"Rye" tips from Gasha

[2501]

Hello Gasha! Today I was presented with a Panasonic SD 2500 bread machine. I read in the instructions that the next model has 2501 , there is a special mode for rye bread. Question: It is important, is there a special mode or not ??? Or can you successfully bake rye bread in MY 2500 oven? While the oven is new, I can replace it with another

[Waist]

Waist, Hello! Congratulations on a great gift! I do not use the rye mode, on the first pages of this topic, I wrote about it. But many people use it very often ... Do you need it, only you can decide

Hello Gasha, maybe I don't have rye bread, but I would like to ask you a question. Yesterday I made bread on the basis of "Iziuminkin's beloved", started the dough myself, baked it in the oven. 200 g of rye sourdough, then for the sourdough I added 200 g of water and 200 g of whole grain flour to the sourdough, then for the dough I added 100 g of water and 300 g of baking flour to the sourdough, and the Raisin had 300-350 g of flour. I did not add yeast. My fourth bread in a row, but only in this crumb turned out to be sticky, that is, if you wish, you can stick figures out of the crumb. After reading the first page of your topic, I realized that such a crumb can turn out due to an insufficient amount of flour. Although the bread is edible, mine did not even understand anything and already ate half with pleasure. I would like to know about the future, did you have to lay down more flour?

I baked simple whole grain bread (100%), not rye. We sell 4 grinds of whole grain flour: fine, medium, large and super large. Fine bread is made from fine whole grain flour. I bought super coarse flour for joy and ... it turned out exactly what you, Anada, could mold figures. There is already experience, but there is no understanding why this happened.
Gasha, can you explain to us. Now I will no longer take flour for rye bread like that on a grand scale

[rye yeast breads in a bread maker]

Girls, please note that this topic is about rye yeast breads in a bread maker... Sourdough bread baked in the oven has a different cooking technology. Most likely it was necessary to choose the temperature regime for baking in the oven, but it is best to ask in the appropriate topics

When kneading, the dough under the kolobok is slightly smeared with a small puddle circle.

Good day!
And if you make bread not on water but on kvass, should there be a puddle? He baked bread:
300 wheat
260 rye
according to the recipe, 400 ml of kvass is put - added 440 but never saw a puddle (((

Your recipe contains more wheat flour than rye flour. This dough behaves like wheat flour dough. This topic was written for breads with a rye flour content of more than 60%

Thank you
That is, I in vain even added 40 ml of kvass))) although without this the dough simply spun on the spatula (((and it didn't stick to the walls at all

If wheat flour predominates, there should be an ordinary bun. So you know better - in vain or not in vain ...

Gasha, good evening!
Can you see the recipe? What's wrong?
Wheat flour - 225 g
Rye flour - 325 g
Salt - 1.5 tsp.
Vegetable oil - 2 tbsp. l.
Rye malt - 40 g (By the way, does it matter whether it is fermented or not, white or red?)
Boiling water for malt - 80 ml
Honey - 2 tbsp. l.
Corinadr - 1 tsp
Water - 330 ml.
Dry yeast - 2 tsp
He baked in a Panasonic bread maker on the rye bread setting.

It turned out to be low and crumbly like plasticine

[lelik040]

Good evening, lelik040!

1. Reduce the amount of water by 20 ml.

2. Read the first posts on this topic

Good bread to you!

I read it again!
Did I understand correctly that panifarina is 2-3 tsp.must be added?

[In the first messages]

No, wrong ... In the first messages, I just explained that you can do without such additives

Good afternoon, please share the recipe for real Riga bread for a bread maker from shops has long disappeared. do you want
Thank you

[kisya_motya]

kisya_motya, Hello! Help in finding recipes should be asked in the topic Looking for a recipe

Real Riga bread is baked with sourdough using sophisticated technology. You cannot cook it completely in a bread maker, you can only do something similar.

In the column on the left on the page of our website, you can search for the recipe yourself in the sections "Yeast bread" and "Sourdough bread", whichever you want. The search at the very top of the page also works. Write in the window Riga bread, click on Find, and browse the links. Good luck!

Gasha, thank you very much, I saw your recipe for quick Riga, as far as I managed to understand yeast easier than with sourdough, so we will start with it, apparently not today)))))
today I just bought an oven and tested it on plain white bread, it turns out I have already forgotten the taste of real bread ((((((
Let's remember

Thanks for the advice! Novice bakers just need to read and write down, I will learn ... And many more times

Good luck! And good loaves to you!

