Stern
Homemade bread is delicious and this isAXIOMA! Bread Red curl (bread maker)
We are bakers and we have a bakery at home.
All curls are very nice! Dream!
Green, with halva ... What a beauty!
🔗
fugaska
oh, you need to make a green curl on April 1st
great idea, and the embodiment is just super !!!
uncover the secret of what makes such a striking green color?
sweetka
a green curl is a tin ... I am generally an innovator by nature, but looking at the photo in me some canned food strives to wake up :)))
but generally just a best!
AXIOMA, and who evaluates the taste of masterpieces most often?
alyona
AXIOMAwhat a fine fellow you are!
I liked all your breads, especially the pale green (light green).
Is tarragon extract a completely natural product, or already with chemistry? And where can you get this?
Axioma
Good people, hello!
I am moved! Even poetry !!! THANK YOU huge!
I will answer everyone, I promise. I think even today ...
Now let's continue:
Once in the summer I was treated to berries from the Carpathians, calling these gifts of nature awesome Juicy, poisonous blue black and absolutely odorless. The taste, in my opinion, is none.
I placed them in a salad bowl, rubbed them with a wooden spoon and left them in the refrigerator for a day. When the time came and the desire to bake "curl" bread, I drained the entire liquid part on a gauze napkin, and eliminated the cake. Here is the dye that needs to be added for the second batch of the second half of the dough!
I reveal my secret. Everyone knows that when boiling red beets for beetroot (or borscht), the water must be acidified, that is, boil beets in an acidic environment - in such conditions, I achieved an enhanced contrasting color. For this purpose, I always have citric acid and ascorbic acid in powder in reserve.
I will say that my hopes turned out to be disappointed - the color "went out" during baking.
Here's the proof: https: //Mcooker-enn.tomathouse.com/r-image/i014.r.1/0912/86/de0dcd8b15da.jpg
in the context:Bread Red curl (bread maker)
fugaska
and green, this one, vigorous such - how is it achieved? also lemon?
Axioma
Good people, hello!
I am moved! Even poetry !!! THANK YOU huge!
I will answer everyone, I promise. I think even today ...
Now let's continue:
Once in the summer I was treated to berries from the Carpathians, calling these gifts of nature awesome Juicy, poisonous blue black and absolutely odorless. The taste, in my opinion, is none.
I placed them in a salad bowl, rubbed them with a wooden spoon and left them in the refrigerator for a day. When the time came and the desire to bake "curl" bread, I drained the entire liquid part on a gauze napkin, and eliminated the cake. Here is the dye that needs to be added for the second batch of the second half of the dough!
I reveal my secret. Everyone knows that when boiling red beets for beetroot (or borscht), the water must be acidified, that is, boil beets in an acidic environment - in such conditions, I achieved an enhanced contrasting color. For this purpose, I always have citric acid and ascorbic acid in powder in reserve.
I will say that my hopes turned out to be disappointed - the color "went out" during baking.
Here's the proof:Bread Red curl (bread maker)
in the context:Bread Red curl (bread maker)
Axioma
Simple raspberries - without acidic medium and ascorbic acid gave such a pale appearance. I wasn't very impressed, but the smell: GREAT !!! : wow: both when baking and until my loved ones completely destroy the delicious curl:
Bread Red curl (bread maker)
Recommend!
In addition to raspberries, I used red currants, cherries and cherries as a colored part. There were tomato paste and turmeric and curry, but most of all I experimented with cocoa powder: Bread Red curl (bread maker)in these samples of bread, I got my hand full while making dough ...
And if you add vanillin to smell, the bread did not have time to cool
Axioma
In a little over two months, I baked 47 curls (I have two! Stoves at my disposal).The best curl, of course, is in the Panasonic SD 255 - and the dough is made much faster - 20 minutes. Here's a look:
Bread Red curl (bread maker)
Bread Red curl (bread maker)
Bread Red curl (bread maker)

Bread Red curl (bread maker)
In this sample, I swapped the white and red parts: put the red down, and twisted the white into the inside of the roll.
SchuMakher
And at the top, between two rolls, stuck a flagellum?
barbariscka
Axioma
You have broken all records for baking curls. I have never seen such beauty in anyone else!
SchuMakher
What dough?
Axioma
MY FUNNY RECIPE

Dry yeast - 2.5 tsp
Flour "MAKFA" - 560 g
Cocoa powder 3 tbsp l.
Sunflower oil - 65 g
Salt - 2 tsp
Sugar - 2.5 tbsp. l.
Milk - 315 g.
FOLLOW the "kolobok"! Elastic, resilient dough is the key to your success!
20 minutes kneading the dough (in my case, the "Dumplings" mode) After kneading the dough, I weigh the dough on the scales and divide exactly in half, the second into the bread maker and turn on the "Pelmeni" mode again for 20 minutes, not forgetting to add the substance for the color to the bucket (in the proposed recipe - cocoa powder!) At this time, the white part of the dough is covered with a towel or napkin so that it does not dry out.
After kneading the second (colored) part of the dough with the help of scales, divide each part of the dough into 4 (four) parts, leaving a piece on the "pigtail" from both. I usually had about 120 grams of dough balls - from the remainder of the white and colored part, I weaved a pigtail, which I laid out on top of the rolls. For the details of the formation of rolls, return to the 1st page of this topic, which schematically shows the entire process of making rolls. Formed rolls with clamped edges are laid along the long part of the bread maker's bucket (here Moulinex obviously loses because the bread is too long for this) one by one, two in a row. Braided pigtail on top. We close the lid of the bread machine and give the time to rise the dough for about an hour. baking after proofing the dough for 1 hour.
I sprinkle sesame seeds after laying the rolls, without lubrication.
URL = https: //Mcooker-enn.tomathouse.com/r-image/r.1/F/i020./0912/e4/9352acad2e89.jpg.html]Bread Red curl (bread maker)

SchuMakher
Thanks, I was interested in the dough. maybe you have something special, well, a flagellum, naturally .... I have already cooked a curl (there is such a temka here), but yeast let me down, there were grains and the dough did not fit ... Your curls are beyond praise, it kills ( in a good way) color range Have you ever tried to do 4 colors?
Axioma
Before answering your questions, I'll show you a curl with food coloring indigo carmine,
Bread Red curl (bread maker)
I think it's a lost option! Maybe someone will be interested in this color-
I wish you all success in baking bread! WISH YOU GOOD !!!
SchuMakher
WOW !!!!! It is necessary to make the colors of the Russian tricolor .... or a triple roll or 4 different ones: white-blue, white-red and red-blue .... well, brown and white, like a shaft .... that's a surprise!
Axioma
Quote: ShuMakher

WOW !!!!! It is necessary to make the colors of the Russian tricolor .... or a triple roll or 4 different ones: white-blue, white-red and red-blue .... well, brown and white, like a shaft .... here it will turn out sur!
Great! STUNNING idea! Thank you! - and I doubted whether to exhibit or not
Blue-yellow for my country-Cool before the presidential elections! Only the dye needs to be added much lessblue after all ... Political bread ...
SchuMakher
You can make a curl "Ukrainian-Russian friendship" - yellow-blue 2 pieces and red-blue-white - 2 pieces, how! I feel you and I are inventing
julifera
AXIOMA, a unique approach, it's nice that there are such creative people

So soon you will see - you will receive cutaway art pictures
Axioma
Quote: ShuMakher

Thanks, I was interested in the dough. maybe you have something special, well, a flagellum, naturally .... I have already cooked a curl (there is such a temka here), but yeast let me down, there were grains and the dough did not fit ... Your curls are beyond praise, it kills ( in a good way) color range Have you ever tried to do 4 colors?
No, I haven't tried it! It didn't even occur to me, but I did a combination of rolls. Not impressed. I mean changing the places of colored rolls - I did two of the 4 inside out). Two rolls with red down, and two with white down. There is no reminder of the Persian pattern in the cut.
About the dough. You are right, for such products where the form is of no small importance. do not skimp- put proven flour in the recipe, or (additional costs + gluten) I always take it for baking, so as not to blame the SAF + plus Gold yeast, I unpack 0.5 kg and into a glass with a tight lid
SchuMakher
I found this Temka here
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=13263.0,
there the dough is more complicated, the rolls are formed differently, two white top, black bottom, two on the contrary, fit in a checkerboard pattern ... Did you not like this method of laying?
Axioma
Quote: julifera

AXIOMA, a unique approach, it's nice that there are such creative people

So soon you will see - you will receive cutaway art pictures
julifera! Thank you very much!
If not for you and not for your support in the LS, I would not have dared to post my material on the forum!
He believed that baking bread at home is a personal matter, sacred, family.
Axioma
Quote: ShuMakher

I found this Temka here
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=13263.0,
there the dough is more complicated, the rolls are formed differently, two white top, black bottom, two on the contrary, fit in a checkerboard ... Did you not like this method of laying?
No, I didn't like it, definitely. There is no expressiveness of the Persian pattern in section
Try it and see for yourself.
SchuMakher
Your variation is certainly more spectacular ... How many turns of one roll do you get? What is the thickness of a single-color layer?
Axioma
Quote: ShuMakher

yeah, almost intimate, but not ashamed to share ...
I disagree. I have something to share- https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=8946.15
and not only the experience of baking bread
Wait, I am building up the strength to jump
Unfortunately, I did not count the revolutions, but I tried to roll out the workpiece with a rolling pin to the minimum, in my opinion, thickness - by eye 5 mm, not thicker than a slim cigarette

SchuMakher
Hu from octopus? It's just that your pattern is not very snail, so it seems that the plat is plump, and the curl is no more than 1.5 turns
Amiga
Awesome! Lola, thanks for the recipe!
AXIOMA , and your experiments I was killed on the spot! Can't wait until tomorrow to try it too!

