moby
Yesterday I baked "Wheat loaf with semolina and kefir". It turned out to be a good bar. But in the process of cooking I made a mistake and in addition poured 250 ml of yogurt, while mixing one slurry. I added flour to the kolobok and everything was successful then. The dough came out a lot, I put some of it in the refrigerator until this morning and finished another bar.
The dough rose very well, the taste is pleasant, the semolina is not felt, the crumb is porous. Semolina, probably, gives splendor to bread. I like it
Thanks Admin
Various loaves, baguettes, braids (baking options) from Admin.

Various loaves, baguettes, braids (baking options) from Admin.
moby
And this is a small bar that was baked this morning
Various loaves, baguettes, braids (baking options) from Admin.
Admin

Wow, what a porous crumb, super nice!

This is what the kolobok rule means - pour as much water as you want - we will fix the dough with a kolobok

Thank you!
Aksinka
“Wheat milk loaf” was baked in KhP exactly according to the recipe. I used homemade natural milk. Everything is wonderful-crisp, beautiful roof and DELICIOUS !!!
Admin

Aksinka, bake and eat for health
Kamusik
Admin, I've baked loaves 100,000 times already. But lately they have begun to turn out for me, as before buns for 9 kopecks. Nobody argues, this is very tasty, but why is it? All products are the same, including flour.
Aksinka
Quote: Admin

Aksinka, bake and eat for health
Once again I want to thank you for the milk loaf recipe. Now this is the most beloved bread in our family, I bake it in a bread maker, I increased the size of the loaf - it is eaten up very quickly. His granddaughter Aksinya loves him very much. Here is our photo report with her:
Various loaves, baguettes, braids (baking options) from Admin.
Admin

Super! Aksinya also ate her cheeks on milk bread, but so beautiful, with dimples!

Eat for health
tatjanka
Admin, I came to thank you for the milk bread: rose: And now I think and why ??? : girl_cray: Now other breads are haunted. We'll have to cook them too: girl_dough: I'm 100% sure of your recipes. Thanks again !!! Various loaves, baguettes, braids (baking options) from Admin.
Admin

tatjanka, THANK YOU

Bake to your health! I always try to make the recipes accurate, I know what you will bake after me, and may you succeed!
tatjanka
PPRoma, this again I am grateful for the recipe for "Creamy" bread. When I saw the proportions of the products, I realized that it would not turn out to be a small bar. But when it increased during baking, I don’t know how many times, I was in shock. Then I thought this bar would be enough for me for a long time. But here I was wrong, because before I had time to get it, I immediately cut off a hot, crispy and airy crumpet, it is unforgettable and very tasty. : nyam: Then a few more pieces also left, it's hard to stop. But next time I will reduce the ingredients by 2 times, otherwise such a yummy figure will not be long in coming. And you have to Various loaves, baguettes, braids (baking options) from Admin.
Admin
tatjankaIt's great that the bread turns out, and even delicious - it's impossible to resist !!!!
Kamusik
Admin, another thanks for the wonderful recipe. One "-", fly away at one, two.

Various loaves, baguettes, braids (baking options) from Admin.
Admin

Tatyana, well, you came up with a drawing for him, super cell! Nice to hear that I liked the bread

And thank you for the pastries!
irza
I was tempted by the Wheat Milk Baton and did not regret it. Delicious, fluffy, crusty. Admin, Thank you !
And here is the photo. Just don't laugh too much (even though the loaf itself reminds me of a smile) - I underestimated the size of the future loaf and placed it on an inappropriate tray. Next time I will make 2 baguettes

Various loaves, baguettes, braids (baking options) from Admin.
Admin

No, the bar smiles very nicely! But delicious!

Bake to your health!
Kras-Vlas
Quote: Admin

Loaf cereal by Admin
Hello everyone! And I tried to bake such a bar from oatmeal porridge. No, I didn't cook it on purpose, I just found well-thickened residues. Thank you Crochet for the indicated weight of porridge - my leftovers were exactly 220g !!! So destiny to try. When kneading, at first it seemed steep - I added kefir and it’s in vain, because then I had to add flour repeatedly. The gingerbread man was soft and tender. The dough is very pleasant to work with.
Various loaves, baguettes, braids (baking options) from Admin. Various loaves, baguettes, braids (baking options) from Admin.
The result is very soft bread with a slight sourness! We all loved it! Thank you Admin for interesting recipes! And the side frying from the grill - I decided to tan the bread
Admin
Kras-Vlas, very beautiful bread turned out, and the crumb is delicate, super!

Do not be afraid to experiment yourself, and new delicious bread is born.

