Gala
Gasha, I greet you and with a lazy Borodino. I came to work on mistakes. I baked for the first time in a new HP, before that I never had HP, so I hope for indulgence, this is my first experience.

Borodino bread for the lazy (bread maker) Borodino bread for the lazy (bread maker) Borodino bread for the lazy (bread maker)

It seems that I carefully studied the topic and read it more than once.
I have wallpaper flour 400 gr and wheat 1 grade 75 gr. Agram and panifarin were not added, the rest was prescription. When I started to knead, I didn't add all the flour and water right away. As a result, 75 grams of flour was not included, and another 60 grams of water had to be added above the norm. Kneading on the Rye Express mode. Kneading for 10 minutes, then another 20, proofing for 1 hour, then the program was dropped, in the switched off HP it stood for another 25, then baked for 1 hour 20 minutes.
The roof fell through
Gasha, my possible mistakes, and how to fix them, I'm waiting for your verdict
Gasha
Hello Galyun! With a start!

The collapsed roof is the result of this:

Quote: + Gala +

75 grams of flour was not included, and water had to be added above the norm for another 60 grams.

not only did she put in much less flour, but also added a large amount of water ... Rye tips!

For a good roof of rye bread in a bread maker, the flour-water ratio is very important. Or make dough in HP and bake in the oven.

Because for those who love sponginess - large pores in bread - your crumb is good, even. So it's not all that bad, and you are great!
Gala
Gashun, Duc already read up and down to the holes
I already know this flour, it takes a lot of water. When I started kneading, the kolobok rolled in 5 minutes and it was a stone, the stove was poor as it started to throw .... so I had to add some water and refill, I was afraid that the dough would not knead at all. And what was not necessary? Maybe I needed less proofing?
Gasha
Gal, to adjust the dough, add a spoon - two water ... not only did you add three, you also greatly reduced the amount of flour. Proofing should be done before doubling the dough.
Gala
Gashun, kill me I don't know where else to add flour, when the bun is already like a stone And water, yes, I gradually added, first one, then a second spoon, then the dough became a little softer. Or did I have to wait for this a rock Will the bun itself gradually soften?
Gasha
Galyun, take a look at the photos of the kolobok in the Rye Councils ... does it look like a stone? Did your kolobok look like this?
Gala
Gashun, you have a wonderful kolobok in your picture, it does not look like a stone And although I have a kolobok, it is like a stone. No puddles under it, dry forest. Okay, I'll bake again in hot pursuit, and I'll take a picture of the bun too.
thank you
Elven
Galina, can I put in my 5 kopecks? I've never gotten a normal rye in Brand 3801. As for me, it's hard for the oven to knead more than 400 grams of flour. She starts to creak and sausage, And the bun turns out like wheat, without any puddle. Tomorrow I will try "Rye without anything" for 3 times, I will do it only for 400 grams. flour, I hope the third time it will work out
Gala
Len, I wouldn't say. The stove does an excellent job with so much flour. You just need to immediately choose the right proportions of water-flour (and this is not so easy for a person without experience, I'm talking about myself), and when there is not enough water, then a stone is obtained that beats against the walls, and sausages the stove.
Elven
Yes, it copes well with wheat, but rye is slow. I also have 2 months of experience, let's study together?
Gala
Come on
Bottling
GashaIt is very pleasant to meet a fellow countryman. I am also from Tambov. I got hooked on this site and bought a bread maker a week ago. Please tell me where you buy Agram, Panifarin, etc. And what kind of flour do you buy?
Gala
Gashun, I worked on the bugs and came to boast. And the cut tomorrow, let it cool down.
Borodino bread for the lazy (bread maker)
Gasha
Well, handsome! Bravo! You are a wonderful student !!!

