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All-purpose Sweet Dough Peter Reinhart (page 11)

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Anise
It's been a long time since I looked at the bread maker))), and here such beautiful reports have accumulated, I almost missed everything!
Аlyona_kuchaeva, mamusi, DonsergioThank you for your feedback!
The pastries are good, and the pies are all as one, handsome!

This dough can be baked immediately after kneading and proving in the warmth, in my opinion, this should be written in my first post. It's just that it will be more delicious after a rest in the cold. But if you need to quickly, then the quick option is quite applicable.
Albina
Anise, baked a pie with apples from this dough last night. It's already less than half
All-purpose Sweet Dough Peter Reinhart
Albina
Anise, these are today's buns from this dough
All-purpose Sweet Dough Peter Reinhart

All-purpose Sweet Dough Peter Reinhart
Anise
Albina, that's so beautiful!!!
The buns are gorgeous! Thank you for your feedback, Albinochka!
mamusi
Anise, Again came with THANKS !!!
Baked with egg + onion + Ossetian cheese + dill!))) Wonderful, amazing dough.
The taste is extraordinary! Bragging ...
All-purpose Sweet Dough Peter Reinhart

Albina
Today I baked buns from this dough

All-purpose Sweet Dough Peter Reinhart
Galina S
Anya, hello !! brought you my pastries
All-purpose Sweet Dough Peter Reinhart

All-purpose Sweet Dough Peter Reinhart

I love this dough very much, and I make it through the refrigerator, and just like that

Thank you very much a hundred times !!!
Albina
Yesterday we bought a roll at the store for 150 rubles. My something wanted a roll. I told them: "If I knew, I baked it." They didn't finish the sorrel pie, so I only dreamed of baking it. Today's sour milk rolls with oatmeal for breakfast:

All-purpose Sweet Dough Peter Reinhart

All-purpose Sweet Dough Peter Reinhart

And this is sorrel pie

All-purpose Sweet Dough Peter Reinhart
mamusi
Albina, Beautiful pastries!)))
Girls, and no one tried to fry pies in oil in a pan from this dough?
I want to try ... share your experience pliiiz!
Albina
mamusi, it seems to me that it will be very greasy for deep-frying. Therefore, I use recipes for frying pies
GTI Tatiana
Anisethanks a lot for this wonderful recipe
A lot of green onions grew, and a lot went into the arrow. I broke off the arrows, did not throw them away. I accidentally got your dough recipe. The result is chic, airy pies filled with onions and eggs.
mamusi
Albina, no, I won't deep-fried ... a little oil ... wanted.
But in the end it baked again. With cherries! And with strawberries!) Delicious! I love to bake this dough immediately after a full cycle on the Dough Program in HP Panasonic. Mine is so magnificent.
Although this dough almost always lives in the refrigerator, it goes for Pizzas or Flatbreads, Khachapuri ~ helps out a lot in these cases.
But it is for pies that I like "warm kneading".
Albina
I already wrote here about my experiments, but for some reason I also like the proofing field to stick bun-pies. I tried it with cold fermitation, but ... Maybe I just don't have enough time to warm the dough. I want to be here and now And I'm afraid that the refrigerator won't stop
Actually, I have all the ingredients "in my head", I know the recipe by heart. Therefore, in a quick way and without papers
mamusi
Albina, I completely agree. I also know the recipe by heart. I threw it into Panasik and after 2 hours on my hands ready-made lush dough!
And after the refrigerator, it still needs to be warmed up, and if you hesitate, it will settle or not rise well in the product.
I love this dough, but we didn’t get along with the proofing ...

I use tortillas only for Pizza. She took it out ~ rolled it out (without warming it up) a little came up and almost immediately into the Princess. (y) It turns out great!
Albina
I love pizza on it too. But I don't cook pizza like in the store. I have mashed potatoes on the dough, then diced sausage, then if there are tomatoes and grated cheese on top. This is a fairly well-fed dish.
lettohka ttt
AniseThank you for the recipe! Awesome dough!
Silky, nostril !! Yesterday I kneaded it in the refrigerator! Today I took it out and baked it! Super recipe! Thank you!!! Like a pie, with onions, eggs and herbs, and a la cheesecake! Onions, egg greens!)) From this dough came 3 not very small pies.
.
All-purpose Sweet Dough Peter Reinhart

