Wheat rye bread with Dijon mustard

[Anya]

Anya, do not slander! We know what a craftswoman you are! Look, what beauty you are baking!
You can knead the dough for bread by hand, you can also in a bread maker, let it wander there for five minutes and that's it, you stop the kneading and forget about it for an hour and a half.
Then you add all the other ingredients, turn on the kneading again (do you have a "pizza" or "dumplings" program?), After 8-10 minutes you add oil, let it knead for another 5 minutes and you're done.

yeah. there is also pizza. well then wait with the report))) let's see what I get
and thanks for the promptness. otherwise, as in the best traditions of the genre. At first I threw everything to knead, and only then I wondered what's what

I'm waiting. I have already prepared everything, only bread is not enough.

[Manyash,]

Manyash, how is it? the cucumbers are not windy then ... until I arrived with bread
But seriously…. Then I learned 2 things:
- do not consider yourself smarter than everyone else, especially if you first entered some area and you have not the slightest idea about most of the principles, properties and qualities.
- you need a serious approach, desire, practice and love.

The latter is easier for me

Well, actually, here is the cutter


I am telling you how it all happened. Myzh decided that they were especially gifted. And if you bake bread, it’s just leavened. So I grew it for three days, while studying the material on baking. And how much of his horror, it turns out…. And then I thought - once or twice, put it in a bucket, pressed the button, and you are a mega baker.
Well, on the third day I decided to add sourdough to the bread, I feel sorry for the white friend to feed it all the time, but while she is young, they say that she is weak. They say it makes no sense to use it yourself. And so I took your recipe. I measured everything accurately, performed all the manipulations with the dough according to the instructions. And when laying the ingredients for kneading, I added 100 g of eternal leaven (here, pleased with myself that I was already thinking something, I subtracted 50 g of water and 50 g of flour). I liked how it got mixed up, How it went up too.
But then it was time to shape, the last proofing and notches.
I formed it, covered it with a towel ... an hour later I came with a blade - and I had an explosion under the towel. Gathered everything in a heap, put it in the oven, let it stand for 30 minutes and started baking. In general, I am not showing the top.
I liked the taste. I was already afraid that with my talents the bread would go to the birds. And nifiga. Delicious! And the mustard at home was only vigorous, but I still took 2 spoons. The smell during the kneading was such as if I were cooking mustard. And in bread it is normal. There is no mustard taste and smell as such, only slight pungency. And you don't feel it right away. And I really liked the crumb color. This, apparently, is also due to mustard.

In general, thanks for the recipe. : girl_love: We will work on bugs

[Anya,]

Not windy, just right! Anya, wonderful bread turned out! Both crumb and crust!

I formed it, covered it with a towel ... an hour later I came with a blade - and I had an explosion under the towel.

If you knew how many times it exploded during baking ... Initially, the recipe contained 2 teaspoons of yeast, but through long experiments I got to one. If you added sourdough, then their amount should have probably been reduced to half. Only I am not an advisor in this matter, I have not grown to starter cultures.

[Sonadora]

Sonadora, Maria. I baked your bread (half the rate) in an air fryer. The aroma is for the whole apartment, it's worth getting cold. I forgot to make the cuts before the last proofing, cut before baking, did not have time to disperse. :(Thank you.

[Anna5311]

Anna5311, Anya, how beautiful!

I forgot to make cuts before the last proofing, cut before baking, did not have time to disperse

That's right, the cuts are made before being sent to the oven. But why didn't you leave ..? Maybe the temperature was not enough?

Maria, I don’t know why you didn’t leave? But the deliciousness is extraordinary !!! Thank you!

[Anna]

Anna, it is initially baked in the oven with steam and at a higher temperature. Perhaps this is the case.

Manechka! Thank you very much !!!
This is another bread of yours, which has taken root, Why has it taken root there, has completely registered in our family. My husband said, no buns, I want this bread! And he is a lover of all staples, yeah.
Now I started it again, it’s standing on the proofer, but only yesterday I baked it. It is necessary to recalculate the norm for more, so that at least two days is enough! The bread is wonderful, fragrant, moderately moist, crusty crust, karoch-song and not bread! Yes with homemade ham
I formed it with a loaf, my favorite form since childhood! I would like to learn how to make Dijon mustard, otherwise we have a tiny can of 250 re! Chukotka, what to take from us, all the deliveries by plane, is expensive. I wanted to try to knead it with my home, but I was afraid ... even if I have a hefty vigorous infection coming out

Hello! Please tell me, would adding malt to this recipe be inappropriate?



And another question, the third stage of baking, about how long?



I made bread yesterday. Can you please tell me what went wrong if the crust of the bread is completely oak, even after a night of rest? Inside it is beautiful, but outside it is like a box. Is there something wrong with the temperature regime?

[Legorda]

Legorda, about malt, unfortunately I won't tell you, I don't add it to bread.
The total baking time depends on the oven. In mine, heating only from below and without convection, it is about 45 minutes.
A thick crust could be obtained if the temperature was lower and the bread was baked for longer.