Want to know everything
Orshanochka, Tatyana!
Thank you very much!
I very "successfully" bought exactly the same flour as Sergei, Serg22... Oh, I didn't like her! But she persistently harassed her and finally got rid of ... But it turns out she could have been "improved at home"!
Great! Now I know!
Orshanochka
I absolutely do not like to add any fat and sugar components to French. Water, flour, salt, yeast. Sometimes a little dried onion. Here is the pizza dough, yes, I put the fat part in an hour somewhere, for plasticity it is supposed to.
Sergei, I haven't been to France, so I don't know what real French bread should be. On this occasion, you can throw slippers at me Here is a photo of my yesterday on serum
Do-it-yourself panifarin
And there was once, when I was resting in the kitchen, I forgot to put yeast and vegetable oil after the distance, and drove the dough into a full dough program. When the stove rang that, they say, it begins to bake, it struck me that I did not add anything (oil and yeast). So the bread then crawled out into all the cracks and was perforated like a ciabatta. Therefore, I now give him proofing (autolysis) not for 30 minutes, but at least 1 hour.
Serg22
I'm more worried about the temperature in my kitchen of 19 degrees. It seems that it is not enough for bread. The climb could have been better. Although bread suits me perfectly. This is already a theory. I would like the maximum. The main thing is now I know where to put the low gluten flour.

Tomorrow I will try autolysis in dough mode. I'll try with a higher temperature in the kitchen. I just like the short one myself.
Orshanochka
Serg22, I have 21 degrees in my kitchen. But I pour the serum in advance to keep warm. And then everything else. And my HP is the most peasant Saturn, but somehow it happened, I bought a Saturn blender - it served for 10 years. Then the Saturn electric dryer (for 3 years now, it has been plowing non-stop around the clock), and HP of the same manufacturer.
Galchonka
Tatiana, thank you! I read everything and ran to the kitchen! I got 150 grams of the finished product, I divided it into 15 grams). I didn't want to shove into a spoon, I had to cut it with scissors))) It's good that my husband didn't see, he probably wouldn't understand my actions: lol: sh
Orshanochka
Galchonka, good exit! I've used up all my malt - again I'm sitting without a rye bread. Probably order in the internet. And then the panifarin lies idle
lizonka
If you allow me, I will write how I accidentally discovered a life hack for myself, how to replace panifarin.
I almost always added purchased panifarin, because I bake multi-grain bread, with additives, etc. The result when it was good, when not so-so, you need to look for panifarin or gluten somewhere, it's not worth it for a penny, every time I suffered - enough whether I put it, but suddenly a lot or a little ...
Chance helped me. Here, on the forum, I met a recipe for making pike, it had to be soaked in milk and bread. The pike was safely cooked and eaten, but a whole liter of milk with bread fermented in it remained. My hand did not rise to throw away such goodness, I took a chance, baked bread on it. I took the simplest products, so that if it is inedible, it’s not a pity.
To my amazement, the bread was poured from a bread machine, the loaf turned out to be unprecedentedly airy, and the bread itself was delicious. I continued the experiment, baked with the addition of butter, eggs, bran, cereal flakes - invariably fluffy tall bread. No tricks, I bake on the first program, light crust, after the signal I bake for 20 minutes more. My bread maker is Gorenje BM900 WII, a capricious girl.
As I think, sour bread gives the same missing gluten, which I added in the form of a store-bought powder.Now I always have a saucepan with bread soaked in milk in my refrigerator. There, when there is, I throw off the remains of mashed potatoes and potato broth. It is stored for a long time, does not turn sour, I pour a glass into the microwave for heating and knead the dough. The pastry in the oven is also excellent.
It is advisable to pour milk over stale bread in a day, freshly soaked bread does not give such an effect.
Maybe someone will find my idea useful, try it, there will always be leftovers of bread in the house.
Irinabr
lizonka, great idea, must try!
Accomplishment
lizonka, and you can give as an example the recipe of the simplest bread with "bread milk". And show some of your bread!
It's very interesting what is happening there. So far, it only comes to mind that this is an additional "feeding" of the yeast. I cannot imagine that the gluten coagulated during the previous baking is capable of acquiring its properties again ...
lizonka
Accomplishment, I myself can not imagine what processes occur in bread (in chemistry and similar sciences, a full oak tree).
I can't give you the exact recipe, I put everything by eye, then I just add flour during kneading. Something like this: for a 700 g loaf, 200 ml of this slurry of milk with bread and potatoes, be sure to 1 egg, a quarter of a raw onion (finely chopped). I add bran, cereal, a couple of tablespoons, a tablespoon of flaxseed. A teaspoon of salt and a tablespoon of sugar, a heaped tablespoon of the "butter" type (spread). Flour ... I did not weigh it, I have a metal sieve mug, I do not fill it full, probably by 3/4, I sift it into a bucket and 1.5 tsp on top. spoons of yeast.
And then, during the kneading, I watch, add flour in a spoon, it always turns out differently, depending on the additives. I can plump yesterday's porridge, leftover noodles, vegetables from soup, grated apple, etc. into the dough - whatever is left unfinished in the kitchen.
The main thing is that the bun turns and turns well, and does not spin in place, and under it the wet dough is smeared along the bottom.
On a signal, I add sunflower or pumpkin seeds. Well, that's all. The usual program is short in time, then I add another 20 minutes, I just feel the top of the bread, if it's soft, then there will be a damp crumb inside.
The bread turns out to be very satisfying, probably due to the cereals.
Photo - I just took out the bread, I added buckwheat porridge to it, so it's darker.

