Khlebushek Borodinsky "Love from the first crumb" (multicooker Redmond RMS-02)

[Ritochka,]

Ritochka, now I will show and tell you everything! As I wrote, I doubled the portion of food, because I have a Shteba of 6 liters (DD2).
I kneaded the dough strictly according to the recipe in Kesh with a hook, kneaded for about 10 minutes. I laid it out on the table with my hands soaked in vegetable oil, formed a bun and put it in a bowl.

He came up with me for a very long time, in the end I turned on the frying for 30 minutes (lid on its side), then with the help of a double boiler turned it over to the other side and another 10 minutes on the other side. He fried a little, I had to cut off the top a little, but it's not scary.
In the morning I cut it, it turned out so soft !!!! And the taste is just a BOMB !!!!!
THANK YOU VERY MUCH for this recipe!

🔗
🔗

[Natusichka]

Natusichka, Natasha, wonderful experience! Thanks for the great photos!
That he got fried there ~ eio GOODIES!
I also have a 5L DD1 Staff, really. Your experience may be useful ... And other girls will come in handy!
And in little multicooker Phillips and Redmond, we all bake such BITS ~ BOXES!
Conveniently, I ate ... and you put a new one, but who has a small family.

[Natusichka]

turned on the frying for 30 minutes (lid on its side), then with the help of a double boiler turned it over to the other side and another 10 minutes on the other side. He fried a little, I had to cut off the top a little, but it's not scary.

Natusichka,
Do you have DD2? It is possible to bake in it on "Slow +" with a temperature of 120 degrees. Masha baked her bread in the first Shteba, where the temperature range is limited on the Slowing program, so she chose the Frying mode.
And your bread turned out to be a noble one!

[Olga!]

Do you have DD2? In it, you can bake on "Slow +" with a temperature of 120 degrees.

Olga! Thanks for the advice!!! Before that, I baked Creamy, also on the frying, nothing burnt, but here ...
Well, nothing, I will use your advice next time! And this time it turned out deliciously delicious !!!!
You can add seeds (shelled) or raisins! It will also be very tasty, I can feel this taste right away!

By the way, how many degrees are there on "Hot"?

By the way, how many degrees are there on "Hot"?

I think that on the Zharka Shteba it accelerates to 160 degrees

clear
I'll try on languor.

[Biryusa]

Biryusa, Ol, this is how I want DD2 ... and I wanted, but my muSh hurried ... and, not understanding the difference ... ordered DD1 ... I love her, she is SMART, BUT sometimes I want a little more from the Vexation mode: -) :-) :-)

Added Saturday 09 Jul 2016 11:45 am

You can add seeds (shelled) or raisins! It will also be very tasty, I can feel this taste right away!

Natasha, with raisins BLUE I have a recipe, I often bake, I LOVE :-) :-) :-) :-)
I'm not going to put it out ... I will spread it for the Philips multicooker baby ... soon ...

Biryusa, Ol, that's how I want DD2 ... and wanted, but my muSh hurried ... and, not understanding the difference ... ordered DD1 ...

Ritul, did you know that now the DD2 is produced with auto-heating already turned off? That is, if you do not need it, you just install the program, and if you need it, then press the Heating button before pressing the START button. How!

And don't worry about DD1 - they are already selling the leftovers, so you and I will have rare copies.
Here here Stebovich talked about it yesterday.

[mamusi]

mamusi, Rita, in Filipka on what modes and how much to cook? I really want to bake, I haven't baked in MV yet

[Ritochka,]

Ritochka,just put out the recipe, and in the recipe indicate where the baked.
Then, when someone tries it in other cartoons, we'll just describe it. Otherwise, owners of other cartoons may not pay attention to the reuept!
I think so....

[$ vetLana]

$ vetLana, Sveta, in Phillipka, first place the dough on Manual 30 * for proofing. BET ON 40 MIN. usually enough, take a look, then it can stand turned off for up to 1 hour, rarely more is needed :-)
Then bake on Manual at 120 for 35 minutes on one side, flip and on the other side for 20-25 minutes.
All. Take it out first with a bowl, let it cool for 10 minutes and on the wire rack !!!

[mamusi]

mamusi, Rita, thanks, wrote it down. I'll bake your yummy

[mamusi]

mamusi,
Ritochka, thanks for the bread recipe, it is cooling down, the smell of the whole apartment is intoxicating ..., put it under the grill, it was a pity to turn over such beauty ...

[marlanca]

marlanca, Check mark! Bread - in! Now I bake it more often than others, so good it is
Did you bake with malt or wort?

[Biryusa]

Biryusa,
Olenka, thank you, it’s soooo ...
I walk in circles, how I want to cut off a humpback and grind it with honey ...

But you can't ..... You need to cool down well!

But you can't ..... You need to cool down well!

If you really want to, then you can And let them say that the cooled and yesterday's bread is healthier than the freshly baked one, but nothing can compare with a hot crispy crust ... I can't resist

[marlanca]

marlanca, Checkmark, Khlebushek ~ handsome !!! So rosy ...
Thanks for the photo, I am very glad that you baked.
GAL, where did you knead it?

Girls,Biryusa, Olya, Natusichka, bake for health, check back often!
I, too, Olya, I can’t resist, never ... For all the loaves in an hour ... I cut off and drink the "ass" or corner!

[Ritochka]

Kneading on the program Pelmeni

Ritochka, and how much time is it?

[mamusi]

mamusi, Rituel was kneaded in Panas, on the "pelmeni" prog ...., but not a full cycle, after 12 minutes it was forcibly turned off, I always do this if I knead the dough for black bread ...
Crochet,
An innul full cycle is 20 minutes on the "pelmeni" program ....

[Check mark]

Check mark, thanks a lot, my golden !!!

In the kneader, I knead the dough with a high content of rye flour for 5-7 minutes at high speed and this time is enough for more than ...

That is why she asked to compare ...

[Crochet]

Crochet, Innochka, I'm sorry .. I just saw the question. Yes, and, like Galya, I have a Pansonik 2501. Pelmeni 20 minutes, I don't hold that much, but 10 minutes.
And lately, I’m too lazy to stain HP for the sake of 300 g of flour, I knead with hooks from a hand mixer in a bowl for 3-4 minutes ...

mamusi, I baked bread, everything was strictly according to the recipe, only I increased the ingredients by 2 times (a bowl of 5 liters), but I didn't succeed ... it turned out a raw pancake, can you tell me why this happened? What could be the reason? I really want to bake it again. Help!!!

I also baked a double portion of baking in a 5-liter multitool, put it on baking for an hour, I have Redmond, then I baked it with an airfryer lid at 125 degrees for 30 minutes, and another 10 minutes. at 150, I always bake bread in it. And it was baked just fine.

[Margarita]

Margarita, and dry yeast is possible? And how many ?
Found the answer: ,, 3 gr. "

Natasha, in short .. I would have 2/3 teaspoon: girl-yes: took ...)))
Should be enough!
Honestly, I have not tried it with dry ones yet, but it should be for a test.
Today I baked again in both Kids at once)). On the living hell.

Clear. I will try and report back. I think where is the stove? In Redica 01 or Panasonic

Natasha, I don't have Redika 01, but the girls in the subject posted their bread yesterday, they say it bakes well. Check the temperature and time at Ritusli's. True, the bread is different, so what?

[Margarita]

Margarita,

I also baked a double portion of baking in a 5-liter multitool, put it on baking for an hour, I have Redmond, then I baked it with an airfryer lid at 125 degrees for 30 minutes, and another 10 minutes. at 150, I always bake bread in it. And it was baked just fine.

I also have Redmond, the first time the yeast was not very good, and then I added a lot of flour, but it was better. I need to buy fermented malt, otherwise I have unfermented malt. I will still try to get it)

Girls (who baked with dry yeast) how much yeast did they take in the end? I want to take 1 tsp. - fine?

[$ vetLana]

$ vetLana, Svetik, I think a lot ...
I would take 2, / 3 approximately ...

[mamusi]

mamusi, Rita, I baked 100% rye 400 gr., I took 2 tsp. yeast, and in your bread there are 200 g of rye flour - so I thought that I needed 1 tsp. But if you think that 2/3 of watit, then I will put it.

[$ vetLana]

$ vetLana, Sveta, I have never baked it dry ... it's just my calculations ... what if they are wrong?))
Sveta, after all, put 1 full spoon if I'm not late ...

Late. ((Weighed 2 \ 3 tsp. - it turned out 2 gr .. Well, let's see what happens.

My nk scales are so accurate ... 2 ~ 3 g are not weighed ... I have always believed that in a spoon from 3.5 g to 4 g dry. yeast, respectively 2/3 is about 3 g. The girls baked with dry and wrote that they took exactly 3 g ...
Well, I'm sitting worried ...
However, I am sure that the bread will rise, everything will be GOOD! We wait.

[mamusi]

However, I am sure that the bread will rise, everything will be GOOD! We wait.

Rita, alas. The first pancake turned out to be lumpy. : girl-swoon: But - delicious! In the next. just put in more yeast.
Rit, can you adapt your recipe for HP, so that flour is 400 g. I would bake on the Rye mode. You are welcome...

Added Saturday 16 Jul 2016 6:07 PM

mamusi, I read in the internet: 1 g of dry yeast is equivalent in weight to 3 g of live pressed. So, you need 2 g of dry, but in my opinion is not enough, you need to take more bread for your bread.

[mamusi]

mamusi, THANK YOU!!! I baked this bread in Filipka, strictly according to the recipe and recommendations, it turned out well ... but I miss the "blackness", how can I get it more malt or make tea leaves with flour and hold it longer for "saccharification"? Please advise who got black, my color is like "Riga"

but I miss the "blackness"

I also want to get black bread (I haven't baked this one yet), but I have it in cocoa color

[GuGu]

GuGu, Natalia, thank you for your feedback. I'm glad that I liked Khlebushek!)))
About BLACKNESS I will not say, I do not understand anything about "saccharification"!
I just do it ALWAYS and I really like it))). I'm glad. Sometimes I bake our girls' bread in HP. Today I baked 50 to 50 from Rina ~ for me he is BLACK ENOUGH! : D
The other day I baked rye from Elena Bo rye "It's very simple" ~ Also wonderful, delicious!
There are many Borodinsky's recipes on the site. I don't know how black they are ...
Maybe you will find something for yourself!

[Margarita]

Margarita, I also baked Borodinsky in KhP according to different recipes, sometimes it turned out very black, but I was attracted by the baking in Filipka - it turns out very neat and small, recently I rarely bake it .. we got hooked on rye humpbacks, which are round from "Loaf".

I love Borodinsky. Thanks for the recipe, boom oven. already in

Thanks for the recipe, I took it to the bookmarks.

[k @ wka]

k @ wka, Checkmark, try and bake, I will wait for impressions.))

Marina22, Marina, cook to your health, let Khlebushek be successful!))

[Margarita]

And here is my handsome. Very similar to the store. Preparing is simple. Hell in Redmond 01.MargaritaThanks again for the recipe

Natasha, thanks for the photo !!!)))
Good Handsome, and how Redochka 1st bakes ~ how on time? I was baking at 02, but more often in Filka as a kid at 130 *.
For girls who have Redik 01 it will be interesting BAKING TIME ... Same ... 35 min. Coup. 25 min ???

She just turned on “baking.” There, 1 hour 20 minutes. Baking for 60 minutes, turned it over and baked it until the end of the program. Still, 01 has very delicate pastries. It seems to me that the time should not be reduced.

[mamusi]

mamusi, and the form should be lubricated?

[Margarita]

Margarita, three times already baked your bread, cool, but for some reason it comes out denser for me, already reduced the amount of flour, why is it wrong? I want the same plump

[mamusi]

mamusi, Margarita, thank you very much for the recipe. I didn't quite understand what rye flour means Rough
Baked your bread today, it is cooling down. But is the kolobok itself very dense before laying it for spreading? Or should it be soft?
I had a very dense feeling that there was not enough liquid for my flour. But I did not dare to deviate from the recipe.
I had rye flour with bran. There was no other, maybe this is the reason?
This is how it looks, we will taste it tomorrow, but it smells very tasty.

The first time I got Uryayaya rye bread! I could not resist trying the edge. Delicious. I made a little more than a teaspoon using dry yeast, maybe I could have put less, but I was reinsured. thanks for such goodies
Made in Phillips 3060 for 130 gr.I smeared it a little, maybe it was not necessary