Binatone BM-2169. Viennese bread

Category: Yeast bread
Binatone BM-2169. Viennese bread

Ingredients

Saf-Moment yeast 5 g
wheat flour 1 grade 190 g
peeled rye flour 170 g
rye malt 2 tbsp. l.
gluten 1 tsp
salt 1 tsp
sugar 1.5 tbsp. l.
vegetable oil (olive) 2 tbsp. l.
water 230 ml + 70 ml for brewing malt
sunflower seeds for sprinkling

Cooking method

  • Brew the malt with 70 ml of boiling water, stir and cool. Ingredients in the oven, starting with liquid.
  • Mode French - Mix1, Height1 - turn off. Leave to stand until it grows 2 times (1 hour has passed for me). Gently moisten the surface with warm water and sprinkle with sunflower seeds. Then Bake for 1 hour.
  • Binatone BM-2169. Viennese bread
  • I took the recipe Binatone BM-2169. Viennese bread

The dish is designed for

Ready bread 650 gr

Leima
Where can you buy gluten and malt?
Will dry kvass work instead of malt?
Admin
Quote: Leima

Where can you buy gluten and malt?
Will dry kvass work instead of malt?

Ask this question to your fellow countrymen, in the section Communication with fellow countrymen, they will tell you where and what to buy https://Mcooker-enn.icdself.com/index.php@option=com_smf&board=39.0

Malt can be replaced with kvass, but the taste will be different from malt, and you do not need to steam it
Dana
Leima! If you don’t find gluten in your room, drop it in a personal request, I’ll send you a gift by mail. There is a weighing plate of 0.5 plastic. bank, it will last for a very long time. The girls helped me out too. And you should have malt, rummaging through the Groceries.
PalmP
I baked this bread in Brenda too. Only instead of olive oil I used camelina oil - very aromatic. Baked the Dough mode, then Baking.
Binatone BM-2169. Viennese bread
There is no cut - we are going to visit him.
Lelikovna
PalmP, Today I tried to bake bread according to this recipe. The only thing I changed in the recipe was that I didn't use gluten, I don't have it. Did the lack of it lead to such a result?
During the proving before baking, the dough rose very well, just over an hour passed. During baking, the dough dropped and did not rise again. The bread has a sagging roof. You have such an appetizing handsome in the photo, but I have no .... Do you think the flour should have been increased? Although the koloboks corresponded in appearance
I haven't tasted it yet, it's getting cold.
Lelikovna
Nobody wants to answer me, but I will still show what happened
Binatone BM-2169. Viennese bread
Surprisingly, the bread was baked and tasted good. But his appearance is terrible.
Masinen
Olya, the reason for the roof failure is either a lot of yeast or a lot of water)
Admin
Quote: Lelikovna

Nobody wants to answer me, but I will still show what happened
Binatone BM-2169. Viennese bread
Surprisingly, the bread was baked and tasted good. But his appearance is terrible.

Here, wheat and rye flour with almost 50x50% malt, and both flours are heavy, so it is quite possible that the dough is not proofed correctly, you can try baking on a rye setting with one proofing. The roof could fall from two proofers, the dough stopped.
With such a proportion of flour, you need to be careful, observe and select an individual regimen
Lelikovna
Masinen, Admin, thank you very much for your attention to me !!!
the reason for the roof failure is either a lot of yeast or a lot of water)
The amount of yeast I got, as always, 1.5 hours. l. The yeast that I always use.
More inclined to excess water Although the author of the recipe, this amount of water gave an excellent result.
both flours are heavy, so it is quite possible that the problem is also in the wrong proofing of the dough,
Admin, this is new information for me !!!
you can try the rye setting with one proofing.
I don't have such a regime. Better then maybe the Dough mode without proofing instead of the French mode (like the author's), and then proofing with the HP turned off?
With such a proportion of flour, you need to be careful, observe and select an individual regimen
This was the first time I came across such proportions, so I completely trusted the author of the recipe.

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