All-purpose Sweet Dough Peter Reinhart

All-purpose Sweet Dough Peter Reinhart
Rada-dms
lettohka ttt, I would take that middle one and not give it to anyone! Aha! You have made this dough, craftswoman!
lettohka ttt
Rada-dms, Olga, take everything!
Rada-dms
lettohka ttt, and I'll take everything, I haven't baked this for a long time, but I wanted it so much! Let's go put this test for tomorrow!
mamusi
Quote: mamusi
I love this dough, but we didn’t get along with the proofing ...
I take my words back !!!!
(I hope you can)))
PatAmushta, I entered the TASTE and made awesome pies from 2-day dough (from the refrigerator)

They are always very good with warm proofing, but this time they were VERY VERY VERY good!
Just a cloud of fluff and tenderness. Even the next day.
And everything is simple ... it was like this: I took it out of the refrigerator, rolled balls and left it to come ... to warm up. And then I was greatly distracted ... It was not up to the test. They stood for over an hour under a towel. Then I laid out the filling. I don't use a rolling pin, I sculpted it. I was worried!
In vain. They still came up in the oven.
Wonderful dough. I always liked it, but !!!
I had to warm it up longer, but I didn't have enough patience ...

lettohka ttt
The second day I bake pizza, according to this recipe, the dough is just awesome !!

All-purpose Sweet Dough Peter Reinhart

All-purpose Sweet Dough Peter Reinhart
albina1966
I have long heard about this Miracle dough, but only now I got to the topic.
I read more than half of the topic, choked with saliva from the presented sweets ... but I still did not find the main thing for me:
- if there is no bread machine (sold long ago), but there is a combine with only one speed, how to knead this dough?
And there is also a mixer with batter hooks, and that's it.
I really want such a dough, but do not buy HP-chku specially for it.
gawala
Quote: albina1966
there is a combine with only one speed, how to knead this dough?
well, at this speed and knead a little longer, just knead ..
cleose
Devulechki, good day! I don't know where to ask, help me with advice, when I bake buns (according to this recipe and in a different way, and something like a ciabatta), they first rise so well in the oven during baking in the first minutes, grow before our eyes (bread grows), and then after a while they somehow decrease in size again, of course they do not completely shrink, but the size decreases, I already tried to put less liquid (not that) and less yeast ... and I changed the flour, but all the same in the oven the same thing , - rises beautifully, and decreases in volume in the last minutes. That is how it should be? or what else to pay attention to? (I tried the temperature regime both at 180 grams and at 200)
Helena
cleose, Irina, is the BBC's oven good? Maybe it's the reason
Waist
I have an oven with convection, I bake pies from this dough for 160 * С with steam ... Always a great result!
cleose
Quote: Elena

cleose, Irina, is the BBC's oven good? Maybe it's the reason
Helena, ordinary oven, BOSCH without steam .. Waist, at 160 these buns did not bake, you need to try. true without steam in the oven. So they turn out to be delicious, tender, according to this recipe I baked several times, but I want them to remain the same size as they swell), and not decrease, although not much.
Helena
cleose, Irina, try to reduce the time of the last proofing, maybe the buns are overridden and therefore slightly decrease in volume when baking
cleose
Quote: Elena

cleose, Irina, try to reduce the time of the last proofing, maybe the buns are overridden and therefore slightly decrease in volume when baking
Helena, it doesn’t seem like they are being overridden, since in the oven they initially rise quite so well. In your oven, how much did they rise to max, for the first 5-13 minutes so much and at the end of baking do they remain in size?
Oksana1999
I want to thank you for the dough recipe. it's just awesome! Thank you!
Nastasya78
Super! Super! Super! A thousand times, SUPER! Did it today for the first time. I kneaded it in the morning. She baked in the evening. She made pies with chicken, cheese and onions, pies with jam and sausages in dough. Just some kind of space !!!!! Previously, the eldest son only ate a sausage and threw out the dough.And today I ate the dough first !!!!! Ready baked goods just fluff !!! I will post the photo a little later, as I write from a tablet. To the author THANKSOOOOOOOOOO !!!!!! A million times !!!!!!




Of the changes - there was not enough olive oil, it turned out only 30 grams, so I added 50 grams. melted.




All-purpose Sweet Dough Peter Reinhart




All-purpose Sweet Dough Peter Reinhart




All-purpose Sweet Dough Peter Reinhart




All-purpose Sweet Dough Peter Reinhart




The dough was divided into 16 parts, respectively, at the output - 16 pieces. Baked at 180 C without convection for 15 minutes at an average level. Everything was baked perfectly. Before baking, smeared with yolk (added a little water). After baking - butter. Chilled on a wire rack without a towel.




Proofing of the first baking sheet took 1 hour and 15 minutes, the second - 15 minutes more.
Nastasya78
Please tell me I want to make a pizza from this dough. First let the dough "come up" after the refrigerator for 1 - 2 hours and then spread the filling? Or roll out the cake, lay out the filling and let it stand for 1 - 2 hours already in this form?




If the bread decreases in size during baking, it shrinks, perhaps the excess of yeast is not at all in the oven.
Crown
Nastasya78, I watched the Italians make pizza - they put the filling on the dough and immediately into the oven, but they also treat the dough very delicately, in no case roll it out with a rolling pin, but gently stretch it with their hands, trying not to touch the edges of the cake.
I myself do not dare to bake pizza without proofing, after laying the filling I let it stand in the heat for 30-40 minutes.
I also give the cold dough the same half hour to warm up after the refrigerator.
Nastasya78
That is, you first put the filling, and then let it distance ... Right?




Oh, CroNachka, I didn't recognize you. Good day :-)))
Crown
Quote: Nastasya78

That is, you first put the filling, and then let it distance ... Right?
Yes.
Nastasya78
Thank you.
Crown
Nastasya78,
Nastasya78
Tell me, how long does it take to bake pizza? At 180 20 minutes, something is not enough ...




Has finished baking for another 10 minutes, it seems that she overexposed
Anatolyevna
Anise, Baked buns, the dough is incomparable!
Very tender, tasty! Safely spent the night in the refrigerator, warmed up on the table.
I really liked it! She treated me to buns, everyone was delighted.
Anatolyevna
I have buns and buns.
All-purpose Sweet Dough Peter Reinhart

All-purpose Sweet Dough Peter Reinhart

Albina
I love this dough. Recently I baked an apple pie with him, and today I have pizza on it
byklyasv
Gorgeous dough. Thinned the recipe! Thank you a million!
Prus - 2
Anis, Anechka thank you for the dough! Very, very tasty! Very, very cool that can be in the fridge! It's great that I bought a Multikuzina in which you can only bake 8 pies at a time! Diet is a terrible thing, you want to lose weight, but sometimes you still want something tasty. And here everything worked out for people like me: All-purpose Sweet Dough Peter Reinhart Yes, with apple filling! Oh, how delicious it is!
Anna67
Anise, the dough is great. True, I did not immediately put it in the refrigerator, at first I was going to make pies right away, but I ran around and still hid it for 1.5 or 2 days. I have never had such a fluffy pie with onions and eggs. I do not know how long he would have remained fluffy - he had only been in existence for a day, he had already been eaten.
Ulena
I often visit this site, and today I registered specifically to say thank you very much for the dough recipe. I have baked pies according to your recipe several times already, and they always turn out to be very tasty. And how convenient ... I kneaded it in the evening ... and in the morning, while everyone was sleeping, I baked it.
ptitsa
I also say thank you for the dough, delicious, simple, fast, interesting:All-purpose Sweet Dough Peter Reinhart
eye
And I came with gratitude
Wonderful fluffy dough!

It stood in the refrigerator for 2 days, during this time it began to settle, I caught it in time.
Fresh yeast 12 g.
Butter: 50 butter + 30 vegetable, diluted the milk with water by a third somewhere.
They warmed up from the refrigerator for 30-40 minutes on the board under the bag.
Butchery 35 g.
Proofing before baking for 90 minutes, in the oven, several times turned on the 40 degrees mode for a short time.
Lubricated with cream 10%.
Output - 28 pcs., Just on a baking sheet.
Delicious on the second day)
OneMoreFruit
I accidentally found a recipe. Arranged an option to "postpone" the case for later))) made two batches in a mixer. Used the next day. I liked the result very much. I think now this will be my favorite dough) Thanks for the recipe!
mylik.sv
🔗

Delicious cinnamon rolls made from this dough!
Anya, thanks for the recipe!
Whymuchka
Anise, thank you for the dough recipe!
Just in time I found your theme with a recipe from the book "Artisan Breads Every Day", by Peter Reinhart.
HP broke, but even "in manual mode" the dough was easy to take out. During the night it rose well, after detuning and baking - the cabbage pie became just handsome)
Thanks again - the family was happy!

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