kisuri
Quote: Natali06

IrishkaThank you for your help. Standing old to new baguettes, oto said, God willing, I'll get together!
Come on, I'm already waiting for your recipes.
Natali06
Elena, but not at all! Old dough is suitable for very many recipes.
zina
the bread turned out to be good, tasty, but not beautiful in appearance
thanks for the recipe, special thanks to Ira (kisuri) for the detailed help,
zina
Farm bread with old dough
qdesnitsa
Quote: zina

the bread turned out to be good, tasty, but not beautiful in appearance
thanks for the recipe, special thanks to Ira (kisuri) for the detailed help,
Quote: zina

/ c2ae8ed92ca840b785af93a840372afe]Farm bread with old dough
and you call this not beautiful bread?
zina
not the same as Natalia's, she just has a feast for the eyes
qdesnitsa
Zina, do not fool yourself with wonderful bread!
zina
Quote: qdesnitsa

Zina, do not fool yourself with wonderful bread!
Thank you,
it is tasty and not complicated at all
Albina
Interesting bread Externally, it looks like pies
Natali06
zina, smart girl! I'm glad you liked the recipe!
Quote: zina

not the same as Natalia's, she just has a feast for the eyes
zina, the most important thing is that you like its taste, and you will definitely master the technique!
zina
Quote: Natali06

zina [/ b, the most important thing is that you like its taste, and you will definitely master the technique!
Thank you
kisuri
Quote: zina

not the same as Natalia's, she just has a feast for the eyes
Hi Zina! As I understand you!
But, first of all, you have a wonderful bread, so the girls are writing to you. And the way Natasha does, well, you can admire and dream that someday, a thread, maybe ... ...
But the cutter would look at your bread.
zina
Quote: kisuri

Hi Zina! As I understand you!
But, first of all, you have a wonderful bread, so the girls are writing to you. And the way Natasha does, well, you can admire and dream that someday, a thread, maybe ... ...
But the cutter would look at your bread.
alas, I photographed hot, but when they cooled down - there was nothing to photograph
kisuri
Quote: zina

alas, I photographed hot, but when they cooled down, there was nothing to photograph
Natali06
Irishka You're wrong when you say
how does Natasha do, well, you can admire and dream that when
It seems to me my example, proof that everyone can do such cuts !, since I do not belong to the category of great masters. An amateur like all of us.
kisuri
Quote: Natali06

Irishka So you are wrong, saying I think my example is proof that everyone can do such cuts !, since I do not belong to the category of great masters. An amateur like all of us.
Hi dear!
Let the greats rest, okay, but you, quite clearly, belong to the category of Masters. You do amazing things, and learning from you is a pleasure. And stop arguing with this already!
Natali06
And stop arguing with this already
IrI will argue a thousand time! Great all it turns out and at once! And I do you think everything comes out from the first ?! No! Even mood influencesSo don't push me out of your ranks
kisuri
That hto pushes you out! I love you !!!
Mirabel
Tell me, can you take ripe bread instead of the "old" dough?
Natali06
Mirabel, of course you can! The difference between ripe and old is that ripe can be stored for no more than 48 hours. And the old one is up to 10 days. But both are considered fermented semi-finished products.
ang-kay
Natasha, happy New Year! I baked some bread this morning. She did not divide into buns, but baked with one bread. Take the report! Wonderful bread!
I have a question for you along the way. What is your malt recipe? I just used dry fermented (for lack of another), so the bread was "tinted", and yours is white.
Farm bread with old doughFarm bread with old doughFarm bread with old dough

Natali06
Angela, you too happy New Year! : elka: That's what a passionate person means! And the new year is not a hindrance to you!
Angela! The bread turned out to be simply handsome! And the section Bravo, dear!
bread "painted up"
Yes, this does not overshadow his beauty!
When I want a lighter crumb, I add white malt.
ang-kay
Today I baked this bread again.I added 200 grams of old dough. Absolutely different bread turned out. Along the cut, it did not "pulled" and the crumb is more finely porous and moist. But still very tasty. Tomorrow I will bake baguettes. The dough is worth it. Let's see what happens.
Natali06
Quote: ang-kay
The dough is worth it. Let's see what happens.
Everything will work out and don't even worry!
Katarzyna
Natali06,
Can you please tell me what kind of malt do you add?
Thank you)
ang-kay
Catherine, in the recipe is unfermented malt, white.
Katarzyna
ang-kay,
Angela, thank you for the hint!




Natali06,
That's what I did. A little clumsy, but this is the first time
Farm bread with old dough
Farm bread with old dough

Delicious buns! It’s a pity that they didn’t open up like the author’s.

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