Darnitsa bread from fugaska

[BEGiMOT]

BEGiMOT, we have sazalexter, like a Vologda convoy,
a step to the left, a step to the right of the recipe is considered an escape,
we shoot without warning ...
Baking is a creative business, everyone has different conditions, the products are also different, even the bread makers are different, one recipe cannot exactly suit everyone, so you have to make changes along the way ...

[BEGiMOT]

BEGiMOT have you studied everything here?
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=7271.0 here about everything ...

And here about koloboks
https://Mcooker-enn.tomathouse.com/in...=7271.0

[BEGiMOT]

BEGiMOT You try this option, I'm sure everything will work out https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=596.630
"Reply # 631: 14 November 2009, 09:43:43"

I will report what I did: the second time I did it with malt, honey and water with kefir 100: 160, respectively. I also put it at night. Here's what happened:

It can be seen that the dough was watery, because it was kneaded from one corner. But nevertheless, the roof is still beautiful, although not "bursting" this time
And in the cut, too, beautiful.
Here. Baked with water, sugar and malt tonight. And I added some more seeds. The water is still the same 300 ml. Also super turned out. The roof, however, is in strange pimples. The camera will charge - I'll post it
One more clarification: I bake all the time on live yeast

[sazalexter]

I did not have time to take a picture of the bread - while the batteries were charging, there were not even crumbs left of it.But I baked a big one, which sazalexter offered. everything is clear according to the "increased" recipe, only the malt added 1.5 tbsp. l. And everything turned out just super! Here is:

And in the context:

There is some kind of squiggle, however, it turned out from the dough inside, which turned into a hole in the finished bread. I understand that this dough is so kneaded

Yesterday, too, according to the Sazalexter recipe, I got just a wonderful bread - high, with a flat roof and almost does not crumble at all - I highly recommend

[nut, Tatianka]

nut, Tatianka I am glad that you succeeded, but only this recipe is not mine, it is taken from this topic. I changed it a little
just look for it for a long time. Having tried all the options, I was convinced of its repeatability for every day Yes, here's another try https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1002.75 Reply # 86: 20 July 2009, 12:42:28 pm this is just a favorite
Fugaske respect and respect

[sazalexter]

sazalexterThanks for the tip! I have a question about the recipe you gave: if you don't add gluten, what will happen? Have not gotten yet

[Tatianka]

Tatianka It will simply be a little shorter in "growth", the crumb is denser, it has almost no effect on taste Very important, I understand milk, or natural with water 1: 1 or dry

[A land mine!]

A land mine! So I got to your bread! In honor of your arrival .... since I cannot meet with you, I bake bread !!!

4:32 pm - the bread is baked, the smell is awesome, but ... the roof collapsed a little ... there are no pictures yet ...

17.14 here it is, my rooftop work ...



taste-oh-otpad .....

[SchuMakher]

SchuMakher Try to make according to the enlarged recipe You will succeed

[sazalexter]

sazalexter be sure ... I expected that the roof would drive off, the bun was a little thin, but I deliberately did not add anything, but it turned out so tasty that it is no longer there, now I will put it again ... another ... and then this one ...

And here is my masterpiece recipe with 1 post-

I recently bought a bread maker (tired of purchased bread, tasteless and quickly drying / moldy) and trying different recipes and ingredients. For some reason, the first bread turned out well, but later, when I began to take flour from other manufacturers (wheat), problems began to appear with a crust, it would tear it off with a cross, and now I tried an enlarged recipe from fugaska, the roof became hilly and fell slightly. I'll try to go back to the original flour. And so the bread has not lost its taste.

[kuharenok]

kuharenok , and you indicate in your profile where you live and look in THIS SECTION ... Compatriots will definitely tell you which flour is the best in your region and where to buy it.

[kuharenok]

Thanks Stеrn.I recently bought a bread maker (tired of purchased bread, tasteless and quickly drying / moldy) and trying different recipes and ingredients. For some reason, the first bread turned out well.

kuharenok , I have the same HP - SD-255. In the beginning, right after buying HP, I baked bread according to the instructions for it, then I began to look for variety and bread was of all kinds - both good and bad, it was never really bad. But then she decided to return to the instructions, made the Rye custard according to it (page 17), and the family suddenly unanimously decided that this was the most delicious bread. So try to follow the instructions, maybe there will be no failures. Yet the instructions were developed by technologists. I wish you success.

Thanks everyone for the advice. I just myself created a post in the topic on cities for my city (Tver) - there are many views, but no one answered. It just became interesting for me to experiment with recipes - the bread turned out to be delicious, but it blew the roof off. Now he returned to the recipes for the book to the stove and the roof does not want to return to its normal form. I will be looking for the wrong ingredient.

[kuharenok]

kuharenok, read about forming a bun in a bread maker.
The gingerbread man shows the correct ratio of flour / liquid, accordingly it will not tear off the roof (usually little liquid),
nor canopy fall through (usually a lot of water).
There are other reasons, but these are the main ones, and they are easy to fix.
Good luck!

[rit37]

rit37,
I have Panasonic only a couple of days, the day before yesterday I made rye from the instructions - I haven't had such a failure for a long time.But it's my own fault - the flour is new (some Altai flour) and I didn't follow the bun (I went to the store). But with this flour, the large Egg was not baked (it was also done without me).
And I haven't done Darnitsky from Fugashka in it yet, I have to try it, he always came out in the old HP. But something is dumb already

[rit37]

rit37,
I have Panasonic only a couple of days, the day before yesterday I made rye from the instructions - I haven't had such a failure for a long time

Antonovka, but an instruction is an instruction, a person is still needed for it. Flour is all different, it takes water in different ways, you can leave the car unattended when all the incoming components are checked and you know exactly what to expect from them. But even in this case, I always follow the kolobok. So the last time I made rye custard according to the instructions, but still I had 2 tbsp. l. add flour (I have a mixture of rye and wheat). Just the guests were - how did they eat this bread, but they decided together that it was impossible to buy CP - the weight was gaining very noticeably, and there was no strength to resist and not eat.

So I baked this bread, according to the recipe in the first post. When the dough was kneaded, the mixer tore it, as it were. I added 2 tsp. water. Later it turned out that the dough was reaching for the hands. added some flour. Yes, I made bread with kefir. It tasted incomparable, but the appearance leaves much to be desired.

And this is in the context


What did I do wrong?

The recipe itself is very easy, affordable and easy to bake. Today I baked a loaf in the oven according to this recipe - it turned out super!

Your kolobok is not so built - knead dough.

If you have not yet learned how to make the dough correctly, try the principle of kneading the dough "flour into water" - it does not make mistakes.

Darnitsa bread by fugaska

Thanks for the recipe, I tried it in LG soy. The first pancake turned out to be edible, but the roof sagged, and it was a little undersalted to our taste, Reduced the water to 250 ml and increased the salt to 2 hours. l. it turned out great, After that, I slightly changed the proportions of flour, 200 to 200 and it turned out to be a real black bread, but I just can't understand it, my oven is already three weeks old, I cook according to recipes mostly, a tunic in a tunic, sometimes I improvise, but on baked goods on a dark crust the crust is EVERYTHING is not dark ... but the cake was made, so the sides are dark and the top is white And in general I am happy with the stove, all the bread that I baked in any case with a raised crust or not is still delicious

this is a feature of bread from HP - there are no tens on the lid, so the top does not brown, I always leave the bread after baking on the "keep warm" mode (for me it is 1 hour) - the crust browns a little more. well, if you make bread with milk, for example, kefir, with sugar, then a ruddy roof is provided for you

[fugaska]

Basically, the top does not brown, due to heat loss through the viewing window, for example, in Piglets the top is always good, there is no window. Much depends on the model and manufacture, if these losses are taken into account, the stove bakes normally, the top is ruddy.
In my bread maker, I insulated the window, the top in color is the same as the sides, in addition, I play with the temperature and baking time.
fugaska, your Darnitsky, it always turns out, with any additives,
in terms of the larger size. Thank you!

[fugaska]

fugaska, thanks for the recipe, I baked it twice already, the first time everything was according to the recipe, only the honey was not buckwheat, and my husband didn't like the taste of honey in the bread. Yesterday I made changes: I replaced honey with molasses (2 tablespoons), and 50 g of wheat flour replaced 50 g of semolina. The spouse approved, the bread evaporates at a terrible speed. Thank you.

to your health!
try it with garlic, but sooooo carefully - yeast doesn't like garlic, it's better to start with dried and just a little

I would be very grateful if someone could tell me right now! I prepared everything for baking, but I don’t know - and which spatula should I put: a comb for rye bread or a regular one?
I really look forward to your answer, dear bakers!

Put the usual one, this is wheat-rye bread.
Do not worry, everything will work out, just look behind the bun, it may take some flour, or maybe not. Good luck! Show then what happened.

[Suslya]

Suslya, and at what point to look into the bread maker?
While there is little experience, I'm afraid to open the lid once again so that it does not settle.

During kneading it is possible and, as they say, even necessary. But when the final proofing and baking is in progress, it is no longer possible.

Size L, medium crust?

Oh ... I put 750 gr, I have it, in grams, and choose the crust to your taste, for example, I like dark

[Amiga]

Amiga Try a larger bake. Look for the option above in several posts https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=596.630
Reply # 631: 14 November 2009, 09:43:43
Everything will work out

People, and who will tell you why the bread is "raw" In the sense it is normal, but it tastes a little bit "wet" or something. Maybe you need to bake it a little longer? So far, I've only increased the distance, it turns out better, the bread rises longer, it seems to have become colder in winter, so it does not have time.
In general, you should probably look for the answer in the FAQ.

[kisoft]

kisoft If you bake at an enlarged size, it should not be wet, this has been verified by Panasonic

There is no way to attach a photo, so you have to take my word for it.
The bread is delicious. But! It has risen, in my opinion, less than I saw here in the photographs and less than I usually make white bread.

Is that how it should be? Or have I messed up a little? Made according to Admin recipe, replacing part of the water with dark beer and adding dry kvass saf-moment. I replaced the olive oil with sunflower oil (albeit odorless), just forgot to mix it with water, and poured it like this.
And put the spice mixture right away, and not in the batch.
Most of them are cumin, which gives the bread a wonderful aroma.
The crumb is slightly loose. not as dense as purchased bread from Darnitsa.

Maybe, to climb better, next time try Nordic flour with ascorbic acid? Or is it not necessary to mix so much - and kvass, and beer, and ascorbic acid?

Amiga, the height should really be lower - rye flour is heavy.) If you want higher breads, experiment with sourdoughs and increasing the proving time

[kisoft]

kisoft, you have Bork programmed, increase the baking time ...
In general, I knead all rye breads on dough, long kneading,
then I control the rise, add time if necessary, a long rise, then bake, increase the time and temperature, there is such an opportunity in my bread maker and the bread is always good, not raw ...

[kisoft]

kisoft, you have Bork programmed, increase the baking time ...

Thanks, I can do it easily. Any recommendations? I'm afraid it will take a long time to experiment. Now my crust is crispy. Ok, I'll try 15 minutes to start to increase the baking time.

I have long wanted to try 900 g of bread, ok, maybe you're right, I'll try! Thank you!

[kisoft]

kisoft, usually Darnitsky pitch increased, by 1.25 times, sometimes by 1.5 times. Bake time 67 to 75 minutes, temp 350 to 360 F, nominal 336 F.

Baked according to the enlarged version. added Agram-dark and Panifarin. it turned out airy and tasty. however, as always, everything at Fugasca

I tried the honey recipe. Why didn't the loaf come up in the middle? Could it be because of the honey? Or was it necessary to put the Rye regime?
This is my second pastry - I don't know much yet .. but I'm studying the forum

Please tell me who baked this bread in the Moulinex 2000, in what mode should it be baked?
I bake in Panasonic - always an excellent result, but my mother-in-law cannot get a normal version of this bread. Our components are the same, but the result is completely different. It leaves a very dense brick. Maybe you need some kind of Yeno adjustment for such a furnace?

afnsvjul

What mode do you use to bake?

I bake for the main one, and my mother-in-law - for 3.

[Mummy mama]

I tried the honey recipe. Why didn't the loaf come up in the middle? Could it be because of the honey? Or was it necessary to put the Rye regime?

Mummy mama, no, not because of the honey. And the regime has nothing to do with it.
Most likely too much liquid. After all, flour also has a different moisture content (depending on where it was stored).
Always focus on the bun and the bread will be great.

Great recipe, thanks! I added 1 teaspoon of malt and a spoonful of caraway and coriander. Very sincere bread came out!

Thank you! Apparently the flour is damp .. I'm going to look for what it is - "focus on the bun"?

for a kolobok follow the link:
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=1502.0