Gingerbread man made of wheat-rye flour (master class)

[Wheat-rye bun]

Wheat-rye bun


We read the definition of wheat-rye bread.
“In the name of bread from a mixture of flour, the predominant type of flour with a share of 50% - wheat flour is taken first place.
The flour ratio can be between 50-90% wheat flour and 50-40% rye flour.
For example, 40% rye flour and 60% wheat flour and so on. "

We will bake bread with 60% wheat flour and 40% rye flour.

The bread recipe is as follows:
Wheat flour - 240 grams (or 60% of the total weight of all flour)
Rye flour - 160 grams (or 40% to the total weight of all flour)
Total flour = 400 grams
Dry kvass SAF - 2 tbsp. l.
Water - 90 ml
Dark beer - 150 ml
Vegetable oil - 2 tbsp. l (took mustard)
Honey - 2 tbsp. l (took buckwheat honey with bitterness)
Salt - 1.5 tsp
Yeast SAF-moment - 1.5 tsp
Instant chicory - 0.5-1 tbsp. l (added only to darken the bread)
Spices for bread - 1.5 tsp. (optional)

The recipe contains 400 grams of flour - but this is only an approximate amount of flour. How much flour actually goes into the dough will be shown by the bun, which you will learn about below.

We will bookmark products according to the principle "Flour into water".
This principle works very well when you are trying a new bread recipe and are not sure about the exact amount of flour and liquid and for kneading wheat-rye (or rye-wheat) dough.

Here is how V. Pokhlebkin (Secrets of good cuisine) describes this method:
The amount of flour is never determined in advance when preparing flour (bread) products, because everything depends on how much of the liquid mixture is obtained: what is its specific composition and how much flour this mixture can absorb. If, however, to determine the amount of flour in advance, then it is almost never possible to accurately adjust the liquid to it, because this value is a variable subject to fluctuations. Different fat content, milk density, water hardness, egg size, butter and fat consistency, as well as the freshness of the yeast and their effect on the liquid part also affect here.
Therefore, do not have much confidence in the recipe where the amount of flour is "precisely" determined for the bread dough. As a rule, it does not provide an opportunity to obtain a quality product, despite our best efforts.

It is by this Pokhlebkin's rule that we will knead the dough for bread.

First, we weigh the flour on the scales - 160 + 240 = 400 grams as prescribed by the recipe.

Sift flour into a cup through a sieve (all together) to get rid of debris and saturate it with air.

I recommend immediately mixing the flour in one bowl until smooth, so that later you do not think what and how much flour you need to add to the batch - wheat and rye. Put the rest of the excess flour (if any) in a separate bag - it will come in handy the next time you knead the dough.

We put butter, honey, beer and water in a bucket of a bread machine - that is, all liquid products.

Then pour the flour into the bucket - but not all the flour !!!! Leave about 70-80 grams (per eye) of flour in the cup, we will add it to the bucket later, in the process of kneading the dough.

Now we put all the remaining additives on the flour in a bucket - kvass, salt, yeast, spices, chicory (you can not put it)

We put the bucket in the bread maker and select the program.

Since we bake wheat-rye bread, we can choose the Basic (Basic) program for the bread, for a time of about 3.20-3.50 hours (see the instructions).
Wheat-rye dough contains a large amount of wheat flour, therefore, the rules for kneading, proofing and baking wheat bread apply to this dough.

The main (basic) program has two dough proofers.

I (personally for myself) knead the dough on the Dough program, then I do the second proofing of the dough in the oven and bake bread in the oven too.

So you have a choice - to bake bread in the bread maker completely, or together with me in the oven.

So, we put the products in the bucket (not all the flour !!!) and turn on the bread maker on the desired program - the batch has started.

Then we look at the photos, and I make comments.

1. Start mixing



We see a batch of products. And you can immediately see that the dough turns out to be watery - this will not work for us.

2. Add flour from the remainder in a bowl - little by little and immediately we monitor the state of the kolobok. We constantly feel the bun for its softness - the further along the kneading time, the softer it becomes.
Here is such a bun after a portion of flour - about 3 tbsp. l poured flour.



3. The kneading continues - now we have a neat little bun like a "tight rubber ball".

We collect the remains of flour from the sides of the bucket with a spatula - we continue kneading.
We will not add more flour - that's enough.
The gingerbread man has become as tight as an inflatable rubber ball, but it spins freely in the bucket (does not creak) and feels great.



4. The gingerbread man becomes even softer, we continue to check its condition by hand.



5. End of batch by program.
This is how much the bun has softened, that it has become imposing, lay down on the bottom, still resilient, but has already lost its shape a little. And I collected the rest of the flour from the sides of the bucket.



6. End of batch. Pause-break at the kolobok.

While the dough is resting, let's calculate the actual amount of flour the dough took from us according to the "flour in water" principle.

Remember: we had 400 grams of a mixture of wheat and rye flour. After the bun had formed and my addition of flour to the dough, I weighed the rest of the flour in a bowl - it turned out to be 40 grams. This means that 400-40 = 360 grams of flour went into the dough.

If we put all the 400 grams of flour at once when laying out the products, we would now have a very tight bun, which would not be interfered with by a bread maker. And I would have to add more water to the dough and it is not known how much water - 1 tbsp. l. But this is not so bad either.

Those who have added water to a kneaded kolobok know that after adding water, a flour slurry forms in the bucket, which is difficult to mix with the already formed kolobok, especially when it is a kolobok with the addition of rye flour. The gingerbread man stands "to death" and does not want to absorb additional liquid. And we are limited in mixing time. And the time of kneading is intended at this moment for the formation of gluten (which is already so scarce in rye flour), and we made a swamp. And in this slurry swamp it is much more difficult to see the re-formation of the kolobok, and to guess how much more flour or water is needed (and whether it is necessary) to add. If you don’t guess, you can still practice in the addition of flour and water for a long time - until the kneading time is over, and this will be the last batch.

A question at a time: what crumb will the finished bread get when kneading such a dough and in this way.
If we knead according to my (Pokhlebkinsky) principle "Flour into water", we will immediately, during the first batch, get that bun that suits us completely, and then we will only develop gluten in it during kneading.

7. The second batch of dough started (main batch).
In the process of kneading, we again check the state of the kneading - now the bun will only become even softer and softer - this is gluten working, the formation of gluten threads is going on, the basis of a good dough.



8. End of batch.
It is not quite noticeable in the photo - but in fact, the bun is soft, fingers enter it freely. It's just that the bun also holds its shape a little. And we don't really need the slurry under the dough.

In general, the state of the kolobok is a purely individual matter for each of us - I do not like too soft kolobok with liquid under it - it is fraught with excess liquid in the dough and the failure of the dome. And then, I like the dry (not wet) crumb more in the finished bread.



9. Gingerbread man after the end of the batch.
The first proofing begins, but I risked taking the dough out of the bucket to show you the state of the finished kolobok in all its glory.

Notice how soft the dough we got after kneading. As a condition - soft plasticine.



After itself, the dough leaves traces on the surface of the table.The dough is soft and sticky to the hands.



I throw the dough quickly into the bucket and the proofing continues.

I draw your attention to the fact that the first proofing may not be as high as you would like to see - after all, the presence of rye flour.

The Dough in the Bread Maker program finishes its work, you will need to take out the finished dough soon.

Here our paths diverge with you.
If you started baking bread with me in a bread maker (Basic mode (basic), then according to the program you will now have a deboning of dough, then a second proofing (total 2 proofings), and baking bread.

I take out the finished dough from the bucket and then I will cook it for baking bread in the oven.

10. Ready dough it looks like this after the first proofing - it didn't rise very high, but the dough is in small bubbles.



This is how bubble volcanoes look up close. You will not see such a picture, since the finished dough is hidden from you by the walls of the bread maker's bucket.
Look here at the finished dough, and imagine that it is in your bucket.



11. Prepare the dough for laying in the mold... We form such a plump and even sausage from it.



12. Laying in shape.
Preparing the form for the dough. To do this, grease it with a little vegetable oil with a brush and sprinkle it with a little flour. Try to match the shape of your dough piece. It also depends on how your dough will distribute, whether there is enough space for proofing. I select the form according to the size so that the dough occupies 1 \ 3-1 \ 2 of the height in it and there is room for lifting.

We put the dough in a mold and compacted it a little so that there were no voids on the bottom and sides of the mold.



13. Proofing in the oven.
We put the mold with the dough in the oven at a temperature of 30 * C - the ideal temperature for proving the dough is 28-30 * C. The dough should increase by about 2 times or slightly higher. I never track the proofing of the dough over time. The dough itself should tell you when it is ready for baking.

For me, the landmark is an increase in volume and the appearance of small breaks on the side crust - take a closer look at the photo and see for yourself - where the workpiece comes out of the mold to the surface. Now you can place the workpiece for baking.



14. Baking bread.
I put the form in the oven and turn on the temperature by 180 * C. The oven was already preheated to 30 * C when proving the dough.

Now for some explanation why I am doing this.

There are two options for heating the oven and baking bread.

The first option is to first heat the oven to 180 * C and then put the dough piece into the already heated oven. In this case, the dough has a "shock" from the hot air. He sat quietly and comfortably in uniform, rose well and suddenly it was in a hot oven. The dough begins to rise quickly from the hot air and large gaps may immediately appear on the surface of the dome from a sharp temperature drop.

The second option is when the dough is baked in the oven at 30 * C and then the oven is heated up to 180 * C. The oven temperature gradually increases and the dough is gradually and evenly warmed up to the entire depth of the mold. There is no shock to the dough piece, no breaks in the dough and dome will occur.
The oven heats up to 180 * C for about 10-15 minutes - during this time, the dough piece rises evenly upward.

The dough in the oven should rise - this is the action of yeast and high temperature. But the rise will not be so big - only until the temperature inside the dough rises to 55-60 * C is the temperature of the yeast, above this temperature the yeast dies and the growth of the dough stops.

That is why I recommend proofing the dough only until it is doubled, then it will additionally rise even when the oven heats up - this is enough for lifting. At the same time, you can insert a temperature probe into the bread to control the readiness of the baking.

After the crust of the dough hardens and changes its color to dark, reduce the oven temperature to 165-170 * C and bring the bread baking to readiness. I check the readiness of the bread with a temperature probe - when the readings are 94-96 * C, the bread is ready.
15. Ready bread.
We take out the finished bread from the oven.You can see how much the dough piece has grown when the temperature in the ovens increases during the heating process (compare with the photo before baking).
The bread turned out to be even, neat.



Now grease the dome of the finished bread with a little olive oil - the crust is glazed and will soften when it cools under a towel. It's nice to look at the bread - it turned out beautiful.

Now let's look at the side view - nice to look at too. The inside of the bread is very soft to the touch. Let's wait until the bread has completely cooled down and look at the state of the crumb. The crumb of finished bread can tell us a lot of interesting things - about the products in the recipe, about kneading, about proofing and about baking.



Here is the long-awaited cut of bread. Let me remind you that we baked wheat-rye bread.

As for the finished bread and crumb - the crumb turned out to be moderately moist, well-porous, soft. The taste - the presence of rye flour is felt, and it smells very pleasantly of spices for bread. It tasted good bread



Here are slices of wheat-rye bread in a cut - a closer look and you can see the individual details of the baking.



Everything!
I told and showed a small master class on baking wheat-rye bread in a bread machine and in the oven - choose an option and practice.

I hope that my notes will help you cope with Kolobok and baking bread and bring you a lot of joy from this fun process.

I wish you all good and successful pastries!

[new to me]

I can tell how I bake new to me types of bread

I take a sheet of paper (comp), draw up a diagram point by point, how to make bread.
Then I turn my attention to the intricacies of kneading, proofing and baking.
Then I make notes for myself, read the text several times.
Then I add various subtleties that I find in other places, and which just need to be applied.
In general, I make a synopsis - how to bake this bread recipe!

Now practice!
Weigh it, measure it out, knead it, distribute it and bake it as I wrote it down in my treatise.
I make additions, since the head of the COLLECTION process, I measure the time of proofing, write down what and how I do and what happens, I correct everything, etc.

I keep the records until I work out the recipe to the point of automatism, I don’t understand and remember everything. But then I memorize it tightly, and then I do it without any notes, blindly!

Therefore, I can tell and show you a lot.

Success

That's just, I now have such a case - I bake bread according to a new recipe for myself, I have not done this before. When you see on the forum, immediately remember how I bake bread

[YOUR]

When kneading the dough, consider the entire liquid, not just water alone.
The total volume of prescription fluid is:
Water - 90
Beer - 150
Vegetable oil - 30
Honey - 30 (melts when heated)
Total liquid in ml. = 300 ml.
Flour 400 grams, liquid 300 ml.

We check the standards Amount of flour and other ingredients for making bread of various sizes https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=1625.0.
400 grams of flour requires about 300 ml of liquid.
I seem to have done it. This amount of liquid was enough for my kolobok for complete happiness.

But, you may have a little differently, for example, honey is thicker, flour is drier, and so on. So adjust YOUR bun with the amount of additional water, beer, and other liquid, such as potato broth, whey.
How much extra fluid is needed? - the bun himself will tell you! Add 1-2 tbsp. l and watch his condition!

The gingerbread man should be moderately soft!

[I can only share my experience and my observations!]

Rum, thanks for the detailed description of temperature + dough, question: And when is it done with steam on a swing. power, how is it? It's just that some recipes use this method. I bake * Rye without anything * so it may not be steamed and the oven with gradual heating. It may seem to me that for a heavier test, a shock oven is the very thing, or am I mistaken? If not difficult, describe which method is best for which test?
Thank you

Which method and for which test is better is hard to say! There are many of us on the forum, all of us are not professionals, and each of us chooses for himself a convenient and best option that suits the main bread eaters - the family!

I can only share my experience and my observations!
1. In many ways, our bread still depends on the conditions of proofing and baking - our oven, its capabilities. For example, I have a function "bread with steam", then there is no need to put a mug of water in the oven.

2. From the presence of water / liquid in the dough, and ultimately in the finished bread. I always make soft dough, and the bread after baking is so soft that I have to put it on its side to cool down so that it does not collapse under my own weight. In this case, you do not need to put boiling water in the oven, the bread is already soft and moist.

3. Depends on your personal taste, I never put boiling water on, because I don't like wet bread. And the crust can be made softer if immediately after baking, cover the bread with a towel, or grease with olive oil.

4. What kind of bread to bake (hearth or in the form) can and should be predicted in advance. But there are often cases when the dough cannot be baked in the hearth method (too soft), then it is better to put such dough into the mold right away.

5. Hearth bread. It is better to make the dough for such bread a little denser, otherwise it will creep up during the second proofing, you will not collect it later. Monitor the quality of the proofing (so as not to miss the moment of re-aging the dough) and put it in the oven on time, for which the oven must be ready and heated to the desired temperature.
I preheat the oven to 220 * along with the ceramic hob, plant the bread and immediately turn the temperature down to 200 * and keep the bread for about 15 minutes. During this time, the dough undergoes "shock therapy" and the dough rapidly increases in volume, thus becoming a beautiful, round roll. Then I reduce the temperature to 190-180 * and bake for another 15 minutes, then I reduce it to 170-160 * and bring it to readiness. The dough in the oven will increase until the temperature inside the dough reaches 55-60 *, and no more!
Checking readiness with a temperature probe. I indicated the temperature and time conditionally, since the actual time is suggested by the bread itself.

What is the stove for? If you immediately set the desired temperature to 200 *, then when you open the oven door, the temperature inside immediately drops by about 15-20 *, and will already be 180 *, and which is clearly not enough for shock therapy for the test. And besides, we put a cold baking sheet in the oven. Thus, the oven takes 15-20 minutes to restore the desired temperature regime, and which we are losing at the moment. If there is a hot ceramic plate in the oven, then it does not allow the temperature in the oven to drop too much, and we put the cold baking sheet with the dough on the hot stove, and the growth (explosion) of the dough occurs immediately.

6. Bread in the form... Bookmarking the dough according to the scheme: compliance with the ratio of the weight of the dough and the volume of the mold, the smaller the dough, the more airy the bread will turn out and vice versa.
When proving the dough for the first time, I put an empty dish in the oven so that it warms up to 30 * as well as the dough.
When forming the dough, I put it in an already warm form and put it in the oven for a second proofing at 30 *, until it increases in volume by 2-2.5 times. But here, too, much depends on the dough itself, for how long it should be left in the oven for proofing.
Then I set the temperature to 180 *, and turn on the baking mode. The form with the dough begins to slowly heat up, the dough gradually increases in volume until it reaches 55-60 * inside, it will no longer rise.
It seems to me that with this mode, the dough increases gradually, evenly over the entire depth of the mold, while maintaining a uniform crumb. When placing a form with dough in a hot oven, it can explode the dough only in its upper part, the bottom of the form remains cold, it still needs to warm up.
Bread is baked in approximately the same way as hearth bread, with a gradual decrease in temperature.

But, this is just my opinion and my observations of the dough and pastries, and so I bake bread.
This is how I can answer your question!

Good bread for you

[tatalija]

By the way, Admin !!!!! You have excellent experience on any culinary topic, and with sensible explanations and demonstrations. That's why I pester

tatalija , Thanks for the kind words
Bother further, I can - I will help
Although, I'm not a magician, I'm still learning

I baked fifteen loaves of this bread! and made changes to the recipe all the time. I really like the bread, but after adding sourdough! the taste has changed fundamentally what I was striving for - the taste of real rye bread! I managed to buy peeled rye and I began to increase its share in the dough. The last two breads are without yeast and contain only 120 g of wheat, the rest is peeled rye including 100% rye sourdough 200 g.


The taste of the bread is very close to Borodinsky, I like it not only to me, it will be necessary to count on a larger volume in order to bake less often!
When sourdough is added, the dough becomes very plastic and viscous, and it is very difficult to form a bun, I constantly keep my hand in a bucket when kneading, I add flour, water, more often water. Already the thought comes, can it be easier to manually mix?

