Darnitsa bread from fugaska

Be very careful with wild garlic as well as with simple garlic, they have a depressing effect on yeast.

exactly, I also want to try wild garlic! only to buy this herb on time, and even not have time to gobble it up!

Be very careful with wild garlic as well as with simple garlic, they have a depressing effect on yeast.

Thank you, I will know now. I am more and more convinced that live and learn, but the ending is not necessary.

[rit37]

rit37 I have an idea! Try to bake with salted wild garlic!
It is less sharp, and is almost always on sale. Just figure out how much to add

[rit37]

rit37 I have an idea! Try to bake with salted wild garlic!
It is less sharp, and is almost always on sale. Just figure out how much to add

Good idea, give it a try and share it. And with salted to protect the yeast? Haven't visited Cooking.Panasonic? Here are the workers !! I mean the demonstrator and the one who answered me on the site. Nobody knows anything and does not want to know. And the technologist has painted everything so well.

exactly, I also want to try wild garlic! only to buy this herb on time, and even not have time to gobble it up!

Have you seen? sazalester offers to make bread with salted wild garlic. True, he says that she is always there, but I don’t know, I haven’t seen. And now there is fresh

I have never seen salted, but fresh is eaten very quickly

I, too, think, and what kind of salted wild garlic is .... We only sell fresh old ladies.

In our markets they sell Azerbyajans where pickles, cucumbers, grape leaves, salted garlic, and salted wild garlic in bunches tied with thread Well, very tasty: nyam: And it also happens in bans, but this is already a marinade

I, too, think, and what kind of salted wild garlic is .... We only sell fresh old ladies.

ask sazalester, this is his idea.

In our markets they sell Azerbyajans where pickles, cucumbers, grape leaves, salted garlic, and salted wild garlic in bunches tied with a thread Well, very tasty: nyam: And it also happens in bans, but this is already a marinade

Oh, thanks. Enlightened. Wow, we will soon know everything - great. Well, who will be the first to bake? Fugaska? probably cards in your hands. You can do everything.

Well, no need to look for salty, you can do with fresh wild garlic! I'll try to experiment for the weekend, then I will report

The result is a fallen (not collapsed!) Roof. The crumb is excellent, tasty, not wet, well baked. Since I watched the process through the window, I can say that the dough came up well, and began to fall during the baking process. I really want to understand the reason, because I really liked the taste. Still, yeast (these pernicious 0.1 tsp) or if the amount of rye flour increases, do you need to change something else?

That's the same for me. I like the taste very much, and the roof falls off all the time, and also at the beginning of baking. What to do?

That's the same for me. I really like the taste, and the roof falls off all the time, and also at the beginning of baking. What to do?

irinik, and what is this rate "0.1 h. l." and how can you determine 0.1 from h. l.? If it is dry yeast, then, depending on the amount of flour, it should be 1-2 tsp. Look again at the recipe on page 1 of this section.

rit37
Since my post was quoted above, let me explain about yeast. According to the recipe, you need 1.5 tsp. I accidentally woke up a little more, it turned out somewhere 1.6 tsp, that is, 0.1 more than necessary. So I asked if these extra 0.1 tsp. give a fallen roof of bread.

Change the yeast to pressed yeast and the problem with the roof disappears. Even if you put a convex roof less than the norm by a quarter, only the height will be smaller. The norm is 2 g of yeast per 100 g of flour. And the taste will be better. It would be nice another 3-4 tsp. Add kvass wort concentrate to water for color and aroma.

rit37
Since my post was quoted above, let me explain about yeast. According to the recipe, you need 1.5 tsp. I accidentally woke up a little more, it turned out somewhere 1.6 tsp, that is, 0.1 more than necessary.So I asked if these extra 0.1 tsp. give a fallen roof of bread.

Yes, avgusta24, I found that post and realized what you did. I do not know, it seems to me that such a minuscule could not affect the fall. Still, this is not the reason, but what is - let more experienced bakers think about it. And you try to read the entire section, it seems there were similar questions. Search.

