Breadmaker-multicooker Redmond RBM-1910

[Nastasya78]

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?

You can run it again, or you can immediately press the "dough" button twice, and mold a bun in an 8-minute batch so as not to worry that you will not have time to fit into the program.
So you can even put cold food in the oven and after mixing turn on "yogurt" for 20-30 minutes to warm up the dough.
After that you can bake bread even on fast setting.
I mainly use a combination of programs, I always give time for autolysis.
Nastasya78, if you haven't read about autolysis yet, then fill in this word in a local search engine and study the links.

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?

Yesterday I baked it, poured as many as two tablespoons of dry zest, these were the remains, so I did not divide. My son ate the cake hot and said that it was bitter, but then I tried it cold and did not notice the bitterness.
Try not to take too much zest for the first time, only from one tangerine, otherwise the children will not like it, and next time put more.
I add fresh zest afterwards, only soak dry zest together with rolled oats.
Cocoa is also at the very end.
First I pour in soda and mix the dough, then add acid and mix thoroughly again.
I pour it into the mold after a couple of minutes, when it stops foaming.
But if it is more convenient for you, you can pay off the soda separately.

Thank you.



Yeast put 1 tsp. put even less? 0.5 tsp?



And after the bun is blinded on the yeast dough program, how do we usually start the classic mode?



Do you let the kolobok rest for 30 to 40 minutes?

show then the cut.
and go to the Frenchman or the multibaker.

[Anastasia]

Anastasia, when my bread cracked so much, I just pulled out the spatula after the first kneading, thereby increasing the proving time and the bread had time to rise well, try again to make
well, start mastering the Multibaker program, now I only use it, it doesn't matter to me how many programs are heaped up here, I bought this hp only for the Multibaker's sake and I'm very happy

The roof cracked, as if some evil force tore it apart, even at the stage of proofing

Huh, you should have seen the results of my experiments!
I'm still trying to get a tall and lush bread on a mixture of 2 glasses of flour + a glass of bran + a glass of rolled oats, the result is of course deplorable, but I do not despair, I am gaining experience.
Yesterday it turned out better, although it is still far from a very decent one.

Do you give the kolobok a rest for 30 to 40 minutes?

If without heating, then it can be longer, but 30-40 minutes of rest will definitely not spoil the dough.

And after the bun is blinded on the yeast dough program, how do we usually start the classic mode program?

The whole yeast dough program is 1.5 hours with two mixes, heating, kneading and proofing, after that, probably only on a fast mode, otherwise it will stop. If you just knead (not "yeast", but just "dough") and let it stand for half an hour, then you can start a long program further.

[Nastya]

Nastya, I miss the cut. Yeast tried to raise the loaf, but there was little proofing. At the same time, the loaf is quite dense. It looks like you can make it more wet.
At first glance, there is a lot of yeast, but perhaps not quite the point.
Perhaps there was a re-mixing after all. He did not kill the gluten, but he weakened it greatly, and it also did not let the bread rise well.

One thing I can say for sure: reducing yeast and even humidity will not greatly improve the situation.
Perhaps yes, it is worth pulling out the scapula, as Sveta advised, although this is also a temporary measure.

I don't like using this mode for this flour.
Or you really need to make it wetter, lower the yeast and remove the scapula after the first workouts.




Svetlana, and you would teach Nastya how to set multi-brew settings for your favorite loaves.
I'm not helping anyone here. And the built-in modes are somehow not impressive.

You have a cool stove, but only you can teach

fffuntik, don't get excited! I can not so fast. Cut, photographed. Now I will throw off the photo. Damn, for a long time, because I can not copy links on the tablet. Before I throw off the photo, I will describe the organoleptic properties. The crumb springs perfectly. The bread is perfectly baked. Vkuuuuusny! No sourness, no yeast smell ... And the crumb is a little rubbery .... And not crumbly .... This is why? Fine? It does not stick to the teeth, it is dry, but it will rubberize ...



The crust is thin, crusty, crumbles, well, figs with him. The crumb does not crumble.

