SoNika
Quote: fffuntic

Where do you look at all these tips? Here in the subject, experienced people are somehow silent. And I have been baking my French for a long time without thinking or looking. I've forgotten everything about rye bread.
It is necessary either to listen to someone with experience or study the base on rye and mixtures.
I found it here yesterday, dropped it in the mail at work at night, studied ..., I don't remember the nickname, some kind of woman .. or grandmother: rose: and I didn't understand why 6 hours of driving this flour, but for some reason decided that it was more correct to mix rye, with wholemeal or cereal, but since you don't advise ..., can you not go up? I'll think about it again ... oh, it's a pity ...

fffuntic
Quote: Dark Steppe Eagle

over to do more, so that with a margin it was ... suddenly the guests will come unexpectedly, nuuu or the neighbors will ask for bread ...

and then a historical plaque will be hung on the door: Here they gave out the Great Three crusts from the Chef
It didn't get any easier anyway, it tastes better for you
SoNika
I got carried away with the search for accurate scales, so far only Soehnle 67080 Page Profi and Beurer KS52 scales have impressed me
gala10
Quote: fffuntic
It is necessary either to listen to someone with experience or study the base on rye and mixtures.
Rye tips from Gasha
fffuntic
Nika, I'm telling you.

Rye flour itself is very heavy, it is completely gluten-free, it is oxidized, it is difficult to loosen it, it is not crumpled so that air does not enter. It is a separate, completely different technology.
I'm afraid of what to tell you especially here, because I have forgotten all these subtleties at all, and I have not reached any heights in pure rye bread.
But if you tackle it without understanding, you can really get a clueless heavy brick, absolutely inedible.

Therefore, it is easiest to mix it with strong wheat, you can also mix it with whole grain, but since it is weak, you need to shove it in more.
In general, you need to look real baked goods in panasik similar recipes here on the forum.

Whether it is possible to keep the mixture with rye flour for as long as six hours is not an easy question either, it must be clarified. The properties of these mixtures differ from ordinary wheat bread.

Well, I'm saying ... I'm afraid there is something to advise you. You have to see for yourself.
The only thing is that dancing with this kind of bread is serious. If you're wrong, the chances of feeding the birds are higher than with regular bread.




SoNika
Quote: gala10

Rye tips from Gasha
Thank you, Galina good descriptions
SoNika
Quote: fffuntic

and here it is easier, about wheat-rye
Thanks Len, while staying at https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=157720.0
fffuntic
Nika, look at the kolobok rule for the wheat-rye case. Koloboks have not been canceled here either.
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=49811.0
Wit
Quote: NikaVS
I got carried away with the search for accurate scales, so far only Soehnle 67080 Page Profi and Beurer KS52 scales have impressed me

Why did you like them so much? Have you read the reviews?

"... I don’t know what is more convenient for anyone, but I didn’t like them at all. I put the apple for the first time - it shows 39 grams, the second time the same apple - 47 grams, the third time again 38 grams (one less than for the first time). Different values ​​each time .... yes ... "

And this at a cost of 3000 rubles. Mine for 300 such "foams" do not throw out.

I am already silent about the wall ones. 2000 for this um ... or um (I don't know how to do it right). The glass will definitely fall off there. Mine fell off every other day. But my desktops. accuracy + -1 g Yes and + -2 ... 3 grams for flour is tolerable. Weigh the yeast three times and adjust it to a minimum.
I don’t want you to remember me with an unkind word (say, scribbled) when a container with weighed flour shook to the floor from this glass.
If you really need accuracy in tenths of grams, then ask the price of these STARWIND SSK2155 kitchen scales.

Good luck to you, Nick!
Wlad
I'll put in my 5 kopecks, in my opinion the scales should be completely iron, well, or at least the cup itself is made of iron ...fell - bent, it will not affect further use and completely agree with Vitaly - an expensive price is far from an indicator of quality and reliability. Wait, I use Supra BSS-4095 very pleased. precision convenience ...
Wit
Normal scales for an adequate price But it is better not to drop such scales.
Wlad
Vitaly, Our people are used to if more expensive means better ... in our time it is no longer relevant ... they fool us as soon as they can
Wit
... and want
Wlad
Late in the evening I put Darnitsky bread from Fugasca, and, as usual, I turned on a reminder on my phone so that it would ring out to me when the bread needed to be pulled out ... Well, as it should be, the time has come and I sleep on like a marmot ... stove for about a couple of hours, he thought he was all dry there, but it turned out very tasty and very cool ...
Hence the question arose: why? And if I pulled it out in time would it turn out damp?


Added Saturday 04 Mar 2017 3:03 pm

Quote: Wit
... and want
Mysterious Russian soul
Waist
After baking, the bread must be taken out immediately, because it will damp if left in the bucket. The longer it cools in a bucket, the more it dampens before from a certain moment, of course. 30 minutes after the end of baking HP maintains a certain temperature, this function is called "Heating". After turning off the heating, the bread begins to remain in the bucket and the still evaporating moisture cools down on the bucket and condensation is obtained, which moisturizes the crust.
When the bread cools outside the bucket, evaporation occurs into the surrounding air, and
when the bucket is already in the bucket without heating, the evaporation settles on the walls and moistens the crust without leaving the bucket. And moisture does not really leave the crumb.
If the heating continued, then the bread would dry out and burn.


Added Saturday 04 Mar 2017 03:09 PM

If I pulled it out on time, it would not be raw, but like ordinary normal bread.


Added Saturday 04 Mar 2017 03:10 PM

Everything turned out great again - and slept, and got the desired bread
Wlad
NataliaThanks for a reason they say: live and learn
Something is wrong ... the whole page fled wherever the eyes were looking
Waist
Some use the time after baking for different purposes, someone fries a crust of bread for themselves for a short time (5-10 minutes), and someone else gives it softness. This can be found in different recipes of members of the forum.

Who is interested and who wants to expand knowledge about bread, read

Processes in bread during baking
Cooling of finished bread and the processes taking place in it

-----------
By page: The forum is still under construction, so don't worry too much. The forum is viewed and used from different gadgets, so they are trying to make the use more convenient for everyone. Well, we can observe the process and options
Wlad
Natalia, Thank you very much
SoNika
Quote: Wit

If you really need accuracy in tenths of grams, then ask the price of these STARWIND SSK2155 kitchen scales. Good luck to you, Nick!
Thank you, Vit, I need it for accurate small weighing, for large volumes I have, I also decided that there will be a big error on the wall ones, because they are on the weight ... my spouse advises Supra all the same with calorie counting .. . and Scales STARWIND SSK2155 one to one externally my waveless Tefal



Added Saturday 04 Mar 2017 03:40 PM

Quote: Dark Steppe Eagle

I've been using Supra BSS-4095 for a moment, I'm very happy. precision convenience ...
So he gives them to me and advises me the cup doesn't really bother me, this accessory can always be changed, that is, are you satisfied?


Added Saturday 04 Mar 2017 03:42 PM

Guys, why isn't weight and crust displayed on Rye, is this normal?
gala10
Quote: NikaVS
weight and crust are not displayed on "Rye", is this normal?
In this mode, and should not be exposed.
Wlad
Quote: NikaVS
that is, are you satisfied?
)
Yes, I'm just glad and happy ... and I don't want anything else ... (although perhaps this is because I had nothing else)
SoNika
Quote: gala10

In this mode, and should not be exposed.
Thank you, Galina, that is, you still do 500 or 700 grams ... strange ...


Added Saturday 04 Mar 2017 03:48 PM

Quote: Dark Steppe Eagle

Yes, I'm just glad and happy ... and I don't want anything else ... (although perhaps this is because I had nothing else)
See, male solidarity and logic conquer female intuition.
gala10
Nika, read the instructions. There, almost all modes have their own characteristics. Somewhere the color of the crust is not displayed, somewhere the size of the loaf, somewhere the timer. And still the stove is doing great.
Wit
Quote: Waist
After baking, the bread must be pulled out immediately, because remaining in the bucket will damp it. The longer it stays in the bucket, the more it dampens up to a certain point, of course. This is due to the fact that at the end of baking, baking is still going on inside the bread, the moisture evaporates.

Oh, woman, are you such a gavarite ?! If the "Stop" button is not pressed, then the "Sleeping Vlad" function or the "Heating" scientific mode is provided. But turn off the HP and leave the bread to cool inside the bottom - condensation can ruin not only the bread, but also the bucket. And finally, everything is plainly written in clause 8 "Baking bread"
SoNika
Quote: gala10

Nika, read the instructions. There, almost all modes have their own characteristics. Somewhere the color of the crust is not displayed, somewhere the size of the loaf, somewhere the timer. And still the stove is doing great.
Yes, HP is happy, I just don't bother with my head, everything is on the way ... I look at the bun, not spread out, like in the photo of rye, but sticky, let it be. If anyone is interested, then I will report
Wit
May be wet, but not sticky. However, I have not followed the kolobok for a long time
SoNika
Quote: Wit

Oh, woman, are you such a gavarite ?! If the "Stop" button is not pressed, then the "Sleeping Vlad" function or the "Heating" scientific mode is provided. But turn off the HP and leave the bread to cool inside the bottom - condensation can ruin not only the bread, but also the bucket. And finally, everything is plainly written in clause 8 "Baking bread"
Tohe thought about this, because many put it at night in order to get bread in the morning ... then everything is provided, that's just St. baked ray do not immediately
Wit
.
Wlad
Quote: Wit
then the "Sleeping Vlad" function is provided
I'm under the table...
SoNika
Quote: Wit

May be wet, but not sticky. However, I have not followed the kolobok for a long time
nope, I'm probably going to watch a horror movie about rye tonight, it’s sticky, and to my fingers and to the bucket, and with a puddle under it .., and mine is dry, apparently ... in a diaper


Added Saturday 04 Mar 2017 3:59 pm

I thought that only I have double vision ...
Wit
Instead it can read "Should" I didn't put a question mark there.
SoNika
Vitaliy, on StarWind SSK2155 / 2156/2157/2158, on the market finally 1 review
Waist
Quote: Wit
Oh, woman, are you such a gavarite ?!
What did you write wrong?

Quote: Waist
After baking, the bread must be pulled out immediately, because remaining in the bucket will damp it. The longer it cools in a bucket, the more it dampens before from a certain moment, of course. (corrections)
Well, yes, half an hour after baking, the heating works, at this moment the bread can reach a certain condition. So!?
After half an hour, the heating is turned off and cooling begins with continued evaporation, but the bucket already cools the steam and condensate is obtained. So?
Quote: Dark Steppe Eagle
bread after baking stayed in the oven for about a couple of hours
Here is a confirmation of cooling in a bucket after turning off the "Sleeping Vlad" / "Heating" function (according to scientific).



Added Saturday 04 Mar 2017 04:19 PM

Quote: NikaVS
I look at the bun, not spread out, as in the photo of rye, but sticky, let it be. If anyone is interested, then I will report
Nikusha, you need to write in the topics of specific recipes for which you bake. All the nuances of a particular bread are discussed in the topic of its recipe. This is the experience from those who bake according to this recipe, and the experience for them and those who will come after. These are not just reports, they are precious experience and tips
SoNika
Quote: Waist

What did you write wrong?

