I have an LG 2001 stove ... the dough was kneaded in the "Dough" mode, and bread was baked in the "Cupcake" mode .... yummy
Pechk1nGood day. Here is my Darnitsky bread. Thanks to Viki for the recipe, what I was looking for ... the recipe does not subtract, does not add (though I put the yeast ~ 5g ... I still have a young sourdough).
I have an LG 2001 stove ... the dough was kneaded in the "Dough" mode, and bread was baked in the "Cupcake" mode .... yummy
I have an LG 2001 stove ... the dough was kneaded in the "Dough" mode, and bread was baked in the "Cupcake" mode .... yummy
Pechk1nI also want to share something else, I found an article on the Internet (now I don't remember where) with a recipe (you can see that the factory one) about Darnitsa bread ... in general it can come in handy (if it's not on the topic, maybe the moderators will find it some place) .. . the article itself:
Darnitsky bread
The minimum yield of Darnitsky bread at a flour moisture content of 14.5%:
• molded weight 0.9 kg - 145%
• hearth weighing 1.25 kg - 143.5%
• 0.9 kg - 141.5%
Technological instruction
This instruction applies to the production of Darnitsky bread, made from a mixture of peeled rye flour and wheat flour of the first grade. Darnitsky bread is produced with a mold weight of 0.9 kg and a bottom weight of 1.25 and 0.9 kg.
Characteristics of finished products
The quality of Darnitsky's bread must meet the requirements of the current standard.
Darnitsky bread has the following content of basic nutrients per 100 g:
Water, g ............................................... ... 42.4
Protein substances, g ....................... ....... 6,6
Fats, g ....................... ........................ .... 1,1
Digestible carbohydrates, g ....................... .. 41,0
Indigestible carbohydrates, g ....................... 6.4
Organic acids, g ....................... . 0,8
Mineral substances (ash), g ............ 1.7
The energy value of 100 g of Darnitsky bread is 206 kcal.
List of raw materials
For the production of Darnitsky bread, the following types of raw materials are used:
• peeled rye bakery flour,
• wheat flour of the first grade,
• pressed bakery yeast,
• table salt,
• drinking water
and other raw materials in accordance with the “Guidelines for recipes for bakery products on the interchangeability of raw materials”.
The quality of the raw materials used must comply with the current regulatory and technical documentation.
Description of the technological process
one. Preparation of raw materials for the production of Darnitsky bread should be carried out in accordance with the relevant section of the collection "Technological instructions for the production of bakery products" (1973).
2. The dough is prepared using thick, liquid leavened starter cultures, liquid leavened starter cultures or concentrated lactic acid starter cultures (KMKZ).
The readiness of the dough is determined by the acidity provided by the technological regime and by organoleptic indicators.
The recipe and mode of preparation of the dough with the ratio of peeled rye and wheat flour of the first grade 60: 40 on thick sourdough, liquid sourdoughs and at KMKZ are given in the tables:
The finished dough is cut, the dough pieces for tin bread are placed in molds, for the hearth - in round cassettes covered with cloth, or on boards sprinkled with flour, and sent to proofing.
Proofing time for products weighing 0.9 kg is 45-60 minutes.
Baking is carried out in a humidified baking chamber at a temperature of 200-240 ° C.
Duration of baking of products weighing 0.9 kg molded 55-57 minutes, hearth - 50-52 minutes.
It is recommended to spray the bread with water before removing it from the oven.
The temperature regime and duration of proofing and baking may vary depending on the type and design features of the equipment and its operating conditions.
Darnitsky bread
| Raw materials | Quantity, kg |
| Peeled rye bakery flour | 60,0 |
| Wheat flour of the first grade | 40,0 |
| Pressed bakery yeast | 0,5 |
| Table salt | 1,4 |
| Total raw materials: | 101,9 |
The minimum yield of Darnitsky bread at a flour moisture content of 14.5%:
• molded weight 0.9 kg - 145%
• hearth weighing 1.25 kg - 143.5%
• 0.9 kg - 141.5%
Technological instruction
This instruction applies to the production of Darnitsky bread, made from a mixture of peeled rye flour and wheat flour of the first grade. Darnitsky bread is produced with a mold weight of 0.9 kg and a bottom weight of 1.25 and 0.9 kg.
Characteristics of finished products
The quality of Darnitsky's bread must meet the requirements of the current standard.
Darnitsky bread has the following content of basic nutrients per 100 g:
Water, g ............................................... ... 42.4
Protein substances, g ....................... ....... 6,6
Fats, g ....................... ........................ .... 1,1
Digestible carbohydrates, g ....................... .. 41,0
Indigestible carbohydrates, g ....................... 6.4
Organic acids, g ....................... . 0,8
Mineral substances (ash), g ............ 1.7
The energy value of 100 g of Darnitsky bread is 206 kcal.
List of raw materials
For the production of Darnitsky bread, the following types of raw materials are used:
• peeled rye bakery flour,
• wheat flour of the first grade,
• pressed bakery yeast,
• table salt,
• drinking water
and other raw materials in accordance with the “Guidelines for recipes for bakery products on the interchangeability of raw materials”.
The quality of the raw materials used must comply with the current regulatory and technical documentation.
Description of the technological process
one. Preparation of raw materials for the production of Darnitsky bread should be carried out in accordance with the relevant section of the collection "Technological instructions for the production of bakery products" (1973).
2. The dough is prepared using thick, liquid leavened starter cultures, liquid leavened starter cultures or concentrated lactic acid starter cultures (KMKZ).
The readiness of the dough is determined by the acidity provided by the technological regime and by organoleptic indicators.
The recipe and mode of preparation of the dough with the ratio of peeled rye and wheat flour of the first grade 60: 40 on thick sourdough, liquid sourdoughs and at KMKZ are given in the tables:
The finished dough is cut, the dough pieces for tin bread are placed in molds, for the hearth - in round cassettes covered with cloth, or on boards sprinkled with flour, and sent to proofing.
Proofing time for products weighing 0.9 kg is 45-60 minutes.
Baking is carried out in a humidified baking chamber at a temperature of 200-240 ° C.
Duration of baking of products weighing 0.9 kg molded 55-57 minutes, hearth - 50-52 minutes.
It is recommended to spray the bread with water before removing it from the oven.
The temperature regime and duration of proofing and baking may vary depending on the type and design features of the equipment and its operating conditions.
VikiPechk1n, and the bread was a success and the article was found on time!
Well, that's right! Yeast, if not activated, is just 5 grams.
And I also added 1 tbsp. l. liquid malt extract, so the color and aroma cannot be conveyed! And most importantly, the recipe is allowed.
Well, that's right! Yeast, if not activated, is just 5 grams.
And I also added 1 tbsp. l. liquid malt extract, so the color and aroma cannot be conveyed! And most importantly, the recipe is allowed.
Darina82I made bread according to this recipe. I have Eternal leaven on peeled rye flour. I did it 2 times already - the first time everything was exactly according to the recipe. The gingerbread man just smeared on the walls, gathered it in a heap, baked it, and it turned out to be delicious bread, but with an absolutely flat roof. I baked in a bread maker, started on the "Rye" mode, turned it off after the distance mode and let it stand for another hour. But the taste is awesome, real black bread as I dreamed of.
The second time I added 20 grams of rye and 20 grams of wheat flour. The gingerbread man has formed a round, pretty one. Lip to hand is also creepy. While she was taking out the knife and distributing it along the bottom evenly for distance, even wet hands did not help - it was terribly linden. True, I did not dare to wet him much. I stood for 3 hours ... I had to leave, came back, and it went up 2.5-3 times, but the top is flat again, all bubbly and perforated))) resembles sourdough. In short, baked again with a flat top.
So I think - what's wrong? To try to add more flour? Maybe my leaven is painfully liquid for this recipe and adding flour will gradually lead to a normal top? And from excess flour the dough will not turn out very viscous, will I break the bread maker?
The second time I added 20 grams of rye and 20 grams of wheat flour. The gingerbread man has formed a round, pretty one. Lip to hand is also creepy. While she was taking out the knife and distributing it along the bottom evenly for distance, even wet hands did not help - it was terribly linden. True, I did not dare to wet him much. I stood for 3 hours ... I had to leave, came back, and it went up 2.5-3 times, but the top is flat again, all bubbly and perforated))) resembles sourdough. In short, baked again with a flat top.
So I think - what's wrong? To try to add more flour? Maybe my leaven is painfully liquid for this recipe and adding flour will gradually lead to a normal top? And from excess flour the dough will not turn out very viscous, will I break the bread maker?
CapriceQuote: Viki
Are we talking about fresh yeast? Not about dry? For fresh - something is not enough ...
Fresh yeast 2 gr.
VikiQuote: Darina82
Considering that we have different flours, then I suggest not adding flour, but reducing the water.
added 20 grams of rye and 20 grams of wheat flour. The gingerbread man has formed a round, pretty one.
Quote: Darina82
For three hours, he stood. 60 minutes is the maximum.
I stood for 3 hours ... I had to leave, came back, and it went up 2.5-3 times, but the top is flat again, all bubbly and perforated))) resembles sourdough. In short, baked again with a flat top.
VikiQuote: Caprice
Just about fresh. If we take into account that we are preparing "liquid yeast", and this (albeit with a stretch, but still) is an analogue of dough, then the amount of yeast is halved.
Are we talking about fresh yeast? Not about dry? For fresh - something is not enough ...
Yes, and they are needed here for a "jerk", this bread will raise the leaven without difficulty, but it will rise from 2 to 4 hours, depending on how strong it is. Do I need it? It's easier for me to bake in an hour.
Darina82Quote: Viki
Considering that we have different flours, then I suggest not adding flour, but reducing the water.
For three hours, he stood. 60 minutes is the maximum.
Viki, thank you very much for your reply. I honestly did not see the difference in increasing flour or decreasing water. I thought that the point was only to make the consistency thicker.I would add flour until it turns blue)))) I'll try to pour less water.
And what did it stand - at yeah, I realized when I saw it.
PinagriViki, I had a wonderful bread yesterday! The amount of leaven was frightening. Somehow I haven't used more than 150 grams before, and in vain! It turned out super! Only I had to add a little flour, well, I always put the wort, caraway.
Thanks for the recipe!
Here is:
Thanks for the recipe!
Here is:
VikiPinagri, what a handsome,! Glad I liked it!
Now won't you be afraid of more leaven? I have been putting half a kilogram in wheat for a long time and everything is fine.
It should be tasty with wort, I know for sure.
Good luck to you! And don't forget to show results, it's so nice ...
Now won't you be afraid of more leaven? I have been putting half a kilogram in wheat for a long time and everything is fine.
It should be tasty with wort, I know for sure.
Good luck to you! And don't forget to show results, it's so nice ...
ButtonViki, please explain to me what I was doing wrong. The sourdough refreshed everything seemed to be normal, the dough was kneaded by HP and it was catastrophically liquid, I now reread that it was necessary to reduce the water and not add flour, I added, I think it was okay. Well, it's okay, I formed the bread, since there is no mold, I was running around with a silicone mold for the cake, I thought I’d put it there, let it go to the top, but still changed my mind and formed it simply in the shape of a loaf. The rack lasted an hour, but it spread out, that is, it did not rise to the top as it should be, but in width. And the result when the bread was baked, it burst around the edges in some places and turned out so flat, it tasted good, but he had a viduha. Maybe it was necessary to make 2 rolls? And now a question for connoisseurs, what is wrong? Thank you.
PinagriViki, nope, not scary Tell us about wheat, please.
VikiButton, the thing is that our flour is different and requires a different amount of water. In this recipe, wheat flour is of the first grade, and it "drinks" more than the premium grade. The amount of water always has to be adjusted.
In addition, the recipe is on a mold, and it is thinner than the hearth almost always. So it is easier for him to rise in shape. The one that you will bake on the hearth must keep its shape, it is given less water so that it does not blur. And one more thing: if you bake without a form, it is better to put it in an oven preheated to 250 * C and create steam for it for the first 10 minutes. Reduce the temperature to 200 * C and bake. It is important not to forget to sprinkle the top with water before planting in the oven.
If the taste suits you, experiment with the baking technique. I am sure you will succeed!
In addition, the recipe is on a mold, and it is thinner than the hearth almost always. So it is easier for him to rise in shape. The one that you will bake on the hearth must keep its shape, it is given less water so that it does not blur. And one more thing: if you bake without a form, it is better to put it in an oven preheated to 250 * C and create steam for it for the first 10 minutes. Reduce the temperature to 200 * C and bake. It is important not to forget to sprinkle the top with water before planting in the oven.
If the taste suits you, experiment with the baking technique. I am sure you will succeed!
PieI baked this bread, the smell ..... this is my first sourdough. Knead in KhP on "dumplings", then left to sour, after 1.5 hours the dough increased in volume by 2 times. And then I ruined everything.According to Viki's recommendations, it was necessary to get the dough, form a loaf, put it in the HP and let it distance for 60 minutes, and I decided to bake right away (it was a pity to break the beauty inside the bucket), everything can do nothing, BUT I thought, what if will not be baked? In short, I put it at 1:30 and BREAK! I cut it hot, the patience was not enough to wait for VKUSNOOO !!!!! Bottom line: hard crust (they can kill), flat roof, but this is really the black bread, which I have been waiting for! Viki tell me, if I hadn’t been smart over time, would I have succeeded? Or it was necessary to clearly (let the dough ferment, let it stand, bake and with less time?) Or is it just time? The husband said this is the most delicious bread he has eaten !!!!!
VikiQuote: Pie
Of course it would! I once baked it on the main program. I started kneading and called urgently to work, so I turned on the program (I have it for 3 hours) and rushed off, returned to the end of baking and was stunned by the result and got up and baked.
Viki tell me, if I hadn’t been smart over time, would I have succeeded?
Please try again. He's worth it, really.
AntonovkaViki,
I’m probably asking stupidity now. Will ripe dough go instead of leaven? Well, I have no leaven
I’m probably asking stupidity now. Will ripe dough go instead of leaven? Well, I have no leaven
VikiQuote: Antonovka
The result will be completely different. It will make bread, but not this one.
Will ripe dough go instead of sourdough?
Quote: Antonovka
Is this a problem? A "semi-finished product" to start? He's - it couldn't be easier, and Darnitsky will be so delicious!
Well, I have no leaven
AntonovkaViki,
Something didn't fuse with my leaven ...I lived wheat for 6 or 7 months, went on vacation for 3 weeks, I had to put it all into bread ... And the taste for me was not very good, it is possible that there is a more "tasty" sourdough, but I have not yet found ... And I safely killed the rye from Karina-forum even without using it
What does "semi-finished product" mean?
Something didn't fuse with my leaven ...I lived wheat for 6 or 7 months, went on vacation for 3 weeks, I had to put it all into bread ... And the taste for me was not very good, it is possible that there is a more "tasty" sourdough, but I have not yet found ... And I safely killed the rye from Karina-forum even without using it
What does "semi-finished product" mean?
VikiQuote: Antonovka
The simplest option is rye flour, water, a little yeast, mixed and left for 2 days. Then two feedings (in one day) and a very lively thing turns out. More details here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=42973.0... Darnitsky works great on her!
What does "semi-finished product" mean?
I baked Borodinsky on it and was also pleased.
AntonovkaViki,
Grand merci
Grand merci
LuraViki, thanks for the recipe! The bread turned out to be wonderful. She baked with lactic acid sourdough from Admin, though still very young. I will repeat it soon. The husband approved the bread, it really looks like a shop. Parents liked it too. This time I didn't have enough time to make a photo, but next time I will report. The only temperature regime was over the edge for my oven, it started to burn and I had to quickly reduce the temperature.
And yet, I realized that you can add malt according to the recipe? Should it be brewed before that?
And yet, I realized that you can add malt according to the recipe? Should it be brewed before that?
PieViki, or you can share the recipe or give a link. I love Borodino bread very much. P.S. Thanks for the answer about Darnitsky, I will definitely try again !!!
Lura
Here are some pictures of my second creation. The leaven is the same lactic acid, but already a little more mature. I added 1 tbsp to the basic recipe. l. malt and a teaspoon of dark agram ... and here it is happiness the same taste
Now I would like to get a recipe for Borodinsky ... as before ...
VikiQuote: Lura
Bravo! How beautiful, both the crust and the crumb - well, everything is fine!
Here are some pictures of my second creation.
Is it even tastier with malt?
And I don't brew malt in Darnitsky. I brew it in Borodinsky, which I can’t bring here.
LuraIs it even tastier with malt?
We liked it better. - 1 tbsp. l brew 70 ml of water (out of 140 recipes). It is not very perceptible, but the bread becomes even more similar to the Darnitsky that is sold in Moscow and to which we are accustomed.
The only thing I’ll think about is dark agram. I added 1 tsp, because we love sourness in bread, but now the sourdough is gaining strength and may end up abandoning agram.
Husband already wore to work bragged about
Viki , and what is your recipe for Borodinsky? Do not share
We liked it better. - 1 tbsp. l brew 70 ml of water (out of 140 recipes). It is not very perceptible, but the bread becomes even more similar to the Darnitsky that is sold in Moscow and to which we are accustomed.
The only thing I’ll think about is dark agram. I added 1 tsp, because we love sourness in bread, but now the sourdough is gaining strength and may end up abandoning agram.
Husband already wore to work bragged about
Viki , and what is your recipe for Borodinsky? Do not share
alhaLoved the bread! have been looking for a recipe like this for a long time!
I am here recently and do not understand how to add a photo
I am here recently and do not understand how to add a photo
Vikialha, welcome to us!
I'm glad that I liked the recipe.
And see the photo as you want ... Take a look at this topic: Photo in post
I'm glad that I liked the recipe.
And see the photo as you want ... Take a look at this topic: Photo in post
alha
alhaThank you! it turned out to insert a picture!
the photo shows that the "roof" of my bread has been blown off a little, but this is probably due to the fact that I put a little more leaven. and did not have time to take a photo in the context this time
the photo shows that the "roof" of my bread has been blown off a little, but this is probably due to the fact that I put a little more leaven. and did not have time to take a photo in the context this time
AntonovkaViki,
I finally delivered the semi-finished product (the first 48 hours will expire today). But the question is not about him. When he is ready, then just take 285g? No extra refreshment? Apologies in advance for stupid questions
I finally delivered the semi-finished product (the first 48 hours will expire today). But the question is not about him. When he is ready, then just take 285g? No extra refreshment? Apologies in advance for stupid questions
VikiQuote: Antonovka
Then I apologize in advance for such an answer, but I do not know how to do it right. I just took my first "semi-finished product" 285g and put the very bread into it without any refreshment. And then she fed starting from one spoon in two stages. It was delicious, honestly! I hope that you will not be disappointed either.
Viki,
I finally delivered the semi-finished product. When it's ready, is it straight and take 285g? No extra refreshment? Apologies in advance for stupid questions
AntonovkaViki,
Thank you!!! Now I'm going to a semi-finished product - ask questions
Thank you!!! Now I'm going to a semi-finished product - ask questions
Elena tThank you very much for the recipe !!!
