Kulich with Myasoedovskaya in the oven (master class)

Water is placed at the very bottom of the oven to create a humid environment. This is usually not written in recipes, since this is a baking rule. You don't have to, it's a personal matter for everyone.

In my opinion, just everywhere where it is necessary they indicate, like "bake with steam"

I always bake bread and cakes in a humid oven. I learned this 25 years ago. And it makes no difference to me whether it is indicated in the recipe or not, I know that baking will be better with steam.

Girls, I can't decide on this cake again.
The first year is great.
The second year - the dough is harsh with gnarled holes inside, it smells slightly of mash. Any Kulich from HP is better.
In both cases, the yeast was reduced to 42 g, after 4 hours the dough fell off, maybe earlier, but I kept it for 6 hours (according to the advice in this topic).

Why are the results so different? Maybe you need to bake as soon as the dough began to fall off?
Maybe someone is very experienced in these cakes - shed some light

[Sofim]

Sofim, the dough is fermented. It is impossible for the top of the dough to burst, because of this such a smell.

Thanks, I'll try again. But I see my dough ripens in three hours. In six hours, it rises and falls three pelvis.

Well, everything, already started a dough. I put it under the light bulb in the oven. In an hour I'll take it out and put it on the table in the kitchen. Please tell the kettle to cover the food. foil or do I have a lid that will tightly close this container with dough?

Girls are masters. Can you please tell me, I have duck eggs - how many of them do you need, their shells are heavy? or weigh without it? I want to add 450g of sugar - do you need more yeast? You can add vodka to the lemon zest, no brandy, won't spoil the taste? Answer please

Hello everyone! And I put at 00.50 on Kryvyi Rih (60 grams), and now I read that it is necessary to reduce ((((
I hope for a positive result. I wish the same to all bakers

at half 1 put the dough
did one and a half servings. Yeast - pressed from Lviv. I put in a little less than 90 grams. I'm afraid to go to sleep - I'm a watchman. I have already opened a bucket of "clothes" - only food film is covered. Stands on the table in the kitchen. At 2:30 am, 5 cm was not enough to reach the top of the bucket. Now it is 3:00 am - the dough has fallen, but not like a funnel, but simply dropped, and it is clear from the sides of the bucket that it rose a couple of centimeters after opening.
I don’t know what to do - whether to stir, or wait until it falls as it should - like a funnel?

Well, what can I say, I put a dough ... And now I want to tell you about one accidental experiment. In that year I already baked from this dough and it so happened that more dough got into one mold and when it got out it hung from one side with an apron. I then broke off this apron and, putting it in an empty form, I forgot about it. After a few days, I found it, took a bite, it is normal. Already deliberately returned back. So ... a year later, this piece of cake is not a hard-stone crouton, but quite a rich, easily biting and chewing cookie: D of a muffin-sandy plan. Today I will send it to my stomach with tea. It was just kept in a kitchen cabinet, not even packed.

please explain - if we bake in the oven on "convection" mode - do we still put the water down or not?

And my dough does not want to run away. Has risen from 12 at night to the present moment one and a half or two times and all the Bubbles gurgle, it moves, but does not rise .... What's the matter? Still wait or bake already? Yeast SAF-Neva Lux. I did it in a ratio of 2/3 ...

[psvet_37]

Girls are masters. Can you please tell me, I have duck eggs - how many of them do you need, their shells are heavy? or weigh without it? I want to add 450g of sugar - do you need more yeast? You can add vodka to the lemon zest, no brandy, won't spoil the taste? Answer please

psvet_37, eggs need a total weight of 300g, + \ - 50g will not solve anything. Yeast is no longer needed if sugar is 450g. Vodka will not spoil the taste.

Hello everyone! And I put at 00.50 on Kryvyi Rih (60 grams), and now I read that it is necessary to reduce ((((
I hope for a positive result. I wish the same to all bakers

Lanna, I put on Lvov 60g, the dough rose and fell in 5.5 hours.

