Various loaves, baguettes, braids (baking options) from Admin.

[Various loaves, baguettes, braids (baking options) by Admin]

Various loaves, baguettes, braids (baking options) by Admin

Apparently it's time for me to start baking loaves.
I was like, no, looked, listened to others, added a lot of myself and the first bars began to appear - my bars from Admin.
So I want to show what I got out of this.

This topic contains recipes for the following loaves:


Wheat milk loaf

Loafs "Rye-oat"

Wheat-rye loaf "creamy"

Cereal loaf

Wheat loaf with semolina and kefir

Whole-grain cottage cheese loaf with flax seeds
Other options for baking bread according to my recipes can be viewed here:
My Bread Gallery by Admin
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6272.new#new

What a beauty !!! What kind of oven do you have?

What a beauty !!! What kind of oven do you have?

thank you for rating

Siemens electric oven.

[Loafs "Rye-oat"]

Loafs "Rye-oat"

I decided to make loaves with the addition of rye and oat flour like "baguettes".
The question arose - how to bake baguettes, and even thin loaves, without having a special form for that.
There was a way out. What - see the photo.

Recipe:
Wheat flour - 370 grams
Rye flour BIO whole - 110 grams
Oat flour Large - 130 grams
Total flour - 610 grams
Butter - 30 grams
Vegetable oil - 2 tbsp. l. (mustard)
Honey - 2 tbsp. l
Salt - 1.5 tsp.
Yeast - 1.5 tsp.
1 egg + 200 ml. fresh milk + water = 350 ml.
Bread spice mixture - 1 tsp.

Preparation:

We put all the products in a bucket, put them in the “Dough” mode and bring them to readiness.
Put the dough on the table, knead it by folding it several times with an envelope and knead it into a flat cake.
Now we divide the dough into three parts and form each piece into small baguette bars as shown here:

"Wheat milk loaf"




The dough turned out to be very soft and tasty, with a creamy taste from the baking. The crust is crispy. I'll still work on the shape of the baguette bars.
The result is pleasing.

In the photo, the bars are still hot, from the oven. It seemed that there was very little salt, but today the cold tastes completely different - only in moderation, soft and tasty. Gray in color.
If you decide to do it, divide the dough into 4 parts.
Other options for baking bread according to my recipes can be viewed here:
My Bread Gallery by Admin
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6272.new#new

And if instead of oat flour, oatmeal is used? I read on the label that it is made from selected oat grains, sort of like whole-grain oat flour.

Admin, thanks. I'll look at the site. And if instead of oat flour, oatmeal is used? I read on the label that it is made from selected oat grains, sort of like whole-grain oat flour.

I forgot to add that you can use any rye flour, and also add barley, millet or other flour instead of oatmeal.
You can also try oatmeal.
There can be many combinations. Only it seems to me that you should not give up rye flour, it gives the taste and texture to the bread.

[Admin]

Admin, it's just class! I really liked the idea for the baguette baking dish. I will definitely try.
Question: do you grease the dough that has already come up with an egg, and then it does not fall off? Once I did this with a red curl and it fell off instantly. Shouldn't it be greased with an egg and sprinkled with, for example, sesame seeds before proofing?

So I was interested in the recipe because of the rye flour. I select successful recipes for rye bread, which often do not work out. Need to try.

Exactly! The bread recipe is purely intuitive. Rye flour is also capricious, a measure is needed and a combination with other flour.
Try it, I think you will like my combination, it tastes neutral, only in moderation. And the recipe dough turned out to be grateful.
It is important that the finished bread also retains its taste.

[Admin]

Admin, it's just class! I really liked the idea for the baguette baking dish. I will definitely try.
Question: do you grease the dough that has already come up with an egg, and then it does not fall off? Once I did this with a red curl and it fell off instantly. Shouldn't it be greased with an egg and sprinkled with, for example, sesame seeds before proofing?

The forms were made from several layers of food roll foil, laid out with baking paper, which was smeared with rast. oil.
The forms are reusable.
I didn't grease the loaves with anything, only sprinkled them with flour just before baking.
You should not grease with an egg, it's still rye dough. Rast is better after baking. lubricate with oil. But I liked it just with flour.

I always grease wheat bread only with an egg beaten with a pinch of salt, and before baking after proofing. I do it with a brush very carefully - until the dough falls off.

[Wheat-rye loaf "creamy"]

Wheat-rye loaf "creamy"

Based on the recipe for bread "Creamy rye bread" from GruSha
I had this bread recipe for a long time, I somehow bypassed it, all for later ...
But as always it turned out that this is not, that is not enough.
I had to choose my own bread recipe.

Recipe:

Wheat flour - 440 grams
Rye flour - 150 grams or 25% of the total flour
Total flour - 590 grams
Market sour cream - 120 ml
Brown sugar - 2 tbsp l.
Butter - 35 grams
Salt - 1.5 tsp.
Kvass wort - 1 tbsp l.
Pure water - 100 ml.
Curd serum 110 ml.
Dry yeast - 1.5 tsp.
Bread spice mixture - 1 tbsp l.

Preparation:

The dough was made in a bread maker in the Dough mode until the end of the entire cycle - at a time of 1.40 minutes.
She formed the loaves in the same way as described in the recipe for Wheat milk loaf (post No. 1 of the topic).
Proofing in the oven at 30 * C until the volume of the dough piece doubles.
Baking in the oven at 180 * C until tender.

The result is such a bar weighing 970 grams - the size is called "Family".
The crust is thin and crispy, the crumb is delicate and very soft.
Due to the addition of brown sugar and kvass wort, the bread acquires a slightly noticeable bitterness, but tasty. The finished loaf was greased with olive oil.





Yes, I didn’t even think about making the bread large, but when I began to adjust the flour and liquid - and it turned out - “Family”. It can be divided into two loaves of bread or loaves.
The dough rises very well, is very plastic, easy to process.

Thanks to the author of the recipe GruSha for the idea.

According to its characteristics, this recipe is completely suitable for baking in a bread machine.
Set the baking mode at once Basic (basic) by time 3.30-3.50.
Tip: for a bread maker, reduce the amount of products by at least 1/3, lifting dough - it can get out of the bucket.
Other options for baking bread according to my recipes can be viewed here:
My Bread Gallery by Admin
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6272.new#new

[Admin]

Admin, please tell me why when baking the loaf cracks on one side .. formed it with a roll .. made cuts .. and moreover all 3 bars cracked from the same side .. I can’t understand what’s the matter ... the dough was not twisted tight. and another question - how deep to make cuts and when is it better to do: before proofing or after?
if you need I can throw off a photo ..

According to my observations, there are several options.

1. The dough is tightly rolled into a roll.
2. The dough is mixed much harder.
3. Proofing of the finished product takes longer, has stopped, and begins to crack at the base.
4. The composition of the dough and products included in the dough. For example, dough with oatmeal or cereal rises a lot and quickly.
5. The presence of more yeast than required, then there is a sharp rise in the dough, especially when the oven is heating.

It is advisable to make the loaf dough softer than a simple wheat ball.
Twist as shown in the photo, turn it tightly, but not pressing hard, then after each full turn, pinch it to the main layer and on the sides. Put it well and evenly on a baking sheet so that during the proofing process it does not turn over and does not open in the opposite direction. Sometimes it happens.
Proofing exactly twice, because when the oven is heated for baking, the dough continues to rise. And if it has stopped, it will begin to break below.

I can explain that.

I cut the loaves before proofing and to a depth of no more than 1 cm.
If the dough is cut before baking, it does not always have time to open. And then the crust on the product got windy, got ready for baking, I don't want to touch it.
Although sometimes I do it before baking. Then the cuts open less when baking.
I noticed that the cuts open more or less, and also depend on the dough itself, its properties, recipes, additives, etc. - in general, on the dough.

I made the dough steep enough, rolled the roll tightly, but there are pores on the cut ... or was it sour cream that played like that?

hee, I just got two twin brothers out of the oven)) Ruddy, beautiful and paaahnut, on live yeast. She also rolled it into a roll, but did not crack anywhere. My products most often crack when I'm in a hurry and don't give enough time for proofing.
I did it on Makfa and, indeed, despite the initially added spoon of sour cream, I had to add some decent water. So, it is advisable to follow the moment of kneading if done for the first time. and why haven't I done them before? Divided the dough into two bars, just the perfect size for sandwiches turned out.
(y) Admin, thanks for the recipe and the loaf molding idea!

[Zest]

I made the dough steep enough, rolled the roll tightly, but there are pores on the cut ... or was it sour cream that played like that?

Handsome man

So the pores depend on the dough recipe.
It is important, as it seems to me, to roll the loaf roll correctly. Sometimes it happens that voids are formed between the layers.
Beautiful loaf - when concentric circles from the roll are visible, but they do not part. In, she said!

It's my opinion

Zest, Thanks for the kind words

[Loaf cereal by Admin]

Loaf cereal by Admin

Recipe:

Wheat flour - 350 grams
3-grain cereal porridge - 1 1/4 cups from the multicooker (whole oatmeal, corn, rice)
Fiber - 2 tbsp. l.
Brown sugar - 30 grams
Salt - 8 grams
Honey - 25 grams
Pumpkin seed oil - 2 tbsp. l.
Yeast - 1.5 tsp.
Kefir - 100 ml.
Pumpkin seeds for sprinkling.

Cereal porridge was prepared according to the recipe:
Cereal side dish - whole oatmeal, corn, rice by Admin


This is what the loaf looks like after proofing. Sprinkle it with pumpkin seeds and brush with a beaten egg.



And this is how the finished loaf looks already from the oven. Still hot. Pay attention to the dimensions, how much it has increased in size after proofing. Inside, the crumb is very soft, breathes, the crust crunches.



The photo is a bit dark, I took it at night.
I will cut the loaf tomorrow. I managed to split off a small piece - it seemed to me that it was delicious. I will shoot the sample in the morning.

Slicing bread in the morning. The bread lay under the towel overnight and remained soft. Delicious bread with a thin crispy crust.



Such bread products can be made from boiled cereals. In the future, I will bake this version of the bread and try other combinations of cereals and grains.
Unlike bread with the addition of dry cereals in the form of flakes (for example, 7 cereals), this bread does not have dry crumb and crust, and it does not dry out so quickly during storage.

Such bread can be baked completely in a bread maker, the dough is good.
Set the mode Basic (basic), and track the state of the kolobok.


I myself did not expect that the dough would be so pliable and easy to lift.
And by the way, I noticed that the dough becomes like this when you add oatmeal.

I tried to make this version of bread with the addition of dry oatmeal and dry corn grits, soaked for 8 hours in water - the bread did not go, the grits still remained firm, it only needed to be boiled, which I did.

And the bread went off with a bang

Other options for baking bread according to my recipes can be viewed here:
My Bread Gallery by Admin
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6272.new#new

[Admin]

Admin, and I correctly understood that the dough first in the HP on the "dough" mode is suitable, and then the loaf should also rise 2 times? And then I'm already afraid of rebuilding with my "deflated balls" ... I put the dough for the first option - this will be my first experience with baking in the oven ...

And you read my recommendations correctly "We put all the products in the multicooker bucket, turn on the Dough mode, and bring it to readiness. "

We bring the dough to readiness, which means until the end of the Dough program, in which there is 1 proofing.
This means that according to the bread recipe there will be two proofings - in the Dough + in the form.

Success

We bring the dough to readiness, which means until the end of the Dough program, in which there is 1 proofing.
This means that according to the bread recipe there will be two proofings - in the Dough + in the form.

Success

And sometimes readiness is a rise in 2 times ... That is why I ask. I pulled out the dough after 1 hour, that is, 30 minutes before the end of the dough mode ...
Well, I've already baked it, now it's cooling down. It looks very nice (at least not blown away when baking), very soft. When baking for some reason it smelled like pies with cabbage ... But the top layer cracked a little bit by one incision ... And my incisions did not open, although I cut them right away, maybe there were too superficial incisions?

You see, the yeast dough should rise 2 times (two proofings), then you get a high-quality dough ripened for baking.
This is the rule and practice of working with yeast dough.

These are two different things - Dough mode and Main program.

With the Dough program, only one proofing level is set. The program is designed so that after that a product will be formed from dough (pies, bread, rolls, etc.) and after that it should rise again up to 2 times and then bake.

With the Basic program, there are 2 proofers, since it is assumed that the bread will completely go through the entire cycle of kneading and baking in a bread machine.

