vagsal
Quote: anbut
Hi, my bread maker does not have Gluten Free, but Gluten Free is it the same?
Yes, they are the same thing.
Arka
Alexei I wrote everything correctly, thanks
Helen
I baked this bread ... well, I liked it very much .. Borodinsky reminds me .. did half the norm ...
Sourdough rye bread in a bread maker
and the leaven, Tumanchik taught me, to do ... !!!! Thank you, Irinka !!!
Arka
Beautiful bread, Lena! And the sandwiches are mammaia!
Happy Birthday! Good bread to you, prosperity, love!
Helen
Quote: Arka

Beautiful bread, Lena! And the sandwiches are mammaia!
Happy Birthday! Good bread to you, prosperity, love!
Thank you!!!
Fishgor
I read the whole topic, but did not see any questions about mixing. Do I understand correctly that when cooking from rye flour, you shouldn't think about the "right kolobok"?
This is the second time I cook rye with sourdough, I constantly help the KhP stir the dough, take a spatula and "mix" it, otherwise it "butter" but does not mix the whole dough, and the dough is very sticky. Probably too much water, I will reduce it.
I was alarmed that the topic never sounded a phrase about this notorious "kolobok" ... or it has nothing to do with the rye dough.
I took the information about the "correct kolobok" from the manual on this forum FORMATION OF A TEST PRODUCT - "KOLOBKA"
Tumanchik
Quote: Fishgor

I read the whole topic, but did not see any questions about mixing. Do I understand correctly that when cooking from rye flour, you shouldn't think about the "right kolobok"?
This is the second time I cook rye with sourdough, I constantly help the KhP stir the dough, take a spatula and "mix" it, otherwise it "butter" but does not mix the whole dough, and the dough is very sticky. Probably too much water, I will reduce it.
I was alarmed that the topic never sounded a phrase about this notorious "kolobok" ... or it has nothing to do with the rye dough.
I took the information about the "correct kolobok" from the manual on this forum FORMATION OF A TEST PREPARATION - "KOLOBKA"
I advise you to read Gashi's notes

very clearly
Arka
Fishgor, there is no kolobok in my version of bread. Just a thick paste. This is normal for tin bread. If the oven is on the hearth, then the dough must be kneaded more abruptly, and then there will be a bun.
But I personally prefer rye bread, the dough on which is wet, not steep. In my opinion, the crumb turns out to be softer. But here, as they say, the taste and color ...
Nemosha
Arka, good evening, can you please tell me, I read the whole branch several times, but I still did not understand how to use the leaven, I have an "eternal" one that costs 2 days, the recipe for this leaven says:
"... 3 day
As a rule, now there are no questions: there are not just bubbles on the surface of the leaven: it grows strongly in size and all consists of such a foam cap. We feed her one last time. And again with warmth. Here is a very important point: the leaven is already strong enough and we need to catch the moment when it will be at its "peak of form": that is, it should double. At this moment, she is as strong as possible. We divide it in half.
The first half is our eternal leaven. We put it in a jar with a polyethylene lid with holes in it (to breathe) and put it in the refrigerator until next time.
And let the other half go into action .... "

That is, as I understood, after 3 feeding on day 3, we wait until it doubles and can be used immediately, and you, in response to the question of skatarios, write that the leaven must be fed again. I'm confused, please help me figure it out, do I need to feed her again, or not and can, as written in the recipe, be put into action right away? Thank you!!
Arka
If the sourdough is ready (bubbling, bubbling, smells good and tastes slightly lactic acidic), then of course you can put it into a batch, just when it has risen strongly, has increased in volume.
If this moment is missed, the sourdough has settled after the rise, the taste has become sharply sour, then you need to feed it again.
And there is also a very common moment: on the 3rd day, few people get a full-fledged sourdough, because most are unable to provide it with those ideal conditions that give the result on the 3rd day. Therefore, you need to arm yourself with patience and continue to grow further. In general, the growing process can take from 3 to 8 days. This is normal and you need to be prepared for it.
Nemosha
Thank you!
Helen
Nata, once again I want to say thank you, for the bread ... I bake in the oven ... it's a real delicacy ...
Sourdough rye bread in a bread maker
Sourdough rye bread in a bread maker
Sourdough rye bread in a bread maker
Arka
Aaaaaaa How handsome you have!
Still, HP will never surpass the oven! Forever oven!
Helen
Quote: Arka

Aaaaaaa How handsome you have!
Still, HP will never surpass the oven! Forever oven!
I'm mulberry ... yes ... and no tambourines with dances ...
Arka
Oh, well, I can't get enough of your bread!
Now I will rush to your gallery, steal your picture, replace my main picture with it and say that it was so
Helen
Quote: Arka
Now I will rush to your gallery, steal your picture, replace my main picture with it and say that it was so

Viki
Quote: Arka
steal your picture

Arka
oh, Vikushka, I didn’t notice that you’re near, why am I ... I no longer
Lech I
Thank you. We will try.
alateh
Helen, good day! please tell me where to see your recipe for sourdough rye bread?
Helen
Quote: alateh

Helen, good day! please tell me where to see your recipe for sourdough rye bread?
I bake this recipe ... only half the norm ... and in the oven ...
alateh
for what reason? I don't see a link to the recipe itself? and what does half the norm mean?
Helen
Quote: alateh

for what reason? I don't see a link to the recipe itself? and what does half the norm mean?
Sourdough rye bread in a bread makerSourdough rye bread in a bread maker
(Arka)
alateh
thank you! for your responsiveness and help!
anbut
Hi, the question is not really about bread, please tell me, should rye flour be sieved or not?
Arka
Any flour must be sieved to break up the lumps, saturate it with air, exclude the ingress of foreign particles. Reconnect the sifted large particles of bran with flour, making sure that there is no debris.
anbut
Arka,
Thank you, I’m talking about these chops and thought that they should not throw them away.
Arka
Certainly not thrown away, they are very valuable
NicTgma
Hello! Can you please tell me why the bread is raw inside?
Arka
Raw - see items 2, 3. Chilled - see items 1, 4, 5. Not raw, ready-made bread gives an "empty" sound when tapped on the crust.
1) The balance of flour / water is not adjusted, - follow the kneading, correct.
2) There was not enough baking time - increase the time or try to bake in the oven.
3) Insufficient baking t - check the inside of the loaf with a temperature probe, try baking in the oven.
4) The leaven is weak and does not cope with the heavy rye dough - "disperse" the leaven before kneading.
5) There was not enough time to raise the bread blank, - to double the time before raising the dough.
Marisette
Good day. I'm new here). Please tell me which bread maker is better to buy for baking 100% rye sourdough bread? She had enough strength to knead and what regime should be for good baking of such bread? And another question: why grease the crust with vegetable oil? Thanks in advance for your answers.
Arka
Hello,
In order:
1) for baking 100% rye bread, the oven is 100% suitable. Well, this is - don't go to the fortuneteller! As for HP, I have nothing to compare with. I had only Panasonic ovens, everyone did a good job.
2) A long and difficult kneading is not about 100% rye. The rye dough is kneaded for a short time (10, max 15 minutes), and special power (IMHO) is not required, you can even mix with a fork until smooth.
3) Baking in HP takes much more time compared to the oven, because.t in HP cannot be increased, in choosing HP, be guided by models that guarantee 180-190 gr. C. The oven will have to be ~ 1: 20 '.
4) I oiled the crust exclusively for a glossy look, nothing more.
Hope it helped.
Marisette
Thank you for your reply!
I have been baking in the oven for a long time, but my joints began to ache - I cannot dough and then stir the dough ((just not at all ((so I thought about a bread maker.
Which dough is the tightest? I always have 100% rye tight (that's why I thought that HP was needed from 800 watts and with 2 kneaders ...), but the bread is excellent ...
Arka
According to the dough, of course, the taste and color ... But I love wet rye dough, that is, there is no kolobok as such, but just a thick mass that does not blur when sculpting by hand, but keeps its shape for at least 10 minutes. tight dough is not needed, since the bread is shaped and supported by the sides of the bucket. 2 dough mixers are used in large HP for a large amount of dough, if I'm not mistaken? If you are baking large loaves, this is your option. I bake a max out of 600 g flour. Panas has an additional replaceable dough mixer-comb for rye dough.
Can be mixed with hooks.
Katya1234
Marisette,
I did not bake sourdough rye bread. I can't say anything about mixing or proportions. Or maybe you need a kneader, and not a bread maker for kneading, since you still bake bread in the oven?
Kara
Natasha, I really want to try your recipe. Please tell me, do you need to brew malt with boiling water (from the total amount of water) or just pour everything like that?
Helen
Quote: Kara
or just pour everything like that?
Irina, I pour it like that ... I constantly make this bread ...
Kara
Elena, thank you!
Arka
Elenochka, thanks for the help in the topic!
Kara, Do whatever you want! The recipe is as simple as a rake. If you put it dry, there will be a crumb like in my photo. If you brew malt with flour (1: 1) with a portion of water and hold it at t = 65 g C for a couple of hours, then you will get a glossy crumb, typical for custard bread.
Adjust the water for yourself. If you like dry crumb, try to make a kind of bun by reducing the water. I hope, you like it.
Kara
Natasha, thank you!
Nasiata
I got my first sourdough rye bread! I was soooo afraid! Thank you very much for the clear and supersky recipe !!!!
I did everything according to the recipe, the sourdough was young, so I did two proofings on the "gluten-free" program, baked goods at 1.30. Most importantly, the husband is delighted




Oh, how can I add a photo? I can't figure it out ...





Arka
Nasiata, Congratulations! How great it is - the first bread! So much emotions!
I'm glad the recipe came in handy.
Nasiata
Please accept my gratitude with all my heart
Arka
Welcome to the forum, namesake! This is where you will be sucked in
Nasiata
ALREADY
Before baking bread, I reread the forum for three days until my head buzzed
Thumbelina
Natalya, I tried to copy and now it turned out handsome.

Sourdough rye bread in a bread maker

Sourdough rye bread in a bread maker
Helen
Nata, I constantly bake your bread ...
Sourdough rye bread in a bread maker
Arka
Well, you give it, girls! They brought me so much beauty! Thank you very much!
Helen
Nata, yes, the crumb is just lovely !!! I used to bake half a portion, but now I am whole ...
Arka
Eeeh! It's a pity I can't come

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