Fugaska, thank you so much for Darnitsky's recipe. Our family loved this bread very much. I took it as a basis for experiments with various additives: dried fruits, nuts, seeds, mushrooms, olives, cheese. And a deep bow to Admin for the information about the formation of the kolobok, thanks to which I manage to add flour in time and get excellent results when trying out new recipes.
So I had to change this recipe quite a lot for my bread maker, or maybe for the moisture content of the flour used.
Here are my breads:



and with dried fruits


For those who are losing the roof in bread and shortcomings in the appearance of the loaf, I decided to write an empirically corrected recipe for Darnitsa bread.
Weight 750 g:

Liquid - water or serum (or their mixture) 290 ml, warm up
Pressed yeast 9 g, first baked on dry 1 ½ tsp.
Honey or sugar 1 tbsp l.
Wheat flour 280 g
Rye flour 200 g (I put 100 g of peeled and 100 g of seeded) But most often I replace 50 g of peeled rye flour with flakes (barley or oatmeal (I like it better))
Vegetable oil 2 tbsp. l.
Coarse salt 1 ½ tsp

Mode "Basic", weight 750 g, medium crust, after the first proofing and the first kneading (settling of the dough) I remove the dough mixer.
I definitely follow the kolobok, I already have a habit, although I am already sure of this recipe. The gingerbread man does not climb on the walls of the bucket, sometimes it seems that it clings to the walls, but it smoothly peels off and rolls on, but the dough sticks slightly to the fingers (as already mentioned, this is due to the properties of rye flour).
I really want everyone to get this bread not only tasty, but also beautiful.

Midnight lady, why take out the stirrer? After all, this is very inconvenient, you have to keep watch, but it does not affect the result. In my same oven on the Main Program, it always looks great. True, you have overestimated the content of rye flour - 41%, and in the original recipe about 37%. This already exceeds the 40% threshold for baking such bread in the main program. I make it easier - I fell asleep, turned it on, tweaked the flour in the corners after a while and left. I have the following ratio:
- Water + kvass concentrate (4 tsp) - 380 ml
- sugar - 18 g (1.3 tbsp. l)
- salt -16 g (2.5 tsp coarse)
- the oil grows. - 2.7 tbsp. l.
- peeled rye flour - 204 g
- wheat flour - 360 g
- pressed yeast - 12 g (1/4 cube or 1/8 of 100 g pack)

"Basic" mode, dark crust, weight per 1 kg. I dissolve salt and sugar in water with kvass at room temperature, crush yeast there, pour butter, flour on top. They wrote that it is better to reduce the amount of water in the original recipe.

you don't have to take out the stirrer, but if I'm at home, I always try to pull it out - it's easier to pick it out of the dough, and the appearance of the "priests" in the finished version is more poetic, a brand name if you want

Pauk3, Fugaska answered about the mixer. And I want to ask, where did you find out about the maximum allowable amount of rye flour for the main program. I didn’t find anything in my instructions and in the collection of recipes, and I didn’t see anything here either.
And in the recipe for 1 kg I have almost the same quantities: I have 200 g of rye flour, 360 g of wheat flour, but another 60 g of oatmeal (well, I like to add them). But next time I will try to cook according to your amount of flour, maybe I will even like it better.

About 40% it is written on this site somewhere in the basics of baking that wheat-rye breads with up to 40% rye flour are baked using the same technology as wheat. If rye flour is more than 40%, then the technology changes and becomes more complicated. Personally, it is problematic for me to remove the mixer, because so that it does not slump on the shaft during kneading, I wound a foil ring on the shaft and the mixer is put on and removed with some effort.I don't want to smear my hands in the dough purely for the beauty of the bottom of the bread. The foil then remains in the mixer, when I remove it for washing, it serves many cycles. At the same time, the sound during kneading is noticeably quieter, and the hole is not blurred.

The bread is delicious! Although this is just my third bread, so I can't call it very tasty. The roof has settled, the crumb is a little wet, but I think it will dry up.
When you take out bread and put it on the wire rack, do you need to cover it with a towel, as was done in the village?

Thanks to the author of the recipe for dispensing with any complicated ingredients.

