Wheat flour gingerbread man (master class)

[Wheat gingerbread man]

Wheat gingerbread man

The most painful question and the most painful problem when baking bread in a bread maker is the structure of the kolobok, and how to make the "correct" kolobok.
I have already written enough about the right kolobok in the topic Baking bread in a bread maker.

The correct bun is such that you get a dough piece and the crumb of the finished bread suits you and your family.

Once again I can only say - learn to feel the dough, its structure, softness, condition!
Observe, analyze, remember, record, photograph, etc.!

I propose to take another look at the state of the kolobok when kneading the dough

Today I have such a recipe for wheat bread (you can repeat it)!

Wheat flour - 450 grams
Curd whey - 200 ml.
Salt - 1.5 tsp
Sugar - 1 tbsp. l
Honey - 1st tbsp. l
Oil - 2 tbsp. l. (butter 1 tbsp. l, olive oil 1 tbsp. l)
Applesauce - 1/2 fresh apple on a fine grater.
Yeast SAF-moment - 1.5 tsp.

Note: the principle of laying products "flour in water", so I had to add 3 tbsp. l flour.
I kneaded the dough in a bread maker in the Dough mode.

Before you put the flour in the breadmaker's bucket, it must be sieved.

Why you need to sift flour.

Here is a photo flour not sifted - lumps and flour caking are visible. Such flour may contain various flour pests and just garbage.



This photo shows already sifted flour - it looks lighter and more airy and there is a certainty that nothing but flour itself is present here.



Now we look at the photo.

First photo - pre-mix.



The products are put in a bucket, the kneading knife is spinning, the bun is spinning. This is how my kolobok looks like - the photo was taken while rotating the kolobok in a bucket during kneading. The gingerbread man is a little tight, but it will become softer with the main dough kneading. The shape of the kolobok is a ball, the surface is uneven and rough. The dough is glued to the hands. This is normal, because the dough in the first batch is just mixing flour and water, gluten has not yet developed.
Second photo - pre-mixing is over



For 11 minutes of pre-mixing, nothing significant happened - the kolobok is the same uneven, torn surface.

But the bun itself was formed the way I need it in consistency. I check the state of the kolobok after pre-mixing with the back of my hand, bent fingers. According to my feelings, after pre-mixing, the kolobok should be like a ball and spring. The gingerbread man continues to stick to your hands when you press it.

The second point is that in a calm state, the bun begins to sink to the bottom of the bucket. This is also normal - the dough is soft, sticky consists of flour and water (liquid) and will not hold the shape of the ball.
Photo three - the second (main) batch



See how the bun has changed during the main batch. The mixer drives the bun more intensively, the dough begins to heat up from friction against the sides of the bucket. The dough becomes softer and more plastic.

Remember, I said that during the pre-kneading, the bun was a little tight, so this “tightness” went away during kneading and the bun became softer, like I need for bread.

Again I try the bun with the back of my hand, and also feel it with all my hands, hugging the bun from all sides.
In this photo, the gingerbread man is in a state of movement along the bucket, the scapula is diligently driving it in a circle.
The fourth photo is the end of the batch.



The kneading is complete. The gingerbread man lay down more comfortably at the bottom of the bucket. The surface is smooth, soft, plastic, does not stick to hands. This dough no longer sticks to your hands. The gingerbread man does not keep its shape - this is normal.

Then the dough goes to the first proofing (rise).
The fifth photo - raising (proofing) the dough.



Pay attention to how beautiful and smooth the surface of the dough is - it’s a pleasure to look at!

The photo was taken already at the end of the proofing - 1.08 hours passed in the Dough mode.

Next, a kneading should take place and then a second rise (proofing) and baking, if you bake bread in the Basic (Main) mode for 3.50 hours.

But I did the preparation of the dough in the Dough mode - since I will continue to proof and bake bread in the oven.
If you want to look further - join us! A few more photos of baking bread in the oven - I hope it will help in the future, and it's so simple - it's also interesting to see.

[Photo 6 - laying out the dough on the table.]

Go ahead...

Photo 6 - laying out the dough on the table.



This is how the dough looks after the first proofing - beautiful!
Here, across the dough, I stretched a piece of dough - a tourniquet is already formed gluten bonds (threads), without which the dough and no dough at all. Try to pull the dough yourself.

The dough inside springs when you press it with your hand, bubbly. A large bubble is visible at the bottom left - the action of the yeast. The eye rejoices to look at the dough.

The same thing is observed in your bread maker - only you cannot see it behind the walls of the bucket.
Photo 7 - preparing the baking dish.



I take a form of a suitable size, brush it inside with a brush with vegetable oil (a little) and sprinkle it with a little flour.
Photo 8 molding the dough for laying into a mold.



Knead the dough well on a floured table surface. We will get just such a sausage, even and neat. Bubbles appear in places on the surface of the workpiece.
Photo 9 - styling.



The dough piece is neatly placed in the mold. Now we will smoothly smooth the dough over the entire surface, smooth it gently - do not crush it too much!
We make cuts in the dough with scissors.

We remove the dough in the form for the second proofing in the oven at 30 * C - let it stand until it doubles.
Proofing is not a reference in time - but in an increase in volume.
Photo 10 - proofing finished



This is how the dough looks up close.



The dough has risen very well and looks very nice and attractive. In the photo, it seems that the dough has risen above the roof - in fact, only twice. You do not need to raise the dough higher, because when the oven is warming up, it will still rise to the desired height. The test shows that it has risen as it should - then it will already be re-standing and may not keep its shape.

When we put the dough piece in the oven and turn on the heating by 180 * C, the oven starts to heat up gradually and at the same time the dough rises additionally. This will continue until the temperature in the dough reaches 55-60 * C - then the yeast will no longer work and the rise of the dough will stop. Further, a windy crust begins to form at the dough piece, then it will darken and become tanned and hard.

The question is often asked - in which oven to put the dough - hot or cold, and where to melt the dough - in the oven or on the table.
I have adapted to do this: proofing in the oven at 30 * C - preheating the oven to 180 * C together with the preparation - baking.

You can melt the dough on the table, then put it in a hot oven.
It's as convenient for you. But pay attention to proofing and no more than doubling the dough, because in any case the dough will increase in size as soon as you put it in a hot oven. Why - see the explanation above.
Photo 11 - planting the mold in the oven.



Before planting the mold in the oven, grease the top of the workpiece with a beaten egg and sprinkle with white sesame seeds. Only you need to do this very carefully - the dough may fall off!
Photo 12 - the bread is ready!



As you can see in the photo, the bread piece really rose additionally - compare with the photo earlier, when we just put it in the oven - this is exactly what I told you above, do not make the dough proof more than twice!

I control the readiness of the baking with a temperature probe, which I stick into the crust of the bread when it already becomes hard during baking.At the same time, I reduce the oven temperature to 165 * C, so that the bread was only baked inside, but the crust no longer turned red and did not burn.

The bread is completely ready when the temperature on the temperature probe shows 94-96 * С - there are no mistakes and the baking result is guaranteed!

Here's a piece of bread!

I hope my photos and comments will help you once again understand the intricacies of the formation and structure of a bun and baking bread.
The same processes occur in your bread maker when baking homemade bread.

Only when baking bread in the oven is it much more convenient to control the processes of proving the dough and intervene during the process if the process requires it.

Good luck to all!

[The gingerbread man should look like a round, smooth ball, without streaks, stripes, breaks, neat, lag behind the walls of the bucket, spin in the center of the bucket at the bottom.If you touch the bun with your fingers (this must be done many times during the kneading time), it should be elastic, springy, and not stick, not stick to your fingers. Do not hesitate to run your fingers into the bucket with your fingers spread out and hug the bun with them properly in order to understand its softness, the consistency of the dough.For comparison - it feels like it should be: a) an earlobe, - b) an elastic female breast, c) the butt of a small child, d) the belly of a sleeping cat, e) other similar comparisons are possible, so choose an object for comparison and practice, before kneading the dough.]

Hello! Prompt a bun made of wheat flour for any recipe for white bread should not stick to your hands, walls. I'm torturing a "Frenchman" in Panasonic.

