Moulinex RZ710100 Modes

I, as always, first do, then read
I found it through search
"Neither Riga nor Borodinsky will work without malt. It is malt that gives taste and color. What city do you live in? Do you have bakeries? You can buy malt there. Replace malt with liquid kvass concentrate, dry kvass, just kvass or dark beer . But the last two substitutions are not very suitable for baking Rizhsky and Borodinsky, since the concentration of malt in them is too low for such recipes. "
and what does Honey in rye bread give, and is it a mandatory ingredient?

They just replace sugar with honey, I didn't notice much difference

now I need to buy malt ... ehhh I even know where it can be ...

[krikunja]

krikunja, malt in Auchan and is sold))

And I saw him in the morning
But Auchan is much closer to home! Thanks for the tip!
and all these additives Panfarin, etc. What are they for?

and all these additives Panfarin, etc. What are they for?

You don't need this! Do not even delve into it, sho it is

Mliin, since no way, it means they are bastard ...
now you definitely need to understand

On, look into

Panifarin is used as a flour improver when baking various types of homemade bread made from rye, wheat and mixtures of different types of flour, especially for flour with a reduced gluten content.
Panifarin improves the quality of the dough, it becomes more plastic, and facilitates its processing. The addition of panifarin to flour improves the quality of baked bread: it increases its volume, decreases crumbiness, provides more uniform porosity, and prolongs freshness.
Panifarin is added when the flour contains little protein (gluten). If you bake bread at home using rye, buckwheat flour, or add bran, flakes, grain mixtures to the dough, then the dough turns out to be "heavy" for yeast. In this case, adding panifarin will help to make the dough more elastic and rise more easily.
Adding panifarin to the dough increases the nutritional value of baked bread, as it increases the protein content in the finished product.
As a flour improver, panifarin is used in small quantities (on average 1 tsp per glass of non-wheat flour, bran, mixture), it is added together with flour, with which it must be mixed well.
In 1 st. l. contains about 10 g of panifarin.

And this is just a small passage about its harm

Since gluten is a water-insoluble protein, it does not dissolve not only in water, but also in salts. When gluten in the human body becomes in excess, it becomes clogged in the small intestine, like cement, sticking together its finest villi, causing degeneration of the small intestine. In this state, the intestines are no longer able to absorb any vitamins or other beneficial substances, which are mentioned in the advertising brochures of "advanced bakers".

read .. thanks for the tip

And why is silence, we are not baking or what?

[Irish]

Irish, tell me, did the stove disappoint you? What shoals did not surface? Oh, what a pity that I already have three of them, otherwise I would have bought this one in due time.

Shoals? Yes, there seems to be no jambs The only thing I don't like is the very high temperature on the baking, I bake only at the minimum weight and the lightest crust, the program turns out to be much shorter and sometimes I turn it off 5-7 minutes earlier (I don't like the heavily browned bread), otherwise the bottom crust is very thick and tough. But if you use a separate baking program, the result is better, there is not so much scalding, the temperature is probably lower. And I also like that the programs that are designed for sweet butter bread are also baked more gently, the pastries do not burn on them at all, this moment is thought out. In general, I like it, but of course I put the bun after the last batch, it was beautiful. I will have to try not to interfere with the process at all and see what kind of pretzel she cooks for me ...

I rarely bake with automatic programs, usually a combination of kneading, proofing and baking. This stove would probably suit me

If so, then it would even be very suitable, I really like the separate kneading and proofing programs

So I like how this bread maker tears the roof off the bread, I don't know how to whom, but I like it sooooo much. It turns out very nicely.

I go to the topic and always admire your bread))

Yes, it’s not me, this is my mule, these are breads - a work of art bakes
Thank you Mashenka!

And the bread is actually very beautiful. Irish, I really like your photos. They are so delicious.

Thank you, my dear!

I prepared a sourdough, fed it with rye flour and baked bread. Proofing was done in the oven, in a basket, then gently turned it into a bowl on a silicone mat and baked for 1 hour on level 2.

Wow! Another masterpiece, Ira!

Yes, straight ..., I don’t get beautiful rye breads, they’re always flat. I have to bake in the form, but I experiment everything, but I experiment ...

In my opinion, it turned out so very beautiful, especially the cracks, it's just that the bowl is wide, so it is not very high, but you can see that it was baked well and, probably, very tasty.)

Here are the cracks, yes, they work, our stove is a specialist in cracks then
Thank you Lenocha Yeah delicious

And today I have wheat on whey, however, there was nothing fermented at home, therefore on water.

What a beautiful, sunny bread!
And I put rye again, on whey with kvass, on sourdough, almost 100% rye will turn out. The dough is like putty, put it in a bowl of 3 liter multi. True, I kneaded the dough in KM, it seems to me that the bread maker will not cope with this.

This is the kind of bread my mulka baked.

[Irina]

Irina, why are you not participating in the competition with your loaves ???

Nuuu, Mashun, what are you ..., I don't know how ... and we don't eat bread with all sorts of additives, we don't like

So there is not obligatory but with additives. And just healthy bread.
You have them so beautiful !!

No, well, one is more beautiful than the other! A recipe and technology is possible?

Thank you girls! Maybe I'll try to bake a dessert, if I can put it in a recipe.

Lena, I made it here, according to Yulka's recipe, only from ordinary flour and added a little kvass. I kneaded the dough in the food processor for several minutes, then transferred it to the bowl, for proofing level 3 for 3 hours and 1 hour for baking on 2 crust. FSE Rye dough is not needed to knead.
Eternal leaven, fed with rye flour.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=121798.0

Thank you!

Irish, I smell bread through the monitor, beautiful!

Ira, have you tried to make dough in our wonderful oven for cakes?

No, I haven't tried But I think that the mule will cope without problems
I will most likely knead the dough in a food processor, but bake, probably, as usual, everywhere, wherever possible, in ovens and ovens, and possibly in cartoons.

Happy Sunday of Christ !!! Peace, kindness, love and prosperity !!!

Irisha, what pretty Easter cakes !!! What recipe did you make?

Thank you Irish! So without a prescription, she was wise. They turned out too airy for me, probably they should not be. She shook the first one out of her uniform and immediately ruined his hair, soft as fluff. Choux dough with cream and yolks.

[Irish]

Irishwhat ruddy cakes! Handsome men! And the cut is so airy! How many pieces did you bake?

[Vasilikochka]

Vasilikochka, thank you Yes, only six pieces

Irin, they are so airy and appetizing for cha turned out, I wanted to shoot your recipe

Cheli write? I still remember what I was doing

Only six pieces

In general, of course, it's great that such a form in HP is ideal for cake! The process is stretched only in time, and so everything is laid and sit, rest

In general, of course, it's great that such a form in HP is ideal for cake!

Not Vasya, I take out the bucket, put the grill from the airfryer and put in any forms that fit. There is a 3-liter bowl from the filly, a 1.5-liter bowl from a radic 02, and just 1.5-liter bowls and 1 liter. Baked in the oven and in the oven. In a bread machine for 25 minutes and they turned out to be the most ruddy.

Cheli write? I still remember what I was doing

Of course I must, I also have such nits.

Boiled two glasses of cream (I have 20%) Brewed 1 glass of flour with cream and mixed well so that there were no lumps.
In a glass of warm milk, I spread 60g of fresh yeast + 1 tbsp of sugar + 2 tbsp of flour.
When the tea leaves have cooled to a warm state, and the yeast has risen with a hat, combined, added 2 eggs and mixed well. (I already did this in the bowl of the combine) Covered with a towel and left until it increased by 2-2.5 times.
Then, I added 5 well-beaten yolks with 1.5 tbsp of sugar, 700g flour, salt, vanilla, 100g butter and kneaded for about 10 minutes. After 30 minutes, added a little more flour (50-100g, depending on the flour) and kneaded for 20 minutes. Kolobok is not even observed. And left the dough to come. It turned out 2kg of dough.

I put the dough on the table, kneaded it with my hands, scattered dried apricots (cut it into small pieces and rolled it in flour, I didn't have much of it, I would have 200-250 grams), rolled it up, kneaded it and rolled it again. Cut into pieces, rounded and laid out in forms. They went up from me for about 1 hour 40 minutes (it's cool at home), maybe some more. Greased with cream and baked in the oven and in the bread maker.

Thank you, my dear, wrote down

Good health Irish Hope you like it