Darnitsa bread from fugaska

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 ...

Let's do this:

1. Look at the crumb of my Darnitsa bread on page 11 of this Topic, answer No. 159
Pay attention and appreciate - is it wet, damp, dull? NO. This is how the crumb of quality bread should be. It contains yeast, flour and water, and the dome is good, full of balance.
I don't pretend to be laurels, but for now, at least take this version of good, high-quality baking as an example and as a basis.
2. Buy wheat-rye bread in a store, look at its crumb, touch it with your hands, compare with yours. There is a difference?
3. Look at this information for a guide:

Bread quality check
https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=1308.0

Formation of a wheat bun. Tips for beginners. Admin
https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=1502.0

The work of the bread maker in photographs of wheat and rye bread (Panasonic 253)
https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=1795.0

In the tips, pay attention to the balance of water and flour and how to achieve it.
In Elena Bo's photo, look again at the state of the koloboks during kneading.
Sometimes it is necessary to eliminate shortcomings by adding something and then subtracting something immediately, which is why it is called "to achieve balance".

Good luck!

Let's do this:
.... Good luck!

Admin, thanks for the tips and links, I will study now.
He is completely normal inside, well, in my uninitiated opinion!
And not at all raw, and immediately the stick was dry, and when it cooled down even more ...

Here is a photo of the victim, so to speak, for analysis of the flight ...

probably yeast after all ... such a porous crumb! if not weak (and judging by the porosity, then everything should be in order with this), then probably you can still reduce the yeast ... maybe you have them very "strong"?

probably yeast after all ... such a porous crumb! if not weak (and judging by the porosity, then everything should be in order with this), then probably you can still reduce the yeast ... maybe you have them very "strong"?

Yeast was ordinary, Saf the moment, I bake everything on it.
I still thought about water.
Now I looked at the links, but my bun was wet and greasy.
Maybe there was a lot of liquid?
I have a recipe, but maybe the flour was very wet ???

By the way, I once had a similar look, just exactly Darnitsky: I set the program for the night, and at night they turned off the lights, probably for more than an hour, because the program got lost ... he sank :) so the options may be different

fugaska, yesterday I baked bread according to your recipe, just super (y) True, I also added chopped garlic and dill ... flavor ....: :) In general, the bread went off with a bang, thank you for the recipes.

I baked this bread many times and my dome always falls off. the taste of the bread is wonderful. That only I did not do and reduced the yeast. and water and vice versa. the result is always the same. the top of the bread is the same as the picture above

Admin, thanks for the tips and links, I will study now.
He is completely normal inside, well, in my uninitiated opinion!
And not at all raw, and immediately the stick was dry, and when it cooled down even more ...

Here is a photo of the victim, so to speak, for analysis of the flight ...

Still, buy bread in a store and learn to compare and identify by touch, touch one and the other.
From the photo it seemed to me that it was still a little wet.
Try to make the bun tighter, let the bread turn out steeper at first, then you will regulate it with water.

Only experienced people can check bread with a stick, since a dry stick is deceiving. The stick is taken out dry, and the bread is not completely baked, I myself came across this.

I baked this bread many times and my dome always falls off. the taste of the bread is wonderful.

And I already baked 2 times and no problems, handsome. Next time I'll post pictures

And what kind of honey was, if there was ???

if you asked me -: :) I answer - Greek. In general, dark honey.

Only experienced people can check bread with a stick, since a dry stick is deceiving. The stick is taken out dry, and the bread is not completely baked, I myself came across this.

There is a temperature probe for this
Never let down.

So, I baked it again.
Changed:
- sugar instead of honey,
- instead of 300 I took 280 ml of water,
- wheat flour instead of 250 took 250 + 1 st. l.,
- yeast instead of 1.5 hours. l. I did about 1.3 hours. l ..

In the end, everything became much better! (y) The roof didn't work! It is almost straight with a slightly noticeable pleat-groove.
Everything is good inside!
But I must say that without honey, he became more boring or something.
I'll try again with honey.

[Patchouli]

Patchouli, try replacing honey with molasses ...

In general, I always put molasses in dark breads.

In short, my dome has fallen too. Apparently, in the original recipe it is necessary to correct the water. Reduce ml by 20-30.

I add brown sugar. I cannot say that it is successful yet. Recently I've been making rye sourdough.

[Iraidka]

Iraidka, Dakota , look 🔗 might help ...

SYRUP
Semi-finished product for the production of sugar and starch at sugar and starch-treacle factories, semi-liquid mass, similar in consistency to young liquid honey. Distinguish between molasses (starch) and molasses (sugar beet). Molasses is used as an essential component in the manufacture of gingerbread, as well as some types of bread, for example, Borodinsky, Riga, Minsk, Tartu, Karelian, to which it gives either taste (with a large percentage of bookmarks) or a characteristic color (with a small percentage of bookmarks). In gingerbread, molasses enhances the viscosity of the dough characteristic of this type of product, imparts both color and taste.

(Culinary Dictionary of V.V. Pokhlebkin, 2002)

In short, my dome has fallen too. Apparently, in the original recipe it is necessary to correct the water. Reduce ml by 20-30.

Yes, I have the same story. During kneading, I added flour, but apparently not enough. The dome fell hard! I haven't had anything like this before.

[Wheat-rye "Darnitskiy" bread from Admin.]

Wheat-rye "Darnitskiy" bread from Admin.

Another option (variety) of this bread. Its truth is already difficult to call Darnitsky, too many variants and changes were made to its recipe. But nevertheless, let there be another option from Admin.

She baked bread according to this recipe. Admin had a wonderful view of his photos !!! Thanks for the recipe !!!

I got very tasty bread, aromatic.
But a little not so high and most importantly - the top was baked and tasty, but uneven, bumpy and cracked. Nobody noticed this at home, because it (the top crust) was destroyed at dinner.

Although I really want the view to be beautiful. There is something to work on and something to be equal to (the author's photo sunk into the soul). Maybe someone will give advice?
I have a bread maker quite recently, but when I have time I read on the forum what smart people write ... And I study. And in the LG book there are quite decent recipes, so so far everything turned out to be very edible and there were no critical punctures.

And in the photo what happened to me

MANY THANKS TO FUGASKE !!!!!!!!!!!!!! I did not expect such a result !!!!! ..... Many wrote that the recipe is super! THIS IS THE ABSOLUTE TRUTH !!!! Many have fallen off the roof of their bread, I also turned out to be no exception! BUT, at the same time, this does not spoil the appearance of the bread, because it still turned out to be all even. The color of the crust, like that of the purchased one, cannot be distinguished! But the taste ... um ... this sourness of rye bread ...
this crisp ... this taste of real bread ...
Simply DIVINE !!!!! VIVAT FUGASKA !!!!!!

And from me many thanks to Fugaske !!!
The bread is super-tasty, aromatic. I also added coriander, I really love its smell. I recommend everyone to bake this bread !!!

Here's what I got after a few tries.
it is with bran

I want to ask if it is possible to add kefir starter to this recipe?
Once I already did it, it seemed to work out well, have anyone else tried it? and then the sourdough must be spent, or without it all the same bread will (suddenly) tastier? And how much do you need to add? At least splendid not to overshoot? last time I put 5 tablespoons, but since this was the first experience so far there is nothing to compare ...

To be afraid of wolves - do not go to the forest

See here

1. Wheat-rye "Darnitskiy" bread from Admin (page 11, Answer 159)
https://Mcooker-enn.tomathouse.com/in...f&Itemid=26&topic=596.180

2. Molded wheat-rye bread on MK-leaven from Admin.
https://Mcooker-enn.tomathouse.com/in...mid=26&topic=3470.new#new

Delicious bread, here's to you with and without sourdough, for the same products.

I bake this recipe by multiplying everything by 1.5 to make the bread more. I noticed that less water is needed, otherwise the roof is flat or sunken. In my recalculation of water, 450 ml is needed, I added only 370-380 ml yesterday and put it on the rye mode. As a result, the dome, like a wheat one, is smooth, bulging, beautiful. The crumb is finely porous, soft, fluffy, without a tinge of phlegm and moisture. I really liked it! Try who had "roof problems"

True, this time I did it on live yeast, but, according to my observations, this does not affect the roof.

