Sponge peasant bread in a bread maker

[Kava]

Kava thanks. So tomorrow I will do it. Fresh yeast bought "LUX" today - dough rushing right before our eyes

Pampushechka, I have not used the recipes from the instructions for a long time. Well, I don't know already by trial and error I came to certain developments. In order to choose your own bread, you need to try many recipes, and perhaps come up with your own.

Pampushechka, I have not used the recipes from the instructions for a long time. Well, I don't know already by trial and error I came to certain developments. In order to choose your own bread, you need to try many recipes, and perhaps come up with your own.

Eh .. not with my talents .. If only someone else's to repeat and not spoil

Here's my bread straight out of the oven - great result

Here's my bread straight from the oven

Beauty-ah-ah ..

Kavochka, I have a question again.
For the umpteenth time when baking, the following happens: from the first minutes of kneading, the bun is decent, the dough rises well both times, but before the very baking it falls off in a few minutes (it even happens on the walls of the bucket) ... as a result, low bread with a broken roof , not completely baked, although you can eat .. A liquid bun or some other reason?

[Pampushka]

Pampushka, judging by the description - the grain preparation is corny oxyd. : - \ What if you choose a shorter program? I came to the optimal time cycle: kneading 30 minutes, proofing - 1 hour, kneading, shaping, 2nd proofing - 40 minutes, baking - 45 minutes (baking in the oven for 15 minutes at maximum and 30 minutes at 180 *) If the oven in HP, you can first start the dough program (30 min. kneading and 1 hour rise), knead, let the dough rise twice, and then the baking program (1 hour).

nut, what a handsome! (y) Pokli in a glass saucepan? And on top with what they lubricated - such a shiny dome

[Kava]

Kava - I bake in such a cauldron with a 5 liter lid "Neva-metal" PETROGRAND, it is so heavy I sprinkle some water on top, close the lid for 15 minutes at 250 *, then open and bake until tender, after molding the dough grows in this cauldron according to yours recipe almost to the top Lubricate with olive oil then

A saucepan - what you need! And today I am also hot from the oven

Please answer, Kava, in many recipes you use French sourdough, but is it thin or thick?

and yet, I baked this bread in a bread machine, BUT did not put the dough in the refrigerator, but kneaded it right after 1 hour, when it increased by 2 times, added a little raisins and a teaspoon of ground coffee, the result is excellent, and smooth and tasty, in general SUPER

[Pampushka]

Pampushka, judging by the description - the grain preparation is corny oxyd. : - \ What if you choose a shorter program? I came to the optimal time cycle: kneading 30 minutes, proofing - 1 hour, kneading, shaping, 2nd proofing - 40 minutes, baking - 45 minutes (baking in the oven for 15 minutes at maximum and 30 minutes at 180 *) If the oven in HP, you can first start the dough program (30 min. kneading and 1 hour rise), knead, let the dough rise twice, and then the baking program (1 hour).

I also suspect that it peroxides. I'm afraid it won't bake on the accelerated one, I put it on 5 or 6 hours, it can be seen a bit too much. I will definitely try on your advice. A 30min batch is not a lot? The girls immediately write that it is 10 minutes before the main program. Before the words "If the oven is in HP" - do the molding by hand? I do not quite understand these processes how to perform. Immediately you need to try it in HP

A saucepan - what you need! And today I am also hot from the oven

Wow what

Please answer, Kava, in many recipes you use French sourdough, but is it thin or thick?

Liquid French (1: 1 water / flour ratio)

I also suspect that it peroxides. I'm afraid it won't bake on the accelerated one, I put it on 5 or 6 hours, it can be seen a bit too much. I will definitely try on your advice. A 30min batch is not a lot? The girls immediately write that it is 10 minutes before the main program. Before the words "If the oven is in HP" - do the molding by hand? I do not quite understand these processes how to perform. Immediately you need to try it in HP

Wheat-rye bread contains more wheat flour, and it contains gluten, which needs to be developed (knead well so that the structure of the bread is airy, fibrous, etc.) therefore 30 minutes of kneading is normal. If you have a separate kneading program and a separate baking program in KhP, then you may not be tied to the program of French or other bread. Make a batch in HP, Let it come up, wrinkle it (take it out of the bucket and form a bun again, releasing excess carbon dioxide) and carefully put the bun back into the bucket. Let it grow 2-2.5 times again and start the baking program.

