Darnitsa bread from fugaska

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.

This is not the original GOST bread recipe for Darnitsa bread.
And for a long time they even moved away from the author's recipe on the first page.

And each baker brings something of his own to this recipe, your additional ingredients, nuances - you bring in, and you will get your own version of delicious homemade bread

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.

I personally have a principle - I cook from what is always at hand, from easily obtainable products, therefore there are no additives in the recipe on the first page.Try to cook according to the recipe, and then experiment with additives until you achieve the desired taste

To my shame I confess: I have a bunch of jars with all sorts of additives standing and gathering dust for three years! used it a couple of times and abandoned ...

Hello everyone...
Tell me if you take the ingredients according to the written ones, then what size of the loaf are these ingredients? and crust color ...
I have a Panasonic SD-ZB2502, from everything I read I know that we are baking according to the first program ...

Somewhere they wrote about the crust-light. And the size is average, about 700, I don't know what your sizes are.

Hello everyone...
Tell me if you take the ingredients according to the written ones, then what size of the loaf are these ingredients? and crust color ...
I have a Panasonic SD-ZB2502, from everything I read I know that we are baking according to the first program ...

The bread is designed for 750-800 grams.

The recipe is cool! Just tell me where to get dry kvass?

At any bakery or market ...

The bread is sooo delicious. And everything worked out. Thank you

I baked bread according to this recipe, replaced the water with whey and counted the ingredients for 900g. Pitch on the "French" mode.
The gingerbread man seemed to be almost perfect, the dough came up perfectly, but the roof collapsed. The taste of the bread was not affected.

I got the impression that the bread stood still, because after raising the bread, it took about 30 minutes before baking began and the roof began to fall at the very beginning of baking. Can someone on the photo tell me where I'm wrong. The bread turned out to be tasty and light, after cooling, the weight is 827g. In the photo, what was not eaten. Sorry for the quality of the photo, I took it with my phone.

We are looking for the answer here Bread rises, but falls inside. Causes. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0

Wheat-rye bread, the Basic (basic) program is suitable for it.

[fugaska]

fugaska, baked bread according to your recipe from the first page. We liked the bread, but the top of the bread began to fall off after the start of baking. I have Moulinex OW502430 and I do not have the "Basic" program. But I know from other bread makers that such a program takes about (roughly) 3.5 hours and has chosen a program by time. Maybe this is the problem? I have baked rye and wheat before and every time the roof falls off or becomes even. And according to your recipe, I measured everything exactly, kneaded and the bread rose perfectly. Can you reduce the yeast and water (a little bit)? What do you think?

to begin with, or slightly reduce water or add a little flour. you can sin on yeast only because of their excessive agility. well, somewhere so I think
happy bread!

You see what happened ... The taste of the bread is excellent. It was cooked perfectly too.

Did you have such problems?

I have no problems with wheat. But how can rye and wheat learn to bake beautifully? Sometimes they work out, but more often either a flat roof or falls off.I already read on the links about the reasons, but I think - maybe what other baking secrets exist? I'll try again using your advice. If it works out, I will report back. Thanks for the answer.

For those whose crust falls off. A bread maker cannot be defeated by replacing ingredients and recipes!
I make a high crust of rye bread like this:
- initially I set the mode for my HP to either "fast" or "basic";
- when the top has risen the last time - I change the mode;
- change to the "BAKING" mode.
Then the "roof" does not fall, but it turns out like in a store.
Good luck to all

You are doing the right thing! The dough itself shows readiness for baking!

The bread was excellent on the first try. I didn't even have time to take a picture, for a couple of hours everything disappeared: nyam: Thanks for the recipe !!!

For those whose crust falls off. A bread maker cannot be defeated by replacing ingredients and recipes!
I make a high crust of rye bread like this:
- initially I set the mode for my HP to either "fast" or "basic";
- when the top has risen the last time - I change the mode;
- change to the "BAKING" mode.
Then the "roof" does not fall, but it turns out like in a store.
Good luck to all

And I have no window in Panasonic, how do I know that "the top has risen the last time"?

The lid can be opened carefully !!!! at all stages of work, except for baking

So before baking, 30 minutes before baking, you can peep somewhere or even earlier (or even periodically, and nothing will be dough)?

So before baking, 30 minutes before baking, you can peep somewhere or even earlier (or even periodically, and nothing will be dough)?

You can and should always look in:
- during kneading, constantly, in order to make the dough correctly, adjust the flour / liquid balance, kolobok.
- during the proofing of the dough, in order to track the correctness of the rise, but not so often to keep warm in the oven
- after kneading, before the second proofing, in order to lay the dough correctly, remove the spatula - if necessary
- I do not recommend opening the lid during baking, the bread may fall off.

Thank you very much for your valuable advice! I always opened the lid only when mixing, and when lifting it was always afraid, I thought that I would interfere with the work of the x / stove. I have little experience with an x ​​/ stove without a window, only a few days, and in Moulinex I have a window and there I rarely open the lid, because I see when to open it.

Bake more and don't be afraid to experiment, with experience everything will come!

Now baked this wonderful bread, incredibly tasty, thanks for the recipe, but one question - is this a GOST recipe or not?

one question - is this a GOST recipe or not?

Here's what I read about Darnitsky on the Internet:
"Composition of Darnitsa bread according to GOST:
Peeled rye flour is 60%, first grade wheat flour is 40%.
The recipe also includes yeast, water, table salt. "So, not quite GOST.

[Lagri]

Lagri thanks for the answer

[Sashul]

Sashul, Darnitsky in accordance with GOST, baked with sourdough, here, catch: Darnitsky with leaven (GOST).

Inna-Kroshik, thanks for the link, but I'm not at all friends with leaven

[Sashulya]

I am not friends with leaven at all

Sashulya, sister !!! I am with ethat lady, too, no, no ... and she does not pull somehow ...

I just bake kroshik unevenly, sometimes I have a boom, and sometimes I’m simple, it’s still going to die, but it’s interesting to try, especially since they eat a lot of my bread ... while I think ... I’m preparing mentally, I’m afraid

[Sashul]

I just bake kroshik unevenly, sometimes I have a boom, and sometimes I’m simple, it’s still going to die, but it’s interesting to try, especially since they eat a lot of my bread ... while I think ... I’m preparing mentally, I’m afraid of her

Sashul, I'm morally too ... I'm getting ready ... it's already the 5th year ... everything is just like yours, they eat a lot of bread, but the leaven is raboutI don’t want to stay, but I’ll go where and leave no one ... no one will fondle her for sure ...

eh, take it from someone

I baked bread almost according to the recipe (I put 25 g more wheat flour).We liked it. So what if the crust cracked, but nothing fell, did not settle. Thanks for the recipe!
🔗 🔗

[325]

Darnitskiy bread (Author fugaska) (bread maker)

Category:
Yeast bread

Ingredients

Room water pace. 300 ml

Olive oil 2 tbsp l.

Buckwheat honey (can be replaced with sugar) 1 tbsp. l.

Fine salt 1.5 tsp.

Wheat flour 325 g

Rye flour 150 g

Dry yeast 1.5 tsp.
Note

I can share the simplest recipe for Darnitsa bread - it turns out very tasty!

Check the amount of wheat flour in this recipe. To my mind 325 a bit too much. This is the very first recipe in the topic.

a lot of people complain about an excess of liquid, so, according to the majority, I corrected the recipe. personally, I initially baked according to an uncorrected recipe, but then I began to "finish off" with wheat flour until I stopped at the maximum figure of 325g

Here, she quoted herself as an accurate recipe, it is designed for fairly tight bread. if you like more airy - reduce wheat flour. initially it was 250g, maybe you like it better

And I added more flour and it turned out great. Not tight at all. I just thought that in general the recipe is made with 475g of flour, neither here nor there. I have three sizes of loaves in my bread maker: 400, 500 and 600 g of flour. So I added 25g to the norm. True, and another 10 ml of water dripped from above the norm, for the second time. So in general it turned out fluffy bread. But now I will keep in mind that you can put less wheat on a small loaf.

Did it strictly according to the recipe - it comes out dense. I just can't achieve splendor

And I found this Fugaskin recipe in the application for Android

[it is designed for rather tight bread]

Did it strictly according to the recipe - it comes out dense. I just can't achieve splendor

here, she quoted herself as an accurate recipe, it is designed for rather tight bread... if you like more airy - reduce wheat flour. initially it was 250g, maybe you like it better

I quoted myself again and, as an option, try to reduce the rye flour by about 50g

Thanks fugaska I've seen that. I just look at the photos published by many and I am jealous. Somehow he does not look like a classic one.
I will try to reduce the wheat flour. Unsubscribe.

for greater splendor, it is necessary to reduce the concentration of rye flour. therefore, in this particular case, I would recommend reducing the amount of rye flour and increasing the amount of wheat flour. maybe this will help

I baked this bread! delicious to incredible. I did everything according to the recipe, only reduced the water a little (since reading the topic pages I often met reviews for excess liquid) and replaced part of the water with dark beer and added kvass wort. Thanks a lot to the author !!!
The photo, SORRY, did not understand how to insert it, so I cannot show the result yet.

First, I reduced the amount of rye flour by counting the total amount for my stove, but it turned out to be dense and humid in places. This time I put 50 grams less rye and wheat more, without changing the rest. Maybe a coincidence, or maybe not, but today I changed the yeast (another company, new packaging). I tested the old ones - they were effective.
In short, today I received bread that I tried to bake for a long time - well-sprung and airy.
Thanks, Fugaska

My experiments with Darnitsky ...
Here is such a loaf I got



Fresh yeast 9g, liquid: 200g dark Krusovice + 80g water, everything else according to the recipe,
I didn’t add anything and didn’t add anything, the bun was beautiful, HP Moulinex, “basic” mode, 750g, dark crust.

view from the other side and section:



Myakish och. soft, unmixed pieces of dough are visible in the photo, when slicing already cooled bread, the crumb looked as if I was cutting hot, the crust turned out to be crispy, I immediately tasted it with butter ... the taste is unusual, I think it is beer or honey
I will be next time without experiments, I had to start with the original recipe ...
Thanks Fugasuke!

Thanks to the author for the recipe, wonderful bread, very tasty! But why does the top crust fall off? Just like Schemer in the photo. This is normal?

The crust falls off when there is little salt, put it according to the recipe

salt is more than enough

Today I made this bread in a slow cooker. I opened the lid and the bread was under the very top of my multi. She baked for 1 hour, 5 minutes after baking, stood in an open mult and a bit fell off the bread, 1.5 cm. The taste is fabulous, and completely different than in HP. Bread height

pretty boy!!!

[Stafa-Svetlana!]

Stafa-Svetlana! Amazing bread! Did you bake strictly according to the recipe? What post did you get the recipe from? Have you changed anything? Did I understand correctly that you have a Panasonic-10 cartoon?

Panasonic 10, only added 1 tablespoon of malt to the recipe and at the tip of a teaspoon dark agram. And instead of water I have long been using water from boiled potatoes. Recipe from the first post.
Lies ... replaced honey with sugar, olive oil with sunflower