Rye custard bread is real (almost forgotten taste). Baking methods and additives

I also baked real rye custard bread. But I made a conclusion for myself that if I bake it again, I’ll mix everything first, and then I’ll put it in the HP. I have a coated bucket and I was afraid to interfere with anything there.

And when I help the dough to knead, I hardly touch the sides of the bowl. If I see that there is flour in the corner, I press the dough to it, and it grabs it, and so on, until the flour intervenes to the end. The only thing when I touch the bowl is to remove it from the walls, but it only needs to be done once (apparently, after the first swing of the stirrer), and then it does not scatter around the edges, or it collects itself.

Can't send an answer today. I wanted to report on the prescription.
I took the recipe from the first page as a basis, laid everything down and set the "dough" program. During the kneading, she helped a little to collect from the corners. When the "dough" program ended, I immediately turned on the "baking" + 10 minutes - what the oven allows. Our baking program is 1 hour 15 minutes. You can only add 10 minutes. And that's all, I went to bed. In the morning I took out new bread
During the time that passes according to the "dough" program (it works for us for 1 hour and 40 minutes), the dough came up just 2 times. Therefore, I did not wait for it to settle. She turned on baking.

And when I help the dough to knead, I hardly touch the sides of the bowl. If I see that there is flour in the corner, I press the dough to it, and it grabs it, and so on, until the flour intervenes to the end. The only thing when I touch the bowl is to remove it from the walls, but it only needs to be done once (apparently, after the first swing of the stirrer), and then it does not scatter around the edges, or it collects itself.

Somehow I will take a picture of a bucket of a Panasonic friend that has been working with rye for ten years, including with an additional silicone spatula during kneading, respectively - the bucket is almost without scratches, only the mixer is peeled off, but this does not really interfere.
Yes, they do not really tremble over this bucket, of course they do not scratch it on purpose.

[for the completeness of Happiness]

Can't send an answer today. I wanted to report on the prescription.
I took the recipe from the first page as a basis, laid everything down and set the "dough" program. During the kneading, she helped a little to collect from the corners. When the "dough" program ended, I immediately turned on the "baking" + 10 minutes - what the oven allows. Our baking program is 1 hour 15 minutes. You can only add 10 minutes. And that's all, I went to bed. In the morning I took out new bread
During the time that passes according to the "dough" program (it works for us for 1 hour and 40 minutes), the dough came up just 2 times. Therefore, I did not wait for it to settle. She turned on baking.

Here's another photo of the result to show for the completeness of Happiness and put a plate with programs, otherwise the Dough program is not shown in the old instructions for your Hitachi HP.

Somehow I will take a picture of a bucket of a Panasonic friend that has been working with rye for ten years, including with an additional silicone spatula during kneading, respectively - the bucket is almost without scratches, only the mixer is peeled off, but this does not really interfere.
Yes, they do not really tremble over this bucket, of course they do not scratch it on purpose.

Yes, to be honest, I'm not in awe of the Teflon coating, it's more convenient for me, the main thing is, because the result is to knead the dough. Even my assistant is not silicone, but wooden (the silicone spatula, apparently from a lack of skill in the hand holding it, gradually "crumbles" into the bread itself, when it accidentally falls under the HP mixer), and the wooden one is very convenient.And the HP mixer itself really peeled off, but it seems to me, from the knife, when you forget that the spatula is in the bread and from the heart you cut across the loaf

[for the completeness of Happiness]

Here's another photo of the result to show for the completeness of Happiness and put a plate with programs, otherwise the Dough program is not shown in the old instructions for your Hitachi HP.

Sorry, I can't take a photo, my son has it now. The most important thing for me is that I have satisfied my interest. Most likely I will bake it, but not often.
As for the programs, I don't even bother. It turns out that I bake more on the main program, which takes 4h 10m. There is a quick bread program for 3h 50m and 2h 50m. There is also a program "dough" and "baking"

[Vanya28]

Vanya28, I'm very afraid to screw up with the first rye. Brew malt with boiling water, as in your Borodinsky recipe?

[Vanya28]

Vanya28, I'm very afraid to screw up the first rye Brew malt with boiling wateras in your Borodinsky recipe?

Brew malt with boiling water from the total volume of water in the recipe, reducing its amount accordingly!

Help a newbie. Bread maker UNOLD 68415. How to create an individual program for this bread.

Help a newbie. Bread maker UNOLD 68415. How to create an individual program for this bread.

Does UNOLD 68415 have instructions?
Lay out here a table of the work of programs according to the time of kneading, raising and baking.

My bread is already growing. She did everything exactly according to the recipe, only Agram replaced it with vinegar. Then I will report back. What does it mean to "make a serif with flour at the right height"? I'm afraid the dough won't run away ..

[What does it mean to "make a serif with flour at the right height"?]

My bread is already growing. She did everything exactly according to the recipe, only Agram replaced it with vinegar. Then I will report back. What does it mean to "make a serif with flour at the right height"? I'm afraid the dough won't run away ..

You don't have to, it just helps to determine the height of the rise of the dough at first.
The notch is made approximately at the height of the double increase in the volume of the dough.

yeah, got it. My dough has already risen to the correct height, the DOUGH program has ended. According to the instructions, I now have to put on the QUICK program. On this program, at the beginning, there are still two kneads of 5 minutes each with a pause of 3 minutes. And then baking for 90 minutes. Is that how it should be, is it all right? (I took out the spatula after kneading the dough, before proving.)

yeah, got it. My dough has already risen to the correct height, the DOUGH program has ended. According to the instructions, I now have to put on the QUICK program. On this program, at the beginning, there are still two kneads of 5 minutes each with a pause of 3 minutes. And then baking for 90 minutes. Is that how it should be, is it all right? (I took out the spatula after kneading the dough, before proving.)

That's right, in your HP it is.

[1-basic white and mixed breads total time]

Does UNOLD 68415 have instructions?
Lay out here a table of the work of programs according to the time of kneading, raising and baking.

Of course, there is an instruction, only without Russian translation. I translated it myself.

1-basic white and mixed breads total time 2: 55-3: 00 depends on the size
1 workout-10 min
1 proofing-20 min
2 workouts-15 min
2 proofing-25 minutes
3 proofing-45 min
baking-60 (65) min

2- coarse flour 3:32-3:40
1 workout-9 min
1 proofing-25 min
2 workout-18 min
2 proofing-35 minutes
3 proofing-65 minutes
baking-60 (65) min

3 for white bread with a high rise 3:40-3:50
1 workout-16 min
1 proofing-40 min
2 workouts-19 min
2 proofing-30 minutes
3 proofing-50 minutes
baking-65 (70) min

4- quick preparation of white and black bread 2:10
1 workout-10 min
1 proofing-10 minutes
2 workouts-10 min
2 proofing-0 min
3 proofing-30 minutes
baking-70 min

5-sweet yeast baked goods 2:45-2:50
1 workout-10 min
1 proofing-5 min
2 workout-20 min
2 proofing-32 min
3 proofing-40 minutes
baking-58 (62) min

6 biscuit dough 1:50
1 workout-6 min
1 proofing-5 min
2 workouts-10 min
2 proofing-9 minutes
baking - 80 min

7- jam

8-dough without baking 1:30
1 workout-20 min
1 proofing-0 min
2 workout-0 min
2 proofing-30 minutes
3 proofing-40 minutes

9- quick preparation of bread from wholemeal flour 2:08
1 workout-10 min
1 proofing-5 min
2 workout-5 min
2 proofing-8 minutes
3 proofing-35 min
baking-55 min

10-baked goods step from 10-60 min 80 min?

11-quick dough preparation 0:45
1 workout-8 min
1 proofing-8 min
2 workout-14 min
2 proofing-15 minutes

12- individually programmable 3:00
default programming
1 workout-10 min 6-14 min
1 proofing-20 min 20-60 min
2 workout-15 min 5-120 min
2 proofing-25 min 5-120 min
3 proofing-45 min 0-120 min
Baking-65 minutes 0-80 minutes

keeping warm in all programs 0-60 min

The roof of my bread fell through. She did something with fright, apparently. When mixing, I added 30 grams of water (to 450), maybe it was not necessary? It seemed to me that it was a very dry bun. Or did it outgrow me. Inside it is damp, maybe due to the fact that it has not cooled down yet. But the taste is divine !!! I’m going to bake my failed half-baked one and I’ll bake some more)))

[12- individually programmable]

Of course, there is an instruction, only without Russian translation. I translated it myself.
....

12- individually programmable 3:00
default programming
1 workout-10 min 6-14 min
1 proofing-20 min 20-60 min
2 workout-15 min 5-120 min
2 proofing-25 min 5-120 min
3 proofing-45 min 0-120 min
Baking-65 minutes 0-80 minutes

keeping warm in all programs 0-60 min

A very decent set of programs for your bread machine UNOLD 68415.
The most convenient way is to use Program # 12 - programmable mode.
We read the recipe and
set the following values ​​for Rye Custard Bread -
1 workout 10-15 minutes
1 proofing 20 min
2 warm-up 5 min
2 proofing 50 min
3 proofing 0 min
Baking 80 min
We will slightly increase the proving (raising) time of the dough due to the rather noticeable intermediate kneading (kneading).
Also, this bread can be baked with a combination of programs.
Yet, check program # 8, it is better on the bread maker itself, there should not be a regime - Bakery products.
Success and show results.

The roof of my bread fell through. She did something with fright, apparently. When mixing, I added 30 grams of water (to 450), maybe it was not necessary? It seemed to me that it was a very dry bun. Or did it outgrow me. Inside it is damp, maybe due to the fact that it has not cooled down yet. But the taste is divine !!! I’m going to bake my failed half-baked one and I’ll bake some more)))

Either there is a lot of water or the dough has risen too high.
It is desirable to show the incision.
We are waiting for the next bragging, well, in short, success !!!

Here is my loaf
🔗 🔗
I thought it would be more "clogged" inside, the smell and taste are amazing, namely "TOT". Looking at the crumb, I am more inclined to the option with over-spreading. Give it an experienced gaze. If the bread has risen to the correct height before the end of the proving program, do you need to switch the baking off and on?

[check program # 8]

Yet, check program # 8, it is better on the bread maker itself, there should not be a regime - Bakery products.
Success and show results.

Of course you are right ... Program 8 without baking is a typo. Today I will probably bake, then I will definitely show you.

[Flouring the desired lifting height here is exactly what you need at the beginning!]

Here is my loaf
🔗 🔗
I thought it would be more "clogged" inside, the smell and taste are amazing, namely "TOT". Looking at the crumb, I am more inclined to the option with over-spreading. Give it an experienced gaze. If the bread has risen to the correct height before the end of the proving program, do you need to switch the baking off and on?

And the dough has stood still, and a little bit watery.
Flouring the desired lifting height here is exactly what you need at the beginning!
What is watery, it is easy to see by the unevenness of the airiness of the crumb, below it is completely settled.
With this yeast, water and their amount, the dough stood for about 20 minutes, about 3 centimeters.
The treatment is not difficult, reduce the amount of water by 30-50 ml. - this is what was poured during kneading and watch the rise, its time will most likely have to be reduced.
The proving time for this combination of programs is 60 +13 = 73 minutes.
But also keep in mind that as soon as the dough becomes heavier (thicker), after reducing the amount of water, then it will rise slower.
So, watch the rise.
Success and show results.
It's great that you liked the taste!

[Baking]

Of course you are right ... Program 8 without baking is a typo. Today I will probably bake, then I will definitely show you.

Check immediately on the stove, what is the maximum time Baking can I put it up right away?
I assume 80 minutes, not 60 as in the instructions.

[Baking]

Check immediately on the stove, what is the maximum time Baking can I put it right away?
I assume 80 minutes, not 60 as in the instructions.

I think 65 minutes by default, the program works as 1 main, and you can program it for 80.
I have questions:
1. according to the recipe, the malt is dry, but I have a liquid extract. I think to put it 1.5 tbsp. l. Right?
2. Agram can be replaced with your own grown sourdough and in what quantity?
3.30 ml of water for what? For dissolving dry malt?

[3.30 ml of water for what? For dissolving dry malt?]

I think 65 minutes by default, the program works as 1 main, and you can program it for 80.
I have questions:
1. according to the recipe, the malt is dry, but I have a liquid extract. I think to put it 1.5 tbsp. l. Right?
2. Agram can be replaced with your own grown sourdough and in what quantity?
3.30 ml of water for what? For dissolving dry malt?

Asked to clarify the maximum baking time for program no. 10by twisting the buttons of the bread machine.
Replacing malt with liquid extract will need to reduce the amount of water in the recipe.
The extract is usually required within 1-2% of the amount of flour.
Agram can be replaced with homemade sourdough, 20-40% by weight of flour.
The third question is not clear, apparently they have not exactly read it. Specify.

And you assume a lot of changes in the recipe at once, you need to calculate the new proportions accordingly, you need to know the composition of the starter culture, the time of its preparation (ripening) and storage.
Will there be yeast in the new composition?
This is a list of questions to start with.
And all these answers have been in the topic for a long time.

The topic is really not small, well, let's sort it out again, write clarified questions.

[Vanya28]

Vanya28, according to your recommendation, yesterday I baked bread according to this recipe for 12 individual program, but with minor changes. After 2 proofings (50 minutes), the bread did not rise. I had to turn off the oven to stand the bread for another 60 minutes. As a result, it turned out to be small. Then I switched on the baking program (as you asked, I specified maximum time 60 min in 10 min steps). At the end of the program, she pressed "stop" and immediately set the "baking" for 30 minutes through the "menu" button. Everything worked (they wrote here that it would not turn on immediately due to the high temperature). Now with a prescription. I still took dry malt, it turned out I had it. Agram replaced 2 tbsp with apple cider vinegar. l. I didn’t risk it with sourdough, because 2 days ago I spent almost all of it, and the fresh one is not very strong. The water was reduced accordingly because of the vinegar.
450ml-30ml vinegar-100ml per malt = 320ml. The rest of the ingredients are unchanged. My conclusion:
According to the program, it was necessary to leave 3 proofing, then there would be no need to manipulate the program "baking"
Too much malt, very strong taste.
The crumb is wet, sticks to the knife and teeth.
The smell and color of rye custard. In the photo, it is lighter than in nature.
The rise is minimal.
As a result, the bread is not edible (my purely personal opinion). I didn’t offer it to home.
What is clear as a white day, this bread should be dealt with on weekends, and not after work, at night.
]

And I especially liked the bread when it was "infused", that is, every other day My people eat it normally, without any disgust.
Tata, you have made so many changes that it is difficult to judge the true taste of this recipe, in my opinion.

And I especially liked the bread when it was "infused", that is, every other day My people eat it normally, without any disgust.
Tata, you have made so many changes that it is difficult to judge the true taste of this recipe, in my opinion.

I wonder how many changes have I made? Only agram replaced with apple cider vinegar ...

And dry rye malt? I don't know how it tastes, but the photo looks quite edible.

And dry rye malt?

Malt as in the recipe. The photo may be nothing, I expected more, so I reacted so categorically to it.

[As a result, the bread is not edible. Disgusting (my purely personal opinion). I didn’t offer it to my family.]

As a result, the bread is not edible. Disgusting (my purely personal opinion). I didn’t offer it to my family.

I would like to see your recipe with all the changes. I hope everything was accurate, and not an eye-opener.
For example, I have a Panasonic 250 and there is no program for RYE in it. I also manipulate with different
programs and always put on proofing, sometimes up to 3.5 hours, turning off or removing the spatula and in French mode
I withstand the temperature regime (I remove the scapula in order to avoid the next batch and collapse)
And then I bake for 70 minutes. Not everything turned out the first time, the roof collapsed due to too much water.
Different countries have different flour and moisture content and the ability of flour to take moisture. Or just add flour
based on your experience or reduce the water. Yes, it is advisable to cut bread the next day, well, so my processes
happen. (read about bread and you will understand everything, here you can find a lot of information)
I WILL ONLY SAY THAT WITH ALL THE FAILURES, THE BREAD WAS ALWAYS EATABLE and GOD SAY TO THROW OUT.
Good luck !!!
P.S. (never, never added vinegar, I consider it a perversion)

[rises only twice]

...
Too much malt, very strong taste.
The crumb is wet, sticks to the knife and teeth.
The smell and color of rye custard. In the photo, it is lighter than in nature.
The rise is minimal.
As a result, the bread is not edible (my purely personal opinion). I didn’t offer it to my family.
What is clear as a white day, this bread should be dealt with on weekends, and not after work, at night.


...

This bread is always rises only twice, not to the top of the bucket,
what you might have expected.
And you did it.
I sank quite a bit, which may indicate his excessive proofing,
but most likely about a small excess of water in 30-40 ml.
When he fresh (hot), then the crumb of this type of bread always sticksbut it doesn't have to be raw.
Crumb of Rye Custard Bread will stabilize after 8-12 hours,
or even in a day and then it practically does not stick,
and does not get stale for several days.
There are recipes on the web for this type of bread made from very heavy sourdough dough,
where they immediately stipulate that it is necessary to cut it only after 1-2 days,
to ripen and stabilize its taste !.
Well, friends do not always taste and color!
What did not cope with baking in 3 hours,
so it depends on the lack of experience,
and local yeast, and the temperature of the added water,
and a lot depends on what else.
Your stove is programmable and you can always correct the program
under the prevailing local baking conditions
for the one-process method,
which is natural in general.

And yet, when you upload a photo, you do not need to reduce it, uncheck the Reduce box.

[Vanya28]

Vanya28, I did everything according to your recipe, only replaced the agram with vinegar and accordingly reduced the water (I wrote above). I took the water warm and in appearance the dough was even a little denser than what you see in the video. The height of the bread is 7 cm, I think this is not 2 times. In your first post, he is so tall, so I was upset, but about the sticky crumb, I cut it after 6 hours, so it was already cold. Maybe I got excited, tonight the bread is already better and, which I did not expect at all, everyone liked it and ate it. I have not dropped my hands and will gain experience.

[Vanya28]

Vanya28, I did everything according to your recipe, only replaced the agram with vinegar and accordingly reduced the water (I wrote above). I took the water warm and in appearance the dough was even a little denser than what you see in the video. The height of the bread is 7 cm, I think this is not 2 times. In your first post, he is so tall, so I was upset, but about the sticky crumb, I cut it after 6 hours, so it was already cold. Maybe I got excited, tonight the bread is already better and, which I did not expect at all, everyone liked it and ate it. I have not dropped my hands and will gain experience.

I am not writing about changing the recipe!
You are doing well with him!
I am only writing that a small clarification of the amount of water is required,
under local flour and in this case also about yeast.
The strength of the yeast is sometimes very different in different batches.
In the description there is a link that in the photo in the recipe, this is a loaf weighing 1650 grams,
cooked in Panasonic, so we got into fornication !!!

Sorry!
And the crumb, though slightly stagnated, was very well formed.
Look how porous it is and rose exactly twice,
next time measure it with a stick before and after, and you will understand!

[Vanya28]

Vanya28 thank you for attention.As for the yeast, I bought Turkish yeast in a pack of 500 g from "Peki Sam". Recommended as good. White breads are excellent. Wheat bread with whey has just been baked. Wonderful

[Vanya28]

Vanya28 thank you for attention. As for the yeast, I bought Turkish yeast in a pack of 500 g from "Peki Sam". Recommended as good. White breads are excellent. Wheat bread with whey has just been baked. Wonderful

Sour dough also slows down the ascent rate!
Such a large pack is good for keeping in the refrigerator.
by gluing it and pouring the loaves 10 at a time, then they will not deteriorate.
They also have Belgian yeast,
and he himself has long since moved to compressed yeast produced by Saf-Neva,
100 grams in 5 pieces and into the freezer, and Rye bread rises with them,
with warm water, for 1 hour.
And more savings, the price is 2 rubles. for a loaf!
Joke!

Yes, I keep the yeast in the refrigerator unopened, but in a common pack. Is live yeast as before in packs of 100 g? I have not paid attention to such for a long time. I have no idea where they are sold.
Sour dough reduces the rate of rise ??? I did not notice . Baked on 1 program in 2:55 hours. It rose quickly.

[Pressed yeast "Lux" from "Saf-Neva" 100 gr.]

Yes, I keep the yeast in the refrigerator unopened, but in a common pack. Is live yeast as before in packs of 100 g? I have not paid attention to such for a long time. I have no idea where they are sold.

They are usually sold in the dairy departments of large stores.
The shelf life is 30 days, but you need to buy with a two-week shelf life, otherwise difficulties may arise with them.

Pressed yeast "Lux" from "Saf-Neva" 100 gr.
🔗


Pressed yeast "Lux Extra" from "Saf-Neva" 100 gr.
🔗

Yesterday I baked this bread in Panasonic 2501, not without changes (there was only 300g of rye flour, I had to add 200g of wheat, and I also put 150 grams of chopped nuts and dried apricots), everything worked out in the end!
But I faced such a problem - when there were exactly 50 minutes left before the end of the "Gluten-free" program, I tried to turn it off and, without opening the lid, put it on "Baking", as was advised for my HP model. But I didn’t succeed. The U50 appeared on the display, and the case was really quite warm ... I pulled the plug, waited 15 minutes - again the same thing. I had to open the stove, take out the bucket for 3 minutes to cool down. And only after that "Pastry" started up. The bread has not fallen, the height is slightly less than 10 cm.
Maybe I have a problem with HP that I could not switch programs right away?

[Maybe I have a problem with HP that I could not switch programs right away?]

Yesterday I baked this bread in Panasonic 2501, not without changes (there was only 300g of rye flour, I had to add 200g of wheat, and I also put 150 grams of chopped nuts and dried apricots), everything worked out in the end!
But I faced such a problem - when there were exactly 50 minutes left before the end of the "Gluten-free" program, I tried to turn it off and, without opening the lid, put it on "Baking", as was advised for my HP model. But I didn’t succeed. The U50 appeared on the display, and the case was really quite warm ... I pulled the plug, waited 15 minutes - again the same thing. I had to open the stove, take out the bucket for 3 minutes to cool down. And only after that "Pastry" started up. The bread has not fallen, the height is slightly less than 10 cm.
Maybe I have a problem with HP that I could not switch programs right away?

This will become clear if you re-read the recipe again or this line from it, - "... Choosing a combination of two programs "Gluten Free" + "Baking" (for models SD-2500, 2501, 2502 programs Basic Rapid + Bake Only respectively)...".

And they forgot to show the result.

Oh, and as I read "Gluten Free", I started it ...
It is called - you need to be more careful.
And here is a photo of my bread!

Dried apricots only had to put more
two or three times and do not cut it so finely.

This is my bread. I kneaded with my hands, but I also tried kneading in HP. I baked in the oven in both cases.



Thanks for the recipe. Great bread.

This is my bread. I kneaded with my hands, but I also tried kneading in HP. I baked in the oven in both cases.

Thanks for the recipe.
Great bread.

A very good result!

But there are no medals for kneading by hand!

Good afternoon, dear Pekla, for the first time with custard rye bread ... the result was not impressed, having studied the forum, I made 2 opposite conclusions. Poke your nose, please, where is my mistake ??? This is how my bread looked at the end of the batch

and my conclusion number 1 - the consistency is correct (based on the video about kneading rye bread).
And this is how the bread looked in finished form

and my conclusion number 2 - a lot of water.
Then I don't understand anything (((if I reduce the amount of water, then how will it all be mixed up (even with my help)!?!?!)

[the result was not impressive]

Good afternoon, dear Pekla, for the first time with custard rye bread ... the result was not impressive Having studied the forum, I made 2 opposite conclusions. Poke your nose, please, where is my mistake ??? This is how my bread looked at the end of the batch

and my conclusion number 1 - the consistency is correct (based on the video about kneading rye bread).
And this is how the bread looked in finished form

and my conclusion number 2 - there is a lot of water.
Then I don't understand anything (((if I reduce the amount of water, then how will it all be mixed (even with my help)!?!?!)

Keep learning and get good results.
If there were no substitutions or changes in the recipe,
then 30-50 ml less water
and 1.5-2 cm lower than the rise of the dough.
Success!

Vanya 28! Please tell me how to make this bread with eternal leaven? With dough? Without dough? I baked this bread several times according to your classic basis - the bread is wonderful! But now they like sourdough bread.

Vanya 28! Please tell me how to make this bread with eternal leaven? With dough? Without dough? I have baked this bread several times according to your classic basis - the bread is wonderful! But now they like sourdough bread.

This issue has already been addressed here several times!
There is no big difference to bake this bread with yeast or leaven.
Replace 150-250 grams of flour + dry sourdough from the recipe with the appropriate amount of flour from your sourdough composition.
Do the same with water.
If you do not add 1 gram of yeast, then the rise time will be 2-4 hours, depending on the strength and maturity of your starter.
You may need to add another spoonful of vinegar if your starter is not very ripe.
Next Baking - everything is as in the recipe.
Success!

If you want to bake all this in dough, then read this recipe ---- >> Rye custard bread in 16 hours.
There will be questions, write, but only specifically what and how, and how much do you intend to use.
Accordingly, we will adapt to your wishes or possibilities!

Hello again, I call for help again
my attempt # ... apparently 5
The bread is delicious, but very dense.
And almost does not stick to the teeth!


All ingredients are exactly according to the recipe from page 1, except for the leaven - Agram light.
I did not find it and used the "Empire of Bread" leaven (this is an analogue of the leaven - Dark Agram) - 6 gr.


P.S .: I now know my mistake of the first attempts -
the flour was not the same as in the original recipe
I had whole grain flour.
"What's the difference ?, - I thought - rye flour? Rye. Basta."
Therefore, dear newbies, follow every letter of the recipe !!!
There is nothing secondary, everything matters !!
Moreover, there is no need to invent anything.
More experienced baker comrades have already done everything for us
Well, if you don't get away from the replacement,
it is better to ask here in advance how to do it correctly.

Hello again, I call for help again
my attempt # ... apparently 5
The bread is delicious, but very dense.
And almost does not stick to the teeth!

....

The photo shows very clearly
that it was not possible to evenly mix the dough.
Perhaps the dough turned out to be very thick,
it was necessary in this case to repeat the batch by adding 20 ml of water
or perhaps there was simply not enough experience to cope with such a test.
But nevertheless, the result is already close to perfection!
This makes me happy!
And they were not mistaken with the replacement of the leaven, it just takes 6-9 grams.
Now we will wait for the victorious result!

The photo shows very clearly
that it was not possible to mix the dough evenly.
Perhaps the dough turned out to be very thick,
it was necessary in this case to repeat the batch by adding 20 ml of water
or perhaps there was simply not enough experience to cope with such a test.
But nevertheless, the result is already close to perfection!
This makes me happy!
And they were not mistaken with the replacement of the leaven, it just takes 6-9 grams.
Now we will wait for the victorious result!

Thank you
I will take into account the comments and share the result

Good day. I have a couple of prescription questions (stove LG HB-2001 BY)
1. On the "Fast" program, the dough does not have time to rise enough in 65 minutes. Let's just say that during this time it rises by only 10 percent.
Therefore, after turning off the mode (35-40 minutes before the end of the program) I put on "Yogurt", and after 40-45 minutes the rise of the dough approaches an increase of about 1.8 times.
- Tell me please, what could be the reason for this? Why is it so long, I mean, and does it not affect the result?
Ingredients - peeled rye flour (400g), wheat 1 grade (100g), 450ml of water (in total), 1.5-2 tbsp. tablespoons of apple cider vinegar (6%); malt, salt, sugar, yeast (Saf-Levure blue) according to the recipe. I bake for 90 minutes (one and a half programs "Cupcake")
2. Purely theoretically, for the preparation of the dough, it would be more convenient for me to set the "French" program (idle heating of the stove for 20 minutes and kneading the dough for 13 minutes) and "Yogurt" (rise without time reference).
- Is one, but a longer batch, enough for the dough? Or do you need 2 short ones? Or don't care?
- Does the Yoghurt mode satisfy the dough requirement (in terms of temperature, for rising)?
3. Is it acceptable to reduce the amount of salt and sugar in the recipe and how much? In the sense that this does not turn out to be a brick instead of bread ...
Thank you