I continue the theme of koloboks.

Gingerbread man made from whole grain flour.

To understand the dough and its kneading, I give you the recipe for "Whole Grain Whey" bread from Admin.

Whole grain flour - 400 grams (Altai Health)
Butter Churning Serum - 270 ml
Sugar - 1 tbsp. l
Salt - 1.5 tsp.
Yeast - 1.5 tsp.

As you can see, there are few ingredients in the recipe, there are no frills. My serum after whipping butter is greasy. If I added simple curd whey, I would definitely add 2 tbsp. l of vegetable oil.

The dough was kneaded in a bread maker in the Dough mode until fully cooked - at a time of 1.40 hours.

This is what whole wheat flour looks like (left) and wheat flour with bran from an Indian spice store (right).

Whole grain flour gingerbread man. Master Class

Before you put flour into a bucket of a bread machine, it must be sieved to saturate the flour with air and exclude the possibility of flour pests and various debris getting into the dough.
1 - start of mixing (pre-mixing)

Whole grain flour gingerbread man. Master Class

At this stage, all products are mixed into porridge. All products are rolled into a ball. The dough is thick, but do not rush to add liquid, then, during kneading, the dough will soften even more and by the end of the second batch it will be as needed.

For now, control the kneading process - observe, peep, taste the bun with your palm and fingers and do it constantly. Especially with such flour as whole grain - the flour is still heavy and the bread turns out gray in appearance.

In this recipe, the amount of flour and water is verified, but you may end up with something to add / subtract.
Therefore, it is advisable to mix "flour into water" with such flour - then the result will be guaranteed.
2.- mixing (pre-mixing) continues

Whole grain flour gingerbread man. Master Class

The gingerbread man shakes and beats the bucket against the walls at high speed. I took a photo of the batch and the bun in real time, in motion, without stopping the bread maker.

I constantly check the state of the kolobok - I try this kolobok ball with the back of my hand, the softer the ball becomes, the better - so no additional measures need to be taken.

Pay attention to the state of the kolobok all the time and visually compare it with what was a few minutes ago.

3 - end of pre-mixing

Whole grain flour gingerbread man. Master Class

The gingerbread man finally calmed down, tired of wandering around the bucket. End of pre-mix.

Make a comparison of all photos and all koloboks and feel the difference in the changes.

The last kolobok is undoubtedly better, more accurate, not so clumsy.
The dough made from such flour will certainly be sticky and will get your hands dirty throughout the entire kneading cycle - do not expect clean dough from this flour that does not stain your hands. This is not a simple wheat white flour; whole wheat flour has a different composition.

And the color of the dough and crumb of the finished bread will be gray.

4 - the second (main) batch

After a pause of five minutes, the second main kneading begins - which is decisive for the state of the kolobok - what kind of kolobok, that kind of bread will turn out.

Again the same thing - the dough beats against the sides of the bucket with force, and I constantly check the state of the bun for its softness, compare it with the previous state, feel the bun with my fingers and observe, observe, observe ....

In this photo, the state of the kolobok 10 minutes after the start of the second main batch.

The dough becomes even softer. Pay attention to the fact that the bun does not disintegrate and does not slide to the bottom, does not get smeared - but inside it is soft enough, you can feel it well when you hug it with your fingers.

Above, I already wrote that whole grain flour dough will be sticky, which is the way it is.

Whole grain flour gingerbread man. Master Class

5 - the end of the batch.

16 minutes have passed since the start of the main batch.
The gingerbread man pleases with its state - soft inside.
This softness differs from the softness of a pure wheat bun, which I wrote about in the topic "Baking Bread ...", but nevertheless is comparable to it. For those who find it difficult to imagine the softness of a bun made from whole grain flour, they can focus on a wheat bun - but a little cooler.

The gingerbread man has become soft and the dough stretches for the hand - this is normal.
As you can see, we started kneading with a steep dough in terms of composition and came to a soft kolobok at the end of two batches. So, it is not always useful to add a lot of water at once, wait, take a closer look, learn to analyze and feel the dough - otherwise you will end up with a collapsed roof from excess liquid.

P.S. Here I remembered another comparison of the kolobok.
With a balloon. This state is when the balloon is filled with air (but not to the point of refusal and the desire to burst!), It can be crumpled with your hands, it is soft, but does not lose its shape, that is, the elasticity of the balloon remains.

Then the dough goes to the first proofing according to the program. We are waiting for the result!

6 - end of proofing (end of the Dough program)

The dough was proofed for 1 hour and 10 minutes.
This is how the dough rose - it looks very good, the dome is even, neat!

It should be noted that the first proofing of the dough is not always very high, apparently it also depends on the bucket, since the dough simply has little freedom. And also from the constituents of the recipe, the composition of the flour and other things.
And as a rule, the second proofing of the dough is better than the first.
Let's see what will happen next!

Whole grain flour gingerbread man. Master Class

7 - ready dough on the table

After the end of the Dough program, put the finished dough on the table and see what happens.

It turned out to be a finely porous dough made of gray whole grain flour with interspersed bran.

Small volcanoes of bubbles are visible on the surface of the dough. On the right, I stretched the dough with a tourniquet, you can see how it stretches, the gluten threads work. But whole wheat gluten dough strands are different from white wheat dough and are shorter and tend to break.

This is how your dough looks in the bread maker after the first proofing - you have the opportunity to see the picture, you cannot see it in a closed bread machine.

Whole grain flour gingerbread man. Master Class

If you bake bread completely in a bread machine, then according to the program we have dough kneading, second proofing, baking.

We bake the bread further. I bake in the oven.

I roll out the dough as follows: knead a large piece of dough with the pads of my palms until I get a thick layer of dough.

Whole grain flour gingerbread man. Master Class

Then I fold the rolled layer four times and get such an envelope.

Whole grain flour gingerbread man. Master Class

Then I roll out the envelope again and knead it with the pads of my palms into a thick layer of dough.

Whole grain flour gingerbread man. Master Class

Now I roll a flat sausage out of the dough layer, knead it so that a lot of air voids do not form in the sausage and the dough rolls evenly and tightly.

This method of rolling out the dough is also a way of kneading the dough before shaping it and the second proofing, and when it is necessary to form not bread in the form, but on the hearth.

On the test, I make cuts with a razor blade. This is to prevent the dough from spreading on the sides during proofing and not cracking where it is not needed.

We put the dough piece in the oven for a second proofing at a temperature of 30 * C and until it doubles in volume. Why so - see the previous post about Wheat Kolobok.

Whole grain flour gingerbread man. Master Class

Proofing is over, the dough has risen well, no more is needed.

Whole grain flour gingerbread man. Master Class

We look at the dough from a close distance - you can clearly see the structure of the dough, little bubbles and other little things and subtleties. The surface of the dough piece is even.

The dough piece is dark in color, the bread will turn out to be gray, you don't want to grease it with anything before baking.

Whole grain flour gingerbread man. Master Class

We put the dough back into the oven in which it was allowed to stand at a temperature of 39 * C, and turn on the heating of the oven to 180 * C - heating went and baking went.

When the crust is browned enough, I turn the temperature down to 165 * C, insert the temperature probe and bring the bread to readiness. I control the baking with a temperature probe.

Done. Here is such a bread turned out tanned and large. Inside, the crumb breathes, the crust is hard and crunchy. Now I will put the bread under a towel until it cools completely and the crust becomes soft.

Whole grain flour gingerbread man. Master Class

The bread has completely cooled down.Let's see what happened inside. It turned out well!

The crumb is soft, finely porous, the structure of the swirling sausage is visible when forming a bread blank.

It tastes like good whole grain bread with a touch of a drop of rye flour. Such bread is stored well.

Whole grain flour gingerbread man. Master Class

Whole grain flour gingerbread man. Master Class

All! I wish you good bread too!

I hope my information will help you understand the secrets of baking bread, understand the reasons for your failures and learn something new.
So, I pour only 1 tsp of flour and spray it on the table, this is enough for kneading the dough so that the dough does not stick to my hands. And then the proofed dough takes on a completely different structure and sticks very little to your hands. Nothing remains on the table, clean Pay attention to my photos

You can lubricate your hands with a little oil.

I don’t practice sprinkling a lot of flour on the dough, then with good kneading the flour can remain in the dough in places, and then give traces of flour.
Quote: lenok2_zp

How much fresh yeast to take?

There is a rule - for every 100 grams of flour, 2 grams of fresh yeast is taken.
400x2 = 8 grams of yeast, given that this is whole grain flour and it is heavier than pure wheat, then you can take 10 grams of yeast
Quote: Sju

So I just turned it sticky to the table and to my hands. And on the baking sheet a little bar crawled. Apparently, I poured a lot of water into the dough. I didn’t want to add some flour, because outwardly everything was going according to plan. Next time I'll try to approach this bread with weights

If the dough is thin and very soft and does not hold its shape, it is better to immediately put it on the second proofing and baking in a tough form, which will prevent the dough from creeping.

If the dough is elastic, you can make both loaves and bread on the hearth from it, the bread will rise well and keep its shape perfectly.
Admin, please tell me if we add 2 tbsp to the recipe for "whole grain whey" tablespoons of vegetable oil, then the amount of whey in the recipe should be reduced by 30 ml or not. I turned it down, baked - and now I think. maybe in vain, the bread would have turned out more porous?

The amount of flour and liquid should always be balanced in the dough!

So it’s unambiguous to say that it would be impossible, because much depends on the consistency of the dough (soft, cool, high moisture content of flour, and so on), and each time you need to monitor this state of the dough.

If, for example, it is hot in the kitchen, the flour is very dry, then more liquid will be required for soft dough and vice versa, when the flour was stored in a damp room. Therefore, the amount of liquid will always fluctuate.

Quote: marthika

Admin, a question about the bun: during the first kneading, I added flour and the bun turned out, and in the process of the second kneading, the bun began to creep and stick to the bottom of the mold, I added more flour, it turned out to be a bun again, but by the end of the second batch, it began to creep again, I flour did not add any more, because it would not have had time to stir in the dough. What to do in this case?

Everything is correct! At first, the bun will be steep, then it will be saturated with liquid, gluten threads (gluten) will begin to develop during kneading and the dough becomes softer and viscous.

What to do?
Try to learn how to make dough, feel its consistency, what to expect with each dough kneading.

First, take the amount of flour / liquid from the table Amount of flour and other ingredients to get bread of different sizes and depending on the type and properties of flour, add a little flour to get a flour / liquid balance, kolobok. You need to have time to do this in the first batch or at the beginning of the second batch, since the rest of the time you need to allow gluten to develop during kneading, the quality of the dough and finished bread depends on this.

The second option is to make flour-in-water kneading, a very simple and effective way to control the dough. Read it - I write about it in all koloboks.

Good luck and good bread!
I added flour when kneading according to the principle of "flour in water". And the gingerbread man seemed to be perfect. And then, in the process of the second batch, it became more and more wet.It turns out that at the very beginning you need to make it "well, very cool" so that in the process of two batches it turns out to be of the desired consistency?
Try to learn how to make dough, feel its consistency, what to expect with each dough kneading. Study the properties of different types of flour and other ingredients, their interactions with each other

Try, remember, analyze, try again .... and so on .... until you get the desired result!
Here's how a new green baker makes his samples. How do you control the quality of the dough when kneading?, you will probably need to go this way too

And these are not empty words to simply unsubscribe - this is how high-quality bread is born

Luda, I have already written not once that the flour from sprouted grain poorly suited for baking bread. Such flour has the property of a raw crumb (even if the temperature probe shows 96 *) and the dough may settle during baking.

This flour should be taken in limited quantities and diluted with good quality wheat or whole grain flour.

It is essentially raw malt flour. Malt is a sprouted grain. And they don't put a lot of it in the dough, only limited.

Yes, the bread is not bad today! And only experience and a large number of attempts to bake will help to master the art of bread and baking

In your version, the bread and crumb are heavy, it is clearly visible. And yeast may have nothing to do with it.
It should be borne in mind that there is heavy flour that requires a special kneading and more liquid. These include whole grain and flour 1, 2 grades, rye and others. For such flour, kneading control is desirable.

Pay attention to the behavior of the kolobok:
- in the first batch it seems that the bun is perfect, soft and plastic - right, it should be, since the flour has not completely absorbed the liquid, the gluten has not yet started working.
- the rest time of the dough is about 20-40 minutes (different for everyone), this is the time when the flour absorbs the liquid, the flour grains swell and take the liquid. And if there is little liquid, the dough becomes steep.
- the second main batch begins. The development of gluten, the development of gluten is in progress, but since there is little liquid, the dough is also tight, no matter how much you stir it.

Hence the crumb is tight and the crumb is dense. During the second main batch, it is undesirable to add liquid, if only at the very beginning, otherwise the dough simply does not have time to mix thoroughly and impurities in the dough will turn out.

I write about all this in more detail in my Baking Guide. #

As for what ingredients can be used for bread, I recommend:
- go through the recipes in the Yeast Bread section and see the authors' recipes, what, how much, in what proportion the authors put in the dough and make a memory plate for themselves.
- section Ingredients for bread

Good luck!
Quote: dibl

in this case, help mixing with your hands (the bun was just rolling around the "swamp", I had to help, the paddle is useless here).

Whole grain flour is likely to vary significantly in quality depending on the manufacturer and batch, as opposed to premium flour

Unlike premium wheat flour, whole wheat flour takes more liquid (even with the same moisture content). This is due to the fact that CZ flour is milled from whole grain, all the grain is used, therefore the flour looks grayish, grains.

Now you are convinced that the dough needs to be made beautiful, soft right away, in the first batch, while the bun is still being molded and you can determine how much liquid you need to add. When the kolobok has formed, this is a below average prospect - to drive water into the finished kolobok

Therefore, in such cases, I always recommend mixing "flour into water": pour water as required by the recipe, and almost all the flour, add the rest at the end of the batch, when it becomes clear that the dough is still liquid and requires flour.
Tell me please - the bun absolutely does not come out, everything mixes into a sticky porridge, sticks tightly to the walls of the glass of the bread machine and does not want to form into a bun, I tried to add flour and water, maybe my mixer just does not pull such a heavy dough?
I took 300 g of whole grain flour, 210 ml of water, 1 tablespoon of sunflower oil, 1 tbsp. l milk powder, salt, sugar, live yeast 9 g. Either my proportions are incorrect, or I am doing something wrong Bread maker Mulinkes OV 2000
I did the recalculation according to the rules in the forum thread - the original recipe:
Grain bread
1 kg
Water 380 ml
Rast oil 1.5 table l
Coarse flour 500g
Flour of 1 grade or higher 100g
Powdered milk 2 table l
Salt 1.5 tsp
Sugar 1 table about
Yeast dry 1 tsp
Quote: kaktuz

I took 300 g of whole grain flour, 210 ml of water, 1 tablespoon of sunflower oil, 1 tbsp. l milk powder, salt, sugar, live yeast 9 g. Either my proportions are incorrect, or I am doing something wrong Bread maker Mulinkes OV 2000

For 300 grams of flour, you need 6-7 grams of yeast, at the rate of 2 grams of yeast per 100 grams of wheat flour, and the amount of yeast should be increased by about 20% when using CZ flour. Large amounts of yeast can cause the top of the bread to fall off when baking.

For 300 grams of flour, you need 210 ml. water at the rate, but it should be borne in mind that CH flour takes more liquid, so when kneading the dough, you need to add another 2-3 tbsp l. water and look at the consistency of the dough carefully, and adjust it. The dough should be soft, but not runny.
Look carefully at my photos of the dough during kneading and my comments to the photo.
If the dough is too liquid, add a drop of flour - if it's too steep, you need a drop of liquid. But you need to adjust the dough in the first batch of dough and quickly.

Check the instructions which optimal the amount of flour must be added to knead the dough. If there is not enough dough, the dough will spread over the bucket and the bread will be low.
Thank you very much for your reply!
Today I tried again, took into account all the previous mistakes, tried to fix them :) This time it turned out much better, only at the very end, already during baking, the roof of the bread fell through - I think that I probably still went over a little with liquid. Yeast seemed to take strictly measured, and this time dry.
I took your recipe, only I didn't have whey, so I just took water and added 2 tbsp. l sunflower oil.
The gingerbread man turned out to be good, but I probably had to figure out right away that I needed to add flour, because when kneading it, it clung a little to the walls with its tail. Perhaps this is because I added sunflower oil, but did not subtract this liquid from the water?
Now the bread is cooling down, I hope, apart from the roof, it still tastes good.

Admin, another question, do you think you can adapt your recipe to 300 g of flour? I tried the first two times, although slightly different recipes, and nothing came of it. So I think, maybe the minimum flour composition should be only 400 g? Maybe if less, then nothing will come of it?
When recalculating, it turns out that the liquid should be 202 ml, if I counted correctly, and according to the table, the amount of flour and other ingredients should be at least 210 ml per 2 measuring cups - that is, approximately 300 g just.
My recalculation turned out something like this:
Flour - 300 g
Serum - 202.5 ml
Sugar - 0.75 tbsp l
Salt - 1.125 tsp
Rast. m - 1.5 st. l
Yeast - 1.125 tsp

We just have a lot of bread for two, even if we treat all our relatives
Sorry if I am writing too much in the subject
You can make bread and smaller volume. You just need to remember what size you have a bucket of x / stove and for what volume of flour the batch in your x / stove is OPTIMALLY calculated. If the bucket is large in area, and the dough is small, then you will get a pancake at the bottom of the bucket. As a rule, this is 400 grams of flour - check the instructions.

Your recipe:
My recalculation turned out something like this:
Flour - 300 g
Serum - 202.5 ml
Sugar - 0.75 tbsp l
Salt - 1.125 tsp
Rast. m - 1.5 st. l
Yeast - 1.125 tsp

We take the table Amount of flour, etc.ingredients for making bread of various sizes and check ourselves:
Flour - 300 g
Serum (other liquid) - 210-220 ml.
Sugar - 1.5 tbsp. l
Salt - 1 tsp
Rast. m - 1 st. l
Yeast - 1 tsp

Flour - 400 g
Serum (other liquid) - 280 ml.
Sugar - 1.5 tbsp. l
Salt - 1.5 tsp
Rast. m - 1.5 st. l
Yeast - 1 tsp

I have such a table printed out and is always close to the x / stove, and only to control the correctness of the insertion of ingredients, and then there is an adjustment upon the fact of the bookmark and based on the conditions accompanying kneading and baking.

You do not need to calculate the amount to hundredths, you need to mix correctly, adjust the flour-liquid balance in time, depending on the type and moisture content of the flour. And learn to FEEL the dough with your hand and eyes
Thank you!! I will try My instructions, unfortunately, are very laconic, I found out most of the information here on the forum. The bread turned out to be not as beautiful as yours, but still tasty, half has already been eaten
Sorry for the importunity, it's just that with small children there is absolutely no time to study everything thoroughly. If you add 50g of different seeds, then the liquid also needs to be added 50ml, and at what point can you sprinkle the bread on top so that it does not settle, the whole process of kneading and baking goes completely in CB?

Preparation of seeds, grains, fruits, berries for laying in bread dough

Seeds, spices, grains, cereals are different, we prepare different nuts as follows:
- we clean it from dirt, debris
- moisten with water, let it swell for a while
- lay out on a towel, remove excess moisture, blotting with a napkin
- spray a little flour, roll the seeds in flour, remove excess flour
- we put seeds in bread dough

If the portion of the bookmark is small 1-2 tsp, then soaking can be omitted, this may not affect the dough.
If the amount of grain, cereals, nuts turns out to be more than 1-2 tsp, then the soaking procedure must be carried out, because:
- in dry form, seeds, grain, cereals, nuts will absorb all the necessary moisture, liquid from the dough (set according to the bookmark rate), the dough will turn out to be dry, dense, crumbly
- some types of grains and cereals (for example, corn) must be soaked in advance, in order to make the cereals softer, and edible in ready-made bread
- large nuts may remain raw and not baked

The laying of seeds, spices, can be done at the very beginning of kneading the dough, they tolerate kneading well and do not change their shape.
The laying of hard varieties of cereals, grains, nuts can be done at the very beginning of kneading the dough, but you need to be sure that when kneading the dough, they will not turn into flour, crumbs, and will not stain the dough in a dark color, and will not affect the taste of the finished bread in the future ...
In order for nuts, cereals, grains to remain intact in the finished bread, it is better to place them at the end of the dough kneading.
The laying is done at different times (at the beginning or at the end of the kneading), depending on the purpose of such a laying - mix with the dough until smooth, or so that they remain intact in the finished bread.


About the liquid. If the seeds are pre-treated (which is desirable), less liquid will need to be added. What amount of liquid - this will be shown by the consistency of the dough during kneading, see the fact
Thank you for your work and patience to explain everything to such a miracle to bakers.
irina tukina
Tanya is a good day. Today I baked bread from whole grain flour with whey. All according to the recipe. The gingerbread man is excellent. Proofing is good, but when baking for some reason, it did not acquire a beautiful look. What could be the problem.
irina tukina
How to attach a photo? Does not work.
irina tukina
Whole grain flour - 400 grams
Kefir curd curd serum - 270 ml
Sugar - 1 tbsp. l
Salt - 1.5 tsp.
Yeast - 1.5 tsp.
Olive oil - 2 tbsp. l.

Whole grain flour gingerbread man. Master ClassWhole grain flour gingerbread man. Master Class
irina tukina
Tanya cut the bread still lukewarm. It turned out tasty.
Ira, what interests you here?
You need to put less yeast, just 1 tsp is enough. for that amount of flour. To help The amount of flour and other ingredients for making bread of various sizes

It is possible that this affected the explosion of the dough, a sharp rise and the dough burst from one edge.
Read very carefully about the dough-bun again, the dough should not stand, this can also make the bread low and torn.
In my master classes and bread recipes, I often write a lot about this, how much time should be given for proving the dough.

If the bread is cut warm and hot, the crumb is always wrinkled. And for a photo, it is better to cut the bread after cooling completely.
irina tukina
Tanya is your recipe. I even made a serum. I did everything in steps as described by you. Just hand-kneaded, I don't have a bread maker. The gingerbread man was just lovely. Compared to the earlobe. The question was why the dough tore when I turned on the oven for heating. Clear. I'll put less yeast in the next.
Quote: irina tukina
Tanya is your recipe.

Ira, this does not mean anything yet, that my recipe It could be any author's recipe

Copying myself again (above):
Read very carefully again about the dough-bun, the dough should not stand, this can also make the bread low and torn.
In my master classes and bread recipes, I often write a lot about this, how long does it take to prove the dough.

We have different conditions for kneading dough, baking - and it is impossible to completely repeat the author's recipe. You just need to try to see in the author's recipe all the nuances and technology of kneading and baking, and transfer this to your bread, observing your own conditions for baking bread
Learn not to copy the recipe until grams and minutes of proofing and baking - but try to understand the principle of kneading and baking
Try to understand your dough, what it wants and expects from you - and then you will make friends

Once again:
In my master classes and bread recipes I often and a lot write about this, how much time should be given for proofing the dough.

Go to my profile, there are all the recipes of my breads, read carefully the information, I pay a lot of attention to nuances - especially for you
irina tukina
Tanya thank you very much for taking the time and sending me in the right direction. Thank you very much.

Ira, "thank you very much" will not be enough for me
Now give me fresh bread, report back

Pekies for health!
irina tukina
Tanya has now learned to put photographs, now I will share my baked goods.
Tanya and before you put the bread in the oven, you write that you don't even grease it with anything, and you don't need to sprinkle it with water?
It depends on preferences and the bread itself, from which it is baked.
I do not grease with anything from whole grain flour or a mix with rye - but I like to grease finished bread with olive oil.
I grease pure wheat bread with a beaten egg with a pinch of salt.

To give steam to the oven or not also depends on the author's recipe and what you want to get.
Tell me, is the oven temperature indicated with convection or top-bottom?

My recipes are top-bottom.
In convection, the temperature is set 15-20 * C lower.
And choose a mode for yourself, for each recipe it can be different.
Admin, tell me, please, are the rules for forming a bun from whole grain rye flour the same?
Quote: baduraeva
kolobok from rye whole grain flour

What is meant by "rye"? Wheat-rye or rye-wheat?

If wheat-rye, then we look at the topic Gingerbread man made from wheat-rye flour (master class) the rules will be as follows. And we carefully monitor the batch, flour-liquid. The dough should be soft (but not liquid, see photo), for whole grain flour you will need a little more water (liquid).
Admin, interesting is a bun made of 100% rye flour, wheat-rye and rye-wheat flour I read. My leaven is growing, I want to prepare in advance. And the oven was planned from whole grain rye flour.
Quote: baduraeva
interesting bun made of rye flour 100%

As a rule, bread is not baked from rye flour alone; it contains almost no gluten and gluten. Bread may not work if such bread has never been baked before, and especially in a x / oven. This is a very complex bread.
Borodino bread is baked with 15-20% wheat flour.

I recommend that you look at the bread recipes in the BREAD WITH SQUARE section, choose a recipe and bake it under the supervision of the author of the recipe. You need to work out the recipe and then proceed to the big bread
$ vetLana
Admin, Tatiana, photos are not loaded on the first page. Is it just me? Or because the pictures of 2009 and now you can't see them?

Sveta, there is such - tomorrow I will
Thanks for the tip
$ vetLana
Admin, Tanya, if you replace the whey with water with 15% sour cream, then how much sour cream, water and oil to take?

Here the fat content of sour cream is no longer important. Add a couple of Art. l. sour cream and stir until smooth.
Track flour-liquid balance
But I get the following problem: if the bun looks like it should, then the bread comes out too dense, I don't like it. Soft, airy bread is obtained if the bun is sticky (in white), or even a smudge (in whole grain). Such dough cannot be molded, but HP without my intervention copes well with it, and there are no problems with the roof. How can this be explained? And how to fix it?

And why fix it if the bread turns out to be tasty and completely satisfies the texture and crumb
Because such dough can only be baked in a mold. It is almost impossible to work with it with your hands. Buns, for example, are even dazzling.
Admin, I have a third workout on my whole grain bread program. It seemed to me that she was superfluous. The bread did not even double in volume. Tell me, are two strokes enough? Can I bake whole grain bread on the Classic setting?
On the same yeast, wheat bread rose remarkably.
Is whole grain bread sour?
It seems to me that the bread has fermented ...
Steps of whole grain mode in my stove
4.05 Start. Kneading start
4.01 Intensive mixing
3.55 First pause
3.45 Second intensive batch
3.25 Signal for additives
3.20 Second pause
2.50 First kneading and proofing
2.20 Second kneading and proofing
1.45 Third workout and proofing
1.05 Baking

In my Hitachi, there are only 2 programs Basic, Basic and Whole Grain. But I mainly use only the Basic program.

Duration of the process and cycles in Hitachi bread maker the operations are as follows:

1.preliminary kneading - 11 minutes
2.pause - 40 minutes
3. kneading - 14 minutes
4.first ascent - 26 minutes
5.gas outlet - 20 seconds
6.second ascent - 70 minutes
7.baking - 55 minutes
8. End of baking - 13 minutes.

A pause between batches is not a kneading or proofing! Gluten bonds begin to form inside the dough mass, which further lead this dough mass to the formation of bread dough.

And even when manually kneading the dough in a food processor, you can and should pause for 20-30 minutes of rest between kneading so that the gluten threads begin to swell in the dough. Then the kneading of the dough will go better and more fully, the bun will grab immediately. This is why it is not advisable to add flour or water during the second batch of dough.

I wrote about all this in great detail in the topic. HOME-BAKED BREAD MANUAL # 2
I recommend that you read these findings very carefully.
And just read the entire manual carefully UNDERSTANDING BREAD IN HOMEMADE BREAD

Compare with your temporary programs x / stoves.

Two options:
- either we leave the baking of bread in a x / oven on the machine
- either we interfere with the work of the oven and adjust the batch-baking manually, stopping the work.

For example, I did kneading and one proofing of the dough in a x / oven, and then switched to manual control of the proofing of dough and kneading, baking in the oven. Then you can track the rise of the dough and prevent "fermented"
Sourness is possible only in peroxide dough.

Bread made from CZ flour is very high quality and delicious.

Thanks Admin. Yes, main mode is more appropriate. I'll try on it.
Tell me, did I make the correct conversion to 600 grams of flour?
Curd whey (no butter) 405 ml minus 3 tbsp. l.
Vegetable oil 3 tbsp. l.
Sugar 1.5 tbsp l.
Salt 2 tsp
Whole grain flour 600 gr.
Dry yeast 2 tsp

Do not add all the flour. Leave 60 - 70 grams.

Just if you use 400 gr. flour little bun turns out. The spatula hardly reaches him if he is pressed against the wall of the bucket. And the small bread turns out to be uneven, lopsided ...

The bucket is big for such a kolobok ...

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers