Zhannptica
Irina, Elena, hurray))) when I see holes in the cut, so for me this is aerobatics)) and I did not worry at all, but worried, did you teach me as the chief magician in cuts ?? Gram to gram !!! And here, take what you want and how much you need ...
Out of habit, she broke loose)))
Elena_Kamch
Jeanne, yes I’m talking about the number Worried - where so many And here, once, and two pieces are left
filirina
Quote: Zhannptica
Gram to gram !!!
How boring it is! No, not mine .... I can never repeat recipes like that. Well, not because I can't, but because it's boring!
Cooking is a blank canvas on which everyone draws their own picture! Read the recipe, that's just an idea for the picture!
And then, the flight of the artist's free brush, albeit not always successful, but creative! Otherwise, cooking is boring!

Elena_Kamch
filirina, Ira, how beautifully she said!
I probably feel it intuitively And that's why I pour everything on my eyes ...
Cooking is, of course, creativity!
Elena_Kamch
I recently tried to knead the dough on the PF without dough. I wanted it to be faster, because bread was needed urgently enough. And what do you think? It climbed slower than on dough, twice twice I was very surprised by this And I did not manage to get bread faster
filirina
Helen, just noticed, it turns out better with dough!
Apparently it is difficult for a railway to immediately switch from a liquid to a solid fraction, an intermediate one is needed!
Elena_Kamch
filirina, Ira, don't tell me! Apparently, they need overclocking.But the other day I did it on dough, so the bread took off in less than three hours


Added on Tuesday 02 Aug 2016 11:08 am

And something teased herself. Mixed more with kerob and raisins. Vkusnotaaa ... With butter, some kind of cake turns out
Is there a lot for happiness ...
Zhannptica
Rye-wheat-corn bread with Liquid Yeast
Here, I'm bragging !!! First bread after vacation. I was worried about how my jars were in the refrigerator for two weeks without me ..., fed them with yellow raspberries, gave the honey to eat well, and kneaded rye custard with coriander. I brought the uniforms from Anapa, as I saw them - two orphans on a shelf in a household store, I think we should take them. Out of solidarity for Lenchik I will bake in tins upon arrival
Well, cutter
Rye-wheat-corn bread with Liquid Yeast



Added Sunday 14 Aug 2016 7:05 PM

I am happy as a small child))) a very fascinating and new process with forms for me, I was afraid to not bake or burn it .., but the result was very pleased!
Elena_Kamch
Zhannptica, Zhannochka, well, you're in your repertoire! Indescribable beauty! Wonderful bread turned out! You're back from vacation and straight to baking! Did you miss?
Baking in tins has its own charm. If you make the dough thinner, then the bread has a more airy structure and the holes are bigger. I don't like the rye hearth precisely because of the structure.
It's great that the forms have waited for you in Anapa!
How was your vacation?


Added on Monday 15 Aug 2016 00:43

And at the expense of undercooking - as you pull it out of the form, so immediately knock on the bread. If the sound is "empty", then you're done!
Zhannptica
Thank you for the "beauty")))) not at all right away, at first there were a lot of disgusting sun-dried tomatoes according to the Admin-Tanya recipe, then candied orange zucchini, and today I realized that I was ready for bread


Added Monday 15 Aug 2016 00:49

And you, by the way, what do you lubricate with? Before the dough is thrown in there?
Elena_Kamch
There is a special lubricant (I won't give a link, no), melted fat + vegetable oil + flour, in my opinion, in equal proportions. This is whipped and stored in the refrigerator. I, however, did not whisk, but simply stirred. Bread pops out of the molds with a bang! After baking, wash the molds simply with water without detergents. A film remains on them and over time the bread practically does not stick.
Now I pour a little olive oil and smear it with a brush. I don’t make special grease for a long time
Zhannptica
Clearly, I saw on TV that the forms (just such) should be lubricated with lard. I have a snow-white exclusive from young geese melted interior fat in a jar. I grease my hands with them when I work with rye dough. So I smeared the forms with them yesterday. Well, I won't say that they jumped out, let them stand for 5-7 minutes and left. Worried about the crust, like it will not crunch, "thaw" in the forms, but everything turned out perfectly. Even in the evening it was with a thin crunch. Well, and, probably, all the same, a discount on the fact that new and first used. Lan, while I anoint so
Elena_Kamch
Yes, of course, smear it if it leaves. And so you can put a spoon in a jar, and a spoonful of olive oil and flour there. Just mix and grease with a brush. It's fast
Trishka
Elena_Kamch, Helen, I thank you for the delicious bread, there was a test of the pen ...
It turned out a delicious, fragrant bread, I was afraid that it would not be baked, I always have rye bread, but everything is ok .. Although it sticks a little to the knife, I don’t know, either I didn’t hold it in the proofer, or I did it, I have something seek !

Rye-wheat-corn bread with Liquid Yeast
Elena_Kamch
Trishka, 🌼Ksyusha🌻, I am so glad that I liked the bread!
Thanks for the report!
Have you done PF twice? How long did it take for the dough to rise?
Did you knock on the bread when you took it out of the oven?
I always bake it for at least an hour. And still it often sticks a little ...
Trishka
Pf double, proofing in the form: umnik2: I don't remember, I just looked, when I got up and bubbled up - into the oven.
I tried to knock, but it was hot, I also baked for about an hour, but I had flour without taking into account Pf, it was 300 grams, I counted everything else for this amount, but I left the amount of Pf as in your recipe, maybe that's why it came up with Meey relatively fast ?
But boring, but with homemade lard, chumaaaa ...
Elena_Kamch
Quote: Trishka
boring, but with homemade lard, chumaaaa ...
That's yeah. Every week I bake it.
And it tastes good with butter and cheese too
I've been mixing it with Frosey lately So convenient
Trishka
Flax, but you can ask, take a picture pzhl. What kind of dough do you get when, as you wrote in the recipe, "thin", which fits faster, eh?
Elena_Kamch
I kneaded it today. The dough, in my opinion, is the same, watery
Rye-wheat-corn bread with Liquid Yeast

Rye-wheat-corn bread with Liquid Yeast

I loaded it into the forms. Now I'll see how long it will take to rise
Rye-wheat-corn bread with Liquid Yeast

Ahh .. Remembered! I will measure the size of the forms for you now




Large (I have it with oval edges): length from edge to edge 19 cm. Height and width 11 cm.
Small: length 12 cm. Height and width 10 cm.
Measure lengths at the bottom. They expand slightly towards the top.




In two and a half hours. Warming up the oven
Rye-wheat-corn bread with Liquid Yeast
Trishka
Elena_Kamch, Helen, thank you, now there is something to be guided by, and there is a separate one for the molds (size)!
Dixsi
Elena_Kamch, all! Everything is there - I bought malt, corn flour is available, rye flour is available, the first grade is also in abundance. Everything is already mixed up, decomposed, upset. In the evening there will be a result. I did everything, basically, "by eye", focused on the consistency of the dough.
Zhzhzhzhzhzhduuu. I look forward to))
Trishka
And we are waiting!
Dixsi
PA-MA-GI-TI !! How to insert a picture ??
Elena_Kamch
Dixsi, Lika, how's the process?
I have been doing corn flour for a long time ...




Quote: Dixsi
How to insert a picture ??
At the top, click the Reply button. At the top there will be a button Insert author's photo into message. Click on it, select your file, then select a preview or picture in the text and right-click to paste into your message
Dixsi
Rye-wheat-corn bread with Liquid Yeast

Here. It seems to have worked out. I baked for a little over an hour. The volume of the form was 3 liters. Vkusnaaaa. I did not grease the uniform, because the Taper ultra was. But the bread got stuck ((, with the other this was not .. Probably due to the fact that rye flour. Next time I will grease ..
Thank you Ribbon for the recipe! I once tried to bake rye - it didn't work, but here - a song! I will repeat.
For the educational program about the photo - thanks! It should be remembered, but I rarely post pictures, so the memory of entu infu immediately packs into win-zip)).

Elena_Kamch
Dixsi, Likawhat a black one!
Glad I liked it!
If you forget about the photo, come here
Dixsi
Quote: Elena_Kamch
what a black one!
I honestly put 60 grams of malt)).
Dixsi
Lena, I bake bread according to your recipe all the time, even now, despite our, almost 40-degree heat)). And now it gets upset
How, after all, homemade bread differs from store-bought bread, and home-baked bread on the railway from bread-baking dish)) on dry!
Yesterday my husband brought bread from the village bakery. We always liked him! And now I understand what the difference is!
Elena_Kamch
Dixsi, Lika, that's lovely! I am very glad that the bread pleases. We love him too.
And to me on you
Dixsi
Hurrah! I have malt again! Dough is on the way! There will be rye bread soon.
Elena_Kamch
Lika, I also got the train yesterday to keep warm / feed We will knead bread in parallel
Although I also have a PF ready in the refrigerator
Last time I added two PFs: one on rye flour, the other on wheat flour (as usual, by eye), an interesting taste turned out
Dixsi
Elena, I have mixed now too.
It was also noticed that both the pre-enzyme and the dough grow faster on rye flour.
The bread will go to the oven now. I also added dates and dried cherries to the dough. Looking forward to
Elena_Kamch
Quote: Dixsi
I added dates and dried cherries to the dough.
It should come out tasty
I also baked with dried fruits. I also added sugar and kerob. Such a dessert bread turned out
Dixsi
I don’t remember what a box is, but I remembered that I had added some more cake after making almond milk)).
Elena_Kamch
Quote: Dixsi
what is a box,
It's like cocoa. You can add it, or you can add cocoa for a more chocolate taste.
Sometimes I also throw a little bit of everything into this bread for taste

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