Thanks for the kind words!
Mona1
Admin, tell me, please, read about your method of rolling the dough with a loaf roll. And if I have a second proofing in an oval proofing basket, can you also twist the dough in this way and put it in the basket for proofing? And then put the seam up, will we turn the basket over when we put the dough out of it on a baking sheet?
Admin

You can do this, twist and distance in the basket. But why should such a roll stand in a basket, if it can be put on a baking sheet with a seam downwards and then allowed to stand? I do this, for example
Lozja
Tatyana, Your milk wheat loaf in a pressure cooker:

Various loaves, baguettes, braids (baking options) from Admin.

The result was very pleasing!
Admin

Well, wise men ... pressure cookers don't get bored ...

What a handsome man

Oksana, congratulations on your success, the bread turned out great
Tamar
I made a milk bar for 300 grams of flour. Instead of vegetable, I put butter. It turned out great. The husband is delighted! Thank you!!!
]Various loaves, baguettes, braids (baking options) from Admin.
]Various loaves, baguettes, braids (baking options) from Admin.
This is what I managed to photograph.
Admin

Tamara, very beautiful cut, and the color of the loaf is even, not fried!

GREAT !!! Bake some more! And the eatability of such loaves is very high.
Albina
Romochka, what delicious loaves you have here and various
Albina
It's a pity only some photos are already impossible to see
Admin
Quote: Albina

It's a pity only some photos are already impossible to see

Albina, THANK YOU!

Try to look here 🔗
kukurica
Quote: Admin

You see, the yeast dough should rise 2 times (two proofings), then you get a high-quality dough ripened for baking.
This is the rule and practice of working with yeast dough.

I have HP Kenwood and in it, on the main program, 3 proofings are obtained before baking - 2 for 20-25 minutes and the last for 1 hour.
In other HPs, the first proofing is longer?
Admin
Quote: kukurica

I have HP Kenwood and in it, on the main program, 3 proofings are obtained before baking - 2 for 20-25 minutes and the last for 1 hour.
In other HPs, the first proofing is longer?

I am writing here about the technology of kneading dough for baking in the oven.

About the bread maker - you need to look specifically at the models of x / ovens
Varvarushka
Admin,
hello, I can't find the recipe for "Wheat milk loaf" in Temka, please duplicate it, I really want to try it. Thanks in advance
Admin
Quote: Varvarushka

Admin,
hello, I can't find the recipe for "Wheat milk loaf" in Temka, please duplicate it, I really want to try it. Thanks in advance

Good day!
See here: How to shape a baked loaf in the oven https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=378391.0

Bake to your health!
Varvarushka
Tatyana, thank you very much
kagamu
Varvarushka, 🔗
Admin
Quote: Admin

See here: How to shape a baked loaf in the oven https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=378391.0

Quote: kagamu

Varvarushka, 🔗

This is the same recipe and the author of the recipe I am Admin
Svetlana_Ni
Hello ,AdminSo I decided to try to bake bread according to your recipes. I baked the milk loaf twice. Thanks for the recipe, the bread is delicious. Baked grain. I baked it twice too. But the first time it seemed sweet enough to me. And I decided to reduce the sugar a little. So I took a picture of this bread, I'll try to insert a photo below. True, it does not look like yours at all, because I did not have time to bake in the evening after work, so I had to do the last proofing in the refrigerator in the form. And I replaced kefir with yogurt so that it wouldn't go to waste. I didn't find fiber either.Does it affect the taste of the bread or is it used for other purposes? The dough also turned out to be cool and added kefir to the eye. Is it because of the porridge? I did not find a photo with porridge. Is it thick, if you write that you can use it as a side dish? As a result, the bread turned out to be tasty anyway. But, of course, it differs from the original, unfortunately I always do this, the first time I "don't get" into the recipe. In general, I wanted to thank you for the recipes and for your competent advice, and I consider your opinions on many issues authoritative. Thank you. Here are my photos

Various loaves, baguettes, braids (baking options) from Admin.

Various loaves, baguettes, braids (baking options) from Admin.
Svetlana_Ni
I'm sorry for the giant photos. I still don't understand what and how
Admin
Svetlana, Thanks for the kind words!

The oven can be made from different combinations of products, as long as they match each other in compatibility, taste, and characteristics. And we follow the test.
And you should always select the volume of the dish-shape and the amount of dough for the bread, and make sure that the dough does not bulge out of the mold after rising - otherwise you will get a "mushroom" bread like yours.

