anneta21
Quote: Packet link = topic = 596.0 date = 1273854489

The roof is uneven, add panifarin - gluten, improve the quality of flour ...
I am allergic and react to any additives. I do not want to check this panifarin on myself.
Ernimel
I am allergic and react to any additives. I do not want to check this panifarin on myself.
What kind of chemistry is this? It's just adding gluten, which (ideally) should be in the flour itself. More precisely, it is there, just if it is lacking, then any excess relief is obtained, etc.

But panifarin must be obtained. Or internet shops and payment for delivery or specials. points (which are all far from me) ..
Pakat
Ernimel, in the shop Peki himself, Nastya has almost everything a baker needs ...
🔗 and delivery is free, but there is a choice ...
Ernimel
Pakat, chichas we will be killed with slippers for offtopic ...

But she's not free.
"Free for orders over 1500 rubles."
For 1500r, I have to collect an order for a hundred years ... and when ordering for ~ 500r, I don’t want to give another 250r to the courier. probably ... all the same, malt and molasses have long been hot ...
anneta21
Quote: Ernimel

What kind of chemistry is this? It's just adding gluten, which (ideally) should be in the flour itself. More precisely, it is there, just if it is lacking, then any excess relief is obtained, etc.

But panifarin must be obtained. Or internet shops and payment for delivery or specials. points (which are all far from me) ..
I can even react to non-chemistry. I have it not tamed - that allergy. Therefore, I no longer try unfamiliar substances and products.
Admin
Quote: anneta21

I am allergic and react to any additives. I do not want to check this panifarin on myself.

And it is not necessary! To improve flour and rise the dough, there are enough home remedies, primarily aged lactic acid products, sour apples, vinegar, cottage cheese, potatoes, whey and others.

The dough is excellent in all respects
lena6322
I can't find "Mishkin's rye bread" from Fugasca on the website. I know that I am writing in the wrong place, throw me over and excuse me. I have a question for Fugasca. The program for baking bread is indicated 3. And what is this mode for Moulinex 5004? I look at the oven and do not know which program to set. Help!!!
Siberian
lena6322, I'm not Fugasca at all, but I will help you - I have the same oven as hers.
Mode 3 is rye bread and whole grain bread.
Look for something similar on your Moulinex.
Good luck !!!
lena6322
Sibiryachka, thank you very much for your quick reply! There was a bucket of food in the oven, and I waited for an answer. I looked at the modes and it turns out that mode 3 in your x / n corresponds to the mode in my oven. Thanks a lot again !!!
Crochet
Quote: lena6322

I can't find "Mishkin's rye bread" from Fugasca on the website.
lena6322
Here he is: "MISHKIN RYE BREAD"
Likusha
The recipe for "Darnitskiy" says that you need to give 150 gr. rye and 250 gr, wheat flour. Is this 4 measuring cups? How can you do without weights in this case?
fugaska
use the table: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99&topic=354.0
read the whole Temka, there is a lot of useful information
Admin

Use a simpler table https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8236.0

One 250 ml measuring cup contains 150 grams of wheat flour and 130 grams of rye flour.
Full faceted glass 250 ml.
Likusha
Thanks for answers. So, if I understood correctly, this is a recipe for a small loaf. Is it enough to count all the ingredients in proportion for 980 grams?
Admin
Quote: Likusha

Is it enough to count all the ingredients in proportion for 980 grams?

You will find the answer in this thread. Conversion of the amount of ingredients in the bread recipe. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7646.0

And more often go to this section Kneading and Baking Basics
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0

A very interesting section for those who are interested in baking bread
TANYA0405
Thanks for the wonderful bread.I tried it in various versions (I replaced whey with cabbage broth, potato broth and just water, I took liquid chicory in cans, as well as various types of dark beer) - the result is always excellent, though the coolest for dark obolon and potato or cabbage (I cooked cauliflower) broth.
fugaska
TANYA0405, welcome to our forum!

bake to your health!
but did you try to make the leaven? this sourdough bread is great! if necessary, I can throw a link
TANYA0405
Thank you! :) throw a link to the leaven if it's not difficult
fugaska
here's a link for you:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=13083.0
but yeast is not necessary, I was purely reinsured when baking, control the rise, increase the proving time
such bread is pure health! experiment!

and this leaven, by the way, is my favorite, because for the lazy! very simple, fast and most importantly reliable (well, in the sense of the result is guaranteed) good luck
valushka
Hello everyone) I saw this recipe - I really liked it. I decided to try it right away. I poured all the ingredients into the bread maker. I was thinking on what mode to set: the main or Russian cook ... I put it on the cook) I hope it will work out))
(strange, but comparing the characteristics of the programs, I did not see a single difference between the modes Russian chef and the main one) (I bought the bread maker only three days ago - I still didn't understand all the points)
At first, however, the bun did not want to form. All the same, not enough flour. I added a couple of spoons of rye and a few spoons of wheat. and now such a pretty bun is rolling
Now I hope that this beautiful bun will make a beautiful and tasty bread!)
Danik51
And it will turn out like this yes. Darnitsa bread from fugaska
valushka
The bread turned out to be wonderful Tasty)) rose, beautifully shaped, and very tasty !!!!

Here is a photo) I didn't have a camera yesterday, I took a picture on my phone. so the quality is not very good.

Darnitsa bread from fugaska
Danik51
(y) GOOD MAN KISS.
Natalja
Hello everyone! Two weeks ago I was presented with a Panasonic SD-254 bread maker, from the first day I began to try in order all the recipes from the book that came with the oven, all the bread is wonderful - it bakes and rises perfectly, the top is beautiful !!! Now I am already starting to experiment with recipes from the Internet, in particular I tried the recipe for "Darnitsa bread from fugaska". Thank you very much for the recipe !!! Super!!! It turned out very tasty and fragrant, but the roof of the bread fell a little ..) Judging by the discussions in this thread, it was necessary to add a couple of tablespoons of flour. Tomorrow I will definitely try to add it, I hope it will turn out even better!
sazalexter
Natalja Try to bake it according to an enlarged recipe, look above in this thread, the recipe is checked on Panasonic
Natalja
Quote: sazalexter

Natalja Try to bake it according to an enlarged recipe, look above in this thread, the recipe is checked on Panasonic
Thanks for the hint, I'll look now ..)
Natalja
Found ..)
Now I will try! Thank you very much
Papa [BO]
I tried to do it according to the recipe on the first page, Panasonic 255 (main). The top fell through and did not rise very well. Plenty of water?
sazalexter
Papa [BOP] There is definitely a lot of water, read the thread from the beginning, find a solution or
try to bake it according to an enlarged recipe, the recipe is verified at Panasonic
In order not to search, I quote here ...
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)
3 tablespoons olive oil (sunflower or mustard oil can be used)
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)
garifimovna
Peace to you, bakers! : flowers: I read your recipe for Darnitskorgo bread - it turned out, though the bread dome is almost flat. They ate the bread, did not have time to photograph.And I also have a question, maybe someone will answer - on the second day the bread begins to crumble, what should I do, what do I not add? Who knows, please answer. I use my "Mule" for six months, in principle I am satisfied
fugaska
Congratulations on your lucky bread!
and in order not to crumble - add a little wheat flour. then the roof may be more round
garifimovna
Thanks, I'll try!
Natalja
Thank you, sazalexter, for the recipe tested on Panasonic, but everything turned out great !!! Everyone at home is delighted with both taste and appearance ..)
sazalexter
Natalja I am very glad that everything worked out for you!
Try another Peasant-Rustic cooking https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=1002.40
Ulitych
Hello!
Yesterday I also decided to bake this bread for the first time. I chose it because I also worked with rye flour for the first time. I counted the food into a larger loaf. I replaced water with milk, used sugar. The gingerbread man was exemplary, perhaps 1-2 tablespoons of flour did not report. It worked on the principle of flour in water (thanks for the science Admin!). And the bread looked beautiful, the roof was even, without failures, and the taste was wonderful! But the growth is small - only 10.5 cm, in comparison with the wheat that I baked before. I am generally a beginner in baking, 2 weeks ago I bought the stove. Maybe this is the normal growth of bread for a total amount of flour of 530 grams.
And yet, just now I read the recount of products from sazalexter, he has 370 ml of water and 3 tbsp. l rast. butter, and I used 400 ml of milk and 2 tablespoons with less flour. l rast. oils. and the bun turned out to be wonderful! What is this? Why am I asking, I want to try today to cook a large loaf of this bread, using the calculations of a respected sazalexter truth in milk + kefir and add grated cheese.
What would you advise, dear experienced bakers? I am waiting for an answer, the oven is urgently needed!
Thank you! I'll post a photo of yesterday's bread, the battery is discharged in the camera down, do not upload the photo to the computer.
Ulitych
Oh, and a couple more questions.
In what mode is it better to bake this bread? On the main one (in my HP it is 3 hours in time), or on the whole grain mode, again focusing on my HP, and this is 3 hours 40 minutes? I read that some bakers bake it on the whole grain mode. And pour the cheese on the beeper signal, not at the very beginning?
Thank you!
Admin
Quote: Ulitych

Hello!
And yet, just now I read the recount of products from sazalexter, he has 370 ml of water and 3 tbsp. l rast. butter, and I used 400 ml of milk and 2 tablespoons with less flour. l rast. oils. and the bun turned out to be wonderful! What is this? Why am I asking, I want to try today to cook a large loaf of this bread, using the calculations of a respected sazalexter truth in milk + kefir and add grated cheese.
What would you advise, dear experienced bakers? I am waiting for an answer, the oven is urgently needed!

Ulitych, I can only advise one thing - to look after your kolobok, and only after yours !!!! We take the rest of the examples and calculations only for information !!!!

Why is that? Because we live in different areas, we use different products, including different flour, different climatic conditions, and so on !!!

You can pledge anything and in any quantity - but the judge for us is our own kolobok, and not a "deskmate"
You yourself have already seen this more than once, applying the principle of a kolobok and "flour in water"
Admin
Quote: Ulitych

Oh, and a couple more questions.
In what mode is it better to bake this bread? On the main one (in my HP it is 3 hours in time), or on the whole grain mode, again focusing on my HP, and this is 3 hours 40 minutes? I read that some bakers bake it on the whole grain mode. And pour the cheese on the beeper signal, not at the very beginning?
Thank you!

For proving rye flour (heavy, gluten-free) it is best to use the time 3.40.
Pour the cheese over the beeper, otherwise the cheese will turn into a puree and may give excess moisture to the dough (depending on the cheese).
Ulitych
Dear Admin, thank you very much for such a quick response!
True, thanks a lot! I went to put some bread! We work without downtime and delays!
olia 905
This is my favorite bread baking recipe now !!!!!
and one more is Italian from Admin .. mother-in-law has a crush on him with what only he did not do SUPER !!!
and my husband DARNITSKY loves the smell of honey! very good recipe for beginners!
Ulitych
Here is a photo report. Yesterday's bread.
Darnitsa bread from fugaska
Darnitsa bread from fugaska
And already in the process is the option with milk + kefir + cheese for a large loaf!
Thanks everyone !!!
Admin

Here, wonderful bread turned out

Looking forward to the next
Ulitych
Quote: Admin

Here, wonderful bread turned out

Looking forward to the next
Oh, Admin, the next one is ready, cooling down. It is more porous than the first and smells good, and went much better than the first, but the lid is opal! I just failed! : '(I read that many have such trouble. But why? The gingerbread man was wonderful, a mixture of kefir and milk, cheese was added on a beeper. It rose well, and then during baking the roof began to sag. I did not look into the oven. The lid did not Maybe a draft? I inadvertently made a draft for a couple of minutes. Then I caught myself and eliminated it. Why? I will show the photo. I'll wait until it cools down and take a photo of it in the cut.
Darnitsa bread from fugaska
Mila007
Ulitych , there was a little flour to add. This recipe uses a little more flour for me. And everything is ok. And the first time, too, failed.
Ulitych
Quote: Mila007

Ulitych , there was a little flour to add. This recipe uses a little more flour for me. And everything is ok. And the first time, too, failed.
Got it! I will consider!
Thank you very much, Mila007!
Valeras
The same thing - it rises perfectly, as soon as the heating elements are turned on, the roof sinks, and so it gets tasty.
I will try to add more flour according to Mila007's advice.
Crochet
Valeras
I just baked "Darnitskiy" yesterday in the same HP as yours, the dome is excellent! Did you bake the recipe from the first page? It's just that for this recipe I have already reduced the amount of water for a long time and everything fell into place right away, maybe you should try to reduce the amount of liquid too? If interesting,HERE photo of my Darnitskiy, though that loaf was baked in Mulineshka-5002, but yesterday it turned out to be the same.
Valeras
Yes, I took the recipe HERE... I will try to decrease the amount of water or increase the amount of flour.
What mode did you use in Moulinex Baguette and Co-600230, did I include (9th, that is, a French roll) and how much should I reduce the amount of water?
Crochet
Quote: Valeras

What mode did you use in Moulinex Baguette and Co-600230, did I include (9th, that is, a French roll) and how much should I reduce the amount of water?
Valeras
I baked on the 8th, "White bread" which. Good luck, I am sure that next time everything will work out!
P.S. I bake a large loaf according to the recalculated recipe (wheat flour-375 g. + Rye flour-225 g. + Water-380 ml.). I baked a small one (that is, according to a recipe) a couple of times, God forbid, memory, like 250 ml. poured water ...
Valeras
Krosh, thank you for your advice
We will experiment and of course everything will work out.
Your Darnitsky amazing

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