How did the stove handle the batch? And how much water is pouring this time?
Gasha
Quote: Nalya

GashaIt is very pleasant to meet a fellow countryman. I am also from Tambov. I got hooked on this site and bought a bread maker a week ago. Please tell me where you buy Agram, Panifarin, etc. And what kind of flour do you buy?
Oh, sorry, for God's sake! For some reason, there was no notification, and I did not see this message
As I bought Agram and Panifarin once six years ago, I never bought it again, I bake without them. In the topic "Rye tips" I talked in detail about how they can be replaced. Wheat flour - Makfa, rye - sokolnicheskaya peeled, or Moscow mill plant no. 3 - also peeled.
Gala
I did it perfectly. This time, I immediately filled in all the liquid and immediately put in all the flour. Topped up another 1.75 tbsp. l. water, it seemed to me that it could be dry. After kneading, I pulled out a spatula and formed a workpiece on the table, put it back in the HP, proofed for 1 hour, then baked at 160 g for 1 hour 20 minutes.
Gasha
Show the cut tomorrow, okay?
Gala
And then!
Gala
Gashun, well, here's the cutter

Borodino bread for the lazy (bread maker)

What do you say?
Gasha
Quote: + Gala +

What do you say?

Fuck it !!!

Who yelled that I don’t understand a fig, and I’ll never succeed ??? !!!
Gala

There was a case, I panicked a little, and then pulled myself together and ... voila, Pechka did an excellent job.
I tried, I really wanted Borodinsky, and I didn't want to let the teacher down, such material on rye bread ...
Gasha
You are a brilliant student !!!
Gala
She praised me at all, I'm making pictures
Elven
Extinguish, what should I do with this roof ?! It cracks and that's it!
It rose so well, and cracked at 30 minutes of baking. There was definitely enough water, because almost no dough had gathered in the bun. I had to add 3 tablespoons of flour. I'm already in the mood for the roof to collapse. Can you reduce the yeast? or reduce the baking temperature?
I made fun of the recipe. Instead of malt, kvass wort 4 tbsp. l, brewed 80 ml. boiling water, instead of Narzan serum 250 ml. Panifarin, I didn't put the agram (because I can't even imagine where this miracle is sold), all rye flour, whole-ground "Garnets", premium wheat. Kneading 30 minutes, proofing for 1 hour, baking for 1 hour at 160 degrees. Look like that's it...
Here's what happened

Borodino bread for the lazy (bread maker)

Borodino bread for the lazy (bread maker)

Cut tomorrow, if you're interested.
Gasha
Flax, I love cracked rye, because I read a lot of German and Finnish sources in which bakers believe that real rye should be with finely porous uniform crumb, and the surface of such bread must be cracked, if there are no cracks, then the bread is baked wrong and is considered a marriage. But they bake it, of course, on the hearth in the oven, and loaf-type bread is round.

The rules in the bread maker are somewhat different than when baking in the oven, and here every time for each flour it is necessary to select the ideal ratio for a long time: water-bread ... A little more liquid - the roof collapses, a little less - cracks form. Of course, the strength of the yeast also plays a role here. If you have them too strong, then reducing their number can remove cracks ... But this, again, only empirically. You can try to make cuts on the roof before baking, then the escaping vapors will leave through the cuts, and the roof will not break, but here again there are some nuances ... In the oven, such cuts make the bread very beautiful, and in the bread maker the roof can fall off from the cuts. .. Try, experiment, write down all changes in a notebook and compare

And don't even ask about the cut, but put it on a mandatory basis, because only by the crumb you can judge the quality of the bread

And, to be completely honest, it seems to me that your bread is very beautiful ...
Elven
Quote: Gasha
And, to be completely honest, it seems to me that your bread is very beautiful ...
Thank you!
It's good that my HP has a manual setting, I will experiment.
Let's see the cut, if everything is good, we will assume that my bread is correct, like the Germans or Finns
Gasha
And there is no need to giggle !!! Well, someone who, but the Finns and the Germans understand this!
Elven
Quote: Gasha
Well, someone who, but the Finns and the Germans understand this!
I know they are great! I giggle at myself
Gasha
Elven
Here is a cut of yesterday's bread

Borodino bread for the lazy (bread maker)

Sooooo delicious. But next. since I reduce the sugar, it turned out too sweet. Apparently because of the honey
Gasha
Come on together ... The crumb is fine-pored, the pores are evenly distributed!

