Sour milk bread

Option without falls))))
I folded it into a loaf and did not cut it, so the sales tore it up a little from the side ... and as if alive I exhaled and slightly sagged, just a little
So beautiful ... THANKS
Morning cut ....
These holes, daughters

[Kate]

Katewhat bread! SUPER turned out! This is what it means to bake bread in the oven!

[Admin]

Admin, Tatyana, dada, I like this thing more and more ... the taste is delicious with this bread))
Now I dream for a baking stone .. But something seems to me more and more that my electric oven bakes so well
However, I'll try everything ... I'm waiting for the sawn fireclay brick for experiments

It will be better to make hearth bread with a pebble, it retains and maintains the desired temperature in the oven

[Admin]

Admin,
I read somewhere in your office that if you don't like the taste of dairy products in bread, then you need to take aged milk. How old is it? I take a two-week serum and still feel the taste.

[Tatyana]

Tatyana, here is the entire selection of aged milk and bread recipes Gingerbread man made of wheat flour with multigrain grit and flakes. Master Class.

I take from 5 to 10-15 days, provided that there are no negative health effects on the milk: smell, color, various dark spots, mold.
Liquid delamination is allowed.

Well, the taste and smell are a matter of our individual taste and nose, who clearly feel, who do not feel at all

Thanks for the answer . Yes, apparently I’m still a sniffer, my husband doesn’t feel and he likes it, but I’m byaka

Hello. And I am grateful to you. I conducted an action at home called "We clean the refrigerator", and your recipe helped to consume the products))). I did everything in HP on the "French bun" mode by weight 750 and medium crust. But as part of the action, I added dry garlic, a slice of cheese and a little frozen greens, a tablespoon. For the first time in my life, I got a delicious bread on sour something, before that I experimented with old kefir and rye recipes. To put it mildly, not successful ... This one is not as handsome as yours, but beautiful in its own way, only I poured 40 grams more milk, then adjusted it with flour. The cheese added an interesting note, the bread became so damp, there is a little sourness, but it does not spoil, but vice versa.

[Larissa]

Larissa, to your health!
Yes, you can experiment with homemade bread, according to your taste And you will almost always get delicious bread
I like soft cheese bread, it tastes stronger the next day, and so does the smell

Children have lost almost all of this))) it is necessary to ferment milk. I added the usual Poshekhonsky cheese, which would not have been eaten like that. The scent was super. I'll try to post a photo later. Next time I'll add a soft one, thanks!

Hello, Tatyana. Can you bake this bread on kefir? As for me, the milk does not have time to turn sour, since we do not use much.

Friends, I see in many recipes that mustard oil is added to the dough. I live in Tallinn (Estonia), I was looking for such oil everywhere and in large and small stores. In supermarkets. We don't have that. And I want to. I have mustard seeds, can I pour olive oil over them and insist?

I am withdrawing my question about baking on kefir. Found all the answers. But it is interesting to get information about mustard oil.

Help section CONTENTS OF THE INGREDIENTS AND ACCESSORIES FOR BREAD SECTION

Including about oil: Vegetable oils (used and not used in food)

To say that the bread is delicious is not to say anything: girl-swoon: Bread (sorry) Awesome: yahoo: Kneading in x \ n baked in the oven))) Admin, you have wonderful recipes: girl_romashka: Thank you very much !!!

To your health, bake more bread!
Thanks for the kind words!

[Tatyana]

Tatyana, I, too, to you with great gratitude! I always have such an ingredient as sour milk in my house. I keep buying milk for future use and "maybe it will come in handy," but it sour and sour. Now I applied it to bread ..
Delicious bread. It was kneaded, however, for a long time, because the dough did not collect into a lump. I had to add flour.
Everything else is according to your advice. The result is a very tasty and fragrant bread.
Appreciated by the whole family! Delicious!
Thank you so much!

[Rita]

Rita, FOR HEALTH!
That's great - there will be where to attach milk It's so good when the whole family has the same tastes

Tatyana, came with a tremendous thank you and a photo of bread, which turned out to Weigh did not guess, but 11 cm high. I baked it in KhP, added about one and a half to two tablespoons of flour. Next time I'll try French mode, although this one is very, very tasty!

[Lena]

Lena, to your health! It looks very neat and appetizing

[Admin]

Admin, and is it possible to recalculate this recipe for a larger amount of flour, so that at the exit there is a large loaf (XL in Panas)? Or will the dough not rise normally?

This amount of flour according to the recipe is calculated for 650-700 grams of finished bread
You can count on a larger amount, but you should know the possibilities of the optimal bread of your oven, for Panas it is about 500 grams of flour. If more, flour and dough will not mix well.

Ingredient consumption can be found here The amount of flour and other ingredients for making bread of various sizes , but since sour milk (kefir) is more dense, you need to track the flour-liquid balance, the dough is soft (but not liquid).

Hello Tanya. Can you bake this bread with kefir or buttermilk? I just take milk, usually a liter, and it does not have time to turn sour.

Best of all, such bread is made with sour milk. You can dilute milk with kefir, yogurt and milk will become sour. You can dilute curdled milk with water - we will also get sour milk. Make a milk talker.

