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

Good afternoon, Admin, I would love to bake milk bread according to your recipe. Tell me, can you use dry yeast, and if so, how much? Forgive me for asking this, if this information is already on the site, apparently I was looking badly: red:

You can also bake milk bread, the ratio of products is the same as for a loaf.

For 500 grams of flour, 1.7 tsp. dry yeast or 10 grams.

Admin, I baked wheat milk bread today. Here is the result

, and here is the cutter
... But it took me 100 grams less flour for the recipe. But the dough was very elastic and soft. easily rolled with a rolling pin, and accordingly rolled very well. The cut was not very successful, as I cut it warm when my husband came home from work and had to have dinner. But the bread is delicious, as a third has diminished at once.
Thank you.

[Basja]

Basja, very decent cut and fluffy bread inside Looks beautiful
The most important thing is that the husband diminished bread well, which was what they were striving for.

Admin, thanks for the recipes with photos! While there is no bread machine, I will try in the oven. I am glad that a rye-wheat oven is also possible. So we got used to the store-bought bread that I forgot that rye bread comes in the form of loaves.

Isn't Riga bread baked in the form of a loaf? It is also rye.
This is just a form of bread.

Don't be afraid to experiment

Thanks for the kind words

I am so accustomed to the fact that everything is in the same shape in a bread maker, that somehow I can't imagine any other bread. As soon as the opportunity arises, I will buy a stove again, but for now I will try to bake in the form of loaves.

Not every dough is good for loaves
Sometimes you make the dough, and then you put it on the table and you see that it will not keep its shape, it is very soft, or flour and other products have failed .... It depends on a lot.
Along the way, you decide which option to prefer - shaped (to keep the shape), loaf, flat cake and so on.
You need to learn to feel the dough with your hands and look - this helps

Do you need more dough for loaves than for pies?

[Admin,]

Admin, baked a wheat loaf with semolina and kefir according to your recipe.
I just replaced kefir with homemade yogurt, a lot of old ones gathered in the refrigerator, it was necessary to dispose of it usefully.
I got 2 bars.





It was very pleasant to work with the dough, I didn't even have to add flour. On the second day the loaves were even tastier, thin crust, wonderful crumb. And I really liked that they do not crumble at all.
Thank you very much for the recipe and detailed description of how to form loaves.

[barbariscka]

barbarisckawhat a gorgeous crumb turned out And yummy is probably unprecedented
I'm glad for you, it's always nice to see that people get bread

belk @, the dough should be both soft and elastic at the same time and have the ability to keep its shape !!!
For pies, the dough is also different - for pies and pies.
Try to make the dough according to my recipe without stepping back to feel what should be the dough

Good bread to all

Admin Thank you so much for the wheat-rye loaf "creamy", I really fell in love with it, for me it is the most optimal taste of the loaf for butters. I only eat bread in the morning, so I mostly cook it for myself. I also tried oatmeal, too tasty, a little dry, but I lay there for a week and did not change the taste at all, did not dry out and there was no mold. But the most frequent guest in our kitchen is a loaf of stagnation times, my peasants are delighted with it, I have already fed all my relatives, they say they have not tasted loaves more delicious!

[aaankaa]

aaankaa, it's always nice to hear good reviews from users, and what the bread turns out, and what is delicious, and what everyone liked, and what ...

Thank you, bake and eat for health

Well, here I could not resist not to try to bake my first loaf. I'm not particularly happy with the result, but I think it's a matter of skill and hands full of experience
I have some questions ... Admin, tell me the answer, please
1) All the same, cuts on the workpiece should be done before baking or after the formation of a "sausage"? I got small cracks on the sides during the proofing process; I made cuts before baking.
2) When I put the "sausage" in the oven for the second proofing (I have it gas), then an hour before baking, when I started making cuts, I noticed a slightly dried crust on the dough. Probably, this is from the fact that the air has dried ... How to cover this sausage?
Yes, Admin, how do you ferment in the oven at 30 degrees? You can't do so much in my gas oven. It turns out that in the switched off oven the temperature of the kitchen is 25-28 degrees.
3) The bread is wide and slightly curved. Did I make it so crooked or did the proofing curl it? Maybe you need to divide the workpiece into 2 parts and bake two loaves? Then it won't be that big?

