brendabaker
Omela,
And on fresh pressed yeast, tell me, have you tried the oven with a delayed start?
From bread with Saf Moment I feel an unpleasant aftertaste to me, with pressed bread there is no such thing, the same recipe comes out tastier.
I really want to bake French and Darniukian bread with a deposit, while I gain my mind.
Omela
brendabaker, I have not baked fresh for a long time. : pardon: Theoretically, you can use them. You know that you need to take 3 times more of them fresh than dry ones.
rocher-li
Omela, why knead the bun and leave it? And after a while, start the program from the beginning? .. I just don't understand
If you want fresh bread in the morning - then you can just turn on the delayed start and the program itself will mix everything in time .. Or else the kolobokne will oxyderate a few hours before the start of the program, and then from the beginning again kneading, etc. - at 34 degrees?
Omela
rocher-li, the bun will not peroxide, we do not have a heat at 34c, and if it bakes in the summer, then the amount of yeast can be reduced to 2g. I came to this method of kneading by accident and since that time I have been kneading only in this way. During fermentation, gluten develops better. If you conduct an experiment and load just ingredients into Xn and turn on the delayed start and the same ingredients, but first knead and then turn on the delayed start, then in the second case the bread will rise higher and the crumb will be more delicate. But maybe this method is really not suitable for your climate.)
rocher-li
Omela, Hi! I am reporting. Withstood the recipe and came out byaka .. I think your words are correct
maybe this method is really not suitable for your climate.)

I kneaded it according to the recipe, was afraid to put it on a delayed start for a long time (so that the dough would not stop), put it on a 5 hour delay and began to observe. 3 hours after kneading, the dough has grown almost to the top of the bucket. I overcame the temptation to bury him with my fists (as my grandmother once did), deciding to continue the experiment. An hour later I checked it - the dough is fluffy, breathing, well, now it is already screaming to bake, to the top of the bucket, but it does not fall out. No, the shed is burned down - burn and hut, I wait for the remaining hour. After I heard that the program had turned on (in Panasonic No. 1, ordinary bread, not 3, but 4 hours of work) and the kneading began, I went to bed. In the morning I found bread - scanty, half a bucket in height (not at all the same height as I saw during the preliminary settling), the crumb is a little rubbery.
What do you think:
a) trust the manufacturer and simply bake according to program # 1?
b) taking into account the climate, after mixing the preliminary rise, give no more than 2 hours, and then program number 1?
c) there is a program French bread 6 hours of work. It clearly provides for a long exposure, an exchange, again a long exposure, etc. - maybe on it?
Omela
rocher-li, here only empirically can be determined. I would start with this:
Quote: rocher-li
b) taking into account the climate, after mixing the preliminary rise, give no more than 2 hours, and then program number 1?
You can start from 1 hour.
Marinuly
And you can also turn off the program after a complete kneading of the dough, before baking, wait for a normal rise and turn on the baking. I'm certainly not an ass, but I think it should work out. Correct me if the idea is crazy, I just can't get high bread on whey (I bake 8 cereals) but I would like to ... Here
Omela
Marinuly, welcome to the forum! Your way also has a place to be. He alone requires presence and visual control. In my case, the stove does everything without me.)
shl. by the way, now I don't put it on at night, for something loudly the HP began to work, I do it in the afternoon with a delayed start for 2 hours, warm liquid and fresh yeast.It turns out great.
Marinuly
Hello Omela!
Quote: Omela
I do it in the afternoon with a delayed start for 2 hours, warm liquid and fresh yeast. It turns out great.
Is it possible in more detail? I did not bake with fresh yeast in a bread maker. Although I have been using it for a long time, now Panasonic-2512 has been injecting it for a year, and before that LG had been working hard for 5 years. On serum in LG it came out great, though wheat, but in the new one it does not want to rise. I buy whey on the market, and I bake bread of 8 cereals, maybe with fresh yeast it will work out ... Today I baked a control one from the same bag on water, everything is just super, but I want it on whey ...
Omela
Marina, so I also do, I mix everything until the bun, without kneading. Then I turn on the delayed start for 2 hours. I don't even know why your serum does not rise. On the contrary, whey is added to increase the rise. Try to do it in half with water. Apparently, you have sour whey. Put more sugar.
Marinuly
I tried half and half with water, and bought from different sellers, the result is the same ... In LG, the wheat cover was propped up here. How much live yeast is needed for 400 g of flour? I will try with them and put more sugar, usually I put 1 tsp. I tried the serum, it seems not sour
Omela
Try to put 3h. l. sugar, yeast 9-10g.
Marinuly
Thank you!
k @ wka
Baked bread with fresh yeast, 10 g.
The delay was probably not enough, I put it at 1 hour. It seems to me that he grew up a little, could have been taller
Although I haven't baked for 400 g of flour for a long time, maybe that's why it seems small. I usually bake for 500 g. This is our size, that's it.
Looks pretty and taste when it cools down
Sour cream
I will definitely try I want fresh bread for breakfast, I have to put it on a delay, but you can't track the bun ... So the best option - you can see the bun, and the bread is ready by morning
Katko
I did it in Panas, I managed to postpone only 3 hours, the bread turned out to be low, the roof was torn a little, but inside it was all perforated, it was well stored, it does not stale and does not crumble for a long time, the taste is close to sponge bread
I will experiment more
Thank you

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