ang-kay
Lena, not at all. Write down what happens.
Tumanchik
Angela the bread is so interesting - it looks like caramel! You cannot say otherwise. Miracle recipe! And your fantasy! Thank you, dear, for sharing such beauty and giving the opportunity to join!
Elven
Quote: ang-kay
Lena, no reason. Write down what happens.
I will definitely tell
stanllee
Pinky and unverified.
vchis not vchis, yak dumb fig talent will turn out))
ang-kay
Tumanchik, stanllee, Thank you. that they came and for the kind words!
Quote: stanllee
vchis not vchis
Everything will work out! Required. There is a desire, then everything will work out !!! Do you think I succeed and succeed right away? This is the third time I've baked bread, but it doesn't go well. I will finish.
Tumanchik
Quote: ang-kay
Everything will work out! Required. There is a desire, then everything will work out !!! Do you think I succeed and succeed right away? This is the third time I've baked bread, but it doesn't go well. I will finish.
If Angela helps, then everything will work out for sure.
I know all the most important secrets about bread from her. She will always prompt and never refuse.
Angela - thanks! I really appreciate it!
ang-kay
Ira, well praised it completely! It's my pleasure. I will help, if I know myself, in everything.
Wild cat
Eeh, he sunk into my soul! Soooo handsome!
But I haven't reached the leaven yet ... I'm afraid of it.
How much yeast to replace?
The other day I got dry Atsatan leaven.
It is written that it should be used in a proportion of 1 tsp of yeast and 2 tsp of azatan per 1 kg of flour. With the interaction of yeast and the starter culture, the yeast cells are completely absorbed by the fermented milk medium of Atsatan.
j @ ne
Quote: ang-kay
What knives I have not tried: ceramic, ordinary, and for pizza
Angela, so what, in the end, is it better to direct such beauty? I even tried it with scissors, all the same, when the dough is raised, the drawing disappears.

I forgot the most important thing: all the breads are horroooos! Fantasy, creative - a work of art! And this one is just a festive loaf

ang-kay
Maria, Evgeniya, thanks, beauties, for stopping by and praising!
Quote: Wildcat
How much yeast to replace?
Calculate yeast for flour. On packs with dry it is written how much flour to take per gram. Usually for every 1o gram of flour, 1 gram of yeast. If translated into wet, then 100 grams is 3 grams.
Quote: Wildcat
what to use in a proportion of 1 tsp of yeast and 2 tsp of azatan per 1 kg of flour.
I have 475 grams of flour.
Quote: j @ ne
so what, in the end,
I cut with a blade. Ordinary dangerous.
Wild cat
Quote: ang-kay

I cut with a blade. Ordinary dangerous.
It's time for you MK for us to shoot inept!
I also do not get beautiful cuts.
You swear all while at least you do the usual ...
ang-kay
Masha,everything comes with time. Try with a blade. Just don't buy it cheap. Someone got used with a scalpel, someone with a dangerous razor. Need to try.
lettohka ttt
Angela, Luxurious bread !!!!! Nice and tasty !!!!!!! Bravooooo !!!!!!!!
ang-kay
Thank you,Natalochka!
Elven
Angel, and if all the same on the railway stove, you need to take 75 gr. Railway and flour + honey (sugar)? Will this amount be enough?
ang-kay
Lena, You need to take a gram of 85. It will be smeared on the bank. Try it. But I would still take it and feed it a couple of times with flour.
Elven
Quote: ang-kay
You need to take a gram of 85
yeah, got it
Quote: ang-kay
But I would still take it and feed it a couple of times with flour.
Nah, why am I too lazy to start the leaven
I just got the yeast out of the refrigerator, I'll start the pre-enzyme by nightfall, and tomorrow I'll bake
ang-kay
Lena, I'm waiting. Unsubscribe what happens.
Elven
I will definitely unsubscribe
Elven
Angela, and I baked it
Delicious! Malt I 2 tbsp. l put, because to 40 gr. too bitter for me. And I also don't have enough salt.But it's a matter of taste
Only I have it, of course, not as black and lush as yours. I'll show you the photos tomorrow
ang-kay
Lena, glad that everything worked out! Uraaaa!
Quote: Elven
Malt I 2 tbsp. l put, because to 40 gr.
A 2 tbsp. spoons, probably 40 grams. Need to check.
Quote: Elven
And I also lack salt
Maybe a different sauce to taste. I love salty and I was fine. Correct yourself. Only then there is less water.
Quote: Elven
I'll show you the photos tomorrow
I'm waiting.
Elven
Quote: ang-kay
A 2 tbsp. spoons, probably 40 grams
I somehow measured it, but forgot to write it down, but it flew out of my head - either 3, or 4 tbsp. l. This is a girl's memory
Quote: ang-kay
Maybe a different sauce to taste
Likely. Now I will know that you can add more
Elven
Angela, take the report

