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

With the batch, continue to achieve the goal, it will work out.
There is cinema - there are no miracles.
As you knead, the rise is no more than twice in height, it is better if it is slightly lower.

Baked rye custard bread with apple cider vinegar. instead of agram. The ascent turned out to be 50 minutes in the "Basic Fast" program, I dropped it before reaching 1 hour, because I was afraid that the Baking process would start again, like the previous time, when after reset it showed U50 (Overheating).
I am very glad that the dome did not fall, but there are furrows on it. Yeast was added to the dispenser, as they spill out after 3 minutes from the start of the batch.
Do I need to very thoroughly smooth out the DOME of the dough with a spatula after the end of the kneading, this is not in the video course?
Vanya28, please comment on the photo:

[Do I need to very thoroughly smooth the DOME of the dough with a spatula after the end of the kneading]

Baked rye custard bread with apple cider vinegar. instead of agram. The rise turned out to be 50 minutes in the "Basic Fast" program, I dropped it before reaching 1 hour, because I was afraid that the Baking process would start again, like the previous time, when it showed U50 (Overheating) after the reset.
I am very glad that the dome did not fall, but there are furrows on it. Yeast was added to the dispenser, as they spill out after 3 minutes from the start of the batch.
Do I need to very thoroughly smooth the DOME of the dough with a spatula after the end of the kneading, is this not in the video course?
Vanya28, please comment on the photo:

At the end of the kneading, the top of the loaf must, of course, be molded by smoothing it with a wet spatula or wet fingers.
It feels like the bread has not fully risen, it took about 15 minutes.
It happens and it is corrected by resetting the program, here everything was done correctly and additional waiting.
As soon as the dough rises, this can be seen by lifting the lid slightly for a moment, then immediately switch the HP to Baked goods.
It is difficult to say more precisely, since the cut was not sharp when photographing.
On the next attempt, increase the amount of yeast by 1/3 to keep within 58 minutes of raising the dough or increase the temperature of the added water to 40C and do not rush to reset the program, the stove will not start heating up until the indicator shows 45 minutes.
Otherwise, you finally succeeded, which of course is very wonderful!
Write if you like this bread.
What is not clear ask.

Write if you like this bread.
What is not clear ask.

Thank you for your detailed answer. THE TASTE OF THE BREAD IS AWESOME, I WANT TO EAT IT ALL AT ONCE.
Wonderful recipe, and not very time consuming, thanks 100 times

[small scope]

Do not rush to add water, if you do not have time to make a normal batch, then repeat it by adding then more water.
What I wrote about leaven refers to custard bread.
On the 4th day, the leaven is ready, it is either in the refrigerator, or by pre-feeding it for work again 6-8 hours before use.
If you are already using 400 grams from the refrigerator, then feed the whole 6-8 hours before use and divide it into the necessary parts immediately before kneading the dough, sending the unclaimed part back to the refrigerator or before growing.
Of course, there are different clowns here - well, what beneficial bacteria die from the leaven in the refrigerator?
FROM small scope apparently not stopping spying!
The main flora there is yeast!
Well, a few things will die, so for this, refreshing (feeding with flour) of the sourdough is used a few hours before the main use, this is to restore the amount of yeast and activate it from hibernation.

I see how many people have so many opinions and sourdough options, I made sourdough on aged kefir and without yeast, only flour and kefir, kept it in the refrigerator, and it was very hot in the apartment, and it wasn't bad bread that rose, but the sourdough recipe and the sequence of top dressing, I don't remember where I copied it

Maybe your family has a love for rye-wheat bread,
and not to the rye custard?
Try Darnitsky's recipe from Fugasca, section rye-wheat bread.
There is no malt in it and the crumb will not be so soft and moist,
and the roof of the bread will be more convex.

I already know how to bake this, but I want pure rye, I need to achieve something like that

I already know how to bake this, but I want pure rye, I need to achieve something like that

Reduce the amount of water and watch the rise of the dough, this is the only solution in your case.

Try Darnitsky's recipe from Fugasca, section rye-wheat bread.

But I don't find this recipe, can I have it too? .. And at the top of the site I fill in the search engine "Find", but there is nowhere to click on the search itself ...
Vanya28, I again did not take a picture of the last one who did not rise Borodinsky, due to the fact that my husband took him to work in the morning, and by the way, he was eaten perfectly well. A special thank you from your husband: a) for your patience with me, so much "babysitting" with me; b) for the excellent taste, though not lifted - my husband loves bread very much, and then he has heartburn, pills. And then suddenly, he calls me and says that it’s amazing, he couldn’t tear himself away (and at night!) - and NO heartburn !!! Fantastic!
Also, Vanya, could you look at this recipe for the oven (the girl who put it out, does not answer, probably does not get in touch):
🔗
I liked the description and the process so much that I have already done it twice, but in reality, not everything is as easy as it seems .. The dough fit nicely, increased, bubbled. Then everything went bad. I have no proofing baskets. I barely pulled out the dough from the bowl, or rather, poured it out - it was deformed. Baked with steam, on a stone in a pan. The crust came out like glass. But the inside is delicious and beautiful pores. What did I do wrong? And how can such a liquid, spreading dough be allowed to stand out in the form in which to bake it later (it is recommended to heat the form in the oven and put it in a hot place)?
Share with me a successful and tasty wheat. bread with beautiful pores.

.. And at the top of the site I fill in the search engine "Find", but there is nowhere to click on the search itself ....

You must press enter

Here are my miracle pictures for three weeks already, and I still do not dare to lay out my disgrace. I don’t know what I did wrong, but something didn’t work. This is the beginning, it seems to be wonderful:

Well, further, the pictures will be small, right now you will understand why:

Here's what's inside, even mold the figures:


Well, right, almost a purse, you have to try hard to make it happen:

And how happy I was in the process (though the dough was well, very smudged, together with a bread maker we kneaded it for 20 minutes, more precisely, smudged it, but it seems that this is purely rye ...). And it came up twice as taught, and baked for an hour and a half as expected, I was so happy when I pulled it out, and when I picked it up, I felt something heavy shape ... Well, when I shook it out, and my "purse" then unbuttoned. .. ... This is such an ambush ... What is wrong, I can’t put my mind to it. I did everything in a written way ... Can you help, or else who had such a miracle?

[inusya]

Here are my miracle pictures for three weeks already, and I still do not dare to lay out my disgrace. I don’t know what I did wrong, but something didn’t work. This is the beginning, it seems to be wonderful:

Well, further, the pictures will be small, right now you will understand why:

Here's what's inside, even mold the figures:

Well, right, almost a purse, you have to try hard to make it happen:

And how happy I was in the process (though the dough was well, very smudged, together with a bread maker we kneaded it for 20 minutes, more precisely, smudged it, but it seems that this is purely rye ...). And it came up twice as taught, and baked for an hour and a half as expected, I was so happy when I pulled it out, and when I picked it up, I felt something heavy shape ... Well, when I shook it out, and my "purse" then unbuttoned. ..... This is such an ambush ... What is wrong, I can’t put my mind to it. I did everything in a written way ... Can you help, or else who had such a miracle?

The crust is quite edible!

I’ll put on a glass of tea and figure out what it’s all about.
In the archives there are miracles and more fun, in comparison, yours is just handsome.
I went to get some tea.
...

inusya, well, here you have just a classic, I looked carefully, there is a lot of water, you need to reduce it by 50-70 ml and everything will work out.
Start with minus 100 ml and knead for 10 minutes, if it does not work out, then repeat the batch by adding 20 ml and so on until the batch is victorious.
Watch the movie on the first page, the dough should be well mixed and it can be a little cooler, well, or like in the video.
After kneading (laying out in a mold), form the dough from above with wet fingers - smooth it out.
We are waiting for the victorious result !!!

[And I do not find this recipe, can I have one too?]

And I do not find this recipe, can I have one too?... And at the top of the site I fill in the search engine "Find", but there is nowhere to click on the search itself ....
Vanya28, I again did not take a picture of the last one who did not rise Borodinsky, due to the fact that my husband took him to work in the morning, and by the way, he was eaten perfectly well. A special thank you from your husband: a) for your patience with me, so much "babysitting" with me; b) for the excellent taste, even if not lifted - my husband loves bread very much, and then he has heartburn, pills. And then suddenly, he calls me and says that it’s amazing, he couldn’t tear himself away (and at night!) - and NO heartburn !!! Fantastic!
Also, Vanya, could you look at this recipe for the oven (the girl who put it out, does not answer, probably does not get in touch):
🔗
I liked the description and the process so much that I have already done it twice, but in reality, not everything is as easy as it seems .. The dough fit nicely, increased, bubbled. Then everything went bad. I have no proofing baskets. I barely pulled out the dough from the bowl, or rather, poured it out - it was deformed. Baked with steam, on a stone in a pan. The crust came out like glass. But the inside is delicious and beautiful pores. What did I do wrong? And how can such a liquid spreading dough be allowed to stand out in the form in which to bake it later (it is recommended to heat the form in the oven and put it in a hot place)?
Share with me a successful and tasty wheat. bread with beautiful pores .

Darnitsa bread (Author fugaska) (bread maker)

Regarding heartburn, I already wrote in the topic earlier, read that it has been tested many times on different eaters, it does not cause heartburn.

Regarding Borodinsky, you need to take castors to calm down (just kidding) and not rush about with recipes, but go consistently towards a victorious result.
A detailed record of what and how was added and baked.
Photo of the result.
Debriefing of the flight.
Excellent repeat performance.
Like that.
Write.


As for wheat bread, we have specialists here, in my opinion, much more trained.
I myself do not specialize in wheat varieties for various reasons.
Check out the list of moderators and their master classes and just recipes from them.
You'll like it!

about. to., I see.
Vanya 28, Borodinsky baked ONLY according to your recipe with sourdough. Since now I am growing a new one, we will wait another two days - and I will "fight again" with a new one.
Maybe you should try it by leaps and bounds for now ??
But in your recipe, is agram dry or wet?
is fructose like honey?

about. to., I see.
Vanya 28, Borodinsky baked ONLY according to your recipe, but with sourdough.
Since now I am growing a new one, we will wait another two days - and I will "fight again" with a new one.
Maybe you should try it by leaps and bounds for now ??
But in your recipe, is agram dry or wet?
is fructose like honey?

Let's skip the malt for now.
The bread turned out almost, the taste is excellent, it remains to achieve a normal rise in the dough.
The sequence is as follows:
You do everything with a new sourdough, if it doesn't work for 3 hours at 40C, then add dry yeast 12 grams, knead again and wait for the dough to rise.
Switch to baking.
Agram is a powder.
Fructose is almost like granulated sugar.

You record, photograph, show.

Here are my "successes" with Max Panason's Rye-Wheat. Light bricks are exactly according to the recipe, while still hot, I did not cut them.Above with a cut - this is it with malt (the dimple is visible in the photo - this is from the scapula screw), delicious in taste. But both are NOT LIKE !!!
Recipe:
Ingredients

Wheat flour 90 g
Rye flour 255 g
Water 270 ml
Salt 1 tsp
Sugar 1 tbsp. l.
Rast. oil 2 tbsp. l.
Dry yeast 1.5 tsp
Flakes 3 tbsp. l.
Vinegar 2 tbsp l.

Malt added 10 g, respectively -10 g of rye flour. I baked dark with malt on the "Whole Grain" program, light on the "French bun" (Max Panason has a rye mode - I don't know which one, but the time is 3.5 hours).

Here are my "successes" with Max Panason's Rye-Wheat. Light bricks are exactly according to the recipe, while still hot, I did not cut them. Above with a cut - this is it with malt (the dimple is visible in the photo - this is from the scapula screw), delicious in taste. But both are NOT LIKE !!!
Recipe:
Ingredients

Wheat flour 90 g
Rye flour 255 g
Water 270 ml
Salt 1 tsp
Sugar 1 tbsp. l.
Rast. oil 2 tbsp. l.
Dry yeast 1.5 tsp
Flakes 3 tbsp. l.
Vinegar 2 tbsp l.

Malt added 10 g, respectively -10 g of rye flour. I baked dark with malt on the "Whole Grain" program, light on the "French bun" (Max Panason has a rye mode - I don't know which one, but the time is 3.5 hours).

Knead on Dough mode and raise at 40C.

Vanya28, this is my Borodinsky with yeast according to your recipe (the sourdough is still being made):
rye flour - (500g -20g reduced malt-24g no agram) = 456g
malt - 20g (instead of 40g it tastes very much)
boiling water - 100g for malt
honey -2 tbsp. l.
water for honey -100g

ground coriander - 2 tbsp. l.
salt - 2 tsp. (you have 15g, which is more than 2 tsp by weight?)
dry yeast -2 tsp
water -250g
Separately, the "Kneading" program, pulled out the spatulas
, at the end of another 15 minutes. waited and saw that the dough rose by about 1.5 times (you wrote from 1.5 to no more than 1.8, so that the roof did not settle) and decided to bake. Baked on "Pastry" 1.30h.
By taste:
1. Malt. It seems to me that even 20g of malt spoils the taste (I can taste soot, burnt). Either it is not sufficiently welded, or it still needs to be reduced. We called the supplier to clarify, maybe in Israel the malt is different, and requires a different proportion. He said that no more than 20% malt should be put in 1 kg. But somehow we did not understand, for 1 kg of flour? or ready-made bread? It turns out that you need to put it 5g?
2. There seems to be a lack of acid. Does a non-leaven recipe need vinegar?
General issues:
-Is my proportions correct?
-Do I need to wait longer at the proofer? I have a feeling that this is the maximum possible increase in bread, which will no longer give ..
- Again I misunderstood those questions about malt,
what did you ask - malt "drives" the dough, does not allow it to rise - can this be?
- searched the site in a search engine for "heartburn from bread" - gives out replicas of people, but not information about what exactly successfully affects the absence of heartburn. Vanya 28, if it's not difficult, please throw in a couple of remarks - malt, sourdough, rye flour, Borodinsky himself? (I'll just understand what kind of bread to slip on to my husband ...)
- I also think I have Moulinex up to 1.5 kg of bread. Maybe this is a "small" recipe for my HP? What if the proportion is doubled (of course, not before we approve the recipe at all)?
The recipe for the previous rye-wheat. Max Panason decided to throw it out. What a joy, the consumption of flour-electricity and such an unfortunate result ...

[that no more than 20% malt should be added to 1 kg]

Vanya28, this is my Borodinsky with yeast according to your recipe (the sourdough is still being made):
rye flour - (500g -20g reduced malt-24g no agram) = 456g
malt - 20g (instead of 40g it tastes very much)
boiling water - 100g for malt
honey -2 tbsp. l.
water for honey -100g

ground coriander - 2 tbsp. l.
salt - 2 tsp. (you have 15g, which is more than 2 tsp by weight?)
dry yeast -2 tsp
water -250g
Separately, the "Kneading" program, pulled out the spatulas
, at the end of another 15 minutes. waited and saw that the dough rose by about 1.5 times (you wrote from 1.5 to no more than 1.8, so that the roof did not settle) and decided to bake. Baked on "Pastry" 1.30h.
By taste:
1. Malt. It seems to me that even 20g of malt spoils the taste (I can taste soot, burnt). Either it is not sufficiently welded, or it still needs to be reduced. We called the supplier to clarify, maybe in Israel the malt is different, and requires a different proportion. He said,that no more than 20% malt should be added to 1 kg... But somehow we did not understand, for 1 kg of flour? or ready-made bread?It turns out that you need to put it 5g?
2.There seems to be a lack of acid. Does a non-leaven recipe need vinegar?
General issues:
-Is my proportions correct?
-Do I need to wait longer at the proofer? I have a feeling that this is the maximum possible increase in bread, which will no longer give ..
- Again I misunderstood those questions about malt,
what did you ask - malt "drives" the dough, does not allow it to rise - can this be?
- searched the site in a search engine for "heartburn from bread" - gives out replicas of people, but not information about what exactly successfully affects the absence of heartburn. Vanya 28, if it's not difficult, please throw in a couple of remarks - malt, sourdough, rye flour, Borodinsky himself? (I'll just understand what kind of bread to slip on to my husband ...)
- (of course, not before we approve the recipe at all)?
The recipe for the previous rye-wheat. Max Panason decided to throw it out. What a joy, the consumption of flour-electricity and such an unfortunate result ...

Red rye malt has the taste and smell of bread kvass, if you have a burnt smell, then change the malt.
I'll answer the rest later.
...
Malt is required for custard bread of about 5% of the flour mass. You can add 10%, less than 2-3% does not need to be added, as the taste and crumb will change noticeably.
5% of 500 grams of flour is 25 grams of malt.
If you do not use dry Agram starter culture (acidifier), then add vinegar to preserve the sweet and sour taste necessarily.
Malt topic -
Malt, malt preparations - use in bakery

And this was me who baked Darnitsky from Fugaski:

Room water pace. 300 ml
Olive oil 2 tbsp l.
Buckwheat honey (can be replaced with sugar) 1 tbsp. l.
Fine salt 1.5 tsp.
Wheat flour 325 g
Rye flour 150 g
Dry yeast 1.5 tsp
Also, I opened a box of organic buffalo yogurt. I saw liquid there, and 2 tbsp. l. this very liquid was stirred in water. I just thought it couldn't get any worse. And surprisingly the bread rose. Probably buffalo yogurt gave my bread buffalo strength
Separately, the Kneading mode, then at the end I waited another half hour, the dough rose beautifully and Baking 1h 20min.
It seems to me that this is not quite Darnitsky (neither honey nor butter goes into it), but tasty and beautiful.
What do you think, if my goal is to get the maximum amount of bread for one baking, can I increase this recipe 2 or 1.5 times so that it fits into the HP designed for 1.5 kg of bread? Or will it come out of the bucket?

Regarding Borodinsky, you need to take castors to calm down (just kidding) and not rush about with recipes, but go consistently towards the victorious

I am wildly sorry, but the castor oil, it is more and more for the proser, and for the calming of the Valerian it will be better!

[SchuMakher]

I am wildly sorry, but the castor oil, it is more and more for the proser, and for the calming of the Valerian it will be better!

Kastorochka here from nonsense and saves, thinking in one place as you said!
For the rest, SchuMakher, everything is correct.

In the recipe for Rye flour bread with kefir sourdough from fugaski, how do you think the dough is fermenting overnight in this recipe - is this normal?

In the recipe for Rye flour bread with kefir sourdough from fugaski, how do you think the dough is fermenting overnight in this recipe - is this normal?

Sourdough requires a good understanding of what and how to do with it and easily introduces instability to work.
and, accordingly, the result in this case can be sad.
I cannot comment on your question.

And this was me who baked Darnitsky from Fugaski:
Also, I opened a box of organic buffalo yogurt. I saw liquid there, and 2 tbsp. l. this very liquid was stirred in water. I just thought it couldn't get any worse. And surprisingly the bread rose. Probably buffalo yogurt gave my bread buffalo strength

You clearly have a yeast problem! Try to change them to more recent ones, change the brand. Weigh the flour on a scale.
Do you have Morphy Richards? Bake in basic mode!
Recipe in terms of large bread
Darnitsky bread by fugaska Size XL Basic mode, light crust (medium - who likes darker)
Everything is as in the original recipe. I only increase it by one and a half times.
2.25 tsp yeast
225 g rye flour
375 g wheat flour
2.25 hours fine salt (salt, it is better to increase to 3 hours l)
1.5 tbsp sugar (sugar, better reduce)
3 tablespoons olive oil (sunflower or mustard oil can be used)
370 ml water
More details: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=596.820
And try to get a good result without using additives from yourself (milk, yogurt, this is good, but better with caution)

OK.! Thank you!

I have Moulinex 2000, on which programs can I bake such bread?

[Moulinex 2000]

I have Moulinex 2000, on which programs can you bake such bread?

Kneading and raising 60 minutes on the mode - Dough
Baking twice on mode 12 - Baking 60 + 30 minutes.

Hello forum users! Adopt newbie bakers into the campaign. So many questions at once, help Vanya out with advice. I baked bread according to the recipe for the bread maker, but I just want good rye bread, it's only a month since I have a bread maker (HB-1001CJ) and reading your recipes I understand that I don't understand anything. I'm kidding. You have a recipe all in grams, and in my instructions everything is in cups, how would I correctly calculate a loaf of bread weighing 500 grams. I am still swimming on many issues, so I will take all the advice on my bread maker and how to bake a delicious rye bread correctly, thanks to all the teachers and who took part in my studies.

[You have a recipe all in grams, and in my instructions everything is in cups, how would I correctly calculate a loaf of bread weighing 500 grams.]

Hello forum users! Adopt newbie bakers into the campaign. So many questions at once, help Vanya out with advice. I baked bread according to the recipe for the bread maker, but I just want good rye bread, it's only a month since I have a bread maker (HB-1001CJ) and reading your recipes I understand that I don't understand anything. I'm kidding. You have a recipe all in grams, and in my instructions everything is in cups, how would I correctly calculate a loaf of bread weighing 500 grams. I am still swimming on many issues, so I will take all the advice on my bread maker and how to bake a delicious rye bread correctly, thanks to all the teachers and who took part in my studies.

Everything is very easy!
Buy a scale, weigh a cup, reset the scale to Zero, pour flour into the cup and weigh it again.

hello, I got this kind of rye .. The taste is horrible, too sour, I used fermented malt according to the recipe, brewed with boiling water and agram according to the recipe. Well, very sour And also a dull crumb, sticks to the knife ... they cooled it and kept it for 3 hours ...
Wheat bread - it turns out great, but with rye - it's just a disaster ...

hello, I got this kind of rye .. The taste is horrible, too sour, I used fermented malt according to the recipe, brewed with boiling water and agram according to the recipe. Well, very sour And also a dull crumb, sticks to the knife ... they cooled it and kept it for 3 hours ...
Wheat bread - it turns out great, but with rye - it's just a disaster ...

Pretty!
Write in detail what, how and how much was added.
Let's see what you have there.
The knife always smears this bread.
There are no obvious errors.
Write.

Pretty!
Write in detail what, how and how much was added.

rye flour - 500 gr.
dry fement malt. - 50 ml.
agram - 35 ml.
sugar (fructose) - 15 ml.
salt - 5 ml.
yeast - 8 ml.
water - 400 warm boiled and + 100 for brewing malt.
Kneading on "gluten-free", helped with a spatula, the kolobok was not observed, but it was kneaded well, rise - 60 minutes and another 45 minutes - 2 times, baked goods 1.50.

The taste is close to custard, only without spices, but acid - so much agram, it seems to me so.
And the question is - why is it so black? Probably because of the malt?

rye flour - 500 gr.
dry fement malt. - 50 ml.
agram - 35 ml.
sugar (fructose) - 15 ml.
salt - 5 ml.
yeast - 8 ml.
water - 400 warm boiled and + 100 for brewing malt.
Kneading on "gluten-free", helped with a spatula, did not observe the kolobok, but it was kneaded well, rise - 60 minutes and another 45 minutes - 2 times, baked goods 1.50.

There is no obvious error, the only question is the amount of water and agram.
I believe your agram is light, with a dark dough shouldn't have risen, but check, what is your agram?
Yes, and give a link to the recipe. Something is wrong with him.

There is no obvious error, the only question is the amount of water and agram.
I believe your Agram is light, with a dark dough should not have risen, but check, what is your Agram?
Yes, and give a link to the recipe. Something is wrong with him.

Agram light, as if light, dark stands still sealed.

Agram light, as if light, dark stands still sealed.

Yes, and give a link to the recipe. Something is wrong with him.

Yes, and give a link to the recipe. Something is wrong with him.

🔗

🔗

Clear!
We reduce the water by 50 ml, this will improve the crumb, it will not be so wet.
You can increase the amount of sugar or leave it unchanged, reduce the amount of Agram light by 2-3 times or leave it unchanged by increasing the amount of sugar.
But I think it would be better if
Sugar 30-50 ml.
Water - 450 ml.
Agram light - 15-20 ml, because for you the taste turned out to be very sharply sour. This is individual.
Write.

Clear!
We reduce the water by 50 ml, this will improve the crumb, it will not be so wet.
You can increase the amount of sugar or leave it unchanged, reduce the amount of Agram light by 2-3 times or leave it unchanged by increasing the amount of sugar.
But I think it would be better if
Sugar 30-50 ml.
Water - 450 ml.
Agram light - 15-20 ml, because for you the taste turned out to be very sharply sour. This is individual.
Write.

Yes, thanks a lot,
I thought so - it's agram to blame, so sour and in such an amount! I will try again tomorrow.
Correctly think that acidity agram can be different?

[Yes, here's another, compare both of your Agram to taste in acidity (licking), is it not the same for them by chance?]

Yes, thanks a lot,
I thought so - it's agram to blame, so sour and in such an amount! I will try again tomorrow.
Correctly think that acidity agram can be different?

I don't think that agram can differ greatly from batch to batch, the difference is only between dark and light, here the acidity differs almost three times. Dark, very sour.
Yes, here's another, compare both of your Agram to taste in acidity (licking), is it not the same for them by chance?
Notice the change in the total amount of water and sugar else.
And read the recipe better here - Rye custard bread is real (almost forgotten taste). Baking methods and additives.

Vanya, thanks for the advice, I baked bread 3 times already, the first time did not work out, or rather I almost got it, I made it according to your recipe, but since I used the poke method (I have all the recipe in cups, if you remember) for the first time I consider it just an achievement. It tastes very tasty, then in order to bake it reduced the recipe by 2 times, baked very well. You are right to buy email. scales for more accurate weighing, mechanics are not quite suitable. Yes, there is also a nuance - I have a lg-1001 stove model, I bake according to your advice on two programs 1-fast, 2-cupcake, for the first time it seems to me there was not enough time for baking, the loaf was 500 grams of flour, and having reduced 2 times, it began to be baked in 60 minutes on the cake program, and how to bake well for 500 gr. flour?

Vanya, thanks for the advice, I've baked bread 3 times already, the first time didn't work out, or rather I almost got it, I did it according to your recipe, but since I used the poke method (I have all the recipe in cups, if you remember) for the first time I consider it just an achievement. It tastes very tasty, then in order to bake it reduced the recipe by 2 times, baked very well. You are right to buy email. scales for more accurate weighing, mechanics are not quite suitable. Yes, another nuance - I have a model of the lg-1001 stove, I bake according to your advice on two programs 1-fast, 2-cake, for the first time it seems to me there was not enough time for baking, the loaf was 500 grams of flour, and having reduced 2 times, it began to be baked in 60 minutes on the cake program, and how to bake well for 500 gr. flour?

It's great that even though it is small, it turns out and is baked!
Your oven may have a Baking program, if after the end of the Cupcake or Baking program it is possible to start the Baking program immediately after adding 30-40 minutes again, then the issue will be resolved.
Write!

And yesterday the bread stood for the first time. We always bake "rye custard almost forgotten taste", the recipe has already been worked out. While fussing around the kitchen, he stood on my "rise". As a result, I did not turn it off in due time, being 10 minutes late. I could no longer turn off the program - the stove no longer responded to any button presses.The first time I regretted that the stove had to save the program for 10 minutes after the electricity was turned off
There was no way I could knock this program down. As a result, the bread stood still - the heat on the street was on hand (now I understand how Vanya28 understands from the baked bread that he "passed" - the view from above is very characteristic). The oven was gone. There was no point, it seems to me.
For the future - you need to set the alarm precisely!

For the future - you need to set the alarm precisely!

On the advice of Vanya, I will set the alarm otherwise I will definitely miss it, but everything is fixed so well))) Vanya, there is a baking program, I will try to add it for a large bread, thanks

And yesterday the bread stood for the first time. We always bake "rye custard almost forgotten taste", the recipe has already been worked out. While fussing around the kitchen, he stood on my "rise". As a result, I did not turn it off in due time, being 10 minutes late. I could no longer turn off the program - the stove no longer responded to any button presses. The first time I regretted that the stove had to save the program for 10 minutes after the electricity was turned off
There was no way I could knock this program down. As a result, the bread stood still - the heat on the street was on hand (now I understand how Vanya28 understands from the baked bread that he "passed" - the top view is very characteristic). The oven was gone. There was no point, it seems to me.
For the future - you need to set the alarm precisely!

In your Panasonic, this is solved as follows - continue baking, once it has started, at the end, cover the hot bucket with a towel and take it out of the stove, then lean a piece of ice against the temperature sensor and wait for about 1-2 minutes, checking whether the stove will periodically turn on for any program or not , as soon as this happens, reset the program by holding the Start button for 2-3 seconds. and select the baking mode with the desired time plus 10 minutes for heating. Turn on the stove, heat it up for a couple of minutes and return the bucket to its place. The bread will turn out to be not so elegant, but good.
Next time you will bake with an alarm clock.

VANYA28! THANK YOU!!! HUGE, HUMAN!
Again I "kiksanula" with my bread maker. Today everything is on the alarm clock, even earlier I came to knock down the program from "basic quick" to "baking". So she again does not respond to the "stop" command. Like yesterday. I waited 10 minutes (without a network). But no, the technique is working, it still remembers the program. I applied ice to the temperature sensor for 2 minutes. - it helped !!! Canceled. Now she turned on baking. Let it stand a little, maybe, but not peroxide at all. Let's eat. My husband is very scrupulous about throwing away bread (at any stage), so I am very grateful for such a prompt response!
But then the question is: why did everything work out well before - I turned off the program at exactly 51 minutes. until the end (on the border of lifting and baking), and today - even in 57 minutes she did not "reciprocate"? I see only one answer - that it is quite hot in the kitchen (about 25-27). I see no other explanation. Everything is as usual (strictly according to the recipe), the same programs, the same love for business.
THANK YOU!

VANYA28! THANK YOU!!! HUGE, HUMAN!
Again I "kiksanula" with my bread maker. Today everything is on the alarm clock, even earlier I came to knock down the program from "basic quick" to "baking". So she again does not respond to the "stop" command. Like yesterday. I waited 10 minutes (without a network). But no, the technique is working, it still remembers the program. I applied ice to the temperature sensor for 2 minutes. - it helped !!! Canceled. Now she turned on baking. Let it stand a little, maybe, but not peroxide at all. Let's eat. My husband is very scrupulous about throwing away bread (at any stage), so I am very grateful for such a prompt response!
But then the question is: why did everything work out well before - I turned off the program at exactly 51 minutes. until the end (on the border of lifting and baking), and today - even in 57 minutes she did not "reciprocate"? I see only one answer - that it is quite hot in the kitchen (about 25-27). I see no other explanation. Everything is as usual (strictly according to the recipe), the same programs, the same love for business.
THANK YOU!

This program can be reset up to 45 minutes on the indicator, then it switches to heating and can only be reset with ice.
Since it is very hot in the apartment, the heat blocking of the stove may be triggered, this is again treated with ice.

Vanya28,
Thank you so much for the recipe!
The first two attempts to bake rye bread were made at the dacha in a completely old, unknown "Ide Line" bread maker with a lost instruction. There are no photos of those attempts, but I can say that the very first time (I baked "rye bread" without malt according to the recipe) was quite successful. I selected the Whole Grain Bread program and switched on the baking program again after baking. Then there was "Borodinsky", but several jambs happened to him, because I was distracted by the phone at the time of laying the ingredients, and I experimented with the HP programs not very successfully, in general, it didn’t rise and didn’t dry enough, but it still tasted beautiful, we ate it
Yesterday was my third attempt at baking rye bread in the new HP Kenwood bm450, in general, and bought for this business (the old one will now live in the country).
It seems to me that everything turned out well, here is a photo:

Minor changes in the recipe:
1. Peeled rye flour 500 gr
2. Fermented dry rye malt 50 ml = 40 gr
3. Sourdough (acidifier) ​​"Agram light" 35 ml = 24 gr put 30 ml
or ("Agram dark") as a last resort (10 ml = 8 g)
4. Fructose, sugar can be 50 ml = 50 gr took dark honey 50 ml
5. Fine salt 10 ml = 15 gr
6. Dry yeast 10 ml = 8 gr
7. Boiled water + -30 ml. 450 ml I got 510 ml
Dough rise temperature 32C - 35C
Dough rising time 60 min
Dough rise height 1.5 - 2 times
Baking temperature 170C - 180C
Baking time 1 h 30 min

The question is actually one, in the amount of water. All three attempts it seemed to me that 450 ml is not enough, at the dacha I broke 2 wooden spatulas when I helped with kneading! The dough is very steep, much steeper than in the video course. Therefore, yesterday I added another 50 ml while kneading, but still, in the 12 minutes that I helped to mix, my hand almost fell off. Am I so "dead" or is this the way it should be?
P.S. yes, flour like this, if it matters:

[- with this batch of flour]

Vanya28,
Thank you so much for the recipe!
The first two attempts to bake rye bread were made at the dacha in a completely old, unknown "Ide Line" bread maker with a lost instruction. There are no photos of those attempts, but I can say that the very first time (I baked "rye bread" without malt according to the recipe) was quite successful. I selected the Whole Grain Bread program and after the end of baking, I switched on the baking program again. Then there was "Borodinsky", but several jambs happened to him, because I was distracted by the phone at the time of laying the ingredients, and I experimented with the HP programs not very successfully, in general, it didn’t rise and didn’t dry enough, but it still tasted beautiful, we ate it
Yesterday was my third attempt at baking rye bread in the new HP Kenwood bm450, in general, and bought for this business (the old one will now live in the country).
It seems to me that everything turned out well, here is a photo:

Minor changes in the recipe:
1. Peeled rye flour 500 gr
2. Fermented dry rye malt 50 ml = 40 gr
3. Sourdough (acidifier) ​​"Agram light" 35 ml = 24 gr put 30 ml
or ("Agram dark") as a last resort (10 ml = 8 g)
4. Fructose, sugar can be 50 ml = 50 gr took dark honey 50 ml
5. Fine salt 10 ml = 15 gr
6. Dry yeast 10 ml = 8 gr
7. Boiled water + -30 ml. 450 ml I got 510 ml
Dough rise temperature 32C - 35C
Dough rising time 60 min
Dough rise height 1.5 - 2 times
Baking temperature 170C - 180C
Baking time 1 h 30 min

The question is actually one, in the amount of water. All three attempts it seemed to me that 450 ml is not enough, at the dacha I broke 2 wooden spatulas when I helped with kneading! The dough is very steep, much steeper than in the video course. Therefore, yesterday I added another 50 ml while kneading, but still, in the 12 minutes that I helped to mix, the hand almost fell off. Am I so "dead" or is this the way it should be?
P.S. yes, flour like this, if it matters:

The question is correct!
Too much water.
It is also necessary to take into account honey, respectively, the liquid in the end is 550 ml.
This is clearly seen on the structure of the crumb, it is strongly uneven in height.
This will go away if you reduce the total amount of liquid by about 30, and better by 50 ml in your case. - with this batch of flour.
The ascent time will most likely increase by 15-20 minutes, you will need to follow up.
Kneading in Kenwood 450 is very easy to perform and the hand will not get tired, you just need to understand what needs to be done.
For the first 5-7 minutes, knead in the Kneading 1 mode - slow speed.
Knead for the next 10-15 minutes on the Kneading 2 mode - fast speed.
For the first 5 minutes, you just need to try to evenly mix (wet) the bulk by lightly pressing it against the mixer.
The remaining time is a task at a higher speed, it is easy to rake the flour to the center of the bucket and lightly pressing it from above to the mixer. The bread maker will do the rest.
At the end of the batch, smooth the top with damp fingers or a damp spatula.
Good luck!

What good weather in St. Petersburg now - rain, cool - just baking bread.
Yesterday I baked it in my unfortunate bread maker - everything is fine, all programs have turned off as they should. Everything is baked - beauty!

Thanks for the recipe. I think it worked out. The branch has mastered until half

I did not change the recipe, except that we did not have an agram, and never will. It has been replaced with apple cider vinegar. And all the ingredients were proportionally reduced to 400g flour. I don’t know what kind of flour, but not sown for sure. Fresh pressed yeast.

When kneading, she helped with might and main with a spatula. Kneaded and baked in Kenwood BM 450. Only baked in a non-standard ceramic pan. Wellcome to Creamy Irregular Forms at Panasonic

I didn't wait two hours - I couldn't stand it, I cut it and ate a piece with milk



Let it ripen now even until the morning