Darnitsa bread from fugaska

Today I tried to bake this bread, it turned out a miracle how good it is. Instead of sugar, I added a tablespoon of honey and, for color, a tablespoon of dry kvass wort. Rose, baked, super and not bread! The lid is convex, beautiful. Thanks for the recipe.
This was my first experience with rye bread, before that I only baked white bread.

PySy: I did not have time to take a picture, while I was walking him! Tomorrow I'll bake it again, I'll try to add herbs-additives.

And I still have a little question!
Today I baked Darnitsky, I did not change the recipe (everything is like in the first post) if only I replaced honey with sugar and liquid in the same proportion with 1% kefir. Here are just the dough during kneading was steep, I even topped up kefir, but apparently not enough, all the same it turned out to be curvy. Everything was baked, rose, not a damp crumb, the lid rose as a tubercle, but it was slightly warped and cracked. And the question is this. If the water is replaced with kefir, then it should be poured more or diluted with water to make it thinner? Nobody came across?
Kefir, it seems, is not thick, House in the Village ...
Last time I baked in water in the same volume, but I even had to add 2 tablespoons of flour to it, the dough was thin.
P.S. I added 1 teaspoon cilantro seeds to the dough when kneading. Zaaaappaaaaah, mamadaragaya! Delicious!
My peasants of this bread very much appreciated, even a 9-year-old son who never ate black bread at all is dying like a pie.

I never dilute kefir, I just control the bun - the fat content of kefir is different, and the density, as they say, "does not have to be done once or twice"

The density did not alert me to something at all, I hoped at random, now I will know.
Nothing, for the first time on kefir it turned out to be a delicious "lump"
Next time I will try not to put all the wheat flour into the bucket, but when kneading, add it and look at the bun.

With us, when patients count the fluid they have drunk. we tell them to count kefir as 50%, i.e. 200 g of kefir, this is 100 liquid

Personally, I almost never have control. I usually make kefir 60 percent (from 1% to 2.5%, it doesn't matter) or more, but I don't count the volume. There have been no problems yet. Today I did it with milk, the crust was cracked, true, but the bread, as always, was delicious.
True, I have now increased the distance time by 30 minutes and baking by 15 minutes relative to the main mode. On this program, I bake that Darnitsky, that Italian from Admin.

My impressions, following the recipe from the first post of this thread:

In the process of mixing, another couple of tbsp were added. tablespoons of flour, because the dough seemed thin, sticking to the walls.
Yeast expired again, like yesterday... It was too lazy to go buy, since the old ones are still working.
A pinch of cumin and coriander was added to the recipe. This subsequently imparted the characteristic flavor and aroma.
Was baked according to the standard oven recipe for classic white (with two mixes!)
Again I did not like the color of the top and I baked for another 15 minutes in the electric oven mode.
🔗
In the photo on the left - the last piece yesterday's white, on the right - Darnitsky, half a loaf is gone. Behind the background, for those who doubt, the same old yeast.

(I apologize for the poor white balance, I couldn't find the exact one, I took the photo in the evening with energy-saving lamps, there is a blockage in yellow)

Yesterday I baked this recipe. Instead of water, I took 150 ml beer, heated it up, brewed 2 tbsp. l. dry kvass, ordinary. This mixture stood until it cooled down, added 1.5 tsp into the warm one. yeast, prescription sugar and a little rye flour. It stood still for about an hour. Then, along with the rest of the beer, salt and butter, in a bucket + flour according to the recipe and the mode of whole grain bread. It turned out just super. But all the flour did not go, I always leave it a little, I add it in the process.
Why did you do this - brewed kvass, etc.? So at this time I was baking bread on semolina, and I decided to experiment with a kind of sponge or something. Wore it to work, everyone liked it!
The gingerbread man was a little tight at first, but I do so deliberately, after the first floated test during the second batch.
At the beginning of using the bread.

Since we are talking about kefir, I would like to ask.
I have my own kefir, from the kefir fungus. And he often stays. Can it be added in the same way instead of water? What do you think, dear bakers?

Amiga, of course you can !!!!

Kefir perfectly spurs the yeast - I almost jumped out of the bucket today! But ... When baking on one kefir, remember that the proportion of water as a liquid decreases! Here they wrote that 50% loss. I think this is a little wrong. But from the 300 ml shown in the recipe, about 30-35 ml was not enough for me.

I tried a kvass wort concentrate from Raspak - nobody tried it? It is liquid - so it is necessary to reduce the amount of liquid too? And how much to add .. I put 2st. l. but I'm afraid that a bit too much - the bread came out a little weak ..

[fugaska]

fugaska, I have a question for you. But first, I'll describe the process. I bake according to the recipe from the first post, but I added another 50 g of coarse flour and instead of water I took potato broth. I don't like dry yeast, I bake it on live. I took yeast at the rate of 3 g per 100 g of flour (150 g. Rye + 250 g. Psh. + 50 g. Rough pom.), If there was one wheat would take 2 g per 100 g of flour, and so. ... and it turned out 13 g. C / P kenwood-250.3 program for rye bread:
heating-30 min.
kneading-5 min.
rest-5 min.
kneading-15 min.
rise-49 min.
stirring-5 sec.
rise-26 min.
stirring-10 sec.
rise-45 min.
baking-53 min.
The last stirring was eliminated by removing the paddle and the last rise was 1 hour 11 minutes. The bread went well, but fell during baking, the roof collapsed. What do you think, because of what, because of the long last rise or because of the large amount of yeast? Maybe you should have taken 9 grams? The gingerbread man was excellent. By the way, I previously tried this recipe without coarse flour on the rye bread program (as it is, without gag) and on the main program, there were no punctures.

Kefir perfectly spurs the yeast - I almost jumped out of the bucket today! But ... When baking on one kefir, remember that the proportion of water as a liquid decreases! Here they wrote that 50% loss. I think this is a little wrong. But from the 300 ml shown in the recipe, about 30-35 ml was not enough for me.

so it seemed to me that there was not enough liquid, because before that on water 300 ml. I also added flour during kneading, and here the bun came out with the same volume of kefir.
tomorrow I will try on 30ml. pour more kefir ...

May @, your bread has stood a little bit, and the roof has sagged. your yeast probably works well, it doesn't take much time to rise

ok, come on
to be honest, I have never baked with live yeast ... but it seems to me that 13g is too much.
in a pack of dry yeast, only 11 grams, and the consumption for such a quantity is not more than seven grams. live yeast is more active, maybe take a little less of them ... only here you need to experimentally determine - if you take less yeast, maybe you don't need to reduce the time for proofing ...

Now I tried bread, although the roof fell, it did not affect the taste, it turned out deliciously. Next time I'll try 9g. yeast. Although, now I remember that I baked with the same amount of yeast, but the program was without gag. The conclusion suggests itself, we reduce either the proofing or the yeast.

Today I baked Darnitsky from fugaska again
I took 10 grams less wheat flour (or rather I weighed 250, but I left 10 grams, because I didn’t put everything in the bucket, but left it to add) and replaced 360 ml of kefir with water, the rest according to the recipe from the first post. I also added 2 tablespoons of dry kvass from Saf. I chose the main program at the stove, size M, medium crust. I used to bake on the rye setting, but on the main one, it seemed to me that the dough is kneaded better.

Here's what happened! The lid did not fall, one might even say convex, but the structure is mountainous ...

hello baker girls. We recently bought a Panasonic 255. my lLG (it worked flawlessly for 14 years was out of order and my son gave his parents a gift for the new year).so that my mother does not suffer) Thank you very much fugaske Darnitsky turned out the first time. I did it strictly according to the recipe, only added 3 tbsp of fitness mixture and a little dry dill. The aroma and taste of the bread is wonderful. Thanks again for the recipe. Now you can experiment.

[pljshik]

pljshik , welcome to our forum!

Happy bread for you!

To thank the author, please do not forget
press the button "give thanks"under her avatar!

I baked this kind of bread today based on a fugasca recipe. Fantasies on the theme of Fugasca)))))
Rye and wheat flour - 200 gr.
"tablespoons of malt brewed 150 ml. boiling water, after 15 minutes poured cold water and now put 15 grams of fresh yeast, sugar and salt, a couple of tablespoons of flour into the already warm mixture. While weighed the rest of the flour, the mixture stood in a bucket. Yes, added 50 g semolina, then, as usual, flour (leaving zhmenka for control), 1 tbsp of a mixture of caraway and coriander. Gingerbread man, as usual, immediately a little harsh. Mode - for whole grain bread - 3 h 40 min.
Sorry, a photo in poor light from a mobile phone. But what is the taste! The aroma is just super. Let him forgive me, he certainly looks more like a cross between Borodino and Darnitsky.
But if not for the fugasca recipe, I would not have found my own!

Very tasty and simpotishny bread turned out, but not Darnitsky.
I think that I will bake it quite often, because the recipe is very simple.

I liked the recipe very much. Simple and delicious.
Yesterday I baked it on beer (310 ml).
It turned out breathtakingly delicious!

Today I was making bread according to the Fugaski Pechka recipe for the second day, but I have already made my own changes to the recipe, or rather additives. I added cheese, fried onions and a clove of garlic to the main recipe. I cooked on 1 mode, pale crust, set weight 750 g.
It turned out not very nice, but very tasty and aromatic


the bread is cut hot, so the crumb is a little cracked. Well, he gave his cheese. After the bread cools down, the stickiness has passed.
Nice, porous, plump.

I just pulled out some bread. MMMM delicious. Next time I'll add caraway seeds to make it spicy. If I live until the evening I will give it to my husband to try, otherwise he has been offended for a long time that I will not do him rye in any way (but I couldn't do it)

People help a beginner
I need a classic Darnitsky without any additives, 255 for Panasonic.
To hang the lope in grams, throw it in, close it, which button to press, and ... get it out.

I have not yet mastered her enough to fantasize by eye.
Yes, and my husband ordered clearly, Schaub like from a store ...

oh, as a husband tries not store-bought bread, then he will only demand it!
but to master bread is not great wisdom! the recipe from the first post plus 50 grams of wheat flour will be just right! uploaded, turned on and gone

And add additives - coriander, cumin, cheese, fried onions, etc. to the dispenser? I have Panas 255

[pulkeria]

pulkeria, you have a very beautiful bread!
I look that I could not even resist and cut it warm.

[Zhivchik]

Zhivchik, Thank you! I just brought my daughter from school, she first asked what it smells so good: kolobok :. As soon as they pulled out a loaf, they immediately bumped into it, we were so impatient with her.

[MedusaGorgon]

MedusaGorgon As in a store without additives or sourdough (which is certainly better) it will not work. At least you need malt (Glof extract) and Weizensauer (dry sourdough), both of which are not difficult to buy in St. Petersburg https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=23643.0

And the last time I baked this bread on dark, unfiltered beer, there was no caraway, I added coriander, it turned out very tasty and so dark.

[MedusaGorgon]

MedusaGorgon As in a store without additives or sourdough (which is certainly better) it will not work. At least you need malt (Glof extract) and Weizensauer (dry sourdough), both of which are not difficult to buy in St. Petersburg https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=23643.0

I will buy. The recipe in the studio!

[1 tbsp of sugar + 1 tbsp. l molasses]

Darnitsky bread by fugaska Size XL Basic mode, light crust (medium - who likes darker)
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 (salt, it is better to increase to 3 hours l)
1.5 tbsp sugar (sugar, better reduce) is better 1 tbsp of sugar + 1 tbsp. l molasses
3 tablespoons olive oil (sunflower or mustard oil can be used)
2-3h l Weizensauer
370 ml water
If there's
Glofa ekktakt 1h. l or kvass wort extract ~ 1 tbsp. l (take into account the amount in a place with water, and first dilute in water)
Fugasuke once again respect
What is Weizensauer ??
🔗

[1 tbsp of sugar + 1 tbsp. l molasses]

Darnitsky bread by fugaska Size XL Basic mode, light crust (medium - who likes darker)
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 (salt, it is better to increase to 3 hours l)
1.5 tbsp sugar (sugar, better reduce) is better 1 tbsp of sugar + 1 tbsp. l molasses
3 tablespoons olive oil (sunflower or mustard oil can be used)
2-3h l Weizensauer
370 ml water
If there's
Glofa ekktakt 1h. l or kvass wort extract ~ 1 tbsp. l (take into account the amount in a place with water, and first dilute in water)
Fugasuke once again respect
What is Weizensauer ??

A modified recipe for those with nothing specialized

Darnytsia bread by fugaska - with kvass on beer

Liquid:
100 ml of boiling water - brew kvass
2 tbsp. tablespoons of dry kvass
270 ml of dark beer, better than draft "live"
3 tbsp butter
1 tbsp. l. vinegar

Loose:
2 tsp yeast
370 g wheat flour
220 g rye flour

2 tsp fine salt
1 tablespoon sugar

The scapula is usual, the program is basic, but it is also suitable for rye bread. Who has programming - set 10 minutes warm-up, 10 sec pre. knead, main batch for 30 minutes, stand for 1 hour 20 minutes, bake for 1 hour 10 minutes at 110 degrees. In this case, the bread will have "bigger holes". But on the main thing, it's good.

Kvass - at the bottom of the bucket, pour 100 ml of boiling water on it, wait a couple of minutes
We pour beer on top, the gas leaves, pour hotter.
Vinegar is not required, but I recommend - slightly noticeable sourness appears, but very pleasant.
We fill in wheat flour, rye flour, the rest. It is natural to cut cooled down.

