Ksyushk @ -Plushk @
And then I think what a crest. I don't see anything. I thought it was with my eyes.
How do you shape the loaf, folding or roll? Do you lubricate the table with oil?
Helga
Quote: Ksyushk @ -Plushk @

And I think what a crest. I don't see anything. I thought it was with my eyes.
How do you shape the loaf, folding or roll? Do you lubricate the table with oil?
:) I don't grease the table with oil, I sprinkle it with flour a little. I grease my hands with oil. I never thought to specially form bread. I just pick it up with my hands for a rectangular shape. For example, I make a sausage for dumplings, then I cut it into pieces. So here, the current sausage is large) Well, I look so that the top turns out to be even. In general, the idea with molding is good! Thanks for the tip. It will be necessary to see who does how. How are you doing?
Ksyushk @ -Plushk @
Quote: Helga
I grease my hands with oil
This makes the makish break up a little. This is natural when using oil during molding. Do not worry. And by what method you will form, it does not matter. Do as you like.
Wiki
If it's white and in the oven, I only bake this bread. I really like the fact that the recipe is adjusted exactly to the shape and the bread is always obtained. And delicious!
Many, many more thanks for the recipe!

Dough wheat bread (bread maker or oven)
Ksyushk @ -Plushk @
Wiki, I am very pleased . So it was not in vain that I verified / measured the recipe for this form. I also love this bread very much. Eat to your health!

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