Do-it-yourself panifarin

This is yesterday's, the top remained.

Do-it-yourself panifarin
Piano
Quote: lizonka
damsel.
As I think, sour bread gives the same missing gluten that I added in the form of a store-bought powder. Now I always have a saucepan with bread soaked in milk in my refrigerator. There, when there is, I throw off the remains of mashed potatoes and potato broth. It is stored for a long time, does not turn sour, I pour a glass into the microwave for heating and knead the dough. The pastry in the oven is also excellent.

It was also a positive experience. I cook broth (small pasta); sleepily did not wait for a violent boil, poured it into the hot broth, and accordingly received wallpaper glue with the taste of veal broth.

So, it was decided to bake bread on this. The glue perfectly blended into the dough, no pasta was found in the finished bread, the loaf was fluffy, porous, perfectly baked, yes, it was durum wheat pasta
ANGELINA BLACKmore
Quote: Piano
So, it was decided to bake bread on this. The glue perfectly blended into the dough, no pasta was found in the finished bread, the loaf was fluffy, porous, perfectly baked, yes, it was durum wheat pasta
Hmm ... apparently now we also add water from pasta to the boom.
What you can't recognize on HP ...





Thank you very, very much to the author of the recipe. Today I will definitely arrange a "laundry")) (I really want to bake bran bread)




Quote: Orshanochka
By the way, the starch that has settled on the plate crunches after rinsing out in the same way as potato.
Tan, explain to the "stupid and miserable" how to extract the starch (it's also a pity to throw it away if you can collect it (I'm not a curk, but still)))
lizonka
Quote: ANGELINA BLACKmore
Hmm ... apparently now they also add water from pasta to the boom.
What can't you recognize on HP ...
And water after boiling porridge in bags also helps.
ANGELINA BLACKmore
Quote: lizonka
And also water after cooking porridge in bags
Well, probably, only I don't buy such porridge.
ANGELINA BLACKmore
Quote: Orshanochka
If the initial weight is flour 450 + 260 water = 610g (I measure everything exactly on electronic scales)
I didn’t understand ... I’m either bad with math, or with weights ... Well, 610 doesn’t work.





Quote: Orshanochka
and at the exit 212gr. Roughly speaking, our Belarusian flour contains 30% protein
In this case, the percentage is different.
Let's count.

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