Hurrah! Hurrah! Hurrah!!!! I really love rye bread !!! This is exactly the rye bread I was looking for the recipe for. Very tasty and without any chemicals (agram, panifrin, etc.) and butter and molasses, etc., etc. Simple and tasty, real rye bread and even, oddly enough, it turned out right away.I bake loaves according to the recipe for sliced Gost and now I have found a rye recipe. When I buy rye (with sourdough and yeast) the composition is the same as yours, and on the site all the rye recipes are complex with the addition of malt or kvass (I don't like this taste), etc. then, although I tried different recipes. I really wanted a simple gostovsky rye bread. Thank you again for it!
Hurrah! Hurrah! Hurrah!!!! I really love rye bread !!! This is exactly the rye bread I was looking for the recipe for. Very tasty and without any chemicals (agram, panifrin, etc.) and butter and molasses, etc., etc. Simple and tasty, real rye bread and even, oddly enough, it turned out right away.I bake loaves according to the recipe for sliced Gost and now I have found a rye recipe. When I buy rye (with sourdough and yeast) the composition is the same as yours, and on the site all the rye recipes are complex with the addition of malt or kvass (I don't like this taste), etc. then, although I tried different recipes. I really wanted a simple gostovsky rye bread. Thank you again for it!
AntonovkaViki,
Yesterday I made some bread - I and my family really liked it, thank you very much !!! It is completely different than without leaven
I have another question (bread ends very quickly):
That is, the preparation of the starter culture consists of 2 stages?
And yet, I can't form a normal bread - either I stop the dough, it breaks (
And if you bake in HP, can you use the "Rye" mode or what? Since it turns out for the first time
Yesterday I made some bread - I and my family really liked it, thank you very much !!! It is completely different than without leaven
I have another question (bread ends very quickly):
How to prepare the starter culture:
- 1 tbsp. l. any active starter culture + 55g peeled rye flour + 60g water - mix. Leave warm (28-31 *) for 3.5 hours.
- add 110 g of peeled rye flour and 100 g of water - another 3.5 hours in the heat.
That is, the preparation of the starter culture consists of 2 stages?
And yet, I can't form a normal bread - either I stop the dough, it breaks (
And if you bake in HP, can you use the "Rye" mode or what? Since it turns out for the first time
Knead the dough and leave to ferment for 1 1/2 hoursand the second time -
Now you need to shape the loaf and place it in a well-oiled bread pan. Leave warm for 60 minutes?
VikiQuote: Antonovka
Hurrah!!!
Yesterday I made bread - I and my family really liked it,
Quote: Antonovka
You can prepare it at a time, starting with one spoon, but for two it is usually more active somehow. I like to cook more with two feedings, and my starter culture seems to like it too.
Does the starter preparation consist of 2 stages?
Quote: Antonovka
Oh, I'm afraid that "or how." Sourdough is an insidious thing: today she is in a good mood and it raises bread in an hour, and tomorrow it can raise it for an hour and a half. In the mode limited by the HP program, you can keep within once, and then not twice. I would have turned on the "rye", but before baking, I looked in, if it did not rise enough, then you can turn it off, wait and turn on the "baking", only so that at the beginning of baking it could rise a little more, or the roof will fall.
And if you bake in HP, can you use the "Rye" mode or what?
AntonovkaViki,
Thanks for answers! yesterday I decided to bake Darnitsky in KhP.
I fed the sourdough in the morning at 7, at 20.30 I began to shaman. I decided at my own peril and risk to do as it is written. The dough seemed thinner (smeared at the bottom, around the mixer). After the first 1.5 hours - I went up to 3/4 of the bucket, the round roof was correct, I was a little mixed up on the "Pelmeni". I waited 1 hour, the bread rose by 2/3, the roof is less round (less convex), the top is not uniform.
Baked for 1 hour 10 minutes. As I expected, a lot of liquid - it turned out to be a bread with a fixed roof. I haven't tasted it yet - but it smells right
And you can ask you to follow. time to take a picture of your kolobok?
