Rye custard bread is real (almost forgotten taste). Baking methods and additives

So it wasn't after pages 57-58. The first time I looked in everything - I thought it would appear. Sad and very sorry.

Agree. It's a shame. I seriously think that something happened to the person. It cannot be that all the time such activity, and then once - and not a word. So, we all communicate through the forum, without any other connection, and then if suddenly what happens, none of the "forum" brothers of your fate will know.

Tell me, is it possible to reduce the amount of sugar in this recipe? Somehow too much 50 grams, the bread is sweetish.

Hello! I returned to the forum after a long absence. Maybe someone knows - Vanya28 never showed up?

Last visited 28 Nov. 2012

Tell me, is it possible to reduce the amount of sugar in this recipe? Somehow too much 50 grams, the bread is sweetish.

I baked with 20-25 ml, but it seemed sour to me. But it didn’t affect the look. Try, maybe at first, reduce by 10 ml, suddenly this will be enough for you to decide "what you need".

[Xavier]

Tell me, is it possible to reduce the amount of sugar in this recipe? Somehow a bit too much 50 grams, the bread is sweetish.

Xavier, why not? Feel free to reduce, focusing on your taste !!! Sometimes I don’t put sugar at all, everything turns out amazingly !!!

Thanks for answers!

I just thought that sugar is needed in order for the bread to rise (food for yeast) and if you put less of it, then the bread will not rise or something else will happen to it.

Hello. You wrote that this recipe can be adapted for a specific model of a bread machine. So, I have Rotex RBX46-G / .. I'm just learning, and I would like to find and use a simple recipe for making rye bread in this bread maker. Thank you.

girls here I have done something, my men just love this bread. here I ran out of flour and agram and malt. all at once. And I didn't bake for a month at all, today I put the bread. the smell is right and the color and rose as it should. started pulling it out, and it fell to pieces. : Generally speaking. It turned out I forgot to put it. sugar. salt and agram like this !!! a year to cook it. I already know from memory. and then I got it off. he now lies like the ruins of the count. I don't know what to do with him

I baked this bread today. It seems to have worked out. Height 95mm., Crust is thin, crispy, the crumb is porous, but sticky, stains the knife ...
The batch was thicker than in the video, but I have a "rye" blade, so I didn't dilute it with water, I added a spoon and a half. He stood for 80 minutes, then baked for 90 minutes.
Should the crumb be like this, or have I done something wrong? And it seems to me a little sour, although the agram seems to be light with me. I poured the ingredients in mln., And compared them with the scales (they are accurate for me, for precious metals), there were discrepancies. It would be better if the recipe was in measuring spoons. Okay, I'll try to bake it again.

Last visited 28 Nov. 2012

It turns out in this thread the last message - he answered me in 2.09. But in the profile, the last activity was at 2.53, probably private messages. At first I thought - I left for the weekend, then I went on vacation ... A very interesting person, it's sad that now he is not here ...

I baked this bread today. It seems to have worked out. Height 95mm., Crust is thin, crispy, the crumb is porous, but sticky, stains the knife ...
Should the crumb be like this, or have I done something wrong? And it seems to me a little sour, although the agram seems to be light with me.

The specificity of this bread is a sour taste and a slightly moist crumb.So that everything is good with you. , BUT it is advisable to photo-see the dome did not fall.

The specificity of this bread is sour taste and the crumb is slightly moist. So that everything is good with you. , BUT it is advisable to take a photo-see the dome is not fallen.

Thanks everyone for the help. Olanwo and I, in private, figured out my problem.
The dome did not fall off, but when it cooled under a towel, it wrinkled a little. I will duplicate the pictures here.
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Well, we figured it out and well. But, from the photo you can see that the crumb is heterogeneous and the dome is pressed through. You can slightly reduce the amount of water

... You can slightly reduce the amount of water

I will try.
By the way, every day it becomes more delicious and does not get stale at all! Store chopped, on a wire rack, in a stainless saucepan.

Yes, indeed, the bread is awesome. Goonies, Good luck!