Once again, I ask you to carefully look at the photo of the dough piece-kolobok, you can clearly see the consistency of the wheat dough. The dough is soft, neat, it doesn’t stick to your hands - it can stick, but it doesn’t stick!

I will repeat myself in the description of the kolobok from the Bread Baking Guide:

The dough piece after the second kneading really looks like a bun or a ball that rolls in a x / oven.
The gingerbread man should look like a round, smooth ball, without streaks, stripes, breaks, neat, lag behind the walls of the bucket, spin in the center of the bucket at the bottom.
If you touch the bun with your fingers (this must be done many times during the kneading time), it should be elastic, springy, and not stick, not stick to your fingers. Do not hesitate to run your fingers into the bucket with your fingers spread out and hug the bun with them properly in order to understand its softness, the consistency of the dough.
For comparison - it feels like it should be: a) an earlobe, - b) an elastic female breast, c) the butt of a small child, d) the belly of a sleeping cat, e) other similar comparisons are possible, so choose an object for comparison and practice, before kneading the dough. These comparisons were taken by me from the forum and from other sources.
Each baker evaluates his feelings from personal contact with the kolobok to his own taste and describes the state of the kolobok.
The gingerbread man should be of such consistency (a little softer or a little harder), which will suit you later in the finished bread, but without the defect of the crumb and the dome of the finished bread

It is unacceptable for the kolobok to have the shape of a "comma", climb up the side of the bucket with one end and fix it with one end (sucked in), and below it was kneaded by a kneading knife, and flour gruel (liquid grease) is visible at the bottom of the bucket.

The situation is also unacceptable when an even, outwardly beautiful bun rotates with a kneading knife, and at the same time there is flour gruel (liquid smear) under the bun.
These two situations ("unacceptable") indicate the presence of excess liquid in the test.

More details: #

Admin thank you so much for the master class, the bread according to your recipe turned out, I think it was successful


At the first kneading, the kolobok controlled added 1 st. l of water, the rest of the process is not. no viewing window. BUT there is a "BUT". changed the bread maker to PANASONIC 2500 The stove pleases the first time. Thanks for the tips and recipe.

[How to insert a photo into your message]

How to insert a photo into your message

Well, how can you debrief without a photo of full-length bread and crumb?

Two feats in one day. The first bread and the first "insert" of photos. Well, this is how it turned out. The crust is hard on the bottom. It's a bit dark. But she set herself on such a regime. And the top is, of course, picturesque. But it turned out tastefully! Mom (a food worker with great experience) praised the crumb. No flattery. Says he is correct. Pressing him, pressing him. It does not stick together, does not crumble. Very nice hole from the scapula. Tasty! But the "interface" will have to be worked on. Tomorrow I'll try to do it without "jambs".

[After the second kneading, the dough piece really looks like a bun or a ball that rolls in a x / oven.The gingerbread man should look like a round, smooth ball, without streaks, stripes, breaks, neat, lag behind the walls of the bucket, spin in the center of the bucket at the bottom.If you touch the bun with your fingers (this must be done many times during the kneading time), it should be elastic, springy, and not stick, not stick to your fingers. Do not hesitate to run your fingers into the bucket with your fingers spread out and hug the bun with them properly in order to understand its softness, the consistency of the dough.For comparison - it feels like it should be: a) an earlobe, - b) an elastic female breast, c) the butt of a small child, d) the belly of a sleeping cat, e) other similar comparisons are possible, so choose an object for comparison and practice, before kneading the dough.]

To achieve perfection of the dough, you do not need to be afraid to open the x / oven during kneading and control the batch!

And constantly check the consistency of the dough in the following ways:
After the second kneading, the dough piece really looks like a bun or a ball that rolls in a x / oven.
The gingerbread man should look like a round, smooth ball, without streaks, stripes, breaks, neat, lag behind the walls of the bucket, spin in the center of the bucket at the bottom.
If you touch the bun with your fingers (this must be done many times during the kneading time), it should be elastic, springy, and not stick, not stick to your fingers. Do not hesitate to run your fingers into the bucket with your fingers spread out and hug the bun with them properly in order to understand its softness, the consistency of the dough.
For comparison - it feels like it should be: a) an earlobe, - b) an elastic female breast, c) the butt of a small child, d) the belly of a sleeping cat, e) other similar comparisons are possible, so choose an object for comparison and practice, before kneading the dough. These comparisons were taken by me from the forum and from other sources.
Each baker evaluates his feelings from personal contact with the kolobok to his own taste and describes the state of the kolobok.
The gingerbread man should be of such consistency (a little softer or a little harder), which will suit you later in the finished bread, but without the marriage of the crumb and the dome of the finished bread

It is written in the MANUAL TO BAKE BREAD IN A HOMEMADE BREAD # and there you can also see a photo of a kolobok at the stages of kneading dough and baking

Therefore, we work with the test, a lot and often, and we train constantly.

[Infinity]

Infinity, you need to act as I described in the MANUAL ... touch the bun with your hands and compare with what is at hand from the described, at least with your own earlobe, or better with your own breast - this is softness of bread dough! The female breast and the bun are very similar in shape and consistency - the same shape and softness

And adjust the state of the dough with flour and liquid until this softness of the dough is achieved! This is called achieve a flour / liquid balance in the dough.

Just looking at the bun is not enough, you need to FEEL the dough with your hands!

Well, how else can you explain ...

But I am embarrassed that my bun at all stages of kneading does not become as smooth as yours.
That's it, I went to train))))

That's right!

Try to add flour only during the first dough, then rest the dough, then VERY GOOD Kneading. If you try to add flour during the second kneading of the dough, it does not have time to knead well and remains gnarled, inside with the remnants of flour (impurities), and as a result, hills-mountains and the remnants of flour on the bread.

All this is described in the MANUAL

I quote myself from yesterday: this is a whole grain flour dough
Pay attention to the behavior of the kolobok:
- in the first batch it seems that the bun is perfect, soft and plastic - that's right, it should be so, since the flour has not yet completely absorbed the liquid, the gluten has not yet started working.
- the rest time of the dough is about 20-40 minutes (it is different for everyone), this is the time when the flour absorbs the liquid, the flour grains swell and take the liquid. And if there is little liquid, the dough becomes tough.
- the second main batch begins. The development of gluten, the development of gluten is in progress, but since there is little liquid, the dough is also tight, no matter how much you stir it. More details: https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=49810.0

The same thing happens with wheat flour. In the first batch, the dough can be very thick, then after rest the second batch will be steep and the bread is steep.
Or if the dough is thin, the dough is also bad.
Choose the golden mean: the bun is round, soft, may smear a little along the bottom (but not cling to the bucket with the end), then the dough will take as much liquid as needed during rest, and everything will be fine by the second batch.

Learn to determine the quality of the dough in the first batch! Look at my photos and remember how it should look

What problems can arise, I described in detail in the topic Baking manual #

Please explain to a beginner, should a bun made of wheat dough and other types of dough (for example, wheat-buckwheat, wheat-rye, wheat-oat, etc.) be fundamentally the same or not?

Please explain to a beginner, should a bun made of wheat dough and other types of dough (for example, wheat-buckwheat, wheat-rye, wheat-oat, etc.) be fundamentally the same or not?

No, these koloboks are different, they take in liquid in different ways, different consistency of dough.

Read more about the absorption of liquid by flour, read about koloboks here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=131.0

And I recommend that you follow all the links in the topic Bread did not work out again, I did everything strictly according to the recipe. What can be wrong? https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=146942.0

Admin, please tell me, I have a bread maker without a viewing window. When the dough has almost come up and there are 5-10 minutes left before baking, I can open the lid.

In the x / oven, its own specific temperature and aura are formed, and it is undesirable to interfere with this state, especially before the very end of the proofing, you will not be able to help the dough with anything - the program works automatically.

During kneading and during the first batch, it is advisable to observe the dough. You can carefully look at the beginning of the main last batch, if the dough rises normally, then everything is in order.

Hello, tell me please, if the bun looks normal, but during mixing it constantly shifts to one edge, what am I doing wrong? I have a second bread maker, in the first one the bun was spinning exactly in the middle, but in this one it’s not like people’s. It does not affect the quality of the bread, it turns out wonderful, when pressed from above, it quickly restores its shape. The stove was set at a level, it still does not knead correctly. I even put the dough to knead and then the same, maybe it's in the oven itself? (I'll put a photo of the bread later, they ate it in one sitting). Thank you.

Irina, good afternoon!

This happens if the bucket is oblong or has two stirrers. The dough is mixed in one corner. If the bun is normally involved, then let it dangle in one corner.
Further options are possible:
- if the amount of flour is sufficient and the bun is large, then the dough will gradually straighten out during proofing, the bread will turn out to be normal.
- if there is not enough dough, then the bun can settle in one corner and remain in the corner and the bread will turn out to be one-sided.
You can touch up the dough with your hand, and before the last proofing, place the dough with your hands in the center (you can even remove the spatula), let the dough distance, and then baking bread will go flat.

Hello Admin! First of all, thank you so much for such valuable information and work, for your magical recipes and photos! I have only one question, I have a convection oven, good, I have been baking bread recently (2 weeks), a constant question arises, to what temperature can the oven be heated if at +30 the bread is defrosted in it. I really don't want to remove it from the oven. Here is your text - They often ask the question - in which oven to put the dough - hot or cold, and where to melt the dough - in the oven, or on the table.
I have adapted to do this: proofing in the oven at 30 * C - preheating the oven to 180 * C together with the preparation - baking. -If I understood correctly, then after +30 immediately put on +180, and at this temperature bake until tender, or can you increase it even more? The fact is that in many recipes they write baked goods at + 230, what to do in this case? I really hope for your help and advice, Thank you in advance!

Good day! Thanks for the kind words!

You need to pay attention to the bread recipe, its content and the author of the recipe, the baking technology that he uses. They can be completely different!
For understanding, we read the topic: How to check the readiness of the dough for baking? Finished dough temperature https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=49808.0

Further, baked goods differ in the way the dough is formed: mold and hearth.
Form bread is baked in a mold, the dough can be a little softer and denser, in any case, when proofing and baking, the shape and height of the bread is supported by the walls of the mold.
Hearth bread is baked on the hearth, that is, without a form, but in the form of a loaf or kovrigi. Such dough is put in a basket or simply on a baking sheet, and transferred to the oven for baking. In any case, such dough is baked on a baking sheet, on a stone without a shape. And here a lot depends on the consistency of the dough: the batter will spread in breadth, take the form of a cake.
This, if we talk very briefly about the shape and consistency of dough and bread.

When posting my initial recipes, I proceeded from the average proofing form and baking rate, just to outline the outline for those who start baking bread.
If you are just starting to make bread, then try these examples of baking, they will help you figure it out, and then copy other authors and experiment yourself. The most important thing is to understand the meaning, principle of dough, baking.

Shaped bread.
We distribute the dough during the second proofing, at a temperature of 26-28 * C, but not higher than 30 * C, this is the most optimal temperature for proving the dough.
We distribute the dough (for any form of baking) only until the dough piece is doubled! At the same time, we do not pay attention to the time, the dough will always tell itself how much time it needs to proof at a given time and with the given ingredients.
Further, there are two options for installing the form in the oven:
- put the mold in a preheated oven at 180 * C. In this case, the dough will begin to increase sharply in volume under the influence of hot air.
- put the mold in the oven and turn on the heating by 180 * C, while the dough will rise gradually as the temperature in the oven rises.
In any case, the dough will grow for the first time after planting in the oven, until the temperature inside the dough reaches 55-60 * C, after which the yeast stops working and the dough stops growing. Bread is being baked. We determine the readiness of the bread with a temperature probe, when the temp is reached. 96-98 * With the crumb inside the bread is ready! It can be taken out of the oven and out of the mold and placed on the wire rack to cool.

Hearth bread.
Proofing condition is the same as above.
We rearrange the finished dough into the oven preheated to 230-250 * C, and after 5-7 minutes we immediately reduce the tempo. up to 200-210 * C and then we subtract it according to the scheme. At such a high temperature, the bread "explodes" from the inside, the dough rises sharply, and will not be flat.
In this way, it is good to bake loaves.
But loaves can be baked both on the principle of tin bread (but without a form) and as hearth bread.