[Galya]

Galya, here you would have had one program with flour. You can run two programs only with very strong flour and very wet dough. And then it is not clear how it will bake or not, or it will also explode at the last proofing.
Combining with you is a dangerous thing.

And you have a multibaker. Why seek from goodness?

fffuntik, don't get excited! ... And not crumbly .... Why is that? Fine? He does not stick to his teeth, dry, but it will rubber ...

in a hurry to answer. I should be leaving by now. I almost left.
Since it is tasty and not dry, then the scapula must be removed after the first kneading

So the dog is buried in a short proofing
And it does not crumble, because the gluten is well kneaded.

Actually, go to the French))) There is a long mode.
or ask Sveta to teach

And the crumb is a little rubbery .... And not crumbly .... Why is that? Fine? It does not stick to the teeth, it is dry, but it will rubberize ...

With the addition of honey instead of sugar, with potatoes and sourdough, my bread also turns out to be slightly rubbery, gutta-percha, if you squeeze a piece of cold crumb well in your fist for five seconds and release it, it straightens out, and does not become a sticky ball.

Oh, not that ....



[/ b]



Damn it, I can't figure out how to copy links ...

[fffuntic]

fffuntic, Lena, I bake bread on Multi-baker, but only with sourdough: girl_pardon: it's already the second year,
As I already wrote, I bought HP because of the Multi-baker to bake sourdough bread, baked with yeast for about a month, while I took out and mastered the sourdough, I took recipes from the forum, something turned out well, something not very good, as soon as I mastered the sourdough, I stopped experimenting, because my bread suits me and everyone likes whom I treat.
and now I use yeast to knead dough for pies and buns, bake them in the oven
and I'm also making some dumplings, here are three programs that I use
but in the beginning, of course, it was interesting to play, I made yogurt, baked chicken, potatoes and I don’t remember anything else ...

[Nastasya78]

Galya, here you would have had one program with flour. You can run two programs only on very strong flour and very wet dough. And then it is not clear how it will bake or not, or it will also explode at the last proofing.
Combining with you is a dangerous thing.

And you have a multibaker. Why seek from goodness?

There you have to do a lot of unnecessary body movements, but I'm lazy.
It's easier for me to combine, for example, knead and distance on yeast (there is only one stirring at the very beginning of the proofing), then either immediately cut in the "biscuit" or spread without any stirring at the "proofing and baking".
Then you do not have to telepathic buttons and pick out the scapula too much.



Nastasya78, but you do not grease the roof of the bread in the proofer with some water?

[[img] https://Mcooker-enn.tomathouse.com/gallery/albums/userpics/151763/IMG_20170427_155422_1~0.jpg "itemprop =" image "alt =" https://Mcooker-enn.tomathouse.com/gallery/albums/userpics/151763/IMG_20170427_155422 ~ 0.jpg "/>]

No, but would it help?



I'm talking about the roof ...



Cracked from yeast?



Or re-mixing?



CroNa, chocolate cake baked, 40 minutes on biscuit mode. Will the stove itself hold a high temperature for an hour now, or do you need to do extra gestures on the buttons?



Aaaaaaaaaaa, girls, you completely confused me. What should I do? Mastering a multibaker or jumping according to programs?



Or let it all take its course in French mode?



I really even got a headache and the rod pulls with a scapula ... I'm not kidding!



Under the spatula ...



Damn, print on the tablet, a bunch of omissions, he also changes words, but I don't check ...



[img] https://Mcooker-enn.tomathouse.com/gallery/albums/userpics/151763/IMG_20170427_155422_1~0.jpg "itemprop =" image "alt =" https://Mcooker-enn.tomathouse.com/gallery/albums/userpics/151763/IMG_20170427_155422 ~ 0.jpg "/>

CroNa, chocolate cake baked, 40 minutes on biscuit mode. Will the stove itself hold a high temperature for an hour now, or do you need to do extra gestures on the buttons?