I went to check the dough, it's in my greenhouse. I think that there is still no smell of intoxicating-brew, she bent down lower and she shibanet in the nose Brazhka-brezhka :) nothing, let it stand still.

dough all night went up and down a little
each time rose higher than the previous one
I set the alarm clock every time for an hour to sleep and follow the dough, But at 8 in the morning I slept, woke up at 9 - and the dough had already begun to sink - it was clear from the sides of the bucket that it had risen to the very top (10 liters bucket)
the dough was kneaded for an hour and forty pens. Flour Dnepromlin, and since flour is not Makfa, then during kneading, adding (crushing the table) somewhere else, 300 grams came out to one and a half rate.
Now the dough is proving again in the bucket
and in 40 minutes, what is worth (just dropped in) - already 2/3 of the bucket.
The bucket stands, like the dough, on the kitchen cabinet, covered with a camel blanket, a wadded vest and a fleece blanket)

p. from. girls, I'm scared. The last time I dealt with butter dough (generally with yeast dough) for about 15 years, or even more

[Giraffe]

I went to check the dough, it's in my greenhouse. I think that there is still no smell of intoxicating-brew, she bent down lower and she shibanet in the nose Brazhka-brezhka :) nothing, let it stand still.

Giraffe ... I propose to do the following approach to the dough with a cucumber, so that right away .. .. And I took the risk of putting it in the morning, and I myself went to work. Now I am sitting on pins and needles and work is not going to my head ...

irgo2311 can stand in a cold place. She went up a lot - up to 7 liters in 8 hours. Try to raise the temperature (put in hot water ...)

Girls! My dough ran away - fell in 3 hours! Do not touch??? Let it stand for another 3 hours ??? Yeast Lviv

Girls! My dough ran away - it fell for 3 hours! Do not touch??? Let it stand for another 3 hours ??? Yeast Lviv

And I have exactly the same !!! But I started kneading, I don't know if it's right or not

Girls! My dough ran away - it fell for 3 hours! Do not touch??? Let it stand for another 3 hours ??? Yeast Lviv

I got up in an hour and a half

but I decided that it was too little for fermentation
and you have to hold out until the morning - the dough itself sank a little and grew again
so by the morning it reached the very top
and now the bucket is already full of dough ... probably it's time to mix in raisins and candied fruits ..

[Albina]

I will bake cakes for the first time in my life, I decided to stop at this recipe. I put the dough, I will bake in the evening.
Albina, I also kneaded in Kenwood, so I'll write how I did it. In general, according to the nozzles, the instructions indicate that do not use more than the first speed for the hook, the whisk and K-shaped nozzles can be turned on to the maximum if you beat liquid products, and thick ones - also 1-2 speed.
I beat the whites with a whisk at the maximum, beat the sugar and yolks with a whisk at the second speed. I mixed flour with a milk-yeast mixture with a hook at a minimum, then, after reading about lumps in the dough, I added only salt and sugar with yolks and stirred with a hook so that the dough spreads. The dough was patchy and lumpy. I changed the hook to a K-shaped nozzle, mixed a little at 1 speed, then at the third until smooth. There were no lumps! Then I added proteins with butter and kneaded the dough at 2-3 speeds. Everything, the beauty is growing

[kavilter]

kavilter, that's just the point that I put it in a warm oven with the light on ...In the morning, of course, the oven was already cold, but I slightly warmed it up. After 2 hours, no movement, current gurgled ... At one o'clock, she could not stand it, kneaded the dough, now it is in a warm oven along with Pokhlebkinsky Easter cakes. We are waiting ...

Vesnyanka, thank you very much for the details, otherwise I did not set more than 1 speed

Girls! I am again with my dough. How do you know when you're ready? What should be the smell - strong wine, so that shibalo or pleasant? ..
It's already 5 o'clock

Girls! I am again with my dough. How do you know when you're ready? What should be the smell - strong wine, so that shibalo or pleasant? ..
It's already 5 o'clock

Tanya, when I checked every hour at night, I lifted the film and from there be healthy in my nose - the wine aroma is soooo very strong, but not disgusting like on a mash. And when it came already at 9 in the morning, the smell lost its intensity and light sweetness appeared in it (at a temperature of 22 degrees in the kitchen there was a dough mail for 9 hours)

How do you know when you're ready?

Again I'm not getting into my business
The dough is ready when it stopped growing and just started to fall off.

[Elena Bo]

And if according to the rules, with ideal products and yeast, then yes - the dough falling off is a signal for kneading. As you can see that the hole in the middle is formed, and the mass itself is "tired", so on))

The zest says so, but here it turns out that even if the dough has fallen out, still wait 6 hours at least?
For me, this is an open question, since the dough fell out after 3.5 hours and I immediately kneaded the dough
Elena Bo confirms the question is cleared

the dough fell out after 3.5 hours and I immediately kneaded the dough

Right!
I have no idea what will happen in 12 hours. Well, except to put the mash. After all, it will turn out sour.

[Elena Bo]

Elena Bo, thanks for the advice !
Freesia, did you get the dough in 3.5 hours?

while I'm sitting here with you, 6 hours have already passed

Everything worked out! : girl_love: I baked for Catholic Easter, the above photo is proof

Girls, well, at least here tell me, time is running out, but nowhere do they answer!
How much dry yeast should you put?

Vika, why dry? with a pressed problem?
there was a discussion here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9679.0

here too https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=218&topic=9679.0

I would not risk it either, of course. But I don't bake with dry yeast at all, so I'm a bad advisor here

Girls, well, at least here tell me, time is running out, but nowhere do they answer!
How much dry yeast should you put?

Vic, I read the whole topic, the range is from 16g to 40g
As a result, I bought live yesterday, barely found it, it was not in Auchan, only in the Metro.
I have a 16g mark in my recipe, but why don't I remember, all the information has already mixed up
So I can hardly help

I'm not special, but I would put 40 g dry.

Girls, thank you all !!!
I do not currently have pressed, only dry ones.
I put 3 hours on 500 g of flour. l. , A! what will be will be !!!

On Lviv pressed dough is worth 5 hours-increased almost 3 times, gurgles. Continue to stand? Is the bubbling embarrassing, or is it necessary?

My dough went up a little again. As far as I understand, you haven't won yet? ..

Hello everybody!!! Happy Easter everyone !!! Only once a year now I am here

Girls, there is live yeast every year in Lenta, and I always buy there.

My question has also matured, tell me, pliz:
I have already laid out the dough in tins and put it in the oven with a light bulb (and the dough stood like that). And now, you have to wait about 1.5 hours until the dough rises to the brim, and then start baking? I'm confused

Then, according to the instructions, stir in the raisins and again let them stand in the forms

So I was asking about the forms) So wait until it rises in the forms, right?

So I was asking about the forms) So wait until it rises in the forms, right?

Yes, we must let the dough rise in shape.

I did not get that ,
well, yes, bake the already risen pasques, because if you bake without proofing, then they will not rise, as I understand it

I did not watch the dough for the night, set it at 0.50, start the batch at 9.50, in the kitchen the temperature of 23 degrees of the dough was 9 hours. Added musk. nut. cinnamon, orange zest. Now I will put it in the oven, I will bake it at once. molds.

Girls you help everyone and tell me. Pressed Lviv yeast put 55 grams. In an oven with a light bulb, the temperature is 30 degrees and in 8 hours it only doubled, can it be put to the heater or wait until there are seven liters, even if it takes 15 hours? or add yeast?

Thank you girls !!!

[inucya]

inucya, I "ran away" in Lvovskiye in 3 hours .. Maybe the dough has already fallen?

Zest, low bow to you for such a great recipe ..
When the Easter cakes were almost ready, the smell in the kitchen was the same as it was in my grandmother's kitchen in childhood, where she baked Easter cakes in a Russian oven for our entire then-huge family.
I just took the first portion out of the oven and the rest in the molds is already standing
and my hands are itching to get this yummy.

[taniakrug]

taniakrug, and how to define it? My surface is even and the walls seem to be clean. as if it did not fall. and I was always sure of these yeasts

Knead half of the portion; put everything except butter and half of the flour and salt; It took 30 minutes to knead, in an hour it rose three times; now I will add butter and flour and wait further ...

Yesterday evening I put the dough, then calmly went to bed, and in the morning I added flour. The dough stood for 9 hours 30 minutes. In the morning, when I went into the kitchen, I felt a pleasant smell of alcohol. The dough stood in a 10-liter bucket, but rose by about half, its surface was smooth and bubbly, the temperature was about 20 degrees in the apartment. I have already baked Easter cakes, they have risen well, the baking smell is excellent, but I will only try tomorrow. I did everything EXACTLY as Zisyuminka wrote, only today I kneaded the dough with my hands, and not with a combine.