Rye bread on the timer

I found a way to put rye bread overnight without worrying about the kolobok: I knead the dough according to the recipe, but I don't put the yeast. When I arrange a bun (I knead the dough on the program), turn it off, pour 1-2 tablespoons of flour and yeast on top, set the timer and go to bed. I noticed that the bread is tastier.
And one more thing: For aromatization of rye dough I use dill, coriander and caraway, ground in a coffee grinder. Now I don't have time to bake bread. I put it on 540 ml of water, there is enough bread for 1.5-2 days.

If you bake according to a proven recipe - what's the point of keeping an eye on the kolobok?
But for new, untested recipes, the idea is good

I found a way to put rye bread overnight without worrying about the kolobok: I knead the dough according to the recipe, but I don't put the yeast. When I arrange a bun (I knead the dough on the program), turn it off, pour 1-2 tablespoons of flour and yeast on top, set the timer and go to bed. I noticed that the bread is tastier.
And one more thing: For aromatization of rye dough I use dill, coriander and caraway, ground in a coffee grinder. Now I don't have time to bake bread. I put it on 540 ml of water, there is enough bread for 1.5-2 days.

A very good idea, in my opinion, for sourdough bread - if we also add yeast for insurance. I'll try it today. Thanks for the tip!

Yes, I also noticed a long time ago that rye bread left on the timer turns out much better. And I put in the yeast right away, and naturally I don't look behind the bun at night. The bread is very beautiful, lush, with a flat convex roof. How can this be explained?

I select the recipe for myself and I notice that there are problems with flour, sometimes I have to add it. And then I began to like to add rye and wheat bran, wheat germ, 4 cereals ... I just picked it up, something ends and I can't find it, I have to bring it up from what is. And if you put it at night as I wrote, it is much tastier. Today the crust is so delicious that even though I forgot to put in the salt, the bread is running out.

I wonder if you can do this with wheat bread? I leave the rye overnight to ferment immediately with yeast, I like it better. But wheat often has to wait until nightfall, as you constantly want to try new recipes. So now I'm sitting, waiting for the pumpkin.

I found a way to put rye bread overnight without worrying about the kolobok: I knead the dough according to the recipe, but I don't put the yeast. When I arrange a bun (I knead the dough on the program), turn it off, pour 1-2 tablespoons of flour and yeast on top, set the timer and go to bed.

And with which program do you turn on the timer? And what is the rye recipe? It is very interesting, because with baking rye there are eternal problems, sometimes it does not rise, then the roof falls, then it is bumpy and torn

I like program 8 best: (Bread enriched with Omega 3). I can’t lay out the recipe in full, because we are bad friends with the "roof", it fails periodically, does not affect the taste. In addition, the embryos and rye bran ran out, so you definitely can't measure the flour. I noticed that the dough should be steep so that the roof does not fall off.

Sample recipe:
Water 540 ml,
Glofa extract by eye, to taste
Rye flour -350 g,
Flour 1 grade - 250 g
Flour / s -150-200g,
Rye bran -3st. l,
Wheat bran -3 tbsp. l,
Wheat germ -3 tbsp. l,
4 cereals - 3-4 tbsp. l,
salt - 4 tbsp. l,
Agram_ 4 tsp,
Panifarin - 4 tsp.
Rast. m - (by eye)
Yeast - 1-1 1/4 tsp
Ground mixture for aroma: dill, coriander, cumin.
I don’t put sugar!

The flour must be controlled so that there is a steep dough, then the top will not fall off, but if it does fall off, the taste is still good.
Since the embryos and rye bran ran out, I put 9 tbsp. l.wheat bran (I have a fine grind, not granules), but you may need to increase the amount of flour. Put the bran on flour, if you put it in water, it will be damp dough. You can add mashed potatoes or ready-made porridge, the taste only wins.
Output more than 1 kg

I noticed that the dough should be steep so that the roof does not fall off.

read here

The bread rises, but falls inward. Causes.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7690.new#new

tenidia, thanks! Only for Panas there is too much flour in the recipe, I will count it.
I also noticed that the roof does not fall off when I make tough dough.
I read the topic Admin. I reduce the amount of water, I don't seem to put a lot of yeast for rye bread. I changed the wheat flour, I thought that the flour was not very good, but wheat bread turns out well. Rye selection is small, only Sokolnicheskaya and Nastyusha. I did not feel the difference when replacing.

If you noticed, I put 1-1.5 tsp on a large amount of flour. yeast (sometimes flour more than 750g.), which is white, which is rye. Enough.

tenidia, but I didn't even notice! I will try to reduce the amount of yeast.