Panasonic-255. Bread with semolina and garlic

Category: Yeast bread
Panasonic-255. Bread with semolina and garlic

Ingredients

Wheat flour 400 gr.
Semolina 10 g
Salt 1.5 tsp
Sugar 1.5 tbsp. l
Dry yeast 2 tsp
Water 330 ml
Vegetable oil 1.5 tbsp. l.
Garlic 5 teeth

Cooking method

  • 1. Put salt, sugar, yeast on the bottom of the mold.
  • 2. Pour the semolina.
  • 3. Add flour.
  • 4. Press the garlic on the garlic press and add on top.
  • 5. Pour out the water.
  • 6. Add oil.

Cooking program:

Baking mode - Basic, Loaf size - Medium, crust - Light.

Note

The bread turns out to be lush and airy and sooo fragrant. It does not stale for a long time. (Although mine eat it too quickly to get stale)

Lelikovna
Krazzy, thanks for the recipe, today I baked this bread !!! When I started baking, the smell was such that I almost went crazy from the garlic deliciousness. I added whey instead of water.
Unfortunately, I forgot to take a picture
Krazzy
I didn't take a picture right away either, according to this recipe without a photo.

On this I spread only now, what I get according to this recipe.

Panasonic-255. Bread with semolina and garlic

lyudmia
Strange, but I can't even get a bun with this recipe. I reduced the amount of yeast and added a lot of flour. For 400 g flour 330 water is not too much ??? And garlic gives a little.
Admin

We have 400 + 10 dry substances (semolina) = 450 grams. Water needs about 300-315 ml. or so, depends on the moisture content of the flour.
But yeast is a little too much, it is advisable to take 1.5 tsp.

And why do we have a "kolobok rule" there You always need to independently control the consistency of the dough, based on your own baking conditions
lyudmia
Here, Tanya, if it were not for the kolobok rule, I don’t know what I would get as a result: girl-yes: and I took 1.5 yeast. We are slowly gaining experience. And of course, thanks to the sensitive guidance I will soon pick up my malt (finally) and move on to wheat-rye
Admin

Read more here how you can be cruelly wrong #
lyudmia
Thank you, I read. Now at least some concepts appeared when reading the recipes and immediately alertness that something was wrong. Therefore, in this case, I have already prepared more flour
mirkarenka
while I was reading, I really wanted such a bread too, thanks a lot for the recipe
alexvax
We have 400 + 10 dry substances (semolina) = 450 grams. How can this be?
Admin

And what confuses here?
The dry substances in the dough are those that swell and will take in liquid and affect the density of the dough. Semolina, this is the same coarse wheat.
lyudmia
Admin, Tan, apparently confused by the fact that 400 + 10 = 410
Admin
HA! And we didn’t notice the elephant! Bread accountants ...

Judging by the amount of water in the recipe, semolina should be 100 grams. The rest is to adjust the flour-liquid balance.

alexvax, thanks - I was attentive
lyudmia, thanks for the hint, I didn't immediately realize what it was about
varella
So how much semolina should be, 10, or 100, or 50 g? And how does semolina affect bread?
Bober_kover
varella, Lera, I just put 100 g of semolina. I'll unsubscribe in four hours)))




Despite the fact that I reduced the amount of liquid to 300 ml and one hundred grams of semolina, the roof collapsed, the bun was good, so I do not exclude that the dough has stagnated. It's very hot at home now.
varella
Probably all the same there is a typo in the recipe: D. b. 100 g semolina - 400 g flour and 100 g semolina, there will be 500 g, to this 330 ml water - as in almost all recipes from the instructions.
It is not clear only why a medium-sized loaf is chosen: it seems like you need to choose L - large.
Andreevna
Quote: varella
medium size is chosen: it seems like you need to choose L - large
And L is the middle
M-small
L-medium
XL-large
varella
There it is!
And I thought M was middle.
Well then it all fits!

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