Darnitsa bread from fugaska

Oh yes, and also replaced honey with maltose molasses.

Klyusha, why did you add Extra-R and Agram is the same thing. That is, both are dry sourdough and usually add either one or the other.

Klyusha, why did you add Extra-R and Agram is the same thing. That is, both are dry sourdough and usually add either one or the other.

oops ... and I didn't know it was the same ...
I always add Extra-R for color, because rye malt or dry kvass (when you color bread with it) give a specific smell and taste that I only like in Borodino
natalka, can you help a novice baker: how can I not do it? or how to make it better ... by the way, today a barely perceptible bitterness appeared in the bread ... (although we can it from the hop sourdough - it is wildly bitter so far)

I think that sourdough (extra-P or agram) on a loaf of bread, you need to put no more than 1 tbsp. l. otherwise, a foreign taste appears, but not bitterness, but rather sourness. Although, maybe when they are together, then the bitterness will appear ...

: a barely perceptible bitterness appeared ... (although we can it from the hop sourdough - it is wildly bitter so far)

The bitterness really appears from the hop sourdough, it doesn't need to be put very much, 3 tbsp. l.

Although I am a new user, just because there was no time to register, I want to say a huge thank you fugaske Your Darnitsky bread is just super, made with sausage and Italian herbs, so the child said that it was bread like a sandwich. Thank you very much. I am the proud owner of a Kenwood 350 bread machine.

I baked bread based on the fugasca. But, since the bakery is loaded to the limit for the second day (only kneads), then proofing in a slow cooker, and baking in the oven.
Baked with some additions - Agram 1 tbsp. l., Panifarin 4 tsp., included 40 g in the weight of water. kvass wort concentrate.
Baking, as always in a flower pot. It turned out to be a handsome man. But I didn't want to separate from the paper (although special, and oily and sprinkled with flour).





🔗

[Baking, as always in a flower pot]

Baking, as always in a flower pot. It turned out to be a handsome man. But I didn't want to separate from the paper (although special, and oily and sprinkled with flour).

🔗

Elena Bo, I was very interested in the phrase - Baking, as always in a flower pot - What is it like? pzhl., share your experience. I have met in many sources - "to bake in a ceramic form" - I also looked at my pots, but they are all busy, I can't pick out the petal flowers. Thanks in advance for your reply

Klyusha, why touch the flowers.
Visit a flower shop, there are probably simple ceramic pots. They are inexpensive, I bought this for 64 rubles, and less for cakes for 24 rubles. Just look at the shape so that it doesn't taper upwards.
Wash the first time.
I cover the pot with baking paper, grease with oil. When the dough is ready (Dough Mode), I transfer it to a pot and into a warm oven. I turn on the baked goods as appropriate. Oven for 200g. for 30 min. I check with a long stick for readiness. Very comfortably .

And here is the cutter.

Next time I will put less Agram (0.5 tbsp. L.), Because it turned out very sour and only 10g. kvass wort concentrate. But in general, very even .........

Next time I'll put less Agram (0.5 tablespoons), because it turned out very sour

Here, here ... and it seems to me that you need to put 0.5 tbsp on a loaf of bread. l. or 2 tsp. agram, but not more because it turns out sour.

Dear and experienced Bakers! A question from a beginner. There are many recipes and all are great, but my excitement is related to the difference in HP models. I have a Panasonic sd254, no "rye" mode.I'm afraid to ruin the oven. The instructions say to follow the instructions so that the engine does not overheat from overloads. And I really want rye bread. Help with advice. Who also has sd254, what do you say? Or are my fears in vain? Thanks in advance for your support.

Dear and experienced Bakers! A question from a beginner. There are many recipes and all are great, but my excitement is related to the difference in HP models. I have a Panasonic sd254, no "rye" mode. I'm afraid to ruin the oven. The instructions say to follow the instructions so that the engine does not overheat from overloads. And I really want rye bread. Help with advice. Who also has sd254, what do you say? Or are my fears in vain? Thanks in advance for your support.

The "Dough" mode will not create a load, but will the "Rye" mode? ... Nonsense. If you have read at least how much information about rye bread on this site, you could not help but notice that EVERYONE bakes it, including 254. Just read the basics about rye, and then everything will become clear and understandable that there is nothing complicated here no, you just have to try

Baked! I beg you to help me correct the mistakes .. The bread turned out to be medium-sized, rather porous and tasty ... the spouse is happy, but the top (hat) fell, so I don't want to show off the photos :) flour - "little farm" (here she confuses me most of all), or maybe I did not choose the right mode ... Share your experience ... great please

I bake on a mostly beautiful roof. Diet falls. I tried the little farm - normal flour. Good luck!

Here is my Darnitsky, without panifarin, without agram and extra

Darnitsky baked 2 times already, it did not work out (((The roof is ugly, the bread is porous and moist. I measured exactly according to the recipe 1 time with cups, 1 time with electric scales.
For some reason, "Borodinsky" with tea, where you need to put more rye flour, it turns out with a beautiful roof and delicious. Why doesn't Darnitsky come out? After all, many people like it.

[UmSabir]

UmSabir , I often bake this bread. Try to reduce the amount of water. It only takes 280 ml.

Darnitsky baked 2 times already, it did not work out (((The roof is ugly, the bread is porous and moist. I measured exactly according to the recipe 1 time with cups, 1 time with electric scales.
For some reason, "Borodinsky" with tea, where you need to put more rye flour, it turns out with a beautiful roof and delicious. Why doesn't Darnitsky come out? After all, many people like it.

Here is Darnitsky, worked out many times (with changes), try

1. Wheat-rye "Darnitskiy" bread from Admin
https://Mcooker-enn.tomathouse.com/in...f&Itemid=26&topic=596.180

My comments:
bread does not look like Darnitsk bread with the usual taste for us. BUT! This is a great option for those who love gray rye bread. It turns out very tasty bread, but not for everyone, because rye flour is felt.
I added chestnut honey - there was no buckwheat, coriander and dried dill. The bread was kneaded with an ordinary spatula.

"My comments:
bread does not look like Darnitsk bread with the usual taste for us. BUT! This is a great option for those who love gray rye bread. It turns out very tasty bread, but not for everyone, because rye flour is felt.
I added chestnut honey - there was no buckwheat, coriander and dried dill. The bread was kneaded with an ordinary spatula. "


How can this bread be similar to "Darnitskiy" if each of us adds to it what he wants, such a variety of products. This is no longer Darnitsa bread, only the name from it has survived, and even then with a big interference.

According to GOST, "Darnitskiy" bread has the following composition:

peeled rye flour - 60 kg
wheat flour of the first grade - 40 kg
pressed yeast - 0.5 kg
salt - 1.4 kg
drinking water

GOST does not provide for any more additives and ingredients in this recipe.

Preobrazhensky bread has the same composition.
But how do they get such a taste without fermentation? And where is the color from? I think they don't add much to us

In general, if you remove honey and olive oil and make sourdough, you will get a taste as close as possible to the usual purchased Darnitsa bread, and a completely different recipe, not from fugaska, I already checked it on another recipe)))))) When before that I used to bake rye bread, but I always just added food to the KhP in the right order and baked it, I never got the taste of the usual black bread.

Preobrazhensky bread has the same composition.
But how do they get such a taste without fermentation? And where is the color from? I think they don't add much to us

In general, if you remove honey and olive oil and make sourdough, you will get a taste as close as possible to the usual purchased Darnitsa bread, and a completely different recipe, not from fugaska, I already checked it on another recipe)))))) When before that I used to bake rye bread, but I always just added food to the KhP in the right order and baked it, I never got the taste of the usual black bread.

At bakeries, leaven is made quickly, not three days.
It is enough to make a sponge sourdough from rye flour, see my bread, it tastes just like the factory one.
1. Wheat-rye "Darnitskiy" bread from Admin
https://Mcooker-enn.tomathouse.com/in...f&Itemid=26&topic=596.180

3. Wheat-rye bread on dough from Admin
https://Mcooker-enn.tomathouse.com/in...6&topic=3626.msg40436#new
The color is achieved due to the ratio of the amount of rye and wheat flour, the higher the% of rye flour, the darker. I add instant chicory for color. In factories, special dyes (colors).

Thank you so much fugasks for your recipe. I did as advised on dark unfiltered beer, plus added a tablespoon of sour cream.
The bread is beyond praise, fragrant, tasty, and the color !!!!
Under lard with tomatoes, that's it!
Thank you very much
I also advised others, everyone squeaks with delight!

This Darnitsky is the second rye in my new bread machine, the third in my life. In consistency and shape - I like everything.
In the first - according to the recipe from the instructions - a lot of salt turned out. I made Wholegrain bread on the mode. Long.
Second: I kneaded the dough separately, and a separate mode - baking. After the end of the kneading, the dough piled up in one half of the bucket and I distributed it over the entire volume with a spatula. These are the grooves I made on it myself, and they remain. The roof is flat (and still pale), but has settled (or rather, even crumpled) after baking. But the loaf is proportionally classic. I can not take a picture - "horseless".
I added only 2 tbsp to the recipe. tablespoons of dry kvass.
Darnitsky does not look like a store one. Sour, or something, is not enough. I haven't really checked the taste yet - it's getting cold. I just cut off a hump and drank it off with coffee. But all the same - delicious.
Thanks for the Fugasuke recipe and the others for the science.

For the first time I did everything exactly according to the recipe on the main program with honey, and to my surprise the bread turned out to be just excellent. Tall, porous elastic pulp, tastes very similar to the usual store bread and a little sourness. And besides, after three days it is still delicious and fresh, now one of my favorites. Thank you very much for the recipe!

I made Darnitsky according to several recipes, but I like Fugasca most of all. I already think that I’ll have enough of searching for it - after all, there is a wonderful recipe and it turns out just great bread! The only thing instead of honey, I put sugar and add brewed malt.