Simple milk is for sale with us. And in what proportion is it better to entertain

Well, that's how you like it, it's enough just to "paint over" the water with yogurt, add 2-3 tbsp. l. and you will already get sour milk-talker. Or you can take a larger proportion - to taste

Thank you. I'll bake tomorrow and share the result

Added on Tuesday 17 May 2016 12:27 pm

This is my first in sour milk. Baked on the stone. The second proofing was in the basket. The taste is fantastic.

[Ira]

Ira, a very successful bread turned out Bake to your health!

Tanya thanks for your support.

[Admin]

Admin, Tatyana, well, just bursting with bragging, now I can do it! It rises by 17-19 cm (practically looks out of the bucket) with a weight of 700 grams, we can say that for me at the moment this is the standard of wheat bread. Well, I just like everyone who does not try it, I bake it every day, thank you very much for such a recipe.


I bake with live yeast, put 9-10 gr. I grind them directly with flour, I pre-knead the dough on the "dumplings" mode, and the bun is formed in 5-7 minutes (but it does not hold its shape, like in your photo), the dough already squeaks when kneading, but I leave everything to knead 20 minutes of the program, the most difficult thing is not to add flour. During this kneading, I add a tablespoon or less. Then I put on the 1st (main program) program for 4 hours and get such a miracle at the output. I didn't increase the number of ingredients, having watched how it rises Today they curdled sour milk for me while I was at work, mixed it with water and added a couple of tablespoons of homemade sour cream - the dough grows beautifully, let's see what happens at the exit.
Thanks again for such an excellent recipe, now I'm going to look for a recipe for real black bread, one of the reasons for buying a bread machine, I just can't knead the rye dough well with my hands.
P.S. - can't find how to remove a photo from the gallery? Accidentally, without looking, I flooded it in an unattainable form and I can not delete it.

[Lena]

Lena, the crumb is very airy, and from the photo you can even see TO HOLD IT!
I am very pleased with your bread, even if it continues to be the same beautiful, you do everything right

baking on a pallet from a flowerpot .. transplanted when, broke ... but nuycho - but it is delicious



in my closet 250 turns out to be a bit too much for him ... he got naked in 7 minutes

[Kate]

Kate, well done! Delicious bread!

The high temperature is needed more in order for an "explosion" to occur to rise the dough, it immediately rose and became high. Therefore, if the oven bakes heavily, you can shorten the explosion time and reduce the temperature a couple of minutes earlier.
If the dough has not stood during proofing, then the dough will rise quickly and very well.

[Tatyana]

Tatyana, yes I am aware of the explosion and temperature ...
oh yes .. I'm afraid he probably stopped at me ...

[Admin]

Admin, Tanechka I am very grateful for the bread recipe. The dough is great, it was nice to work with. The bread rose well, although it hasn't tasted yet, it's hot. But I could not resist, cut it, so I wanted to look at the crumb.

[Oksana]

Eh, it’s immediately clear that I cut the bread unbearable.

Oksana to your health! The bread is high!

[Admin]

Admin, Tanechka, I'm just just starting to bake in the oven and the first time I got such bread, I couldn't resist. ... I promise I won't cut it hot again.
Thanks again

And this is my today's bread with sour milk

[Albina]

Albina, you please me with bread THANKS and good health!

Admin-Tanyusha, I want to say a big thank you for the bread recipe, how wonderful it is! True, I did not have kefir, I made it on fermented baked bread, very wonderful bread, now I will put the second one, because my son drank half a bar of milk, Super said (although he does not eat white bread very much)!

[Irisha]

Irisha, to your health, and feed him son, the boy is growing
I remember my daughter - you come home, but there is no bread, so simply and persuaded, says "I want to eat" And yet fresh soft bread, although at home there is always a lot of different food

Tanya, my son is 32 years old, but still for me he is small, although I breathe in his armpit!

yeaaaaa ... my son grew up on mom's bread

under 2 meters sonny, and the daughter in comparison with him Thumbelina!

Good evening. Yesterday I baked bread in sour milk, today I photographed it. I baked in a bread maker, my oven is weak. The bread is delicious. True, it could have been raised higher ... I missed the time between the last proofing and baking. In our oven model, the time for the last proofing is shorter than in other ovens by 20-25 minutes. Usually I regulate this part of the process manually. And then the kids were distracted. But the bread is still delicious. Admin, thanks! And they saved the sour milk!

[Nastya]

Nastya, for your health and the kids Khlebushek looks great

Tatiana, although it is problematic to write to me, I can not resist and thank for such a wonderful bread. I baked in a MARTA MT-1784 bread maker on mode "1" - for simple white bread that. Completely according to the recipe, with the exception of oil - I only had the usual refined sunflower in stock, and I put it instead of the olive one. The result is in the photo. DELICIOUS!!!
P.S.
My milk was frankly sour, but still liquid, which had not yet had time to thicken and ferment. That is, if someone, like me, does not have a thick yogurt - in my case it didn’t hurt - the result is excellent, I baked it twice. Simple store milk, both times different.

[Anya]

Anya, to your health!
The bread is smooth, neat, looks great And the composition of the ingredients, the taste is excellent
Yes, bread tastes better with sour milk than just with fresh