Bread maker Moulinex OW240E30

Thanks for the recipe, just one snag, where to get the whey? Is it for sale?



Here Lyudmila turned around))) When you only have time to eat everything)))

And after that, the question is, what does vinegar affect in bread? When is it added?

I bought it at the end of December. And so I delved into the process, As for vinegar, I am still only an apprentice of an apprentice in baking, but I will try with him too, so this issue must also be studied. So far, I use only yeast and once used the "eternal" sourdough, but even thought it over there: girl_in_dreams: although the bread turned out, something was wrong in it. It's good that there is this forum and there is someone to learn from

vinegar it influences in bread

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=145175.0

Thank you! I'll know

just one snag, where to get the serum? Is it for sale?

It happens on sale, but it's easier to do it yourself: take milk, ferment it, heat it up and put it on a sieve or cheesecloth, you get cottage cheese and whey. Cottage cheese can be made from any fermented milk product - kefir, yogurt, yogurt.
Only milk should be with a short shelf life, not "eternal", super-pasteurized.

[Crown]

Curd whey, cheese whey, from butter (what is it, and where to find it?)
here is the simplest preparation from frozen sour milk
Curd "Tender" (without cooking)
For baking purposes, whey acidity is different. For rye bread, you can take it with a pronounced sourness. All types of rye like sour whey, it is both healthy and tasty. And for wheat, it is necessary to take whey more gently or dilute it. It is especially tasty to use whey for grade 1 and whole grain wheat breads.

Vinegar is used to acidify completely rye breads and is contraindicated in wheat flour.
In general, all this is on the forum in the Basics section, if you are interested in general theory.



By the way, Crown Galya , you could tell here how you make delicious versions of your wholesome whey breads with pre-soaking. The method works for any bread machine and gives a very tasty and healthy result. And this is especially noticeable just on stoves with shortened modes.

otherwise they are interested in vinegar

Thanks for answers. I know that there is a theory on the forum, but being an exclusively technical person, I do not understand everything there, especially specific terms and processes, so sometimes I want explanations in simple words.
And I also want a specific recipe to get around some mistakes, although as far as I understand, there are no universal recipes, much depends on the ingredients and features of a particular stove.
Yesterday night I baked 50/50 black bread of wheat and rye flour. Initially, for 450 g of flour, 400 g of liquid turned out: water + milk + butter + malt. This is normal?
I thought it was too much and added flour up to 500g. When kneading, it seemed that the bun was too dry and hard, splashed another g. 50 water.
The brick is beautiful. In the morning, no one eats black bread, so they did not cut it. Come home from work - we will stay.

By the way, CroNa Galya, you could tell here how you make delicious versions of your healthy whey breads with preliminary soaking

Nah, it won't work, I have all the recipes, like witches sorceress, by eye and by intuition, there were no scales in my hut, without the necessary conspiracy bread will not "take off".
Pre-soaking (c) in whey of whole grain flour (proportions are arbitrary) for a day may well replace yeast and even sourdough, an excellent dough comes out, although in the future the dough can be strengthened with a couple of tablespoons of mature sourdough.
In general, dough with bran, flour and seeds is not always predictable, healthy breads will not turn out light and fluffy, and beginners, in order not to be disappointed in baking, should get their hands on simpler recipes calculated up to a gram / minute.

[Serhio]

Serhio,

You know, as my personal practice has shown, the moisture capacity varies somewhere from 65 to 71 g of moisture per 100 g of flour, but on the forum people responded that they had flour with 54-60 g of moisture per 100 g. The only thing was a subjective opinion, it seems like packaged bags in stores are closer to my numbers, and the purchase of flour from bags in Auchan shows a lower moisture capacity. Therefore, the numbers are very personal.
Make your perfect loaf and write down your numbers. You will be guided by them approximately. You can also take 50 g of flour (a mixture of different flours in the recipe) and fill it with water to such a consistency that a machine likes it, weigh it, write it down for yourself.
If you correct the gingerbread man directly in the typewriter, then add and subtract only the weighed ingredients and write everything down.
First, for personal statistics, you need to spin well around the machine.