And the same bread! Admin, I post photos for you

Increased the amount of flour to 500 grams, otherwise they eat very quickly!
120g. wheat, 80 g seeded rye, 300 g peeled rye. prepared the dough in three stages: prepared a 200 g rye sourdough, then grinded 100 g of water, added 3 tbsp. l. malt brewed in 150 g water and 100 g peeled rye.
I decided that it would be a dough and it would stand for 5 hours at the battery, it rose well, then I kneaded the main dough with all the additives, and since I decided not to risk it by night, I added 0.5 tsp. dry yeast and for proofing in the microwave to a light bulb with boiling water. After 2.5 hours (I did not wait) it rose three times and passed over the mold, when I took it out of the microwave, the dough settled by 2 centimeters, as I understand it, it stopped, but it baked well and tasted worthy. The only thing that upsets me is that I can’t figure out how to make the kneading process pleasant and beautiful. There is a lot of dough and decided to knead it in a cup with my hands, in short, "got stuck" in every sense, barely got out with the help of water! I think it should be different

[Admin]

Admin, thanks for the recipe and master class.
Wonderful bread turned out!

Flour took 370g. The distance time had to be increased by 15 minutes.

[gavroshkina]

What if there is no malt and sourdough, but you really want to eat the most useful bread, rye?

gavroshkina , put in your profile the model of your stove / stove, place of residence - then it will be possible to help you substantively.

You can buy malt if you go to the section Communication with fellow countrymen, in the region of your residence, there fellow countrymen will tell you

Malt can be replaced with dark (black) beer, kvass wort.

We use yeast instead of sourdough.

There are enough different rye bread recipes on the forum - make your choice! And the usefulness of bread depends on our desire to bake delicious and healthy bread.

Question: we have flour, malt, oil and apple cider vinegar, and everything is sourced from one manufacturer. We even use the same store, only the stoves are different: I have a Kenwood 250 Molinex 5023. So I had to add 30 ml of water to her recipe and add 40 g less flour! And they both get bread! What does that mean? I don't take into account my other girlfriends, they live in other cities and use other products, but here - I'm just at a loss! Can you tell me?

Hint

Everything is the same, but not quite everything, we read the topic here What affects the dough when kneading? https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=122770.0

So it turns out that with the same ingredients, for example, your flour was kept close to warmth and dried out a lot (more water is needed), the yeast was stitched, the window was open, the weather was rainy (sunny) outside the window, and the mood was not bread at all, but you need a stove, and your x / stoves are different, and .... there are many more different ones and ...

I hope I answered your question.Therefore, you need to follow the flour / liquid rule every time

[Admin]

Admin, Tatyana! Thanks for the great master class! Step by step, following your advice, we get beautiful and tasty bread:



An amazing combination of crispy crust and delicate crumb, very aromatic! (used potato broth and dark beer).
It's good that the main photographs have been preserved in this master class, it's better to see once than ...
We all really liked the bread, this is for you

[Olya]

Olya, the crumb is gorgeous, such a beautiful hole all over the cut, SUPER!

It’s so nice when you get bread. Bake again and again, and everything will work out, be sure!

Thanks for the kind words!

[Rye-wheat bread with cottage cheese]

ROMA, and what should the rye-wheat bun look like? I looked for Temko on the forum, I did not find it. excuse me, I'm not asking here ...

I don't have the topic of the master class on rye-wheat bread, but you can look at the consistency of this dough in the topic Rye-wheat bread with cottage cheese

This is what the dough looks like after kneading

[Wheat-rye]

Dear Admin - Tatiana! Something I'm completely confused, In your recipe, the dough is kneaded on the "Basic" program, that is, with two batches. But in many recipes they write that it is better to knead it once, and then pull out the spatula and let the dough rise. Or am I not misunderstanding something. I probably already tortured you with my stupid questions.

There are two types of rye dough: wheat-rye and rye-wheat according to the priority of flour, read here:
https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=138321.0
https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=138732.0

Wheat-rye bread can and should be baked on the main program, where there are two proofers. But rye-wheat bread is baked with only one proofing. We read about this in detail in the topics on the links.

My bread recipes are calculated to the gram! If there are discrepancies, then this should be attributed to the moisture content of your flour, since it is different for us all and the baking conditions are different for each of us.

If you have to add a lot of flour, you may be measuring it incorrectly. Flour and other free-flowing ones are measured on the scales in grams! The liquid is measured in milliliters! In what units do you measure flour? Measuring cups or scales?

If you have questions about kneading and dough, give your specific bread recipe, what and how you measure, how much and preferably a photo of bread. Then we will figure out what was done wrong.

Thank you! I understood! I have excellent bread, I took from you in Temka Bread baking manual Wheat flour - 450 grams, or 3 measuring cups (3 x 150 grams = 450 grams)
Water - 270 ml, (60% by weight of flour)
Olive oil - 2 tbsp. l. \ or 30 ml., \ or 30 grams
Salt - 8 grams, or 1.3 tsp
Sugar - 27-30 grams, or 1.8 tbsp. l.
Active dry yeast - 4-5 grams, or 1.3 tsp. (can be replaced with 9 grams fresh)

I don't know if there is a separate topic for this recipe. But the bread turns out superb. I changed it into 1.5 servings. I weigh everything on a scale and bake it like a large loaf, it turns out 1080g. I also advised my daughter. But Italian (although this is the same thing in principle, only I put dry yeast) in the first mode (small loaf) for some reason it was not baked, the cap cracked, next time I will try to bake it in mode 2. I have decided on white bread and probably will not experiment any more. But I would like to learn how to bake rye and whole grain. For some reason, in all the failure of the cap turns out.

If it is still difficult with the dough and kneading, measure the ingredients in only one unit, for example, only on a scale and do not confuse cups with scales, you will get confused.
To recalculate the weight of ingredients for another loaf, use the topic Converting the amount of ingredients in a bread recipe. To help beginners. https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=7646.0

First work out wheat bread to automatism, so that you get it right off the bat, then go on to wheat-rye bread, it's a little more difficult with it. Learn to make bread dough according to my master classes, my koloboks, read carefully - it is painted in great detail and in detail.

Be sure to read and remember the topic MANUAL FOR BAKING BREAD IN A HOMEMADE BREAD # here are all the basics - it won't work without it

Cap failure - we read here Bread rises, but falls inside. The reasons. https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=7690.0

Today I filmed the process of forming a kolobok.
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Today I filmed the process of forming a kolobok.
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Good process But you can add one more spoonful of flour so that the bucket does not cling to the walls

Admin, thank you for the theme and subtleties of the "kolobok" ..

sergeyjo, Tell me, please, what kind of HP or dough mixer on the last video, so cool kneading! ..

sergeyjo, Tell me, please, what kind of HP or dough mixer on the last video, so cool kneading! ..

It will be so cool to knead any khpichka, just choose the right amount of ingredients, flour and liquid

sergeyjo, Tell me, please, what kind of HP or dough mixer on the last video, so cool kneading! ..

In Russia this stove is called "BORK" and we sell it under the brand name "BREVILLE"

Malt can be replaced with dark (black) beer, kvass wort.

And tell me, please, how to convert dry malt to kvass wort?

Wheat-rye bread can and should be baked on the main program, where there are two proofers. But rye-wheat bread is baked with only one proofing. We read about this in detail in the topics on the links.

Excuse me, I can't figure it out a bit. The main program is two kneading, proofing, kneading, proofing? Does rye and wheat require one kneading and one proofing?
And on the main program, the dough may not be suitable due to the limited amount of time (I'm talking about wheat-rye)?

Main program:
pre-mix
pause
main batch
proofing
wrinkle
breaker
bakery products
read more about the functions here: #

about the test differences here:
What we mean by "Wheat-rye bread" https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=138321.0
What we mean by "rye-wheat bread" https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=138732.0

On the main program, you can bake products that require two proofing: wheat bread and wheat-rye bread, there is enough time for this.

But in any case, you need to monitor the quality of bread baking and, if necessary, switch to combined bread baking by combining programs.

Thank you for the clarifications (I read several topics at the same time, I barely have time to catch the roof)

Can you tell me about this? I didn’t see dry malt on sale, but I came across wort.

And tell me, please, how to convert dry malt to kvass wort?

Kvass wort is enough to add 1-2 tbsp. l. for 500 grams of flour.
Visit here more often, all infa is here: Table of contents of the section "Ingredients and accessories for bread" https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=102465.0

Tanya, thank you very much for the delicious bread and, especially, for the detailed explanation of the kolobok. Yesterday I baked my first wheat-rye (bread maker for only 6 days) and it turned out to be excellent. Here's the result:

Thanks for your hard work!

[Alyona]

Alyona, yes, really very beautiful bread turned out I'm glad for you - bake for health, this is an exciting activity

Admin, tell me, I don't have dry kvass, but in a jar, how much should I take?

[leavened wort]

Admin, tell me, I don't have dry kvass, but in a jar, how much should I take?

What does in a jar mean? If this leavened wort, then enough for 1-2 tbsp. l. wort for 400-500 grams of flour. If liquid kvass is in a jar or bottle, then you need to dilute it with water about 50x50, or you can replace the liquid completely with kvass - this will show your taste of bread.
About kvass here https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=72302.0

thanks, and found the same above, looked through yesterday
I asked about the must.

Another question, I smelled it ... does it smell like burnt bread, what do you think? ... I think ... spoiled or does it smell like that and won't affect the bread?