Hurrah!!! it turned out, thank you HUGE! I will continue to study and implement!

Well done !!!

Good afternoon Gasha! take a newcomer into your ranks and immediately bow to YOU ​​for your recommendations and instructions, as well as patience
Became the owner of the scarlet stove 1525 on July 8. White bread would turn out right away, but rye bread could not win. But thanks to you and the sleepless night .... this is what I did. I will add that my husband said that no one had ever made rye, and even more so with me.
Baked recipe for my husband. She hung everything up strictly on the scales. It turns out to be difficult to find something for bread in our stores. Therefore, I added only 30 ml of kvass concentrate. Here is its composition: kvass wort concentrate, water, sugar, citric acid. Consequently, no sugar was added.



Of course not ice, but it will already be eaten by people, not chickens

in the cut (could not resist, cut hot)

I kneaded the dough on the program, it stood for 1.50 minutes. has grown to a whole bucket. I baked a cupcake on the program, but I did not take out the knife for sat down, so the dough was kneaded 2 times. Baked on heating for another 15 minutes

Julia, you are great! For the first bread - just perfect! And I will not even scold you that they could not resist and cut hot! He is the first !!! Few are holding back!

And tell your husband that "there will be more!"

Julia, you are great! For the first bread - just perfect! And I will not even scold you that they could not resist and cut hot! He is the first !!! Few are holding back!

And tell your husband that "there will be more!"

He's not the first. This is the first successful one. I've already exhausted half a bag of flour. So I'm ready to listen to criticism and comments. I tried it, it seemed to me that it was still damp, but it kindles my appetite. Let's see what the critic has to say tomorrow ... I have it too (well, like everyone else, though)

Damp because they cut it hot ... That's all the criticism

Although, I would advise you to read the topic of the Scarlet bread machine. My mother-in-law has such a stove, and I baked in it several times. I don’t remember on which program I was kneading, but the technology was, as usual - kneading, proofing and baking. The baking time was set with a timer. The success of the bread depends on the correctly chosen program ...

Damp because they cut it hot ... That's all the criticism

Although, I would advise you to read the topic of the Scarlet bread machine. My mother-in-law has such a stove, and I baked in it several times. I don’t remember on which program I was kneading, but the technology was, as usual - kneading, proofing and baking. The baking time was set with a timer. The success of the bread depends on the correctly chosen program ...

Something I did not find or anything about the technology of rye bread. Everyone bakes in French or basic.So after all, this is a violation of the rules And I love order ...
On heating yesterday, something terrible happened. I'll try to pull out the butcher knife on the muffin. That would not crush him much.
I promise to report
I'm all yours now, with all the giblets

Something I did not find or anything about the technology of rye bread. Everyone bakes in French or basic. So this is a violation of the rules And I love order ...
On the heating yesterday, something terrible happened. I'll try to pull out the butcher knife on the muffin. That would not crush him much.
I promise to report
I'm all yours now, with all the giblets

Now I want to try a whiter one more rich (not only flour and water). Maybe throw a recipe

[Take your pick!]

Take your pick!

Scarlet's theme definitely has the technology I described. I myself wrote there two or three years ago ...

[here]

Here here IRR fully described the technology.

Thank you very much I went to study. Don't lose me, I will report back soon

Today I baked bread again, and again successfully ONLY instead of malt I added dark beer (I took it from my husband for his bread) and added 65 g. Accordingly, 70 g less water. I even liked this taste better. On malt, the bread was sweeter.

Great!

: girl_wink: Gasha what to do then. My family ate bread and say ... not that, we want it to be airy and porous, like a grandmother in the village from a stove. And where can I get them ... Maybe you can advise me what?

My advice ... Add water and bake in tins in the oven or slow cooker

Hello everyone!

I bake in HP Panasonic 2501 I tried different black bread, but from ready-made mixtures. I bought rye flour ... can you share a few recipes for black bread for my HP model? I would be very grateful))

And please explain, what is the difference between rye flour and peeled rye flour? (bought both)

[Rye flour in Russia, types, varieties, properties]

Julia, hello! Any recipe can be baked in any bread maker.

Read about rye flour here: Rye flour in Russia, types, varieties, properties

For beginners, there is a huge theoretical section BREAD - ALL THE HEAD. Look at 🔗.

Study it and gradually everything will become clear to you

[Rye flour in Russia, types, varieties, properties]

Julia, hello! Any recipe can be baked in any bread maker.

Read about rye flour here: Rye flour in Russia, types, varieties, properties

For beginners, there is a huge theoretical section BREAD - ALL THE HEAD. Look at 🔗.

Study it and gradually everything will become clear to you

I don’t waste my time here ... I study and change
It turned out to be a pretty good bread on kvass (drozzi reduced by half) the main mode. But yesterday
on the second batch of email. the energy was turned off, so my bread went up for about 2 hours. And then baked for baking 60 + 15 minutes. I was not very happy with the result. Again, instead of water, they poured kvass + wort. And put everything in the bowl in the reverse order (liquid comes first and further up the list)

You are going the right way, comrade!

You are going the right way, comrade!

In secret .... cooking is not very tasty, but here you can see the result and homemade people eat with pleasure. I woke up interest and desire to create. And the forum is generally a godsend for me.
Soon I will become a super mistress

Necessarily!

In secret .... cooking is not very tasty, but here you can see the result and homemade people eat with pleasure.

this theory has its negative consequences

this theory has its negative consequences

I already took this moment into account, I am eating a glass with a giraffe

And then there will be trouble ...

this theory has its negative consequences

Shoot in "I'll drink some kefir for the night!"

Taku found her face and face. Have you allowed them to vilify?
Shl. Ganya, do not drive away from civilization completely wild.

Just about, and I have children with my grandmother in the village, my husband is at work. Ears already ache from the silence.
Let me talk

[the crust lags behind the bread]

From an article on Bread from the 1960 Concise Encyclopedia of Household.

Cutting a cooled loaf of good bread, you can see the same small pores - this is finely porous bread. If the dough is not fermented enough, poorly mixed, or the flour was of poor quality, then the bread is obtained with large uneven pores, and sometimes the dough does not fit at all. With undercooked or peroxidized dough, rotten flour, or freshly baked bread, the crust lags behind the bread.

The correct ratio of flour and water in the dough (i.e. normal dough consistency) determines the quality of the bread. The baking process will go wrong with both thick and excessively weak dough: in the first case, the crumb of the bread will be dense, with cracks, and quickly stale; in the second, the crumb of bread is moist and sticky.

The readiness of the dough or dough is determined by the height of rise, elasticity of the dough, and fermentation time. The quality of the dough can be judged by its elasticity: if the dough is slightly pressed with a finger and released, then with insufficient fermentation and the dough is not ready, the hole from the finger quickly levels out; with normal readiness, the hole is leveled slowly, but with excessive fermentation of the dough, the hole remains.
Well fermenting dough has a convex shape, strong alcoholic smell and good porosity. A flat surface, sour and unpleasant odor indicate abnormal fermentation of the dough.

(I also came across this advice: In order to find out if the bread has risen enough, you can make a test: put a piece of prepared dough in cold water. The piece first feeds to the bottom, and if it floats up, then the dough is ready.)

Lightly moisten the surface of the baked bread with hot water, then cover the loaf with a clean, dry linen cloth. This makes the crust softer.

Gasha, thanks for the rye advice. I learn to bake only from the advice from this forum. And I started a sourdough, and rye baked (only with sourdough), and everything turns out great! Even the "first pancake lumpy" did not happen! The tips are very accessible and understandable. THANK YOU!!!!





These are the kind of bread (Borodino) obtained, under the vigilant control of the bun! As instructed ...

Great breads are obtained! Clever girl!

[Gasha]

Uv. Gasha Can you please tell me what to do if I "went over" with the batch and the bun begins to spread over the bucket?

Unfortunately, nothing will turn out Bread and the taste will not suffer, there will simply not be a beautiful roof when baking in a bread machine. If you bake this dough in a pan in the oven or in a slow cooker, I think the bread would look better (I have not tried it, just guessing).

Unfortunately, nothing else
If you bake this dough in a mold in the oven .......

Thank you, that's what happened yesterday. Transfer to mold and oven.
Taking into account that I added some buckwheat flour, getting the dough out of the bucket became a completely non-trivial task.
And then washing the bucket, shovels and other tools.
But the bread turned out to be delicious.