Mandraik Ludmila
It is very hot here and for the first time, as it seems to me, the bread fell like that. She baked exactly according to her recipe, without any additives, but the roof in general is like a bowl, this has never happened. Apparently from the heat passed. I put the second bread for the night on a low-yeast program and in the morning such a bummer:

Low-yeast gray bread in Panasonic SD-2511


The photo also loaded sideways
$ vetLana
And I thought the carrots were raw, and you put the boiled ones.




Luda, low-yeast is not suitable for the heat, I also noticed.
Mandraik Ludmila
Quote: $ vetLana
low-yeast is not suitable for heat,
Svetochka, I then decided that it was necessary to put the Diet, in it the last rise is shorter. But I hoped that the stuffiness would subside at night, I even left the door to the veranda open, but it didn't help
mamusi
Buttercup, Svetik, hi !!!
I'm talking about bread ...
Do you remember, Lyuda, I complained to you about the hilly roof. And you advised to reduce water?
I reduced it. Looks like much ...
Baked with a beautiful convex smooth roof, but also with a chic longitudinal crack.
I didn't forget to take a picture ...
And also - I did Pre-batch and therefore put 0.75 tsp. yeast. I think the heat is ... too much time, etc.
Well, and now - either add a little water, or undersized - because there is not enough yeast and it was necessary for some more bread. In short, then you really need a Diet ...
In short, there is still something to "mania"
Mandraik Ludmila
Ritochka, try to add some water first. And on the dietary one, the last test will be controlled, just in case if it is too high 10-15 minutes before baking, turn on the baking force early
mamusi
Quote: Mandraik Ludmila
on the dietary last test, just in case if it will be in 10-15 minutes
I did so ... I opened it, and he was covered in bubbles ... she poked her finger - the hole did not straighten. I turned off the HP, put the baked goods BEFORE ...
But probably in vain, the result was not happy. Conclusion: play "low yeast games" in heat I don't want any more (after all, I put 0.75 tsp of yeast, hoping for Pre-Kneading, Leveling at 1 hour and Long Proofing Before Baking)))

Too clever. The bread was torn ...
The roof is convex, but cracked.

Low-yeast gray bread in Panasonic SD-2511
I will continue to bake this favorite bread on the Main, without pre-mixing with a full spoonful of yeast, which is a small amount for the composition of this bread of mine.

Well, how not to play around?
After all, I will not be me ... Without something new ...
Mandraik Ludmila
Ritochka, that's for sure - you want to play, sometimes we flirt
mamusi
Quote: Mandraik Ludmila
I want to play
Tomorrow I'll put yours on the 2nd option again. With prunes and raisins. Loved by my family. Today everyone is all day without him, but they ask!
My flakes are soaked just in jelly!
Mandraik Ludmila
These cereals, like Matroskin's milk, will even be in the coffee pot soon. I am already installing everywhere where it comes into my head. You can use cutlets instead of bread, we have a recipe for herculet here
mamusi
Quote: Mandraik Ludmila
In cutlets instead of bread, you can
And I, Lud, always for many years in cutlets (and in a fake hare) namely Hercules and put it instead of bread ...
This is delicious!
My Monastic Flakes are soaked. I'll go today to try your Kiselek in a blender-soup cooker ...

Maniacs we are with you, bread and jelly))))

Mandraik Ludmila
Tell me how it happened, interesting
mamusi
Quote: Mandraik Ludmila
Tell me how it happened, interesting
Luda, it wasn't worth it.

The first jelly - I liked yours much more! Let me tell you in the cafe ...


$ vetLana
Luda, stumbled upon a topic about additives in bread. Maybe it will come in handy.
https://Mcooker-enn.tomathouse.com/in...56339.0
This, in particular
1. Adding acid to the dough (for a medium loaf): 1 tablespoon vinegar, or 1 tablespoon lemon juice, or a pinch of lemon juice, or ascorbic acid - makes the dough more elastic, prevents the roof from falling off quickly during proofing (if the reason is in fermentation, and not in excess water). The dome of bread in the presence of these additives is smoother and more beautiful
Mandraik Ludmila
Svetochka, very interesting, but the acid also affects the taste, and I generally do not like to add such additives, although they are quite natural. Better the roof cracks than the wrong taste
mamusi
Mandraik Ludmila, Luda, hello, I can't find where I was talking about Flakes (after jelly), calculating weight in bread ...
I want to share with the girl ... so that she can taste our reasoning. And got lost in two pines.
Mandraik Ludmila
It was you who wrote to me in Votsap
I will now copy to the jelly theme
mamusi
Quote: Mandraik Ludmila

It was you who wrote to me in Votsap
I will now copy to the jelly theme
Well, the Man is waiting there. Alyonka ...
And I, a maniac, make myself smart.
I've been rereading Temki for the fifth time ...
Mandraik Ludmila
So, the bookmark - everything is exactly according to the recipe, I bought the salt from Iletskaya, the loaf is tall, beautiful, even, without any tears! Thanks to the slicer, you can cut it almost immediately. Only rye (Passionate) is not cut hot - it sticks to the slicer, you have to wait until it cools down
Low-yeast gray bread in Panasonic SD-2511

Pre-kneading on pizza for 7 minutes, then on the main one (N1), since it is hot at home and it is clear that it will simply fall again on low-yeast
mamusi
I will also bake it on the Main.
Mandraik Ludmila
Ritochka, yeah, on the whole, everything turned out fine and did not increase the yeast, only kneading on pizza, heating there during kneading. And yes, I remembered, a little lukewarm water was pouring, warmer than room temperature, but not quite warm either.
Mandraik Ludmila
Today I baked bread, I wanted even more gray, so I changed the ratio of flour. It's hot outside, so I don't use long progs, otherwise the dough is walking over.


300gr psh. in. from.
100g psh. c. h.
100g rye
260ml unstrained whey + 120ml water
Salt, honey, plums. oil and yeast as usual
Pre-mix on dumplings without butter, baking on the Main mode with the addition of butter.


Here is such a handsome turn out. The incision is later, when it gets cold, now it is still quite hot, I'm afraid that I remember when I will cut

Low-yeast gray bread in Panasonic SD-2511

mamusi
Buttercup, oh, how good !!!!
And I want to oooo
I don't know if I'll get together tomorrow, otherwise I have a new hobby ...
Today I baked a trial ...
Tomorrow we need to "consolidate the success", So ...
And there are fewer eaters. Grandpa on watch, Lud.
And I want yours, and mine, and ... my God!
Mandraik Ludmila
Ritochka, you will have time for everything, the main thing is not to rush!
The cut is evenly porous, the holes are not large, but uniform, rubbery. Smells like "going crazy", I can't resist eating a little hump. Ritochka, a very good option and low-yeast, as stated, for 3 / 4h. l. yeast for 500 g of flour. Gorgeous!
Low-yeast gray bread in Panasonic SD-2511
mamusi
Quote: Mandraik Ludmila
as stated, for 3 / 4h. l. yeast for 500 g of flour. Gorgeous!
Yes, great.
So I want to repeat, Lyudochka!
Thank you for this recipe, our troublesome bee!)
Irinap
Baked, cooled down. Tall! But it would be better if he was a little smaller. Next time I will put less yeast and add a little water. There was no serum, so kefir + water
Low-yeast gray bread in Panasonic SD-2511
mamusi
Irina, wi-wai-wai!
What a handsome! I love it when they have a little "blows the roof off"!
Such a homely detail ... Delicious!
And me girls got hooked add a slice of bread old dough! .. do this every time now! Well, very tasty to me.
Mandraik Ludmila
Irinap, an excellent bread turned out, but it is almost always high, so it is 500g of flour in total, this is not a small bread To your health!
Irinap
And I, apparently, fell for low-quality flour. No matter how I bake, it seems like all the unfinished bread. I bought a MacPha again and I will add it a little bit.
Rita, I like old dough bread. We must try your option.
mamusi
Quote: Irinap
Rita, I like old dough bread. We must try your option.
Yeah, Irish, you will tell later.
I'm not particularly strong at this (in theory).
Two years ago I already tried baking like this. And even in the subject of Panasonic, I remember, I showed bread, reported, but so it got lost. Then the grandson was born. Other problems started and I forgot about it.
And now I remember. I keep the dough in the refrigerator and feed it.
It may be wrong to do so. And this is more like a leaven with me?
I do not know.
But the bread is delicious.
Irinap
mamusi, I'm not strong in theory either. I know that before adding butter to the dough, set aside a piece. But I just keep it in the refrigerator without feeding. Because of this, I don't like leaven. And I never got it strong.
mamusi
Quote: Irinap
I just keep it in the refrigerator without feeding.
Ira, that's what I want. So that without hassle.
But I don't quite understand what should I do now?
I just got carried away "with the flow"
The dough was left "accidentally" forgotten. It was too much for bread. And I took a piece, and noticed the rest with flour.
On the next bread she again took a slice. And the rest smells of ... alcohol. I can't throw it away !!!!
Again I threw a couple of tablespoons of flour into HP + and kneaded until a tight ball, put it in the refrigerator. That's how I play ...
How are you doing, I don’t understand !?
Irinap
mamusi, so I leave a very small piece, about 30 g, this is the size of a table tennis ball.
mamusi
Quote: Irinap
I leave, about 30 g, this is with a table tennis ball.
Ira, leave then???
I understood, read, your message in that topic. What are you doing with dough? Me not.
And I just initially had more test.
It happened so. I won't spend it.
Mandraik Ludmila
Quote: mamusi
leave after what ???
Leaves up to:
Quote: Irinap
set a piece aside before adding butter to the dough.
Irinap
Quote: mamusi
leave after what ???
It is usually advised to leave a slice when kneading bread. But you can knead it in advance, but in recipes this is usually a large portion, and then they write "take a piece of old dough .." This can be done if you bake often.
mamusi
Yeah, got it!
I bake often. But it won't grow old in one day. Therefore, I will use my 'already vagrant'
Mandraik Ludmila
I baked bread with even less yeast, used 0.5 hours. l., the flight is normal, only the roof tore again, although the salt I have now is different .. well, okay, this is nonsense, especially in comparison with the World Revolution
Low-yeast gray bread in Panasonic SD-2511
Programs: 5min Dumplings and then Basic bread (with the addition of butter), other proportions are the same
mamusi
People, and the roof has pulled open, because there is not enough yeast ... No?
And on the Main did not have time to settle .... And when baking, it was flooded and torn.
Well, that's what I think, maybe I'm wrong ...
Mandraik Ludmila
Quote: mamusi
the roof has burst, because there is not enough yeast ... No?
Ritochka, nope, on the contrary, either little water or a lot of yeast ... My last one pulled the same, although I did it for 0.75g of yeast, maybe the flour went drier, I opened a new pack last time and the same cracked
Low-yeast gray bread in Panasonic SD-2511
mamusi
Lyudochka, he is so delicious that drools!
I can hear how it smells! Well, let it be with CRACK!
Mandraik Ludmila
Yes, cracks don't scare me, it's worse if it falls through, that's why I'm afraid to pour water
Mandraik Ludmila
I baked another bread the other day, I now have it permanent. I took a chance and poured 420 ml of water per 100 g of rye, 100 g c. h. and 300gr of the highest grade flour, 0.5h. l. yeast PAF-moment. The dough was very thin, I was afraid of the roof collapsing, I fought with myself so as not to add flour. Nothing fell and the roof didn't crack! Large holes are present, but unevenly.
Pre-mix on dumplings, then add oil and the Low-yeast program. Interesting, you will have to try other programs
Low-yeast gray bread in Panasonic SD-2511
Irinap
Mandraik Ludmila, Luda, cool! I bake with 1 g of dry yeast, normal, but much less liquid
Mandraik Ludmila
Irina, this is my experiment, because the more water, the less carbohydrates in a piece of bread, something like this
mamusi
Luda, that's right, it's hot now!
The flour is very dry !!!!
Apparently Khlebushek you just asked to DRINK before !!!!
Therefore, the roof tore.
I noticed that with the addition of c. h. and rye ... now Hoebchik asks for more moisture.
Py Si: I began to put a spoonful of sesame and flaxseed everywhere.
It tastes good to me!
Mandraik Ludmila
Yes, I also like to put seeds in bread
Mandraik Ludmila
I baked bread with the addition of 1.5 tbsp. l. Flaxseed.
400ml of water, 100gr. flour, 100g. c. z., 300gr of wheat flour. in. sec., 0.5 h. l. dry yeast.
Baked on Diet mode, as usual with perdzamez.
The bread cracked on the diagonal of the roof, and then a fold appeared in this place
Low-yeast gray bread in Panasonic SD-2511

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