[moby]

moby, let's try to figure it out.

1. I make cuts both before and after, it all depends on the structure of the dough, how elastic-plastic it is and can withstand the cuts normally for proofing and not spill, break the shape. There is a very soft dough, it rises quickly - then an eye is needed for such a dough, tears can quickly appear on it (below), on such a dough it is better to make cuts before baking itself, or not at all (they can wriggle out).
When you see cracks in the dough, it means that the dough has stopped or other factors have influenced it. Usually, the dough needs to be defrosted not in time, but in volume, until it increases by 2-2.5 times and no more. If cracks are outlined, then it is better to immediately put on baking.
And another conclusion - you need to immediately decide what to do with the finished dough - to make loaves or put bread in the form.
For the loaves, you need to make the dough elastic, plastic so that it keeps its shape, otherwise it will creep and the loaf will be low, flat. If the dough is very soft, it is better to immediately mold it into a mold and bake the bread with a brick.

2. Crust.
When proofing in the oven, you also need to cover the dough with a plastic bag, the crust will not dry out. If baking a loaf, I cover the dough on top with a large bag so as not to touch the edges of the dough, and it might not lose its shape, and rise freely in different directions. I also cover the bread in the form with a bag.
You can use water in a mug on a pallet, but I don't, I don't like wet bread.

3. The optimum temperature for proofing the dough is 26-28-30 * С. My oven sets this temperature. It is not necessary to stand the dough in the oven, find any place in the kitchen where there are no drafts and the temperature is stably kept within normal limits. Cover the dough with foil, a bag, and keep it until it increases 2_2.5 times. This also applies to the first and second proofing.

4. The dough in baked form turned out to be curved, perhaps you twisted it like that when molding. When spreading on a baking sheet, do it carefully, trim the piece, and place so that everything fits on the baking sheet and there is still room for lifting.

Good bread for you

Thank you! I will take this into account for the future, I will study

["Wheat loaf with semolina and kefir"]

Admin, I didn't understand how much flour is needed in the recipe "Wheat loaf with semolina and kefir"

Recipe:

Semolina - 150 grams
Spelled flour - 65 grams (can be replaced with a 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)

Why the total amount of flour 500 g (I don’t count 4 tablespoons), if the sum of 65 g spelled and 285 g of wheat flour turns out to be 350 g?
Loaded all the ingredients for the recipe, but put 350 g wheat flour, the bun turned out immediately good.For denser bread, added 2 more tbsp. l.

Isn't semolina flour, by and large, and does not take part in kneading dough?
Semolina is coarsely ground wheat groats. I baked bread completely from 100% semolina and the bread turned out gorgeous!
Spelled is also not flour, but coarse groats, although it can be very finely ground.

I have a recipe of 500 grams of flour, including semolina, and I had to add 4 tbsp. l. flour to a bun. This flour can be initially ignored, it is quite possible that you will get a bun without this additive, or vice versa in less or more quantity.

You took a slightly different recipe - the bread turned out and very good

I like to try different combinations of ingredients in dough and bread, it gives me additional knowledge, experience and is very interesting

Clear. Thanks for the clarification. I didn't realize right away about the decoy
I have never seen a spelled in a store. Since there is always wheat flour at home, she went to work.
The dough is proving right now, then roll your favorite bars

Clear. Thanks for the clarification. I didn't realize right away about the decoy

But you still try to bake bread on semolina, in my author's theme you will find several recipes from semolina.
The bread is super, it turns out! Make a discovery for yourself.
Now on sale there is a semolina of coarse and fine grinding, I bought it already. And the simple one can be used.

[My Bread Gallery by Admin]

With pleasure. I didn't expect from myself that baking bread could captivate me so much. I've always loved the oven, but only pastries. And now, after buying a bread machine, I got carried away. True, now I cook in it and in the oven)
Admin, not too much of the essence of my first question, but do not know where you can get a baking dish for baguettes? I found links on the Internet, not many, but there are only for wholesalers to companies.
And yet, the question, if I may, is why the link My Bread Gallery by Admin
https://Mcooker-enn.tomathouse.com/in...om_smf&topic=6272.new#new gives an error message?

[Admin]

Admin, please tell me, here you have:

Option 1. "Wheat milk loaf"

What you need:

Wheat flour - 475 grams
Water - 50 ml.
Fresh milk - 200 ml
Salt - 1 tsp
Sugar - 1 tbsp. l.
Vegetable oil - 2 tbsp. l.
Fresh yeast - 10 12 grams

What to do:

Dissolve yeast in 50 ml. warm water.
I put all the products (flour in water) into the bread maker in the Dough mode, and bring it to readiness.

Until cooked - does this mean with proofing the dough? I don't have HP, I want to manually knead. Dough or knead the dough and roll it out right away? I suspect that the distance of the dough is still necessary, but I think it's not superfluous to clarify.

[wheat]

Dough for wheat bread must go through the following cycles:
kneading, proofing, kneading, proofing, baking - then you get a full-fledged high-quality, tasty bread.

Proofing until the dough is doubled, no more.

If I knead the dough in the x \ oven, be sure to write:
until complete readiness - the entire program is carried out Dough with kneading and one proofing,
only kneading, then I do both proofing in the oven.

[Admin]

Admin, sorry again, tell the teapot: dough is not done in this loaf? Is the dough immediately kneaded and proofed?

[Admin]

Admin, sorry again, tell the teapot: dough is not done in this loaf? Is the dough immediately kneaded and proofed?

I suggest the dough without dough, we put everything at once and knead it into the dough, then two proofings until doubled

I suggest the dough without dough, we put everything at once and knead it into the dough, then two proofings until doubled

Thank you for efficiency! Now everything is clear for sure! I went to shaman.

[Admin]

Only today, hands reached this loaf. I got a real loaf the first time!
Thank you so much, Admin!
When kneading the dough, there was a little doubt that the dough was tight. I baked bread only once in the "Lace" oven, so the dough on the bread was much softer, that's why I had doubts here. I’m a baker without a year for a week, but without HP.
But it turned out to be a real loaf, very tasty and airy!

[Admin]

I have baked "Wheat loaf on semolina and kefir" This is my favorite loaf. Thank you,Admin, for such wonderful recipes!
🔗 🔗 Did half the portion.

[Lozja, Annette]

Lozja, Annette - girls, what wonderful loaves you have turned out, it's nice to watch! And the taste - I don't even doubt the taste - SUPER !!!

Bake for health

[Option 1. "Wheat milk loaf"]

Option 1. "Wheat milk loaf"

What you need:

Wheat flour - 475 grams
Water - 50 ml.
Fresh milk - 200 ml
Salt - 1 tsp
Sugar - 1 tbsp. l.
Vegetable oil - 2 tbsp. l.
Fresh yeast - 10 12 grams

What to do:

Dissolve yeast in 50 ml. warm water.
I put all the products (flour in water) into the bread maker in the Dough mode, and bring it to readiness.

Dear bakers !!!!!!!! Did everyone have this recipe exactly? Or adjusting the amount of fluid? The fact is that my dough turned out to be quite thick, I had to add milk. Then the dough came out soft and pleasant and silky. By the way, for some reason, many recipes have to be "corrected": first add flour, then add liquid to make it look pretty. If someone could tell me what this is connected with, I will be grateful. Thank you in advance.

Read the answer to your question here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7208.0 and under Kneading and Baking Basics https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0

The dough according to this recipe is excellent.

Mother demanded a loaf !! I went in search of recipes, slowed down on this. I just sent a loaf of milk to the oven ... the dough turned out to be very airy, I made it on St. yeast "LUX" from SAF-Levure, the recipe is aged to a gram. For a while we will see what will be baked there ...
Well, done, the cut will be later, when it cools down.


Cool !!


The dough is so airy, the taste is excellent, you can eat it with anything: sweet, sour cream, ham, cheese, etc. Most importantly, my mother approved it !!
Thank you so much, Admin !! I will return to this recipe more than once, only, in sl. once I make two bars, otherwise one is cramped in my small baking sheet.

[Tatiasha]

Tatiasha, how did it spin exactly, you need to divide the dough into two loaves!

And so the handsome man turned out Bake and eat for health

Thanks !! Or two or one and thicker, it will be seen, but the dough is something, I did not even expect to receive such a miracle !! Mommy ate sour cream and cranberry jam, and I - with a multicooker baked ham and cranberries. jam. Delight !!
SENS-SENS-SENS !!
---------------------------------------------------------------------------------
ROMAAA !! Tell me, I won't spoil the dairy recipe if I replace all the premium flour with whole grain flour?

ROMA !! How we adore your milk! Today I baked it for the fourth time, however, from whole grain, healthy flour !! I made the cuts with a clerical knife, therefore, they turned out to be superficial. DELICIOUS!! THANK YOU!! Yesterday I gave a recipe to my colleagues, and I will find out their opinion at the pndk ...

Tatiasha, what a handsome man turned out, bright and sunny

Thank you for the pleasure to see your creation

And I would like to know the opinion of your colleagues on homemade bread

Romochka, thank you very much !!! Today I baked the first wheat loaf in my life and it turned out! You explain everything so well, I had to run from the kitchen to the room, check with you. Thanks for your recipes!

[Galinka77]

Romochka, thank you very much !!! Today I baked the first wheat loaf in my life and it turned out! You explain everything so well, I had to run from the kitchen to the room, check with you. Thanks for your recipes!

Galinka77 , heels do not hurt from running back and forth

It's always nice to hear that your bread is good, I'm happy for you
Bake and eat for health, and thanks for the kind words!

Admin, thank you very much. Yesterday I baked the first milk loaf, today I repeated it for my parents, only I made two instead of one big one.
Everything turned out great. The husband is delighted, says that this is exactly what he wants
HP bought a little more than a week ago .... but I understand that I will use it mainly for kneading ... and even then not always, it hurts me to like working with the dough myself.

[Lura]

Lura, you have got wonderful bars!

And you decided correctly - the bread from the oven is much tastier, you yourself have already appreciated it

I wish you success in your bread business and thank you for your kind words: rose:

[Admin, Romochka,]

Admin, Romochka, Thank you very much for the recipe for the milk loaf !!! Baked the second time, yummy. The first time I didn't even have time to take a photo - my husband, like, wanted to make sure everything (with milk and jam) that it turned out better than the purchased one! But how could he not have turned out with such a detailed and intelligible recipe layout?



, the photo is not of high quality, I took pictures with my phone.
Thank you very much for such an educational program for dummies.

[Admin, Romochka,]

Admin, Romochka, Thank you very much for the recipe for a dairy loaf !!! Baked the second time, yummy.

Bake and bake for health and eat with jam, butter and milk with the whole family

The crust shows that you still need to add some water to the dough, the crumb will be better

Thank you for using my recipes.

[Wheat loaf with semolina and kefir from Admin]

Wheat loaf with semolina and kefir from Admin

Can you bake bread according to this recipe in a bread maker?

[Wheat loaf with semolina and kefir from Admin]

Wheat loaf with semolina and kefir from Admin

Can you bake bread according to this recipe in a bread maker?

Can! Just track the bun, it must be soft!
Good luck!

[Aksinka]

Aksinka
Feel free to bake this bread in HP, I baked - a win-win!

[Aksinka]

Aksinka
Feel free to bake this bread in HP, I baked - a win-win!

Crochet, Thank you

Admin, once again baked a milk loaf, and another THANKS !!! Well, my family loves them sooooo much.

What handsome men lie side by side, super

Bake for health, let the family enjoy delicious homemade bread

Thanks for the kind words

Thank you for the milk loaf!
I liked it very much, like all your recipes.
Admin, tell me how to lubricate the top to make it shiny?

[Freesia]

Freesia, thanks for the kind words, it’s very nice that I liked the recipe for a delicious loaf

I like to grease white bread and loaves with just a beaten egg and a little pinch of salt - just before baking.

You can read about other methods here Spreads / shaving brushes on bread when baking https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=75114.0

Good and tasty bread for you