Cabbage pies

I am very afraid to open the oven again. I'm afraid that the dough will fall off, the temperature in the oven will drop again, and this is probably not too good. Although I read here that it would be necessary in 10 minutes from the beginning of baking to drop t * degrees to 20. But when not special (not at all special), then fig knows what to blame for, yeast, or the fact that sugar is I put 5 g less, or that I opened the oven at the wrong time.

[olive]

olive, wait! This is not biscuit dough, but yeast dough! Why are you afraid to open the oven?

In order not to blame the yeast, when we are not sure of it, we put the dough. Making sure of the foam cap, we roll the dough into the batch. Should I discuss this in more detail?

And in my opinion 40 minutes for proving the pies is normal.
Let them grow. We put in the oven, not including, covering with a film and that's it.
But why reduce the temperature? When baking bread with steam - yes, this is the technology. But when baking pies and buns, I bake at 190 grams until a beautiful golden brown.
What kind of oven? Does she need a special approach or has the hostess not yet adapted to her?

[olive]

olive,

Many have such a fear. Therefore, do as long as it suits you, just fill your hand.

[Tanya-Fanya]

Tanya-Fanya, that is, only biscuits from tuda-syuda can fall off by doors? It's a shame of course if so, but I thought that any dough is afraid of this.
I read about the drop in temperature here, somewhere in the beginning someone wrote about it, maybe they got it wrong.

[olive]

olive, the yeast dough from opening the oven did not fall even once. Moreover, I stopped smearing the pies with yolk just before planting in the oven, I recently saw somewhere that they smear when they start to blush in the oven. Conducted an experiment. I didn't see much difference. But the pies did not sit down - that's for sure.
Very interesting to read here, starting at page 93. There Chuchelochka described autolysis very clearly and in detail. This is a gorgeous dough for pies, but with the use of autolysis, this is a song!
Natasha, every week I remember you with gratitude

[Tanya-Fanya]

Tanya-Fanya,

Tatyan, I don’t grease the pies at all))). They are too rich and do not need anything for tinting. And I will survive the dullness (the egg gives gloss).

[Scarecrow]

Scarecrow, tell me, is the autolysis method suitable for the sponge test - will it affect the result? At what point should the dough be introduced into the dough - together (or before) the butter after a 40-minute "rest" of the main test? Do I need to make the dough a little later, so as not to ferment?

[vesna04]

vesna04,

This dough is safe. Leave some milk for the yeast, knead, leave for autolysis, then stir in the yeast diluted in milk (literally a tablespoon, if only the yeast is smeared), then butter.

[vesna04]

vesna04,
This dough is safe. Leave some milk for the yeast, knead, leave for autolysis, then stir in the yeast diluted in milk (literally a tablespoon, if only the yeast is smeared), then butter.

Thank you, I just always "check" the yeast, dissolve the yeast in milk + a little sugar and let the "hat" rise. I cooked your dough several times - very tasty. But I was interested in autolysis, can this method be used if I first "bring in" yeast?

[vesna04]

vesna04, Can. Even necessary. Then pour your "dough" into the dough. But the dough will be tough because there is not a fair amount of liquid in it. It is not easy to knead then, but HP copes calmly.

Good evening! Or the night is already .....
Take me to your wonderful company, please
I am reading this topic that day, I can’t tear myself away, straight adventure novel))))
Thank you very much to the author of the recipe, and for the recipe and help, thanks to everyone who writes about successful and unsuccessful steps, it is much more fun to sort out mistakes all together)))

So I was going to try this recipe, I am a beginner in bakery and my hands are not completely set correctly and both left ((((and sorry ...
In short, help out, girls, it didn't work out, I sit and cry ((((
She did everything as expected, half the norm, she seemed to divide everything correctly, even the egg
My stove rolled up the bun is excellent, but when I poured the butter, it immediately seemed a bit too much like that ..... well, I think it will interfere ... and it seems to have intervened, but it didn't rise very much and the dough turned out very fat. I bake not so long ago, and now more often bread, but I'm used to the dough and I can definitely say that something went wrong ..... there is no tenderness in it or something ... I got upset, and I can't find words ... ...
I won't talk about sculpting, it wasn't molded AT ALL
Where did I screw up? A?

[ELENA]

ELENA, and the oil was also halved? The dough does not come out completely fat. The oil mixes well into it. You can even intervene with handles. It will take everything in itself. And the product itself then does not come out greasy and oily.
I think they did not intervene correctly, not completely

Good evening, Lyudmila
Reduced, exactly, reduced.
So now I don’t understand when they (fats) should be added. My bread maker is LG, dough program 1.03
First it kneads, then rests, then kneads again and .... in short, it's clear. After 35 minutes I added the oil and the program started again, and in an hour she did not interfere with the oil or something

And as luck would have it, the filling turned out mmm delicious, thanks to the one who suggested adding milk to the cabbage

[Yelena]

I think they did not intervene correctly, not completely

I completely agree. Let's wait for the author, but apparently in Panasonic the batch is longer. The oil just didn't have time to intervene normally. It was necessary to start some batch again.

Yelena, Do not give up! We will help, support, if you want - we will teach, if you do not want - we will force

[Yelena]

Yelena, the oil did not interfere. Therefore, nothing was molded and the dough was fat: it remained on the surface in large quantities with an oil film, preventing the dough from sticking together. It went up badly - first of all, yeast or cold or a mistake in sugar or all at once)). Because the dough rises quickly and actively. Have you worked with dry or compressed yeast? I offer pressed. In dry, you need to be sure (use yeast with a good shelf life, store open in the refrigerator). The ascent time is an approximate thing. Pay attention to the amount of dough increase. If it is cold in the apartment, wait a little longer and be sure to preheat the milk until warm! This gives the yeast a good start in the dough. If you make a mistake with sugar (oversweeten, forget to divide the rate in half, for example) - it greatly interferes with the work of yeast, this is a preservative in fact, remember jam.

Next, don't melt the butter! Cut into pieces and toss. The dough is quite warm, the butter will soften and stir in. Yes, it may not interfere in an hour. It may not be a matter of mixing time, but of the kiln operation algorithm. My Zodzhirushi two-mixer mixes ingredients much worse than Panas. The mixing time is the same - 20 minutes.

I propose not to heat the oil, replace the yeast with pressed (but this is not critical, if it is dry, then it’s definitely workers to take, fresh), use only kneading from the oven. No matter how long she has the "Dough" program, the whole program does not work out. Mix only.

Mix ingredients without oil on any program that mixes. Together with yeast, but no oil. Let the work begin. Just mix, don't even mix. The main thing is that the flour is soaked and good.
Staying for 30-40 minutes
Set the program again, where first a good mix, adding oil. Make sure to intervene.
Rise hour or until 2.5-3 times increase
You can cut into pies. Or knead, let it rise a little more (1.5-2 times) and only now butcher.

[Scarecrow]

Scarecrow, can I fit
I add vegetable oil, not butter (these are home problems, we will not discuss replacement). I do exactly as you described, only I do not drink oil all at once, but gradually. I was standing near the HP, the lid was open, pouring no more than a tablespoon into the eye and watching the dough swallow the butter, stopped chomping, again pouring in a little.
I tried all the mambo at once - it’s bad, it takes a long time to interfere, the bun slides and dangles like butter.
I thought that with pieces of butter, I could also add a little, in the bowl it’s warm, it quickly melts and interferes.
Yelena, everything will work out! Be sure to do it! This dough is wonderful!

[Scarecrow]

Scarecrow, NataHow many times have I made these pies (and very often, almost always with vegetable oil) ALWAYS EXCELLENT RESULT! Scarecrow-guarantee of a tasty result 100% !!!!!

Good evening everyone!
Thank you all for your response, I read everything several times!
So, in order For all questions. I clearly counted everything so it seems to me sugar I have 90 g of yeast 8, 25 for sure))
The gingerbread man without oils intervened quickly and was beautiful without any problems. I took sunflower oil And added butter slices as the girls said. I switched on the dough program again and left, I was sure that this time would be enough. Nata, I probably stepped ... when I saw that the oil was not completely absorbed, did I have to restart the program? So?
Of course, I really want to bring the process to automatism with the help of automation))) Probably it is better to knead such dough with your hands. But now, unfortunately, I am in a certain sense in constrained circumstances, my position is "I'm a mother again"))))
Nata, I just bought a live one. I mean, I will do the pressed yeast again without fail.
Threat test the abyss of course did not give.
Heroically put on 6 small pies, but it's even worse than playing badminton on tractors (((
I divided the rest of the dough into 4, we got such buns)))
They turned out to be the best. Apparently I will not do any more small ones ... the truth is that there are no more of those or others ...

[Yelena]

Yelena,

No, why with hands, don't!)) Not for that we bought HP, so that with our hands)). It's just that in your HP you need to control, apparently: stick your nose in, look at how it is there, if the oil does not intervene ideally - yes, drive the batch again.

If you dump everything into HP at the same time (both the oil and all the other ingredients) - everything will work out! In this case, the oil will intervene perfectly, and you will not need to run back and forth and follow. I made the dough like this for a very long time and only then, gaining new knowledge, I changed the kneading tactics in order to improve the quality of the dough. But!! It is not so much worse with the simultaneous mixing of everything to go straight crazy. You can start with a simpler procedure.
You just need to "grasp" the principle first, to understand the dough, so generally spit on the story with butter separately. For a start, try simply putting EVERYTHING together and the TEST program. Heat the milk, do not heat the butter, just throw it into the warm milk.

Nata, yes, I will. Yes exactly! And I'll see how the dough should look like. And the tremors, those that are pressed, need to be mixed with milk in the beginning? I've never dealt with such people at all. An, no, I had it, very long ago. And I always started them with milk and sugar.

Girls, please share (if they don't ban us)
how do you store baked goods. From the very beginning. Take it out of the oven and ....? Have they taken it off the baking sheet, off the paper? On the board? Wooden? Or on a wire rack like bread? Or cover with a towel right away? And then? In the package?

I repeat once again, how nice it is with you.

[Yelena]

Yelena,

I usually take it out of the oven and leave it on the baking sheet for a while, until it cools down to warm. I do not cover, because they get soaked and begin to wrinkle if you put one on top of the other. Therefore, they lie on a baking sheet, uncovered until they cool down to tolerable (in order to calmly remove with their hands). Then I take it off and lay it out on a towel and leave it to cool further open, otherwise the sole will get very wet.

You can simply throw compressed yeast into milk and that's it.And turn on the program. Do not be afraid of them, they do not require any special manipulations.

Good evening everyone! I'm with a report.



Here, I strictly measured everything, but mixed it together, all at once.
Mixed perfectly! It rose great!
Natasha, thank you.
For your patience, for your help!

Sculpted large ones to speed up the process while my princess sleeps.

I will practice the skill and will definitely do everything according to the recipe someday, I mean oil, about its late intervention.

Natasha, and here's a question, if you can ...
It seemed to me that during the proofing my pies increased decently, but in width. And they did not grow up very much. Baked at 175-180 ° with convection, I thought to rise in height, but no. Why is that? Is there a lot or a little?

[Yelena]

Yelena,

That's so beautiful! Well done, I love the stubborn!))) She herself is so stubborn)).

They grow in all directions, this is a rather misleading impression)). Forming can affect: where more dough was left during molding, more grew there. Because it is the dough that rises. It's harder to grow up. Especially if it is a rather large stuffed product, and the dough is soft and plastic. The top of the dough is much smaller (and the filling, as you know, does not rise) and it is difficult to hold on to the dome, being just a thin strip above the filling.

But the main reason, in my opinion: the decoration is on top of you. It weighs, it is heavy. Try not to add any decorations at all on top. I just baked loaves many times. It is from this test, by the way, but not the point. Until the crust on the loaf (on the dome itself) is strongly baked, you cannot sculpt decorations on it. They beat her. because the flesh of the hot roll is very fluffy and tender - it can crinkle. And the crust, dried by convection, holds it as a frame. In your case, the decorations were not crushed, but at all did not allow the center to rise and the lifting force of the gases flowed to the sides.

Yes, Natasha, I also thought about rolling the dough later. Apparently too thin, there is nothing to rise))
and the decoration, so to speak, was forced - it rolled out a lot and a hole appeared in the dough, the son, when he saw it, says urgently to put a patch, well, that's it ...

