Ruska


Borodino bread breaks. Why?


This is not the first time I cook Borodino bread with rye sourdough. True, I'm preparing one video on YouTube, in which weight distributions are not given, so I cook by eye. But the first time everything turned out with dignity, but a month later another attempt failed. Occasionally, when cooking according to other recipes, the bread was also torn - the lid of the bread comes off around the entire perimeter of the loaf. ((





And here is a photo of bread Borodino bread breaks. Why?
fffuntic
I paste your link to the video
Borodino bread: recipe from BORK and Alena Spirina
the recipe in the video at 12.10 minutes should be watched.




ps. I can’t help anything else, I’m not at all special in the defects of rye bread.

Ruska
Thank you. Nirazu never finished watching)))
Palych
Lack of moisture (steam) when baking.
Crown
The dough is too steep in my opinion.
I bake in a bread machine without any moisture, the roof never rips off, but I usually knead softer dough.
Nagira
Quote: Ruska
True, I'm preparing one video on YouTube, in which weight distributions are not given, so I cook by eye.
Well, I didn’t believe it), almost all of us here at the very beginning of the "bread path" acquire scales
Until you gain enough experience, you must follow the recipe by grams and, of course, taking into account the density of the dough
Well, Alena Spirina from the video you cited speaks about this more than once (albeit a little clumsily)!
at 7:29 "... all ingredients are measured. In baking very important maintaining the exact weight ... "
at 11:27 "... bread is such a delicate substance that requires exact weight, exact time, exact temperature ..."
Well, your attention has already been drawn to the exact weight distribution at the end of the video.

True, I also had questions about the video itself.
Borodinsky is our favorite, I have been baking with sourdough since 2009, but the time frames for proving the sourdough and dough indicated by A. Spirina are too small for the sourdough, no matter what thermonuclear sourdough is, one hour is not enough ... whether in 1 hour ...

This, by the way - an under-spaced preparation - may be one of the reasons for the tearing off of the top crust from your bread.
In general, 660 ml of water is somehow too much for 800 g of flour + malt ...
Crown
Quote: Nagira
Well, I didn’t believe it), almost all of us here at the very beginning of the "bread path" will acquire scales Until you gain enough experience, you must follow the recipe in grams and taking into account, of course, the density of the dough
I do not enter the ranks of almost all of these who have acquired scales, although I also do not weigh the ingredients at the beginning of the "bread path", I immediately transfer the indicated weight to spoon-glasses, and not always accurately, I freely interpret the recipes, the main thing is more or less observe the flour-liquid balance, carefully monitor the dough and analyze the result.
This is with regard to sourdough baking, but with yeast, yes, strict adherence to the recipe, an automatic machine and all that.
Quote: Nagira
This, by the way - an under-spaced preparation - may be one of the reasons for the tearing off of the top crust from your bread.

Ruska
What a wonderful community of bakers)) you are right about the fact that the last drink is extremely short in time, in the video it says 1 hour that is exactly what I did today. But the last time when I cooked according to her recipe, I forgot about the dough, which was on the last rack in the form already in the oven, when I remembered the dough already intended to run over the edge, but the loaf turned out to be fire, no cracks and a smooth cut. In general, I had suspicions that at this stage I was screwing up, all of you confirmed my suspicions.Thanks everyone.
fffuntic
I would advise you to watch if I do not know if the second version or later of this video, but somewhat more complete. There these details on proofing are more detailed.


Borodino bread Spirina + Kudryashova
🔗

Nagira
Quote: Ruska
In general, I had suspicions that at this stage I was screwing up, all of you confirmed my suspicions. Thanks everyone.
Glad for you good bread!
Lorik13


Breaking the top (crust) of the bread


Hello, in my recipe for simple bread for 600 g of flour 3 hours. l. yeast and 370 ml of water. Sometimes the bread is baked beautifully, but in most cases the crust breaks. Please tell me, is this a lot of yeast? Yeast fast-acting sof-moment.

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