I want to add a couple of my conclusions, Darnitsky bread has already done 4 times, adding kefir sourdough from Admin (yeast 1/2 of the recipe), experimented with different amounts of liquid, buckwheat flour, sourdough ... (always adhering to the "law" of a bun), which I got conclusions:
The bread always turned out good (not raw, not dry) after buying a temperature probe (as the law of meanness could not have been checked)
But the "roof" always fell, the proofing was always controlled manually (on BORK I used the pause mode). because kefir sourdough takes longer to rise.
And what I noticed, if the dough rose "high", or the middle always lowered to one and the same level, the last time, due to lack of time, I did not wait for the high proofing of the dough, and the "roof" remained almost even, maybe (theoretically ) different results from different housewives also depend on this ...
As if the bread does not rise, it all the same drops to its "standard" level, maybe this is how it turns out who bakes in the fexed mode, either it is always good or with a pit ...

And with this bread miracles are happening. I open the bun to check, and I have a live caterpillar in my bucket! She buried her nose in the edge of the bucket and moved ... This means that the dough in my caterpillar stretched out. Let me add flour and push the caterpillar down! I open it again - and I have a jellyfish there. It spins and grabs the bucket with its paws. How!

I want to add a couple of my conclusions, Darnitsky bread has already done 4 times, adding kefir sourdough from Admin (yeast 1/2 of the recipe), experimented with different amounts of liquid, buckwheat flour, sourdough ... (always adhering to the "law" of a bun), which I got conclusions:
The bread always turned out good (not raw, not dry) after buying a temperature probe (as the law of meanness could not have been checked)
But the "roof" always fell, the proofing was always controlled manually (on BORK I used the pause mode). because kefir sourdough takes more time to rise.
And what I noticed, if the dough rose "high", or the middle always lowered to one and the same level, the last time, due to lack of time, I did not wait for the high proofing of the dough, and the "roof" remained almost even, maybe (theoretically ) different results from different housewives also depend on this ...
As if the bread does not rise, it all the same drops to its "standard" level, maybe this is how it turns out who bakes in the fexed mode, either it is always good or with a pit ...

How much leaven do you put in the dough?
If a little, then the dough does not require a long proofing, the Basic mode is enough for it.
If you make the dough completely on sourdough, then you need a longer proofing, it takes me 2-3 hours (I bake bread in the oven in this version), then baking.
And it is enough for the dough to increase 2-2.5 times during the proofing, no more, otherwise it can also fall off and crack from all sides. It should be borne in mind that the dough will still increase in the first stages of the beginning of baking. The dough does not need a large rise, even harmful.

The dough according to these recipes by Darnitsky does not require a liquid bun, since there is less than half of rye flour in them, a bun is needed a little softer than those usually recommended for a wheat bun (although this is a matter of taste).

And what you noticed and confirms my words. You end up overexposing the test. With a long proofing, the dough just fermented, but the high temperature during baking has raised more (it should be), and when the height should be fixed completely, it fell off.
This is not a standard level, these are mistakes in baking bread.

If the dome of the bread is opal, this is not a standard or normal height, this is a mistake in the approach to proofing.

I wish you success!

And with this bread miracles are happening. I open the bun to check, and I have a live caterpillar in my bucket! She buried her nose in the edge of the bucket and moved ... This means that the dough in my caterpillar stretched out. Let me add flour and push the caterpillar down! I open it again - and I have a jellyfish there. It spins and grabs the bucket with its paws. How!

These are not miracles, control the bun in time, and all caterpillars and jellyfish will hatch completely, I guarantee

While checking the flour, add a little flour. Most likely, you initially measured the wrong amount of flour or water, it happens. Everything seems to be correct, and then mistakes are revealed in the bucket, but we did not notice and blame the recipe, flour and so on.

This concerns everyone, I am also capable of such mistakes, so during the batch I don't go anywhere until I check the kolobok.

Another option (variety) of this bread. Its truth is already difficult to call Darnitsky, too many variants and changes were made to its recipe. But nevertheless, let there be another option from Admin.

Admin! Thanks for your recipe. I baked in my LG, Basic 3.50 program. But as tall as yours did not work out (15 cm). Although the taste is excellent, however, I did not add dry kvass - I have not found it anywhere. Here. what I got:

Admin! Thanks for your recipe. I baked in my LG, Basic 3.50 program. But as tall as yours did not work out (15 cm). Although the taste is excellent, however, I did not add dry kvass - I have not found it anywhere. Here. what I got:

Thanks for the tip, bon appetit

The bread is very wonderful.

Dry kvass is added to bread due to the presence of malt in it. It can be replaced with thick kvass wort in cans; 1 tbsp is enough for this recipe. l. But the taste of the bread will win.