This is very short what can be said to answer the question. Then you need to look at the recipes and talk specifically about each recipe.

Thank you very much for such a detailed and clear explanation!

Hello! Are there the same requirements for a bun made of wheat flour of the 1st grade as for premium quality (I don’t know in which topic to indicate the problem)? The fact is that the kolobok does not behave at all like a wheat one (consistency, structure, elasticity are different). When flour is added to the kolobok, the scraps are not absorbed, do not stick together and do not mix with the kolobok (well, with obvious difficulty), despite the fact that the kolobok is clearly watery.

The requirements are absolutely the same for any kind of flour in combination with common wheat flour or premium flour.

Quote: When flour is added to the kolobok, the scraps are not absorbed, do not stick together and do not mix with the kolobok (well, with obvious difficulty), despite the fact that the kolobok is clearly watery.

It means that something is being done wrong, the ingredients are not so measured, in the wrong units, measures, and so on ... the mix is ​​of poor quality, at the wrong time flour and liquid are added, and so on ...
Let's give here a complete recipe for bread, with a description of what, how much, how and what is measured, in what units and preferably a photo of the batch.

Wheat flour of the 1st grade is easy to process, especially when combined with ordinary wheat flour, in such flour there is only no more than 8% of bran

Yes, the fact of the matter is that I have only one recipe (I already got my hand on it).I just replaced the w / s with the first. The second time there is no bread. And the bun is so strange, well, very

[Admin]

Admin Thank you very much for YOUR work. I sat on the site for a month and read everything. I wish you health, creative strength, inspiration for the unknown, patience (answering questions). Yesterday I bought HB, watched the kolobok with shaking hands, it seemed to work out.

Thanks again.

[Leseda]

LesedaElena, congratulations on your first bread!

[Lena]

Lena, Wonderful bread turned out Keep it up! No wonder I read the topic!

Lena, THANKS for the kind words!

[Admin, Sazalexter]

Admin, Sazalexter thank you. I will try.
Admin I saw in your recipes "Focaccia" I want to try. While studying theory.

Hello! Help me please. I can't do this very kolobok at all. More precisely, the first time it turned out, but the bread was not baked at all. After the main mode (classic bread) I had to put it on heating for another hour. The bread was browned, but the middle was still heavy. All subsequent times, the dough does not knead at all. I put the knife down, I set the bowl correctly (well, in principle, you can't put it down correctly). I checked it without dough, the knife is spinning, it seems as it should be. And when there is dough, it does not knead. I hear that the mechanism is working, but the dough is barely moving, and that in order to see this movement, you need to look closely. The last time I kneaded the dough with my hands, and then put it on baking. Outside, the bread turned out to be just a feast for the eyes, but inside the crumb is kind of uneven, heavy, sagging in places. I weigh all the ingredients on a kitchen electronic scale, I took the recipes, both from a book from my HP, and here on the site I was looking for my HP model. Can you tell me what's the matter. Do I have such hands or problems with HP? What do you think?

[There is no need to accurately measure on the scales - it is important to maintain the flour-liquid / bun balance!]

You just don't have the knowledge and experience

If the knives rotate normally, then the amount of ingredients is greater than what the oven can take, resulting in an imperfect dough. Check the instructions for the x / stove, how much the x / stove can optimally take. Optimally good kneading with 400-450 grams of flour.

The dough is wet, there is a lot of liquid in the dough, the flour-liquid balance is disturbed. Take recipes from the forum as a basis.
Also try to bake bread according to my master classes, I describe in great detail the principle of kneading the dough and show a photo. To help the topic of the section CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

There is no need to accurately measure on the scales - it is important to maintain the flour-liquid / bun balance!

