Mashenka___
Yes, the dough was soft. And I made an incision (quite deep, by the way) before proofing. Probably, it was necessary to chick even before baking.
Antonina 104
I also want to say thank you very much for this recipe. I baked it several times. The family is delighted, but actually my bars:Loafs from those times
Basja
Mashenka__ the dough should be a little steeper, and the cut, as I wrote horizontally, but I think this is not the most important thing, the main thing is that it is tasty.
: Antonina 104 and your bars are just super.
And on the basis of this dough I baked just such a loaf
Loafs from those times
Mashenka___
Basja, good bun! But there is no scallop either.
I made the cut correctly, but I had to repeat it before baking. And my bun was beautiful. I don’t want to get any more abrupt, it will already be a loaf. And so - the soul rejoiced in the city bun with butter

Anyway THANKS FOR THE RECIPE !!!
Basja
Mashenka_ This time I did not make such an incision, this time I had a baking experiment under a hood
You know, I think if you cut before baking, the loaf might deflate.
Mashenka___
Hmm ... how do you get a scallop then? I made an incision about 1.5 cm. It was all gone during the proofing. Try, maybe, cut even deeper, so then I'll cut off the entire top)
Admin
Quote: Mashenka___

Hmm ... how do you get a scallop then? I made an incision about 1.5 cm. It was all gone during the proofing. Try, maybe, cut even deeper, so then I'll cut off the entire top)

Try making a small incision just before baking, grease it immediately (as usual) and go straight into the oven. Much still depends on the consistency of the dough and the time of proofing, the quality of the dough.
For a loaf, it is desirable that the dough is a little elastic so that it does not creep and the shape is kept up during proofing
Mashenka___
But we are talking about "City" rolls. And they are not smeared. Although I molded them like loaves, with a roll, they greatly increase in volume.
And on ordinary loaves, I make cuts with scissors very deep, up to half of the loaf. Then the incisions after proofing and baking remain beautiful.
Admin
Quote: Mashenka___

But we are talking about "City" rolls. And they are not smeared.

Sorry, I got in without understanding
Mashenka___
Basja, only your "scallop" on the rolls was a success. Secret to the studio!
Basja
Quote: Mashenka___

Basja, only your "scallop" on the rolls was a success. Secret to the studio!
As I already wrote, my dough was steeper than yours, so the scallop held on. And I cut it before proofing, again I repeat horizontally on the surface, as if I wanted to cut the crown off, and I cut it very deeply and from edge to edge.
Here, it seems there are no secrets. Before putting in the oven, sprinkled with water.
rose flower
here are my bars, everything is easy and simple.
we no longer buy a bun in the store
Loafs from those times
Loafs from those times
rose flower
but the braids from this dough
Loafs from those times
Admin

What handsome men turned out to be tanned

Bake and eat for health, homemade bread is much tastier
Fantic
Admin, Good day !!! I’m new to you ... tell me, I saw you a kind girl from the post office brought measuring spoons and cups ... don’t tell me a site and an address I want to write out for myself ... Thank you in advance for your answer.
Admin
Fantic , there is no need to highlight the text with "bold" and especially color - we will see and read you anyway
Colored text used only by moderators!!!

And it is advisable to ask questions in one place and by belonging - we will also see and answer. About the sets of spoons, I have already answered you in the topic "measuring spoons"

I use ordinary spoons-cups that I bought in a regular store: metal, plastic, glass - different ones that I see and suit me according to their characteristics - in a set and separately. You can see the spoons in the ozone online store, I saw there too
Fantic
Admin, Thank you!!! : rose: I will look ... I will no longer decorate the text ... I just like everything beautiful ...
Admin

Peace-friendship!
baba nata
Thank you very much Admin for the loaf recipe. I bake it once a week, my grandchildren eat it this way. Baked in juice, milk, kefir, water, with cream. m., with mustard - always delicious.

All recipes

New recipe

© Mcooker: Best Recipes.

site `s map

We advise you to read:

Selection and operation of bread makers