Suslya
Yes, we have 12 UAH. If Uncle Wait doesn't raise the price ... the last time I took 7 pieces from him ... they will go to Donetsk one of these days.
The molds are new, I bought where there are meat grinders, cutters, molds ... the alloy is called sulimin.
Zest
Suslya

Wow, just a wholesale purchase from you)) I roughly understood where we need to look for it))

And what is it that carries you to Donetsk?
Summer resident
Quote: Suslya

Yes, we have 12 UAH. If Uncle Wait doesn't raise the price ... the last time I took 7 pieces from him ... they will go to Donetsk one of these days.
The molds are new, I bought where there are meat grinders, cutters, molds ... the alloy is called sulimin.
The alloy is called SILUMIN
himichka
Quote: Zest

himichka

well, when you really want something, the price difference is not a very weighty argument ...

I climbed around Privoz today, I even found Kryvyi Rih yeast again, but I didn't catch the forms of such eyes ...
Is it from the current production or the old ones from bakeries? Search where new forms are sold or from "iron people"?
Zest, sell where all the new dishes. We also have a lot of molds from this alloy, they cost from 12 to 25 UAH.
Zest
Uh-huh, I understand)) Thank you girls
Suslya
Quote: Zest

Suslya
And what is it that carries you to Donetsk?

Why ... I assist in the baking process and one mold has already left for Rivne.

Quote: Summer resident


The alloy is called SILUMIN
Well, let’s silumin ...
Zest
Suslya

you will then have to give full assistance to the process and conduct master classes there
Svetik_
By the way, I no longer see such forms with us ... before, when I bought my own, the price was either 20 or 25 UAH, in my opinion for 20 UAH. I took it, so she was lying unnecessarily with me, and then as I saw Tanya, I think ... and why is she just lying there ???
Today I baked completely exactly according to Tanya's recipe Wort, I will expose the cut, it has already cooled down .................. and then I will take up the hearth ... I will finish off the direction there
Suslya
Do not forget to throw pictures in my Temko! I will be proud there
Svetik_
I'll post the cut already .....
Svetik_
Girls here is the cutter ...

Sourdough bread in the oven
Sourdough bread in the oven
Kalmykova
Exemplary!
Svetik_
And I was flooded again ............
today I'm kind of round

Sourdough bread in the oven

I'll expose the cut tomorrow, but it smells ... stunning ... such a crust, such beautiful cuts were, I was waving like a saber, and then they became barely visible
kava
Excellent result! Svetik_, I'm proud of you! What is the recipe for such a handsome man? Did you cover it with a lid or as it was in the first photo?
Svetik_
kava I did not cover any lid ... there is no such, but the recipe for a loaf, the first GOST ........ I will not give a link, everyone knows, but the second is probably a loaf from stagnant times ... so kaatza for me ... ... I don't remember ... I wrote down on a piece of paper what I liked, but the result of the first type of loaf and this round loaf ... makes me happy
He was sitting so plump, I could hardly resist not to pour some water ... but then everything was classy, ​​cuts ... she waved to the right and left as she wanted and were so deep
Freken Bock
Svetik_ , stunning! Sourdough bread in the oven
Kalmykova
Freken Bock ! Try making the dough a little thicker. I bake almost entirely from 2 grades, liquid / flour by eye, and the incisions hold on.
Zhivchik
Svetik_ , a wonderful brick turned out!
But the boton ... lovely! Like a toy. And the cutouts are so beautiful.

Freken Bock, you are right that the flour is damp if it clings to the sieve. Most likely the flour is not successful. Wow. And I agitated you to buy the 2nd grade.

Quote: Freken Bock

Or is it, by definition, less gluten and it "floats"? Does anyone else encounter a similar problem?

Naturally, there is very little gluten in the 2nd grade.The flour can also "float" due to the fact that the grain is growing (sprouted). This is what my mother always used to say when the flour "floated".

When I bake my bread, then 200 gr. rye, and 350 gr. I don't add 2 grades and flour and gluten too. The bread always turns out great. True, once did not stand it at the proofing.
Try adding a little flour. Or even a spoonful of gluten.
In general, your bread looks good. The taste, I don't even doubt it is wonderful.
Svetik_
Thank you girls for your support. .. here is a cut

Sourdough bread in the oven

Scarecrow
Freken Bock

Alaverdi from the second young theorist: add flour. Gradually you come to the conclusion that the grams in the recipe are a guideline. Luggage flour (add) so much so that there is a correct bun. The kind from which you used to make beautiful breads. Flour comes across different moisture levels, so you just have to rely on experience, and not only on the scales.
Freken Bock
Zhivchik, Chuchelka, it is logical to add flour, of course. I will experiment in the near future. And today I am tormented by another question. A bit off topic, but still. Now I want to feed the sourdough (at the moment it is "hungry") and in this form put it in the breadmaker on top of flour and water, then put some bread on the timer. So that by the time you leave the house in the morning the bread is ready (I'm afraid to leave the working bread maker alone). The difficulties are due to the fact that tomorrow we will bake pasta and bread at the same time, and later. I'm afraid I can't. What do you think will work? And will the main mode be enough in this case? Or French to choose?
Suslya
I remember that Zest advised such a method in her French in HP which. So, go for it, everything should work out.
Svetik_
Freken Bock I would have chosen French ... so it would be more correct
I myself do not even know how to deal with the pasochki .... on Saturday or tomorrow at least one knead ... the fact of the matter is that the time is late, probably tomorrow there will be nothing, but I will postpone this matter to Saturday
kava
Freken Bock, I do not have Panasonic, but if I am not mistaken in your HP there is a long mode (with temperature equalization, probably "French") for 6 hours. I think that this option will be more successful for you. I’m just afraid that the starter culture will not have enough time to fill the main mode. Will you add yeast or not?
Scarecrow
Quote: Freken Bock

Zhivchik, Chuchelka, it is logical to add flour, of course. I will experiment in the near future. And today I am tormented by another question. A bit off topic, but still. Now I want to feed the sourdough (at the moment it is "hungry") and in this form put it in the breadmaker on top of flour and water, then put some bread on the timer. So that by the time you leave the house in the morning the bread is ready (I'm afraid to leave the working bread maker alone). The difficulties are due to the fact that tomorrow we will bake pasta and bread at the same time, and later. I'm afraid I can't. What do you think will work? And will the main mode be enough in this case? Or French to choose?

I think French. I only use it for the starter in HP. There, the raising and fermentation time is longer, which is suitable for sourdough. And it is better to add literally a third or a quarter of a teaspoon of dry yeast. At what stage you will catch the leaven is unknown. How he will behave too. On the same sourdough, every time the bread from HP is different. It is almost flat, then lush. This lady is windy and fickle.
Freken Bock
Well, I went ... I'll tell you tomorrow what happened.
Freken Bock
In general, here it is, my yesterday's bread. I understand that he has no place in this topic, but where did the conversation begin there and brought it. It started from Iziuminkin's "French in a bread machine". Wheat flour of the highest grade and coarse grinding 1: 1. Instead of sugar - honey by the eye. Olive oil. I fed the sourdough and immediately into the dough (I tried to lick the sourdough in one corner, pour water into the other, but it didn't work out very well). The bread stood for 2.5 hours on the timer and 6 hours on the French mode. I liked the result, the bread is fragrant with a slightly rubbery crumb and a crispy crust. For me, this baking method is an option.With my work schedule, sometimes I don't keep up with the time with feeding and baking. Maybe someone will find it useful too.
Sourdough bread in the oven
Svetik_
Freken Bock What a handsome man, although not in the oven
The roof is flat, pretty
Kalmykova
Here is my report on the new molds that Suslya sent us!
Sourdough bread in the oven
Sourdough bread in the oven
Sourdough bread in the oven
Bread completely on the second grade, long fermentation in the refrigerator.
Suslya
Wait! And I really think, when will you please with the result
The bread is just exemplary, and what holes! Well done Natasha, 🔗
Svetik_
In general, MASTER

And this is what I have today ... and the lightest ones are waiting for the new recipe from Angela for tomorrow

https://Mcooker-enn.tomathouse.com/in...4.0
olgushka
Hello! Girls. Can you tell me if I can use a cast iron wok for baking? My wok is made of cast-iron Seaton, with a lid. Someone did it in cast iron. Tomorrow I want to bake bread already. Tell me. pliz.
kava
Cast iron dishes for baking bread - the very THAT! Especially with a lid. I bake in a cast-iron goose-bowl (since Soviet times). Not quite a wok in form, but the same in content. THAT IS So bake boldly!
olgushka
kava, thanks! How do you think I can bake bread with whole grain sourdough, again entirely with whole grain flour? the fact. that I bought new whole grain flour. cat. doing tons in the Ryazan region. I always baked in Belovodye and Altai Health (I bought from Sergei). And then I was advised in the Diamart store exactly this flour. They said. that during its production and storage no chemicals are used at all. It is almost dark cream in color. So I think, what will happen? Or conduct an experiment?
kava
olgushka, you can, of course, completely, but I would replace part of the whole grain with ordinary wheat. Then your bread will be more airy and porous.
olgushka
Thanks for the advice! I honestly. I thought to do so too. But since you are all bakery gurus here. then I decided to ask the advice of knowledgeable bakers.
kava
Well, about the guru - it's too loud! And the fact that there is some experience in baking - so we are here for this and communicate, in order to minimize each other's mistakes
Here's a good recipe using whole grain flour. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=52794.0
olgushka
Hurrah! I made this bread! It turned out. I did everything exactly according to the Zest technology. The only thing. what changed. so this is the composition of the flour. I took 150g. flour of the 1st grade and 300gr of whole grain flour Diamart (made in Ryazan). Sourdough was also made with this flour. the leaven ferments very well. Straight vigorous. I put it at night. I did it in the morning. The only thing. that one side has deteriorated a little. I did the proofing in the special. proofing basket (I took it from Yuli-tillotamy) and apparently one side was poorly sprinkled with flour. But I think it won't affect the taste: nyam: Sorry. that I will not take a picture.
rinishek
girls, can someone tell me how to make a cracked crust on bread?
the recipe is basically basic, mostly a sourdough one from Kava, (Katya!)
but the cracked crust does not work.
rinishek
Suslechka, I saw that bread, but ... something is not right. Yes, and I don't want to mess around with decorative glaze
Here Ludmila in LJ has such bread - (either homemade, or from flour 1 s), made according to her recipe, (albeit with a little yeast) - everything turned out to be so shiny, already blinds eyes, smooth, like ... egg! the crust did not think to crack
LenaV07
Suslya
Tanyusha,
Today I baked bread in "your" tins ... I can't show it, I don't know how to do this, take my word for it ... I, of course, am not such a master as Nata, but the brick turned out Just like a real one ... Once again, great for you Thank you!
Suslya
Quote: rinishek

it turned out all so shiny, already dazzling eyes, smooth, like ... an egg! the crust did not think to crack

So ... one needs to be smooth, while others give cracks. For me, for example, it always cracks if I make 2 grades completely on flour. Well, you can not finish the proofing, then there will be cracks too.

Quote: LenaV07

Thank you very much again!

To your health! I'm glad that everything worked out for you. And the pictures are very easy to insert, you will try washes, eh?
Svetik_
Tanyush .... don't believe Lenchik ..... she doesn't want to just insert them .... you can do it ..... everything can, but here she hasn't learned
How many times have I asked to reset the pictures ... so no ... I can't ... I can't lift my leg, not my leg, but I still can't
LenaV07
Quote: Svetik_

Tanyush .... don't believe Lenchik ..... she doesn't want to just insert them .... you can do it ..... everything can, but here she hasn't learned
How many times have I asked to reset the pictures ... so no ... I can't ... I can't raise my leg, not my leg, but I still can't
Sho is going, sho is going ... the youngsters are fighting off the hands ... will have to take a broom ...
No, well, really, I can't. My son is in contradictions and he doesn't show me anything on my computer, I honestly tried ... The photo on the phone turns out to be muddy, but I don't know how to proceed and where, but now I have an incentive I'll learn, honestly ...
Kalmykova
Even I learned, so God told you to. And today my bread tried to break out of the banks of the mold. Cool down a little - I'll show you.
Svetik_
In-in Natashik ... it was necessary to shame ..., otherwise you see ... she squeezed her bread ........LenaV07 when you sit down at the computer call, together we will insert pictures ... get it ???

Girls, and today I put Borodinsky on sourdough ... in the morning I was nakalashmatil and will wait for the evening, or maybe wait until next morning, Natasha ???
At first I wanted to puff it into shape, but then I thought that there was a lot of flour there, as much as 600g and then I’ll catch it ... my native Borodinsky always turned out to be large and in weight for 1kg, and so ... here we will see, changed the flour, the sourdough rose well, and we'll see with bread

Girls, who buys what flour now ??? I bought the Harvest ... they praised it, otherwise my Royal bag is running out, and supposedly now it is not very good, so inevitably I need to change
Kalmykova
Sourdough bread in the oven Sourdough bread in the oven

Here it is, yesterday.
Svetik_
Natasha, what is the recipe for your handsome man ??? What did she add ...
Suslya
And there should be 2 or 3 pictures? why the link got out is not clear.

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