Ikra
Omela, nothing wrong. Of course, the bread was not very good, but edible. And I think yeast. I had "Doctor Etker", according to my observations, they are more cheerful SAF-moment. And yes, it was hot. In 4 hours, the kefir (yes, it was from the fridge, and the curd too) warmed up thoroughly, the dough came up well and smelled delicious. I should have figured it out earlier and turned on the baking. Well, nothing, experience too.
Omela
Quote: Ikra
but edible.
the most important thing! Next time it will definitely work out.
nakapustina
Ksyusha, and did not bake on pressed ones with a delayed start?
Omela
Natasha, I haven’t baked on pressed ones for 2 years already. They started to smell to me. I would not start on a delayed start on a fresh oven. When I left the dough even for 1 g at night, it seethed like crazy.
nakapustina
thanks, understood
Omela
paramed1
Done, baked! It happened late in the evening. Beauty, smell, but you can't eat a lot ... Well, I cut off a hump, tried it - I liked it very much. I left it the next day. In the morning, the husband, who does not eat white bread, EATED TWO LIBERS! After dinner, two guests came. She showed the bread, decided to taste it, however, both guests are on a diet. Gobbled up tasted almost everything. They would have persuaded to the end, but the remnants were taken away in time. So everyone liked it.
It turned out to be tall, beautiful, golden and unusually light, straight down. Now I will add serum regularly. Thank you, Oksana!
Omela
Quote: paramed1
a husband who doesn't eat white bread
yyy .. we know such "non-eaters". Veronica, glad you liked!
Sone4ka
I did it too
There was no whey, I solved the problem simply: whey (250) + cottage cheese (50) = homemade yogurt (300g)

The result is gorgeous bread. Probably the most beautiful and most delicious of all that I (?) Baked.
The only drawback is that it is impossible to force the family to wait until they cool down, they were torn apart almost immediately
tore the peaks, as if from a hungry land, never ate delicious bread
Next time I'll serve a double

Omela, this is not your first recipe, which not only helps me out, but makes me almost a magician in the eyes of my family.
For this you are my huge salvation, right up to the sky such a great salvation
Omela
Sone4ka, I am very happy. that the bread was a success, and you and your loved ones liked it !!! This is the fourth time in a row that I will put it on, and everything will not get bored.
nakapustina
And my scales broke, they worked for two months in total (and the previous ones for more than 5 years), I was afraid to do it by eye, so while I admire yours
Omela
Natasha, it's a shame. (But I was afraid first year married chtola ???
nakapustina
And yesterday it was not my day to see, my computer also flew off I did not dare
Omela
Yes uzhzhzhzh ... Can tomorrow?
nakapustina
I'll try, just not for the night
nakapustina
By the way, how much is 3 g of yeast in teaspoons
Sone4ka
Quote: nakapustina

By the way, how much is 3 g of yeast in teaspoons
incomplete teahouse (no slide)
Omela
Yes, Natasha, a teaspoon.
nakapustina
Thank you girls!
Lёlka
Quote: nakapustina
And my scales broke
At first I thought that the floor
Omela
Olga, we have already eliminated the floor ones. how class !!!
Lёlka
I've read everything ... I'm looking for something to bake this. to lose weight...
Omela
Oh. find, throw the link.
Ikra
Quote: nakapustina

And yesterday it was not my day to see, my computer also flew off I did not dare

Today, they say, some kind of strong magnetic storm. Around her and all the trouble!
Lёlka
Well ... put some bread. True, I don't have serum - I diluted the old kefir in half with water and for some reason added a dining room instead of a teaspoon of sand. Well, okay ... we'll look in the morning.
nakapustina
And here is my bread, the whey is over, I took kefir with water, instead of cottage cheese I don't even know what I put in - a failed homemade cheese (while I was doing it with Japanese sourdough it turned out great, but where I put it in the park, but it didn't work with pepsin)
And the bread turned out to be cool, for some reason yellowish, reminiscent of sieve in taste.
Ksyusha, as always
Bork. Delayed Start Whey Bread
Omela
Nataliawhat a cute !! Glad you liked!
Lёlka
And I got a light, fluffy Omelochka, big: a-kiss: thanks!
Omela
Quote: Lёlka
light, fluffy
Olga, the very thing is that

Quote: Lёlka
to lose weight..
Lёlka

Now I'll put it on again. Mine liked We will "lose weight" with the whole family
nakapustina
Today I re-bake this bread. Ksyusha, special thanks for the "Serbian cheese", I liked it very much
Sone4ka
and all other things being equal, the last three have lost their roof
not otherwise I jinxed myself)
I cannot understand what is the matter. The flour is the same, the yeast is the same ... the program, the time is the same as before ... and the roof is blown off in the very first minutes of baking. Today I added a bit of flour, so that the bun was more abruptly, rose up - such a handsome man, you can't take your eyes off. The baking started and the roof was gone. Continuous chagrin)
Although, this does not affect the taste and no one, except me, even understands that something is wrong with the bread))
Omela
Sone4ka, and the house has not become warmer ???

Natasha, I'm glad the recipe stuck!
Sone4ka
Quote: Omela
Sone4ka, but the house has not become warmer ???
no, the temperature is the same
air humidity is stable and within normal limits, about 55%))

Omela
Then try to reduce the yeast. It is difficult to say why this is happening, as YOU say, all other things being equal.
Sone4ka
Quote: Omela

Then try to reduce the yeast.
exactly!
the first time I weighed only two grams, for the sake of interest) came out a successful bread, with a round roof
but with a weight of about 800 grams, it did not rise above the bucket, although it was very airy. And I, looking at your tall loaves, crawling out of the buckets, decided that it was not fermented from me, as it should and decided to add 1 gram of yeast all the same. He began to climb higher, even taking into account the fallen roof, but the appearance suffered.
I will try to go back to 2 grams, let's see what happens.
Omela
My bucket is narrow and tall, so this size is obtained. And in terms of volume, it is only 750g.
Sone4ka
Quote: Omela

My bucket is narrow and tall, so this size is obtained. And in terms of volume, it is only 750g.
clear)))))) I have a brick per kg
I finally got to the bread machine and measured the volume with water, it turned out to be three liters. Mistletoe, if you have the time and desire, measure your bucket, please, so that I can estimate the volume when enough
Omela
Sone4ka, measured .. 2.5 liters to the very edge.
Sone4ka
Quote: Omela

Sone4ka, measured .. 2.5 liters to the very edge.

so so so, it turns out that taking into account the roof, it is about 3 liters and is
so I wanted a lot from mine) and so that he filled three liters of the form, he also did not drop his hat

thanks, now I exhaled calmly. Today I got 2 liters of whey, we will bake again
Omela
Quote: Sone4ka
taking into account the roof, it is about 3 liters and is
You know, I just have a roof somewhere at the level of the edge of the bucket. If it turns out higher, then it crawls out beyond the edges. This is when the yeast is very active.

Good luck!
severyanka76
Omela, tell me, please, 3 g of yeast is how many teaspoons? And then my scales begin to weigh from 5 grams.
Omela
severyanka76, that's one teaspoon.
severyanka76
Omela, thanks, I'll try!
tanya-i
Many thanks to the author of the recipe! I bake it for the second time, the bread is super, the family eats and admires, asks for more such bread. Thanks again Omela, !
Omela
tanya-i, Tatiana, thank you for your kind words! Glad you liked!
leeka
Omela, please tell me, program1 in your bread maker, how many exercises does it include? I don't have a bread maker, I want to bake it in the oven. I will put it at night, in the morning I will knead, proofing, kneading, then proofing in the form. Or is it enough to mix in the morning and immediately into the mold? Thank you!
Omela
Quote: leeka

I will put it at night, in the morning I will knead, proofing, kneading, then proofing in the form.
Ekaterina, everything is correct. The program is as follows: knead 5 minutes, rest 10 minutes, knead 10 minutes, knead 30 minutes after kneading. Then 1 hour proofing, baking. Good luck!)
Tanya Belaya
Quote: Omela
Bork. "Whey Bread with Delayed Start"
Omela,
Great recipe! And the delayed start is an excellent technological step! I baked bread of different composition according to this recipe - everything worked out! Thank you very much! There is a photo of all the loaves, but I rarely go to the site. At the stove MULINEKS 6121.
Omela
Tanya Belaya, Thank you! I am glad that everything is working out for you. I myself am not overjoyed at this "technological step".

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