Whole grain flour gingerbread man. Master Class

[Anastasia]

Anastasia, and what kind of bread maker you have that for her such a small bun from 400 grams of flour

[(600 grams of flour)]

Did I make the right conversion to 600 grams of flour?

For recalculation, we use the table The amount of flour and other ingredients for making bread of various sizes

Wheat bread is a VERY BIG BULK. (600 grams of flour)

Tap water 1 5/8 cups (390 ml)
Wheat flour 4 cups (sifted flour about 140-150 grams per cup)
Salt 2 teaspoon
Sugar (molasses, honey), 4 tablespoons
Butter (butter, vegetable) 2 tablespoon
Powdered milk 2 tablespoon
Dry yeast 1 1/2 teaspoon

Curd whey (no butter)

Whey can give a sour taste to finished bread - that's okay! As well as fermented milk products in the dough.
Usually, sourness is not felt in bread, and depends on the person's personal sensitivity

Thalia, I have a Redmond 1910. I usually have less than 450-500 grams of bread. I don’t do flour. But also no more than 600, as wheat bread usually rises very well and can "kiss" the window of the oven.



I have defined this interval for myself.



The maximum weight of bread in my oven is 1000 grams.



The bread is baked. In the morning I will send a photo of the cut. Still hot.



I am sending a photo of 100% whole grain bread in the classic mode.















The bread did not rise very well. Or is this normal for whole grains?
Wheat bread usually rises higher and even - wheat-rye.



He rose somehow unevenly, one side higher than the other ... And the roof walks ...



Admin, did I go too far with the water?



Although, there was no daub under the kolobok ... And he was not particularly sticky to the walls ...



And the sourness, yes, is present. It's still probably sour milk ...

[how much dough is needed at the moment!]

Whole grain rises very well!
When kneading, the dough should be soft and plastic, watch the flour-liquid balance.
It is not always necessary to follow the exact recipe of the ingredients. Bread needs so much flour and liquid how much dough is needed at the moment! and that can change every day!

If the bread is low, you need to deal with the flour-liquid balance, a dense bun.

Here is my bread CZ



The height of the bread dough depends on many parameters, the quality of the ingredients and their quantity.
If baking bread on an automatic machine in a x / oven, then it is difficult, and sometimes impossible, to keep track of all the stages.

Yesterday I already gave a link to the topic where you can get acquainted with the modes of the bread maker - watch and analyze UNDERSTANDING BREAD IN HOMEMADE BREAD

For me, there is no concept of "how long does it take for dough proofing"
As much as the dough will require! As a rule, the dough piece should rise approximately 2-2.5 times and no more !!! (this does not apply to pure rye dough, it has its own rules)
And the dough piece must always be soft and plastic !!!

Thank you. Next time I'll try to make the kolobok softer, add more liquid.



Then I will report with a photo report.

Tanyusha. I will never tire of thanking you for the science! So I needed useful recipes (for my husband). The first bar was not lumpy, as expected, which pleasantly surprised me. Wheat bakery - only 25 gr. jelly in 100 ml of water. The main thing is that it is quite edible, and you even have to give it out in portions, so as not to go over too much.

Tatyana, is it possible to bake this bread instead of whey in water? or, for example, on kefir 1% + water?

Can! The main thing is to follow the principles of kneading the dough outlined in the topic.