NaTaliya, I agree, but I don’t think that someone needs my experience as a beginner, but there’s a lot of chaos and conjectures. For example, I still don’t understand the volume of water for a mixture of millet. and rye, some take 310 ml for 400 g, others 400 ml for 560 g ..., someone advises to subtract water, someone to add yeast ... my head is spinning today, I spat and decided again on a whim
$ vetLana
Quote: NikaVS
For example, I have not yet understood the volume of water for a mixture of millet. and rye, who take 310 ml for 400 g, others 400 ml for 560 g ..., someone advises to reduce the water, someone to add yeast ...
Nika, do the first time that volume, cat. You need, watch out for the kolobok. The bread is ready. Cool down. Try it. Write down your comments. In the next. just bake, taking into account your comments. You get bread for your taste.
We have different flavors, flour, yeast, etc.
SoNika
Quote: $ vetLana

Nika, do the first time that volume, cat. You need, watch out for the kolobok. The bread is ready. Cool down. Try it. Write down your comments. In the next. just bake, taking into account your comments. You get bread for your taste.
We have different flavors, flour, yeast, etc.
Svetlana, I just told my friends the same thing, taking out the dough and crushing it, I didn't like it - it breaks, but very good. gentle, light ... Yes, according to the advice, I write everything at once so as not to forget
Svetlana, I look at your avka and smile ... do you have a mini HP in your hands?
Wlad
NikaThe most important thing, as I understood in this matter, is to follow the kolobok ... 🔗 otherwise they are also different ... here you will come across one who left grandfather and left grandmother ... and will run away from you 🔗
SoNika
Quote: Wit

Why did you like them so much? Have you read the reviews?
Good luck to you, Nick!
Basically, I base myself on the parameters and reviews I need. And by the way
1 Beurer KS 48 - The most popular kitchen scales - have good reviews and ratings, but STARWIND SSK2155 has not been noticed in ratings or reviews


Added Saturday 04 Mar 2017 05:29 PM

Quote: Dark Steppe Eagle

Nika, The most important thing, as I understood in this matter, is to keep an eye on the kolobok .., otherwise they are also different ... you will come across one who left your grandfather and left your grandmother ... and will run away from you Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)
oh Vlad do not salt the wounds
Wlad
Quote: NikaVS
oh Vlad do not salt the wounds
there is no salt with sapsem ... all the dough is gone ...
SoNika
Quote: Dark Steppe Eagle

there is no salt with sapsem ... all the dough is gone ...
sorry I can’t send it, I'm worried ... mine just run around on the balcony for pies ... I'm afraid the roof will leave again
Wlad
Quote: NikaVS
go to the balcony for pies ...
Nika, I'm friends with you ... tell me the address, I'll come to your balcony too ... I really respect pies
SoNika
Quote: Dark Steppe Eagle

Nika, I'm friends with you ... tell me the address, I'll come to your balcony too ... I really respect pies
we love guests, but I'm afraid it's a bit too far away - Eagle .. and quick pies, b. d. dough, with meatloaf and cherries
Don't you need salt? ooo the smell of bread ...
Wlad
Quote: NikaVS
but I'm afraid dalkova buit
🔗
Nothing ... I'm on a fox
SoNika
Quote: Dark Steppe Eagle

Nothing ... I'm on a fox
schaz still expensive bad and late to rush - cherry pie


Added Saturday 04 Mar 2017 06:16 PM

Gentlemen experts ask:
Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3) Bread makers Panasonic SD-2500, SD-2501, SD-2502 (3)
in my opinion there was not enough time to rise, but we will know the taste of honey tomorrow.
and tinted with tea leaves, and light and draft still played a role
Wit
Sisnyayus ask Why tint the bread with tea leaves? Although ... I will dip the doctor's sausage into the tea leaves or coffee tomorrow. I think it will pass for semi-smoked or cervelat
Wlad
Quote: NikaVS
the draft still played a role
The unevenness of the roof does not affect the speed ... 🔗
Wit
... and the taste is even more so
Wlad
Vitaly, over dip in expensive coffee and you get Brunswick sausage
And if you dip our sausages in German beer, you get German sausages
Wit
Then you have to Nicky ask what kind of tea she added bread to.

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers