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

[whole grain]

Everything is fine, for a long time here this has not been shown the first time!
Class!

The device, of course, lied a little in colors, making it a little richer

Such a large correction of water is due to the fact that flour whole grain (coarser, lower grade), and it requires more water to swell.

In the description I wrote with a mistake, not whole grain, a whole-ground turns out. Although there seems to be no difference.
Vanya, can I bring this dough to the consistency that you achieved in your video? That is, add another 20-30 ml. water. And then cracks indicate a lack of moisture, right?

[whole-ground]

The device, of course, lied a little in colors, making it a little richer
In the description I wrote with a mistake, not whole grain, a whole-ground turns out. Although there seems to be no difference.
Vanya, can I bring this dough to the consistency that you achieved in your video? That is, add another 20-30 ml. water. And then cracks indicate a lack of moisture, right?

Right.
But small cracks are not a defect,
and adding water does not always save and can easily lead to the failure of the roof of the bread.
Here yeast, and the quality of flour, and the quality of smoothing the dough during molding are also involved.

OK! Thanks. I'll try again, with increasing water, for the experience.

[Panasonic 2500]

Well, here I tried


I decided to immediately start the test "on honey with caraway seeds and coriander"
Stuck with the classic recipe:

1. Whole grain rye flour from Diamart - 500g
2. Fermented rye malt (Diamart) - 50ml + 100ml boiling water
3. There is a small indentation: due to the lack of Agram, I used 30ml (2 tablespoons) of apple cider vinegar 5% (added to water)
4. I put a little more honey (about 60ml - 68gr approximately) + 100ml of water
5. Salt-10ml
6. Dry yeast Saf-Moment - 10ml
7. Ground coriander - 30ml (this is a pretty decent amount of spices per loaf, as it seemed to me, but I'm a big fan of them)
8. Caraway seeds are not ground, put whole inside
9. Water 200ml + above vinegar 30ml

I have Panasonic 2500... Modes: "Basic fast" (02, size XL - I don’t know if this is important) and "Baking" (11).
Everything is done as Vanya chewed for us. After about 2-3 minutes, I began to help stir with a spatula. He helped almost until the end of the batch (lasting 15 minutes). The dough seemed very steep and I had to add, gradually, at the beginning of 30, then 20 and plus another 20 ml of water. The total liquid for this recipe is 500ml. And it seemed to me that the dough was still a little thick (at least thicker than in the video for sure). But I was afraid to put more water, leveled it a little with a spoon, and left it to rise. Peck 1 hour 30 minutes.
The top still cracked, as you can see. Was it possible to put more water? The tops of the sidewalls seemed to be flooded with something. Please rate another dough rise. And maybe there will be some other comments.
On my own I will say that I HAVE NEVER EATED SUCH BORODINSKY IN LIFE! Thank you Vanya for the recipe

And I bake the same bread in a Panasonic 2500
(and the instruction states that you cannot bake black in this model))

[Vanya28]

In general, so! I made this bread, I liked it. I'll tell you right away that I will do it many more times!
I do not expose a photo (yet), because the vidocq is not presentable yet. I'll tell you why. The taste is of course super!
Considering that this was my first pure rye flour. I replaced Agram with vinegar (10ml) as taught. Everything else is according to the project.
.....
... And the taste - absolutely corresponds to the name - Almost forgotten! Like before. And sourness, and color, and smell.I will continue to strive for the best, so that I will not be ashamed to show. I have whole 40kg of rye flour, so I have something to train on ... And also, tell me what Wallpaper means, otherwise I have rye, but I don’t know which one? And what else happens? And is there a significant difference?
Vanya28, once again - thanks for the recipe !!!

tell me, do you need apple cider vinegar?
simple can not be replaced?
I still bake without sourness, but sometimes I am very eager for it.

[simple can not be replaced?]

tell me, do you need apple cider vinegar?simple can not be replaced?- I still bake without sourness, but sometimes I am very eager for it.

Of course it can be replaced without any problems.

And I bake the same bread in a Panasonic 2500
(and the instruction states that you cannot bake black in this model))

Marketers will turn off, but we bypass

Vania. here is my bread.

Agram replaced 1.5 tbsp of wine vinegar by 6%. l., dry yeast - pressed, 11 gr. divorced in the same count. water.
I kneaded bork x500 in HP in the Dough mode. When mixing, I added another 1 tbsp. l. water. Perhaps I should have added more. It was in the way. And baked in the oven, at the bottom are dishes with boiling water (the stove was warmed up with water). After, I took it out of the bucket onto a wet board. Shaped and put in prepared dishes (butter and flour). About 20 minutes came up. I sprayed it before planting, and after another 15 minutes I sprayed it.
The top cracked somewhere in 30 minutes. When I sprayed it for the second time everything was fine. I checked it with a skewer. Was damp inside for a long time, although the top was of a beautiful color. While he was bothering it, it darkened.
What's wrong?

[What's wrong?]

Vania. here is my bread.

Agram replaced 1.5 tbsp of wine vinegar by 6%. l., dry yeast - pressed, 11 gr. divorced in the same count. water.
I kneaded bork x500 in HP in the Dough mode. When mixing, I added another 1 tbsp. l. water. Perhaps I should have added more. It was in the way. And baked in the oven, at the bottom are dishes with boiling water (the stove was warmed up with water). After, I took it out of the bucket onto a wet board. Shaped and put in prepared dishes (butter and flour). About 20 minutes came up. I sprayed it before planting, and after another 15 minutes I sprayed it.
The top cracked somewhere in 30 minutes. When I sprayed it for the second time everything was fine. I checked it with a skewer. Was damp inside for a long time, although the top was of a beautiful color. While he was bothering it, it darkened.
What's wrong?

mora, the crumb is very good, the crack is practically invisible, very small and this is not a defect for bread, especially that is baked on the hearth.
Cracks appear from a small amount of water, excessive yeast activity, peculiarities of local flour, moisture during baking.
Not very clearly written whether the dough in the bread maker was suitable beforehand? I suppose that fit.
What was the temperature in the oven?
In my opinion, the bread turned out.
You still have questions, write.

[mora]

mora, the crumb is very good, the crack is practically invisible, very small and this is not a defect for bread, especially that is baked on the hearth.
Cracks appear from a small amount of water, excessive yeast activity, peculiarities of local flour, moisture during baking.
Not very clearly written whether the dough in the bread maker was suitable beforehand? I suppose that fit.
What was the temperature in the oven?
In my opinion, the bread turned out.
You still have questions, write.

The dough went well in HP. When I took it out, it bubbled. And it was so loose. The temperature in the oven was high, my lowest temperature was 170 degrees, and the highest was 240. Poorly regulated.
Vanya, when I took the dough out of the bucket and put it into the mold, how much more time is needed to rise? Can this dough stand?
I will try to bake the next bread in KhP. I had to put it in the oven right in the bucket. Is it possible?

[how much more time does it take to get up?]

The dough went well in HP. When I took it out, it bubbled. And it was so loose. The temperature in the oven was high, my lowest temperature was 170 degrees, and the highest was 240. Poorly regulated.
Vanya, that's when I took out the dough from the bucket and put it in the mold, how much more time does it take to get up? Can this dough stand?
I will try to bake the next bread in KhP. I had to put in the oven right in the bucket.Is it possible?

20-30 minutes of lifting after kneading and shaping the dough piece, this is normal and even fast.
You can try to reduce the amount of yeast by a third, but you can not do this, since compressed yeast can quickly change its activity and it is rather difficult to guess.
You will be good at this bread in your HP.
You can put a bucket in the oven for baking, only the phrase that the temperature is poorly regulated is alarming.
With a guarantee that the temperature in the oven does not exceed 220-230C, everything is without problems, but above the Teflon the bucket will be in the zone of temperature damage.
The baking temperature, last 3/4 of the time, at 170-180C is quite enough.
Depending on the grade of Teflon, its maximum operating temperature is 230-270C.

[Vania]

Vania, tell me, is it possible to knead this dough with a manual mixer (I also have special attachments for the dough there, - such hooks as worms. Well, this poking with a spatula in cotton makes me maddened. a removable blade on a silicone spatula (Teskoma), I catch it all the time in a bucket, the dough is sticky, I pick it a little, helping the mix, and it just took off ... Once it spun (gape) so that I had to stop the kneading and pick it out I just want to put it on glue ... So I want to try it with a mixer.

[Vania]

Vania, tell me, is it possible to knead this dough with a manual mixer (I also have special attachments for the dough there, - such hooks as worms. Well, this poking with a spatula in cotton makes me maddened. a removable blade on a silicone spatula (Teskoma), I catch it all the time in a bucket, the dough is sticky, I pick it a little, helping the mix, and it just took off ... Once it spun (gape) so that I had to stop the kneading and pick it out from the dough. I just want to put it on glue ... So I want to try it with a mixer. Nobody tried it?!

Laughing!

Yes, no problem, of course, and a mixer
When everything is in HP, the minimum stains everything.
And with a mixer in a bucket, it will be scratched, you need to in a separate container, then transfer it to the HP.
Or knead in at once in the form, in it to prove and bake, and everything in the oven.
Any combination is good here.

Oh, of course not in a bucket (I wouldn't risk it) but just in a bowl. And then I will shift it to the spreading and baking. And about getting dirty, so I get dirty in this plasticine, while I correct it during kneading, so we are no stranger to .... I'll try. Painfully the bread is good ...

[get dirty, so I get dirty in this plasticine]

Oh, of course not in a bucket (I wouldn't risk it) but just in a bowl. And then I will shift it to the spreading and baking. What about get dirty, so I get dirty in this plasticine, while I correct it when mixing, so we are no stranger to ... I'll try. Painfully, the bread is good ...

In the video clip about kneading rye dough, which is attached to the recipe, I manage to stain only one gloved finger and a spatula a little!
Look, if you get used to it, it is very easy not to get dirty.
Which of course cannot be said about what happened when I baked this rye for the first time without knowing the recipe and without a bread machine.
Everything was cooked for more than four days with sourdough.
The result was decent - a 2.5-3 kg loaf.
Hands were up to the elbows, a two-meter table on which they had to knead, everything was in the dough.
More, I have not allowed this already.


By the way, inusya, and where do you hide your works? Why aren't they here?
You can apply dirty ears in the test (photo)!
Joke!
We love it!
Show, do not be shy!
We are waiting, sir!

[Vania]

In the video clip about kneading rye dough, which is attached to the recipe, I manage to stain only one gloved finger and a spatula a little!

Vania, and you did not upload this video to any exchanger? A friend asks to see, but there is no internet. And I can't download from there. Tell me, maybe there is a way to download it somehow

[Vania]

Vania, and you did not upload this video to any exchanger? A friend asks to see, but there is no internet. And I can't download from there.Tell me, maybe there is a way to download it somehow

You can pull it off the video site with a special program.
Now I’ll think about where I can post it.
Let's get the address for now, send it by mail.

Sent, catch it.

And now the download link is - 🔗

I would like to consult with those who made this leavened bread.
I thought of making it without yeast. I started a sourdough with wholemeal flour and water in a 1: 1 ratio.
If I use the same amount of ingredients as on the first page, how much should I add starter cultures to the dough? M. b. is there any minimum? (Of course, considering that the leaven has gained strength)

[how much should I put the starter culture in the dough?]

I would like to consult with those who made this leavened bread.
I thought of making it without yeast. I started a sourdough with wholemeal flour and water in a 1: 1 ratio.
If I use the same amount of ingredients as on the first page, how much should I put the starter culture in the dough? M. b. is there any minimum? (Of course, considering that the leaven has gained strength)

That's not difficult.
If the leaven was left for 3-4 days, then about 300-400 gr. sourdough and reduce accordingly the amount of flour and water in the recipe.
The temperature of the added water is about 40C.
The rise time will have to be controlled manually, as soon as the dough rises 1.5-2 times, switch the bread maker to baking.
If the starter is very slow, you can help by adding yeast = 0.5-1 ml.
Accordingly, it will be necessary to reduce or remove completely the acidifier Agram and reduce accordingly, proportionally also in this case, the total amount of water in the recipe.

Thank you Vanya! I don't have Agram, I used 2 tablespoons of vinegar instead. Now I'll put one.

Reduce water by the amount contained in the leaven? I understand correctly?

[Reduce water by the amount contained in the leaven?]

Reduce water by the amount contained in the leaven? I understand correctly?

Right.
Reduce the water and flour in the recipe by the amount contained in the leaven.
Don't forget to show and write the result.

Required

[inusya]

By the way, inusya, and where do you hide your works? Why aren't they here?
You can apply dirty ears in the test (photo)!
Joke!
We love it!
Show, do not be shy!
We are waiting, sir!

... Well, I don’t want to embarrass myself, so I work out your bread to such an extent that it would not be a shame to show the photo. I'll post it ... Thanks for the very detailed advice on bread, boom to train ...

... Well, I don’t want to embarrass myself, so I work out your bread to such an extent that it would not be a shame to show the photo. I'll post it ... Thanks for the very detailed advice on bread, boom to train ...

Show faster, faster and succeed.
Sometimes this happens here, I'm going to arrange everything in a separate gallery, and nothing, everyone quickly learned.
The folk will quickly tell everything here.

What does his oven learn?
Two attempts maximum and in kings.
Show the cut and story of what you did and how.

Hello everyone !!!
Vanya, tell me, should this bread leave a mark on the knife when cutting? Maybe I still have it unbaked?
I read about the leaven and understood. I also wanted to ask about this, but they beat me to
I want to bake in HP next weekend. I just didn't understand - it must be baked according to the program, or can it be kneaded in DOUGH and baked in BAKERY?
I didn't quite understand something about the program. You wrote me a general program, and in a post earlier you wrote a specific program to someone. And I did not understand about the mixer. If according to the program, then after 14 minutes of mixing it is necessary to remove it. But there is still a second batch.
This is me getting ready for the weekend. Sorry.

Hello everyone! Everyone here is already so experienced ........ I'm still quite a "teapot". The husband gave the Zelmer BM1000 Bread Maker to the DR. I'm still mastering it - out of three attempts, two were successful. But the recipes in the instructions are complete nonsense - all are written under the flour type 500, which is produced only in Poland. But this digression ...I want to bake rye bread - I bought peeled rye flour ("Garnets"), but my bread maker allegedly does not bake rye bread, although as I understood from their forum it can be baked in any CP.
I didn't quite understand the recipe, which programs should be combined and how.
First, liquids are poured into my HP, and then everything else, in your recipe, vice versa.
I would be very grateful for your help.
Thank you.

[Zelmer BM1000.]

Hello everyone! Everyone here is already so experienced ........ I'm still quite a "teapot". Husband gave a Bread Maker to DR Zelmer BM1000. I'm still mastering it - out of three attempts, two were successful. But the recipes in the instructions are complete nonsense - all are written under the flour type 500, which is produced only in Poland. But this retreat ... I I want to bake rye bread - I bought peeled rye flour ("Garnets"), but my bread maker allegedly does not bake rye bread, although as I understood their forum it can be baked in any HP.
I didn't quite understand the recipe which programs should be combined and how.
In my HP at first pour liquidsand then everything else in your recipe vice versa.
I would be very grateful for your help.
Thank you.

Whether it's an egg or chicken on top, there isn't much difference, except to make it easier to seal the bucket from leaks when the water is on top.

Lay out the program table from the instructions, we will figure out how to bake.

So your oven has long been on the list of adapted ones, go read the link, and for now I will re-read your questions before tea.


Here -
Zelmer bm1000
Kneading the test on the program 7. DOUGH (Dough),
raising the dough for 60 minutes, control the increase by no more than two times and
when the program ends (or the dough rises to the desired height), switch the bread maker to the program 10. BAKE (BAKING), for 1 hour 30 minutes.
The rest is as described in the recipe.
Success!

[when cutting bread should leave a mark on the knife?]

Hello everyone !!!
Vanya, tell me this when cutting bread should leave a mark on the knife? Maybe I still have it unbaked?
I read about the leaven and understood. I also wanted to ask about this, but they beat me to
I want to bake in HP next weekend. I just didn't understand - it needs to be baked compulsory according to the program or you can knead in DOUGH, and bake in BAKERY?
I didn't quite understand something about the program. You wrote me a general program, and in a post earlier you wrote a specific program to someone. And I did not understand about the mixer. If according to the program, then after 14 minutes of mixing it is necessary to remove it. But there is still a second batch.
This is me getting ready for the weekend. Sorry.

Now I will read what we have already said with you and I will answer.

The knife always stains this bread a little, especially when it is quite fresh.
The bread is completely stabilized after 12-15 hours and remains in this state for several days.
About baking.
Of course, you need to bake on a manual program - having programmed it for yourself, it is for this purpose.
A tambourine for dancing is required when there is no such opportunity and you have to adapt and combine with programs, dancing near the bread machine.


Program for sourdough baking in Bork x500 models in programming mode -
Kneading 1 (kneading dough 1):
14 minutes
LIFT 1 (increase the volume of dough 1):
20 minutes
Kneading 2 (kneading dough 2):
5 minutes
LIFT 2 (increase the volume of test 2):
120 minutes
LIFT 3 (increase dough volume 3):
0-120 minutes - choose the value depending on the strength of the leaven, here the addition of time may not be required.
BAKERY PRODUCTS: 80 minutes
HEATING (preheating bread):
0 minutes
Note: the maximum lifting time, if you remove the spatula after kneading in 14 minutes, is 5 hours, this is quite enough if there is a need for such a long rise.
If during kneading, 14 minutes are not enough, then simply reset the manual program and start it over again.
Success!

Hello everybody! So I quickly registered with you!
Vania! Vanya28! All your brains were twisted, and I (oh, horror!), Also on page 40, join with my "suffering" and possible repetitions of questions. But I honestly have been studying for several days both on this forum and on your comments, Meter Vanya28, bowing to your knowledge, as well as patience and desire to help everyone.
I have a new toy-bread maker Moulinex OW500032. My task is to learn to bake black and white bread at home to help my husband for our small restaurant. The first pancake according to recipes for a bread maker, of course, lumpy. The second - the husband was wise, he was counting the recipe from a pack of rye flour and whole flour with bran, something went wrong, in short, to the trash. He gave me the task to master. I'm trying .... It is very necessary for the process to be such, so that you can play less around it (I don't mean the mixing process as in the video, it's not difficult for me ..), fold-press-get.
1. We in Israel do not have malt, agram, dry kvass (this has already been written about).
Trying to get the sourdough making in my head. But then the recalculation somehow confuses me, which is to reduce the amount of water-flour due to the leaven. And I roughly imagine that to brew the starter culture in a steam bath, you need to put a saucepan in a saucepan with water and 20 minutes. stir the flour in it .. oh-oh .. And in the second version of the leaven I have no whey, and keep several. days at a temperature of +40 - so we do not yet have such heat, and there are no batteries in the houses either ...
I am confused that there are different car firms on the forum, and the weight of the bread is not always indicated, but in my Moulinex you need to click on 750g 1000g or 1500g of bread. And yet, I have other program numbers, they wrote on the forum that in Mulinex, a rye oven for 13 programs, and I have it - "Yeast dough" is not intended for baking ...
2. Forgive me for immodesty and, in your opinion, impudence, but is it possible for Mulinex OW500032 to write (or give a link) already the final formula of rye bread with a successful leaven acceptable in production in Israel, per 1 kg of bread and an exact program? So that I calmly do the process in quantity and volume. And how will I achieve the result, then I will count on 1.5 kg, so that I can bake large loaves for a restaurant.
Now I baked bread according to the Zarina Israel recipe:
300ml warm. water
2 tbsp. l. natural apple cider vinegar
1.5 tbsp. l. powdered milk (I did not put it because there was no .. I decided that it would work out like that ..)
2 tbsp. l. creamy butter (replaced 1 tablespoon each olive and canola)
1 tbsp. l. Sahara
1.5 tsp. salt
1 tsp cocoa and 1 tsp. we will dissolve. coffee
375 g bread flour
195 g rye flour
2 tsp yeast
I put the products as expected, first, liquids, oil. Salt, sugar, cocoa, coffee in different corners of the bucket. Flour, and center in the yeast grooves. Weight on electric scales, ml liquid. Program 3 for whole flour. It was written that everything will work out by itself, so I did not interfere with a spatula, the dough ball was spinning well. I added zatar and flax seeds along the way. At the end, I opened the lid, pierced the middle with a barbecue stick, and it seemed to me that I needed more. Added another +20 minutes. An hour cooled down in HB, then wrapped in a linen towel. Well, I seem to have done everything. Released:
1. Probably badly kneaded, because one side of the bread is higher than the other, and this other side is of some kind, like a mountain slope, made up of pieces like the roof of bread.
2. Maybe a little liquid? Or did you have to help with a spatula?
3. The crust is very dry, crispy (not burnt, no), but then it will be inconvenient to cut this.
4. Taste so, nothing. But this is not Borodinsky .. And of course it looks unprofessional ... with me.

Hello everybody! So I quickly registered with you!
IN
...
But this is not Borodinsky .. And of course it looks unprofessional ... with me.

Horror, not a recipe for Russian rye bread.
Everything is actually not difficult, but you won't be able to replace something and you will have to acquire it.
The simplest thing is to talk by voice on Skype, it will turn out faster, but how to do everything in your x / p, there is a link in the recipe, you just need to compare the firmware of your programs with programs for Russia and make a decision.
Or lay out the tables from the Israeli instruction here, then everything is easy.
And you will have great bread.

Or lay out tables from the Israeli instruction here

In addition to Hebrew, the instruction was attached in several languages, the closest to Russian seems to be Czech or Slavic. Therefore, I downloaded from the Internet:
🔗
this is what I have ..
Oh, I already so want it to be "then everything is easy" ... Here, my husband came back, tried it, said disgusting. I'm not offended, this is an educational process (it's a pity, of course, so much flour was spoiled in 2 days).
And how can I deal with sourdough based on 1 kg bread and which one is better as a win-win option?

The simplest thing is to speak in a voice, it will turn out faster

Excuse my lack of understanding, is it meaningful to read prayers over bread (I read about this, as well as about cleansing in the Temple or in the Holy Places before starting), or am I dull and does this mean skype?

Vanya, in your recipe for Panasonic, everything is in ml., Please tell me how to translate it into grams. I am sorry if my question seems silly to you

Vanya, in your recipe for Panasonic, everything is in ml., Please tell me how to translate it into grams. I am sorry if my question seems silly to you

Read the recipe in the header.
It says so and so.
But now I'll check it just in case.

That's right, you didn't see it.
Success!

My Moulinex model is OW500032:
🔗

1. We have no malt in Israel, .... it has already been written about).

Search the profile topic #
search for Mulinex here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=369.0
and the basics are worth reviewing https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0
Good luck!

In addition to Hebrew, the instruction was attached in several languages, the closest to Russian seems to be Czech or Slavic. Therefore, I downloaded from the Internet:
🔗
this is what I have ..
Oh, I already so want it to be "then everything is easy" ... Here, my husband came back, tried it, said disgusting. I'm not offended, this is an educational process (it's a pity, of course, so much flour was spoiled in 2 days).
And how can I deal with sourdough based on 1 kg bread and which one is better as a win-win option?

Excuse my lack of understanding, is it meaningful to read prayers over bread (I read about this, as well as about cleansing in the Temple or in the Holy Places before starting), or am I dull and does this mean skype?

What is needed is the instruction from the Israeli technical support site Mulinex, since the programs of the bread makers for different countries differ, which is what you write about, ru will not help here.
With a prayer, this was remembered to the point, the product is alive, but I meant to give explanations via Skype.
Write.

Here is a Czech site - I couldn't find your model there
🔗
Look, better in Israel, as soon as you find it, everything will work out.

What is needed is the instruction from the Israeli technical support site Mulinex, since the programs of the bread makers for different countries differ, which is what you write about, ru will not help here.

Vanya28, the instruction in Hebrew completely coincides, as well as with Russian. Here are the program numbers:
1. White bread, basic (basic).
2. French bread.
3. Whole grain bread.
4. Sweet bread.
5. Instant bread.
6. Gluten Free Bread.
7. Bread without salt.
8. Bread enriched with omega3.
9. Here is an interesting point: in Hebrew "Moist bread" ?? oh-oh! (on the Russian site "Borodinsky")
10. Pie.
11. Jam / compote.
12. Pasta.
13. Pizza dough.
14. baking only.
Recipes in israel. instructions NO. There is a separate, well, oh-oh-very strange recipe brochure - in pictures of step-by-step actions to bookmark and turn on the program. And before that, at the beginning of the brochure, products with a picture icon and next to the name of this product are drawn in several languages ​​(but not in Hebrew!) -English, French, Polish, Czech, Russian, etc. Further, the recipe : pictures, top product icons in g. and mg. So there is no special adaptation of recipes to Israel.
Here is an example of a recipe for program 9 (in Hebrew - wet bread; in the Russian version of Mulinex "Borodinsky"), and in the pictures - the name Flatbread Damper (Australian bread):
for 1 kg, working hour
390 mg milk
630g white flour
80g butter
2 tbsp. l. Sahara
2h l. salt
4h l. yeast.
This is clearly not Borodinsky, I don't need one ..

The picture recipes have whole flour bread:
for 1kg 3h 42min.
400g water
1 tbsp. l rast. oils
2h l. salt
1.5 tbsp. l. Sahara
2st. l. milk powder
240g white flour
460g wallpaper flour 1, tsp yeast
program 3.

There is bread with coarse fibers (with bran):
1kg3h42min
460 mg water
0.5 tbsp. l rast. oils
1.5 tsp salt
1.5 st. l. milk powder
420g white flour
210g coarse bran
2.5 tsp yeast
program 3

and another recipe for Peasant Bread:
405mg water
1 st. l. vegetable oils
2 tsp salt
1.5 tbsp. l. sah.
2.5 tbsp. l. dry milk
330mg white flour
165mg wallpaper flour
165mg rye flour (finally! ..)
2h l. yeast
again program 3.


R.S.Husband says that instead of sugar, it is better to put silane (date honey), since it has gluten and gluten ..

My first rye! In my opinion - he rose weakly ... Look please and a couple of tips, if not difficult. I did everything according to the recipe.

My first rye! In my opinion - he rose weakly ... Look please and a couple of tips, if not difficult. I did everything according to the recipe.

The height is normal, the crumb is not very uniform, it looks like it is poorly mixed.
And a very uneven crust, I think this is also from kneading.
Watch the movie again about mixing.
Write if you have questions.

SOS !!!
Vanya, trouble. The user program does not start. The CYCLE button does not respond to pressing and KMIX 1 does not appear. Launched the BASIC KMIX program. I don’t know what will happen. I use a 1: 1 starter culture. Reduced the count accordingly. flour and water.

SOS !!!
Vanya, trouble. The user program does not start. The CYCLE button does not respond to pressing and CONTINUOUS 1 does not appear. Launched the BASIC KMIX program. I don’t know what will happen. I use a 1: 1 starter culture. Reduced the count accordingly. flour and water.

Then you need to knead the dough in any program and raise it, and then switch to baking.
After the end of baking, read the instructions for Bork x500 and deal with programming the manual mode.

Write.

Vania! On the main program, the bread was kneaded and baked. Freezes on the grill. The height is normal. but below, when I pulled out the hook after baking, it seemed to me that it was not baked. wanted to turn on baking, but it also does not turn on. Why? Is the oven hot?
I'll show you the result tomorrow.

I'm new so tell me! I bake rye bread for the second time and the middle fails, but the bread is very tasty, I bake Bork 500, thanks!

Here, Vanya, I could not resist. Look how it turned out. I've already eaten the crust, crispy. And the bread is delicious. Yes, I like anyone. Just hrchet beautiful bake some more.

Here, Vanya, I could not resist. Look how it turned out. I've already eaten the crust, crispy. And the bread is delicious. Yes, I like anyone. Just hrchet beautiful bake some more.

It turned out normal, I see, just learn the instructions on how to program the stove and everything will be ok!

I'm new so tell me! I bake rye bread for the second time and the middle fails, but the bread is very tasty, bake Bork 500, thanks!

Look for the rise - no more than twice, and better less, one and a half times.
Reduce the amount of water by 30-50 ml. and everything will work out.

In, we also have that ... the roof has failed ...
The radical does not load something .... The taste is excellent. Made the largest loaf possible at Panasonic. The roof collapsed slightly.

[I made the largest loaf possible in Panasonic.]

In, we also have that ... the roof has failed ...
The radical does not load something .... The taste is excellent. I made the largest loaf possible in Panasonic. The roof collapsed slightly.

In your case, to the two reasons listed in the message above for the failure of the roof of bread, a third can also be added. If the dough is very heavy (thick, little water), then a depression may form, not a roof failure, but from the resulting void in the center during kneading.
It is treated by adding water.
The cut of the bread is not shown, strange he is downstairs, it looks like you could not cope with the batch and mix everything evenly.
Kneading such a large amount of flour is more difficult to perform and if it did not work out, then you need to restart the program and repeat everything, this will not affect the rise of the dough.
More precisely, I cannot determine without a cut.

By the way, yesterday I discovered a mistake: coarse flour with bran turned out to be ... wheat flour for challah (challah is a light airy loaf for Shabbat meal) .. My husband, when purchasing from a warehouse, grabbed a large package similar in color and lying next to the desired variety , but without glasses, even in a hurry, he already sees poorly. And we found it out with him only yesterday (and in Hebrew, on a packet of flour for challah, I’m trying to find everything, where is the bran indicated there). Here is such a discrepancy came out .. Of course, this variety is not at all combined with coarse rye flour. Now, according to the freedom in the warehouse, he will change the packaging (there are still 18 bags of this flour left there).
I don't know where in which section to write about my yesterday's experience in baking plain white bread:
The recipe from the book to my Mulinex (as well as on the site this recipe is written as a win-win):
400 ml water
2 tsp salt
1 tsp Sahara
700 g wheat. flour
1.5 tsp yeast
program 2, for 1 kg, average crust.
it seemed to be kneaded well, I helped with a spatula. The gingerbread man seemed to me a bit hard, and maybe it would have cost a little less flour (I just read Admin's lessons on kneading with photos today). added the addition of seeds. Baked, rose. But I am not happy with the taste - the crust is rubbery, I lack lightness, airiness (despite the partially put in the same flour for challah), the taste of bread is not at all tastier than a simple store-bought bread, there is nothing to be proud of. I do not understand why there is no sub in the recipe. oils ..
Maybe this is not the best recipe ..