Breadmaker-multicooker Redmond RBM-1910

Strong ... in the sense of intense.
I'm not talking about all the loaves, but about the loaf in the photo. There the roof collapsed with a dense crumb. The question is why?
- the gluten could not stand there. Why? if the humidity is low. Because it has degraded. Why? and figs knows.
But the walls are thick.
Thick walls + collapsed roof = similar to re-mixing that destroyed the gluten.
with destroyed gluten, the bread tastes rough and tasteless.
I didn't get an answer about the taste.

The crumb is dense. why? maybe it was intended? or little yeast or poor fermentation.
I asked again about the taste ...
if there is a lot of yeast, and they did not work .. this should affect the smell and taste. If this is normal, then it is simply conceived.

If it smells and does not rise stupidly, then the problem is fermentation.

It means by modes. 1.20 for baked goods is clearly too much.

Fermentation in this mode is shortened, it turns out that there is no ice for bread.

Why this particular mode?
why is the mode not selected for regular bread?

The bread tastes good. I like it on kefir more than on water. But instead of sugar next time, honey will be useful. I think it tastes better with him.

Well, if it's tasty, then why bother? Well, bakes as you like. Not for sale after all

Why not the main one? But after all, the recipe contains 50% rye, 50% wheat ... Why then rye mode in our bread machine? Moreover, there is also a separate Borodinsky regime ...



I just want to grasp the essence ... If the stars are lit, it means that someone needs it ...



As far as I understand, the kneading was long, but the proofing was short and this is not suitable for a Darnitskiy ... Right?



What then is suitable for the rye mode in our bread makers?

I'm not talking about all the loaves, but about the loaf in the photo. There the roof collapsed with a dense crumb. The question is why?

And it seems to me that it did not collapse, but simply rose unevenly. This happens precisely with a dense crumb, if the bun came out a little crooked and was not leveled.
The liquid itself spreads in shape and then fits more evenly.

And immediately the question is, why does 50/50 bread not like strong kneading? Strong in the sense - long-term?

Because for the hundred thousandth time I explain: there is a difference in the proofing of the dough between wheat-rye and rye-wheat - one or two And the border can, at the whim of circumstances and the dough itself, turn in a convenient direction for the dough.

On the forum there is a recipe for wheat-rye bread 50x50, see there recommendations

All the links were given above, it remains only to look into them, try to read, at least at night, if during the day it does not work

[mir]

And it seems to me that it did not collapse, but simply rose unevenly. This happens precisely with a dense crumb, if the bun came out a little crooked and was not leveled.
The liquid itself spreads in shape and then fits more evenly.

tight crumb, it's like mir, let it be curve, but smooth.
and here in waves ... If there was a wet crumb, then obviously there would be an initial stage of overgrowth, but here figs knows. Loose crust with thick crusts. Something that doesn't go well with gluten. But what .. roofing felts is not enough, roofing felts are mixed. If not mixed, then tasty and thick. And there may also be potholes.
If over- then tasteless. Maybe not enough)))
I would change the regime. But Nastya resists. This sunk into her soul. But if tasty, then fig.

dense crumb, it's like mir, let it be crooked, but smooth.
and here in waves ...

That's right, in waves, and if the roof collapses, it is usually just evenly, and not in places.

If over- then tasteless.

I don’t know how you can knead the dough so that the baked goods will taste bad.
My friend used to work at a bakery and there they made delicious bread for themselves (this was in the 90s, and then the store bread was very good), she supplied this delicious bread, if possible, to friends and neighbors, every day she brought a few loaves from work. At first I thought that it was being done on the products saved from the general kneading, but no, it turned out that the standard dough was simply put aside, kneaded by the machine, and then the bakers were still thoroughly kneading it with their hands, this bread was called "manual".
That is, after "over-mixing" and "over-spreading", it was done last, the taste of the bread only improved.

[Gal]

Gal, I don't want to argue. Strong over-mixing and over-growing make the bread inedible. They destroy the structure of the bread.
Find there you have a program with intensive mixing and mix two on it in a row, and for completeness of the effect, even three. And specs what happens. Then you will understand what spoiled bread is.

I'm not pushing. I want to grasp the essence ... Why call a regime that contradicts the kneading and proofing of rye dough rye?
So, so ...
We will bake on rye, on the main and on the main without hesitation (I will take off the spatula). And we compare, so to speak, samples.
By the way, who has experience in removing the scapula so that there are no wrinkles?

[Nastya]

Well, why should we put wheat-rye, which is not rye, but which is more wheat, on rye?
and why even remove the spatula if you don't understand that bread is actually needed
but if you want to delve into the essence .. then Tanya gave a bunch of links where you can see how rye flour differs from wheat flour. How do they handle yeast dough in general and why do you need a crush and how many are needed. And other materiel.
And how to bake different types of bread.
And how the bun should look like.



and most importantly .. if the taste suits, then why really all these experiments.
Taste is the main thing.



Nastya... You pose questions that are so theoretical that answering them requires writing pages. This is pure materiel. And there is a lot of it on the forum and it is well-written. And if you want to delve into the essence, then you have to go and study. This cannot be explained in a nutshell

Just in the recommendation to Darnitsky on kefir, the rye regime was indicated.



By the way, Darnitsky was baked on the water in the main mode. I baked it several times and it always worked out. And the roof is the norm. See photo



Well, the taste is of course the main thing, but I want it to be beautiful too ... The appearance of the dish can also make the taste swing in one direction or another ...

Well, in Darnitsk, wheat flour prevails. Therefore, it is necessary to ferment like ordinary wheat bread. Well, there with all the relying touches. And bake as usual. Therefore, the usual regime somehow suggests itself.
and for rye baking for 1 hour and 20 minutes is clearly long and due to fermentation it is long.
But taste decides everything. It is necessary to try and determine for yourself where it tastes better for personal taste

Today I'll put the boys to bed and bake on the main one. Let's see what becomes of the roof ...



Could you throw in the bread recipe so that you can test the rye mode on the bread maker ... The bread machine has both rye and Borodino modes ...

Gal, I don't want to argue. Strong over-mixing and over-growing make the bread inedible. They destroy the structure of the bread.

It's not a matter of dispute, it's just interesting to understand and understand what is "re-mixing".
I looked at my notes here, I kneaded the dough on Easter cakes (remembering the story with "hand" bread) once for 65 minutes (8 + 7 + 8 + 20 + 15), and the other - 51. This is certainly not bread, but neither taste nor the lifting capacity was not affected in this case.
And on the first Easter cake (at + 65 minutes), then she also interfered with the raisins, rolling out the dough on the table. This I then saw how he perfectly intervenes with the HP at the last kneading and the next time I poured raisins into the bucket.

Find there you have a program with intensive mixing and mix two on it in a row, and for completeness of the effect, even three. And specs what happens.Then you will understand what spoiled bread is.

Gee, I tried, though again on the cooler, I once decided to make it with yeast and in automatic mode. On the baking program, we had as many as 4 kneads, and it seemed to me that the dough was spinning with greater force and speed than on other programs.
I even thought that my poor Easter cake would never rise after such a hard massage.
Nothing, I squeezed out, distanced myself and got up, it turned out delicious, the current fried too much (I, you bastard, forgot to put up a light crust). In total, 42 minutes of kneading were accumulated in four times.

The bread will be re-kneaded on this program, how many minutes does it take to re-mix?

Well, I baked Darnitsky in the classic mode. As well as in the rye mode, there is almost no dome, it has not risen well.
It was partly a matter of kefir. Kefir was not heated and added not a critical amount of flour, not 6, but only 2 spoons.
The crust is not as fried and not as thick as on rye, but the crumb is more wet. This is understandable, the bread was baked in this mode for 20 minutes less. On the rye mode, the crumb was drier.
Sour bread ... At first I was scared that it was because of the yeast. But when we had breakfast, I realized that it is most likely that kefir gives sourness.
The roof is all cracked, torn. Cracked while proving. Immediately I thought that a few spoons of flour were unnecessary. And yet, when she interfered with turning the bun, his side seemed to be equal. Elasticity and did not smell ...
But if there is too much flour, then why is the crumb so dense and moist?




Interfered - the spatula turned the bun ...

[Nastya.]

Nastya.

Only yeast is responsible for the rise. The rise can be more or less controlled by the yeast. For some reason, yeast won't work.
You put it in flour, there is no direct contact with moisture? yeast not expired? are they really good? Is the kneading done with warm liquid?
Something is wrong. Or their few.

Second .. well, why are you all the time poking spoons at me.

Okay, I'll tell you differently))

So you take 25 g of wheat flour + 25 rye flour = 50 g of the mixture. I measured 50 g of water in a glass.
and you start adding water to the mixture. First, 25 g of water and see whether or not it is molded into a cube with edges. And so little by little you add some water and look, when it is about to stop sculpting, it will become such a mess like
on the pictures
] https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49811.0 [kolobok]
then she mixed her fingers, made sure that it turns into what is in the pictures.
I wrote down on a piece of paper how much you needed water for this... (Weigh the one that remained in the glass and subtract this figure from 50 g)

Or if you want flour in water. Then she poured 50 g of water into a bowl. In another 50 g of the mixture.
And she shoved 25 g of the mixture, and then add flour a little bit and see how it looks like in the pictures.
Fingers of the mess.
Then you weigh the rest and so you will understand how much it took for the dough.

This means that you need so much moisture. You calculate the water / flour ratio.

Next, you look at the recipe. You compare with what your torment needs. And you take the amount you need. Well, you will immediately figure out whether there is a lot of things in the recipe or not.

for the first time you follow the batch in a bucket, well, like a bun with manual tests
The stove is like a person, but only with iron handles.

so that to the very end the batch has stopped smearing you.
This means that your dough is normally moist.
If it becomes dry earlier, add water ... or flour, well, what is there for the situation.
imagine that it's not a machine kneading there, but you yourself. So look what is in the bucket, whether there is enough water, flour. So that the iron spatula twisted the dough just like hands, stirred it, and at the end of the kneading did not smear, the bun was like this soft and pleasant, to touch and just do not want to stop.

And then you will choose the French program. Make another experiment like this. You have it right along the length of ours. Long. Should be delicious. And there should be some great baked goods.

Galya,

type in Yandex literally "Dough development. Development of gluten. marianagrajales"
a link to the stimulus will open among the first.
and
"Development of gluten by kneading and other methods of people"
a link to the magazine marianna-aha will open

there will be no questions about re-mixing

I read it too late ... I decided to test yeast and flour on a basic recipe.
Water 210 ml
Flour of the highest s. 300 g
Salt 1 tsp
Sugar 1 s. l.
Vegetable oil 1 s. l.
Dry yeast saf moment - 1 tsp.

I already realized that there is a lot of moisture in my flour. It took as much as 4 seconds. l. add flour to make a bun out of porridge, meseva. Spring, probably ... I'm using a donut.
Now I will look at the rise, at the baking. I'll see how the yeast behaves.




Something is wrong with the flour ... Code the end of the second batch under the daub kolobok. I still had to add a whole spoonful ... I didn't have time to knead ...




At the end



Now I don't know what to do. Throw out everything or bake ...



Go for another flour? I didn't allow before ...



Let down

saf-moment yeast is good. If you put them in flour and do not give direct contact with water. And also if they were not open and contacted with air for a long time. They lose their strength from contact with oxygen. The batch should be in warm liquid ..

Flour / water only in practice. Well, either with your fingers ... Or with your nose in a bucket ..




that's the problem. Turn off the program.
Leave the dough for half an hour to 40 minutes. Let it stand. and then run the program one more time.
at the time of another kneading, sit with your nose in a bucket. If it gathers in a kolobok at the very beginning, dilute it with some water until it is soft.

Or ... take out the dough now and handles it to a normal state, and then put it in the HP

Everything, the stove is turned off. I threw everything out of the bucket. I won't bake anymore ...



This is not normal ... The gingerbread man was good and suddenly at the end of the second batch it turned into a mess ...

Well, you like bread, but beauty will come with time ..
Panic aside))) everyone went through it.

You just need to figure out the flour / moisture.

I always put yeast in the flour hole. Do not contact with liquid. I always take warm liquid.



Previously, there was no such thing that at the end of the second batch, an already formed bun turned into a mess ...

[Nastya]

Nastya,
so as not to be duplicated. I explained what happens when mixing
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=484338.0

I always put yeast in the flour hole. Do not contact with liquid. I always take warm liquid.

not into a hole, but mix them with flour. So that the flour envelops every grain of yeast. They immediately begin to take a tasty meal from flour and come to life. And they are not afraid of moisture becomes.
And if you put them in a bunch, then it's worse.
And yet .. if they are very cold, then they should warm up in flour, otherwise there will be a shock too.

I take the yeast out of the refrigerator in 30 - 40 minutes. I measure out as much as necessary, mix with a small amount of flour, somewhere with. l., cover with a saucer and fight to warm up. And only such yeast, already with flour, I add to the flour hole.



Give



I always did it, it turned out the same ...

you have to understand what is happening with the flour.
When you fill it with water, there is nothing to knead and there is no talk of some kolobok either.
There, grains of flour just swell.
Over time, the mush will chemically change. There will be a new structure - gluten. Now it is already able to absorb and stretch water. This is a 3D rubber structure, dough frame.
We are developing it.

Therefore, when you talk about a kolobok at the first batch, it is nonsense. It's just a lump of moistened flour. Clay.
Then this clay crawled away from you under physical influence.

After a while, instead of clay, there really will be dough and gluten. Or you can pour less water, there will be less dough and knead by the end of the whole batch.

Your flour did not have time to swell and form gluten. She turned out to be weak.
You need to reduce the water and let it stand for a while. Or greatly reduce the water and then you can not give rest, but with rest it tastes better.

Do you understand what I wrote?



This means that flour for HP must be strong.
This means: water has been poured and after 10 minutes gluten has already formed.
But, alas, there is a weak flour.It consumes little water and forms gluten for a long time.
That is, 10 minutes have passed, and there is still swelling and clay.

From what you have, the donut is weak. She just didn't have time to make the dough for you and will handle the water.
She needs less water and more time



Your HP is more picky than Panasonic. Therefore, you have to torment you with this whole theory.
A slight deviation towards the strength or quality of flour and immediately a problem.




The donut does not need to be scolded or thrown away. Just water in 3/4 lei recipes and look into the bucket. If it is not enough, it is better to add a little.
You need to get used to it and there will be delicious bread

I realized

and take a closer look at the French regime you have. It is the longest. It promises to be delicious.

OK

Pyshechka, as I understand it, you need to fill in 0.65 maximum water. That is, for 1 kg of flour, 650 g of water)), and maybe 0.60.
weak.
And it seems to me that one should even give her a rest.
You mixed everything in a bucket with a silicone spatula and let it stand for half an hour and swell and make gluten. And then start the program.

Then you make two types of bread. One at a straight line of water. And the other, let her stand.
Compare tastes and choose the best one.

I read the link about the formation of gluten. The main batch - does this mean the second batch after the first batch and the first pause?

[Nastya]

Nastya,
in fact, a lot of letters and first failures. But this is at first. Then, as soon as you feel the kolobok and adjust, everything will be simple.

But there is not a single serious matter that can be done right away and without problems.
Do not despair.
This is temporary, there are many pleasures ahead, without today's difficulties

Main batch - does this mean the second batch, after the first batch and the first pause?



I read the link on the formation of gluten ...



And am I storing yeast correctly? On the bottom shelf of the refrigerator or in a container in the vegetable section?



It's about dry yeast

Well, the machine is designed for perfect flour.
Should have been: I put flour and water for the first batch. She mixed it all up. Has given rest. The flour is perfect. During the rest, she bang - and formed gluten.

And in the second batch, after the rest, the kneading itself begins. At first, the sticky dough becomes drier and drier and at the end it no longer smears under the shoulder blade, such a soft handsome man imposingly rolls over the bucket.

But in fact ...
we bought very weak flour. They gave a lot of water

In the first batch, it was mixed with water. So she didn't have enough time to get wet. On vacation there is still a puddle of a puddle and no trace of gluten.
The second kneading begins - the main kneading.
And there is still no test. The donut just swells. Too much water. And she starts to smear you on the bucket.
And stronger and stronger. Because there is no gluten there, flour cannot cope with water there. you smear the swelling particles.
And in the worst case .. this mush goes to fermentation. And somewhere only during fermentation there is formed a dough-gluten, which no one kneads anymore.

This is the worst case scenario. When on the second batch - a terrible daub.




yeast dies from contact with air. That is, the less you climb to them, the better.
That is, in the cold and in sealed packaging.
and they are also frozen in sealed packaging.

But it is better to find out this question directly by the manufacturer on the forum.
Fermipan, Sasha pointed out what he keeps in an airtight jar on the refrigerator door and no changes in six months. Fermipan at 4 degrees is exactly normal
And for others you need to look at the Old.

Fffuntic, thank you for the clarification ... Patience ... And moral support :-)



And yet, if I let the dough rest for 30-40 minutes, my program will reset. The stove only remembers 10 minutes ... Is it okay if you start the program again?

of course nothing bad will happen. dropped-launched.
I wish you patience. (Come on)
Choose an inexpensive recipe and shake it in the tail and mane on different programs with and without rest. Look what's in the bucket, what's on the fermentation.
So that there is no fear and it becomes clear what and how at different stages.

Knead koloboks of different moisture content from 50 g and leave for a while. Watch it swell.
In general, study the problem.

To get pleasure from HP sooner.

I have a suspicion that soon you will even switch to a multi-cook. In my eyes, apart from the French, you have some not very programs.
But your multi-cook removes all restrictions in general.

The donkey is no longer at home. I still have Belonezhskaya from Easter, I baked cakes on it. It worked well.
I took a basic, simplest recipe.
On the second main kneading, a bun with sticky legs, clinging to the bucket, appeared. As far as I understand, it forms gluten ...
Added by s. a spoonful of flour, then half, then another half, that is, a total of 2 seconds. l.
But first, the bun took the flour and rounded, and then again began to smear his kind with himself.
I decided to turn off the oven. I'll wait 30 minutes. Then I'll start all over again ...
What are my mistakes ???
Maybe there was no need to add flour at all?
And let the dough rest right away?
How to figure it out?
What if the bun would take flour and no longer smear it?
I don't understand this moment ...
And then, when I start the program again, there will be the first and second kneading with pauses. Yeast will not ferment? What will happen to them?

[small]

but think for yourself. New flour - should swell additionally. Become gluten free. Okay, if two teaspoons, and if a lot?
It will swell late, late forms gluten, which the machine will not have time to knead. The part that you put in just started to swell, became like clay and began to smear.

On the second batch it will be yes, such a velcro, and by the end there should already be a semblance of a ball, and at the end the ball is not smearing. But the ball is not meant to kill the cool.
This is such an ephemeral, gentle, round creature. Which sticks off the walls and is more spherical than a ball



What to do if the end of the batch, and there small daub? At the end of the batch, adding a lot of flour, you understand, is already bad.
You leave it on. Nothing .. scary.
But if you want the ideal, then you have to knead with the handles.

That's when the machine wants you to knead, or half an hour after kneading, you pull out the dough and fold it with an envelope several times with an envelope, well, as you can. That is, you will mix a little too before detachment from hands. And let him wander further.

Well, if the daub there is really quite ugly and you can knead it additionally, then restart the program in 20-30 minutes. But only if there is a mess. Otherwise, you will interrupt the gluten




There is one more point that I can miss.
I do not see the batch of your typewriter.
in addition to swelling, there is also gluten resistance to rupture.
Strong gluten can withstand ponytail and mane kneading and only gets better.
And there is such a delicate weak gum. Spin a lot - it breaks.

So you already know that when gluten is kneaded, it absorbs water by stretching. Therefore, gluten improves, develops, stretches in the dough, and the dough is drier and drier.

And if there is no gluten, then at least mix, there is nothing to absorb water, just smear.

But if you break the gluten, spoil it, then it bursts with the release of water and the dough becomes liquid and sticky, and smears. This is already spoiled dough.

We must look into the bucket.
Maybe I underestimate the weakness of your agony. Maybe your HP is tearing it up? A bun is formed from gluten, and then HP spoils it, and therefore you get sticky daubs.
I am inclined to assume this. Because spoiled gluten is just the crumbling of the dough. Crumbness is bad gluten and poor fermentation.
Look at the batch. If a really good bun just breaks with stickiness, then the regime is not suitable for this flour. The mixing intensity should be reduced.

You can try to fortify flour
Try to knead the dough. Let it stand for 40 minutes. Add ascorbic acid to the tip of a knife to strengthen your gluten. Or make whey bread.
That is, fortify the flour properly.

But this is again dancing with tambourines. Then try to do it on the whole grain mode or again in French.There should be more intensive mixing.

After the dough had rested for 30 minutes, the bun formed only after adding another 2 seconds. l. flour. I had to add, because on the main batch, after the dough was resting, it still got smeared.
Yes, the kneading on the first program is intensive, the bun moths both in the tail and in the mane. But he survived !!!
Once you survived, then there is enough gluten? Was there just a lot of liquid for Belonezh flour? Is the gluten all right?
That's it, the second pause, followed by the proofing ... with the rests.
The gingerbread man was ...



We will now study the yeast, how it will be raised ... Will there be a stench during and after baking. Yeast I have saf - moment ...



As a result, it turned out as much as 4 s. l. add flour ...



Doesn't let go of the feeling that I did something wrong ...



Admin said that 3 sec. l. flour is already critical! And four is generally too much!



I will definitely study the French bread program. But I want to fully understand the classic program. Otherwise, everything moves in the head ...



Shuffle ...

[managed to bake]

if the bun at the end of the batch was so beautiful, peeled off the walls, then - withstood. I could not stand it - if he began to smear like putty. He began to coat the sides of the bucket with pieces.
If you touch a good bun, it is slightly sticky, but as a single mass. Pieces do not come off him. The fingers of the slegonets are in the test, but so only the slugs. if you put your palm on, then nothing remains on it.

So look. The more water there is in the dough, the more gluten it can produce. Well, of course, within reasonable limits. But her education takes time. The more water, the more time.

Therefore, you have a choice. Either reduce the water (or increase it by 2 tablespoons of flour), taking into account the fact that I had to add flour and repeat the process ...

Or try to get the dough even wetter .. leave to swell, for example, for an hour.
Perhaps then you won't have to add more flour.
Although a new danger appears here - so that HP is a delicate tall product managed to bake... KhP baking is weak, and therefore requires an average density of the dough.

This is also a matter of taste. The wetter the bread, the softer, higher, fluffier it is. He may have more pores.
If you want fluffier, try moisturizing. If everything suits you, repeat what you have achieved.

And yet .. as I already explained, the longer you ferment, the less crumbly bread you get))) The necessary acids will accumulate there.







yet ... there is one point. The dough needs kneading. They allow the yeast to breathe and receive new nutrition when the dough turns over. But if from the moment of the last stirring - proofing - little time has passed before baking. That bread will be tasty, but finely porous,
because yes, the yeast will not have time to raise it properly in a short period.
Therefore, here, too, if hunting bread is fluffier, then you need a program. so that the last proofing is longer.

We will wait for the result ...



Another question torments ... In what case does the yeast begin to ferment and acidify? How not to overexpose the dough from this point of view? Is there a limit?
Maybe silly questions, but for you to understand, I have a ZERO level for baking bread.

[before increasing the dough piece by 2-2.5 times]

When does the yeast begin to ferment and peroxide? How not to overexpose the dough from this point of view? Is there a limit?

Optimum limit of dough rising - before increasing the dough piece by 2-2.5 times! Moreover, the proofing time does not matter, the dough itself knows how long it will take to rise, in half an hour or an hour and a half.

Quote:
Admin said that 3 sec. l. flour is already critical! And four is generally too much!

Admin also said that everything depends on the moisture content of the flour, and on the flour-liquid balance

yeast does not acidify. Yeast can die. If they are not allowed to breathe and are in the test. For this, there are kneading. That unfortunate hour that you add to the swelling will not spoil anything and will not take away much strength from the yeast.
Modern yeast is designed for a time, more HP-oh. Therefore, they must work and work, if they are not killed in the dough, well, there with boiling water or ice water, do not strangle a lot of butter and sugar.
but the HP modes are already responsible for the life of the yeast.Therefore, there is little you can do here. Just put them in the dough correctly.

If you mean, the dough has stopped. When the yeast lifted the dough and the gluten broke. Then, for this, they are also done. They release excess gas. But this can be, if there is a lot of yeast and there is no kneading for a long time. But in Xn, again, you can't do anything about it. Just adjust the amount of yeast in the dough. There, the fermentation time and the kneading time are already programmed.

in HP there are not so many possibilities as manually.

What flour, what company do you use most often? The little donkey turned out to be weak. Belonezhskaya has much more gluten ... Maybe there is a proven, strong flour for a bread machine?

no .. I use what I bought in the nearest store and like you pour water and nose into a bucket. I write down the data of the first bread and then adjust everything so that the bag of flour ends.

Or if the flour is generally so long and strange, then I'm not too lazy to knead koloboks and watch)))
Now I am using the Imperial recipe. This one is like your Pyshechka, only weaker. Even over time it does not swell.
Nothing ... adjusting.
but I have a panasik. It's a little easier there. The cycles are longer and flaws are not visible on them.
I have a suspicion that your stove can also be remarkably programmed, but I don't have one. I do not know how to competently approach this issue.



and strong flour .. well, there is Altai with 11 squirrels, makfa from time to time. Sometimes there is such a dear one with the inscription For bread makers.
But I'm saving up)) Che is sold inexpensively, then we take it. They are all delicious.

Is that why they add gluten to the bucket? So that the gingerbread man will surely be formed? Many recipes include ...

yeah, intensify the flour



but .. the weaker the gluten, the more delicate the bread. Therefore, weak flour is not bad. It's difficult for HP, you need to select modes, but not for taste

I also know that gluten is bad for the stomach ... Is gluten added specifically to store bread, or is it just what is in the flour?



KroNa, I want to put in the oven a variant of chocolate manna - herculean cake.
Could you clarify:
1. Will a couple of tangerines be enough for a zest in one cupcake?
2. To soak fresh zest at the first stage with rolled oats or at the second stage with semolina?
3. Add cocoa powder at the first or second stage of steeping?
4. Can soda and acid be mixed in a separate bowl, drip a little liquid to froth everything, and then into the dough? Or do you immediately put everything in the dough and the reaction takes place already there?

all their lives, our ancestors ate wheat bread with this terrible gluten and nothing

gluten is harmful to people with a congenital celiac disease. But it's like diabetes. It's a disease.
They can't, but we can.

Gluten is a vegetable protein. It is simply absorbed with energy consumption. Well, pork chop is also not easy.
in general, it is no more harmful than sugar, carbohydrates, a large amount of animal protein for a healthy person.
If on a diet in order not to gain weight, it is not recommended, as are carbohydrates.
If the stomach is sick, then it is not recommended as a heavy meal.
A common product if the person does not have specific diseases. Not the most useful, but not the worst either.
It is impossible to abuse. In reasonable doses - useful





Do they add? and figs knows. If there is panifirin on the label, then it is added. I don't believe in horror stories. And for medical reasons, me that with or without gluten is absolutely purple.

The loaf is baked. It gets cold. The roof cracked, as if some evil force tore it apart, even at the stage of proofing. I haven't cut it, I'm waiting.
I'll try to throw a photo.

cracked .. you stuck a lot of yeast. Bursting from an overabundance of gas.