On the "biscuit" there is no heating, on the biscuit the crust is browned from the residual heat after the end of the program. Heating for an hour is on the "soup" program, it turns on itself, automatically.
In any case, this is the case in my stove, although the instructions say that there is no automatic heating on the soup.

No, but would it help?

Well, you know, maybe your crust dries up and therefore cracks.
I've never had this, but I almost always moisten it heavily with water at the beginning of the proofing.

So you just leave the cake in the oven for 30 minutes?



You don't need to give anywhere?



Reap



No need to reap anywhere?

So you just leave the cake in the oven for 30 minutes?

Yes.

No need to reap anywhere?

No, don't.

Cracked from yeast?

Or re-mixing?

Rather, the dough is thicker than over-kneading.
I don’t understand at all what re-mixing is, especially in automatic mode.
Everything is calculated and calculated there.

Aaaaaaaaaaa, girls, you completely confused me. What should I do? Mastering a multibaker or jumping according to programs?
Or let it all take its course in French mode?
I really even got a headache and the rod pulls with a scapula ... I'm not kidding!

With wheat bread, you should not sweat the combination, master the automatic modes.
And for bread with a large% of rye flour, dances with tambourines will be required.
And I also don’t know how bread behaves on water, I only baked in whey or potato broth.

Thank you:-)



It's a very tasty cupcake. Even warm! Melts straight in your mouth. It seems to me that nuts are also well suited here - walnuts or pine nuts and a little vanillin ... It tastes good with candied fruits too :-)



Thanks, CroNachka



My Darnitsky on the water is always great. It is delicious, but crumbles very much on the second day. The photo is above. But Darnitsky on sour milk with a large percentage of rye flour does not give in. My husband says it's delicious, but I understand that it’s not right ... It’s not what I want ...



And it's amazing how everything depends on flour. For two weeks with good flour, almost everything worked out ... As on the weekend, my husband bought a new batch of donuts, all up and down, to a lump ... For beginners, the presence of strong flour is very important so that neither spirit nor hands fall ... And just to understand the stove, in all other programs and possibilities ...



And tell me, very often there is an opinion that our oven does not bake cupcakes badly, does not leak ... Can you bake cupcakes on the biscuit program and leave it for 30 minutes, as in the case of an oatmeal panel?



Manno - oatmeal

I came across a comment from a guru in one old topic:

Tears when baking - insufficient proofing.

In general, that topic is very interesting about the problem-free baking of rye and rzh-psh in sourdough.

It's a very tasty cupcake. Even warm! Melts straight in your mouth. It seems to me that nuts are also well suited here - walnuts or pine nuts and a little vanillin ... It tastes good with candied fruits too :-)

By the way, yes, I forgot, once I also did it with nuts, only with peanuts - I liked it too.

Thanks, CroNachka

And tell me, very often there is an opinion that our oven does not bake cupcakes badly, does not leak ... Can you bake cupcakes on the biscuit program and leave it for 30 minutes, as in the case of an oatmeal panel?

Only empirically check.
I have no choice, so I bake everything in it, and pies and muffins.
The main thing is to adapt, when it starts to bake strongly, I briefly press the start / stop button, then the heating turns off for three minutes, then turns on itself.
And I also prolong the proofing, if I put it on "proofing and baking", and the time for the dough was not enough, then in three stops it takes an extra 9 minutes.

Baking tears - insufficient proofing

And as for me, it looks like our Redmond is sinning. And not only this. The engine is weak.

Another sadness: if the flour is more than 450 gr. according to the recipe, then take a spatula, sit down and twist-help, or take it out with the handles of the mess. 450 grams of flour - a small loaf. And my oven no longer turns, e-e-eats plaintively, the drive does not cope.

Tell me, is it just me? Or is it a common model / Redmond problem?
There is an experience of using Mulinex and Elenberg. There were no problems, the whole twist-mixer was without problems - the bun was always corrected at the first batch, and did not climb further.

There are a lot of solutions to underdistribution: Multi-baker also has phased programs (requires participation in the process), but kneading ... it pisses me off!

If this is just me - then the road to service and this path will not be easy. Go prove it. I was saddened somehow

And I also prolong the proofing, if I put it on "proofing and baking", and the time for the dough was not enough, then in three stops it takes an extra 9 minutes.

I also do this if I do not want to use 2 programs

It's easier for me to combine, for example, knead and distance on yeast (there is only one stirring at the very beginning of the proofing), then either immediately cut in the "biscuit" or spread without any stirring at the "proofing and baking".

Here I am, too, with all my hands!

Then you do not have to telepathic buttons and pick out the scapula too much.

My Darnitskiy with the source: 1 grade Nekrasovskaya 39re for 2 kg, and rye Kudesnitsa 42r 900 g, according to the book, but instead of water, whey is halved.

She cut the bread warm, stamped behind my back hungry homemade, it does not stick, delicious and for 3 days, did not live longer

Tonight I baked a darnitsky recipe, but not on kefir, but on water - a fugasca recipe.







I'll try to insert a photo



















Last time, when baked, the bread was more nostril - full of holes. But the yeast was different, and the flour was different. This bread was allowed to rest for 30 minutes before the main batch. I added flour for 3 seconds. l. only at the first kneading. The second was not required. Belonezhskaya good flour, gluten was enough.



The crumb is moist, the crust is crispy. I was waiting for a more neutral taste, but somehow sourness, although there is no sour milk in the composition ...



Moist in moderation ...



Very soft, not dull, not dense. I would say, even loose ...



Does not stick to teeth, baked well. Baking in classic mode.



Svethen, on what mode did you bake Darnitsky from the recipe book? Did you add three spoons of honey?

[Nastasya78]

Nastasya78,

what mode did darnitsky bake from the recipe book

on the main, first, I experiment with honey: I added candied and warmed ones, so on the candied ones the taste is brighter, or maybe I put more, but honey is the same, we love honey

Admin, I want to clarify some information.
Finally, I waited for the night and very carefully went through all the links, paid special attention to the koloboks: the formation of wheat and wheat - rye.

I sort of figured it out with wheat - rye, since I've been working on Darnitsky for a couple of weeks. I beg you to correct me, if not so ..
Wheat-rye bun during the first kneading should be as tight as a rubber ball. During the second main kneading, after the first pause, the bun becomes softer, more plastic, as gluten works and gluten threads are formed. The gingerbread man is so soft that the fingers freely enter it, dents and prints remain. It keeps a little shape, without a puddle below. The dough is not just soft, it sticks to your hands. Leaves traces on the table if you move it there.
It is better to add flour during the first batch or at the beginning of the second. But not at the very end, otherwise there will be impurities ...

I can't understand with a wheat bun ...
OOO I beg you to correct, if not so ...
Just do not refer me to the link, I read the text with the master class several times and I still doubt it
After the first kneading, the bun may have an uneven, torn appearance, sticky to the touch.

Or should it spring like a ball?

During the first pause, it does not hold its shape. Sinks to the bottom.

In the course of the second kneading, the bun becomes smooth, plastic, resembles a round ball without breaks, easily lags behind the walls of the bucket, rotates in the center at the bottom. Keeps in shape.
The gingerbread man is resilient, springy. It may look like an earlobe, elastic female breast, the belly of a sleeping cat or the butt of a child ... Whoever likes it ...

Gingerbread man doesn't stick to your fingers? Or can it stick?

The form of a comma is unacceptable, a liquid smear is a kind of kolobok.




I'm really looking forward to clarifications.

[WHEAT]

Dough in a bucket WHEAT after the end of the batch
Elastic soft dough without dripping underneath



and this is how the dough looks after the first rise, the gluten worked and the dough became very soft, plastic. Wheat dough does not stick to your hands, especially if it is fermented well.


Dough in a bucket WHEAT RYE after the end of the batch.
Elastic dough







The dough with the addition of rye flour will always be VERY sticky, and it smears on the hands and table. This is the property of rye flour.
Sometimes you have to sprinkle a little flour on your hands or moisten them with water.

