Gray bread on light beer in a bread maker

Here's what I did: (I didn't cut the bread warm, well, maybe just a little bit in the middle, the crust was absolutely cold and stood in the air for 3 hours.The crust is crispy, the crumb is very soft, I like denser, but springy.The roof is cracked.Although not handsome but very tasty, half of it has already been eaten Perhaps it was necessary to put more flour or what? : crazy: Certainly wanted on denser and prettier, but all the same tasty thanks.

[Creamy]

In my opinion, there is a lack of liquid, so the roof "burst", perhaps a little lack of yeast. and another 1 ml of beer differs from water in its density, viscosity and ability to adsorb flour. Much is established here not through empire, but through experience and practice. I personally keep my (on-board) bakery diary, where everything, in chronological order, carefully describes the laying of products, the conditions for laying, the exact weight of the ingredients, the sequence of their laying and everything that can affect the final result.Creamy

Nice bread! Well done!

There is enough water in the bread, as can be seen from the crumb and its structure! And the roof could have been torn apart by a slight re-setting of the dough before baking.

The bread should be cut when it is fully cooked and reaches room temperature. Three hours is not enough, so it is moist inside, and you can see the crumb crumbling from the fact that it was cut while still warm.

And you need to eat cold bread! While the bread is hot, the baking process is still in progress.

Thank you for your kind words. : flowers: My family said that I would not bother and I have good bread. Several times I cut lukewarm bread and there was no such effect, I liked the recipe I will repeat .. of course I will cut it completely cooled down. How to make bread more dense and full of holes?

How to make bread more dense and full of holes?

Either tight or full of holes!

For dense bread, you need to make the dough steeper, add a little more flour. But there will be no big holes, the crumb will be fine-pored!

Either tight or full of holes!

For dense bread, you need to make the dough steeper, add a little more flour. But there will be no big holes, the crumb will be fine-pored!

Thank you !!! : rose: Next time I'll put in more flour! I am very grateful to you for your answers, God bless you and your loved ones.

I am very grateful to you for your answers, God bless you and your loved ones.

Thanks for the kind words!

[Elena]

Elena, I agree with Roma - good bread! It suffered a little when slicing due to the fact that it was still warm inside, but you can see that the crumb is excellent! I am very glad that I liked it! Health to the family!
It also seems to me that he stood a little before baking. Alternatively, you can try to make bread in a simple, safe way. How long does the final proofing of the dough take in the bread maker?

Creamy, Admin! Thanks a lot for your help!

[Elena]

Elena, I agree with Roma - good bread! It suffered a little when slicing due to the fact that it was still warm inside, but you can see that the crumb is excellent! I am very glad that I liked it! Health to the family!
It also seems to me that he stood a little before baking. Alternatively, you can try to make bread in a simple, safe way. How long does the final proofing of the dough take in the bread maker?

Preheating 15 minutes kneading 12 minutes raising 30 minutes kneading 15 minutes lifting 38 minutes kneading lifting 35 minutes baking 60 minutes I still baked for 10 minutes in baking mode, so the top was light.

35 minutes before baking is not a lot. The only thing left is to add a little flour.

In general, my husband said that it is not profitable to have a hundred HP, you have to buy beer, spices, nuts, Run around the city to look for bran and bread is eaten very quickly (this one was eaten in a day) a loaf from the store lies, lies and not who does not eat it, but here once and ate.

[Elena]

Elena, you need to feed your husband with homemade bread for two months, and then offer the purchased one. Then he himself will run to the store for the missing ingredients and flour!

[Elena]

Elena, you need to feed your husband with homemade bread for two months, and then offer the purchased one. Then he himself will run to the store for the missing ingredients and flour!

Can you please tell me what is the weight of the bread?

[ksuxa]

ksuxa, 700-750 grams.

And I baked this bran bread. So far, only I ate. I have bran for 2 more bread only. I like it

[Albina]

Albina, to your health! I am glad that the bread went to taste!

[Albina]

Albina, to your health! I am glad that the bread went to taste!

He's gone. It is a pity that it is difficult to buy bran from us, so it would be possible to bake it more often. After all, the bran in it is not noticeable at all

Thanks for the recipe!
I baked according to the recipe once, then made changes according to the presence of ingredients
As a result, bread with potato broth, honey and caramel syrup. Instead of beer - rye flour, 50 g. Well, with seeds, where without them
Photo bread:

Probably cut early, well, I really wanted to

[cupcake,]

Probably cut early, well, I really wanted to

cupcake, I couldn't resist either! I can imagine what a fragrant and soft bread turned out!

[Albina]

Albina, and where is the recipe for more detailed wheat rye with bran?

[Albina]

Albina, and where is the recipe for more detailed wheat rye with bran?

