Suslya
You are our heroic !!!! .... but with a bad memory, the first picture is simply gorgeous! such artistic cuts, you will download Well, these are your funny breads - laughing ones, because you specifically want to make one and you won't be able to
Svetik_
So what am I for ... everyone has the same level ... and I have BAM-BAM .............. and behold, Tan .... and the smell is in the apartment , I can't wait to cut it, my sourdough was so gorgeous, then the bread itself was sitting too, I'm personally happy ........ and I will correct these little things - this is already nonsense .......... .... next time I will not forget anything

And the height of my bread is 9cm
kava
The cuts are really very beautiful! And the excess flour made the crumb structure a little thicker, but this is fixable. Next time it will be even more beautiful! And you were afraid. Smart girl!
Svetik_
Girls ... our girls asked me here, why not such cuts are obtained, as in the Raisin bread ??? What's wrong??? There she has such a cool perforation, and my crumb structure is not at all the same, what does it depend on ???
The recipe is one ??? If I had not kneaded it with my hands, after the forgotten salt and butter, maybe I would have had such? Although hardly
I want to get such holes ........ where to go to study ???

maybe you need to add two times in total, otherwise I kneaded my own, maybe all the holes and kneaded ??? I played it as I wanted ??? just plump and became ???
The dough was so cool, after the oil and salt
Suslya
The perforated crumb turns out if the dough is wet, and if the flour is thrown in, then there will be no holes. And here's what I still think, Zest mixes with a dough mixer, the speed is high, it turns out good mixing in a short time, it probably still depends on it, well, the sourdough certainly plays a role, and we all have different flours.
skate
Girls, when you make incisions and how deep are they so beautiful? I do it after proofing, before going to the oven, but they sort of smooth out for mehttps://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3241.0
Tell me, please, otherwise I just went to form a bread. Thank you.
Suslya
I also do it after proofing, the lip is about 1.5-2 cm.
Svetik_
So now what ... a dough mixer to buy?
I really want one, but damn infection dear LJ ..... I look at the Kenwoods ....... it's a nightmare
Well, now it is clear why, now I will try to do everything right, and then I will report ............... .. maybe I will have happiness too

Suslya..... thanks for the support in mind

I really want a lid like a wok ..... to cover it once, and maybe really try to cover it with another pan ??? and thus create that effect ???
In general, all with the Victory Day !!!!
The strongest health to our veterans, who went through all that horror, today I congratulated my aunts and parents ... so they generally cried, we only get the older mother's sisters saw the Germans in the village, the father was in the rear for 5 years, the grandfather was in the partisans ........... In general, to all living beings of the strongest
Suslya
That a nightmare is definitely Ta lan girls, let's knead with our HPes. My, for example, finally don’t like holes, I understand I was squirming, I increased the holes, but they need a simple bread, for the sandwiches, so now I don’t bother about this, the most important thing is tasty and my own.
Svetik_
Yes, that's for sure, the most important thing is my own ... now I walk and I'm proud of my friends ... that they don't want to understand that my bar has dropped and I am kidding from this baking, growing sourdoughs
I'm just pleased to treat someone with my bread or my baked goods
Tan .... but anyway I'll try to swing at the ciabatta, it's a very hottsa to try, they love my holes, because.my husband recently started buying lavash from Amstor and praises it ..........., and it is some kind of salty
Now, if it works out, then I'll add a plus sign to my arsenal
himichka
I really want a lid like a wok ..... to cover it once, or maybe really try to cover it with another frying pan ??? and thus create that effect ???

Sveta, I bought myself a tall stainless steel bowl with a volume of about 6 liters, perfect for covering bread when baking. True, it costs 115 UAH together with a glass lid. I bake in stone.
Svetik_
himichka can you take a picture of your bowl?
I won't get a stone, in principle I don't need it, it's an expensive pleasure, maybe someday .................. I probably need a lid now, maybe try the pans
himichka
Iziuminkin's favorite bread
Well, here it is ... a bowl

Height 14.5 cm, diameter 25 cm. Lid 26 cm in addition.
Svetik_
And the size of the bowl ??? How much diameter ???
Zest
Quote: Judi

Can you please tell me what can make bread taste bitter?

The flour could turn rancid, or it could stand on the proofing
Zest
Quote: Cinderella

Today I baked this one Izyuminkin (and now my whole family) favorite bread.
Iziuminkin's favorite bread
Iziuminkin's favorite bread

Here is this exemplary bread turned out, feast for the eyes!
I'm very glad that the recipe came to court
Zest
Quote: mol2

Zest. I have a question for you - is there sourness in your bread? which is barely felt in mine? Once again, accept the gratitude from our entire family for a wonderful recipe.

thank you for your kind words.

No, I don't have sourness in this bread. This happens if you overexpose the leaven or the dough itself in proofing.
Zest
Svetik_

what a good fellow, he does not calm down on what he has achieved, conquers more and more new peaks
Svetik_
Well ............. I'm playing with buns here
Thank you very much, when I finish it completely, I will bring even more praise to you
mol2
No, I don't have sourness in this bread. This happens if you overexpose the leaven or the dough itself in proofing.


I tried to bake according to your recipe. bread. who sleeps in the refrigerator. Great taste - just shocked everyone. Of all the breads in our family, only these two of your recipes have taken root. Now I bake only them and rye. I don’t expose my breads yet - I don’t get a beautiful top
Savvenok
Zest! girls! Thank you all! you are so smart! so I got bored and baked in HP and decided on the oven!

and raised the leaven. I walked around the oven for six months, I was afraid of it, and even more of the dough

I bake this recipe. or rather, while the dough is. decided that I would stand in the refrigerator today

but did anyone add sugar or honey here? my hands itch a honey spoon, well, at least a tiny little ...
Freken Bock
Savvenok , well, why not? This is not a dogma. Add! Moreover, I really want to. I think Zest will not mind!
Savvenok

Freken Bock

question along the way: will 4 hours be enough in the refrigerator?
Mom suddenly got ready to go to the dacha - she doesn't want bread without bread, and doesn't want to get out of HP
Savvenok
another question - I just shaped the dough and put it in a salad bowl to rest, as prescribed, for 10-15 minutes before being sent to the refrigerator, and after 5 minutes the top began to crack
it's not hot at home, 22 somewhere. the sourdough did not over-acid, it seems ...

why?
skate
Quote: Savvenok

another question - I just shaped the dough and put it in a salad bowl to rest, as prescribed, for 10-15 minutes before being sent to the refrigerator, and after 5 minutes the top began to crack
it's not hot at home, 22 somewhere. the sourdough did not over-acid it seems ...

why?
Though late, but I will try to help, cover with foil and you can sprinkle with water.
Zest
Quote: Freken Bock

Savvenok , well, why not? This is not a dogma. Add! Moreover, I really want to. I think Zest will not mind!

Zest will not mind. She will remind you once again that this is not a recipe, but a manual on the basis of which you can dance so much ... until the heels are combed together.
Savvenok
Well, why baked here ...

covered with a film. put it in the refrigerator. in half an hour the dough rose three times! I was scared - suddenly the bread would turn acidic after an hour, the bread was in the oven, sprinkled and covered with a frying pan

the crust turned out to be wonderful, shiny, I still cut it before planting so that it would not crack further. beauty in general!

but - it turned out with sourness. by my mother's appearance, I realized that she had waited in vain and that she would not eat this bread - she does not like even a little sourness. I was upset ...

I put a spoon on the honey - the aroma is wonderful !!!
where did you screw up?
Zest
Yes, I'm already used to everything, and to honey, and to tar

Do for yourself, there is where to roam
Savvenok
Why did you become sour? the leaven is normal, not peroxidized. could not he stand in the refrigerator? and why did it start to crack before the refrigerator? I need to understand ...
Lyulёk
Quote: Savvenok

Why did you become sour? the leaven is normal, not peroxidized. could not he stand in the refrigerator? and why did it start to crack before the refrigerator? I need to understand ...

I will express my guess: the dough is oversaturated, overcooked with leaven.

Therefore, the cracks have gone.

Is your sourdough young?

This usually happens with a young or "hungry" sourdough.
Savvenok
sourdough for 3 weeks, no less, baked on it - everything worked out wonderfully.

Knowing my mother’s dislike of sour bread, I make sure that I do not get hungry, especially before baking.

that's where the peroxide is - at the stage of the dough or at the proofing after kneading ... how to understand this ...

I baked this bread for the first time, followed the instructions
but the time of proofing and dough and dough was reduced by 10 minutes, fearing that it would acidify. maybe reduced it in vain?

oh, I wrote something horrible - the dough came up fine, but the dough was cut
mol2
I'll write - my mother has the same dislike for sour bread. But bread. baked from the refrigerator twice already - absolutely no acid. despite. that there are 200 g of leaven. No sugar or honey was added. Everything is strictly according to the Raisin recipe. For which 1000 thanks to her. Today I baked the same friend - she just squealed with pleasure. so she liked the taste of the bread. If with honey. I think . it will be another bread. But the cuts do not work out beautifully for me. Although. something close happened in the bread for a friend. but it was inconvenient to take pictures with her. And she took him away hot - says the whole car smelled delicious. like in a bakery And this son * fridge * bread sweeps and sweeps with butter. as if nothing tasted better in life
Suslya
Quote: mol2

Everything is strictly according to the Raisin recipe.


What do you! (looking around smiley) Shhhh. Raisin, this is a completely different person, but this recipe belongs to Zest
Zest
Savvenok

Here, you know, groups have formed.
For those who can, and those who are NOT.

I cannot explain and show for the hundred and first time. Well, it didn't work - try again, it didn't work out - it's not yours. After all, they won't force me to play the violin on pain of death.

oh, she said ... bluntly - rude, but ... honest.

And then - think out ...
mol2
Sorry, please. that:) Well, nicknames are similar. I mean IZYUMINKIN bread
Zest
Do not boast, MOL2, we will live together
Savvenok
thanks girls

I will try again!

Italian and Simple are obtained! So this one will work! (left to think)
Savvenok
I think, I think, and the question is - should the dough rise in the refrigerator?

it's a very tempting option with a refrigerator, especially when a kid is actively crawling underfoot all the time
mol2
And translate (don’t swear)?
mol2
Quote: Savvenok

I think, I think, and the question is - should the dough rise in the refrigerator?

I got a little bit up (I don't know how it should be more accurate)
Zest
Quote: Savvenok

I think, I think, and the question is - should the dough rise in the refrigerator?

it's a very tempting option with a refrigerator, especially when a kid is actively crawling underfoot all the time

Should and will
Suslya
I translate, do not be complacent, do not worry
mol2
Thank you
Zest
Quote: mol2

And translate (don’t swear)?

Don't worry if it's literally
and if it is emotionally colored, then do not create waves from scratch ...
Savvenok
Well, thank God! but because of this she was so worried. I think - the refrigerator is the same, why ...

well, I'm inexperienced on the test, don't excuse me
Savvenok
no, well, I'm gnawing a crust - it's delicious! but the sediment is unpleasant, of course ... it didn't please my mother ...

before we sold Ukrainian, and may your group forgive me, sour-sour, so nothing, if they ate the conclusion - they were spoiled
Freken Bock


Quote: mol2

Everything is strictly according to the Raisin recipe.
Quote: Zest

I twist and twist this recipe as I want
mol2
Another question - how many minutes do you knead the dough in the dough machine in the first period (without salt and oil) and how many minutes in the final stage of kneading? Thank you in advance.
Freken Bock
mol2 , here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9229.0 Zest wrote that the first batch lasts about 8 minutes. These are, so to speak, the words of the author. I, if this is interesting, just try to achieve in the first batch that the water and flour are just mixed. I knead properly after fermentation. I will not tell you the exact time, the reference point is that the dough begins to peel off the walls of the bowl. The longer we knead - the smaller the hole.
mol2
Thank you very much for the quick response. Just the dough rose.

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