Darnitsa bread from fugaska

[Oksana73 [/ b, I had to hang down, I would throw off my plate on the soap]

Oksana73 [/ b, I had to hang down, I would throw off my plate on the soap

[HERE]

You can see my bread HERE, and the recipe for my stove is like this:
- yeast 1.5 tsp
- wheat flour 250 gr
- rye flour - 150 gr
-salt - 1.5 tsp
- sugar 1 tbsp. the spoon
olive oil - 2 tbsp spoons
-panifarin - 1 tbsp. the spoon
-agram 1 tsp
- dry milk -2 tbsp. spoons
- whey + Glofa or kvass wort (which is available) (250 + 30 = 280)
Basic mode. medium size, dark crust. After kneading with oil hands, I remove the mixer, align the bun and place it in the center.

And if I have neither panifarin nor agram, what should I do?

Yes, nothing opens for me!

You can easily do without agaram, but panifarin, or rather its absence, requires adjustment of the liquid. I think that if without it, you only need 270-265 liquids (whey + wort)

What a handsome!!! It is clear, I will correct the liquid. Although, I honestly have a bad idea of ​​what these ingredients are !!

Which ones? Agram is a dry sourdough in the form of a dark powder, gives sourness to bread, and helps to rise. Panifarin is gluten, which is not enough in rye flour, it is a light-colored powder, it takes on a lot of liquid, because it swells. Glofa extract is a fermented malt extract, a viscous, oily, dark liquid that gives bread its characteristic rye flavor and aroma. Instead, you can add kvass wort, it is thinner, I put it in 30 ml., And Glofas are only 10, it is richer

Here is my Darnitsky correction for Panasonic

Darnitsky bread

Dry active yeast, for example "Lvovskie": 1 tsp.
Wheat flour, premium grade ("Kievmlyn"): 260 gr.
Peeled rye flour, second grade ("Kievmlyn"): 150 gr.
Salt: 1.5 tsp
Sugar: 1.5 tbsp l.
Olive oil: 2 tbsp. l. (you can use ordinary sunflower seeds, for example, "Chumak" refined)
Water: 290 ml.

Normal mode (4 hours), size - M, dark crust, normal scapula.
With such proportions, it turns out with a slightly convex roof

Darnitsa bread from fugaska is one of my favorite recipes.
It always works! I became quite bold and began to conduct experiments on its basis. I add wheat germ, sourdough. And even several times I added sprouted grains of wheat ground in a coffee grinder. It turned out very tasty. And recently I replaced half of the water with beer
The result is wonderful! Smooth loaf, fluffy fine-pored crumb ... I bake on the Rye setting.
I observe all the proportions of the recipe from the first page, I put the additives by eye, I control the bun. There were no punctures!

Tell me is it normal that I got a very low bread - 6 cm in total? I added wheat flour: 160g - 2nd grade + 100g higher. So it should be because of the 2nd grade or is it even higher?

Well, let it be low, but how tasty it is. I realized that I also like 6 cm bricks. There you cut and the slices are already correct. In short, I went to bake one more. Because it is tasty and beautiful (the roof is perfectly flat), and low is not a problem.

from the second grade, this is quite normal, you can try to make it with sourdough, with proofing for the night - then the bread will be higher

[sd255]

My story of relationship with Darnitsky from fugaska, like a good novel, consists of three parts:

The first is horror-zhuzhas Peck according to the original recipe, but made a mistake in the amount of water in the direction of more, somewhere around 30-40 ml. Despite the attempt to take away excess water, the result was disastrous: the roof of the bread did not just collapse, there was a crater. The taste is nothing like that, but nothing more.

The second part - I used a modified version from sd255... It turned out, frankly, delicious, and the spoiled family and the nanny of our son praised it. For which I endure respect to a colleague sd255 The appearance is quite decent, with some "waviness" of the roof, but the photo did not work out - they ate it quickly :-) But I wanted more: so that the characteristic taste was more even, so that the color - and darker, and in general, so that the bread was sour.

Third part: independent work. To achieve the above "wishes", I used Admin's advice on supplements. Based on the option proposed sd255 ... To darken the bread and even out its taste, I took 20 grams (1 tablespoon) of rye malt and brewed it in 60 ml. boiling water, stirring well. Didn't forget to reduce the amount of water by 60 ml, i.e., to 230 ml.... To acidify the bread, I added ~ 2.5 gr. dry sourdough from the Kiev "Pekarsky House".
Flour - premium "August", peeled rye - Luhansk, in a 2 kg package (you must have seen it in Kiev supers).

I put it on for the night, turning on the timer.
And here it is, a wonderful miracle - bread, remarkably dark, with a flat raised roof.



And the taste! The family and the nanny saw their sight once more. Try you too

And here is my bread.
Thanks for the recipe, I liked it very much, I made it according to the recipe from the first page + malt 1 st. l. + gluten 0.5 tbsp. l.

