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

all programs with mixes

mode 9 baking 60 minutes.

Thank you! is the temperature normal? have you tried baking this bread?

[Vanya28]

Vanya28
For the weekend I made rye according to a slightly modified recipe. I read on this forum that in order to make bread with sourness, you need to add twice as much sourdough as flour. I make a large loaf of rye (1380g) to last for a week.
The result was the taste of real black bread (we call it Ukrainian) - it was only enough for Saturday and Sunday. I had to put another one on Sunday evening - made with red pepper and coriander. The last pitch is already in a round shape, went up 2.5 times per hour. The question immediately arose - how to process the dough more correctly after kneading. Painfully sticky dough, barely managed to form a circle before loading into the mold. I was afraid to make cuts - it would suddenly fit badly (and for example - the dough has grown well).
Here is my refined recipe (not quite yeast - probably more leavened):
1. Peeled rye flour - 410 gr.
2. Kvass dry - 65 gr.
3. "Eternal" leaven on rye flour - 900 gr. (100%)
4. Sugar - 36 gr.
5. Salt - 16 gr.
6. Dry yeast - 11 gr.
7. Boiled water - 130 ml. (for brewing kvass)
8. Curd whey - 150 gr.
First, I poured sourdough into the HP bucket. Top with boiled water, cooled and diluted in whey kvass. Top with rye flour (in the second version, mixed with red pepper and coriander). And at the end, sugar and yeast were poured onto the flour, and after 10 minutes of kneading, salt was added.
The kneading was done on the "dough" mode, increasing 2 kneading to 30 minutes. (the first one left 3 min.)
The first time, I immediately sent the bucket to the oven at 40 degrees for 2 hours, then baked goods (10 minutes at 250 degrees and 1 hour 20 minutes at 160 degrees). , scraping the dough off the table, then loading the formed ball into the mold, and then just like the first time.

Thank you! is the temperature normal? have you tried baking this bread?

In general, I have been baking in a bread machine for 5 years, the temperature is normal, in accordance with the color of the crust set.
I have not tried this particular recipe, since I use homemade sourdough. I prefer long-fermented bread.

The question immediately arose - how to process the dough more correctly after kneading. Painfully sticky dough, barely managed to form a circle before loading into the mold.

The second time, I had to fiddle with unloading the dough from the bucket for a long time, repeated attempts to form boxes, scraping the dough off the table, then loading the formed ball into the mold, and then just like the first time.

It is most convenient to work with rye dough with wet hands. Wet the table surface directly. Take my word for it, neither butter nor flour will help. If the dough is rye-wheat, you can get by with flour, but all the same, lumps of flour then come across in the bread, "they cut the eye."
Spread the dough on the surface in a layer and wrap it on all sides with an envelope. Then roll up a roll at one end, if you are baking in a bread pan. For a loaf or hearth, simply round out in a few circular strokes towards the center.

[Yuliki]

Yuliki
Thank you! I'll try it next bake.

In general, I have been baking in a bread machine for 5 years, the temperature is normal, in accordance with the color of the crust set.
I have not tried this particular recipe, since I use homemade sourdough. I prefer long-fermented bread.

it is on mode 9 that the temperature is lower than in normal modes

honest word. did not notice the difference. I used to love prolonging the modes so that the dough grows more, baked on "baking".

[marysichca]

it is on mode 9 that the temperature is lower than in normal modes

marysichca, the temperature is less important here, but the baking time of 60 minutes is not enough, you need to add.
For substantive help, write a sign or send me instructions.

[Vanya28]

Vanya28
I made rye for the weekend ...
sour

al_rd, regarding the increase in the acidity of rye-custard bread, you did the right thing. Above, I drew your attention to the fact that perhaps the "eternal" leaven does not have time to collect the necessary acid in one day.
Adding yeast to improve the rise of the dough is very smart, it still lives in the sourdough.
In addition to the above Yuliki, about cutting the dough, I note that if you bake in a form, then you just need to load the form and form only the "roof" by smoothing it. When lifting, all minor flaws will disappear, and the dough will still rise at 40C. It is not as sensitive to forming or shifting. Well, it will go up a little longer. You bake in the oven. It is more difficult with bread makers, there is a program, or use programmable bread makers.

[Vanya28]

Vanya28

Thanks for the recipe. This bread finally conquered not only my family but also colleagues at work. Especially its "spicy" variation with red hot pepper and coriander. Many asked to reproduce the updated instructions for baking it. This bread "went to the people." And the sourness is very easily regulated by the amount of sourdough (1: 2, 1: 1, 1: 1/2 and 1: 1/3). I also want to try to what limit you can reduce the amount of yeast. I think you can reduce the yeast by increasing the rise time, but that's just how it will be with acidity.

[marysichca]

marysichca, the temperature is less important here, but the baking time of 60 minutes is not enough, you need to add.
For substantive help, write a sign or send me instructions.

the baking mode can be turned on again only after a while, when the oven has cooled down slightly.

[Vanya28]

Vanya28

Thanks for the recipe. This bread finally conquered.

I also want to try to what limit you can reduce the amount of yeast. I think you can reduce the yeast by increasing the rise time, but that's just how it will be with acidity.

al_rd, acidity is really regulated by the leaven, and yeast has very little effect.
In the absence of added yeast, the dough rises, the resulting bread taste after two hours, as the bread cools down, it will be difficult to distinguish from the version with added yeast.
Taking into account the total cooking time, the loss of an additional two to three hours for drinking the dough without adding yeast becomes doubtful.

I baked this bread twice, you can eat it, but it seems to me that I have some flaws or inconsistencies in its preparation. I would like to ask a few questions. I'll start right away with what I think I didn't succeed.
1. Bread does not rise well, the top is collapsed, and the rise itself is not very high.
2. Looks wet and not baked inside, sticks to the knife.

Now I want to clarify the proportions, well, maybe I didn't take into account something else.

...
Then everything is according to the instructions.
What else did not seem right to me, that there is no kolobok as such, the dough sticks on all edges, it is very sticky and moist. It gets in the way very badly, as everything sticks to the edges. Although I help with a spatula, the bun does not work.
The sourdough and malt were bought from me at the Bakery House, the names are different, but I do not think that this changes the essence much. It seems to me that there is a lot of water ... what am I doing wrong? Thank you.

I baked it twice ...

There are mistakes, but for specific advice, write your entire list of ingredients used.
It is more convenient to measure small volumes of bulk ingredients with special measuring spoons (along the cut - this means, along the edge of the spoon, as if to cut off the cap (hill) with a knife). See drawing.
The rest as send the list.

There are mistakes, but for specific advice, write your entire list of ingredients used.
It is more convenient to measure small volumes of bulk ingredients with special measuring spoons (along the cut - this means, along the edge of the spoon, as if to cut off the cap (hill) with a knife). See drawing.
The rest as send the list.

1. Peeled rye flour Kievmlin. 500 grm.
2. Malt "Romagal" 50 grm (I weigh all the ingredients on a scale, except for water). I mix it with 100 ml of boiling water.
3. 30 grams of dry starter culture "Rogi Dunkel".
4.15 grams of sugar.
5. 5 grams of salt.
6. 10 grams of dry yeast "Nevada".
7. Water at room temperature, 400 ml, add to the malt and pour into a bucket on top.
Then everything is according to the instructions with kneading, using a spatula and baking for 1.30 hours.

[Papa [BOP]]

...
Then everything is according to the instructions with kneading, using a spatula and baking for 1.30 hours.

Papa [BOP], errors in weights
small and should not lead to fatal marriage, you need:
malt - 40 gr.
yeast - 8 gr.
In your case, two positions can give this result:
yeast,
flour.
Let's rule it out.
Dry yeast buy new, tested, small bag.
Let's move on to flour.
The grinding of flour is important and difficult to determine by eye.
The better the rye flour, the more you need:
peeled - 500 gr
a
sown already - 700 gr.
and the dough is very easy to mix if there is little flour.
In your case, it will be more convenient to start with water and flour.
Let's try to figure out what needs to be done.
Mixing process.
With a spatula, cut off the dough from the sides of the bucket and direct it to the center. Trying not to stain the shoulder blade.
At the same time, press the dough on top of the mixer.
And so on in a circle for several minutes.
If the water and flour are normal, then after 10 minutes of stirring with a spatula, the dough will begin to spread with difficulty quite evenly throughout the bucket. The gingerbread man is not formed.
If the dough spreads easily and faster, then there is a lot of water.
If the dough does not spread after 10 minutes and looks like torn and shapeless pieces, then either mix poorly or not enough water.
There is no need to rush to add water and add it by 20 ml. stirring well.
Raising the dough should approximately double its volume.
Compare with your result to see what to do.
For example, start by reducing the water by 100 ml at once and see how the stirring goes. Adding it 20 ml. If you do not keep within 15 minutes, run the batch a second time, it's not scary.
It is necessary to achieve the viscosity of the dough, as described.
If it sticks a lot, peel the spatula and try not to scoop the dough with it, but to correct and press it.
And you need to be confident in your yeast.
Everything will work out.
And compare your size of the finished loaf with the loaf in the picture.
If anything remains unclear, write and send a photo of the marriage in the context.
But I think you will send a photo of already excellent bread.
Success.

Vanya, today I baked according to your recipe. Look, what did I do wrong? All according to the recipe (the one with honey). But my honey is watery. And yet - I changed the order of the food, the liquid was on the bottom, and yeast, flour and the rest were on top. Does it matter? The dough was swampy in consistency.

here is a photo

[BlackHairedGirl]

... Look, what was I doing wrong? ...

Well, Horror! Well, not Horror, Horror, Horror!
You can even have a bite from one corner!

Plucked a piece?

Write, BlackHairedGirl, all the numbers, what and how much were measured.
Let's figure it out and everything will work out.
You will also help your girlfriends!

Hello everyone.
Vanya28, I got you here too. It's not about the crispy crust - I love it very much, French white bread is my favorite. My Crust is not only not cut with a knife, it is even difficult to break it with your hands. It seems that the bread is not baked, but dries. By the way, even fresh crumb is rather dry, but reducing the baking time does not improve the crust. Already before baking, the dough is dry on top, which is not the case with white bread.
And why does no one else complain about it except me?
Unfortunately, I cannot put a photo, but it will give little - everything looks decent.

Hello everyone.
Vanya28, I got you here too. It's not about the crispy crust - I love it very much, ....
Unfortunately, I cannot put a photo, but it will give little - everything looks decent.

Little information, I don't like guessing.
Is this your second hp?
Kenwood 450?
There is nothing to speculate about yet.
An abnormal crust is formed due to a large loss of water, if, for example, the tightness of the HP is broken.
More information needs to be given.
Write.

My further samples.
He baked bread, preheating the oven to 250 degrees. After 5-7 minutes. moved to 160 degrees. The bread has risen very well, the porosity is normal.
Errors - I did not put steam into the oven and therefore the roof was very cracked. It was necessary either to put a container with water under the protrusion, or to sprinkle it several times with water at the first stage.
And I came to another conclusion. The degree of acidity of bread can be adjusted by changing the time after which to take it after feeding.







The yellowness in some photos is from a flash

My further samples ...

Write in full the amount of all the ingredients in this option, the weight of the loaf, the time of the sourdough and the photo of the form without bread. I'll post it on the first page, in the oven subsection.
Are the household already used to good things?
Sent five messages above, a slight Horror on the topic of rye custard, the beautiful half cannot cope.
I looked at your bread and felt better.

[Vanya28]

Vanya28
I have already laid out the number of ingredients:
1. Peeled rye flour - 410 gr.
2. Kvass dry - 65 gr.
3. "Eternal" leaven on rye flour - 900 gr. (100%)
4. Sugar - 36 gr.
5. Salt - 16 gr.
6. Dry yeast - 11 gr.
7. Boiled water - 130 ml. (for brewing kvass)
8. Curd whey - 150 gr.
9. Red pepper (hot) - 1.5 tsp.
10. Coriander - 0.75 tbsp. l.
as you can see, instead of malt - kvass, eternal sourdough (water-flour) 100% (that is, in a volume of 50% flour and 50% water) - 22 hours after feeding, and this time I introduced serum. For the rest, the ingredients are only recalculated for greater weight. I have a loaf of bread weighing 1kg 400g. I keep the leaven on the windowsill - I have 12-15 degrees there. I feed in equal parts (the first day 12 g of sourdough + 12 g of flour (rye) + 12 g of water (after the filter) - on the second day 36 + 36 + 36, on the third 108 + 108 + 108, then 324 + 324 + 324 - on the fifth day I bake bread). This complexity helps to save sourdough. Its leftovers accumulate a little and they go to the preparation of pancakes. Unfortunately, the nature of the work allows you to bake bread only once a week - on Saturday rye, on Sunday - wheat. I will post a photo of the form later - I mainly use the Internet at work, and the form at home. But this is not yet the final form - I am in the process of searching.
I tried to try more rye recipes, but the household replied - We only want this.

I am also very glad that my bread made you happy. I think this is a very successful and uncomplicated recipe. Kneading only 33 minutes. Rise an hour and a half and an hour and a half baking. Difficulty may arise only in the cultivation and maintenance of the starter culture. But on this forum there is enough advice on them. And their types are described quite fully - and even master classes. I really liked one material. Here is its essence in brief. A member of the forum wrote that in the process of its birth, growth and life, the leaven takes microflora from a particular house. Therefore, the bread with its use contains the spirit of this particular house. It is the bread of this particular house that is born.

...
I am also very glad that my bread made you happy. I think this is a very successful and uncomplicated recipe. Kneading only 33 minutes. Rise an hour and a half and an hour and a half baking ...

... that the leaven, in the process of its birth, growth and life, takes microflora from a particular house. Therefore, the bread with its use contains the spirit of this particular house. It is the bread of this particular house that is born.

The recipe is really very simple and delicious. I have it so fine-tuned that only the "monkey" does not bake it, as my colleague put it here.
More about the spirit.
It says a lot!
With cleanliness in the kitchen, for three, another days, the microflora of course will not grow much

and the result with baking is always guaranteed with me, but the bread "feels" who approaches it, who cooks it. It is simply visible already in the batch.
It's not that simple, it's true!

[Vanya28]

Vanya28
well, I already guess what's the matter, I think a bit too much liquid, but still:
one.Peeled rye flour - 500 g (on electronic scales)
2. Rye malt (dry) - 50 ml (measured with a measuring glass)
3. Boiling water for brewing malt - 100 ml
4. Agram - 50 ml (in a measuring cup)
5. Sugar - 1.5 tsp.
6. Honey (I have liquid artificial) - 50 ml (on a scale of 50 g)
7. Water for stirring honey - 30 ml
8. Salt - 1 tsp. dimensional
9. Ground coriander - 2 measured tbsp. L. (I love him, that's why so many)
10. Dry yeast Saf-Moment - 2 measured tsp.
11. Boiled water (room temperature) - 300 ml in a measuring glass.
12. Sunflower oil - 2 tbsp. l. (conventional)
13. Panifarin - 1 measured tsp.
Bookmarking order: boiled water + butter + brewed malt + honey with water + sifted flour + salt + sugar + coriander + panifarin + dry yeast (in the middle in a dimple).
I switched on the "Gluten-free" mode, the kneading lasted 15 minutes, helped with a spatula in the corners, then 55 minutes. climb. Then, without lifting the lid, I reset the program and turned on the "Baking" mode, set it to 1 hour 30 minutes with a timer. I didn't moisturize in an hour, I was afraid to open it.

I have a counter-offer - maybe someone will post a photo of how the dough should look at the kneading stage? To determine the degree of density ... And to film the moment as it sags from the spoon ... I read about a spoonful of dough half an orange in size. It doesn't mean anything to me ... Oranges are different

This morning I baked this bread again, because the previous one had to be thrown out, and the family was without bread. Reduced the amount of water to 260 ml (I read it in another recipe, here in this section) plus 100 ml for malt plus took regular, thick honey and diluted it with part of the water from the available amount. Total water 360 ml, flour 500 g. The roof still collapsed, but the crumb already looks like a crumb. However, it seemed to me crude. It seems like baked, but as they say in Ukraine, gley
Here is a cutaway

EVERYTHING, EVERYTHING according to the recipe!

1. Peeled rye flour - 500 g
2. Rye malt (dry) - 50 ml
3. Boiling water for brewing malt - 100 ml
4. Agram - 50 ml
5. -
6. Honey (preferably dark) - 50 ml
7. Water for stirring. honey - 100 ml
8. Salt - 1 tsp. dimensional
9. Ground coriander - 2 measured tbsp. l. (cut)
10. Dry yeast Saf-Moment - 2 measured tsp. (cut) 8-9 gr.
(on the scales 20 spoons per cut, you should get 80-90 grams, this is for checking)
11. Boiled water (room temperature) - 250 ml

yeast down, then everything is dry, liquid on top (mix everything, leaving 50 ml of water, add later)
Kneading
watch the first 4 minutes, then cut off the flour from the edges of the bucket with a spatula in a circle and touch it to the center, and lightly press everything from above to the mixer, and try not to scoop the dough with a spatula in order to stain it as little as possible.
After 7 - 8 minutes, the dough should begin to spread hard on the bottom of the bucket, if it does not spread hard, but breaks and lies in shapeless pieces, then add the remaining water and continue to help.
If you do not have time to mix, start the mix again.
The first time you did not mix the dough well and did not follow the recipe.
You will add butter and panifarin to your bread as you learn how to bake it.
The moisture in the crumb will return to normal after two hours in the towel.
You can look into the stove by lifting the lid for a second.
I will post a video showing the batch in a week.
You have almost finished the bread.
I hope the third time will be joyful!

Dear Vanya28, I gave complete information - both the recipe and the programs. Apparently you haven't had such a case yet. But, nevertheless, you correctly assumed that the stove was poorly closed, I could have thought of it myself, because I saw that the bread was drying.
Yesterday I put the old K350 and the new K450 side by side, did everything the same, but the result is different. When the stove was opened after the end of the process, steam escaped from the K350, nothing from the K450. The K350 worked well. It turned out that in the K450 the gasket that runs along the perimeter of the stove itself has special "navels" that prevent the lid from snuggling. Why is this done? I'll think about what to do, you can just cut them off, but this is not the best way out.
Thank you for helping me find the cause of my failures.

...It turned out that in the K450 the gasket that runs along the perimeter of the stove itself has special "navels" that prevent the lid from snuggling. ...

Condensation does not form in K450, the rest of the ladies will write off by lunchtime what is under the lid and with the gasket.

[Vanya28]

I baked rye for the first time. On the shoulder blade there was a huge piece of Myakish very wet! Perhaps because only from the stove. The top is flat. The bread rose well, but when baking it slowly sagged (not the top, but as if it just decreased). Wrapped it in a towel for ripening, let's see ... I tried this hot crumb from the shoulder blade ... Wet. The taste seems to be nothing, with a response of buckwheat honey. There are pores. Bit bitter! Agram laid down 30, it turned out to be a lot. There were almost no deviations from the recipe.

The deviations were as follows:
Longer kneading. It was very difficult to knead, since Kenwood only has a simple paddle, and I do not have a narrow silicone paddle. There is a "relatively narrow" one.
I put the ingredients in the reverse order (I really regretted it, because I think it was difficult to mix because of this), that is, water, flour, trembling. I put a pinch of coriander and caraway seeds right in the dough, and ground a little 4 types of pepper. Otherwise, there were no deviations.

I would have added panifarin if I had not forgotten about it

The bread will ripen, I'll taste it, accomplish your goal. Until I really understood.

add
Vanya28, I'm sorry, but I didn’t like the Taste balance is good, but the crumb is cool! Next time I'll try to reduce the water a little, and bake it a little longer. However, thanks anyway!

[Vanya28]

Vanya28
thanks for the advice. In a day, the bread will end and I will bake it according to your advice, but by the way, it is eaten with pleasure So I feel that I will bake it more than once

[Vanya28]

Vanya28
thanks for the advice. In a day, the bread will end and I will bake it according to your advice, but by the way, it is eaten with pleasure So I feel that I will bake it more than once

BlackHairedGirl, looking again at your bread, I suspected the reason for the failure in baking bread. If this is not a lighting error, then the crumb of the resulting bread is very light for peeled flour with malt (fermented).
If this is the case, then perhaps your flour is closer in composition to the sown flour, and in this case it needs up to 1.5 times more, if it is purely sown flour by grade.
Assumption and solution.
Reduce water immediately by 150 ml. and watch how the kneading goes, gradually adding it.

Hello everybody!
Vanya28, I haven't been here for a long time, it's nice that I'm not alone in the thorns of pastries with your bread. Capricious to master and very tasty. The main thing is to learn. Then everything is simple and a solid thrill.

[Crochet]

[Program No. 14 "Baking" (first, to a maximum of 1 hour 10 minutes, at the end of the battle, I added another 20 minutes, for a total of 1 hour 30 minutes).

Crochet, and how are you I will add another 20 minutes... For me, any program turns on only after the stove has cooled down, at least 15-20 minutes must be kept open and empty

[Crochet]

Crochet, and how are you I will add another 20 minutes... For me, any program turns on only after the stove has cooled down, at least 15-20 minutes must be kept open and empty

I will write for Crumble, for Moulinex OW 5004, I suppose everyone does not mind.

... full mode 14 programs 70 minutes (set by + sign). Put the dough in this mode for 70 minutes. 5 minutes before the end, press and hold the Start button for 15 seconds until the beep. The program will display 14-10 minutes. Add a plus until the desired time and click on Start again. Which dough needs 90 minutes baking?

Rye choux pastry needs 90 minutes.
Thanks, Panevg1943, for the help.

[Vanya28]

Assumption and solution.
Reduce water immediately by 150 ml. and watch how the kneading goes, gradually adding it. [/ quote]

I will post a video showing the batch in a week.

Vanya28
Following your advice (but by the way, without waiting for the promised video), I decided to do it at my own peril and risk. Water - 100 ml for malt, and 210 ml boiled, honey was not diluted with anything, it is already liquid, and when kneading - and it turned out to be very steep - I added another 100 ml of water. The total amount of water was 410 ml per 500 g of flour.The thickness of the dough reminded me of window putty, the same plastic. But not liquid! The first batch was done on the Pelmeni mode, 1 tbsp oil was added. l. Then I turned on the gluten-free mode, kneading, proofing, switched to baking for an hour and a half.
I report: it looks like a pretty decent bread, the roof has risen, however, it tore a little. I'll post the photos and the cut tomorrow.

[Vanya28]

Assumption and solution.
Reduce water immediately by 150 ml. and watch how the kneading goes, gradually adding it.
Vanya28
Following your advice (but by the way, without waiting for the promised video), I decided to do it at my own peril and risk.

Shamed, shamed with the video! I will urgently improve.
Look,
🔗
On the third try your bread turned out! Great!
Show us, we will share in success together.

Here is a photo of yesterday's bread

Thank you and ++++++++++++++++++ !!!

🔗

[Vanya28]

Vanya28
Thank you for the video! I must say that in terms of density, my dough was thicker and darker in color. Malt, weighed on a scale, which according to the recipe needs 40 grams, I pulled at 5 or 6 measuring tbsp. L., now I do not remember exactly. I remember that I was scared of such an amount and put 3 tbsp. l. And the story is the same with the agram. On the scales it turned out 35 grams, and in fact - about 3 tbsp. l. - it seemed to me a bit too much, put two. Maybe you will still indicate in measuring spoons from HP? (both agram and malt) And then there are vague doubts. Somewhere in your branch, I met that you need 1 tbsp. l. malt?

[Vanya28]

Vanya28
...
Maybe you will still indicate in measuring spoons from HP? (both agram and malt) And then there are vague doubts.
...

BlackHairedGirl, in measuring spoons from HP I can't say, but I will tell you how to determine the volume of one measuring spoon by its cut, if the volume of the spoon is not known.
Weigh on a scale 10, or preferably 20, full measuring spoons of water and divide the result by the number of spoons.
Rye bread, as you can see from your own experience, is very sensitive to the amount of ingredients in the recipe and you need to measure them as accurately as possible to obtain a stable result. Precision makes it easy to make small adjustments for local flavors, malt or yeast.
It is better not to weigh small portions, but to measure out with measuring spoons along the cut, I will explain why with the example of malt.
Malt in a volume of 50 ml. per recipe, can have a weight of 33 to 42 grams, depending on the quality of grind and moisture.
Let's add an error of measuring electronic scales up to 5 grams.
In total, the difference in weight can easily be 10 grams, which is already 20-25%, and this is a lot. Such a difference in the final volume of the test will easily take on an additional 30-40 ml. water, or will not take water, it depends on which direction the error will turn out.
The viscosity of the rye dough changes before our eyes even after adding 20 ml. water.
The result of such an error is a damp crumb, a sagging "roof" of the finished bread. Which, of course, cannot please in the end result.
I write about it constantly and persistently.
In the recipe, small amounts of malt, yeast, salt, etc. are indicated in ml.
Having determined the volume of your measuring spoon, by its cut, you will quickly figure out how many things in the measuring spoons you need to measure along the cut.
And write down for yourself at the beginning how much you add.
If you have any questions, please write.

[spoons to HP]

Measured spoons to HP, we consider:
1 tsp = 5 ml
1 tbsp. l. = 15 ml

most often such a double-sided spoon d. b. in a set with HP

that is, we can assume that 50 ml of malt is 4 tbsp. l.
30 ml "Agram" - 2 tbsp. l.
salt - 1 tsp.
yeast - 2 tsp

[Vanya 28]

Vanya 28
Well, in general, for my taste, malt and agram were fine, so we will adhere to the same proportions in the future, that is, malt of 3-4 dimensional tbsp. l., agram - 1-2 dimensional st. l.

[Vanya 28,]

Vanya 28, Thank you so much for such a delicious recipe :)
I did it 2 times, the first time it turned out to be a little damp and fresh, the second time I put the starter culture to the maximum (50 ml) and added 5 ml of panifarin. It turned out to be such a delicious, you can't beat it behind your ears. I didn't even have time to take a picture, they ate everything!
I am certainly not aged, but the taste of REAL bread from childhood!
Once again THANK YOU VERY MUCH!

PS and how to thank?

[Vanya 28]

Good day!
Yesterday I finally bought peeled rye flour and dry kvass "SAF-kvass" (I didn't find any malt), today I dreamed of trying to finally bake rye bread.But no! I read the recipes here on different topics and came to the conclusion that you cannot do without gluten (panifarin) and a starter culture like "Agram". But I don't know where to buy them! Advice Vanya 28 using a search engine does not help: when you search for "products for bakeries", only links to this forum and a couple of other culinary forums that have "stolen" this topic are displayed.

Are there any online stores that sell gluten, sourdough, molasses, etc.? Maybe an order can be made at a Moscow wholesale company? Help me please.

And one more thing: I'm going to Moscow in a couple of weeks. If it's not difficult, please write where these components and additives can be bought in Moscow? Do they work there on weekends? And on weekdays - what time do they close? I will arrive on Sunday afternoon and leave on Monday evening, but I will be at the seminar all day, I will be free at six in the evening only :-(

And one more question. There are really a lot of homemade starter cultures on this site. Which one is preferable for chouxed rye bread?

[Forum rules]

Are there any online stores that sell gluten, sourdough, molasses, etc.?

I could not find a target thread on the forum that would summarize all the places where you can buy bakery components (with delivery in Russia), therefore, and also out of respect for the author of this thread, I am posting my own list here.
Moscow stores


Shops of St. Petersburg

Direct links prohibited Forum rules... Read point 7.

As I understand it, 2) and 3) are popular among forum visitors, although the other two also look good in terms of assortment. Personally, I ordered at 3).

[Vanya 28]

Vanya 28
And I will come to you with another thank you for your recipe! Here's my yesterday's custard according to your recipe:



Has baked many times, no punctures happened! My family loved this bread very much, so I often bake ...

[Vanya28]

Vanya28, thanks for the recipe and numerous clarifications.
Yesterday I put the sourdough, and today I tried to bake bread according to your recipe. Like many newbies, it didn't work out very well. Although - delicious to madness. However, the bread rose, in my opinion, not enough, the dome did not work, and in the last half hour of baking, the roof also collapsed, a hole formed in the middle.
Can you help me fix the matter? What did I do wrong? I measured everything according to the recipe. The only digression: 15 minutes after the start of baking, I smeared the roof with a thick starch paste. But even before that it was not convex like a dome.