Hello! I joined a family of bakers the other day. I bought a Kambrook ABM400 oven. On the very first day, I began to cook according to the recipe in the BASIC program, not a step away from the specified amount of ingredients. Used dry yeast SAF-MOMENT. After completion, he opened the oven and collapsed - there was an incomprehensible pancake 5-7 cm thick. Fortunately, it was not burnt. The stench from the yeast disturbed the peacefully sleeping cat. Having overpowered myself, I tried. Collapsed again. Having come to his senses, he began to sin on the manufacturer from the country of Kangaroo ... When the yeast from the brains disappeared, I decided to try another mode (Fast). The result is the same: twice. We bought a box with flour and everything else in the store for Borodinsky. The result, in comparison with the previous ones, stunned - it was good bread, better than shop. Having found the first recipe that came across on this site, he immediately brought it to life. And lo and behold: everything worked out !!!
Now I want to bake Borodinsky, the recipe for which I found here. BUT! The catch is that the volume of my bucket is designed for only 750 grams maximum. And I don't know which mode to choose. With gratitude I will accept all the advice!
PySy: I figured out the recipes inserted by the manufacturer - the ratio of water and flour is wrong. Corrected and got great bread. Which was eaten very quickly.

Tell me, please, but how can this recipe be counted on a 750 g loaf (at Maya's Binaton 1065 bakery) 600 and 750 g loaves?
And how to translate it into ml?
Agram did not find this in stores, there is malt, but I don’t like its taste - is it possible without them?

Now I want to bake Borodinsky, the recipe for which I found here. BUT! The catch is that the volume of my bucket is designed for only 750 grams maximum. And I don't know which mode to choose. With gratitude I will accept all the advice!
PySy: I figured out the recipes inserted by the manufacturer - the ratio of water and flour is wrong. Corrected and got great bread. Which was eaten very quickly.

Bread from 500 g of flour is obtained for about 1 kg.
Accordingly, I would, wanting to get 750 g of "Borodinsky", take 3/4 of everything in the recipe.
For example:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=143806.0

Ingredients

1. Peeled rye flour 500 gr. - We take 375 g
2. Fermented dry rye malt 50 ml. = 40 gr - 38 ml
3. Sourdough "Agram Light" 50 ml. = 35 gr. - 38 ml
or ("Agram dark") as a last resort 15 ml. = 10 gr - 11ml.
4. Dark honey 50 ml. - 38 ml
5. Fine salt 10 ml. = 15 gr - 8 ml
6. Dry yeast 10 ml. = 8 gr - 8ml
7. Ground coriander 30 ml. - 23 ml
8. Cumin, ground 15 ml. - 11ml
9. Coriander seeds (Original) 15 ml. - 11ml
or Cumin seeds 15 ml. - 11ml
10. Boiled water 430 ml. -345 ml
Dough rise temperature 32C - 35C
Dough rising time 60 min.
Dough rise height 1.5 - 2 times
Baking time at t = 180C 1 hour 30 min - now, the baking time may need to be reduced a little (the volume is less). In my opinion, no more than 10 minutes. Or maybe you won't have to cut it. Here you need to look empirically.
More details: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=143806.0

Tell me, please, but how can this recipe be counted on a 750 g loaf (at Maya's Binaton 1065 bakery) 600 and 750 g loaves?
And how to translate it into ml?
Agram did not find this in stores, there is malt, but I do not like its taste - is it possible without them?

If you don't like malt, then you can bake not custard bread, but simply rye.
https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=143806.0
I baked, it also turns out very tasty.
Regarding the calculation for a 750-gram loaf, I wrote my thoughts in the previous message.
And about Agram -
Agram is replaced only by similar dry starter cultures in the ratio - 1: 1 - Extra-R, ...
for live starter culture prepared independently with replacement of 20-50% flour,
for a mixture of low-grade, the coarsest grinding of wheat flour with citric acid - 75 gr. with a decrease in rye flour by - 50 gr. The mixture is prepared from 100 gr. wheat, low-grade flour with the addition of 2 ml. citric acid.

Agram can still be replaced with apple cider vinegar for 500 grams of rye flour 2 tablespoons. spoons is advice from Vanya 28. I bake this way and bread is no worse from this

thanks, today I baked bread 2/3 rye flour and 1/3 wheat flour - it turned out very well (on kefir), but perhaps citric acid is worth adding

Olanwo! Thanks for the recalculation! There is no fast mode in my stove, the shortest is Basic, it lasts 3 hours 50 minutes. But this mode is also good at it. We bought a ready-made mixture of Borodinsky Moscow from HLEBURGER, where the cooking time is from 2 to 2.5 hours. I laid it down and this is what happened:.
And also tried rye-wheat, the so-called Village. Here he is:.
The recipe is simple. I calculated the bucket for my volume:
1. Wheat flour = 400 gr.
2. Peeled rye flour = 100 gr.
3. Warm water = 290 ml.
4. Salt = 1.5 tsp.
5. Sugar = 1 tsp.
6. Yeast dry. = 1.5 tsp
Cooking time = 3h 50min.
The taste reminded of Sitny, who he loved in childhood.

I liked the look of the freshly baked bun so much that I decided to take an even better photo and boast:



I bake the third time. Agram is not, I replace it with whole grain flour with citric acid. This time I decided not to bother with kneading in HP, my harvester did an excellent job in 10 minutes with a hook, I only helped once a bit with a soft shovel. Then she slightly moistened the spatula again, collected and carefully transferred the dough into a bucket of HP, straightened, pressed and leveled the top. Sprinkled with damp caraway seeds and gently pressed it down. Then everything is as described here. I didn't put the spatula in the bucket. The oven "baked" on the fast mode for 20 minutes, then I timed it and in an hour put it on for 1.5 hours of baking. Now the bread is cooling, but it came up twice as always, the top is completely even, I think everything is in order with the crumb. Let's see if we can take a photo tomorrow with good light, it's getting dark today ...

added a cutaway photo

I liked the look of the freshly baked bun so much that I decided to take an even better photo and boast:

and the bread and photos are more than successful!)

[botani]

botani , Thank you)

That's for sure, Daria! As in one movie they said: "When a child is" bad "you can talk about him for hours, and when" good ", then there is nothing to say." This is not to say that there are no bad and good children, but to the fact that if you posted a photo with bread, which has a fallen dome, a burnt bottom, an uneven crumb, everyone would immediately answer you and share their experience. And so - looked, admired, and there is nothing to say.
By the way, you will share your experience, how much and how do you add citric acid? or as written by the author: a mixture of low-grade, coarsely ground wheat flour with citric acid - 75 gr. with a decrease in rye flour by - 50 gr. The mixture is prepared from 100 gr. wheat, low-grade flour with the addition of 2 ml. citric acid.

[Olanwo]

Olanwo, Thank you))

while I was with my grandmother's kenwood, I often visited the forum with failed bread. As I bought Panasonic, I began to look less often at the forum))

yes, as written by the author. I have among the measuring spoons - a small 1 ml. At the start, I put 75 grams of wholemeal flour instead of 50 grams of rye and 1.5 ml of citric acid.

I have among the measuring spoons - a small 1 ml. At the start, I put 75 grams of wholemeal flour instead of 50 grams of rye and 1.5 ml of citric acid.

But I also have such a spoon, I kept thinking, why is it needed? Finally, it comes in handy. I'll have to try with citric acid too. And then I'm on maternity leave, I can't get to the store with the agram. There are already two proven ways to replace it - from Valeria 12 - with vinegar, from you - with citric acid. A good thing is communication and exchange of experience

Hello! The site does not have a model of my bread machine: Mystery MBM-1206. Experience while a beginner I tried to bake bread in the recipes attached to the bread maker. The bread turns out, but the top of the crust is not even. I don't know what to do yet, although the proportions of the ingredients and their order of placing in the bucket I maintain. THANKS for any answer !!!

try to buy flour with a high protein content (for example 12) - I have Altai, there protein 12g

Hello! The site does not have a model of my bread machine: Mystery MBM-1206. Experience while a beginner I tried to bake bread in the recipes attached to the bread maker. The bread turns out, but the top of the crust is not even. I don't know what to do yet, although the proportions of the ingredients and their order of placing in the bucket I maintain. THANKS for any answer !!!

Hello, Alexander!
Do you have the opportunity to upload a photo of bread? We will immediately advise you "what-where-how much"
And also, the top turns out smoother if after the end of the kneading (as soon as the HP switches to proofing), smooth the surface of the bread with a wet hand (if I don't level it, then I usually get a slightly uneven "roof").

I tried this recipe yesterday .. and decided to look well at the kneading .. of water in the recipe 350 + 100 for malt, but I added 100 ml during the kneading process, because the dough was very cool .. and even after that it was not so liquid as in the video instructions ... the bread would have turned out to be normal if I had read to the end .. so it was baked on my main program (Panasonik 2501), that's why it turned out to be wet and heavy ... but my husband liked the taste, he says as in store))

I tried this recipe yesterday .. and decided to look well at the kneading .. of water in the recipe 350 + 100 for malt, but I added 100 ml during the kneading process, because the dough turned out to be very cool .. and even after that it was not so liquid as in the video instructions ... the bread would have turned out to be normal if I had read to the end .. so it was baked on my main program (Panasonik 2501), that's why it turned out to be wet and heavy ... but my husband liked the taste, he says as in store))

It seems to me that you have confused something, maybe you have weighed the flour incorrectly? Because - 100 ml is a lot. The recipe allows an error of + -10 ml of water, well 20, but 100, and even it turned out to be not enough ... Something is wrong here)
I’m not as liquid as in the video instructions, a little cooler, but not so much that I had to add half a glass of water. I added 10 ml of water to the original recipe, so I'm better at it. But this error is needed due to the fact that the flour is different for everyone, the humidity is different.

Can you tell us exactly how they laid it and how they weighed it ..?

[flour moisture at a given time]

The amount of liquid depends on flour moisture at a given time! At the moment of kneading bread! And only the flour itself, the dough itself, can tell how much liquid it needs NOW.

The best option for controlling the flour / liquid balance is the "flour in water" principle, when the liquid is immediately poured as much as required by the recipe, and almost all of the flour is added first, and then little by little, 1-2 tbsp. l. until the dough says ENOUGH! With this method, it may turn out that (depending on the moisture content of the flour) you may have flour left or, on the contrary, you will have to add more - against the weight of flour specified in the bread recipe.

I had a case when the chestnut flour was so dry in the cabinet that I had to add more liquid than the weight of the flour itself, this is how much flour was needed at the moment to knead the dough.

So, the balance of flour / liquid is an individual matter for each loaf of bread.

It seems to me that you have confused something, maybe you have weighed the flour incorrectly? Because - 100 ml is a lot. The recipe allows an error of + -10 ml of water, well 20, but 100, and even it turned out to be not enough ... Something is wrong here)
I’m not as liquid as in the video instructions, a little cooler, but not so much that I had to add half a glass of water. I added 10 ml of water to the original recipe, so I'm better at it. But this error is needed due to the fact that the flour is different for everyone, the humidity is different.

Can you tell us exactly how they laid it and how they weighed it ..?

I have electronic scales. I added everything as it is written in the reset for Panasonic, not as in the instructions for HB. peeled rye flour. I don’t know why it happened .. the dough was VERY cool .. I’ll try again today, then I’ll sign off how much water was needed ..

I don’t know what’s the matter, but the bread didn’t work out again .. I added 150 ml of water in excess, just to make the dough liquid like in the video .. that is, 100 ml for malt, 350 ml as in the recipe and then in the process. 150 ml .. the bread is raw again, baked as written, knocked down the program and put the Pastry 1h30 min. I think you probably shouldn't pay attention to the fact that the dough is thick and leave the oven like this, maybe then it will be baked ..

[Total]

Lesik1981, by prescription Total 450 ml of water, and I counted 450 + 150 for you !!!!! ??? Therefore, you got it raw. The dough should be firm so that you can flatten (smooth) the dome with your hand before baking.
For example, I picked up a water rate of 400 ml for my flour. Try to reduce the amount of water. Good luck to you!

[Total]

Lesik1981, by prescription Total 450 ml of water, and I counted 450 + 150 for you !!!!! ??? Therefore, you got it raw. The dough should be firm so that you can flatten (smooth) the dome with your hand before baking.
For example, I picked up the rate of water for my flour - 400 ml. Try to reduce the amount of water. Good luck to you!

Valeria 12, I watched the video right there in the subject, about what the dough should be and it's liquid there .. so I poured water

[what should be the dough and it is liquid there ..]

what should be the dough and it is liquid there ..

It is rather pasty (as I understand it, it is rather difficult to evaluate its softness from the video, you rather understand it with experience) and the author writes: "The dough should be like this, or better even thicker (steeper, heavier)."
When I first baked this bread, I was also guided by the video, it seemed to me that the dough is much lighter than what I got from the original ingredients. I added water (about 50 ml), and the roof has shrunk by about 1 cm.
And except for the dampness of the bread, everything else is in order for you? did the top not sink?

[Agram is replaced]

Agram is replaced only for similar dry starter cultures in the ratio - 1: 1 - Extra-R, ...
for live starter culture prepared independently with replacement of 20-50% flour,
for a mixture of low-grade, the coarsest grinding of wheat flour with citric acid - 75 gr. with a decrease in rye flour by - 50 gr. The mixture is prepared from 100 gr. wheat, low-grade flour with the addition of 2 ml. citric acid.
Experienced bakers, please tell me! There is no agram, there is no time to make the sourdough myself - the third option is suitable, but I have a question - what kind of flour of "low-grade, coarsest grinding" is the second grade right? And did I understand correctly - to prepare the mixture from 100 g of such flour and add only 75 g to the dough?

[Sabysha,]

Sabysha,according to the recipe, peeled rye flour. Where did you see - "the lowest grade, the coarsest grind". What recipe are you talking about - this is a branch about custard rye (almost forgotten taste).
And agram can be successfully replaced with 2 tbsp. tablespoons of vinegar (for 500 grams of rye flour) - as the author of the recipe advised. And count the water and flour. I bake this way, the bread is super.

[Lesik1981,]

Lesik1981,the dough should be tight and dense, not runny. There will be liquid - the roof will fall

Hello Vanya! Hello, all dear bakers! I really want to bake this wonderful bread in a bread maker. I have a Zojirushi Virtuoso BB-PAC20 bread maker. Tell me the program and time, please.
Thanks everyone.

[lu_estrada]

lu_estrada With this HP we only have Vlad_US https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=178552.0 and with a similar Scarecrow https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=159825.0 try to ask them

It is rather pasty (as I understand it, it is rather difficult to evaluate its softness from the video, you rather understand it with experience) and the author writes: "The dough should be like this, or better still thicker (steeper, heavier)."
When I first baked this bread, I was also guided by the video, it seemed to me that the dough is much lighter than what I got from the original ingredients. I added water (about 50 ml), and the roof has shrunk by about 1 cm.
And except for the dampness of the bread, everything else is in order for you? did the top not sink?

that's just the point, besides dampness, there are no other problems .. the roof is flat as in the photo, slightly cracked .. I have the dough as for ordinary bread, maybe even denser, that is, there is a bun ..

[Lesik1981,]

Lesik1981,the dough should be tight and dense, not runny. There will be liquid - the roof will fall

no, the roof didn't fall, just raw bread and that's it .. I watched the video, it’s liquid there, but I still get dense, because of the video I added water ..

News from the fields. That is, from the oven. :-)

5 minutes left before extraction.
Feature of today's baking - kneading in xn double dose from the title page of the topic!
Before the start of the batch, 2 cm remained to the edge of the bucket of the Panas bucket.
The batch went well, however.
The dough was pasty, yes.
When I put it out of the bucket, there was so much of it!
But nothing. I put it with wet hands into molds greased with "magic" grease and in the oven for an hour and a half of proofing.
Breads rose exactly 2 times.
Then he brought beauty in the form of stripes on the domes and baked goods!
In the meantime, I was writing all this - here is the result after 2 hours in the oven:

Taste - we'll find out tomorrow. Smell, as always, provokes active salivation.

[trtvk]

trtvkwhat handsome men! Congratulations

Thanks for the compliment, but beauty is still a long way off.
I am perfecting all the technology.
Aesthetics are still in the background.
Although, here I cut the stripes.
I would like the crust to be a little thinner and softer (it would be fragile).