Dear bakers, what does this bread taste like? I ask because I want to add melted chocolate instead of tomato.
And question number two. If you add cocoa, maybe you should increase the amount of sugar?

Sorry to bombard you with questions, but along the way, another one arose.
Maybe it makes sense to put the dough for proofing in a warm oven? Right in the bucket?
In Panasonic-255 (this is my bread maker), the rise of the dough is not separately included, it is necessary to knead first.
Laliska
I could not pass by this recipe either.
The bread is very original, thanks to the author

Here is my curl
🔗

AXIOMA, I am simply amazed at your experiments
Axioma
Quote: Amiga

Awesome! Lola, thanks for the recipe!
AXIOMA , and your experiments I was killed on the spot! Can't wait until tomorrow to try it too!

Dear bakers, what does this bread taste like? I ask because I want to add melted chocolate instead of tomato.
And question number two. If you add cocoa, maybe you should increase the amount of sugar?

Sorry to bombard you with questions, but along the way, another one arose.
Maybe it makes sense to put the dough for proofing in a warm oven? Right in the bucket?
In Panasonic-255 (this is my bread maker), the rise of the dough is not separately included, it is necessary to knead first.
Hello, Amiga!
I will try to answer your questions.
"Curl" tastes like ordinary white bread No eatability such bread is increased due to the unusual Persian pattern in the cut. Not at all against the addition of chocolate (great idea), but it consists of cocoa butter (vegetable fat!), Powdered sugar (sugar) and, if chocolate, dairy varieties, and dairy products (milk powder). It is not known how the dough will behave in this case, if it contains three! changes ... you can ruin everything
I would suggest adding vanilla flavor (vanilla sugar or a pinch of vanillin) with cocoa powder. Good luck - then add, in a separate try, melted chocolate.
The second question is, for what purpose are you trying to increase the amount of sugar? How many are we talking about? I think one extra tablespoon won't hurt. Do you want to bake a cake or a cake? I strove for an unusual design of the BREAD itself, to disrupt its everyday consumption, to decorate the bread, if you like, from the inside.
And the last thing. You are entirely rightasking about proving dough in the warmth
I started my practice of baking bread this year, in a very warm time - it was always 30 ° C outside the window and I did not worry about raising the dough. It makes sense in winter to place a bucket of rolls in a warm place for 1 hour, but not higher than thirty degrees, be careful, do not harm!
Amiga
AXIOMA, thanks for the clarifications! I didn’t know that it’s better not to exceed 30 degrees. It is good that you paid attention to this.

I wanted to add sugar to make the bread look more like a cupcake. But I think I'll follow your example and first try to do everything according to the recipe, without deviations. I will add cocoa. And use flour to which ascorbic acid is added.
And for the second attempt, I already have frozen raspberries in store, which (while they were being transported) gave an incredible amount of juice. Now it is clear that the juice will not be wasted.)

I will certainly report on the results.
Good luck to you!

Alim
Quote: Amiga


Maybe it makes sense to put the dough for proofing in a warm oven? Right in the bucket?
In Panasonic-255 (this is my bread maker), the raising of the dough cannot be separately included, it is necessary to knead first.
I distribute the dough in a bread maker. To do this, I turn on the baking for 1-2 minutes and then cover the oven with a warm cloak. Periodically look at the rise and, if necessary, repeat the inclusion of baking until the dough rises as I want
In my last curl, I wrapped chopped dried apricots, nuts, raisins and "lemon sugar"
Axioma
Goodnight, Alim.
Enlighten me, layman, what is this "lemon sugar" thing?
The purpose of adding this sugar is flavor?
Thanks for the answer.
Amiga
Quote: Alim

Periodically look at the rise and, if necessary, repeat the inclusion of baking until the dough rises as I want
Alim, forgive me for the naive question - how to define it, "how I want"? One and a half or two times?
How often do you need to look into the stove?
Alim
AXIOMA Read about lemon sugar here:
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=8743.0
The goal is taste and aroma

