Darnitsa bread from fugaska

fugaska, Thanks for the recipe)))
I baked it for the first time, very tasty, and ate it quickly.

The second time I replaced wheat flour with 2c flour, and added a spoonful of malt, the bread did not rise practically. The gingerbread man was very tight, I immediately noticed, but since I was just learning, I did not know what to do.
As a result, the bun is short, the bread is very dense, but nevertheless tasty.

Help, good people))) Is it possible to make this bread on 2 grade flour?
I just have 10 kg of it, and my family refuses to eat simple wheat bread, give them rye)))

And yet, how to use agram in this recipe? is it possible and necessary?

Virgo, we have puzzled me .... First time I hear about different shoulder blades! I have such



what is it? correct?

I was also puzzled, looked closely at two of my own (just like yours), like, both are similar, there is no difference. I have a bork x500, so I realized that two shoulder blades are just for my two shapes, round and square.

my roof has fallen

The second time I replaced wheat flour with 2c flour, and added a spoonful of malt, the bread did not rise practically. The gingerbread man was very tight, I immediately noticed, but since I was just learning, I did not know what to do.
As a result, the bun is short, the bread is very dense, but nevertheless tasty.

Help, good people))) Is it possible to make this bread on 2 grade flour?
I just have 10 kg of it, and my family refuses to eat simple wheat bread, give them rye)))

And yet, how to use agram in this recipe? is it possible and necessary?

But when replacing ingredients, it will no longer be the original recipe, it will be a completely different bread
And in bread according to your recipe, you can add any ingredients you want - bake bread from any flour!

Once again, we are attentive to the consistency of the dough! Flour of 1-2 grades takes more liquid, which means you need to make the dough softer, not tough!

Agram can be omitted, adjust the flour / liquid balance better

my roof has fallen

Monitor the flour / liquid balance

[Admin]

Admin, Tatyana, thank you kind person)))) Now I will try.

I'm still tight with the proportions, what's the best way to reduce the flour and then look at the bun and add it?
or add liquid, but then how much?

I studied the relevant topics, in my head there is a porridge of flour and water ...

found and read one more topic, it cleared up a little in my head)))))

I'm still tight with the proportions, what's the best way to reduce the flour and then look at the bun and add it?
or add liquid, but then how much?

I studied the relevant topics, in my head there is a porridge of flour and water ...

For clarity in the head

Gingerbread man made from wheat and rye flour. Master Class. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49811.0

Whole grain flour gingerbread man. Master Class https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49810.0

The first bread had a dome that fell off and was very porous, the second had a crumb crumb and did not crumble, but the roof rose inside too, for some reason: a little emptiness Bread 750g. on "medium crust"
I reduced it by 20 ml of water, 1 hour. l. yeast and added 1 tbsp. l. flour. I don't think you need to add flour. Here, in fact, he is: I will experiment further. Tell me, how can I make bread a little (!) Sour?

Girls, a little off topic, but! as I read that a bun can be similar in elasticity to: a child's ass .., female breast ... About the chest is generally mortality. I decided to understand how it is .. touched, touched my own and touched the child's ass. And until now, as I read about the bun, I break into a smile ... Respect to the author!

But such a comparison helped MANY to understand what the dough should be before baking.
And here it was no longer a laughing matter when the bread from the bread machine came out with complete nonsense, instead of high expectations

Respect to the author!

So put the author + in the topic Baking manual, the author will feel your attention to his topic

[dili1979]

dili1979 Add vinegar for 1-2 hours. l, or put a dough, subtract 150g of flour 230 ml of water, yeast from the recipe, put on pizza mode, then for 2-3 hours for fermentation, then the remaining components and the main mode, there will be sourness

[dili1979]

dili1979 Add vinegar for 1-2 hours. l, or put a dough, subtract 150g of flour 230 ml of water, yeast from the recipe, put on pizza mode, then for 2-3 hours for fermentation, then the remaining components and the main mode, there will be sourness

Thank you! I'll try with vinegar first. And Apple cider vinegar, table vinegar and how much percent ??

Thank you! I'll try with vinegar first. And Apple cider vinegar, table vinegar and how much percent ??

Vinegar - use in bread dough https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=145175.0

And you can also use old kefir (there is lactic acid)

I use the original recipe from fugaska for Darnitsky - I refused buckwheat honey because of taste dominance ... ONLY SUGAR-SAND - water through the Aquaphor filter ...
I don’t bother about the initial temperature of the components - KENWOOD BM-450 with a forced convention brings the bun from the temperature of the refrigerator and water supply to 35 - 40C in 10-15 minutes, even at the mixing stage ...
Thanks to the author of fugaska - special thanks to the Admin moderator for the advice to add 1 tablespoon of KVASS WORT CONCENTRATE! ..
THE MAIN THING IS THE FORMATION OF THE COLUMN !!!