Nata, and the size, type of cake depends on the filling or is it exclusively a matter of taste. Well, for example, kulebyaka with meat, and cheesecake with cottage cheese. And I somehow ate pies with chicken and mushrooms for a long time, so they were round, the size of a dessert plate and a height of 10 cm ..... such a bun

[Yelena]

Yelena,

No, it doesn't. How you formulate it as you wish (shape, size) - so it will be. Son - what a darling!)) I followed the process)). Do not roll very hard / thin. Better then pull the edges from above for a pinch: the dough is very plastic and well "wraps" the filling. That's what I do ..
Often I make different shapes in one batch, if the filling is different: round, elongated, triangle. To distinguish at least where with jam, and where with meat)). But the most successful thing for me is to sprinkle with various dressings for sorting: for example, with cabbage - sesame seeds, with dried apricots - black sesame seeds, with meat - poppy seeds. Then I sculpt the same way, there is no need to change anything - they only fly off onto different baking sheets)). By the way, in the future, the sprinkles do not fall on the water (they are shaken off after baking), it is necessary to grease the sprinkling with an egg or a lezon (an egg with the addition of a couple of tablespoons of water is smeared better, because it is thinner, and keeps the sprinkles the same).

Oh, I've already switched to "you" out of habit.)) Come on to "you"!))

Of course, on you, I do not mind)))
Oh, Natasha, how can you not roll it thinly, since it rolls, and you want a lot of filling ... I have a pie of four spoons with a slide of cabbage, I heartily so

Yes, sprinkling is only an egg that saves, when I bake bread, I really like to sprinkle sesame and flaxseed, but it still flies around a lot. Store-bought ones sometimes hold so well not only sesame seeds, but also nuts and sunflower seeds. And you can't pick it out. And how do they nail them

Didn't you just talk about the fact that you can put the dough in the refrigerator overnight ?!
Knead and remove immediately. And get it in the morning and ....?
What then? Is it good for this test anyway?

[Yelena]

Yelena,

I’ve just told you so many things for so many years. Any yeast dough can be refrigerated immediately after kneading. In the morning, get it, knead it, let it warm up and rise and cut it. As a "cushion" it can be cut straight from the refrigerator into pieces for pies. Cover the line of pieces with a towel so that they do not dry out. Let them warm up and rise / come alive. In small volumes, warming will go much faster than one large piece in a bowl and more evenly (in a large piece, the top will already be warmed up, it will begin to grind, but inside it will be still cold and braked).

It is very convenient to pass the dough for pancakes or dumplings through the refrigerator. I kneaded it, put it in the refrigerator, in the morning you fry your own for breakfast not soda pancakes (I really don't like them, unfortunately), but yeast pancakes with a characteristic bread spirit.

I have never dealt with refrigeration and dough, I must try it.
But you didn't find the recipe for pancakes

Natasha, I read from you that you feed your family with whole grain bread, I adore and teach mine. Can I have your recipe, please. And here's what I remembered, you always look for all sorts of guests from somewhere, so maybe you remember there was such a roll at the advice in stores - a round roll, gray health seems to be called ..... you know this ???

must try

Try it without fail, then you can't drag it by the ears !!!

Conveniently incredible !!!

And the dough as a result of cold fermentation is always a plus !!!

I have bread ("five-minute", without kneading) and / or pie dough in the refrigerator for permanent residence for more than a year !!!

And it always seems to me that if you leave the yeast dough in the refrigerator overnight, it will deteriorate, because it smells of either alcohol or vinegar and looks like it was bubbly, but deflated.

[Crochet]

Crochet, yes, so I need permanent residence

How much dough can lie in the refrigerator? Day, two? Or does it depend on the test?

I have never dealt with refrigeration and dough, I must definitely try.
But you didn't find the recipe for pancakes

Natasha, I read from you that you feed your family with whole grain bread, I adore and teach mine. Can I have your recipe, please. And here's what I remembered, you always look for all sorts of guests from somewhere, so maybe you remember there was such a roll at the advice in stores - a round roll, gray health seems to be called ..... you know this ???

Fritter theme:

Pancakes ("Cooking", 1955) - these for me are the main pancakes of all times and peoples)).

Blues (old recipe for simple pancakes)

Whole grain bread (mine) has no recipe. Because whole grain flour is substituted for BC flour in ANY recipe you like. And one must understand that the bread will be lower and less lush due to the large amount of bran. It is better to replace not 100% wheat flour, but 50% percent. It will be like a golden mean - a much healthier bread and at the same time not as a sole)).

There are many recipes from the Soviet era in different sources. There is a Chef's Library series that has been published since the 50s. There are Collections of recipes for catering establishments, there is a Book about tasty and healthy food, there is Cooking (I have 54 years).

There is grain bread "Health" in recipes. Of the buns of the dietary direction were: lecithin, high-calorie, doctor's bread, milk hearth buns, diet bran with lecithin. All recipes are available, of course)).

[Scarecrow]

Scarecrow,
Oh, well ...
I rushed off to read, I love it !! ...
again a night without sleep

THANK YOU

I went to say thank you again !!!

Not an avid cook, but this dough has never failed.
Baked in the oven. 55 pieces came out of this norm






THANK YOU!!!!

Scarecrow, thank you for the recipe! But unfortunately, I had a misunderstanding with him ((I recalculated the recipe for HP Panasonic 2501, for 600 grams of flour, 300 grams of liquid plus an egg. On the advice of the bakers, I added softened butter mixed with vegetable oil.Before the addition of butter, the bun was very cool, after the addition it became a little softer, but not fundamentally. The dough came up well, but it felt like plasticine (((When proofing, the pies did not increase at all, in the oven only a little bit. It's a shame! Everyone succeeds, but I have a misfire! This is my first test experience in HP, I hope that I'll get off with this lump. And yet, where could there be a mistake? The dough is delicious! Add liquid if the bun is cool? Thank you!

[Katarzyna]

Katarzyna, The gingerbread man is cool if (although it is very strange - this dough usually requires more flour and suffers from excessive plasticity, remember - maybe somewhere an error crept in when recounting) - add liquid, of course. But "plasticine" is more alarming for me! This is usually the lack of a dough opening process or, more simply, a big problem with yeast. The lack of an increase in proofing is what it says. Either the yeast was punctured initially, or they got into overheated milk (and they got kirdyk). Zip with fresh yeast you can be sure of. And it is better generally pressed.

And just don't be discouraged. Anything can happen. You will get them. They are simple, really.

Oh, and I liked this very autolysis so much ... I am having fun with the test as much as I can. First, I knead the bread with Natasha's filing, then I put it on the delay by adding yeast on top of the flour pillow.
And I put the dough on pies for the second time this week, first I mix everything in Borok, then when the time comes I add oil and yeast. The dough turns out to be silky, so pleasant to work with

[Katarzyna]

Katarzyna, The gingerbread man is cool if (although it is very strange - this dough usually requires more flour and suffers from excessive plasticity, remember - maybe somewhere an error crept in when recounting) - add liquid, of course. But "plasticine" is more alarming for me! This is usually the lack of a loosening process or, more simply, a big problem with yeast. The lack of an increase in proofing is what it says. Either the yeast was punctured initially, or they got into overheated milk (and they got kirdyk). Zip with fresh yeast you can be sure of. And it is better generally pressed.

And just don't be discouraged. Anything can happen. You will get them. They are simple, really.

u

And how could it be that the dough increases almost 3 times when it rises, but does not increase at all during proofing - and this is a problem with yeast? I baked the last two days without stopping and everything worked out great)) I counted the ingredients many times, I am sure that I was not mistaken in anything. So break your head now))) After all, for the density and density of the dough it does not matter, are the fats there melted or softened? ABOUT! Could it be that the pies were not well spaced because I rolled them very thinly? Thank you!

[Katarzyna]

Katarzyna,

No, yeast works if it was raised 3 times during fermentation. Softened and melted is not so important. In warm dough, it still becomes almost liquid in consistency in the dough. It's just that softened is more convenient for us - it does not spit when intervening. If it is very thin - of course, a small amount of dough visually has no place to rise, but I also roll thinly. Relatively thin. And everything is OK - big fluffy pies. I don’t think you rolled it into parchment. Couldn't stand? Did you hold out the time? Is it cold at home?

