Mandarinka @
ppcd, I wrote above that the loaf is formed by twisting the rolled dough into a tight roll and further in the text ...
Proofing takes place on the table, the main thing is to prevent drafts and shake the product during proofing. Some people turn on the light in the oven and put the molded product there. It's up to you. In any case, the products must be covered so that a dry crust does not form.
Albina
Quote: ppcd
And how to form a loaf,
ppcd, type into a search engine and you can watch videos on YouTube.
degteva
Fantik, the loaves turned out like they are sold in our village store. In the city, some glamorous, but in the village they are so cozy and smell like home.
ppcd
Girls, tell me why me and this loaf and bread turn out mecoporous? I want nostrils, but the loaf is like bread. what's the matter? I sin for yeast and my crooked little hands
Mandarinka @
ppcd, so it is so finely porous and should be
And for the spongy one you need a less steep dough, so everything is fine with your handles.
ppcd
Quote: Mandarinka @

ppcd, so it is so finely porous and should be
And for the spongy one you need a less steep dough, so everything is fine with your handles.
So I get this kind of bread, and this bateau and all the same taste turned out
Mandarinka @
ppcd, which means that there is a lot of flour in bread. Flour is different in moisture content, depending on this, its amount or the amount of liquid in the dough is regulated. You need to look at the consistency of the dough ...
ppcd
Quote: Mandarinka @
it means that there is a lot of flour in bread.
I will try to reduce it next time. Hot to my inexperienced eye, the box is perfect. today I baked a cheese loaf, until the only one that I liked to taste is exactly like homemade
degteva
Quote: ppcd
baked a cheese loaf today,
Please refer to the recipe.
Admin
Quote: ppcd
And how to form a loaf, according to the links that Roma gives, the pictures do not open

Like this: How to shape a loaf for baking in the oven

And don't forget the section CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"
ppcd
Quote: degteva

Please refer to the recipe.
oh, is it possible here? otherwise I don’t understand how to write in a personal message
toffee
Quote: Ikra
I will clarify: in the Tver region, the most delicious bread is baked at the Ostashkovsky bakery.
I will argue. The most delicious sliced ​​loaf in the Tver region is baked in Konakovo.
Olya che
koluchchka, thanks for the recipe!
The loaf is wonderful, fragrant and with a delicate crumb!
Jenealis
Thank you so much for the recipe! The first batch is strictly according to the recipe (200 water), and while baking, I put the second batch with bran and mustard oil. The first one was baked in 12 minutes, but I ruined it, deciding to make a starchy putty, she made the crust sweet, and we did. But the loaf came out gorgeous, tanned, airy, that's what you need. I made the cuts with a clerical knife. My first loaf in my life and such luck! and divided the second batch into 2 parts: one braid and a small loaf. The result is great, I didn't use putties anymore, so I can't insert beautiful Photos, maybe the phone is being repaired, but take my word for it, the recipe is excellent!
Helen
Great, great !!! I also baked ...
Tricia
Thank you so much for the recipe!
I make gram to gram - I bake a loaf for the third day. We will not be full.
The husband was imbued with the simplicity and accuracy of the recipe, today he laid the ingredients himself, said with surprise that, it turns out, he also knows how to bake loaves!
I only helped shape and make cuts.
Today they put a little more salt - in the previous one there was not enough of it.
As it cools down, I'll bring a photo of the cut, but for now the loaf is after proofing (the cuts are terrible, I still have those hands) and after baking.

Sliced ​​loaf (oven)
Sliced ​​loaf (oven)
k @ wka
Super recipe, super loaf !!!!
I baked with fresh yeast, 6 g was enough, there was no more (it was too lazy to run to the store), as it turned out, there was no need for more. Instead of water, I took whey, 210 ml, because the dough turned out to be cool.
Delicious bar.
Special thanks to Admin, for the science of molding. Hurrah!!!! I did it
Well, and of course, the report



Added Thursday, 11 Aug 2016 07:38

Sliced ​​loaf (oven)


Added Thursday, 11 Aug 2016 07:40

And the cutter
Sliced ​​loaf (oven)
Helen
Galinawhat a beautiful bar !!!
k @ wka
And how delicious !!!
His favorite recipes
The husband loves coffee and bread and butter for breakfast, and nothing else.
And I still have a piece of sausages or cheese. Today I didn't want anything except a loaf of butter
It was so tasty, I wanted to feel the taste of the loaf. Delicious. Thanks for the recipe. No wonder you consider him the best in Russia
nadka
And I am grateful for the recipe!
Indeed, this is the most delicious and Tverskoy loaf. Perfect crumb when properly shaped.
Butterfly
Just awesome loaves are obtained! I am delighted with them and with myself! Apparently, I learned to feel the dough and, in combination with your recipe, I get such, according to the children, delicious food. Now I only bake them. Husband and children eat a loaf of milk at a time)))
Sliced ​​loaf (oven)
Cutaway
Sliced ​​loaf (oven)
Svetlana Mazqarovna
Girls, how much dry yeast should be measured with a spoon from the oven? 5 grams is about 1.6 tsp. ? Who bakes this loaf all the time?
Svetlana Mazqarovna
Tatyana, about 3 grams in 1 hour. l., somewhere 4 is written. Thanks for the help.
Admin

I did all the measurements myself - proven by experience
It is always necessary to measure dry ingredients "under the knife", if this is not done, then the weight will always be greater, which will affect the quantity and quality of baked goods.
Svetlana Mazqarovna
Both super and duper turned out to be 2 bars with a total weight of 500 grams. Everything is strictly according to the recipe, yeast 1.5 tsp., In the next. I'll try 1.3 hours. l. I have a mini-oven with convection, I poured water into a baking sheet, loaves on a wire rack on silicone. rug. Baked for at least 25 minutes. But there is still a big minus - it is impossible to limit yourself in eating, well, it turned out very tasty. Auto RU
Albina
Today I baked 2 loaves, one took my son

🔗

Still warm.
Antonovka
Albina,
I wanted to ask - is your prescription water running out? I have 205-207g
Albina
I took 1.5 servings from the recipe - 285g for 540g flour
Antonovka
Albina,
It turns out that you have a tunic with a recipe I wonder why I don't have enough water? Moreover, for several years of cooking this loaf, I have had many different varieties of flour and each time there is not enough water.
Darika
I decided to master the baking of homemade bread with a new oven. Several times it turned out badly - dull and tasteless rolls. Then I found this recipe and decided to try it. Observed the proportions from the recipe, did not add water. The gingerbread man turned out to be dense, but good) Baking for longer than 15 minutes. During this time, a good crust in my oven did not work, I had to brown some more.
Baton, no, I really liked the Baton. Tastes like childhood bread from a country bakery. Of course, not yet without flaws and not the most beautiful shape, but it worked!
Thanks for the recipe. I will continue to learn how to bake it.
Sliced ​​loaf (oven)
Ikra
No photo, I'm sorry! Next time I will. Baked for the first time, even though I have this loaf for a hundred years in the bookmarks. Everything turned out great, my husband said: "Real!"
Antonovka, or maybe your scales are twitching? Have you checked them for a long time? I have a jacket in a jacket. The flour is the simplest, Ashanovskaya "Every day".
Antonovka
Ikra,
Irish, here she is usually with me more often, now Aro meter. And I have 3 scales
Ikra
Antonovka, Duc how do you test them, your scales?
Antonovka
Ikra,
Well, it seems to me that if they all show the same weight, then that's enough))
Albina
Today I baked these loaves again, but added some liquid. I had a potato broth. The loaf looks like a flatbread, but I'm not upset.

🔗
Antonovka
But mine - serums 205g, never blurred and completely unlike a cake. 2 pieces because I baked in the Multikuzin.
Sliced ​​loaf (oven)
Albina
I just didn't take into account that I took the potato broth.
Albina
My loaves today
Sliced ​​loaf (oven)
I also took 1.5 norms, put homemade sour cream + grows. oil
Antonovka
Albina,
Chubby, ruddy
Tricia
Antonovka, Lena, but I have a lot of water in this recipe! I usually pour 160, otherwise the dough is too soft and the loaf is not so round after proofing and baking. Although I form it according to all the rules.

Great recipe! Only on it loaves and bake :)
Antonovka
Tricia,
Nastya, it turns out that in such discrepancies most likely the "locality" of our flour is to blame))
Albina
Quote: Antonovka

Albina,
Chubby, ruddy
By the way, I used still sour milk, already exfoliated
Antonovka
Albina,
And now I bake on whey - I have a lot of it now (I make soft cheese).
Tricia
Quote: Antonovka
Tricia,
Nastya, it turns out that in such discrepancies most likely the "locality" of our flour is to blame))
Definitely! Wet flour with us, no matter how we dry it, no matter how we store it! or am I such a "straight-handed craftsman" that loaves from a normal dough creep, but they only hold from a tight

You girls have excellent loaves!
Albina
Yesterday baked

Sliced ​​loaf (oven)

I have sour milk instead of water. And also 25g of plums. oil + 15g grows. oils
lou
koluchchka, thanks for the loaf recipe !! I bake a double portion regularly. I replace some of the water with whey, I use 1 grade flour. Well, they are baked for 40 minutes. with steam. It turns out delicious, finely porous, with a beautiful crust.
koluchchka
louand all the girls. to your health !!!!

I myself became lazy (ashamed of how). but at least the sides are smaller. but with this loaf, it was impossible to lose weight well!
Lisichkalal
Will this recipe turn out to bake bread in a bread maker, and not in an oven?

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