BASIC mode - 750 / Dark Crust ... in the photo there is a cut after 1 hour of cooling - the lid, jammed when cutting a loaf, has recovered ... finely porous crumb - taste with rye dominant and leavened sourness ...

what happiness - I got this bread on the main mode (3.30), I am very glad. !!!! the only thing that somehow turned out to be tasteless (I measured all the ingredients exactly) - just like ordinary white bread, and we don't like white bread for the lack of taste ... well, we will experiment, but thanks a lot for the recipe - the bread rose well and the crumb good

: lol: Thanks to the author. Since October last year since the purchase of Panasonic 2500 pecks or white or rye custard. And everything was fine. But now the wife desired gray bread. 16 kopecks each.
Found this recipe. I did everything on the first page.
In the process of kneading, I read that you can add a little kvass wort and all sorts of additives from the heart ..
In general, there were 3 deviations from the original recipe.
Increased water by 30 ml.
Added 1 tbsp. a spoonful of kvass wort.
Added 2 tbsp. tablespoons of a mixture of dry herbs.
I threw everything into the oven for the night with readiness by 6 am.
Outcome 🔗
The wife is happy.
Half of the loaf was taken to his employees to work for a sample.
They also approved the taste.
On and I myself also liked the bread.
Bookmarked and will bake regularly.

With wheat-rye bread I am still quite "you", so take my test copy too! The top of the bread at the very beginning of baking shrank a bit, then it remained ... It tastes great. She did not leave the recipe even a step!

and sift rye flour too?

[wife]

wife , I weighed the flour all at once and sifted it together.

and sift rye flour too?

We ALWAYS sift any flour! We read here "On the benefits of sifting flour" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=35.0

[wife]

wife , I weighed the flour all at once and sifted it together.

THX

Super bread! Thank you! Added malt and chicory.

baked exactly according to the recipe
such a handsome man turned out ... and all so correct and even ... and what a delicious
Thank you

Thanks to the author for the recipe !!!
I tried to bake it for the first time. The gingerbread man turned out to be perfect until I added the garlic. The dough became thin and stuck to the sides of the bucket.
However, it rose and baked, it turned out very tasty !!!
Only the roof came out flat.

Very tasty!!!!!

put it on kvass now.
Here's what happened.

and in the context


Very tasty) Respect to the author)))

I made bread according to this recipe, but I want a darker crumb, how to do it, or will it be another bread? can change rye flour and wheat flour by grams? I also added a large spoonful of kvass concentrate

really liked the recipe for its simplicity!

Thank you very much to the author - I can say that after numerous attempts, I have finally found for myself the best recipe for dark bread. My changes to this recipe are 2 tbsp. l malt, 1 tbsp. l.apple cider vinegar and, most importantly, premium flour was replaced with 2nd grade flour, all proportions of the recipe are preserved and always obtained. This is how it turns out .

This is the DELICIOUS bread I have baked so far!
BUT, the roof collapsed completely ... AT ALL, the pit turned out ... I did not leave the recipe one iota, except that instead of sunflower oil I took mustard oil.
Upsetting, however .......

This is the most DELICIOUS bread I have baked so far!
BUT, the roof collapsed completely ... AT ALL, the hole turned out ... I did not leave the recipe one iota, except that instead of sunflower oil I took mustard oil.
It is disappointing, however .......

This is how you just need to deviate from the recipe, and monitor the dough based on the products that you use, this means monitoring the flour / liquid balance

The bread rises, but falls inward. Causes. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0

Usually I bake according to the recipe, a big plus and THANKS to the author.
From myself: sometimes I add 1 tbsp. a spoonful of dry kvass "SAF-Moment" - it turns out more gray and perforated and a slight sourness appears

Well ... baked it again. ALL ACCORDING TO THE RECIPE!))
it turned out high, but the roof was all cracked.
And tonight I was baked - a doll ... like a picture! And vuuuuusnooo ...
and what is the reason? I DO NOT UNDERSTAND...

Perhaps it is due to the fact that the infusion of flour during night baking is soaked in water - the result will naturally be better when kneading - it mixes easier and, as I have seen more than once, you put bread with a delay - it turns out tastier and more magnificent. It was not for nothing that our ancestors baked pies and bread after three huggings - they knew a lot

[Wallpaper flour 110 gr]

-Rye flour 110 gr
-Wallpaper flour 110 gr
-Wheat flour 180 gr

There are several questions: What is wallpaper flour? Wheat flour and rye are sold in Finland, but I haven't seen "wallpaper"

Is it possible to use only two types of rye flour and wheat flour in this recipe from the first page?

