Rye bread with a beautiful roof (bread maker)

We tried it still warm. Probably due to the fact that I was upset, I didn't like the bread

The answer is here Why shouldn't you eat hot bread and pastries?

[Nasiata]

Nasiata, Thank you)))



Tatyana, Thank you)))

I still returned to this recipe! I tried others, and with bran, and without, and less rye flour, but this is not the taste! I decided that I would survive the not very beautiful roof But! I don't know what influenced this time, the bread turned out to be pretty. The main thing is that it is also very tasty.

Well, what a clever girl!

I don't know what influenced this time

Girls! Boys! I have suspicions (now Tanya-Admin will laugh at me! And she will be right!) ...
I have the cause of all troubles - Torment! I bought (very urgently needed) Ryazanochka flour in the nearest Dixie-shop ... Either there was such a batch, or it was stored in conditions "not for flour" ... Disgrace without a hat and without a slender frame it turns out from it. The dough is like quality plasticine. And regardless of whether she shifted the flour, put in little, did it according to the norm. Everything is one - plasticine of varying degrees of density
The freshest yeast slightly raises this substrate, but only ... And then the bread crumbles just impossible ...
Maybe I was so unlucky ... But just in case, I'm telling you ...

Everything on the pack says:
Release 07/04/17 09:42:45

I have suspicions (now Tanya-Admin will laugh at me! And she will be right!

Very correct suspicions I will not laugh, I give you my word of honor
It is necessary to fully consider the recipe, what and how much is included, what ingredients ...

[Admin]

It is necessary to fully consider the recipe, what and how much is included, what ingredients ...

Admin, Tanya!
Made according to the recipe, in the subject of which we are now: "Rye bread with a beautiful roof"
The author warned that there is no need to be zealous with flour, I remembered that. From time to time I made this bread just as the author wrote, without digression, the appearance of the bun was different, but the taste was very good (in my inexperienced opinion)
After Easter the Easter cakes were over, I decided to cook a gray one ... And it was then that "bad luck" awaited me.
There were two attempts - both stunningly unsuccessful. She didn't write right away, so as not to scare anyone, she decided to change the flour. And so ... With the other flour, everything is fine, as in the picture at the beginning of the recipe!
Means - the flour has failed.
I'm not complaining about it! I'm almost proud of myself! Previously, in a panic, she threw everything and thought that "nothing will ever work out for me, you silly people!"
I read, memorized, adjusted ... Now, what a Vumnaya Vutka has become!
Thank you, Tanya - Admin!
This is all thanks to your themes, articles and tips!

[Nasiata]

Nasiata, Thank you

[Tanyusha]

decided to change the flour. And so ... with the other flour, everything is fine

Here, other flour helped, and the moisture of the new flour, perhaps it was not so dry yet.
And then ... you've already read about bread dough, how to guide it to achieve the result you need
Tanyusha, Thanks for the kind words! Peki delicious bread

I am making this bread for the second time. The first time on dry (laid down strictly according to the recipe), the second on live yeast.
Both times the bread turned out wonderful, beautiful and very tasty. I will definitely bake more than once.

Thanks for the totally sumptuous recipe! Instead of malt, I had to take kvass wort, instead of whey, water with yogurt and counted everything for 5oo grams of flour. It turned out gorgeous!

People! Who bakes at Redmond? The top does not work at all. What's the matter? Wheat was baked, everything turned out fine. I add rye flour, that's it ... tryndets. The sides are beautiful, the top, as if not baked, on any crust ..

I accidentally mixed up the amount of rye and wheat flour: 190 g of rye and 160 g of wheat, everything else is according to the recipe and still the bread turned out to be with a normal roof and is very tasty. Thanks to the author for the recipe.

[Lagri]

Lagri, Maria, thanks for bringing up the recipe. I was very interested in the author's emphasis on dissolving salt and sugar in liquid as one of the guarantors of a beautiful roof We will try



Maria, the bread is just wonderful!

