NighPrizrak
We knead the dough for pizza regularly ... but we have our own, specific dough recipe, with kefir, without yeast, thin lean dough. It is kneaded very soft.
FlowerScarlet
Yes, the rye bun is dense. HP kneads it with difficulty, although it softens later in the process, but it is still denser than wheat. OK, when I get to the test, I will unsubscribe. Or maybe you'll figure it out faster ...
Tatiana.k
FlowerScarlet
Yes, I still don’t have HP, I’m looking at different models and their capabilities. I knead the bread myself and bake it in MV, but recently, it has become a bit hard to knead the dumplings dough, so I decided to make my life easier.

NighPrizrak
Oh, what an interesting recipe ... but we can ask you for it, we just don't eat yeast. If you can't write here, can you use drugs? I will be very grateful
NighPrizrak
Yes, easily)

300 ml. kefir
2 eggs
flour - to be honest, always by eye, so that the dough already sticks off from the hands, but at the same time it was plastic and well molded.
Soda - about a quarter teaspoon, quench with vinegar or lemon juice
Salt - half a teaspoon
Sugar - a teaspoon
Oregano sushi. - tea spoon
Olive oil - tablespoon

This test is enough for 2 pizzas, about 35 cm in diameter. We usually leave half of the dough in the refrigerator and make a second pizza the next day or every other day.
Tatiana.k
NighPrizrak,
Thank you very much))) And how thick are you rolling?
NighPrizrak
somewhere 6-8mm.
It's hard to say, the wife is completely engaged in pizza, and he is a creative nature, far from the masses and sizes, it is difficult for her to judge grams and centimeters))) I tried for a long time to achieve - how much flour is needed after all .. but there is no answer received )))
Tatiana.k
NighPrizrak,
Thank you))))
I generally make bread "by eye", so this question will also put me at a standstill))))
Irina Kalush
here I am with a bread maker
roksana
Good evening, tell me, please, in the "dough" mode is kneading and then detuning, or will there be 2 hanging? Just want to figure out when to throw additives like raisins, will there be a signal in this mode?
Kalinovich
Yeah, and I have the same question: advise. I want to knead Easter in a bread maker, and bake in the oven. On which program is it better to do this?
roksana
There was no signal, I just beat it a couple of times during detuning, probably it was a moment called Gas Release.
tomorrow, too, I want to knead the dough in xn, and bake in the oven. Fingers crossed!
Currant
Dear forum users !!! I have a question, a request, a cry from the heart ... Everything is fine in this HP, but I ran into the following problem: at the stage of bookmarking, mixing, forming a kolobok, everything is fine. Then, at the most crucial moments, the condensate collected under the lid flows directly into the dough and as a result the "roof" falls through. I tried to reduce the amount of water - a bun (dry mash) does not form, I left it as it is according to the recipe - condensate spoiled the whole song. Is it just me that grief? Even when the program is over and I open the lid to take out the finished bread, water flows along the body and rim
The impression is that the moisture simply does not evaporate, although I do not cover anything, all those. the holes are free. Now this moisture has also become brown and stinks of deadness, so I use this HP exclusively for making fresh dough ... my second HP (mule) is just perfect, their lids are similar, but there is not even a hint of condensation. I bake both according to approximately the same recipes.
The service does not see any reason to contact them - it works ...
What to do? Has anyone already encountered this? How to solve this problem?

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