kVipoint
And the picture did not work out, which is a pity. Khlubushek was a feast for the eyes, but oh well, I'll try again to insert
kVipoint
Darnitsa bread from fugaska but now it turned out! Size L medium crust. Thank you all for the recipe brought to perfection by everyone!
natasic2466
Fugasca, thanks for the recipe! It's versatile! I baked it on beer, on kvass, on water, and it always turns out.And today I have it on rye sourdough (semi-finished product), I already boasted about sourdough, here's a reference: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=42973.0
fugaska
to your health!
bread turned out well, just a feast for the eyes!
successful further experiments
that
Good evening everyone. I also want to get an excellent result from Darnitsa bread, but still nothing. That curve, then not rise. I want to try, following the advice of Larochka, first knead it on the dough, and then put it on the timer for the night. Now I'm waiting for my oven to cool down from the last failure in making this bread, and I will dare further.
Admin
Quote: toe

Good evening everyone. I also want to get an excellent result from Darnitsa bread, but still nothing. That curve, then not rise. I want to try, following the advice of Larochka, first knead it on the dough, and then put it on the timer for the night. Now I'm waiting for my oven to cool down from the last failure in making this bread, and I will dare further.

Why do you need a timer? First, learn how to bake in the normal mode, it will be easier!

And write what specifically does not suit you, what does not work out? This bread turns out great on the basic mode (basic)!

If the dough does not work, then look here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49811.0 how to make wheat-rye bread, including dough with rye flour. When you work out this dough, then the bread will turn out ... and then put on the timer
that
I am not getting this particular bread. I often use the timer. It is very convenient, I laid everything before work, and in the evening ready warm bread. I've tried everyones. White in both regular and French. The bread maker doesn't let me down at all. And this bread does not want to work out and that's it. I baked it both on the main and on the rye mode. And I tried adding apple cider vinegar and EXRA-R. the result is deplorable. Now the roof is all in bumps and a low rise, then it will fall. Yesterday is the same story again. The husband says spit, don't do it, all the same, everyone loves white bread more. And I still want to achieve results.
AntonM
Hello!
But I didn't get this bread,
the roof is flat, but torn from the bread
nor did the bread itself rise,
and the crust is very dry and tough!
Darnitsa bread from fugaska

Darnitsa bread from fugaska

Admin
Quote: AntonM

Hello!
But I didn't get this bread,

Let's give YOUR recipe for bread here. how and how much they weighed, pledged, and so on - let's see what's wrong!

And start to get acquainted with this topic Bread did not work out again, I did everything strictly according to the recipe. What can be wrong? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0
AntonM
Yes, I have been studying everything for a long time and everything worked out before this bread!

Here is the prescription!
rye flour 150g
wheat flour 300 gr
dark beer 290 ml
dry kvass 2 tbsp. l (with yeast)
sunflower oil 2 tbsp. l
salt 1.5 tsp
brown sugar 1 tbsp. l
SAF yeast - 1.2 tsp
Admin

Already from the photo it was clear that the structure of the bread is "tight"!
Let's count:
dry matter: flour 450 grams, including 50% rye flour, which requires additional liquid for kneading + dry kvass ABOUT 20 grams, total 470 grams ABOUT!
liquid: beer 290, + oil 30 ml. = ABOUT 320 ml.
This amount of dry matter (flour) requires approximately 320-350 ml. liquid, and additionally you need to add water (beer) to rye flour, dry kvass + a few tablespoons, until a soft dough is formed, a kolobok!

Dry bread kvass should be placed without yeast, since you have already added yeast according to the recipe!

What a wheat-rye bun looks like, see the pictures here A bun made of wheat-rye flour. Master Class https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49811.0

The bread is easy to make, you just need to learn how to make wheat-rye dough!
AntonM
Here I had a one-on-one kolobok like in these photos: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49811.0
And the structure of the bread is kind of wet and heavy, if I add more water, it will be even harder and the roof will collapse.
And if I add yeast, then the roof will break altogether, as I understand it?

Admin
Quote: AntonM

Here I had a one-on-one kolobok like in these photos: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49811.0
And the structure of the bread is kind of wet and heavy, if I add more water, it will be even harder and the roof will collapse.
And if I add yeast, then the roof will break altogether, as I understand it?

You have enough yeast! Do not need anymore!
But it is advisable to add liquids before soft dough!

If your dough is exactly the same, then the bread should turn out with a soft crumb and the roof is not torn - then what you can't see in the photo
The crumb is moist and heavy if the bread was cut hot, which is not necessary!
If everything is done correctly, the crumb will resemble a store crumb in structure - wet-dry!

Make bread again and again, you need experience in kneading dough, adjusting the flour / liquid balance so that the dough can be felt with your hands and eyes!
kVipoint
Admin you answer Anton M that 450 gr. flour marked in his recipe needs 320-350 gr. water, but in the recipe for the fugasca there is even more flour, and only 300 ml of water plus vegetable oil, it turns out, which is also a little wrong. I just have the last 2 times, too, this bread is not very good, it is harsh and does not rise as I would like.
Admin

kVipoint, the dough loves the INDIVIDUAL approach! One has little flour, another has a lot of water / liquid, and so on ...

And we live in different climatic conditions (hot / humid) and we buy ingredients from different suppliers and so on ... read here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=38942.0 and here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=122770.0 and here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4234.0

I have already cited an example from my own practice, when my buckwheat flour was so dry from storage that I had to add water / liquid about 150% to the weight of the flour, and this happened several times until the flour ran out ...

Therefore, FLOUR reigns supreme when kneading dough! Remember the principle of "flour in water" - this is just an individual approach to the dough!
Admin
Quote: kВipoint

I just have the last 2 times, too, this bread is not very good, it is harsh and does not rise as I would like.

See the dough kneading pictures here - as an example! We make the dough soft, but not dry or liquid https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49811.0 try to catch a glance at the consistency of the dough
kVipoint
I will try, after all, the first time I got it very pretty.
seal
cooked according to this recipe ... too much water. I had a good time to see that the bun was not coming out and finished the rye flour.
and so the bread is very tasty
Admin
Quote: seal

cooked according to this recipe ... too much water. I had a good time to see that the bun was not coming out and finished the rye flour.
and so the bread is very tasty

The author of the recipe has a very well-chosen recipe, no mistakes!

And your dough was influenced by wet flour, wet weather outside the window and other factors ...

Why we advise everyone to monitor the flour / liquid balance based on your dough kneading conditions
seal
Doubt it's the ingredients. I cooked according to other recipes and there was no such problem.
but not the point is important) the main thing is delicious) just in the sl. I'll take less water
Mumka
I baked such bread today - it turned out just delicious! This was my second baking experience and I am as happy as an elephant! We are just so gray and love.
Thanks for the recipe !!!
Olga78
It turned out very tasty bread! Also, on the advice of members of the forum, added 1 tsp. coffee and 1 tbsp. l. dry kvass. She baked French bread on the program. Thanks for the wonderful recipe!
lyudasik
and everything worked out great for me without any problems with the recipe. 2 times did everything good. Thank you so much. Very tasty
lenochka_z
Well, here I am writing for the first time. Recently I became the owner of a bread machine. Baked so far according to the instruction book.
Now I took up the recipes from this site.

And this recipe was the first.Thank you!

But I bake with first grade flour. And added a teaspoon of dry mustard and tsp. ground coriander. Then I added a little water - after all, dry mustard takes moisture like. But it was necessary not to add. Slightly wet bread, I like drier. However, it's still a great recipe. I will experiment more.

Here's a photo and I'll show you.
Darnitsa bread from fugaska

Darnitsa bread from fugaska
lenochka_z
I wanted to ask, what is the best substitute for olive oil in the absence of such?
lyudasik
I took fine flour, maybe if it is coarse, then it is heavier and does not rise ...
lyudasik
Quote: lenochka_z

I wanted to ask, what is the best substitute for olive oil in the absence of such?
yes any other
Sandrine
Delicious bread! I added 1 tbsp. l. caraway seeds and 0.5 tsp. cocoa (I have Polish, very dark). Sprinkle the top with a grain mixture (sesame, flax, poppy, cumin). Successful recipe! Thanks to the author!
Ksyusha1
That's what I did Darnitsa bread from fugaska
Darnitsa bread from fugaska
Darnitsa bread from fugaska
Did not deviate from the recipe. The gingerbread man was kneading like a comma. It turned out not high, one edge is littered.
Omela
Ksyusha1 , good bread !!! But judging by the photo (the roof cracked, one side lower than the other) the dough was too cool! Next time try adding 1st. l. liquids.
Anuta-Gr
Girls, I did it! Thank you, the bread is delicious
aknelo
This is our family's favorite bread, THANKS. I baked it while mastering HP. It turned out the first time with both dry and compressed yeast
Dumpling
I baked this bread a month ago, it turned out to be airy and beautiful, and most importantly delicious! I decided to repeat it yesterday, set the regime and went to bed, in the morning I saw such a misunderstanding:
Darnitsa bread from fugaska
Darnitsa bread from fugaska
Darnitsa bread from fugaska
Of the ingredients, only the flour is different, but I made bread with it according to other, proven recipes and there were no dips. Could the temperature in the kitchen be affected? It's pretty cool here now. Or is it the flour?
Lusiza
Good day! I bake for the first time. If I incorrectly set the size of a loaf, instead of a small one, put a large one, how will this affect the bread? And how can I change the size?
Lusiza
The first bread is baked! Although the side crust turned out to be very hard, but I'm happy! So I liked watching the process and eating it))) Thank you for a very tasty recipe!
Kamusik
Girls, maybe someone will use my observations ... I bake this bread quite often, but recently, I have somewhat changed the baking process. First, the "dough" mode - I have 1, 5 hours, then another 20-30 minutes proofing in HP (if it's cold, briefly turn on heating). Next is the baking program. It bakes and rises very well.
Olga78
Thanks for the advice! Next time I will use
yulia99
I recently just bought a bread maker, but for some reason everything that I still baked from above does not even brown, although I put it on the highest roasting and why is the bread itself baked?
Admin

The crust may depend on the model of your x / stove. Refer to the question in the section BAKERY - SELECTION and OPERATION according to the model of your bread machine https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=21.0
seal
my hp is not in the list)))
and only this bread does not blush
tv2000
Hello everyone!
Tell me, on which program is it better to bake this bread - on rye bread or on the main one? And what scapula? I have a Panasonic SD-ZB2502. I'm waiting for an answer, I'm already loading the ingredients.
sazalexter
Quote: tv2000

Hello everyone!
Tell me, on which program is it better to bake this bread - on rye bread or on the main one? And what scapula? I have a Panasonic SD-ZB2502. I'm waiting for an answer, I'm already loading the ingredients.
Basically, any scapula
Kamusik
And I knead on the "dough" mode (1.5 hours), then proof for 20-30 minutes and bake on the "oven" mode. great!
tv2000
Thank you)))
*Vera*
Darnitsa bread from fugaska

And here is my bread! Thanks fugaske !!!
zabava17
and here is my bread. I replaced the water with kvass and sprinkled it with seeds. My husband said that this is the most delicious bread I have ever baked!
Darnitsa bread from fugaska
Admin
Quote: zabava17

and here is my bread. I replaced the water with kvass and sprinkled it with seeds. My husband said that this is the most delicious bread I have ever baked!

The bread turned out to be beautiful!

Your recipe differs from the author's one, this is a different bread, not even Darnitsa bread! Let's put it up on the forum in accordance with all the rules on your behalf and according to your recipe, and YOUR BREADS will start counting in your profile!
*Vera*
Quote: zabava17

and here is my bread. I replaced the water with kvass and sprinkled it with seeds. My husband said that this is the most delicious bread I have ever baked!
Darnitsa bread from fugaska
: rose: What a clever girl! Bread KRASAVETS !!!
Chamomile 13
Saying whether to add malt or not? many write that ikvass and malt are added, but in the recipe itself on page 1 it is not.
rinishek
Quote: Chamomile 13

Saying whether to add malt or not? many write that ikvass and malt are added, but in the recipe itself on page 1 it is not.

Chamomile, the fact of the matter is that this recipe is so good that everyone made some changes little by little, and in the end we got a wonderful bread from HP, which everyone gets. This bread is for lovers of gray. And with the addition of rye flour, the malt will only emphasize the noble taste and aroma of wheat-rye bread ... I bake according to the recipe given by Admin on page 5

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=220&topic=596.0

with the light hand of Fugasca, "Darnitsky from Fugasca" so easily entered the menu of members of the forum and stayed there. And we are all such bakers - something of our own, we will definitely come up with some kind of gag

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