Viennese bread by Richard Bertinet in a bread machine

I waited and waited for the "hats", spat and baked on dry ones. And the cup with milk and yeast stood for an hour and nothing happened.

LyuLyoka, you can see the yeast is like that, I even forgot to activate the yeast today, so I threw it in the HP, I had a hat on the bread right up to the lid, apparently I overdid it with yeast, put 14g, it's better to put 10g in the future.

[Lyuleka]

Lyuleka, I also like dry yeast more, I bake at Saf-moment. The result is always predictable and the finished bread does not smell of yeast like pressed bread.

[Sonadora]

Sonadora, very airy beautiful bread!
I am a full kettle in baking bread, the question, apparently, is the same. According to the instructions, first yeast, then flour, etc. the last liquid. And what about the yeast diluted in milk in this case?

Today I received my new Morphy Richards 48319 bread maker and immediately tried a very similar bread recipe, but without the addition of eggs. And so the ratio of all the ingredients is very similar. And yet, I baked it with fresh granulated yeast, I thought it would not work. It's worth it, it's getting cold, I'll try it tomorrow. There is such a creamy aroma around the apartment ...
Here's what happened:

Pretty boy !

[Edlen,]

Edlen, Congratulations! Excellent bread turned out!
What about the recipe from the website? If not, we will wait for your recipe!

this is for you for such a wonderful and delicious bread. It turned out to be handsome, tall (as I like), fluffy and definitely delicious.

[melrin]

melrin, Tanya, to your health! It's good that I liked the bread!

If possible, to me on "you"!

Hello! I really liked your recipe (y) But in baking I am still a complete layman (my bread maker is a month old, but I haven’t done any experiments yet) and I would like to know how much dry yeast is needed? just fresh we rarely meet

[Navinka,]

Navinka, 1.5 tsp will be just right!

[Navinka, Manh]

Navinka, Manh, girls, and I baked in one teahouse - everything turned out superb. I divided by 3, it turns out 3 g with something, or if 15 g is divided, then 5 - on average 4 g, which is 1 tsp. https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=8236.0

[LyuLyoka]

LyuLyoka, my scale shows 2 g dry yeast in 1 tsp

Yesterday I baked your bread. It turned out delicious, but it didn’t quite work. The roof cracked and didn’t rise very well. I did everything according to the recipe, I added flour during kneading with a spoon (I was scared - it hurt the bun was too big), I put dry yeast Saf-levure 1.5 tsp l. (I read about 1 tsp too late) ... What did I do not like that? I'll take a picture of the bread in the evening - inside it is clearly visible that the top is more airy than the bottom ...

[Navinka]

Navinka, Anna, I apologize for answering only now.
Most likely, there was not enough water, so the roof of the bread cracked and the bread itself turned out to be denser. In this version of the bread, the bun should be soft, a little sticky, like for a cake. How was the amount of flour measured, in glasses or on a scale?

And if you do not add a boat of flour when kneading, it can work out fine? Next time I'll try: girl_wink: and it will definitely be, since I am absolutely delighted with the taste
But the promised photo really did not work out to photograph the whole ...
here you can see that there are more holes at the top

But "behind", where the top is more visible, the top is broken


I measured flour on the scales ...

You can even have a little less flour, that is, do not add all the flour at once, but leave 50 grams and look during kneading.
And also check if flour and milk were measured correctly. In this recipe, another option is more likely possible, when flour may not be enough, but what about the opposite?

You can even have a little less flour, that is, do not add all the flour at once, but leave 50 grams and look during kneading.
And also check if flour and milk were measured correctly. In this recipe, another option is more likely possible, when flour may not be enough, but what about the opposite?

thanks, I'll try not to add ... what kind of flour do you use? I baked all the time on the makfa, but right now the last times there was no one and bought an ordinary one in a white bag (which is called Skolnicheskaya type) ...
I measured flour with scales (electronic tefal, I believe them), and milk with a glass from HP ...

[Navinka]

Navinka, if I use premium flour, then always Sokolnicheskaya, I have no complaints about it. In general, I bake Stary Oskol on first grade flour "Krasna Izba" and this bread also baked on it - everything is fine. What program did you use? I have baked several times already and the program has always used Butter bread.

Anna, I'm baking on makfa. Once I took nordik, I didn't like it.

Lyulek!

LyuLeka, Man, thanks for the answers about flour. Nordic didn't even try - somehow in my store his price is much more expensive than those of these two ... And the mode was set to the first usual.

[Manyun]

Once I took nordik, I didn't like it.

Manyun, and what exactly did you not like Nordic? What's wrong with her (with this flour)?

