Cold dough wheat bread (bread maker)

[rinishek]

Girls, thanks. The bread tastes good, but next time I'll try it on a different program.
rinishek, and on which program do you bake rye bread?

[vitalinka 2]

vitalinka 2 , I actually do not bake rye-wheat (where rye flour predominates). In my breads, max. 30-40% rye flour. I bake on the main one. Somehow I hardly use other modes. Warm-4, I don't use it. What's the point if I have a dough.
French, I don’t know - I’m not friends with him. I even bake sweet pastries on the main bake.

[rinishek]

rinishek, Thank you. I bake on basic, but the French recipe from the instructions makes me delicious. and another quick one according to the attached recipe is also very good. In general, now I like to knead in a bread maker, and bake in the oven.

In general, now I like to knead in a bread maker, and bake in the oven.

Our person!

Did I understand correctly, does the kneading take place twice in the Dough program when mixing the dough with the rest of the ingredients and the second time directly in the Whole Grain program?

[Snusmumrik]

Snusmumrik, you understood correctly.
But to be honest, the recipe for almost a year and a half has been simplified and "modernized" for me.
There is no way to fix it.

I do this now (and I bake bread only on dough)

I knead the dough in a 1L mug with a fork, cover it loosely with foil and put it in the refrigerator.
And then, I put the finished dough in a bucket of HP, add all the ingredients according to the recipe and turn it on MAIN mode.
You can have a heated mode (I have French, wheat), but over time I moved away from it.
The bread is good, stable, odorless, less crumbly.
I bake bread in this way according to any composition (Darnitskiy, wheat-buckwheat, just wheat on 1 grade flour or mixed with a / c), I also tried to add a few tablespoons of "4 cereals" flakes or the like.
I mix it in water, milk, whey and in a different ratio of these liquids. The bread tastes different in this case.

Good luck to you!

Thank you very much, Elenka69, for a quick and detailed answer! Now I put it according to the recipe from 1 page, only without kneading in the Dough, immediately to the Wheat program. I look forward to the result! And tell me, more, please, if you substitute premium wheat flour for first grade flour in recipes, how will this affect the quality and appearance of the bread?

[Snusmumrik]

Tell me, more, please, if you replace premium wheat flour in recipes with 1st grade flour, how will this affect the quality and appearance of the bread?

Snusmumrik
This will not affect the quality of the bread. It's just that the bread will be more "grain" or something. On premium flour, bread looks like a loaf (for me), and on grade 1 flour, the bread has a slightly yellowish color and has the most bready spirit.
I bake bread with 1st grade flour or mixed with a / c. Even when I had 2nd grade flour, I mixed it with a / c. The same result.
Grade 1 or 2 depends on the grinding of the grains, such flour is coarser, it contains shells of grains and germs, so it is more useful for everyday use than refined baked goods.
Coarse flour is also good, I use "Khlebodar", it looks like fine semolina with brown splashes, the same "bread" effect is achieved.
You will determine for yourself which variant of the ingredients is tastier for you.
Then try the simplified version that I gave in the previous message.
And if you add 0.5-1 tbsp to this bread. l spoon of gluten. the bread will be more porous and less crumbly.

The most important thing is that the bread roll is formed during kneading. the latter was not sticky, but soft and smooth, like an earlobe. Adjust it by adding 1-2 tbsp if necessary. l flour.
Happy and tasty bread for you!

Bread was baked, but the roof turned out to be very, very flat Probably I should have added a couple of tablespoons of flour when kneading, but the bun was not sticky at all, though not perfectly smooth, on the contrary, I thought that I probably decided not to add water, see how it goes, but it turned out that it was already too much!
Or are there more reasons why the roof is flat? Yeast, I think, not a lot, 7 g of pressed in total.

[Snusmumrik]

Snusmumrik, dont be upset!
In the next. times it will work out. How do you like the cut, how does it taste? Share later.

: flowers: Necessarily when it cools down!

[Snusmumrik]

Snusmumrik, here's my tonight's evening bread on the dough. I kneaded the dough on water + premium flour, then before kneading I added 100 ml milk and flour of the 1st grade Kievmlyn (I bought it for the first time, decided to try it)
I liked the bread with this flour.
My dough ball was smooth, but soft. I put a light crust, but in milk, it still turned brown.

This is beauty!
I'm posting a photo of what's left of the bread. Everyone in the family liked the taste, but the view disappointed. Maybe you can understand by the crumb why the roof fell?

The failure of the roof indicates an excess of liquid.
Follow the bun, read the topic about the formation of a wheat bun. Everything is clear there, compare if this is how you get out.
You will succeed!
Take a look here if you haven't seen it.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=83080.0

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49811.0
Good luck!

Yes, what kind of flour did you bake with? It turned out so gray.

100 g whole grain and the rest of wheat, premium
I read about the kolobok and looked at the photos, I seem to be the same, but apparently not so! Of course, there is not enough experience, I only bake for 2.5 months, I will train! Thanks for the feedback and advice, as well as the recipe!

Follow the bun until the end of 1 batch. The flour was visible.
I also had such breads at first. I've been baking for almost 2 years now.
You will make up for all this.
Good luck!

And I bake your bread! The aroma is beyond words! 100 grams of whole grain flour, premium and 1 grade flour and all according to the recipe. The gingerbread man stuck a little to his fingers, but it should be so if the flour is whole grain. The dome is very beautiful. Thanks for the recipe.

[Elenka69]

Elenka69, Helen! Did I understand correctly that we throw all 8 grams of yeast into the dough?

[IRR]

IRR
_{I'll get in while Helen is gone}
Pralna Irish! I give a tooth!

[IRR]

IRR
_{I'll get in while Helen is gone}
Pralna Irish! I give a tooth!

I went to Shpashiba, Crumb! (took the tooth)

[Freesia]

Freesia, thanks for the tip! I haven't baked this bread for a long time ... since summer. Paka my leaven can withstand - I bake on it, it will become hot - I will return to my favorite sponge bread.

Tiny, thanks for the consultation! I work.....

IRR, Freesia, and show breada?! Stob admire ....

[Elenka69]

Elenka69
It's a pity that I can't boast of bread! Take my word for it - beautiful and tasty, cut in the evening. Now we have it for a long time! Thank you again

[IRR]

[

IRR, Freesia, and show breada?! Stob admire ....

Oh, well, my current is baked in the oven - and how flooded, how flooded. I'll try to count yeast or water next time. Tomorrow I'll post today. I rested on the roof, barely tore off: girl_cray: and 15 minutes before baking, she sieged. Well, business !!! (missed the stove, loaded it into a small one - 700 g)

[IRR]

IRR, well, wow ... It happens.
I'm embarrassed to ask, you have HP in the assortment - big and small. Dont know...

Freesia, Thank you! I believe in the word of course. Bake and eat to your health!

I'm embarrassed to ask, you have HP in the assortment - big and small. Dont know...

Ha! Yes, she only has three multicooker! and also slow cookers, and two HP

IRRa, what are you doing, underground cooking? long winter on summer evenings, all those slow-soon-slow cookers prepare a bunch of goodies? or do you feed dieters with healthy multicooker food?

[My friend, my friend I am very, very sick.]

my bread



it was I who brought him to mind - I did not fit into the oven, I had to stick it in without a baking sheet (though a mini oven) And I also sinned that my yeast was not fast



cutter, as it should be, there are inclusions - so these are seeds in all sorts of different ways.



I liked it very much, and to taste too, we chop it in the morning with the cat. And he doesn't eat anything. And the pots and stoves - that yes ... before you - how sad it is, a complete device golik, about whom Yesenin wrote 100 years ago - My friend, my friend
I am very, very sick.
shl. aftoru balloff! I will bake some more.

[IRR]

IRR, thank you very much for the photo session! Super loaf! What do you need !!! You need to work on the proportion or change the HP.

The first experience of working with dough was successful. The bread is delicious and beautiful.
I baked 2 bread. The first is with milk and a heated program. And I experimented with the second. I added 50 g of flour, replaced the milk with whey and set the program to "French" (3 hours 35 minutes) with a delay of 1 hour.
It is a pity, there was no camera at hand. Two handsome men stood side by side. But the difference was very noticeable in favor of the second copy. It turned out to be more rosy, a couple of cm higher and the roof was "prettier". So I will still bake according to the second option.
Thanks for the science !!!

[Aksinka]

Aksinka, thanks for the tip! Bake and eat to your health!
I also love this method for its versatility and diversity.

I again crumbled fresh garlic with a loaf of bread. And that's all looking at night! all came running

Lenochka,

crumbled fresh garlic. And that's all looking at night! all came running

in the morning the effect of bread with garlic is greater ...

[IRR]

IRR, the bread is just beautiful! I haven't tried it with garlic, but with lightly fried onions, mmmm yummy!

May I have a question? She took the dough out of the refrigerator, she stood there for about 9 hours. And in the warmth, right before our eyes, she began to rise so “joyfully”. She didn't have enough time to get up, or did I hide her in the refrigerator ahead of time?
I make a dough in a liter cup. For 0.5-1 hour I let her rise to about half a cup. And from the refrigerator I take out a cup that has not risen to the very top. Please tell me how it should be?
And the bread is very fluffy, is it what it should be? We like the denser one. Could it be the serum I added?
Explain, please, to master this bread at "5".

[Aksinka]

Aksinka, I dough from the hol-nick immediately into the batch. There will be enough time for her to rise. And the fact that she enjoys the warmth is natural, in the cold the process goes slowly.
In order for the bread to be denser, you need to follow the "density" of the kolobok, it should not be soft, but as if elastic. Not the same, of course, as on dumplings. This is a matter of experience and training. Over time, learn how to bake your own bread.
I also like bread denser, about the same as in the first post of this topic - finely porous, not loose, but soft enough.

stop me

- from the big stove, added cumin. I continue to bow to the author: hi: And what is characteristic, it seems that the yeast was no longer ice, but everything was plucking

[IRR]

IRR, wow! Super turns out! Thanks for the photo!

what kind of bread I have not baked using this method! Even the quick one from Elena Bo (by the way)
[/
quote]

Please, from this place in more detail. The dough is ready, I really want to bake
bread on the dough, but fast. A little scary, a lot of time? Will have time
rise?

[V @ lentina]

V @ lentina
The bread has time to rise - the steam is already ready for this.
Here, according to this recipe, fast bread turns out to be good
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4459.0

Subtract the liquid and flour for the dough from the recipe, yeast 10g, and then follow the bun.
For a long time I baked such bread, now I bake it with wheat sourdough. Try it, then share the result.
Bread on the cold. dough on a quick prog is not as dense as according to the original recipe from Elena Bo... Try both and compare which you like best.

Elenka 69

The bread turned out SUPER !!! I was afraid to put on a fast program, but on
I really liked the main one. True flour had to be added before
kolobok of spoons five.
Bread from Elena Bo bake is often my favorite. That's why I wanted
try to bake it in dough.
Thank you, compatriot, for the delicious bread !!!!

[V @ lentina]

V @ lentina, thanks for the tip! I am pleased that the bread is to your taste.
On occasion, try Elena Bo's bread on dough. It will definitely work out!

Good evening everyone! But I can't get bread on a cold dough. Brick and that's it. I can't understand what is the reason. Fresh normal yeast. The flour is also tested. And the bread seems to have not risen.Tell me, can anyone have had such problems. Bread maker Panas-257. Thank you in advance.

[felix1999]

Good evening everyone! But I can't get bread on a cold dough. Brick and that's it. I can't understand what is the reason. Fresh normal yeast. The flour is also tested. And the bread seems to have not risen. Tell me, can anyone have had such problems. Bread maker Panas-257. Thank you in advance.

felix1999 ,

Did you get any other bread from the same products in Panasonic?

shl. if it is yeast that does not rise,

Yes, it turns out different bread. There have never been any problems with white bread. And from the type of vegetable oil there can be no problems when raising the dough? I do not know what to sin on. I try this recipe with manic persistence, but it doesn't work.

On such a test, it is better to make the proofing for a longer time. The dough is cold from the refrigerator and sometimes takes much longer to warm up for the yeast to start working.
Therefore, try baking bread with a breakdown into small programs, proofing until it starts to work and rise. Yeast needs warmth to work
It does not depend on the type of vegetable oil.
After the refrigerator, my dough rose for about 4 hours in the oven at 30 * C.

Thanks, I'll try. Can't the dough stand? And from this does not rise the dough? It's just that my dough is worth more than 8 hours. It takes about 10 hours in the refrigerator. I used to not come home from work.

I baked this bread today ...

Khlushek is very tasty but very crumble ...
I will bake some more ...

[Condensed milk]

Condensed milk, it seems to me that there is not enough flour in your bread. A couple of tablespoons would add. The roof of the bread is flat and bumpy. Then it will not crumble.

felix1999, I even find it difficult to guess anything. I tried to bake such bread on a preheat program, I have this - french bread or wheaten... There, there is heating for 20 minutes before the batch and 2 batches are broken by long razoroyka. The bread turned out to be more magnificent and higher than on the main one. Try ...

I kneaded the dough with my hands (I like it); the bun was sticky ... Can you knead the dough more abruptly?

[Condensed milk]

Condensed milk
The gingerbread man should be smooth and soft, well, as usual.

If I knead the dough with my hands (sometimes), then I add a portion of the butter for the dough a little at a time in the process of kneading the bun, then it does not stick.

I reread everything from the first page ... I'll go post a dough ...