The bread is tall, aromatic, the lid is convex, the pulp is dense but well porous.
In general, now is my favorite bread.

Thanks for the recipe I bake constantly, today I replaced water with whey
added leavened wort, garlic and parsley.
Darnitsky on the left, on the right wheat-rye on beer

Thanks for the recipe. Delicious!
Try this:
180 ml Kombucha weekly
120 ml tea leaves
290 g wheat flour
150 g peeled rye
1 tbsp. l. buckwheat flour
1 tbsp. l oatmeal (rye bran)
1.5 tsp. Sol
1 tbsp. l. thick honey
2 tbsp. l. olive oil
1 tsp baking powder for dough
1.5 tsp. yeast.
The regime was set by Bread with Bran. 3:20, Had to interrupt the last proofing and turn on - Baking 50 min. Fit too well.
In the second batch it looks like this:


I have cold air passing on the right, between the lid and the case on top. If the gap is not closed, the dough settles ...

The napkin slipped ...



Delicious !!!

[tan0607]

tan0607, you've got a beautiful bread!
tanchik68, your bread is beautiful, only a baking powder for the dough is already superfluous.

what about kvass? and as well as with beer a good bread! bake to your health!

Oh, I deleted everything
I do not have kvass, but leavened wort, I see it for the first time, it is liquid - not dry: DA how about it?

Stir the kvass wort in a warm liquid. I have kvass wort in bags of 40 grams. Just for a loaf.

Stеrn
And is kvass wort always liquid - not powder? How much water is in your bag, the one according to the recipe - to heat it, for example?

Yesterday I tried the recipe again, only reduced the water to 260 ml and added a spoonful of dry mixture for making kvass. Here's what happened , and in section .
In appearance, of course, disappointed, the roof "waves". The density came out very good! The bread is soft, the next day the most tender - there is no crust at all (but I love it so much). It tastes pleasant, I think, due to the addition of the mixture, a slight aftertaste of malt appeared, but it is too sweet, probably put a lot of honey - such a sooo generous tablespoon spilled. Interesting bread, we will continue to experiment. I want to try it on dark beer.
And someone can suggest a recipe to taste like Ukrainian?

I don't know the taste of Ukrainian, but I can say that I have been baking the recipe from the first page for a long time. BUT ... instead of water, I take unfiltered dark beer and add a mixture of 2 parts of caraway seeds + 1 part of coriander in beans (heat it a little). The bread is always amazing and there is no need to adjust the recipe at all. Instead of sugar, honey. The only thing, somewhere on the forum I read that for rye bread it is better not olive, but a grower. oil. This is the only thing that I have changed. And so - thanks fugaska

Stеrn
And is kvass wort always liquid - not powder? How much water is in your bag, the one according to the recipe - to heat it, for example?

Kvass wort is always liquid.
I take liquids according to the recipe of the bread that I am going to bake.
I heat up half of the liquid, dilute the wort in it, then add the liquid to the desired mark.

Thanks for the clarification Does the wort taste the same bread?

How the bread maker appeared, I can not calmly bake bread On the principle - a bad head does not give rest to the hands of Pekla wonderful bread on beer and did not know any problems. The beer ran out. Realizing that it turns out a little expensive on beer, I decided to replace the beer with: 1 time - strong brew 250ml + 50ml water; the second time - kefir (3.2%) 250ml + water 50ml. Bottom line: in both cases the roof collapsed. I remember reading somewhere about this roof, but I can't find it. Tell me, please, my mistake - maybe with flour it is necessary somehow differently. Gingerbread man, like the same as always Taste of bread in both cases remained excellent. It's not about beauty - I just want to understand

[what is its specific composition and how much flour this mixture can absorb]

If the yeast was the same, then ...

The amount of flour is never determined in advance when preparing flour (bread) products, because it all depends on how much of the liquid mixture is obtained: what is its specific composition and how much flour this mixture can absorb... If, however, to determine the amount of flour in advance, then it is almost never possible to accurately adjust the liquid to it, because this value is a variable subject to fluctuations. Different fat content, milk density, water hardness, egg size, butter and fat consistency, as well as the freshness of the yeast and their effect on the liquid part also affect here.

Therefore, do not have much confidence in the recipe where the amount of flour is "precisely" determined for the bread dough. As a rule, it does not provide an opportunity to obtain a quality product, despite our best efforts.

maybe it was necessary to add a little flour? Did you control the bun?