Darnitsa bread from fugaska

Hello! Something I got confused in the recipe with 1 page! In Panasonic, what size to expose XL / L / M ??
Ingredients
Room water pace. 300 ml
Olive oil 2 tbsp l.
Buckwheat honey (can be replaced with sugar) 1 tbsp. l.
Fine salt 1.5 tsp.
Wheat flour 325 g
Rye flour 150 g
Dry yeast 1.5 tsp.

... and another question. Should dry malt be brewed or added dry? I usually brew, maybe in vain?

Hello! Something I got confused in the recipe with 1 page! In Panasonic, what size to expose XL / L / M ??
Ingredients
Room water pace. 300 ml
Olive oil 2 tbsp l.
Buckwheat honey (can be replaced with sugar) 1 tbsp. l.
Fine salt 1.5 tsp.
Wheat flour 325 g
Rye flour 150 g
Dry yeast 1.5 tsp.

put M, you can't go wrong

... and another question. Should dry malt be brewed or added dry? I usually brew, maybe in vain?

but I won't say anything about malt - I don't know

... and another question. Should dry malt be brewed or added dry? I usually brew, maybe in vain?

I always brew in my recipe 4 tablespoons of malt, you need to pour 80 ml of water (in the recipe for "Zavarnaya" bread for Panasonic).

What a simple recipe I need to make

Thank you!

I don't understand: the recipe contains 325 g of wheat flour, I began to read the comments below, they say about 250, 290 g of flour for the same 300 ml of water. And here, on the last page, they already quote the recipe with 325g psh. flour. How is it correct? I'm sitting with metered flour, I don't know what to do next?

I don't understand: the recipe contains 325 g of wheat flour, I began to read the comments below, they say about 250, 290 g of flour for the same 300 ml of water. And here, on the last page, they already quote the recipe with 325g psh. flour. How is it correct? I'm sitting with metered flour, I don't know what to do next?

Let's take 300 ml as a basis. water - then you need about 430 grams of flour.
If we take 290 grams of flour as a basis, then about 210 ml of liquid is needed.

Choose what is more convenient, make the dough soft, adjust it with flour / liquid balance.

Thank you, I have already poured 300 ml of water to the bottom and added flour, I will try to control the balance

I don't understand: the recipe contains 325 g of wheat flour, I began to read the comments below, they say about 250, 290 g of flour for the same 300 ml of water. And here, on the last page, they already quote the recipe with 325g psh. flour. How is it correct? I'm sitting with metered flour, I don't know what to do next?

the recipe was corrected, practically "at the request of the workers", so the recipe with less flour was first discussed.

I did it in half with grief, added Provencal herbs, I really wanted to try them. But it seems to me that the bread did not work out very well, there was a lot of flour, I also added malt. And herbs interrupt the taste, it is impossible to evaluate normally. But at least he didn't fall this time, and that's good. I have no friendship with rye flour yet. I will continue to experiment))). Thanks for the recipe.

[wheat-rye flour]

For a start and for an example, try to make this Kolobok from wheat-rye flour (Master Class) https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49811.0

I wanted, but there is no kvass. Then I read that I can replace malt, I have unfermented one, if I put in the same quantity, will it work?

I wanted, but there is no kvass. Then I read that I can replace malt, I have unfermented one, if I put in the same quantity, will it work?

You can also add malt to the dough, but it is better to steam it with boiling water and cool it beforehand. And be sure to track the flour-liquid balance, the dough is soft

Hello everyone! And here is my handsome!
Thanks for the recipe.I did everything according to the recipe, only I took ordinary vegetable oil. And also, after reading the comments, I added two tablespoons of flour just in case. Everything turned out perfectly, put it on at night, did not follow the batch.
But the taste is somehow not enough, I want to try on the trail. add malt once.

Thanks for the recipe !!! I'm a beginner, the bread maker is only 5 days old as I have. And I've already made bread 2 times. I liked everyone very much. Delicious. I only added 1 teaspoon of malt to the main recipe.

[1 tbsp of sugar + 1 tbsp. l molasses]

Hello everyone! I baked this bread according to a modernized recipe

Darnitsky bread by fugaska Size XL Basic mode, light crust (medium - who likes darker)
Everything is as in the original recipe. I only increase it by one and a half times.
2.25 tsp yeast
225 g rye flour
375 g wheat flour
2.25 hours fine salt (salt, it is better to increase to 3 hours l)
1.5 tbsp sugar (sugar, better reduce) is better 1 tbsp of sugar + 1 tbsp. l molasses
3 tablespoons olive oil (sunflower or mustard oil can be used)
2-3h l Weizensauer
370 ml water
If there's
Glofa ekktakt 1h. l or kvass wort extract ~ 1 tbsp. l (take into account the amount in a place with water, and first dilute in water)

so I bow to both sides and thank Sveta fugaska and Alexander sazalexter ... The first time I used dry sourdough and molasses (I just bought it), instead of kvass - 2 tbsp. l. malt brewed with boiling water, corn oil. The result exceeded all expectations - lush, aromatic and delicious bread:



I am sure I will bake it many more times!

thank you very much!
great recipe, I will use
baked twice
only for the first time I baked in the main mode and my oven creaked during kneading and the roof fell off a little on one side, but it did not affect the taste
the second time I put it on the rye mode - everything mixed without problems and baked with a bang
everyone liked it very much
PS: I will replace honey with sugar, maybe without honey I liked it more

Today I baked bread according to your recipe. I took 1st grade flour and seeded rye. When kneading, I added a couple of tablespoons of water, flour of the 1st grade apparently requires more. Everything is super: both baked and the roof is good, though there is nothing special to take a picture, they almost ate it) But here's one sadness: I added fried sunflower seeds, and they apparently scratched the bucket: such spherical scratches on the coating, but it seems that the seeds should not scratch , Or am I wrong?

[tighter bun]

"to the maximum" - I mean tighter bun and a pound of bread can be made with a fairly dense crumb. here it is necessary to find such a water / flour ratio so that it bakes well and has a dense structure.

I also like thick bread. And in this case, the roof will not break? I have this tendency.

Hello, I baked some bread, thanks for the recipe

the recipe was corrected, practically "at the request of the workers", so the recipe with less flour was first discussed.

It is strange that there is so much flour ... I baked several times according to the version of this recipe, in which 150 grams of rye, 250 grams of wheat, 300 ml of water room. temperature, I add 1 tbsp. spoon of malt extract and replace half of the water with kefir or sour cream in the same volume, add 1 teaspoon of coriander. It turns out just great bread! Excellent! I can't imagine what would have happened if I had put 325 grams of wheat flour instead of 250 ... Maybe my flour is so dry, I don't know

Thanks a lot for the recipe. Literally on May holidays, I baked this bread for two feasts. At work, there was a small banquet with sandwiches, cake and tea. Believe it or not, this bread ended first, just sliced ​​bread, without everything. I was surprised a little)) Then there was a holiday at home with friends and the same story. The bread baked according to this recipe went off with a bang and caused a heated discussion of issues of home baking.

Thanks again to the author of fugaska for the recipe. We bake this bread constantly

Thanks again to the author of fugaska for the recipe. We bake this bread constantly

Here is today's bread

Great bread.I did everything strictly according to the recipe, only the flour was whole-ground rye (I don't know if it matters), and I replaced honey with sugar (1 tablespoon) due to the absence of the first one :) This is my sixth bread in KhP. I did it in Maxwell MW-3751 in the main mode (2h 53 min), no additional. I did not mix, it rose and mixed super.
It rose superbly, the roof is flat, no bumps and ravines. I also threw in the peeled seeds, at the signal. It seems that I have gone too far with the seeds, a bit too much. Next time I will be without them. And the taste is awesome. Such rye-rye. Although it doesn't remind me of Darnitsky, it reminds me of another bread that I once ate (with a strange French name, I can't remember). I was once a fan of him, and lo and behold - it turned out very similar! And I really liked the color, I don't even want to add wort and malt, I'm afraid to ruin it;) In general, thank you very much, I will definitely experiment in this direction and with this recipe.

Very simple and tasty, of course, you have to watch the bun!

[fugaske]

I can't imagine what would have happened if I had put 325 grams of wheat flour instead of 250 ...

I somehow forgot that I was using the original recipe and put 325 gr. wheat flour as revised. This is not at all the same, it turned out to be an ordinary bread with a dense crumb. So 250 grams of wheat and 150 grams of rye is quite enough, for my taste, the bread is airy and very tasty.
Thank you fugaske and Admin for her version with dark beer and whey, now I bake this way.

Thanks to the author. I did it on the water with sour cream, there was no kefir. I missed with salt, I put a large one less - I didn't add salt.

biokefir 3.2% (thick) - 200-220 ml
warm water (or milk) - 150 ml
olive oil (or vegetable) - 2 tbsp. l.
wheat flour - 250-300 gr
rye flour - 250 gr
sugar - 1 tbsp. l.
salt - 1.5 tsp.
yeast - 1.5 tsp.
rye program (with preheating), dark crust, 1kg

Today I made my first "non-white" bread, so the recipe turned out to be very, very tasty. The roof cracked but did not fall. And the bread turned out to be airy. I expected to have a tighter crumb
Thanks fugaska for the recipe!

to your health!

Svetochka, thank you very much for the recipe!
I have been baking this bread for a long time and with pleasure, but today I tried to bake it in the oven. It turned out very well. No problems with the roof (in HP it periodically fell through or there was a curve).
Here is my report:

Girls, bake it stop once ... but in x / n.
Today I put the dough on the program, then I want to bake it in the oven, in the form.
How many degrees to set and how long, can you tell me?

Girls, bake it stop once ... but in x / n.
Today I put the dough on the program, then I want to bake it in the oven, in the form.
How many degrees to set and how long, can you tell me?

Optimally, put in the form for a second proofing in the oven, raise it twice, and turn on 180-190 * C - let the oven heat up, along with it, the dough will rise even higher. After heating the oven, when the crust forms and hardens, you can reduce T * to 170-165 * and bake until tender.
Checking readiness with a knitting needle, and best of all with a temperature probe, temp. inside the crumb 94-96 * C, which means the bread is ready.

