Sunny yeast pumpkin bread

[ang-kay]

ang-kay, Angela brought a photo of this delicious bread!

[Tonya,]

Tonya, Thank you. Oh, and a bright handsome man turned out!

From my whole family I am bringing you Thank you for a tasty treat)))
Since I baked buns, I replaced the vegetable oil with 30 grams of butter and hammered it in at the end of the batch)))

Added on Tuesday 28 Feb 2017 03:48 PM

This is a double norm)))

[Jeanne]

Jeanne, do not stop pampering me. Thank you. Peks for health)

[Jeanne]

Jeanne, cool buns !!! The molding is so interesting.

and drove it at the end of the batch)))

Please tell me is it at the very end? How did you drive it? And why did you decide to do this?

[Sveta]

Sveta, Svetik, well, first of all, this is a "buuulochki" word, which is soft))))
The hunt was muffins, so they drove in. About 7 minutes after the start of the kneading, add the oil in a teaspoon in three to four stages and two tablespoons of sugar. I already did this and seemed to write about it in the "parallel" Solnechny, which is leavened)
The buns turned out to be weightless with a thin crispy crust
And this molding, my favorite, I often tie a knot like that. It is convenient to insert a cherry tomato into the middle and squeeze out the jam.

[Angela]

Angela, very tasty bread. This or yours with sweet potato is always available in our freezer





I bake in a bread maker, on an old dough. I didn't have time to take a picture of the whole loaf - I urgently needed a sandwich. Fought for an hour so that the bread had time to cool

[Sveta]

Sveta, wonderful bread) I'm glad that suits you for HP. It's great that I made friends with the old dough. On it the bread comes out very fragrant and fluffy.

Angela, good afternoon! I was looking for a recipe for some loaf, not difficult to prepare, and found this handsome man. And the pumpkin is waiting in the wings on the balcony. Several questions at once. If you replace compressed yeast with dry yeast, then how to knead the dough correctly? Or, as usual, knead in HP? No proofing basket. Will it work like a loaf? (One of my boys loves loaves, but only light ones. I bake whole grains on the railway - I don't eat, they are gray. Fussy!) There is no stone, only Taper's duck, not cast iron. What's the best way to bake it? Thanks in advance for the tips.

[Natalia.]

Natalia., kind.

replace pressed yeast with dry yeast, how to knead the dough correctly? Or, as usual, knead in HP?

Dry need is three times less than pressed. You need to look at the instructions on how this yeast is applied (simply mixed with flour or needs to be activated in a liquid). HP can be mixed with any mixing program. Control only water. Pour initially less than in the recipe (different moisture capacity of flour and moisture content of puree).

Will it work like a loaf?

You can shape it with a loaf, put it on the seam directly on the baking paper and make a "sofa" of towels (overlay on both sides), you can connect the ends with clothespins to make it look like a boat.

only taper's duck, not cast iron

You can also bake in a roaster, heating with a lid along with the oven for 45 minutes. Transfer the blank directly with the paper inside, cover and bake under the lid for 15 minutes. Then remove the lid, reduce the temperature and bake until cooked for another 20 minutes. I hope you explained everything clearly?

Angela, thank you very much! I understood everything, except for the towels ... That is, put kitchen towels on the long sides? How do you fold them? What is the meaning of this action? Will they interfere with the rise of the dough? Forgive me for getting it. I would like to please the boy. If I understand everything, then I will do it today.

[Natasha,]

Yes, put towels along the long sides, twisting them with a tourniquet or fold them into strips. This is so that the dough does not blur, but keeps its shape, as the sides of a basket hold. Does not interfere with lifting. Cover the top loosely with a film. Natasha, I don’t experiment on you. Have you ever seen how baguettes are spread on linen? This is a well-known trick.

No, I haven't ... Yes, and my loaves turn out to be ugly. No, inside they are beautiful, in the cut it is even noticeable that they are twisted correctly, but outwardly ... I have been bread for many years only in HP and on yeast. But in my old age I wanted variety. Sourdoughs don't want to be friends with me, but with liquid yeast, love immediately happened. Now I'm looking for where to buy baskets for proofing and baking dishes. I want to learn sausage with cheese, the simplest options, but the boys are so exhausting that I fall in the evening. Only enough strength to embroider.

