Bread "Riga fast" (bread maker)

Thank you so much!
Of course, I messed up with spoons - I put in a regular spoon, and even more, more, with a hill! Tomorrow I will try again, I will finish it!
... to be honest, the first Riga was fed to the birds - it was sooo tasty, but like plasticine - very sticky inside. But I already understood what the mistake was - after kneading with Pizza and proving, I put it on Plain white (Panas 2500), the baking time, apparently, turned out to be insufficient. Tomorrow I'll try Rye technology without anything, I usually succeed in it!

put on Plain white (Panas 2500)

What is it like? Was the dough kneading and steaming again? Or was it just baked?

Her, everything was done in full - and was mixed and parted. The horror turned out, not the kolobok - some heap of dirty mud, liquid, there was no talk of any kolobok. But I already decided - come what may, the first pancake came out lumpy in its stupidity!

And say you've read Rye Tips! You have kneaded the dough - once, and the rye dough needs only one proofing - two!

Horror, not a bun - this is when? Immediately? Or when switching to regular white?

The kneading rye dough should be short !!! Otherwise, the kolobok will break, and it cannot be fixed! Do not pour all the liquid at once, leave 20-40 ml of the total amount, if anything, they can be added during the mixing process.

Olya, I have already written about all this in great detail in the Rye Councils. Please read them carefully.

Here, I found a picture for you on the Internet - brewing malt

So I first baked, and then went to read the tips!
The horror was somewhere in the middle of the last climb, then it rose a little, became more or less like bread, I even managed to grease it with milk.
My malt was much thicker than in the picture, but I already understood this mistake.
I hope that tomorrow's bread will be successful, I will try it using the rye technology without anything - kneading on pizza, raising, baking for 70 minutes.

I want to once again say to you a huge thank you for everything that you do for people like me!

So I first baked, and then went to read the tips!

I will try using rye technology without anything - kneading on pizza, raising, baking for 70 minutes.

It is right!

But, on the pizza according to the program, there are two mixes, and we need ONE! After the first kneading (15 minutes), when the HP according to the program stops for a pause, turn off the bread maker!

Good luck!

But, on the pizza according to the program there are two mixes, but we need ONE! After the first kneading (15 minutes), when the HP according to the program stops for a pause, turn off the bread maker!

Yes, yes, of course! I remember it.
I will report back tomorrow.

Everything will be fine!

I am reporting.
Today I baked using proven technology, everything worked out! Thanks again!

True? And photo?

Uh ... something I didn't think ... Next time - definitely!
... the crust is cracked, but I love it. And in taste it was closer to rye without anything. But delicious. But the first one, which the birds and squirrels ate, was tastier, richer somehow ...

But the first one, which the birds and squirrels ate, was tastier, richer somehow ...

Still ... so much malt ... But if you like such a rich taste, then bake this ... just brew with a large amount of water, and then subtract this water from the total amount

And I also like the cracked crust ... But if you want to remove it, then add 20 ml more water next time

[Gasha]

Yeah, I suspected it was malt!
Gasha, another question. The recipe contains seeded rye flour, and I use peeled flour. What does this affect?

Seeded flour is the lightest, because.it was sifted many times, then peeled, then wallpaper or whole grain - it is the heaviest, but also the most useful. So the bread's usefulness, height and structure depend on the degree of flour sifting.

Well, that is, there are no fundamental differences either in technology or in taste ...
Thank you!
off. Yesterday I displayed thanks to you in the number of 3737, and today - 3736. Somewhere alone has gone ...

Is it true? And today they gave me 9 thanks ... So the cow licked dozens of them with her tongue

Oh, maybe it was 3727 ?!

Taaax ... Go to sleep, onion grief !!! Do not wake the beast in me!!!

[Gasha]

Gasha, thanks for the recipe!
My husband really likes rye bread with dried fruits (sold in AUCHAN under the name "sovital with dried fruits").
Found a similar recipe "Brewed rye bread with dried fruits and nuts" https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=120221.0 very tasty, aromatic bread, but it takes a lot of time and you don't always have time to bake it.
Therefore, with your permission, I slightly adjusted the recipe to fit my dream (or rather, my husband's): honey - 40g, yeast - 9g and added dried apricots, prunes and raisins - all 40g each. True, she was embarrassed - only dried apricots remained "alive". I think it was necessary to put additives in the second batch, and I poured at the end of the first ...
The result pleased:






THANK YOU!!!

Wonderful bread turned out! And the roof is just a sight for sore eyes! Bravo!

Much too much for Supra 250, but did not reduce it - it just helped. Unfortunately, such breads are not big and fluffy. Even after the addition of 2 tablespoons of pinifarin, which took another 2 tbsp. l. add water, he somehow did not become fluffier.
Instead of water, he took zbiten from Pershin and added 2 hours of table vinegar. l., malt 4 tbsp. l. with a slide, 80g of water easily turned into porridge. The yeast was live 27g. Kneading on the dough, took out the spatula and proofing for 2 hours with baking for 1 hour 10 minutes on a dark crust.

Did you like the bread? Lush Riga bread is not sold in stores either, and there such experts in chemical additives work!

I liked it, only there is no sourness, just pour the acid directly. It all concerns what I bake. Or for this to switch to leaven? In fact, Riga has never been sour, as far as I remember. He also seemed to me just very satisfying.
I remember a bakery in Vilnius / Riga / Tallinn / Rezekne. Simply frightening sized loaves and caraway seeds. They feed the hippos (I saw this: baggy for one chomp easily eats a tray of loaves).

Well, of course, it will be sour and more correct with sourdough.

[Gasha]

Gasha, I have not yet reached it, until I began to try only on live yeast and I like them more. And the saf-moment let me down with the quality: they do not rise well (these are bought in the family, which I took in Dixie, in order).

Well - everything is ahead! You will come quietly! Good bread to you!

Why is it called "fast"? It takes more than 4 hours to cook

Because real Riga sourdough bread is cooked for two days.

thanks for the information

Today I baked bread for the first time in my life. I chose the recipe "Riga Fast", carefully read "Rye Tips" and decided to do with one batch and one proofing. I took half the amount of products, kneaded with a combine and actively helped with a silicone spatula, added 30 ml of water to the recipe in the process. I baked in the oven (there is no bread machine yet, I decided at first to understand if I like baking bread at all); since I didn't really understand how everything would go in general - in the form, I slightly reduced the time for baking. Honestly - I was 100% sure that nothing decent would come out the first time and I told my husband that tomorrow there would be another attempt, taking into account the mistakes.
And suddenly - it turned out, it turned out, it turned out !!! Beautiful, tasty, fragrant, with a good roof and even medium-sized pores, with a perfect crispy crust, not sticky. Well, I myself do not believe that it turned out so well on the first try. Obviously better than the one we buy at a small, expensive bakery.
But this is your result, Gasha! If it weren't for your advice, photos, impatient explanations and very clear, verified recipes - I wouldn't be so happy now. Gasha, thank you so much.

Natasha, I'm so glad !!! With the first bread, and good luck to you!

Tell me, please, is it necessary to cool the malt brewed with boiling water?

Well, how else? Yeast is there. Everything should be warm, but not hot

Thank you. Yesterday I tried to make this bread. It didn't work out. I scold myself, I hurried, I didn't cool the malt to the end. Today I will try again.

Good afternoon everyone. Today, in honor of the eighth of March, I baked a Riga ambulance for my beloved. Baked on whey with pressed yeast. We don't like caraway very much, therefore, instead of caraway, we put ground coriander directly into the dough. But the essence is not in the additives, but in the taste of this bread. Moderately sweet, with a pleasant sourness, finely porous elastic crumb. I write down the recipe for my favorites. Gasha, thanks.
By the way, I baked according to an accelerated program: kneading in a bread maker, forming a bar, proofing in the microwave with a glass of boiling water for 1 hour 15 minutes until the bun was doubled, baking in the oven. I ran around with a festive table and forgot to turn down the temperature after 10 minutes. So it baked for 240 whole hour. The bread is pretty tanned. But how delicious it is !!!

Margarita, what a handsome man, bravo! I regard the photo of the loaf as a gift on a holiday. Thank you, happy holiday!

Gasha, and you a happy holiday. And thank you very much, the recipe is amazing, and rye tips too !!!

I am reporting: I baked Riga for the second time. My husband really likes him, asked him to repeat it. Here's take two:


Delicious, fragrant. Maybe bread tastes better, but I haven't tried it!
Gasha, thank you from our whole family !!!

Oh, good !!! Margarita, you are smart!

Do I understand correctly that if the bun turned out after the first kneading (on the "pizza" program 15 minutes), then it is enough to turn off the HP for 1.5 hours and pull the stirrer out from under the bun, and after this time, turn on the "rye" mode and should everything work out? Why did this question arise? The fact is that I have already tried to bake such bread once, I did everything as it is written in the header of this topic, but I was embarrassed that the bun after the second batch began (in my inexperienced opinion) to look worse than after the first - it looked more like a mess , and under the kolobok during the second batch there was always a "puddle", I don’t know how this substance is called correctly. Flour was used peeled rye bakery, wheat - Altai 1st grade. The bread, of course, turned out to be quite tasty and was destroyed by the family in half a day, the roof collapsed a little, about 1 cm, this did not affect the taste, but still it turned out not quite as "Riga" as it was "from the store" for 23 kopecks in a country that has long been gone. Therefore, there was a desire to improve this recipe, I think next time it is not necessary to put "Extra-R" (all additives from the recipe were used), with it the color and taste are more like Borodino, although it is not yet clear what gives agram and there is a question about the quantity panifarin, on the jar of which 1-3 teaspoons per serving are written, and here there are 2 tablespoons, and even with a slide, since everything was measured with a measuring spoon from the bread machine set on a level at the top edge, after estimating it was decided to scoop up three of these same st. l. And it also seemed that it was necessary to reduce the amount of honey, to 1-1.5 tbsp. l. The opinion of professionals on this matter is very interesting, do not kick too much if anything, I am a beginner baker, HP - Panasonic SD-255.

[One]

And in what place of the first post of the topic is it written that TWO kneading should be done?

"One batch on the Pizza Program. It is equal in time to fifteen minutes. Help the silicone spatula to interfere with the flour into the bun. Turn off the stove... To catch an hour and a half on the rise. Our dough will rise by itself in the bucket with the oven turned off and the lid closed. "

Everything about additives and whether it is necessary to use them, and how to replace them is described in detail in Rye tips... The link to them is also in the first post.

The amount of honey (sugar), salt and other additives varies individually.

To get "quite such a Riga" one should use rye sourdough, not yeast, molasses, and not honey, and the cooking technology will be completely different. The same bread is called Riga fast, that is, the name already has a hint that it is not "quite so Riga"

Good luck!

I meant that the second batch is present by default in the "rye" program, so the idea arose to pull out the stirrer, and from the "pizza" program only the first batch was used, as written in the recipe, after which the hp was turned off by 1.5 hours, then the rye program was activated. Thanks for the answer, I will try. White malt is needed, right?

My malt was regular. Not white