[Sveta]

Sveta, I did everything as the author recommended, but I accidentally mixed it up with flour and also got a normal roof. This recipe is a good one. I didn’t even bake in Panasonic, but in a small bread maker and still it worked out.

I tried to bake, being flattered by the headline (about a flat roof). So, neither the roof, nor the bread did not work at all - the unsuitable cake ... did not rise at all! Attention to critics: everything is strictly according to the original recipe! Delta bread maker. I tried all the recipes from her instructions, all worthy. But "from the outside" - few successful ones.

[BEFORE]

Attention to critics: everything is strictly according to the original recipe!

Here, and let's criticize together

If we analyze the author's recipe, we get APPROXIMATELY:
- dry matter 350 + 10 = 360 grams
- wet-liquid 290 + 15 = 305 ml. (normally you need 250 ml.)
- yeast 0.6 tsp. a little more than half a tsp.

You should pay attention to the author's phrase "Serum from kefir BEFORE 290 ml "This means that the liquid was not exactly 290 ml., But some amount to knead the correct bread dough... And it is not clear what "kefir whey" is, what quality it is and what density, in relation to simple water.
And if we take into account that the dough contains rye flour (takes more liquid) and kefir (which is thicker than water), then there is no need to talk about the accuracy of the amount of liquid for the dough, you need to focus on the liquid after kneading the dough, on the flour-liquid balance.

This amount of flour requires about 1 tsp. dry yeast at the rate.
Check the germination of your How to test and activate yeast?

You should also take into account your conditions for bookmarking ingredients:
- flour moisture
- fluid density
- yeast quality
- quality of flour, fineness of grinding and other indicators
This all affects the quality of the dough kneading.

Further criticism we go here Gingerbread man made from wheat-rye flour (master class)

Contents of the section "Basics of kneading and baking"

Something like that

And I just baked this bread yesterday and bake it periodically. Everything worked out . I take everything as in the recipe. And yeast 0.6 tsp. But here is flour for 1 tbsp. l. more. It turns out beautiful bread. The roof is wonderful.

The gingerbread man, of course, must be controlled)

[Admin]

Admin-Tatiana, due to the state of the mixture (it was not a bun, but some kind of mess) the bias was towards the liquid. Fresh yeast, SAF Active, April p. g.
In general, I do not particularly rest on this recipe, there are others that work. The flat roof was interesting. But it didn't work out ...
I read the links, thanks.

[YuriYuV]

YuriYuV, I had such a situation with the first HP LG. It worked from the instructions, but not from the outside. The reason turned out to be in the stove itself. Her kneading is too hot and the instructions take this into account in the form of excess yeast in the recipes.
This was especially evident when I bought Panasonic and compared recipes from books. In panasik yeast goes to two! times less. I took the recipe and baked in both at once, so it's great from Panasonic, and some kind of misunderstanding from LG. Got rid of her in the end



I have had this recipe in the bookmarks for a long time and it is from it that bread always turns out. I bake both in hp and in the L7 form in the oven.

Well, I don't know ... maybe yes, and the point is in the peculiarities of the bread machine. However...
Having written about a small number of suitable recipes from the outside, I cheated a little. This is how to consider that it is not enough.There are a dozen verified, and this is much more than in the native instructions.

[Yuri Yurievi]

Yuri Yurievi, in my little soup, this recipe cannot be used on one program without modification, in the main mode there is a very short proofing, if you take a small amount of yeast and knead a very wet dough, it will not rise and bake.
For a good result in my oven for such a one-to-one recipe, you need to combine two programs.
Probably, the delta is also very different from the oven of the author of the recipe, like my supra.

The truth is somewhere nearby, and we are approaching it. Just for some reason _crawling and not directly, but bypassing.
What characteristics of HP and programs are important for the implementation of this recipe?

This recipe is too soft and not enough yeast for one supra program. On the advice of the members of the forum, the owners of my HP, I combine the programs Dough + then start the Basic, after the end I leave it for half an hour on the heating, then you can make the batch wet and reduce the yeast. The solution was not found by me, but it turned out to be very worthwhile for my HP.
The dissolution of salt-sugar does not affect my bread, there are more koloboks and the amount of yeast, but the yeast is different, like flour, the combination of modes also helps. I draw advice from the topic on my model.
You should ask the experienced owners of your HP. Maybe someone has been making beautiful rye bread in your model for a long time and will tell you.

You should ask the experienced owners of your HP.

The forum has a large section "Selection and Operation of Bread Makers" https://Mcooker-enn.tomathouse.com/in...9f5075112dc5bf60689edd#21

See here your x / n model and chat. And you don't need to run anywhere from the forum in search of

When following the link, it gives an error. I'll try to search.

When following the link, it gives an error. I'll try to search.

Open the MENU of the forum, then the section "Selection and operation of bread makers"

[Mistletoe]

This is exactly what I did. And what did you find? Laughter and sin is in the topic about my HP, discovered by Elena K in 2012, my own entry from 17.06 p. I wrote it down and forgot it.
In general, I found one recipe suitable for me (published Mistletoe), but I don't eat white bread!
Thus, the circle closed, and I returned to where I started: a recipe for rye bread for my bread machine, but with smooth domed roof.
I won't lie, I bake rye, but its roof is torn like a plowed virgin soil. The gingerbread man during the second batch is heavy (the stirrers barely scroll), but sticky, although it lags behind the walls. I added a little water, the roof sags. I added a little yeast, a similar result. What's wrong?

With a lack of water, the roof will be clumsy, normal rye dough of a dense plasticine consistency is molded by hand, like Tatyana (Admin) in the subject Gingerbread man made from wheat-rye flour (master class) , and a wet bun, as in this topic for baking entirely in HP, is not baked in the oven on the auto program - well, what can you think of here? Only if you try to interrupt the main one and bake on a separate program Baking longer manually. I also leave it on heating after the end.
Probably, we need HP stronger than ours, for rye bread, like in this recipe, completely on one program. Initially, there is no program for rye bread in my HP.
Try how it works for supra: combine the dough + main mode, so it kneads longer and ferments longer, wet koloboks are better. The dough comes out fluffier and easier to bake.
And, in fact, I do not have quite a supra, but its full analogue is tape, one to one. I found all the advice in a parallel topic on the supra. Most likely, somewhere here there is a topic similar to your HP, you just need to find them.

Peace be with you bakers!

well why reinvent the wheel

prog - yeast dough, proofing to the desired \ after the end \, and baking prog

Anatoly, you do not understand.

A little earlier I had an LG stove that was hotter on baking and kneaded more, it was more convenient there. And now the stove is more delicate.Separate Baking is weaker than in the main mode and combining is better for rye bread, personally in my case. And it keeps the heat better when the program is running, and not in the off state.
They are not the same, my new wife and the old LG, require a different approach.
In supra, the combination works best, otherwise the dough cools down too quickly and it takes longer to bake.
And in the delta, you need to look at its capabilities. If at one time the roast separate baked goods are well kneaded, then you can ferment as you like, and then bake separately.



I'm not very special, but with a dry kolobok without manual molding, a curve in the craters often turns out the roof. And you need to mold it by hand and bake it. I like it better, by the way, in the oven. And in a bread maker for a beautiful roof you need a bun with a small skirt, more moist. Yes, pick up the yeast so as not to blow up the bread in the proofer. But here the strength of HP is already important to bake wet bread, and knead the viscous dough well. My stove does this in two passes.
But actually, the roof is not as important to me as the taste. And it is a little different, with a damp bun you can get very tender bread if there is enough wheat flour.

Actually, yes, taste is the most important thing.
I shouldn't have bothered with this roof ... the taste and texture are good, and the rest is secondary.

Well yes. If the taste is good, everything is baked, then it means that the dough is simply thick and the bread maker does not shape it beautifully, and this is not at all important for the taste. Thick rye bread is always molded by hand for the beauty of a loaf, at least for HP, at least for the oven.
And if the bread maker is able to mold the damp dough itself, then the bread tastes different. More wheat. A matter of taste.
I also think it's worth bothering only if the taste suffers.

But I wonder why in the recipe from the master class (above) Admin-Tatiana used SAF dry kvass?

Malt, malt preparations - use in bakery
the aroma, rye flavor of the bread is given by the malt ingredients. There in the topic is the replacement of red malt with kvass.
And they also replace malt with chicory, there is also this in the subject. I like Pudov's red malt the most. And with kvass wort, for example, friendship does not always work out, sometimes it tastes bitter. But again, a matter of taste.

I guessed, but wasn't sure. Then come on him! There and the composition is ... with a sweetener
We sell malt of various brands and qualities. I tried everything available, there is not much difference, all are good.
I haven't tried it with chicory, does it make sense?

I don’t know, neither did it, although chicory is very useful. Here on the forum I only read reviews in kvass that people do not feel the difference. But then in kvass ...
Specifically in this topic, delicious rye bread and it can be made according to our usual scheme: the bun is drier and yeast, as always, do not pay attention to the roof.
The composition is very suitable for me, except for coriander. I don't like coriander. I do without it.
Instead of sugar, you can take honey.

ignore the roof

If it were so easy with the roof ...

The roof is an indicator of the quality of the dough kneading, the conformity of the ingredients, the quality of the proofing of the dough and baked goods.
Pay attention to the crumb of the bread when doing this. How different it is along the entire height: below it is a monolith, at the top it is very airy, bubbly, the crust is bulging. This speaks about the quality of the proofing of the dough, the dough is not fully ripe for baking, and many other nuances ... and hence the taste of bread.
The bread rises, but falls inward. Causes.

There is a big difference between the quality of proofing-baking bread in a x / oven and in an oven.

In the x / oven, a strictly specified program for all cycles, regardless of whether the dough piece is ready for the next stage or not yet - and the transition has already taken place. Hence, the crumb is not uniform, when it does not have enough time for proving the dough, but it is already transferred to the baking mode, and the dough "catches up" in the baking process, from an increase in T * the dough rises hastily in the upper part.

Another thing is baking in the oven, where all baking processes are monitored manually, for each individual. Here we obey the "requests" of the dough, monitor all processes visually in manual mode, especially all dough proving. And only after the dough is completely ready, we transfer it to baking mode.

And such bread "in free flight" is much more beautiful and tastier than in a x / oven.


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All recipes are here https://Mcooker-enn.tomathouse.com/in...on=com_smf&action=profile

Thank you very much for all your articles, tips and recipes. Very interesting and informative. I read it with great pleasure and gratitude in my heart to you for such a titanic work over the course of many years. Low bow and thanks.

on the crumb of bread at the same time. ... not the same along the entire height: a monolith at the bottom, very airy, bubbly at the top, lumpy crust

With an uneven and furrowed roof, my bread is dense and uniform, the crumb looks like a large-porous sponge and is very elastic for rye bread.
Admin, maybe the defects you described are more typical for wheat bread?

This recipe is too soft and not enough yeast for one supra program. On the advice of the members of the forum, the owners of my HP, I combine the Dough + programs, then start the Basic, after the end I leave it for half an hour on the heating, then you can make the batch wet and reduce the yeast. The solution was not found by me, but it turned out to be very worthwhile for my HP.
The dissolution of salt-sugar does not affect my bread, there are more buns and the amount of yeast, but yeast are different, like flour, a combination of modes also helps. I draw advice from the topic on my model.
You should ask the experienced owners of your HP. Maybe someone has been making beautiful rye bread in your model for a long time and will tell you.

.

Admin, maybe the defects you described are more typical for wheat bread?

Be observant, learn to bake bread. To do this, you need to make a lot of effort and time to understand everything about dough and bread. A chic selection of materials to help Contents of the section "Basics of kneading and baking"