Sonadora
Lyulekawhat a handsome man! And the crumb curl!
Quote: LyuLyoka

start baking at 220 or 210, for example? Or keep it at this temperature for less time?
Don't worry, you will adapt to your oven You are probably right, you should try to start at 210 degrees, and after 8-10 minutes drop the temperature by 20-30 degrees.
LyuLyoka
Thanks, we will adapt
Leara
Marina, tell me, please, but how quickly does the bread dry and stale? And then I was faced with the situation that my breads of long fermentation, including cold ones, quickly dry out and stale, literally the next day they become dry and rubbery.
Sonadora
Valeria, which ones? If there is no butter in the recipe for long-fermented bread, then yes, such bread usually does not last for a long time, it seems to me so.
Leara
Quote: Sonadora

Valeria, which ones? If there is no butter in the recipe for long-fermented bread, then yes, such bread usually does not last for a long time, it seems to me so.

Hmm, and you gave me the idea that you are right about butter ... But sometimes even without long proofing, bread containing butter (buns, etc.) dries out quickly, for example, kifle or Filip's bars according to Mistletoe recipes ... But I noticed that breads made from sponge yeast dough begin to stale faster than those made in a safe way.
Sonadora
Valeria, if possible, to me on "you".
Quote: Leara

sometimes even without long proofing, bread containing butter (buns, etc.) dry out quickly, for example, kifle or Filip's bars according to Mistletoe recipes.
I haven't baked Filippov's bars yet, but I've made kifle with cheese more than once. Unfortunately, I can't say how long they last, my eaters ate them very quickly.
Quote: Leara

I noticed that breads made from sponge yeast dough begin to stale faster than those made using the unpaired method.
But it seems to me that on the contrary, they are better stored and their crumb crumbles less.

These breads, in my opinion, are well kept: Custard Bread and Gastronomic bread from Gashi and Hokkaido Dairy Japanese Bread from Axioma

Leara
Quote: Sonadora

Valeria, if possible, to me on "you". I haven't baked Filippov's bars yet, but I've made kifle with cheese more than once. Unfortunately, I can't say how long they last, my eaters ate them very quickly. * JOKINGLY * And it seems to me that on the contrary they are better stored and their crumb crumbles less.

These breads, in my opinion, are well kept: Custard Bread and Gastronomic bread from Gashi and Hokkaido Dairy Japanese Bread from Axioma

I'll have to try
It's just that from bread eaters in our family - only dad, and my mother and I, so, sometimes we take a small piece, for example, collect gravy in a plate) Therefore, you have to look for recipes for a small amount of flour and long-lasting bread))) But your multi-grain I was pleased Thank you!
Sonadora
Valeria, thank you! It's good that I liked the bread.
Quote: Leara

Therefore, you have to look for recipes for a small amount of flour and long-lasting bread
Potato broth, like mashed potatoes, has a good effect on the crumb, you can use it instead of water (only boil potatoes in fresh water or adjust the amount of salt in the recipe). Pumpkin bread is soft and well stored, bread with pectin (applesauce or jam). So there are a lot of options, the main thing is to choose your own.
Leara
Quote: Sonadora

Valeria, thank you! It's good that I liked the bread. Potato broth, like mashed potatoes, has a good effect on the crumb, you can use it instead of water (only boil potatoes in fresh water or adjust the amount of salt in the recipe). Pumpkin bread is soft and well stored, bread with pectin (applesauce or jam). So there are a lot of options, the main thing is to choose your own.

Thank you so much! It's not the first year I've been baking, but still not everything works out, because a lot depends on the products, and not only))) But I really like your recipes!
Sonadora
Thank you! It is always nice when recipes are in demand and if you like bread for them.
Quote: Leara

It's not the first year I've been baking, but still not everything works out, because a lot depends on the products, and not only)))
In such cases, I tell my family: you will eat until it works out!
Leara
Quote: Sonadora

In such cases, I tell my family: you will eat until it works out!

That's right!
Sonadora
And where to go then!
Vilapo
Manechka, everything turned out just fine, the bread is very tasty By the way, I like making bread in this way, in the morning one or two and fresh bread is ready: girl_dance: And here is bread And you, another huge thank you
Milk Cold Bread
Sonadora
Oh what a crumb! deep fainting mice Lenochka, your family is lucky!
Vilapo
Quote: Sonadora

Oh what a crumb! deep fainting mice Lenochka, your family is lucky!
And yours are lucky
Vinokurova
while everyone is practicing on Easter cakes, I'll raise Temko about delicious bread ... lazy to the point of disgrace ... delicious to insanity ..
Manyasha, thank you taste and laziness
Milk Cold Bread
baked in a Chinese toast pan ... it behaves perfectly, so I don't grease it and I don't line it with paper ...
Vinokurova
Manechka, sun, thank you for such a delicious bread !!!
Milk Cold Bread
I never cease to be amazed at the convenience of cold bread - there was time, I kneaded ... there was time, I baked ...
this is happiness for me
Sonadora
AlenKawhat wonderful loaves you have. Thank you very much for making this bread.

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