From the wiki:

Wallpaper flour is obtained by single-grade wallpaper grinding with a yield of 96%. Flour consists of almost the same tissues as wheat grains, but differs in a slightly smaller amount of fruit shells and embryos. Wallpaper flour is relatively large, non-uniform in particle size (the largest particle size reaches 600, and the smallest 30-40 microns). Its chemical composition is close to that of the original grain (ash content is 0.07–0.1%, and the fiber content is 0.15–0.2% less than in grain). This flour has a high moisture content and sugar-forming ability, the yield of crude gluten is from 20% or more. As a composition similar to wallpaper wheat flour, a mixture of 9 parts of premium wheat flour and 1 part of wheat bran (one tenth, 10%) can be used. Wallpaper flour is mainly used for baking table breads and is rarely used in cooking.

[Table of contents of the section "Ingredients for bread"]

From the wiki:

Why go to Wikipedia when our site has a huge database of Table of contents of the section "Ingredients for bread" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102465.0

sure, there is, after all, earned

[WanhaKettu]

WanhaKettu Classification and grade of Russian and imported flour https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=5064.0.html in this recipe, peeled rye flour and wheat flour of the highest grade is used. Whole wheat flour was brought from Finland, look here it seems there was even a photo https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=241.1520 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=241.0
PS: Judging by the map you are in Romania and not in Turku

[WanhaKettu]

WanhaKettu Classification and grade of Russian and imported flour https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=5064.0.html in this recipe, peeled rye and wheat flour of the highest grade is used. Whole wheat flour was brought from Finland, look here it seems there was even a photo https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=241.1520 https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=241.0
PS: Judging by the map you are in Romania and not in Turku

All such flour is here (as in the pictures) Ruisjauho - rye, Vehnajauho - wheat, Sämpyläjauho - with bran, I have not seen another.
P.S. today by the way bought "KVAS" like this:

I don't know yet where (to which bread to add).

Well, about the map, as they say .... there is a saying "about the inscription on the fence"

I baked Darnitsky bread from 1 page. I added 1.5 tablespoons of rye malt and replaced about 20 ml of water with milk. Everything else is as in the recipe. This bread was the second one I baked. Everything worked out. Swept away in 5 seconds.Until I got the scales. I measured the bulk ingredients with a measuring cup for bulk ingredients. I tried to control the bun, but then spat and relied on the experience of the bread maker. Everyone liked the bread.

P.S. today by the way bought "KVAS"

I don't know yet where (to which bread to add).

So add it to this bread and others with rye flour, about a tablespoon
And for whole grain, come to St. Petersburg, like the EU customs rules do not prohibit the import of flour

And for whole grain, come to St. Petersburg

Of course I'll come, because mom and dad live there with a bunch of relatives !!!

And what is going on here? MAMA DARAGAYA !!! Already the second page, and you have never seen any red-haired Odessa production ?!

I'm here in a fight with the favorites of the forum (um ... the second bread maker from Panasonic ... I won't say for the second ... but the first ... the frog-traveler is resting ... for the most tomatoes ... and the Moscow-Odessa ones .. .) And then I baked a darnitsky entot ... red-haired Odessa ... and unobtrusively I ask my personal offspring:

- DO YOU DO NOT LIKE DARNITSKY MOST FUGASKI? !!! (well, so sweetly ...)

I won't say that I heard the crunch of a breadbasket being gnawed ... But ... um ... two more pieces are left ...

I'll go, I'll throw kefir into the Platypus basket ...

[Hairpin]

Hairpin
Now, if you, my dear, did not write a post ... then I would have ready bread in the oven until morning .. the bucket has already cooled down .... Darnitsky has been baking from Fugaska for 6 years!

[Fugaskin]

And sho? Fugaskin Recipes don't need VABSHE yeast !!!
Can she ring a bell right now? Well, like, how healthy? They have an hour of difference there ... not half to eleven ... is it already WAABSCHE 26 JULY ?!
July 26 ... film June 31 ... KAKA LOVE ... PRESIDENT CARTER ... Lyudmila Vlasova ... Alexander Godunov ... Schaub loved me so ...

Well, I could have tinkled! we go to bed when it’s already morning

Tell me please. Now I put the bread according to this recipe. I do it for the first time. Bread is often panas. I make recipes from HP, so I got confused here. I missed 40 grams of flour (mechanical scales, I already began to doubt the reliability). The gingerbread man turned out to be torn, I thought there was not enough flour - I put another 3 tablespoons of tablespoons. We also lost the charge from the camera. In short, I guessed on my cell phone when the batch was already over. Well, at least for the future I can figure it out. this is how it turned out


by link to the bun https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=49811.0 half of the photos do not open and I don’t understand from the rest what is wrong with mine ... Maybe on the contrary, there was not enough water initially? I didn’t fill up the flour either, I’m afraid I’ll spoil it. I'll post a photo of what happens later. By the way, I put (or did I put it?) 1 tbsp of rye malt and there was no honey, replaced with regular sugar.

[fugaska]

fugaska, thank you for the excellent recipe!
The bread is amazing! I just counted everything at 250 ml. water,
a larger amount helps to raise the dome until it touches the x / p window.