Darnitsa bread from fugaska

Yes, I can’t find another answer. Most likely it was necessary to either reduce the liquid or add flour. At Elena Bo I found pictures of wheat and rye koloboks. And here's another question: if you overdo it on the contrary, will the bread be denser?

quite right - more flour will lead to a more dense bread. I like this one better, though it doesn't crumble so much

Hello everyone, the other day I baked this bread! I did everything according to the recipe, only I replaced olive oil with butter (homemade), replaced 50 g of wheat flour with 50 g of semolina and added a pinch of ground coriander. It went up well, the roof did not fall off, so cute and VERY tasty, especially with borscht Many thanks to the author

[Violin]

Violin, but where is the photo? And then they praised it so much, they salivated.
To thank the author click "Give thanks" under his avatar "!

[Violin]

Violin, but where is the photo? And then they praised it so much, they salivated.
To thank the author click "Give thanks" under his avatar "!

I'll have to take my word for it, because I didn't have time to take a picture

And at the expense of the button, so I immediately always thank the author with a "button"!

Only recently and in May, the beauty "got out" from the bread machine ... We are waiting, sir ... I had to add 2.5 tbsp when kneading. l. flour ... a bit of gluten, let it work, but then why should we be so busy in the locker ... Let's try it later, unsubscribe ... I'll go cook the mincemeat, it will be delicious with bread ...

I didn’t wait for the supper — I chopped off a piece, not bread, but the SONG ... How wonderful it is!

Today's Darnitsky out of the oven !!

Aunt Besya, what a handsome man, and what did they lubricate on top?

[Aunt Besya]

Aunt Besya
This is a beauty! Did you bake it in the form or without?

[Aunt Besya]

Aunt Besya, what a handsome man, and what did they lubricate on top?

Lubricated with vegetable oil

Aunt Besya
This is a beauty! Did you bake it in the form or without?

I distribute in a colander, and bake in a thick-walled Bergofov saucepan

[Aunt Besya]

Today's Darnitsky out of the oven !!

Aunt Besya, the bread is good!
Yes, so chubby!

[Aunt Besya]

Aunt Besya! Please tell us about the technology !!! This bread did not work out for me today. I am looking for mistakes. It seems that everything is as usual, it did not rise at all and tasteless. Horror !!!

[B. T. I.!]

B. T. I.! Yes, it seems like there is no technology. Just at one time, well, I could not get this bread, the roof fell through, it went up badly ... Then I scrupulously began to read the whole topic, chose posts who had such bread in the same oven as and I entered the ingredients used in the table (well, in the sense of who uses what). As a result, I found the best option for myself and everything worked out. I bake it in the oven, then in the oven (when time permits). Kneading, if I bake in the oven, I do it on the "Pelmeni" mode, then I take out the dough with my butter hands, round it and put it on for 2 hours in a colander lined with parchment in the oven with the light on. After 2 hours, I see how much the bread has risen, if enough (1.5-2 times), I heat the oven to 250 with the pan, put the bread there, close the lid and put it on for 30 minutes, then remove the lid and bake it for another 15-20 minutes (I look with a thermometer so that it is at least 96 degrees. Sometimes I add various additives to it, for example, coriander, cumin, onion ...
This one here. yesterday's with a mixture of "Borodino" in the amount of 60 grams (instead of wheat flour)

[Aunt Besya]

Aunt Besya ! Thanks for the answer! I just threw away yesterday's bread! Nightmare! The technology seems to be the same. Only I do the batch in the main mode. Then I also take out the dough, take out the spatula. I put it in the bucket again. And ...result!!!! : Why do you also bake in the oven? After all, you have a "rye" regime? Or do they taste different?

I just threw away yesterday's bread! Nightmare!

Check your yeast! This recipe contains only 1/3 rye flour. It can be baked in the basic mode without any tricks, pulling out the scapula, etc. I always get it tall and lush.

[Natulek]

Natulek ! Thanks for the sympathy! Yeast tested on pies and white bread. The only thing this time opened a new package of "Makfa". And such a passage !!! In the afternoon I also bought some awesome herring at the market and I wanted to come off for dinner. It was not so! The profile does not show what kind of stove you have. Maybe you don't need to bother with a spatula. But I already practiced baking Darnitsky, it was normal. Live and learn!
Thank you!

[Aunt Besya]

Aunt Besya ! Thanks for the answer! I just threw away yesterday's bread! Nightmare! The technology seems to be the same. Only I do the batch in the main mode. Then I also take out the dough, take out the spatula. I put it in the bucket again. And ... the result !!!! : Why do you also bake in the oven? After all, you have a "rye" regime? Or do they taste different?

When time permits, I try in the oven, it tastes better, and rises better and more aromatic. Heating from all sides gives the result !!!

[Aunt Besya]

Aunt Besya! The bread is just awesome !!! Soooo handsome. well, just for an advertising poster! (just what to advertise, haven't come up with yet) I would cut it to make it even more effective. I envy. I have one in the oven. even crack. does not work. I tried it with sourdough, and with yeast ... Zest advised to bake in a cauldron, so it didn't fit into my electric oven, but it turned out into a gas devil ... Then I took a glass pan with a lid. also nonsense .... I also have a set of Brerghoff pans. Maybe. in any of them to try? But something tells me that my hands are not sharpened under this aerobatics, okay, at least in HP it turns out. And I will come to admire you on oven bread.
B. T. I., I am observing a general tendency here: people are switching to baking bread in ovens, unanimously claiming that it is tastier than KhPechny. I only make ciabatta in the oven, it does not work in KhP. But other breads are still beyond my control ...
Besya, once again a GOOD MAN!

[B. T. I.]

B. T. I. : My oven is a Panasonic 255. Darnitskiy was my second bread baked in a bread maker. It came out just wonderful. I did everything strictly according to the recipe. Maybe you need to increase the proving time after the second kneading? If it seems to me that the dough came up badly, I do this: I turn off the button on the extension cord to which the bread maker is connected (imitation of a power outage). After 9 minutes I turn it on, then after a few seconds I turn it off again. I do this 3 times. You can, of course, just interrupt the mode by turning off the stove with the button on its control panel. And after a while, when the dough comes up, turn on the Baking mode. But it seems to me that in this mode it bakes a little differently than in special modes.
But Darnitsky according to the recipe from the 1st post is obtained without this.

And in my stove there is a "pause" button and you don't have to measure 3 times for 9 minutes, but just lengthen the proofing time, keeping it on the pause as long as necessary.

I want to bake Darnitsa bread, I bought a mixture of poods, someone baked bread, how much water should I add and what size of bread should I expose? I have a panas 255 oven.

[rat111]

rat111 This is not the topic you wrote Here is the appropriate section https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=200.0 there and ask the manufacturer.
He knows for sure

Thanks for the link. read advice and recipes about darn. bread from fugaski and questions arose: what spatula, what baking mode, what size of bread?

[rat111]

rat111 It all depends on the total amount of flour, if the original size is the same as in the recipe, then M, if by the increased size, which the forum users counted (look above) then XL. The scapula does not play a role, because this bread is more wheat than rye (I did it with both)
I put the crust in the middle mode, the main, (for the reason indicated above)
Good luck with your experiments

Aunt Besya! Bread! Darnitsky hasn't baked for so long. After your photo it is impossible not to bake. And just try to bake under the lid.

Today - take 2, as Shpilka said!



Thank you all for your support!

What was the problem?

[Natulek]

Natulek! Last time the bread didn’t rise at all and tasted disgusting. Today I redid it. She took it out of the bucket and put it on for proofing for 2 hours. Baked in the oven. The result is obvious. Why do you think that rye flour contains 1/3? Fugasca's recipe contains 150 g of rye and 250 g of wheat. What data do you have?

Why do you think that rye flour contains 1/3? Fugasca's recipe contains 150 g of rye and 250 g of wheat. What data do you have?

150 g of the total (150 + 250 = 400g), to be precise - 0.38. I wrote in rounded 1/3 (0.33)

[Natulek]

Natulek ! More questions. Do you put agram? How many? Are you adding panifarin? Honey or sugar? Thank you!!!

Do you put agram? How many? Are you adding panifarin? Honey or sugar?

I don't put neither Agram nor Panifarin in this bread. I use honey. And instead of water - kefir mixed with water.
Wheat flour was used both of the highest and first grade. Baked both in the main and in the rye mode.
I also tried the version with changes from Admin:
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=596.120
I think it's even better

[B. T. I.]

B. T. I. - Do you want to bake it in a bread machine?
It turned out very nice in the oven!

[Natulek!]

Natulek! Thank you! Next time I'll try.
In general, I used to bake in KhP. But the last time was horror. And Aunt Basie at the same time got a very nice bread, so I decided to try it in the oven. It seems to have worked out. I will continue to master this business. Recipes are fun to work with, but sometimes flour or yeast or both fails.

[B. T. I.!]

B. T. I.! A very simatish bread came out !!!! Well, what about the taste? arranged? I add panifarin, and agram in the mood;) And I always bake on whey

[fugaska]

fugaska, the bread is just stunned as delicious !!! This is my first bread using hw. flour, turned out the first time.
Made on whey, added gluten and malt, ate half of it at once! By the way, the roof was convex and beautiful, maybe because of the gluten ...
Today I'm baking the second one.

Greetings, Bakers! Darnitsa bread from fugaska has already become my basic bread. Both in Panas and Orion, it turns out excellent, the recipe is designed so that, subject to all proportions and using high-quality ingredients, you can safely put on the timer without worrying about the result, which I am doing successfully. I bake mostly small bread from (1st page), although the big one turns out well, although Orion did not cope with the batch of a large portion, the bucket began to vibrate and creak so: that I had to remove part of the dough, and Panasik did not care (smart).

[Aunt Besya]

Aunt Besya! And the bread tasted great !!! Thanks for the support! And then I was completely upset. It turned out I can still!

NIZA ! And on what mode do you bake this bread in Panas?

B. T. I. I bake in Panas in the main mode

Thank you! I read somewhere on the forum that rye bread does not need to be kneaded, therefore, after kneading, you can pull out a spatula, let it proof and bake. And in the main mode, there is a crush. I got very tasty bread. Thanks everyone !!!

B. T. I. I also read the fact that rye flour does not like crumbling and I quite agree with this, but I choose the main mode solely due to lack of time. I bake bread mostly all alone, so my hard worker has to forgive small mistakes. It's a pity I can't show my bread, comp. he is naughty, does not want to upload a photo, but he really turns out to be excellent. Although next time I will try to bake according to your method, then I will report back.

I very often bake this bread, with various additives: sunflower seeds, coriander + dry kvass. caraway seeds and others ALWAYS bake it on whey, I didn't like it on kefir, the whole bubble crust turns out. I make it big (XL) in the main mode, the crust is medium. The bread turns out to be lush, with a rounded, like a white, roof Very tasty, especially with dry kvass and ground coriander.

[Violin]

Violin And fugaska has another recipe for kefir, it is called "Stolichny", try very tasty

Hello! Please tell me who tried it. I want to replace sugar with maltose syrup. Do you also need to take 1 tablespoon of it as sugar?

Hello! Please tell me who tried it. I want to replace sugar with maltose syrup. Do you also need to take 1 tablespoon of it as sugar?

That's exactly what I replace. Only it is very thick and therefore it is better to take it not with a measuring spoon, but with a regular one and immerse it not to the end - a lot of it stretches for a spoon. Maybe you have some other consistency, then see for yourself.

First, pour in the vegetable oil, and then pour the molasses into the same spoon. The molasses will pop out of the spoon without any problem.

[Asteris]

Asteris If you bake only with molasses, then the bread does not rise well, comes out flat. Yeast perceives maltose differently, give them sucrose

I bake all breads with rye flour exclusively with molasses (beet). The bread rises perfectly.

[Stеrn]

Stеrn So it is not maltose, but perhaps closer to caramel. Contains sucrose

[Stеrn]

First, pour in the vegetable oil, and then pour the molasses into the same spoon. The molasses will pop out of the spoon without any problem.

Stеrn My molasses is so thick that it pour from the jar is impossible, but I think it is wrong to get into it with an oil spoon, it (molasses) still needs to be stored. Maybe I have the wrong molasses, but they brought me this from Khlebdom.