Wheat bread with sour cream in the oven

Oh and more. What size of bread should the program be set for? If you take on my HB, the mode of "French" bread, focusing on the amount of flour, it turns out, the average size. And if you take big bread by the amount of liquid! I'm reading everything here, I'm already completely confused.

I will try to help as much as I can, until the author appears and dot the i's.
You need to focus on the amount of flour, not liquid, since sour cream can be of different thicknesses. Each bread maker has a Basic (or Basic) mode, so use it, this is usually a mode for baking ordinary white bread.
Take all the ingredients according to the recipe, sour cream, since there are no scales, take by volume - 200 ml. And when the bun is kneading, already determine if everything is normal. For kolobok use the recommendations of Admin.
Good luck!

Thank you very much, Natulek!
Got it!
I'm going to try! Thank you!

I want to ask you! Maybe someone will have time to help me and answer! After the first batch, I have such a bun, then like an octopus, then it rolls back into a bun, then it opens up. And the sound is so slightly chomping. Here a hand reached for flour, but did not add! Now proofing for 20 minutes and kneading again, 15 minutes. Add a little flour to the second batch, or leave it as it is?
Thank you!
I really want the bread to turn out!

Is the dough smeared under the shoulder blade?

Admin always advises to follow the kolobok. And if it does not form as needed, then it is advisable to add a little flour. The flour is different for all of us ..

No no! Nothing smudges! He twisted into a bun and huddled so lonely in the corner of the bucket, parted. But while "sausage" - burst. And hummed lightly.
Oh, I'm running. the kneading has begun again!

Don't do anything. It looks like you have it, on the contrary, a little cool.
But, as Admin writes, it will become softer in the second batch.

[Ulitych]

Ulitych, how many in ml. 200 grams of sour cream, I have no idea. Buy a plastic jar of sour cream in the store, weighing 200 grams. And to measure at home - sour cream is different in density, and the volume will also be different. Or take about 1 \ 2-1 \ 3 of the volume of a measuring glass from x \ n 250 ml.

Bake bread on the main mode.

The weight of the finished bread in the instructions for the c / n is determined by the weight of the flour when laying the products for the dough.
In your instructions, look in the recipes for the correspondence of the amount of flour and the weight of the finished bread after baking. And you don't need to customize anything!
The weight of the finished bread is given to you approximately and only in order to set the time and temperature x \ n.

Thank you all girls!
My name is Ira!
In general, I still slightly added flour, a little. In vain, there is such a feeling .. Natulek was probably right. I do not know. I do not yet feel what the dough and bun itself should be. Although I follow him constantly! But I look at him and get lost, what to do ?!
And I have sour cream in a plastic jar. And yes, 200 grams are written! Here is carelessness!
In general, I just have to wait now! The process has begun! All batches are over. I really hope that it will turn out both delicious and beautiful!
Thank you all!

[Ira]

Ira, the most important assistant for you is the Kneading and Baking Basics section https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0, look how many master classes there are on all types of BOLS - so copy them for yourself!

[Bread baking aids]

I'm tired of repeating how the bun should look when kneading the dough.

IN Bread baking aids I already wrote the following: “For comparison - it feels like it should be: a) an earlobe, - b) an elastic female breast, c) the butt of a small child, d) the belly of a sleeping cat, e) other similar comparisons are possible, so choose an object for comparison and practice before kneading the dough "

Closest to you is your own breasts (for women), or your girlfriend (for men).

Before finishing kneading the dough - compare the bun with a nearby object, make sure it matches.

Go ahead - don't hesitate !!! Everything will work out !!!

Admin, yes I read the manual, more than once already!
I’m stupid! And it feels like, well, probably "elastic female breast" in my case was kneaded, if I still remember what it is!
My-your bread is suitable. But in comparison with the previous ones, I have produced, somehow sluggish. But it fits!

[Ulitych]

Ulitych ,
what happened?

[Ulitych]

Ulitych ,
what happened?

Goodnight!
I am reporting. The bread turned out to be very tasty! I know for sure that I will bake it more than once! We liked it very much! And so soft and not at all "heavy".


I really hurt him, poor fellow. The spatula got stuck in it when it shook it out of the bucket. And I picked it out so hard that I didn’t notice how, with all my foolishness, I pressed the bread to the wire rack. Well, there is strength, no mind! But another lesson for me for the future. I will be more careful to remove the foreign body from the bread.
One problem, for my gluttonous family, it will not be enough. We got it quickly. Next time I will recalculate products for a large loaf. In the meantime, I'm baking another one.
Thank you all for your help, participation, care and excitement!

[Ulitych]

Ulitych , HURRAH!!!! Completed with the help of the forum

Well done

[Ulitych]

Ulitych , HURRAH!!!! Completed with the help of the forum

Well done

Oh, well, thanks a lot! I tried hard! Yesterday I made another piece of bread and not without your participation! Thanks again for that!

[Admin]

Admin, Hurrah! I am a happy owner of the first bread in my life, and now it turned out to bake your bread !!! This is, however, the second pancake (the first came out lumpy, I kneaded a too dense bun out of inexperience), but good !!! a little more rich for my taste than I'm used to, but my own! lush, raised, with the correct crust and crumb !!! in short - what you need!
thanks to you and the forum I can do anything

[Nika3093]

Nika3093how nice to hear that another owner of the bread machine got bread

And no longer a simple bread, but with "freaks" - with additives, on sour cream

Congratulations

Thanks for the kind words

on the contrary, thank you)))) now I have an incentive to grow further. besides the fact that the cost of the product is low, which also stimulates

I bake my nerves, it smells uh
looking handsome, it is getting cold

Yesterday I baked such bread.

First, I began to lay everything according to the recipe.
When I got to the sour cream, there was not much left in the jar, well, I had it all there ...
Then I came to milk, it turned out that it was not there, I replaced it with Varenets, and again the story, like with sour cream ...
I also replaced dry yeast with pressed - 12 g

She turned on dumplings, began to make a bun. The dough turned out to be liquid, well, for some reason I began to add corn flour.
Then she turned on the main mode.

Before baking, I looked - the dough did not rise enough. Turned it off, it rose perfectly in half an hour! Has included baking for 50 minutes.

The result: an excellent rich tasty bread called "Death to the figure".
It must be eaten without anything!
And the smell just knocks down!

There is no time to take a picture, the view is very beautiful, high, even, and everything is wonderful.

thank you very tasty

Bake and eat for health

Thank you

Admin, thanks a lot. Yesterday I baked the second time, indeed, death to the figure True, yesterday I forgot to put butter in it, but, nevertheless, the bread turned out to be very tasty

[fiordiloto]

fiordiloto, eat for health So that's why I have not baked this delicious bread for myself for a long time - I feel sorry for the figure

So the sour cream is fat, it's not scary that the butter is forgotten

Here I am with my bread



Very tasty The smell is breathtaking, the children decided that it was cheese bread. Crust

[Masha]

Masha, what a gorgeous crumb turned out !!!!!!!

How long does it take for the whole family to crunch bread: - [

Rum, thanks for the compliment ... I fought back for a long time, waited for dad, cut it and op ... no more than half of them. The children said that the crumb smells like "camp" pastries, and this is their highest praise. They had wonderful pastry chefs in their camp, they were fed awesome baked goods 2 times a day. And the crumb is really good, snow-white, loose, fragrant

[Masha]

Masha, eat for good health

Thanks again!

The bread rose very well. Probably the action was both crumpled and whey took place. The taste is pleasant. The family liked it. Thanks for the recipe.
Yes, at the beginning of the batch it seemed that there was not enough liquid, it was too dry. I waited, everything was well mixed, it turned out that the bun wanted flour. And then everything with a bang

[moby]

moby, good health, I'm glad that I liked the bread

Yes, that's how it turned out

Very successful and beautiful bread turned out
I am heartily glad for you and your family - the main eaters of fresh homemade bread

Thank you! Now I'm waiting for the crumpled to turn sour and we will knead the bun ...

Delicious bread! Cooked and probably not the last time. I liked it very much. Delicious, rich and high-calorie
That's what I did

Thanks to the individual for the adaptation in grams. Conveniently.

