Fantik
Quote: olgea

Nastya, my spouse doesn't need meat, the main thing is to have bread and potatoes.
Mine is not. Eats little bread. The son eats the best.
Fantik
Quote: Tumanchik

Angela giving a report! The bread is wonderful
Nice cut and loaf so barrel!
Tumanchik
Quote: ang-kay

Irka!Don't screw it up. And like it or not. You understood everything.

This i'm so angry

Do not get mad. well, how can you not like the bread that you invented for me. and I tried so hard not to let you down. this is the most pleasant thing! and of course delicious!
Tumanchik
Today's handsome man. The ripe dough was more for a day. The dough was just fluffy. I folded it carefully so as not to break the bubbles. The effect is awesome! Cutting bread is unrealistic, soft. Shrinks to the size of the palm, and then straightens. Today I sprinkled with sesame seeds. I'm not sure anymore that I will bake anything else at all! I love this Angela bread, there are no words to express gratitude.
Bread with lavender and buckwheat honey
Bread with lavender and buckwheat honeyBread with lavender and buckwheat honey
ang-kay
Good girl! How nice I am.
Fantik
Baked! Baked! Sorry, I don't have the patience to wait for the cut. )))))))))
Bread with lavender and buckwheat honey

Bread with lavender and buckwheat honey

I have been tormented all week with the oven and the stone, I have already decided to remove this unfortunate stone. But still today I took a chance, I really wanted to try a clean one, without a uniform. Here is such a barrel of lavender bread lying, cooling now with me! Write what needs to be corrected. I don't see it myself, for me he is like a beloved child born ... I'll show the crumb later too.
I was worn out, worried, warmed up the bowl from the multi, wanted to cover the bread when I passed it from the proofing bowl. And it immediately spread on the paper wider than the bowl ... I had to bake it like that without any steam, there was no time to steam with steam because of this failure with the bowl-lid ... It took 15 minutes to bake. over high heat, 8 over low and 5 min. with the gas turned off - the stone baked it ...
PS. I did it not on mature dough, but on dough. Even. I do not like the taste of mature dough, this is my individual.)

Fantik
It smells like lavender! I feel such a delicate aroma of France! Exotic! )) (I baked with fresh flowers. When I rubbed them in a mortar, the aroma was very strong and tart. Dried flowers smell differently).
Incision. Still, let it cool down a little ... The bottom photo shows how the threads stretch when you move the crust away from the crumb ...
Bread with lavender and buckwheat honey

Bread with lavender and buckwheat honey

Bread with lavender and buckwheat honey

Bread with lavender and buckwheat honey
ang-kay
Anastasia, seemingly very good bread. I got up, did not stand still. Any form can be. It shouldn't be blurry, maybe not the correct molding, it didn't pull up well. But everything is ahead. And you have to love the ripe dough. It doesn't give acid. but just the smell of bread. Boom cut wait.
ang-kay
While I was writing, the cut appeared. Well done! Everything is wonderful. And the crust is neither thick nor rough. how could it be without steam.Nastya,-set off!
Quote: Fantik
It smells like lavender! I feel such a delicate aroma of France!
You see, and you were afraid that the smell in the bread would interfere with you! I'm glad! How does it taste?
Fantik
Angela, , Thank you! The taste is very, very! Liked it! Not heavy, satisfying, thin-walled bubbles, as I like. A little salt is good. Of course, it also has a rather pronounced honey flavor-aroma. I say, exotic bread. It seems to me not for every day.)) I came out sweetish - it turned out to be dessert.

In a whisper: because I put another teaspoon of sugar in the dough, and then did not diminish the honey in the recipe, but even 5 g more.)))))))))))))


About molding - for sure, I forgot about molding ... I just folded it into a loose envelope twice, and sent it to a bowl ... Eh. You just have to pull it tight, right?
Quote: ang-kay
And you have to love the ripe dough. It doesn't give acid. but just the smell of bread.
My ripe dough is somehow heavy with richness ...And I love dry crumb with thin, thin walls of bubbles ... And yes, so that without the sour smell of stagnant yeast ... Maybe I'm doing something wrong ...
Fantik
Quote: Fantik
About molding - for sure, I forgot about molding ... I only folded it twice in a loose envelope, and sent it to a bowl ... Eh. You just have to pull it tight, right?
Haha, here's a tip just above on what to tighten! Deuce to me. Angela, I'm sorry, don't feed the horse. Went to re-read the topic again!
Quote: ang-kay

Ira answered a lot. Well I have to put in my 5 kopecks. When you put it in a bowl or colander, you can put on a waffle towel. There will be small cells, if you really want to. On paper, seam down, the dough may not blur, it all depends on the dough. It is still necessary to stretch it very well during molding. You can make a tourniquet from a towel and wrap the workpiece around to make a support.

