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

[Catwoman,]

Catwoman, beautiful bars, at least start growing sourdough for yourself.

[Susli "French baguette with sourdough (real)"]

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!

Lena, gorgeous baguettes !!!

I have today Apple strudel... It is recommended to beat the dough so that it does not break when baking. I decided to spare my strength and kneaded the dough in a bread maker.

[Catwoman,]

Catwoman, beautiful bars, at least start growing sourdough for yourself.

Luysiaand what delicious! Half an hour later, as I took them out of the oven, they were gone ... I didn't even have time to take a picture of the incision, one was torn hot, and the second nephew (3 years old) took home. The recipe is just a fairy tale! Grow the leaven, you won't regret it.

[Vikul]

Vikul, it's good that the bread maker kneads, you can regret handles right? Yummy, haven't you fed your own yet?

Yes! Leaven is a thing! At first I thought that my bread would not take root in my house, but as soon as I switched over to sourdough, mine stopped remembering the purchased bread.

[Susli "French baguette with sourdough (real)"]

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!

I just felt the taste, mmmm

Lena, gorgeous baguettes !!!

I have today Apple strudel... It is recommended to beat the dough so that it does not break when baking. I decided to spare my strength and kneaded the dough in a bread maker.

I have no more words, only emotions

I would both soot

Yesterday with a friend while on the phone we tried, the mixer was interfering with the charlotte. And it was already 9 pm. Today she comes with the children. We sat down to drink tea. "Where," he says, "is your charlotte." I take off a towel, there are three tiny little pieces on the plate. “And this, - he says, - EVERYTHING!

This is our way! Or like me - all or nothing! I swallow some drooling.

Improvisation with rye sourdough

Improvisation with rye sourdough

I have not yet moved away from the strudel, but here again this

Well, you have to think. It's delicious to me through the screen

But this is ALMOST acceptable baked goods for a figure. There is no sugar, oil is only for lubrication - water, flour, and a little vegetable oil. And eat with gusto!

Vika, can you link to the strudel?

Vika, can you link to the strudel?

APPLE STRUDEL- the simplest lean



Dough: 1.5 tbsp. flour, 1/2 tbsp. water, 3 tbsp. l. vegetable oil, a pinch of salt.
Knead a smooth dough and leave for an hour. Apples can be stewed in butter or simply cut into wedges. It is recommended to beat the dough several times on the table so that it does not break when baking (I did not beat and kneaded the dough in a bread maker). Roll out the dough on a towel VERY thinly, almost to transparency (I roll it out on a waffle towel, picking up the dough several times, turning it over and adding quite a bit of flour), grease with melted butter and sprinkle with breadcrumbs (sprinkled with musli). Next, apples, nuts, raisins and zest are laid out (put only apples on muesli and poured lemon juice). Everything is sprinkled with sugar, cinnamon if desired ( I didn't sprinkle it with anything, I don't even use sugar.
)
We fold the roll: we make the first turn with our hands, then we raise the edge of the towel and wrap the roll without touching it with our hands.
Transferred the roll to a baking sheet covered with paper, without greasing it.
Grease the roll with melted butter!
Bake in a preheated oven at 200g, the first 20 minutes under foil, then look at the color of the crust.
The finished strudel can be sprinkled with icing sugar, pour over with jam, sauce ...

There are many strudel recipes. You can put eggs, butter, sour cream in the dough ... But I like this simple but very tasty strudel. It is prepared very quickly and easily.

Victoria, the strudel looks so appetizing - I wanted to repeat it, but what glasses do you mean? regular faceted? in general, the volume of the glass is of interest

Victoria, the strudel looks so appetizing - I wanted to repeat it, but what glasses do you mean? regular faceted? in general, the volume of the glass is of interest

I have a 250ml glass. But everything will still depend on flour. The dough should be elastic, so do not overdo it with flour. I VERY enjoyed kneading in a bread maker. She left, kneaded and rolled out two rolls almost without adding flour. Another idea came up with a strudel, I'll show you later.

Sourdough pear strudel


I decided to use sourdough in strudel. I didn't notice the difference in taste, but the size of the roll increased slightly. The batch was done of course in a bread maker. Impudence overcomes me. I kneaded the dough, it turned out to be very elastic, but suddenly I remembered that I forgot to put in vegetable oil. I put the sufficient dough from the bread machine back into the bucket, added oil and turned on a new batch. Pear filling with orange juice and rolled oats.
In the oven, a strudel stuffed with apple, kiwi and cherry jam cools down. It's too early to cut it.

