Twist
Oh, how magnificent! I can imagine how he grew up in the oven when baked!
dogsertan
Quote: Antonovka
More tanned than the first, but in real life lighter than in the photo
Pretty boy,
Antonovka
A quick morning photo of Holes, no - HOLES
Parisian loaf (according to GOST)
Twist
Oops! Antonovka, what a crumb! Beauty!
sparta
Marina, thanks for the recipe! Today I deliberately went to ATB for flour for a bar. The structure and taste are awesome, really delicate crumb! It remains a mystery to me how with a minimal amount of yeast and absolutely no oil, such a miracle is obtained! Next time, I will increase the proportions by one and a half times (the loaf lay on the table for 15 minutes). All that's left
Parisian loaf (according to GOST)
Twist
sparta, Olenkawhat a fluffy bread! I agree that there is never too much bread like that! Bake for health and eat with pleasure!
It remains a mystery to me how with a minimal amount of yeast and absolutely no oil, such a miracle is obtained!
Yes, GOST bread is something
tanyaabcde
Marina, today I made this loaf. Delicious crumb that melts in your mouth, thin crust, lovely holes ..... Thanks for the recipe! I did not take a photo, because there are some issues that require improvement. The kneading was done with a mixer with hooks for kneading dough. The dough is too soft and sticky. And after the first batch and after the second. Poorly kept its shape after forming the loaf. Although the loaf rose normally, the truth was slightly blurred. I think that next time, and it will be very soon, I will put less water. Flour - Makfa. In addition, I want to try to knead the dough according to the method of R. Bertine, that is, with my hands on the table. And the crust did not turn light brown, but was just golden, although before baking it was greased with milk, salt and sugar. She wrote longer than the bar was on the table. My husband and I diminished this taste in the evening.
Twist
tanyaabcde, the dough is soft enough, but not liquid. My friendship with McFa did not work out, I baked it a couple of times and was not too happy with the result (I used the leftovers for pancakes and did not buy this flour anymore).
In addition, I want to try to knead the dough according to the method of R. Bertine, that is, with my hands on the table
Try it! The process is very interesting. And, in fact, not so much time and effort is required. I used to knead the dough for its basic wheat. So, when kneading with a mixer (at least for me), the dough turned out to be more liquid than when kneading by hand.
And the crust did not turn light brown, but was just golden, although it was greased with milk, salt and sugar before baking.
Here much more depends on the oven itself. Or you can try to take a little more salt and sugar, in equal proportions. Perhaps they just turned out to be not enough for the desired crust color.
tanyaabcde, Happy baking! Will you share the result later?
tanyaabcde
Marina! As they say - normal heroes always go around and do not look for easy ways. I will experiment and achieve results that I will not be ashamed to present.
Twist
tanyaabcde, good luck again! And if there are any questions in the process, I will be happy to answer!
tanyaabcde
Marina I am reporting. I tried again today. I took flour "Let's eat at home". I kneaded according to the Bertine method (except for the first step of the second stage - adding water with salt and sugar to the dough that came up - here I interfered with a mixer). In the second batch, I took 25 grams of water. less than your recipe. Lubricated with milk, strongly diluted with water and sugar. The dough came out slightly denser, and because of this, the holes are smaller. But the taste is just great. I'll try to remove 15 grams. water the next time and less time to beat the dough. Parisian loaf (according to GOST)
Twist
tanyaabcde, the loaf is excellent! Both crust and crumb! But, as they say, there is no limit to perfection, so I wish you successful experiments and achieve exactly the result you are striving for!
ang-kay
Marish!Catch the report!

Parisian loaf (according to GOST)

Parisian loaf (according to GOST)

What's your flour here? And then I have 1 grade, maybe that's why I reduced the water, and added flour! : girl_haha: Good bar. Soft. I baked it last night and tried it today. Soft. Thanks for the recipe!
Twist
Angelawhat a funky crust color! Beauty! And the bread itself is so fine!
What is your flour here? And then I have 1 grade, maybe that's why I reduced the water, and added flour!
Here I have a "Healthy Line" (B / C), most likely the adjustment was precisely because of the flour and was required.
Angelachka, thank you very much for such an assessment and photo report!
KnadezhdaM
Parisian loaf (according to GOST)
Parisian loaf (according to GOST)
The bread turned out, but the crust is tough. Is it temperature or something else?
KnadezhdaM
Parisian loaf (according to GOST)
We missed the bar and decided to repeat it. Successful!

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