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

[Funny]

Funny, al_rd, thank you for your keen interest in my research. I will immediately make a reservation that I have a convex roof, but not lush, the loaf turns out to be low. I bake not with sourdough, with dry yeast. Now I use Lvivs, packaged in 100 grams.

Here is my variation, although everything has not gone far from the original - there is nowhere to go too much

peeled rye flour - 500 gr.
dark malt - 4 tbsp l. + 100 ml. boiling water
leaven (I have one - no name, from the bakery) - 2 tbsp. l.
fructose - 1.5 tbsp. l.
salt - 1.5 tsp.
yeast - 2 and 1/4 tsp.
boiled water - 350 ml.

bakery - Panasonic-255, measuring tablespoon and a teaspoon from the set for HP.

Reduced water and yeast slightly. The roof is always convex, though it cracks, but this is nothing, even pleasant, because it also bakes in the cracks - beautiful!
Maturation - as in the recipe. Good luck to everyone, glad if you helped someone!
Vanya 28, I apologize if I indicated something incorrectly
Here is a photo:

... Here is my variation, although everything has not gone far from the original - there is nowhere to go too much
...
bakery - Panasonic-255, measuring tablespoon and a teaspoon from the set for HP.
Reduced water and yeast slightly ...

Nice, classic rye loaf for Panasonic, nothing to add!
That slightly less water in the end is an amendment for the peculiarities of the local flour with malt and for the sourdough from the factory, I suppose it is not dry.
Correction with the amount of water in 20-30 and even 50 ml. quite normal for a good result.

Hello everyone.
Vanya28, I watched your film. Tell me, where is that notorious "kolobok" that everyone talks about when it comes to kneading bread?
I considered this an immutable rule for any bread recipe.
This is not true?

... Tell me, where is that notorious "kolobok" that everyone talks about when it comes to kneading bread?
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The gingerbread man lives only with millet flour and its mixtures.
There is no gluten in rye flour, and there is no kolobok.

And if a mixture of rye and wheat?

If there is more wheat flour, then a bun will appear. But then it will be a different bread. And he will prepare according to different rules. You can see the recipes for Darnitsky or Borodinsky on this site.

Thank you. I'm not talking about a recipe, I'm talking about a bun. Now I will not strive for a kolobok with such fanaticism.

Now I will not strive for a kolobok with such fanaticism.

Come on and get a wet crumb and a sunken roof

Each type of flour or its combination in different proportions has its own standard koloboks - from liquid to thick.

Knowing these moments will give you wonderful and delicious bread and pastries.

Success

Vanya28, I have a dry factory leaven. But a normal roof turns out exactly with my amount of water

Vanya28, I have a dry factory leaven. But a normal roof turns out exactly with my amount of water

The main thing is that you had the patience to find this ratio.

[Vanya28]

Vanya28
Here is my refined recipe (not quite yeast - probably more leavened)

According to this recipe, I make rye constantly. It turns out great. Only I reduced the water, because the roof fell constantly. Thanks for the recipe. Super delicious bread !!!!
I have a French sourdough, but I feed it with rye flour. She became so strong that bread rises in an hour. Dough program, there kneading 30 min. and 1 hour rise. I don't add yeast.

Oh, I baked this bread yesterday .... but alas and ah - the roof collapsed, it turned out to be a trough This morning I plucked the edges of the "trough" - it's delicious, it's impossible to cut it raw.
HP Kenwood 250. Baking sourdough from the first page rose well, beautifully, and when she did not notice the opal, I saw it was upset.
Today I decided for the second time. Already mixed, it rises for half an hour. I'm waiting.

... This morning I plucked the edges of the "trough" - delicious, it is not possible to cut raw.
HP Kenwood 250. ...

With leaven, it is difficult to immediately guess the required amount of water.
Look at here 🔗.
Be patient and gradually reduce the amount of water.
Everything will work out.
Write on what program you bake, show the result.

Opal again, but not very much, but there is little sense - it is impossible to cut or eat it raw. baked according to the recommendations for moulinex; mode - dough 1 hour after kneading and baking 1 hour 30 minutes, baked for almost 2 hours.
I read the video course and all the pages beforehand, but so far the desire to bake it has been repulsed.

[Vanya28]

Vanya28
And here is my bread, which I wrote about.





Everything was done under control ...


Dreams of future eating ...

[Vanya28]

And here is my bread Vanya28, which I baked in AG.










Used compressed yeast. HP used only for kneading dough (20 minutes)
Arranged and baked in AG, In total, this bread took 2 hours and 10 minutes.

[Vanya28]

Pleasantly, Vanya28, from your lips to hear praise addressed to me.
I was probably one of your first students, and not everything was easy for me at once. The simplest things in life are often achieved in a difficult way. So I had to fill cones, walking towards the cherished goal.
Thanks to you and my perseverance, but rather, persistence, and, of course, AG (airfryer), I have made my dream come true!
Thank you, Vanya28 for the bread, it turned out great, with a wonderful structure and extraordinary taste!

[Vanya28]

I often bake this bread (my family loves it very much), and I have already used the multicooker:

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🔗

Vanya28
Thank you ! Wonderful bread!

[Crochet]

I often bake this bread (my family loves it very much), and I have already used the multicooker:
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Crochet, your pastries are always beyond praise!
Share the number of ingredients for baking this bread in the multicooker and how you bake it!
In the new edition of the recipe, that I think it's time to prepare, I will definitely reflect this method as well.

[Vanya28]

Vanya28
Thank you ...

Share the number of ingredients for baking this bread in the multicooker and how you bake it!

Vanya28, I did not change the amount of ingredients, everything was according to the recipe from the first page of your topic, i.e.:

Peeled rye flour - 500 gr.
Fermented dry rye malt - 50 ml. + 100 ml. boiling water for Brewing malt).
Agram sourdough - 30 ml.
Sugar - 15 ml.
Fine salt - 5 ml.
Dry yeast - 10 ml.
Boiled water at room temperature - 400 ml.

Kneading into the HP-mode "Dough" (15 minutes). Then, helping with a silicone spatula, I transferred the dough into a MV saucepan (multicooker), and closed the lid. Mode "Heating" -20 minutes, after this time, turn off. Proofing in a closed MV - 40 minutes.In total, the total proving time is 1 hour (60 minutes).Then the "Baking" mode is 60 minutes. Using the insert-steamer, turn the bread over to the other side and again set the "Baking" mode -30 minutes.Total total baking time is -1 hour 30 minutes.At the end of baking, take the bread out of the MB and let it ripen for 2 hours, wrapped in a waffle towel.

[Crochet]

Crochet, remembering that your cartoon is 18th, you can tell me the baking mode for the 10th. Reduce everything by 2 times in quantity or increase the baking time by 2 times? I'm just not sure that the entire volume of components will fit in a 10-ki saucepan ...

[Andyvit]

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I'm just not sure that the entire volume of components will fit in a 10-ki saucepan ...

Andyvit, reduce the ingredients to the required amount. You can reduce the time by 10-20 minutes, this is not very critical in CF, during this time it will not let the bread dry out or burn out.
If you accurately calculate (or select) the amount of water, then rye bread is ready when the temperature inside the crumb reaches a little over a hundred degrees.

[Crumbs]

I did everything like Crumbs, only the baking time took 60 + 50 min. The result is a very delicate crust both on the top and on the bottom and sides. The taste, as always, of this bread is excellent! It may seem that the roof has collapsed - this is not so, it just cracked when baked upside down Photo attached.

[Crumbs]

I did everything like Crumbs, only the baking time took 60 + 50 min. The result is a very delicate crust on the top, bottom and sides. The taste, as always, of this bread is excellent!
...

The crust color is very joyful!
But it would also be useful to show the cutaway.
The loss of water in the CF is small, which only benefited from such an increase in baking time.
Now you will also introduce the new ones to this bread.
Congratulations!

[Vanya28]

Vanya28 , thank you for rating. The loss of liquid really has a positive effect - the bread is soft on all sides, does not dry out as much as in HP. I will definitely check the cut, but I can assure you that the organoleptic properties of the bread are the same as those of the original! I wrapped it ...

Here is the cut. Below is another bread - baked yesterday, added a little less st. spoons of caraway seeds - have not tried it yet, I think it will be good.

The process has started !!!

Cumin, if added to the dough, rather than sprinkled on top, is very good to pre-grind.
Additives to this bread, bitter or sweet, the topic is simply endless.

Yeah - Gorby's phrases in action ... No, I think that cumin should bite with your teeth and be, at the same time, an unexpectedly pleasant addition to bread (especially since you can't get it anywhere!) I love whole cumin, and so who how - it really can be discussed for a long time - how many people - so many opinions. I understand so - they gave a "skeleton", and only build "meat" on it - in relation to local characteristics!

I got such a piece of bread

[marysichca]

I got such a piece of bread
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Our bread!
marysichca, write how you baked (on what combination of programs) in your bread maker and changes in the recipe, if any.

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caraway seeds should bite with your teeth and be, at the same time, an unexpectedly pleasant addition to bread
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Alternatively, to do this, quickly sprinkle it wet on top of the loaf before baking, when the dough is almost ready. It turns out dry, does not sprinkle and unexpectedly pleasantly "bursts" when bitten.

[marysichca]

Our bread!
marysichca, write how you baked (on what combination of programs) in your bread maker and changes in the recipe, if any.

Alternatively, to do this, quickly sprinkle it wet on top of the loaf before baking, when the dough is almost ready. It turns out dry, does not sprinkle and unexpectedly pleasantly "bursts" when bitten.

Without changes. Kneading in a Moulinex ABKE bread maker on the pizza program, and then everything was baked in the oven according to the recipe

I'm waiting .. Until the end of baking is another hour .. I looked for a second when I changed the mode .. I went up very well ..
I will take a picture and put it up. I want it to work .. Well, I just can not find rye bread to taste .. For the first time I bake from one rye .. Before that, only mixed with wheat ..
I'm in England .. many ingredients are missing. And what a pain, I don't know at all.
Now I put it out of flour purchased in a Polish store. It is written simply "zhitnaya".
Instead of malt, I used dry kvass, found old stocks .. The kvass will run out .. then I don't know what to do.
Of course, there are no Agrams here at all. I used 3 hundred. l of her rye eternal leaven .. And added 1 hundred. liters of mustard oil .. In general, I wait and hope.
ps ... The smell is divine .. But the bread fell out .. Or rather, the roof fell through. This is the first time I see this .. I think my son looked inside while I was not in the kitchen .. But the smell ...... In general, I'm waiting for a try .. If the taste, so to speak, satisfies me, I will work on the mistakes.
........................ .........

Well, I got some bread .. The spatula remained in the bread, so I had to get it out ..Well, at the same time I cut off a piece for myself .. The crumb is not completely baked, although maybe it should be, if only I just pulled it out of the oven .. I smeared it with butter, took a pickled cucumber .. Delicious ..
I have to work, so ..
In the evening I'll put on one more, already made of English flour ..
Someone please help me .. This seems to be the taste I was looking for.

[vika20]

vika20why eat right away? After all, at least 2 hours must be kept in a towel. And it should be "sticky" inside ...

I was not going to eat right away .. I just took out a spatula and cut off a piece for myself .. And then I wrapped it in a towel and let it stand .. For a long time .. Here, I cut a piece again .. The bread is delicious. But the roof collapsed .. Now I'll have a bite and go to put on a new one .. I'll try less water .. And the crust is hard ..

The bread is delicious. But the roof collapsed .. Now I'll have a bite and go to put on a new one .. I'll try less water .. And the crust is hard ..

You do everything right from the beginning, one of the ingredients is missing - you change it to another, this is normal. Choose the amount of water for your flour. Correct the taste with additives, if desired.
What help is needed? Ask a question.
And we look forward to joining the Rye Eaters Club.

I'm very glad to see the author of the recipe ..



I looked for a second ... he got up very well .. But what happened.



Here is the crumb immediately after removing it from the oven ..



And this is in 3 hours ..



The bread is delicious .. But what's wrong ??
And questions. Can I add apple cider vinegar? Can I replace all or part of the water with dark beer or kvass?

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The bread is delicious .. But what's wrong ??
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There is a lot of water for your flour, you can see it already in the batch. Find in the posts, if you have not seen, Video course kneading.
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And questions.
Can I add apple cider vinegar?
You can't - this is a very unfortunate idea, albeit sour. Vinegar is not the lactic acid that forms in sourdough. MK and gives this bread along with malt (dry kvass) its taste.
If there is little acid, then increase the amount of sourdough and its aging, the strength of the overexposed sourdough can easily be corrected by adding yeast.
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Can I replace all or part of the water with dark beer or kvass?
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You can, but it's better if you learn how to bake in water first, and put off the additions and replacements for later.

Thank you for your answer .. I saw the video course .. And it seemed to me that my dough is even cooler than yours .. That's why I added a little more .. Well, I'll try to put it again now .. I'll write it off ..

Well, the second attempt .. I'll know the taste tomorrow, but for now, pictures of the dough and the brick.





If it turns out delicious, I will write the changes that I made .. They are completely harmless ..

Wonderful!
For Panasonic, the loaf turned out to be high.
It remains now to stock up on malt or dry kvass.

How does it taste?
Write the composition, you may need to tweak it a little, the top is very flat.
And show the cut of the crumb.

[80]

Here's a cut:



As for the taste .. believe me, the taste is amazing, but there is BUT, besides the roof. Very tough crust .. In the morning I just ate 3 pieces of this bread with butter, but I had to cut off the crust .. It's even hard to cut it ..
Here's the recipe:

Yeast 10ml
Rye flour (I don't know what) 450 gr
Wheat flour 50 gr
I added wheat because there was not enough rye, and I didn't want to open the bag because of 5 grams.
Brown sugar - a little less than 15 ml
Salt - 5 ml
Eternal rye sourdough - 3 tbsp. l
1/2 tbsp. l mustard oil ..
Kvass dry 45 ml brewed 80 ml of boiling water.
I did this with water .. I poured 100 ml of dark beer + 300 ml of water into the malt ..

Put it on gluten-free. I helped actively with a spatula .. Then proofing for 60 minutes, and baking for 1 hour 30 minutes ..

And a follow-up question .. I just bought a malt extract .. Can I use it for baking? .. I will search? of course, I will also order kvass in a Russian store, but this is not reliable, in the sense that you should not hope that I will find it or bring it to the store .. I also have a bag of kvass .. I will save ..
If possible, for people like me, repeat how to replace malt and kvass ..
Thank you..
And, I repeat once again, the taste of the bread is amazing, this is what I needed, a real brick. And even if we do not solve the problem with the crust, I will still bake it.
ps .. The trouble is small .. The stirrer got stuck in the bread .. Taking it out, I scratched it slightly with a knife. Is it fatal? I have already found where to order another, but maybe nothing too bad?

Here's a cut:
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The water needs to be reduced even further, the roof is slightly collapsed, therefore it is flat.
... Very tough crust ..
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This is normal, a pleasant crunch pleases many. If you don't like it, then remove the bread from the mold after 1.5-2 hours, during this time the crust will get damp and become soft or hot bread, hide it in a plastic bag for 1.5 hours, then, as usual, in a towel.
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Here's the recipe:
Wheat flour 50 gr
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up to 1/2 cup of wheat flour, the rye taste hardly changes, but the porosity of the crumb noticeably increases.
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Eternal rye sourdough - 3 tbsp. l
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There is not enough starter culture for the traditional sweet and sour taste of rye custard bread, but if you like it, then good.
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1/2 tbsp. l mustard oil ..
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Oil is a matter of personal taste. In terms of technology, it is not critical here.
For the traditional taste, unrefined sunflower is closer, but all this can be attributed to additives and selected according to the mood.

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malt extract .. Can it be used for baking? ..
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It is possible, but if it is liquid, then you reduce the water proportionally.
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how to replace malt and kvass ..
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Realistically speaking, nothing.
You need to ask to send the bag by mail.
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And, I repeat once again, the taste of the bread is amazing, this is what I needed, a real brick. And even if we do not solve the problem with the crust, I will still bake it.
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It's nice that there is a new addition to our Club!
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The stirrer is stuck in the bread ..
... maybe nothing too scary?
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The scratch is not scary, but you can order a comb-type spatula from 255 Panasonic, it will be easier to knead rye.
It is better to take out the spatula not with a knife, but with the handle of a spoon.

Oh, and thanks for taking the trouble to answer)))
I noticed a mistake there .. Not an extract, but a concentrate of malt .. That is, liquid .. Actually, I asked about it, suggesting that it could be a substitute for our dry malt or kvass .. In this case, how brew it? We have brewed bread ..

This is normal, a pleasant crunch pleases many

Huh .. after a crust like mine, teeth will be gone.
Okay, I'll try to take into account the amount of water next time .. And I have sunflower oil .. Golden Seed ..

I'll write it off after the next try, if not against))

If you do not go into the origins with the word "custard", then simply pour a few tablespoons, reducing the water and rejoice, unforgetting to talk about success here.

Sorry for the persistence, but I can't help but clarify. That is, using my barley malt exrract, I can forget about kvass? ..
And one more thing .. There are crusts from my delicious bread .. At first I threw them away .. and then I thought that I should pour boiling water over them and add them to the next baking ..
Thanks again for the bread .. I sit and eat .. just .. without anything, only with butter ..

... That is, using my barley malt exrract, I can forget about kvass? ..
... I guess so! You need to lick it, everything will become clear at once.

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And more .. There are crusts from my delicious bread ..
... Better to fry them in sunflower oil and sprinkle with salt and grated garlic.

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I sit and eat .. just .. without anything, only with butter ..
... Enjoy your meal!

It is better to take out the spatula not with a knife, but with the handle of a spoon.

And I take out the spatula from the bread using a furniture L-shaped key of a suitable diameter Nothing is scratched and key the scapula is always removed

Today I baked bread again ... But in the oven. All the sides are soft enough, but the roof ... cut off again .. But how delicious .. Thanks again for the recipe.

[vika20]

vika20The safest way to remove the spatula is with a bamboo sushi stick.

Well, here I got rye bread. The bread went right the first time.Vanya28 thanks for the recipe! I've been baking wheat bread for a long time, but I've never made it with rye flour.
Here is my bar
🔗 🔗 🔗

Almost everything was prescription. Only fructose was replaced with sugar, agram 3 tbsp. spoons fell asleep, and the shelf life of malt and agram "expired" in August 2006. The bread is a little sour for my taste. Mamim tastes great.
And, nevertheless, I am interested in why there is a crack on the roof.
I also couldn't switch from a gluten-free program to baking without the "rest" of the bread machine. If possible, write the sequence of pressing the buttons from the "alarm clock" to the final pressing start after choosing the baking time