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Viennese bread (bread maker) (page 3)

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Florichka
She baked bread. Cracked a little, but still happy with the result. I didn't add flour, I put it exactly according to the recipe. Yeast increased slightly - 1.5 tsp. reduced sugar - 1 tbsp. l. I added 30 g of homemade Calvados in the total volume of water (I have been practicing this recently when baking bread). There were no seeds, I put sesame and cumin. The gingerbread man didn't even have to be tweaked. The program for the central loaf of bread, for my Kenwood is 9. Black will now only be baked on it. The sour sweetness turned out to be very pleasant. Reminds of Riga bread, probably because of cumin. I began to get black bread, I'm very glad! Thanks everyone for the advice and the science!
Viennese bread (bread maker)Viennese bread (bread maker)
Albina
I read the whole Temka. While I was reading, I was drooling. Everything is so "tasty" describe their results of baking this bread.
Albina
I baked this wonderful bread. After reading the entire branch, I was afraid that there would be wet bread. But at my own peril and risk, I put it for the night. The bread rose, everything was baked as it should. But I did not put the seeds Cumin put a little
Florichka
I, too, will now bake this beautiful bread safely for the night with a delay.
Albina
I baked without delay The bread is very simple and DELICIOUS I just ate it without anything. It's a pity the author hasn't been on the forum for a long time
izum-ka
I bake this bread often, very tasty! But I will not select the ratio of water to flour, today I took 270 ml. water and 400 gr. flour, and still the roof bends a little, just a couple of millimeters, but I’ll take it out for myself. It’s very tasty. I knead it on "pizza" and let it melt for 1.5-2 hours (1 hour of proofing from the "pizza" program, turn it off and then it costs 30-60 minutes), then immediately for baking 60 minutes. I put sunflower seeds 30-40g., Without cumin, it turns out with a magic sunflower aroma, super !!!
fruktis
helena *****, Helen, thanks for the recipe! I baked breads several times, very tasty! I shared the recipe with my mother, and she, with all the acquaintances, True, we made a tremendous "gag" - we baked in an ordinary electric oven (me) and gas oven (mother), mixed with a mixer. Well, I don't have a bread machine yet, but I want a tasty bread ... Of the problems that have arisen - the "roof" falls a little, and once baked in a cast-iron utyatnitsa - bread very sticky and turned out without sides. But these shortcomings of mine did not affect the taste at all. Here, this is my very first bread in my life
Viennese bread (bread maker), Viennese bread (bread maker), Viennese bread (bread maker)
variety
Today I tried to bake this bread on wheat 1 grade and seeded rye, I did not add cumin and seeds. Fermented malt, at the request of the male part of the family, did not add, replaced it with chicory, but added 3 large scoops of unfermented malt. The liquid was immediately reduced by about 30 ml. It turned out about 270 ml. water. The gingerbread man turned out to be very soft, sticky. Had to add 2 more measuring spoons of wheat + 2 large measuring spoons of rye flour. The gingerbread man stopped smearing, became like softened plasticine. Baked on the Main, at the end of the third proofing, the dough grew to 2/3 of the bucket. After the start of baking, the loaf fell down to half the bucket. The roof of the bread is without a tubercle, flat, but, t-t-t, not bent.
I don't post photos, because there is no time, in the kitchen there is still a mountain of unwashed dishes after dinner And, in fact, the Vidocq is not the best (I have more than 1/3 of bread with the addition of rye flour with a beautiful rounded roof that I only I didn't do it with the liquid and the amount of yeast!)
I don’t know which crumb yet either: it’s standing, my bread is cooling down.
helena *****
I am very pleased that my recipe served as an incentive for creativity))) The bread is really simple and tasty, and you can experiment with additives. But all the same, the main thing is that the dough does not stand over, so that the roof does not fall through later ... You need to look after the kolobok)))
lyudmia
I also tried this bread. It tasted just amazing, but the roof is interesting
I have Panasonic, baked on the main program. I had to add some flour to the kolobok. I calmed down, closed the stove and went about my business. But something made me look what was there. It turned out at the very end of the batch, under the kolobochka, the liquid appeared. Well, I think, come what may. The first rise of the dough was good, but after kneading on the second, the top was already the same as in the finished form. What do you recommend for the future? Can I switch to baking right after the first proofing? It looks as if it has stopped (or maybe I am mistaken, since it is not yet special in bread with rye flour. This is the third one so far). The crumb is normal and the taste is something
Viennese bread (bread maker) Viennese bread (bread maker) Viennese bread (bread maker)
helena *****
What confuses you? You have a great bread! If it did, then quite a bit, the roof did not fall off. Try it again, different bread makers have their own characteristics. And you will definitely work out your most delicious recipe!
lyudmia
The bread is delicious, and the roof is embarrassing. I have never had one like this
helena *****
Well, rye bread rarely has a convex roof, like wheat ... the main thing is that it did not sink))) It seemed to me, judging by the photo, that there is a lot of flour ... just the top is not even, but in the bumps ... or is it from seeds? ... but if the taste suits you, then everything is in order.
Yes. and further. Recently I began to put ground cumin, and quite a bit in the grains ... A more uniform caraway taste is obtained ...)))
lyudmia
Yes, yes, the top is uneven, but not from seeds. I had few of them. And I poured flour up to the kolobok, since there was liquid under it.
Newbie
Quote: lyudmia

