Baking in Kenwood BM-210

Made according to the following recipe

water 310 ml
1 egg
salt 1 tsp l.
flour 450 gr.

At about the 4th minute of the kneading, the car stopped, could not interfere. Well followed the process and turned it off. Nevertheless, the dough turned out (in 4 minutes !!!). We ate the dumplings.

Question: increase the amount of water or proportionally reduce the ingredients (a smaller volume may interfere)?

Something too much water for this amount of flour ... maybe 210 ml ???
With so much water, the dough couldn't be steep and hard to mix ....

exactly, the occultation came out 210 ml. water

Hello!! I bought a bread maker 2 days ago. But I do not see the dumplings dough recipe in the instructions. Please tell me which mode to make this dough. Thank you.

Hello!! I bought a bread maker 2 days ago. But I do not see the dumplings dough recipe in the instructions. Please tell me which mode to make this dough. Thank you.

Dough mode.
The recipe - see the first message.

Or if there is a mode "Pizza dough" - since the dough for dumplings is not suitable for anything like yeast for 1.5-2 hours. It will be much faster.

Unfortunately, my oven is not in the "Pizza" mode. Only the "Dough" mode is for an hour and a half. (i.e.) yeast dough

why are you afraid to knead the dough in this mode? well, even if it stands a little in a warm place, it's okay! turn off the stove after kneading and make yourself dumplings
and if suddenly there seems to be little mixing, then turn it on again from the beginning, for the same program it kneads it all the same the same

No need to wait 1.5 hours, as soon as the first kneading is over (~ 20 min), you can turn off and use the dough. The final recipe is as follows. Kneads without problems and the dumplings are normally molded.

water 340 ml
1 egg
salt 1 tsp l.
flour 450 gr.

viakon, are you sure? Yesterday I made a dumpling test according to the recipe:

Wheat flour 450 g
Salt 0.5 tsp
Eggs 2 pcs
Water 160 ml
(for 450 grams of flour - 260 grams of liquid)

In your version, for sure, porridge will turn out, because 450 gr. flour accounts for 390 gr. liquids.

Yes, well such and such again for the same rake of 240 ml. of course. You can't answer at work

water 240 ml
1 egg
salt 1 tsp l.
flour 450 gr.

[700gr]

Rye 700gr by Elena Bo (Adapted for VM-210)
from topic: Rye (everything is very simple)

Source <https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99&topic=1998.0>

Water 280ml (with kvass)
Kvass dry 2 tbsp. l. (I had dry kvass from Rospak)
Rast. Oil 1.5 tbsp. l.
Apple cider vinegar 6% 6-7ml (I had 6%, in the original 5%)
Wheat flour. 160gr
Peeled rye flour 240g
Yeast 1.5 tsp
Sugar 1 tbsp. l.
Salt 1.75 tsp
Chicory (for color) 1st. l. (you can not put it, I didn’t put it I didn’t have)
Mode - 3 whole grain bread
Delicious, tall bread

[aynat]

I have the most successful ones - brioche (from the instructions), buckwheat, cottage cheese and monkey. In the curd cheese you don't feel at all, just good wheat bread. But rye and corn - not yet. I'm in the process of experimenting.

aynat
And corn !!!

And I have such a monkey (maybe he is here, but I took here 🔗)
Monkey bread from Luide

cream 90 ml
1 egg
2 tbsp. l. Sahara
2 tbsp. butter (butter, finely chopped)
1/4 tsp salt
1 tsp fast yeast (saf moment)
1.5 tbsp. flour (215 grams)
Dough mode (only kneading) + take out the dough and form koloboks + roll in seeds or poppy seeds + take out the spatula + main mode.

The original was like this:
Yeast dough is made in the "Dough" mode of the bread machine (in my case - butter dough). My bread maker prepares the dough in 1.5 hours. At this time, prepare the filling - you can sweet, as I did (for example, dried fruits, condensed milk, cottage cheese, honey, fruits, etc.) or unsweetened (fried minced meat, cheese, sausage - in general, like in pies).Then divide the finished dough into small balls, knead each one a little in your hands, put the filling, connect the edges, and roll into a ball. Basically, make a burger. Dip the bun in vegetable oil, and roll it in breading - flour, maybe with herbs, or, as I did, a mixture of coconut and powdered sugar. Put such buns in a bucket of a bread machine at some distance from each other. I usually fit three or four in one layer. Place the next layer of buns on top of the previous one (but not completely on top of each other, but as if in an arbitrary checkerboard pattern). When all the buns are laid out in a bucket, cover it with a cloth and put it in a warm place for 30 minutes - or on the food heating mode, if there is one in your bread maker.
Matching buns should approximately double in size. Put in the "Bake only" mode for 30-35 minutes.

[Corn 700gr from Fugaska]

yes, yes, I just had to run away.

Corn 700gr from Fugaska (Adapted for VM-210)
Theme: Corn Bread
Source <https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99&topic=1145.0>

kefir + milk 260 ml (I took it in half, kefir 1%)
butter 1 tbsp. l. (very roughly, melted in the microwave)
sugar 1.5 tbsp. l. (maybe a little less)
salt 1, tsp
corn flour 80 gr
wheat flour 320 gr
yeast 1.25 tsp
Mode - 1 main
The bread is delicious and worth trying.

[Strawberry jam from Krosh]

And here is the recipe for program 9 - Jam.

Strawberry jam from Krosh
Theme: Strawberry Jam and Preserves
Source <https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=823.0>

Strawberry (frozen) 400g
sugar 250-300g (whoever likes it - sweeter or not so much)
Lemon juice / zest (optional) 2 tbsp l.
Zhelfix (optional) 1 tbsp. l.
mode - 9 jam

Very tasty "live" jam, I did without jellification (I didn't find it in December, the sellers looked at it like a fool). With zhelix it will be more like jam. Instead of lemon juice, I cut off 2 pieces of lemon and cut it into small pieces. I cut large strawberries into 4 parts, medium into 2 parts, did not cut small ones. I threw the frozen strawberries straight into a bucket (with a spatula), covered them with sugar, allowed them to defrost for 1 hour, added lemon with zest and ... start.
I want to try it with frozen cherries and fresh oranges / tangerines.

[Milk 700g with and without sesame from Fugaska]

Milk 700g with and without sesame from Fugaska
Topic: dairy with sesame
Source <https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=658.0>

Milk 250ml
Oil 50gr / (2tbsp. L approx.)
Wheat flour. 400gr
Yeast 1.5 h. l.
Sugar 2 tbsp. l.
Salt 1.2 tsp
Sesame (optional) 2 tbsp. l

Mode - 1 main
OOO Very tasty bread, I will have it (for now) festive (so as not to become boring). The crumb does not crumble. Put 1 st. l. sesame (greedy), something is not felt.
I put sugar a little more than 1 tbsp. l and put less yeast, it was rather weak, I had to drop and postpone 12 mode for 30 minutes, you can try the 3-whole grain mode for less yeast and sugar, in which the dough rise is longer.

And today I put buckwheat in the morning, it turned out damp, the dome fell off. I put on 1 program. I used to make Dough + Baking ...

[aynat]

aynat
In the recipe for monkey bread, the original is given in italics (there is another HP, I don't even know which one).
My modes were as follows:
Dough mode (-8-) (only kneading) + take out the dough and form koloboks + roll in seeds or poppy seeds + remove the spatula + main mode (-1-).
Only the seeds outside are terribly, terribly tasty, but inside they are damp ... And if you fry, then, I'm afraid the outside will be burnt.

Oh-she-she, something I'm completely confused. What does it mean, after we put the koloboks in a bucket (without a stirrer) for another 3 hours? Or is it only for baking (12-mode)? And Brioche is baked with me, with a good dome, he fit so well that I had to turn on the baking 20 minutes earlier, otherwise the 700g roll would have rested against the window

[proofing]

I'm afraid Brioche will collapse when it gets cold.

And as for the monkey, I put it that way (it turned out almost five hours).I was thinking that after I had laid the koloboks, without a spatula, I would have a period of defrosting (that is, as if I would keep it warm), and then - baking. That is, for me - kneading + forming koloboks and laying them + proofing + baked goods. If instead of the main one (-1-) put on baking, it will turn out: kneading + forming koloboks and laying them + baking. You can try it like that ... But, probably, you still need to decant ...

[aynat]

aynat I'm waiting for pictures of both the brioche and the monkey. Only cooled down, otherwise they are somehow too funny from the stove, and then ...

[Hairpin]

Hairpin, here's my brioche (with nuts). The dome did not fall off during cooling and even when cutting. BUT I probably didn’t wait complete cooling the bread (it was slightly warm) and as a result, the heart crumpled (although it seemed to me also a little sticky - the same reason?). Maybe it was necessary to turn on the baking even earlier, it turned out to be very airy. I think I broke the recipe a little - there was a little more sugar, and a little less oil (well, I don't have scales). Next time I will try to get closer to the recipe (in terms of measurement accuracy).
By the way, recipes of cottage cheese and buckwheat bread in the studio!

[Buckwheat]

Very similar to mine! Why didn't I write about the taste?
Buckwheat... Local. From Dentist and Bello4ka. The original is here - https://Mcooker-enn.tomathouse.com/in...smf&Itemid=26&topic=514.0
I have for a little loaf:
350 ml. water
3 tsp molasses
1.6 tbsp. l. olive oil or walnut oil
330 g white bread flour
60 g buckwheat flour
1 tbsp. l. milk powder
1 tsp salt
0.6 tsp Sahara
1 tsp dry yeast
Program: knead + remove the paddle + main (1)

That's just on which program to knead ... Or -8- - dough, or -12- - sandwich ... At -12- knead longer (about 24 minutes), and at -8- - about 10 minutes. In addition, I have not yet understood where the kneading is going with heating, where not. The last time I just put it on -1-, it turned out very unsuccessfully ... Now I will try -12- (only mixing), then take out the spatula and on -1-. I think it will be a long kneading + proofing + baking ...

[Curd]

Curd from Stefa. I took it right here
🔗

20 g fresh yeast
0.5 tbsp. l. honey
195 g warm milk
390 g wheat flour
1 tsp salt
100 g cottage cheese (20% fat)
30 g butter at room temperature
Saffron on the tip of the knife
Basic program (-1-)
The taste of cottage cheese is not felt. Just good wheat bread.

The taste of the brioche, and the appearance, reminded me of a cake very much, and with strawberry jam cooked in HP it flies away with a bang. And how he smelled ... Because of this, she could not resist, cut ahead of time. ... I will definitely try new recipes, but today I will make rye and cook jam from tangerines (I got a bag of zhelfix from my mother).

I haven't made any jam at all ...
Here somewhere there were untested recipes for the VM-210, now I'll go look and pass it on here.
Shoby mulberry was in order !!!

[Mandarin Jam]

Mandarin Jam for Kenwood VM-210.

Tangerines 400g
sugar 300g
Lemon juice / (zest optional) 2 tbsp l.
Zhelfix 1 tsp
mode - 9 jam
Jam for lovers of citrus fruits (I'm not a fan myself, but here it was). I took Abkhaz tangerines - small, pitted. I threw the slices entirely, up to 400 grams was not enough, I threw another 1/2 orange (I cut its slices in half). Zhelfix was present. As in the strawberry, I put 2 slices of finely chopped lemon. At first I thought it would turn out to be liquid, since the slices were simply floating in syrup, but then they were still crushed - it turned out to be jam. The peels from oranges are still large and feel in the jam. It turned out exactly half a liter can.

[aleks54]

Post from aleks54 (drag and drop to keep all the recipes together). But not tested!
I found something on the Ukrainian website and forum. The first would not dare to use, since all measures are through the glass. The rest from the article on Kenwu (at the end of each recipe, an indication of the program).

Good luck everyone!

Z. Y. I could not attach the file, so I post what I found below:
Rye bread with cheese

1 cup and 2 tbsp. l. hot water (46-51 degrees C)
1 tbsp. l. vegetable oil
1 tbsp. l. Sahara
1 tsp salt
2 cups wheat flour
1 cup of these ingredients: 2 tbsp. l. malt
2 tbsp. l. bran
remaining cup rye flour 1 cup and 1 tbsp. l. grated hard cheese
5 tsp dry yeast "fast rise"
We bake in fast mode (program 7 for 900 g, the most ruddy crust, cycle 58 min.)
Italian bread with herbs and olives
Pour water and oil into a container, then add the rest of the ingredients.
When the machine beeps after about 17 minutes of the mixing cycle, add herbs and olives.
Ingredients (1000 g):
warm water - 300 ml (part of the water can be replaced with an egg); wheat flour - 450 g; powdered milk - 5 tsp; salt - 1.5 tsp; sugar - 1 tbsp. l .; olive oil - 3 tsp; dry yeast - 1.5 tsp; dry herbs (set of spices "Italian herbs") - 1.5 tbsp. l .; a handful of chopped olives. Bread according to this recipe can be baked using programs 1 (mod. BM300 / 210) or 2/3 (mod. BM200 / 258
Bread with bran and oatmeal
Pour water and oil into the container, then add all the other ingredients.
When the machine beeps after about 17 minutes of the mixing cycle, add the oatmeal or muesli.
Ingredients (1000 g):
warm water - 300 ml (part of the water can be
replace with an egg);
wheat flour - 320 g;
flour with bran - 100 g;
oatmeal (muesli can be used) - 70 g;
powdered milk - 5 tsp;
salt - 1.5 tsp;
sugar - 1 tbsp. l .;
sunflower oil - 3 tsp;
dry yeast - 1.5 tsp.
At the beginning of baking, brush with water and sprinkle with oatmeal. Bread according to this recipe can be baked using programs 3 (mod. BM300 / 210) or 4 (mod. BM200 / 258).
French bread
Ingredients (1000 g):
water - 3J ml;
flour - 400 g;
French flour - 50 g;
salt - 1.5 tsp;
sugar - 2 tsp;
dry yeast - 1.5 tsp.
Note. Instead of French flour, you can use premium white flour.
French bread must be baked in program 7 or 2 (mod. BM210), which allow for a longer rise and bake, but at a lower temperature. The bread is crispy and airy inside.
Spicy bread with seeds
Ingredients (1000 g):
warm water - 300 ml (part of the water can be replaced with an egg); wheat flour - 400 g; rye flour - 50 g; powdered milk - 5 tsp; salt - 1.5 tsp; sugar - 1 tbsp. l .;
olive oil - 3 tsp; dry yeast - 1.5 tsp; paprika - 2 tbsp. l .;
dill - 1 tsp; A
pumpkin seeds - 1 tbsp. l.
Before baking, brush with water and sprinkle with seeds. Bread according to this recipe can be baked using programs 1 (mod. BM300 / 2U) or 2/3 (mod. BM200 / 258).
Sweet bread
Sweet bread requires its own temperature, as such dough can easily burn. You only need to select program 6 (mod. BM300), 8 (mod. BM200 / 258) or 5 (mod. BM210), and the Kenwood bread maker will take care of the control.

Sweet Easter cake
Ingredients (1000 g):
flour - 480 g;
3 eggs + 200 ml of warm water; sugar - 8 tbsp. l .;
SALT - 1 tsp;
butter - 50 g; powdered milk - 4 tsp; yeast - 1.5 tsp; dried apricots and raisins - 40 g each

Cupcake for tea
Place the butter in a small saucepan and heat over low heat until the butter melts, stirring occasionally. Refrigerate and pour into the container of the bread maker. Sift flour, icing sugar, baking soda. Then add the mixture to the container. Chop dried fruits (dried apricots, prunes), add raisins (dried cherries can be used) and put in a container.
Ingredients:
butter - 50 g;
slightly beaten eggs - 2 pcs.;
milk - 170 ml;
plain white flour - 280 g;
icing sugar - 115 g;
baking soda - 2 tsp;
ground cinnamon - 0.5 tsp;
raisins, dried apricots, cherries - 40 g each;
a pinch of salt.
For recipes for yeast-free dough (muffins, pies, charlottes), use program 4 (mod. VM 210), 8 (mod. VM300) or 10 (mod. VM200 / 258). The bread maker kneads the ingredients and bakes immediately, i.e. there is no lifting process. The total cooking time is 1 hour 30 minutes.

Italian pizza
Ingredients:
water - 250 ml;
olive oil - 1 tbsp l .;
unbleached flour for white bread - 450 g;
salt - 1 tsp; sugar - 1 tsp;
dry yeast - 1 tsp.
For the filling: tomato paste - 8 tbsp. l .;
dried oregano - 2 tsp;
mozzarella cheese,
cut into small pieces - 280 g;
fresh cream tomatoes, cut into large pieces - 8 pcs.;
yellow pepper, peeled and cut into thin strips - 1 pc .;
green pepper, peeled and cut into thin strips - 1 pc .;
sliced ​​mushrooms - 100 g;
delicate cheese, cut into small pieces - 100 g;
ham "Parma", cut into pieces - 100 g;
grated parmesan cheese - 50 g;
fresh basil leaves - 12 pcs.;
olive oil - 2 tablespoons l
freshly ground black pepper;
salt.
1. Pour water and olive oil into the container of the bread maker. Add flour, salt and sugar.Make a well in the flour to keep liquid from seeping out, and put the yeast in it. Insert the container into the bread maker and select program 11 or 8 (mod. VM 210) - TEST with the MENU button. Press START.
Grease a baking sheet or pizza dish. At the end of the cycle, place the dough on a lightly floured surface. Beat the dough a little. Roll it into a circle about 30 cm (12 inches) in diameter and place on a baking sheet. Preheat oven to 220 ° C / gas 7. Apply tomato paste to the dough. Sprinkle with oregano and two-thirds of the mozzarella cheese. Scatter tomatoes, peppers, mushrooms, cheese, ham, leftover mozzarella, parmesan and basil over the surface. Sprinkle with salt and pepper and drizzle with olive oil. Bake for 18-20 minutes and serve immediately.
Jam
Jam retains the color, aroma and taste of natural fruits, because the ideal temperature and time conditions for its preparation are maintained.
Ingredients:
fresh pitted apricots, cut
4 parts - 250 g;
lemon juice - 2 tsp;
water - 1 tbsp. l .;
sugar - 250 g;
butter - 15 g.
Select the program with the MENU button
9 - COOKING JAM.
Variation
Instead of an apricot for this jam, you can use plums.

Dough
You need to put all the ingredients (water, flour, salt, sugar, yeast) into the container and turn on program 8 (mod. BM 210), 11 (mod. BM300) or 9 (mod. BM200 / 258). The bread maker will knead the dough and raise it at the correct temperature. You can use the dough right away or put it in the freezer until next time you use it. While the dough is kneading, you can make the filling and effortlessly prepare mouth-watering homemade dumplings, dumplings, Italian pizza, pies with poppy seeds, pies with meat, pies with fish, or cheesecakes with cottage cheese and raisins.

[Hairpin]

Hairpin, have you baked rye or corn bread? What are the results? I baked rye on Friday, so it was again very suitable, although I reduced the yeast to 1.25 hours. l. I had to turn on the baking 20 minutes earlier, but the top was just perfect in shape and moderately nostril.

I propose to you.

I got such a notch ... only with slippers, mind you rushing ... I haven't sifted flour before ...

On Friday I put in corn (according to your recipe). I didn't sift the flour. It turned out good, but not lush. Thought ...

By Saturday ripe to sifting. She took out a sieve. I rushed over to your rye, but ... I've read so much on this forum that my head is complete, but I'm almost sure that:
1. The "Rye" mode on all stoves is named so incorrectly, because for rye there should be a long kneading (without heating) + proofing (simple with low heat) + baking. And the mode, which is called "Rye" after settling, launches another active batch, which is not just superfluous, it is, as I understand it, harmful;
2. In our stove it is even more wrong, because everyone has a special knife with a hole attached to this mode, but we do not have this;
3. To understand in our stove which modes the program consists of is possible only by experience.

Instead of rye, I baked my usual buckwheat.

Now I want to repeat your cornmeal with sifted flour. Hope it will be lush now. For some reason I am sure that you are sifting flour ... That is why I did not report. And I will also try rye according to your recipe on our "Rye".

So I'm on a creative quest ...

