Old Polish gingerbread

In my opinion, any neutral dish will do.

Only the dough should ripen, not the gingerbread.

Irina, let me disagree with the person whose mother-grandmother-great-grandmother baked real (for Soviet times) gingerbread, it was their hereditary recipes that prompted me to search for information on the history of Russian gingerbread.
So here is one of the Gingerbread rules - ripening not even dough! namely, already baked gingerbread. As they used to say in the old days - "they have to stay for 2-3 days."
From my own experience, I will say that this really affects the taste-aroma - it seems to unfold, it blooms not with individual notes, but with a single harmonious bouquet. True, I have been very good since childhood. sensitive to aromas ... but my friends also prefer not to rush things, patiently waiting for the ripening of gingerbread

I'm going to put the dough tomorrow .... only now I have a big doubt about my pots. They are not glazed and blackened inside ..... I'm afraid the dough didn't smell like something superfluous. Is a regular plastic container okay?

Anya, plastic with honey spices can react. Any glassware can be used. When I broke my clay pot, I put it in 5 liters. stele. a saucepan - the main thing here is to stand in the dark, the light affects the chemical. ripening dough reactions.

Irina, I didn't put it quite right! I meant that he does not need to lie down for a long time, like dough (before Christmas, after all, it is still far away, and the gingerbread is already baked, no matter how long it is stored, it will become stale in 2 months). How many days before Christmas do you bake them?

And Sima is a fine fellow, a quickie. Tell me you've already bitten a gingerbread, what consistency you ended up with a dough that feels dense or soft, and whether such a dough is suitable for piece gingerbreads, such as little people, all sorts of hearts, is very blurry, I want to give away gifts and how many more seasonings I laid down, I have somewhere 3 tablespoons came out, I was more afraid, but now I don't seem to hear them only honey (yesterday)

We have so many girls, we will bake a whole mountain of gingerbread

Anka_DL, Anya, I think that of course there is nothing critical in plastic, but somehow I didn’t want to cork such a dough in plastic, the pots are also small, so 4 pieces came out, not very convenient, so these were itching in my head before pots, so I know what NADA, but for what I could not think of, and did not buy, now I know for sure that on occasion I will buy suitable

Olesya, of course, bitten aaaaa! I got a little crumbly (with my experiments). Look at the photos in Katažinka. Prescription gingerbread mix (only fewer peppers)

I looked, beauty ..., according to the photo it is airy and seems soft, so I think my horses and moose will not spread
But it crumbles to me, it will pass after exposure, if you stand it, of course

[kokoshka, Аnka_DL]

I report: today I have an aromatherapy evening, I conjured over a gingerbread mixture. I liked the aroma sooo much, I tried it on a spicy tooth, probably it will be in the dough with honey. Tomorrow I will make the dough.
kokoshka, Аnka_DL Thank you for raising the issue of Tupper containers, it would be more convenient for me to store the dough in it too, since I have not yet got hold of only multicooker and a bread machine with a clay pot, and now there will be a reason to buy a pot

I will also put it in Taper's. The pot will need to be purchased ...
Now I was just engaged in gingerbread.

so, I have forgotten something, but it seems to me that there should be rye flour? Or am I confusing?

so, I have forgotten something, but it seems to me that there should be rye flour? Or am I confusing?

Tanya, this is in a different gingerbread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=31055.140

Giraffe, according to the link that Albina prompted you almost the same recipe with rye flour, I made 2 doughs, they had a common beginning, melted honey, butter, sugar, then divided it into 2 halves and added the rest of the ingredients according to the recipes

Girls, dear ones, don't put the dough in plastic dishes !!!!
Honey is a very active solvent !!! Complex biochemical processes will take place in the test, do you need it - so that plastic molecules take part in this?

No earthenware - take glass pans, at worst - enameled (no chips, with whole enamel!)
When I was young, in another city away from my mother, I made 1/2 the norm of the dough and put it in an enamel tray with a lid (I put a cotton napkin under it). The dimensions of the tray are approximate - 25x30, height 6-7 cm ...

I understand that you can mix rye flour into this recipe? That's just because of these doubts I didn't raise it today. But I just baked gingerbread on buttermilk

Girls, I have a question about the star anise. What do you need to grind: an asterisk, seeds or all together? Scrolled through, did not find anything about this.

I had grains in asterisks. Grinding the stars.

And I took out the grains from the stars and cleaned the grains from the scarlops

And I took out the grains from the stars and cleaned the grains from the scarlops

Fully stars with grains are used only in drinks, tinctures, liquids, so that later it is convenient to take them out.
For gingerbread, the grains must be pulled out and ground (ceiling), then the wooden shells of the stars will not be felt

Thank you. And then, I think, how can you grind the star itself, the coffee grinder may break.

Fully stars with grains are used only in drinks, tinctures, liquids, so that later it is convenient to take them out.
For gingerbread, the grains must be pulled out and ground (ceiling), then the wooden shells of the stars will not be felt

Sorry, but it's all just the opposite, the spice is thick shells, if you pull out the grains, you will see how thin, empty, I would say ... And after a while the aroma from the shells residual from the grains disappears, they themselves do not contain essential oils
So if you want aroma, and not just put a tick - in the list of prepared spices, then grind the stars themselves (you don't have to remove the seeds) - by the way, they are no harder than cinnamon, which is sold in the form of bark tubes ... I grind both of them perfectly in a stone mortar (well, I don't have a coffee grinder, we love tea). Of course, it will not hurt to sift the grated then, but if you put candied nuts in the dough, that is, it is unevenly smooth, then the grains of spices will not even be noticeable and they will not be rubbed "into dust"
(I have been studying and experimenting with spices for thirty years, with essential oils a little less than -20 ... I do not know everything, but I have experience)

Nagira, thank you for such a detailed explanation.

[Ira]

Sorry, but it's all just the opposite, thick shells are spice,

Ira, thanks for the information! I haven't used stars that deeply. I agree that if you grind well with a mortar, then it is advisable to sift later

Nagira, interesting, but all the grains were plump and oily when rubbed. Everywhere they write in different ways, I did not understand, and the asterisk itself is really similar in hardness to cinnamon, wood-wood

[Nagira]

Nagira infa on grinding star anise is very valuable, I, too, unknowingly ground the seeds, if only a day earlier. And then I already kneaded and put the refrigerator in an enamel pot. For the disadvantages of plastic, a separate thank you

And I read several options for making a gingerbread mixture at once (somewhere grains, and somewhere they recommend grinding stars) and grind everything in a coffee grinder. She praised herself. Nagira, the gingerbread with jam is still alive. It seems to me that it becomes tastier every day.In Auchan today I hypnotized a 2.5 liter ceramic pot for a long time. We need to come up with a use for it besides gingerbread dough. And so there are two pieces per liter and there are small ones.

Sima why are they there?

you can store flour, bread

[Irina]

Girls, I'm glad that the information on star anise came in handy!

Irina, thanks for the information! I haven't used stars that deeply. I agree that if you grind well with a mortar, then it is advisable to sift later

Admin, so I have been with gingerbread since childhood, we had spices at home, which almost none of our neighbors knew or used. Mother considered especially valuable a tiny pharmacy-looking bottle with ground glass. cork. She was lost even in my children's arms. And the shape was unusual for Soviet times ... Clove oil I then excluded cloves from all recipes for a very long time ... I sniffed it in my childhood. I liked it ... And always collected information about spices and aromas. I checked the focus of the aroma concentration in the star anise empirically. I was convinced.

Nagira, it’s interesting, but all my grains were plump and oily when rubbed. Everywhere they write in different ways, I did not understand, and the asterisk itself is really similar in hardness to cinnamon, wood-wood

Olesya, your star anise is just fresh. I don’t use the stock of spices for a year, and I’m buying, apparently, aged goods ... (although most of them are not in the store). But even if you have such good grains, still little powder will come out of them by weight-volume, right? And with shells-stars - one such per 1 kg of flour is enough And you don't need to clean-take out the grains, this fuss is enough with cardamom ...

Girls who are interested in the consistency of gingerbread dough, take a look at my recipe Torun gingerbread "Katazhinka", I showed there yesterday in post number 51

Sima why are they there?

Something completely ridiculous up to 200 rubles, or maybe again the price tag was not hanging

Irina, thanks to the badian figured out

Sima if

completely funny up to 200r

, you must take "good boots" (C)

In Auchan today I hypnotized a 2.5 liter ceramic pot for a long time. We need to come up with a use for it besides gingerbread dough.

With Simina's filing, I rushed to Auchan and bought a 2.5-liter pot. It costs only 149 rubles.
Who knows how to properly handle it before using it? While I soaked it in water.

Gala is cool! I'm only planning to go to Auchan in a week, maybe I'll buy it for rye dough.

Girls, and I am with you! I have already prepared a jar of spices. I want to put the dough on the weekend.

The girls are kneading, now I'm getting ready to knead Irinin gingerbread

Lilia, this is a great fellow, there are never many gingerbread cookies, I already have all the gingerbread cookies (by addresses)

This is definitely Olesya!

And I've already ground the spices

Well, my dough is already in the refrigerator.

🔗

Good day to all!
This year I am with you, the dough is in the fridge. And one question appeared to me - does this dough grow in the process? I just have a 2-liter ceramic saucepan only. It fits in it, but straight even with a hill. Almost under the cover it turned out. And how will he not get cramped during these weeks? Or maybe it’s impossible at all and I can’t transfer it to something else?
Tell me please .

My fox did not increase ... but the container was slightly larger. than the test and maybe I did not notice .. but it seems not

Thank you!
Then, probably, let it be so while it is with me, I will observe.

Fox, last year I baked this gingerbread, I put the dough in a saucepan almost in the butt. And so it stood. It's not yeast It's just that all processes take place in it.

Albina, thanks! Then I generally calmed down) And then today I pulled it out twice, looked to see if it stuck to the lid. And it has become so plump and so it lies. And about the increase, I kind of read somewhere for a long time, but maybe I messed it up and it wasn't about gingerbread. Now I turn on the standby mode, I hope everything will work out.
Thanks again everyone

[EVERYTHING SHOULD WORK]

Fox, EVERYTHING SHOULD WORK It won't be otherwise. The floor is done. When I put it, I was just afraid to forget about the dough completely.But with our forum you will definitely not forget

I also had such thoughts as not to forget later when to bake it. So far, I just want to see how it is there, touch it, smell it

The dough is delivered.
The main problem is HOW to resist and not halve until it ripens. The taste of the dough is simply delicious
Low bow to such a recipe !!!

Something my honey mixture does not come close to the state of "almost boiling"
already 40 minutes, everything is well dissolved, mixed ... enough? or do you need to finish off?

fray Zayac, I think we need to wait for the opinion of experts (whose gingerbread was successfully baked), my dough is only in standby mode, but as far as I remember, my mixture did not boil either, I waited until the sugar dissolved

kneaded. consistency - putty))
and here's another question about soda .. that's exactly 3 tsp. quick soda? otherwise she so abruptly interrupted the smell of spices, and in the taste of the dough you can feel

fray Zayac
In no case should you boil honey for gingerbread! Not only will you lose both the aroma and the benefits, the dough will turn out to be not a gingerbread consistency
The recipe does not say that it is necessary to "almost boil", but simply heat it strongly "almost to a boil" and even says - in a water bath. And nothing can "boil" in a water bath, we just need the sugar to dissolve, it is not easy in honey, therefore we heat up to 70 degrees ...

About soda: this is also one of the gingerbread rules - do not use baking powder, but use soda, and do not quench it - because there are enough fruit acids in honey for this. And it's strange, then you feel the soda so strongly, although in this recipe there is an incredibly unreal amount of spices M. b. scooped up spoons with a large slide? Well, in any case, after ripening and baking, the aroma of spices will unfold in full and everything will be

aha6 well, everything is clear with honey)) then I did everything right.

I even took soda a little less than a measuring spoon .. maybe because I'm pregnant, that's why I feel
and last year I mixed everything with spices, everything was in a tightly closed jar, maybe that's why the soda still feels