paramed1
Elya, so I first looked at the dough and analyzed. But since I once learned chemistry in huge quantities (from general to toxicological), I tensed and felt the process. Personally, I figured out the dough, understood the process. Now I will experiment with flour.
lappl1
Quote: Loksa
After dancing, this is what happened:
Oksana, we danced great. You have such bread that I could smell and taste right from the monitor!
paramed1
Luda, and she also doesn't like it! He says Mars was not in Jupiter ...
lappl1
Veronica, yeah, turned on the whims ... Oksan, you are probably nagging too much at your husband. Do not hurt! You see, he kneads you. Well done!
paramed1
Lyuda, and I mean the same! It is she who flirts with us ...
Anatolyevna
Elya_lug, Elechka, everything is fine with the dough, you just stir it, you add flour here, you just stir it. When you need to knead, the last time you add flour, you knead here. If there is a lot of test, physical strength is needed (carefully, carefully). I don't have a bread machine, I don't know what to say.
Anatolyevna
Loksa, Oksana think that she was overkill. Did it affect the taste of the bread?
Loksa
Tonya, I'm sorry I got lost. I wrote a lot to girls in another topic. I think it did not affect the taste, it definitely did not affect the smell, there was a very fragrant aroma when baking. You know, I also thought it was necessary, as always, to knead by hand with a spatula. Well, yes, we will repeat! I'm waiting for the intoxicating recipe while we wait - boom to bake!
lappl1
Quote: Loksa
You know, I also thought it was necessary, as always, to knead by hand with a spatula.
Oksana, why are you making life difficult. there is HP. She kneads so well. This Tonya has nowhere to go, so she kneads with her hands. And do you know when it starts moving? I read this from Luda in LJ. If the dough, after the bun is already good, is not sticky, does not stick to hands, with gluten threads, knead further until it starts to stick to the bowl or hands again. Then there will be a change. And if you have nowhere and nothing sticky, then there was no overmixing.
Anatolyevna
lappl1, Thank you Lyudochka!
lappl1
Tonya, to your health!
Elya_lug
Anatolyevna, Antonina, now the final thanks for the bread! Beautiful, ruddy, tender, crust that is necessary and the most delicate crumb. Can be eaten as a main course. I will just add a little salt next time and I will bake everything at once, without removing parts of the dough in the refrigerator, because this will be enough for 2 days at most)))
Rustic bread (on a long dough) Rustic bread (on a long dough)
lappl1
Elya, what a beauty! Well done !
Except I didn’t succeed alone. But I'll make it beautiful anyway. We eat some bread, so we haven't finished the last loaf yet. I also managed to bake a loaf. I'm afraid the dough might die in the fridge.
Ale, how much yeast did you add? And what?
paramed1
Elya, everything worked out! True, the first time with such a test is scary, right? Now you can repeat.
paramed1
Lud, did not understand why you did not like your bread? He's big, lush, handsome.
Elya_lug
Ludmila, Thank you! Regular alcohol yeast "Lvovskie extra". The dough was very pleasant, I added and kneaded the vegetable oil at the very end, it "flowed" right through my fingers. Here is the color from the butter on the crust. The total weight of the loaves is 850 gr. We ate little store-bought bread, but now there is a lot of homemade bread))), so I bake 2-3 loaves for 2-3 days. And I also fried pancakes so that the bread does not go away with tea right away.
Veronica, not scary, not habitual, I will fix!
lappl1
Veronica, he was torn to pieces for me. And I want a smooth, beautiful, like everyone else ...
I took a picture so that it was not very clear how torn he was ...
lappl1
Quote: Elya_lug
Regular alcohol yeast "Lvovskie extra".
Aaaa, I also have ordinary, alcoholic ones. Thank you, Elya ...
Girls, but you tell me, where did your pan and dough stand, at what temperature? It still seems to me that mine was very hot near the stove.
Elya_lug
Luda, my dough and dough were on the heating boiler, the surface is warm, but not hot.
paramed1
Luda, my dough was in the oven with the light on, it was very warm there. We baked in tins, you're on the bottom. After the last batch, I let the dough stand in the molds for half an hour. It could break because it baked with big bread, it could stand on proofing. And the yeast might not ferment to the end. Did you smell alcohol the last time you mix it? If yes, the yeast is strong, reduce the amount a little.
lappl1
Elya, Veronicathank you girls.
Quote: Elya_lug
my dough and dough were on the heating boiler, the surface is warm, but not hot.
Yes, I also didn't seem to be hot, but there was an enclosed space, limited by a foam box. Apparently it was a bit too warm.
Quote: paramed1
It could break because it baked with big bread, it could stand on proofing.
Yes, great. I usually bake less bread.
Quote: paramed1
If yes, the yeast is strong, reduce the amount a little.
The yeast seemed very strong.
I'll take it all into account, girls, at the next bake. And put it away from the stove. And I'll put less yeast. Look, Lena-Kubanochka had a temperature of 15 *. And everything turned out delicately. I had to put in a thermometer. Balda, I didn't guess.
Loksa
lappl1, Luda, and where to buy this instant yeast? Don't you eat?
Elya_lugwhat a beautiful bread you have
Anatolyevna
Elya_lugWhat a beautiful bread! Ale, you will make friends with the recipe, you will know how long to bake (for how many days).
Elya_lug
Loksa, Oksana, thank you! And with me on you, please.
Anatolyevna, Antonina, my husband tried a piece of bread - half a loaf with butter and tea))). Said: "we need to reduce the quality." So the bread is approved!
paramed1
Oksana, instant yeast is not uncommon. They are in stores, they are called Saf-instant. Look closely, maybe I just didn't pay attention. Online stores have everything for baking, flour is sold.
Anatolyevna
Elya_lugAle, I'm glad that bread is approved in the family.
lappl1
Quote: Loksa
Luda, where to buy this instant yeast? Don't you eat?
Oksana, my husband at the market buys from a saleswoman who sells all kinds of pasta, tea, spices, flour, sugar. You should be on sale in stores. And we don't sell them in stores. And in the market, only one saleswoman has. the rest are trading more and more alive ...
Admin
Fitrmenny instant yeast here - you can order on our forum 🔗
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=39305.0
Sneg6
And why is instant better than a saf moment? I looked there 4 types of such yeast.
paramed1
About yeast. There is fast yeast, for example, Dr. Oetker, they must be poured onto the surface of the liquid and wait 10 minutes for them to activate. 10 g dry equals 30 g fresh. And there are high-speed ones, i.e. instant ones, for example, Saf moment or Saf instant. They are mixed with flour. 10 g Saf moment equals 50 g fresh. The purity of bacteria is higher in fast acting.
Sneg6
paramed1, thanks, understood.
Loksa
My dough was in the bathroom, covered with a terry towel. It's warm and there is no draft. In the kitchen, the window is always open, I don't even dare to put it in the microscope.
Lyudochka, other liquid breads do not "explode" for me, the oven is gas, so I bake in a mold (I do it better).
Deer
Please tell me - I reread the whole topic. The bread according to the recipe turned out well, rose, baked just a feast for the eyes. She postponed the pribelka until the next time, but the question is - for the next time, dilute the pribelka with water - it is clear and that again everything is from the first point or from which one and what is the function of the pribelka if you add 50 g of yeast again?
paramed1
Tonya, flour was lost in punta 8, the rest is just the addition of water according to the recipe. Only now, when I decided to put dough on the second run, I saw it.
paramed1
Deer, dough-pribelka replaces yeast. Item 8 does not say about yeast. Do everything on the first point, except for yeast.
Anatolyevna
paramed1Thank you Veronica! Missing function edit
Deer
Quote: paramed1

Deer, dough-pribelka replaces yeast. Item 8 does not say about yeast. Do everything on the first point, except for yeast.
Thank you, now everything is clear.
paramed1
Ton, is there something like Supplement not there? I'm going to warm up, tomorrow they will bring my grandchildren to visit for the evening, I will treat them to delicious bread, they adore all flour, especially warm, soft!
paramed1
Tonya repeated the bread. 2 pieces were cracked, burning, with honey. Everything turned out fine, only a little cracked, it was necessary to hold it for another 10 minutes. But it did not affect the taste!
Anatolyevna
paramed1, Veronica, I'm so glad that I like bread. Peks and feed your household.
Deer
Girls, I can't catch up again
I want to put the bread a second time, the last time I put aside 200g, if I take 100g now, do I need to add flour and sugar to the barn again, otherwise the next time it will be over or what?
Anatolyevna
Deer,
Quote: Deer
the next time the cleaning will be over or what?
The next time you leave the pribelki as much as you need, it can be less in volume. (130gr.), The dough (pribelk) will be like a leaven for the next time.
You pour out all the dough (cleaning), if you take 100 grams, this is very little for making bread. Understand the principle.
You put the dough (already without yeast) for 15-16 hours, then add flour and sugar for 3 hours and set aside the dough for the next time and further according to the recipe.
Deer
Quote: Anatolyevna

Deer, Next time you leave the pribelki as much as necessary, it can be less in volume. (130gr.), The dough (pribelk) will be like a sourdough for the next time.
You pour out all the dough (cleaning), if you take 100 grams, this is very little for making bread. Understand the principle.
You put the dough (already without yeast) for 15-16 hours, then add flour and sugar for 3 hours and set aside the dough for the next time and further according to the recipe.
Thanks, I understood, I went to put it
Anatolyevna
Deer, Bread tastes better with every baking. Just keep timing and proportions. If the taste is not the same for less time, I also added more flour - there is less hole in the bread.
fedorovna1
Anatolyevna, Tonya, tell me please, what if you pour whey instead of water? Or not worth it?
Anatolyevna
fedorovna1, Tatyana
Quote: Fedorovna1
what if you pour whey instead of water? Or not worth it?
No, not necessary, only water and always warm.
Loksa
Anatolyevna, Tonya, what if the milk comes in? All kapets! : this: Yesterday I poured water in a bowl after the cream, here is a noodle,: girl_mad: it was necessary to wash. Will have to start a new brew!
Anatolyevna
Loksa,
Quote: Loksa
Yesterday I poured water in a bowl after cream,
I don't know, I think the taste will be different.
Loksa
Then I use all the dough, and then start a new one. I really like this recipe!
Anatolyevna
Quote: Loksa
then I'll start a new one.
Loksa, That's right Oksanochka!

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