The quality of the dough and finished bread depends on this.

And my cuts did not open, although I cut them right away, maybe there were too superficial cuts?

Because with your system of pulling the dough out of the bread maker ahead of time, you have an unripe dough, where can they open up.

The cuts on the fully ripened dough will open during the second proofing.

[Admin]

Questions to Admin

When cutting, it turned out that in SOME places the layers did not stick together. Is it because I sprinkled flour on the table?

The loaf was parted min. 40 in a warm place near the battery. In the heat of the moment, I thrust it into the already warmed-up oven (I have a gas one) and immediately it dawned on me - maybe I should have gone cold?

Instead of milk, water poured buttermilk (you must put it somewhere), dry yeast. It seemed to me a lot of flour for 250ml, I did not fall asleep all, the bun was very tight. I have only 400g flour per 250ml milk recipe. What kind of bun should be - very tight?

Can the dough stand during production, so that later the loaf will not rise at all?

P.S. over the last 5 months it was the first loaf and the son (4.5g) says that the loaf is 5 with 100 plus, and the daughter ate it just without anything, the husband asked what kind of desertion it was, why the loaf was purchased - he could not even think that a loaf can be made, looks at a bucket from HP - how did you bake it there. Now I plan to make loaves constantly, it's not at all difficult. Thank you for all the work that you are doing for us, "dummies" bakers!

For this, the loaf is cut, so that later the cuts are further apart (look at my milk loaf), these are technological cuts, this is how it should be.

The bread can be melted in the oven at 30 * C, and then turn on the heating to 180 * C without taking out the bread, during the heating up the bread will still rise in volume - this is normal.

The gingerbread man should be like wheat bread (see the manual), you don't need to make it tight.

The dough can stand, then it will crack on the sides or, even worse, it will fall off completely and will not rise any more. Proofing is needed before increasing in volume up to 2 times, the rest is suitable when heating the oven.

For the future, I recommend making the dough completely in a bread machine on the Dough mode to the end and observing 2 proofings.
The quality of the finished bread will improve dramatically.

Thanks for the kind words

[Admin]

Admin,

I was tempted by your grain, with some substitutions in favor of dieteticity

Instead of part of the butter with kefir, zero cottage cheese went, instead of sugar, a significantly reduced amount of fructose, whole flour and only 100 g of white flour, porridge - whole oatmeal

The only thing I missed with the forms. I bought 2 new metal ones with silicone inside for loaves, and I laid out two dough ... it turned out to be low 2 instead of a lush one. But the dough is wonderful, with a crispy crust, homemade approved

Wonderful breads I really liked the taste of grain bread - both from boiled cereals and from raw soaked grain.

I want to continue experimenting with grain bread and further, take different cereals for bread.

Alexandra, drew attention to how unusual and pliable the dough is obtained with the use of oat grain. How easy it is to work with, knead, mold, and your hands do not get dirty at all.

Here is a report on my loaves of boiled cereals (porridge) - post 26.

The bread was exhibited on the forum 10.01.- today 17.01 - 7 days have passed.

This is how the last piece of bread of a week ago looks like today (I left it on purpose). The color did not change, the taste did not change, the crumb and crust remained soft, no signs of disease or mold were noticed.
You can compare the samples of bread in post 26 and today.



So it is worth baking bread with the use of grains and cereals - healthy and tasty and practical

[Admin,]

Admin, I messed up a little, at first it seemed to me that there was little moisture and added a whole grain sourdough when kneading. Then I had to add flour when cutting, it was sticky. So I gave myself a little rush and couldn't fully enjoy the pliability of the dough when cutting.

I have already passed this moment

The dough turns out to be soft, but never creeps or spreads, even if it is sooo soft. It seems that something sticky is added to the raw dough and this "something" makes the dough plastic.
Enough Art. l. flour on your hands to shape the product further and put it in the mold - and your hands are clean

Here, the properties of something oat grain

And what does the mixture of spices for bread in loaves of rye-oatmeal consist of (by the way, an awesomely tasty recipe, thank you? What can replace it?

Check out the answer here:

Bread Spice Mix
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=8272.0

[Wheat loaf with semolina and kefir from Admin]

Wheat loaf with semolina and kefir from Admin

I read a recipe for bread made from 100% semolina in the Internet. Then I read the debate about what semolina, semolina, grains and similar flour are. I even found information that semolina and semolina are one and the same, although I doubt it.

This is not the main thing.
The main thing is the bread that I saw in the photo from 100% semolina (or semolina?) !!!!!

Then I remembered the result of baking a casserole with semolina on kefir.

I moved away from the recipe of the original of this bread, and made my own version of bread with semolina.

All this was included in the recipe for my new bread.

Recipe:

Semolina - 150 grams
Spelled flour - 65 grams (can be replaced with regular bakery)
Wheat flour - 285 grams + 4 tbsp. l. to kolobok
Total flour - 500 grams + 4 tbsp. l.
Sour milk - 250 ml. (took home aged)
Water - 50 ml.
Sugar - 15 grams
Coarse salt - 10 grams
Olive oil - 50 ml.
Fresh yeast - 15 grams (including spelled and semolina)

Preparation:

Pour 250 ml of semolina 150 grams with curdled milk, mix and leave to swell for 1-2 hours.

We put all the products in the bread maker, "Dough" mode and bring the dough to readiness.
Next, we spread the dough on the table and shape the loaf, as shown in post # 1.
We put the dough for proofing in the oven at 30 * C until the dough piece is increased by 2-2.5 times. Immediately on the test, we make cuts with a thin object.
After the second proofing, increase the temperature in the oven to 180 * C and bake the loaf until tender. Before baking, grease the workpiece with a beaten egg.

The dough turns out to be very soft and pliable in work, bubbles inside.
In terms of the quality of the rise, the first proofing was good, the second even better.
In the dough, grains of semolina are not felt at all, everything is soaked in yogurt and dissolved.

As a result, we got such a small bar weighing 850 grams.
The bread is very soft, it breathes inside, grains of semolina are not felt at all ..





Commentary: wonderful and tasty bread! I RECOMMEND to cook!
Other options for baking bread according to my recipes can be viewed here:
My Bread Gallery by Admin
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6272.new#new

[Admin]

Admin
I came to say thank you very much for such an interesting and unusual recipe for a grain bar! True, I baked my bar in a mold, and I had just oatmeal porridge (made from grain) on water, but the bar came out very, very weird in taste! And the crumb turned out to be just lovely, so fluffy all of itself! My family with undisguised pleasure ate it just like that, "without anything" ... well, okay, washed down with tea and coffee.

saliva flows like a Pavlov's dog, and it is already very soft to sit, but I still want to bake a grain loaf. Help me figure out the amount of porridge. 1 1/4 cup is how much (I don't have a multicooker) and is it ready-made porridge? what is she like? cool or liquid? what is the proportion of cereal and water? : oThanks in advance

The recipe for porridge that interests you is here

16. Porridge-side dish from cereals - whole oatmeal, corn, rice from Admin
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8195.new#new

A glass from a multicooker with a volume of 180 ml. You can see how this porridge and others look at the link.

[cheerful]

cheerful
Just in case (for the future) I weighed the porridge (though I had pure oatmeal from grain on the water) on the scales - I got about 220 grams. Although it depends on how you tamp it in a cup. I just poured a measuring cup of CF, and slightly shaken it ... if I tamp it more tightly, then the amount of porridge will naturally be larger. The dough turned out amazing (such as in the photo at Admin).

thanks for the answer. And you can freeze the excess porridge and use it in the future. My homemade mixed porridge is not eaten

Admin
I'm also looking for a recipe for a loaf ... all in search, you have it cool), but it is very airy, and I would really like the butter for boutiques to be spread perfectly, judging by your loaf, it will still crumble a lot ( I think so). Or am I wrong??? I need a texture to be denser, well, how is it in our bakeries ...... can you tell me something ??? Thanks for the answer.

To make the structure of the loaf denser, make the dough denser, add more flour or reduce the water, liquid.
Another option is to twist the rolled dough tighter when shaping the workpiece.
For an example of molding, see the recipe for Milk Loaf.

Everything is in your hands, since the loaf is molded and baked by hand.

And you will be happy

just put a loaf of grain. I cooked the porridge "tough" from different grains, added 350 grams of flour, but during kneading I had to add more. A very weak kolobok, more like a comma. After adding the bells, it turned out, but suspiciously soft. Doesn't the dough creep when forming a loaf? I really want to get just a loaf.

Admin, tell me what is the density of the bun for the loaves. In my bread maker (and maybe the climate and other flour) I add less liquid than in recipes. I believe so to speak by touch.She made the loaf simple, but he was a donkey and did not get enough height. Beautiful, tasty, but smallish .. If the baking is in the form (according to your advice, made of foil), then runs away in length, and the height suffers. There is a suspicion of a bun

The density of the dough is such that the dough keeps a round shape and is properly shaped like a loaf.

Look and take as a basis the principle in the recipe Milk loaves, all in pictures.

The use of products is also important here, you do not need to put a lot of yeast and baked goods, which give great growth and "swelling" of the dough in different directions.
The pastry is good for baking in tins, where you do not need to control the shape of the dough.

A baguette should have a small height - this is a baguette, not a loaf. The baguette should be narrow and long. There are many ways to shape it, and there are also many ways to prepare dough for it. For this, narrow long forms are made, since sometimes the dough is completely liquid and soft.

Bake and watch - everything will work out!

Admin
If, according to your recipe, we need 500 g of flour (for a loaf) and 260 ml of water, I can reduce it by 60 g of water, will it be okay, what do you think ??? I'll experiment, of course) and do the same with bread ??? and then it just pours heavily when you cut, slightly reduce the water for the same 50ml, right ??? A stove during kneading will not be heavy ???
Thank you!

Svetik_ if you reduce the water, then you simply have nothing to fail, there will be a lot of excess flour running around the bucket and it will be hard for the stove to mix it all. You first try to make it according to the basic recipe, and then if you don't like it, you will carry out experiments. This recipe has a good balance of flour and water.

[tanya1962]

tanya1962
Thank you very much ... I will try of course, but I have such fussy ... in the morning there should just be boutiques with butter, so I'm worried ...

[tanya1962]

tanya1962
Thank you very much ... I'll try, of course, but I have such fussy ... in the morning there should be boutiques with butter, so I'm worried ...

Try it! Only you yourself will help your fussy
You can give you as much advice as you like, but bread and loaves will eat your fussy and they will appreciate it!

You were advised correctly - do the Author's basic recipe first - then rate it and make changes to the dough.

If we take Milk loaf as a basis, I would not say that it crumbles, it is quite normal bread that can be spread with butter.

If the oil comes out of the freezer, then of course not only this loaf will not be smeared, but also the other, since such oil needs strength to smear it.

[Admin]

Admin I really want to bake a loaf, but there is no live yeast. How much dry do you need?

For 500 grams of wheat flour - 1.7 tsp.

Number of main ingredients (products) in one measuring cup (240 ml) and one measuring spoon. (post 3)
#


The amount of flour and other ingredients for making bread of various sizes.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0

Thank you very much!! the loaf turned out !! Photos are not important


In the context:

Admin, tell me, can you make a loaf with sourdough instead of yeast?

You can, try, select the recipe and molding for yourself, according to your taste

I just baked a loaf with bread "Wheat loaf with semolina and kefir from Admin" The loaf is not quite a classic shape, but light, I think the dough is airy. I have no strength, I want to try it right away, but I'll wait until it cools down. Admin, thanks a lot for the recipe. By the way, yesterday I baked Milk and curd bread, such a tasty treat, and many thanks for this recipe!
How nice it is to walk past the bakery shelves in the store with the thought "I can't get this."

Good evening! I have been reading your forum for a long time and finally decided to bake a loaf. Everything worked out great, except for one thing. The crust turned out to be hard. Apparently I overexposed the bar in the oven (unfortunately, the baking time was not indicated). And yet everything is very tasty. Thank you so much for the great recipes. : flowers: I will continue to improve. And yet, satisfy my curiosity: how long should the loaf be in the oven? Thank you!

Thanks for using my recipe

The loaf should be in the oven exactly as long as I personally need not tell the exact time.

The readiness of the bread is determined by a splinter or, best of all, a temperature probe.
Upon reaching 94-96 * C, the bread is ready and there are no problems with an error - the result is always guaranteed

For information, see the topic Useful kitchen tools or use the search

Success