PxYuri
I made bread according to this recipe. I can say the following:

Whole wheat wheat bread with rye flour Family


1. Fermented rye malt 1 tsp. (instead put 1 tbsp kvass wort)
2. I baked a UNO bread maker on mode No. 4. True, through an oversight, he did not change the weight by 750, but baked on the 1000 gr mode. As a result, the crust is thick.
3. As you can see, the roof sagged slightly. When kneading, it was clear that the bun was watery, stretching along the bottom of the bucket when kneading. Until the moment the ingredients were added, I added flax, sesame and sunflower seeds (about 10 grams each). This somewhat improved the process of forming the kolobok.
4. In general, for several months I have been using different recipes from the site and noticed that for my bread machine (Mulinex UNO) I need 10-15 ml less water, then the shape is ideal.
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Whole wheat wheat bread with rye flour Family



Admin
Quote: PxYuri


4. In general, for several months I have been using different recipes from the site and noticed that for my bread maker (Mulinex UNO) need 10-15 ml less water, then the shape is perfect.
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Not this way! Pay attention to the moisture content of the flour where it is stored.
The flour-liquid balance, the bun depends on the moisture content of the flour and the moisture content (absorbency) of the flour. Different flours take liquid in different ways, in different quantities.
PxYuri
It's clear.
I have flour in the same place. Dry room. As a rule, it is soaked for 2 weeks before use.
That is, I can say that the storage conditions are always the same.
I tried to buy flour from different manufacturers, but the statistics of production in my personal conditions reveal this pattern.
If I could measure the moisture content of the flour used in each case, it would be possible to quantify and analyze the data.
In this case, we can only discuss the practical result.
Maybe someone will help.
Thanks for the comments.
Admin
At the bakery, before every dough for bread, the moisture content of the flour is measured and, accordingly, the amount of water (liquid) is calculated based on the moisture content of the flour currently kneading dough.
Even at bakery, they constantly monitor the dough kneading, there are various measurement sensors, and technologists make calculations for specials. formulas and various indicators.

We control dough kneading with flour-liquid balance, which also regulates the amount of liquid with flour moisture at the moment kneading.
GIS
So I have grown to whole grain flour. The bread is super! in every way. Soft, fluffy, beautiful, delicious. For a Panasonic bread maker who loves a soft dough, I add 300 ml of water. Now this bread is my favorite! Thanks a lot for the recipe!
ppcd
Hello. Can I replace all wheat flour with c / h?
Admin
Quote: ppcd

Hello. Can I replace all wheat flour with c / h?

Can! Just keep track of the consistency of the dough, CH flour takes more liquid, the dough should be soft (but not liquid).
ppcd
Quote: Admin
Can! Just keep track of the consistency of the dough, CH flour takes more liquid, the dough should be soft (but not liquid).
Thanks for the quick response
went to the oven)
NatashkaBarbarisovna
Good day.
Has anyone tried to bake bread using this recipe from 500 grams of flour? At the rate of 400 grams, the bread turned out to be perfect. My recalculation:

Ingredients

Dry yeast 1.5 tsp
Wheat flour, premium grade 240 gr
Whole grain wheat flour 180 gr
Peeled rye flour 80 gr
Salt 1.5 tsp
Sugar 1.5 tbsp l.
Rust oil 1.5 tbsp. l.
Sesame 1 tbsp l.
Fermented rye malt 1 tsp
Water 330 ml
Added Panifarin - 1.5 tsp.
Diet mode 5 hours, Panasonic 2511 bread maker. The kitchen is neither hot nor cold. I put it at night.
The roof turned out to be uneven and slightly swollen, the crumb is porous.
What did I do wrong? The flour is very dry and lies on the battery.



Added Thursday, October 27, 2016 6:06 PM

Here's an uneven crust.


Added on Thursday, October 27, 2016 6:09 PM

It's crumbling.


Added Thursday, October 27, 2016 6:26 PM

Whole wheat wheat bread with rye flour Family


Added Thursday, October 27, 2016 6:28 PM

Whole wheat wheat bread with rye flour Family
Sorry that the photo is upside-down (original is normal) - I can't fix it)
$ vetLana
Quote: NatashkaBarbarisovna
Added Panifarin - 1.5 tsp.
It wasn't in the recipe. A 400 gr. also baked with panifarin? A bit too much yeast in my opinion, the crumb looks fermented (although not sure). I have to ask Admin.

Sorry to answer. The owner of the topic is silent.

I'm going to bake this bread, so I'm looking at the topic.
NatashkaBarbarisovna
Thank you very much for answering, I thought no one would go into this topic. I have been baking bread for only 2 months, starting at 400 gr. I also baked in panifarin. I thought that if I put some non-peeled rye (I cooked it for the first time with rye wallpaper), then I would put tsp. panifarin and bread will rise well. And everything turned out well - for me it was perfect))) And then ... (Thanks for the advice, maybe because I put the dough overnight and fermented the dough. I'll try to bake today without panifarin and unsubscribe. Thanks again.

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