Newbie
Quote: Anyutok

Newbie, baked today without malt. Water 340 ml per 500 g flour (300 rye, 150 wheat, 50 g semolina). Same program - rye / gluten-free
Possibly not enough liquid. Rye flour absorbs more, and semolina too. What gingerbread man was?
Anyutok
Newbie, taut, added a spoonful of water.
Newbie
Quote: Anyutok

Newbie, taut, added a spoonful of water.

It should not be tight, under the kolobok a rye "skirt" is formed.
Anyutok
Newbie, yes I know. Let's experiment further
Dim-77
Sorry, I'm getting in, but if the bread is too dense, you need more liquid, right?
Newbie
Quote: Dim-77

Sorry, I'm getting in, but if the bread is too dense, you need more liquid, right?
as one of options - yes
Dim-77
And what other options are there, can you tell me? So I liked the bread according to this recipe very much, but it was painfully dense ..
Newbie
Well, the author of the recipe is a specialist in rye bread. Surely, it is verified to the milligram.

Perhaps there is not enough liquid (how do you rate the bun?), And the dough, perhaps, has not risen enough, and salt also affects the density. And rye, it should be denser. What tastes people have different - I always strive for density, and give others curvy forms

Dim-77
The gingerbread man was some kind of shaggy, that is, not quite smooth, although dense, The dough, in my opinion, did not rise very much, well, here I am to blame, we do not have all the additives, the same gluten-
us ...
MenTol
Gasha, tell me what weight of a loaf the recipe is designed for
Alena69
Gasha, I beg your pardon, did not post a photo of the bread there. Because, before baking, I left to read "Rye Questions" additionally.
Here it is, my first handsome "Darnitsky for my husband".
Darnytsia bread for husband (bread maker)
I didn’t add Panifarin (we don’t have one), added a bit of vinegar for acidity. While kneading, I watched the kolobok, added 20 grams of water. But I did not have time to fully balance, the batch was over. As a result, the "roof" still cracked a little. But it did not fail, it keeps on with a light hill. In a word, the homemade recipe was approved, I will balance the taste, but we already have a favorite.
Baking in Panasonic 2511, mode No. 9, rye.
Gasha
Alyonushka, wonderful firstborn! Congratulations!
hag61
Gasha, I understand that it is already difficult for you to answer the same questions for you.
I ask you to give the data on your bread in grams, there is still little experience, I ask you to enter the position.
And if possible for a bread machine. It was a pity to put products into empty space.
Admin
All data for the Gashi bread recipe are given in those units as needed, and you ask - in grams
Teaspoons and tablespoons correspond to the measuring spoons attached to the oven.
This bread can be baked in the oven without any problems.

There is also a translation table Quantity of main ingredients in one measuring cup and measuring spoons
hag61
Admin, We don't have an oven. Therefore, a bread maker was bought, for the smallest bread, for only two with his wife.
For many years I have been dealing with cheese and sausage (for myself), and in grams I more clearly have all the weighing equipment necessary for work.
Admin

I wrote above for you "This bread can be baked in the oven without any problem."

If you have never baked bread in a x / oven before, it is better to start with this:
The easiest white bread made from wheat flour
Gingerbread man made of wheat-rye flour (master class)
CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

And then I wrote:
All data for the Gashi bread recipe are given in those units as needed, and you ask - in grams
Tea and tablespoons correspond to the measuring spoons attached to the oven.


Therefore, no recalculations of ingredients are needed.
hag61
GashaThank you so much for the recipe, baking darnitsky for the first time, everything worked out and the look and taste are simply not words.
Yes, I counted it at 500 grams, rye mode.

At the expense of converting spoons, glasses into grams, an excellent online calculator convert-me
Panifarin 2.51 gr. in tsp., extra-p, red malt 3.31, maybe someone needs it.
Pavel Deno
Good health to all!

The second week with HP, I dream of baking Darnitsky like in a store (at the request of the second half).
I ordered all the additives from the Gashi recipe, today they brought bread from home. At the same time, for the third day, I am making the leaven, everything is interesting, but as a child from vacation we will return to experiment together.

The biggest difficulty is reading and trying everything, well ooooo much information
Seagerl
Darnitsky is my favorite bread. But I always brew malt with boiling water.
Karishka_34
I decided to bake Mom's Bread according to the recipe. First I added 170 ml of fermented baked milk 4% and 170 ml of water, 18 minutes on the pizza program. I added 20 ml and plus another 60 ml, at the beginning of the kneading, even the flour did not collect into a lump, but the bun at the end of the batch still did not work out as in the link, there was no puddle at all. Is this flour really dry? Now it is suitable, I hope to succeed.
Approached 1.5 hours, as soon as the sponge began to appear, put it out for 1 hour 10 minutes, that's what happened. Probably need to be reduced by 20 ml of water next time.
Darnytsia bread for husband (bread maker)

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