Whole Wheat Bread with Liquid Banana Yeast

I baked it! I'll post a photo later, while there is no time, but the smell is honey, berries, fruits ...
I pulled him out of the oven and sat over him, could not breathe! First time like this! Wondering what will taste like? But you can love him only for the scent

[Elven]

Elven, elena kadiewa, Lenochki, dear girls! Well, what beauty have you made! What are you fellows! If you knew how pretty I am that you got everything: girl_love: b. Everything looks super! Such handsome men! Well, I have no doubt that they are delicious and aromatic. Thank you, my dears, for such a morning! Pleased, oh, how pleased!

Ludaaa, and what a delicious one, I couldn't resist cutting it hot and with frozen plums. oil! One piece, the second ... I took the piece to my sister at work, she did not smell the berries.
Correctly written here, he is not.
And you can count it for flour of the highest or 1st grade, am I tired of healthy breads?
Linochkaaaaaa, help! Right now she has me with her "magic wand"!

Helen, to say that I am happy with your bread is to say nothing! you are so great! I'm proud of you!

And you can count it for flour of the highest or 1st grade, am I tired of healthy breads?

Sure you may! Only correct the water when mixing. A little less of it will be needed.

Linochkaaaaaa, help! Right now she has me with her "magic wand"!

She is like that, our Linochka ... You are already asleep, but in the morning you will read it and you will do everything right!

Here I am ! Lyudochka, take the report! Sorry, whole bread with photot failed! He smelled so much that he interrupted the smell of Easter cakes! Among all the aromas in the kitchen, I clearly heard the aroma of Bread! And then the borschik arrived in time ................ .... Thank you Lyudochka!
He is certainly not as beautiful as yours, but he is beautiful !!!




Congratulations on the Bright Resurrection of Christ! I wish you goodness and spiritual joy!

[Nikusya]

Nikusya, Ilonochka, you have got awesome bread! Congratulations on a new stage in the art of baking! Clever girl! Thanks for such cool photos and a report! They were already drooling!
And you, Ilona, ​​with the Bright holiday of Easter! God bless you !

Girls and boys, all with the Bright Resurrection of Christ! Lyudochka, why don't you get holes like yours? The bread is delicious, but the same as Lena's.

I just thought, maybe the "holes" depend on what the yeast grew on

[baba nata]

baba nata, but I'm surprised myself. I have only succeeded like this once. Then there were, but less. And on other yeast such was never. Apparently, I caught them at the very peak of activity. And she did not crush the dough at all, but neatly formed it. I also remember that when I was forming a blank, there were these very bubbles on the surface. I pierced them with a needle for about 10 minutes so that the surface was smooth. By the way, the Chinese have very leaky bread on almost all yeast.

I just thought, maybe the "holes" depend on what the yeast grew on

There are more holes on fresh material than on dry material. But I have no way to compare yet, because bananas are the only fresh material, and the rest is dry. In general, the softness of the dough and the shaping have a big influence. The thinner the dough and the more gentle the molding, the larger the holes. For the first time I made this bread on a completely soft dough and formed it - without breathing ...

Yes, this yeast is an interesting "little thing". Thanks for the answer.

[Elven]

Elven, elena kadiewa, Nikusya, what a good bread, and Lena's pret-enzyme is very active! I don't bake yet, later!

[Oksana]

Oksana, Thank you . True, the bread turned out to be flat, I generally thought I would not save it. I bought the flour before Easter "Pudov" of the highest grade, and God forbid they poured it so that it would pull at least 2 grade. Tin! The dough floats and that's it. Pre-enzyme only for the highest grade made in the butt. At first I didn't want to upload pictures, but when I cut it ..... All doubts disappeared! Lyudochka I am yours forever !!

[Nikusya]

Nikusya,

[Elven]

Lena-Elven, Lena-elena kadiewa, Ilona - you have such beautiful bread! Coincidentally, today I also chose this recipe. My baking method is the most primitive - HP, but I noticed that the bun is soft, and the roof of the bread does not fall off, and even whole grain - it turns out to be high, "breaking" all stereotypes.