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=114586.0
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=228780.0

Thanks for the recipe. Everything worked out, I liked everything. Only my bran is not like flour, but a little larger, and therefore I added only 30 grams, (and replaced 20 with flour), but probably it was possible to add all 50, because they were not strongly heard in the bread. My husband did not select beer, I had to buy it specially) - 1.5 liters because there was a special offer)
I did everything as written, but when mixing it turned out that there was not enough liquid and I poured from a bottle of beer and added how much I added, I don’t know, but it was probably still possible (I have extremes now, sometimes a lot of liquid, sometimes a little)
this is how it turned out

[Anna]

Anna, great loaf. A little more liquid would make him perfect.

Galinawhat a handsome man! Did you bake in the oven?

Did you bake in the oven?

yeah ..

yeah ..

It turned out great. The crust is such that it just pulls to crunch it.

It turned out great. The crust is such that it just pulls to crunch it.

I haven't baked anything in HP for a long time. I just knead and melt ..

[Galyun]

yeah

Galyun, at what temperature did you bake?

With or without ferry?

at what temperature did you bake?

220 degrees in a very well preheated oven. I mean, I burn for a long time. An hour for sure ..

With or without steam

Without. For some reason I don't bake with steam. I don't know why, but I tried it. and I will not say that I didn’t like it, but it didn’t stick ..

[Galyun]

I burn for a long time. Hour for sure

Galyun, and why so long, eh?

The toad strangles me, drive the electric oven idle for an hour ...

My oven is up to 220 gr. 15-20 minutes heats up, it turns out that this time is negligible ...

And thank you very much for your answer !!!

why so long, and

Yes, the fick knows it .. It is written in advance, so I try to do everything in advance .. Already with a guarantee that 220 will be exactly .. Yes, and somehow I like it, a well-heated oven .. maybe of course I'm doing the wrong thing, well doing so ..

I love bread with beer. he is delicious. there was no bran, put rye flour.
thanks for the recipe

Good evening. My bread didn't work out. After the batch, I had to leave on business. The bread was clearly underdeveloped. I often increase the time for the second proofing in manual mode, but I didn't have to. The crumb turned out to be wet, damp, dull, the bread did not rise well. But these are claims not to the author, but to herself. I will try again, only with full control of the process from start to finish. I liked the composition and conquered the author's photo of the bread. Many thanks to the author for such beauty!

[Anastasia]

Anastasia, and how long did the whole process last, from kneading to finished bread in a bread maker? Was the dough not too soft, was it smeared on the bottom of the bucket during kneading?

Good evening. No, the dough was not smeared. I used the classic mode, in other stoves it is the main one. But in Redmond, the last proofing after kneading is shorter than in stoves of other manufacturers by 20 - 30 minutes. I almost always increase the last proofing at this time. And here it was not necessary. But our proud Varyag does not surrender to the enemy ...

[Anastasia]

Anastasia, and how long is the fermentation and final proofing in HP?

Weight 750 gr.
3.00 Start. Kneading start
2.56 Intensive mixing
2.50 First pause
2.40 Second batch
2.30 Audible signal for additives
2.25 Second pause
1.55 First workout. First proofing
1.40 Second workout. Second proofing
1.00 Baking




Weight 1000 gr.
3.05 Start. Kneading start
3.01 Intensive mixing
2.55 First pause
2.45 Second batch
2.35 Audible signal for additives
2.30 Second pause
2.00 First workout. First proofing
1.45 Second workout. Second proofing
1.05 Baking

[Anastasia]

Anastasia, in my opinion, there is little time for dough fermentation.

Yes, that's what I'm talking about. I was not at home, I could not correct it manually. Thank you for your willingness to help. I will definitely try again :-))

[Anastasia]

Anastasia, if possible, to me on "you". I want everyone to succeed without problems.

Everything will work out, I'm sure of it :-)))



Okay, for you. :-))

The bread is baked. I will report later :-))

I am reporting. The bread rose much better. It tastes very good. The crumb is not dull, on wet, dry, does not smell of yeast. The bread is very soft and aromatic. Increased proofing time by 20 minutes. But, with all this, the roof of the bread was blown off specifically! During the baking process, the bread began to increase in size. The photo shows how the roof was torn. Now what? Reduce the amount of yeast or increase the proofing for 10-15 minutes? And one more thing ... for my bucket, the amount of ingredients is not enough .... Usually a good bread (high) is obtained if the flour is from 450 to 600 gr. Could you help me count this bread for a slightly larger size?











And what a delicious crispy crust this bread has! Just dumb! I would like to adapt the bread to my bread maker ... It is not only tasty, but also healthy due to the large amount of bran :-)