: Amiga - dough rise - yes, about twice. And how often to look into the stove is determined by the behavior of the dough, somewhere in 30-50 minutes after laying the rolls. If there is a window, then you do not need to open the lid either ... And if you open the lid, then you must do it quickly so as not to let out hot air
It is very convenient for me to distribute the dough in this way
Vlad426
Quote: Amiga


Sorry to bombard you with questions, but along the way, another one arose.
Maybe it makes sense to put the dough for proofing in a warm oven? Right in the bucket?
In Panasonic-255 (this is my bread maker), the raising of the dough cannot be separately included, it is necessary to knead first.
I also have a Panasonic-255 and I did this: I turned on the "Basic" - "Dough" mode, after the end of the HP, I did not turn it off, that is, it stood in the "heating" mode (the red LED blinks), pulled out a bucket, made rolls and the bucket was back in the HP, waited for the rise, turned it off, and turned it back on to the "baking" mode.
Amiga
Alim, thanks for the answer! And for being reminded of lemon sugar! I just had lemons lying around. I just want to warn everyone who uses lemons for anything. I often see in recipes: add lemon zest. So in our time it is better to cut it off. Since all citrus fruits are treated with pesticides, pesticides against fungi and mold, so that they are better stored.

Vlad426 what a good idea! Indeed, all ingenious is simple. Thanks for the tip!
zalina74
Wonderful interesting and tasty curl ...

Next time I will do it with a slant on top, and add dried ground beets to the dough for color (I bought it at the All-Russian Exhibition Center).
P.S. orange really, from tomato paste ...
Today I met with my friends, treated them with a curl. You can imagine their surprised eyes: firstly, from the very sight, and secondly, from the fact that this is homemade bread ...

Bread Red curl (bread maker)
Amiga
Dear bakers! Your consultation is very necessary.
I baked a cocoa curl and added one and a half tablespoons of dry poppy seeds.
She looked very beautiful!
AXIOMA , almost as beautiful as yours. Not really, but very close to your awesome designs.)

But the inside of the bread is dry! And how are you?
Maybe bake it 10 minutes less?
Axioma
Quote: zalina74
.... Next time .... I will add dried ground beets to the dough for color (I bought it at the All-Russian Exhibition Center).
Good Christmas morning zalina74
It's not a bad idea to make a curl with dry beets. It's a pity, I don't have the opportunity to get to the All-Russian Exhibition Center, otherwise I would have risked baking something like that too!
And with fresh beet juice, I tried: -see the result in the answer # 112 of December 19 in this thread
The bread smelled like vinaigrette
Axioma
Quote: Summer resident

And empty all the acquaintances will smash their brains over the question of how this is done
How do you like this puzzle ?!
Bread Red curl (bread maker) Bread Red curl (bread maker)

Don't wait for a hint
Zhivchik
Quote: AXIOMA

How do you like this puzzle ?!

It seems to me that there is nothing complicated here.
Two layers of dough of different colors are taken, the upper one is dark and rolled into a loaf. And on top of the usual cuts.
But the idea is good!
Lll
Bread Red curl (bread maker)

My poppy curl with brioche dough.
Axioma
Lll
Such a curl deserves a round of applause !!!
5 rolls with filling and butter dough: taste - beauty
I would like to look at its perfection from the side, is the wall burnt out?
And for completeness of perception, place the image in length, plizz ...

For Zhivchik.
And indeed, the box that was opened, you hacked
puzzle failed.
I was waiting for a clue to the origin of the color ...
Okay...
I confess tomorrow
Lll
It will no longer be possible to look from the side. They ate quickly.
zalina74
The bread smelled like vinaigrette - now I will definitely try!

And your baguette is an interesting notched idea! I'll try to make such a sweet roll (but only later ...). After the holidays, you need to get in shape.
SchuMakher
And if there is little rye flour, a lot of wheat flour, and even brew malt, they may be the same and will be ...
Zhivchik
I would make such a roll only rich and add cocoa to the second part of the dough.
SchuMakher
I thought about cocoa, but this is corny ... After all, the intrigue lies in the flowers ... We were promised to reveal a secret tomorrow, but what a secret in cocoa
Axioma
Bread Red curl (bread maker) Bread Red curl (bread maker)
Malt, as I know, can be DIFFERENT in color!
In the chabatta on the left, the "ginger" Austrian-Rye malt Diamant-ROGAMALT,
and Russian in baguettes! - CONTRAST
Lll
Well, here I got to the red curl! Baked according to the recipe Moulinex 5004 for 1.5 kgBread Red curl (bread maker)
Bread Red curl (bread maker)
Bread Red curl (bread maker)
Bread Red curl (bread maker)
Bread Red curl (bread maker)
I could not stand it, I cut it hot

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