Admin

Marusya29, thank you for the detailed report provided, super! It's nice to read about your experiments - this is how your own taste of bread is born, only yours

Success
lodariy
Thank you so much for the recipe. I bake it for the 4th time. The bread is excellent !!!
Admin
Quote: lodariy

Thank you so much for the recipe. I bake it for the 4th time. The bread is excellent !!!

lodariy , bake and eat the most delicate bread for health, it's nice to hear good reviews about bread
fudge
Thanks for the delicious bread recipe! Baked recipe from page 3. I added flour, but probably not enough - since his roof turned out to be so curly!

Wheat curd bread "Delicate" (oven)
Wheat curd bread "Delicate" (oven)
Admin

fudge, the bread is not so bad The more you bake the bread, the better it will turn out
Rucheek
Admin, tell me, what's the min t in your oven? I have 50 grd. True, I tried not to reach the 50gd point, like the oven was turned on, and you can also ask if you bake bread in the oven, then turn on the top + bottom, thanks.
Admin

MY oven has four baking modes
- bottom
- bottom-top
- bottom-top with steam
- double bottom and one top
- convection

For bread, I mostly use bottom-top.
Minimum temp. in the oven 30 * C.
But even then you have to choose and monitor the temperature of the dough itself:
- if the dough is very warm 28 * C, then I leave it to stand on the table so that it does not get too hot and does not grow quickly.
- if the pace is lower, I put it in the oven at 30 * C, so that it warms up and evenly rises

Like this...
Kras-Vlas
Admin, thanks for the wonderful recipe! This is what I got from 500 g of flour (I just reduced everything by 1.2 times).
Wheat curd bread "Delicate" (oven)
I poured flour both in the first and in the second batch, I was afraid to pour it in and the bread was a little donkey. I have not yet unloaded such airy dough after proofing in HP. So sweet, soft.

Wheat curd bread "Delicate" (oven) Wheat curd bread "Delicate" (oven)

The most delicate crumb! When I took out bread from the mold after baking, it overflowed in my hands, it was scary to wrinkle. Can be left to cool in the mold?
Another question: how long does it take to bake? I can't get such beautiful tanned ones! Or sunburn from greasing an egg?
Admin

Olga, the bread is very beautiful and fluffy!

I am answering the questions:
1. flour should be added only in the first batch, in extreme cases at the beginning of the second batch - the dough needs to be kneaded properly, become elastic in order for the gluten to start working. This will exclude impurities in the test!
2. The dough must be properly spaced! you need to raise the dough not in time, but in doubling its volume - and only twice! Otherwise, the dough will stop, and during baking it will settle, and you will get a moist, dense sole at the bottom of the bread and on the sides - which is what you did.
3. Do not cool the bread in the form - it will damp, so the bread must be immediately removed from the mold and placed on the wire rack.
4. How long does baking take by time - no need to look! Buy a core temperature probe and control the baking with it! Manually, with a knitting needle, in time, it is difficult to track the readiness of baking, you can still make a mistake and get an unfinished crumb.
5. Control the baking scheme with the temperature and baking time, if you bake in the form it is optimal to set T 180-190 * C and gradually lower it, a beautiful, red crust forms in the first 10-15 minutes of baking at 180 * C. The color of the crust also depends on the ingredients of the dough, if there is a lot of milk and sugar, the crust may be brown.

Learn to bake bread further!
Kras-Vlas
Thank you Tatiana! The dough really stood a little - I set the temperature and for 10 minutes looked out the oven window, waited for the dough to rise and the cuts to open.The matter almost did not move and starting to analyze the situation, I found that I forgot to turn on the oven !!! And I also have a suspicion that the heating temperature of the oven is lower than the set one. I bought a thermometer for the oven - I will test it. The temperature probe is next in line. Let's continue to learn how to bake bread! And with pleasure!
Kras-Vlas
Tanya! (Is it okay?) Please accept our admiration and gratitude! True, we can barely breathe from the amount eaten! Half is gone! :

Wheat curd bread "Delicate" (oven) Wheat curd bread "Delicate" (oven)

Of course, the sides are pumped up and the beautiful distribution of the jam needs to be worked on, but the dough (in the sense of crumb)! Full delight!
Vitalinka
Admin, thank you very much for the bread recipe!
The bread was baked according to the recipe from the 2nd page. When mixing, I added 1 tbsp. l flour. It turned out to be a beautiful loaf, but delicious! The bread lives up to its name - very tender, airy!

Wheat curd bread "Delicate" (oven) Wheat curd bread "Delicate" (oven)
Antonovka
Admin,
Tatyan, yesterday I made bread - it came out just wonderful!
I made a half portion in the oven from granulated cottage cheese (I bought it very badly), which stood for 1 week in the farm. My amendments - there was no whey, I took 1 egg and mixed with milk it was 200g - it turned out that it was too much, I had to add flour - about 5 tbsp. l. from HP. Used the "Dough" mode. Then it was so elastic-tender-pleasant !!! There is still cottage cheese - today I will make more (adjusted for liquid (though I don’t know how much to reduce it - by 30-50 grams) - it will go to the dacha))))
Admin
Quote: Antonovka

Admin,
Tatyan, yesterday I made bread - it came out just wonderful!
I made a half portion in the oven from granulated cottage cheese (I bought it very badly), which stood for 1 week in the farm. My amendments - there was no whey, I took 1 egg and mixed with milk it was 200g - it turned out that it was too much, I had to add flour - about 5 tbsp. l. from HP. Used the "Dough" mode. Then it was so elastic-tender-pleasant !!! There is still cottage cheese - today I will make more (adjusted for liquid (though I don’t know how much to reduce it - by 30-50 grams) - it will go to the dacha))))

Lenochka, it's nice to hear such a good review And decent bread always turns out!

Oh, ... the dough on cottage cheese and potatoes is always so capricious in the sense of a bun, you can never guess the exact amount of flour and liquid. I constantly add flour little by little, but so that the dough is molded softly.
And the best cottage cheese for bread is old cottage cheese, it partly acts like yeast (like old frothy kefir), which makes the bread porous and fluffy.

Lena, bites to your health !!!
Antonovka
Tatyan, so let's calculate the liquid empirically)
Admin
Quote: Antonovka

Tatyan, so let's calculate the liquid empirically)

Linen, you understand correctly I'm waiting for the next portion of bread
elvin
Hello! Tell a novice cook - can you bake this bread in a dough with pressed yeast? Thank you!
Admin

You can bake with any yeast, including pressed yeast. Calculation of 2 grams of compressed yeast per 100 grams of wheat flour. It is advisable to pre-dissolve the yeast in a small amount of warm water to obtain a homogeneous mass.
elvin
That is, you don't need to put the dough, just dissolve the yeast in water?
Admin
Quote: Admin

You can bake with any yeast, including pressed yeast. Calculation of 2 grams of compressed yeast per 100 grams of wheat flour. Desirable Dissolve yeast in a small amount of warm water to obtain a homogeneous mass.
jenyaiva
Uraaa! Happened! Thanks to the author! The most delicious and tender bread, especially one made with your own hands.
Admin

Zhenya, to your health! Nice to hear that I liked the bread!

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