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1. ....................................................................................................5
2. .......................................................................................8
3. .........................................................................................................................22
4. ...........................................................................................35
5. ............................................................................................44
6. ...........................................................................................78
7. : , , , ...........84
8. ..............................................................................................................100
9. ............................................................................................................106
10. ....................................................................................109
11. ................................................................................................................114
12. .............................................................................................................116
13. ...............................................................................................................................118
14. 2.......................................................................................132
15. ........................................................................................................................136
16. ..............................................................................................................................150
17. (Ann Thibeault).............................................................................156
18. ...............................................................................................................................166
19. Cuban bread, New-York style..........................................................................................190
20. French Sourdough; overnight sponge method.............................................................200
21. ...........................................................................................................208
22. Honey Whole-Wheat Bread (Louise Schneiderman)..................................................214
23. Chiffer (pane di lusso)......................................................................................................220
24. 1- .................................225
25. ..................................................................................................230
26. .....................................................................................................234
27. ( )...................................................................235
28. 1 2.......................................................246
29. Brown Bread (USA)..........................................................................................................253
30. Kmnymagos krumplis kenyr (George Lang)...........................................................256
31. Hallah (Claudia Roden)...................................................................................................260
32. - ().....................................................................................262
33. ....................................................................................................266
34. ..............................................................................................272
35. Rebecca's Challah..............................................................................................................283

3
36. ..................................................................................................................292
37. No-Knead Bread 2.0.........................................................................................................296
38. Sourdough white sandwich bread..................................................................................308
39. Panini Rolls. .............................313
40. -............................................................................................318
41. Misha's Miche....................................................................................................................326
42. ................................................................................................................................334
43. ..........................................................................................................................344
44. , , ......................................................................349
45. .......................................................................355
46. ...................................................................364
- ............................................................................369
47. , ..............371
48. ""....................................................................................................375
49. ............................................................................................................................379
50. ""........................................................................................................383
51. ""..................................................................................................388
52. "".................................................................................................393
53. ............................................................................................................402
54. ........................................................................................................407
55. "" ("").........................................................................414
56. ""...................................................................................................418
57. ()
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58. "".......................................................................................................429
59. ................................................................................................................432
60. ...............................................................................439
61. .............................................................................................................445
62. ......................................................................................................448
63. "".......................................................................................................454
64. ...........................................................................................................458
65. " "............................................................................................463
66. ...................................................................................................467
67. ""....................................................................................................474
68. 1 ..................................................479
69. () ""..............................................................................................484
70. ............................................................................................................490

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71. ................................................................................................................494
72. ..................................................................................................506
73. ....................................................................508
74. .. 400............................................................................................516
75. ..................................................................................................................................517
76. 400...................................................................................518
77. ..............................................................................................................520
78. ""..........................................................................................................525
79. .............................................................................................................529
80. ...............................................................................................................532
81. ....................................................................................................533
82. ; .................................................540
83. ............................................................................................................550
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Better than PAM spray.........................................................................................................569

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http://mariana-aga.livejournal.com/111170.html

Jun. 7th, 2009 at 10:52 AM

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May. 22nd, 2008 at 7:44 PM

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May. 11th, 2008 at 9:06 PM

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16.
http://mariana-aga.livejournal.com/80091.html

Apr. 8th, 2008 at 2:06 PM

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17. (Ann Thibeault)
http://mariana-aga.livejournal.com/78120.html

Mar. 31st, 2008 at 9:46 AM

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http://mariana-aga.livejournal.com/77076.html

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191
19. Cuban bread, New-York style
http://mariana-aga.livejournal.com/73682.html

Mar. 5th, 2008 at 5:54 AM

This recipe is by Douglas Rodriguez, the most important Latin chef in the US. He is from New York. This
bread is extraordinary: tasty and light and substantial; well suited both for Cuban breakfast of bread with
butter and cafe con leche and for Cuban sandwiches with roasted pork and ham.

Recipe
yields 2 loaves

6 cups bread flour (720g)


1 tsp salt
2 pkg active dry yeast

1/3 cup vegetable shortening


1 Tbsp sugar

1 1/2 cups hot water (I take 2 1/4 cups, or else the dough is impossibly dry)

Combine hot water with shortening, salt , and sugar. Let the mixture cool to 110F. Stir in yeast and let the
mixture proof for 10 min.

