Albina
Serum 1.5 liters more. So I will still put this bread
Omela
And it is right! Bread serum is just that!
Albina
Quote: Omela
This is my best bread!) Highly recommend!
I also really liked it. Yesterday I again baked half a portion in HP. I'll bake while I have whey. And the bread is delicious and the whey is attached.
Sedne
Omela, thank you very much for the bread recipe, now I make it every weekend and now it's worth it. Well, very tasty.

I advise everyone
Albina
At night I put it in a safe way, because even in the evening I did not even plan to put bread on. And a little closer to the night, when the son came and had supper, I urgently decided to put it on. But the bread did turn out. But in a dough way it is better.
Omela
Sedne, Svetlana, I am very glad that the recipe stuck!

Albina, on dough anyway it turns out better!
Albina
The bread turns out flatter on the dough. But when there is no time for dough, then you can make the next bread I will make on dough (while the leaven is there, if I don’t use it in another dish)
Prank
Omela, Albina, please correct me if I am planning to make such bread in hp completely in hp.
I figured that it is convenient to divide exactly into 2 parts the numbers from the recipe and you get just bread from 477 grams of flour.

I mix dough on pizza
I put the sourdough program (I have a European Panas) for 4-7 hours.
Then I add the rest for the test.
And which regime is better to take here? is it necessary with a delay?
Albina
Hope, my HP will not pull a full portion, so I made half portions. If you do it on dough, you can just run the Basic program for 10-15 minutes and leave it to ferment. After 4 hours, add the remaining ingredients 1/2 of the recipe and start the Basic mode.



Added Thursday, August 11, 2016 5:36 PM

Quote: Prank
And which regime is better to take here? is it necessary with a delay?
There is no point in using deferred here. With a delay, it is possible when all the ingredients are immediately laid and you need, for example, hot bread in the morning
Prank
Quote: Albina

Hope, my HP will not pull a full portion, therefore I made half portions. If you do it on dough, then you can just run the Basic program for 10-15 minutes and leave it to ferment. After 4 hours, add the remaining 1/2 of the recipe ingredients and start the Basic mode.



Added Thursday, August 11, 2016 5:36 PM
There is no point in using deferred here. With a delay, it is possible when all the ingredients are immediately laid and you need, for example, hot bread in the morning

Precisely there are also modes just dough.
Are there generally enough proofs and strokes?
Thank you!!!
Albina
Hope, I have described how I do with the dough (you don't need to run the whole program Dough there, because for the dough you need all the ingredients to be mixed and allowed to ferment). And then I launch the Main one - this HP will itself knead, strain and crush, and then bake.
Prank
Thanks for the recipe, I really liked the bread.
I did everything in hp, the dough stood for 4 hours. I liked the crumb, its drawing, I want to guess the time and do it on a 7-hour dough.
The roof was torn off a little, apparently a bit too much cottage cheese remained in the whey.

Wheat bread with not strained whey
Wheat bread with not strained whey

The question is, when the dough was proofed, it rose very high at 3 o'clock, and by 4 o'clock it seemed to be puffed up, this is how to regard it. That the peak passed or because of the fact that you climbed?
Omela
Prank, Hope, a very nice crumb turned out !! The roof cracked not from cottage cheese, but from the fact that the dough might have been cool.

Quote: Prank
when proving the dough, it rose very high at 3 o'clock, and by 4 o'clock it seemed to be puffed up, this is how to regard it. That the peak passed or because of the fact that you climbed?
Hope, there is a fairly liquid sponge, so a slightly different approach. If the dough is thick, then yes, it should remain at the "peak". The photo shows. which I also have smooth.
Prank
Omela, And if you bake this bread with a seco, then what is the right thing to do?
I can't make a 12-hour dough with whey, can I? Make a third of the flour and lead from the whole recipe + starter, set it for 12 hours and then introduce the rest and already according to the recipe?
Omela
Quote: Prank
Make a third of the flour and lead from the whole recipe + starter, set it for 12 hours and then introduce the rest and already according to the recipe?
Hope, I would do so. Dough in water, and whey is already in the dough minus water.
Igch
I'm trying to knead the dough. I took everything in half. 330g whey and 330g flour. Weighed everything on the scales. It turned out so thick that some of the flour was not even absorbed.
1. Was it necessary to measure not with scales, but with a measuring cup?
2. How to save the situation? What to do next? If you add whey, how much? So I understand that I am now lost in weight categories ...
Omela
Igch, this cannot be, check which measurement system you have on the scales. It happens that it switches from grams to pounds. It is necessary to measure with scales, yes. Now you yourself look at the consistency of the dough so that it is soft.)
Igch
My scales are redmond, there are only grams. Now I was weighing 150 grams of flour, in a measuring glass there was a mark of 200 ("flour" scale). This is such a mess
Omela
Igch, I do not even know what to assume. I always do 1: 1 dough and there has never been such a thing that flour did not interfere. if only you are completely dry and you want to drink flour. Proceed as appropriate then add more whey.
Igch
Omela, Thank you. I'm a novice baker))), so I'm afraid to do something wrong for now. With the weight and measuring cup I will still find out why such a discrepancy. I checked the scales, they show exactly. Added serum 2 tablespoons. Let's see what happens.
Omela
Igch, you ask, do not hesitate, I'm sure everything will work out!)
Igch
Well, here's my bread. Thanks again for the recipe!
Wheat bread with not strained whey
Wheat bread with not strained whey
Omela
Igch, good, bread turned out! in what HP was baked?
Igch
I have a Panasonic 256. The bread is delicious. Added whole grain flour.
Omela
Igch, and on which program?
Igch
Oh, of course I was smart. First, I put in the dough. Kneaded with a mixer and left for 4 hours. But I completely forgot about her and remembered only after 5 hours. I poured the rest of the ingredients into the HP and dumped the dough and set the "main" program, size L (the flour turned out to be 330 + 150 gr), pale crust.
mowgli
Ksyusha, why don't I have enough holes?
Omela
Natasha, isn't it lush or something? did you do everything according to the recipe?


Added Sunday 04 Sep 2016 03:28 PM

Quote: Igch
... But I completely forgot about her and remembered only after 5 hours
Igch, forget is our everything !!!
mowgli
She, Ksyusha, is lush, the holes are small, but for some reason I want big holes
Omela
No, mother, well, you give !!! Already the magnificent one did not please her.)))) Holes are in ciabats with 100% hydration, steam humidification and other dances with tambourines. This is a very special, complex bread. They dream about it themselves. While my limit is such small imperfections:

Wheat bread with not strained whey
mowgli
Ksyusha, I'm smaller
Omela
Natasha, I repeat, such holes are the height of baking perfection. IMHO. And to achieve it, you need a lot of components, starting from prof. dough mixer and ending with prof. oven with steam humidification. And you need to be able to work with such a test. Yesterday I saw such holes in the insta ... just something incredible. The girl is professionally engaged in bread.
mowgli
No, the bread is great. Very beautiful. I have girls at work in line for bread. And, of course, for me, the discovery of long fermentation bread. Really like.

I also want bread with a slightly rubbery crumb, which one should I pay attention to?
Omela
Quote: mowgli
Of course, for me the discovery is long fermentation bread. Really like
Ooo, is this about the one I told you? Replace and forget?

Can you wait until tomorrow about the rubber crumb? It's not convenient for me to search from my phone. And tomorrow I will insert links from the computer.
lou
Mistletoe, thanks for the recipe. I baked 2 bread in half a portion. The taste and crumb are wonderful. But they fly away very quickly.
Wheat bread with not strained whey Wheat bread with not strained whey
mamusi
Girls! Here you write GENERAL PURPOSE FLOUR. I climbed and read on the Internet about flour and grade, etc.
And I seem to know everything about it already ...

But ... damn WHO will explain to me why, then, in all supermarkets if Flour for a specific purpose is written HIGHEST GRADE?
So what? What's the difference?
I always take in my arsenal: Makfu (favorite flour), Kudesnitsa ~ rye, and wheat. c / s they have excellent. There is 1-grade flour (a bag with Matryoshka) .. I don’t like the rest ~ the result may be unpredictable ...


.... and "general purpose" ~ cryptic words?

Py, Sy On unstrained whey, pepper has long and often been making cottage cheese according to your method, Mistletoe!))))
I MUST want this Bread with dough! I'll bake ~ boast! Thank you!
And what kind of flour do they refer to us?
Loya
Thanks for the recipe!

Wheat bread with not strained whey
Omela
Loya, what beautiful bars !!! And how it tastes. liked?

Quote: mamusi
Why then, in all supermarkets, if Flour for a specific purpose is written HIGHEST GRADE?
Margarita, this is not true. Superior and General Purpose - two different grades. The latter is intermediate between the highest and first grade. I take in Auchan under their brand Every day, like this:

Wheat bread with not strained whey

echeva
Can I use a commercially available serum?
Crochet
Quote: echeva
can i use a commercially available serum?

Evgeshenka, easily add to it some cottage cheese ...

Ksyu, are you not me for getting in?


echeva
Crochet, mercis, dear !!!
mamusi
Omela, Hell many times already. I bake it in HP for 500 g of flour.
With pre-mix on Pizza. Then I put the Basic in Panasonic 2501.
The result is very encouraging!
Brought thanks! And a photo report.

Wheat bread with not strained whey
Silyavka
Girls, very interested in the recipe. Such a beautiful bread turns out. One "trouble" - no hp. Is it possible to knead in km and bake in the oven or cartoon?
Sedne
Elena, so the recipe is not for the same.
Silyavka
And in the oven for how long and by how many degrees?
Admin

The recipe says:
Place in a cold oven. turn on 220C. Bake until lightly browned, then lower the temperature to 200C and bake until tender. The total time depends on your oven. I have 40 minutes.
Silyavka
Tatiana thank you for your answer. It's just that I have already read so much today that everything does not fit in my head 😊.
Katy
mamusi,
and what does "with pre-mix" mean on pizza? the meaning of this action is that there was a kneading-lifting-kneading-lifting-kneading basic? and if you run it without pizza, will it be less likely to rise?

Pour all the ingredients and turn on the "pizza" program, then expect nothing "main"?

Omela, in the photo from the previous page, bread with holes - what is the recipe?
mamusi
Katy, I painted everything in detail in our Temko. This is out of place here. Go to Panasonic. Waiting for infa.
Omela
Quote: Silyavka
Omela, in the photo from the previous page, bread with holes - what is the recipe?
This is "Almost an Uzbek flatbread". I can't insert a link to the recipe from my phone.




mamusi, you have a very beautiful bread!)

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