[about wort, malt]

Check the expiration date of the wort on the packaging!

About the smell: you need to read the topic about wort, malt is a product made from germinated grains of barley or rye, which can be fried before being ground into powder.
See here https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=102465.0 in the section OTHER RAW MATERIALS and PRODUCTS

Please HELP how to correct the recipe correctly if you remove the beer (add 150 ml of water and 2 tablespoons of kvass wort concentrate) and dry malt needs to be added or will already be superfluous. Thanks in advance, I want the second attempt at making wheat rye bread to be successful.

[try to understand the meaning of]

Correct: you should try to keep the amount of liquid set for the test. Within this amount, you can select any ratio, beer-water, milk-water, water-juice, and so on. And of course, take into account the amount of other additives in a liquid or semi-liquid state, which, when dissolved, can increase the amount of liquid, for example, butter, honey in a piece, cheese, and so on ...

Kvass wort already contains malt - read the contents on the jar packaging. Therefore, if kvass wort is added (for 400-500 grams of flour 1-2 tbsp.), Then the malt does not need to be added. And of course, adjust the amount of liquid for these 1-2 tbsp. l.or vice versa, leave the liquid as it is, but add some flour - that is, track the flour-liquid balance, the bun.

Look carefully at this topic, read it - and the bread should turn out! The main thing is to carefully observe the consistency of the dough, compare with the photo of the topic, try to understand the meaning of, what is written and why this particular procedure is done with dough and bread.

Thank you! You have everything written so clearly that I think it should work out.

The bread turned out, there are no words, only delight, thank you. Bread spices, what is included and where they can be purchased. Is it possible to link to your bread recipes, I really want to cook something else tasty and do you have a recipe for Borodino bread?

Congratulations on the delicious bread!

If you click on the HOUSE under the avatar of each of us, then we will get into the user profile and including his RECIPES - that's where you look for my bread https://mcooker-enm.tomathouse.com/index.php@option=com_smf&action=profile;u=466

More often visit the topic Table of contents of the section "Ingredients and accessories for bread" https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=102465.0 and there you can read about spices for bread https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=8242.0

I did not bake Borodino bread "for real" (everything is in the plans), this is a long process, it takes about a day to bake real Borodino bread

Wow, you can't drag me away from the bread machine now with the expanse of recipes. WE ARE WAITING FOR EVERYTHING SO FROM YOU BORODINSKY, it is easy to bother with your explanations. Thanks again!

[Admin]

AdminHello, something can be seen, I was looking badly for the topic "kolobok for rye-wheat bread" - I did not find it. Is there such a topic or article? I am very afraid of spoiling HP by making such bread in it. I almost always get a pretty cool bun, although I don't put in all the flour at once. But I also don't like too soft and moist bread from the inside. My exclusive opinion is that it is better to bake bread with a high content of rye flour in the oven, but sometimes you don't really want to mess around and bake in KhP. And when kneading in it, the stove "whines" ...
But I cannot write my own model of the stove, because it is not on the list, and this is a special model produced for a certain chain of stores.
Thank you

[Admin]

AdminHello, something can be seen, I was looking badly for the topic "kolobok for rye-wheat bread" - I did not find it. Is there such a topic or article? I am very afraid of spoiling HP by making such bread in it.
But I cannot write my own model of the stove, because it is not on the list, and this is a special model produced for a certain chain of stores.

Good day!
There is no topic on the rye-wheat bun, since the dough for this bread is specific, and each one gets out of the situation in his own way, especially when baking in a x / oven. I can recommend referring to the section Rye-wheat bread https://mcooker-enm.tomathouse.com/index.php@option=com_smf&board=263.0, read the recipes carefully, comment and talk to the authors of the recipes.

Don't be afraid to bake bread in a x / oven! You just need to make the dough softer so that it is convenient to work with the oven, and you yourself can eat delicious bread.And study the properties of bread ingredients in order to navigate them, know the properties and effects on baking https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=102465.0
And carefully read all the materials about rye dough bread here https://mcooker-enm.tomathouse.com/index.php@option=com_smf&board=131.0, for example, the effect on rye dough of lactic acid bacteria, acids - it loves this very much

If in the section Operating x / stoves you did not find the model of your x / stove, then open a new topic with the name of your x / stove, give information on it there, post photos, characteristics and share your experience of baking bread in it

Admin, bought a Mitra 2088 bread maker. We read the instructions, but apparently did not finish reading. We kneaded the dough, as it is written, the bread rose beautifully, but at some point the top crust dropped and the bread stopped looking like bread stopped looking like bread. I looked at several pages of your master classes, many interesting recipes, but you must first learn, apparently, to knead the dough so that the bread comes out like bread. Can you tell me what we are missing or send where you talked about this topic.
Thank you.

[Admin]

Admin, bought a Mitra 2088 bread maker. Can you tell me what we are missing or send where you talked about this topic.
Thank you.

To address me correctly (he or she), pay attention to the avatar

Learning to cook bread dough, there is a lot of information on the forum and everything needs to be mastered, we start from here "The bread did not work out again, I did everything strictly according to the recipe. What could be the matter?" https://mcooker-enm.tomathouse.com/index.php@option=com_smf&topic=146942.0

Here's a detailed description of HOW to bake bread.

many thanks. I did everything right: intuition))))))))))))))))))) Thank you, dear!

The bread recipe is as follows:
Wheat flour - 240 grams (or 60% of the total weight of all flour)
Rye flour - 160 grams (or 40% to the total weight of all flour)
Total flour = 400 grams
Dry kvass SAF - 2 tbsp. l.
Water - 90 ml
Dark beer - 150 ml
Vegetable oil - 2 tbsp. l (took mustard)
Honey - 2 tbsp. l (took buckwheat honey with bitterness)
Salt - 1.5 tsp
Yeast SAF-moment - 1.5 tsp
Instant chicory - 0.5-1 tbsp. l (added only to darken the bread)
Spices for bread - 1.5 tsp. (optional)

Still, with rye bread, it doesn’t go well for me. I took this recipe and the bun didn’t work at all. I took 100 g less flour and replaced the dry kvass with malt. The dough (bun) was sluggish at first, added a couple of tbsp. l. flour seemed to become dense, but the shape of a bun did not acquire, did not rise at all. And the result was a delicious monster and baked well in general.

Tartila

My best friend
Suitable only for an exhibition of sculptures.

[We will bookmark products according to the principle of "flour in water"]

Sorry...

If the dough has not risen, then How to test and activate yeast?

I fully verify my recipes and recipes. Therefore, in my recipes, you only need to control the flour-liquid balance.

If the kolobok is difficult to give in, try this:

We will bookmark products according to the principle of "flour in water".
This principle works very well when you are trying a new bread recipe and are not sure about the exact amount of flour and liquid and for kneading wheat-rye (or rye-wheat) dough.

Here is how V. Pokhlebkin (Secrets of good cuisine) describes this method:
The amount of flour is never determined in advance when preparing flour (bread) products, because it all depends on how much of the liquid mixture turned out: what is its specific composition and how much flour this mixture can absorb. If, however, to determine the amount of flour in advance, then it is almost never possible to accurately adjust the liquid to it, because this value is a variable subject to fluctuations... Different fat content, milk density, water hardness, egg size, butter and fat consistency, as well as the freshness of the yeast and their effect on the liquid part also affect here.
Therefore, do not have much confidence in the recipe where the amount of flour is "precisely" determined for the bread dough. As a rule, it does not provide an opportunity to obtain a quality product, despite our best efforts.

It is by this Pokhlebkin's rule that we will knead the dough for bread.

Try to go from the opposite: first, the amount of liquid (all according to the recipe) and now gradually add flour and dry ingredients, and stir until a bun is formed.

And try to read the text very carefully - everything is important there!

After the first two successful attempts at making white bread in KP from the theme "The simplest white bread from wheat flour".
I decided to bake bread from this topic, and then it began. The first batch rose quickly but after baking the roof became flat, although the bread turned out to be normal.
I thought it had stopped, in the second attempt I reduced the yeast, but at the time of the start of baking, the dough had not yet risen. He began to twist, stopped the program for baking white bread, took out the bucket and covered it in a warm place, and chose quick baking of white bread on the stove, and while it was spinning without a bucket, the dough rose in warmth, but again stopped at the time of baking. I went and bought the L7 form and everything began to work out for me. I interfere in the HP, on the first program there are two promises, then the first proofing for about 20 minutes, I take out the kneading and transfer it to the second proofing in the mold, visually controlling the rise by 2-2.5 times. An hour and a half later in an unheated oven at 180 Celsius for about an hour. I did not add chicory kvass, whole grain rye, (my wife asked, although I saw that there was a special approach to wallpaper, but I have not yet delved into it), and it seems like it turns out.)))

Great bread! There is nothing even to comment on
Bake for health and exhibit your original recipes

Hello! Tell a novice baker, I bake wheat-rye bread, everything is fine, but the question arose, I sift all the flour, everything is clear with wheat, but my rye is peeled and when I sift, then almost all the bran remains in the sieve, or maybe this is don't bran
or peeled flour does not need to be sifted ... in general, help to resolve doubts