Well, since you are embroidering, you still have strength

And then! Close your eyes and fall asleep with a needle in your hands enough strength. And then, closer to midnight, wake up and stay awake until three ... The older my shilopopiki, the more I get tired. Never mind, I'll rest someday!
Oh, Angel, sorry for the idle chatter in the subject.

Angela, I baked it. I'll start with another thank you, because the bread is delicious. And now about what jambs I got. I did it like you taught. Got up well. True, the shape of a real loaf did not work out for mega again. They are long and thin. Of course, it didn't fit on a duck. Baked on paper on a preheated baking sheet. The bottom is burnt to embers (scraped off with a knife), but in my oven this is normal, which is a pity. The top was not smeared with anything, so it turned out to be sad. The pumpkin is bright orange, and this color is almost invisible in the bread. And yet, the side cracked in one place, the crust came off. A little, but the bread has lost its presentation. Why could this happen? And, despite everything, I repeat, the bread is delicious.

[Natalia.]

Natalia., it's great that you still got it. Despite all the "shoals" I liked the taste.

They are long and thin.

In some of my bread, I showed how I mold. Never come out thin. If I remember where, I will give the link.
Right here Wheat bread with dill seed (master class)

Baked on paper on a preheated baking sheet. The bottom is burnt to embers (scraped off with a knife), but in my oven this is normal, which is a pity. The top was not smeared with anything, so it turned out to be sad.

Natalia., and baked with steam? If without it, then the color will be none. About the bottom. Try to buy regular unglazed ceramic tiles and pitches on them. She will replace the stone.

the side cracked in one place, the crust came off.

Again, there are two reasons: there is no steam, it was not enough at the proofing. I hope you made cuts?

I made incisions. I'm good at it. Baking without steam. I forgot something about the bowl of water. There is no such tile in our village. While I was living in the city, I dreamed of buying all the stones, especially since we sold them even with free shipping. But with my pension, the dream remained a dream. I will definitely look at the form. On the cut he is a real loaf, but "face" did not come out. The boys ate with pleasure, and for me this is the most important thing.
Angela, what size of proofing basket is needed for this volume of dough? Want. And I want bakeware.

You cannot bake loaves and bread without steam. This results in poor color, breaks and a thick, rough crust.
I have a basket for 750 grams of dough.

Angela, on Ali, I did not find an indication of how much test basket. They only indicate the size, and therefore asked.



Angela, I wanted to clarify one more point. Do we flatten the dough or roll it out with our hands before molding? I am hands. And how thick should the "cake" be before molding? Oh, more questions have arisen.If I only have a baking sheet, what is the baking algorithm? Proofing the workpiece on baking paper; transfer to a baking sheet; incisions; spraying with water; setting in the oven. When do we put a bowl of water? The oven is preheated to 225 (my max). How many minutes? Then remove the water? Reduce the temperature to 200? I bake with a probe to 94 inside the bread. And the last question for now? How to mold round bread? Angel, ask for molestation. I put this bread on again. I would like smaller jambs.

[Natalia.]

Bread molding here

Bread with liquid yeast with lard and whey (ang-kay)

... I specifically filmed the video.

They only indicate the size, and therefore asked.

As for me, the basket should be narrow.

"flatten" or roll out?

I flatten.

How thick should the "cake" be before molding?

I won't say that. Somewhere with a diameter of 14-16 centimeters.

only baking sheet, what is the baking algorithm?

Proofing on paper. Cuts. The baking sheet is heated together with the oven and a bowl for water (it is better if this is another baking sheet from the bottom).
Transfer the bread to a baking sheet and pour boiling water into a bowl.
Then everything is according to the recipe.
Natalia., when to remove water and how much steam oven, is written in the recipe.

Thank you very much for your science and patience! You won't be able to watch the video, there is no Internet at all. Well, okay, I'll see how I'll be in the city. Thanks again.



I never thought that I had both left hands ... I can't understand what my bread lacked. Sits still in the oven, but cracks all over the side. It rose well, made cuts, steam for 10 minutes. gave, and he ... The boys, of course, will eat, but they want beauty.



She took it out. From the inside he is handsome: ruddy, smooth, and the outside ... Anyway, I WILL WIN!
Angel, just now I thought, can't all these troubles happen due to the fact that I use serum instead of water?

Angel, just now I thought, can't all these troubles happen due to the fact that I use serum instead of water?

They can. More acidic environment and more lactic bacteria.