.)))) I'm not a magician, but just learning. It is very interesting to roll loaves of rolls.) And the cut is like this:

Sliced ​​loaf (oven)
adelinalina
false alarm
I put my dough to proof
adelinalina
at first I got such a small sausage, I was still surprised how some 2 buns came out medium. but when it moved away, it increased in size almost 3 times, and it turned out such a huge loaf, I did not expect such an effect at all
That's just the question, on top, it turned brown on top of me, became golden, but the bottom remained completely white, how can you deal with this?

And the bun was really very soft, I immediately remember how my husband told about his grandmother that her pies and buns were lush and when you squeeze it, she straightens up. I'll try to change it a bit and make a closed pie on it, I wonder what happens
Thanks a lot to the author
dana77
Thanks for the recipe. With the form still work and work. But the taste is great.
Sliced ​​loaf (oven)
Fantik
dana77, pretty!
Fantik
And I baked again! I like to roll loaves! :))
Mirabel
koluchchkaThank you very much for such a cool bread recipe!
Simple as 5 kopecks, but taste for a thousand dollars!
Irina5
The loaf is wonderful! And simple. Has already baked three times. The first time I put the dough in the bread maker for 1 hour and 30 minutes, I thought to bake it in the oven. But I urgently had to leave home - I switched on the "baking" mode. It turned out! The second time I doubled the amount of ingredients, formed two loaves, baked in a gas oven for 25 minutes, the loaves turned out to be large. But the crust is pale, I had to turn off the gas and brown it on the grill for another 5 minutes. The third time, the double portion was divided into three loaves. It turned out just right! Baked for 30 minutes. But the top has to be browned on the grill. Ten times I regretted having bought a gas oven. And the loaf is Delicious!
Jenni
delicious.
I will cook for sure.
I really got a little pale in 15 minutes, although there was double heating - top and bottom, but the stick came out dry. In the next. I'll leave it for a couple of minutes.
and below it was torn apart by a little - in a trace. since I will delve into the molding more carefully ... I think I twisted it not quite right.
degteva
I made a loaf according to this recipe from 1st grade flour. I liked it very much. I will definitely bake it, but from premium flour. For 15 minutes the loaf was very pale and I kept it in the oven for another 25 minutes on low heat until golden brown. Thanks for the recipe
degteva
Again I baked a loaf today, but this time from premium flour. I liked it very much. That's just 15 minutes, well, no matter how I do not get a fried crust. It may be ready, but I keep it in the oven for another 25-30 minutes, so the crust is dry. The crumb is wonderful.Can someone tell me how to lubricate the loaf on top for beauty. I only know that you can use an egg.
Crochet
Quote: degteva
Can someone tell me how to lubricate the loaf on top for beauty

degteva, Natalia, depending on what beauty you plan to achieve ...

Are you looking for a darker crust or lacking in gloss?

In fact, there are not so few bread smears): strong tea, the above-mentioned egg / or yolk shaken with water / milk / vegetable oil, etc., cream, milk, including concentrated milk, any sour milk: sour cream, kefir / fermented baked milk, yogurt ...

