Sveta * lana
Masinen, Masha and I, and I run, I hasten to say thank you for the gorgeous bread recipe, it turned out just gorgeous! 👍👍👍 And the crust color, and crunchiness, and the crumb is nosty, never tiny, and of course very, very tasty !!! definitely, to bookmarks and to a permanent recipe, thank you very much !! 🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷I apologize for not having a photo, but alas, I couldn't insert it from the tablet (((
Florichka
Sveta * lana, Svetlana, is your crust correct, not like mine? Next time I’m going to bed some confectionery paper, otherwise it’s scary.
Sveta * lana
Florichka, yes, yes, it was the crust that was golden-lit, beautiful, crisp, I put the dough directly into the bowl, I don’t use substrates and molds, I like it even more than in a bread maker, in a similar way I have baked bread in little Redmond more than once. But Shtebochka is out of competition!
liusia
I also bake bread in Shtebochka right in a saucepan, everything is fine. I bake on Slowing 140 gr. 40 minutes Gorgeous bread turns out.
Florichka
I have Shteba DD1, I bake on Roast. Tasty, crispy crust, no burnt aftertaste, but you can see the color yourself.


Added on Tuesday 13 Dec 2016 08:43

It would be interesting to see the color of your bread.
Masinen
Florichka, rina, can you reduce the time a little?
For a couple of minutes, well, for the sake of experiment.
Sveta * lana, Svetlana, thank you! It's nice that I liked the recipe!
liusia
Irina, my bread is a page above, baked in DD1 on the fry, as usual, for 25 minutes and 10 minutes the top baked.
Florichka
liusia, Lyudmila, I saw your bread. I wonder why I have such a color with the same Stebe and the same modes. I will try to reduce the time, the taste would not suffer.
liusia
Irina, You can reduce the time, but let it stand in the bowl after baking for about 20 minutes.
Gingi
Maria, liked your recipe, hoped it would be suitable for beginners. I poured everything into the harvester and began to wait for a miracle - a magic kolobok, no matter how wrong, had to be manually mixed. The dough stuck to the table and hands tightly. Somehow tore it off and threw it into the multicooker. I sit and wait to see what happens in the end. Is the dough what it should be?
Masinen
Galina, it was necessary to grease your hands with oil and collect the dough in a bun)
Rye dough may stick. Or they didn't stir him up.
kartinka
Put the dough - if kneading with hands - how many times should it rise? Before baking? Judging by the description, instead of the dough, they put it on the rise, went up and turn the roasting mode for 25 minutes and another 10 minutes, right? Or is it necessary to let it rise a couple of times before frying, the third time to rise in the head and fry? How many dough rises? Before frying?
Masinen
kartinka, according to the recipe, knead and most likely just one rise, then put the dough in the dough, turn on the heating, let it rise and fry or Simmer +
RinaPetit
Masha, please tell me for the teapot whether you need to cover it with a lid and what to do with the valve. Now I want to risk bread for the first time 🥖 bake in my stainless steel. And maybe put some baking paper?
liusia
Rina, usually we just cover the lid when baking and that's it, bake without pressure.
RinaPetit
Maria, I want to tell you that I also baked bread based on this recipe. I am very pleased with the result. Thank you for sharing your experience!
Masinen
Rina, it turned out to bake in a stainless steel?
Not burnt?
I'm glad the recipe came in handy!
RinaPetit
Quote: Masinen

Rina, it turned out to bake in a stainless steel?
Not burnt?
I'm glad the recipe came in handy!

Super bread and did not burn, turned it over with a plate, put a clean baking sheet again and for another 10 minutes. Such a fine pore turned out to be light. Well, now I will try other recipes.But only now I will replace white flour with whole grain from spelled or wheat. I don't know how to make sourdough. Well, I'll write in the comments later потом

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