d001
Good day!
Stove Moulinex OW 6002.
If you set a delayed start (7-8 hours) so that fresh bread is ready in the morning, where should you put the yeast (in water or flour)? According to standard recipes, yeast immediately gets into the water, but if you do this and set a delay of 8 hours, then immediately after kneading the dough, it will creep, because the yeast will already be 100% active.
On the other hand, for the dough to succeed, the leaven needs to be infused for some time.
MariV
One of the ways to solve the problem is to use the program "Vareniki" or dumplings - is there such a program in your bread maker? - bun, and then put this dough with a delay.
Vilapo
Quote: d001

Good day!
Stove Moulinex OW 6002.
If you set a delayed start (7-8 hours) so that fresh bread is ready in the morning, where should you put the yeast (in water or flour)? According to standard recipes, yeast immediately gets into the water, but if you do this and set a delay of 8 hours, then immediately after kneading the dough, it will creep, because the yeast will already be 100% active.
On the other hand, for the dough to succeed, the leaven needs to be infused for some time.
D001! And you try to act as in Panasik, first yeast (dry), then flour, etc., the last water, and put on a delay for as long as you need
mamylka
If the yeast is dry, then into flour. First I put all the liquid ingredients in a bucket, then the flour in an even layer, and yeast in the corner.
fermer_1941
Honestly, I never did postponements - I put the bread on at 10-11 pm and at night the alarm clock wakes up at 2-3 am - in the morning the bread is cold and ready for breakfast.
Vilapo
Quote: fermer_1941

Honestly, I never did postponements - I put the bread on at 10-11 pm and at night the alarm clock wakes up at 2-3 am - in the morning the bread is cold and ready for breakfast.
If you like to get up in the middle of the night, a delay was invented so that the bread is ready when you need it.
Dougy
I also have Moulinex 6002, but according to standard recipes, liquid is always added first, and then dry products.
(as far as I read - like in all Moulinex)
To bake with a delay - water is poured, then salt, then flour - you can go into one corner of the bucket and yeast is poured onto the flour, they do not touch the water until you start mixing.
Zhanka
According to the recipe for any bread maker, I sprinkle yeast on flour, the delay is also 8 hours and in the morning a warm bread ... the tremors do not come into contact with water.

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