Gingerbread man made from wheat-rye flour (master class)

Any flour must be sieved!
When sieving rye flour, pieces of bran from its grinding remain in the sieve. You don't need to throw them away, they are a valuable part of the flour. Pour the bran into a bucket to the rest of the flour. The benefits of sifting flour

[Admin]

Admin, Thanks for the quick response. I always sift flour, but when I came across that after sifting so many bran remained, a doubt arose, I poured these bran into a jar, for some reason I did not think to add them to the same batch
now I will do so.

[Admin]

Admin, and how long or on what grounds
determining the duration of the first proofing?

about the second proofing, as I understood, we are looking to increase the volume by 2 times, right?

If bread is baked in a x / oven, then the whole process takes place in automatic mode, all proofing and baking, without your control and intervention.

I want to understand how to correctly draw a conclusion from this to use automatic mode or mix dough and pastries ... if you know, please answer my original question.

It depends on the model of the x / stove, and you can get this information for your model of the x / stove in the section "Selection and operation of bread makers"
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&action=collapse;c=21;sa=expand;sesc=c67f4e11c85fbb510b921ec49fb33f0b#21

In this topic, I gave recommendations on how the wheat-rye dough should look like before baking in order to get high-quality bread.

I may not have phrased the question correctly, or have highlighted the accents. After reading this topic, I still have a question not regarding the bread machine, but regarding the time of the first proofing for wheat-rye bread, what should I be guided by in order to understand that the first proofing has come to an end?

[bread maker]

If the dough is kneaded and baked in bread maker - then the control is fully carried out by the x / stove itself automatically, without your personal intervention.

If kneading dough hands, in the harvester - then the wheat-rye dough should have two proofing of the dough, and both before increasing the dough piece, no more than twice.
How to check if the dough is ready for baking? Finished dough temperature

Hello. For some reason I can't see the pictures from the first post, writes 403 Forbidden.

Yes, there is one - I will try to quickly restore it Thank you for writing about it

thanks, I'll wait

Hello Admin!
And again, thank you for the detailed instructions with the photo, everything is very clear!
Since I finally got a good oven at home, I slowly move on to kneading in HB and baking in the oven. And there was a little stupid question
How to get the dough out of the CB correctly after kneading and proving for the first time? The dough is very sticky and I'm afraid it will ruin it. Wet your hands with water? Or, on the contrary, brush it with flour a little?

How to get the dough out of the CB correctly after kneading and proving for the first time? The dough is very sticky and I'm afraid it will ruin it. Wet your hands with water? Or, on the contrary, brush it with flour a little?

Good day!
If this dough is wheat or wheat-rye, then he needs a second proofing, then the dough needs to be DISPOSED on the table, and it is good to knead his sides - the dough loves this and it will only benefit him

Look at this topic, here is just your option: the dough is kneaded in a x / oven, and then the process goes on the table and in the oven
The easiest white bread made from wheat flour
Wheat flour gingerbread man (master class)
Gingerbread man made from wheat-rye flour (master class)

Thank you !

Tell me how to define rye flour? We buy in a bag. And there it is not written what it is, wallpaper or peeled.

one.it is a must to request a certificate of conformity for flour from the seller!

There is a section CONTENT OF THE INGREDIENTS AND ACCESSORIES FOR BREAD SECTION

And the theme in it Rye flour in Russia, types, varieties, properties

who to turn to for baking rye bread in a medea bread maker АНS20BC-S, I replaced one under warranty with another, but the result of zero-normal rye does not work - the hat is like a mountain, there is no rise in very dense bread.

MEDEA bread makers are here Other bread makers

Bread maker Midea AHS20AC-P (-S)

But, if you carefully read this topic on kneading dough, baking wheat-rye bread - and everything will definitely work out.
Much depends on the bun, the flour-liquid balance when kneading the dough

Rye bread:
1. Wheat flour - 230gr
2. Rye flour - 100g
3. Powdered milk - 1.3 tbsp. l.
4. Sugar - 1.3 tbsp. l.
5. Salt - 1 tsp.
6. Rye malt - 1.3 tbsp. etc.
7. Coriander - 1 tsp.
8. Vegetable oil - 1.3 tbsp. l.
9. Water - 220 ml.
10 Dry yeast - 0.6 tsp.
Opened 10 minutes after baking to sprinkle with coriander on top.
The gingerbread man was uneven and uneven (((


What's wrong?

The gingerbread man is uneven because there is little liquid in the dough.
Adding rye flour and malt to the dough requires additional liquid for a quality bun.
And it is advisable to add yeast to 1 tsp in a rye bun.

The dough will not be so tight, it will rise well.

Read the rest of the information about wheat-rye dough in this topic, from the very beginning - and everything will be clear

The dough will not be so tight, it will rise well.

For some reason it rises well in the center, and the edges are lowered. This is with rye, and white is fine.

Rye bread:
1. Wheat flour - 230gr
2. Rye flour - 100g
3. Powdered milk - 1.3 tbsp. l.
4. Sugar - 1.3 tbsp. l.
5. Salt - 1 tsp.
6. Rye malt - 1.3 tbsp. etc.
7. Coriander - 1 tsp.
8. Vegetable oil - 1.3 tbsp. l.
9. Water - 220 ml. + 20ml.
10 Dry yeast - 0.6 tsp.
Added 20 ml more water - the effect is noticeably better

You need to look in the instructions for the x / n how much flour is optimal for baking.
Since, if the area of ​​the bucket at the bottom is large, and the amount of dough is small, then it will blur along the bottom of the bucket, stack, and the baked goods will turn out to be low on the sides and the bread is low.

The optimum amount of flour is 400 grams of flour.

i tried and complete recipe:
1. Wheat flour - 350
2 Rye - 150
3 Powdered milk - 2 tbsp. l.
4 Sugar - 2 tbsp. l.
5 Salt - 1.5 tsp.
6 Malt - 2 tbsp. l.
7 Coriander - 1 tbsp l
8 Rast. oil - 2 tbsp. l.
9. Water - 330 ml.
10 Yeast - 1 tsp.
Anyway, the edges are slightly down

i tried and complete recipe:
1. Wheat flour - 350
2 Rye - 150
3 Powdered milk - 2 tbsp. l.
4 Sugar - 2 tbsp. l.
5 Salt - 1.5 tsp.
6 Malt - 2 tbsp. l.
7 Coriander - 1 tbsp l
8 Rast. oil - 2 tbsp. l.
9. Water - 330 ml.
10 Yeast - 1 tsp.
Anyway, the edges are slightly down

I added water to 350ml ... here's what happened:

Already doing well

Already doing well

Thanks for the advice !!!

Hello! Poke your nose, please, could not find) should the water, kvass or any other liquid according to the recipe be initially warm or hot for the yeast to show itself best, or can you use room temperature, or even cold water? Saf-moment yeast, kneading and baking in the LG hb201 je bread maker.

A bread maker is a special unit that can strongly heat products itself while kneading and fermenting. Therefore, you need to go to the topic according to your model
Bread maker LG HB-201 JE
and if they do not answer, then according to similar LG models, and there ask around the owners.
Each stove heats in its own way, it is difficult to give general advice.

Also try to look at the instructions, where tips on ingredients, sometimes the manufacturer gives recommendations for water in DIFFERENT modes. In stoves, the temperature of the water is different in different modes, even like this.

Otherwise, you can only find out this issue for yourself with trial baked goods.
If no one answers: Start with cool water from the refrigerator. Hot mixes are more common than cool ones in typewriters.

should water, kvass or any other liquid according to the recipe be initially warm or hot

For example, the instructions for my Hitachi say "products from the refrigerator."
Try to touch the bun yourself when kneading (don't be afraid)), gradually the dough becomes warm from friction with a bucket during kneading.And then there is a small heating of the bucket. During kneading, the dough does not rise yet, only during proofing.

[in the very !!! the end]

in
How to check if the dough is ready for baking? Finished dough temperature
and even in HP, even in a simple test, the test should not have elevated temperatures. You need to select the water temperature so that when kneading the dough, the dough temperature does not exceed the control 28-30 degrees in the middle of the test in the very !!! the end kneading. Below is possible - above is impossible.

[fffuntic]

fffuntic, Admin, thank you for quick answer! I will read the instructions, look into the topic.

Tell me, please, why could this happen? He made a master class recipe. I checked the bun. It seems that all the rules were at the kneading stage. But something went wrong at the time. HP Philips 9045. Program 1 wheat bread.

[but this is only an indicative amount of flour. How much flour actually goes into the dough will be shown by the bun, which you will learn about below.]

Judging by the photo, the dough did not have enough liquid, the flour-liquid balance was disturbed, especially with the addition of rye flour.

You never need to repeat, copy the recipe to the last letter, because we will always have different kneading and baking conditions, different ingredients - from the composition of the flour to the weather outside the window.

We read carefully again:

The recipe contains 400 grams of flour - but this is only an indicative amount of flour. How much flour actually goes into the dough will be shown by the bun, which you will learn about below.

We will bookmark products according to the principle "flour in water".
This principle works very well when you are trying a new bread recipe and are not sure about the exact amount of flour and liquid and for kneading wheat-rye (or rye-wheat) dough.

Here is how V. Pokhlebkin (Secrets of good cuisine) describes this method:
The amount of flour is never determined in advance when preparing flour (bread) products, because it all depends on how much of the liquid mixture has turned out: what is its specific composition and how much flour this mixture can absorb. If, however, to determine the amount of flour in advance, then it is almost never possible to accurately adjust the liquid to it, because this value is a variable subject to fluctuations. Different fat content, milk density, water hardness, egg size, oil and fat consistency, as well as the freshness of the yeast and their effect on the liquid part also affect here.
Therefore, do not have much confidence in the recipe where the amount of flour is "precisely" determined for the bread dough. As a rule, it does not provide an opportunity to obtain a quality product, despite our best efforts.

It is by this Pokhlebkin's rule that we will knead the dough for bread.
More details: https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=49811.0

Thank you for the answer. Of course, I carefully read the principle of flour in water. I did just that. But apparently I was mistaken when interpreting the result. It is the experience of the organoleptic that is lacking. Now I'll try again with the appropriate adjustments. The bread is delicious. On the cut

The crumb shows that the structure of the bread is very dense, especially at the bottom. That is, the yeast did not have enough strength to raise such a tough dough. And only when baking, from the heat, the yeast gave a sharp jolt and slightly raised the dough. But, it was too late.

Learning to make bread dough)

Thank you. I will try. It's great that there is such a forum and people who are ready to help. And then I got it is not clear what, but how to fix it if the reason is not clear? Now I will understand in which direction to work

Hello. Tell me, progress seems to be on the face.))))) But what's wrong? Reduced the amount of flour. When kneading, the bun is sticky to the sides of the bucket, especially during the first one. It was runny. It was a little annoying. During the second batch, so that the bun would begin to roll at least a little, I added a little flour. Is it really a lot of it again? Then I'm completely confused. Which way to move?

You need to learn everything, gradually

Once again, carefully look at the photo on page 1 of the dough kneading, shown in great detail and painted in the text

Yes, I did. I looked constantly. If I have a bun as in p.n 4 or 5, then the bread turns out as in my post above: equal, lumpy. Reduced the amount of flour. Today the bread is the highest, but ... Torn again. So I don’t understand. Still reduce it? But then, at the first kneading, my bun does not form at all

[the dough is soft, but not runny.]

You can also look at the pictures of the dough here. Kneading bread dough (wheat and wheat-rye) in a combine and manually

The dough of wheat and wheat-rye kneading is practically the same - the dough is soft, but not runny. And do not allow "skirts", daubs under the dough when kneading. As soon as the daub is gone, we immediately stop adjusting the dough with flour.

The most correct way to adjust the dough "flour into water" - batch guarantee is guaranteed.
First, pour water into a bucket, and gradually add flour to it until a dough is obtained.

I write about this almost everywhere - "flour in water" !!!

Kolobok control:
The gingerbread man of white wheat bread should be soft. Here's how the consistency of the kolobok is described in the Bread Maker Tutorial:

The gingerbread man should look like a round, smooth ball, without streaks, stripes, breaks, neat, lag behind the walls of the bucket, spin in the center of the bucket at the bottom.
If you touch the bun with your fingers (this must be done many times during the kneading time), it should be elastic, springy, and not stick, not stick to your fingers. Do not hesitate to run your fingers into the bucket with spread fingers and hug the bun with them properly to understand its softness, the consistency of the dough.
For comparison, it feels like it should be: a) an earlobe, - b) an elastic female breast, c) the butt of a small child, d) the belly of a sleeping cat, e) other similar comparisons are possible, so choose an object for comparison and practice, before kneading the dough. These comparisons were taken by me from the forum and from other sources.

UNDERSTANDING BREAD IN HOMEMADE BREAD

And there is no need to allow "skirts", daubs under the dough when kneading

I did it on a whim, but then the bread does not rise. Maybe it's yeast? I use the saf moment.

But, if you are showing tall bread, then yeast is working.
If the dough is dense and steep when kneading, then the yeast will not have enough strength to raise the dough, the bread will be low.

How to test and activate yeast?