And it's time to start a notebook with notes! (This is me swearing at myself)
ang-kay
Quote: Fantik
In a whisper: because I put another teaspoon of sugar in the dough, and then did not diminish the honey in the recipe, and even 5 g more.)))))))))))))
And I wrote. what a sweet bread. And you also added. Nothing! It will be great with butter, cheese and tea.
Quote: Fantik
You just have to pull it tight, right?
Come to my profile and find bread with dill seed. There I showed two types of loaf molding.
Quote: Fantik
And yes, so that without the sour smell of stagnant yeast.
There should be no yeast smell, namely bread smell.
Quote: Fantik
My ripe dough is somehow a bit thick and rich.
I do not even know.
Fantik
Angela, I saw about the molding of loaves in the previous days. I "cut" bake and shape, as you do in the second version. But I never guessed that the hearth round or oval, which is placed in the basket, needs to be molded as well as the loaves.)))))
ang-kay
Quote: Fantik
round
Round is shaped differently. And what should be molded for the basket, that's for sure. You always need to shape.
Fantik
Angela, this time I defended it in the gosyatnitsa. The "loaf" molding would suit me. How round?
Fantik
Found it at Admin. There is a video. The phone does not see. Will watch later.
ang-kay
Well, good.
Fantik
I watched different clips on dough molding ... Here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=89541.0
Here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=97186.380
And just on YouTube ...
Angela, if you think the post is superfluous in this topic of yours, then I will remove the post. I wanted to discuss with someone. I looked at you for something like a blog or a personal account and did not find ...
I do not see in all of the above sources tight bread molding ... I, of course, am an amateur, but this guy just mesmerized me.
It seems to me that everything here is tight and professional. Girls, have you seen him? Who is it?
It is the round bread for the proving basket that starts at 4 minutes 40 seconds. But there is a lot of other interesting things ...

ang-kay
Such posts are never superfluous.
Tumanchik
Angela expected it! I just love this bread. I will not show the incision - it is intended as a gift.
If I show you all my reports, then this recipe will be "eternal"
Bread with lavender and buckwheat honeyBread with lavender and buckwheat honey
ang-kay
Ira,let it be eternal. I am pleased to. The bread is beautiful. Try to give him a little more proofing so that he doesn't vomit. Although I love these torn, brutal breads so much!
nata4a
Angela! There are no words of gratitude that you deserve! Thanks to your recipes and advice, I started to get real bread! Thank you for all of us. I haven't had time to taste this bread yet, but the smell is divine and the crumb is delicious!
ang-kay
Natasha, Thank you. It's very nice to read that. I'm glad I helped. I hope not only the smell, but also the taste like it)
oriana

Angela, hello my dear !!! Well, you are generally a culinary specialist with a capital letter !!!! What a lovely bread !!!!! You are a smart girl, I have never done this with holes !!
ang-kay
Marina, Hi. Thank you for your appreciation. Try this one, if lavender confuses, then don't put it in. Everything will work out)
nata4a
ang-kay, Angela, today I'm going to bake your next masterpiece (I can't stop thanking you for the recipes) and accidentally found cedar flour in a box with flour. As an experienced baker, tell a beginner what kind of bread you can bake with it. For example, if you have some kind of bread recipe where part of the flour can be replaced with cedar flour so that the taste is harmonious. I understand that it’s not the topic, but I don’t know where to ask a question, so I turn to the Guru.
ang-kay
Natasha, Thanks for the kind words. Well straight guru We are all here a little horses guru. I have never baked with cedar flour. We do not have it. But I think that any of the recipes can be applied. Add 50 grams instead of some flour and try what happened) If you are satisfied with the result. but if you want more, then add 70-100 grams. But you cannot put a lot of such flour. She has no gluten. And bread can tear very much. You need to pick everything up by typing.
nata4a
Thank you Angela.

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