And everything else is in the topics in more detail.
Do not misunderstand me - sometimes you have to copy the text that is in the topics, the other will not be all told

Oh, little girls, today I am overwhelmed by myself and the stove ... The second night I am doing useful reading, I am jumping on the links like a squirrel, I am making a synopsis in a notebook, a straight A student ... And then I came across a recipe for wheat bread with buckwheat flour from fugasca. So he sunk into my soul. I thought, shouldn't I bake such a bun, tea, not worse than others. I took into account what mistakes a beginner can make, Admin told about it in great detail. I measured everything, rechecked it several times and happily pressed the coveted button, called START. It was then that it all started ... I neglected the very first and important commandment of the baker - flour into water ... I plopped all the flour into a bucket, and saved it in the catch. Yes, I did not take into account that I bought a strong Altai flour, with 12 protein on the label, and buckwheat flour was included in the recipe thereof. And it started spinning - my spatula started spinning, but it was too late to correct anything ... The fact that in the center of the bucket was born did not want to take all the torment under itself. I used a silicone spatula to scoop up, and tearfully begged the monster not to resist ... All to no purpose. I had to splash some water ... I added a teaspoon, when I added more than 10, I stopped counting. And then it came, a pause ... And after it in the bucket there was a mess, a mire, a swamp. At sunset, the mittens, flour began to pour in, and not with tea, but with table measures. And it’s not known Che. It seemed to me that it had not been possible for anyone to mess up. Dyka, I think, will let him rest ... Let him lie down a little, maybe he will turn from a frog into a swan ... She started the program on a new one, buried her nose in a bucket ... It did not work ... If my hands were growing out of the wrong place. .. Whether it was a bun or not at all, I will not say, because I haven’t seen the real one yet, although the stove has been working for several weeks and the gingerbread does not come out of it first ...And then an even more beautiful adventure ... At the proofing, the monster began to prop up under the very window, but it was bumpy, lopsided. Well, just before baking, I opened the door to the cookie and patted the top of the top with my hand ... It leveled off a bit, and it sank a little into the little bucket from such a bad trick. And then it began to bake, God knows what ...
And it was baked ... I bowed low to the stove with my legs, it seemed to me that she would bake a bald devil, if the mistress needs grief, since the bread and fragrant and tasty happened, no matter how hard I tried to kill him in the bud .. ...
I'll take off the photos now, I'll finish the current crust ...
Remaining for the good fellows, give this food to taste, the current is sleeping while they are soundly, and the eldest at work is feeding money :-)



And the moral of the tale is simple, the commandments are not obeyed for a simple reason!

[the commandments are not kept easy]

And the moral of the tale is simple the commandments are not kept easy!

Because, these commandments were not taken from the Internet or from the instructions for the x / stove (where they are not).
The commandments on the forum were born a long time ago and in practice, when, for example, I stood "with my nose in flour" in a bucket x / stove and made conclusions from observations, and then wrote about it on the forum - for you, for those who follow my footsteps to fill cones ...
And then standing at the oven for hours, and also observing and recording the action that is happening there behind the door, what such a sacrament of baking!

Oh, and a lot of flour, ingredients were spent on these "commandments"! And how many birds remained full!

And you - I will not read, I don’t want to, I don’t need to, there’s no time ... and suddenly it turns out that this is all true, and turned into COMMANDMENTS!

She was born UNDERSTANDING BREAD IN HOMEMADE BREAD - read at your leisure, with a different look at bread And on the date of posting on the forum, pay attention ... yeah, that's right, almost 9 years, and everything does not change the principle of kneading and baking in a x / oven ...

I cut it with lukewarm ... I was very curious ...



Admin, I read with great curiosity and even take notes!



Thank you very much!!!



Excuse me, you ...

[Nastasya78]

Nastasya78, thanks for such a wonderful story, I almost shed a tear with pleasure.
Happy bread for you!

