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

I decided to bake on a semiautomatic device when I need V HP. And as before in the round kid cartoon))

An automatic machine does not suit him, he needs human participation and love. So, I will also bake on a semi-automatic or in Fili.
Rith, have you cut it yet? Does it taste different? Mine is different.
Thank you for taking the trouble and baking in HP

Rit, have you cut it yet? Does it taste different? Mine is different.

Light cut now early in the morning. The bread is a bit tight, but tasty!
Delicious ~ the same Borodinsky! (The lack of vinegar, the replacement of water with kefir is felt!) But I LIKE it!
In HP, I need to bake 1.5 servings when I need a large loaf. And that is very tiny for HP.

I repeated bread today


Here is such a handsome man.
This time I added 20 ml of water and put honey instead of sugar. Yes, I also increased the yeast by 2 g, for a total of 8 g. The last time he grew up a little. Although there may have been a reason for the thickness of the dough.
And I like this one better. I will bake it with honey

Added Saturday 06 Aug 2016 06:32 PM

This is take 1 for comparison

[Galina]

Galina, thanks for the photo! The bread was a success and I am very glad that I liked it, bake to your health!
I, too, bake all black breads on honey ~ I am so nDravitsa anymore!)))
And Darnitsky from Fugaski on honey, and Borodinsky on honey, and Wheat even (Everyday) from Talia ~ on serum and honey!)))

[mamusi]

mamusi, Margarita, today made bread dough with must for the first time. Before that, I had not seen him in the gla. The fact that mench is caramel-colored powder. When I filled in 2 tbsp. l. wort 100 ml of water. That turned out to be a very thick mass. At the bottom, not all the wort is wet. Is this how it should be? I added a little water (boiling water) and mixed well. Now I put it on yogurt. I can't wait for the bread to be ready

Marinochka, I have fermented rye malt in my recipe ... When I brew, 100 ml of water is enough for me. And dry wort ~ what is it? I don't know ... unfortunately, but I THINK everything will be fine. Hopefully, when you added water to the wort, you subtracted it from the total water volume?
Then everything is OK!)))
WE WAIT!
I'm worried too ...

[mamusi]

mamusi, Ritochka, it is like a caramel-colored powder. After brewing with boiling water, it turned brown-mustard. Bio dark wort is called for baking bread and buns. The composition contains enzyme active barley malt flour. What a beast
we just found it.

Ritochka, look what happened.
That's how he got up after 40 minutes of proofing.

Then I baked it for 40 minutes, then turned it over and baked for another 20 minutes. He sagged a little. The height of the finished bread is 6.5 cm.

We will try tomorrow. Impressions: With kvass, the aroma was much stronger than with wort.

[Marina22]

Marina22, Marisha, Khlebtsshek looks very beautiful!
6.5 cm is good for such a little girl
I'm waiting how does it taste?)))
Thank you for the photo.

Well ... and if you like the smell and taste on kvass ~ bake on kvass for health. I often add kvass wort when I run out of dry malt. There is no difference.
We sell in plastic bottles ~ dark very thick liquid

[mamusi]

mamusi, Ritochka, it turned out very tasty. It is lighter in color than on kvass and tastes the same as on kvass more BORODINSKY.
Thanks for the photo, I will ask the girls to bring leavened wort, who will go to your side.
Here is a cut.



Next time I want to try 1 spoonful of wort + 1 spoonful of kvass to steam

What a beautiful!!!! Marinochka, well done!

Next time I want to try 1 spoonful of wort + 1 spoonful of kvass to steam

Of course, try it, Marisha!)))
Well this is so interesting !!! I love experiments ~ just a bread addict. Not a day without baking!
The husband laughs ... "MANYACHKA"
)))))
And you have amazing bread! Pretty boy! More Borodinsky, less Borodinsky ~ it's all the same to me! There will be a different taste, you won't get bored!)))

[mamusi]

mamusigirls it's me again
Yesterday I baked our favorite bread again with some changes due to the fact that the purchased wort was not rye.
I steamed up the 1st. a spoonful of wort + 1 tbsp. a spoonful of kvass. 1 st. I replaced a spoonful of rye flour with linseed flour and added another 1 tsp of semolina (I read somewhere long ago that it is very good to add to any bread dough).
He did not rise high for me (I took 1.5 teaspoons of dry yeast, maybe more was needed?). But to the taste .... mmmmm ..... very, very tasty turned out
Now I will do this
I am with another THANKS



Help yourself, dear

Added Sunday 14 Aug 2016 04:39 PM

Ostap suffered another piece of bread. Looks like I already live in this thread

Ostap suffered another piece of bread. Looks like I already live in this thread

I'm just happy about it!))) Awesome Bread! The pieces are so alluring in the photo
I would love to eat one now for breakfast with a piece of Adyghe cheese, and the other with honey! ..)))