I recommend that you look through our developments here
Contents of the section "Basics of kneading and baking"
CONTENTS OF THE INGREDIENTS AND ACCESSORIES FOR BREAD SECTION

You will find a lot of useful information on all questions.

found in the subject

[Tatyana]

Tatyana, Admin, hello. I have another question, sorry. Bread maker philips HD 9045. When using the recipe from your master class, it began to seem to me, and then after reading the entire thread I was convinced that the amount of ingredients for my HP model is not enough. The gingerbread man does not occupy the entire volume of the bucket at the distance, it fills one edge, then both. I did the recalculation using the appropriate theme.
1. Water 100
Beer 170
Salt 1.5 tsp
Malt 2 tbsp l
Chicory 1 tbsp l
Honey 2 tbsp. l
Rast oil 2.5 tbsp. l
Millet flour 276 gr
Flour rzh 184 gr
Shivering 2 tsp
Bake on 750 grams

And 2nd calculation
Water 120
Beer 200
Salt 2 tsp
Malt 2.5 tbsp l
Chicory 1.5 tbsp. l
Honey 2.5 tbsp. l
Rast oil 2.5 tbsp. l
Millet flour 319 gr
Flour rzh 213 gr
Shivering 2 tsp
Bake at 750? 1000? grams

So here's a question for you, as a specialist: could you check and correct my calculations. Well, or if they are fundamentally wrong, then advise me an adequate amount of ingredients for my HP, taking into account the fact that the min weight is 750 g. Regards, thanks.

[example recipe]

I bake bread in my Hitachi x / oven, and I count on the volume of my x / oven and the needs of my family.

You need to look at the instructions for the x / stove, for what specific volume-weight of flour the bucket is designed for, how much flour you need to optimally lay and what weight the finished bread will turn out to be.
After all, if a bucket is 500 grams of flour, and you are trying to put 200 grams of flour ... then you get flat bread that is vague in width. Moreover, you need to take into account the shape of the bucket, a narrow-high or a long rectangle.
It's like putting a piece of cottage cheese weighing 200 grams (pack) into a 5-liter pan with the desire to get a full pan of curd casserole, even and ruddy.

And then, you are not listening to me. I gave you a link to the section Contents of the section "Basics of kneading and baking" where there are answers to your questions, to almost everything.

For example, here you can find a tab of ingredients optimal for bread The amount of flour and other ingredients for making bread of various sizes

In the same place below, there is a table "the ratio of the weight of flour in the dough and the yield of finished bread" on the basis of which you can even know at the stage of bookmarking the amount of flour for baking a certain weight of bread.

If you look first example recipe, then you should consider:
- flour-liquid balance
- compliance with dry and liquid ingredients

Liquid is a combination of water, juice, eggs, and other liquid products such as cottage cheese, mashed potatoes, and others.
Dry is a combination of different types of flour and other dry ingredients that absorb liquid and turn into dough, such as dry malt, and others.

Therefore, CONDITIONALLY, according to your recipe, you selected approximately 340 grams of liquid ingredients, and approximately 490 grams of dry ingredients. But, this is REFERREDLY! It will be possible to find out exactly only when kneading, adjusting the balance with flour or liquid.

For example, here you can find a tab of ingredients that are optimal for bread Amount of flour and other ingredients for obtaining bread of various sizes

I read it. But about the amount of flour in the instructions xn ... I need to look again

For example, here you can find a tab of ingredients optimal for bread Amount of flour and other ingredients for obtaining bread of various sizes

Are these ratios the same for the wheat and wheat-rye bun?

I added my post above

We focus only on the flour-liquid balance. This formula works for all flours.

I added my post above

Yeah, I saw. Thank you.

[father_oleksit]

father_oleksit, rye breads in a bread maker, completely without manual intervention, also do not turn out beautiful.
If you make the dough thicker, with a kolobok, as in the example of this topic, then you get a very tasty beautiful bread, but I mold and temper it manually, as in the manual. Only then you get a neat roof.
For baking on the mode in a bread maker, I make a bun for the beauty of the roof is more humid, like in this thread

Rye bread "It's very simple" in a bread maker (Elena Bo)

link to koloboks in the subject
The work of the bread maker in photographs (Panasonic 253!)
It turns out better than with a thick kolobok, but still not ideal, problems with the roof in the bread maker arise constantly, if without manual intervention. Apparently a lot depends on flour and something else, rye does not fit well into the modes of my stove. But everyone's stoves are different.
Now I'm not fighting for a beautiful rye bread completely in a bread maker, only for the taste. Cannot be combined. And if the bread is needed for the guest table, then I do it with manual intervention.
I have an LG bread maker. I looked at rye bread on the site, and it seems to me that the result depends on the stove, if you don't help with your hands.