Try it, I hope you like it

How much leaven do you put in the dough?
If a little, then the dough does not require a long proofing, the Basic mode is enough for it.
If you make the dough completely on sourdough, then you need a longer proofing, it takes me 2-3 hours (I bake bread in the oven in this version), then baking.
And it is enough for the dough to increase 2-2.5 times during the proofing, no more, otherwise it can also fall off and crack from all sides. It should be borne in mind that the dough will still increase in the first stages of the beginning of baking. The dough does not need a large rise, even harmful.

Yes, now it is clear that he was greedy with the height of the proofing, the tall bar looked too beautiful and appetizing.
Sourdoughs put 5 tablespoons, each time 300ml

The dough according to these recipes by Darnitsky does not require a liquid bun, since there is less than half of rye flour in them, a bun is needed a little softer than those usually recommended for a wheat bun (although this is a matter of taste).

With this, everything is wonderful, the balance seems to have learned to feel

If the dome of the bread is opal, this is not a standard or normal height, this is a mistake in the approach to proofing.

Apparently it's too early for me to experiment with manual modes for now, I will still sculpt on the programmed ones, but ... with experience it will come to this

You need to sculpt, if the soul is ripe for this and stretches, everything is fine

Ask and take a closer look at the recipes. Read the new materials in the Basics of Baking "Key to Success" - all topics, the material is large, but you will find a lot of things useful for yourself.

I specifically give for viewing my 3 versions of bread from practically the same set of products, but baked in different ways.

See if it helps you figure it out.

From almost the same products (with some changes), I baked three versions of wheat-rye bread:

1.in a bread maker
2.on lactic acid sourdough
3. on yeast dough.

1. Wheat-rye "Darnitskiy" bread from Admin (page 11, Answer 159)
https://Mcooker-enn.tomathouse.com/in...f&Itemid=26&topic=596.180

2. Molded wheat-rye bread on MK-leaven from Admin.
https://Mcooker-enn.tomathouse.com/in...mid=26&topic=3470.new#new
3. Wheat-rye bread on dough from Admin
https://Mcooker-enn.tomathouse.com/in...6&topic=3626.msg40436#new

I bake this recipe by multiplying everything by 1.5 to make the bread more. I noticed that less water is needed, otherwise the roof is flat or sunken. In my recalculation of water, 450 ml is needed, yesterday I added only 370-380 ml and put it on the rye mode. As a result, the dome, like a wheat one, is smooth, bulging, beautiful. The crumb is finely porous, soft, fluffy, without a tinge of phlegm and moisture. I really liked it! Try who had "roof problems"

Sofim, please write the whole recipe. This bread did not work for me, the roof fell through.
Is there any photos?

[380]

Sofim, please write the whole recipe. This bread did not work for me, the roof fell through.
Is there any photos?

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
450 ml of water (I have 380 ml of water)

I have reduced the water before, but this time especially strongly. The dome turned out to be convex, round and even, like wheat bread. Try to reduce the water a little and find the best option for you.
I also add rye malt, cumin and coriander about a tablespoon for taste. Good luck!

Sofim, thanks! I'll try.

I have reduced the water before, but this time especially strongly. The dome turned out to be convex, round and even, like wheat bread. Try to reduce the water a little and find the best option for yourself.
I also add rye malt, cumin and coriander about a tablespoon for taste. Good luck!

Girls, try not to reduce the water, but take it exactly as required by the recipe, or as much as you need (but within the ratio of the amount of all products)

And add flour - at first, almost all, leave 50-70 grams, and add the rest of the flour gradually until you get the desired bun within the time of kneading the dough.

In this case, it may turn out that either you have excess flour, or you will have to add a little more. But this will be the amount of flour that your dough needs to be completely happy and get a good kolobok from your point of view.

As a result, you will not have an overshoot-shortage situation, which will be revealed only after the bread is ready, when the dome has already fallen.

This method is called "flour in water" and is described on the forum

Girls, try not to reduce the water, but take it exactly as required by the recipe, or as much as you need (but within the ratio of the amount of all products)

The fact is that there is a lot of water in the recipe! Especially now, when the humidity in the room is much higher than in winter.
And this is not the first time I've made bread. All these topics about koloboks have been studied for a long time.
When kneading, you have to add flour, which means it is better to reduce the water.
Sofim did the right thing. This is better than constantly "standing over the soul" of the bread machine.

When kneading, you have to add flour, which means it is better to reduce the water.

Only now suddenly the next time the apartment will be drier than usual or other reasons will affect the dough, and there are many and different. And you will have to turn the water back in the other direction and pick up the required amount again, and this is also standing over the stove, or find out about this when the bread is ready and lament that a little, a lot of water has again been refilled or not refilled, and the next session of samples began. And when will we eat bread with a normal roof?

Therefore, I propose a simple, effective option, without errors.

Whether you use it or not - it's up to you, it would be suggested, we also read something about the koloboks

Admin, I noticed this recipe has a lot of water back in March. Then there was different moisture and other products. Of course, controlling the bun is the best way. But not for everyone and not always it is possible. For example, the kneading has begun, it is not yet clear what is what, and then the child woke up and he had to run to sleep. While laying, the batch is over or almost. What kind of bun is here, it's easier to adjust the recipe for yourself. I know all the topics about the kolobok, and I try to keep track of which kolobok is in which recipe - when possible. Although this Darnitsky and with a flat roof is delicious Anyway, thanks for the advice and recommendations

Sorry, but I don’t know the home problems of each of you, but probably don’t.

I just gave some good advice, I hope it helps.
If necessary, use it, well, at least when the kid grows up and stops "bothering" you while baking bread.

I just had an interesting situation, for any recipe I had to add 5 spoons of flour for the bun to be normal, at first it was puzzling, and then I realized (probably) the first floor, there is a lot of greenery outside the windows, there is little sun, apparently the humidity is high here and result, now less fluid began to lay and everything became normal

And I have the opposite situation. I live on the top floor and I always have to add more water than the recipe says.
Or maybe the number of storeys really affects the flour?

And I only have a lot of water in this recipe, in the rest it seems normal. Although for wheat, a large variation of water is possible and with a roof everything is ok. For example, a Pina-Colada bun, the author gave 250 ml, although in his manual it seems like 225, but I pour 280 and I always like the result

[Wheat-rye "Darnitskiy" bread from Admin.]

Wheat-rye "Darnitskiy" bread from Admin.

Products composition:

rye flour - 150 grams
wheat flour - 250 grams + 2 tbsp. l.
dry kvass SAF - 2 tbsp. l.
curd serum - 220 ml.
dark beer - 100 ml.
sunflower oil - 3 tbsp. l.
salt - 1.5 tsp
sugar - 1 tbsp. l.
yeast 1.5 tsp
chicory soluble in powder - 1 tbsp. l.
a mixture of spices - 1 tbsp. l.

We put everything in a bucket, mode 3.50 is the main one.
I first put all liquid products, then flour, and all additives on the flour in the corners.

Admin, the bread turned out super
the truth is not as high as yours, but the taste is what the doctor ordered.
There was no chicory, instead I added 0.5 tsp. instant coffee.

I wonder if you try it on the whole grain mode, maybe it will be higher?

Thanks for your feedback

If the doctor ordered, then everything is in order. I have the same products and the same program. Try a different program. And do it again on this one, observe what and how.

Good luck!

So I became a baker. Thank you fugaska for a nice, simple recipe. This is my second bread. It turned out very tasty. True, I added wheat flour a little more, otherwise the bun did not work. As a result, here is: (Moulinex OW 3000)
1.5 tsp. dry yeast
150 g rye flour
280 g wheat flour
1.5 tsp. common rock salt
1 tbsp. l. honey (what was)
2 tbsp. l. olive oil (unrefined)
300 ml of room water pace.
after the beep added:
3 medium cloves of garlic (preferably more, otherwise it is almost not felt)
3 sprigs of fresh dill (finely chopped)
70 gr. cheese "Health" (rubbed on a coarse grater)
All. Next time I'll add caraway seeds to the roof and flax seeds

Put on 1 program (plain bread), weight 1000 g, medium crust. Beautiful, tall bread with an incredible smell.
Super! Bread for borscht, soup, etc.

Thanks for the recipe). It turned out very tasty, from different versions of Darnitsky's recipe I composed my own.Exhibiting a photo of the work). This is my first rye bread.

[fugaska]

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

I baked it again, here's the result:

Rye mode from Panasonic, reduced water to 275 and still had to add 2 tbsp. spoons of panifarin to the bun.
Instead of honey syrup, added 3 cloves of garlic.
Delicious bread, thank you fugaska!