Well, no words! Give me back my plate (I have the same one) and preferably with strudel.

Well, no words! Give me back my plate (I have the same one) and preferably with strudel.

Don't mind the plate, take it! I have more than 20 of them. I'm a strudel already truncated! But in the oven the other cools down. If the plate is different, nothing?

Don't mind the plate, take it! I have more than 20 of them. I'm a strudel already truncated! But in the oven the other cools down. If the plate is different, nothing?

Yes, you can even without a plate, the main thing is a bigger strudel, it is painfully beautiful!

[Ksyusha]

I look at the production flow. And all looking at night

Ksyusha, this is the last one, tomorrow I switch to honey-oatmeal gingerbread.

[Ksyusha]

Ksyusha, this is the last one, tomorrow I switch to honey-oatmeal gingerbread.

Why the last one? Why the latter? I'm not full yet
And I will not give up on the same

Victoria, how long does the strudel bake in total?

Why the last one? Why the latter? I'm not full yet
And I will not give up on the same

The last one, Ksyusha, the last one! I have plans. Today is a strudel, tomorrow is a gingerbread, and on Friday I found something that was not yet clear to me, but very interesting.

Vikus, please stick me in the strudel recipe.

[Verunya]

Post 1334 on previous page

Verunya! THANK YOU! I leafed through it five times and did not see it.

I enjoy everything with leaven. Maybe not quite on the topic, but now I can't imagine kneading without a Brand bread maker.
Sourdough pizza


Sourdough pies


And this is so, for dessert

Baking in the airfryer
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=158109.new;topicseen#new

[manna]

Today I baked buns and, of course, not without the help of the BAKERY.
Greens with garlic. Terrible how delicious!


Recipe from manna
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=144003.new#new

I enjoy everything with leaven. Maybe not quite on the topic, but now I can't imagine kneading without a Brand bread maker.
Sourdough pizza

Victoria, pizza is just so lovely! Share the recipe. plizzz! And ischo a question about leaven, so I want to make up my mind. How long does it take for it to "come to life" before putting it into the dough ?! This is important for me, since I come home late and so that the pastries do not drag on past midnight

[Natal, thanks!]

Victoria, pizza is just so lovely! Share the recipe. plizzz! And ischo a question about leaven, so I want to make up my mind. How long does it take for it to "come to life" before putting it into the dough ?! This is important for me, since I come home late and so that the pastries do not drag on past midnight

Natal, thanks! The dough in the pizza was really great. My second son-in-law, a pizza connoisseur, gave the highest rating!
I act differently with leaven, I'm not entirely sure that I'm doing everything right, but I'm still gaining experience. Now I'm mixing Darnitsky. I did this with him: 200 g of rye sourdough from the refrigerator + 60 g of flour and whey each, left for 3 hours. Then I added another 100 g of flour and whey each and again for 3 hours in a warm place. Then I added honey, salt, the remaining amount of flour and whey, and put it in a batch.
With the pizza I took 100 wheat leaven, added flour and water, olive oil and left for an hour, maybe a little more in a warm place, then more flour, water, salt, let it come up after kneading and that's it.
If I am doing something wrong, please correct me, I will be grateful.

[Natalia!]

Natalia!I forgot to write the recipe.
Sourdough 100g; flour 340g; water 210g; salt 3/4 tsp l; olive oil 2 tbsp. l. The oil was added when the flour was already mixed and it turned out to be a bun. It turned out three pizzas, d 32cm, forms with holes, for pizza.

[Lenuska!]

Lenuska! Thank you for all your advice! What a clever person you are!

[Lenuska!]

Lenuska! Thank you for all your advice! What a clever person you are!

Vikusya, fu that embarrassed you straight!

You're not leaving us here, really well done!

Today I repeated "Vegetable" bread. I made changes, instead of juice I added vegetable puree of carrots, beets and spinach.

Vika! FUCK OUT!

Yes, in the context it will be very beautiful!

Still hot!

MILK-GARLIC-VEGETABLE

Baking in 15 mode

VEGETABLE BREAD

bread maker-oven

["DOUGH"]

I tried the regime today "DOUGH", baked Stagnation bar "
The time of the program seemed a little ... I kept it for another half hour. as a result, it rose like this

This is from 500 gr. flour

The bars turned out to be decent !!!!