Thank you :-)



Yesterday I saw buckwheat flakes in the store. Is it possible to add them to such bread with buckwheat flour? How many? How can you avoid upsetting the flour-liquid balance?

The operating instructions for Redmond say that for more than 10 minutes the oven does not save the settings if it is disconnected from the power supply, but resets them and the program starts over again.
If it is necessary to suspend the action to. L. program, you must first press the start / stop button and only then unplug the oven from the socket. In this case, all settings are saved. Yesterday I baked bread and discovered it by accident. After the first batch, I pressed start / stop and plugged it in from the socket. Khlebushek rested for 40 minutes. When I turned on the oven, the settings were not reset and the second batch began.

if you are satisfied with the taste and density, then just reduce the yeast a little.
If you want more fluff, then you can add a little moisture and then the yeast may be fine.

Darnitsky, if according to the recipe from the book, it turns out to be very sweet and gives off a lot of honey, he reduced the amount of honey three times and doubled the salt. It turned out very tasty.

mir, in what mode did you bake?

[Nastasya78]

Nastasya78, on the 5th mode, as in the book, the recipe was divided into 2, pitch 500g. That is, I put 1 teaspoon of honey and 1 plastic small measuring spoon from the set for 200g. wheat and 105 gr. rye.

Admin, I can't find a theory about a rye - wheat bun. Will you give me a link? I want to try to bake rye - wheat bread, I found a recipe with a very detailed description and guidance on the technology for making such a bread. But there is no talk about the kolobok.



Or see information about rye dough without wheat flour? I found it ...

[in section]

I can't find a theory about a rye-wheat bun

I didn’t post such a topic on the forum, it’s a very specific kolobok, always different and unpredictable.

But, in section there is excellent material on rye dough and bread - you can watch and learn
More recipes for pure rye and rye-wheat bread can be found in the YEAST BREAD section.

Yes, I have watched it. I understand that there is no kolobok at all. Something like a soft mass, like a caterpillar ... Well, I don't know how to compare ... Soft and very sticky ... Right? Some recipes even have a photo, and many indicate that under this `` kolobok '', even liquid is possible - a smear ... And this is normal ...

[Photo]

Here, in this recipe, I knead rye-wheat dough in a x / oven, and bake in the oven

Rye-wheat bread with cottage cheese (Admin)

And there is Photo dough immediately after kneading in a x / oven.
Take a closer look at the test.

Thank you.

[mir]

mirhow did your half darnytsky get up?

Admin, I want to bake multigrain wheat bread with fermented baked milk and whey according to your recipe. Already soaked cereals and cereals for 9 hours. I have a question:
1. Put the soaked cereals in a warm place, leave at room temperature or put them in the refrigerator?
2. Serum replaced with water. Well, we don't have it on sale ... We have fermented baked milk, but no whey ... Will this greatly affect the taste of the bread?



3. What setting should you bake? I have a classic, French, whole grain?



... there is also bread with additives ...

[mir]

mirhow did your half darnytsky get up?

It has risen normally for wheat-rye, next time I will try to put kvass wort instead of honey and I will increase the amount of rye flour in the recipe, and decrease wheat flour. And so the machine normally kneads and bakes half recipes, white lean (we like it the most for breakfast) I also make half. I bake with pressed yeast.

Admin, I really look forward to hearing from you ...



The questions are a little higher.

1. Put the soaked cereals in a warm place, leave at room temperature or put them in the refrigerator?
2. Serum replaced with water. Well, we don't have it on sale ... We have fermented baked milk, but no whey ... Will this greatly affect the taste of the bread?

You always need to understand why this or that step is being taken. Why soak cereals and what?
The groats are soaked in order to become softer, and in order for lactic acid bacteria to work in it. From this, and the bread will turn out "like leavening", with such a taste.
Water will not give such an effect.

We just put the soaked flakes on the table, under a towel, so that lactic acid bacteria start working, fermentation begins inside the mass.

