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

Thank you for responding and giving useful advice. I haven’t purchased the core temperature probe yet, but used the old proven method (torch). Yesterday I tried to bake a bar again. It turned out super. If it works out, I'll post the photo. Thanks for your recipes. Everything turns out very tasty.

[Whole Grain Flaxseed Loaf from Admin]

Whole Grain Flaxseed Loaf from Admin

Products:

Whole grain flour - 400 grams
Curd - 200 grams (it is better to use old curd)
Curd serum - 120 ml
Brown sugar - 1 tbsp l
Salt - 1.5 tsp
Vegetable oil - 2 tbsp. l (used Mustard)
Yeast SAF-moment - 1.5 tsp
Flax seeds - 3 tbsp l

Preparation:

The dough was kneaded in a bread maker in the Dough mode and brought to full readiness.
Flax seeds were added to the dough when proofing the dough in a bread maker.

Then she laid out the finished dough on the table, molded a loaf, made cuts on it and sent it for proofing in the oven at 30 * C until it doubled in volume.

Then she turned on the oven for baking at 180 * C, baked at this temperature until a crust forms and it turns red. Then she inserted a temperature probe into the bread to control the baking and reduced the temperature to 165 * C and brought the bread to full readiness.

Here's what happened in the end. Such a pretty bar.


A piece of loaf in the break - already cooled bread.


This time I changed my rule to bring the bread to its complete cooling - they broke the loaf with my hands and ate it hot!
Ruddy and crispy - delicious!
Other options for baking bread according to my recipes can be viewed here:

My Bread Gallery by Admin

Can you please tell me how to determine even the readiness of bread when baking? So he became golden, I reduce the temperature to 180 degrees, and then how? after how many minutes do you need to open the oven and pierce it with a torch, and how many times to do it, or rather how many minutes? does it harm the loaf? (sorry for so many questions, just baking in the oven for the first time)

[macaroni]

macaroni, I determine readiness either with a temperature probe or with a torch. Poke, do not be afraid, the appearance will not change (except for the small holes from the torch). It is advisable to pierce in the highest (widest, thickest, as you like) place.

[macaroni]

macaroni, I determine readiness either with a temperature probe or with a torch. Poke, do not be afraid, the appearance will not change (except for the small holes from the torch). It is advisable to pierce in the highest (widest, thickest, as you like) place.

Thank you: flowers: Can you please tell me after how much should I check? and if someone has timed the total cooking time of the loaf

[macaroni]

macaroni, yes, everything "by eye". It seems to you that now the color is golden, it seems to be ready, so check it right away. If not ready, let it bake for another 10 minutes, and then check again.

If it really burns, you will feel ...

[poiuytrewq]

poiuytrewq, thanks for the help

macaroni , the best option is to purchase a temperature probe - today these are no longer problems, they are on sale or can be ordered.

But punctures with crumb of bread will disappear.

I will definitely buy this wonderful device (y) Well, the bar is handsome, but why is the crust so hard that it doesn't even want to pierce it? (Golden color, not even reddish?)

Because it is whole grain flour, the crust is harder than regular wheat flour.

Either you've fried it hard. Usually, the crust comes off when the finished bread has stood under a towel until it cools.

you know I shouldn’t hit the crust, the taste is excellent, I didn’t even expect that I myself would be able to bake the loaves sometime, and even as purchased ones (oh, that this is me, much better, tastier and most importantly healthier). Thank you Admin, you are a real Magician, well, that is, a sorceress! Well, what would we do without you!
And you can also hear your opinion about whether it is worthwhile to put a mug of boiling water when proofing a loaf at 30 degrees? Will this help the crust not dry out so much?

It all depends on what kind of crust you like and what kind of crumb you like.

Then you can put both a tray of water and a mug, and use a spray, etc.

The same can be done in the first 10-15 minutes of baking.

But I don’t use these methods. I like the dry and naturally moist bread crumb obtained at a baking rate of 94-96 ° C.

The dome crust of wheat-rye bread will be softer if it is smeared with olive oil immediately after baking. The bread will stand under the towel, cool down and also become softer.

Also wheat under the towel.

Hello everybody! I'm new here. : :) I bought x / n 2 weeks ago and began to work wonders with your forum. But then a question arose when preparing a milk loaf. According to your recipe, it turns out super. But I want to replace fresh milk with dry milk - it's more convenient for me. How much do you need? And is it even possible?

Save the amount of liquid, but add 1-2 tbsp. l milk.

Thank you, everything turned out great !!!

Another bar from those times. Who is older - remember, there were such long thin white loaves, as they were called I do not remember. and cost 22 kopecks - so this one is very similar.

[Admin]

Admin tell me, I need to bake thin loaves, will it be possible to make, for example, six loaves from the dough for "Wheat Milk Loaf"?

[Admin]

Admin, thank you for the idea with Hala. I don’t know if I can put my photos here, but I got such a challah today according to your recipe

Here is such a big and tasty loaf with semolina and kefir.

When baking began, it was significantly ripped apart in all directions at once. It turned out to be lush, fragrant. So I made another bread according to this recipe, but changed its shape. For one thing I checked the volume of the new split form.
Admin, thanks for the recipe.

It's just some kind of magic !!!
Well, everything, "beware wife", I will only ask for a homemade loaf
THANK YOU VERY MUCH!!! Spare parts left

Rrrrrooooma !!! Thank you! Here is my second Wheat and Milk Loaf. The first one did not work out at all, the fresh yeast died and nothing rose. The second time I did it with dry yeast. My husband was stunned when he saw that we were spinning in the stove

A beautiful thing is spinning in your oven

Probably delicious? Bake and eat for health

[Admin]

I baked a milk loaf yesterday. I tried to twist a layer of dough so that it looked like everyday life, but it didn't work, it turned out to be some kind of bagel. When he moved away, he looked like the same bagel, but larger. And when baked, she pulled out a "piglet" 44 cm in length from the oven.



Thank you very much, Admin, for the recipe!

Admin, do you bake your loaves at 96 grams? Or downgrade to 96 at that time?

[inside the loaf]

Preheat the oven to 180 * C, then after the red crust I reduce to 165 * C and until tender.
Pace inside the loaf in this case, it should be 94-96 * C - I measure with a temperature probe

I'm a newbie I want to ask what is included in the bread spice mix? Or where can you
buy? I already baked loaves according to recipes from "those times". Everyone really liked
Yes, and it turned out beautifully,

See the composition of the mixture here
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8242.0

Admin, thank you very much. Today I baked a milk loaf according to the recipe! This is such deliciousness and beauty! Baking and other types of bread according to your recipes.

[Admin]

Admin, please help with advice. I shape the loaves as you have in the photo, a wheat milk loaf. I give proofing for 40-45 minutes, it doubles. Then I make cuts, grease with an egg and bake for 35 minutes at 180C. When baking, "as if the roof moves down." Moreover, this unevenness is on the opposite side from the wrapping of the roll. With what it can be connected? I really want to learn how to bake loaves, not only tasty, but also beautiful!

Meita, a beautiful bar

I answer your questions:

Put the loaf more correctly and neatly with the seam down, try to lay the seam in the center under the loaf and try to roll out the bottom edge a little thinner. If the dough rises well, the loaf can slide to the side, it happens to me too.
And maybe a little crack at the bottom.
This may be a discrepancy between the amount of yeast and the time of proofing.
Or a long proofing time. Or the dough is very steeply curled, and the dough is not quite soft - therefore, it begins to unfold with increasing volume.

This will pass with time, when you learn to understand the dough, its quality and structure. Observe each time the dough, molding - in general, the whole process. At first I was sitting near the oven for the whole baking process, I watched everything. Now I'm doing it blindly.

Don't look at the proving time - you don't need it at all. Each loaf has its own proving time and its own conditions for this.
It is enough to follow only the increase in the growth of the dough volume.
Here, look at the quality of the dough, the rate of rise, appearance - it is advisable to wait for the dough piece to increase by 2-2.5 times and no more.

But you need to cut the loaf and bread before the very proofing of the loaf or bread !!!! Then the dough will have a place to diverge (swell) during the proofing !!!!! This will reduce the load on the dough, it will rise better and faster and smoother.
After all, you have twisted dough, it needs to rise more strength during proofing!

You need to grease the dough with an egg or something else after proving, before starting the baking mode !! Otherwise, the dough will begin to rise from the heat and creep away and take on an ugly and dirty look of egg grease.

I don’t look at the baking time either - I check the baking with a temperature probe - 100% readiness guarantee.

So Train yourself, success!

Admin, thank you very much! I will try to put all your recommendations into the next loaf!

This is my first milk loaf. Do not judge strictly.

Stunned! baked a loaf of GOSTovsky. I didn't expect this! like a store in the best sense of the word! Crust, crumb taste, smell mmmmmm!
I just want to say that the taste is very much dependent on the oil / margachine, you need to take something with the most neutral taste next time and I will definitely do it!
Thank you very much for the GOST recipe!

First time I baked a loaf! Recipe from Admin Wheat Milk. Happened!!! : nyam: True, the crumb turned out to be a little tight, we will work on it, but in general everyone liked it !!!
But I can't post pictures ...

Congratulations on getting started

To display photos, go to the section About the site and the forum - there you will find a special topic. and expose only through the Radical

Good day. Admin, making oat-rye baguettes. The dough is now in the bread maker. In the recipe, the amount of dough is indicated for 4 loaves, I took 1/2 the norm - I will bake it in a baguette mold. Does the dough look very small for 2 pieces or the proofing will do its job?

Thanks for using my recipe.

You have one more proofing ahead - it usually raises the dough higher. Baguettes shouldn't be as big as loaves.
Do it the first time - then decide for the future.

I could not resist, I took a sample from the test.
imagine what the baguettes will be

Look forward to

The first pancake came out lumpy But tasty. She formed a baguette for the first time. There are voids inside (should we twist it more tightly?) And cracked. It seemed that they were so beautiful and even in the shape, and after baking one side "opened", as if it had been led. The dough was enough for just 2 baguettes.

Well, what a negative experience is also an experience

The principle of forming baguettes is about the same as for loaves. Take my version of the Milk loaf as a basis - rolling the dough and molding.
Roll out the last edge of the dough (on which you have to put the baguette bottom) thinner and make a seam in the middle of the baguette.

The baguette must be cut before the beginning of the proofing, so that during the proofing the dough has a place to be distributed in breadth (it is twisted tightly), so it will diverge along the cuts, and not turn out where there is an opportunity.

We try again, success

And the voids inside from the weak "twisting"? The dough went well and rose in the oven. Now the plans include a milk baguette. Poor figure

And the voids inside from the weak "twisting"?

Check out the photo how I roll the loaf. it's not about tight twisting, it's also harmful, but how to twist

So I got it thanks to Admin for the recipe.
True from the 4th call. I divided the whole dough into two loaves. Prepared faster
The thin crust could not resist and bit off a little but the crumb is visible. Here they are. Do not judge strictly

Yes, and there is nothing to judge, wonderful bars turned out

Thank you for the kind words and for using my recipe.

We got pictures, hurray! That's what I did! I'm happy, because I baked the loaf for the first time. ROMA THANKS !!!!!!!

Replenishment in our regiment of lovers of loaves

The main desire is to bake a loaf, and experience is a profitable business, several times and everything will turn out super

Thanks for the desire to create

Admin, yesterday I made a baguette according to your recipe again! Thank you very much!!!! That's great!

Bake and eat for health

Girls I am today with what a delicious black man
I didn't notice a bit before baking, while this and that ... that's the result
He was so beautiful from the refrigerator





this is how the cut turned out ...




Here's another in the light of what


I still fight with loaves, this one was just beautiful, such beautiful initial cuts were ...