It crumbles a little, so literally a spoonful of water must be added

And sugar is honey, you can always adjust for yourself

In general, sit down - five!
Elven
Quote: Gasha
In general, sit down - five!

Quote: Gasha
It crumbles a little, so literally a spoonful of water must be added
This is such a knife He crumbles all the bread. On the contrary, I added flour, because it was very liquid
Gasha
Then everything is okay!
Elven
Again Borodinsky baked, here ...

Borodino bread for the lazy (bread maker)

Borodino bread for the lazy (bread maker)

Dry kvass instead of malt
Gasha
Helen, a wonderful loaf! But malt is probably not enough ... how to taste?
Elven
Quote: Gasha
But malt is probably still not enough
Why?
Quote: Elven
Dry kvass instead of malt
4 tbsp. l dry kvass
It tastes the same
Gasha
So that's great! It seemed to me that it was light, but this photo, probably, is
Elven
Quote: Gasha
but this photo is probably like that
yeah, there was a photo on the windowsill, the sun gleams in fact the bread is darker than the previous one (on the leaven wort)
Natasha K
Gasha, and you can Borjomi instead of Narzan, otherwise I don't have it
Gasha
Natasha, Borjomi, in my opinion, is not suitable, since water with a neutral taste is needed. Better to take plain water
olena14
Good day. Gasha, thank you very much for the recipe. I also did it and I really liked the bread. I haven't tried it myself, I don't eat bread at all. The only thing in the recipe I changed the mineral water to regular drinking water and took 100 grams of wallpaper flour all the same. Thank you again.

Borodino bread for the lazy (bread maker) Borodino bread for the lazy (bread maker)

Above, it did not burst, but I cut a cross before proofing.

Gasha
Excellent bread, Olya!
Elven
Gashenka, I finally got the malt !!! Now there is no need to suffer with the replacement of ingredients. I baked this bread, just gorgeous taste And the color is so unusual, much darker than with kvass or kvass wort. Thanks again so much for the recipe Happy New Year and Merry Christmas !!!
Gasha
Hurrah! Happy New Year, Lenok! Peace and joy to all of us!
Levelours
The recipe is good! I baked it according to this recipe, it turned out awesomely delicious! Only sweetish for my taste) Next time I will reduce the sugar) Baked on plain water, there was no narzan. The rest is prescription. In general, everyone is happy)))
Gasha
Hurray, Tan !!!
Levelours
finally it turned out according to this recipe)))
And, by the way, baked in the "main" mode. Although there is also a mode of "rye bread", but on the "main" it turns out tastier)
Svetlenki
What a great recipe! The bread is delicious! I came across quite by accident, because I was impatient to make Borodino tartlets, but Borodino tartlets were not at home on sourdough. There is no time to work with the leaven, I decided to trust Gasha and her recipe! Definitely a favorite! Delicious bread! HURRAH!

Borodino bread for the lazy (bread maker)

Borodino bread for the lazy (bread maker)

Gasha, thank you very much! You have no idea how happy I am! Now Borodinsky will be on my table much more often!
Newbie
Quote: Gasha
But since I did not knead the dough, as expected, in three stages,
I didn't understand a little, but why knead, there is no gluten
Vitalia_08
Those who have already tried this recipe, tell the newbie: Flour turns out in total 475 grams, liquid 380 grams (not counting molasses and butter). Is this a normal flour / water ratio? Or are those 80 ml of boiling water that you need to brew malt already included in 300 ml? That is, is the total liquid 300 or 380 ml obtained?

All recipes

New recipe

© Mcooker: Best Recipes.

map of site

We advise you to read:

Selection and operation of bread makers