In these topics, I have already told why I do it
Multigrain wheat bun. Master Class
Using aged cottage cheese in bread dough
Wheat-rye bread made from dispersed grain and cereals

What is serum? This is the liquid that remains after decanting the curd.
And cottage cheese (ricotta) can be quickly obtained: heat milk to 90-95 * C and pour lemon juice into it. Curd flakes will immediately go, put on a sieve-gauze and strain. You will get a delicious curd and water-whey.
You can replace the whey with a weak talker by diluting the kefir with some water.

Baking and proofing of this bread is like wheat bread, the mode is basic.

What the taste of bread on water will turn out to be, you can say when the bread is baked, and we all have different tastes))

I had no milk in the morning. I have already filled the flakes with fermented baked milk and water in a 1: 1 ratio. Read the message late. I could add kefir ... Thanks for the answer.

Ryazhenka, this is also sour milk

I read it. I didn't quite understand what dispersed grain is and where to get it? This never happened in stores.
As for the aged sour milk, this reading was very hard for me. I used to think that an expired product can be poisoned. When buying products, I always carefully look at the expiration date and if it comes to an end, even if the expiration date has not yet expired, I try not to take it ... And then everything is upside down! The opposite is true! Moreover, you need to age yourself on purpose ... Probably, it takes time to enter this information into your already established picture of the world ;-)



I won't tell my husband for sure that I'm using the old pitch.He is very impressive in these matters ...



Admin, I've never cooked cottage cheese. What to do ... Child of urbanization ... And before that there was no need. Now the need has arisen, we need a serum. Do not tell me how much milk you need to take, what fat content, can you use store milk? And how much lemon juice is needed for this amount of milk?



And yet, I faced such a problem, this is not the first time ... The gingerbread man hardly lags behind the walls of the bucket, but at the same time does not leave traces, and when the spatula turns it on its side, this side has a ragged appearance, until again against the walls of the bucket will hit ... Is it a lack of flour (it does not stick well from the walls) or a lack of water (a side of a somewhat equally sloppy look)?

[The grain is thoroughly cleaned on a hulling machine, soaked for 16-18 hours, then passed through a kind of meat grinder - a disperser, where whole grains containing shells and embryos are ground.]

Admin, I've never cooked cottage cheese. What to do...

We all started with something, and learned, gained experience

Milk: milk, yogurt, cottage cheese, cheese, butter

"Aged" kefir and I will not eat, so that something does not happen. But in baking it into pancakes ... that is, for heat treatment - this is normal.
And then aged and spoiled-rancid-moldy are completely different things. My mother and grandmother made aged kefir (yogurt), especially for baking - and everyone was alive.

I described the dispersed grain in detail in the topic, and it is desirable to ask such questions in these topics.
According to the recipe:
Whole oat grain
Wheat groats
Barley groats
This cereal-grain is now sold in supermarkets, healthy food and grocery departments.

Among the developments of the Scientific Research Institute of the baking industry is bread made from dispersed grain. The grain is thoroughly cleaned on a hulling machine, soaked for 16-18 hours, then passed through a kind of meat grinder - a disperser, where whole grains containing shells and embryos are ground. A homogeneous wet mass is obtained, which is used when preparing the dough. Such bread contains dietary fiber, fiber, and vitamins.

Quote:
The gingerbread man hardly lags behind the walls of the bucket, but at the same time leaves no traces, and when the spatula turns it on its side, this side has a ragged appearance until the bucket again hits the walls of the bucket ...

If the bun is steep and torn, there is little liquid.
Such a situation should not be allowed, since then there will be a problem of kneading the dough, if you add more liquid - a guaranteed impurity of the dough.

Admin, I want to report on the bread baked today. Could you arrange for me a debriefing with the harshest criticism, so that in the future I would be able to avoid "punctures". Well, and answer a lot of questions?
I baked multi-grain wheat bread on fermented baked milk and whey.

1. There was no serum in the house. When soaking cereals and flakes, I added water to the fermented baked milk. The taste of the finished bread is slightly sour.
- The question is, is this connected with the fact that the fermented baked milk was used fresh, and not aged?
- Is such a slight sourness acceptable in this bread?
- can the taste be made more bland or not in the case of this recipe?
- Could you provide a link to recipes for multigrain, unleavened bread like 8 or 12 cereals that are sold in the store?

2. When forming a kolobok, the latter did not want to become a good fellow ... At first he smeared heavily on the bottom, then he was in the form of a comma, and then he still did not want to come off the walls of the bucket. To all the amount of flour that is given in the recipe, I had to add as many as 6 tablespoons! I can write it off as a wet spring, frequent rains ... And yet, too much ... I added flour gradually. And suddenly the side of the kolobok, pressing against the wall, became equal. I already realized that I had gone too far with the flour. Well, how can we be? What I did wrong? Where is this ghostly edge when it was necessary to stop?

3. Baking in classic mode - it lasts 3 hours. There is only 10 minutes pause between the first and second kneading. I unplugged the stove and let the flour soak in the water for another 30 minutes. In total, it turned out - 40 minutes. Did I do it right or was it unnecessary?

4. The dough rose well. To be honest, I was afraid that she would stop. It would be possible to start baking 10 minutes earlier, or even 15 minutes.For the future, is it possible to stop the program and just turn on the "Baking" mode? Will it not affect the quality of the bread? Well, maybe in the classic mode there is a change in temperature during baking?

5. When baking, the dough has grown in size. I was afraid that the crust of bread would reach the very window. If I had added serum, maybe this would have happened ...

6. The bread is perfectly baked, moderately browned. Very soft, even crusty. The spatula popped out of the bread without any problems, without particularly damaging it.

7. During the tasting, it was found that the groats did not have enough time for swelling to become soft. This could be seen from the gruel, which was loaded into the bucket, the liquid was not all absorbed. But I also soaked cereals and flakes for only 6 hours ... I realized that this process can be extended up to 48 hours, right? And all the time at room temperature?

8. When I took out the bread from the oven, the roof was perfectly flat. When the bread cooled down, the top crust wrinkled slightly. Why? This is normal?

9. A light buckwheat aroma is felt in the bread. I love this bread, but my husband, as it turned out, is not very ... Is it possible to replace buckwheat flakes with rice? Take in the same amount - 40 grams?

10. Admin, please look at the photo. I know that a photo can tell a lot about bread ... What to look for? Correct what? Well, I already realized that less flour was needed ... Although, the bread was the softest and springy well ...

Now I will throw off the photo ...




The tablet is buggy ... I need to put the boys to bed. I'll throw it off a little later ...



After 10 pm



















The bread is still a little warm ... But I had to cut it, because my husband came home from work hungry ...

the machine kneads and bakes half recipes normally

Igor, thanks for the answer, I already realized that more than 450 g of flour will not knead, so I drive my old woman (11 years old) Elenberg, if I need more roll. And we need half of it once and diminished eaten and over again trample pitches

Admin, I'm really looking forward to your reply ... I would like to bake a second such bread ... If it's not difficult for you ...

The question is, is this connected with the fact that the fermented baked milk was used fresh, and not aged?
- Is such a slight sourness acceptable in this bread?
- can the taste be made more bland or not in the case of this recipe?
- Could you provide a link to recipes for multigrain, unleavened bread like 8 or 12 cereals that are sold in the store?

Question? What does kefir and yogurt taste like? That's right - sour! This means that some sourness should be expected from bread.
You can regulate the amount of kefir in the liquid. And just in general, it depends on the personal perception of a person, someone does not feel at all.

All my bread recipes are here in the profile, go in and choose any
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&action=profile

Nastasya, I do not go into this topic every day and hour. Therefore, it is advisable to "climb" out of this house theme and try to ask questions where you find them, in which recipe themes. I'll go into my recipes-themes faster than here
We gave you all the initial help on bread, all the links were given, the topics were partially read, the bread began to turn out and not bad - we are waiting for you to visit us, we will communicate there