[Inus,]

Inus, Once upon a time, I don't remember how many years ago, I always baked on it, then I stopped. And here in the store I was tempted, decided to take it for baking bread. I barely waited for these two kilos to run out. : girl_in_dreams: Even my eaters noticed that the bread became "different", denser and heavier.

And I have been baking this bread for a long time, I love it))
Today I baked it in the oven)) this tanned one came out, but the smell, mmmm))

Not bread, but a plague)) he also made an attempt to escape from me) it turned out to be terribly airy on sandwiches and under condensed milk - it was gorgeous to spread boiled condensed milk on it turned out to be problematic, too airy))))))

[Vitamin]

Vitamin, Bertine has all delicious bread! I'm glad I liked this one!

The worst thing is that only a quarter remained ((And we have, it seems, the bread-baking fever has passed, but here it is ...

If the baking fever is over, it's time to start baking bread in the oven!

Nooo, I'm not yet ready for this. Here I am writing the answer, and at this time this wonderful bread is being baked again)) mmm ...

I put this bread down. waiting, sir. I will unsubscribe about the results.
Thanks for the recipe.

Thanks a lot for the recipe. the bread turned out to be very cool. Specially changed - almost 21cm high.

[Anya]

Anya, to your health! : flowers: I'm glad that I liked the bread!

Manechka, your bread almost overshadowed the Easter cakes! I baked it twice over the weekend. I only got a piece to try. All children-guests disappeared. And the smell! - I would only bake it because of him from morning till night. No photos. Did not make it.

[Natasha]

Natasha, to your health! This bread really turns out to be soft and fragrant, and if you bake it in the oven ... One thing about it is bad - it disappears too quickly.

Marina, good evening. I baked your bread today. I started the dough partially with a blender, partially with my hands, baked in the oven. I didn’t know what to do with the oven dough, I kneaded it once just in case, the second time it also rose well, but I didn’t calculate the time, I had to go to the meeting, I came, the dough had already failed a little. It was baked well, but it smells a little of yeast (I put 15g) and crumbles. And so tasty, but not for every day, of course, too rich.

And here I tricked - after kneading, I took out a spatula so that there was no hole in the loaf. That the dough is still crumbling, completely disappeared from the head It seems to be an embarrassment - the roof has collapsed. BUT! The bread itself turned out to be so airy, large-porous, with a moist crumb, with its famous creamy aroma 🔗My family really liked this option.

[Ananda]

AnandaProbably, the fact that the dough stood still had a bad effect on the result: the roof fell a little and a sour smell appeared (the yeast ate all the sugar and gave an alcoholic aroma). Here here theme Tatulya about baking this bread in the oven.

Meri popinswhat holes! I am glad that the homemade bread liked the bread. Hope it goes smoothly next time!

Marina, thank you for explaining what the matter is, so I will try again,
Indeed, there is a topic about this bread in the oven, I'll go and read

Natasha, If possible, to me on "you".

Manechka, today I also baked your bread.My bread escaped from the bucket and the top is not as pretty as yours. But the aroma of the bread and the taste are excellent. I have a scarlett for 750 gr. max. and next time I will slightly reduce the recipe. Thank you for the delicious and fragrant bread.

Ninochka, how glad I am that I liked the bread! Tell me the dough is cool, isn't it? And what kind of buns-rolls-buns in the oven are obtained from it ...

[Sonadora]

Sonadora, from me, too, thank you for this wonderful bread Yesterday I baked it, I did everything exactly according to the recipe, I added butter at the beginning of the second batch, it lasts for me 20 minutes. The dough seemed thin, I was afraid that it would not rise, it rose to the very top))) By the way, I did it with dry yeast - 1 tsp I'm glad I found a recipe for a rich breakfast bread, I will often bake it

[Sivana]

Sivana, to your health! It's great that the recipe came in handy.

The dough seemed thin, I was afraid that it would not rise

Yeah, the dough is very soft. If the bottom of the bucket is not smeared during kneading (under the mixer, "circle"), then everything is fine.

Manechka, the dough is wonderful. Pies, buns, buns - there will be more!

Ninochka, try it. It's worth it, honestly.

The bread is wonderful! Rested against the lid! the dome is incredibly flat! Vegetable oil, in sour milk + water. I didn't add flour! The softest crumb! Thank you so much for enjoying!

[Evgeniya]

Evgeniya, great bread! Like on a picture! Thank you for reminding me about this recipe, you will have to bake too.

Thank you, first time such a giant

[Olga]

Olga, Wow! Indeed a giant. I can imagine what a crumb he has.

Yummy

Such beauty cannot be tasteless.