Loaf. Recipes, history, rituals

[Admin]

AdminThanks for the tips !! Coiled on a mustache!

Here's what happened. The weight turned out ready-made 1125g. When baking, the loaf lost 100 grams. In order to prevent the roses from falling off during baking, she pierced them while still raw with toothpicks. So she baked. So that the leaves were raised, put foil under them.



My shortcomings, what I see myself.

The heat was not at the right level (on the top shelf) and it turned out to be very dark. Although the reason may be different. I just think so.
It can be seen that she gave the loaf a little distance in time. It began to rise to the top when baking and broke the braid.
Very few decorations, as I did not distribute the parts correctly. The dough was not enough for more decorations.
Well, I hope you can tell me the rest. I still have time. I can practice. What else should you pay attention to?

[Husky]

Husky, I really liked the roses. For me, it would be more to add a squiggle. I myself used to often bake loafs just for tea. And she set the birds on twigs, spikelets, and cut out various flowers, cornflowers. But very often after baking, the loaf itself tore the decorations and I began to be afraid of them. I could not determine the reason ... But you have everything intact. The roses on the cakes and on the loaf are beautiful! Yes, if you don’t like the roastiness of the top, then you need to bake it lower ... at the very top it’s too high.

[Story]

Story, Thank you! A squiggle and I would like more too. But there was nothing to make them out of.
So I tried my loaf. For some reason I thought that it would not be rich. But no. A very rich taste. Such a sweet one.
In my opinion, it is not baked to the end. His pulp seems to be moist and crumpled a little when slicing. This is how it looks in section.



What do you think? Is it just me or is he really awesome for this recipe?

[husky]

husky

I am not an expert at talking by squiggles, but by the structure of the crumb I can speak.

1. The dough needs to be made a little softer, that is, you need a little more liquid. Then the crumb will be more airy. Try adding a little less flour next time.
2. The dough moved normally, but the braid was torn, because it was probably overtightened a little.
3. You can add a drop of saffron or turmeric after mixing them with melted butter. Then the color of the crumb will be yellowish.
How do you determine the readiness of a loaf? Thermometer or stick?
I really liked the loaf itself, smooth, round. It means that it has formed the basis correctly.

[Lyulek]

Lyulek, thanks for the comments. I really had a very tight bun. And yet I have not mixed all the flour. Already when the last time I poured flour and intervened, I understood. that it is superfluous. BUT, I still had the flour not mixed, so I tried to add more and more. Next time I'll keep in mind that you need to focus not only on the recipe, but also on the appearance of the kolobok.
Readiness was determined by a wooden stick. I stuck it in, pulled it out dry. And the time has passed 45 minutes. And all the time the dark color of the loaf confused me.
At the expense of the color of the crumb - I understand. Next time I will.

[Lyulek]

Lyulek, thanks for the comments. I really had a very tight bun. And yet I have not mixed all the flour. Already when the last time I poured flour and intervened, I understood. that it is superfluous. BUT, I still had the flour not mixed, so I tried to add more and more.

Flour is different from flour. One flour is very dry (for example, canadian flour), absorbs up to 30% more water than ours.

Makfa, Bogumila also belong to dry flour, so they need a little more liquid for them. Or rather, you need to slightly reduce the flour in the recipe.

Readiness was determined by a wooden stick. I stuck it in, pulled it out dry. And the time has passed 45 minutes. And all the time the dark color of the loaf confused me.

Series two

The problem with the oven is solved in the same way as with flour (see paragraph one).

That is, you need to focus on the individual characteristics of the oven.
You definitely need to reduce the baking temperature by 10 degrees.

The loaf should have been ready in time, but the dough was steep, so it wasn't baked a little.

Well, okay, that was almost baked. We'll fix it !! But the recipe turned out to be very tasty. And very fragrant !!

Lilya, thank you very much for the clarification!

Always happy to help!
Contact us! How can I help you!

Girls, brought here a report on a loaf. Since I did it five times, I came to some conclusions. I just want to share with you. Suddenly, it will come in handy for some inexperienced in this matter. Children grow up with us and they all have to get married and get married. And for us moms to bake loaves for them !!
I understood the following for myself.

1. The dough should be rolled very tightly into a bun. Otherwise, it may pull to one side when baking.
2. The loaf should be well spaced before putting it into the oven. Otherwise, it will tear it in the oven.
3. The more sugar in the dough, the quicker a dark crust forms when baking.
4. For decoration, the dough is best done without yeast. I did here

Lyudochka, I congratulate you on the fact that you coped with everything so wonderfully, and that now you can only remember and rejoice ...

Loaf is just a miracle! Now questions: if you made a decorative dough according to a recipe from Lena's post, then what is "white rye flour"? Sown? And why did it happen that the decorations are light, and the loaf itself is dark? Did you cover them? Or ea account of this

Attach the decoration to the loaf 10-15 minutes before the end of baking.

[Gasha]

If you want to get very light, almost white, decorations, then part of the rye flour can be replaced with wheat flour, or all the rye flour can be replaced with wheat flour, preferably confectionery flour.

Gasha, I acted on this prompt, as I wanted the decorations to be light. But I think that the fact that the decorations were installed 15 minutes before baking also played a role. Since the loaf that we baked with the matchmaker was also decorated with roses from the same dough, but they turned out to be more tanned. I installed them immediately and baked for the same amount of time as the loaf itself was baked.
Decorations, as soon as installed - did not cover anything.
Oh, and thanks a lot for the congratulations !!

[Husky]

Husky, and you simply fastened the jewelry on toothpicks, did you lubricate the loaf with anything?

REMEMBER MY LATER CONGRATULATIONS, LADY!
YOUNG - ADVICE YES LOVE!

The loaf came out wonderful, festive!
Thanks for the advice on baking it.
I read that for a light shade of some details, they are covered with egg white, and to get darker ones with yolk. I'll look for details. I was late, of course, but maybe someone else will come in handy.
Found, but not quite so I remember.
This is from the book "Secrets of a Home Pastry Chef" L. Lyakhovskoy 1993:
"... the dough without sugar is not tinted during baking, and the product has a light color, and with sugar it acquires a golden brown hue, in addition, the surface of the loaf, smeared with egg yolk, becomes amber and, as it were, varnished. Roses, magnolias, twigs , on the contrary, trefoils are smeared with either only protein or water, then their delicate light tone will be preserved during baking. "

She typed with guilt. I'm on time, right?

[Gasha]

Thank you very much for your congratulations !! So nice, so nice !! I showed all your congratulations to my young people. She said that they simply have no right to be unhappy, since so many people wish them happiness! Many thanks from them too !!
Now for the loaf.
Gasha, Yesterday I was in a hurry, so I replied with a quote from Lena. I hope you understand that I did not use any rye flour, but according to the advice in this recipe, I simply replaced all the rye flour with ordinary wheat flour. Used flour "makfa"
Vitalinka I acted like this.
I smeared the loaf with protein after proofing, before placing it in the oven. I baked for 30-35 minutes (now I don't remember exactly what time I set for baking).
Then she took the loaf out of the oven. I smeared the bottom of the jewelry themselves with the same protein. She simply attached the leaves to this protein, and planted the roses on toothpicks.
From above, she also smeared all the jewelry with squirrel.
Since she wanted the loaf to turn out as light as possible, she smeared everything with only protein.
By the way, this decoration dough comes out sooooo sweet. Since honey or molasses are used there, and even sugar is used according to the recipe and not a small amount.
I forgot to say that I used half the rate on my loaf for jewelry.
From it I got a pigtail along the bottom of the cake, which is above the main braid. Pigtail for a salt shaker. 6 leaves and 6 roses.
Olga from Voronezh, thanks for the additional information. And I want to say that it is never too late, since there are still many weddings ahead of us. And this information is still useful for us!

Lyudok, thanks! Now everything is clear!!! I’ll learn for my granddaughter’s wedding, I think ...

Lyudochka, thank you for covering everything in such detail!

Hello girls, I have a big request to you. My friend wants to bake a loaf for her daughter's wedding, she really liked this one:



I will be very grateful to you for a hint on how to arrange it, how to bake it, what dough to make. We in Bulgaria do not have such a tradition of baking loaves like yours, they bake bread and decorate them beautifully, but wedding loaves are very beautiful and my friend really wants to try to bake one. Of course, it is not known what the result will be, she makes wonderful cakes, maybe she will be able to make a loaf too. Thank you in advance for any answers and ideas!

[Eni]

Eni, I baked loaves according to this recipe

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=12697.0

The loaf turns out delicious, the dough holds its shape well and has never let me down. My photos are in the subject, you can look there. A very good recipe!

[Vitalinka]

Vitalinka, thank you very much for the quick response! So quickly looked at the link, the beauty is what! Now I'll copy the recipe.

Craftsmen of loaf affairs, tell me, how are wedding cones made, what are distributed to guests? The recipe for the dough, I suppose, is the same as for the loaf, but how to form the bumps from the dough?

The cones do this. Roll out the dough with thin sausages, cut one side lengthwise with scissors and roll it up with a snail, one and a half to two turns. Here comes the bump. And the melon is the same cut dough rolled on the reeds.

[svetta]

That's so beautiful! And thanks from me for the bumps! And I didn’t even hear about the existence of a dyven! It's great that there is Internet at home, and the forum has wonderful knowledgeable hostesses! svetta!

Hostesses! Help yourself!





The oven is not working yet, and therefore the bread is baked in a bread maker. Do not give it anywhere, just for home. I tried looking at your creations. Lubricate with nothing. because of fasting, did not lubricate.

My "firstborn". Friends for a silver wedding. Kosyakov immeasurably, but enjoyed the process

[Natalia]

Natalia, a very beautiful loaf, and asks to be tasted.
Accidentally got into this topic, read it from the very beginning. What are you all craftswomen! I wish you health and good luck.

[Alla]

Thank you, Alla... The loaf turned out to be delicious, friends still remember it.

Girls-carvines, visit Stefania Kovalchuk - very beautiful works. Maybe someone will come in handy for ideological inspiration and registration of loaves 🔗

and here is my loaf. ffffuuuh. so I was afraid. Of course, I could not stick the swans, well, nothing, now I will rehearse.

Girls want to thank you all for your tips on baking a loaf! I baked a loaf for my mother for the wedding, took into account all your advice and this is what I got / 956897d868f845bd88c69a760aeba425]
Everyone liked the taste too.

Girls! I'm with a recipe for a loaf dough. This is not for one loaf. I just always knead enough dough to put a couple of loaves at once.

So:

cream 10% - 0.5 l
drain oil - 0.25 kg
sour cream - 0.125 kg
egg - 5 pieces
sugar - 200g + 400g.
salt - 1 large pinch
dry yeast "Saf Moment" for baking (yellow or gold sachet) - 2 sachets
the oil grows. - 0.5 cups
vodka - 0.5 cups
flour
All ingredients must be warm. mix all the ingredients, just put 200 g of sugar first and add flour so that the dough turns out like on pancakes. Cover with a towel, put in a warm place, let come up. As appropriate, add 400 g of sugar, knead. Pour flour on the table, put the dough into the flour and knead the dough, moving from the edges to the middle. try not to hammer with flour, then the dough will turn out to be fluffy and soft. Then put it on a proofer, let it come up twice and you can work with the dough. I have a frying pan for 1.5 kg loaf. I take 1.5 kg of dough, I make a bun out of it, I put it in a mold, it fits, I grease its yolk + a little bit of water, and then I put decorations made of tough dough into the oven. I bake at a temperature of 170-180 degrees. I check the readiness with a wooden skewer. I don’t know the time, because our gas flows with different pressure, so the time for baking is different. After I take it out of the stove, I sprinkle it with cold water a little and cover it with a towel. This is called washing the bread. My grandmother taught me how to do this.

I make decorations for a loaf of dough, coolly mixed from cold water, salt and flour.

Here is my last loaf.


If something is not clear - ask!

Inna, please fill out a separate recipe! The recipe will be lost on the branch, it will be a pity, and there is a photo!

oh and handsome! at the request of the workers, put it separately!

At the request of the workers, she issued a separate prescription.
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=300228.0

Hello girls! I have a question, help me figure it out, please. I started making cones and loaves ... And with the cones, a great problem turns out ... they spread more than they rise up ... The main thing is tasty, rich, but the view is deplorable ... Why does this come out? Maybe you need to mix more flour into the dough for cones than into a loaf ?? Help with advice, please !!!!

Girls, I want to say thank you to your Temka. I was also ordered a loaf, and I warned that I had never done it in my life. I went straight to the verified forum, read the whole Temka)) Everything became clear at once)

made according to the recipe of the Halisty loaf, the Husky's advice was also very useful, because I remember how I talked with the bread production technologist, she also said that the dough should be different and the decorations should be attached at the end of baking, but the Husky has everything described.

The dough took squirrels + flour for decoration, but I didn't like it, they turned out to be straight solid, and not very pliable for modeling. Next time I'll try the custard (I just didn't want to bother, I also made a cake). But a new loaf has already been ordered.

For some reason, the loaf darkened for 10 minutes in the oven, I was shocked, pulled out, attached decorations, put it in the very bottom of the oven, reducing the baking temperature, then it was baked for another 25 minutes. After baking, when he stood for three hours, he fell quite a bit. I don't know if this is normal, and how everything is inside, I never baked anything, and I warned clients that this was the first one, they didn't care. At least they were satisfied with the appearance) And the price is purely symbolic)

Probably, you need to bake a test one for yourself, but we all lose weight, once again there is no desire to tempt)

I know that they are friendly to everyone here, but I will be grateful for the constructive criticism) By the decorations, I understand that it turned out a little hard, next time I'll try to make it more elegant from another test) This is the first pancake)

The topic is not only beautiful, but how much useful

Katya! For the first loaf, it turned out very good. But I know for sure that a loaf, like any dough, especially yeast, cannot be pulled out of the oven during baking! Therefore, he sagged. In any case, I was taught this way and for the first time I hear that a loaf is pulled out, and then decorated.I could even settle down and pull out a pancake, not a loaf. I always decorate the loaf before putting it in the oven. while the loaf is coming up, I knead the dough with water, salt and flour. It turns out to be cool, but it needs time to lie down, and when the loaf came up, I grease it with yolk and decorate it, and then into the oven! When it's browned on top, cover it with baking paper to keep the decorations as light as possible. I have never settled yet. I hope I helped at least with something.

[Baby]

Baby, Thank you))

And while the decorations remain lighter than the dough? about the dough, you are right, they say it's better from salty, I just talked with the technologist now, who is a loaf master, she turns out to make salty too)

The next one will come out prettier, I hope)

Yes. Decorations remain lighter. Good luck!

[allegria]

allegria, grease the dough piece itself with an egg, and grease the decorations only with protein. Then, after baking, the decorations will remain light and shiny, and the loaf will be ruddy.

I read the whole topic, such a question is burning for me
According to the results of the study, such a sample came out, I must say sooo tasty, according to the recipe of Kroshina's "Cherkizovskaya roll".

Oh-oh, mamadaragaya, what to do, we hardly eat bread, how to train

Do you want the address I will give where you can give it, they will eat everything there?

In St. Petersburg ?

That is not, closer to you, on Hamza. (shyutka)

And, well, this is another matter, come on, no question!

No thanks, I'm joking, especially since they are in Turkey now.

Hello, craftswomen! All loafs are just super! : girl_claping: Today I baked my first loaf in my life, I took the recipe on the Internet, it so happened that I had to do it spontaneously, my sister has a wedding tomorrow, but they forgot about the loaf! I had to take it! Here's what happened!
True, I still have a few questions, why did the braid break during baking and why did the sides remain light?

Here are the girls and my first loaf. I did to my son, the loaf woman left my mother on her 90th birthday to congratulate and my husband and I ... tensed, but what to do? And they did!


Do not judge strictly. But I will accept criticism

[Daryushka]

Daryushka, and where is the loaf here? How to cut it? How are young people greeted? Do they break off a piece or not?
Dasha, I understand that every nation has its own traditions. And since you make such loaves, then they are in demand at the wedding.
What are your traditions? Please share !! I'd like to know!
Oh, seeing such an amazing loaf, I forgot to write that it is very interesting, unusual and straight cake, not a loaf !!
What is the loaf decorated with? What is the roof made of?
Two-tiered loaf? Or is the lower tier a stand? And in general, where is the loaf itself?
Dasha, what kind of criticism are you talking about if I see such a loaf for the first time.

THANKS KHASOCHKA !!!!
Large (multi-tiered) loaves of the bride and groom. The groom goes to ransom the bride and brings her a loaf, at her house there is also a large loaf on the table, and then they take these loaves everywhere with them. One (optional) loaf is taken with them and they have to eat it to the last crumb, and the rest (guests can still bring it) are cut into pieces and the guests go home with them after the wedding.
There is another loaf, the groom's parents meet it after the wedding, and the young bite (or break off) it.
The loaf is 2-tiered, under the paper is a large loaf, and the top is covered with MM and flowers made of mastic. Spaghetti roof.
Everything is a loaf! Everything is cut! Stands on a glass stand. You can also arrange the bottom (we did not have time)