Kulich with Myasoedovskaya in the oven (master class)

and if you put the dough in a large bowl in the oven, heat the oven to 40 degrees, turn it off, put the dough in there, it does not jump in such a large pan, but while the pan heats up and the stove will drop 40 degrees. leave overnight. continue the epic in the morning.
Actually, there is also an idea to cover it in the old fashioned way with a buttoned jacket in a large saucepan - so that the jacket does not flood the dough. It's easier for me - everything will stand at 29 degrees without any problems, but if I were you, I would do it in one of the ways I mentioned above.
Shurshun is not responsible for the outlined ideas. But seriously - well, it turned out the same pies wrapped in a coat. Duc and the dough in the jacket will turn out Teplenko, let him put on airs in the warmth.

Girls, do not complicate your life, if the yeast is normal, the dough will work at room temperature. Yesterday, at the same time, I put it in a cold oven, just so that there was no draft and the cats did not get in, I didn’t even cover it with a towel.
By 10 am there were two filling pots (5 + 3L). Now I'll fill in the pictures, I'll show you what happened.

Zest! Thank you very much !!!

Your recipe in many ways resembles our family one, but this technology is a real find! So unite everything! Super!!!

I put the dough at 6 in the morning, came home from work at exactly 19-00.
The dough has risen strongly and has already fallen a little, I added flour, etc., all according to the notes!

Tomorrow morning the boys will taste it, but they look wonderful even now.

I will decorate tomorrow today, but later, before work, otherwise they turned out to be so delicate that it’s scary to put it, they lie there resting upside down

Girls, thank you very much!
I left it in the turned off oven with a covered film. Already half of the 9-liter pan of the dough rose (made strictly according to the recipe). The main thing is not to miss the moment to add flour? Dough must rise and fall?
I'm so worried ... straight, I can't sleep ...

[Zest]

My advice can help if the apartment is cold, if the temperature is human, then of course - the oven is a great option for drafts and cutoffs. Did the fluffy ones spin around the oven? They say that it smells strongly of yeast and alcohol

The temperature in the apartment is 20-22 degrees.
The cats GOT OUT a piece of dough and gagged!

Zest, mulien times THANKS for the recipe!
These are the results, and one even smiled:
🔗
This one is already dressed, for the youngest, glamorous
🔗 🔗

Ehidna, the cake is so tender!
How was the glaze made? And the roses?

[Shurshun]

That's it, I can no longer sit and read It's time to start - tell me, for the Raisin recipe, how much dry yeast should I take instead of live 60 grams?
*
I found it myself
1 tsp dry yeast = 7-8 g pressed, dry to live 1: 3.

Shurshun, you can stop your calculations. The company does not bear responsibility for dry yeast cakes. The dough with yeast ferments throughout the night, and then it should rise two more times. I'm not at all sure if the dry yeast is ready for the taklm test.

Dough rose overnight, but not as much as in your photo .. 3 times maximum .. It smells delicious, but not alcohol and not algol :))) And there is no foam on the photo you have .. Just dough with bubbles. Here I sit thinking to wait yet or already to cook

For the umpteenth time I put the dough and each time it grows and smells a little differently. The alcoholic smell is stronger and weaker. This morning it smelled like a drunken cherry. Apparently, it depends on the yeast and on the mood.
Wait no more, knead the dough

[decided to bake this cake! Reduced the proportions to try kneading in a bread maker.And here's the question: put it on a full cycle with a rise, and then in the oven? Or just knead and into a mold so that it rises in it?]

decided to bake this cake! Reduced the proportions to try kneading in a bread maker.And here's the question: put it on a full cycle with a rise, and then in the oven? Or just knead and into a mold so that it rises in it?

I didn’t bake it in cotton using this recipe, but I think it would be better to put the Dough with raisins on the mode, and then put it in the molds and let it rise in them.

Girls, what mode should you turn on in the oven at night? I have no instructions for it ... I turned on the bottom and top heating, the temperature was 40 (set the thermometer) ... Maybe turn on the "fan" mode? How is convection indicated?
I can not find the symbols of the modes anywhere in the internet ...

In this case, it would be enough just to warm up the oven to 40 *, turn it off and leave the dough in it. She would have had enough warmth.

The main thing is not to miss the moment to add flour? Dough must rise and fall?

tonight managed to "watch out" the behavior of the dough. I never durl it for more than 8-9 hours. Yesterday I put it about 12 at night. At 5 in the morning, the dough had already risen to the maximum and dropped a little. I went to fill up my bed, and at the beginning of the ninth I saw that it didn’t go any lower, but it fermented and bubbled even more. Smell - like candy with liqueur and alcoholized cherries. It is on this that I usually knead the dough.

[Raisin]

Reporting!

I made these Easter cakes !!!
I could not stand it and an hour after the oven I ate with my son alone, and although he is not stable, I have never eaten such delicious food in my life !!!

I only liked my mother's pasties, and she just baked them according to the recipe from the 1954 “Book about tasty and healthy food”. The rest - none of them.

But on Raisin recipe - they are much tastier !!!
I imagine what they will be when infused

I did not stand the dough in the HP, well, it’s not enough to do half of it.
My oven has a minimum heating - 50 * - it was worn out from the residual heating - that is, after turning it off, it raised the temperature higher and higher, you can't guess.
In the water in the bathroom, nizya - in the evening it is a common resource, but I need to manage by 8 in the morning ...
In short, I started my fireplace for 2 and 3 proofers - although it is terribly energy-consuming, but I have it smartly adapted to drive warm air not to the sides, but upward, so I put a bench on it, on the bench a board with pies.
And I just picked up the temperature of 30 degrees above the fireplace, that's what I understand, you can calmly relax and not get nervous, like with an oven.

From 2/3 of the Raisin recipe, I got 3 pasches from 600 ml jars, and 3 from 850 ml.

I also adore the smell of yeast, so I do not understand at all by the smell of the peroxide of the dough or not, but a couple of times the oven chipped me a number - almost 47 caught up in the off state.

In terms of the final taste, it seems like a non-sour dough. The son usually does not like paskies at all, but here he ate and praised, and he is sensitive to sourness, but here he did not notice anything, it means we succeeded

I started yesterday at 6 pm, today at 8 am we were already ready and I, sleepy and staggering, went to work with a feeling of happiness and the desire to bake another portion of Easter cakes, because "I need such a cow myself."
And I didn't have any heartburn from them, here! I baked in butter, I got a lot of pleasure from kneading the dough by hand on the second and third runs, and how I missed such a thrill for so many years

Zest Thank you so much for reorganizing the famous recipe into such a miracle as Myasoedovsky Easter cake !!!

And my Easter cakes are sitting in uniforms, waiting in the wings (40 minutes left).
The question is this. My oven is bad, so I bake everything in the microwave (there is an "oven" function there). Only in it you cannot lower or increase the temperature during the baking process.
Tell me, is it possible to bake at a constant temperature?

[Tatunya]

Tatunya, I baked at a constant temperature of 180
After 15-20 minutes, covered the tops with foil so as not to burn out
Small jars were ready in 35 minutes, large ones in 45

[Zest]

Zest, I am now baking this pasque too. Can you please tell me, after mixing the raisins, the nada dough immediately into the molds or once again into the pan for a general rise?

Another question.
Should the molds be put in a cold oven? I heard that they do this with some dough. Further heating and baking.

Everything. I baked it.
One drawback - it smells little of vanilla. In the recipe, 4g of vanillin, but in a hurry I did not see it and put 4g of vanilla sugar.

Tatun, congratulations !!!

But for me, on the contrary, I did 2/3, and added 2 sachets of vanillin,
it is delicious, but there is a barely noticeable bitterness from excess vanillin.

Yesterday at 10 pm I was wandering about all the shops in the district, I could not buy all the vanilla, everywhere there was only sugar. But I found

And I baked these pasques today. it

the tastiest

product for me. Now I would like to repeat the feat with dough and stick pies from this dough ... and I just want to work with it still

Hello. I was specially registered here to thank. And my gratitude concerns probably the master class, rather than the recipe itself. I put the laptop in the kitchen and everything was exactly according to the recipe. It should be noted that the dough I have NEVER come out at all. And here, AH !!!!! When the Easter cakes were in the oven, they were already baking, it was a pity that I would not try, all the same for the first time, and before Easter, it seems like it’s impossible to eat. So when I took out one cake from the molds, it broke and then we with the little ones appreciated it. Definitely everyone was happy. So I love to pamper my family with something tasty, and with your help (and as I understood from the comments, your Zest, your prayers) I succeeded very successfully.
Thanks again!
I gave everything manually, because when it was necessary to hum, the children were already asleep, then still asleep. And the devil is not so terrible as he is painted. I puffed, struggled, but everything turned out nicely and it turned out to be nervous / there was no time to get it at work

Girls, but for me this dough turned out to be very fatty, all the paper forms were oiled. Is it right or is it something wrong with me? Now they are baking. Worried. For years she baked according to a proven recipe, but then, after reading and seeing enough, she decided to abruptly "change my life."

[Zest]

Zest, gave you a huge thank you for such a great dough !!! I did everything strictly according to the recipe. Only now, starting with point 8, there were minor changes. She kneaded the dough with handles, which turned out to be quite easy, it was liquid. I took a saucepan for 8 liters. Yeast I had live SAF-MOMENT. I put the dough in the oven at 23 o'clock, but without a light bulb, so that by 8 am it was already possible to continue the process. But I woke up at 6 in the morning to look at her and as if on time, the dough had already risen by 7 liters and slowly began to fall. The yeast turned out to be just thermonuclear. the dough was ready in 7 hours! Then I sifted the remaining 500 g of flour and vanillin there, kneaded the dough. I had it from 1 kg of flour 2kg250g. Divided the dough into two parts. I sent one part to the HP bucket. Has included the basic quick bread program (1 hour 55 min). After 25 minutes, I turned it off. I laid out the dough and did the same with the second part of the dough. At first I wanted to knead everything on Pizza, but I realized that 15 minutes of kneading is not enough, so I had to experiment. Then I mixed the dough No. 1 and No. 2 and put it in the oven under a light bulb for 30 *. The dough has doubled in 1 hour. Well, then I followed strictly the instructions for the recipe. She baked with steam as Tortyzhka taught. At the same time, I put Viennese dough, which I really liked when baking a roll, but as an Easter cake, Myasoedovskoe is much better. For some reason, the fudge just didn't work out for me, I had to make it according to the recipe from Elena Bo (powdered sugar with warm milk which). But now I'm going to make the protein glaze, it should look more beautiful on Easter cakes.
And here are the Easter cakes themselves

Zest, this is for you!

Already got the 1st batch. Some of them turned out to be very gentle. I put it on a barrel, on a soft (I always do it), and he crumpled. Or can they be put on their legs right away?

[Shurshun]

Shurshun, you can stop your calculations. The company does not bear responsibility for dry yeast cakes. The dough with yeast ferments throughout the night, and then it should rise two more times.I'm not at all sure if the dry yeast is ready for the taklm test.

I did not finish anything, but put it in a ratio of 1 to 3.14 - the number of PI.
We are experimenters in you, so I obeyed ... and put a dough on dry yeast. already 6 liters of dough ... and rushing more. If we used common truths, then many masterpieces would not see the light of day.

The yeast turned out to be just thermonuclear. the dough was ready in 7 hours!

And I have a dough in 7 hours. Drunk cherry smell, lovely. So far, everything works out with dry yeast. 6 liters of dough, after kneading, I will also weigh, write off. I am very glad that there is such a recipe.

Now I'm going to get and mix the raisins, respectively, as I can accomplish my goal - I'll write right away.
But I can already say that I have 5.5 liters of dough, and until point 17 there is a little Smile left to decompose into molds and bake. So you can safely do with dry yeast. Then somehow I'll do it with fresh ones, in order to understand the difference, I think it will be, maybe not better and not worse, but it will be. And now I am very happy. As I bake, after three hours we will eat exactly one, we cannot wait for Easter - the smells of everything tasty do not give rest - all kinds of cottage cheese pasks, cakes, bread, and at night I will sit down to paint eggs.
Zest, it was not for nothing that I was tormented by questions at night - the result was raised the lid of the pan, the pan was 6 liters. Now it has dropped to 5.5 (by eye). I admire your persistence and recipe.

Baked !!! Zest, thank you very much!
Girls, do you need to get out of the forms right away or wait until they cool down?
I took out one little one, so tender, that and look, it will break ...
When do you need to wrap in a film? And where to store it?

[Zest]

I was baked too. The look and smell are amazing. One, for the sake of experiment, baked in a metal mold, everything is also fine.
Zest, thank you so much for the recipe! In general, I am such a conservative, but here such innovations. She baked for mommy in KhP Oil cooler from Elena Bo and in the oven for Po Pokhlebkin, and for myself Myasoedovsky. On Sunday there will be "debriefing"

so, I love it when everything turns out exactly like that, like a song, without a hitch!

Tell me later how your boys will like the taste

The boys love it!
I took one to work, there, too, the boys were delighted, the girls were out, and I was arranging a cult for them for two weeks, I was dragging Temko from the forum on a flash drive ... And they themselves never did anything ...
The husband took his parents, well, there is generally a win-win option
And that's all .... Easter cakes are over, but I'm a smart girl, today I put on another batch since morning, and in the evening, while it was baking, I kneaded our "generic" recipe ... Otherwise, you see, there is nothing to compare them with

So I wanted to insert a photo, but I can't find the cable from the phone, but everyone is already asleep and there is no one to ask

Shurshun, I'm here! I'm waiting!

the guests just left .. Excellent Easter cakes, no photo, we didn't manage to weigh them either - neighbors came in and asked for Easter cakes - like Shursh, you’ll still bake them. But I can say that I tried a piece - delicious, only fatty Easter cakes. Let's see how it will infuse and mature - they promised to give it a try, it was baked easily, 40 minutes each cake. Baked in two passes. so do and do not listen to anyone that is not allowed. Put 16 grams of dry yeast on the recipe and you will be happy.

[Shurshun]

Shurshun
And how long did you have the dough-dough?
If I put 11g. dry yeast and dough is already 7 hours, but it has not bubbled, is it necessary add more yeast or how long to wait?
Zest, save me, help :-) I was going to make Pokhlebkinsky kulich and the yeast there according to the recipe is dry, so I didn't buy fresh ones, and when I sat down to rewrite the recipe, my hand reached out for this :-) Oh what will happen .... what will happen ... :-)
And yet, Admin, in the Easter 2009 topic, before this recipe, he writes his own version from the same cookbook, only it has a difference in the dough, there is only flour + milk + yeast, and here everything except half the flour. Maybe I misunderstood the recipe and the dough should have been made only with flour-milk-yeast?

I just don't know what to bake with yet.Can you make something out of baking paper and how is it done? How many shapes do you need and what diameter and height?

BooBoo, I have the same problem - I haven't decided what to bake yet,
I want to bake small ones in silicone muffin tins, but large ones ... there is no suitable tall form ...
Can someone share ideas like Do it yourself ..

Can someone share ideas like Do it yourself ..

There are many ideas: a liter iron mug (if any), cans for baby food (pineapple, peas, if large); aluminum saucepan, only without plastic handles.
It is advisable to supply everything (inside) with baking paper and grease with oil (fat): a circle is cut to the bottom according to the size of the bottom, and the walls are laid out with paper rolled into a tube, according to the height and width of the form ... explained it clearly?

My mother baked in a white liter mug ... there was nothing, there is 160-180 g, not 220, but if you are afraid, you better do not try, that mug is still from Soviet times, but if a modern one ... who knows what qualities Smiling

Here are my cakes.
Baked in specials. forms for cakes. I bought it in Auchan 3-4 years ago.

My small cakes turned out to be somewhat pale (walls and bottom), this is due to the fact that instead of sprinkling water I put a frying pan with water down the oven, but as soon as I saw this defect I pulled it out, and the other two medium cakes turned out already more than great, just super great, not only inside but outside as well!

Thank you very much for the recipe! The cake is actually very tasty! Yesterday I made it according to a reduced recipe, now I have already launched a full batch - in parts in a mesh bread maker, and then I put everything together with my hands. Only this time I took a little less oil, the first ones were a little fatty for me ..
Girls at the expense of paper for forms. Can I replace it with foil?

only this is an experiment)))) do not ask how many layers and what will happen? but what is definitely understandable is a hard top edge and a stable bottom

It took a little more than 9 hours to make the dough, bubbled up but did not fall, did not wait any longer. Now they are kneading in HP, the mass is very tasty, but also very oily and oily. Doesn't want to knead into the dough. I wanted to put one more paska according to a different recipe, but "it’s dumb nathnennya ....". Hurry to finish it all. There are still a lot of other things to do, and I'm stuck with Easter cake :-(

[Shurshun]

Shurshun
And how long did you have the dough-dough?
If I put 11g. dry yeast and dough is already 7 hours, but it has not bubbled, is it necessary add more yeast or how long to wait?

The dough stood for 7 hours, but it should probably have been more - the pastries smelled of alcohol, and in the morning (I went to the neighbors to sniff) there was no smell.

Sprayed with water, but still the roof tore apart
And the sugar fondant from Tortyzhka screwed up, the second time I didn't want to try.

I didn't bother with anything - nothing turned anything at all. I didn't open the oven - I baked it at 180 degrees, 10 minutes before the end - at 170

I didn't turn it around either. Baked without water. If it turned, then it means that they began to bake when they rose a little.

Well, I mixed up .... the dough has not been kneaded, and the butter began to separate :-( the first time I come across such a thing. It seems that I came across not butter, but vegetable. Who knows what to do with it?

Everything, the last rise before baking, put it in the oven and lit tea candles in it for warmth, tired of running around and pouring boiling water into the lower tray. Who tried to do this, are there any accidental contraindications to this method of raising the temperature?

And I registered so as not to be left on the sidelines !!!!!
In general, Zest you infected me with a recipe, for the first time in my life I will bake, well, you explained everything in such detail, thanks!
8) Yesterday there was a small party with my friends, a slightly cheerful mood came, my husband was in shock, why, he says you need it, I’ll buy ready-made,: I asked him not to get confused and started the process ...
Oscillator: at 12 at night the dough was ready, put it in a large bowl on a saucepan with boiling water, covered it with a diaper and went to bed.
In the morning at 6 I dropped in: everything is bubbling, it smells, it has grown in volume, I went to bed.
At 11, I began to knead with handles, adding a little oil, kneaded for 30 minutes, at 11.30 I put it to rest, an hour passed, looked in, smelled volume, it smells like buns to me, at 13.00 I will continue to add raisins and raisins in the molds - I raked everything out from my mother-in-law what came to hand.
Here ...
I hope the result will be excellent, well, I really want it !!!!

Well, I mixed up .... the dough has not been kneaded, and the butter began to separate :-( the first time I come across such a thing. It seems that I came across not butter, but vegetable. Who knows what to do with it?

Try it like this ("dough folding" is called), it might help:
Dough folding is a technique that helps develop the gluten network that holds the dough. The more developed gluten is, the thicker the dough: careful kneading and folding helps develop gluten.
To fold, the dough must be carefully laid out in a cake on a table dusty with flour, and then using a baking scraper or just with your hands, gently but persistently pull, bending the ends of the dough to the middle like an envelope or in a circle. Turn right side up and rest for 10-20 minutes.
Depending on the strength of the dough (the stronger, the less) one or more folds are made.

Hello!
I also decided to share my impressions.
In our family, only fatty cakes are eaten, so I decided to take this recipe.
Zest! Thank you so much for this excellent recipe! I will use it now!
I'll start in order.
I haven't had live yeast in my house for a long time, so I decided to experiment on dry ones. I used "Dry nutritional yeast" by CYKORIA. 25 GRAM PACKAGES REPLACE 100 G FRESH YEAST, so I took an incomplete package for 1 kg of flour.
Dissolve them in warm milk.
Well, then - everything is as recommended by Zest. I put the dough at 01.30 at night. The oven has warmed up a little. and then turned it off. put a saucepan there, covered it with paper.
Three hours later I got up - I see, the dough only doubled.
I went to get some sleep and slept.
As a result: dough on dry yeast "walked" for 7 hours. Nothing sour.
The batch went well! Everything that should have got wet is wet! By the way, I was kneading the dough with a wooden spoon with a long handle. This procedure took me about 40 minutes with small pauses (I just needed to catch my breath).
And then I thumped raisins there! I forgot to do this after proofing! But nothing terrible happened. The dough rose beautifully.
Baked in tea cups (small cakes are just lovely), a Teflon-coated saucepan, after unscrewing the plastic handles.
One portion of the dough was baked in HP Kenwood on the "Baking" program. It was necessary to take it out a little earlier - it was very browned.
We will try tomorrow, but as a result I am sure - the smell does not fail!
Zest !!!!! Give you GOD health and everything you want! I CONGRATULATE ALL ON THE HOLIDAY OF LIGHT EASTER !!!!

IT MADE A LITTLE MORE 2 KG OF READY CREWS.
THE SAMPLE HAS BEEN REMOVED, NOT WITHDRAWAL - hurray !!!!
FINALLY I PLEASED EVERYONE! INCLUDING YOURSELF!
THE RECIPE IS A WINNING! FOR BEGINNERS FOR THE BEST TIME!

thanks for the ideas with the shapes, now I'll come up with something.
If the oven is based on a thermometer, the temperature inside the product should be 95?

[tatulja12]

tatulja12, 2 times the rise was. At the same time, she divided the dough into 3 Easter cakes. After all, here it would not be possible to raise it. I somehow raised the cakes, when baking, the roof collapsed at once and the dough was not baked inside at all.
Shurshun, and I do, as Zisinka wrote: first (20 minutes) I bake at 160g, then I twist it by 180g.
Cracks appear already at 160g, but by 180g they just increase. This is probably a feature of my oven. New, I can't get used to it yet. With other baked goods, the same bullshit.
In general, in my other oven in the old apartment, too, the roof of the pastry was often torn apart. So it’s all about me.Do I underperform the dough before baking ?! 2 times is not enough, which means you have to try 2.5 times.

[Shurshun]

It was necessary to put more yeast or not experiment at all on such a day on dry. It is very disappointing, sorry for the products and the time spent.

I got an excellent result with dry ... Saf-instant yeast ..

Shurshun, and I do, as Zisinka wrote: first (20 minutes) I bake at 160g, then I twist it by 180g.
Cracks appear already at 160g, but by 180g they just increase. This is probably a feature of my oven. New, I can't get used to it yet. With other baked goods, the same bullshit.
In general, in my other oven in the old apartment, too, the roof of the pastry was often torn apart. So it’s all about me. Do I underperform the dough before baking ?! 2 times is not enough, which means you have to try 2.5 times.

I have already baked cakes 15 times in 2 days and they are all different, I know my oven like the back of my hand, so for the most part everything is intuitive. You know, but I have no cracks on the Easter cakes ... Only the earrings bubble up like earrings and that's all But it doesn't burst. Beauty. I made a glaze from 2 proteins and 16 tablespoons of powder - a light glaze, it tastes very sugary, and when it dries up, the bizet effect is not cloying at all.

I also brought my big thanks for the recipe. Very tasty Easter cake, next year I will definitely bake it according to this recipe.

[Zest]

Hello again!
I don't believe it myself, but it worked! Considering all the shoals, it turned out very well, and most importantly, delicious! A little of the roof cracked, but I'm already finding fault :-) The dough stood for 2 hours on the last rise, and in the oven with a candle (I don't have a light bulb there) it even rose a little. When baked, it doubled. In total, 3 cakes in the form of large cans of coffee (like baby food), 3 small ones, also from under coffee (like from condensed milk, but higher) and one muffin about 7 centimeters in a bucket of HP. When taking out, one broke :-( but this is a plus, they immediately tried it :-) Advice, for those who bake in homemade forms without a removable bottom, if the walls covered with paper are cut higher than the form, then it is convenient to pull and take out this paper, do not it is necessary to be afraid of the form. I made one short, so it collapsed from shaking out.
Zest thanks for the recipe.

[Zest]

That's it, I shot back with baked goods and decoration.
ZestThanks again for the recipes.
Happy holidays to all, health and good luck!
Easter cakes with Myasoedovskaya (immediately after baking: 1pc 700g + 3pc 500g each) Decoration: fondant from Tortyzhka + mastic with milk powder and condensed milk.
Sorki for the quality of the photos, I took them at the last moment, when they were taken from me:
🔗 🔗 🔗
This one has already shown
🔗 🔗

This is the last of the "Pokhlebkin series"
🔗 🔗

[tatulja12]

tatulja12, 2 times the rise was. At the same time, she divided the dough into 3 Easter cakes. After all, here it would not be possible to raise it. I somehow raised the cakes, when baking, the roof collapsed at once and the dough was not baked inside at all.
In general, in my other oven in the old apartment, too, the roof of the pastry was often torn apart. So it’s all about me. Do I underperform the dough before baking ?! 2 times is not enough, which means you have to try 2.5 times.

We put the dough on 1/3 of the mold, the dough rises to the top. It turns out that the dough rises three times, not two. If not right, then Zest will correct.

[Shurshun]

Shurshun, well, apparently, I won't see cakes without cracks (I must admit, they don't bother me much, because they don't affect the taste) And I'm very happy for you
tatulja12, and how long does it take for you to have such a rise?

And here's another question for everyone who has ovens with convection: do you bake cakes with or without convection?

[tatulja12]

tatulja12, and how long does it take for you to have such a rise?

It took me about an hour and a half to get SkoNaNi up. But cracks are also okay. You will still cover the top with something. The main thing is taste.

[SkoNaNi]

SkoNaNi
I tried both with and without convection, the roof is trying to come off in any case, although the forms were filled by 1/3, and rose almost to the edges during proofing.With convection, the color is equal from the bottom to the top (IMHO).
Saves humidification from a spray bottle at the very beginning of baking and a couple more times in the process.
I baked in the old oven, there were no such problems at all, even without a thermometer I coped, but here ...

[tatulja12]

tatulja12, 2 times the rise was. At the same time, she divided the dough into 3 Easter cakes. After all, here it would not be possible to raise it. I somehow raised the cakes, when baking, the roof collapsed at once and the dough was not baked inside at all.
Shurshun, and I do, as Zisinka wrote: first (20 minutes) I bake at 160g, then I twist it by 180g.
Cracks appear already at 160g, but by 180g they just increase. This is probably a feature of my oven. New, I can't get used to it yet. With other baked goods, the same bullshit.
In general, in my other oven in the old apartment, too, the roof of the pastry was often torn apart. So it’s all about me. Do I underperform the dough before baking ?! 2 times is not enough, which means you have to try 2.5 times.

Probably you are not growing enough and you need to adjust to the oven. I never heat the oven, the dough is allowed to stand in the oven and I turn on the baking stasis, it grows even more and never cracks. just take into account how much space to the edge of the mold so that the dough does not come out. tech bake and buns and rolls