Admin

The "flatness" of the roof depends on the amount of flour in the dough. If there is not enough dough, the bun is small and fits somewhere in one corner of the bucket, there is not enough dough to cover the entire surface of the bottom of the bucket - hence the bread turns out "as the dough settles down."
We usually recommend, with a small amount of dough, before the last proofing with your hands, touch up a piece of dough, place it in the center, then the loaf will lie evenly, will be nicely arranged and baked!
Optimal filling of flour in the dough 350-400 grams of flour!

And you have a beautiful bread, bravo!
Margit
Quote: gypsophila

... For some reason, my buns do not rise evenly from both sides, but as if in a hill
Your flour is drier than that of the author, IMHO. Add a couple of tablespoons of liquid to the dough.
Teillet
Good afternoon everyone! Several times I have baked loaves from this dough (dough in a bread machine, baking in the oven). My homemates are only now asking for bars. True, they disappear faster than bread
A very pleasant dough when you work with it on the board.
I can't help but say THANK YOU to the author again !!!
Happy New Year, everyone! May it bring good luck, peace, health. May all wishes come true!
Original person
Thanks for the recipe !!! I really liked the bread))) The crust is so crispy)))
Sandrine
Finally, I got a wheat bread that is so airy and easy to spread with butter! Thanks for the recipe!
Mona1
Quote: osska


The bread turned out to be very, very pretty, both outside and inside, soft, baked, ... I didn't even expect (I was preparing for the "first pancake"), BUT, for some reason, the bread seemed to me to taste "the most ordinary", a little bland , whether. Or is it because I really love "black" bread, but I am indifferent to white.
Nevertheless, THANKS to the author! If the first bread did not work out, I would be very upset.
Oh, if I could add something tasty to this recipe, yes, sausage or dill ... but I don't know yet if I add something, how to change (or not need) the amount of other ingredients.
Didn't try the sausage and fresh dill on top
put on a piece of fragrant bread? Immediately - a different taste.
Mona1
I put the bread according to your recipe, but when I had already loaded everything, I remembered that you had warm water in the recipe, and I put 2/3 of room water and 1/3 of the serum in their refrigerator. What happens now? We'll see what happened in a couple of hours.

Yes, I slightly reduced the amount of fluid. Instead of 330 ml. put 300 (200 - water, 100 - whey. And reduced the amount of yeast from 1.5 tsp. to 1 tsp (I have a SAF-moment)
Mona1
And here it came out, and not bad, as for me. The roof was slightly damaged on one side, but this does not spoil it. Here's the result:
Panasonic SD-257. White bread with semolina
Panasonic SD-257. White bread with semolina
Panasonic SD-257. White bread with semolina

The pulp was slightly crumpled during cutting, they could not resist, they cut it in an hour. I want to ask: The size was L, and the crust was dark. If, at the same size, put on a medium crust, will it bake inside the bread, otherwise not everyone eats very ruddy in our country.
Teillet
Bake calmly on a medium crust. It is baked excellently! This is not a recipe, but just a find !!! Every time I say THANKS to the author !!!
Good luck!
Mona1
The most interesting thing, I thought that I would find grains of semolina in the finished bread, but no! And so delicious, bake, I advise everyone. Thank julia-bor
glutton
Today I decided to bake this bread
2 hours left and I'll see what happened!
and of course a photo and a report from me
Saintpaulia
Good day to all ... I want to share my impressions of the recipe ... the bread is excellent ... so lush, airy ... this recipe has become the main one in my family ... thank you very much to the author for the recipe ...
Panasonic SD-257. White bread with semolina
Vov4egUg
Many thanks to the author for the recipe. This bread we have is the main, the most delicious is obtained, fine-porous and very delicate crumb.
Not long ago I tried to put not wheat semolina, but corn semolina, as a result, the bread turned out yellowish like a roll on yolks with an interesting corn taste, but at the same time the crumb turned out to be more porous and slightly denser, as in a simple recipe (yeast, flour, salt, water). Unfortunately I didn’t take pictures, but I’ll take a picture of the next bun and post it.
simsim
julia-bor I really liked your bread with semolina, thank you for such a simple and, at the same time, delicious recipe that you can make every day I made it once and it turned out great right away! The first impression was that the crust was harsh, but the next morning the bread became even tastier and the crust became tender.
LarL
Thanks a lot for the recipe. After it, I began to willingly use semolina in recipes, semolina draws out excess liquid well and improves bread
Peppercorn
Wonderful bread! I tried to escape from the HP bucket ... I went up 300%

I used sesame flour out of 300 grams of wheat 50, but then in the process of kneading I think that I added another 50 grams of wheat ... he painfully stuck to the sides of the bucket!

He's so delicate! Just a MIRACLE of bread !!!!

