Dough "Vienna"

yesterday put the mixture on the full recipe.
After 6 hours - a beautiful foam cap and a pleasant smell, after 12 (at 6 in the morning) - a slight alcohol smell appeared
The mixture was divided: Part of the dough was kneaded in a bread maker, the rest in two passes in a combine.
Now I'm waiting.

Well, there is a hole in the old woman, this has not happened to me yet
what can I say - crying
There should be no alcoholic smell - do not transfer the products further.
Probably, the yeast got thermonuclear - fermented.
I had to start in 6 hours or bake after 1-2 strokes, or maybe just today is not my day

[Lenusya]

Lenusya , so sorry .
Have you already baked this for Easter?

Yes, for Easter: the Easter cakes are beautiful, with a layered crumb, and the taste and smell are of fermented dough.
But I will not leave this business like that anyway - I will put the yeast mixture for 6 hours, and not 12.

[Lenusya]

Lenusya , You write later, please!

Yes, apparently, such yeast was caught.

I will definitely write.
The mother-in-law came in, said that it was very tasty for her, that I ate too much (it smells like that, it’s not right for me) and took everything away, saying in the end that if I still don’t succeed today, call her.

Yes. With yeast for baking. But in the first place, I did not observe the exact proportions. I put in 2 times more sugar. Secondly, 2 times my yeast was probably too old. But the third call completely upset me. Fresh yeast, fermented normally, like the first time. But the Easter cake did not rise again. Next week, I plan to finish off this case. After all, it turned out the same at the beginning.

[Lenusya]

Well, and good, Lenusya that the mother-in-law took it with pleasure - not so offensive to you! And bake yourself some more!

Yesterday I made buns again, put the dough on dry yeast (for 300 g of flour - 1.2 tsp. Saf for baking), the dough stood for 5 hours on the battery, the hat was good, but it showed me that the dough rose less than on live yeast. The buns turned out wonderful, although I have a problem with eaters: my husband can eat a couple of buns in the mood (he’s better than beer, but not with a sweet bun), my daughter prefers store-bought ones (the father-in-law constantly buys), the mother-in-law does not eat (she’s probably not there is what I bought or cooked), the nephew can walk around for a long time, then he timidly asks permission and can take one, only the father-in-law takes it without permission, and then apologizes. So it turns out that I alone have everything and have to. I’ll go to my sister’s work, and I’ll take half of it, let mom, dad and son please.
By the way, I put the dough for 12 hours only the first 2 times, then for 4-5 hours on the battery, so in the summer I will probably put it at night (in the absence of hot batteries)

at night, in silence, everything worked out

The yeast mixture stood for 6 hours, the dough was made in a 500 g bread machine. flour. During baking and after the smell was wonderful
Photo, though not very - I took pictures with my phone.

[Lenusya]

Lenusya , good, good photo.
I am glad that the continuation of the story is so joyful! Wonderful Easter cakes!
Is it medium and one small?

it turned out 5 medium and one small cake for a son

I want to thank you for the Viennese dough recipe. I made Easter cakes out of it, I did not notice a separate topic about Easter cake from Vienna dough. Well, okay, I made a recipe for the dough. I used DRY ACTIVE YEAST (not fast), because I did not find ordinary yeast anywhere. I recalculated the recipe for 4 eggs (that is, I doubled the norm of the products given for the bread machine), and recounted the yeast at the rate of 60 g ordinary = 11 g dry. It turned out that for a dough of 4 eggs, 4.5 g of dry burns are needed. Then I did everything according to the recipe. I mixed the dough, after 12 hours I loaded everything else. I didn't add any flour, even though my hands were itching. I mixed it in a bread maker 2 times for 20 minutes (just the dough mode after it finished stirring, I restarted it). Then, for 90 minutes, the dough came up 2 times (it increased almost 2 times), for the third time I mixed in raisins and candied fruits (a lot, I need less, but I was greedy :))) And 90 minutes approached Eve. I baked two Easter cakes.
Everything turned out just great! Thank you very much for the recipe.
My comments:
do not be afraid to use dry yeast (the main thing is to choose fresh dry and active, not fast). Everything works out well. For my taste, it was necessary to add a little salt. But I decided that I would follow the recipe, no creativity. And then I can do this with my creativity! Plus, the recipe was untested, and Easter is just around the corner, no time for experimentation. But next time I will add salt.
On the crumb: either I baked it (about 40 minutes), or it should be like that (I compare it with other photos, everything is like mine), but the crumb is not fibrous, a little dry, even I would say. It was as if the dough was tight, although the dough was almost liquid, blotchy. Maybe just baked? We'll see on Sunday. It can be infused, they say that the taste from Vienna is better for 2-3 days.
My rating is 98% on a 100% scale :) the rest are two-personal preferences. I will repeat the recipe! Thank you!

[Qween]

Qween Thank you very much for the gorgeous recipe for Viennese dough, I have already expressed all my emotions in the topic "Viennese dough cake" , now one question arose - the fact is that when 12h. yeast stood with sugar, milk and eggs, the mixture acquired the smell of alcohol or something sour!All products were the freshest.
The taste and smell of the finished cake was excellent, because the dough contained lemon and orange zest.Tell me what the smell should be in 12 hours. of this slurry and why does it turn sour?
In this thread, recommendations are given to do as many kneading and lifting as possible. Doesn't the dough turn sour from such a long process? (When the dough was kneaded in KhP for cake, the smell was alcoholic.)

Thank you in advance.....

[quote author = Nora Clarck the thing is, when 12h. there was yeast with sugar, milk and eggs, the mixture acquired the smell of alcohol or something sour! [img width = 36 height = 24] All products were freshest Tell me what should be the smell in 12 hours. of this slurry and why is it sour? [img width = 36 height = 25] This thread recommends doing as many kneading and lifting as possible. Doesn't the dough turn sour from such a long process? (When the dough was kneaded in KhP for cake, the smell was alcoholic.)

[/ quote]
The smell should be. It turns out a kind of sourdough, which subsequently gives the Viennese dough its stratification. Personally, I put this dough in the HP in the "Dough" mode 2 times, and only after that I put it in 1/3 tins and, letting it move up to 2/3, baked at a temperature of first 200, and then 180 degrees for 45 minutes ( time depends on the size of the mold). Nothing turned sour. Easter cakes are divine !!! 1 large and 2 small. I think nothing will change if you do the same completely in HP.

[Panevg1943]

Panevg1943
Thank you very much for your answer ... the cakes are really beautiful and nothing sour, but before baking they were very scared ...

Tell me. If I understood correctly, then for 300 g of flour there is a bag of dry yeast 12 g. lot? The last cake turned out to be edible, but not as chic as the first one. I plan to work out this wonderful recipe to a stable result.

Tell me. If I understood correctly, then for 300 g of flour there is a bag of dry yeast 12 g. lot? The last cake turned out to be edible, but not as chic as the first one. I plan to work out this wonderful recipe to a stable result.

Sayla, for 500 g of flour you need 7 g of SAF-moment yeast, and in one teaspoon of them there are 3 grams.

[Sayla!]

Sayla!
This is your answer from space !!!

Quote: Qween on Dec 17, 2008, 11:05:07 pm
Baking bread and making rich yeast dough with fresh yeast:
1. For simple bread - 100 gr. flour 2 g of fresh yeast.
2. For dough with a moderate amount of baking and sugar (for example, Very tasty kulich from Elena Bo) - for 100 grams of flour, 3 grams of fresh yeast.
3. For heavy butter dough (for example - Pokhlebkin cake) - for 100 g of flour 4 g of yeast.
4. If I bake bread, or knead dough without a timer, then first pour water into the bucket, put yeast and add a spoonful of sugar (I take sugar from the total amount according to the recipe). While I cook the rest of the ingredients, the yeast has time to "cheer up" and become like soda water.
5. When I put the dough or bread on the timer, I put the yeast right on top, on the flour and that's it.
6. Absolutely! it makes no difference whether it's frozen yeast or not. What I have at the moment, I put them. Including the timer.
The main thing is that the yeast (on the timer) does not meet the water ahead of time, and the whole secret.

Thanks a lot for the recipe! I made Easter cakes for the first time in my life, it turned out superbly! I myself did not expect such a result, everything is just super!
the leaven was standing near the battery for probably about 15 hours for sure, or maybe more, because all hands did not reach to pour this business into the bread maker

[evnadiva]

evnadiva, Nora clarck , Panevg1943 , Edelka , to your health!

Panevg1943,HairpinThank you for supporting the topic and answering questions

[Sayla!]

Sayla!
This is your answer from space !!!

Quote: Qween on Dec 17, 2008, 11:05:07 pm
Baking bread and making rich yeast dough with fresh yeast:

6. Absolutely! it makes no difference whether it's frozen yeast or not. What I have at the moment, I put them. Including the timer.
The main thing is that the yeast (on the timer) does not meet the water ahead of time, and the whole secret.

Tell me, can you freeze live yeast?

[katyac]

katyac , Yes of course.
Just don't freeze stale yeast.
I cut the yeast into 6, 8, 10 and 5 gram pieces. Then I put it in a row on cling film, wrap it on the sides. I fold the resulting "sausage" as it lays down, then put it in a bag and in the freezer.

I just don't put it in the bag, because the yeast gets aired and "freezes" practically in a few days. And so they are stored wonderfully.
Instead of a film, you can wrap the yeast cubes in the paper in which they are sold (only this paper is not enough).

When necessary, I take it out, and immediately into action, without preliminary preparation.

[katyac]

katyac , Yes of course.
Just don't freeze stale yeast.
I cut the yeast into 6, 8, 10 and 5 gram pieces. Then I put it in a row on cling film, wrap it on the sides. I fold the resulting "sausage" as it lays down, then put it in a bag and in the freezer.

I just don't put it in the bag, because the yeast gets aired and "freezes" practically in a few days. And so they are stored wonderfully.
Instead of a film, you can wrap the yeast cubes in the paper in which they are sold (only this paper is not enough).

When necessary, I take it out, and immediately into action, without preliminary preparation.

Thanks for the advice, I will try to do so.

Oh, I baked Easter cakes from this dough for Easter. I have always considered myself a SPECIALIST in the field of yeast dough. But this dough is SOMETHING! I have never had this. Even when you mix, you feel the difference. And the smell. Doesn't get stale. Thank you!

[fronya40]

fronya40 , thank you for the kind words!
To your health !!!

[Qween]

Qween When I see that you are online, some questions immediately appear.When we bake a baba rum - how to soak it in syrup? Should you cut it in half? Or just soak on top? In the photo, the top was covered with glaze. Baba won't be too wet and therefore soggy. When is it better to soak, lukewarm or when it gets cold?

[Nora clarck]

Nora clarck , I do this:
I'm baking women. When they are almost ready, I cook the syrup. Then I take the women out of the oven and pour the syrup over them, right in the tins. Then I turn them upside down (in the same shapes) and pour over the remaining syrup.

Glaze barely warm women. If they are hot, the glaze will melt.
And so - beautifully, sluggishly spreads with ribbons.

Then I leave it to cool.

In the same way, I do one big woman (in the form with a tube inside).

It doesn't even remotely look like a raw, unpleasant dough, even if there is more syrup than planned.

Try it, it's delicious.

[Qween]

Dear Qween, you did not answer my previous question, the fact is that he tortured me very much, so I will not leave you alone and do not even think!

Qween Tell me what the smell should be in 12 hours. of this slurry and why does it turn sour?
In this thread, recommendations are given to do as many kneading and lifting as possible. Doesn't the dough turn sour from such a long process? (When the dough was kneaded in KhP for cake, the smell was alcoholic.)

Thank you in advance.....

At the expense of the baba ... so .... now it won't let me sleep!Everything, lit up, in the stomach began to quietly purr ...
one problem, I don't have any baking dish at home. I have to buy .... but which one? Silicone or Teflon? Or are there others? Help with advice!

Waiting for a miracle ...

[Nora clarck]

Nora clarck, sorry to miss your question.
She was like a squirrel in a wheel. As they turned off my water on the 17th, they had not yet given me water! At the same time, I still managed to prepare something for Easter.

The dough for this test does not have an alcoholic smell (however, I don’t pour milk raw). But, I would not say that the milk in the finished dough looks like fresh. The mixture is non-uniform after 12 hours.

And the alcoholic, but very delicate, pleasant smell and taste has a ready-made dough that ferments for a long time after kneading. Therefore, I wrote at the beginning of this topic that Viennese pastry loves several rises.
Probably, this is not to everyone's taste?

If the dough, after kneading, will ferment less, then this alcoholic smell-aftertaste will be, the less, the less the dough fermented.
In either case, the result is good (but different).

So what am I doing?
This I mean, if you do not really like this smell (everyone cannot like everything equally), then I recommend that you reduce the fermentation time of the dough, and it is possible to reduce the rise time of the finished dough. And do not pour raw milk.

Molds for women - I have silicone (Silicomart), I'm very happy with them. Those women in the photo are baked in this form.
And metal molds, for a long time, lie idle in the closet.

Any questions ?
PS: It seems they gave water !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! !!!!!!!!!!!!!

Great answer, thanks a lot. The milk was just raw.It is imperative that something new pops up in every answer.The most important thing now is to buy a uniform for a rum woman. But everything is clear. THANK YOU!!!Water to you always, without interruption!

[Nora clarck]

Nora clarck, you are welcome

Yes, it turned out that some "secrets" in the course of the play emerge.

And they gave water!