[14anna08]

14anna08,
Anyut, I almost always bake on pressed ones, I rarely have dry ones
I have already complained here that my dough from Richard Bertinet from the Sweet bread chapter did not come out, I wanted to make "Envelopes with béchamel sauce and bacon". By the way - it always comes out for me
125g milk
7.5 g dry yeast
250g wheat flour
30 g butter
20 g granulated sugar
10 g salt
1 egg

Almost immediately, for some reason, it went wrong - why I don’t know, some more liquid or something



Has risen somehow not enough (now at Aunt Basie's got a peek that it was necessary to leave it still)

And the touch was completely different

I didn’t want to bake the envelopes, I started to bake some figurines. Judging by the fact that they ran out quickly, my men liked it too

Sliced ​​loaf with sourdough

Vikulya! What a handsome man, stick me in the recipe. Yesterday I also sculpted a bar, ate it still hot, barely had time to grab it from under the knife in order to take a picture of it alive and intact.

[Lenus,]

Vikulya! What a handsome man, stick me in the recipe. Yesterday I also sculpted a bar, ate it still hot, barely had time to grab it from under the knife in order to take a picture of it alive and intact.

Lenus,Thank you!
Now I'll take a picture in a cut and put it along with the recipe. The bar turned out to be CLASS! I baked it twice yesterday. The first time with two loaves, and the second time with one loaf, which she showed. The taste is real, that old one.

[VS NIKA]

VS NIKA,
Vika, what sourdough do you use for baking? Such a handsome man came out for you - I feel that it’s time for me to switch to the leavening booster And what kind of kneading mode did you use "Dough" or your "Manual"?

[VS NIKA]

VS NIKA,
Vika, what sourdough do you use for baking? You have such a handsome man - I feel that it is time for me to switch to the leaven

Wheat leaven.

[VS NIKA]

VS NIKA,
Can I have a reference?

[VS NIKA]

VS NIKA,
Can I have a reference?

There is no reference, I searched and tried loaves more than once, so a little from the Internet, a little of my own, so I got such a loaf. I will describe with a photo in section what I did and how.


Of course, I haven't reached perfection yet, but I liked the taste of the bar.

flour 400g; water 225g; yeast 1 / 4h. l; sugar 1 tbsp. l. on horseback; salt 1 tsp l .; margarine 20g.

100g sourdough, 100 wheat flour, 100g water, 1 / 4h. l. yeast - after mixing, left overnight in a warm place for 8 hours.
In the morning, I added 250 g of flour, 75 g of water, 1 tbsp to this leaven. l. riding sugar, 1h. l. salt, 20g margarine - put in a bread maker for 30 minutes.
After 30 minutes, put the dough in a bucket in a warm place for 1.5 hours.
Then I kneaded the dough, let it rest for 5 minutes and, having formed a loaf, put it on the proofer for 1.5 hours in the heat.
The bar rose more than twice, greased it with vegetable oil, made an incision and put it in a preheated oven to 250g for 10 minutes with steam. Without steam, baked at 175g for another 20 minutes.

When I baked two rolls from this dough, I had 70g of sourdough, 70g of flour and water and yeast were added to it. To the sourdough which turned out to be about 200g, I added flour and water from the total amount, that is, 295g of flour and 115g of water.

Correct me please, what I did wrong. But as already mentioned, I am happy with this bread.
I have a question. Why can't you bother with the steam to the end, what will this affect?

["Sourdough loaf (in the oven)"]

Yesterday baked "Sourdough loaf (in the oven)", of course, the batch was made by the bread maker, we have a tandem with her, I barely had time to photograph, because mine were already standing over it with a knife, snatched it out of my hands, but after the photo session I had to be torn apart, today it is gone. Yummyyyy, thin crust, airy. Here is a link to the recipe.



And one more bread "Wheat with sourdough", but instead of rye, I have a French woman, kneading bread maker, baking in the oven, tested a new shape.

[Viki]

Of course, I haven't reached perfection yet, but I liked the taste of the bar.

And what to correct - why don't you like everything? If questions about sourdough - so it is to Viki, to the starters in the club!

[VS NIKA]

VS NIKA today I followed in your footsteps, ie recipes, and made "Sliced ​​loaf with sourdough." It turned out amazingly (y) Only now I don't add yeast at all, the starter is doing well. Have you tried without yeast?

[VS NIKA]

VS NIKA today I followed in your footsteps, ie recipes, and made "Sliced ​​loaf with sourdough." It turned out amazingly (y) Only now I don't add yeast at all, the starter is doing well. Have you tried without yeast?

tatjanka, and there are no pictures of rifled? I bake my own sliced ​​bar every day, I only began to add powdered milk - it's tastier, but I don't even know what the name of the loaf is now.
I tried it without yeast, it turns out well.