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

[LG HB-2001 BY]

Good day. I have a couple of prescription questions (stove LG HB-2001 BY)
1. On the program .....

Threw in some questions!
We will now disassemble them in order.
.....
I'll write until evening

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?
Why is it so long, I mean, and does it not affect the result?
The answer is in yeast, the peak rise in yeast is calculated for about 120 minutes,
you also use Saf-Levure, and they must first be diluted.
To accelerate the rise of the dough up to 1 hour, you still have to use warm water - 40C.
If the rise time does not limit you very much, then perform kneading and immediately switch to Yogurt and wait for the dough to rise.
Your oven is very convenient for this and is excellent for starter varieties.
Ingredients -
peeled rye flour (400gr),
wheat 1 grade (100gr),
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 making dough
it would be more convenient for me to put the program "French"
(heating the stove idle for 20 minutes and kneading the dough for 13 minutes)
and "Yogurt" (rise without reference to time).
- 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)?
Perform the kneading in any convenient way, there is not much difference.
Climbing on Yogurt mode works very well.
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 ...
Without sugar, it is definitely possible, sugar here plays more the role of a taste enhancer, well, like salt.

Vanya please tell me the recipe for custard rye in x. r Zelmer43z010

[Zelmer 43z010 has long been on the list of bread makers on the 1st page of the recipe.]

Vanya please tell me the recipe for custard rye in x. r Zelmer43z010

So this is just one of the recipes for rye custard, you read it in this thread,
and for baking in Zelmer 43z010 - read the program settings here -
Baking this recipe in a Zelmer 43z010
Zelmer 43z010 has long been on the list of bread makers on the 1st page of the recipe.


Here is an excerpt from this thread -
Zelmer 43z010, 43z011
Kneading the test on the program 9. DOUGH (PIES AND CAKES) and take out the scapula,
raising the dough for about 50 minutes, control the increase to a little less than twice and
when the program ends (or the dough rises to the desired height),
switch the bread maker to the program 7. QUICK (QUICK BAKE), for 1 hour 30 minutes.
The rest is as described in the recipe.
If the dough did not manage to rise during this time, then turn off the HP and wait for the desired rise,
then switch to Baking as described above.

Vanya, thank you very much for the detailed and understandable recipe for rye bread!
Although I stubbornly bake with sourdough, from your recommendations,
I learned a lot and now I know my mistakes.
The bread turned out to be delicious spongy,
just don't know how to insert photos.
I'm not on friendly terms with the computer.
Thank you very much again.

[just don't know how to insert photos.]

Vanya, thank you very much for the detailed and understandable recipe for rye bread!
Although I stubbornly bake with sourdough, from your recommendations,
I learned a lot and now I know my mistakes.
The bread turned out to be delicious spongy,
just don't know how to insert photos.
I'm not on friendly terms with the computer.
Thank you very much again.

Here is a link on how to insert a photo.
Just uncheck the reduce photo.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=73109.0
The sourdough produces delicious bread,
but for many lack of time
is decisive when choosing
recipes with yeast.

Thank you very much for the answer, I will try further

attempt # next)))


this time the dough was mixed by 100%, but for some reason the crumb is uneven in density (((
where did the dog rummage? (ingredients are the same + 20 ml of water)
Vanya28, thanks for the help, otherwise I would have given up this difficult business long ago

Thanks for such a detailed recipe! Helped to figure out important details!

On the way, questions arose:
1. Is it possible to do without yeast at all? I would very much like to. Replace a large amount of sourdough or something else?

2. The order of the bookmark is not clear. In Panasonic 254 yeast says - on the bottom, so that no water gets in, you have them according to the recipe right in front of the water, that is, they come into contact (although you also kind of gave it according to Panasonic). So how is it all right?

3. Can I leave it to proof for more than an hour? and how much longer? Or should it be determined experimentally?

Thank you so much!

[What I propose to do - repeat the last baking at once with all the additions, changing the order of the bookmarks down + down 75 ml of water from its total amount, then flour, malt and the remaining water.This should help to mix everything well.]

attempt # next)))


this time the dough was mixed by 100%, but for some reason the crumb is uneven in density (((
where did the dog rummage? (ingredients are the same + 20 ml of water)
Vanya28, thanks for the help, otherwise I would have given up this difficult business long ago

Thinking ...
Here is your baking sequence.
The first time the dough was thin, it mixed easily and the crumb structure was uniform.
All subsequent ones do not have such crumb structure.
For detailed help, you need to talk about the process of each baking in full - the composition of the recipe, what was done and how, the time of rise and baking.
I tend to lean more towards the next non-mix and a small re-setting of the test.
The moisture content of the last crumb and the crack in the end, I think, is not necessary to consider,
we will postpone it for the next "one time".
What I propose to do -
repeat the last baking at once with all the additions,
changing the order of the bookmarks down + down 75 ml of water
from its total amount, then flour, malt and the remaining water.
This should help to mix everything well.
Show results and tell.
Success!

Thanks for such a detailed recipe! Helped to figure out important details!

On the way, questions arose:
1. Is it possible to do without yeast at all? I would very much like to. Replace a large amount of sourdough or something else?

2. The order of the bookmark is not clear. In Panasonic 254 yeast says - on the bottom, so that no water gets in, you have them according to the recipe right in front of the water, that is, they come into contact (although you also kind of gave it according to Panasonic). So how is it all right?

3. Can I leave it to proof for more than an hour? and how much longer? Or should it be determined experimentally?

Thank you so much!

You can do without yeast by adding from 20% to 50% of the starter culture
from the weight of the flour in the recipe, in terms of the corresponding weight of the flour in the sourdough.
We also take into account the amount of water in the leaven.
If you put less starter culture, you will not get a sweet and sour taste.
The topic contains descriptions of how this is done.
We read the first mention of this in the topic here -
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0
You can also cook with dough.
You can see an example by reading the recipe - Rye custard bread in 16 hours.
The rise time without yeast is usually 2 to 4 hours and depends on the strength of the leaven.

The order of the bookmark does not really matter.
Lately I've been putting everything down, then flour, malt and water.
But since you start to mix immediately, there is no difference.

Proofing time is determined by the height of the rise of the dough to the desired height,
in this recipe it is 1.5 - 1.8 or a maximum of 2 times.
A reasonable time value is between 1 and 4 or 5 hours.
If more, then it is useful to think about why and what purpose are these achieved?

Thank you!
I should know on what page ...)
We will try, figure it out)
If possible, clarify about the sourdough - from 20 to 50% of the flour? or the whole bookmark?

[I should know on which page ...)]

Thank you!
I should know on which page ...)
We will try, figure it out)
If possible, clarify about sourdough - from 20 to 50% of flour? or the whole bookmark?

I looked through the topic for you and corrected the answers.
We read here -
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0

Thinking ...
Here is your baking sequence.
The first time the dough was thin, it mixed easily and the crumb structure was uniform.
All subsequent ones do not have such crumb structure.
For detailed help, you need to talk about the process of each baking in full - the composition of the recipe, what was done and how, the time of rise and baking.
I tend to lean more towards the next non-mix and a small re-setting of the test.

Sequence of 2 extreme attempts:
40g malt + 100 ml boiling water - brew and set aside
Bookmark in a bucket:
8 g dry yeast
500 gr peeled rye flour
8 g sourdough Bread Empire
50 g fructose
15 grams of salt
I add 350 ml of water to the brewed malt and pour this mixture into a bucket of x-n.
I set mode # 9 "gluten-free" -mix-rise-total in 55-60 minutes-stop-
- mode # 12 "baking" lasting 1 hour 30 minutes.

P.S. difference of extreme attempt + 20 ml of water in the process of mixing (min after 5-7). All)))

Mercy, Rye Bread Guru
By the way, my works:
This is the first - yeast-free, leavened, according to the recipe of Vladimir Vasilyevich.


And this is according to your recipe.


It tastes good, though like me, it tastes a little bitter, but my husband liked it.
But you can add less malt.
The roof also fell, but I did it on live sourdough and forgot to take water away from the general recipe.
Then I added flour and yeast for reliability, but still it turned out dull.
And also - I left him to rise for 2-3 hours,
judging by the edges of the "crown" - has risen almost to the top of the bread machine bucket,
but then fell.
Although the crumb is porous.
I looked at the link, reached page 10,
but there is still yeast.
Then I will continue searching on the topic

Sequence of 2 extreme attempts:
40g malt + 100 ml boiling water - brew and set aside
Bookmark in a bucket:
8 g dry yeast
500 gr peeled rye flour
8 g sourdough Bread Empire
50 g fructose
15 grams of salt
I add 350 ml of water to the brewed malt and pour this mixture into a bucket of x-n.
I set mode # 9 "gluten-free" -mix-rise-total in 55-60 minutes-stop-
- mode # 12 "baking" lasting 1 hour 30 minutes.

P.S. difference of extreme attempt + 20 ml of water in the process of mixing (min after 5-7). All)))

What I propose to do -
repeat the last baking at once with all additions of water,
changing the order of the bookmarks down + down 75 ml of water
from its total amount, then flour, malt and the remaining water.
This should help to mix everything well.
Show the result.
If necessary, we will make changes again.
Success!

Nice recipe. I changed it a little: 1 - I added fresh whey instead of water; 2 - due to absence, did not add agram. The bread turned out to be extremely tasty, but only my "roof" was flat. Baking in Panasonic on the "rye" mode. I will try to reduce the amount of yeast. Thanks for the recipe.

I can't figure something out. I have a Panasonic SD 207 but tell me for God's sake WHERE is the gluten-free mode there?
I only have modes
Basic
Whole wheat (coarse)
Multigrain (several types of flour)
French (French)
Pizza
Bake olhy

[You knead in the Dough mode, get bored for 1-2 hours and switch to the Baking mode.]

I can't figure something out. I have a Panasonic SD 207 but tell me for God's sake WHERE is the gluten-free mode there?
I only have modes
Basic
Whole wheat (coarse)
Multigrain (several types of flour)
French (French)
Pizza
Bake olhy

You knead in the Dough mode, get bored for 1-2 hours and switch to the Baking mode.

Description of mini bakery SD-207
Baking bread in three sizes (small, medium, large)
Choice of crust color (light, medium, dark)
13-hour digital timer
A book of original recipes developed and tested in Russia
Built-in security features:
Safety thermostat to prevent overheating of the device
40 minute surge protection
If the mains voltage drops for no more than 40 minutes, a protective device prevents the bakery from stopping, and after the power supply is restored, baking will continue

White Wheat Flour Baking Program (BASIC BREAD)
Modes:
Plain baked goods. The total cooking time is 4 hours.
Fast baking. The total cooking time is 1 hour 55 minutes.
Baking with raisins. Adding nuts, raisins, etc. occurs when kneading the dough. A beep will tell you when you should do this.
Dough. You can make perfect dough for whites, pies and rolls, with or without raisins.
Baking bread for sandwiches. The bread is baked with a soft crust and is ideal for sandwiches.

Baking program with bran flour and durum wheat flour (WHOLE FLOUR)
Differs from the previous program in technology and cooking time.
Basic baking - 5 hours.
Quick baking - 3 hours.

Special programs
FRENCH bread baking program. Bread with a crispy crust and an open texture. It is baked with less sugar and has a subtle flavor than plain wheat bread. Dough mode - dough for croissants.
PIZZA program. For convenience, quick preparation of pizza dough is presented in a separate program.
JAM program. Making homemade preserves and marmalades without tiresome stirring.
BAKING program. Ideal for making fruit pies (charlottes), Easter cakes and muffins.