I cover with a linen towel. And the roof and slightly damp crumb - probably too much water. In this recipe, I reduced the water by 20 ml, it turns out well, and baked and the roof with a dome.

I join everyone who thanked fugasku for Darnitsky bread. I have baked it for the third time. Very tasty hdeb, but I will not work out the recipe to the end.
Today I did this:
live yeast -9g
wheat flour - 250g
rye flour - 150 g
sugar - 1 tbsp. l
salt - 1.5 tsp
sunflower oil -2 tbsp. l
liquid-concentrate of kvass-1 tbsp. l, 100g homemade yogurt, water, all together -300ml
put a bag of instant chicory and added 1 tbsp. l Extra R and 1 tsp panifarin, cumin -1 tsp, anise 0.5 tsp.
The program is rye bread.
The bread rose, the top burst. Well baked, easily removed from the stirrer, I do not take it out. But now it turned out to be somewhat lopsided. One side is lower than the other.
I am no longer nervous about the broken top, because I noticed that these breads are always tastier, although this is probably wrong and the technology is ruined.
But why is he so lopsided? Maybe it was necessary to touch up before baking?

This version of bread is not completely rye!

This is wheat-rye bread with a higher content of wheat flour than rye.
Such bread should have two proofing and baking (unlike rye - one proofing).
Try using the Basic baking setting on this bread.

But why is he so lopsided? Maybe it was necessary to touch up before baking?

Music, before baking, you don't need to correct it exactly, But after the first kneading, I always remove the dough mixer and adjust it as best I can, so that it lies in the center. But I have a rectangular bucket, and in Panasonice, as far as I remember, the bucket is square, so it seemed to me that the dough should not lie far from the center, unless a very small kolobok can distribute properly. And there may be not enough liquid and the bun is very dense. Today, for the first time, I added kvass concentrate and reduced the whey by the same amount, and so the kolobok obviously did not have enough liquid, next time I will not take the concentrate into liquid. Good luck in bringing the appearance of the bread to the desired!

Admin thanks a lot for the advice, I will try to bake this bread on the "main" program.
Midnight lady I don't really want to interrupt the program in order to remove the kneader. But I will try to bring the bread to the desired result, it's worth it.

Music, no need to interrupt the program, just open the lid of the bread maker at the right time, lift the dough and take out the kneader, place the dough in the center of the bucket and close the lid. Everything will take you a maximum of a minute, and even less after practice. During this time, nothing will happen to the dough, it is the manufacturers who are reinsured and forbid opening the lid of the bread machine. At first, after reading the instructions, everyone is afraid. But if we baked according to the recipes from the instructions of our KhP, and did not follow the bun, oh, how many products we would spoil and be disappointed in home baking.

I tried to bake Darnitskiy on the "Basic" program. It turned out worse than on the program "Rye". Firstly, it rose much worse, although I did it with the same yeast. When I looked into the bucket before baking, it was generally very low. Raised slightly during baking. The roof was torn apart as well. Well, it was slightly lopsided. There was an impression that he was even worse off than on the rye program.
It tastes delicious, ate with pleasure.
In general, I did not understand whether the "Basic" program in Panasonic has 2 proofers. According to the instructions, there goes: leveling the temperature-25-60 minutes, kneading-15-30 minutes, rise-1 hour 50 minutes-2 hours 15 minutes, baking-50 minutes.
And the dough mixer does not bother me and it does not harm my aesthetic taste, unless its presence affects the quality of the bread.
So we still have to bring the bread to mind.

[Wheat-rye "Darnitskiy" bread from Admin.]

Wheat-rye "Darnitskiy" bread from Admin.

Another option (variety) of this bread. Its truth is already difficult to call Darnitsky, too many variants and changes were made to its recipe. But nevertheless, let there be another option from Admin.

Products composition:

rye flour - 150 grams
wheat flour - 250 grams + 2 tbsp. l.
dry kvass SAF - 2 tbsp. l.
curd serum - 220 ml.
dark beer - 100 ml.
sunflower oil - 3 tbsp. l.
salt - 1.5 tsp
sugar - 1 tbsp. l.
yeast 1.5 tsp
chicory soluble in powder - 1 tbsp. l.
a mixture of spices - 1 tbsp. l.

