Nevushka
Vika, I'm sorry, I thought it was different!
Vichka
BREAD "DARNITSKY", but not quite "DARNITSKY"

Baked according to the previous recipe, changing only the amount of rye flour to wheat flour and vice versa.

Bread Maker Brand 3801 - Programs Dough -11 and Baking - 15
ESPECIALLY INTERESTED IN MY TASTE, I REPORT THAT THE BREAD IS VERY DELICIOUS AND THIS AND THE PREVIOUS!
At home they said that BREAD REAL!
As for the holes, for me they are the very peak of the celebration!
"Man does not live by bread alone" - it seems so they say.
Catwoman


Vikul, never mind, GREAT BREAD! If it's not hard, just PM me, the recipe itself (with your replacements)
Vichka
BREAD "VEGETABLE"

Bread maker Brand 3801 - Programs Dough-11 and Baking - 15
Catwoman
Yesterday I baked bread "Darnitsky on sourdough (GOST) from Viki, here is the recipe: https: //Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=100332.0

True, I had a French sourdough and I did not take yeast, I gave a little more proofing. I tried a new form, I didn't really like it, it is wide and short, but the bread rose well in it, and it fits well in the breadbox too. And delicious, and the smell from it ... awesome, I had to guard so that my family would not shred it hot.

Bread Maker Brand 3801 - Programs Dough -11 and Baking - 15

Bread Maker Brand 3801 - Programs Dough -11 and Baking - 15
14anna08
but I really liked this bread Len, I liked it and outwardly you can throw your amendments in a personal and how exactly did you make the leaven
And yet your garlic bread on the VIKI link did not open, but does it open for you?
Vichka
Lenus, good bread! with holes, airy! I just love this. And the forms you and I are probably the same? I have 26 by 12cm on top. I am very happy with this size of the form. Recently in the Zelgros store, I saw a little longer and with pimples, I will go to buy, I did not immediately think to buy.
And the fact that the shape is low, I like it, it is convenient to cut bread, otherwise from a bread machine - you don't know how to cut it.
Vichka
Quote: 14anna08

but I really liked this bread Len, I liked it and outwardly you can throw your amendments in a personal and how exactly did you make the leaven
And yet your garlic bread on the VIKI link did not open, but does it open for you?
Anya, then look at page 42, answer 828, December 21 - Milk-garlic.
14anna08
yeah, I understood, I went to write it down.
Vichka
Flax, looked at the recipe from Viki, there is no sugar or honey, did you bake like that too? I baked with honey. And for Darnitsky, her bread is darkish.
Catwoman
Quote: 14anna08

but I really liked this bread Len, I liked it and outwardly you can throw your amendments in a personal and how exactly did you make the leaven
And yet your garlic bread on the VIKI link did not open, but does it open for you?

Anyut, Thank you! And my changes are as follows: My sourdough is completely French, I didn't feed it with rye flour before baking, But in the recipe, instead of 135 grams of rye flour I took 170 grams, and less than 170 grams of wheat flour, instead of 200 grams, I didn't put yeast at all, I mixed it on " noodles ", took out, molded and into a shape, put it in the microwave with a mug of boiling water, steamed for 3 hours. And then into a preheated oven, the first 15 minutes with steam. I put an old baking sheet with water on the bottom of the oven, it boils. I clean it after 15 minutes. I'll drop you in a personal sourdough.
Catwoman
Quote: VS NIKA

Lenus, good bread! with holes, airy! I just love this. And the forms you and I are probably the same? I have 26 by 12cm on top. I am very happy with this size of the form. Recently in the Zelgros store, I saw a little longer and with pimples, I will go to buy, I did not immediately think to buy.
And the fact that the shape is low, I like it, it is convenient to cut bread, otherwise from a bread machine - you don't know how to cut it.

Vikul, I also love this, not heavy and not dull.I bought a mold in Ashan, about 200 rubles, it is very convenient to cut it, I also have cast iron, but very narrow, for that depth. Yes, I didn’t use sugar or honey, the "bun", if I can call it that, turned out at the end of the batch, which is all smooth and silky.
Vichka
Quote: Catwoman

Vikul, I also love this, not heavy and not dull. I bought a mold in Ashan, about 200 rubles, it is very convenient to cut it, I also have cast iron, but very narrow, for that depth. Yes, I didn’t use sugar or honey, the "bun", if I can call it that, turned out at the end of the batch, which is all smooth, silky.
And to me recipes "Darnitskiy" only with honey, in extreme cases with sugar came across.
Vichka
BREAD FOR SANDWICH STYLE
Bread Maker Brand 3801 - Programs Dough -11 and Baking - 15Bread Maker Brand 3801 - Programs Dough -11 and Baking - 15

Bread Maker Brand 3801 - Programs Dough -11 and Baking - 15

Dough: 220g liquid sourdough; 125ml of water; 1 st. l. honey; 100g wheat flour.
Mixed and left for three hours.

Dough: Dough; 40g butter; 125g water; 5 tbsp. l. powdered milk; 2 eggs; 400g flour + 12h. l. when kneading a bun; 1.5h l. salt.

