Question to the pros about yeast dough

Also, flour can have different indicators, and it "takes" water in different ways, so learn not to measure water to the nearest gram, but to look at the dough, ie organoleptically determine whether there is enough water for a given amount of flour or not. You need to "play" with water, not flour. The dough should be soft, then after fermentation it will be elastic. In a tight ("strong") dough, gluten develops worse. And the gluten in the yeast dough is everything. By the way, Marish, you said that it turns out one roll and I went to 2 pages, where I gave my recipe, in order to count and understand my mistake - I take 350 g of flour, not 300! Sorry! However, I still put 40 g of raisins. With all this, I get 4 rolls of ~ 230g each (baked), raw-250-260 g, this is about 20-22 cm long and 9-10 cm wide. In the next. just measure

Proofing for 50 minutes, feeling that it was not enough, although I put it in a warm (40C) room. I checked it with my finger, I didn't understand, but I was afraid to keep it longer, I will try it next weekend, I think maybe my rolling pin is wrong, does it roll out wrong?))

Marisha, I look at your torment and think that I’m quite ready to help you out: as soon as you get such awful rolls again, you beckon me right away, I’ll take them away from you (just to help you out), so they don’t have calloused and did not upset you.
I have them, so be it, somehow, through force, closing my eyes I will go destroy

Oh, Ol!
Marine, according to the photo, I would have held it for 10-15 minutes. Don't look for a while, look at the product. The denser the dough, the more difficult it is to proof. And the rolling pin has nothing to do with it. It can also tear from a large amount of filling with a thin layer of dough. But I am inclined to believe that you roll up the roll tightly and there is a shortage. Tomorrow I'll ask Talia, she will insert pictures as I roll the roll.
By the way, what are these stripes on the roll (transverse)?

How do you make a poppy? How much of what?

[Dance]

Dance, These stripes, decoration, show off))))). I did the poppy by eye, I pour boiling water on it a couple of times, then squeeze it out, turn it through a meat grinder through a fine grate, well, and then by eye and taste, sugar and water, then I freeze it in portions 500g each, twisted it 1.5 kg, haven't used it yet, then I will do it strictly according to your recipe))))
I’m wondering why then it didn’t break, apparently an accident

Olga VB, I have enough eaters

Marish, it may well be an accident. But let them stand a little longer, they turned out to be scanty, squeezed, as it were ...
And remember, the more filling, the drier it should be, so as not to blur out of the seams, so as not to get holes between the layers of dough (I suspect that the holes are from the moisture of the filling)

By the way, these transverse strips could delay the proofing, it is better to lay them down at the end, shortly before baking. Why is a rim made of dough rope in loaves? Yes, so that he does not spread to the sides, but rises up. So these strips did not allow the roll to disperse to the sides. Notice how they slightly tightened the roll. And if you put them on right away, the proofing should be longer

[Tanyush]

The more filling, the drier it should be. You do not need to roll the roll tightly.



DO NOT pinch the roll! You just lay on the seam.



The duration of the proofing depends on the readiness of the dough.

And remember, the more filling, the drier it should be, so as not to blur out of the seams, so as not to get holes between the layers of dough (I suspect that the holes are from the moisture of the filling)

Tanyush, Thank you for the clarification!

Natulenka, thanks for your help!
Marish, look at 1 photo as I start to fold the roll - I just bent the edge.And then, on 2 photos, you can see how I just push it with two fingers, fold it. That is, I do not tighten inward tightly, but as it goes, it goes. Hope it's clear now?
Next, look at 4 photos. This is before planting in the oven, it looks like a FULL proofing, when the dent from the finger is slowly restored. Outwardly, it is evident that the dough is soft, "relaxed", as if loose. By the way, it's getting colder now and the proofing may take longer. I put it in the oven at 30 ° C. Today I will place an order and mark the proofing time.

[Dance]

Dance, I find it difficult to navigate the dough, I shake my finger, it does not restore its shape, it means that there is not enough proofing, so wait 60 and 80 minutes, and if even more?

[Waist]

Waist, DanceThanks a lot, I'll try.
The fact is that I put the sauna at 40C, there both the rise and the proofing take place, I'll try to wait for the "finger" next time ...

[Waist]

Natulenka, thanks for your help!

You're always welcome, it's not hard for me

Waist, DanceThanks a lot, I'll try.

Uh-huh, Marish, let's study together

Tan, and in the fourth photo what kind of "freckles"? Is it raisins in the dough?

[Tan]

Tan, and in the fourth photo what kind of "freckles"? Is it raisins in the dough?

Gee-s! Freckles! Oh, class, made me laugh! Yes, this is a raisin, I wrote on the previous page, a whim of the clientele ...
Oh, girls, I promised to time the proofing and ... I forgot! I have a temperature of 38, my finger hurts, but I have to work, and I lay there for 3 days, did not work. I got up to work, but my brains don't understand. In the next. once, ok?
Also, Marin, what are you writing that the dent is not being restored? This means overstretching. In case of over-spreading, you would have a pancake, and not a roll with an anguish. Read the proofing recommendations carefully. I forgot to time the proofing, but it stood for a long time, maybe an hour, maybe a little more, so it can stand longer in cold weather. It's good in the sauna, but after all, you cut it in a room cooler than the sauna, so the dough cools down, then in the sauna it needs to warm up again to take strength, and this time

, I press my finger, it does not restore its shape, it means little proofing,

??
This is already over-spreading. But according to the photo you have a lack of dissolution, that is, with a LIGHT pressure on the surface (better from the side, better seen), it is restored by one or two. A should slowly recover ~ 6-8 seconds.
Tell me, what yeast did you use this time?

[Dance]

Dance, I excluded dry yeast for baking, laid out the photos pressed above, I have never met other companies ...

To be honest, I never waited for it to restore its shape with a light press, it probably takes two hours (

Like this? What do you mean "never waited ... two hours is necessary"? I did not get that....

[Dance]

Dance, today they are waiting for an hour, the second one, it has already been weathered from above, and everything does not restore the shape when pressed, it turned out to be very lush, and when proofed it seemed to spread wide, and it did not make a hole, but I am not happy, I will work

Yes, Marish, yes! Closer ... it should blur a little, otherwise it turns out to be squeezed, this is proofing. You must be pressing hard. You know, lately mine have also been in the proofing for a long time, about 1.5 hours! But, again, it depends on the freshness of the yeast - I bought the freshest (!) - rose, magnificent, huge, handsome! And before that ... we stood for 2 hours in a proofer!

Thank you! I will try again, I made poppy seeds - 1500g! , frozen in portions!)

Marinka, with your tenacity to siege the fortress! I just admire!

Mariska is great !!! I remember myself "at the dawn" of my profession - I was just as stubborn and it is thanks to this persistence that I can and know what I know and can do.

I'm a bore)))), but I'll finish it off! So this weekend I tried to do this, knead in a bread machine (there was no time), I chose the main mode / dough with raisins / (I have a Panasonic 257), and then I apparently got overwhelmed and I decided that everything was ready, made a roll, set it like clever Frosya for proofing (everything was mixed in my head), naturally I did not wait for her, I wanted to sleep))), baked, burst on the side, but not much, and so, the dough itself in the bread maker turns out to be more elastic than in the mixer, more viscous, I liked it better.
The question is, why do my rolls sometimes turn out to be as if flat, creep to the sides, and not rise up?
If you lightly sprinkle the filling with semolina, what will change, taste, juiciness, consistency?

Marish, hello. In order.
Did you mix all those times in a mixer? Not in HP? I always mix only in HP. Now you are personally convinced that the batch is not the same.
Further. Do you always bake at the same temperature? The different behavior of the test is due to several factors.
1) not always fresh yeast
2) water absorption capacity of flour
3) gluten quality
4) the freshness of flour
I will not list further. If this happens to you, then try to preheat the oven more than the required temperament before baking. And put the rolls to be baked, after 5-8 tempera minutes. knock down to the set for baking. High temp. "picks up" the product from the sides, squeezes it, as it were.
I do not recommend sprinkling poppy seeds with semolina. What for? Is the poppy seed liquid? Add ground crumbs to the filling and the water will bind and will not affect the taste ...