Further. This is purely personal advice. I do this and I like it. I have found for myself a favorite improver to use in a bread maker. Below, under the spoiler, I give a link on the KMKZ blog in 24 hours (there is also a video), for this you need a unit, for example, a multicooker with a yogurt or multi-cook mode, which keeps the temperature at 40 degrees evenly and for a long time. Time does the rest. This KMKZ sits quietly in the refrigerator, and receives food once a month - and nothing ... does not sulk, although in theory it is ideal to feed once a week. I break and it suits me.

🔗

For the rye composition, an acidifier is needed for taste, quality, and, in the end, even usefulness. Need serum or KMKZ, which is even cooler. They are essential for rye, and very tasty for wheat.
Choose what is easier for you to get hold of.

Then on a kolobok. Our textbook, known to everyone here
Wheat flour gingerbread man (master class)
however, shove in rye flour and the picture changes closer to here
Gingerbread man made from wheat-rye flour (master class)
with a mixture of flour, it is more and more difficult to track down a bun or just the desired consistency.

Therefore, I suggest that at first take a closer look at the link to the wheat bun and draw your attention to the PAUSE, see PHOTO second. The pre-mix is ​​over. The dough went for 40 minutes !! pause.

In 40 minutes, it acquired the necessary qualities from Tanya, and also, with further kneading, flaws would be immediately visible, they would simply be corrected before the main batch.

What I'm talking about. Apply the pre-mix in your home, at least at first. Choose a program that will immediately mix the ingredients for you. Look in the bucket. The products are mixed and the result is a ragged, ugly bun OR whatever you think is suitable for the recipe. You have time to watch, stop, stir in flour and water. Your goal is to put all the ingredients together at this point. It can be too damp at first.
Then leave it for half an hour and only then look at the dough. We are now moving on to PHOTO stage three after PAUSE. You start the main program and there is a beautiful kneading on it. You see how the dough turns over, kneads, if it is wheat - then a bun at the end, if mixed - you just track the consistency, the flaws are more visible, they are easy to correct.
Pre-mixing will give you time to correct.

[Serhio]

Serhio,

Daily white bread with live / pressed yeast in a Panasonic SD-2500 bread maker (Waist)

Try it, you won't regret it!

Margarita, thank you, of course I will still experiment with white bread to improve it, but for myself I have more or less already decided on the basic recipe, and I like homemade bread.
Lena, thank you very much for the detailed detailed answers, I will look for my recipe for black bread, focusing on your advice and links. In the meantime, I received a semblance of Riga (or as it is now called) bread, practically one-to-one. And in color and taste. According to this recipe:

Yesterday night I baked 50/50 black bread of wheat and rye flour. Initially, for 450 g of flour, 400 g of liquid turned out: water + milk + butter + malt. This is normal? I thought it was too much and added flour up to 500g. When kneading, it seemed that the bun was too dry and hard, splashed another g. 50 water.

As an option, it is suitable, but I am not a fan of such bread, I will look further

Everyday white bread on live / pressed yeast in a Panasonic SD-2500 bread maker (Waist) Try it, you won't regret it!

I baked this recipe yesterday. True, I did not find any serum, I replaced it with fermented baked milk.

[Serhio]

Serhio, and as a result?
Serum is easy to get at home. Heat the kefir over low heat and get the separated whey (water) + a little tender curd (as a bonus)))
And if you want more curd and whey, here's a recipe for you.

Cottage cheese in a multicooker Toshiba RC-18 NMFR (mamusi)

There are more Curd Recipes on the site. Many different ones.
Homemade cottage cheese is easy and very tasty!)

replaced with fermented baked milk.

If we replace fermented baked milk, yogurt with yogurt, then we need to dilute them by half with water for this recipe. I. to. The serum is more liquid.
The taste will also be different. Although delicious!

If we replace fermented baked milk, yogurt with yogurt, then we need to dilute them by half with water for this recipe.