[Katarzyna]

Katarzyna,

No, yeast works if it was raised 3 times during fermentation. Softened and melted is not so important. In warm dough, it still becomes almost liquid in consistency in dough. It's just that softened is more convenient for us - it does not spit when intervening. If it's very thin - of course, a small amount of dough visually has nowhere to go up, but I also roll thinly. Relatively subtle. And everything is OK - big fluffy pies. I don’t think you rolled it into parchment. Couldn't stand? Did you hold out the time? Is it cold at home?

They could not stand, did it by the hour. It's warm at home.But today, despite the fact that the dough was of an unusual quality, the pies are infinitely tasty and soft !!! I always made the dough in texture a little denser than on the ciabatta, so that the pies would be molded with difficulty, and then, the next day they were tougher ... The recipe is wonderful, thank you very much! How thin do you roll the dough? I have a tradition at home to roll out dough with a thickness of 1 to 2 mm))) so that the dough does not interfere with the filling ... And another question: if the bun is cool, then how much water or milk is usually added when kneading in a bread maker?

[Katarzyna]

Katarzyna,

I roll about 3-5 mm. Add the liquid very little by little: 0.5-1 tbsp. l. at a time and watch how the gingerbread man behaves.

[Katarzyna]

Katarzyna,

I roll about 3-5 mm. Add the liquid very little by little: 0.5-1 tbsp. l. at a time and watch how the gingerbread man behaves.

Chuchelka, thank you for your patience and responsiveness!)

Dear Scarecrow, it's me again, Katarzyna, who lamented the other day about plasticine dough)) I couldn't eat or sleep with such a result, however, like my pets - they are on a diet, - I made your dough again ... You Believe it or not, I added 65 ml of water (!) and the dough approached my usual consistency. Frightened earlier by the lack of rising of the dough during proofing, I think, but I'll make one pie with apples out of the whole dough ... The shape is 26 cm, probably ... The sides are 5 centimeters ... Now I sit, looking at him, which has risen above the form centimeters by 10 and I think: "Thank you Chuchelka for such a dough! And how can I, fool, bake it?" The feeling that from such a quantity of dough it was possible to make at least three pies ... I think I figured out everything, five more experiments and "we are in place")) Thanks again! Oh! Was it right that I added water after kneading the fats? Hope so)))

[Katarzyna]

Katarzyna,

))) Yeah, such a small mold was a rash decision)).

Water will not harm the structure of the dough. It's just water. She can only make him softer (which they wanted, in principle), but she will not do anything more terrible to him. Fats, on the other hand, affect the liquid wettability of flour starches, therefore, for fats, the moment of addition to the dough matters, in contrast to water.
So your flour is very dry. It's amazing that so much water had to be topped up.

Switch to "you" with me. I will still switch to "you", because I always forget - who is "you", who is "you")))

Scarecrow, thanks for the go-ahead to "you")) I'm an anxious young lady, I can't live without it))
I decided on the flour for myself and buy only the Stary Oskol "French Thing". There are no complaints about bread at all (so far I have done only according to recipes from the instructions), but that the same flour would behave this way in the "dough" mode, I could not even imagine ... How can it be? Is moisture suitable for bread, but not for dough? Flour from the same package (((
My pie was baked ... Donkey, really ... To my horror, all the household members who were on a diet, and therefore not sleeping at the moment of taking the pie out of the oven, opened it while still smoking !!!! All the dough is in a lump !!! Now I'm waiting for it to cool down completely, to cut off the opposite side and look at the texture ...

[Katarzyna]

Katarzyna,

Did the test have autolysis? And the loaves? Autolysis (that is, curing the dough before the main kneading) allows the flour to absorb more liquid than with a standard bread program in CP. The dough with use always turns out to be denser and more elastic than without it. I also constantly use French stuff of all kinds: CZ, premium and Extra for pastry. The name of the flour does not guarantee anything)). Different batches of the same manufacturer can have very different properties. In winter, for example, flour very often becomes "dry". The effect is ubiquitous heating and a decrease in air humidity because of this.