[Angelena]

Angelena, bake and eat for health, good to hear. that I liked the bread And it turned out so tanned, super beautiful

Thank you for the praise the blush apparently because of the muffin. Baking in program # 1, medium crust. But it didn’t burn, but it turned out just right! On a golden brown I think it will be too fried.

How about the taste of bread on semolina? It is interesting to hear the opinion, and what kind of bread is on the semolina.

Please, throw off the link to this bread, I really want to bake it.

Here is one of my recipes https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9020.0

And here there are a lot of them, choose by search
##941

Admin, thank you so much for the recipe! The bread is just wonderful!
Baked in HP, sour cream was only 100 gr. added boiled condensed milk 100 gr. and milk (slightly stagnant) 130 ml., refused sugar
Well, it just turned out delicious !!!! Soft, airy! With a tanned crust!
Thanks again!

Admin, thanks a lot for the recipe (s)! I baked your bread on sour cream, kept it in the refrigerator for a week. I tried to follow the recipe exactly. The dough was kneaded in an Ariete bread maker - I launched the Basic one and after 1 hour and 40 minutes took out a wonderful dough. I twisted the loaf, put it in the mold and then follow the instructions. Everything was good, the dough rose remarkably, it rose even better during baking - the loaf became puffy and tall. It was baked, baked, began to fry, and then slowly began to wrinkle and fall off. Lost height by the end of baking. And when I took it out to cool, the donkey was even bigger, longitudinal wrinkles appeared under the crown. Has not lost its shape, good nostril, but fine, tasty, aromatic. Please tell me how to keep the splendor?

Hello. I really want to bake such bread (there is just a suitable sour cream),
But: 1. I don't have a bread maker; 2. no oven. Tell pzhl is it possible to knead the dough with a mixer (or food processor) and bake in a multicooker?
pysy bread has never baked

There is experience in baking bread in multicooker on the forum, but I myself did not bake bread - only biscuits

Yes, you can knead the dough with a mixer, a food processor and bake in a multicooker. But, if the bread is made of wheat flour, you first need to distance the dough twice, with one proofing in between, like this:
- kneading dough
- the first proofing at a temperature not exceeding 30 * С until the dough volume is doubled
- kneading dough
- put the dough in a multicooker pan, put in a warm place, distance again at a temperature not higher than 30 * C until it doubles
- put the pan in a slow cooker and set the baking mode, time 60 minutes. At the end, check the readiness of the bread with a knitting needle or temperature probe, and you will have to turn the bread over to the other side and bake again on the baking mode for about 20-30 minutes.
- remove the bread from the pan and put it on the wire rack to cool to room temperature

Here, something like this

[Admin]

Admin Thank you very much for the detailed answer, but tell me more please at what speed to knead the dough with a mixer and how many minutes approximately (and will the mixer overheat from such a long work?)

You need to knead with a combine, the kneading is not long, see the topic Kneading bread dough (wheat and wheat-rye) in a combine and manually https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=138203.0

See how this is done in the combine and focus on this batch.

thank you for the recipe
baked in HP och. turned out delicious
I also baked on yogurt (in the place of sour cream) the taste is amazing

thank you for the recipe
baked in HP och. turned out delicious
I also baked on yogurt (in place of sour cream), the taste is amazing

To your health! Bon appetit, bake with pleasure!

thanks to the author for the recipe and a separate huge thank you for the guide for beginner bakers

I prepared this bread for the first time half a year ago, when there was no bread machine yet, for some reason I did not manage to knead the cake with a combine and I kneaded it with my hands (after that I decided that this was my first and last bread without a bread machine), and baked it in a multicooker. that's what happened then
my husband liked it, but he gave me a little yeast, probably put a lot or did not dissolve

and finally baked it with a bread machine:
very tasty, soft and at the same time you can dispose of the standing sour cream
I didn't give it away with yeast, but I liked the porosity more in manual mode, I wonder if I kneaded the dough better than the bread maker, there is not enough time in the bread maker for a good proofing (baked in the French mode 3.50 hours), or did I overdo it the second time?