Thanks, I did so. They ate delicious bread in the morning, everyone liked it, although not to say that it is very different from the classic white



I have not yet matured to cottage cheese and other yoghurts))) I master bread

Good day!
Another question arose. It seems that somewhere it flashed that it takes longer to bake rye bread. Is the program on the oven for rye bread for some reason shorter than for white? This is normal?

Is the program on the oven for rye bread for some reason shorter than for white? This is normal?

If the time / amount of kneading is shortened, but the baking time is increased, then it is normal. We need to watch the timing.

No, baking is 15-20 minutes shorter than white. Can the baking power be higher?

Then you need to measure the temperature of the bread inside at the end of baking.

And what will it give? I already see that he is underprotected. Again the old disease looms, the crust is thick, and inside it is not baked, although you can eat. Can put more weight? Or try another program altogether? I watched on YouTube, they bake rye on Panasonic with programs up to 4 hours. And we have only 2-40. This is strange to me.

[Serhio]

If the time / amount of kneading is shortened, but the baking time is increased, then it is normal. We need to watch the timing.

Serhio,
Write the timing of this program. And what does baking 15-20 minutes mean? Where is the exact number? I don't believe in that.

Total time: 2-45, dough preparation: 1 hour, baking: 1-45

For comparison, French bread.
Total time: 3h, dough preparation: 0.55h, baking: 2-05

[Serhio]

Serhio, here's an example:

I checked the 1st program in time, it turned out the following (loaf 900, medium crust):

1 Kneading 1 12 min.
2 Ascent 1 20 min.
3 Kneading 2 18 min. (5 minutes before the end, he squeaks that it is necessary to throw in additives)
4 Ascent 2 20 min. (makes deboning for about 30 seconds impulse at the end of the program)
5 Ascent 3 45 min.
6 Bake 65 min.
7 Heating 60 min. (I turned it off earlier, I didn't check the time)

According to the instructions, there is a mode of 10 rye bread, for 500 g of flour the total time is 2.40, the fermentation time is 1.45, the baking time is 55 minutes. On the 4th main mode, baking for 48 minutes, and on this, it should be 7 minutes longer.
For baking, this mode should be stronger according to the instructions, but otherwise, in practice, you need to look.
The columns are mixed up in the instructions.



Rye bread cannot contain "thick crusts" if it is strongly "rye-wheat or rye". It's either baked or stupidly raw. Rye bread is a very complex type of bread and all the producers on this program are good at it. Even in Panasonic it is very specific and does not fit any rye type, but only very selectively. As a rule, truly rye breads are baked manually, under supervision.

fermentation time 1.45

It includes immediately kneading (min 15), proofing (hour and a half) and baking (about an hour) ... "about" - depends on the chosen size of the loaf. More means longer.

as soon as the pyrometer arrives from China, I will immediately make a plate. + I will also connect it through a wattmeter - we will find out how much electricity goes to 1 loaf. Well, in parallel, you can take pictures of all stages of the process ...

Something goes for a long time pyrometer)))

if you look technologically according to Hamelman, then the program seems to be conceived correctly, enhanced baking with a shortened fermentation without hesitation ?! or with one a wrinkle?! - probably ?! - - theoretically, a wrinkle is not needed on very rye.
But, as a rule, the only useful thing in rye programs is reinforced baking, but it's difficult to fit into the fermentation schedule. Probably this is just the case when you need to strictly follow the recipe according to the instructions, only with adjusting the water for yourself.
As a rule, any recipe on rye programs may not work at all.



does she have any recipes? I don’t see something. It will be difficult to select a recipe myself. It is necessary to search the forum for a similar timing.



It can be assumed that since a pure rye stove will not automatically knead itself, the program, like the rest of the stoves, is designed for rye-wheat, that is, with the addition of a part of wheat flour, but in what proportion? and figs knows. Do you need a recipe from the manufacturer, or can other mulks have the same rye regime with the recipe? From the manufacturer it would be best.

So I did it exactly from the manufacturer, from the book, for 500g. does not have time to bake properly.

fermentation time 1.45 baking time 55 minutes

No, the instructions are in front of me: Program 10 (Rye bread) dough preparation (kneading-settling-raising) - 1 hour, baking - 1.45
Nda, sorry I didn't notice, the columns are probably confused. In principle, I can make a chronology by time empirically.

Rye bread cannot contain "thick crusts" if it is strongly "rye-wheat

Well, yes ~ 50/50 I don't remember exactly

[Serhio]

Serhio, you have a separate Oven mode, if there is little time, then you can add. turn on baked goods. Or (what I am doing) tightly cover the lid with foil (window) and a towel for 20 minutes. It comes to a condition. You can measure the temperature when baking, the different color of the crust is just related to the temperature. I have about 120-130 ° C on light, 140-150 on average and max 160 +/-. In principle, you can adjust it, I don't know how it is on your model, but loosen the screw that secures the temperature sensor.

[Sergei]

there is no need to regulate anything in the gland.

Have Sergei wheat is baked normally, even the crusts are thick, and rye is problematic all my life, I'm not at all sure that the oven is to blame there, and not rye flour. In this bread, stickiness and dampness from lack of fermentation can be confused with underbaking.

Rye bread is very difficult. The kolobok rule does not work for him, the consistency must be understood by oneself, the end of fermentation is clearly defined. In short .. on rye bread you have to be sure a hundred times that it is the machine that is to blame.
Even in our beloved panasik, no one immediately does it on rye. Only a very worked out recipe, when we are sure that its timing manually coincides with the timing in the typewriter, and often it is still looked after, baked, and so on.
I looked at the recipe book on the mulka website, if the recipe was chosen for Rye bread, the one with coconut flour and a little yogurt in the composition with a ratio of 145 wheat flour 75 g rye, then rye 50 percent. Such bread will turn out only with very strong wheat, very !!!, and very friendly rye (peeled, not lower), very !!! friendly. There is very little oxidizing agent in the recipe, that is, with any burst of rye, no one will calm her down.
The recipe is designed for very friendly among themselves the ingredients. Exclusively strong wheat. These are the ones to buy.
Then set the consistency correctly so that it is not dry and the oven can bake. and did not give water in the process. Moreover, there may not be any koloboks, depending on what kind of rye you get. The consistency must be selected by touch.
In general, the fact that the recipe did not work the first time is more a pattern than an exception. It is complex in composition.
But I don't really care about rye bread at all. I myself take simpler recipes and with serum. Empty, with lots of rye, I don't even look for a bread maker. the last time the rye flour was less than 30 percent, but it gave a sticky sauerkraut in a bucket. On the machine, I just forgot the half-burrow when I did it. Always supervised.

The recipe is designed for very friendly ingredients. Exceptionally strong wheat

I use what is on sale. Makfa VS and rye Pounds.

You can measure the temperature when baking

Well, I don't know, why should I buy a pyrometer?

Today I will bake white, and tomorrow or the day after tomorrow I will try another rye recipe



This is a picture of the imperfect. When it is hot, it feels impeccable, and when it gets a little stale, it seems to be normal.

I wrote here that there are more complaints not even in consistency, but in taste. I am getting more and more something closer to Riga (now in the store it is called, in my opinion, Fragrant), and I want to get the classic (Darnitsky). Maybe it's impossible in HP?

to buy a pyrometer for this?

There is a simple cheap thermometer from the oven, no special accuracy is needed.

This is a picture of the imperfect. When it is hot, it feels unprotected, and when it gets a little stale, it seems to be normal.

That is, you cut the bread right away, while still hot? Try to withstand it for a day, rye bread should reach, ripen.

Is there real evidence anywhere that store-bought baker's yeast can survive in bread when baked, i.e. why are they all called * thermophilic *? Somebody knows?

If you believe the guy with the test tubes on the video, then thermophilic yeast lives just in homemade sourdough, well, in bread from it, respectively. And in industrial yeast - only "thermophobic". How many wonderful discoveries we have ...))

thermophilic yeast

There are no such in nature, there are only saccharomycetes, discussed repeatedly

There are no such in nature

If the sourdough yeast survives baking, and this is checked by analyzes, then it is! Watch the video. And if someone wrote something somewhere, then it's just "creative imagination."

[walexyz]

walexyz, everyone decides for himself whether to use the latest achievements of mankind, whether to follow science or home-grown theories and videos on YouTube. Therefore, no one will convince you, except yourself. If you want to believe in super yeast and stuff ... then please, but not here. Here is the topic of baking in a particular stove, conversations on abstract topics should be conducted in the appropriate sections.

[fffuntic]

fffuntic, you are trying to silence and do not give any rational argument other than general words. If you don't like something on an emotional level, then they always refer to offtopic to shut your mouth, and if you like it, they flood it with pages. Observe the topics.

If mold, potato sticks can survive baking and show up in a couple of days, then why can't yeast survive?

here is your topic
About daily bread: leaven or yeast
there you can investigate your question completely foreign to the Moulinex OW240E30 stove. There is a flood.
The yeast question in this aspect is not interesting to me at all. I'm surprised that he came up in this thread on a particular machine, the use of which initially implies a full tolerance for the ingredients for baking. I am removed from the discussion.

If mold, potato sticks can survive baking and show up in a couple of days, then why can't yeast survive?

Mold cannot withstand high temperatures, but poisons (mycotoxins), which are produced during the life of fungi, can withstand it, and they (toxins) are formed even before baking. You can draw a distant, very distant analogy with poisonous mushrooms - no matter how many of them you cook, they will remain poisonous.
Yeast is mushrooms and they also die at high temperatures, but the potato stick is a completely different "animal", it is a bacterium and its spores are resistant to temperature, but unstable to a sour environment (sourdough and rye bread - Foreva!).

[Crown]

Mold cannot withstand high temperatures, but poisons (mycotoxins), which are produced during the life of fungi, can withstand it, and they (toxins) are formed even before baking.

Crown, I also thought so earlier. But then the question is, where does mold stably appear on pita bread "from trays"? Or else, we had (and maybe somewhere there is) such a black bread "Red Price" from 5. On day 4, he developed green mold steadily. The question is where, if not from contaminated flour. There was no such thing from another store-bought black bread.

If any yeast completely dies during baking, then the guy in the video composed everything from start to finish. What for?

But then the question is, where does mold stably appear on pita bread "from trays"?

: girl-swoon: From everywhere, we are not in a sterile chamber.
Surprised, by God, it's just a child's question!

What for?

I don't know, I didn't watch it.
There may be some particularly stable extreme rare forms that exist, but normal normal yeast does not withstand high temperatures.

Or else, we had (and maybe somewhere there is) such a black bread "Red Price" from 5. On day 4, he developed green mold steadily.

Before purchasing a bread machine, I regularly took them from Borodino (like it, I don't remember exactly the name), it was enough for me for a week, but I don't remember the bread becoming moldy.
You just need to store it correctly, mold, for reproduction, you need some moisture and some heat, although it appears in cold weather, but it takes much more time.

[always]

Mold -

external disease. It doesn't come out of the oven and doesn't survive when baked. Infection occurs from outside and is difficult to treat. That is, if you have moldy bread in your house, or rather, as soon as it appears, you should wash the bread bin, the table, and carry out a total cleaning. At the enterprise, you also have to go through with a special lamp.
Spores are even in the air. This is a rather serious rubbish that can live anywhere and manifests itself as soon as conditions are convenient for it.
If there is mold on the pita bread in the store, then the sanitary service was violated either in the store or at the production site. Spores settled there, but they were not brought out. Bread comes out of the oven clean, contamination always happens later. Mold does not survive in the oven.

If you want to study this issue seriously, study the textbooks, ask professional technologists. And if you discuss with men on YouTube, then they will tell you something else.
Yeast is killed by baking. No normal living creature lives at temperatures above 90 degrees in the crumb.
But in any bakery and even in your home, if you have ever used yeast, there are spores of them indoors. "Insemination" also happens later.
If the baked bread was immediately placed in a sterile vacuum from the oven, then you would not find any yeast in it. No industrial, no starter.

And we are around the clock among this yeast and without bread and nothing ... alive. "Infection" with all kinds of yeast can be obtained around the clock, but about this, no gu-gu guys from YouTube
moreover, a person lives in symbiosis with a bunch of yeast and bacteria, and baker's tremors are natural by nature)))) is absolutely not the kind of horror story to be afraid of.

[fffuntic]

And we are around the clock among this very yeast and without bread and nothing ... alive. "Infection" with all kinds of yeast can be obtained around the clock, but about this, no gu-gu guys from YouTube
moreover, a person lives in symbiosis with a bunch of yeast and bacteria, and baker's tremors are natural by nature)))) is absolutely not the kind of horror story to be afraid of.

fffuntic, On the website of Roskontrol (or Roskachestvo I don't remember exactly), dairy products of Rosagroexport are rejected all the time because of an order of magnitude higher yeast content.Why? (Although I still take them. While I'm alive))

Where is the exact temperature at which yeast will die? Can you provide a link?

[microbiology of bread]

You

you can download any tutorial by yourself microbiology of bread, there are detailed classes of yeast and types of IBC, the conditions for their fermentation and death.
I will give you a link to a professional technologist from the country's leading bakery. There you can real professional posts about yeast and not only read and ask questions. Yeast is completely killed above 60 degrees.
Rather, the threshold is even lower. Already from 45, discomfort begins and above 50 death. But I call the highest numbers (rounded towards the maximum))))), when in general all life has died in the furnace. The only thing is that bread does not immediately warm up to the middle. Therefore, the death will not be instant, but gradual.
🔗
Yes, and in dairy products there is milk yeast, not baking. But from this they do not become more dangerous at all, they are even useful. It's just that with them the product turns sour before the stated expiration date, which is a mess for product sales.

but the second professional is popular science about yeast))), there are many interesting things and about bacteria you can find.
🔗
====
also here is a conversation with a real professional. It's short, but to the point.
p. 40, 43-45
remove the asterisks and send the link to the browser manually

Everything you wanted to ask about spontaneous fermentation rye sourdough. Answers from professionals.
(if you look in Google, then search by the name above)

[fffuntic]

fffuntic, Thank you. I study Old at my leisure. It turns out that only in a slow cooker on a low it is dangerous to "bake" bread, half of the yeast can survive there. Somewhere on the forum they posted such a recipe.
However, Yuri Bulanov once read advice to buy live yeast at the brewery and populate the stomach with it so that it multiplies and produces vitamins there. Tin))

[natural]

Yeast

will not survive in your stomach, even if you dilute them in a dough and eat the whole dough. If every day straight from the packaging you will eat the pressed yeast along with cans of beer or kefir bunches.
Neither dairy, nor bakery, nor brewer's yeast, that is, flour, brewer's, dairy, and so on, does not live in our stomach, there is nothing to eat there and the increased uncomfortable acidity with temperature. Yeast loves a neutral environment, or rather bread acidity, not ours, does not tolerate gastric hydrochloric acid and other chemical plant inside us, and they need a temperature of 24 degrees for reproduction, but we have above 36. They are hungry, painful, hot here. We have them as people inside the ALIEN. We DIGEST them.
These are completely harmless creatures, only benefitting humanity.
After they die safely in the stomach, we will process them and get a bunch of vitamins from their structure. Therefore, brewer's yeast is given to people who are weakened, not so that they multiply there - this is some kind of horror, but as usual natural source of vitamins, we will kill them inside and digest them like apple, chicken or pork.

Only two types of living beings live inside us: symbiotes and pathogens. Symbiotes do not harm us, they are with us eat the same, withstand the acidity and chemical environment of our body. And there are pathogens - these are pathogenic microbes, these US feed, but bakery, dairy, raisins, beer and other harmless grocery yeast is irrelevant.

When they talk about the beneficial bacteriological flora of the human gastrointestinal tract, they have specific organisms characteristic of a person throughout his entire existence, only his characteristic organisms that live in the conditions of the organism and feed on what the body gives them. And in our body flour does not grow and beer wort is not diluted.

The conversation often goes about human beneficial ICD, lactic acid bacteria that provide us with a healthy digestive tract. But these bacteria in the stomach are not the same as in flour. Various subspecies. So, just gobble up raw bread or ready-made sour sourdough in order to just populate the stomach with even beneficial bacteria, it will not work. Bread and sourdoughs will also die in the stomach, along with yeast)))
Everything is very difficult.

Moreover, each type of yeast prefers its own diet in nature. Therefore, kefir does not contain raisin and baker's yeast. There are kefir shops, which will gobble up bakers if they tried to poke their heads in, and bakeries there would have died of hunger anyway, because lactose is not their food.
Therefore, our stomach is completely unsuitable for the life of food yeast, which like to eat substances from flour, milk, and so on.

If you bake in a slow cooker, then the only thing that threatens you is that it is not baked and, as a result, bad taste)))), as a result, a possible upset of the gastrointestinal tract due to sticky raw unbaked gluten and that's it. The rest is safe there. Pathogens will die during fermentation, and new ones will not have time to be born yet. The yeast in the stomach will die and become a source of vitamins.

The only very important thing is to ferment the bread thoroughly before baking. Flour contains many microbes, pathogens, which die during fermentation. Unselected and poorly baked bread dough can be a serious problem for the digestive tract. In this regard, bread has two degrees of protection. One is the wellness, the second is the high temperature of the finished crumb. If the bread is not picked up, it is sterilized in the oven. So if you notpick up and notyou will finish - yes, there is a danger of getting pathogens, all sorts of putrefactive and other abomination.
However, there are ways when they bake in slow cookers every day, with monitoring the temperature in the crumb. When in the middle of the crumb it becomes from 96 degrees, the bread is ready regardless of the cooking method. At least cook
The only thing is that it remains light, since the sugars are not caramelized, which affects the taste. In classical baking, this method is considered worse in taste than in the oven. But all flamasters taste different.

hammer you on raw or baked yeast. They are safe in any form. There are real horror stories and harmful microbes, but bread is not from the series that they can hammer in the head of a person with normal health. Bake as you like and enjoy the taste with ANY yeast.
Humanity, which is far from science and does not particularly like to read scientific treatises, likes to invent fairy tales for itself, it lacks reality. Here's how you get bored with yeast, they will find another thread.

And regional tales. We are going crazy over yeast - abroad such a question does not exist at all, but in England, I read on some forum that olive oil is blasted for the sake of sunflower. There, sunflower was raised to the rank of the most useful and best, that's how we consider olive

[walexyz]

walexyzintriguing?

walexyz, intriguing

No, I can't send a post with a quote, the message breaks twice in the middle. Too lazy to rewrite. Let's put an end to the discussion. It's offtopic anyway.
Shl. There was nothing indecent there))

[walexyz]

walexyz,

The last thing I would like to write to you is that when we go into the bakery department of the store, or as soon as we bake bread in our kitchen, the spores of yeast, bakery, leavening and other living creatures end up on our clothes, in the air, and so on. Further. That is, in the store we immediately "become infected" with live yeast and bacteria of all kinds, which is not a problem to breathe.
When we keep sour milk in the refrigerator, then myriads of ICD and the same milk yeast settle there on the products in the refrigerator.
In the same way, we get a share of fruit yeast. That is, we constantly, if you like, deal with them. But they are completely safe for us, because, I repeat, they perish within us. They have their own living conditions under which the human body does not fall.

I did it somehow very persistently, although I don't like to push. Of course, I would gladly drag you to my "officially scientific" side, but the last decision is only yours

My second bread.





The first baked from the ready-made mixture - corn, it does not count, the roof was even, it did not rise.
This bread was baked on dough, （water - 270, flour - 450）, Program 5.She put the dough in the morning, it ripened at room temperature, in the evening she had already started the bread.
Experience of baking bread only in the oven, whole grain with sourdough.
Having read the reviews about my HP now I don’t know, in Russia, as always, they do it first, then read the instructions. Well ... what is really ...
Thanks for the great advice, add flour during kneading.

But bread using whole grain flour (wheat / whole grain - 70/30), baked in dough, program 8.



p / s Timing programs, I'll post it later.