Elena Tim
Aaaaa! Taki could not stand it! Well done!
Olga_Ma
Elena Tim, my husband came in the evening yesterday with the first question, when will they bring it, but I haven’t ordered it yet, today it’s straight from shit in the morning and ran to order and wait
Scarecrow
Olga_Ma,

Congratulations! Solid purchase!
Olga_Ma
Scarecrow, Nata, thanks, I can't wait
Scarecrow
Olga_Ma, And I don't use it at all. Worth collecting dust. Something is not sticking me in all the same ... I take it - I will throw it. Wait, I'll take it again - I'll give it up ... I must take it up again. I'm waiting for it to light up))).
Olga_Ma
Scarecrow, Natasha, it happens, but I hope that mine will become my great helper
Scarecrow
Olga_Ma,

I still have Kitchen. And you will have nowhere to go - you will master it and get used to it!)))
Svetlenki
Quote: Scarecrow
Olga_Ma, And I don't use it at all. Worth collecting dust.

I also have, but rye bread is only in it! And, I'll also bake for Easter cakes - to knead with a bread maker to such a window, I don't even know ... It takes a very long time to knead

Olga_Ma, Congratulations! May you become friends with him!
Olga_Ma
Scarecrow, Svetlenkithank you girls
Svetlenki
Olga_Ma, Ol, I ran through the first page of this topic - just now I came across it ... I don't know who advised what, and maybe it has already been said about it ...

I like the result in Ankarsrum most of all when mixing according to the principle "flour into water". That is, I sift all the flour according to the recipe into a bowl and from there, during kneading with a measuring cup, I add it to the liquid

Here is a video that I liked about working with an assistant.


Olga_Ma
Svetlenki, Sveta, thanks for the info
Scarecrow
Quote: Svetlenki

I also have, but rye bread is only in it! And, I'll also bake for Easter cakes - to knead with a bread maker to such a window, I don't even know ... It takes a very long time to knead

Olga_Ma, Congratulations! May you become friends with him!

Noooo, Svetka, don't mix high-gluten flour like that. And on Easter cakes / stollen / kugelhopfs it is usually she who goes. You will mix it. Excessive kneading is no less harmful than under-kneading. If only because flour enzymes are oxidized (a large amount of oxygen is captured) and the taste deteriorates catastrophically. Plus, excessive kneading spoils the structure of the dough - it starts to release water again, it becomes sticky. Better - autolysis. That is why Calvel implemented it. But for festive baking, I also solemnly take out Ankarsrum. just because there is a bowl for 7 l))).
Svetlenki
Quote: Scarecrow
Noooo, Svetka, don't mix high-gluten flour like that.

Well then, prick, what kind of autolysis you do for cakes in ankarsrum! Or poke your nose if you have already, please.

I'm going with the spirit to pandora ... Suddenly I'm going to Christmas
Scarecrow
Svetlenki,

You simply apply the principle to your chosen recipe: it is advisable to mix flour with a liquid without fats and yeast and let it rest for 30-40 minutes. Then we add everything else. And after autolysis, long kneading is not required. You only need to mix. And the development of gluten has practically taken place.

That was the case I trained on sour cream:

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=53674.0
Crochet
Quote: Scarecrow
mix flour with a liquid without fat and yeast

And I still knead without salt and sugar, or can / need salt and sugar right away?
Olga_Ma
I'll sit and listen
Svetlenki
Quote: Krosh
And I still knead without salt and sugar

Vooot ... There is a hot controversy between different bakers. They are debating that salt supposedly also prevents autolysis ... I throw it right away ... We need to study Calvel ... I am not yet "close" with him ... I read references from Luda Mariana-Aga, but that's all ...

Scarecrow, Natal, what do you say?
Scarecrow
Svetlenki,

In the autolysis method, no salt is added. Only flour and water / liquid. It is believed that salt prevents the creation of gluten bridges (gluten bonds), and, in fact, for the sake of this autolysis is started. But too late, salt cannot be added. Because in general for yeast dough, it has its positive effect and is important. And persistently long to mix the ingredients before autolysis - too. As after !! Salt partially protects carotenoids from increased oxidation (a lot of oxygen is captured when mixing). Oxidation of carotenoids is a serious loss in taste and aroma. Therefore, before autolysis, do not sausage the dough for too long - there is no salt in it, it is not protected from accelerated oxidation. After - so as not to stir, that is, again, not to oxidize or destroy gluten, which is already well developed.

In short, I hope I have not completely confused))). Bread is a whole science. I give out what I read myself in different places. I myself brought in both salt and sugar, but I gave the rest and this already significantly improved the result. Probably, it is too "ideal" to make it - there is a very fine line then just ruin the dough by kneading in HP (mix it). I do not know yet. We don't follow him there, like a baker in a bakery who can stop at the right moment.
Svetlenki
Quote: Scarecrow
In short, I hope I did not completely confuse))). Bread is a whole science.

Yes, that's for sure. And, of course, you need to read and try to understand all these processes if you want to achieve the ideal. And it all depends on the recipe, again, what needs to be achieved as a result.

Thank you, Nata!
Crochet
Quote: Scarecrow
do not sausage the dough for too long, so as not to stir

Tus, and how do you understand that everything / stop / is enough?

Here's how to catch the right moment and prevent overshooting?
Scarecrow
Crochet,

After autolysis? The "silk handkerchief" has just been formed - that's all, basta, more than enough.

And when using the mixer, I follow the instructions of the author on the speed and mixing time. Although we still have to spin with our flour (a little longer, a little more strokes, partial autolysis). Hamelman has rather short mixes. This may be due to other flour, but also another BUT. It is often used as a gluten-free kneading technique. His knees are folding to strengthen the gluten.
Crochet
Quote: Scarecrow
After autolysis?



!!!
Olga_Ma
Girls, my new assistant came yesterday
Kneading dough in Ankarsrum Original
And today she was kneading dough for bread and baking
Kneading dough in Ankarsrum Original
Scarecrow
Olga_Ma,

Congratulations!! how is it? like??!!
Olga_Ma
Scarecrow, Natasha, yes very much, yesterday they made fresh juice, so hands were itching And today, when I watched the dough kneading, the process is fascinating, I certainly do not have enough handle on the bowl and a clock, but these are trifles
ir
I think this is a wonderful thing, some kind of old ... I like
Scarecrow
Olga_Ma,

I am so glad that you are glad!))) This is the most important thing - emotions and pleasure.
Olga_Ma
Nata, thanks Natasha
Crochet
Olenka, congratulations, very happy for you !!!
Olga_Ma
Crochet, Innochka, thanks
Marinuly
Olga_Ma, Congratulations!
I rushed between him and Kenwood for a long time, as a result I bought Kenwood with induction
Olga_Ma
Marinuly, Marina, thank you, I wanted to buy Kenwood back in 2014, ordered it on the official website and skipped the course, they refused to sell me at the old price, this did not work out for me with Kenwood I am very glad that now I have such an assistant as Ankarsrum
Crochet
Quote: Scarecrow
mix flour with liquid

Tus, I keep forgetting to ask, is the temperature of the liquid important?
Scarecrow
Crochet,

In many recipes, experts indicate the desired TEST temperature. Not liquids. That is, they are calculated approximately taking into account the immersion of the remaining ingredients in it (they do not roughly calculate, but we approximately))). It fluctuates in different recipes, usually within room limits (23-25) or slightly higher (27-29). Accordingly, I usually take water at room temperature (from the tap the water is cold, but I need room temperature, in my kitchen, for example, it is almost always 24) or slightly warm if a higher temperature is required.Taking into account the temperature of the ingredients added (usually at room temperature), the arithmetic mean (27-29 degrees) will be obtained.

You take a liter of water from the tap, pour it and put it on the table. Let it stand (in the evening, for example). Chlorine will evaporate from it, it will warm up to the desired room temperature. Mesi later as you want. Water from osmosis is too purified and the dough is more viscous, floating. In addition, filters with silver are often found, and it inhibits microorganisms. Any.
Svetlenki
In general, I decided to "pull myself together", not to be lazy, but to directly measure and pay attention to this very

Quote: Scarecrow
desired TEST temperature

if respected guru-bakers in books pay so much attention to this, then it is important to achieve an ideal result ... At first it will be lazy to poke a thermometer, and after five to ten times I will already understand what kind of water to add to reach the given dough temperature

In general, for example, Luda Marianna-Aga (I again started studying her blog tightly) gives the temperature of the liquid in her recipes.

🔗


Scarecrow
Svetlenki,

Of course, temperature is important. Certain processes take place at a certain temperature. Plus, it greatly affects the timing of each stage of bread making. If you poured ice water into the bread, then the entire mass of dough will warm up to the fermentation temperature set in the recipe much later. Accordingly, when you move on to the kneading, the dough will not yet be completely fermented and, moreover, unevenly: the top heats up, naturally, faster than the center. This will affect the taste / color / volume of the product.
Crown
Girls, about this machine video or not?

Olga_Ma
Crown, Galina, yes, I have 4 nozzles for pasta in the kit, I really haven't tested yet
Crown
Olga_Ma, then I have a request for you, when you have free time, please measure the diameter and thickness of these plastic things.
I'm looking for suitable ones for my Zelmer, but these seem to be on sale separately.
Olga_Ma
Crown, Galina, diameter is almost 7 cm, thickness is 1 cm, there is a protruding pimp also 1 cm
Crown
Quote: Olga_Ma
diameter is almost 7 cm,
Until 7 is not enough? I need 6.5, but 6.7 might work.
Olga_Ma
Galina, at least 6.8 cm
Crown
Olga_Ma, thank you very much.
Alas, don't go.
Okay, I'll continue to look.

I looked at the videos - you have a good machine, universal, multifunctional.
Olga_Ma
Galina, you are always welcome, I just became the owner of this car not long ago, I am very happy
Arka
I love my assistant too
Crochet
Quote: Arka
I love my assistant too

And I own mine !!!

Arochka, and you have long ago acquired him, an assistant ?!

Do you have full ammunition or what?

I have a basic configuration ...
Arka
Oh my stooooka!
Unless there is no coffee grinder, because the coffee machine itself does this.
I even took pasta machines.
I haven’t used mashed potatoes / soko-delka, kosbasjatina and dough in HP, because it’s not the size to smear it on the bottom of a huge bowl.
And I took it for a long time, I was specifically looking for a device that would replace me with a dozen others that did not fit in the kitchen
Stavr
Now from November 6 to 11, 1% discount 1 letter in the last name.
Scarecrow
Arka,

Bliiin, now I need this puree-juice-maker ... If you try - write, eh?




Quote: Stavr

Now from November 6 to 11, 1% discount 1 letter in the last name.

Where is it?
Arka
Chucha, give me a hint of something to test it. It didn't occur to me yet how I could use it. Well, at least 2-3 options. My children are already 4 years old, I don’t make mashed potatoes. For textured mashed potatoes I use a "pancake" grater attachment. And homogenized smooth for what purpose?

All recipes

New recipe

New Topics

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers