Darnitsa bread from fugaska

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. ... Maybe someone can advise something?

We bake this bread by slightly modifying the recipe.
We increased the amount of ingredients from fugaska for our HP (multiply by 1.5), but empirically realized that we get a lot of water. We stopped at this:
1.5 tsp. dry yeast
225g rye flour
375 g wheat flour
2 tsp fine salt
1.5 tbsp. l. honey
2 tbsp. l. olive oil
345 ml of water room pace. + 70g for malt
added 2 tbsp to the recipe. l malt brewed 70 g boiling water (nravitstsa and color and taste)
Program 2, loaf 1000g

dry saf-kvass can be used instead of malt.

[Katerina]

Katerina Malt can and should be replaced with kvass wort concentrate, sold in 0.5 liter cans, ask around at bazaars (at retail outlets)
It also happens in boxes (a bag of concentrate + yeast). Good luck!

[fugaskе]

Katerina, my Darnitsky bread had the same problem with the roof. I tried to reduce the amount of yeast to one teaspoon and everything worked out. I've been baking this bread every day for six months now, for which many thanks fugaskе.

you get such a handsome man! I don’t know where to buy malt, I’ll only get it at the end of eternity, I’ll go to Moscow, I’ll definitely buy it there, and I’ll certainly try your recipe.

Malt is optional, try without it.
I also liked the version of this bread with the addition of coriander seeds and caraway seeds (1 tsp each).
And about purchasing malt ... Why go so far (to Moscow)?
You have a Bakery House nearby (in Kiev, in the sense)!
Read Temka https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1037.165

1.5 tsp. dry yeast
225g rye flour
375 g wheat flour
2 tsp fine salt
1.5 tbsp. l. honey
2 tbsp. l. olive oil
345 ml of water room pace. + 70g for malt
added 2 tbsp to the recipe. l malt brewed 70 g boiling water (nravitstsa and color, and taste)
Program 2, loaf 1000g

Olesha, please tell me what yeast do you use? In the original recipe for a 750 g loaf, you need 1.5 tsp. yeast, I liked that you did not increase this amount of yeast by 1000 g and it turned out excellent !!! bread. Thank you for the recalculated recipe, I was going to recount everything - my hands did not reach, and the small loaf is painfully scattered quickly!

[380]

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
1.5 tbsp honey (I have a spoonful of sugar and half a spoonful of honey)
3 tbsp olive oil
450 ml of water (I have 380 ml of water)

I have reduced the water before, but this time especially strongly. The dome turned out to be convex, round and even, like wheat bread. Try to reduce the water a little and find the best option for yourself.
I also add rye malt, cumin and coriander about a tablespoon for taste. Good luck!

Here is the first version of fugaska's enlarged Darnytskyi bread https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=596.270
I bake it constantly, there are no problems with yeast, incl.

Olesha, please tell me what yeast do you use?

Saf-moment.

In the original recipe for a 750 g loaf, you need 1.5 tsp. yeast, I liked that you did not increase this amount of yeast by 1000 g and it turned out excellent !!! bread.

initially increased, and then began to decrease, so far stopped at 1.5 tsp. (according to recipes for HP, almost everywhere 1.5 tsp for the same 700 g of flour)

Thanks for the recalculated recipe ...

To your health! Delicious bread!

I baked this wonderful bread several times! It always works, only ... every time you need to add flour
Today I reduced the water to 250 ml, and still the bun at the beginning of the batch was very liquid. I had to add 2 tbsp. l. wheat germ.

I baked this wonderful bread several times! It always works, only ... every time you need to add flour

Where rye flour is present, the gingerbread man is peculiar, not as tight as from wheat flour.
It looks more like a mess, and when you stop the batch, it slides to the bottom of the bucket
Maybe take your time to add flour?
I noticed that you mentioned water in ml.
Please note that in the recipe flour is in grams, which does not equal ml.
Maybe this is a mistake?

[Tatunya]

Today I reduced the water to 250 ml, and still the bun at the beginning of the batch was very liquid. I had to add 2 tbsp. l. wheat germ.

Tatunya, and what do you measure flour with? A glass or on a scale?
A rye bun is peculiar when the bread is rye-wheat or rye. This recipe contains more than 50% wheat flour, so you should get a normal soft bun

The bread is excellent, I make it with various additives: seeds, cheese. Always delicious. I make on kefir.

I measure flour in grams on a scale with an accuracy of 1 g, and water in ml (in a recipe like water in ml)
Then I add flour to the already measured st. spoon.
At first I bring the gingerbread man to a state of almost wheat, then I knead for a long time (30-40 minutes) and it becomes smudged. I developed this technology for myself after reading the forum for many days on the subject of rye dough.
I bake bread only in KhP. I don't have a rye mode, so I have to get used to it.

[Tatunya]

Tatunya !
We bake this bread on program 2, without any additions or changes.
We have the same stoves with you.

[Tatunya]

Tatunya !
We bake this bread on program 2, without any additions or changes.
We have the same stoves with you.

I tried on prog. 2, the roof of the bread is flat.

Greetings to all bakers!

I tried to bake this bread on the main 1 program. Added ground coriander. The bread came out great, on top it was crooked and beautiful. This bread is very popular among the family.

Some considerations for a flat top:

Many problems were removed after the purchase of a sifting mug (plastic for 29 rubles in Auchan). Now I sift all the flour and wheat and rye right into the bucket of the bread machine.

The result of the upper crust is definitely more stable.

I bake bread only in KhP. I don't have a rye mode, so I have to get used to it.

Tatunya, take a look at the link - advice from experienced bakers for baking rye in our KhP. I also bake on program 2 without any other difficulties, but if the professionals advise, then it's worth a try!
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=2446.480

[Tatunya]

Tatunya, it is advisable to use the Rye mode in rye-wheat bread, where rye flour is more than 50%, for example, "Rye, everything is very simple" from Elena Bo.
And Darnitsky works great on the main program for white bread, without any problems

Tatunya, take a look at the link - advice from experienced bakers for baking rye in our KhP. I also bake on program 2 without any other difficulties, but if the professionals advise, then it's worth a try!
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=2446.480

Thank you, this is exactly the technology I adhere to (sometimes I change the "dough" mode to "gluten-free bread")

And what is the fundamental difference between sifting flour through a sieve and through a mug?
I sift with a sieve onto a cutting board or bowl, then pour into a bucket of HP. Or is it better to sow directly into a bucket? then the sieve will not work

And what is the fundamental difference between sifting flour through a sieve and through a mug?
I sift with a sieve onto a cutting board or bowl, then pour into a bucket of HP. Or is it better to sow directly into a bucket? then the sieve will not work

It is absolutely no different, it's just more convenient to sift with a mug in a bucket and the dishes get dirty less. You can also sift the flour into a bucket through a small colander - pour it in and sift with a spoon, stirring. I dreamed of a mug, but I haven’t bought it yet, I have adapted to sift it with a sieve onto a sheet of A3 paper, and pour flour directly from the paper into a bucket that stands on the scales, having previously zeroed the scales.

Hello forum users! Thanks a lot to the fugasca for this recipe and to all of you for your advice and comments. I'm an inexperienced baker, but everything seems to work out.

Great recipe! The bread came out the first time.
Thanks to all the bakers for the helpful advice!



He added:

• Dry kvass - 1 tbsp. l.
• Extra-R - 1 tbsp. l.
• Panifarin - 2 tsp
• Dried dill - 1 tsp
• Ground coriander - 1 tsp
• Cumin - 1 tsp.

Mode: "Rye", regular scapula.

Girls, tell me which spatula should you put when baking this bread? Toothed or regular?

[Flower]

Flower We use wheat shoulder (regular) and basic mode

Hello everyone!!! Finally, I'm already on the forum (there were some small problems with registration). Of course, I tried to bake Darnitsa bread, but alas, it did not work, my family did not appreciate it, they said that it was wet inside, in short I tried to improve it, also to no avail. Today I have already gone to the market and bought all the ingredients for baking with dry sourdough (in Odessa, the ingredients are called differently, but I hope that their functions are the same), I will try to bake tomorrow. Yes, but my family members told me to bake a regular village one for them, and then try Darnitsky. As I bake it, I will go for it, what happened.

Girls, tell me which spatula should you put when baking this bread? Toothed or regular?

I use a serrated spatula for rye dough.

And I put the usual one and bake on the main program

I decided to make bread today, I finally got baking flour ... and it doesn't work, well, no way, the bun is sticky, smeared, I already pour flour on it over and above the recipe, and all the same it turns out sticky byaka, well, whyuuuu

Rye-wheaten and will be sticky. I always have this, then, when it is stirred, it becomes elastic and never soggy. At first I also poured flour, and then there was bread in the cap) The hat was blown away. Now I'm not worried.

so like rye flour is less than 50% ... then it's more of a wheat bun. At first I almost got it like this, and then the more it shook (I had 30 minutes of mixing), the more terrible it became. I poured 70 grams of flour in excess of the measure, but it did not help. After proofing, a pimpled mass turned out ... baking is already in progress, I'll see what comes out

Baked bread. The top didn’t rise at all, but it didn’t fall either, it’s just flat ... Next time I’ll pour flour to the victorious one, that is, until I get a normal kolobok.

[suslja5004]

suslja5004, just reduce the water, your flour does not require so much water. I always reduce the water in this recipe, especially in winter, the humidity is high ...

Okay, I'll reduce the amount of water if I take 280 ml. will it be ok? or less?

[suslja5004]

suslja5004, (sorry there is no video, how I threw up my hands ...),
Where do I know ... Flour and twai ingredients, experiment,
experience son of difficult mistakes ...

Well, okay then (I spread my arms too)
How I will experiment, I will tell you how much of what and how

suslja5004
I also had this problem, the roof was flat and bumpy. If you get a "correct" slightly sticky kolobok (that is, the problem is not in the kneading), then, for the roof to be a dome, try 30 minutes before baking to carefully make several "pokes" with the tip of a knife or fork. After such manipulations, my bread roof is always smooth and domed. Maybe my advice will help you.

I went to say "THANKS" Fugaska for such a wonderful bread !!! While my dearest

I'll write about my experiences: the first time I did, I didn't even look at the bun, the bread turned out to be high with a fallen roof, very plump, just like I wanted, I just let the top down
the second time, I added 2 cloves of grated garlic, set the bread to bake overnight and did not follow it at all, by the morning there was bread that had a delicious dense consistency and wonderful taste that had fallen half a trough
Then I had time and read the whole Temka, I concluded that raw garlic was not there, that one should follow the bun with the addition of rye flour.As a result, at the next kneading I added 4 tablespoons with a slide of wheat flour to make the desired bun. The bread rose, the top did not fall, but the taste and consistency were no longer the same, it was lush, large-pored I don't like that ...
What to do? To enjoy bread and not pay attention to the bun?

svetlaya, can I get in? Try, if it is possible, of course, to bake in the oven - there you yourself can adjust the porosity of the crumb, that is, it has risen strongly - not very much. If you put baked goods a little earlier, then the porosity will be less. Even from my own experience, the density of bread is very good. strongly depends on the amount of rye flour. Maybe you should adjust the recipe towards more rye flour? Still, 4 tablespoons of wheat is almost a glass - 100 grams

And I experiment everything, reduced the amount of water, added a tablespoon of malt, ground coriander in a mortar ... It turned out soooo yummy. It's a pity I can't insert pictures, otherwise I would have boasted. And I also made Mishkin's bread, on "Eternal leaven", the bread turned out to be plump, just a sight for sore eyes.

I'll try to upload my Darnitsky. If something goes wrong, sorry.

My bread was not very high, somewhere up to half the bucket rose

AAAA, it looks high in the picture
Here is my


It came out not at all dense, soft, fragrant, with a bitterness
Still, Darnitsky, if you do not follow the kolobok, came out tighter

I went to bake black bread with pepper, I'm all in search-seeking

You probably cut it still hot, mine was also so shaggy, but the next day it became dense and beautiful, that's what you need

It is hot, but how could it be otherwise But the taste is not at all what I expected, but MCH liked

Well, in general, it is not recommended to cut it hot, there are still final processes going on, but I also can not resist.
And finally I understood who this mysterious MCH is, otherwise I read the past message and thought "what kind of animal is this"

Delicious bread. Our beloved.

I bake the recipe all the time, I decided to use Nikola kvass instead of water, the result exceeded all expectations !!! (y) Yes, I didn't add sugar or honey. The crumb turned out to be dense, uniform, like on the factory leavened bread. Didn't expect it, just super! I will adjust the recipe to reduce sugar (without kvass on Glof)!

I baked some bread! Delicious, well baked, yum! Three days was soft, as fresh from the oven! Thank you very much for the recipe! 🔗

And I baked! It turned out to be an excellent loaf, but it does not taste like the purchased Darnitsky! Husband called "Vacation Loaf" - this is what they bake in hotels instead of black Help! What is added to the factory !?

And I baked! It turned out to be an excellent loaf, but it does not taste like the purchased Darnitsky! Husband called "Vacation Loaf" - this is what they bake in hotels instead of black Help! What is added to the factory !?

Factory baked on the "old" sourdough, in place of it you can use Agram or Flussigsauer, or Zkstra-R. Another recipe for Darnitsky on kefir, try it