Kneading in a bread maker on 11 modes. Since it was already 2 am, I put the dough into a mold and left it in the oven until 5 am. Next, I put some water in the oven under the form with the dough and turned on 250g, after 15 minutes I reduced the temperature to 200g. The total baking time is 50 minutes.
Airy bread, it seems to breathe!
May @
Vikus, you are just fine, a month since the bread maker appeared, and you are baking without yeast.
Catwoman
Vikulya, how clever you are! I am not capable of such feats, fiddling with dough for half the night, and then getting up at 5 in the morning! And the bread is handsome!
And today I made croissants, yummyaaa!
May @
Quote: Catwoman


And today I made croissants, yummyaaa!
Lena, you mean a lazy croissant?
Vichka
And now I have baked pure rye on rye sourdough. Round, sprinkled with a little flour on top and with a crack. Oh, I don't know how it is inside, but it looks like a store.
Ksyushk @ -Plushk @
Quote: VS NIKA

And now I baked pure rye on rye sourdough. Round, sprinkled with a little flour on top and with a crack. Oh, I don't know how it is inside, but it looks like a store.
Do we not see him? I don’t believe that as a store, I don’t believe
Vichka
Quote: Ksyushk @ -Plushk @

Do we not see him? I don’t believe that as a store, I don’t believe
Ksyusha! Did I deceive you? Well, it's still in the oven, just turned it off. But I'll go take a picture, if so!
Ksyushk @ -Plushk @
Quote: VS NIKA

Ksyusha! Did I deceive you? Well, it's still in the oven, just turned it off. But I'll go take a picture, if so!
Yeah, I played Stanislavsky out of myself, but I looked like I got into the character. We believe, we believe
Vichka
Quote: Ksyushk @ -Plushk @

Yeah, I played Stanislavsky out of myself, but I looked like I got into the character. We believe, we believe
Late! Here!
Bread maker Brand 3801 - Programs Dough-11 and Baking - 15
Only in the photo I saw that I had stained the oven with something.
Ksyushk @ -Plushk @
Quote: VS NIKA

Only in the photo I saw that I had stained the oven with something.
My Stanislavsky will also need to clean up, a nightmare, what a harm
And I can imagine how cool it is. Victoria, recipe too, or write or link, ok?
Vichka
Quote: Ksyushk @ -Plushk @

My Stanislavsky will also need to clean up, a nightmare, what a harm
And I can imagine how cool it is. Victoria, recipe too, or write or link, ok?
I'll write of course. I'll show you in the context and then I'll tell you everything! And for my husband to wash the oven, that's his part. I have it new, I blow off every speck of dust.
Ksyushk @ -Plushk @
Quote: VS NIKA

And for my husband to wash the oven, that's his part. I have it new, I blow off every speck of dust.
What gold, not a man. I also need to wash the oven, after the holidays it's beautiful. Although I didn't cook a lot in it, I did. My daughter was returned to me today, so you can take up the oven, I also blow off dust particles, also new

Quote: VS NIKA

I'll write of course. I'll show you in the context and then I'll tell you everything!
Waiting, waiting. I am preparing for baking bread in MV, reading all day today. Darnitsky I want to try, the form is suitable
Vichka
Everyone liked my Darnitsky, I didn't even expect this from myself. I baked it on December 30, so it is still delicious !!
Vichka
Quote: May @

Vikus, you are just fine, a month since the bread maker appeared, and you are baking without yeast.
Mainochka, thank you! I myself did not think that I would learn. Thanks to Lenochka, she taught me! Now I don't want to bake with yeast.
14anna08


Vika, really, how much do you have time to bake!
Vichka
Quote: 14anna08


Vika, really, how much do you have time to bake!
Anh, this year only the second pastry is white and rye, I don’t know what happened yet.
Catwoman
Quote: VS NIKA

Anh, this year only the second pastry is white and rye, I don’t know what happened yet.

Vikus, I also baked rye in the oven yesterday, thoughts converge!
Vichka
RYE BREAD WITH RYE LEADER

Bread Maker Brand 3801 - Programs Dough -11 and Baking - 15

400g rye sourdough (sourdough for 6 days, used in the first)
400g rye flour
2h l. salt.
2st. l. vegetable oil
2st. l. honey
110ml water

I kneaded in a bread maker on mode 11 and, covered with gauze, put it in the refrigerator.

Bread maker Brand 3801 - Programs Dough-11 and Baking - 15

After 15 hours, I took it out of the refrigerator, the dough doubled.

Bread maker Brand 3801 - Programs Dough-11 and Baking - 15

I put the dough into a mold using a frying pan, covered it with a damp towel and put it in the oven.
After 4 hours, the dough doubled in size.

Bread maker Brand 3801 - Programs Dough-11 and Baking - 15

I smeared it with water, sprinkled it with flour for the effect, put a container of water in the bottom and put it in the oven, turning it on
250 gr. After 15 minutes, the temperature was set to 200g. The total baking time is 1 hour.

Bread maker Brand 3801 - Programs Dough-11 and Baking - 15
Catwoman
Vikul, handsome! The aroma can be felt through the monitor.
Vichka
Quote: Catwoman

Vikul, handsome! The aroma can be felt through the monitor.
Lena, thanks! I understand that I still need to refine this bread, but all the same, for me this is the fulfillment of my dream. It is just such a bread, so that it is round with a crack and sprinkled with flour, a slight sour taste.
May @
Vikus, is the bread made on pure rye flour and without yeast? What sourdough recipe?
So, it's probably time for yourself to try baking without yeast.
Vichka
Quote: May @

Vikus, is the bread made on pure rye flour and without yeast? What sourdough recipe?
So, it's probably time for yourself to try baking without yeast.
Maina, I don't even think about yeast now!
I made the leaven like this:
1st day - 100g of rye flour + 150g of water, mixed and left at a com-th rate. for a day.
2nd day - I added 50 g of rye flour and water and left it for a day.
Then on the 3rd, 4th and 5th days, 50 g of flour and water were added.
Then she put it in the refrigerator. Before baking, I took 400 g of sourdough for baking, according to the recipe, and added 50 g of rye flour and water to the remaining 110 g of sourdough. It grew rather quickly and I put it in the refrigerator.
mast
can you specify the sourdough? 50 grams of water - is it exactly in grams on the scales, or in milliliters? I also want to learn to bake bread with sourdough
Vichka
Quote: mast

can you specify the sourdough? 50 grams of water - is it exactly in grams on the scales, or in milliliters? I also want to learn to bake bread with sourdough
Everything is on the scales!
mamba


Girls baking with sourdough, a question for you: I fell in love Darnitsky according to GOSTbut lacks baking experience, so
- I revive the leaven in the evening, leave it warm (above the battery), the leaven rises well. Can it stand, why does the dough itself begin to rise reluctantly?
- how to monitor the dough so that it does not overstay (signs of sufficient rise for baking)?
- is it normal that rye-wheat dough with sourdough rises much lower than yeast wheat dough?

The bread turns out to be much tastier than the store one, does not grow moldy and remains tasty for up to 10 days (the maximum period that once the bread remained uneaten), so all questions are from irrepressible curiosity; I don't like it when in the process something remains incomprehensible to me.
Catwoman
mamba, the leaven can stand, the very thing is, if the leaven is at the peak of the rise and is just getting ready to pull the cap down, how to monitor the dough, this is probably by experience, I already know about how long it takes to rise, and at first I checked it like this: with my finger, pressing slightly on the dough, it is elastic and straightens well if the dough has stood. then it is very soft and tears begin along the top. If the dough has increased by 2, 5 times, you can already bake, and then you will already see.I, too, rye-wheat dough rises less than wheat.
Vichka
While you are here very peacefully talking, I master the leaven. I took my sourdough from the refrigerator, fed it, after three hours measured out the required quantity, added 50 g of water and flour each, after another three hours I repeated the feeding and after another two hours I added the products according to the recipe and set to knead, as you say, is there any logic in my actions?
Vanya28
Rather, there is extra feeding, very often, one is enough for 6-8 hours, but you can do that.
Vichka
Quote: Vanya28

Rather, there is extra feeding, very often, one is enough for 6-8 hours, but you can do that.
Thank you!
Vichka
Maybe I'm off topic today, but I'll ask.
I put the sandwich bread in the oven, should I put some water under the bread?
Ukka
VS NIKAVikus, in Temko today there are only "luminaries" ...
I would bet.
Vichka
Quote: ukka

VS NIKAVikus, in Temko today there are only "luminaries" ...
I would bet.
ukka, thanks for the answer! I already understood that today I am asking a question off topic.
Vichka
Quote: Vanya28

There will be no extra moisture in the oven.
Is it an oven, gas or electricity?
In gas, it will obviously only benefit.
Electric oven. I put the water on, then I don't, I didn't notice the difference.
Gasha
Vicus, the steam softens the dough, and the products will grow without breaking the crust, this is especially true in the case of rye dough. With wheat dough, everyone decides for himself. I don't moisturize ...

Quote: VS NIKA

I took my sourdough from the refrigerator, fed it, after three hours measured out the required quantity, added 50 g of water and flour each, after another three hours I repeated the feeding and after another two hours I added the products according to the recipe and set to knead, as you say, is there any logic in my actions?

There is a logic if the leaven is weak - young or very hungry. For a strong starter culture, one feeding is enough
Vichka
Quote: Gasha

Vicus, steam softens the dough, and the products will grow without breaking the crust, this is especially true in the case of rye dough. With wheat dough, everyone decides for himself. I don't moisturize ...
Thank you Gashenka! I didn’t put on some water this time. I did it last time. Now I can compare.
Vichka
A favorite has appeared in the houseBread maker Brand 3801 - Programs Dough-11 and Baking - 15
Catwoman
Today I baked baguettes according to the recipe Susli "French baguette with sourdough (real)"... The bread maker kneaded the dough and in it it was steamed, baked in the oven, unfortunately they cannot be baked in the bread maker, but she kneads and stands the dough wonderfully!

Bread maker Brand 3801 - Programs Dough-11 and Baking - 15

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