Yes, yes, the top is uneven, but not from seeds. I had few of them. And I poured flour to the kolobok, since there was liquid under it.

a lot of flour was added, and a small smear under the bun is normal for bread with rye flour.
Syn_2006
Hello everyone. Read, read. And that's all she decided. Painfully, the reviews are tempting. I measured everything, set, and I get lost to choose the program. HP is different for everyone, and everyone chooses different programs too. I read so much that I got confused. Someone writes you need to do it several times. Someone says that once is enough, the main thing is the last long-term proofing mode. So I got completely lost and put it on the "Pizza" program, and then I think about turning it off and letting the dough stand for up to 1.5 hours, and then baking right away. Or put on whole grain there again, knead and proof for 1 hour. I have a Kenwood 366. But in the same place the program starts with a warm-up at 25 minutes. If anyone has any thoughts, write. And I will share the result. And the next one will bake with your adjustments.
Syn_2006
I already baked Borodinsky, but from a ready-made mixture. Baking in the main mode. I also suffered for a long time. It turned out good. But I think, although nothing is indicated in the composition, some improvements have been added. Therefore, it turned out.
hedera
Good day everyone! I am a very novice baker) I have a Bork bread maker, and there is no program for rye bread, so I will program myself, but for this you need to know: at what temperature to bake? If it's not difficult to answer, I will be very grateful.
hellga4ka
and I am tormented by doubts somewhere error. according to my thoughts 190 g of wheat and 170 g of rye does not stick to 300 ml of water in any way - I look at the recert and I can translate the products? ask the pros or conjure yourself. I only have a stove for a week - practice experience is not enough
Mikhaska
Rye flour takes in a lot of water. So, don't be particularly surprised by the recipe. Though, again, it's not easy to give advice without seeing the whole recipe. It may also contain other liquid components ... We will write you "yes" or "no", and then you will be offended by the result. Lay out the recipe and the collective mind something, and it will decide.
And, here's another thing, with little experience, maybe it's better for you to go to topics on the basics of baking first? Learn about the kolobok rule ... Yes, and in general, there are many interesting and exciting things for a novice baker! Honestly, you get out of there, feeling like a real genius in baking!
HallyCat
Thanks for the recipe!
I baked bread today. I deviated from your recipe a bit and didn't add seeds. Added only cumin wholly, not ground, 1 tsp. To make the color and texture uniform, I did the following. I brewed the malt as indicated in the recipe. Chilled to 35aboutC. Then mixed with the rest of the water at the same temperature. Poured rye and wheat flour into a separate container and mixed well. Then the whole mass of flour was sifted directly into the bowl of the bread machine. Cumin added immediately. Baked on the "basic" mode, crust color "medium".
The result was impressive. The crust is crispy, the texture is airy, the pores of the bread are uniform, the smack of caraway is light. Well got up. Delicious!
HallyCat
I will insert a photo)
Viennese bread (bread maker)
Albina
HallyCat, if the fotik transmitted correctly, then the bread is VERY similar to the original Did you cut it while it was still hot?
HallyCat
Albina, no, I cut it when it was already cold. Rye bread is not recommended to be cut hot. After baking, it should stand for at least 1.5 hours to stabilize the crumb. Here is a larger photo. In principle, both in the photo and in life))
Viennese bread (bread maker)
Albina
Any bread needs to be cooled, but it is not always possible to resist.
HallyCat
Quote: Albina
Any bread needs to be cooled, but it is not always possible to resist.
I agree) At this point, how lucky with flour and yeast activity. Always "Russian roulette" with this
Marisha Aleksevna
Please tell me, if you brew malt with boiling water, should you reduce the amount of water in the recipe accordingly? I used to bake with dry malt, didn't brew it, but now I want to try it. Thank you in advance.
Admin

Of course!
Balance flour (dry) - water (liquid) has not been canceled
Antonovka
But the most interesting thing is that it seems that everything is written in the recipe - or I don't understand something.
SUUS
Delicious bread. I forgot about caraway, but added prunes. Baking mode - Basic. Wheat flour (first and highest grade) and rye. Further on the recipe. Saved the bun in the first batch. One and a half spoons of flour. And half a spoonful of st. in the second. Frightened by the dough under the shoulder blade. That as it turned out (and wrote above) is not terrible at all. I didn't save anymore, because the bun turned out to be very cool. Fell into a corner and sleep. I thought it would not rise ... No, all the rules. Slightly one-sided, but great bread turned out. Thanks to the author. Typewriter Redmont 1913. Viennese bread (bread maker)

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