: flowers: Qween, I really want to give you a bouquet!
Today I again baked Viennese bread, well, very tasty
I combine two programs: dough + sweet bread. For 450-500 grams of flour, the bread rested a little on the handle of the bucket, I had to press a little to remove it from the mold
Thanks again

[Umka]

Umka , thank you too - for flowers and kind words

ah-ah ... girls, I have something wrong with the Viennese dough, I guess
I just baked strudli with poppy seeds from it, the smell-taste - everything is fine, thanks ... but it's absolutely impossible to work with it ... I got Viennese so "torn" that I really couldn't wrap the poppy filling in the dough ... having suffered with the first strudel, the second and third were simply "swaddling" with a pigtail ... and that dough was torn all the time, I had to patch it up ...
and yet ... and it also became stale ... already ... after 20 minutes. after "leaving" the oven ... this is the one that should not get stale for a week
Yes, I, of course, did not adhere to the recipe 100% - I threw 1/4 tsp. salt (well, I can't bake without salt, I can't) and 2 tbsp. l. French women added the identity before the kneading ... but, it seems to me, the French woman is unlikely to have influenced the rapid hardening of the dough, didn't she?
in short, she complained about fate and her dumb hands ... who can say anything sensible - where did I get pierced? I think that here, as usual, the oven will be to blame
but the dough is VERY tasty ... somehow even the crust looks like a shortbread ... and the smell is awesome, here

[klazy]

klazy , yes, something is wrong.
The crust doesn't look like shortbread dough to me. The dough turns out to be very plastic, and it is very pleasant to work with it.And the products, however, do not stale for a long time.

And with the "Frenchwoman" she baked Zest ... The girls also added salt.

Maybe the flour failed? And what kind of oil was added?

So sorry ...

well ... the flour was ordinary - it didn't bogumila ... with mediocre gluten.
butter.

So sorry ...

there is nothing to regret - my husband has already trampled one half of the dough, and in the evening the older one will pull up, and the grandfathers will come to visit ... I think I will hardly be able to see how this dough does not get stale until the day after tomorrow
I really like the aroma of baking ... I can't try strudli, because last summer I discovered an allergy to poppy seeds ... I baked a small bun with raisins from the leftovers and already trampled it down ... but I think my relatives they will manage with poppy strudles without me

I'll try this dough somehow, maybe it will give in to me :))

Hello, so I tried this dough. It tastes good, but I am not delighted, you cannot blind the piece products from it - only for forms it is ideal.

I will try further.

Girls, what is wrong with your Viennese dough? Since the recipe was published, I baked six times, it turns out great, and rolls and pies. In cutting, the dough is excellent, does not stick, it is perfectly formed. Try changing the flour, or buy powdered ascorbic acid and add a pinch to the dough when kneading.
Good luck!

No, I just had other expectations, probably not very correctly unsubscribed - expectations were not met - These are my problems. Although out of 16 rolls, 8 left after breakfast - and that's for two.

Girls, what is wrong with your Viennese dough?

I was just sticky and torn mercilessly. Maybe, really, the flour is bad ... I think I had a h / s farm ... I'll try this dough somehow.

[natamylove]

natamylove, judging by the photo, something was wrong with your test. some kind of it is "torn". It looks like your buns are "dry" inside. I'm right?

In fact, Viennese dough makes perfect products of any shape, including very small ones. And the crust always comes out - feast for the eyes.

klazy, I never take "Khutorok". This torment does not inspire confidence in me.
I wish you a good second try.

I do not know what is wrong, but something is wrong. Everyone has already eaten. I don't even know what to sin on.

I haven't looked into this topic for a long time ...

Nah, girls, if something doesn't work out with this test, then you need to check the ingredients for freshness and quality (first of all, flour and yeast), and check the cooking technology.

From this dough I cooked many, many times, and cakes, and in muffin forms, and Christmas rolls, and rolls with poppy seeds ... Unless, only "small piece" products from it did not sculpt, and then only because small forms are not in our family's honor And judging by the plasticity and obedience of the dough, then even a horseshoe for a flea can be made of it

Sourdough does not interfere with this dough either. Unique rolls were made on the basis of this dough with sourdough - layered, dry, soft, not stale for a long time.

Another point why the dough could dry out incredibly quickly is the kneading for too long, in which the structure of the dough could be disturbed.

Another point why the dough could dry out incredibly quickly is the kneading for too long, in which the structure of the dough could be disturbed.

also, by the way, may be.

Girls after 6 hours the dough turned sour why?

OLECKA, do you mean that the original "dough" is sour (so this is not dough yet)? And on what grounds did you classify it as sour? In 6 hours such a slightly alcoholic smell should have appeared.

The first dough turned sour, not only the smell was sour, but the mixture sizzled like champagne, and the eggs (n) still tasted like curled

The first dough turned sour, not only the smell was sour, but the mixture sizzled like champagne, and the eggs (n) still tasted like curled

This is how the dough looks according to this recipe ... at least it sizzled for me (especially when stirring) and on top there was the effect of "curdled eggs"; as soon as all this was mixed, the dough became homogeneous.

strange, when I cooked last time, this was not