Darnitsa bread from fugaska

[Sveta,]

Sveta, and if there is no agram, nothing ??? And one more thing: knead, put in a cartoon and immediately put on baking or let it come up? If you give an approach, then turn on something?

Before buying agram and malt, I put kvass dry saf-moment one spoonful. And after kneading - it is better to knead in the HP and let it settle there, the dough will be adjusted according to the program time. And then she laid it out on a board sprinkled with flour, rolled it like a ball, powdered it with flour and in a cartoon. I pressed it down a bit along the bottom, closed the lid, but let it stand for 30 minutes without baking. Then she turned it on for baking.

Thank you, Sveta! I want to try it, especially since you wrote that the taste is somewhat different.

I have been making this bread for almost a year since HP appeared. For a long time I fought with him, the roof of which did not get up to the current from the bread, and was mounds, and did not rise. But since the bread is very tasty, I really wanted to achieve a tangy result. And in the cartoon, the curds with charlottes are different than in the oven, AG or HP cooked. It can be seen that the temperature regime is slightly different.

Wonderful bread, thanks again for the recipe.
I have been making this bread for the second year already, now I like to experiment with this bread: then I will add 1 tbsp of kvass wort. spoon, then rye malt extract, then barley malt, then instead of sugar I will add molasses, I didn't immediately put honey in, I didn't like it, added panifarin, well, the bread almost came out of the bucket, although I added only 1 teaspoon. Various vegetable oils were used.

The further into the forest, the more firewood. Each time the bread gets worse and worse. Today the roof fell by almost a third of the roll. It's a shame!

how much yeast do you put? maybe there are just a lot of them, and they are thermonuclear? the roof falls off during baking? then it was as if he stopped
or you need to add flour, preferably wheat, so that the bread turns out tighter.

Yes, the roof drops during baking. The recipe is recalculated for 900g:
water - 330 ml (230 water, 100 milk)
oil - 2.5 tbsp
honey -1 tbsp. l
salt -1.5 tsp
wheat flour - 354 g
flour rg -164 g
Saf-moment yeast -1.5 tsp
Lots of yeast? I added flour yesterday, the result is the same.
But the first one was almost perfect. You still have to work with the kolobok. It seems to me normal without the addition of flour and with the addition of it. One word "Teapot".
By the way, I changed the rye flour, maybe it influenced?

And with "just stopped" how to deal?

with "just stood" - less yeast is needed

and if the yeast is very fast, then you can try to increase the amount of rye flour (naturally due to wheat flour)

but judging by the recipe, I would reduce the liquid by 30-50ml

Thank you, I'll try with less.

I have a Panasonic 256 bread maker.
I made Darnitsky bread according to a different recipe.
I write proportions.
It turned out to be lush and very tasty.

-Rye flour 110 gr
- Wallpaper flour 110 gr
-Wheat flour 180 gr
-1h l. salt (a little more, it tastes like ...)
-1 tsp yeast
-1h l. sugar
-1 tbsp. l olive oil
-315 gr of water

French bread program - 6 hours.

Delicious lush and easy to make. I took the recipe from some site.

[fugaska,]

Baked)): the bread turned out delicious! Made according to the recipe from the first page. It was baked remarkably in the main mode, although the roof turned out to be a little wavy, but it did not affect the taste. Now one of my favorites. fugaska, thank you very much for the recipe!

I want to try to bake according to the recipe from the first page, but I don't know if I need / can I use a measuring spoon for model 2502 or a regular table and teaspoon will do?

I want to try to bake according to the recipe from the first page, but I don't know if I need / can I use a measuring spoon for model 2502 or a regular table and teaspoon will work?

In all recipes for HP, everything is measured with measuring spoons from HP, this is much more convenient.

well .. the bread is ready, but the result is not pleasing, the crumb is half-baked, although the crust is baked, it did not rise much, for sure some ad-libbing influenced the result. (
to the recipe on 1 page added Art. spoon Extra-R and set to bake on rye mode, 3 hours 30 minutes

On the first page, a recipe for wheat-rye bread is presented, which provides for 2 proofing of the dough according to the technology.

You have set the rye bread program, where 1 proofing! With this mode, the dough turned out to be undisturbed to the end, therefore it turned out to be dull.
And the second option, check the flour / liquid balance, if the bread is raw and not baked, there may be a lot of liquid in the dough.

Wheat-rye bread must be baked on the Basic (basic) program

And I use Saf-kvass. The box contains two packages. One is yeast for kvass - we don't need it. But the second - a kvass mixture - is used for brewing instead of malt and is simply added to rye bread to add color, taste, and smell. Contains: rye malt, breadcrumbs, citric acid and sweetener (therefore, you should take less sugar or honey).

How much should you add? And do I need to brew or just add to the dough?

[mysj19]

mysj19 You do not need to brew, pour about 1 tbsp. l. In Orange on Savushkina 37, they sell malt, glofa extract and kvass wort concentrate and a lot more

Thank you!! But I understand that in this bag like wort, it doesn't seem to be dry. Or does it not matter !!?

Thank you!! But I understand that in this bag like wort, it doesn't seem to be dry. Or does it not matter !!?

It may not be dry, dose according to taste 2 hours. l-1st. l

Thank you very much!!!!

I'm a newbie! Please tell me, in this recipe, wheat flour 325g. Rye 150g. The ratio of rye to wheat is 1: 2. Should I put a regular shovel or a comb? Declare or send where necessary: ​​when exactly is this scallop used for rye flour?

[this scallop for rye flour]

I have one shoulder blade in x \ n - the usual one. I bake bread mainly with the addition of rye flour: wheat - rye and rye - wheat. A regular scapula does the job. In theory, " this scallop for rye flour "should be set when baking rye-wheat bread, that is, when the content of rye flour in the recipe is more than 50%. But experience will tell you best of all.

Virgo, we have puzzled me .... First time I hear about different shoulder blades! I have such



what is it? correct?

all are correct! I also have one scapula, so there is no choice which to put in some bread makers two scoops are included, the second is for dough with a large amount of rye flour. in this case, the choice of the scapula is not fundamental - put any, you can compare the results

[kiss_78]

kiss_78
I have a Panasonic 255, 2 nozzles included. So I have never used the "comb", which is for rye flour. And for wheat, and for rye-wheat, and for rye, I use the main attachment, the one for wheat bread - everything turns out great!

Girls, can you see these attachments? Take a picture, pliz, otherwise I'll live in darkness.

[kamusik]

The bread is amazing. The recipe is so good, you can put on the timer and go. Thank you very much. And delicious mmmmm .......
kamusikUnfortunately fotik ordered to live long. And I have nozzles (Panasonic -2501) 2-one straight, and the second like a comb, only with 3 teeth.

[Tanyush]

Girls, can you see these attachments?

Tanyush, here's how it looks like, a kind of comb:

God, what a darkness I am, thanks Innochka!

fugaska, thank you very much for the great recipe. Today I baked my first Darnitskiy according to your recipe .... the bread turned out wonderful, and the roof rose all round and the crumb is fine-porous and very tasty !!! Thank you! I will bake all the time !!!

Hello fugaska! Today I baked Darnitsky according to your recipe from the first page. I have a Kenwood VM 900 bread maker, set it to the main mode, as you advised. The dough I got was excellent, everything immediately mixed up, and it turned out like a "child's bottom", did not add or subtract anything. Everything is baked, the crust is crispy, the pulp is porous and airy. I was looking for Darnitsky's recipe for a very long time, but I stopped at your recipe. Thanks a lot for the recipe. The loaf is 650g. I want to try it with malt or kefir. What do you advise?

Congratulations on the excellent bread!
I didn't bake with malt, but my recipes are on kefir, for example this https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9933.0.html
kefir can be of different thicknesses, so the batch must be controlled and the amount of flour must be adjusted. if you have already felt the dough once, then there will be no problems with bread on kefir!

The day before yesterday I baked with the addition of fermented red malt. Fine.

Thanks for the recipe! I baked it after reading all 60 pages of the topic)))). Hell in the "Main" mode. The recipe was for 150 rye and 325 wheat flour, liquid (water + kefir) 300 ml.
That was such a bun

This is the kind of bread

And the top puzzled me - the dome broke - is that cool dough?

Did you need less flour? I was afraid that the roof would fall. I tracked the gingerbread man, he was very pleasant, picked up all the flour, did not climb on the walls, kneaded well with a spatula, without straining the bread machine. I touched him, he was elastic.
Next time, what to do - still reduce the flour? Or is it a normal dome for wheat-rye bread?
And what kind of aroma is there in the house from this bread, mmm ...

Thank you very much, fugaska, for Darnitsky bread. The bread is simply wonderful, I will definitely repeat it. I already bought rye malt) And for the first time I replaced all the liquid with dark beer, and instead of honey I used molasses.

DV!
I read the topic, but the moment was not clear - somewhere there was a phrase that you need to recalculate for your HP.
I have a Panas 2502, I realized I need to do it in the main mode. the nozzle does not matter, malt (I haven't bought it yet) can I not add it?
And you need to recalculate or take a prescription and that's it?
This will be my only 3rd piece of bread, tomorrow I want to try this recipe, I ask for advice.

recalculation should be done only if bread is needed more in weight, or less. if you are satisfied with the weight according to the existing recipe - bake for health!

recalculation should be done only if bread is needed more in weight or less. if you are satisfied with the weight according to the existing recipe - bake for health!

Thank you

I have a Panasonic 256 bread maker.
I made Darnitsky bread according to a different recipe.
I write proportions.
It turned out to be lush and very tasty.

-Rye flour 110 gr
- Wallpaper flour 110 gr
-Wheat flour 180 gr
-1h l. salt (a little more, it tastes ...)
-1 tsp yeast
-1h l. sugar
-1 tbsp. l olive oil
-315 gr of water

French bread program - 6 hours.

Delicious lush and easy to make. I took the recipe from some site.

I want to try to bake bread according to your recipe, let's see what happens.
Do you have water in grams here, not in milliliters?

Do you have water in grams here, not in milliliters?

This is practically the same thing: water in grams and milliliters You still have to adjust the thickness of the dough with the flour / liquid balance, the dough is soft, but not liquid

This is practically the same thing: water in grams and milliliters You still have to adjust the thickness of the dough with the flour / liquid balance, the dough is soft, but not liquid

Ok, thanks for the quick response.

fugaska, thanks a lot for the recipe! Everyone in our family likes it. I counted the volume to my stove (I have a Panasonic 2500) - now my 9-year-old son puts it himself, he can also agree with a timer. The husband (knows how to cook sausages, pasta and dumplings) threatens to learn from his son. Enough for a family of 4 from 2 to 4 days, a large loaf. I've been baking for almost a year now.

fugaska, accept my thanks for the recipe too!
I baked it yesterday for the first time, in the sense of rye-wheat, this is my third bread so far ...
The gingerbread man turned out wonderful the first time, right, nothing was smeared in the bucket, everything was gathered
I'll bake it tomorrow, I've already eaten this one, but I'll bake it with the addition of malt and spices, I want sourness in the bread and darker crumb.
It is worth kefirchik already wandering, the next I will practice "Capital" bake!

Here is the bread itself, the roof is a little uneven, but a dome.

🔗

what a handsome bread!
good luck with Stolichny not a shadow of a doubt - you can do it!

I decided to show my own, added only 2 tbsp of kvass wort. l. replaced the water with milk / kefir 200/100 and added whole grain. Later I realized that whole grain needs more liquid. I'll fix it next time. Basic mode, rye blade, medium crust.


Errors corrected and added prunes and chopped hazelnuts.

beautiful cut!

Thank you so much!!!!! Yesterday I baked according to your recipe. Everything is exactly as written. I have 2500, the spatula is ordinary, I was afraid that it would not work, but everything turned out great !!!! I put it on size L and a medium crust at my own peril and risk, I did not find instructions in the recipe. But I was not mistaken

Often on different topics there is such a moment .... "you can smell yeast" .. Question: - why do you think this happens?
I have little experience, only 10 loaves of bread and a Sweet roll. The minimum amount of yeast Moment and Velor is 1.5 tsp. maximum quantity of Velor 2.5 tsp. More than once there was no smell of yeast, although the dough rose very actively on Darnitsky. I wondered why this might be happening - my option is that regardless of the amount of yeast and the proportion of their quantity to the constituents, it is more likely that the yeast "has not finished playing", that is, there are still unused groups in the product. On the basis of this, either the time period required for a given quantity is violated, or the technology is violated (this also includes a high-quality batch of components) in the very distant past, a chemical technologist.
And what do you think???