*Vera*
Quote: Stranger

Here is my bread: Bork. Delicious white bread
Oh, and what a beauty!
Well, when will I get this .........
olgat
HURRAH!!!!!!!!!! HAPPENED!

Bork. Delicious white bread
Omela
olgat ... BEAUTIFUL !!!!!!!!!!!
*Vera*
Quote: olgat

HURRAH!!!!!!!!!! HAPPENED!

Bork. Delicious white bread
Well done !!! The bread turned out to be just SUPER !!! Congratulations! : bravo: Now it will work)))
Good luck !!!
And I represent my handsome men)))
Bork. Delicious white bread
Bork. Delicious white bread
True, I baked Borodinsky from a ready-made mixture. But he is so delicious !!! (although not very beautiful).
Omela
*Vera* , beautiful white bread !!! In Borodinsky it is necessary to adjust the flour / liquid ratio. A fallen roof is an excess of liquid.
*Vera*
Thank you very much, Omela !!!
The gingerbread man interfered with the "Pizza" function. Then I turned off the stove for 50 minutes. The bread is soooo high. Then I turned it on for baking for 50 minutes. And this is what happened .... I thought that I had not calculated with the proofing ..... Now I know what my mistake is. : girl_red: Next time I'll take that into account.
Thanks for such valuable advice!
dmi5520
Thanks for the recipe, everything worked out great. We have HP REDMOND RBM-M1902 more than one recipe from her book did not work out, but yours is just right. I myself have been working for 12 years in the bakery industry, but now we decided to make bread at home.
Omela
dmi5520 , glad you did it !!! Happy breads !!!!
dmi5520
Thank you ! Here is a plover pancake it does not work the rye program is not at all modified pancake
Omela
dmi5520 Try to bake rye in a semi-automatic mode, i.e. one short batch, turn off HP, proofing, baking. You can read more about baking rye in HP in Rye tips from Gasha. and pick up a proven recipe, and everything will work out !!
Valeroon
Well, I bake 1 time at all .... I took this recipe and I'm sitting waiting to see what happens ..)) I'll tell you later) the stove was brought only a couple of hours ago) I hope everything will work out!
Omela
Valeroon , welcome to the forum! I hope you will succeed !!!
Valeroon
Well, my first pancake is lumpy)) the dough did not rise ... white bread on top .... probably kefir activia 1% does not go well)) I will try 2 times !!
Tell me, is it not better to shiver with flour right away as it is written on them?
Omela
Valeroon , it's a shame! What yeast did you use? Have you looked at the expiration date? Did everything according to the recipe? Was the kefir heated? The fat content of kefir does not affect the rise of the dough in any way.

Quote: Valeroon

Tell me, is it not better to shiver immediately with flour as it is written on them?
You can also mix.
Valeroon
well, the kefir with the egg was slightly warmed up in the microwave 30kes probably not warmed up ..... well, the bread looks appetizing ... right now, I'll try to cool down .... and I'll try it 2 times! in which form is better? in a round one can try? well, here such pictures are delicious and brick and winged ..)))
Valeroon
and yes, I already ran, bought a pakmaya trembling with a turn in the picture and bought green dr.oetker with which is better to try?
Omela
You did not answer about yeast. Maybe not high quality ?? We must check them for germination !!! Can you insert a picture with a slit bread ??

Quote: Valeroon

in which form is better? in a round one can try?
Actually, it's better in a rectangular one, it is just for 900g bread. calculated, and round is smaller.
Valeroon
I can))) wake up laughing))) I'll post it right now))
Omela
Quote: Valeroon

and yes, I already ran, bought a pakmaya trembling with a turn in the picture and bought green dr.oetker with which is better to try?
I don't use either one or the other. But I know pakmaya is praised!
Valeroon
Bork. Delicious white bread
here he is
Omela
Valeroon , not all that scary !!! Look, his roof is cracked - so the dough was cool. Try increasing the amount of kefir. Start with 1st step. l. The gingerbread man should be soft and elastic.I hope you know what a bun is ???
Valeroon
right now I will try 2 times ..))) then rasskau
Valeroon
Well, I added a little more kefirchik ... and the bun is completely different - it even seems to rise ... and I immediately mixed the trembling with flour .. hurray hurray))) I want bread))
Valeroon
AAAAaaaa the dough has risen almost to its full form already))) I feel it will be a masterpiece ..... Thank you for the recipe ... I'm looking forward))) This will be the best bread)) according to your recipe))) SPPPPAAAASSIIBBOOOO
Albina
She also baked this bread strictly according to the recipe in her HITACHI. The bread was a success THANKS for the recipe
Valeroon
Quote: Omela

I don't use either one or the other. But I know pakmaya is praised!

What kind of tremors do you use? I have kneaded on pakmaya right now, I thought my bun would open the lid)))) right now the cooking process is going on, I’m drooling))
Valeroon
Well all the bread came out supperrrr thank you all!
Valeroon
and here he is handsome))
Bork. Delicious white bread
thanks, all worked well!! Now I will always make this recipe !! (I haven't tasted it yet, but I think he is super)
Omela
Quote: Valeroon

and here he is handsome))
Valeroon , handsome !!!! Happy for you!!!

Quote: Valeroon

Now I will always make this recipe !!
Nu-nu !!! Let's get used to it and go! The forum has a lot of proven excellent recipes !!!
Valeroon
Oh tried it !! I almost bit my fingers off .. oh how delicious .... oh this is a completely different bread. nor as in the store 100 times better. !! oh thank you ... that's even a pity to give the stove now ... I bought her mother-in-law for a padarok))) I'll have to buy myself now))
Omela
Quote: Valeroon

... that's even a pity now to give the stove ... I bought her mother-in-law for a padarok)))


Quote: Valeroon

I'll have to buy myself now))
Our people!!! 🔗
Valeroon
yes, I did everything on the scales, only poured kefir not 300 grams, but about 350 grams .... and mixed the tremors with flour as it is written on them ... yes, apparently 1 time the tremors were already old. that's why nothing came of it ... and I shoved 2 teaspoons without a slide .. Well, in general, all supper .. thank you!
Omela
Quote: Valeroon

and I shoved 2 teaspoons without a slide ..
Well, since you yourself wrote about it .. Excessive amount of yeast still affected the appearance of the bread ... You see, the roof fell, but it should be an even dome. Next time, put in the yeast recipe!

And thank you !!!
Valeroon
I was just afraid that I would not rise again))) and shoved a little more)) but still everything is very beautiful and tasty !! just 1.5 teaspoon is not entirely clear)) and in grams is how much?)) or do you not weigh? it's just that a bag of tremors goes for 1 kg of flour ... it's kind of like a little more than half) by eye and it turned out 2 spoons))
Omela
At 1h. l. = 3g. dry yeast. I don't like dry yeast, I try to bake it with fresh yeast.
Tatyana81
Omela, good evening . Yesterday I baked your bread, and today by 10 am there is nothing left (house mice: one large mouse and two small ones). Very tasty bread turned out, only sagged a little. We will repeat again and again.
Ksyusha1
Good evening. I want to try out your recipe, but there are a couple of questions. What fat content should kefir be, Or is it not important? In delongi I have a weight of 750,1000 and 1250g. which one to bet on? And there is a function "preheat" 30min, 35 * C. Can I bet on this?
Omela
Tatyana81, I'm glad that you liked the bread !!!!

Quote: Tatyana81

only slightly subsided.
Sagged in the sense of the roof fell ?? Try cutting 1 tbsp of liquid next time. l. A fallen roof is an excess of liquid or yeast. What yeast do you have ??
Omela
Quote: Ksyusha1

What fat content should kefir be, Or is it not important? In delongi I have a weight of 750,1000 and 1250g. which one to bet on?
Ksyusha1 , put the weight 1000g. The fat content of kefir does not matter if you use a scale.

Quote: Ksyusha1

And there is a function "preheat" 30min, 35 * C. Can I bet on this?
I don't quite understand what is the principle of this function ?? That is, you load all the components and the stove heats up? Or kneads and warms ?? Can be more??
Ksyusha1
In the beginning, heats and then kneads, and so on. The whole cycle lasts 1kg. bread and light crust 3h42m. on the middle crust 3h 50m.
Omela
Clear.The program is good. You can also try. Just do not overdo it with yeast, as the program is almost 1 hour longer than in Borok.
Tatyana81
Omela, thank you for your advice. The roof fell a little to the level of a brick. There is no dome. I will experiment with water. My yeast is dry. But I repeat once again: this did not affect the taste of the bread at all. And my stove is different. The main thing is the recipe that we liked, and we will learn how to bake.
Omela
Quote: Tatyana81

The roof fell a little to the level of a brick. There is no dome.
Nooo, so don't go !!! It does not depend on the stove. It is necessary to reduce the amount of liquid !!

Quote: Tatyana81

and we will learn to bake.
But this is pralna !!!
Tatyana81
Ksyusha1
Thanks a lot to the author for the recipe. I bake for the fourth time. I managed to experiment. There was no kefir, there was homemade whey. and that's what happened. Bork. Delicious white bread
Bork. Delicious white bread
Bork. Delicious white bread
Omela
Ksyusha1 , Experiments are our everything !!!
Rodina
Ksyusha, good afternoon, or rather, good evening. I would like to clarify according to your recipe "The most delicious white bread". you specified kefir 300g, is it 300 grams (weight) or 300 ml (liquid volume)? I really want to test this recipe .... I have hp Ken 450, tell the young baker, will this recipe suit my hp?
Rodina
Oh. excuse me, I wanted to contact Ms. Omela ... Sorry. little experience of communication on the forum.
Omela
Rodina , welcome to the forum!
You have addressed correctly, I am also Ksyusha!

Kefir weight in grams. Any bread recipe is suitable for your HP, if you master the "kolobok rule", that is, the liquid / flour ratio. You can read about all the wisdom in the corresponding topic: MANUAL FOR BAKING BREAD IN A BAKERY.

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