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CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

In order for the bread to turn out to be guaranteed good and tasty, it is necessary in advance, even at the stage of thinking through the bread recipe and laying out the products for baking it, read the information on the products constituting the recipe, and know what this or that product can give when baking bread, how those will interact or other products with each other, and thus affect the baking of bread.
Contents of the section "Basics of kneading and baking"


The materials of the section and its "BASICS OF KNITTING AND BAKING"

QUESTION, ANSWER, HELP

Question to Admin: the bread did not work out again, what could be the reason?
The bread rises, but falls inward. Causes.

The bread did not work out, baking mistakes, reasons
Bread dough: once again working on mistakes
WORKING ON ERRORS

REFERENCE INFORMATION

Quantity of main ingredients in one measuring cup and measuring spoons
The amount of flour and water in a faceted glass.
The amount of flour and other ingredients for making bread of various sizes
The water content in vegetables and products (to take into account the flour-liquid balance in bread
Conversion of dry yeast into wet, pressed (and vice versa)
How much to hang in grams or milliliters
How big is your measuring cup (cup)?
The ratio of the weight of the finished bread and the amount of flour
The ratio of the volume of the mold and the weight of the dough for baking bread
How much we put in the dough - we get that much!
Recalculation of the number of ingredients in the bread recipe. To help beginners.
Absorption of liquid by various types of flour, cereals, flakes
Bakery assessment of flour quality, water absorption capacity of flour
Preparation of seeds, grains, fruits, berries for laying in bread dough

What types of bread products are divided into
What types of bread products are divided into
What we mean by "Wheat Bread"
What we mean by "Wheat-rye bread"
What we mean by "rye-wheat bread"
MASTER CLASSES FOR KNITTING THE Dough (BOXES)

UNDERSTANDING BREAD IN HOMEMADE BREAD
The easiest white bread made from wheat flour
Wheat flour gingerbread man (master class)
Gingerbread man made of wheat-rye flour (master class)
Whole grain flour gingerbread man. Master Class
Multigrain wheat bun. Master Class
Gingerbread man made of wheat flour with multigrain grit and flakes. Master Class.
How to check if the dough is ready for baking? Finished dough temperature
How to shape a baking loaf in the oven
Kneading bread dough (wheat and wheat-rye) in a combine and manually
Wrinkle the test - video
The work of the bread maker in photographs (Panasonic 253!)
SELECTED TYPES OF BREAD

How to bake a chabattu
How to bake a baguette in the oven?
How to bake an Uzbek flatbread in a conventional oven?
Gluten Free Bread: Gluten Free Bread Dough on Bakenzyme
Borodino bread
Whole grain epi, fugass and sourdough baguettes
BAKERY TECHNOLOGY

Proofing bread dough
Overnight proofing dough in the refrigerator
Kneading bread dough, what is it and why are they needed?
The main components of bread dough and their effect on the dough
Kneading bread dough
Whole grain dough, kneading in a combine, the nuances of proofing and baking
Bread quality assessment
About hands and hooks - features of kneading bread dough
How to outwit (simplify) dough and bread when kneading and baking
Why gluten breaks down
D. Hamelman. Bakery technology from kneading to baking
Using aged cottage cheese in bread dough.
Dough and bezoparny methods of making wheat dough
9 tips for baking bread in the summer from Manuel Cortés
The processes occurring in bread during baking
Final proofing of the dough and its influence on the quality of the finished bread
Cooling of finished bread and the processes taking place in it
What affects the dough when kneading?
Functions of milk in baking and pastry
Water as a component of the dough
The use of fats in baking
Adding butter to bread dough (how to make bread soft)
Bread-Salt - when salt is able to speed up fermentation
The bread dough is over-proofed (excess proofing of the dough)
V. Pokhlebkin. Five rules, five secrets of baking.
Steam baked goods in the oven
Bread crust - common difficulties
Acidity as an indicator of the quality of dough and finished bread
Baking bread on a stone, stove in the oven
How I store and prepare old (sour) dough for kneading
Dough preparation technology
Kneading dough (Plotnikov-Kolesnikov)
Dough fermentation (Plotnikov-Kolesnikov)
Method for the production of custard breads
I. Lazerson - yeast dough for bread
The Baking Guide in 1913.
Baking technology (from the book by L. Ya. Auerman)
Grain bread (grain bread). History of creation.
V. Pokhlebkin. The basics of baking
The Science of Bakery in 1897
The chemical part of the dough formation
The processes taking place in the furnace - Neumann 1929
RYE DOUGH AND BREAD BAKING
Sourdough bread - so that it is not sour))
Simple and clear about rye dough
Rye flour dough - properties and features of kneading
Features of wheat-rye dough
RYE BREAD. Technology and biochemistry. Sarychev B.G.
WORK WITH CREAMS, YEAST AND STARS

Custard methods of making wheat dough
Preparation and use of tea leaves in bakery
Soy malt brew
Making rye flour infusions

Starter basics: how to feed, how to make dough, when to start baking
Rye sourdough
Ripe dough, liquid dough (pulish), Italian dough (biga)
Yeast Biga and Sourdough Biga
Sekowa Sourdough Secrets and Lush Bread
Italian sourdough (Levito madre) - cultivation and care
Desem (sourdough) from wheat grain
Starter cultures: rye-flaxseed with flax sprouts + wheat-rye and pure rye (AnaSamaya)
Nuhat pea sourdough, for Asian flatbreads Nikitosik)
The simplest hop starter (marika33)
How to "preserve" leaven
How to revive canned starter culture
How to properly overfeed rye sourdough
Should I keep starter culture in the refrigerator? What to do?
Summer Sourdough Behavior and Bread

How to test and activate yeast?
Ways to increase the lifting force of yeast
We make homemade yeast from fruits, berries, vegetables, herbs from the garden
Liquid yeast based on fruits, vegetables, herbs, tea ... (by lappl1)
Floury-based liquid yeast (Linadoc)
Adding yeast to sourdough bread dough
Wheat bread on ripe dough (self-leavening)
OTHER

Bread and pan bread - what are the differences?
Bread Dictionary
Bread terminology
Bakery terms
Table of contents of the section "Ingredients and accessories for bread"

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How to insert a photo

Contents of the section "Basics of kneading and baking" How to insert a photo - it's simple! It is enough to do it only once, then everything will turn out quickly

- Press the button Contents of the section "Basics of kneading and baking"
- Go to the reply message window
- Click on red line (top left of the window) INSERT AUTHOR'S PHOTO INTO THE MESSAGE
- We find ourselves in the "Upload files (ONLY YOURS!)" Window
- Click on the line-button file-REVIEW and get into "my drawings" on your computer
- Select the desired photo on your computer and click on the button (green checkmark) "Upload files (ONLY YOURS)
- The photo from the computer will be uploaded to your personal gallery "My Gallery"
- Two links will be displayed above the photo:
1. Picture in text: - large photo
2. Preview - click-to-zoom: - small photo

- take the desired link (1st or 2nd) and paste it in the right place in your post-message.
- press the SEND button - the photo will be inserted into the post, in the right place, and the message will be sent to the forum in the desired topic!

NO MORE ACTIONS NEEDED TO BE TAKEN

The same must be done to place photo in your author's recipe.
- for the final photo of the recipe, take the link "1. Picture in the text: - large photo"
- inside the recipe use links "2. Preview - click-to-enlarge: - small photo"

====================================

Make link active, with direct access directly to the post-recipe - any place - very easy!

Movement 1:
we take the necessary link, for example this
https://Mcooker-enn.icdself.com/in....0

Movement 2:
insert the link to the desired place in the post

Movement 3:
select the link with the left mouse button

Movement 4:
push the button Contents of the section "Basics of kneading and baking" on the control panel

Movement 5:
get an active link with access to the topic-post-recipe
https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=450119.0

WRITE DOWN-REMEMBERED?
Now this is the only thing we do. Since manipulating with "empty" links is not entirely pleasant, you need to look for a way to get where you need to and what to do at the same time

thrift
Tatyana, thank you very much for your work !!!!!!!!!!!!!!!!
Fofochka
Tatyana, thank you very much for the detailed information. I'm new to this business. And I want everything to work out well.
Admin
For the convenience of using the section "BASICS OF KNITTING AND BAKING done "Section Contents" a separate topic, which will always be fixed at the top.

The CONTENT compactly contains information in the following areas:
QUESTION, ANSWER, HELP
MASTER CLASSES FOR KNITTING THE Dough (BOXES)
REFERENCE INFORMATION
BAKERY TECHNOLOGY
RYE DOUGH AND BREAD BAKING
WORK WITH CREAMS, YEAST AND STARS
OTHER

And you can go to the section CONTENTS OF THE INGREDIENTS AND ACCESSORIES FOR BREAD SECTION

I BEG!
Igor222
Tell me the bread from the bucket is very bad to pull out what to do?
Admin
Quote: Igor222

Tell me the bread from the bucket is very bad to pull out what to do?

How and when to remove the scoop from dough or bread?
Eugene
TatyanaThank you very much for such a detailed explanation of how to insert a photo.
Admin

Apply on the forum
nataliya_pl
Tatyana, thanks for the easy-to-understand explanation. I inserted my first photo thanks to your recommendations.
Admin

That's good! Communicate on the forum with pleasure
Ludmil_a
Tatyana, help navigate the programs. I have a Gemlux GL-BM-599 bread maker. It has bread programs: basic, French, whole grain, yeast-free, gluten-free, sandwich bread, quick bread and sweet pastries.
Often in recipes they write "rye program" or "Borodinsky". On which of my programs can I bake Borodino or rye-wheat?
If the forum has such information, please tell me where to look. I have not found. Yesterday I baked Borodinsky on the "French" program for 3 hours 50 minutes. The tip fell slightly. I want to understand, add some flour or change the program.
Admin
Quote: Ludmil_a
Often in recipes they write "rye program" or "Borodinsky". On which of my programs can I bake Borodino or rye-wheat?

First of all, you need to define the concepts "what is wheat, wheat-rye, rye-wheat, rye bread". Very often the name of the bread recipe does not correspond to the recipe inside, the presence of flour, and what kind of flour dominates in order to classify the bread as a category of bread.

But it is from this that it will depend on which prog it is worth baking bread.

I suggest you familiarize yourself with these definitions of bread:

What we mean by "Wheat Bread"
What we mean by "Wheat-rye bread"
What we mean by "rye-wheat bread"

Summary:
- first we determine the amount of this or that flour in the recipe, and we determine the types of bread, the amount of proofing of the dough.
- we determine the program suitable for this type of bread
Ludmil_a
Yes, this is not an easy task! I will sort this out

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Selection and operation of bread makers