Panasonic SD-257. White bread with semolina
Panasonic SD-257. White bread with semolina
Panasonic SD-257. White bread with semolina
kuzea
This recipe came in handy for my stove-Delta DL82002b Thank you for such a wonderful bread! Here is the report:

Panasonic SD-257. White bread with semolina

The bread is wonderful, very tasty, tender crust and pleasant crumb

Panasonic SD-257. White bread with semolina
lyudmia
Delicious bread with semolina, thanks for the recipe. After cooling down, I barely stuffed the bread into the bag. Directly some kind of hero. Changed the recipe a bit. Kefir remained and decided to dispose of it and added flax seeds for usefulness.
Take my report too.
Panasonic SD-257. White bread with semolina
and here is the cut:
Panasonic SD-257. White bread with semolina
Newbie
And what does semolina give to bread?
Admin
Quote: Newbie_I

And what does semolina give to bread?

As a "variety" of wheat (or rye flour + rye semolina) flour. I baked bread completely from 100% semolina - super bread turned out. If you don't have ordinary flour at home, you can safely add partially or completely semolina.
Newbie
What's the point? Does the taste, smell, density, something else change?
Admin
Quote: Newbie_I

What's the point? Does the taste, smell, density, something else change?

Meaning? Try to bake it yourself and appreciate it just on wheat flour and with the addition of semolina It is not for nothing that people persistently bake bread with semolina.

No matter how much you say "halva", it will not be sweeter in your mouth - you need to evaluate the taste, color, smell, consistency itself - and describe it on paper ... paper cannot convey the taste of bread from one person to another, we all have very even different
Newbie
I wouldn't bake, I wouldn't ask. Sometimes it seems that people literally out of the blue rejoice "ah, wah"
lyudmia
Why do you think so out of the blue? Of course, I have little experience, but those recipes where semolina is present for me always turn out very well. Even Elena's quick bread does not differ a little from the bread baked on the main program. To be honest, when I saw the semolina in this recipe, I was sure of an excellent result and it really justified itself 100%. The crumb is laid out just above my sample. This is my opinion and it may be different from others. Tatiana wrote correctly - everyone has different tastes. For example, I don't like damp bread.
Newbie
Quote: lyudmia
Why do you think so out of the blue?
well, I kind of generally, and myself in particular had in mind.

Now I'm trying to understand how semolina affects the quality of bread. Because I didn’t feel much difference, maybe what I’m missing, I don’t catch up.
Newbie
Thank you! Found interesting information for myself
CrenDel
Today I tried to bake such bread for the first time in a year and a half of baking. I did everything as in your recipe + a pinch of cinnamon. Here are just the size L and I took 260 ml of water, although I had to add a little during the kneading process. As a result, I got a wonderful bread with a crispy crust. Thank you for the recipe! Now the semolina will not lie for years
OlgaOK
julia-bor,

Thanks for the wonderful recipe - simple and effective.Keeping the proportions of the recipe, I added 4 additional tablespoons of flour during kneading: the bun was thin. Before baking, greased the top with milk and sprinkled with sesame seeds. It turned out to be a smart bread!
Coniferous
Bread is just a miracle! I had to promptly put the second loaf of the same: the first one might not be enough for everyone
In the process of putting the first one, I realized that I always put too little yeast. This time I put it fine (the whole small bag for 500 grams of Dr. Oeteker flour), the bread rose almost up to the dispenser. Insanely tasty, it just seemed loose, too airy.
When I put the second loaf, I realized that I had put in the first half as much semolina as I needed (I don't have scales, I measure it with a measuring glass), and now it turned out to be something absolutely delicious!
At night I went into the kitchen and saw my mother, who secretly ate a hump.
Admin
Quote: Coniferous
Insanely tasty, it just seemed loose, too airy.

Excessive looseness from an excess of yeast. The dough should rise 2-2.5 times during proofing, then it will not overstay, will not fall off, and will rise in moderation
Use this dough ratio table: The amount of flour and other ingredients for making bread of various sizes
Coniferous
Admin, no, no, this, as has already been found out, is not an excess of yeast, but a lack of semolina.
Admin

Semolina, this is the same wheat-flour, only coarsely ground
I have a bread recipe entirely from 100% semolina, and the bread turns out gorgeous
Mirabel
julia-borThank you very much 3a very simple and wonderful bread recipe! I bake it often, sometimes with additives. You will always get great!
Nast001
I also tried this recipe. Everyone is delighted, now I will often do it. Thank you very much
Bober_kover
Good daily bread. Airy and high)))
Panasonic SD-257. White bread with semolina

Panasonic SD-257. White bread with semolina
lily_a
The first successful bread in a bread maker !! Thank you.
CrenDel
Quote: lily_a

The first successful bread in a bread maker !! Thank you.
Congratulations! I, too, ten days ago returned to this bread, too much semolina stale. It turns out not bread, but a sweet loaf. Everything is fast and by sight. The main thing with semolina is not to overdo it

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