Old Polish gingerbread

Actually, I am with the first part of the report

	I kneaded the dough with wheat flour on 11/07/2013, put 60 g of spices. The spice mixture left the remnants of the spices for the Christmas cake, the rest was added by eye from Irina's list in the recipe. The only thing, I did not know what to do with the vanilla pods, so I scraped the seeds into the dough from one, and instead of the second I added 1 tbsp. l. vanilla extract
	After 6.5 weeks, 12/24/2013 (I forgot about it .... I was planning to bake it earlier) I took out the dough at the same weight that I sent it to the refrigerator, allowed it to warm up, divided it into 3 identical parts

rolled out on a silicone mat into a rectangle 36x26, baked on it at 170'C with convection for 25 minutes. The smell is pleasant, I don't feel too much in spices, at least with my nose) I can draw a conclusion about the taste later

By the way, I liked baking on silicone. After baking, it leaves him with a bang. It's convenient that you roll it out on it, you don't need to transfer anything.I once tried to roll it out on baking paper, it's a hassle ... the paper gathers, shrinks under the springy dough

Now I put the cakes aside, I look at them and think ..... Let them lie down for a week, then grease them with jam .... al right now to start .... Even I don't know how best

I've read about late - first stand the cakes, then grease ..
so I greased them with warm ones and set them to cool .. then I will send them under oppression as they cool completely

[Anka_DL, fray Zayac]

Girls, Anka_DL, fray Zayac and where do you have doubts that you should immediately lubricate ??? I haven't read the whole topic, of course, but the Polish recipes - aged gingerbread - are similar
And in all for soaking-softening just before the cakes stand and grease
See what sequence of actions is described in Irina's recipe-Levitan on 1 page of this topic:

Bakedb at 160-180˚С 15-20 minutes. Cool down.
Lubricate bottom and middle cakes with warmed up plum jam (jam).
I covered the gingerbread with paper, a baking sheet on top and put under oppression for 3-4 days.

I read my post and saw in the quote that Irina only lubricates the two bottom cakes
And then it was missed that having smeared them, she puts them one on top of the other and already so assembled - under oppression.
As far as I understand, the top cake will be soaked-fed with moisture only from below, from the second cake.
Most likely this is for easier application of the frosting to the top after ripening.
I grease my Katazhinka on all sides, leave the jam for 4 hours, it will wind up slightly and then wrap it in paper. Even if the jam is smeared, it will still remain in contact with the gingerbread. And the aesthetics can be brought up after maturation, after 3 days. Again, let it dry slightly after unfolding, and then decorate if necessary. Thick jam and so it can look nice on a gingerbread ...

Now I put the cakes aside, I look at them and think ..... Let them lie down for a week, then grease them with jam .... al right now to start .... Even I don’t know how best

Anya, I did as Irina-Levitan wrote and I am quite happy with the result (for the second year already). But you, after all, are luxuriously translating from Polish! Do as in the original recipe, I would have done so if I had seen it before.

[Anka_DL, fray Zayac]

Girls, Anka_DL, fray Zayac and where do you have doubts that you should immediately lubricate ??? I haven't read the whole topic, of course, but Polish recipes - aged gingerbread - are similar
And in all for soaking-softening just before the cakes stand and grease

I proceeded just from the fact that the gingerbread was Old Polish, because I looked at the sequence of actions on Polish sites.Almost everywhere, baked gingerbread is first wrapped in a cloth for several days to ripen, only then greased and allowed to brew.
Here, for example, a gingerbread is baked with one "cake", wrapped in a cloth, cut in a few days, greased with hot jam, wrapped in foil. ( 🔗)

P. S .:
Information that seemed to me might be useful from the blog link above

Odwijamy pierniki. Mogą być bardzo miękkie (bo dojrzały), trochę twarde, ale miejscami miękkie (są w trakcie dojrzewania, wystarczy je przełożyć i poczekać) lub twarde jak kamiez) miękkie, dajemy im spokojnie dojrzewać, a dzień przed Wigilią oblewamy polewą czekoladową. Jeśli po dwóch dniach okaże się, że pierniki nadal są twarde, nie chcą mięknąć same, musimy im pomóc. Wówczas trzeba rozwinąć folię aluminiową, obok piernika położyć kromki świeżego chleba i kawałki jabłka (trzeba je zmieniać codziennie !!!). Pierniki na pewno zmiękną. Chleb i jabłka będą oddawać wilgoć ciastu, które zacznie dojrzewać.

