Darnitsa bread from fugaska

Dear fugaska, I've been baking bread for a long time, but my hands did not reach your recipe. Yesterday I baked on fermented baked milk instead of water and on pressed yeast (10 g) kneading and proofing in a h. etc. and baking in the oven. The bread is wonderful! I join all the thanks for this recipe.

I also want to express my gratitude to the author of the recipe !!! The bread is delicious !! Thank you!! Now I don't bake another rye anymore! I only add water not according to the recipe, but less ... if according to the recipe, then my bread falls through the roof .. I don't know why ..

I baked the second time and my roof collapsed again, a little less than 1 time, but it sank, how much do you reduce the water ?? Tell me plizzzzz

But even with the roof settled, it's still super buzzing, but you want beauty too !!

[Svetkin_spb]

Svetkin_spb,
I bake "Darnitskiy" in "Main (1)" mode. I tried to bake on "Whole Grain", the result was not impressive (the loaf turned out to be lower and denser). The first two times, my "Darnitsky" roof also collapsed (it baked in different modes), as soon as the amount of water decreased, the dome became just a sight for sore eyes ... My advice to you is to try to slowly reduce the water (by the way, a lot has been said about this in this topic) ... And for clarity, look at my result on page 22 (answer # 327) of this topic (this is how "Darnitsky" is obtained after reducing the amount of water).

Tell Krosh, how much water do you use in the recipe? The fact is that the household liked this bread, but the same problem with the top.

I reduced the water to 280 ml, the result with the roof did not change !!!

it is necessary to change the proportions of flour: take more wheat and less rye. I did it according to the principle the more rye flour, the better (roof problems interested me least of all). but if you increase the amount of wheat flour and, accordingly, decrease the amount of rye flour, then the roof will be beautiful. only it will be necessary to control the bun, rye flour and wheat flour take a different amount of liquid ...

made bread strictly according to the recipe, added 3 tablespoons of wheat flour when kneading.
everything worked fine

Dear fugaska, I saw your recipe on other sites !!! That's how popular he is! I found out only because I constantly do it myself. Thank you again for your work.

Good afternoon, on Sunday I baked this bread according to the main recipe, it turned out super! added garlic and green onions. In the process, I added 1 tbsp. a spoonful of flour, since it seemed to me that the bun was too thin. Everything worked out fine with the roof, it didn't fall ...
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(y) Today I baked Darnitskiy bread according to fugaska's recipe. Only added to this recipe 3 CHL PANIFARINA, 1h. l coriander, since there was also a problem with the volume of the loaf. I inserted a spatula for rye bread, baked in the "rye" mode. The result was not long in coming! The loaf is tall, baked and fragrant.

I tried to bake it. The bread came out just super !!!!!!! True, I baked it on kefir-rye sourdough and took equal parts of both rye and wheat flour. The family approved it as the first successful and very tasty gray bread.

The bread is fabulous! The taste is wonderful. The husband even took half a loaf to work, to brag.
In the recipe, I replaced honey with fructose, and olive oil with unrefined sunflower oil. In the process of mixing, I added a tablespoon of wheat flour with top (if I added a measuring tablespoon, then probably 2-3 pcs). The roof is fine, no problem. In general, very tasty, I recommend it to everyone!
And thank you so much fugaska !!!

fugaska, thanks for the recipe, now we mainly do only your Darnitsky, even our 11 month old.the kid is delighted with it :-) the other day they made this bread with prunes, until the evening there was not a crumb left :-) sometimes we make it on rye mode and often instead of premium wheat we add the first one.

now put the bread on the fugasca recipe
added a little more wheat flour
replaced oil with sunflower oil (I love its smell)
poured more sunflower seeds

look forward to....

Hello forum residents! I'm new here.
Today bread is baked according to the recipe so discussed and loved here.
This is the first experience with nigella.
Changes: water 300 for water 100 + 200 dark beer, 1h. l. coffee
There is an excessive bitterness in the bread, what could have influenced the beer, or can the coffee also taste bitter?
In general, I am satisfied with the result. Respect to the author

In the context, the bread is a little torn, but from impatience he only cut it out of the HB

Hello everyone, very successful recipe thanks to fugaska and everyone, everyone, everyone !!!
I bake steadily according to an increased recipe only I add Glof 1 tbsp. l
Agram 1st Art. l and Panifarin 2h. l
Who can tell if you can completely replace Extra-R ---- Glof?