[Scarecrow]

Scarecrow,

Since I made bread only in a bread maker, then all the processes took place only in it. If the position "temperature equalization" can be counted as autolysis, then it was))) As it was laid down by the program to knead and stand the dough, it happened.I did not do any additional gestures)).
The dough was definitely not maturing. I poured dry ingredients, put them on the "dumplings" mode, added fats 7 minutes before the end. The program ended and I immediately put on the second batch in the same mode. Then she sent me up. Did I miss something?
As for the dryness of the flour, then, apparently, you are right: I store the flour in a kitchen cabinet, on one side of which there is a central heating pipe. Maybe that's why I had to add 65 ml of water? And in the summer, without heating, it will be obtained according to the recipe ... Or it is worth storing the flour in another place where there are no batteries, for example, put it in the dressing room. There are generally no dangers - no windows, no batteries))))

[Katarzyna]

Katarzyna,

You didn't miss anything, but in fact you gave autolysis in the test. As far as I understand, you have Panasonic. Dumplings program 20 minutes. That is, first, 13 minutes of kneading and swelling without fats (right, fats prevent good swelling), then another 27 (the remaining 7 + in the second round of the program) minutes of kneading and swelling (when kneading, the process also goes where it goes) with fats together. But the best result is when the seasoned dough is kneaded so thoroughly, that is, when the water has been absorbed as much as possible and only then a full-fledged kneading.

Temperature equalization cannot be considered autolysis. Autolysis is a process in a cured MIXED dough, i.e. where flour is mixed with water / liquid. The process of gluten swelling is in progress, water is absorbed. And when leveling, the dough is not mixed: flour separately, water separately.
For bread in HP, try the option that I will write to you now. I have already described it somewhere ... AA! Sweet bread is sweet bread. Pour all the ingredients for bread except yeast and butter into the CP, turn on the "Pelmeni" program, let it knead (literally 5-7 minutes, you don't need to carefully, the main thing is that the flour is moistened). Then interrupt the program, add yeast and butter (in different corners of the pouring bucket) and set the program of the bread that you were going to bake. All. Your baking cycle will lengthen by only 10 minutes, while the HP kneads a little and you add the rest. Nothing else is required of you, no hemorrhoids. During the period of "temperature equalization", autolysis will already take place, because the dough is kneaded (flour is moistened with water). You will see the difference in the quality of the loaf with and without this procedure with your own eyes, I guarantee.

Here is a sweet bread recipe, where I described it all once again:

Sweet bread for a bread machine

Flour can be stored anywhere, just remember that you have to adjust the liquid. For example, I pour more water into my flour compared to the recipe. Somehow it happens to be long periods: either everything floats, or vice versa, it probably depends on the batch of flour. Recently I bought Extra from Macfa - stunned how much more water it absorbs! In my opinion - store anywhere, just control the consistency of the dough. An ambush, of course, when set on a timer or at night there will be a stove when you can't control it. But I usually know what kind of flour I have now and adjust in advance based on this. Here. She wrote a whole treatise))).

[Scarecrow]

Scarecrow,

I'm glad that without even suspecting, I made it possible for autolysis to take place (if I put myself correctly) in my test)) Or maybe, between two inclusions, make a pause of about 10-15 minutes that way? Won't it hurt? Or will the dough already begin to rise and the second kneading will frighten it off?))

As for flour, I decided not to experiment with the producers. Recently I was forced to turn to Sokolnicheskaya for lack of a French thing in the store ... God grant them, of course, long years of life, but this, as my grandson says, "something else" ... And I came across a certain Magician rye. Pleased, a very good result turned out.

Thank you so much for the bread tip and for the sweet bread recipe. Intrigued.
Only I was terribly strained by the moment of "resetting the program".I read the comments of the "happy owners" on the site and now there are more questions than answers ((((From the answers to the moaning that after the reset only the main program works for the people, I also did not understand anything. You need to press the Stop / Start button for a couple of seconds) (and I have two of them, one is Stop, the other is Start), I suppose that for Stop))) There will be some kind of signal. And then immediately expose the desired program? And then Start? Do not pull the plug out of the socket at any stage? Scarecrow, I apologize for tyrannizing with my technical questions, they are probably inappropriate here ...
If I don’t figure it out, can I also set the Pelmeni mode, and then the main program?

[Katarzyna]

Katarzyna,
What kind of bread maker? Panasonic?

Yes, you can pause between test programs. Nothing terrible will happen to him.