We put everything in a bucket, mode 3.50 is the main one.
I first put all liquid products, then flour, and all additives on the flour in the corners.

An excellent recipe, and most importantly, a working one! Finally, I am with my first "Wheat-Rye"!

🔗
🔗

For owners DeLonghi 125s modes and amount of ingredients for 1kg bread with photo:


(x 1.6 coefficient)
curd serum - 310 ml.
dark beer (Chernigov "Bila Nich") - 110 ml.
sunflower oil - 4.5 tbsp. l.

rye flour - 240 grams
wheat flour - 440 grams
dry kvass - 3 tbsp. l.
salt - 2.4 tsp
sugar - 1.6 tbsp. l.
yeast - 2.4 tsp
instant coffee "CARTE NOIRE" - pack (2 grams)
11th MODE:
5 + 20 minutes
.
wait 10 minutes
.
11th MODE:
0 + 30 min (10 + pause 5 + 20)
.
06th MODE:
0 + 0 min
00 + 00 + 60 + 0 + 40 +95 (pastries)

When he took it out, he almost crushed it in half with surprise. He found himself BY AIR and SOFT... Everything is exactly as you described, and this is after those "bricks" that I received before

Admin, thank you very much for your help! TASTE SUPER! The family says hello, crusty crust with butter ...

[music]

musicTry to bake bread according to the basic from fugaska without additives for size XL, look for the calculation was in the subject. From additives only extra-r, and malt (glof) Just do not overdo it with additives
I only bake XL and the main mode (y) Panifarin3p, agram2p, glofa2p

"When I took it out, I almost crushed it in half out of surprise. It turned out to be AIR and SOFT. Everything is exactly as you described, and this is after those" bricks "that I received before.

Admin, thank you very much for your help! Fine! TASTE SUPER! The family says hello, crusty crust with butter ... "

It's so nice when people have good bread and it suits their taste.
Thanks for "thanks! for using my recipes

Why add 7 teaspoons of different additives to the dough, if it turns out gorgeous bread on natural products
Although - to each his own

[Admin]

Admin 7 spoons of additives for a reason repeatedly discussed on the forum. The desire to bake bread as close as possible to the traditional taste Without using sourdough, dough, oven, and "dancing with a tambourine"

And the dough mixer does not bother me and it does not harm my aesthetic taste, unless its presence affects the quality of the bread.

Music, when baking wheat-rye bread, many bakers on the site recommend removing the dough mixer in order to reduce the amount of proofing. As Admin told you, there should be two proofers, but for rye there should be only one. I, unfortunately, do not know how many proofings there are in Panasonice, but I have three in Kenwood: 39, 26 and 49 minutes; and between proofings for 15 seconds of kneading. So, after the first proofing and kneading (settling the dough), I remove the kneader in order to exclude the second kneading (molding), in other words - to increase the time of the second proofing. That is, the bread maker will "buzz" at the right time, but it has nothing to mix the dough with. But if you have two proofers at Panasonice, then it really doesn't make sense to bother with a dough mixer. Good luck!

... but I have three in Kenwood: 39, 26 and 49 minutes; and between proofings for 15 seconds the dough settling. So, after the first proofing and settling of the dough, I remove the dough mixer in order to exclude the second settling (molding), in other words, to increase the time of the second proofing. That is, the bread maker will "buzz" at the right time, but it has nothing to mix the dough with.

here. here. And I have the same story with my DeLonghi.And this is for almost all modes! I don’t know why they did so many proofs. It seemed to me that on the third, the yeast did not have enough strength to raise the dough ... It's good that I can reprogram and "erase" any of these sedimentation at any time. I just got stuck with these numerous proofers on Darnitsky.

If DeLonghi is programmable, you can simply remove the workout time, or make your own program ...