[mamusi]

mamusi, I'm back to you, take
Today is another experiment. Took 1 t. L. wort, brewed.
Instead of dry kvass and water, I took a ready-made refreshing malt drink. It is gas-like soda, and it tastes vaguely like kvass. The taste is weaker than our kvass and is not so strong.
here's what's in the composition: water, barley malt, glucose syrup, carbon dioxide, dye, hops, 0.5 percent alcohol.
The baking smell was unmatched. After I turned it over, I didn't get it out in time to pull out (the phone) a little bit on the top. It's worth getting cold. Curiosity will sort out what it tasted like.

Curiosity will sort out what it tasted like.

......
ABOUT! Marin!)))) I also wonder ~ what it will be ...
It looks wonderful! The whole house is soooo ... and these cracks!
And today I also baked it, but in KhP a loaf of 400 g of flour. The cartoons were busy ~ hard workers ...
Mvrina, write how it tastes later !?)))

[mamusi]

mamusi, Margarita, how did it turn out in hp? The same delicious?
My experiment was successful. Very interesting taste turned out. Close to Borodino, but still not he. Although very, very tasty. Once again, thank you very much for the recipe and the fact that "hooked" my whole family on this bread.
I can only insert a photo from my computer in the afternoon. I can't use a tablet.

Margarita, how did it work out in hp? The same delicious?

Very tasty...
I will also show a photo of the cutter in the evening.
In HP, you just need to "catch" the balance of flour ~ liquid .. and everything will be ok!
I often do it on old kefir. And it is different in density, and flour, although I take the same brand ~ it can be drier and wetter FROM THE SEASON!))))

Well, as promised, I brought a cutter
Bread ... from HP

WE ARE EATING TODAY with cheese, borscht ... and even with watermelon! ..

[mamusi]

mamusiwhat a handsome man
And I'm sorry, I forgot to upload photos of my experiment. I loaded it into a multicooker theme, but I didn't have time here right away, but forgot the prom
It turned out very tasty, with some unusual touch.

I baked bread again yesterday, my husband and I are still delighted !!!
I baked again in Shteba for 2 servings, 100 grams of rye flour was not enough, but I did not feel the taste at all.
I went up again for a long time, about 1 hour 20 minutes, probably because 2 servings.

On the advice of Olya, Biryusa baked on languor + at 120 degrees, it turned out just delicious !!! Olga, thanks! Nothing burnt, baked perfectly!
The photo is bad, because from the phone, but he takes a bad picture of me.



We realized that this is our bread !!!! Thank you very much for the recipe !!!!

[Natusichka]

baked on simmering + at 120 degrees

Natusichka handsome bread. and we realized that this was our bread. How long did you bake?

35 minutes on one side and 15 minutes on the other!

baked on languor + at 120 degrees, it turned out just amazing !!!

35 minutes on one side and 15 minutes on the other!

Thank you for sharing your experience! Who has Shteba will appreciate it!
I also wrote it down ... What if you need a bigger CARAVI ~ for guests, for example!
I don't even turn the bread in Shtebe, but I do it like this ...


This is the lid from the airfryer ...))))

Well, of course, we must share!

Girls, where can I see how to lay out your recipe?

[Marina]

Marina, you need to go to the main menu, find the section where you need to put the recipe and we will be written "new topic", and write the recipe there.
Write what the recipe is and I'll try to pave your way there.

[mamusi]

mamusi, I made the rye wort myself. Hurrah!!! Now I will have a real real Borodino bread. I can't wait to bake. Wait tomorrow with a report.


only it turns out to be malt. Rommie corrected me. Therefore, the video is still a must.

Added Saturday 20 Aug 2016 11:47 PM

Natusichka, thanks for the help. Everything worked out. Here's my first recipe.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=462450.0

[Marina22]

Marina22, Marinochka, you are a HEROINE !!!
Well done!))
I am so pleased that your recipe APPEARED in my Temka ~ so useful and necessary!
Now we have 2 v1 here ... Borodinsky Khlebushek ... And immediately to it rye wort!
It's soooo great!))))

[Margarita]

I don't even turn the bread in Shtebe, but I do it like this ...

Margarita, and what temperature does it set and for how many minutes? I also want to try to brown the top.

[Lagri]

Lagri, put 160 degrees. For 5 min. Yse is visible visually. You can peep, if not enough, add a couple of minutes.
But keep in mind that THERE WAS NO TURNOVER! And the bread in Shteba is painful. Pkkite it chunky on one side ~ until almost cooked, and then just grill the crust!

[Marina,]

My God, how many useful things in this thread !!!!

Marina, glad to be helpful! I run to read your recipe !!! Wow!!!!!

Margarita! Well, you are Marya Artisan! Think of this !!!

you are Marya the Master! Think of this !!!

Natasha, if you're talking about a grill, then I did NOT think of it! Spied on girls in the Stebov theme about 1.5 years ago ...
And for little Redmonds, such a cover is sold separately. Grill ~ small cover.

Wow, I didn't know!
But, by and large, I do not have (not yet ...) an electric grill.
But, all the same, very interesting! While in the nearest Wishlist - Princeska (for several days I showed my husband the dishes that the girls cook .... said: "Look and buy!"
Women's trick .....

[mamusi]

Women's trick .....

And I told my own that only in a small radish such delicious bread is obtained
Well, I really wanted him. And now the husband himself is happy ...

Added Sunday 21 Aug 2016 05:40 PM

mamusiI never tire of thanking you for the recipe. Here is my first bread with my own malt.
Only, pulled out, it cools down. Smells I'll bring the cutter later.

[Marishka!]

Marishka! Simply amazing!

Girls, and the consistency of the dough turns out like plasticine ?!

[Kisena]

Kisena, mamusi wrote that it sticks like clay. This is what I think about when I do.

[Marina22]

Marina22, Thank you!!!

[Margarita]

But keep in mind that THERE WAS NO TURNOVER! And the bread in Shteba is painful. Bake it longer on one side ~ until it's almost done, then just grill the crust!

Margarita, so this Borodino bread in the 02-nd oven without turning it over, about 50 minutes somewhere, and then grill for 5 minutes, brown, right? I will definitely try, thanks.

Margarita, so this Borodino bread in the 02-nd oven without turning it over, about 50 minutes somewhere, and then grill for 5 minutes, brown, right? I will definitely try, thanks.

Masha, it was in Radisk02 that I did not do that.
I have no cover ~ there is no mini Redmon ...
And the Toko from the Very Large Convection Grill ~ it was great on Shtebu too. I baked wheat-corn bread from Masinen in Shteba and then I learned it ... and made a big loaf.
Here it is ...
Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=377397.0

[mamusi]

mamusi, here I am carrying a cut of my first bread with my own made malt.
The color in the section is darker, even grayer. The taste is also different, as if "rye". I don't know how to describe it. And again very, very tasty

[Marina22]

The taste is also different, as if "rye".

Well, of course!))) Still DO NOT taste rye !!! Your MALT! OH is 100% rye !!! Prepared with my own hand !!! You can't give a fuck! What a difference! I imagine ...

Added Sunday 21 Aug 2016 08:18 PM

Marina22, Marish, what kind of board do you have for Khlebushka?)))
(I'm sharp-eyed ~ cut off)
Here we are ~ aunts ... We see everything ... even in the pictures and immediately start to WANT!

[mamusi]

mamusiThank you very much Rituel
And this is not a dignity, it is an insert from a Tupper box.

Have eaten .... I'm baking a new one. I ran out of rye flour, bought a new one, it says "organic", it is more expensive than the one that does not say so.
Fit, like the previous ones - 1.5 hours. Then baking on simmering + at 120 degrees 35 minutes, now turned over to the other side. And when I turned it over last times, the basket-double boiler from Panasonic-18 did not touch the bread, and this time the basket did not even completely go into the saucepan, so the bread went up. And then it dawned on me !!!! At that time I baked with the lid not closed, and the lid on one side, and now something jumped me .... and I baked with the lid completely closed and the valve closed !!!!
I do not know how it will be in the context and taste, but the height of the rise is very even !!!!

[mamusi]

mamusi, Ritochka, I fell so in love with your bread that I even made a video. With my little tweaks that with my whole grain rye flour helped me achieve better results.
And with homemade malt
If you don't mind, I'll post it in your topic. If not, then I'll take it away.

[Marina]

Marina, you still ask !!!!!!
Sure you may! All this is good for CASE!
I am VERY glad that you are baking Khlebushek, and you are offering us so much useful experience!
You are Clever with us! Thank you!

[Marishka!]

Marishka! Well done! Cool video!

[mamusi]

mamusi, Ritochka, thanks for the bread !!! The bread turned out to be 6 cm high, in my opinion quite tanned. I will try to bake the next bread at 01, and then Binatosha.

[Wildebeest]

Wildebeest, Svetochka! Well done for stopping by, thanks for the tip! I'm glad, very glad that I liked Khlebchik, it really is SMOOTH!)

[mamusi]

mamusi, Margarito, I have another bread. This time, instead of 100ml of water at room temperature, I took non-alcoholic beer. Namochka, she still turned out, thanks again very much for the recipe.