And, I also forgot - I did not bake in any mode - I was just guided by the time.
Of course, the result pleases me more from the oven - but on weekdays I do not have time to feed the sourdough twice or bake in the oven
Thanks for answers! yesterday I decided to bake Darnitsky in KhP.
I fed the sourdough in the morning at 7, at 20.30 I began to shaman. I decided at my own peril and risk to do as it is written. The dough seemed thinner (smeared at the bottom, around the mixer). After the first 1.5 hours - I went up to 3/4 of the bucket, the round roof was correct, I was a little mixed up on the "Pelmeni". I waited 1 hour, the bread rose by 2/3, the roof is less round (less convex), the top is not uniform.
Baked for 1 hour 10 minutes. As I expected, a lot of liquid - it turned out to be a bread with a fixed roof. I haven't tasted it yet - but it smells right
And you can ask you to follow. time to take a picture of your kolobok?
And, I also forgot - I did not bake in any mode - I was just guided by the time.
Of course, the result pleases me more from the oven - but on weekdays I do not have time to feed the sourdough twice or bake in the oven
ANnknownGood recipe! Only I didn't add yeast. Kislovat went out. I'll add it next time. I interfered with dumplings on the program, baked pastries on the program. The crust is crunchy, the crumb is good. Wonderful!
VikiANnknown, thanks for the tip!
And here yeast just needs a kapochka to "whip up" the sourdough, otherwise it will think for now ... it can give sourness.
How long did it take to get up and pay no attention?
And here yeast just needs a kapochka to "whip up" the sourdough, otherwise it will think for now ... it can give sourness.
How long did it take to get up and pay no attention?
ANnknownAbout 5 hours near the battery. Today I will repeat. This time I will do it, as you wrote, with yeast.
VikiQuote: ANnknown
Good luck!
Today I will repeat.
ANnknownSuper super! Yeast is even better! Perfect bread. Stood a little less, 3.5-4 hours. I got up a little better. But the taste is much better. mmmm .... At 19.30 I was ready. Now half a loaf is left.
VikiQuote: ANnknown
Hurrah!
Super super!
Congratulations!
And thanks for the tip!
meatballViki, I have dry yeast.Should they wander for 1.5-2 hours too? Tomorrow your semi-finished sourdough product will be ready. I want to bake this recipe, I'm afraid to screw it up.
VikiQuote: meatball
Of course! Like this:
Viki, I have dry yeast. Should they wander for 1.5-2 hours too?
"Prepare liquid yeast in advance: stir 2 g. Of fresh yeast (or 1 g. Dry) in 60 g. Water, add 60 g. Flour and leave for 1.5 - 2 hours." - everything is taken into account.
Good luck!
meatballThanks for the answer!
Andrey KozhevnikovHello everyone!
Tell me: how can I upload photos here?
Tell me: how can I upload photos here?
VikiQuote: Andrey Kozhevnikov
Hello Andrei! You have not been heard for a long time. You leave us for a long time.
Hello everyone!
Tell me: how can I upload photos here?
Look at the link for the topic: https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=73109.0
meatballThis is my first experience with sourdough bread. I put it in a bucket from a bread machine in the oven with the light on. She baked in a bread maker for 1h10. Thank you very much for the delicious bread recipe.
Added 0.5 tbsp. l of liquid malt concentrate and a bit of caraway seeds.
Advice and criticism are appreciated.
Added 0.5 tbsp. l of liquid malt concentrate and a bit of caraway seeds.
Advice and criticism are appreciated.
Vikimeatball, bravo!
If THIS is the first experience, then I'm afraid to guess what will happen next ...
He was beautiful, porous, they wrote that he was delicious - what kind of criticism is possible? Only
If THIS is the first experience, then I'm afraid to guess what will happen next ...
He was beautiful, porous, they wrote that he was delicious - what kind of criticism is possible? Only