I baked this bread three times. (I have HP quite recently, about three weeks). The first 2 times the roof didn't exactly fall, it just fell through, although I watched the bun and added flour, especially the second time, the bread was generally like the letter "M". Failed 20 minutes after the start of baking: (It is tasty even with such a roof, but the failed child does not want to eat (well, yes, spoiled it). The third time, I reduced a little water by 10 ml, added 1 tsp panifarin and 1 tbsp of rye malt and the process of kneading as a kolobok 1 tbsp rye flour and 2 wheat flour. The bread was super! The dome was a fairy tale!
Yes, and baked like this: knead and rise on the pizza program, and then immediately bake for an hour.

fugaska, thanks a lot for the recipe!
Made with some changes: instead of water - vegetable broth + half an egg, + 5g rye, + 10g wheat flour, another tablespoon to the bun.
Here's the result:

Well, everyone has bread like bread, and I never cease to suffer, but the funny thing is that for the first time I baked with a bang !!!! But now you can't understand what happened. The roof cracked, while kneading, the dough spread out under the mixer, added a little flour. I went up, it seems not bad, it is cooling down. The husband asked to cut off the hot crust, began to cut, horror, there is emptiness under the crust on the side ??? What is it, maybe my hands are not at all suitable for baking bread. After all, this is not the first time I bake and everything is wrong, I laid everything according to the recipe !!!

I could not resist, took a picture!

Well, everyone has bread like bread, and I never cease to suffer, but the funny thing is that for the first time I baked with a bang !!!! But now you can't understand what happened. The roof cracked, while kneading, the dough spread out under the mixer, added a little flour. I went up, it seems not bad, it is cooling down. The husband asked to cut off the hot crust, began to cut, horror, there is emptiness under the crust on the side ??? What is it, maybe my hands are not at all suitable for baking bread. After all, this is not the first time I bake and everything is wrong, I laid everything according to the recipe !!!

possible causes of a cracked roof: can the yeast be very fast? so it tore her, poor
What kind of crumb? water is not too much? but it is necessary to determine the state of the crumb only in cooled bread.

The crumb in the cooled bread is a little sticky, well, not that something, the yeast, on the contrary, was afraid that it was bad, since, most likely, I have a Saf-Moment from the "Fake" series, the package says 11 grams, and the whole package weighs 9 grams, not yet printed, and the question is, how much yeast is there. Understand, I have studied everything, thoroughly, all the advice from the Admin, I don't understand anything, because I'm doing everything right!

in this case, I would slightly reduce the liquid ...

I'll try again tomorrow, because this one will already be eaten. True, I will try to replace some of the flour with oatmeal and reduce the water a little.
Thank you, I hope that I will achieve a beautiful bread.
Yes, and even fresh pressed yeast!

How long I fought over this bread, probably half a year, at least: wow: This was already a fix idea, it was painfully everyone praised it, but I couldn’t succeed, that is, the taste was, but the appearance did not please anyone. that will help. First, after carefully reading the entire thread from start to finish, I wrote out all users with similar stoves of mine, who wrote that they had a piece of bread. Secondly, I drew a plate and entered the users vertically, and the ingredients horizontally. Thirdly, I analyzed all this, understood the pattern and voila, everything fell into place !!!! This bread is one of my favorites, I bake it with plain whey and with onions, or with coriander-caraway seeds. Even my father-in-law recognizes him. For the second time (higher on Temko already exists) respect to the author !!!!!

[Aunt Besya]

Aunt Besya, I take off my hat to such persistence!
I would never have pored over one recipe for so long - I would have dropped it after the second time, honestly! but the approach with the sign is just super, our way! Oh, how I love all sorts of signs! but convenient, right?

Very convenient, clear, the main thing !!! And about fussing ... well, these are character traits, how it does not work out, but me! Yes, I have! And so on. And I love the plates from the institute, the teacher only gave her subject with tables, class !!!!

Hello everybody! Here, now I am working on the selection of the Flüssigsauer recipe I stopped at 1 dessert spoon for size XL,
very unstable result with the roof comes out. I reduced the water to 370ml, and that is probably a lot. The taste and smell is different from Agram.
A flussigsauer with high acidity, it can thin the dough, I don't understand.

So I, like Aunt Basya, did yesterday, sat down and wrote out all the prescriptions and changes to Panasonic, I will achieve results, especially since it has already been !!!!