Expanding the gingerbread (approx. gingerbread cookies were baked and wrapped cold in a cloth)... They can be soft, because they are ripe; can be hard and soft in places - these are gingerbreads still in the process of ripening, it is enough to grease them with jam and wait; can be hard as stone - such gingerbread will need help to ripen <.. пропускаю процесс смазывания джемом и укутывания в фольгу..> If the gingerbread cookies are getting softer every day, let them ripen calmly, and on the day before Christmas, fill them with chocolate icing. If after a couple of days it turns out that the gingerbread cookies are still very hard, they do not want to become soft on their own, then you need to help them. We unfold the aluminum foil, put pieces of fresh bread and an apple next to the gingerbread (you need to change them daily). The gingerbread will surely soften. Bread and apple will give moisture to the gingerbread, which will begin to ripen.

Anya, thanks for the high-quality translation (I am translating from Czech, so I understand the meaning in Polish too)! I want to emphasize that such thick gingerbread should be soft. Many girls snatch keywords from the text like "gingerbread", "ripening", "softening", "fresh apples" and so on and try to soften the thin gingerbread, which are essentially gingerbread cookies. They have their own charm, they are tactilely very hard, but they bite off easily and also melt in the mouth, so they remain the entire period of the holidays and much longer.

And this is my old Polish, covered with mastic. For the first time I held mastic in my hands, there are many shortcomings, sorry. The quality of the photos also leaves much to be desired, I asked my assistants to take pictures, and they clicked.

[Chrystus Pan się narodził]

Irina, it turned out very festive, decoration in the theme, great.

In turn, I want to wish everyone a Merry Christmas (someone happy)

Chrystus Pan się narodził

Chrystus Pan się narodził
Świat się cały odmłodził ...
Et mentes ...
Nad sianem, nad żłobeczkiem
Aniołek z aniołeczkiem
Ridentes ...
Przyleciały wróbelki
Do Panny Zbawicielki ...
Cantantes ...
Przyleciały łańcuchy
Łabędzi, srebrne puchy
Mutantes ...
Puchu wzięła troszeczkę,
Zrobiła poduszeczkę
Dzieciątku ...
Potym Je położyła
I sianeczkiem Je nakryła
W żłobku, w żłobku

I report on my own creation. Firstly, I want to say thank you to topikaster Irina-Levitan for giving the recipe, as well as to all the participants, it was very exciting to cook with you and, most importantly, wait

now impressions: I had 2 doughs made of wheat and rye flour, I don’t know what the reason is, but I didn’t like the rye flour at all (I think that there was a lot of flour and the dough came out cool, I made small gingerbreads from it, and although they became in the bag softer, but I don't like the taste at all, my husband said that the smell of cheese is audible, although with an equal amount of spices, they came out more aromatic than wheat). I baked wheat in layers, coated it with plum jam, did not have time to cover it with glaze so much that take it as it is, that is, as it is no longer, because 1/3 went to my grandmother, with whom we celebrated Christmas, 1/3 left to parents and a surprise for my brother, they are on the road now and 1/3 of my husband and I did some homemade food (and even a piece of the cat got, he took the last piece off the table, that's who you can't deceive, so it was definitely delicious)
Photo in a hurry, the first photo in the morning on the run on the way to the train

Wheat will bake next year for exactly a full portion, with rye, if anyone has a favorite recipe for such gingerbread, I will gladly try it out.

All happy holidays, warmth and comfort in the house, so that every day would be filled with love and joy

[Used 4.12 for the first time.]

Ira, thank you so much for the recipe. It turned out to be very, very tasty !! I did not expect. I baked this recipe for the first time.
I want to share my observations in the process of making this gingerbread.
I put the dough on 1/2 portion (how I regret it now)
The flour was used for half of the premium wheat, the other half for whole grain wheat.
Not all of them took seasonings. Something was missing. Less in quantity than stated in the recipe.
The dough was delivered on 23.11.
Used 4.12 for the first time.
Baked little gingerbread for the tree.
The dough was difficult to roll out. Sticky to the knife, to the rolling pin.
She rolled it out with a thickness of 3 mm. I cut it out with tins directly on the substrate on which I baked. It was not possible to transfer it.
Baked in an airfryer at 175 * the first batch for 8 minutes. The second batch is 5 minutes. This was enough.
The dough rose during baking, then fell.
At the same time, the shape of the gingerbread, which was with corners (herringbone), lost its shape greatly.
After baking, the dough increases slightly in height.
The edges of the gingerbread cookies are rounded (unlike Gerda's gingerbread dough)



I used 1/4 of the kneaded weight approximately during the whole time that the dough was ripe.
Remaining dough 1/2 of the norm minus 1/4 of my batch = 850 grams
She baked gingerbread with one cake in a mold 22.12.
The baked gingerbread weighs 780 grams.
Baked in a 32X22 form, the height of the dough is 0.7cm. After baking, the dough rose 3 times. The height of the gingerbread is 2.5 cm. It was baked in the oven on the middle shelf at 160 * 25 minutes.



For a day, the gingerbread lay in a bag.
I cut it into two halves.
On December 23, I smeared the gingerbread with apricot jam with candied fruits and joined the two halves. Placed under the press.
Until December 25, the gingerbread was under pressure, wrapped in plastic wrap.
On December 25, the gingerbread was smeared with jam on all sides.
For 24 hours the gingerbread dried up.



On December 26, the gingerbread was covered with mastic.
The mastic was applied directly to the jam.
The mastic adhered very well to the gingerbread.
The surface was, of course, covered with bumps. As far as I could, I tried to level it with a mastic iron.
It got better, but the surface was far from perfect. True, I didn't need a perfect surface for the cake I planned.



That's what I did.



Tasted a piece of cake on December 30th. The gingerbread turned out to be soft, with a pleasant, not harsh bouquet of spices. It is very well complemented by a layer of jam.
Mastic does not spoil the taste of the gingerbread at all. Throughout the entire time, the mastic remained dry, but soft.



Next year I will definitely deliver a full portion.
Irina, thank you again for sharing such a wonderful recipe.
Happy New Year!! And many new delicious recipes for you !!

[Lovely hostesses! Happy New Year! I wish you health, may your life be at peace with all relatives and neighbors. And let there be abundance of material goods.]

Lovely hostesses! Happy New Year!
I wish you health, may your life be at peace with all relatives and neighbors. And let there be abundance of material goods.
🔗

Mine lies in chocolate glaze, resting. But we eat cuttings honestly. I coated them with glaze too. Very tasty, but my husband thinks a bit too much of spices (the eating rate did not affect the speed). Photos will be later (cropping is indecent, but whole, I will take pictures for Christmas)

To my shame, I only now discovered that I hadn’t photographed the chocolate-covered gingerbread. And I liked it so much .... The color turned out the way I wanted.
I'll show you what it is - this is a gingerbread still uncut into 3 parts, I just removed the press and cut the edges


Now about the impression. Soft, pleasant, when eaten directly, the abundance of spices was not felt so strongly, but the aftertaste made me drink it well with tea / water. I agree with the opinion that spices should be reduced. And first of all, pepper.
Thanks for the recipe. I got a lot of impressions.

Oh, and I didn't report either.

A decent photo and no. Take it out of the freezer at least. I sent part of it to freeze.

It seemed to my husband too spicy and this despite the fact that I had not added pepper yet. And very satisfying. I will definitely do it next year.

Some are lucky! We have already forgotten about the gingerbread, and here is a feast!

I put the dough. Reduced spices significantly. Very tasty already)))

I also want to put it !!!

For a long time I chose between this and katazhinka.As a result, I made each aolovinka and I will still make shreds and balls for the tree - from Freken bok.

I've already baked this gingerbread three times, my family is delighted with it. For the experiment, I left a piece, now half a year has passed and a piece of gingerbread lies and still has not become stale.

[ychilka]

ychilka, well, what choice did you like more?
kokoshka, and I still have leftovers in the freezer, we eat a little.

[Tatyana]

Tatyana, you have a clever idea - keep it in the freezer! And I have nothing to keep, everything from Catholic to Orthodox Christmas disappears. I also adore this gingerbread, I have baked it more than once!

did not add pepper

By the way, over time, pepper begins to "sound" in the gingerbread in some special way! Nice like ginger.

I have never done either one before. In this I will try two products. But this dough is more tender and fragrant.