Bread with malt and soy sauce

Bread with malt and soy sauce
Bread with malt and soy sauce
Bread with malt and soy sauce

ang-kay
Lena, turned out beautiful. : girl_claping: Thanks for bringing. : a-kiss: Did you like it in general? I would be glad if the recipe takes root
Elven
Angela, pasibki
Of course I liked it! I really like rye and rye-wheat bread I will definitely repeat it. I'll try to make another one for comparison
ang-kay
Wild cat
We really liked this bread!
I made it 1.5 hours before my husband's arrival from a business trip.
I ate it with pleasure, with potatoes and herring. In general, he left us with a bang!
Made with dry leaven "Atsatan". Typical sourdough flavor was present. Generally class!
My husband asked to bake him for the trip today, but the choice fell on your "Ginger".
Thank you very much for the deliciousness!

Bread with malt and soy sauce

Bread with malt and soy sauce

Photos from the phone do not convey the correct color. Was a beautiful dark brown, like yours.
ang-kay
Masha,you have a wonderful bread with the right crumb! I hope the preparation was not a hassle! Thank you for such a delicious report. Peks for health, please yourself and your family.
Newbie
Ah-ah-ah, again beauty and deliciousness! And what does soy sauce give a bread, does the taste somehow change? What notes are there?
ang-kay
Newbie, soy sauce gives a flavor and is put in place of salt. And the color adds.
ANGELINA BLACKmore
Angel, now it's the turn of the bread. Oh my god ... how lovely it is, not bread. On the cut, just like a velvet biscuit - how delicate. The loaf is light, sonorous. The crust is thin. The dome turned out to be a feast for the eyes and did not sag at all when it cooled down. We are so delighted !!! Thank you.
Bread with malt and soy sauce
Bread with malt and soy sauce
ang-kay
Natasha, wonderful bread. I'm glad I liked it. You baked without yeast at all, as I understand it? Write, can anyone be interested in how long the processes took?
ANGELINA BLACKmore
Quote: ang-kay
You baked without yeast at all, as I understand it?
Yes, of course, no yeast at all.
Like any other sourdough bread, it took a longer process than yeast or With the addition of these.
In the evening I made a brew and put a dough (50 g starter + 50 g flour + 50 g water = 150 g). By morning, the active leaven (dough) was ready. Knead with a mixer. She greased the bowl with oil and put the bun in there. I put it in a greenhouse for lifting. I don't really know the time, but 3 hours have passed for sure. I mold a blank on a silicone mat, put it in a greased dish (I have a glass pan from a microwave) I put it back in the heat for proofing. Hell, as written in Angela's recipe. Instead of steam, I simply closed the pan with a lid. And after 10 minutes she removed it.
The bread is incredibly light and nostril. I do not know about the author, but I have a bread with a predominance of aniseed notes, although there is a bit of anise there at all. In general, this recipe is returnable for me. Households appreciated. We called this bread "Morning", as it went well for breakfast, with butter)))
Angela, thank you dear.
ang-kay
Natasha, thanks for the detailed description. Pekies for health!
Anna67
ang-kay, please tell me, what sources did you rely on when you learned to make cuts?
I can't understand what I want from them, how deep to cut, at an angle or perpendicular, and what will be for me for it. And when to cut. The first loaf was pochikat obliquely with scissors as soon as it was rolled into a roll and left. I come - there is a seam on the side, wild beauty turned out) I rolled it out again.Better, but still not that ... it also became crooked, at least buy the form.
ang-kay
Anna, no matter what. All experience. I cut only after proofing before putting it in the oven, unless in some particular recipe there is an emphasis on cutting before proofing. The cuts can be deep or not. Depending on what size of the reversal you want. I usually cut at about 45 degrees, but you can cut evenly.
Anna67
Quote: ang-kay
I usually cut at about 45 degrees, but you can cut evenly.
In theory, a straight cut should split in both directions symmetrically, and an oblique should be written like a tile, right? Now I would like to achieve this in practice, thanks, we will fill our hand ...
ang-kay
Good luck!
lapsskin
Great recipe, everything worked out
Bread with malt and soy sauce
ang-kay
lapsskin, good bread) Thanks for the report.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers