Loaf Custard

Elvira, you have such wavy cuts. I also cut diagonally, but it didn't work out so beautifully. Share your skill.

[irina tukina]

irina tukina, I just tried to keep the knife at an angle, as parallel to the loaf as possible. So Manya taught. I liked making cuts with an ordinary stationery knife. It has a thin and very sharp blade

[here]

on the bottom of the crumb, as if an unbaked strip

Temper is called ...

You can read more about tempering here ...

[Inna]

Inna, Thank you! I already turned to Admin for help, they found out that the bread in my case was not enough for proofing. I worked on the bugs and the next bread came out without defects.

[Crochet]

Crochet,
Innus, thank you! This happened to me, but I did not even know what it was called and because of what it happens.

[Elvira]

Elvira, the bar is just super! The cuts are awesome. I love when such curly ones are obtained.

irina tukina, I apologize for not responding immediately. A wonderful loaf turned out. Dry yeast to pressed yeast is taken in a ratio of 1: 3, that is, in this case, it would take 2 grams of dry yeast.

I liked making cuts with an ordinary stationery knife. It has a thin and very sharp blade

Cuts are a real deal. I used to also "chop", holding the knife perpendicular to the table, the cuts were ugly. Now I'm doing it with an ordinary chef's knife, very sharp. The main thing is to make an incision with a quick and confident movement, otherwise the edge of the cut begins to "reach" for the knife and jags appear, especially if the dough is soft.

Kroshik, Innus, thanks! I didn't know either. I would have thought that it is necessary to bring the bread a little longer in time and at a lower temperature. I wouldn't even mention the proofing.

Manechka, good evening! baked your loaf today. turned out sooooooo delicious, very! Thin crunch and crumb is very tender. But only he kind of blurred a little with me. I did everything strictly according to the recipe, the batch was manually. could this be the reason for my little failure?

[Natalie]

Natalie, if possible, to me on "you".

But only he kind of blurred a little with me.

And blurred at what stage? If during the proofing, then, perhaps, the dough turned out to be too soft and poorly kept its shape. In this case, when kneading, it is better not to strictly follow the recipe, but add a little flour, since its moisture capacity is different for everyone. If at the moment when the cuts were made, the dough piece stood a little and you need to reduce the proving time.

during proofing

So there was not enough flour. But I was so afraid to screw it up. I'll try again. Thank you very much! the loaf is simply amazing. husband finished him in 2 passes.

But I was so afraid to screw it up.

This is in vain. You can always say to your family that it was intended to do so, if instead of a loaf you suddenly get focaccia.

[Manyun]

Manyun, I bake your loaf almost constantly. The last time crawled. But it turned out to be such an incredible focaccia. Ate in a moment. Something strange flour now got caught. For myself, I concluded that 30 ml should not be added until the middle of the batch of water. I baked it this way today. No added water. He ripped open it notably. It turned out to be a kind of round aolenze. Well, as always, I cook it on cold fermentation.

I baked it this way today. No added water.

I will follow your practice.

[Anya,]

He ripped open it notably. It turned out to be a kind of round aolenze.

Anya, boast?

Something strange flour now got caught

I got such a wonderful flour in the winter. The loaves did not come out of it at all.Reduced the proving time - they were blown up in the oven, gave a full one - they were blown away when I made cuts. So I used up the whole package for baking in a bread maker.

The loaves did not come out of it at all.

To be honest, I also sin very much for torment.

[Man]

Man, the batteries are all discharged in the fotik, I'm charging. And since I bake all the time, I promise I will definitely bring a photo next time. Painfully good!

Anh, I don't even doubt it. Your pastries always come out great.

The main thing is that the child is happy, stole a piece of freshly baked loaf and ate almost all of it. that's all that we managed to capture. (sorry, for a dirty T-shirt, dressed at home)

[Natalie]

Natalie, this is perhaps the best photo report that can be! Ttt on you. Burst to health.

Burst to health.

Thank you so much!

Added Thursday, May 26, 2016 9:37 PM

: oops: put the dough again. I will bake tomorrow.

Added Friday 27 May 2016 07:26 PM

Attempt # 2. I swam again. But I'm not giving up. Buy my favorite next week and try again.

I found out the reason - the same flour. And gray in the finished product, the loaf was not cut, it is still warm. In the buns, a little is visible in the rift.

I'm probably already tired of the cut photo.
but the loaf is very tasty, very!

[Natalie]

Natalie, great bar. The crumb is good, porous. If you add a little flour when kneading, it will be perfect.

will be perfect

where will he go

Manechka, your bar has been in the bookmarks for a long time. Everyone was afraid of the custard. And then she took it and ... was stunned! I have never baked such a crumb! SUPER! Thank you very much!

Irishkin, thank you, dear.

Everyone was afraid of the custard.

Choyta? So that you do not succeed - it cannot be!

[Manechka]

Manechka, welcome! And thank you very, very much, because, firstly, the loaf according to this recipe is one of the most beloved in my family, I constantly return to it. Very tasty, with a crispy thin crust and, as already mentioned here, with an incomparable silk crumb. Tasty for 2, and, if survives, for 3 days. Sometimes in his favor we refuse dessert. And if for a still lukewarm and a piece of brie, so that it melts a little, and under a glass of delicious wine .... We adore it!

And secondly, thanks to this loaf, I will soon have a bread maker. There was a short (strategic) break in baking, and yesterday I baked my favorite loaves, so my husband was happy and finally missing homemade bread himself !!! offered to buy me an assistant That's what a custard loaf does with people THANKS !!!

[Oksana]

Oksana, loaves are just a sight for sore eyes! Both the crumb and the crust, and the cuts are fantastic!

[Manechka]

Manechka, I can't help it, again I am with my loaf, well, almost a loaf, in the shape of a brick. Dedicated to you, because I am involved in my new bread maker!

Thanks again and again, thanks for the incentive recipe

[Oksana]

Oksanawhat a crumb. Lace!
And, of course, congratulations on the helper oven. Let it work for a long, long time and only please.

Thank you for your wishes and in general I have adopted the infusion technique and use it in almost all breads - the result only pleases me.

Manya, thank you. I baked bread according to this recipe. I liked it very much. Almost everything worked out. There are really mistakes. For some reason, it tore from the side. Apparently, it takes longer to defuse, although it defended for a little more than 1 hour, and has grown by 2.5 times during this time. Or it could be due to improper molding. I twisted it tightly. It burst slightly right after molding along the seam.


And here is the gap

[lenavp]

lenavp, still handsome. I just want to bite the ruddy barrel.

[Sonadora]

Sonadora, Manechka, here's my bar.
I did everything according to the recipe, but I made a couple of mistakes: I still had to add a bit of flour, otherwise I "sat down" a little and the crust is thick (I think because of my antediluvian oven, it dries almost everything). But I liked the taste and structure.
Thanks for the recipe!

[Tatka1]

Tatka1, Tanechka, excellent loaf. The crumb is so good! Maybe you need to shorten the baking time a little, then the crust will not dry out?

Maybe you need to shorten the baking time a little, then the crust will not dry out?

So it does not brown, then it is normal, but you want
By the way, only this year I started making choux pastry for the first time (well, not counting eclairs). First your cake is a night cake, now a loaf. I liked it, I will practice

Manya, thank you so much for the delicious bar! Finally he got me.

[Natasha]

Natashahow many holes! Excellent loaf.

Manechka, your bread has become a favorite in our family. How many times have I cooked a loaf? It always works. And I always cook two portions. The first loaf is eaten first while still hot. The second within two days (often faster). Thank you so much.

Natasha, good health to all your household. I am very glad that the bread has taken root in your kitchen.

Good evening. I have been baking this recipe for a long time, very tasty bread. But my appearance does not turn out to be as sleek as in your picture. I fold it in the same way, but now it fits in front of the oven and it looks like "cellulite".

[Irina]

Irina, try to beat bubbles from the dough more thoroughly during the kneading, before molding. If it does not help, then you can try other methods of forming a loaf. By folding it into a roll, for example. In this case, the dough piece is denser.

Yes, I seem to knock out all the bubbles. Inside it is plump, keeps its shape, soft, but outside ... But it cannot depend on the quality of the yeast?

[Irina]

Irina, I don't know about the quality. Perhaps the yeast is reactive. What if you try to do it with less?

Exactly, I'll try. Thank you.