Panasonic sd-207 help me bake black bread with me Basic RASIN BAKE RAPID SANDWICH DOUGH

Panasonic sd-207 help me bake black bread with me Basic RASIN BAKE RAPID SANDWICH DOUGH

Do everything according to the description of the recipe with the specification for your bread machine,
which you can read in one message above.
If you have any questions, write.
Success!

Tell me, I don't understand in any way, raising the dough once or all two?
I also want to make with fresh yeast (for 500 g of flour) how much better to take for a dough of water, flour, yeast .. (I have a Mini-oven-bread machine DeLonghi EOB 2071)
do I understand the order correctly?
Fall asleep everything, add dough, knead 15 min., Proofing 60? min, then obmin or immediately to an increase of 2p and baking?
And malt if liquid does not need to be brewed

Tell me, I don't understand in any way, raising the dough once or all two?
I also want to make with fresh yeast (for 500 g of flour) how much better to take for a dough of water, flour, yeast .. (I have a Mini-oven-bread machine DeLonghi EOB 2071)
do I understand the order correctly?
Fall asleep everything, add dough, knead 15 min., Proofing 60? min, then obmin or immediately until an increase of 2p and baking?
And malt if liquid does not need to be brewed

The recipe for this topic comes up once.
You do not need to brew liquid malt, but you must reduce the water or add flour.
How to make this bread in a dough, see this recipe
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=183238.0
And we also need to decide what kind of bread and what recipe we will cook?
Or all three recipes at once? !!

Write questions if you still have.

[15g sourdough (pastry dough - contains 10g flour)]

And we also need to decide what kind of bread and what recipe we will cook?
Or all three recipes at once? !!

Write questions if you still have.

according to the recipe Real rye custard bread (with live yeast) 500g flour

Opara Leaven
15g sourdough (pastry dough - contains 10g flour)
0.6 gr. yeast
190g dark rye flour (wallpaper)
180g water
stir and leave overnight (for 8-12 hours)

Questions remained
1.No sourdough
2. Without sourdough, how much should the dough and yeast be put at 18g and not 0.6?

Hello, I have a Viconte VC-800 bread maker, is it possible to pick up recipes for this model?

Hello, I have a Viconte VC-800 bread maker, is it possible to pick up recipes for this model?

We will select!
Send instructions or a spreadsheet of programs.

according to the recipe Real rye custard bread (with live yeast) 500g flour

Replace dry yeast with 18 grams.pressed.

Questions remained
1.No sourdough
2. without sourdough how much to put the dough and yeast 18g and not 0.6?

Pressed yeast into a dough, in the absence of sourdough from the recipe,
Rye custard bread in 16 hours
you need to add about 5 grams.

Thank you, Vanya, I'll go torture my machine. There will be a result - I will come and boast.

Rye custard bread is real (almost forgotten taste).

Hello. I am a new member. But I read a lot of the forum. Unfortunately, I still didn't understand: according to Bork X800, what parameters to set when saving a baking program for this bread. Probably, someone has already baked with Bork X800. Maybe you can tell me where to see which program to put. Thank you.

[Kneading]

Hello. I am a new member. But I read a lot of the forum. Unfortunately, I still didn't understand: according to Bork X800, what parameters to set when saving a baking program for this bread. Probably, someone has already baked with Bork X800. Maybe you can tell me where to see which program to put. Thank you.

Everything in the understanding is simplified if you imagine baking any bread as getting dough, this is it Kneading, slow or fast and the ingredients to be put in are the first.
The second is Climb dough with or without periodic strokes.
The third is actually Bakery products, with a certain temperature and time.
And the fourth is eating the resulting bread!