Liquid French (1: 1 water / flour ratio)
If you have a separate kneading program and a separate baking program in KhP, then you may not be tied to the program of French or other bread. Make a batch in HP, Let it come up, wrinkle it (take it out of the bucket and form a bun again, releasing excess carbon dioxide) and carefully put the bun back into the bucket. Let it grow 2-2.5 times again and start the baking program.

There are some ... but I haven’t tried to use it like that, I thought that during the proofing the HP maintains at least some low temperature, but the dough is cool in the apartment .. I’m probably wrong, does it not heat up when the bread rises?

In the "dough" mode, first the kneading is performed, and then the dough rises (about an hour). At this time, the teng heats up to a warm state. From above, the HP cover provides relative tightness (no drafts, for sure) This is quite enough.

In the "dough" mode, first the kneading is carried out, and then the dough rises (about an hour).

Kavochka, I've started this recipe again (until I get to a more or less decent result, I will bake it).
I have several dough modes, but since you say "immediately kneading", then this is only the "Pizza dough" mode for a maximum of 45 minutes, all the rest are long (with heating, proofing for 1.5-2 hours). On pizza and kneading now, right?

[Pampushechka]

On the Pizza program, I only knead for 15 minutes, as soon as there are 30 minutes on the screen. I immediately turn off the stove and let the dough come up almost to the edge of the bucket, then turn on the Pizza again for a couple of seconds (boning) and again let it rise and then turn on the baking for 60 minutes. Bread
Pampushechka You try to make this bread in the oven - it's easier, faster and much tastier, and always a great result

[Pampushechka]

On the Pizza program, I only knead for 15 minutes, as soon as there are 30 minutes on the screen. I immediately turn off the stove and let the dough come up almost to the edge of the bucket, then turn on the Pizza again for a couple of seconds (boning) and again let it rise and then turn on the baking for 60 minutes. Bread
Pampushechka You try to make this bread in the oven - it's easier, faster and much tastier, and always a great result

Girls, here rushed from the kitchen - how do people bake without problems?
Kneaded. Immediately, the bun is decent, while it was parting, it crawled suspiciously. Don't touch. see what's next. The dough has risen perfectly, I think, well, it's time to pull it out and do something with it with your hands. I barely scratched it out of HP, when all this beauty fell
I gradually added 50 g of flour, kneaded with my hands, again a decent bun. While I was tearing the dough off my hands with a knife, I cut myself, while I was treating the wound, I can’t peel the bun off the table.Again I put it on for 5 minutes to knead and run to you .. what now? a little tough bun .. wait until it rises again and turn on the baking mode for 60 minutes?
Nut, I can't cope with HP either, but I'll probably burn a hut with the oven

So I don’t understand why pull it out with my hands. come up and bake

So I don’t understand why pull it out with my hands. come up and bake

Well, I wanted to do as Kavochka told me, "Let me come, punch (take it out of the bucket and re-form the bun, releasing excess carbon dioxide) and carefully put the bun back into the bucket. Let it grow 2-2.5 times again and start a baking program. "

It is clear: DA is the result, what is it, already go baked

oh, Pampusya, you just scare me ... so many body movements, horror
But you don't have a program like the main bread, or just pick something like that in time. Try to bake completely in HP, without touching or sticking.
Panas are good stoves, look at the dough ones who baked in Panas.
The Mulinex program "main" is
5 min - kneading
5 min - rest
20 min - main batch
40 minutes - 1st rise
5 sec. - wrinkle

30 minutes - 2nd rise
wrinkle

50 - 60 minutes - the last 3rd ascent
bakery products

It is clear: DA is the result, what is it, already go baked

Yes, thanks girls, baked. The view is satisfactory (but a little light and under the roof there are cracks), it is heavy by weight, the taste is edible, but, as always, is not baked a little. I thought of a lot of water, it’s not baked, now I don’t know what to think - the bun was even hard

oh, Pampusya, you just scare me ... so many body movements, horror

Thank you, rinishek. Amused, or even cry.
There is a truncated. Clumsy handles only
I've already got everyone here excited, so I can't bake badly - I already have a magarych for all of you in the form of a recipe

Pampusik, you fall into despair early, hands are normal, experience is simply not enough, but immediately took up the sponge. Sponge is not that difficult, but it is closer to the "felt" bread, it must be felt, understood. The dough should not peroxide - here you should rely only on a measuring glass and your feelings. After all, the dough can take 4 hours, or maybe 10 is suitable - the temperature, the amount of yeast, the mood, the humidity of the flour - everything affects

And I also have the impression that your flour is wet or floats

why wet crumb? I don’t understand, is the voltage in the network normal?

Pampusik, you fall into despair early, hands are normal, experience is simply not enough, but immediately took up the sponge. Sponge is not that it is more complicated, but it is closer to the "felt" bread, it must be felt, understood. The dough should not peroxide - here you only have to rely on a measuring glass and your feelings. After all, the dough can take 4 hours, or maybe 10 is suitable - the temperature, the amount of yeast, the mood, the humidity of the flour - everything affects
And I also have the impression that your flour is wet or floats
why wet crumb? I don’t understand, is the voltage in the network normal?

rinishek, the tension is normal, and the crumb cannot be called wet. It's just not the same as in the store. Does not stick, but also does not spring, as we would like.
I did not immediately take up the sponge. I have been transferring products to KhP for almost 2 years, only now the cakes turned out for Easter, when I switched to live yeast.
Today I hardly left the dough. It seems like it didn’t acidify (maybe I don’t understand). The humidity in the apartment has now returned to normal (according to the hygrometer), and during heating it was necessary to splash flowers and disconnect the batteries
... It seems that I have already tried all the flour in Berdyansk, but I haven’t chosen any, and I continue to buy different ones.

aha, so you are a countrywoman!
and don't come to Temka!

we have the best flour - dnipromlyn, very good flour with excellent gluten is also found in private mills

and what you can't do - can it still be in the stove?

Can I replace the dough with rye leaven of the same mass?

aha, so you are a countrywoman! and don't come to Temka!
we have the best flour - dnipromlyn, very good flour with excellent gluten is also found in private mills
and what you can't do - can it still be in the stove?

So I already searched, searched on the site for even fellow countrymen, even for owners of the 207th, like my Panasonic, but something was unsuccessful. Maybe there is someone from Berdyansk, don't you know?
I know that there is such flour in Dnepropetrovsk (my colleague moved there, recently acquired HP Mulya and everything is fine with her). But we do not see something on sale.
Maybe in the stove, but how do I know?

[elena_nice74]

elena_nice74, if the sourdough is 100% (flour / water ratio - 1/1), then of course you can.

Pampushechka, I read about your adventures ... I was upset ... I so want to help you so that everything works out. : pardon: Next time I will try to make an MC of the whole process. Maybe the visual aid will orient you better.

[Pampushechka]

Pampushechka, I read about your adventures ... I was upset ... I so want to help you so that everything works out. : pardon: Next time I will try to make an MC of the whole process. Maybe the visual aid will orient you better.

Girls, do not be upset, dear, I am very grateful to you, and I almost succeed in this (not like a year ago)

[kava]

kava

Already three times I bake this bread, and I really like it, for which I thank you!
I come across this. Fits well, but as soon as baking, it falls off quite a bit and the dome then wavy. I tried it on different modes, it doesn't look like the dough has stopped. I expect it to rise during baking, but the opposite is true. Can you tell me something.
I really want the delicious bread to be beautiful too.

[Freesia]

Freesia, glad you liked the bread
And the wavy dome is the "tricks" of rye flour. I also once achieved perfect smoothness, but alas, these were rather exceptions to the rule. But, if not just a hilly, but a slightly fallen top and you are 100% sure that it has not stood still, then try to slightly reduce the water.

Today I baked bread, I exhibit the promised master class

This is what the finished dough looks like before being sent to the dough.



And this is how the dough looks at the beginning (5 minutes), in the middle (15 minutes) and at the end (30 minutes) of kneading



After lifting (after 1 hour)



If the oven is in HP, then you can immediately turn on the baking mode, or you can knead it again, let it stand and then bake.

And I bake in the oven, so the subsequent process looks like this:
Form and let it rise (40 minutes)



Transfer to a baking dish, make cuts and bake

Today I baked bread, I exhibit the promised master class

Oh thank you!!!

