Marysya27
Yuri K, a dish with dough in a package - and in the refrigerator or on the balcony, if it's cold. And the dough will wait for the return from work. Why "tear the veins"
Yuri K
Quote: Maryya27
a dish with dough in a package - and in the refrigerator or on the balcony, if it's cold. And the dough will wait until it returns from work
HM thank you! I didn't even think about that! Well, when the forum is female, they will prompt, direct!
liusia
Yuri , put it in the refrigerator. And when you come home from work and do everything right. The baking needs a longer time to rise.




Marysya27,
Yuri K
liusia,
Radushka
Once upon a time ... even in pre-refrigerator and non-television time, my mother put on "drowned men". The butter dough was left to rise in water. But for the life of me, I don't remember what she wrapped him in? There were no plastic bags at that time either
Yuri K
Radushka,
Radushka
Yuri K, yeah. Here I am such a "grown girl". And there is no one to ask ... alas
Yuri K
Quote: Radushka
And there is no one to ask ... alas
Yes, it's a pity ... Any experience is priceless, lost ...
ANGELINA BLACKmore
My uncle's spouse has always made such a dough. so, as far as my memory serves me, she simply wrapped the bun in gauze.
sara fan
So we have "Quick bread" Drowned "(oven)" only it is on yeast, but it seems to me that you can see the dough technology itself (I cannot insert links)




Wheat on Eternal potato leaven (flourless)Quick bread "Drowned" (oven)
(Sonadora)





Damn, it turned out to insert the link.
Yuri K
sara fan, read it, curious. I just didn’t understand - why is it being done, with everything else in cold water?
sara fan
Irinap
Yuri K, if you go to the topic about pizza, then there generally is the dough for several days in the refrigerator fermented, from the chefs
Yuri K
Irinap, ahh, I read about cold fermentation already. In general, I will leave my pastry on the balcony.
liusia
My dough is sweet. Dough night, in the morning I mixed all the other products according to the recipe and into the bread maker. After 1-20, here is such a dough, I made a hole, it leaves immediately. Now let it stand warm in a bowl, rise once, and cut into buns.Wheat on Eternal potato leaven (flourless)
Yuri K
Quote: liusia
My dough is sweet. Dough night, in the morning I mixed all the other products according to the recipe and into the bread maker. After 1-20, here is such a dough, I made a hole, it leaves immediately.
Yeah, now it's time for me to take lessons
Can I misunderstand the rise of muffin? Shouldn't it grow in size and be airy like a regular dough? Is the degree of ripeness checked by returning the fossa to the original one?
liusia
Yuri K, I also conduct an experiment with butter dough on this leaven. She will raise such a dough anyway. just a little longer. Or maybe the same. Not much time has passed since the batch. No rush is needed here. And you also have it from the cold. So patience and patience again. It should expand and be as airy despite the addition of the baking. I do it according to this recipe. Everything is exactly the same, only there yeast is added to the dough, I did not add anything. I just mixed everything in a bread maker and that's it. https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=185089.0
Yuri K
Quote: liusia
It should expand and be as airy despite the addition of the baking.
Understood thanks! Although the day before yesterday for the ALL day it did not rise a single gram ... I wait until the eggs in the dough are rotten
liusia
Quote: Yuri K
I wait until the eggs in the dough are rotten
Cut into buns. And let them stand.
Irinap
In fact, the dough from the refrigerator heats up for an hour, and then it rises. But it should have increased even in the cold, perhaps not in the same volumes as in the warm.I put the dough on industrial yeast in a mold in the refrigerator (on top of a shower cap.), And then it costs two hours on the table, and that is not enough. And your tremors are wild, how they will raise the dough - maybe faster, and most likely longer
Yuri K
Quote: Irinap
And you have wild tremors, how they will raise the dough - maybe faster, and most likely longer
liusia
Well, what do I want to say about baking? Not to say that it is completely bad, but not delight either. Maybe she did something wrong. I cut them into balls, did not wait for a full rise, they blurred, but I baked them, it turned out like sweet cakes. I'll cut it, dry it and go well for crackers !!!
Yuri K
Quote: liusia
Well, what do I want to say about baking? Not to say that it is completely bad, but not delight either.
So the result is negative. I put koloboks on proofing.




Bread from Alla francevna
Dough and kind of bread!
Wheat on Eternal potato leaven (flourless)




Certainly not what I would like to see, but what kind of buns still turned out (haven't tried yet)

Wheat on Eternal potato leaven (flourless)
Wheat on Eternal potato leaven (flourless)
Yuri K
The topic of bread, buns and pastries in general continues in the topic Sourdoughs Come visit there
nashamasha
Good evening! Finally, I decided to join your ranks specifically. I made the leaven long ago. Approximately when I corresponded with you (well, of course, if you remember me) I made a brew today. Tomorrow I will bake bread. Unsubscribe and take a photo of whatever bread I get. The leaven has been standing for a long time and hasn't deteriorated.
Yuri K
nashamasha, wonderful! I will be glad to see what you do!
Yuri K
Wheat on Eternal potato leaven (flourless)

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