Darnitsa bread from fugaska

[Kamusik]

Kamusik and I join, share how you got such a handsome man.

Girls, I report, I did everything according to the recipe, only I replaced the water with a short-cut and added flour in the course of the play, 3 spoons probably looked at the bun. But!!! It seems to me that this is important - when the kneading was over, I pulled out the spatula and with greased hands formed a neat little bun, leveled the roof. Maybe it’s a coincidence, but I’ve got it for the third time on wheat-rye bread (the roof is also often not beautiful). Everything, baked in the main mode, opened the HP in 15-20 minutes.

I read here about "uneven roofs" and I am surprised that this recipe has always produced a beautiful dome and there were no problems, a very easy and balanced recipe. and most importantly - delicious !!!!!!!

[Kamusik]

Kamusik, class bread! Well done!

Where did you go, girlfriend?

Girlfriend,. I am not lost. I bake bread, plow in the garden, sit in my theme and still master my stove. I open her new possibilities and dance. I really love this smiley!

By the way, I baked a lot of loaves of this bread and everything was OK. But the rye flour ran out and bought a new one ... and now: it rises badly, the roof falls through ... What to do? How to fix this flour? Do not throw it away ?! And I want a loaf of bread and a beautiful one.

By the way, I baked a lot of loaves of this bread and everything was OK. But the rye flour ran out and bought a new one ... and now: it rises badly, the roof falls through ... What to do? How to fix this flour? Do not throw it away ?! And I want a loaf of bread and a beautiful one.

It is more difficult with rye flour than with wheat flour. Try reducing the amount of water, adding an apple instead of some of the water, or potatoes (flakes). I usually add panifarin, but not everyone has it

By the way, I baked a lot of loaves of this bread and everything was OK. But the rye flour ran out and bought a new one ... and now: it rises badly, the roof falls through ... What to do? How to fix this flour? Do not throw it away ?! And I want a nice bread.

I baked a few more times, everything is OK! The only verdict is to follow the bun, add flour unambiguously. How much? - Look at the bun yourself.

I bought 2 grade wheat flour and made bread - even tastier, I didn’t even have time to take a picture of the crumb.

[Aksinka]

Aksinka try this recipe in terms of high weight
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=596.230
Everything is as in the original recipe. I only increase it by one and a half times.
2.25 tsp yeast
225 g rye flour
375 g wheat flour
2.25 hours fine salt
1.5 tbsp honey (I have a spoonful of sugar and half a spoonful of honey)
3 tbsp olive oil
380 ml of water
Only without "amateur performance", this is later, when you debug it to your stove

Hurray, hurray, hurray !!! So I "made friends" with the Darnitsk bread. I baked this recipe. Only yeast took 1.5 tsp. and used the serum in half with water. I didn’t bother pulling out the scapula, I baked it on the “French bread” program (3h 35min). The bread is delicious and the roof is in order. It's a pity I can't attach a photo report. Thank you all for your help and support!

It is more difficult with rye flour than with wheat. Try reducing the amount of water, adding an apple instead of some of the water, or potatoes (flakes). I usually add panifarin, but not everyone has it

I tried to reduce the amount of water - the kolobok turns out to be steep, does not mix well. In short, this is not an option. Here the matter is specifically in flour, because recently I bought another flour and baked bread on it - everything is OK. So the flour is to blame. And I have it somewhere around 10 kilograms. Don't throw it away ...So I ask for advice - how to fix this flour and, in general, is it possible? If anyone knows - tell me. Or is it in another topic you need to ask? I didn't add an apple, potatoes, everything worked out before. I haven’t seen Panifarin, nor have I looked, I don’t really like these additives. In this case, the flour should be corrected, if possible.

I baked a few more times, everything is OK! The verdict is one - follow the bun, add flour unambiguously. How much? - Look at the bun yourself.

Girlfriend,. Thanks for the help. In this case, I'm stumped. I read how to fix flour, but it was about wheat flour, and here it was rye. Probably have to eat bread with a collapsed roof until this flour is over.

And I baked it according to the recipe, which is based on kefir.
The program "Whole grain", bread and rose and beautiful and tasty)))))))

friends, I advise you to add a spoon with a heap of malt - you will feel the difference 2 spoons clog the aroma of honey, but one with a slide is just right!