If for the sake of gloss, I highly recommend starch glaze ...
degteva
Crochet, many thanks for the answer. It was gloss that I lacked. My husband went into the kitchen and looked at my loaf: “Can you bake a half portion?” And to my question “This is why?”, He said that “You have a terrible loaf”. Then we had breakfast and made sure that I had a delicious loaf. So I just wanted glossiness, and I will roll it out more elongated. So, Inna, you saved me from subsequent complaints by pointing out the starch glaze, exactly what the doctor ordered. Well, I bookmarked Melkin loaf.
kid
girls, I re-read all the pages, tell me, as for a beginner, to mix everything as in the first post? on the first two pages it is not clear with the amount of water
Antonovka
kid,
Look at your flour)) I add 200-205 g of water
kid
Antonovka, Thank you. but otherwise, everything is strictly according to the recipe as in the first post?
degteva
kid, Yes, I did everything according to the recipe, only 210g of water. I also made nuance cuts before proving and after proving, so I liked the first option more, since the loaf is jammed in the second option. Well, somewhere in the middle, a video is painted and shown how to form a loaf correctly. Go for it.
kid
degteva, thank you countrywoman
Antonovka
kid,
Natalya says everything correctly - I also make cuts before proofing, it's easier for me everything will work out for you - this is my favorite recipe
Galas
And preheat the oven along with the baking sheet on which to bake the loaf? Or to melt on a baking sheet, and together with it into the oven? Sorry, maybe I read the topic inattentively)))
Antonovka
Galas,
I bake on stone, so I heat it up with the oven. And I think that you can not reheat the baking sheet
degteva
I put a baking sheet with a loaf that came up in a preheated oven.
Galas
degteva, and how much time do you get?
Galas
Antonovka, I have a cast-iron enamelled rectangular shape, you can try instead of a stone, then warm up with it?
Antonovka
Galas,
To be honest, I don’t know - I have a fireclay stone, so I warm it up without fear, but how the enamel will behave
Galas
Antonovka, I have such a duckling 260 degrees 👍, from the USSR)))
degteva
Galas, 20-25 minutes is baked. And the last time, since the loaf was not brown, turned on the grill for a few minutes.
degteva
This is the fifth time I bake a loaf and I miss it when it ends. Today, thanks to Crumb's advice on starch glaze, the bar was baked very nicely, i.e. 15 minutes and it is beautiful and ready
Sliced ​​loaf (oven)
Galas
Antonovka, degteva, and here is my third loaf! Thanks for the tips, helped a lotSliced ​​loaf (oven)
Antonovka
Galas,
It turned out to be a cute bar)) Have you tried it already?
Galas
Antonovka, Thank you! A delicious loaf turns out, baked according to your method, 😍.
Antonovka
Galas,
Well, it's nice)) This Thorn shared with us such a correct recipe))
Galas
koluchchka, thanks for the correct and accessible recipe for beginners! Fast and tasty, I will bake some more, only I am not friends with cuts)))
Antonovka
Galas,
At first I cut with an ordinary blade, then with a medical scalpel, and then in Berlin I bought some kind of pribluda for carpenters for carving on wood and a Victorinox fillet knife - now I cut them with them. But mostly before proofing - it's easier for me
degteva
Galas, beautiful bar, fried.
Olga from Voronezh
Quote: Antonovka
bought some kind of pribluda for carpenters to carve wood
Show me please!
Antonovka
Olga from Voronezh,
Ol, I'll try to take a picture in the evening - it looks like a scalpel
Katena
did something wrong, the loaf turned out to be huge
the dough is a little sticky to your hands, probably a little too much water
I liked the taste, but it doesn't look like a rifled one
degteva
Katena, well, yes, it rises well for me too, but the dough is not sticky.
Katena
well, that's putting it mildly, it increased 3-4 times during proofing
probably stopped
I will definitely repeat taking into account all the jambs
Mandarinka @
koluchchka, this is a real loaf! Without any now fashionable enhancers, accelerators, and the like. Thanks for the recipe, everything is very simple and affordable, I bake regularly now!
Sliced ​​loaf (oven)
degteva
Marina, how do you mold such a baguette?
Mandarinka @
degteva, the dough is quite dense, it is easy to roll it into a thin layer. I roll it out, then roll it into a tight roll, it can be seen even by the structure of the crumb, it seems to be twisted. I put it on the proofer, at the end of the proofing, I carefully make cuts with a very sharp knife, the main thing is not to crush the loaf at this moment, I give it a final distance and put it in a preheated oven
Fantik
)
Sliced ​​loaf (oven)
Just anointed with a starchy chatterbox. The droplets flow down ...))
degteva
Fantik, beautiful. Yesterday I baked it again. Well, how I like him!
bojarin
So I managed to try to bake a sliced ​​one, made it according to a recipe and divided the kolobok into two, it turned out very tasty small loaves! I did not sprinkle water, for the crust I smeared a chicken egg with a slightly shaken fork, there are no special comments, the only thing ... how to get the crust like on the first page of the recipe? how to lubricate? heard something about milk, or don't you need anything at all?
Fantik
Two more bars! :))))
Sliced ​​loaf (oven)
ppcd
Tell me, pzht, is it just on the table in front of the oven? And how to form a loaf, according to the links that Roma gives, the pictures do not open

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