Ludmil_a
Ozone has an inexpensive, BRADEX.
kid
ang-kay, we haven't been buying bread for a month already. I think everything is serious. I'll read about the stone tomorrow on the internet. and I also want molds for spreading the dough. mmm pretty, but also not cheap ((
kid
Ludmil_a, you can link, in a personal
ang-kay
Quote: tomboy
and I also want molds for spreading the dough. mmm pretty, but also not cheap ((
there is an Ali express, I think it's cheaper.
Bulka
Angela, here's my report. Only it does not shine, what and at what moment did you lubricate yours? Thank you.
Wheat milk loaf
ang-kay
Alyona, beautiful loaf. Thank you for bringing such beauty.
I did not lubricate with anything. Probably everything depends on the oven. Now I have a new one, I need to try it in it, how it will make it.
Helen
I have been planning to bake this loaf for a long time ... but still no way ... well, yesterday ... and even today I baked these loaves ... my husband ate this loaf ... and he says, bake more ... keep a report ... yesterday I did two. . and today I divided it into three ..

Wheat milk loafWheat milk loaf



ang-kay
Elenawhat chubby! Very beautiful. The crumb is so airy! Thank you for sharing your impressions. I'm glad that you and your family liked the bread. Pekies for health!
Anna73
Angela, thanks for the recipe! It turned out very tasty! I baked the loaves for the first time and, it seems, it turned out well.
I have the following questions:
If the oven is just in an even heat, 200 degrees, will it be very bad? At me 240 in 10 minutes the top "tanned" strongly, and the bottom was not baked at all. Then I brought it to readiness, but the top was already very fried. But the crust is crunchy ... mmmmm.
How do you make steam? I poured water into a baking sheet and placed it on the lower level.
ang-kay
Anna, you are welcome.
Quote: Anna73
If the oven is just in an even heat, 200 degrees, will it be very bad?
In order for the dough to rise well, you need a "shot". 200 is not enough for bread.
Quote: Anna73
At me 240 in 10 minutes the top "tanned" strongly, and the bottom was not baked at all. Then I brought it to readiness, but the top was already very fried.
Check the real temperature. Gas or electric oven? After 10 minutes, cover the top with foil. Everything would be fine.
Quote: Anna73
How do you make steam? I poured water into a baking sheet and placed it on the lower level.
I recommend reading about couples on the Internet. A bunch of articles and videos. You just need to warm up the dishes with the oven and pour boiling water there or throw ice. A bowl of water will not work. There will be no required pair.
Anna73
Thanks for answers. I will train;) but the tanned loaf was still very tasty. We ate it in the evening.
ang-kay
I'm glad.
Helena
ang-kay, Angela, thanks for the delicious bread recipe! I liked it very much, ate it quickly. Only I didn’t have any flour and I replaced it with semolu.

Wheat milk loaf
Wheat milk loaf
ang-kay
Helena, a gorgeous loaf came out! And what a lace crumb! I think the semolina was good for him!
Zhannptica
Well, I'll put it with semolina ..., wait))) you always need to read all the pages to the end


Added Monday 02 May 2016 08:11 PM

Wheat milk loaf
It turned out 4 small bars with an airy, snow-white crumb)) super !!!
ang-kay
Jeanne, handsome men. Well done. The cuts are already much better.
Zhannptica
The third day I built a new oven in the country))) I specially chose from 30 degrees (I'm talking about sausage) and up to 285, so I'm positive !!! And I bought an earthenware pot with a lid, I will try my favorite custard in it.
And the bars are already the second batch of proofing, yesterday without change they ate my swallows), in half an hour I’ll already mold the run
And about the cutters - finally brought the blade
ang-kay
Some kind of special blade? Congratulations on your new oven. I have from 40 to 280, but 280 does not give out, maximum 260. But that's good too.
Zhannptica
No, no, ordinary (I stole a pack from my grandfather)
Already checked, it gives out all 280 !!! I recently moved away from household appliances. All lazyu on professional sites. And she took the oven, which for pastry shops and bakeries, imagines herself a baker
There are such cool thin sheets for baking (4pcs !!!) and you can put pies on all levels at once.
So the dacha was filled with "normal" units))

now I look at the refrigerator, but I need to slow down a little, these pleasures are not very cheap

ang-kay
Clear. For me finally unattainable. Although I really need such an oven with my pastries.
Zhannptica
Everything will be fine !! What are our years !!
vdv
Hello! I have a lumpy first pancake for this recipe (as expected).
True, I replaced the whole grain with wheat malt. But in order:
To begin with, when kneading, it turned out that there was not enough flour. He added six spoons, no less.
And it still turned out to be a rather sticky dough.
When molding the bars, I sprinkled flour on the table ...
I don’t understand why cover it with plastic. He took it off with great difficulty ... the dough stuck to it.
At the second proofing, the bars spread out in order to snuggle up to each other.
At the beginning of baking, they still rose, but far from being the same as in the photo.
And finally, paper. They have grown into it! Does not come off, well, except in parts.
Full guard ... Although it looks beautiful ...
I am completely silent about the incisions. It can be seen - here it seems to cut ... well, figs with them.
As for the recipe, it is clear, you need to reduce the amount of milk (you can see this is my flour).
But what about the paper? Unclear. There is no stone, he was spreading and baking on a baking sheet.
Wheat milk loaf
and here on the cut (the paper is visible from below)
Wheat milk loaf
ang-kay
Dmitriy, first you need to do EVERYTHING according to the recipe. ALL this means putting in flour, not malt.
Quote: vdv
I don’t understand why cover it with plastic
Cover to prevent crust formation. Cover does not mean cover. There must be clearance for lifting.
Quote: vdv
And finally, paper. They have grown into it!
Dmitriy, buy another good quality paper. It happens.
Kseny @
Angela, Hello! I came to you with a report on the loaf. I made half of the norm, the loaf came out at 480g, but a little larger in comparison with the store ones) All the ingredients according to the recipe, I didn't have to add or subtract anything, I smeared the top with protein before putting it in the oven. It was baked on a baking sheet, from a cold oven, with steam, + sprinkled water on the walls of the oven several times. When baking, the side tore a little along the bottom of one side ((I was afraid that the workpiece would not stand on the proofer, and, apparently, overburned - it didn’t stay long ... Although it seems that the dent in the dough was slowly straightening ... I am a beginner baker, so jambs have a place But nevertheless, the result exceeded my expectations - as a result, a ruddy, shiny loaf with a crispy thin crust and a delicate velvet crumb came out!
Wheat milk loaf
The husband asked more than once, did I bake it myself? Delicious, tender, airy! Since yesterday, the house smells seductively of a loaf) Thanks for the recipe, I will bake!
ang-kay
Oksana, a lovely loaf came out. The crumb is very correct. Why baked from a cold oven?
Kseny @
Angel, Thank you! Yes, I bake almost all baked goods. When planting in a hot oven, the top of the baking tore, with the cold this problem went away ... Out of habit, the loaf baked so. Try hot immediately?
ang-kay
Tears because it is unworthy and there is little steam. Place the pan underneath and heat with the oven. Then there is at least a glass of boiling water. Just have time to remove your hands so that you don't get burned. And heat the baking sheet along with the oven.
Kseny @
Thanks for the advice, next time I'll try it.
Kseny @
Without putting it on the back burner, I worked on the mistakes. I put the blanks (2 bars for half the norm of food) on a preheated baking sheet, loaded it into a preheated oven, and poured boiling water into the steam pan. And I got the desired result - smooth bars! No hints of breaks!
Wheat milk loaf
Angela, again Thank you for tips
ang-kay
Oksana, noticed that the crumb is better? No wonder the recipe says how to bake. Bread on the hearth should be baked with steam and only with steam.Otherwise, rough, ugly crust, tears and insufficient lift. You made a wonderful bread, although it was also with a very good crumb.
Kseny @
Yeah, the crumb is better, I liked this one better. The last one is also interesting, but this one is nevertheless closer to the loaf in my understanding. And I did couples before, only a little differently, now I appreciated the difference. And in general, the whole process is different, well, the result is also
adelinalina
Hello.
I just kneaded the dough, put it on the proofer and then a question arose, and during the proofing it is necessary to knead the dough? otherwise I didn’t see anything about it, suddenly it wasn’t necessary, but I’ll beat it down and then nothing will come of it.
Admin
Quote: adelinalina

Hello.
I just kneaded the dough, put it on the proofer and then a question arose, and during the proofing it is necessary to knead the dough? otherwise I didn’t see anything about it, all of a sudden it wasn’t necessary, but I’ll beat it down and then nothing will come of it.

How is it? Everything is written

1. Round and ferment in a warm place.
Fermentation for 60-70 minutes.

2. Proof with seam side down on baking paper, making a "sofa". Cover with foil.
Proof for 50-60 minutes.
adelinalina
Quote: Admin
How is it? Everything is written
Well, I usually don't bake loaves of bread, but when I make pretzel pies for pies, I crush it 3 times. during the proofing 2 times. that is, after 30-40 minutes, then again after 30 minutes, it stands for another 30 minutes, then while I am forming it, one more workout is obtained. and after that the last proofing and into the oven. and then 60-70 minutes, water and thought whether it was necessary to overcap during these first 60 minutes.

thanks for the answer
ang-kay
Tanyush, Thank you)
Oksana, if nothing is written about the fit, then you don't need to do it.
Admin
This is written by the author of the recipe.

You should have your own timing and temperature, based on your kneading and baking conditions, outside temperature (hot and cold), the dough reacts to all conditions.

The dough should rise until it doubles, and then the next kneading or molding, preparation for baking ...
If you focus strictly on time, the dough can stand.

Well, in general, there is no need to be afraid, we are learning ...
Admin
Quote: ang-kay

Tanyush, Thank you)

Angela, I work as a consultant here, on a voluntary basis - a person has no time to wait
ang-kay
Quote: Admin

Olya, I work as a consultant here, on a voluntary basis - a person has no time to wait
I'm Angela)
Admin
Here, the speed of the site While I was correcting, you managed to read
Angela, sorry - I was in a hurry to answer
ang-kay
It's okay) If only they didn't beat
adelinalina
also sorry for the stupid question, but always with this problem. notches first, and then proofing, or proofing first and then notches. According to the description, I understood the proofing at first, am I right? if so, won't the soft dough reach for the knife?
and second, if there is no stone, then what to do?
ang-kay
Oksana, I always make cuts after proofing, so they are more accurate. The knife should be very sharp, but I cut with a regular blade. If there is no stone, you can use a cast iron skillet or an inverted baking sheet, which must be heated with the oven. You can buy ceramic unglazed tiles and use them instead of stone.
adelinalina
Thanks a lot for the bun. It's just lovely. I haven't eaten anything so tasty for a long time. I thought that 2 loaves would be a lot for our family at once. But the bread is ready for nothing at all, and has already eaten half, and almost one Elder piece, and gave the younger half.
But with a baking sheet, the effect did not work out for me, it only got worse. From the bottom it remained damp and even seemed to drip, I had to pull out the baking sheet altogether, turn on the lower heating and convection additionally, otherwise I thought the bottom would stay so damp, but it was convenient to pour water on the sides for steam
Here is my loaf came out.
Wheat milk loaf
and in the context
Wheat milk loaf
not perfect, but not bad for the first time)
ang-kay
Oksana, Congratulations. The process has begun. Peki for health and thanks for the detailed report. It's just not clear why it didn't work out with the baking sheet? You warmed it up with the oven. And the top-bottom was on in the oven?
adelinalina
Quote: ang-kay

Oksana, Congratulations. The process has begun. Peki for health and thanks for the detailed report. It's just not clear why it didn't work out with the baking sheet? You warmed it up with the oven. And the top-bottom was on in the oven?
Thank you
yes, it warmed up together, and warmed up and down. I don't know, maybe I poured a lot of liquid, and after 10 minutes it still remained with me. And it turned out that the top is already golden brown, and the bottom is white and flows, from the photo you can see that the bottom is kind of flattened out.
ang-kay
It was necessary to cover the top in this case, remove the tray with water and bake
Zhannptica
Somehow somehow I wanted "simple" bread with chocolate butter. That's how I officially declare I put it, we're waiting
ang-kay
Baked?
Rituslya
Ooooh, what a bar !!!! What wonderful holes!
Yum-yum would have him with a tea. What a down jacket!
Angela, thanks !!!
I will definitely try. Here are just instant yeast buy.
OH!!!!! Oh oh!
Here I am freaked out with admiration.
ang-kay
Rita, I will be glad if it comes in handy. And take pressed yeast, if you have it. Multiply by 3 and boldly into battle)

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