The only negative is the top crust, which "shrinks" as the loaf cools. I wrapped it in a towel and left it uncovered - the result is disappointing. Fortunately, it doesn't affect the taste!
Luda, is the readiness of the dough for baking determined in the same way as for baking, so that when pressed, a hole remains? My dough always played back, maybe I didn’t wait for the full approach?

[Evgeniya]

Evgeniya, Zhen, in a bread maker, well, you're a special! In life I would not have dared, but what kind of proofing did you give? You have a cool bread.

[j @ ne]

j @ ne, Evgeniya, I, just like Ilona, ​​are delighted with your bread! What a crumb - to be stunned. Well done, that you baked it in HP! The scarecrow immediately began to do it. Now you too! Class.

Is the readiness of the dough for baking determined in the same way as for baking, so that when pressed, a hole remains?

Zhenya, this is one rule for any baking, and not just for baking - if, when pressing on the workpiece, the hole is sharply straightened, then it has not yet moved away, if it slowly straightens, then the workpiece is ready for baking. If it does not straighten at all, then the workpiece has stood. So you could still wait. This is evidenced by the horizontal direction of the holes. if it is vertical, then the workpiece is well spaced. But this is all nonsense. It can be seen that you have very high quality bread.

The only negative is the top crust, which "shrinks" while the loaf cools.

In fact, for bread from KP, this is not a minus, but a rule. Almost any bread made from soft dough in HP works this way. And if you baked in the oven, this would not have happened. In KhP, the temperature is low for baking bread from soft dough.
In general, you are a heroine! I'm proud of you! Clever girl!

[j @ ne]

j @ ne, because it often happens with the roof, the roof is even beautiful at first, and then the dimples are organized. But it is not thick and crispy! And the readiness of the dough can also be determined by pinching off a piece of dough, rolling a small ball and dipping it into a glass of water. It will first sink to the bottom, and then it will float up - as the dough comes up, you can bake it. Sometimes, when the dough is soft, it is convenient to define it that way. I seem to have already written about this, okay, don't scold too much for repeating!

[j @ ne]

j @ ne, Evgeniya, and the bread is very, very beautiful.

[Oksanchik]

Oksanchik, read about it somewhere but haven't tried it. thanks for reminding me. I will definitely use your advice!

[Ilona]

Ilona, so the highest grade for bread is far from the best option ... Better 1 grade and whole grain. The top grade usually contains a bunch of additives and bleaches.

[Veronica]

VeronicaEveryone knows this, but if I buy premium flour, it means that I want WHITE bread, and not what they poured. Especially of a disgusting quality, I did not ruin the cakes for little because of their greed.

[Ilona]

Ilona, understandably. I have not bought Pudova, like MacFoo, for two years. The flour has gone bad. In my opinion, they also lie with the percentage of protein. Maybe there is a fake? I baked Easter cakes on Ryazanochka, they turned out great, even though the flour is inexpensive.

[Nikusya]

Nikusya, yes, they can do it ... We took flour 1 / s for a test. It was cool - the bread was gorgeous. I told my husband to bring more - 20 kilograms, so as not to travel from the village every time for a kilogram. The sellers said that the flour is over, they will bring it tomorrow. My husband went tomorrow, but bought, thank God, only 6 kg. It was not torture, but I don't know what.It seems that the packages are the same ... But the date is different. And they already poured there fig knows what ...

Yes girls, and the funny thing is that this is our flour, from Taganrog! A disgrace to the whole country!

[Ilona]

Ilona, isn't it yours ?! I didn't even pay attention ... But you have gorgeous wheat! And the flour should be the same! I was in Taganrog once ... According to theory, flour from southern wheat should be stronger than northern flour. But in practice, it turns out to be the opposite ...

In theory, southern wheat flour should be stronger than northern flour. But in practice, it turns out to be the opposite ...

Oh, now in the pursuit of profit and not such a "miracle" can be created.