[kava]

kava
I keep looking at the proofing baskets all the time, I still can't buy them. If you turn the dough from the basket into the mold, does it not settle much? I don't think I can turn it over like that

[HERE]

Freesia, I gave my technology for putting dough into a mold
HERE

Admin is right - everyone comes to the best way for themselves by trial and error. Many people put the already formed bread in the oven, and then increase the temperature and start baking.
I like to put the already risen dough in an oven hot to 240 *. Then, as Admin said, the result is an "explosion" and at the same time a thin crisp. This is exactly what I stopped at. Plus, you need to take into account the peculiarities of the oven, so each housewife comes to her own proven methods.

Katya, I managed to read my post I didn't want you to run across the road in your topic, sorry, that's why I removed the post

There are many options, and everyone is looking for their own path and option

Here's my final oven bread.
The dough was very soft, I decided to make just flat bread - and that's what came out of it.
I didn't want to post the recipe, but the principle itself, what came of it when the dough exploded, is interesting and indicative

🔗



Test explosion



Or such an explosion - wheat-rye with malt



Sorry, if my pictures are off topic, you can delete

[Admin]

Admin - great bread! And why did you call him flat - on the contrary, he is very convex, full of holes with an excellent crumb structure.

[Admin]

Admin - great bread! And why did you call him flat - on the contrary, he is very convex, full of holes with an excellent crumb structure.

Flat - because I wanted to bake it flat, like a low ciabatta or foccacci or something, the dough was rich and very soft, it did not keep its shape
And the dough took and exploded ... super!

Well, I laughed at the name of the bread

I often make the dough the same as it turns out when kneading - and there it will be seen that it’s baked from it - lay it in a mold, flat, or round on the bottom - the dough itself will show its structure

And now I knead the dough only in the Kenwood combine - I found a way to get high-quality dough - and I bake bread only in the oven.
The bread maker is resting, my honey!

[Admin]

And now I knead the dough only in the Kenwood combine - I found a way to get high-quality dough

Admin, it turns out that the dough from HP in comparison with the dough mixed in Kenwood is not entirely of high quality? I don't have Kenwood, nothing to compare with ...

[Admin]

Admin, it turns out that the dough from HP in comparison with the dough mixed in Kenwood is not entirely of high quality? I don't have Kenwood, there is nothing to compare with ...

Crochet, not at all

The kneading of the dough in the oven and in the combine differs in time and kneading.
If everything is clear in the bread maker, throw it, track it and let it knead for 30 minutes.

In the combine, kneading can take place much less in time, you can add flour / liquid at different stages in the process - and now you need to track the state and consistency of gluten readiness and elasticity of the dough ... and so on ...

This is what I am doing now, I am doing this .... I track, remember, write down different combinations and I am happy with the result!

My bread maker is resting for now, honey

There are many options, and everyone is looking for their own path and option
Here's my final oven bread.

No words, what a beauty

Ah Admin, once again I looked at your masterpiece and sadly stated the fact that we still have bad flour here.
You know, it’s not the first day I have baked, and I also got sourdough bread in my hands, believe me, the flour “floats” and that's it!
and I bake in the oven in a thick-walled aluminum stewpan, and there is a thermometer for the oven - it is kept there at least 240 * C, but all the time I have to do some manipulations with flour - just a couple of tablespoons of flour are missing - and that's it, it spreads out despite on a preheated oven, a hot stewpan and folding - kneading ...
I can quite believe that Pampushka is not doing something because of the flour

I have 2 types of flour at home - premium dnipromlyn and 1st grade (which, incidentally, is very dark for the first grade, even closer to the 2nd) from a private mill.
Here I mix them for bread. And if I go too far with the proportions - a little more in the mixture will be conditionally 1st grade - that's it, write flatbread. Even through a hot stewpan

Oh, it's hard for me to judge from the outside ... what is the test lacking or missing
You need to touch and mix everything with your pens, bake and ... make a mistake and understand

Although, very sorry and worried about you, your bread

Admin, thanks for your support

Ah Admin, once again I looked at your masterpiece and sadly stated the fact that we still have bad flour here.

Eh-I-I .. ... And I still don't know what a thick-walled stewpan is and how bread does not burn at 240 ° C

Oh, it's hard for me to judge from the outside ...what is the test lacking or missing
You need to touch and mix everything with your pens, bake and ... make a mistake and understand

Although, very sorry and worried about you, your bread

So come to our sea!

[kava]

So come to our sea!

Where is it? I don't know that either

The author of the topic will come kava, will look at what is happening here instead of discussing her bread, then she will come Baker in person and will disperse us in different corners of the ring-forum

Let's go talk on free topics to another territory