Kras-Vlas
Class, in the sense of the Master, with a capital letter !!! , I will study further! Thank you, Ksyusha!
pygovka
you, of course, drew it, if you understood correctly, the dough is worth 12 hours, then ... I did not understand ...
Omela
Olga,

Natalia, first the dough 12-14 hours, then:
1. For wheat bread, dough 30min + 30min + 1 hour preparation.
2. For corn bread, dough 1 hour + preparation 1 hour.

Quote: pygovka

no misters
Inusya
A-aaaa! After the video, everything fell into place ... So here you are what a reindeer what a tucking ... my sertse sensed that this was the right thing to do, my hands itched to push him under the bottom, but I was afraid that she would be blown away - but in vain!
Everything ingenious is simple ... That's why I got clumsy and it came out, I was afraid to push it harder inside ...
Well, now ... ..
And there is cornmeal in the storehouse, we can try the third batch tomorrow, well, so as not to repeat myself ...
pygovka
understood. all. knead. god Don't give Oksana health and good luck to my future bread.
Inusya
Come on, come on, Natalya, I'm already waiting too, we won't disgrace the native Ukraine! ...
pygovka
nizascho! hocha ... better not disgrace our home forum! just now I looked, but there is no fresh yeast, only dry (today all day with my son in hospitals), but how will it lead to dry yeast, I wonder?
Inusya
Quote: pygovka

nizascho! hocha ... better not disgrace our home forum! just now I looked, but there is no fresh yeast, only dry (today all day with my son in hospitals), but how will it lead to dry yeast, I wonder?
But I don’t know, even though they are minuscule there, but they are infections, fast-acting, who knows how it will lead with prolonged fermentation? ...
Kras-Vlas
Girls, good luck!
pygovka
I still ran to the store, fortunately around the corner of the house and bought fresh ones.
Omela
Quote: inusha

So this is what a reindeer you are
Girls, good deer to you !!!
kolenko
A-ah-ah! I missed everything! From 5 pm in the kitchen! And here is a video master class!
Here's what I did

Long-fermented wheat bread (oven)

Lies, sturdy, crackles, cools

Omela
Lena, BRAVO !!!! Wonderful potbell !!!
Inusya
ABOUT! It looks a little like my "turtle", the current is prettier! According to the "armor" it looks like it was also in the proving basket, guess what? What a class, Lenochka! The first "test" may end with the disappearance of the whole loaf, I warn
My morning one has already been eaten (and I didn’t even feel the unpicked tracing paper) ... I’ll have to bake a simpler thread tomorrow, so that at least 2 days will be enough, otherwise they will get bored ...
Omela
Quote: inusha

I didn't even feel the rough tracing paper) ...
Probably branded tracing paper !!
Inusya
Quote: Omela

Probably branded tracing paper !!

And then !!! (I hope there will be no constipation) ... I don’t make any patterns ...
kolenko
Girls, THANKS! Outraged
This is my firstborn from the oven.

Stood in a basket, once bought from natamylove in a sale. I bought it and put it in a cabinet away - I baked it in a bread maker. And then it came in handy. Sprinkled whole grain flour on the basket. Dumped on teflon paper. I dragged it onto ceramic tiles. Quiet by all the rules

And it is so cool crackling, crunching, and the SMELL !!!
And how to court to see what he has in the middle !!!!

OMELushka! Thank you heartfelt!



Inusya
Oh, Len, don't look in the middle better, the night is ahead ... Otherwise you will have to sleep on your back, your stomach will interfere ... ... ...
kolenko
inusya! I have been doing Chabat 4-hour daily for a week now, and for the last two days I have been doing a double batch. In the breadbasket there is a French bread machine and rye custard, and the people demand bast shoes! I'm afraid to look at the electricity meter
Omela
Quote: kolenko

Quiet by all the rules
Definitely !!!
Inusya
Quote: kolenko

inusya! I have been doing Chabat 4-hour daily for a week now, and for the last two days I have been doing a double batch. In the breadbasket there is a French bread machine and rye custard, and the people demand bast shoes! I'm afraid to look at the electricity meter

... Oh, Len, I haven't looked there for a long time ... ... It's already a clinic ...
pygovka
went to knead. take deep dishes? won't run away overnight?
Omela
Natalia, I have 4.5 liters. pan, but the dough reaches 1 \ 2.
pygovka
Thank you. ran to knead
pygovka
Oksana and take fine salt? I weighed 11 grams - something worked out a lot, probably 1st. l. will be?
Omela
My salt is fine. Yes, a lot, the bread turns out to be salty. If you don’t like this, reduce it.
pygovka
Yes, on the contrary, I love salt! I do it as in the recipe, then I will look.
pygovka
nowhere to retreat, I'm waiting for tomorrow. The bun turned out to be so cool, soft.
Zhivchik
Ksyu, but can you bake your bread entirely from CH flour?
kolenko
I could not resist, I sawed the bread:

Long-fermented wheat bread (oven)

Holes, kanesha, not the same as the hostess and inushi, here we will work. But his son grumbled contentedly when he gnawed on a hump
Omela
Natalia, with God!

Quote: Zhivchik

Ksyu, but can you bake your bread entirely from CH flour?
Tan, for any it is possible, only what kind of crumb will turn out - I can not say. I mean, there probably won't be big holes. In the original recipe, the author insisted on "the best"flour. And even at will, he suggested using a flour improver. I was going to bake 50:50.
Omela
Quote: kolenko

I could not resist, I sawed the bread:
Holes sho nADA !!! Cement to our son !!!
Zhivchik
Quote: Omela

Tan, for any it is possible, only what kind of crumb will turn out - I can not say. I mean, there probably won't be big holes. In the original recipe, the author insisted on "the best"flour. And even at will, he suggested using a flour improver. I was going to bake 50:50.

Ksyushka, yes holes are unnecessary for me. I need to bake useful bread for my mother.
50:50 I don't want to either, because premium flour will be here.
Omela
Quote: Zhivchik

I need to bake useful bread for my mother.
Then the breads are like cornmeal. Dough 1 hour + preparation 1 hour. And you can even try to bake in the form so that the crust is softer.
Zhivchik
And I don’t know if diabetics can use cornmeal.
Aaaaaaa ... "like corn", and not with it.
And that, inappropriately, then the dough with the central flour flour should stand for 12 hours?
Omela
Quote: Zhivchik

And that, inappropriately, then the dough with the central flour flour should stand for 12 hours?
That is not, to stand in any way. And then:

Quote: Omela

first the dough 12-14 hours, then:
1. For wheat bread, dough 30min + 30min + 1 hour preparation.
2. For corn bread, dough 1 hour + preparation 1 hour.
pygovka
Here I have a weak doubt about the small amount of yeast? weighed 2g., pinched off a bit and diluted it in water, but will it fit?
Omela
Quote: pygovka

but will it fit?
And where will he go !!!
pygovka
then we wait tomorrow. good night everybody.
kolenko
And I had doubts how 1g of yeast will raise the dough ?! But after all, they raised! and coped without sugar! And the dough was soft and elastic
pygovka
Well, what can I say: it rises on the sly before lunchtime should stand then we'll see.
vasaby872008
Girls, yesterday put tsz. I covered it with a lid. In the morning I look - it is a dome. I opened the lid and the smell of alcohol hit my nose. That is how it should be?
pygovka
but I did not rise much. I bought fresh yeast. I will hope that by the time of the crunching everything will be fine and the baking will be successful.
Omela
Quote: vasaby872008

In the morning I look - it is a dome. I opened the lid and the smell of alcohol hit my nose. That is how it should be?
vasaby872008 , by the time the test is used, it should no longer be domed, but should be even with active bubbles, as in the photo. The smell will naturally be due to the active reproduction of yeast in a confined space. There is no smell or taste of yeast in the finished bread.

Natalia, stop opening and terrorizing the dough. Everything will be OK!!

Girls, the recipe has been checked many times. Another thing is that you may not like it - everyone has different tastes. But for this you have to bake and try.
Kras-Vlas
Quote: kolenko


Lies, sturdy, crackles, cools
Lena. what a handsome!!!!
New vitamin
Quote: vasaby872008

Girls, yesterday put tsz. I covered it with a lid. In the morning I look - it is a dome. I opened the lid and the smell of alcohol hit my nose. That is how it should be?
So, you have whole grain - so many tasty things - that's the yeast and the smell of alcohol! Will fade when baking
vasaby872008
Omela! I baked bread.It is cooling down, and I am suffering impatiently. Burned tsz. I report - there was not enough water catastrophically and I topped up about another 100 grams. I got a wet dough sticking to my hands and kneaded it by hand, trying to catch air, as Bertine advises. kneaded pretty well. After proofing, I put it on tracing paper for 1 hour (I smeared it a little with vegetable oil, the dough was already sticky), formed a ball and put it in a cool mold, then took it out carefully together with tracing paper and baked it. The crust turned out to be rough, slightly spread, but this is a hearth tsz. Now the most difficult thing is to wait.
vasaby872008
Here it is! I read it and was horrified - how many typos! I'll be more attentive.
pygovka
but I do not terrorize the dough, I have a glass lid and so you can see. Well, by this time it has risen well. now I’ll go to crush with oil and for 30 minutes. I put it. further follows .... well, knead the dough and what ingredients I liked.
Omela
Quote: vasaby872008

The crust turned out to be rough, slightly spread, but this is a hearth tsz. Now the most difficult thing is to wait.
vasaby872008 , I am waiting with you! And to make the crust softer, grease with oil after baking and cover with a towel.

Natalia, we are acting according to the previously approved plan !!

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