Our wheat is exported through our port and to Turkey. A neighbor is working in the port lab. So come on it. Let's not talk about sad things.

[Ilona]

Ilona, then everything is clear. What remains is poured into bags for us too ...: girl_cray Exactly, it's time to sow wheat and rye!

[Oksana]

And the readiness of the dough can also be determined by pinching off a piece of dough, rolling a small ball and dipping it into a glass of water.

Oksana, wrote to me in hop sourdough, for sure. I tried it, it works, I confirm.

in hop sourdough she wrote to me, for sure. I tried it, it works, I confirm.

Well, that's it, it means they found another way. Boom to enjoy. Oksanchik, thanks!

[Loksa]

What kind of proofing did you give?

Ilona, ​​three wrap-around envelopes for an hour each and in HP until they are lifted every three - exactly 5 hours, and it turns out that it is not enough. I checked the dough before baking, it was very soft, stuck and stretched for the finger, it did not form a hole. But air bubbles looked directly from above and I turned on the baking. Through the window, one could see how the bread had still risen and not fallen. Today we tried it - it's so airy for me, perhaps for the first time, as I began to use railway.

Loksa, lappl1Thank you for appreciating my bread and for the practical advice!

Yeah yeah, I'm writing it down. Thank you Zhenya!

[Lyudochka]

Lyudochkafinally i baked it. I am so delighted !!! IT is so airy, soft as down, does not wrinkle, does not crumble, beautiful in color and shape, the dough was not transferable creamy peach color because of the ZZ flour. The taste is also unusual, I have not yet baked this. The railway was on pumpkin, apples, black chokeberry, then twice fed with tangerine and banana. That is, the yeast is no longer young. In 12 hours the pre-enzyme only doubled in size, I thought that he was not strong enough. The dough came up on ... the street, it's already hot there. I put it on a metal windowsill, the sun shone and warmed. In two hours, the dough tripled. Gently kneaded and put in a low form, left in the house. An hour and a half later, it came up twice and I realized that I had missed the size of the shape and in the oven the hat would fall on its side and there would be no beauty. Then she took the form into a metal sliding ring so that the dough would grow up exactly. In the oven, the dough has increased further.
Here it is, I immediately remembered: "Bread is the head of everything." Top diameter 23 cm, height 12-13 cm.

[Elechka]

Elechka, what a super-duper piece of bread you have! Correct crumb, porous! You are great for finally baking it. You will see that you will not treat ordinary yeast bread in the same way as before! Thank you, Elechka, for such a detailed and informative report! It will give confidence to those who still do not have the bread they would like.

And I also baked this bread today. Yesterday I put the pre-enzyme, and today I baked it. He did not have time to surprise attention, so he turned a little browned in the oven and overcooked in the workpiece. But still, it turned out so tasty, aromatic. The crust is crispy! The crumb is damp, not rubber at all. Here, I also took pictures in a hurry.

[Lyudochka]

so it turned a little browned in the oven

Lyudochka, in whatever place indicate Such a ruddy top Already you will envy

Girls, I've already baked this bread several times. In the oven, my bar was blurry, but it was still very tasty.With water control in the kolobok, I'm still not good enough. I decided to try baking in a bread maker with a delayed start (I really wanted to put the ingredients in and forget, plus nothing would have blurred there)
The result surprised me with joy

I had yeast on an apple, tangerine and orange peel. I kneaded the pre-enzyme with the addition of 5 g of pea flour for fidelity (plus 5 g I put in the total flour) and left it in the CP for two hours, then added the rest of the ingredients and switched on the French bread program with a maximum delay (6 hours program + 7 hours delay = 13 hours). I also added a fermented fruit mass from the yeast itself. It turned out very tasty I could not resist, cut it hot and ate a hump of ricotta
I want to try to bake pure white bread in HP. Do I understand correctly that you need to take 80-100 ml of yeast for 400 grams of first-grade flour? Will the ratio be the same for premium flour?

