Olive
Hello. I am new to bakery. I bought an oven 3207, white bread turns out well, I really want to bake black bread, but I can't find a recipe ... Please tell me! Weight is needed 450g.
Condensed milk
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=77337.0
Here is here ... And also look at rye bread ... at Admin Vicky Rina's Raisins ... Excellent recipes !!!
Olive
Thanks for the answer! I looked at bread on kvass wort - I liked it, but for some reason nowhere do the authors write what weight this loaf is designed for ... I need a weight of 450 grams.
I really want to bake today (I ran out of black bread at home, I don't want to buy anymore), I will wait for your answer or recommendations - how to determine the weight of bread based on the recipe ...
Admin

For an approximate calculation of the weight of the finished bread, see here "The ratio of the weight of the finished bread and the amount of flour bookmarked" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=115935.0

Not all authors indicate the weight of finished bread - since not all bread makers have this function "weight of finished bread"
Condensed milk
Recalculate the recipe for yourself. I do this a lot ...
Olive
I want to bake this one today.

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=123008.0
Please check me: for a weight of 450g. I divided all the ingredients by 2.
Right?
The main program is "Normal Mode" ??
Condensed milk
For a smaller amount of flour, calculate as follows:

Let's say in the recipe 550g of flour and 450g is needed.
Divide 450: 550 = 0.82.
Now we multiply everything by this coefficient. This is your recipe !!!
Condensed milk
Condensed milk
In the recipe you gave the link for only 50g more flour, it doesn't matter, I think you can do everything according to the recipe !!!
Olive
Condensed milk, dear, I probably put it wrong - I need the finished loaf to weigh 450g, and not the flour in the recipe
As I understood from the table for calculating flour and the weight of the finished product, the recipe I am interested in is designed for a finished loaf of 750g.
Olive
And another question on your link - I now have nothing that is connected with kvass in this recipe ... But there is a can of LIQUID concentrated kvass wort - 0.5 l. a jar of 40 liters of ready-made kvass ... How to be with it, put a lope ??
And judging by this table ...
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=115935.0
... this recipe is for a 600g loaf. (if the weight of flour is about 400g.)?
Admin
Quote: Olive

Condensed milk, dear, I probably put it wrong - I need the finished loaf to weigh 450g, and not the flour in the recipe

That's just the table and tells you how much wheat flour you need to take (250 grams) to add liquid, salt, sugar and so on to it, so that after baking you get ready-made bread weighing about 450 grams !!!, and thus on x / in the oven, set the weight of the finished bread to 450-500 grams.

The main criterion in the bread recipe is always flour !!!!
And the weight of the finished bread will always be APPROXIMATE !, because it depends on the additions to the dough, and there may be more or less of them.

So, read the topic on the link more carefully.
Olive
Quote: Admin

That's just the table and tells you how much wheat flour you need to take (250 grams) in order to add liquid, salt, sugar and so on to it, so that later after baking you get ready-made bread weighing 450 grams

Uraaaa, so I understood everything correctly - to get the weight I need, I divide all the ingredients of this recipe by 2! Just 250g will turn out. flour (wheat 200 + rye50)!
Admin
If there is no kvass, pour plain water into the dough, and add 1-2 tbsp. l. kvass wort.

Yes, bread weighing 600-700 grams requires 400 grams of flour.
Admin
Quote: Olive

Uraaaa, so I understood everything correctly - to get the weight I need, I divide all the ingredients of this recipe by 2! Just 250g will turn out. flour (wheat 200 + rye50)!

Not certainly in that way.
The weight of the finished bread depends on the amount of flour (constant value), and additives - water, potatoes, butter, cottage cheese, salt, sugar, etc. - and there will always be a different amount of additives (depending on your desire for the recipe).
If we add all this, minus about 6% of the bake, we get the weight of the finished bread.

The table on the link is of a recommendatory, reference nature - read the topic on the link carefully!
Olive
For me, -6% is not yet critical ... I would like to observe these ratios correctly ... Today I will definitely try, tomorrow I will report! Thank you very much!
Olive
Everything is all right, it worked! The bread is soft and delicious. True, I wanted it to be a little blacker, closer to the classic Darnitsky, but now it turned out like gray bread. But this, probably, can be corrected by the amount of rye flour (put more of it) and try adding kvass wort.
But in general I am very pleased - both with the stove and with the result !!! I will experiment!
Thank you for the tips !!
Yantar-s
Please tell me how it is better to combine programs in this bread maker, for kneading black (rye bread), so that there is one long kneading and one long rise?
In my programmed mode, you cannot turn off one of the mixes and one of the rises, so I think I can first put on French bread, and after the first kneading, turn off and put on the Dough mode after kneading, pull out the knives (just in case, otherwise deboning is indicated there) and only then on the Baking mode?
Olive
Oh, how difficult ... I don’t bother so much. I just put on the main mode (1st program). I bake both white and black bread on it. It mixes there for a long time, and rises in time enough. True, in any case, I take out the bread after an hour and a half after the end of the program, it seems to me that this makes the bread more luxuriant)) For example, I'm going to have breakfast at 8 in the morning - I put the readiness at 6.30.
Yantar-s
Quote: Olive

Oh, how difficult ... I don’t bother so much. I just put on the main mode (1st program). I bake both white and black bread on it. It mixes there for a long time, and rises in time enough. True, in any case, I take out the bread after an hour and a half after the end of the program, it seems to me that this makes the bread more luxuriant)) For example, I'm going to have breakfast at 8 in the morning - I put the readiness at 6.30.

I also bake 50/50 rye-wheat, but I'm afraid that if the percentage of rye flour is increased, it may not rise or fall insufficiently.
Olive
50/50 - do you mean the ratio of wheat to rye flour? I put 150g. rye flour and 100g. wheat, 50 ml of kvass wort.
Now, if I could attach a photo of my bread here ... I don't see such a button.
LyuLyoka
And today I was not afraid and baked, everything turned out great. Baking oven in a double form, white and black in the main mode. The first time I made this rye bread recipe "by hand" - I set the program to dough, then baking. Today I decided not to be smart - there is no difference in my opinion. Oh yes, the ratio of rye flour to wheat flour is 3 to 1.

Black bread Black bread

Hooray! This is victory

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