vasaby872008
OMELA !!!!!!!!!!!!!!!!!!!!!!!! Only in capital letters! Thanks for the science! The bread is super! The pulp is dense, moist, baked, finely porous, but sometimes large ones are found. And the taste is BREAD! I have not eaten this taste since the collapse of the USSR! The crust is dense, but this, as they say in Odessa - tsimis! And then you take a slice of this bread, rub it with homemade butter of your own preparation, on top of it a piece of goat cheese, also of your own preparation, and ..... you can have fifty (also your own) .... a cup of aromatic coffee! Girls, join us! Let's have a cup together! Cheers!
Omela
vasaby872008 , HURRAH!!!!!! Glad you liked it!!!
pygovka
Oksana I'm hysterical !!!! my apartment is cold and the dough does not rise, I turned on the oven a little, scary oooo ...
Omela
Natasha, does not rise at what stage ??? If at the last stage of the procurement, then it should be so, it will not especially increase. All growth in the oven will be.
pygovka
ugh! I was already pretty scared. Here's a photo I made what it turned out, I already sent it to the oven
Long-fermented wheat bread (oven) Long-fermented wheat bread (oven)
Omela
A great!!! mmm
pygovka
Well, now we are waiting for baking. I took another report from the apple there
Inusya
Mom, dear, what passions are boiling here. Well, Ksyunchik, you know how to start people ... I myself am already experiencing remotely ...
pygovka
but pout how he is !!!!
pygovka
I forgot to check the time ... it seems 10 minutes are already worth it ... the temperature is 200
Inusya
Nada 220 !!!
pygovka
added. shone a flashlight, he is pale some.
Omela
Tex, we carefully read the recipe !!! We heat up to 250C, then 220C. There will be no special tanning in him, she has nowhere to come from. At the end of baking, you can raise it to the top shelf for a few minutes.
pygovka
I warmed up to 250, opened it a little while setting it, fell a little, now 220 is exactly.
Omela
We are waiting.
pygovka
Well, if the oven is 30 minutes, then you need to take it out already.
Omela
You need to look at your oven. Knock on the bottom - if the sound is dull and "empty", then take it out.
Inusya
That bread is already there, ... I'm already salivating, I finished my own yesterday, so at least I'll look at Natasha ...
pygovka
Yes, she knocked, dully as in a tank, took it out and well, here's a photo, we are waiting for it to cool:
Long-fermented wheat bread (oven) Long-fermented wheat bread (oven) Long-fermented wheat bread (oven) Long-fermented wheat bread (oven)
had time, and then the batteries began to trick.
Omela
Uffff, thank God !!! Handsome !!! We are waiting for the cut. She left with peace of mind until evening.
Inusya
I already suspect from above, sho there are big holes in the middle! Congratulations on your initiative, Natasha! ...
New vitamin
Quote: Omela

Girls, with CZ bread bummer !!!!!! opened a 5-kilogram bag, and taaaaaam:
Mistletochka, something I didn't understand - these are beetles or something.
They are very similar to mine, which bred in the apartment 5 years ago after we left an open bag with baby food for the whole vacation. Before that, I knew and did not know that such monsters exist! Now I pour all the flour that I buy for good into three-liter jars under the lid. And they also say - cloves of garlic help from them. But I’m not lucky. They live, parasites and do not want to leave. The kitchen furniture has already been changed - and they all graze somewhere
pygovka
well, they waited ... it got cold, cut off a piece, I didn't see big holes, but I cut off the edge, ate a piece, VERY DELICIOUS, but there is a lot of salt for me, and the taste is still homemade! THANKS OKSANOCHKA for bread and science!
Long-fermented wheat bread (oven)
what else to create now, eh? the excitement went!
Kras-Vlas
It turned out very beautiful bread, great!
Omela
Natasha, good bread and holes that you need !!!!
pygovka
well, thank God our guru approved! Hurrah! exam passed !? but I probably would have let him stand a little longer. now the next in line is corn. flour disappeared in the store ...
Inusya
Natasha, well, thank God, finally! What you need!
By the way, the first time I did it, I could not hold out how much salt was needed, on a kitchen scale such a small weight is inaccurate, and I didn't want to get jewelry. Well, I figured that an incomplete teaspoon would be enough for such a quantity of flour. So I poured it in. Later I read that it was a tablespoon. So maybe because the salt is too much, the holes are big and did not come out? Salt seems to quench yeast activity as far as I know. Can Natasha try to follow. just put less salt and see the changes at the finish line? Because both times I had good holes ... Nothing, sho am I clever here?
pygovka
my scales weigh 11 grams, but I put less salt, it was 1 tsp. without a top, for sure, and then for me a little salty bread, so I need to put less salt, but I'm happy with the crumb and the crust itself is soft, in general I will bake and try, the main thing is that Oksana brings us something new, excitement appeared and pens itch
Omela
Quote: pygovka

the main thing is that Oksana is something else for us brand new brought it up, the excitement appeared and the hands itch
Have you already baked everything old?
kolenko
Quote: pygovka

the main thing is that Oksana brings us something new, the excitement appears and the hands itch

Natasha! Take a look at Omela's profile. There is bread (and not only !!!) to plow and plow, bake and bake, grubtry and try

I would like to know the expert point of view - how can we, "teapots" continue to sculpt? (based on awesome experience and no less awesome knowledge)

And then suddenly, having learned the notes with difficulty, we will swing at the "Bohemian Rhapsody"

Omela
Quote: kolenko

And then suddenly, having learned the notes with difficulty, we will swing at the "Bohemian Rhapsody"


And from what opera ??? Bread, rolls, cakes ??
kolenko
Pour everything. Only slowly. We're on the hand brake. So the "group of dummies" will roam the forum one after another.

Xu! And what about the roof, in the sense of the ceiling?
Omela
Quote: kolenko

So the "group of dummies" will roam the forum one after another.

Soooo, a group of teapots, so as not to litter here, let's go HERE.
kolenko
She, and cho, I kneaded the current shas, ​​cost, insists
Omela
MALADEC !!! By the way, my husband liked the bread with corn flour. He also asks.
kolenko
And I made a replacement for 100 grams of whole grain.
heleru
Mistletoe, thanks for the help. Here are the results. Long-fermented wheat bread (oven).
Long-fermented wheat bread (oven)
Omela
heleru , great bread !!! And the roof is tanned. And they talked about him !!!
heleru
so I'll egg her and more before the end. Only rubber. Thank you
Omela
Quote: heleru

so I'll go with her egg
aaaaa, Semyon Semyonitch !!! (c) Why don't you like the light top ??? You understand, the composition contains only flour and water, they do not give tanning.
pygovka
Yes, I learned Oksana's profile by heart. but somehow not everything fell to my heart, I do not have everything like people, if I read the recipe and I like it, bake it and immediately, but I don’t undertake it. I really liked a few more there, and so I have to cook everything without frying, in general, according to dietary recipes. my mother and I made the bread ourselves, put the second portion.
Kara
Ksyusha, can you bake this bread in a cauldron? Should you leave it warm or cold for 12-14 hours?
vasaby872008
Long-fermented wheat bread (oven)
Long-fermented wheat bread (oven)

This is my 100% cz bread!
pygovka
uuuuu. how many holes! class! and from what flour?
Omela
Quote: Kara

Ksyusha, can you bake this bread in a cauldron? Should you leave it warm or cold for 12-14 hours?
Irish, I think you can, I'll try to fuck too. The cauldron must be warmed up together with the lid and the dough must be transferred there on paper, or simply overturned. Leave at room temperature for 12 hours.

vasaby872008 , great bread !!! Glad you liked it!!
Omela
Quote: Novelty-vitamin

something I did not understand - these are beetles or something.
Yes, these are the ones that start in cereals-flour. Only they were already in this torment. I just bought it recently. This is the second time I come across this brand. At first I thought it was an accident, but no - a pattern!
heleru
Omela, can you replace water with kefir or 50/50 in your recipe? I understand that there will be another recipe. I want to try, but it's a pity if I translate products.
Omela
Quote: heleru

Can you replace water with kefir or 50/50 in your recipe?
heleru , with such a long proofing it seems to me sour. But if you dare try, don't forget to tell.
kolenko
It appears so, a report on today's work done. There was a replacement for 100g whole grain.
Observations: the crust became soft even before it cooled completely, springy warm.
I can't say anything about the taste based on the time of day. But the aroma !!! And the usefulness is already greater

Long-fermented wheat bread (oven)
Long-fermented wheat bread (oven)

The last hour was soaked in a fruit basket made of never natural material (imitation of a vine, myid in chayna)
Catwoman
Lena, how did you shake it out of the basket? Turned over?

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