Ferry
And no need to try, I didn’t get anything good with them. Go live pressed.
xpyct
if I knew how to use live, I would go
Crochet
Quote: Ferry

And no need to try, I didn’t get anything good with them.
And on dry this bread is very good for me! True, I baked only on "Fermipan", I haven't tried on others ...

xpyct
With live yeast, everything is simple. We crumbled the required amount of yeast to the bottom of the bucket, then poured liquid and then all the ingredients on the list.

P.S.Yesterday I baked this bread with live yeast, 15 grams was enough above the roof.

Antonovka
xpyct,
In addition to the ratio of dry and live yeast - 1 tsp. dry weighs 3 g, to get the weight of the living we multiply by 3, that is, 1 tsp. dry = 9 g live. This means that this German bread needs 2.75 tsp. dry x 3 g x 3 = ~ 25 g live
Ferry
I baked for 15 grams, quite enough (Belarusian yeast).
SeredaG
Finally I got to a photo of my bread.
The incision was slightly crumpled, after all, it was still warm inside, and I cut it.
Three days later my bread crumbled badly. I made the children sandwiches for school, and they crumbled them in their briefcases
In general, the bread is not bad, I'll try it on dry yeast.
The loaf was almost as high as a bucket Lzh "Russian cook", maybe two fingers did not reach the top.

Moulinex. German bread Linz

a closer cut

Moulinex. German bread Linz
Alxndr
Crochet, thanks for the delicious bread!
Here's how I got it:

🔗

🔗

🔗

I counted the recipe for a smaller loaf and, may the opponents of additives forgive me, put a tablespoon of panifarin. Actually, here is the recipe itself:

Yeast - 1.9 h / l
Wheat flour - 210g.
Rye flour - 210g.
Water + 2 eggs - 270 ml.
Salt - 2 tsp.
Olive oil - 1.5 tbsp / l.
Molasses - 1.5 tbsp \ l.
Malt - 1 tbsp / l (brewed)
Wine vinegar - 1 tsp.
Panifarin - 1 tbsp / l.

In the process of mixing, I added a little water, it was difficult to interfere ...

Baking mode:
1. Main program, "Dough" mode completely (2h 20min). After the main batch, I pulled out a spatula.
2. Baking for 1 hour.
Condensed milk
Cool bread !!! And if you do not put the panifari. Add wort instead of malt. Is it the same bread?
Alxndr
Quote: Condensed milk

And if you do not put the panifari. Add wort instead of malt. Is it the same bread?
Probably ... I, so far, just tried this
Swetab
Alxndr you've got such a handsome man, love to watch.
Crochet
Alxndr
This is bread, the external (and internal, too) appearance is impeccable! I am very glad that you liked the bread, eat it for health!
Thanks for trying and appreciating.
Milady2
Thanks for the recipe. I baked this bread, delicious, stored well, does not stale and does not deteriorate (it so happened that the piece lay for a long time). Baked in Panasonic. THANK YOU!
Alxndr
Quote: Milady2

stored well, does not stale or deteriorate
Yes Yes! I confirm! Checked for a week.
Alxndr
I wanted to make life easier for the bread maker (this dough gets in the way) and added more water, as a result of which I became the owner of a torn off roof ...

🔗

Besides adding water, is there any way you can make the kneading easier? Or do we have to accept it as a reality?
Alxndr
Today, after the "Dough" program, I gave another half an hour for proofing. The result is obvious:

🔗
Admin

So you yourself answered the question

Water has nothing to do with it, if it is added as much as required for a normal dough, crumb.

It's all about proofs, their quantity, proofing time, ingredients, yeast, etc.

An automatic x / oven cannot take into account all these points, cannot extend the time, cannot know the readiness of the dough for baking, etc.
X / stove works strictly according to a given program!
Bread doesn't want to work like that

Success, good and correct experiments for you
Medeja
Hello!

I am completely new to baking homemade bread. Your help is very necessary!
Baked for the third time. First, an ordinary white one (it rose well, but the crumb was a little damp), then I tried 100% rye (it turned out to be horrible at all, baked with a low brick), and here again a miss ...
Here's what I got with this recipe:
Moulinex. German bread Linz
I don't understand what the reason is. I have HP Kenwood BM450. Baked on the third program "Rye bread", all the ingredients - strictly according to the recipe, dry yeast "Voronezh". The dough has risen above the mold, but at the start of baking, it falls sharply into the middle. The crust is crispy, not rough, but the inside is not baked to the end. The crumb is damp.

Can you please tell me why this could happen? Either hands are growing from the wrong place, or something is wrong with HP ...
Ferry
Reduce the amount of liquid and track the bun.
Crochet
Medeja
Welcome to our forum !

Quote: Medeja

but inside was not baked to the end. The crumb is damp.

Can you please tell me why this could happen? Either hands are growing from the wrong place, or something is wrong with HP ...
I hasten to calm you down Moulinex. German bread Linz, and with your HP, and with your handles, complete order! The reason is excess fluid. This happens, the flour has varying degrees of moisture. Try to reduce the amount of liquid and I'm sure you will succeed! Successful bread to you !!!
Admin
Quote: Medeja

Hello!

I am completely new to baking homemade bread. Your help is very necessary!

We go here and carefully read all the recommendations
Parting words and wishes for a NEW BAKERY https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=136950.0
Medeja
Ferry, Krosh, Admin, thank you very much for your advice! Will be studying.
AnnyF
Thank you very much for the recipe! Yesterday I baked a wonderful bread, but instead of honey I put 1 tbsp. l sugar (we do not like sweet bread) and ordinary sunflower oil instead of olive oil. I baked it on the Rye mode, the bun seemed a little taut, but I decided not to tweak it and I don't regret it.
Frau
Thank you very much for Linz !!!
The bread is amazing. The first rye-wheat bread from a bread machine that I liked. Everything is perfect and crust and crumb.
Honey is not felt at all and the bread is not sweet, but very aromatic. We drank it together in ham, salted fish, vegetables and beer.
Gubki
And no one can tell you how much sugar you can replace honey in this recipe? In general, their ratio to taste?
Gubki
And who has already made this bread, do not tell the taste of the bread is salty enough? Not sweet? I just love salty bread more (not to fanaticism, of course), but I definitely don't like sweet bread.
Alxndr
Quote: Gubki

And who has already made this bread, do not you tell me the bread tastes salty enough? Not sweet?
Honey, of course, is felt. The taste is slightly sweet.
Admin
Quote: Gubki

And who has already made this bread, do not tell the taste of the bread is salty enough? Not sweet? I just love more salty bread (not to fanaticism, of course), but I definitely don’t like sweet bread.

And what prevents to reduce the amount of honey or sugar to 0.5-1 tbsp. l.?
Wheat-rye bread, the crust will still remain dark, will not suffer - and the taste will change for you.
Frau
For me, honey does not give sweetness. but only the scent. Despite the fact that she did not add tablespoons of HP, but ordinary ones (obviously more). If someone loves salting, then the amount of salt can be increased.
In general, I would not reduce the amount of honey.
Admin
Quote: Frau

If someone loves salting, then the amount of salt can be increased.

Salt also needs to be handled very carefully!
Salt is necessary for the yeast to work, and even more than sugar, which you can simply not add to the dough!
Salt is added in the amount of 2% to the flour weight, this is optimal!
This amount is enough for yeast to work and for the taste of bread - checked!
Original person
Thanks for the recipe! The bread turned out to be wonderful! They baked in my mother's HP Hitachi. She is already old, she certainly is 10 years old. I couldn't knead everything myself, the weight was too big for her ... But after we helped her a little with a spatula, everything turned out fine! One of these days I will try to bake this bread in my HP)))
Teillet
Quote: Medeja

Hello!

I am completely new to baking homemade bread. Your help is very necessary!
Baked for the third time.First, an ordinary white one (it rose well, but the crumb was a little damp), then I tried 100% rye (it turned out to be horrible in general, baked with a low brick), and here again a miss ...
Here's what I got with this recipe:
Moulinex. German bread Linz
I don't understand what the reason is. I have HP Kenwood BM450. Baked on the third program "Rye bread", all ingredients - strictly according to the recipe, dry yeast "Voronezh". The dough has risen above the mold, but at the start of baking, it fell sharply into the middle. The crust is crispy, not rough, but the inside is not baked to the end. The crumb is damp.

Can you please tell me why this could happen? Either hands are growing from the wrong place, or something is wrong with HP ...
Hello! I want to reassure you: your hands grow from where you need to. and the bread maker is not to blame, most likely it is the quality of the yeast. I somehow also bought Voronezh ... It was such torment! The bread either fell through or did not rise above half the bucket. In general, horror When I realized that yeast is to blame. then a lot of nerves and products were spoiled. I bought SAF and ... OH JOY !!! Everything worked out The main thing, do not give up and everything will work out! : hleb: Good luck!
Teillet
Che wanted to copy the quote, but the answer turned out to be in the same small print
Admin
Quote: Teie

Che wanted to copy the quote, but the answer turned out to be in the same small print

Let's go to sort it out here Parting words and wishes for a NEW BAKERY https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=136950.0 and even here Bread rises, but falls inside. Causes. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.0

Success
NaVi
Today I baked this great bread! The result is just super In the recipe changed: 1.5 tsp. brown sugar and added 30 g of rye malt steamed in 30 ml of boiling water. For sourness. It turned out great, the aroma is for the whole apartment. Baked in Panasonic, first Pizza mode for 30 minutes, then rastoyka 1 hour, and Baking mode 50 minutes. The bread is beautiful, in 1 hour it rose 2 times, but when baking from the side, the roof dropped a little. Otherwise, everything is just fine. The crumb is baked, porous and springy as it should. ... Thank you very much for the recipe!
ksenia
And to be honest, I didn't really like it. Although maybe something was wrong by me ... For me the bread turned out to be too dense, it is too heavy for my stomach ...
Admin
Quote: ksenia

And to be honest, I didn't really like it. Although maybe something was wrong by me ... For me the bread turned out to be too dense, it is too heavy for my stomach ...

The bread is heavy because the dough is heavy and tough!
Make the dough much softer, add more water and you will get a soft and tasty bread
dimnk
The bread turned out to be just mortality. Bread maker Moulinext BAGUETTE AND CO OW600230. French Bread program. Size 750 gr. The crust is medium. The recipe was counted under 750 gr. and it worked. Measuring spoon from the bread maker kit.

Peeled rye flour 250 g
Wheat flour, premium grade 250 g
Water + 2 eggs (total) 320 ml
Salt 1.67 tsp
Olive oil 1.67 tbsp l.
Dry yeast 1.95 tsp
Honey 1.95 tbsp l.

Moulinex. German bread Linz

Moulinex. German bread Linz

Moulinex. German bread Linz
Crochet
dimnk
I am very glad that the bread according to the proposed recipe came to your taste !!! Thank you very much for trying the bread !!! For a review, a separate merci !!!

P.S. The bread is a handsome man !!!
Daughter of the wind
Crumb !!!!
You see the stove as my moulinex 6002 I also want such bread, tell me which program you bake?

Krosh, Tanyusha, tell me how to bake this bread ??? Tomorrow evening, I would chat with him, in the afternoon I go to the city for groceries
Crochet
Daughter of the wind
I already answered this question at the very beginning of the topic, here you are:

Quote: Krosh

I also do not have the "Rye bread" program, but nevertheless, I bake rye bread regularly. First, I put on the "Yeast dough" program (1 hour 25 minutes, of which 25 minutes is kneading and 1 hour is proofing)), at the end of the program I leave the bread for another 20-30 minutes in the proofing, and only then the Baking mode 1 hour-1 hour 10 minutes depending on the size of the loaf.
Daughter of the wind
Uuuu ... how complicated everything is, I thought I could take some kind of program, well, now I'll figure it out, thanks !!!
I will photograph the result and present it if possible
Crochet
Quote: Daughter of the Wind

I thought some kind of program could be taken
Can . On the "Whole Grain" mode, or in the "White Bread" mode, it works great, only after kneading the mixer from the bucket I take it out, thus giving one bread, but a long proofing.

By the way, I tried to bake this bread as usual, to be honest, bread and in this case it turns out great!

Daughter of the wind, good luck to you !!! Everything will turn out as it should !!!
Daughter of the wind
Yes, I actually figured it out there, but do you also take out the stirrers there? and the dough will not settle from such "barbarism"? In the case of the "Whole Grain" program, I seem to understand, it turns out that there will be no kneading during the lifting cycle? Yes?
Eh ... you loaded me right now, I'll die choosing like a donkey from hunger between two haystacks ...
Crochet
Quote: Daughter of the Wind

and there you also take out the stirrers?


Quote: Daughter of the Wind

and the dough will not settle from such "barbarism"?
Moulinex. German bread Linz

Quote: Daughter of the Wind

In the case of the "Whole Grain" program, I seem to understand, it turns out that there will be no kneading during the lifting cycle? Yes?
That's all right.
Daughter of the wind
Well, I baked it ... In my opinion, it turned out handsome
Krosh, there I threw a letter in a personal note, look, I don't want to crush water in a mortar here.
Thanks for everything! For the recipe, for your help, for your loyalty to newcomers!
In my opinion, I cut it a bit early, it's still warm inside, well, I really wanted to see
I tried it, it tastes sweet for me, I need to try less honey, but generally delicious, I will bake it again!

Moulinex. German bread Linz

Moulinex. German bread Linz
Daughter of the wind
I ask everyone to make comments, I see that the bread is not very perfect, but for me this is already a great success!
Admin
Quote: Daughter of the Wind

I ask everyone to make comments, I see that the bread is not very perfect, but for me this is already a great success!

For starters, the bread is very handsome!

And to "find fault" thoroughly with baking, make the photo larger!
Crochet
Quote: Admin

For starters, the bread is very handsome!
PPKS !!!

Quote: Daughter of the Wind

I tried it, it tastes sweet for me, I need to try less honey, but generally delicious, I will bake it again!
Daughter of the wind
Irisha, oh how happy I am for you !!! The amount of honey / sugar can of course be increased / decreased to your liking.
Thank you very much for your feedback !!!
Daughter of the wind
Quote: Admin

For starters, the bread is very handsome!

And to "find fault" thoroughly with baking, make the photo larger!
Thank you very much for your support. I will make more pictures next time.

Krosh for you, too, and for a link in a personal, I have not been there yet now!
4nd
Tell me if, for example, do dumplings on the program. You need to mix 2 times in a row. i.e. 2 times for 20 minutes? Should I pause between them or not? And yet - it's not clear what proofing is. Raising ?. If you knead with one program and bake with another, will the raising be without heating? This is normal? That is, after the kneading, we just sit and wait for an hour and a half or two? Has anyone else tried to pour Narzan instead of water?

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers