ang-kay
Olga, glad I liked it. The roof could have collapsed from too much yeast. Try to put less. Thanks for sharing.
NataliARH
Angela I haven’t been involved in such tourism yet. It turned out very beautiful and tasty bread! Good luck in the competition!
ang-kay
NataliARH, Thank you dear!
baba nata
Angela, can you make a batch in a bread maker?
ang-kay
Natalia, sure you may.
Tumanchik
Angela catch beauty. Yesterday I baked. Sorry, but this is all that we managed to photograph today. Awesome taste and aroma of bread. My husband didn't let me cool down. Screams cut faster! Thank you dear for a good recipe! Very simple to perform, but very beautiful and fragrant.
Bread Agritourism
Thanks again!
Hell exactly as you taught. Happened!!! HURRAH!!!
ang-kay
Tumanchik, well done! And thanks for bringing the bite! I'm glad my advice helped, and I liked the bread!
Tumanchik
Quote: ang-kay

Tumanchik, well done! And thanks for bringing the bite! I'm glad my advice helped, and I liked the bread!
+
Thank you. how do you think? was it a success? current honestly!
ang-kay
Considering your changes in flour, then everything is in order, as far as I can see from the photo.
Tumanchik
Quote: ang-kay
everything is fine
Thank you. I am glad that the oven is working.
spring
Angela, thanks for the recipe. Delicious, but not as perforated as yours, baked out of shape, on a sheet, with steam for 15 minutes, 20 without. I liked it.
ang-kay
Elena, very glad I liked the bread. Try the dishes. Hope the holes are as you want.
spring
But I didn't find the right dishes today. After all, if in a frying pan, then you need to cover with something, taking into account the fact that it will also rise when baking. If in a duck, then it is oval, deep, and my proofing basket is round, I think that without damage I can not transfer from the basket to the hot one. I liked the bread very much, I will bake it more than once, now I’m worried about it. The loaf also interested me, I'll try it too, I think it's delicious.
ang-kay
Lena. You can cover with any enamel bowl, earthenware flower pots, plugging the hole.
Quote: spring
If in a duck, then it is oval, deep, and my proofing basket is round, I think that without damage I can not transfer from the basket to the hot one.
If you make a loaf, then you can distance it on a sheet of baking paper and transfer it to a rooster with it. Transfer from the basket to paper and transfer to the dish with it. No need for extreme actions to transfer from the basket to hot dishes. Everything is very simple. Bake to your health. Make yourself and your loved ones happy.
spring
What great tips! I have all this in stock, thanks, but I was racking my brains how and what ...
ang-kay
Yes, not at all.
spring
Angela, today I baked your bread in a saucepan, how good it is! I bought a 2.5-liter heat-resistant glass pan of the "PYREX" company in the Metro in the morning, it has a special lid. for lifting bread done, now I sit with bread. Yes, it’s better in a saucepan than on a hearth, I’m just all happy with my handiness. Thank you!
By the way, the dishes of this company are now in the Metro, they are cheaper by about 60%.
ang-kay
Elena, glad. that everything worked out and my advice helped! I also bake often in glassware. Well, I somehow can't get to Omsk.
spring
So the assortment is the same in all regions, and prices are the same. I congratulate you on winning the competition, I just read it, I was surprised at the number of recipes for the competition. What are you craftsmen!
ang-kay
The nearest "metro" was in Lugansk.
Thanks for the compliments!
Leming
Excellent bread turned out according to this recipe.
I didn't change anything in the recipe. But since.I had a whole grain sourdough, then I did not convert it into wheat, but subtracted it from the total number of CH flour and added the same amount (flour in sourdough) to the wheat flour. Therefore, I hope that all proportions have been preserved.
Kneading was carried out in KhP using the "main dough" program
Here's what happened (crooked, as always)
Bread Agritourism Bread Agritourism
ang-kay
Leming, thanks for the report. I will soon post a recipe where I will show you step by step how to shape a loaf. And don't be afraid to cut the bread. The incisions should be made with a confident hand and should be performed once. In general, you are great!
paramed1
Bread Agritourism

Angela, at last I was honored! True, the leaven was rye, because the bread suddenly ran out, there was no time to overfeed, so I replaced the leaven. I left the rest as in the recipe, that is, the rye flour turned out to be 60 grams more. But delicious! The husband could not resist and, despite the strict calculation of the bread eaten, stole an extra slice. The quality of the photo is not very good, it is a bit dark in the kitchen. But light, beautiful, perforated. There is no sourdough from the leaven at all. Thank you very much!
ang-kay
Veronica, good bread turned out. Well done. You can completely bake and on rye sourdough, overfeeding is not necessary. It was just necessary, in order not to disturb the ratio, to remove the rye flour in the main dough and replace it with wheat flour. But this is so, just in case. The bread should be delicious anyway. Thanks for the great report and the credibility of the recipe.
paramed1
Angela, so I deliberately violated, I'm sorry ... My husband asks for more rye flour in bread. And all the same, he distance himself and baked perfectly! Now I’m learning the recipe by heart, I’m going to bake again, I gave my husband a lid to seal the hole tightly, otherwise it’s bad to plug it with a piece of wood. The bread was reduced at a double speed.
ang-kay
Veronica, well, fine. Peks for health.
Helen
Angela, Thank you for the recipe for this bread .. really liked
Bread AgritourismBread Agritourism
ang-kay
Elena, thanks for the wonderful report, I am glad that I liked the bread. Pekies for health!
Helen
Angela, I want to say thank you again, for the bread ... I tried different ... but I come back to this, it is for my family ...
Bread Agritourism
ang-kay
Oh, how perfect you have! Helen, bakes for health for yourself and the whole family. The bread is simple, but very worthy)
Lyudmila_K
Angela, thanks a lot for the recipe! Hell repeatedly. Over time, I changed a little and it turned out to be the most successful gray bread for my family.
ang-kay
Ludmila, I am very happy. Peks for health)
iren-star
Thanks! The bread is tasty and healthy. I also did it in two portions. From the changes: introduced pumpkin and flax seed, water got into with cucumber pickle. Added cold fermentation for 16 hours.
Bread Agritourism
ang-kay
Irina, handsome!
iren-star
We liked the entot bread. Did the 2nd serving, no cold fermentation this time, faster, of course the bread was received. Sheltered with heat-resistant glass with a container, on a stone. It worked out well.
Bread Agritourism
ang-kay
Irina, very good bread turned out. Yes, a cap is a thing)
iren-star
ang-kay, Angela,
Tell me, I understand correctly that if in this recipe you increase the number of leavens, say, to 200g, you can reduce the time of the primary proofing, say, to 1 hour 20 minutes, and the final proofing to 40 minutes? Or is it all my fantasies?
ang-kay
Irina, not a fact) You still need to look at the rise. Different starter activity and temperature can even lengthen the time rather than decrease it. But yeast will help.

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