Finally, I reached Darnitsky from fugaska. I myself don't know why I didn't bake it before. Ingenious bread. And as simple as everything ingenious. Sveta, you "plus". Although, you are used to, probably.

[linseed]

And instead of olive oil she poured linseedprobably from there and sourness.

Linseed oil should not be heated.

fugaska, thanks for the recipe! Simple and delicious
Only on M size is not enough for us, and XEl is a lot .... No one, by any chance, counted the recipe for size L? Otherwise, due to inexperience, I'm afraid to mess up ...

[fugaska]

fugaskaThank you very much for such a wonderful bread recipe! The whole family liked it! I bake it often, it is eaten quickly.

[fugaska]

Such a funny story happened today. We returned today from Odessa. I wanted to bake this bread for two weeks already. I even took flour with me from there, we have to go for it, it is not for sale near the house. And bam! - the site is down and the recipe has not been copied yet. But the trick is that I typed Darnitsky by searching and found him on four sites with links to our fugaska! Bottom line: bread is on the table and I am bursting with pride for the folk heroes of the forum!

And the bread, indeed, is good For a long time, a kind of nostalgic taste of our native Kiev has turned into a favorite in our home

My dome is falling. My bread, that is. The gingerbread man turns out to be sticky, viscous, but I do not add flour deliberately, it seems to me that this way the holes come out more. But the dome falls ... Choosing holes!

[Freken Bock]

Freken Bockwhen I tried this recipe, the dome fell off too. Then, nevertheless, I decided to add a little flour. It didn't really affect the holes, but the dome stopped falling off. I added wheat flour. You can (but don't need to) add a teaspoon of gluten, if desired, or a dough improver.

[Caprice]

Caprice, now I will bake a new loaf, add a little flour. So I think, maybe a little apple cider vinegar can splash? .. They say that this gives the product a slight "rubberiness" Although, of course, they are not looking for good.

[Freken Bock]

Freken BockLast time I added some dough and gluten improver. The improver contains some ascorbic acid. And I had to add just a little flour, one spoon, no more. The bread was airy and porous, almost completely rested on the cotton lid. For the scent, I poured a little ground coriander and caraway seeds, also ground. The excitement and enthusiasm at home about always freshly baked homemade bread, in recent years, have calmed down, homemade ones have got used to it, so they don't eat half a loaf right away. This bread was gone in three days, and all three days, until the last piece, was porous, soft, like freshly baked, perhaps not warm (I keep the bread in a plastic bag in the refrigerator), it was difficult to smear even with butter.

[fugaska]

fugaskaThank you very much for such a wonderful bread recipe! The whole family liked it! I bake it often, it is eaten quickly.

can you ask for a detailed description of your recipe, that is, the number of ingredients and baked goods?

[macaroni]

macaroni, see the first page of this topic

here I am with my thank you fugaska and Admin, bread and a very good recipe
(I adjusted it for my stove about the liquid) I made it according to Romin's recipe with beer, just a little - the roof on one side sank, but next time I think it will be OK

I baked according to this recipe, but the bread fell out, it turned out 2 times lower than in the photographs, and the top is kind of gnarled and ugly. True, the taste is good, but the smell of tremors seems to be too much. The only thing is that I added 1 tsp to the original recipe. flour improver, and also used a timer. Please tell me what I did wrong.

Looks like they took a lot of water ...

The bread is delicious, but I expected darker.
The dome has fallen slightly, next time I will add flour.

[fugaska]

I'll put in my five cents too ...
I always treat with attention and respect the recipes from fugaska.
I was somewhat surprised by the liquid - flour ratio even when reading the recipe, but knowing the author's impeccable reputation, I decided not to change the bookmark, only added 1.5 tsp. agram. I started the process, after 5-7 minutes I see the dough is liquid, there is no question of a kolobok. I start adding flour, first wheat, then rye. A beautiful kolobok turned out only after adding 80 grams. wheat and 35 gr. rye!
After the second deboning, he took out the dough, leveled it on the table into a layer of 2 - 3 cm, rolled it into a roll and back into a bucket. Smeared the top with yolk and sprinkled with caraway seeds. As a result, we got this kind of bread.
I have not tasted it yet, hot, however, we will tolerate until morning.

The sample is taken!
The taste turned out to be very good, not crumbly, delicate, fine-pored crumb, slightly crispy crust. A little bit sour, you can also add agram (for an amateur).
The difference between the amount of flour and the recipe remained a mystery, but the result speaks for itself.
Good luck to all bakers!

Today it struck me in full at Darnitsky. Early in the morning I put it in HP for breakfast, they dared and did not notice. Knead again with whey and sourdough and baked in the oven.
Here's what happened, as much as she baldela

And this is a cutter

URAAAAA! The oven is working !!!
The bread is awesome !!!
I have not tried baking on the hearth, only in uniform. I'll have to try!
The recipe is truly universal, and the smell of buckwheat honey is simply attractive.
I also do it with sourdough and add 1-2 tbsp. l. malt (for color)

fugaska, thank you very much for the wonderful bread recipe! Lately I have only baked it. Everything is exactly according to the recipe - and it turns out wonderfully !!!

Hello! Thank you so much for such a funky bread recipe, I bake it with pleasure !!! At first, the roof fell, but the taste remained great! Now, on the advice of the members of the forum, I added flour ... and everything became in its best form! I just want it to be darker, they say that you need to add malt, but where to buy it and how to add it correctly, whether to change the composition of other ingredients in this case?

[Natusichka]

Natusichka , the composition of other ingredients does not need to be changed, just 1 st. l. add malt.
On the question of where to buy? Where do you live?
The forum has an excellent Temka https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=39.0
In it you can find answers to purchases.

Yesterday I baked bread. After it rose to full capacity, I quietly opened the lid, anointed it with beaten egg white and pounded it with sesame seeds and corn kernels! It turned out very beautiful, appetizing and most importantly - the top was not at all opal, but on the contrary - it turned out like a white bread - very beautiful !!! Oh, thanks Fugasca !!!!!! I just want to bake it and bake it !!! And how delicious it is with milk cream !!!!!!

thanks for the recipe. Just baked in HP. The smell is awesome, the bread has risen well and looks like nothing at all.I couldn't wait until it cools down, TASTY THANKS again

I also want to thank for the recipe, it turns out very tasty bread. And I have a question. And what can be added to this bread so that it becomes denser, like Borodinsky, for example, and crumbles less? I have more and more love for thicker bread.

You can add bran, but you will have to recount the water
however, it will crumble stronger, less crumble when adding molasses instead of sugar or honey.
Try this recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=14592.0

On the second try I also succeeded in bread according to your recipe.
Yesterday a very thin dough turned out + honestly, as I read my bad job, everything went to the trash heap.
Today, in the process of kneading, it was again watery, but I added another 75-80 grams of millet flour and here is the result, a tasty oooo Thank you very much


next time you need a darker color, otherwise I read the topic here and put the lightest one.

Dry kvass is added to bread due to the presence of malt in it. It can be replaced with thick kvass wort in cans; 1 tbsp is enough for this recipe. l. But the taste of the bread will win.

Excuse me, I'm asking the question again ... Can you replace dry kvass or kvass wort with ordinary kvass, naturally considering the total volume of liquid in the recipe?

[VadimAV]

VadimAV , can be replaced. The forum even has recipes for bread with kvass and even very successful ones.

fugaska, thank you very much for your responsiveness and delicious, proven recipes. I have baked a little so far, but your bread was the first one based on rye flour and the first one that I did not have time to photograph. I don't know how anyone has it, but it looked 5+ to me, almost like a standard wheat one, with a convex "roof". Here ... I managed to fix a piece

baked today according to the basic recipe, thank you very much, it turned out yummy

Something painfully unpretentious recipe turns out. I came across a recipe on another site, so there is some kind of kvass, half-leaven, etc. None of this is mentioned here. I am afraid that it will not turn out Darnitsky, but just that fake without taste and smell, with which all the kiosks are now littered. Although no, now, it seems, is not so, and four years ago it was impossible to find a normal Darnitsky at all. Develop someone nt my doubts. :-)

So I'll scatter!
Darnitsky bread from Fugaski is one of the most demanded and loved on the forum! And the fact that it is "unpretentious" does not mean at all that it is "tasteless" and "useless." - this is Darnitsky! We love him very much! so bake first and then doubt

It's not just "like Darnitskiy", it's just many times better than Darnitskiy !!!!

How critical is olive oil? And honey is buckwheat? About honey, as I understand it, is not a particularly strict requirement, leaps to the side are allowed up to replacement with sugar, but about butter? Sorry, I haven't finished culinary academies, so the questions are - maybe petty, maybe important, I don't know that myself. So what's with the butter? Can you use sunflower seeds? And in general, is there a difference, deodorized or aromatic oil, olive oil, sunflower oil or some other transmission oil, in terms of influence on the dough?

In terms of influence on the process of lifting and baking, it does not matter what kind of oil. Your personal preference only. I may be thick-skinned. but this spoonful of oil in a whole loaf does not taste at all - mustard or olive ...
Honey is another matter. It gives the bread a wonderful taste and delicate aroma. Substituting sugar will deplete the whole bread experience. no buckwheat - put any other honey, but sugar is the most extreme case.
Almost no one has graduated from the bakery academies here, but in a sense this site is an ACADEMY.And having "studied" here for at least a few months, you will become a real "bread expert"! There would be a desire!

Substituting sugar will deplete the whole bread experience. no buckwheat - put any other honey, but sugar is the most extreme case.

I read somewhere that you can use molasses instead of sugar. According to the degree of preference, how to arrange them? Honey, then molasses, then sugar?