Bakla today Darnitsky small for testing
Slightly modified recipe for Alaska-VM2600
• 0.7 tsp. dry yeast SAF Levure
• 75 g rye flour Nastyusha
• 125 g sokolnicheskaya wheat flour
• 0.9 tsp. fine salt (did not grind, put the usual)
• 0.5 st. l. liquid mountain honey (that's why I added flour when kneading a bun, otherwise it would stick to the wall)
• 1.5 tbsp. l. olive oil
• 150 ml of water room. pace. boiled
• ground cardamom in a mortar 1 tsp. for the smell
• 1 tsp. dry garlic
Naturally sifted flour, first mixed honey with water so that the honey dissolves better, then added oil. during the first batch, I saw that the bun was sticky, gradually added 3 tablespoons of flour without top until the bun became independent.
I baked in the main mode for 2 hours 53 minutes, put the crust dark.
The crust is a little bit dense, but inside is soft, uhh. The taste is neutral. Not tasteless, it was necessary to add garlic and smoked sausage. Little. Next time I will.
Leave it inside for 20 minutes after the end of the program. neighbors are visiting us for the second day)
while I was writing the message, the little Darnitsky settled down on the stomachs) It may not be useful to eat fresh fresh, but understanding all this is dying. I will bake alone at night, so that in the morning I will not be the freshest, but at least stand for 7 hours

[fugaska]

Pek yesterday Darnitsky, maybe Stolichny all the same? on prescription
from fugaska

DARNITSKY BREAD ON KEFIR
ingredients qty notes
warm water 170 ml + 30 ml
biokefir 150 ml 3.20%
olive oil 2 tbsp l.
sugar 1 tbsp. l.
salt 1.5 tsp
yeast 1.5 tsp
wheat flour 200 gr +50 gr
rye flour 200 gr


program 1 for medium loaf
at the exit
On his own he added: 3 tsp panifarin and 2 hours. l Glof (diluted with water)
I didn't add water and wheat flour!
Outwardly, it turned out one-to-one with chob
(three posts above)
Taste ... Indescribable sensations

They made Fugaskin Darnitsky in the French mode (6 hours) super simple, all airy, almost no sugar was poured, and even once they changed the amount of rye and wheat to fr. mode it was lower, but still amazing. Fugasca

The bread stood for an hour on a plate under the lid for heating dishes in the microwave - the crust is soft, lovely. The taste became a little different, appeared. The recipe is excellent. Next time I'll add dark beer half and half with water.

[Shurshun]

Shurshun Try it on old kefir!
And you will feel the difference !!

It is not necessary to put panifarin! But with garlic you need to be careful.
here people wrote about failures, look! I put dried for confidence.
Shl but in general the interesting recipe should be tried! Especially with bacon

Finally, I baked Darnitsky bread. What can I say? Awesome result! Fugaska-thank you so much !!! for such a wonderful bread recipe!

Turn to "Paint" in a matter of seconds ...

After long torment (or agony?), The light at the end of the tunnel finally dawned on. This is the kind of bread that came out on my whey. I show it from a beautiful and ugly side. so you can see how far I am from perfection. And the taste is taste !!!!! I never stop wishing the author health! Fugaska

Girls, I'm new to making bread.
According to the recipe fugaska baked bread, it turned out very tasty, but the top, for some reason, turned out so ugly. NO, in no way did he sit down, he just came up like this with such a depression and baked.
In the recipe by fugaska:
1.5 tsp. dry yeast
150 g rye flour
250 g wheat flour
1.5 tsp. fine salt
1 tbsp. l. buckwheat honey (can be replaced with sugar)
2 tbsp. l. oli 250 g wheat flour
300 ml of room water pace.

I made a little change: instead of 300gr. I put water (150g. water and 150g. kefir), instead of 250 g of wheat flour (200g. premium wheat 50g. 2 grade) and instead of buckwheat honey, regular flower honey.
What did I do wrong? Tell me please.

[fugaska]

fugaska

Thank you very much for the recipe. It turned out very tasty. I added dill and garlic there. True, in my cotton I had to add flour so that the bun was not smeared on the walls.
But I have two questions. First: my bread turned out to be soft, large-porous, but is it possible to get fine-porous bread, my son loves this more. Second: when I squeaked a dry garlic bun, which after adding flour was plump again smeared on the walls, and even worse than before. And when he began to bake, the roof fell through, though not much.

Hello everybody!
Nadiy, maybe the roof didn't collapse, but just a little deformed due to rye flour? I read on the forum that this is normal for rye bread. My first loaves of Darnitsky turned out with a flat roof, but now everything is, as if by selection, wavy!
And regarding the addition of garlic, they wrote that it radically affects the dough, thinning it. I can't give a link, because everything in my head was confused by the abundance of information. For this reason, I put all possible seasonings in the bread, except dry garlic! You can replace it with dry onions - very tasty!

I always add a little granulated garlic to rye bread, about 0.5 teaspoon. The smell is felt in the bread, and does not affect the quality of the loaf.
True, I bake according to a different recipe, but in Darnitsky one should try.

[fugaska]

fugaska

Thank you very much for the recipe. It turned out very tasty. I added dill and garlic there. True, in my cotton I had to add flour so that the bun was not smeared on the walls.
But I have two questions. First: my bread turned out to be soft, large-porous, but is it possible to get fine-porous bread, my son loves this more. Second: when I squeaked a dry garlic bun, which after adding flour was plump again smeared on the walls, and even worse than before. And when he began to bake, the roof fell through, though not much.

Nadiy Fine-pored bread will come out on yeast leavened culture no
Smaller pores are obtained in buckwheat bread, but not everyone likes the taste of buckwheat in bread

my fine-pored one turned out to be pure rye (by leaps and bounds), and Darnitsky was always more airy. try adding flour. you will have to add it anyway, garlic really "liquefies" just add a little more flour

[fugaska]

fugaska Please tell me if you baked Daritsky (Capital) on kefir Size XL according to your recipe, that is, for 600g of flour ??

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
you may need to add flour (depending on the thickness of the kefir).

If baked, in what mode and with what spatula?
And then today I set to bake, the mode of the main scapula is rye, it seemed that HP was getting worse, the smell appeared as if from an overloaded engine, I'm afraid to burn the stove

sazalexter
I and Darnitsky baked at the rate of 600 grams of flour (total amount), and ordinary white at the rate of 700-800 grams of flour - the stove copes, the engine works like a clock, and we have only one scapula, it kneads everything (and the dough on dumplings, and sweet, and rye and white bun)
the only thing, perhaps purely rye bread, I would not make from so much flour, it will be hard for the stove to feel sorry for her

[fugaska]

fugaska Thanks for the answer! I completely forgot that you have Kenwood BM 256 Therefore, it probably was not correct
Darnitsky (Stolichny) baked with kefir from flour 50/50 according to your recipe baked well the roof over the seas - along the waves Size XL medium crust
Kefir was 180 ml of water 250 ml
Last time I made rye according to the initial recipe (200g + 200g rye / wheat) The roof was surprisingly even

so maybe just add a little more wheat flour? grams by 50 for example ... in theory, the roof should be more even

The meaning is lost, I want to bake something similar to "Capital"
BREAD "STOLICHNY" made in accordance with GOST. From the book edited by P. Ershov "Collection of recipes for bread and bakery products."

Peeled rye flour - 50 kg
Wheat flour of the first grade - 50 kg
Pressed yeast - 0.5 kg
Salt - 1.5 kg
Sugar - 3 kg
Although they say this is not possible, but as the saying goes, "the hope of young men nourishes ..."

Sweet Fugaska! С Specially registered on the forum to tell you a BIG THANKS! Your "Darnitsky" bread with honey is very, very tasty! I really added 1.5 tsp to it. a mixture of caraway seeds and coriander. Thank you for the recipe! I have a bread maker quite recently, and of the few breads that I have already baked, "Darnitsky" is still my favorite.

[Fugaska]

I made according to the theme the recipe that Lola laid out, however, I added Agram, malt and panifarin, the bread turned out to be very tasty. An acquaintance came today, checked it out, decided to uncover her bread machine

Fugaska, Thank you so much!!!

Thank you very much for this recipe !! For me, he is not quite Darnitsky, he is so rustic, gray, but VERY tasty !! We do it every other time, everyone likes it very much, thanks !!

[tier73]

tier73 It turns out even better if you add to the enlarged recipe
Panifarin 3h. l Agram 2h. l. Glofa extract 1h l (diluted in water 380 ml)

[tier73]

tier73 It turns out even better if you add to the enlarged recipe
Panifarin 3h. l Agram 2h. l. Glofa extract 1h l (diluted in water 380 ml)

You know, I might say something stupid now, but this bread is so perfect without this extra "chemistry", why then add it? In general, I try to use these additives less often, it seems to me that bread is "healthier" without them like that)) There is not enough rye flour here, everything is perfect anyway! by the way, if you put it on the timer "for the night", then his hat just props up the HP lid, honestly!)) Why else does he need, for my taste he is already perfect!

You know, I might say something stupid now, but this bread is so perfect without this extra "chemistry", why then add it? In general, I try to use these additives less often,
/ quote]

I fully agree, the recipe is wonderful!
I don't think that panifarin and dry starter cultures are harmful to health, I just added 1.5 tbsp of panifarin several times. l. I did not notice any difference.

by the way, if you put it on the timer "for the night", then its cap just supports the HP cover, honestly!))

Once I put it on at night, the bread turned out to be low and a little clumsy. How to explain this phenomenon? I added everything as usual, I always add 2-3 tbsp of flour when mixing. l., to form the correct kolobok. The bread turns out to be amazing, with a beautiful and almost always flat roof, that's why I poured a little with a store at night, but it didn't work out very well.
Here is my beautiful "daytime" Darnitsky from fugaska! (750 g)

Darnytskyi bake the second time, the bread is very tasty, but the appearance is sad, for the first time the roof collapsed so much that the height was at most 10 cm, and today I decided to replace the water with milk, so it did not rise at all, such a fat pancake ... .. really because of milk? All the ingredients are the same as I use in other recipes, there were no punctures anywhere else, always airy bread, high - just a picture, but somehow it just doesn't work out ... neither for me nor for my friends. Can someone please advise something?

Is the bookmark sequence broken? As in instr. to HP! The mule contains water, flour, yeast!
Is the water normal no more? "Hang" in grams or a cup-glass?

everything is strictly according to the recipe, I measure everything on the scales, which I checked for accuracy with coins and the bookmark is already on the machine ...... so I want to see this lush bread!

Try adding flour the next time + 30g, Saf-moment Yeast?
Room temp water?

yes yeast saf-moment, I don’t take others, once "burned", the milk was at room temperature ... I just measured my creation out of interest - on the one hand 3 cm, on the other - five, clearly not a giant

[fugaska]

It is difficult to bake it in pure milk, it will not bake well.
Try to bake Darnitsky on kefir, from fugaska the recipe above was
Look here also https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=7690.0

oh, and I have a question, sazalexter, is it better to add wheat flour or rye?
I just didn't have kefir, but I didn't want to do it on the water ... I just cut it, baked it well, though there is not enough salt, today is probably just not my day

Better wheat, better rise!

but today I decided to replace the water with milk, so it did not rise at all, such a fat pancake ... is it really because of milk?

In my opinion, milk is more suitable for wheat bread.
When kneading, I always add a few spoons of wheat flour, without them the dough is smeared on the bottom and walls, although I also measure everything on a precise electronic scale. If I had not added it, then most likely, the bread would have failed due to excess moisture, like yours. Experiment, the recipe is very good, you will succeed!