TatkaV
And for me I concluded that there was no particular difference in the proving time: I tried 7, 9, and 15. I liked it less in the oven - it keeps its shape worse (I tried to make a cake - but it is really watery - it turned out to be rather low, although the structure bread and taste are not affected, but my oven is not very good, maybe this is the reason). It is necessary either to place it in a square shape, like a "brick" so that the bread is obtained, or to continue baking in the HP.
In HP I tried it as according to the Mage's scheme: (in HP I fell asleep, turned on the "dough" mode for 5 minutes, turned it off, left it for 15 hours, then again the "dough" mode for 5 minutes, left it for an hour and the baking mode - as it turned out, in HP Krauff this mode is called "Heating"), as well as an easy option: 5 minutes kneading, then a timer for 9 hours followed by the "sandwich bread" program (in fact, the same usual one, with two batches, only the crust is softer).
The most delicious result of this bread was whey! To get more "black" bread added 1 tbsp. a spoonful of fermented malt. Even my cat eats this bread - this is taking into account the fact that he is generally oh-oh-oh-very picky :)
LyuLyoka
Antonovka, Len, I usually manage to fold it more or less, maybe it really stalled a little. Do it the next time, as it is more convenient and everything. I'm glad that I liked it.
Antonovka
TatkaV,
At my house, no one wants to eat bread from HP Spoiled) In the next. I'll try once in the form

LyuLyoka,
Yes, I also managed to fold it ... it did not work with a ball scraper, and the cake is wonderful. But since this did not affect the taste - that's okay
LyuLyoka
TatkaV, Antonovka, girls, I have baked it a hundred times already - I take Odark's kefir 1%, rye flour and garnets, the result is stable as in the photo, I have never baked it in a mold. Maybe your kefir is thinner and there is less bran in flour, so the dough does not hold its shape, try adding a little less liquid.
Antonovka
LyuLyoka,
Quote: LyuLyoka
try adding a little less liquid
In, also an option

And more - can I ask for a photo before proofing?
LyuLyoka
photo immediately after kneading Lazy black bread
TatkaV
Quote: Antonovka
And more - can I ask for a photo before proofing?
In 2-3 days I will bake again - I will take a picture. The consistency of my dough is like very thick for pancakes. Something can really be done only on condition that the table and hands are well oiled. And then wash it off .... That is why I love HP - as my mother said: "I baked bread, and did not dip my hands into flour."
LyuLyoka
Girls, and weighed kefir? I have in grams NOT ml.
The dough immediately after kneading is sticky, but pretty cool!
Antonovka
LyuLyoka,
I did it in grams. But what mine looked like - kill me, I don't remember (Well, I'll repeat nothing soon
Zhanik
My dough came out too thin. That's why I baked in HP. But on the contrary, I liked the result. I don’t want a steeper dough. otherwise it will not be so gentle in my opinion.

And I added malt. Both fermented and unfermented

Therefore, I want to thank Yulia again for the recipe. Simple and very good option
Antonovka
Quote: Zhanik
Simple and very good option

That's for sure!!!
LyuLyoka
Zhanik, Thank you
LyuLyoka
Quote: TatkaV

The most delicious result of this bread was whey!
I do it on kefir to achieve sourness in bread. Odarka is very suitable in this sense.That's the taste and color, as they say
And the amount of serum must be reduced, it is completely liquid. I repeat, right after kneading, the dough is steep, but sticky!
Antonovka
I made from Prostokvashino "Zakvask"
TatkaV
I make it on homemade whey - we buy cottage cheese, milk, sour cream from our neighbors in the country and give 2 liters of whey as a bonus. The whey pastry is more fluffy than milk. Therefore, I put only her in bread.
LyuLyoka
TatkaV, that's good, but the bread is completely different.
TatkaV
So, we must try on kefir.
Albina
The dough is in the room until the baking itself. I'll take it to the tabs. : girl_pardon: Only I somehow can't find it with whole grain with us. And write out, then the bread will be golden
Admin
Quote: Albina

Only I somehow can't find it with whole grain with us. And write out, then the bread will be golden

We cook wheat ourselves whole grain flour and flour of the 1st and 2nd grade https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=135443.0
Albina
Tatyana, thanks for the advice I could hardly find 1st grade flour, but I did not meet 2 varieties at all
Galinka-Malinka
LyuLyoka
Thanks for the recipe. The bread is excellent, tasty, the crumb is great.
The truth changed the process a little.
Baking in HP Panasonic on Rye mode. Only plain wheat and rye flour, I have no other. Kefir gave in ml. just now I have seen what you have written in grams.
Lazy black bread
Lazy black bread
Lazy black bread
LyuLyoka
Galinka-Malinka, well, great, the main thing is that you liked it)
LyuLyoka
Lazy black bread
Antonovka
LyuLyoka,
Yul, you have it (nothing, what am I to you?)
LyuLyoka
Of course, Len, that's what you need) I often bake, it's too tasty! Today, by the way, I stood it on paper with rolls of foil on both sides so that it blurred less. Of course, it would be better for him to have a proofing basket, but I don't have (
Antonovka
LyuLyoka,
And without a basket it turned out great
LyuLyoka
Thank you, Len!
koi8
Question. Is it possible to bake it in a gas oven, in a patch, as usual "lazy bread without kneading"? If so, should the temperature be the same as in the recipe?
Alycha
Thank you, very tasty and really lazy bread
Antonovka
Alycha,
Ella, thank you very much !!!! I have been looking for a recipe for this bread for a long time - I forgot what it is called and who the author is !!! I only remembered that it was rye and with kefir! And I couldn't find it !!! Here is a huge thank you again !!!!
Alycha
Marinet
Alycha, thank you very much! I got some bread, and I'm a completely novice baker Pekla on kefir 3.2% fat, I diluted 280 ml of kefir with water to 380 ml (according to the recipe), I had to add a tablespoon of water when mixing, because the flour was not moistened, the dough turned out thick. I defended it for 12 hours, it all went like bubbles and increased approximately twice. Baked in a rectangular shape, only the temperature was afraid to make it so high, baked at 225 degrees. 10 minutes, then at 200 degrees 25 minutes, and then covered with foil and baked at 170 degrees for 10 minutes. Now the bread is cooling down))) Finally, my husband will stop calling my baking pampering, otherwise he is skeptical about this matter somehow.
Explain to me why it is necessary to bake this bread at such a high temperature?
LyuLyoka
Marinet, almost all bread is baked at high temperatures for the first 10-15 minutes. Probably, so that the workpiece warms up faster, the yeast worked to its fullest and the bread grew up in the oven, and did not spread on the baking sheet.
Marinet
LyuLyoka, thank you for the recipe! I realized about the temperature)) the bread is like from our local bakery, only now they bake this kind of it, and they baked it like this during my childhood, when my brother and I argued about who would get the fried crust!))) Thank you very much!
LyuLyoka
Marinet, I am very glad that the recipe came in handy and pleased with the result) Thank you for your feedback.
OlgaGera
LyuLyoka, very tasty bread
There was no kefir, I used ayran, I reduced a little salt because of this.
Rye sourdough instead of yeast. I bake everything in HP, in the absence of an oven.
Very convenient bread. Kneaded and left. The output was delicious!
Thank you
LyuLyoka
OlgaGera, and how much leaven did you put in?
OlgaGera
Julia, I am still a beginner baker, so I calculated according to the classical scheme. If 380 g liquid (2 parts), then 1 part starter == 190 g.
But less is possible, I think, because it takes a long time to part, and there will be enough time to get up. I stood a little. Sagged a bit.
But this did not affect the taste and aroma.
Marinet
Julia, good evening! How do you think it will be more correct to bake this bread in the form in the oven? Maybe proofing right in the oven, then, without removing it, heat it to baking temperature? Only at what T to bake then? I'm completely ignorant in this (((I put the dough today, I will bake it tomorrow at lunchtime, I wanted to be in shape again, I haven't baked the loaves at all, I'm afraid that it will blur. And what do you make cuts on the bread?
LyuLyoka
Marinet, I am for the fact that the dough is fermented in a bowl, and the finished one is already molded and settled, it does not matter if it is on the table or in the form.Baking recipe 250 at the beginning, then lower it. I make the cuts with a bread knife (serrated) or a blade.
Yunna
LyuLyoka, Julia, baked bread today according to your recipe, I liked it very much! I'm glad! And most importantly, no problems! Thank you!
Alen_ka
Thanks for the recipe! The first bread that came out the first time! Simple and delicious !!!
Elena
LyuLyoka, Julia, thanks for the recipe! I have baked it twice already, it turns out very tasty bread! I read the girls' comments that the dough is watery. therefore, less kefir added 20-30 grams.
Lazy black bread
LyuLyoka
Elena, Alen_ka, YunnaThank you for your feedback. It's so nice that the recipe is still popular today.

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