home Homebaked bread Bread recipes Dough bread Rustic bread (on a long dough)

Rustic bread (on a long dough) (page 9)

◄ Back to 1 ... 4 5 6 7 8 [9]
Trishka
I haven't eaten small homemade bread from Xn for a long time, in principle, but give this current, I say, because it is also homemade, he answers nooo, he is Fkusnyyy
Anatolyevna
Trishka, Ksyusha, I am very glad that I like bread so much!
Chuchundrus
To me! I like to live
Only there is no hour
Anatolyevna
ChuchundrusNatasha, I haven't baked such bread for a while,
Quote: Chuchundrus
no time
I baked it, I can't eat enough. I left the pribelka, I will bake again!
nila
Anatolyevna,
Tonechka, so I got to your bread. I've been going to try your recipe for a long time, it attracted me very much. I never knew the taste of real, village bread, but before we sold bread from private bakeries, very similar to your bread. And I really liked it, but it was not always possible to buy it.
I was going, going, but something didn't work out. And then the recipe was lost. I remembered, found and put the dough. I tried to stick to your recommendations, but retreated a little. We are now freezing cold and the house is cool. Therefore, I did not find a warm place. I put the dough to stand in a mini oven. I wanted to turn on the light bulb, but it blinked out and burned out. I just closed the oven and went to work. I went home early in the morning, and there is an aroma in the kitchen, as if I had been driving moonshine all night. I looked through the window, did not open the door, I see that the dough rose to a certain level and fell later. But it was cool in the kitchen, I think the oven did not give a lot of heat, so my dough was not kept warm, but in a sporty environment.
For the third time I kneaded the dough already in HP, in the dough mode. There she stewed the dough. When kneading, I had to add a little flour, to at least some kolobok. When the Dough mode was over, I opened the hp lid and saw such a good hat over the bucket. The dough fit great, and did not fit in the bucket. Although my bucket is designed for 1 kg of dough.
I immediately put 200 g of dough aside, even before kneading, in a tall glass in the refrigerator, tomorrow I will bake another loaf.
The dough was put into a chamomile mold, defrosted for 30 minutes.
The hot bread smelled a little of alcohol, but it was very fluffy and tasty, when squeezed it took on its original shape. In the morning, the bread already smells like aromatic bread.
Rustic bread (on a long dough) Rustic bread (on a long dough) Rustic bread (on a long dough)

I photographed the bread at night, barely picked up the light. The bread could not stand it and cut it while it was still hot, and of course it could not resist and ate the crust with compote. This despite the fact that they only took off the crowns and I had absolutely nothing to chew.But the crust was so tender and appetizing that I could not hold on
Anatolyevna
nila, Nelyawhat a wonderful bread!
I'm glad I liked the recipe.
The bread is always delicious! Forgotten taste!
Peks and please your loved ones!
Quote: nila
was very fluffy and tasty, when squeezed it took on its original shape. In the morning, the bread already smells like aromatic bread.
ninza
Well, I read everything and just got sick with this bread. Tonya, thank you very much for the science. As soon as there is time, I will put the cleaning device. And if anything, to you for help. Can?
Anatolyevna
ninza, Nina,
Quote: ninza
And if anything, to you for help.
Always happy to help!
It seems difficult to watch, since you bake and that's it!
So don't delay!
Anatolyevna
Fresh bread! There is a piece left!
Rustic bread (on a long dough)

Rustic bread (on a long dough)

Nadyushich
Tonya, well, here I am ripe for your bread. At first I did everything according to the recipe, and the last batch I made in a bread maker on a prog pizza. Then she divided the dough into 2 loaves, rose quickly. When baking, the loaf's roof lifted a little and broke slightly. But this did not affect the taste, the loaves were good, perforated fluffy, aromatic, tasty. We liked it very much. Thanks for the recipe.

Rustic bread (on a long dough)
Anatolyevna
Nadyushich, Nadenka the bread is wonderful! So rosy, soft!
I'm glad I liked the bread.
Mdmi
Antonina, among all the loaves of old dough and sourdough, yours impresses me the most. It is the most suitable for the real Russian bread that I was looking for. Thank you very much! But I have a question. Points 8 and 9 are not clear to me. I take part of a paw out of the refrigerator from the last time, and then repeat all the points starting from the first? It says from you we take all the dough (if we do not plan to bake bread) and add 0.5 liters of water and TD .... I'm confused (((
Helga
Good day. I got a bread that is radically different from your photo (The taste is so heavy and greasy .... I did everything according to the recipe. In the process, everything bubbled and rose. Before baking, I added some more flour. Divided into two parts and put them in molds. I thought they were too big. They are for the dough. And for sure! They rose in the proofer, but they fell off in the oven. But that's nothing if it weren't for the taste ..... It turned out to be 1000 times fatter than baking !!!! In my understanding, this is not bread. glasses, I still thought, it’s not a lot ... But the recipe is the same. In general, I can’t eat it (((. Will go as fertilizer to the country. Och sorry.
Rustic bread (on a long dough) Rustic bread (on a long dough)
Admin
Quote: Helga
I thought they were too big for the test. And for sure! They rose in the proofer, but fell in the oven.

The reason is not the amount of dough in the mold.
There is a certain scheme for raising the dough during proofing.
The dough from wheat and wheat-rye flour should increase in shape during the proofing by 2-2.5 times and no more! And the temperature of the proofing is optimal 25-28 * С

If the dough rises above the indicated dimensions, then it has stopped and may fall off during baking, fall through.

It is advisable to lay the dough up to half of the form, no more.

And there is a difference in proofing of dough for pan and hearth baking, the same is for baking bread
Anatolyevna
HelgaIf you took flour, water, yeast correctly, then vegetable oil was tested here more than once.
You subtract immediately,
Quote: Helga
It turned out to be 1000 times fatter than baking !!!! In my understanding, this is not bread. I poured half a glass of oil less, I was still thinking - it’s not too much ...
Somewhere deviated from the recipe.
It is necessary to check the points.

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers