Inusya
kolenko, - super torpedo!
Ksyushechka, and here is mine on the way still sitting, 15 minutes before the finish line.
Long-fermented wheat bread (oven)
It seemed to me "too little", and without taking a pill for greed, I increased the warhead by 10%. That is, 300 ml of water and 500 g of flour, well, for a round number, and easier to remember, the rest is basically the same. Well, Ksyun, this time I see it in the oven - that's what I need, a torpedo. Urrrya! Finally got what she wanted. Everyone loved it, so I will bake it often!
Great to you once again hohlyatskoe - Dyakuyu!
Inusya
Long-fermented wheat bread (oven)
Here, I could not restrain myself from joy ... By the way, only now I confess that I have it in the first grade. The result was not reflected, as you can see. Unless the color will not be so white (well, I don’t like bread of the highest grade, sometimes only - I like utility ...) That's it. Show off finished!
Omela
Inusya, the perfect shape turned out !!! I got used to poking!

kolenko, Lena, TORPEDA !!!!

Quote: Catwoman

How did you shake it out of the basket? Turned over?
Yes, you must carefully turn it right on the baking sheet.

pygovka
inusya- Well, finally, and we did not fall into the mud. happened! wonderful bread. waiting for the cut.
I have a question: how much did you read about whole-grain flour in scientific words, well, it is clear wheat flour with some kind, say in simple words, to mix wheat flour with what? in relation to? we do not sell this separately.
Omela
Quote: pygovka

to mix wheat flour with what? in relation to? we do not sell this separately.
Natasha, in her own words: with wheat bran (sold in pharmacies and supermarkets). The bran weight is 10% of the flour weight, that is, 100g. ZH of flour is 90g. flour sun + 10g. bran

pygovka
Well, we do not have it in supermarkets, but in stores there is only finely ground wheat bran (I translated it), in the pharmacy there is only different fiber, there is no other. probably will do.
Omela
Both will do.
pygovka
Well, I'll bake everything when the gas is given.
vasaby872008
Pygovka! Apparently you live in Ukraine! We have a firm "Zhmenka" in Ukraine, which packs up whole grain (tsz) flour. and she packs it up in several types - cz wheat millstone, cz extra wheat (finer grinding, I don't really like it), cz rye millstone, cz organic wheat and cz organic rye (and this is really organic, I know). If this flour is not available in Lviv, then you can order it online. We have a lot of very good online stores in Ukraine, specializing in ecological food and goods. One of them is organic suite. If you want others - search through a search engine or ask. Good luck!
pygovka
If you can order a lot of baking, you also need to go to the lions (not from Lviv myself), and you also need to know where in Lviv, but it's big. it is easier to mix bran or fiber for economy. Thank you. Oksana do not swear that is off topic.
vasaby872008
I forgot to say - I have been trying to bake bread not with white flour for a very long time. When you add bran to premium flour, you get white bread with bran. When you bake bread on cz flour, it is a completely different bread, both in bite and in appearance. Apparently, in addition to bran cz, flour also contains all other components of grain, which is not present in premium flour.
Catwoman
Quote: Omela

kolenko, Lena, TORPEDA !!!!
Yes, you must carefully turn it right on the baking sheet.

Oksanochka, thanks, I'll try to bake too!
Inusya
Quote: pygovka

inusya- Well, finally, and we did not fall into the mud. happened! wonderful bread. waiting for the cut.

cut - as requested. As expected, a little grayer in color on the first grade, otherwise - both in holes and in taste - awesome! ... well, don't laugh the current, fotala from above, and there my feet in slippers got into the background:
Long-fermented wheat bread (oven)
Well, this photo is called "Mistletoe bulb with a show-off" ...:
Long-fermented wheat bread (oven)
Well, I'm not a photographer ...
: rose: Now for sure, that's it! ..
Catwoman
Quote: inusha

cut - as requested. As expected, a little grayer in color on the first grade, otherwise - both in holes and in taste - awesome! ... well, don't laugh the current, fotala from above, and there my feet in slippers got into the background:
Long-fermented wheat bread (oven)
Well, this photo is called "Mistletoe bulb with a show-off" ...:
Long-fermented wheat bread (oven)
Well, I'm not a photographer ...
: rose: Now for sure, that's it! ..

Cool bread, but if I hadn't said about it, I wouldn't have seen it, I'm the same photographer myself.
pygovka
inusya ... well, now the copyright for the light bulb needs to be patented
vasaby872008
Inusya! Bread - fly away! Congratulations and thanks many, many more times to Omele for the science!
Omela
Quote: inusha

... well, don't laugh the current, fotala from above, and there my feet in slippers got into the background:
I will, I will, I will !!!!
pygovka
oh, and I just noticed the current, otherwise I was admiring the bread ...
Zhivchik
Ksyu, do you have a 1 kg or 750 g proofing basket?
Omela
Tanprobably 750g. I have to ask Lily. I have the smaller of the two oval ones.
Inusya
Quote: kolenko

The last hour was soaked in a fruit basket made of never natural material (imitation of a vine, myid in chayna)

By the way, just now I thought, I’m bothering with a proofing basket, it costs about 80 hryvnia, and it’s just a part of it! And the goat has such a button accordion! Len, what a fine fellow you are - there is a way out! I also have such a braid for fruit. So I will blow off the dust from it and will distribute bread for myself. And nicely and save 80 UAH ...
kolenko
inusya! Clever girl! I washed off the current inside the basket of rast. butter and sprinkled with whole grain flour (I was afraid that it would stick). It was a try number of times. Now Pulia has kicked out - attempt number two. It stuck a little on one edge.
kolenko
Quote: Catwoman

Lena, how did you shake it out of the basket? Turned over?

Lena! I do this: there is a basket with dough, I cover it with Teflon paper on top, turn the basket upside down. I gently lift the basket. Voila! bread on a piece of paper. And into the stove on the "stone-tile" I pull it by the paper from the board
Zhivchik
Quote: Omela

Tanprobably 750g. I have to ask Lily. I have the smaller of the two oval ones.

Then I have one too.
heleru
Here is my attempt # 2, only 1.5 teaspoon salt from HP. Very tasty.
  • Long-fermented wheat bread (oven)
  • Long-fermented wheat bread (oven)
pygovka
wow, what a crust! beautiful! holes are super! well done!
Zhivchik
Aaaaaaaaaaa ... save ... help ...

My dough became like sour cream.
KsyuI didn't listen to you.

Quote: Omela

Stir in the butter with your hands and form a ball.

After 12 hours, I decided that lard would better intervene in HP and there would be more gluten.
At first he was such a good bun. And in order to put the dough at 13-30, I decided that let it mix another 5 minutes in the HP. And when I came, I saw "sour cream" at the bottom of the bucket.
So I poured it into a saucepan and came to myself to complain.

I forgot to write that I took 200g of flour. whole grain and 240 g sun.

Here is the dough after 12 hours:

Long-fermented wheat bread (oven)

And this is after kneading in HP

What should I do next?

Long-fermented wheat bread (oven)
Omela
Quote: Zhivchik

let it mix in HP for another 5 minutes.
Taaan, this is a very long time - one, and two - very intense. There you have to do just a few hand movements. And in the last bread, I didn't add oil at all.

Quote: Zhivchik

What should I do next?
Well, it's probably too late with advice. I would add flour.
Omela
Quote: heleru

Here is my attempt # 2
heleru , great bread !!!!
Zhivchik
Quote: Omela

Well, it's probably too late with advice. I would add flour.

Until the kolobok? I went ...

And then what? Leave it on the sach in HP or relocate to the pan?
Can we add more yeast?
Omela
To the kolobok. Then 1 hour of proofing of the dough, then 1 hour of proofing of the workpiece. You will see what kind of dough you get, maybe it will make sense to bake in the form, if you can't keep the form.

Add to HP. Knead properly on the Dough mode. Yeast is not needed.
kolenko
Today is not my night. Yesterday I set to ferment for a long time 50:50 (225g: 225g) with whole grain. It rose well, fine-hole dough texture.
The basket rose well to the brim! And now it's time to make a "flip" on paper. I did some somersaults, but the "roof" of the bread became tightly akin to the basket and remained in it. I scooped up the remains from the bottom of the basket and attached it to the "decapitated" workpiece. I decided to cover up the shame by folding the "bar" in half. I left it to podkhldit, and in the stove
Long-fermented wheat bread (oven)
Long-fermented wheat bread (oven)
The cut shows the result of folding-cracked. The crust is rough, hard (there is something to chew on). Can it become softer after soaking?
The crumb is dense, moist.
But useful
Today something went wrong with me and Zhivchik-Tanya. Can this be a sign? - "the best" flour is said, so do it
Well, with very, very small digits
Omela
Linen, it can be worse !!! The crust can be greased with oil and covered with a towel. You can see from the crust that the bread has stood a little, and of course the flour does not give airiness .. BUT IT IS USEFUL !!!

Quote: kolenko

Well, with very, very small digits
I see !!!! De light bulb ???
kolenko
there will be no light bulb! Not transparent now! If you shine, then only a searchlight
But horror how useful

Well, and holes-holes in the skin. Eka turned them around!
Zhivchik
And I am sitting in the mulberry bushes.
I'm afraid not only to show, but even to tell.

Well, actually ... well, that ... I got a pancake 4 cm in height.
I added flour. There was a bun in KP. He stood for a minute and swam.

Quote: kolenko

And now it's time to make a "flip" on paper. I did some somersaults, but the "roof" of the bread became tightly akin to the basket and remained in it.

I had the same thing.

I sin on my CH flour. I once baked a pie out of it for my mother, then the dough is liquid and liquid.
Linen, what kind of flour have you got?
kolenko
Tanya! Whole grain flour Dobrodiya. Looks like the stars are wrong
Zhivchik
Quote: kolenko

Tanya! Whole grain flour Dobrodiya. Looks like the stars are wrong

I once bought Dobrodiya and she was with moths. I even called the representative. Fortunately, I bought 1 package.
And this in Ashan I bought an unknown little animal ... it's called O-la-la flour of a rough broom. An infection floats and that's it.
Linen, if the flour is from growing wheat, then the stars will even line up in a row, all the same the dough will float away.
rusja
Zhivchik
I also bought this one in Auchan O-la-la , wheat-and-rye breads, Darnitskie from Fugaska and from Rina 50x50, were obtained with hollow roofs, but since these are my first breads in general, I don't know what kind of flour should be in principle What kind of tada flour would you recommend from the wheat and whole grains?
Zhivchik
rusja, since you are a beginner, it is clear that you still do not know how to determine the correct kolobok and this is a sagging roof when baking in HP. And you try the same dough, just bake in the oven and the result will be better.
I can't say anything about rye flour of this particular brand, since I haven't bought it.
All other questions in a personal, because this is a bit of a wrong topic.

Ksyu, we won't be anymore.
Omela
Tanya, it's a pity that it happened with bread !!! Still, this recipe is designed for "the best flour". And with ZZ flour I also had an ambush, and with rye and wheat. Only Altai Health did not fail, but it is not on sale now.
heleru
Omela, take bread with kefir. The one that the torpedo is ordinary on the water with 1 measuring of tea salt, the one that is round - 150 ml of baby, fresh, 3.2% fat content of kefir + 1 hour. l. salt. Crumb cut - kefir. Now about the taste: neither I nor the children noticed the acid, everyone liked it. The husband said that it was slightly sour (if he hadn't said that it was on kefir, he might have kept silent). One thing seemed to me that salt is felt a little more expressively (not salty, but with a twist). The crust came out oak, although it was greased with butter. On vegetable it comes out softer.
  • Long-fermented wheat bread (oven)
  • Long-fermented wheat bread (oven)
Omela
heleru , very beautiful and appetizing cut !!!

Quote: heleru

The crust came out oak,
You can try to sprinkle the workpiece with water before baking.
kolenko
Omelushka! Well, I'm stubborn want to finish off those 50:50. So, if Tanya and I had troubles with a coup, so can the oven be in shape? Are you blessing? Or is it not comme il faut?
Omela
Linen, try in shape. I agree to everything !!!
heleru
kolenko, sorry, that I'm wet. But my first version was baked in a detachable form from the cake - it just didn't rip it apart. There is a photo above - such a neat round.
kolenko
Quote: Omela

Linen, try in shape. I agree to everything !!!

Well, I went to knead. Can the result be illuminated with a light bulb, not an X-ray
kolenko
Ku-ku! Here I am. Attempt number two - 50:50 with whole grain. Retreat - wandered for 15 hours, baked in the form.
Brick by brick - the shape is meant Conveniently cut into boutiques
The crumb is soft, moist.
Long-fermented wheat bread (oven)

Well, and a "light bulb". Not x-ray.
Long-fermented wheat bread (oven)

For my Dobrodiya whole grain flour, the best replacement result is 50g.
heleru
kolenko, specify, pliz. Did you take 400 plain and 50 whole grain? Or 225 and 225? I have a central locking system, I thought to try the same
kolenko
heleru I took 225 grams of wheat and 225 grams of whole grain. Now I'm sitting, chewing a hump. In the aftertaste there is a slight (just tiny) sourness. I think it wandered for a long time. Although the top of the fermented dough did not fall off - it was flat, but not the same as that of 100% wheat dough.
heleru
Thank you. Did you take 11 g or less of salt?

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