This one just melts in your mouth! And from rye flour like putty.

And I have nothing to keep, everything from Catholic to Orthodox Christmas disappears ...

I just cut off a piece right away, cut it in portions and into the freezer. Otherwise, there will also be nothing to freeze And the cakes are the same, cut off for an unexpected tea party or just pampering in the freezer. Otsalnoe is eaten. If I manage to stash some more, then I stash. Otherwise, they will eat everything in one sitting (husband and son)

Interestingly, I bought a mill with cardamom in Moscow, and I bought what I could find. How can I measure 10 grains?

I just cut off a piece right away, cut it in portions and into the freezer. Otherwise, there will also be nothing to freeze And the cakes are the same, cut off for an unexpected tea party or just pampering in the freezer. Otsalnoe is eaten. If I manage to stash some more, then I stash. Otherwise, they will eat everything in one sitting (husband and son)

And I cut off a treat, and then the need disappeared, and left it for the Experiment, and so it lies in the closet, wrapped in a falga.
Giraffe, you will have to put it in the freezer this time. Somehow I froze a whole cake before the holidays, one problem would be a bigger freezer ........

Tatyana, I don't know, maybe I was late. But for the future, maybe someone will come in handy.
I tried to weigh. I have a scale of 2 g division. There are no two grams in 10 grains of cardamom.
Here's what I got when I tried to grind 10 grains.
The first photo with a shell from grains. The last two photos sifted from the shell
In its pure form, it turns out where 1/2 tsp.

[Ludmila]

Ludmila, thank you very much! Is it necessary to sift? I just got my hands on cardamom for the first time, and two years ago I got it in the form of a ready-made gingerbread mixture. Tanya bought two bags and thought that she could always buy, but more she (that is, I have not seen this.

Tanya, I don't know whether to sift or not. When you bought the ground mix, were there such large chunks of grain cleanings? I think that such large pieces are not very desirable in dough and ready-made gingerbread.
I forgot to write that I bought all the spices for this bouquet that are required for the gingerbread at one time in the "All for the baker" store on Partizanskaya 43.

Everything was a powder ... what did I think ... Probably, only the powder will fall through the mill and will not need to be sifted.
I bought my cardamom from the Azbuka Vkusa. In Crossroads and in Dixie were not, and more I did not go shopping. These in the exhibition area were

Girls, thank you very much for your communication. Although this year I will not make a gingerbread, I started another "long-lasting" recipe "Cupcake for Christmas and New Year, but your experience and your opinion are very valuable to me, as well as to other visitors who want to make such a gingerbread.
Thank you very much and my best wishes to each of you.

Girls, since we have problems with cardamom, I always study the composition of the prefabricated sachets. So, the other day I saw a seasoning for mulled wine and, naturally, barely reaching the very top, took out a bag and read it.Seeing cardamom in the composition, having determined by touch that everything is whole and even cinnamon in sticks, I bought two bags for testing.

See how cardamom is different in size from a bag and in a mill

Imagine my disappointment when opening the second packet. Instead of one stick of cinnamon, they finished off the weight with raisins (20 versus 13) and cloves, in my opinion an unequal substitute. So I advise you to probe the bag when buying. And notice how the orange peel and ginger are different.

And star anise was not included in the composition at all.

And my dough is ripening, dear. ... After kneading in the same dish, I put the dough on the cake, it also turned out fragrant, enough from the walls. And that year my daughter licked everything off the walls (this time I put it when she was at school)

[Giraffe]

Giraffe, great, but I won't make it to the test in any way. Everything is decided tomorrow !!!!

But the other day I looked into a saucepan, and the dough is hard as a stone. Is it frozen between? Then it will be warmed up and will be softer ???

And the place where it is very cold? Then, of course, it will be warmed up, but fermentation will not proceed as it did at the optimum temperature.

But tell me. Last year I put the dough and did not notice that it would suit me. And this year I climbed in to look with one eye and sniff, but it rose a bit for me. What is it like? Good or bad? Has anyone had it?
The dough this year and this one is in the refrigerator, in the same place, in the same container.

In theory, it should not rise, you need to look at yours
Looked at the same. This year, I photographed it for clarity.

And the place where it is very cold? Then, of course, it will be warmed up, but fermentation will not proceed as it did at the optimum temperature.

Extremely cold. Below, above the freezer. But it's cold everywhere in my cold room, I twist when I make cakes. Ie 0- + 1 approximately, milk sometimes freezes .. Can take it to the balcony, there is about +4 \ 5.

Better on the balcony ... My refrigerator is set to +2, I just thought about it and put it on +3, or maybe I will return it to 2

The temperature in my refrigerator is +3.
Girls, this year I made a bouquet of seasonings according to the amount given in the recipe. (last year there was not much. I did it by eye)
So, as for me, there is a lot of pepper. Just tasted gingerbread, my mouth is on fire. Not strong, but felt.
It is possible that the dough is not yet ripe. And when you stand it for 6 weeks, then everything will return to normal.
And more. For 1 portion of the dough, which is given in the recipe, I took half the amount of the gingerbread bouquet of spices.
The test turned out to be 2.4 kg. The spices were obtained according to the recipe 60 g. I took only 35 g.
But it's still very tasty.
I fell in love with this gingerbread last year, so this year I put it in early to have time to bake it several times.

I put more than 80 grams of spices for sure, but the pepper, like that year, did not dare.

I put much less spices, 10 grams in total, the taste is spicy and pleasant, I did it based on the fact that the kids would eat. I'll transfer it to the balcony.

Irina, I came to say thank you. Thanks for the recipe for a wonderful gingerbread. Last year I made half of the portion, this year I decided. what needs to be done more.
And what do you think? I have never been able to make such a big gingerbread as in your photo.
I used all the dough for all 6 weeks and now it is almost over.
But she mainly baked gingerbread cookies of small forms. The largest were Christmas trees and a cake lid.
If this dough is rolled out thinner, then wonderful small gingerbread cookies come out.
Today I will make a heart-shaped box out of the last dough.
And today I will try gingerbread after 6 weeks of dough.
At first it seemed to me that the dough was peppery enough, it burned my mouth. But the dough was not aged.
Now it's time to bake. So I'll try what happened.
These are the gingerbread cookies made from your dough



and here is such a cover turned out after it was decorated.



These are the Christmas trees. Did them double. Glued with apricot jam.



Thank you very much!!

And I thank you !!!!!!
I put the dough in October. Stood in the refrigerator since January on the balcony. The temperature is + 1-2, then -15, then +5. In general, it felt hard, but when I laid it out on the counter, it was pleasant, soft, not sticky, I rolled it on paper without flour. I baked 1 layer the size of a tarmac as in the author's photo (this is from half the norm of products). I baked 16` at 170 ° ... the aroma is something ... I came out after baking 1.5 cm, nevertheless, the katat should be thinner. Cut into 2 pieces, missed with plum jam. Loaded a stone on top. I trimmed the piece, the gingerbread is very soft and fragrant.
I have it in my favorites. Did Katarzhinka and this one, Stavropol taxis))) thanks!

Irina, thanks for the wonderful recipe! It turns out that she did not report that year ... It turned out to be a very tasty gingerbread!
Today I put the dough. Only there were fewer spices - I exhausted everything that was in the house, but still not enough up to 80 grams ... But the dough is very tasty! Made a double portion.

And last year I put a double portion of the dough and did not have time to bake it. So, my dough is sooooo mature, it's time to bake!

uraaa! I put it aaaa !!!! I was afraid that I would have to go without a gingerbread this year ... decent honey did not fall into my hands ((

[Irina]

And I baked it today! First time! Smell! For the whole apartment. By the way, the dough in my fridge came up! Now the gingerbreads are resting under oppression. I smeared them with apricot jam. I cut a little from the side for a sample - such a delicious! Next year I will definitely bake too! Irina,

[izumka]

izumka, I also got a little dough. Last year it has also slightly increased. But I haven't baked yet. I'll be there one of these days. I'm just in love with this gingerbread. I will bake it for the third year. I really like it. Somewhere in the topics I already wrote that I accidentally forgot about a piece of this gingerbread. I baked it on January 5, 2015, and found the remainder as early as November 10, 2015. It was wrapped in baking paper. Of course dried up. I put it in a container that closes very tightly with a piece of apple. After two days, it became soft and the same fragrant. I ate it with great pleasure.

Nooo, we don't have that much. I'm very glad that this time I decided to try this recipe, though only half the norm.