[Hairpin]

Okay, we'll be on you. By the way, thanks for the karma.
Hairpin, but I didn’t guess, I don’t sift the flour either, I just weigh it in a light plastic bowl and when I pour it into a bucket, I don’t just drink it, but pour it quietly (as I sift it), the effect is the same. Rye, not knowing the mixing standards, ran on 3 mode (after all, peeled rye flour, in my opinion, is more like whole grain), the result suits me quite well - on Friday it turned out to be fluffy bread, it rose great, the crumb-roof is excellent. I have Pacmaya yeast.
And yesterday I tried to pull out the blade after deboning, mostly in white, and could not, I did not want to squeeze the dough much, but otherwise it would not have worked.
Regarding Brioche, I decided that the scapula must be pulled out, otherwise a very different dough structure is obtained near it.
I'm not trying anything new yet, I got sick, not before. And I plan to try sieve and cottage cheese according to your recipe.
Yes, just about cottage cheese I wanted to ask, is the cottage cheese not greasy?, Have you tried lower fat content? and what should be the cottage cheese - drier / thinner / granular?
And a question about buckwheat - there is 350 ml of water - not too much?
And the monkey question is still ripe - what kind of cream is there?

1. Let's sift the flour after all. Here the pros cannot decide what size the holes in the sieve should be, but we ...
2. All the same I will try rye according to yours (only I have tension over time, I work without any shortened days);
3. Sitny - I don't know such a word;
4. I have Saf yeast - we mainly sell such yeast, I will look for Pakmaya;
5. Ostankino took about 20% of cottage cheese (either 18, or 22). I always take fatty cottage cheese;
6. Buckwheat dome settles ... maybe really less water ... I read that the amount of water depends on the amount of gluten in the flour. I have Macfa - there is a lot of gluten there. At home, Bread recommends increasing the amount of water by 20% with such flour. I am not increasing. If you have a different flour, more precisely, with less gluten, the result will be different.
7. Cream I take 22%.

Sitny is on dough, they write that super-duper bread. So I want to try - can I feel the difference? I figured out the recipe for myself, I'll try it somehow, if it works out, I'll drop it here, and if there is no difference, then why bother building a garden ...
As for the yeast, white baked on both Saf-Levure and Pacmaya and some other (similar to Saf-Levure, the same balls, it was directly written on them - baking) and it always turned out. And now Pakmaya is just open only at home, you need to buy others and try what will change.
I also think about the leaven, but I don't dare ...

Just don't start with kefir! I've worn out so many nerves on her ... The result is zero. The sourdough itself, I seem to have worked out (that is, it actually increased in volume by three times), but neither bread, nor pancakes ... Sourdough ... Now I do not go to sourdough at all. I'm waiting for the moral trauma to pass. Admin advised to try with buckwheat. In wheat-buckwheat-rye there are my painful adventures ...

[aynat]

aynat
I'll throw a link here where I tried to figure out the modes of rye - https://Mcooker-enn.tomathouse.com/in...ic=1998.0
and with kefir leaven - https://Mcooker-enn.tomathouse.com/in...ic=1068.0
Maybe it will come in handy ... But I'm not in the kefir sourdough!

I have a problem with leaven, probably it will not come soon. But today I discovered on the site that bran and fiber (sold in banks) are one and the same. And I just have one lying around. I immediately thought about how to apply it - how to make whole grain from premium flour and fiber (do I need it?).

I read it, everything just completely confused the programs, so I did not change anything, did not take out the spatula and my dough of the second batch was not "scared" and the second bread was so beautiful (this is probably because I was not afraid to make it and did not doubt the correctness of the chosen program ). And I liked the taste of the first one, with a crooked roof. At least this is a recipe without any panifarins, agrams and other things, which is simply not realistic to find in Samara (and I don’t want to - that I don’t even want to know).

For those who are looking for .... After analyzing the recipes for all sorts of Mulinex drew attention to that! We have (in kenwa) water, fats, flour, and on top of salt - sugar in different corners and (in the center) in a hole yeast. This is the general line.
In a mule, salt and sugar are put into a liquid (that is, to flour), then flour, well, whatever you want. Checked out yesterday. Really, wonderful bread (according to the first recipe from Kenwu) turned out.

IMHO, this approach is much simpler.

[aleks54]

aleks54
And why? I will definitely try, but before I dissolved salt and sugar in liquid ... I already understood that yeast should not get wet, but why salt and sugar should not be mixed ...
I was grateful for the list of the most successful options from you (I'm trying to collect all the experience in this thread. I have already stolen one of your posts).

aynat
Today I will try rye according to your recipe, just according to the third program.

[Hairpin]

Ostankinsky took about 20% of cottage cheese (either 18, or 22). I always take fatty cottage cheese;

Hairpin, and Ostankinsky - what consistency is it? And then with you, probably, only the same yeast can be found, but everything else ...
I also wanted to ask about corn. That he did not rise well, I understood, but how does it taste?
And today I have nothing to boast of: I wanted to put a dough for the sieve for the night, but closer to 12 at night it turned out that somehow the bread was already all over, in the morning there was nothing. I decided to put a simple one for the night, but the itch of creativity did not give me rest and I decided to bake with bran (fiber). I will say right away: I will not write the recipe, I will refine it - the bun was normal (I got up at night, looked during the 2nd batch), but the bread turned out to be rather low, the roof was sunken, and even the pulp is more moist (though not damp), but in general edible (baked on rogram 3 - whole grain bread). Yes, there is no need to put new recipes for the night ... I'll go read about the types of flour, the ratio of water ...

I have cottage cheese like ... thick dough, or something. Not liquid, definitely. And it is divided into pieces. Plump. Buy, take pictures.
About the taste of corn ... I was so upset that it was dense that I don't remember the taste.

New Year's offer. Actually, I have been thinking about it for a long time. As for the panifarins / agram / Extra-R, etc. I have all the products of Dom Khleb in stock. But I don't use it to make the experience cleaner. From the posts on the forum, I realized that bakers in the provinces are very interested in these additives. Do you want, since we have such a tandem, I'll send you by mail? I'm not in scrap. You don't even need to go to VDNKh. In addition, the most popular ones are in duplicate. Just don’t be offended, my employees are newcomers. They will begin to tell how in Soviet times everything was only in stores ... I feel so ashamed. If you are interested in this proposal, then it will also be interesting to me ... Just, mind you, don't be offended. If you agree, write the address in a personal. And read this temka https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3397.0

[Hairpin]

Thanks for the offer, Hairpin, but I like my bread without additives, I don't want to experiment on myself (and children), and there are so many products with which any garbage gets into the body. We are still nothing, but children now, in my opinion, are becoming more and more allergic, you can't guess what some bad guy will get out of. And there is nothing to be ashamed of - it's not your fault. It is still unknown who is more fortunate. Maybe not for Muscovites or Samara residents, but in the village of Gadyukino, everything is natural and simple there ...
As for the assortment, it is still so. Samara, like a city with a million, seems to have everything, but when you need something specific ... Last week we stopped at Auchan (of all the networks presented, this one is considered the coolest), I decided to see what kind of flour there is. The result - we barely found a shelf, and there ... ONE kind of wheat flour and that's it! My jaw almost fell off to the floor. The husband says: "The crisis". In any market, we have a lot more choice for wheat flour (but all of the highest grade). Okay, I managed to run around here and buy rye and corn flour. Buckwheat "Uvelka" is sold in the store (I make pancakes with it).
P.S. Mom came (she is my main taster), tried my bran bread and liked it! He says that nothing is damp, but the appearance is still not very good. Now I read about the bran, they write that more water is needed for them, I'm not sure ... I will continue to burn over them until the bran runs out (and the store where I bought them closed ...). As a matter of fact, I also like pure wheat, but with bran it seems to be healthier ...

[aynat]

aynat
Clever girl! A very correct outlook on life.
But my proposal remains valid (you never know what will be needed).
And as for the panifarins, I repeat once again, I have all this heap, but I do not use it. Acromya molasses. I use molasses very actively.

Akromya ...What a beautiful word ... The first time I printed this.

[hearty]

hearty
You are welcome!!!! It was very pleasant to read your post.

aynat
Yesterday I baked rye according to your recipe. I outplayed only dry kvass for kvass wort and malt. The gingerbread man formed in the first ten minutes, but could not lift the dough from the bottom. I wanted to add flour, but did not, for the purity of the experiment. The dome went up very well, but 45-50 minutes before the end of baking, the donkey settled unmeasured. Water is clearly too much. It seems that the difference in our results still depends on the flour. I don’t know now, otherwise Makfa is not flour with a high gluten content, or for such flour you need not more water, but less. Although there is less than half of wheat flour. Therefore, your dome did not fall off the brioche either. Next time I will add not 280, but 240 grams of water. I think the dome will be higher. I don't want to make any sudden movements. And I will not be wise with the regimes. In general, it turned out very much even nothing. And the crust is crispy-crispy. Only the dome needs to be raised.

Next I will experiment with French bread. I haven't baked anything on the second program yet. The recipe was given above by aleks54, but I recalculated it (the recipe) to 700g (purely in proportions) and removed the French flour (the first time I hear about it):

Ingredients (700 g):
water - 190 ml; (for me)
wheat flour - 630 g;
salt - 1.0 tsp;
sugar - 1.5 tsp;
dry yeast - 1.5 tsp. (decided to leave 1.5 tsp.)
program 2

I went to read about the fallen domes. I'm pretty sure this is excess water.

[Hairpin]

Hairpin, And I had just such a roof with bran yesterday. And today, at night, I put a dough for the sieve (I wrote it in a cool place - put it on the windowsill), does not want to go up. I put it in the warmth now. I will wait. By the way, it was also someone with kenwood (though 250), baked in the French mode, so I'll probably try this mode too.

Serdenko, thanks for the kind words.

[Hairpin]

Hairpin, look what I read about buckwheat bread. Admin writes: "And I noticed that buckwheat loves a bun that is cooler than wheat, otherwise the dome settles and a quench forms below, even if bread is baked in the oven." So for buckwheat water it's probably still a bit too much according to your recipe.
But it would be scary to reduce the water in rye so much, the rye bun should be softer, I also had a little dough from below. Yesterday I read that for rye and with bran (my yesterday's version) more water is needed (and I actually poured only 250 ml) than for pure wheat, and we have only 270 ml of liquid according to the main recipe. If the crumb is baked, not wet, then it is rather a matter of yeast, maybe it has stood? I reduced the yeast in the last version to 1.25 tsp. and I had to turn on the baking 20 minutes earlier, otherwise it would probably have stood still and fell with me. Next time I will try to bake it on program 1. True, I ran out of rye flour, it will be different, so the "purity of the experiment" still cannot be achieved.
In general, I noticed that for any recipe I need my flour to the theoretical grams, I always need to add 1 more spoonful with a slide (ordinary dining room), but maybe this is due to the fact that my scales are not electronic. I have wheat flour "Altai Father". So let's adjust!

Girls, it also depends on what proportion of different flour you have.

I bake buckwheat from wheat 40%, rye 40%, buckwheat 20% - then the bun is cooler.

If there is only 10-20% of buckwheat flour, and the rest is wheat, then it is an ordinary wheat bun.

If wheat-rye bread with rye flour is up to 50% of the total flour - then the bun is softer than ordinary wheat bread - there is no smear on the bottom of the bucket, and there should be no commas on the sides of the bucket, this is extra liquid.

[Admin]

Admin, rye was as follows: rye flour 60% and wheat 40%. There was no comma, but from below, just a little bit of the dough did not pull up to the kolobok during the first kneading. And my crumb was baked and the dome did not fall.

[Admin]

Admin
Thanks for the advice

aynat
Let me bake buckwheat my way (only it will be at the beginning of the next week) and post pictures.So the analyzes will be more substantive. Maybe I have some special buckwheat flour (I don't remember the name).

And in rye I will reduce the water.

The road will be mastered by the walking!

I have a clear course in French!

[aynat]

aynat

I decided to add this one to our piggy bank. The dome is already fallen, but the bread is fluffy and fluffy. It only fades quickly. But the first or second day is very, very. Maybe this recipe was published here before me, but I took it from Stefa at Aromarty.

Bread with onions and cheese
1 tsp dry yeast
1 tsp granulated sugar
390 g wheat flour
1.5 tsp. salt
150 g cheese
Chilled, sliced ​​and sautéed onions (two onions)
250 g water
Basic program