You can read how to write your program into Bork x800 in the instructions, it is not difficult there.
The program itself for this recipe looks like this -

Mix 1 slow - 5 minutes
Mix 2 quick - 15 minutes
Proving dough 1 - 60 minutes
Dough rising temperature is the maximum possible.
Bread baking - 90 minutes
The baking temperature is 150C, but in reality it will be 40C higher degrees, a small discrepancy with the instructions.

Here's a simple program.
You still have questions, write.
This is a very good bread maker!
Success!

The program itself for this recipe looks like this ...

Thank you! This is exactly what I needed ;-)

Good evening again, it’s me here who drew my problem of choosing a bread machine. And the problem is basically that I can't get any confidence in the inner coating of the HP of any brand - be it Teflon or ceramic. But at the moment I convinced myself that the purchased bread is baked in the same way for no one knows what, and that means I have no way out - it is better to choose this "unknown what" myself. For the money - I would not want to leave for 10t. Where to buy - in St. Petersburg.

[Rye custard bread is real (almost forgotten taste). Baking methods and additives. Video course of kneading rye choux pastry]

Good evening again, it’s me here who drew my problem of choosing a bread machine. And the problem is basically that I can't get any confidence in the internal coating of HP of any brand - be it Teflon or ceramic. But at the moment I convinced myself that the purchased bread is baked in the same way for no one knows what, and that means I have no way out - it is better to choose this "unknown what" myself. For the money - I would not want to leave for 10t. Where to buy - in St. Petersburg.

The budget turned out can be considered without restrictions.

Now I will write an answer, I will write in parts

Only a few models meet your requirements -
Bork x800, Brand 3801 (discontinued), smaller Kenwood 450.
There is also DeLonghi EOB 2071,
but it will be difficult to knead pure rye dough,
since it will be difficult to help with the scapula (Rye custard bread is real (almost forgotten taste). Baking methods and additives. Video course of kneading rye choux pastry)
and a piece of exoticism on the Russian market
Zojirushi Breadmaker BB-CEC20.
The still new non-programmable Moulinex RZ710100.
All Panasonic models, they are not programmable, but albeit sometimes with a Tambourine,
but the bread is baking well, quiet
and with a small caveat 2502 model as well.
Perhaps that's all.
The rest of the HP is baked bread,
the price is mostly comparable,
and here are the possibilities and results
not very comparable.

I am writing further

For starter breads and especially 100% rye breads, maximum automation can be achieved only with Bork x800 and Zojirushi Breadmaker BB-CEC20, but the latter is practically absent on the Russian market.
With a Tambourine for dancing around the bread machine, Moulinex RZ710100 and all Panasonic HPs are suitable

Do not turn around on the bucket cover for these models, everything is fine there.
As you decide, write for the latest clarifications,
well, or if you have additional questions!
Write and success!

Thank you for your responsiveness, now I will put the child to sleep and start watching, since here is one model I do not know at all, and probably I’ll ask around tomorrow.

I've been looking at Panas 2502 for a long time, but it's embarrassing - at the officer. Dealer it costs 9390, and in other stores it is 3 thousand cheaper, go and figure out where they brought such cheap Panasonic ... I've also been looking at Kenwood 450 for a long time. And in terms of the reliability of the bucket and the ability to purchase a replacement for it, are they about the same or not? It seems like I read somewhere that the Kenwood 450 is inferior in terms of coverage and quality of the bucket, or am I confusing? As for the more expensive models, I realized that there is a price for the "sophistication" of the software, and not for some particularly high-quality coating of a bucket of a certain manufacturer, for example, if I had met this, it probably would not have resisted.

I've been looking at Panas 2502 for a long time, but it's embarrassing - at the officer. Dealer it costs 9390, and in other stores it is 3 thousand cheaper, go and figure out where they brought such cheap Panasonic ... I've also been looking at Kenwood 450 for a long time. And in terms of the reliability of the bucket and the ability to purchase a replacement for it, are they about the same or not? It seems like I read somewhere that the Kenwood 450 is inferior in terms of coverage and quality of the bucket, or am I confusing? As for the more expensive models, I realized that there is a price for the "sophistication" of the software, and not for some particularly high-quality coating of a bucket of a certain manufacturer, for example, if I had met this, it probably would not have resisted.

Well, not quite so!


At Bork x800, pay first for convenience,
for the greatest possible automation of the baking process and especially the starter one.
You asked for it ?!
The bucket is the thickest and the best from Panasonic.
Do you need to decide what we bake, what we automate, or jump with a Tambourine?
Many and cheap ovens that bake bread well!
Panasonic can easily be taken in the online store, but only models for Russia!
Decide on a mess in your head and write questions.
And yet, the bucket and the stirrer are consumables, although it's a pity when it breaks.

Well, I dream of sourdough bread because it's healthy and tasty. And I will certainly strive to bake it, so I want a stove that, at least with a little "dance", was still capable of this. Since Panasonic has a good bucket, it means we must probably take it from them. And what is - made for Russia?

There is a mode "Dumplings", you can knead dumplings with the oven.

Well, I dream of sourdough bread because it's healthy and tasty. And I will certainly strive to bake it, so I want a stove that, at least with a little "dance", was still capable of this. Since Panasonic has a good bucket, it means we must probably take it from them. And what is - made for Russia?

And what is - made for Russia? is the labeling of the model and the menu.
As for the dance, the topic is interesting, don't you mind the time?
Understanding this can only be understood through examples of recipes and personal life,
when you have to hurry somewhere else, but you have to choose - bread or a movie!

Skype is probably there, because the laptop is less than a year old, but I myself do not know how to start it. And I have nowhere to rush - there is a forest around, in winter no one even walks by. Bork is scolded so often. But there is a Yunold stove which is for 8 tons? Or Ourson?

Skype is probably there, because the laptop is less than a year old, but I myself do not know how to start it. And I have nowhere to rush - there is a forest around, in winter no one even walks by. Bork is scolded so often. But there is a Yunold stove which is for 8 tons? Or Ourson?

These models are new, the price in my opinion is excessive, with the same parameters there are cheaper models.
You were named the best models in their class, according to your wishes.
Decide more precisely with your desires, price, preferred models and let's talk.

What kind of stove do you have?

What kind of stove do you have?

A very ancient model.

Well thank you good night I'll think about it tomorrow

Good morning! I looked at your list of stoves yesterday and noticed that there is no Stadler Form stove there for some reason. And I read the description of baking in the clones of Morphy Richard, it seems it's not too difficult with them? I recently looked at the Klatronica showroom, the company commands respect, but I don't know - in China where they are made, is it known or not? And what kind of coverage is there?

It turns out those Clathronics that you have on the list are no longer for sale, but I saw a 3365 stainless steel stove with an official manufacturer's warranty for 2 years. She does not have a rye program, and therefore she dismissed it with grief. And maybe in vain, because the price is tiny, maybe you can learn from it?

And Bork x 500 I also like it.

Summing up all the sympathies and doubts, I come to the following: the soul lies with the Tefal400230 and Clatronic3365 stoves most of all ... However, from time to time she cheats on them with the following models: Oursson BM1000, Stadler Form and Electrolux. Yesterday, Bork x500 appeared in 6th place, and Panasonic was in the tail. And somehow I would like to hope to combine this with sourdough bread ...

I purchased a Philips HD 9045/30 bread machine (14 programs, including manual programming) for the purpose of self-preparation of rye and wheat bread on yeast-free sourdough. Please tell me how to program the process.

Good day!
I really love Borodino bread. I don't have such a function in my bread maker.
I don't know how to adapt to my oven.
Could professionals write to me - how to make Borodino bread in my bread maker ??? Panasonic 256.
I will be very grateful.

Please tell the young baker. So far, I'm afraid to experiment, I do everything according to the recipe. But there is no light agram, only dark. I read that it is needed less. And how much less, half, one third?