Check out the topic here: Multigrain Wheat Bun. Master Class https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=62373.0

The bread turned out great! Beautiful!
Svetlana_Ni
Tatyana, thanks for the answer and for the assessment of my amateur performance Yes, I still have a lot to learn, I lack understanding of some processes and proportions, including It just seemed that two forms of the test were not enough, but I could not find such a number of forms. ... I also want to read the theory from scratch, starting with the definition of the quality and properties of flour. You can ask questions, have I already appeared? Here in the topic or your blog?
Admin
Quote: Svetlana_Ni

You can ask questions, have I already appeared? Here in the topic or your blog?

Of course, ask. But the rules remain: we ask questions where we read the topics, according to the belonging of the conversation to the topic.
And it is advisable to first carefully read the topic, try to understand what it is about - then there will be questions of a different quality.

The ratio of the volume of the mold and the weight of the dough for baking bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=24187.0
Bes7vetrov
For the first time in my life I baked a loaf, no ... BATOOON is in the oven! Happy as a child! Thank you very much! Baked a loaf of wheat milk according to the recipe. I kneaded the dough with HP Mulinex, then formed two different-sized bars, sprinkled one with sesame seeds after proving and smearing with a quail egg and milk. I almost ruined the whole dough when I sent it to the oven for proofing, and something seemed a little to me in such heat only with the light on ... I moved the thermostat knob to the glowing indicator about heating ... When twenty minutes later I decided to check the dough: According to the thermometer, the temperature was still much lower than 50 * C (the first digit of the thermometer), but it felt like ... The oven is very hot, it is impossible to touch the walls, the tray with loaves is a little cooler ... I was very upset
The crust on the top of the dough was dry, so my cuts did not open on the bars.
I managed to photograph only part of the second loaf, the first was swept away barely cooled down Various loaves, baguettes, braids (baking options) from Admin.
Various loaves, baguettes, braids (baking options) from Admin.
Admin

Lizok, to your health! Bread from the oven is much tastier, everything else will come with experience, just bake more and don't stop!
KseniaGap
Hello everyone!!! People, help out, who made pure rye baguettes? Share the recipe ... I would be very grateful
anna_8008
Admin, thank you very much for the wonderful milk bar recipe !!!
I tried to bake baguettes ..., but I made my debut with bars only today ... Or rather ..., with braids ...
And I immediately fell in love with the recipe ... The crumb is just like a fluffy cloud --- so delicate and snow-white ..., the crust is excellent ..., it is molded at once ...
Here are my handsome guys !!!

Various loaves, baguettes, braids (baking options) from Admin.
Admin

Anya, such pretty braided bars! And the weaving is interesting, not like an ordinary pigtail, more complicated!
Pieki for health, please your relatives with bread
anna_8008
Admin, thank you for your kind words ...
I'm just learning ... I want to pamper my family with delicious bread ..., but I pamper myself with a visual picture ... ... I love to direct beauty ...
My daughter is no longer allowed to braid ... so I train on braids ...
Lyi
Quote: Admin
"Wheat milk loaf"
https://Mcooker-enn.tomathouse.com/in...ic=7265.0
Admin, a loaf of milk has disappeared somewhere ?!
The link takes us to the 1st page, but there is no recipe or photo.
And I don't remember any recipe or recommendations for folding a loaf. Or is it not here? Did you give recommendations on baguettes? Then send me a link, plizz.
Admin, thanks, I found the link on the last 10th page, and I searched for the table of contents on the 1st page.
It would be nice to also correct the link in the table of contents on the 1st page, otherwise this 10th page will turn over and someone will search for it again for a long time.
Thanks for the recipe. I baked it for a long time, but I remember that it was delicious.
Admin
How to shape a baking loaf in the oven moved here

Lyi, Thank you! - I still can't tackle editing
Lyi
AdminThanks for the recipe and tips.
Here are my 2 baguettes. A little dry, but still delicious. Half of the baguette was condemned with the milk still warm.
They braced themselves in a moment. While I went for a thermometer, measured it, and the temperature was already in the baguette 110 *.
But more often I will bake, I will adapt myself again, otherwise I have spoiled everything I bake only in HP ..
🔗
Rottis
Admin, Tatyana, Good day!

I am with a report and gratitude. Take my first self-made loaf in my life.
I baked a loaf on kefir with semolina. In the Steba mini oven.
Various loaves, baguettes, braids (baking options) from Admin.
incision:
Various loaves, baguettes, braids (baking options) from Admin.
Delicious loaf, airy crumb. The husband cut half a loaf without just one sitting.
Admin, a lot of useful information in this topic!

Thanks again
Admin

Lena, to your health! A wonderful bread turned out, and what a crumb - SUPER!
The husband knows what he's doing, it's delicious!

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