[Sauza]

Sauza, gorgeous bread! And the crumb is awesome, and the crust! It's so great that I managed to bake it in HP. Indeed, this greatly simplifies the process. Thank you for such a detailed report and photo.

Do I understand correctly that you need to take 80-100 ml of yeast for 400 grams of first-grade flour? Will the ratio be the same for premium flour?

Sauza, I have never sung only from a / c. But I think the same number. For the sake of fidelity, you can add a little railway to the dough, replacing them from the total amount of water.

[lappl1]

Sauza, I have never sung only from a / c. But I think the same number. For the sake of fidelity, you can add a little railway to the dough, replacing them from the total amount of water.

I baked bread from premium flour, taking as a basis the recipe for white bread from the instructions for the HP. The pre-enzyme was placed on first grade flour with the addition of peas. The bread rose, but there was not enough time to distance - the roof tore a little. And sourness appeared. Why could this be? Peroxide pre-enzyme?


lappl1thanks for the compliments to my whole grain

[Sauza]

The bread rose, but there was not enough time to distance - the roof tore a little.

Sauza, yes, it is clear that it was still necessary to give time for proofing. but the crumb is quite nice, full of holes!

And sourness appeared. Why could this be? Peroxide pre-enzyme?

It is difficult to say why it is sour. My bread was sour only when I made it with raspberry yeast and added a decoction of raspberry berries to the dough. The rest was normal.

[lappl1]

lappl1, Lyudochka, I came running with a belated report. I set aside the liquid yeast, left it in the refrigerator, there was no time. But they felt great there - carbonated, with a pleasant smell and cotton when opened. I took them out to keep warm last night. I put the preenzyme at night. In the morning he was still none. And by 10 am (12 hours have passed) played, increased by 2.5 times

Then everything is according to the recipe. The dough fit perfectly. A huge, airy loaf grew in the oven. Lightweight and weightless. I baked for 30 minutes and kept it for another 5 minutes in the oven off (I wanted a rounder crust).

Barely waited for the bread to cool down to try a piece with milk. The crust is thin and crispy. Fluffy crumb. The taste is special!

Thank you very much, it's delicious!

Oh, Nastya, what delicious pictures (and even a pre-enzyme), well done! I also often bake this bread.

[AnastasiaK]

I came running with a belated report.

AnastasiaK, Nastenka! Class! Superb bread! And what an airy crumb! You are smart! Whatever you do, you always do well. Thank you very much for such a cool report and photo!
And yes, I have already made sure that no matter how many railways are in the refrigerator, they simply cannot be killed!

[j @ ne]

j @ ne, lappl1, Thank you!
The further the yeast, the better it behaves. It turns out they are very good in the refrigerator. They have been living there for almost a month, periodically I feed them and let them breathe. Unfortunately, there is not always time to make bread, after all, it is long, and you must be guaranteed to be at home. But the result is .... um!

The further the yeast, the better it behaves. It turns out they are very good in the refrigerator. They've been living there for almost a month,

Nastenka, yes, it is. The older, the more active! And mine have been living for the 4th month. And they only get better. Of course, from time to time you need to feed a little. But for a month or two they will definitely live without feeding.

[lappl1]

lappl1, I don’t know to ask here or in the main topic about yeast - but if I bake with live yeast 2-3 times a week, it turns out we add it every time, the yeast again insists almost from scratch, does it manage to get stronger in this mode?

[AnastasiaK]

AnastasiaK, yes, we top up every time. Almost nothing remains there. Then they do not always have time to ripen for the next baking. Therefore, I have 4 jars of railway. There are no problems with so many.

Girls, you are so smart And I threw in my yeast But I hope I'll come back to them

[Albina]

And I threw in my yeast.But I hope I'll come back to them

Albina, yes I almost gave up too. but I'm only for a while. Now I have time and the oven is busy with tea almost around the clock. And the garden does not allow you to relax. So, as soon as I get free, I'll start baking again on the railway. This is my favorite bread. You don't even want to bake with ordinary yeast.