"Rye" tips from Gasha

Well, to make it completely clear, if you are going to bake bread in the oven, then bread on a hearth, such as a loaf, is baked from a steeper dough, otherwise the dough will creep, and there will be a pancake, and the thinner dough is baked in tins

Gasha, good afternoon. So my second rye bread has taken place. Took, as you said, less water. The bread turned out to be just a miracle. Now I was no longer afraid and helped him as best I could. Thank you!

[Erine]

Erine, Hurrah! How glad I am for you! Now you can move on with more confidence! Good luck!

Hello! I have been baking for the second month already, and now I "dawned" on the question: sifting rye flour in a strainer, there are waste (bran, endosperm, and embryo) should they be thrown out of the strainer, are they useful?

[Alishar]

Alishar, after sifting, I overturn the sieve with the remaining bran again into sifted flour

sifting rye flour in a strainer, waste remains (bran, endosperm, and germ) should they be thrown out of the strainer, are they useful?

Of course not ... I also pour them back into the flour ... Only 1/4 of a teaspoon of them probably remains in the sieve from 200-300 g of flour ... Sifting is necessary to enrich the flour with oxygen and to check that it is not in it dough lumps stuck together, caked from dampness, some kind of thread from burlap or outright garbage ... Although in my flour of the trademark I have chosen (I do not mention the name so as not to be considered an advertisement), I have not seen this ... And bran in peeled flour is a thing useful ...

I love bran

Gasha, wonderful branch! Got a lot of useful information for myself!

[stilllalive]

stilllalive, I'm very glad if I helped you with something! Good bread to you!

Today I will check the version, gleaned from here, that my crust is peeling off due to the fact that the dough rose for too long ...

Today I will check the version, gleaned from here, that my crust is peeling off due to the fact that the dough rose for too long ...

Something I do not remember this in my advice ...

The crust has peeled off from the crumb, which means that the insufficiently fermented dough has been placed in an oven that is too hot. As a result, a crust quickly formed on the surface of the bread, and carbon dioxide and water vapor accumulated under the crust.

or in such cases

With undercooked or peroxidized dough, rotten flour, or if freshly baked bread has been crumpled, the crust comes off the bread.

The notches on the bread before being placed in the oven also prevent cavities under the crust.

The crust can peel off even in the case of a strong difference between the moisture content of the crumb and crust, i.e., the top of the workpiece could wind up during the spreading. Therefore, often before planting in the oven, the surface of the bread is sprayed with warm water from a spray bottle

But, nevertheless, the most common reason for the peeling of the crust is that the bread was prepared from non-fermented dough, and even the oven was too hot during baking.

[the crust lags behind the bread.]

Gasha, thanks for the answers !!

Something I do not remember this in my advice ...

From an article on Bread from the Encyclopedia of Household

With undercooked or peroxidized dough, rotten flour, or freshly baked bread, the crust lags behind the bread.

I didn't crush the bread, so I assumed that my problem was that I kept the dough for too long after it stopped rising .. I didn't get the right moment yet, I was afraid to put it in the oven too early

I also covered my cast-iron frying pan with foil yesterday .. Something seems to be read somewhere on the forum, that this is done sometimes in the ovens so that the bread does not turn out too dry. And I don’t know what played a decisive role - whether the one that I set to bake this time, or the foil, but this time there is no crust that is hardened and peeling

For comparison, here are some loafs with a peeled crust:


But yesterday's:

I'll definitely try to spray the crust with a spray bottle next time!

And about the temperature regime - I bake in a gas oven, and at first I gradually increase it to 220 degrees, leave it for 10 minutes, and then hold it for 40-50 minutes at 180. What can you say about this regime? ..

Take the form smaller and higher. While you have not yet learned to feel the dough - you better bake not on the hearth, but in a mold with walls. I had to go to your profile and look through your messages to realize that you took a half dose and baked in a large-diameter pan. It's no surprise that you've got a cake. Well, at least, at least the crust on yesterday is not lagging behind.

Bake more, and try not to admit "gags" yet, but to follow the recipe exactly

The baking mode seems to be correct, but based on my own experience of "dancing" around the gas oven, I can say that these ovens do not maintain the temperature well, and here you have to adapt in each case. I am confused by the baking time, for a usual portion of dough of 500 grams of flour 50-60 minutes is not enough for rye ... But if you baked half a portion all the time, then maybe it's okay ... Did you measure the temperature of the finished bread? Was there a dull sound when the bottom hit?

Thanks for the advice!

I will definitely get a higher form and try it

And why not try to do it in half the dose of the recipe, isn't the main thing to observe the proportions? The bread maker with which I knead the dough with a small bucket, and I was afraid that it would not cope with the amount of dough in the recipe ... And I tried kneading with my hands, the dough is very sticky

Thanks for the advice!

I will definitely get a higher form and try it

And why not try to do it in half the dose of the recipe, isn't the main thing to observe the proportions? The bread maker with which I knead the dough with a small bucket, and I was afraid that it would not cope with the amount of dough in the recipe ... And I tried kneading with my hands, the dough is very sticky

Because until you yourself have learned, it is better to follow the instructions of the author of the recipe. Smaller portions need less kneading time, less proofing time, less baking time, and of course a smaller form

PS I feel that you are a "hurry" Try to read thoughtfully and analyze

Well, the author of the bakery baked, but in mine there is no separate "baking" mode at all

If you literally follow all the recipes, then I won't find a suitable one for myself! The recipe for bread with seeds won me over with its simplicity of ingredients and clarity of the process

And so, taking risks, by trial and error, I get experience .. And the bread is really tasty! So I'm still inclined to consider my experiments successful and full of enthusiasm.

By the way, maybe you can recommend some simple recipes for a beginner? ..

PS I feel that you are a "hurry" Try to read thoughtfully and analyze

Well, yes, there is probably a little ..

[stilllalive]

stilllalive, all I could advise - I have already advised both in this topic and in the topics of my breads

The fact that you are full of enthusiasm is wonderful, but the fact that you do not analyze what you are doing yourself is not very ... Even asking questions with the aim of helping you figure it out, you do not fully describe the process, but only You yourself know what you did wrong, but we can only make assumptions

[stilllalive]

By the way, maybe you can recommend some simple recipes for a beginner? ..

I apologize for interfering .. stilllalive , but rye breads, especially simple ones, especially for a beginner, do not exist. People go to rye bread for years .. And this is not an exaggeration. Take your time .. read the theory (more than once), take a tried and tested recipe and perfect it. I'm sure your patience will be rewarded! Good luck!

[this theme]

Here this theme written for beginners!

Here is a diagram of how to ask a bread question for debriefing

If you want to get the right answer and competent help, then you must fulfill the following conditions:
1. Mark in your Profile the model of your bread machine, the volume of its measuring cup, and where you live.
2. Describe your bread recipe, ingredients of bread and their quantity.
3. Describe what and how, in what order you measured, measured, put in a bucket x / stove.
4. Describe which baking program you used (not # #, but in words), how you included it.
5. Describe the problem, what does not suit you in baking, what errors and failures occurred when baking bread.
6. Place a photo of your bread, two photos are enough: a general view of the bread and crumb in section.

By the way, it is better to upload photos to Radical baboutthe larger size - 600 - 800 pixels, and insert a preview here, otherwise the crumb is hard to see

I now again had to go into your profile and look through your messages to understand that you baked according to three different recipes.

Why not just write that the xn model is like this, and there is no baking function in the oven. That the breads were baked according to such and such recipes (it is advisable to insert a link to the source so that you can compare with the original text); that a half portion was taken, and the bread was baked in a frying pan of such and such a diameter ... well, etc.

As for the simplicity of recipes ... The degree of complexity is different for everyone ... What is simple for one is difficult for another, so is tasteful ... So you have to choose yourself!

Looking through your posts, I was able to find a link to only one recipe - sourdough bread. It is always better to sort out mistakes for a specific recipe in the topic of the recipe, since only the author can answer you about some nuances. For example, it is not clear to me which leaven the author used and which one you used. After all, sourdoughs differ both in the content of flour (flour-water ratio), and in what kind of flour was used in the sourdough ...

In general, you are a very brave girl ... Sourdough bread is the most difficult ... You need to know and understand a lot when baking sourdough bread

Gasha, Omela, thanks for the answers

I will take all the comments into consideration and correct

[stilllalive]

stilllalive, good luck!

Gasha, please help. I bake sourdough rye bread with malt, I do it in the oven. The problem is that in the finished bread something crunches on the teeth ... I brewed the malt, then filtered it through many layers of gauze (he thought it) and still a creak ... What do you think can creak and crunch ??? Thank you.

[Barmaleykin]

Barmaleykin, and sifted flour? Honestly, nothing comes to mind, I have not come across such a thing ... Check all the pledged products ...

I bake sourdough rye bread with malt, I do it in the oven. The problem is that in the finished bread something crunches on the teeth ... I brewed the malt, then filtered it through many layers of gauze (he thought it was) and still creak ...

Which malt do you have? I also bought malt here once. And I filtered it too ... I had to throw it away ... as if there were sand in the composition, and the taste was strange. Maybe you and I got the same one?
I had this nasty thing: a 400 gram bag. it is written - Fermented dry rye malt. Manufacturer - OOO PKF "KhimPromFas", Kirovo-Chepetsk.

Thanks everyone. The only thing I haven't changed is the flour. Hope this is it. I will change and write. : yes About malt, there is no other company. I even tried to chew it dry, it doesn't creak ... and the smell is delicious.

I have a question...
I have such a stove Panasonic SD-ZB2502 model
Here I baked books (instructions) of rye with bran according to this recipe

Wheat flour 225 g
Rye flour 200 g
Rye bran 3 tbsp. l.
Sugar 11⁄2 tbsp l.
Salt 11⁄2 tsp
Powdered milk 2 tbsp. l.
Water 430 ml
Dry yeast 2 tsp

in the end I just got it, and this is what we have



Well, what I drive is not 430 but 330 I have already done this, and baked according to a new corrected recipe, but as you can see in the photo, flour is not kneaded on one side ...
and inside it turned out to be a plasticine)))

[slava_dw]

slava_dw, rye dough needs to be helped to intervene with a silicone spatula ... Push the dough from the corners to the center with it, pressing slightly. Your dough is heavy, with bran, it's hard for the oven to handle it ... Do you have a photo of the crumb?

[slava_dw]

slava_dw, rye dough needs to be helped to intervene with a silicone spatula ... Push the dough from the corners to the center with it, pressing slightly. Your dough is heavy, with bran, it's hard for the oven to handle it ... Do you have a photo of the crumb?

and inside it turned out to be a plasticine)))

and inside it turned out to be a plasticine)))

yeah ... a clear impediment ...

yeah ... a clear impediment ...

what would you advise besides the scapula?

If you want to use automatic modes, then it is better to start with simpler recipes ... without bran, the content of rye flour is no more than 60 percent ...

Have you read this topic?

If you want to use automatic modes, then it is better to start with simpler recipes ... without bran, the content of rye flour is no more than 60 percent ...

Have you read this topic?

yes, reread, that is, bread with rye malt is easier? custard look ...

yes, reread, that is, bread with rye malt is easier? custard look ...

if we compare bread with bran and bread with malt, then yes ... The bran is very heavy

if we compare bread with bran and bread with malt, then yes ... The bran is very heavy

yeah, I'm still a layman in this business, a beginner ... then tomorrow I'll try custard ...)))
thanks) but I'll get a spatula anyway)

[slava_dw]

slava_dw, re-read this topic again ... Rye bread requires at least minimal theoretical training ... And good luck! Good bread to you!

[slava_dw]

slava_dw, re-read this topic again ... Rye bread requires at least minimal theoretical training ... And good luck! Good bread to you!

I already understood it) we will read) not everything is as simple as it seemed at the first time) thanks ...

Huge thanks to the author for the "warm" and interesting advice! I will try!

[dina348]

dina348, good breads!

Thank you! I learned perfect wheat, now I want a "little black"! I would like to know where panifarin, agar and others like it can be obtained.

You can get it at the All-Russian Exhibition Center in the Bread pavilion, but why? I was enough for a couple of loaves at the very beginning of my baking ... and the jars stood in the shafu, almost untouched ...

Gasha, I think if I can, I will bake all the time, my mother and brother are very fond of "black" bread, especially Borodino and custard! We have a bread maker for about 2 years, my husband bought at work, we baked 4 times never turned out !!! the recipes were from the instructions! From here I took the recipe .... and ... IT WAS A gorgeous white bread; a husband who does not eat bread almost yesterday softened the floor of a loaf with a warm floor, and offered to load the oven for the night. And today we were woken up not by a nasty alarm clock, but by the smell of fresh bread, a fairy tale to wake up like that! I took the bread with me to work, probably to brag!

Gash, I'll take the nerve and ask you, if it's not difficult, of course, to give a recipe for your "Darnitsky for my husband", but with changes in the form of replacing additives (agar, etc.) with "improvised" means as in your subject, with a dosage! YOU ARE WELCOME!!! It will be very difficult from the first time to transfer powders to an apple, ascorbic acid, etc. in accordance with the recipe !!!!

EXCUSE ME!!! GASHENKA wanted to write !!!

[dina348]

dina348, Dina, it's better with me to you!

My recipes can be found in my profile, and in my topic - a link in the signature, and in the first posts of this topic. You can see the replacement in the last rye breads, but here I wrote about the replacement in sufficient detail ...

Come on !!!
It seems to me that I have already shoveled half of the site (and things are still standing), but I still haven't found how to specifically replace panifarin or Extra-R

Panifarin gives rise to bread. You can replace part of the psh. flour for semolina, but not more than 50 gr. This is for pomp. Agram gives sourness, instead of vinegar or lemon juice, or ascorbic acid (and ascorbic acid still gives an additional rise), even a grated sour apple can be added (acid plus rise), even jam. You can replace water with potato broth - also for lifting. You can use serum. You can use kefir or fermented baked milk (it is better to pre-dilute them with water). You can mix 50 grams of cottage cheese with water - and go! Extra-r gives additional color. If you take buckwheat honey or brown sugar instead of sugar, it will be the same.Malt can be replaced with dry and liquid kvass and kvass wort. Instead of liquid, you can take dark beer, which includes hops and malt. Just read the composition of what you are replacing. If the composition contains sugar, then it must be reduced in the recipe. More details: https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=72478.0 This? If yes, then I myself will not figure out how exactly to add ascorbic acid or liquid or dry kvass instead of malt!

First add just a little ascorbic acid - a quarter of a teaspoon ... you try - you figure it out - add or subtract ...

malt liquid or dry kvass!

Start with a tablespoon

you always have to start adjusting the bread to your taste with a small amount, then try and write down what needs to be added ... Good luck!

Thank you!!!