Nataly_rz
Abaldet, this is beautiful !!! This is what happens when a piece of dough falls into the hands of an artist, Musyanya
nut
Yeah no words
musyanya
Crumb, it took 5-7 minutes to cut in total. I dashed 6 sausages, glued them on top, pinched everything with scissors in different directions - and the rest depends on the dough, it swells and takes on funny outlines.
Mila007
Quote: Musyanya

I continue to torment the dough with scissors ... Probably, I didn't play enough as a child ...
Musyanya, smart girl! You just have a creative approach to everything!
musyanya
Wheat bread on semolina in the oven
Wheat bread on semolina in the oven
I’m thinking about how to bake such bread. I don't have an oven, there is only a micro one with convection and a grill. I baked all the breads in a detachable tin, with baking paper inside. Maybe it was necessary to release bread for freedom? Just the bottom and that's it (it seems like it's called)? It is difficult to apply a pattern on bread in a split form. Will not bread run away without a mold?
This bread came out very high - more than 15 cm, I have a large cake bowl, so it did not fit into it, I had to cut off the top ...
Admin

musyanya, good bread with a good pattern can only be baked on the hearth, that is, without a form, on a baking sheet.
For this, the dough should be slightly denser so that it does not spread from softness.

Distribute on a baking sheet.
Let the dough double in volume and place in a preheated oven to 220 *, and immediately reduce to 200 *. then after 10-15 minutes, reduce to 180 *, after 20-25 minutes to 165 * and until tender.
It is advisable to preheat the oven to 200 * by placing a ceramic stove or cast-iron pan in it, bottom-up. You will put the baking sheet in the pan.

Like this
zine @ ida

Admin,
please tell me when to add raw yeast, if in Panasonic first there are dry products, and then liquid and whether it is necessary to add liquids to them first.
Admin

The forum has already discussed the issue of bookmarking products in x \ n. It makes no difference what to lay ahead - dry or liquid, since the kneading of the dough begins immediately after the laying and everything is immediately mixed.
There is a difference when you bookmark a timer.

It is better to put raw yeast together with liquid, or dissolve in a small amount of water
zine @ ida
Quote: Admin

The forum has already discussed the issue of bookmarking products in x \ n. It makes no difference what to lay ahead - dry or liquid, since the kneading of the dough begins immediately after the laying and everything is immediately mixed.
There is a difference when you bookmark a timer.

It is better to put raw yeast together with liquid, or dissolve in a small amount of water

Admin, thanks for the answer, I was confused by the fact that the temperature is equalizing up to 60 minutes, if you put flour, sugar, salt, water and yeast dissolved in water, is it okay that they meet with salt and stand until kneading? Before Panasonic I had Moulinex, I really liked the oven with raw yeast, but there is a different order of laying and there is no temperature equalization. As soon as I take Panasonic from the service, I'll try.
NIZA
zine @ ida, I very often bake in Panas with raw yeast, stir it with a small amount of flour, take a spoon and an already measured portion and add it directly to the liquid, during leveling they will bloom, play, and they are not afraid of salt, in some recipe I I even met the advice of grinding yeast with salt.
zine @ ida
NIZA, when I baked in Moulinex, I added sugar and liquids to the yeast and waited for them to rise, and then added to the bread maker. Wow, but I always thought that yeast and salt are not friends. Thanks for the answer.

NIZA
But, as far as I know, this only applies to raw yeast, and dry fast-acting ... no, no !!
Kalyusya
Admin, I carry a report. I bake periodically. Today the son said: "cool". This is almost the highest praise. There is no photo of a whole loaf, I didn't have time.

Wheat bread on semolina in the oven
Admin

What a pretty, SUPER beautiful

Thank you sonny for the evaluation of bread
Mist
I made some bread.
Made on kefir in HP. I counted on a roll of 750g.
Took off the roof a bit, but it turned out very tasty
Wheat bread on semolina in the oven
Wheat bread on semolina in the oven
Admin

It is better to bake such bread full, on the main mode, and make the dough a little softer. Then it won't rip off the roof, the crumb won't be dense

Try to bake, you should like it
Mist
Quote: Admin

It is better to bake such bread full, on the main mode, and make the dough a little softer. Then it won't rip off the roof, the crumb won't be dense

Try to bake, you should like it

I will definitely try
Annette
Good day! How we love this bread and constantly thank you, Admin, for a wonderful recipe. Thanks again. Yesterday I baked it, in the morning my husband said again that nothing else is needed for this bread, it is so tasty))))
🔗
Admin
Annette, it's nice to hear reviews, especially from husbands Husbands won't lie, they love tasty things more than us

Bake to your health!
tusenkin
Admin, but if that curdled milk that is sold in Russia is not. Is it possible to replace with such a product - 🔗, unfortunately, I don’t know how it’s more accurate in Russian, but it seems to taste, I just personally don’t like yogurt and therefore don’t know the taste. Link in English - there is no such link in Russian. I would like to try this bread. And semolina, by the way, is also with bran, in my opinion, or rather, coarsely ground something.

Thank you very much in advance for your reply.
Admin

tusenkin, can be replaced with any sour milk, yogurt and other types that you have on sale
Just keep track of the consistency of the dough (soft), since sour milk can have different thicknesses.
tusenkin
Thank you. I will report back after I try to make bread.
Coniferous
Admin, now loaded everything into the bread maker. The situation is such that there is no flour in the loaded one at all
The feeling that there is too little water - everything was immediately absorbed. Tell me please, don't you need to pour it into semolina anymore? She, in theory, absorbs very cool.
Admin

What does it mean "there is no flour in the loaded one"?
If you don't have enough flour - don't be scary! Bread can be baked completely from 100% semolina - you get wonderful bread

But, in any case, the bread dough should be soft (but not liquid!). So you need to add more water, and this is done when kneading the dough.

The easiest white bread made from wheat flour
Wheat flour gingerbread man (master class)

We constantly monitor the flour-liquid balance, since the moisture content of flour is different
Coniferous
Admin, in the sense that I set the bread to be baked purely on semolina, without flour =) But it seemed that much more water was needed.
From flour a bun and bread is always luxurious, thank you!
Wildebeest
Admin, Tanya, you look at what charm I baked !!!!
🔗

And the cutter ....
🔗

When I put the dough on the table, it was so pleasant to the touch that I wanted to play with it, leave the bun from one hand to another, wrinkle it on the table.
Tanyusha, thanks. Yes, I was kneading the dough on ordinary fresh kefir.
He who does not take risks does not eat delicious bread.
Admin

Sveta, the bread looks great!
Yes, and the dough is very soft - you're right! This dough differs in structure from the usual dough on flour

Pekies for health! And try again to bake bread completely on semolina, feel the difference
Wildebeest
Admin, Tanyusha, today she baked this bread again, but with some changes. Instead of mustard oil I added ghee, replaced kefir with fermented baked milk. The bread is again wonderful and airy.
But everything was not without incident. The dough is kneaded on the dough mode, I'm waiting for the kneading and I see that I forgot to put the salt. I had to add salt and for 13 minutes the mixture was already on the "pelmeni" mode. But the suspended salt was on the table in front of me.

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