And always show a photo of the bread, it will be easier to give you advice

Hello! Help me please. I can't do this very kolobok at all. More precisely, the first time it turned out, but the bread was not baked at all. After the main mode (classic bread) I had to put it on heating for another hour. The bread was browned, but the middle was still heavy. All subsequent times, the dough does not knead at all. I put the knife down, I set the bowl correctly (well, in principle, you can't put it down correctly). I checked it without dough, the knife is spinning, it seems as it should be. And when there is dough, it does not knead. I hear that the mechanism is working, but the dough is barely moving, and that in order to see this movement, you need to look closely. The last time I kneaded the dough with my hands, and then put it on baking. Outside, the bread turned out to be just a feast for the eyes, but inside the crumb is kind of uneven, heavy, sagging in places. I weigh all the ingredients on a kitchen electronic scale, I took the recipes, both from a book from my HP, and here on the site I was looking for my HP model. Can you tell me what's the matter. Do I have such hands or problems with HP? What do you think?

there is also low-quality flour, which gives a sticky crumb.

Admin, I don't have a bread machine, I bake in the oven.
I have recipes from the book of an Israeli baker and in
each recipe should be placed on the bottom of the oven with a deep
form with boiling water, what do you say to this?
Here is my rye bread baked on a baking sheet

and this one is in forms

each recipe should be placed on the bottom of the oven with a deep
form with boiling water, what do you say to this?

I will not say anything. Each author has the right to his own vision of the process of baking bread, and there are many and different such techniques.
Including on our forum - look at our author's bread recipes, a lot of informative.

And there are topics for a couple Baking with steam in the oven

Tanya, tell me, do I understand correctly: the bun AFTER the first batch should not stick to the sides of the bucket? I bought new flour and the problems started again - right away the bun is good, even tough, and after a break and warming up, it starts to smear on the walls. Is it a little flour?

Firstly, if the bun is tight, then the flour has been shifted.
I never get a tight bun.
Even a little sticky from rye flour, but it comes off well
from the sides of the bowl.
The dough must breathe, that's what my mother always said.

I studied a lot about the kolobok, thanks to this site, but it is immediately tight, and after 30 minutes, when the kneading passed, it stood and became liquid, as if the flour was floating, although I always take one firm, but this is a new batch. I have a bucket for 2 mixers, if I put less, it will probably be liquid at all. Maybe this is how it should be during the heating process? Or is he always a "stable kolobok"?

Admin, I submitted a new bread recipe, but I did not submit it to
"topic" and "new recipes" did not include a recipe in the section.
What needs to be done for the recipe to be included in the section?

First of all, write about what specific recipe is in question, where to look for it

The last recipe is here

Rye European bread with honey and caraway seeds (Markusy)

Exactly! Admin, when we submit a new recipe, we must
open a new topic or a new recipe?
Maybe I was wrong?

New recipe. You write the recipe, in quantity and ingredients.

Thank you ! I am very glad that I found your forum.
Such a pleasure to visit him.

Hello! I read a lot here, and decided to make a normal bun and bread, because I didn’t interfere with dough before. I put the ingredients of the milk-egg bread - (I doubled it. With 2 eggs) I set aside two tablespoons of flour, I made the first batch longer and began to follow the process. Seeing the slurry instead of the dough, I immediately added the deferred flour. While he collected it, and while it dawned on me that the bun would not come out, it was too liquid dough, the proofing had already begun. I decided to add more flour on top and waited. In the second batch, there was again little flour, so I decided to add more. The kolobok never came out. I decided to restart my program. I added two tablespoons with a slide in the first batch. I smeared it on the walls, absorbed a little, and a little remained at the bottom. Proofing again. I decided to add flour on top again. It will be superfluous, and figs with him, I want bread. And I took a photo during the proofing.
After the second batch, such a slurry remained. This offended me a lot. I decided to bake this liquid, what else to do. I baked such bread.
Tell me, how much flour did you need to add? Well, how could I deal with this correctly?
Shl. I can't add a photo, it's prohibited by the rules of the forum.

Tell me, how much flour did you need to add?

Focus on this table The amount of flour and other ingredients for making bread of various sizes

Checked table, there should be no failures. And be sure to adjust the flour-liquid balance. If the amount of ingredients is correctly selected, then very few additives are required to adjust the balance, within 1-3 tbsp. l.

To help Contents of the "Basics of Kneading and Baking" section and especially UNDERSTANDING BREAD IN HOMEMADE BREAD

Hello again! I learned how to determine the moisture and dryness of a kolobok, for that many thanks.
But there is one problem. I have a bread machine with two kneaders and a 1400g mold
The bun is not kneaded in this form and that's it!
It curls into a croissant. And in the second batch it also sticks to the bucket. As soon as I didn’t put the kneaders, how much oil I didn’t add, how much flour I didn’t add, it still curls into a real croissant and comes out crooked bread with the shape of a croissant that has risen.I don’t know what to do! In the first batch, a beautiful Kolobok is obtained, and after 20 minutes of rest (less is impossible) it becomes sticky. How much flour I did not add in the second batch is still a croissant. What to do?

Yes, this is the case. The gingerbread man tends to one shoulder blade.

What to look for:
- let it spin with one scapula, just to get a high-quality bun, even under one scapula.
- you need to look at the amount of flour when laying the dough. The smaller the amount of dough (and the bucket is large), the bun will tend to one corner. There it will settle down after kneading.
- in this case, after the final kneading, especially before the last proofing, level it with your hands over the entire surface of the bucket, create the shape of the future bread. Now let it go through the last proofing and then baking - the bread will turn out to be neat.
- refer to the instructions for the recommended norms for adding flour to the dough.

Yes, this is the case. The gingerbread man tends to one shoulder blade.

What to look for:
- let it spin with one scapula, just to get a high-quality bun, even under one scapula.
- you need to look at the amount of flour when laying the dough. The smaller the amount of dough (and the bucket is large), the bun will tend to one corner. There it will settle down after kneading.
- in this case, after the final kneading, especially before the last proofing, level it with your hands over the entire surface of the bucket, create the shape of the future bread. Now let it go through the last proofing and then baking - the bread will turn out to be neat.
- refer to the instructions for the recommended norms for adding flour to the dough.

Got it, thanks

Good afternoon everyone !! Trying to make "The Simplest White Wheat Bread"https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=83080.0 , but on the multigrain mode for 5 hours, I added 1 tablespoon of multigrain flour, and mixed wheat flour and 1 grade, only 270ml liquids, of which 100 milk, 1.5 tablespoons olive oil and 1 tsp butter. Salt 1.5 tsp, sugar 2 tbsp, yeast 1.5 tsp and the total amount of flour 450g according to the recipe. The gingerbread man did not work out - the dough was torn, nothing stuck anywhere. I decided that it was liquid, I added 2 tablespoons of flour, the bearing began to squeak and stink, but the bun was not the same as it should be. I shot it on camera for 11 seconds, I can't figure out how to insert it into a message, the wrong type of file, she says .. I won !!! Will you take it away if you violated anything?

This is what you need to get started with the recipe The easiest white bread made from wheat flour there everything is described and shown in great detail and there are a lot of tips.

You just never need to follow a "penny" recipe for flour and liquid. It is necessary to observe the rule of flour-liquid balance, since the baking conditions and the quality of the ingredients are different for us.

And always, if necessary, you need to add flour to the liquid, and not vice versa, so it will be easier to mix the dough.

Tatyana, I will clarify what exactly interests me - if the kolobok is watery, then the bearing should not be overloaded, because it squeaks and burns when the kolobok is very steep, but now it looks like you need more flour ... What does a kolobok look like with a lack of water?

What does a bun looks like with a lack of water?

Due to lack of water, the dough piece will be torn, shaggy, and rotate in pieces in a bucket, and will not curl up into a neat lump (bun) of dough.

The bucket can creak rather from dense dough, since it is difficult for such a dough to rotate in the bucket, which will make the bucket shake and creak. Especially if the tab is large.

Show here the quality of the kneading and dough, then it will be possible to evaluate. Do not send to you-tube, nothing is visible there.

UNDERSTANDING BREAD IN HOMEMADE BREAD here everything is described and shown in detail.

This is the first time I have been through YouTube, now the time until readiness should be visible there is 3:40, in the photo 1:25 - I fell on the side, lay down on the mat and was silent ..

Quite a normal bun, splash a drop of water (1-2 tbsp. L. In turn) and that's enough. The bucket is elongated, so the dough jumps around. It is advisable to lay the optimal amount of flour.

Thanks for answers! I pulled it out of the bucket a minute ago. small. heavy, the roof moved down :) not baked ..