Caly loaf

: Victory: Thank you very much for your advice! Then I will report back if I figure out how to insert a picture here :)

Girls, began to prepare for the preparation of the test and also did not understand anything with the batch! Anko already asked, but I could not find an answer :( I do not have a bread machine, so in the old fashioned way. I always made dough only yeast, milk and sugar. And according to the recipe, I understood that milk (by the way, if I take kefir- Is it also necessary to dilute it with water?), and an apple, and flour, and sugar, and semolina? Is this all the dough called here? And then add the rest after this dough rises? Vitalinka, save me, you answer the fastest, and me bake in the evening! :)

[Merabella]

Merabella, all products are listed to the word dough enter the dough. You knead all this and leave it to come up. After the expiration of time, you add all the products in the list after the word to this dough dough, you knead well and further according to the recipe. Do not be afraid - everything will work out! If I'm here, ask.

Yes, I would not dilute kefir with water! At the end of the list are egg white, poppy seeds, and sesame seeds, for lubrication and sprinkling.

Thank you very much, Vitalinka :) Well, I guessed about protein and poppy :)) I just never saw a recipe with such a dough, so I slowed down :)

Lyulek and Vitalinka! Thank you very much for the recipe and help! My first loaf turned out to be very tasty! And much better in appearance than I expected! For decoration, I combined the same dough with dumplings. Thank you!

And I'm trying to add a photo of a loaf :)

[Merabella]

Merabella, well done! A good loaf turned out! Only the hearts had to be made more voluminous to stand out more.

Thank you! Well, by the way, yes! I decided to make small decorations from dumplings dough, and hearts could be made from yeast. And the ears, of course, are made from dumplings ... Only the birds for some reason almost merged with the loaf - maybe they should have been delivered 15 minutes before the end of baking?

Girls, good evening!
They advised me today this recipe for a loaf, otherwise they ordered me for the first time a loaf, but I never baked it. I tried it, baked a sample - incredibly tasty! Thank you so much for the recipe!

I did not really try to decorate, I baked more for a test sample.
And such a question remained with me, after all, I did it with a crack, I would not want to get the same result for the celebration, how can I avoid it? Here is a photo:

Could this be because it’s pretty cool at home, and I was putting it on the table? Can it stand 50 C better in the oven?

50 grams is too much! Did you cover the dough with linen or cotton during the proofing? Was there a crust on it? In general, cracks are still going on due to insufficient proofing of the bread.

You could also put a container of boiling water in the oven.
When you put the loaf in the oven, a crust grabbed it, and inside the dough continued to grow and tore the resulting crust.
And if the air is oversaturated with water vapor, the crust will be soft and will not break.
Whether or not to put boiling water in the oven depends on the oven itself.
And you have it very reddened, you could cover it with foil on top, when the top was already quite ruddy, and continue to bake.

[fomca]

fomca, Light, in the oven at least 50, and it's cold at home even next to the battery, how to do the proofing? I covered it with a towel, there were no cracks after the proofing. In general, I have a good oven, but maybe I really try to put a container of water. The photo is darker than it actually is, so it is lighter, not so ruddy, I sharpened it in Photoshop so that the crack could be seen better)) But vkuuuusnyyyyyy, infection!

[fomca]

fomca, Light, you are a jack of all trades with us :-)

[Natalia]

Natalia, the girls are still doing proofing in the oven with the light on and put a mug of boiling water there. I put it on a warm floor)))
Show the crumb! Fluffy?

Show the crumb! Fluffy?

Yes, my general!

It tastes and feels fluffy, well, for my level of a baker, very fluffy
Ooooh, I also have a warm floor, I would never have thought that it could be used to detune the dough, Sveta, you are a genius!

Natasha, Sveta told you correctly

In general, cracks are still going on due to insufficient proofing of the bread.

Since yours was cool, you should have given more time for proofing. The loaf did not have time to rise well, so it tore during baking.

Even during the proofing, it is advised to moisten the loaf with water so that the top does not dry out and does not form a crust.
And, as an option, instead of using a container of water, before putting the loaf in the oven, it should be well moistened from a spray bottle so that there is steam in it. Then the procedure can be repeated after 10 minutes of baking. Gently open the oven and sprinkle well again.

[_Milana_]

_Milana_, Thank you so much! I will take into account all your advice, I hope that the next loaf will turn out right

[Natalia]

Natalia, a wonderful experiment!
But even with the best of intentions, don't use the last word for bread. Delete
Let there be a "vuuuuunsyuyuyuyuyuyuyuyuyuyuyu handsome man"

[Irina]

Irina, oh, I didn’t know that this word cannot be used, I’m for bread, well, I’m never special. Now it’s impossible to fix it ...

Thank you so much for this wonderful loaf. Before the wedding, my daughter decided to bake a loaf for the first time, it turned out to be beautiful and tasty, it's a pity I didn't have time to take a photo. Decorated with mashed dough and rolled it through the noodle cutter, it turned out very beautiful and the leaves and flowers are even. Friends came to visit all asked for a piece of home. True, they took the right to bake a loaf from me and said that the groom's mother should bake it. Now I will bake for guests

[Lyulёk]

Lyulёkwhat a gorgeous loaf! Decent table decoration !!!

Thanks a lot for your loaf recipe. I need to bake a loaf for February 26, but I could not imagine how to approach it))) I decided to take your recipe as a basis, today I trained for the first time.

I really liked the recipe for two loaves already for the wedding, the guests ate everything, and most importantly it was delicious.

Girls, tell me please, when you weave a braid so that the relief is preserved, lubricate your hands or dough with something?

Girls, somebody please answer, who baked this loaf, did everyone measure the food in cups? or all the same, someone calculated the weight of the products, well, honestly, it’s not serious to measure it with cups and by eye

[svetlana)))]

svetlana))),
Svetlana, I have never baked a loaf. But from my experience in baking bread, I know that it is difficult to accurately indicate liquid and flour in a recipe. Be guided that the cup is 250 ml. Regular faceted glass to the very top (flush with the edges).

Svetlana, I have never baked a loaf. But from my experience in baking bread, I know that liquid and flour are difficult to accurately indicate in a recipe. Be guided that the cup is 250 ml. An ordinary faceted glass to the very top (flush with the edges). [/ Quote Thank you very much, you have to go to the neighbors, look for a faceted glass

[Lyulёk]

Lyulёk, Lily, hello! My braids are blurring, flowers on a loaf. What should I do to make the loaf look like yours? The dough was kneaded in a bread maker.