Thank you for your promptness, Tanyusha !!!
I understood everything, went to the "machine" (in our shadow 35 *)

It turned out to be excellent.
Proofing after the program The dough took 40 minutes (in the oven at 30 *).
Then she turned on the oven at 190, after heating it reduced it to 170.
In total, baking took 45 minutes (from the start of the oven). Temperature probe control.

Well done! Now we take a sample and ... then we bake bread only in the oven

and .... then we bake bread only in the oven

just about, and I'm about that.
Spoiled by the oven, the bakery does not impress me anymore ... only when I need to run ...

I am a "young" baker, so I ask:
how much malt should you put in this bread?
Should I use a spatula for rye bread or regular?
I have a Panasonic 2502.

if you are talking about the option in the hat: the usual scapula, all according to the recipe.I bake a similar one, but for color and slightly sourness I add a tablespoon of dry SAF kvass (it is better to brew with boiling water - 1 tbsp of kvass + 2 tbsp of boiling water, and, accordingly, subtract 2 tablespoons from the water)

The bread is just super, baked for the first time. But there was one good thing, a bun for the sake of sight, but during baking the roof fell and lay. It is baked inside and delicious. What am I doing wrong? I will continue to bake this recipe.

perhaps a lot of water, as an option, reduce the yeast a little, or vice versa, add a little salt

The bread is just super, baked for the first time. But there was one good thing, a bun for the sake of sight, but during baking the roof fell and lay. It is baked inside and delicious. What am I doing wrong? I will continue to bake this recipe.

options: reduce the yeast a little, add a little rye flour (while you can reduce the wheat flour a little), or make the bun tighter, that is, add more wheat flour. I managed to achieve a beautiful roof by replacing the yeast with my own sourdough culture

Baked again today. 15min. KIND, 1H30MINS STANDED, 1H10MIN was baked (it was given that I bake rye). He died super, the roof is beautiful, the crumb is lovely and the taste is beautiful (baked).

Room water pace.
300 ml

Olive oil
2 tbsp. l.

Buckwheat honey (can be replaced with sugar)
1 tbsp. l.

Fine salt
1.5 tsp.

Wheat flour
325 g

Rye flour
150 g

Dry yeast
1.5 tsp.

I am a beginner and crooked baker, I have never been friends with dough. We bought a Binatone bm-2169 bread maker. Several times I cooked simple wheat bread with onions and garlic. But my husband asked for rye. I tried to find a simpler recipe. Found a recipe for Darnitsky, without ferments, malt and other difficulties. I prepared it today. Delicious !!!

[syrrik]

syrrik, I really like this black bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=357.0

Today it didn't turn out black, I got it
I'll try this one further, are all the rules here? are there any hacks?

Darnitsky bread by fugaska Size XL Basic mode, light crust (medium - who likes darker)
Everything is as in the original recipe. I only increase it by half.
2.25 tsp Fermipan yeast or SAF moment
225 g rye flour "Tverskoy flour-grinding complex"
375 g of "Makfa" or "Predportovaya" wheat flour
3 hours fine salt
1.5 tbsp sugar (sugar is better to reduce)
3 tbsp vegetable oil "Sloboda"
360 water

If you pour dry malt, do you need to add water to it separately or not? He, in theory, also absorbs decently.

If you pour dry malt, do you need to add water separately or not? He, in theory, also absorbs decently.

Yes, malt should be accounted for as "dry matter" in the total mass and the malt takes up enough liquid.

Well, how much for 1 tablespoon? 2/3 (those 2 scoops of water for 3 malts) of the volume as flour or more?

And do I need more water in the recipe above, if I put just 370 to 600 flour in white bread, and here 360 ​​and rye seem to absorb more?

If yeast is "thermonuclear" () should I put less? (for 1/4 tsp probably)

[wheat-rye]

Add malt to rye flour and weigh together + wheat flour = amount of flour for dough.
The rest according to the table The amount of flour and other ingredients for making bread of various sizes

If the dough wheat-rye, then we make the dough like here Gingerbread man made from wheat-rye flour (master class) watch text and photos (you can take your own recipe)
First, learn how to bake wheat-rye bread, then switch to rye-wheat bread.

If you brew malt, then take about 50-70 ml. boiling water and brew 1-2 tbsp. l. malt - then all this is taken into account in the total amount of dry and liquid ingredients.

If the yeast is very strong:
- we read the consumption of yeast on the package
- we reduce the amount of yeast by 20-30%

I, too, focus on the kolobok, but sometimes I prefer to have more water, since lately the kolobok is perfect, but the roof is tearing and it is not under the dome, as before. I like breads where the ratio is 50x50, or 1: 2, where 2 is rye flour.

And tell me, please, this question. I baked such bread on the "rye" mode In principle, it turned out not bad, but the crust cracks all the time. In this mode, knead for 15 minutes, soak for 60 minutes, bake for 55 minutes. Maybe you should try on a different mode? My main one is 3.18. Two kneads, the third time slightly turns the dough, and three times. Baking 50 min. What do you think?