For several months now I have been baking from black only Darnitsky from Fugaska and am not looking for other recipes. This recipe is perfected and loved by all family members. I add to the main recipe:
panifarin - 1st stage l.
malt - 1.5 tbsp l. (do not brew)
Extra-R - 1.5 tbsp. l.
Flax flour - 2 tbsp. l.

I vary: now sugar, now honey; various vegetable oils (olive, linseed, sesame); sometimes I add fried onions, sesame seeds, fitness mix.

That's just one time I did it with pressed yeast - I didn't like it, the roof is flat, the color of the crust is not the same. I don’t experiment anymore - although I know that many people like it on pressed yeast.

I made Darnitsky according to several recipes, but I like Fugasca the most.

I tried this recipe, it turned out very tasty! Thank you!

When kneading, I had to add flour 4 times and still the roof sagged but it baked well and I also added buckwheat flour and did not find dry kvass in the store
but I found a must for ave. kvass in my grandmother's withers, which also includes rye malt
I will continue to try

: :) I like kvass wort in bread more than dry kvass. But that's a matter of taste

Should the wort be dissolved in a liquid?

Should the wort be dissolved in a liquid?

Do not. A tablespoon straight into the dough, into the liquid portion.

What is the difference then? if you just plop it into a liquid, it will dissolve immediately

What is the difference then? if you just plop it into a liquid, it will dissolve immediately

And how do you want it to remain a thick blot?
Only when it is in liquid, it will disperse faster in the dough when kneading, and there is less trouble to dissolve and spread this putty over the cups. Then the wort has to be washed for a long time, thick and sticky.

Usually I put the wort into the liquid directly into the bucket, I have a load of flour in water, when kneading it dissolves well on its own

THE ROOF BROKEN !!!!!!
What did I do wrong?
Even inside, it's not as raw as it seems to me.
I check them with a wooden stick.
Oven 254 Panasonic
Baked in the main mode, set a light crust, size M.
I did not change the recipe, except that the oil was not olive, but ordinary vegetable (I don't like olive oil).
She diluted honey in water, oil in the same place.
Then everything is as usual.
Proven yeast, since several good breads have already been baked from the same bag.
Why did the roof do this to me?
Where is the mistake??

Oh, and another question, maybe a stupid one, but I'll ask.
Is there something that has collapsed all = possible?
Or horror, horror, ayyayay in the trash?

If the taste is good - you can eat, and it is appropriate to make crackers!

And from what could it collapse?

for example, there is a lot of yeast ... or a bit too much liquid ... but in general, my Darnitsky always turns out with a flat roof, it is bumpy all over, but it is always baked well, not wet

And the yeast and liquid were strictly according to the recipe!
I didn’t expect it to be as convex as white, but it’s just concave !!!!!!!!
(but tasty, contagion)

And the yeast and liquid were strictly according to the recipe!
I didn’t expect it to be as convex as white, but it’s just concave !!!!!!!!
(but tasty, contagion)

You diluted honey with what liquid? On account of the prescription or additionally poured into honey and how much.

It seems to you that everything was strictly according to the recipe. The roof won't just fall down, there must be reasons for that.

See the dedicated topic on this issue.

And from what could it collapse?

In order not to repeat ourselves for the hundredth time, read on the forum topics about fallen roofs - there are several of them and the basics of baking

You diluted honey with what liquid? On account of the prescription or additionally poured into honey and how much.

Certainly the amount of prescription liquid.
I measured out the required amount of liquid and poured it into a cup, put honey in the same place, it was quite thick, I waited for it to disperse there (well, it interfered, of course).
Then she poured oil there and only after that she sent everything into a bucket.

In general, remember.

If the dome fell, but:

The gingerbread man, when kneading, climbed onto the wall of the bucket and stuck to its upper part with a comma, and also the bread (crumb) inside is wet, wet, dull, etc. then there is a lot of liquid.

If the bread (crumb) is dry baked inside, you can eat, then there is a lot of yeast.

Check out what other yeast you used, they have a different principle of laying in the dough.

[fugaska]

Thank you fugaska, the bread is delicious. I bake it quite often.
But in my opinion, there is too much water in it, I reduce it to 250 ml, then everything is fine.
And as variations, I replace honey with molasses, sometimes I add dry kvass, ground coriander.

it seems it's time to lay out the changed recipes ... I've been putting much more flour in all the breads for a long time: then the bread is not so tiny, it is denser, it is naturally cut easier

In general, remember.

If the dome fell, but:

The gingerbread man, when kneading, climbed onto the wall of the bucket and stuck to its upper part with a comma, and also the bread (crumb) inside is wet, wet, dull, etc. then there is a lot of liquid.

If the bread (crumb) is dry baked inside, you can eat, then there is a lot of yeast.

Check out what other yeast you used, they have a different principle of laying in the dough.

So what's strange is that when the kneading was going on, it really seemed to me that the dough was damp, it seemed to stick to the walls, and the kneading itself was strange, but I chalked it up to the unusualness of the bread itself.
But when it was baked, it was neither soggy nor bloody inside!
It is a little more raw than white, but it's kind of okay.
Here's how to determine what exactly to subtract and what to add ...