Custard rye bread is real (almost forgotten taste). Baking methods and additives

Vanya, here is my report, from the oven, half a portion, this black came out, I did not reduce the malt)))) but the taste is especially warm, delicious !!!!

I also dream of cooking bread in the oven, but until I finish the repairs and change the oven, these are only dreams ... the stove of a Russian woman from the time of V.I. Lenin does not allow cooking normally

Vanya, here is my report, out of the oven, half a portion, this black came out ...

Baking in the oven is a dream! Due to lack of time, I bake in HP.
Great bread turned out!

[convection + microwaves]

I also dream of cooking bread in the oven, but until I finish the repairs and change the oven, these are only dreams ... the stove of a Russian woman from the time of V.I. Lenin does not allow cooking normally

I advise you to pay attention to the microwave with the Oven function and the mode convection + microwaves! A very convenient thing, it will not stand idle for a single day in the kitchen. Four-step cooking allows you to assign frying, simmering, crusting and any heating method to each step. I have been using it for many years, I am very satisfied.

I don't have a bread machine, I bake everything in the oven, and ciabatta, and loaves and just wheat. I love night leaven bread))))

..
I love night leaven bread))))

Maximum respect!
I also have a good oven, but I bake with yeast in KhP.

Good day. I am a beginner in bread making (the bread maker appeared on the eve of Easter). We love black bread very much. But I don’t understand if I can make this bread in my bread maker - LG HB 2001 BY. She does not have the ability to program the baking time. The maximum time on the "Cupcake" mode is 60 minutes. I tried to turn it on again, but it gives out "overheating". Can someone have an experience of making this bread in an LG oven? Help.

[FAST]

... Maybe someone has an experience of making this bread in the LG oven? Help.

Do not Cry! And save yourself with our help!

Immediately and read to LG HB 2001 BY!

Looking for similar numbers:
1. Kneading 15-30 minutes.
2. Ascent on any program 1 hour - 1 hour 30 minutes.
3. Baking 1 h 30 min.
Figures that we can't find, let's try to combine from different programs.
Then happiness will descend on you, in the form of hints on how to get it!
Rye bread in this model is easy to get using a combination of 2 or 3 programs. I will describe in detail one of the options with a sub-option, the rest in the image and likeness will be quite simple to select!
Choosing a mode FAST, very good mode, after FORMING (boning) can be sprinkled with caraway seeds if desired, then 40 minutes before the end of the program (it is useful to set a simple alarm clock so as not to forget), reset the program by holding the button STOP 2-3 sec. and choose a program CAKE, start and bake, this option is better than leaving to bake on the program FAST 35 minutes, although it is possible and so, but the roof of the bread in this case is likely to collapse slightly, you can really accept this.
Further, at the end of the baking time, armed with a large towel, a bowl of cold water and a large sponge, quickly take out a bucket of unbaked bread, and immediately fast cover it with a towel. And we continue to struggle with the temperature blocking of the oven, so that you can immediately turn it on and bake the bread, and not wait a whole hour, and not spoil the baked bread.
We moisten the sponge in cold water and apply it to the temperature sensor for 3-5 seconds, trying not to drip water into the oven too much. We wet the sponge again and repeat the process 7-10 times, periodically during the cooling process we try to turn on the stove on any program and as soon as this happens, select the desired mode, for example CAKE and start, put the bucket in place while continuing to bake and bake bread.
With you a pie! And show the result.

After mixing in your stove and switching to the mode YOGURT, the dough can be raised up to 8 hours, which is very convenient for those who like to bake sourdough bread.
Do not cook jam, add water last and the leak-free bucket will last a long time.

Thank you very much. I will try.
And the pie is always welcome. And not even one. Come, come.

Well, I tried to bake bread without sourdough in order to train ...
I won't even take a picture, it's a shame!
Of all the technology, I violated the consistency of the malt, I took it ready for kvass, I could not find another one, while I brought the amount of liquid together with the malt to 460 ml. that's how it counted for me ...
And I had no leaven.

As a result, it took me almost 750 grams of flour (I set aside part of the dough so that it was no more than a kilogram) and it still came out nonsense. The gingerbread man never formed, I just didn't dare to put in more flour ..
The gingerbread man must be fully formed?

Result: The bread did not rise much, which was to be expected without sourdough and with an increase in the total mass by the same amount of yeast, the crumb was not baked, the crust dried up ... a disgrace (
I will go for the leaven and will "finish off"
Yes, more .. Here many advise putting flour on the bottom of the bucket, but in my case it is terribly inconvenient, the knife does not pick up flour from the bottom and it takes a long time to help him ...
Maybe it's easier to buy a bucket later than to sit by the stove every time?

Well, I tried to bake bread without sourdough in order to train ...
I won't even take a picture, it's a shame!
...

It is always very desirable to show the result, but accepting your repentance for a complete violation of the recipe, we will get by.
First you need to decide what we will bake, with leaven or not. This affects the taste, whether the bread is sour or not.
For kneading, see page 10, there is a video course for kneading rye dough.
The gingerbread man ran away from you, as rye dough does not form it.

Accordingly, it is always necessary to help mixing in HP, especially in the corners of the bucket, it will not be difficult to do this as soon as you watch a movie.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9345.0
And look through, read the topic, baking rye bread is not difficult, but of course there are subtleties, which can easily lead to failure.
The main thing is your desire! And learn how to bake it, we will help!

Excellent) And I, like a smart masha, went googling on the topic of a kolobok for rye dough (I didn't find a video, thanks a lot for it), there are visible koloboks in the pictures, so I added flour)))
"Excellent" bread came out for me, for 100 rubles by the way ...
Well, nothing, I'm stubborn

Thank you!

I tried to bake this bread, but it didn't work out for me (it didn't rise at all and was very sour), I think because I weighed everything in grams on a scale. Then I read here that it is necessary to measure ml.
I have a question: I have a measuring spoon - on the one hand a teaspoon (5 ml), on the other, a tablespoon (15 ml), if you pour a full tablespoon under the cut and pour it into a measuring glass, you get 20 ml and the same thing with a teaspoon spoon - 10 ml is obtained. So it can be measured with a measuring glass or all the same with measuring spoons under the cut. Thank you in advance for your answer, so I want this bread to turn out.

[at three o'clok]

I tried to bake this bread, but it didn't work out for me (it didn't rise at all and was very sour), I think because I weighed everything in grams on a scale. Then I read here that it is necessary to measure ml.
///

Let's see why the bread didn't work out?
Weighing has nothing to do with it, both methods of measurement are equivalent. An exception is made only for small weights, as it is simply faster and more convenient.
Write the recipe in full, what was done and how.
Check right away which Agram you used, light or dark?
If dark, then this is a mistake, dark Agram needs about at three o'clok times less.
If this is not the mistake, all the more fully describe your process and show a section of the result for better help.
Success.

Vanya28, thanks for the answer! I didn't think to photograph something.
I did everything as per your recipe, put it in x / p in the next. sequence:
Peeled rye flour 500 g (sieved)
Sourdough (acidifier) ​​"Agram" 35 g
sugar 75 g
Salt 15 g
Dry yeast 8 g
Dry red rye malt 40 g (brewed 100 ml with boiling water and mixed, cooled for 10 minutes, then added water at room temperature - 350 ml)
When kneading on the "gluten-free" program, it helped stir for 3 minutes, the dough was much steeper than what you see in the video, the top was torn and bumpy. The kneading went on for about 15 minutes, then I left the dough for 60 minutes, but somewhere in the middle of the cycle there was still a small kneading, is this normal?
My Agram is really dark, but the recipe does not say a word about the dark should be reduced by 3 times. And why didn't it rise at all? Maybe put yeast on the bottom of the c / p, as according to the instructions for the c / p? As for the yeast, I have no doubt, I have it fresh, dry and tested already from this pack (instant Angel yeast).

Hello everyone! I can't do it either. Truth 1 time tried. I read here that in no case should you give up. so I will do it again today.
I didn't have a kolobok AT ALL. there was just a mass that rose quite a bit. Flour another 3-4 tablespoons a table. added ... The bread turned out to be very dense and was not baked inside. I also added dark Agram.
And further. I have been reading and reading for a month now and cannot find rye specifically for Panasik 256! can anyone throw a link? Pliz!
and I also have a concentrate of malt. liquid. how much is needed for this recipe? on the can it was written that for 500 grams of flour -1 tablespoon.
Well, in general, I will do it again today.

Something I am completely confused in these calculations, recalculations. Maybe someone has a ready-made recipe for rye custard with cereal concentrate instead of dry malt. And then the hand does not rise to send the results of unsuccessful experiments into the bucket.

I really need it too !! If not difficult. and then my head is already swollen from the abundance of information!

Well ! I have a brain explosion! Here is such a recipe for myself, after reading the whole topic:
1. Rye flour - 500g.
2. Malt (concentrate) -1st. l.
3. Agram light (50 ml) - 10 tsp. l.
4. Sugar - (75ml) -5 tbsp. l
5. Salt-2h. l
6. Yeast - 2 tsp.

In 350 ml of water I add another 100 ml of water with a dissolved tablespoon of malt, total: 450 ml of water.

I also want to grow oil. add 2 tbsp. l.

Did I get it right? help someone I want to bake in the evening ..
Thank you.

...
My Agram is really dark, but the recipe does not say a word about the dark should be reduced by 3 times. And why didn't it rise at all?
...

The bread did not rise because of Agram dark, it is three times more acidic than Agram light, acid in such an amount blocks the yeast.
Reduce the amount of Agram dark three times, respectively, and the bread will turn out.
I will have to correct the recipe, when it was drawn up, Agram dark was practically absent on sale. Your case is already the third that came to me. I'm going to fix it.
Success and show results.

[ERROR!]

Well ! I have a brain explosion! Here is such a recipe for myself, after reading the whole topic:
1. Rye flour - 500g.
2. Malt (concentrate) -1st. l.
3. Agram light (50 ml) - 10 tsp. l.
4. Sugar - (75ml) -5 tbsp. l
5. Salt-2h. l
6. Yeast - 2 tsp.

In 350 ml of water I add another 100 ml of water with a dissolved tablespoon of malt, total: 450 ml of water.

I also want to grow oil. add 2 tbsp. l.

Did I get it right? help someone I want to bake in the evening ..
Thank you.

Total amount of water - ERROR! Wait now I will count!
Water needs 390 ml, if you do not add oil. The first time it is better to bake without oil. But if you really want to, then reduce the water by the number of spoons of oil more.
If you use rye malt concentrate, then everything is correct.
Check whether your Agram is dark or light.
The recipe is indicated for light, and three times less is needed for dark.
If you add 2 tbsp. tablespoons of oil, then the water should be reduced by 50 ml, respectively, they forgot about this, and there is an indication in the topic for this.
Success.
Why so much water is needed when replacing it with a concentrate, there is an explanation in the topic.

And Agram I swelled dark ... maybe that's why it's a mistake!

And Agram I swelled dark ... maybe that's why it's a mistake!

And for this too! Let's fix the recipe today.
And show your result.

Thank you so much. Tomorrow I'll sign off on the results

Vanya28, thank you very much! I had such a suspicion that I shifted Agram. And if I decrease the Agram by 3 times, in this case, I don't need to decrease the water?

Vanya28, thank you very much! I had such a suspicion that I shifted Agram. And if I decrease the Agram by 3 times, in this case, I don't need to decrease the water?

You do not need to reduce, the difference will be minus 35 ml of Agram, the dough will survive it.
But to be absolutely precise, in addition to reducing the amount of acid, the amount of swelling flour contained in Agram will also decrease, and this already affects the swelling of the dough.
Bake without reducing the water, the bread will turn out, and according to the result, we will correct it for further baking with local flour, if necessary.

[Vania]

Report to Temko on my stove




As in the photo, good?
And I'll tell you from a beginner ... To you, Vania, there will probably be fewer questions about the consistency and mixing, if you put a link to the video in the first post
Just don't swear, please, I have already seen everything, the link has already helped me

Vania! Thank you very much for your consultation! and for the patience with which you chew everything for us newbies. This topic is already 3 years old, and the number of clumsy beginners is more and more. ... And then, it's very difficult to navigate the tips on the forum until you start doing it. And only in the process you begin to understand what's what. All these terrible names are panifarin, agram. It seems that you will never understand what's what!
Now about bread:
Everything worked out great. Brought to work today-dare in 5 seconds. and praised.
My changes in relation to the kolobok: I added 2 more spoons of rast during the kneading process. oils. The gingerbread man was not as liquid as yours. But I feel calmer. Maybe not very high bread turned out - about 80 mm "at the withers". But the first time I thought that it should be the same height as a wheat one. Acid. crumb - everything is fine. Unfortunately, the children took the camera to work, so I didn’t make a portfolio, but after that time it’s necessary!
Today I will try to do Darnitsky!
Success to everyone! read the recipes carefully and listen to Vanya's advice!

Vanya28, thank you for your responsiveness!
How will I do it - I will immediately report and post a photo.

... there will certainly be fewer questions about consistency and mixing if you put a link to the video in the first post
...

The link in the first post was put on the video course of kneading rye dough.

The rye bread is very good, the crumb for the yeast version is classic. There is a question about the crust, it is not very clear from the photo, perhaps the shooting has shaded so much or it is slightly overdried and therefore changed color. If so, then the baking time can be reduced by 5-7 minutes.
And so, everything is cool!

Here's another question for me ... Why does the bread become hard on the second day?

[Vanya28]

Vanya28, I report on my second attempt with a dark agram. This time I measured everything with measuring spoons and, for fun, decided to weigh everything measured on an electronic scale. That's what I did:
- rye malt - 50 ml = 30 gr
- yeast - 10 ml = 6 g
- dark agram - 15 ml = 9 gr
- sugar - 75 ml = 60 gr
- salt - 10 ml = 12 g
It differs very much with your numbers in the 1st post, but for the first time I measured everything in grams and the dough I got was very dense compared to yours.This time the dough was close to yours, but still thick, it didn't mix well and everything rose in a cone (at the end of the batch, I carefully leveled it with wet fingers). I really liked the taste of the bread, there was no such sourness as the first time - thank you very much for the recipe, but it seems to me that the bread did not rise well, the crust was very baked and was thick, your bread is more porous. What can you advise ?!

Why didn't you add liquid, if it was thick?

Why didn't you add liquid, if it was thick?

because I counted enough liquid, because I put in 3 times less agram.

So I look at the results of others and mine, the roof is torn apart by almost all very tasty bread, the recipe has become homemade as "Darnitsky". his wife makes delicious sandwiches for a feast

because I counted enough liquid, because I put in 3 times less agram.

You could have flour that takes more water, which is why the dough is thicker than necessary .. I would add ..

Tell me, please, who knows ... Is there any point in using the specialized program "Borodino bread" (of 3 stages) in my Moulinex, or is it better to use a combination of 2 programs "Yeast dough" + "Baking", as Vanya advised ? Maybe this question has already been asked, but I physically did not have time to subtract 40 pages of the forum!

[droma]

droma
Bake on "Yeast dough" + "Baking" and you will be happy! I also have Moulinex and I always bake this way, the result never ceases to please!

Tell me, please, who knows ... Is there any point in using the specialized program "Borodino bread" (of 3 stages) in my Moulinex, or is it better to use a combination of 2 programs "Yeast dough" + "Baking", as Vanya advised ? Maybe this question has already been asked, but I physically did not have time to subtract 40 pages of the forum!

Look at the manual for your oven, it probably indicates how much time it takes for which of the stages of making bread.
Vanya wrote that the standard with 45 minutes baking is not suitable, you need to bake at 1.23-1.30. In the original 1.30, my oven dries out the crust during this time

If your version is kneading for 20-30 minutes, proofing for an hour and baking for about an hour and a half - this will be the same.

Here's another question for me ... Why does the bread become hard on the second day?

A few hours after baking, this bread stabilizes, the crumb becomes less sticky, which you can see.
In this state, he will remain for several days, until the process of staling becomes noticeable.

[Vanya28]

Vanya28, I report on my second attempt with a dark agram. This time I measured everything with measuring spoons and, for fun, decided to weigh everything measured on an electronic scale. That's what I did:
...
It differs very much with your numbers in the 1st post, but for the first time I measured everything in grams and the dough I got was very dense compared to yours. This time the dough was close to yours, but still thick, it was poorly stirred and everything rose in a cone (at the end of the batch, I carefully leveled it with wet fingers ...
but it seems to me that the bread did not rise well, the crust was very baked and was thick, your bread is more porous. What can you advise ?!
...

1. The difference in numbers when weighing is just a large error in measuring your scales at small values. That is why we strongly recommend that small weights be carried out with measuring spoons, which is faster, more accurate and more convenient.
2. Your bread for Panasonic turned out to be correct, and if it did not reach the height, then it is about 1 cm, if higher, then the roof will fall through.
3. Under your flour, add an amount of water, about 20-30 ml. (one tablespoon).
4. The crust in Panasonic is always crispy. If you don't like it very much, the thread has an explanation on how to fix it. Read it.
And show the result, the cracks should disappear.

so I look at the results of others and my own, it breaks the roof for almost everyone ...

Small 1-2 cracks are not a defect for rye bread, but for hearth bread this is generally the norm, which is reflected in the technical conditions for baking bread in particular.

Thanks for the recipe, but I guess I did something wrong, not as high as in the recipe and sweet, I did it with homemade sourdough.

... Thanks for the recipe, but I guess I did something wrong, not as high as in the recipe and sweet, I made with homemade sourdough.

You have the bread for this amount of flour and the height is correct, the crumb is porous and good, the only question is the sourdough, either you need to grow it longer or add more, 300-400 grams of sourdough in this recipe is a normal amount and the bread then turns out sweet and sour.
Good luck!

You have the bread for this amount of flour and the height is correct, the crumb is porous and good, the only question is the sourdough, either you need to grow it longer or add more, 300-400 grams of sourdough in this recipe is a normal amount and the bread then turns out sweet and sour.
Good luck!

Thank you for the answer!!! I am still embarrassed that the bread is sticky, you wrote that it recovers after a while, the day has passed until I notice the changes, after what time does the recovery take place?
You also wrote that the starter culture can be increased to 300-400 grams, then it is necessary to reduce flour and water when mixing?

...
You also wrote that the starter culture can be increased to 300-400 grams, then it is necessary to reduce flour and water when mixing?

The ratio of flour and water in the recipe should remain unchanged, this is very important, since it affects the consistency of the dough and a violation of the ratio of the amount of flour to water will lead to impurity and rupture of the dome of the loaf or to the fall of the roof of the bread. By increasing the amount of sourdough, you decrease the amount of water and flour accordingly.

Thank you very much for your advice!!!

And I did great! But for the first time when baking this bread, she did not want to risk it and added 1 tbsp. l panifarin.
After the end of the batch, I took out the mixer and leveled the roof with a wet spatula. The roof is perfect - slightly convex. THANKS to the Author !!! )

Vanya 28, just took out of the oven your second bread for today (the first one, which I wrote about earlier, tasted and quickly took away my beloved son-in-law). I never cease to be amazed: there was no kolobok - a viscous plastic mass, during kneading (in accordance with your video), I constantly removed the viscous dough from the shoulder blade with a knife and sent it back to the bucket. And I could not even believe that something would come of this substance. But what an amazing result - the second bread is even better! The roof is slightly convex, flat (without bumps and cracks). I added mustard oil to the recipe - 2 tbsp. l. , and reduced sugar to 2 tbsp. l. (this is according to my taste), the spices are coriander and cumin.
And here are my findings:
1. I helped the mixer for the first 10 minutes - I adjusted the dough from the corners, pressed it against the mixer, turned the dough with a spatula, because, due to stickiness and not "bumpiness", it is more kneaded from below.
2. In the remaining 5 minutes. kneading, when the dough had already strayed into a very homogeneous, smooth mass, she decided not to help and only to observe. It was in the last 5 minutes that the workpiece (I can't even call it a kolobok) began to turn over itself. When the dough stuck to the walls, I pushed it off slightly with a spatula.
3. When I took out the mixer after kneading, I pressed it quite tightly and "polished" the roof with a soft silicone spatula - I made it flat and smooth (I moistened the spatula with water). Thus, the entire workpiece was evenly distributed over the bucket.
4. Baked for 1 hour 15 minutes, because the sides were very fried the first time.
I don't even know if something else needs to be changed in the recipe - everything is so successful: getting into the top ten. Perhaps, I will just experiment with flour: 250 g peeled rye and 250 g whole rye.
Once again, a huge THANKS !!!

Good evening everyone!!! I made HP Moulinex OW 6002 according to the recipe and using scales. I was embarrassed by the laying of products (usually on the contrary, first the liquid on top of the flour, etc.) helped with a spatula as in the video, the mass turned out to be viscous. And now THIS miracle was baked and ..... the middle is moist, viscous, I will not write about the taste. Help with advice, what was wrong with me. THANK YOU

[AndreyK]

AndreyK
I have repeatedly baked this bread in Mulinex-6002, baked according to the same scheme as in Mulinex-5002:

Yeast dough program -1 hour 25 minutes. Kneading 25 minutes. Ascent 1 hour.
Program "Baking" - maximum time 1 hour 10 minutes. At the end, immediately add another 20 minutes.
Total baking time = 1 hour 30 minutes.

The bread is excellent !!!

P.S. HERE you can see my bread baked in Mulinex-5002, in 6002 it turns out one to one the same.