Rye-wheat bread "Westphalian Passion"

only not heating

Luda, yes, I also try to make up for Yoghurt.
And here's how to "simulate" your oven at the end, after baking already.
That's interesting to me!

how to "simulate" your oven at the end, after baking

Ritochka, maybe an oven for 150 degrees, right in the bowl, up to an hour

and a point, maybe an oven at 150 degrees, right in the bowl, up to an hour

Yes?
Lyud, I foolishly thought that the oven was not so "hot" ... until the morning
I thought 70 degrees would be enough ... well, heating in the cartoon ...
I have a gas stove ..... well her.
I don't like .... her.

The stove is very hot right after heating, and only by morning it is + 50 + 70 degrees, I understand you, in the city the same thing with the oven I don't want to bother, there I have an airfryer lid, but you don’t have it, but you’re turning the bread and this is the same way out so that the top is not wet

[Mandraik Ludmila]

Mandraik Ludmila, Hi! The bread is super!

[Marina]

Marina, I am very glad that you liked it, Ritochka brought this recipe to perfection!

I baked it again, took birch sap as a liquid, there is nowhere to put it, although we collect no more than 2 liters per day.

Dried a little in a brick oven, the crust turned out to be thick and tough

the crust turned out to be thick and hard

Lyudochka, wrap it in a towel!
Maybe softens!
What a coincidence - today I also baked in HP.
I missed you.
However, the roof caved in slightly.
I think ... re-rise and fall! You are the one to blame. I did it on a semiautomatic device. Probably overexposed on the rise.
And also ... yeast. Not my favorites Pakmaya (disappeared from us).
Hopefully temporarily.

my beloved Pacmaya

And mine. On my last trip to the store I bought it for future use, because it was not clear how the situation would develop. And they are only sold in a couple of stores that I know.

Svetulik hello!
Here our tastes converge in many ways!
My bread will cool down - I'll post a photo!
(And our malt disappeared everywhere, as if by magic)

The stove is very hot right after heating, and only by morning it is + 50 + 70 degrees, I understand you, in the city the same thing with the oven I don't want to bother, there I have an airfryer lid, but you don’t have it, but you’re turning the bread and this is the same way out so that the top is not wet

Lyudmila, why don't you bake in the oven? I also live in the country all year round. I bake bread in the oven. The crust is thinner.

Rita, since we love coffee, I decided to order (while there is a choice) at Ozone. And the malt was just running out, I ordered it too. Do you use Ozone? Isn't there either?

[nata_zvezda]

why don't you bake in the oven.

nata_zvezda, Natalia, as the technology has not been worked out, besides, it seems to me that the stove is not so hot enough to bake, but to bring it to a crust just right. I bake in a cartoon and in it with a crust, especially on top at all.
But this time we overdid it with butter, I greased both the form and the top before baking, I didn’t regret it, the butter could contribute to the thickening of the crust
But even with such a crust, the husband sits and just eats it, and eats, and eats ... I missed it, I haven't baked rye for a long time

Lyudmila, for rye bread, the temperature needs to be 240-290 degrees. Neither HB nor CF does not have such a temperature. There are more than three hundred in the oven. She wrote out a pyrometer for Ali. I will definitely put it in the oven at 280 gr. And then I put it in the oven by eye when the spitters (burning coals) in the oven, that is, the wood has already burned out. ... Heat the stove for at least an hour. The crust is thin.

the temperature is needed at 240-290 degrees.

It is unlikely that we will have that much, and it’s difficult for me to guess the proofing exactly by the end of the furnace, besides in the summer we do not heat, in general I have developed a convenient technology for myself and at the moment it suits me quite well.

Girls, can you replace the serum with water + vinegar, so that the acid is like serum? Well, I don't have serum in my house
Come on, won't this trick work? It has been in the bookmarks for a long time, but all the cards will not converge at me to bake it

[Dasha]

Dasha, I sometimes replace whey with kefir + water. It turns out great.