Everyone really wants such a bread, but there is no bread machine. Prompt the proving time, baking time and oven temperature.

[Polik]

Polik bread is being prepared in the mode Main

temperature equalization - 25-60 minutes - it takes me exactly 60 minutes to install XL size
batch - 15-30 minutes - about 20 minutes in fact
climb - 1h50 minutes - 2h50 minutes
bakery products - 50 minutes

plus during lifting the dough is boned

I won't tell you the temperature, I guess 200 degrees, maybe 180

last night I baked bread Darnitsky from Admin (answer # 159). there was no dark beer, but there was black draft kvass. and here is the result. The family appreciated bread at 4. baked. the roof was slightly torn on one side. the crust mode was selected "" dark ", although in my opinion it turned out to be" average ". for Admin, the height of the loaf was 18 cm. I only have 12.5. weight 755 g. I have HP LV 155 - maximum weight 680 g. that the bread is big for this HP? should I count on a smaller volume? if so, please help ... why is it not a crumb?

Girls, baked bread, this time I added cheese-very tasty !!!

Girls, baked bread, this time I added cheese-very tasty !!!

Well done, Tanya. The bread is very beautiful. And I think it's delicious. And I keep looking for an opportunity to use my unsuccessful rye flour. Now I put the "ripe" dough on it, and then I use it in this bread. The bread seems to be better. I will work out the recipe - I will report.

"Darnitsky" is great !!! There are no words.

Yesterday I baked this bread again. I was very surprised, I'll tell you in order.
I made the first kneading, tracing the bun (I add flour all the time) and, something bridged me, and I pulled out the dough to take out the spatula. I threw it further and do my own thing ... after a while I hear-HP gives some sounds, I go there, and there the second batch began (I was overwhelmed by something, I forgot about it), but there is no scapula ... again I take out the dough and start the mode on a new one. In short, you get a one and a half cycle. And what is the trick? And the fact is that the roof not only did not fall, but the loaf almost came out of the bucket, despite the fact that earlier it was 3/4 of the shape. It will be necessary to re-experiment this process again, although I make butter dough this way almost always - the result is excellent. Maybe someone else wants to try this ...

Has baked many times. Great bread!

By the way, I baked a lot of loaves of this bread and everything was OK. But the rye flour ran out and bought a new one ... and now: it rises badly, the roof falls through ... What to do? How to fix this flour? Do not throw it away ?! And I want a bread and a beautiful one.

If you continue your experiments with this flour, then add 1-2 tsp. apple cider vinegar (and reduce water accordingly). Maybe this will help you

[Kamusik]

If you continue your experiments with this flour, then add 1-2 tsp. apple cider vinegar (and reduce water accordingly).Maybe this will help you

I added apple cider vinegar, did not notice any changes. But when I apply "ripe dough", the result is good. Even if you do the second first batch, then you don't need to throw away the flour at all

Yesterday I baked this bread again. I was very surprised, I'll tell you in order.
I made the first batch, tracing the bun (I add flour all the time) and start the mode on a new one. In short, you get a one and a half cycle. And what is the trick? And the fact is that the roof not only did not fall, but the loaf almost came out of the bucket, despite the fact that earlier it was 3/4 of the shape. It will be necessary to re-experiment this process again, although I make butter dough this way almost always - the result is excellent. Maybe someone else wants to try this ...

So that, Kamusik, you and I are walking the same path, "the right one."

Hi dear !!! Something I'm in a zapar, there is no time even to sit at the computer. The only thing that turns out to be a quick run through Temko and see what's new ... I'm glad that, finally, you won her (the flour)!
Good luck to you!

Itself such - timeless Well, nothing, summer has only one drawback - short. In autumn, and even more so in winter, we will communicate more often. To you.
And bread, no matter how I tried to "disfigure" it (whatever I added to it - pepper, dill, nuts, spices, buckwheat flour, bran, etc., etc.) always turns out to be successful. Thank you again for that and: rose: to the author.

Lola! fugaska!
Thanks again and again! F KhP baked this recipe right away (there is already a report somewhere in the subject),

The camera is barely a soul in the body, but I am sure and so it is clear that the bread turned out to be wonderful.





Here Darnitsky is at the very top with a brick. Hell in the form.
Only the form is small for this amount of dough. "Mushroom" turned out. So next time I baked it with a hearth.





This one is on a baking sheet with cabbage leaves on it. In the recipe, I replaced honey with plum jam, and water with whey. Proofing in a vine basket. She wrapped the basket on top with a wet towel. The dough is not windy. The crust turned out to be thin.

my 4 bread and the best !!!!!!!!!!!! just 5. did it with honey and seeds !!!
the roof was slightly torn. but the taste and color. of course not. very porous came out. beautiful. in general, for all the pastries and finally satisfied

I tried this recipe today.
The bread turned out to be beautiful, like this:

but I can't say about the taste yet, we are waiting until it cools down, but I think that the bread is good

I carry my THANKS: rose: for a delicious bread. I don't really like Darnitsky purchased, but I love this one! : nyam: Maybe bakeries don't know the recipe ???

great bread turned out! all according to the recipe, only instead of honey - dark molasses. the first experience with rye flour and the third with a bread maker in general.

very appetizing!

thanks for the recipe!

Thanks for the recipe !!!! The bread turned out to be very tasty, only the roof is pressed.

Thanks for the recipe !!!! The bread turned out to be very tasty, only the roof is pressed.

If you like the bread - give the Author your THANKS!

If the roof is cracked, then the dough turned out steeper, next time make the dough a little softer, add 1-2 tbsp. l. water

A very good recipe!
In the evening, I kneaded it on the "dough", tracked the bun, did not add any flour or water, turned off the program and left it on the timer on the "main" program until morning, and in the morning this is such a miracle! Large, light, cooling now, cutaway photo later.

Here is a cutaway bread, very tasty, the crumb is fluffy and very soft.

Good bread, it turned out soft!

In the evening, I kneaded it on the "dough", tracked the bun, did not add any flour or water, turned off the program and left it on the timer on the "main" program until morning, and in the morning this is such a miracle!

It turns out that the finished dough stood before the timer went off (I suspect that for several hours and the dough should have stood already), and then the main program started working, again with kneading, proofing and shaking ???
Or am I missing something?

Yes, it stood all night, it was not acidic, there was no sourness at all, everything was just a little mixed on the "dough" program. I saw that the bun was beginning to form and before the main batch I turned off the program, then set the timer and in the morning the bread was ready. I read about this somewhere on the forum, well, and decided to try.
I want to repeat all over again how I will write, and the bread was eaten on the same day.

Once again last night I mixed it a little on the "test" and set it on the timer, it turned out exactly the same as the first one. I will not put a photo, because a copy of the first one.
Thanks for the recipe!

If you like the bread - give the Author your THANKS!

If the roof is cracked, then the dough turned out steeper, next time make the dough a little softer, add 1-2 tbsp. l. water

Thank you for your help, next time I will make the kolobok softer.

Thanks for the bread.
Delicious and simple. I took the usual honey. My sister liked it the most. Now she only orders one.

Thank you

simple and affordable recipe. the result is amazing! tasty and somehow familiar
Thanks to the author!

Recipe SUPER! I get such a beautiful bread. Now I was able to calmly take a picture - my family calmed down a little, otherwise they will not have time to cool down, only crumbs remain. I just don't know how to put a photo ...

How to insert a photo, I answered you in a personal - insert!

thanks for the recipe. wonderful bread. if you follow the recipe exactly, it turns out to be extremely beautiful, soft, with an even lid (otherwise I always have problems with this).
now it is the family's favorite bread. I just don't have time to photograph the result.
as they say, having tried it once and now

Very, very tasty bread!
I have been baking it for the second week already, we eat everything !!!! Today, even the mother-in-law's husband took half.

Only for some reason lately his roof is cracking. Everything is strictly according to the recipe, electronic scales. What can be wrong?

Make the dough a little softer, when kneading add 1-2 tbsp. l. some water.

I also made this bread, I really liked the crumb structure, quite large - 770 grams, although the taste of honey was not impressed, next time I will use sugar.
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