[Dasha]

Dasha, I bake in water, I don't make cottage cheese now and there is no whey, so just water and everything will be fine!

you can replace the serum with water + vinegar

Can.
Like here.
Recipe (by mamusi): Khlebushek Borodinsky "Love from the first crumb" (multicooker Redmond RMS-02).

Eh ... something of friendship we did not start ... the roof fell off, the crumb is sticky ... I don't even know where to work on the mistakes from. Water (or rather homemade kvass for its place) put 350, rye flour ryazanochka, white sun + bran (10% of the weight of sun), the bun (although what kind of bun, some kind of clay) was thin, but for some reason I was afraid to add flour .. . kneading 10 min. on gluten-free, smoothed with wet hands, straightening it on a bucket, proofing in the service for 1.5 hours, baking in the same place for 55 minutes. And there is no such taste of rye bread as, for example, in bread 50 × 50 from Rina. Eh, all in frustration, and fry the stew today, you see, it's not my day

[Dasha]

Dasha, I never watch this bread by the clock, the rise distance is 1.5 times, no more, otherwise it will fail. And while he is hot he is sticky, he needs to cool down completely and in general it is better to stand for a day. I often bake the same on Ryazanochka rye. I have two types of rye to use, Ryazanochka and Divinka.

it's better to stand a day

I'll leave it until tomorrow, I'll see, no, I'll dry it up on kvass) don't waste the good)

distance up to 1.5 times

Understood, I'll try next time like this. Can you even bake on rye on the machine?

Well, as far as I understand Ritochka was on a rye program and baked, I love it by hand with rye. But it is better to check the rise so that it does not go over

Girls, I always bake this bread on the rye program. There were never any punctures.

[good]

proofing at service 1.5 hours,

Wow!!!
1.5 hours at the service station - of course the bread "passed"!
That's why I failed ...
You know, Dasha, we baked it mnogoooo before Khlebushek "brought to mind".
We tried. Before I post the recipe, I must three or four times good get the result. And only then I spread it - I bring it to people!
How can you not have of this bread of rye flavor ???
Maybe it's the flour, the malt?
And the sticky crumb? .... What do you mean by that.
He should have a "sticky" - this is his highlight. But you can try Rye bread, you can cut it only after 8-12 hours ...
Something like this....
But thanks for trying ...

1.5 hours at the service station - of course the bread "passed"!

Rita, it seems that this was the main mistake.

not to have this Rye taste bread ???
Maybe it's the flour, the malt?

Nah, it's not the flour, not the malt. Good Pudov malt, the pack is not only open. Ryazanochka flour, though the pack is new. I think it's a violation of the technology (see Service mode above), you know what it tasted like, the taste of rye flour is simple. Raw rye flour. No sourness, no bitterness.

sticky crumb? .... What do you mean by that.

Well, if, roughly speaking, take it with your finger and squeeze it between 2 fingers, then it will not turn into a crumb, but into sticky plasticine, that's how soft curds are smeared on bread, the same.

Rye bread, you can cut it only after 8-12 hours.

Now, in fact, 7 hours have already passed, alas, nothing has changed (((it feels like he went too far and did not bake it. Although I took it out of the stove with a temperature probe, I checked 98 degrees and it would have been even more, I just pulled it out further, I did not measure (here I read about it in Temka) Conclusion. We must try to bake it on the machine. And, nevertheless, it seems to me in vain I didn’t add a couple of tablespoons of flour. In general, I’ll try to bake it on rye and increase it to 120-150 wheat flour, if it will turn out, I will try to gradually reduce to the prescription norm.Well, it's a shame, everyone praises it, but I got a dummy (and the photo shows that it's a complete fiasco)
py. sy.oh and it's hard for me to give rye breads, where rye flour is more than 50%

Well, it's a shame just, everyone praises it, but my dumpling came out (and the photo shows that it is a complete fiasco)

Dasha, just don't be upset.
Let a couple of days pass. Maybe the stars really didn't match. It happens.
Try it on the machine. Follow the recipe. It should work!
I wish you good luck with all my heart.
Well, if you don't like it, then maybe the bread is simply not to your taste!
We will wait for news from you.

We will wait for news from you.

Nuuuuu seems better. Ttt.
Changes, wheat flour 120 g and water 15 g less, this time I took water +1 tbsp of vinegar 9% (my flour is probably still wet) and baked on the machine on rye. We will continue to fight

Nuuuuu seems better. Ttt.
Changes, wheat flour 120 g and water 15 g less, this time I took water +1 tbsp of vinegar 9% (my flour is probably still wet) and baked on the machine on rye. We will continue to fight

What for?
There is no need to fight further!
Nice cut.)

no need to fight

So I have increased the content of wheat flour by 50%. We will strive for 80 grams and

Nice cut.)

First bread damn lumpy-I can, I can, I practice

I baked bread in Panasik, instead of whey, kefir with boiling water, in my opinion, a slight undershoot. But tasty as always:

[Hanging real ad]

always delicious:

Ah, those lovely cozy home cracks!
Handsome, Lyudochka ...
I would like to chat about this and that ...
What kind of bread was muddied and in general for life!
But the cafe "at Pani Sonya's" does not work, apparently Quarantine!
(As in the photo joke that I saw in the topic "Laughs ...")
Remember: Hanging real ad:
"The cafe is closed.
Waitresses are all DISSOLVED "

I would like to chat about this and that ...
What kind of bread was muddied and in general for life!

Yeah, don't tell me, everything is in vanity, worries, and somehow it won't stop ...

Again we baked our beloved passionate. The roof is all cracked again, this is some kind of ambush
But inside is pretty, full of holes, fragrant

Baked in a mixture of yogurt with sour cream diluted with boiling water. The rest is almost according to the recipe, only 50ml (380ml) more liquids, the mixture of yogurt and sour cream is still thick.

The roof is all cracked again this is some kind of ambush

Don't cry, Lyudochka, dear!
Does it taste good to you?
This is the main thing. Recently, I have all the flour wet, there is a collapse of the roof of the p / rye - that's what I'm struggling with!
Yesterday I baked another one. I'll show you a little later ...
With the roof OK!

My rye is oh-oh-very dry, it is dusty when I sow, there is a straight fog over the bucket. Well, I and water "won skoko" topped up, but it is still "won how"

My today's bread


It turned out with a flat top, but did not fail, the cut is a little later, it is now cooling down, resting!

incision a little later, it is now cooling down-

Let's wait !!!

Here the cutter arrived, but it's still early:

Everything worked out well!

My today's "creation"

Arriving in the city to her son, she found Borodino bread on his table, naturally purchased. I decided to bake my analogue for him. But here in the city I didn't have malt, and in our neighboring store, Lidsky dark kvass is on sale at a discount. Kvass is of high quality, Belarusian, I took it as a liquid - 370 ml, the dough turned out to be watery at first, I added a couple of tablespoons of wheat flour to. from. for a better lift. Khlebushek pleased with its appearance. We'll taste it tomorrow, it's still hot!

Khlebushek pleased with its appearance.

Lud, what's on top?
Sprinkle - cumin? What large balls!

[mamusi]

mamusi, in my opinion, coriander. It turns out to be very useful.

Girls, coriander on top. Cutter today:

Kvass didn't give much color. In the next. I'll just bring the malt. Baking in the city h. p. Redmond, I am not very happy, I was slightly undershot, it turned out to be small-hole, but not bad. There is no heating in the radish service mode, and the rye bread program is short - 2h30min, this bread was not enough, and I was too lazy to shift the dough to yogurt in the cartoon

missed

A bit.
Well, the HP is different, the conditions are different, and most importantly, Len, Lud ...
Well, the photo is still beautiful, I don’t understand what you put in?
Coriander, as Ira says?

Girls, coriander on top.

Yes, Ritochka, smeared with kvass and sprinkled with coriander, and even pressed it with her hand so that it would not crumble