Add flour and knead for 8 min on slow speed. Let it rise for 1 1/2 hours.
Punch down and turn the dough over. Cover and let it rise again for 1 1/2 hours.

Punch down, divide in half and shape into loaves. Place on cornmeal, cover with plastic and let the loaves
rise for 30 min. Preheat the oven to 400F.

Brush loaves with warm water. Bake for 25 min. Brush the loaves again with warm water. Finish baking
for 25 min at 350F until lightly browned.

192
--

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350.

194
(5-10)

195

196

197

198
30 400 25

199
350 25 .

200
Source: Douglas Rodrigues (2002) Nuevo Latino. Recipes that celebrate the new Latin-American cuisine.

201
20. French Sourdough; overnight sponge method
http://mariana-aga.livejournal.com/73267.html

Mar. 4th, 2008 at 10:07 AM

202
This recipe is by Ann Thibeault. Ann bakes beautiful breads, yeasted and sourdough. French bread and
Italian bread are her favorites among staple breads one should always have in a bread basket at the
table. I learned a lot from studying Ann's recipes, pictures of her breads and dough. She was especially
helpful when I was learning to knead dough in a food processor and to work with a wet dough in general.

Recipe
makes 2 lbs of bread

Preferment

either this

2 oz starter 1 cup water 1.5 cup flour

or this
2 oz starter, 2 oz water, 1 cup flour, a pinch of salt

Double in bulk or 10 h/overnight

Dough
3.5 cups flour
2 tsp salt
enough water for soft dough (1 2/3 cups)

Double in bulk in oiled container. To retard: 1 hr at room t, then 24 hrs in refrigerator.


Shape and proof: double in bulk.

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208
209
21.
http://mariana-aga.livejournal.com/73029.html

Feb. 29th, 2008 at 11:48 PM

.
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25 , i.e. non-diastatic malt powder (both diastatic and non-diastatic malt powder
chez KingArthurFlour or BarryFarm)
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300

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211
particles)
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212
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213
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214

borodinsky.com

215
22. Honey Whole-Wheat Bread (Louise Schneiderman)
http://mariana-aga.livejournal.com/72871.html

Feb. 28th, 2008 at 10:05 PM

This recipe has won blue ribbon at the North Dakota State Fair many times. It's author, Louise
Schneiderman from Bottineau, North Dakota, has been baking it for 30 years. This bread has light texture
and a wonderful whole wheat flavor. An American classic. Really.

I baked according to the same recipe, but without yeast, purely sourdough, because I had a large amount
of ripe firm starter available. So I used 670g of freshly fed starter that quadrupled in volume instead of
300g of water, yeast and 360g of white flour in the recipe.

Recipe
makes 2 beautiful loaves

3 cups bread flour


3 cups whole-wheat flour
2 package active dry yeast
1 Tbsp salt

1 1/4 cup water (115F)


1 cup milk, scalded and cooled to 115F

1/3 cup honey


1/4 cup butter

Rehydrate yeast in warm water for 15 min. Add the remaining ingredients and knead the dough until it is
smooth and elastic. Let it rise in a large bowl for 1 hour.

Grease 2 loaf pans (8 1/2 x 4 1/2 inch).

216
Punch the dough down, divide in half, shape into balls. Let them rest for 10 min, then shape dough into 2
loaves. Place loaves in greased pans and brush tops with butter.

Let the bread rise for 45 min. Bake for 45 min at 375 (190C), cool on wire racks.

Source: Catherine Hanley (1997) The All-New Blue Ribbon Cookbook.


. - , .
.

3 (360-460)
3 , .. , (360-460)
2
1 ..

1 (40)
1 : 40

1/3

15 , .
.

.
1 .

, .
10, . .

45 .

45 375/190.

Illustrations

Ripe sourdough

217
Bread dough at the end of kneading

Ferment it right in the bowl of the mixer, so that you can "punch it down" by running mixer for 1-2 min on
slow speed. Remember that both whole wheat and white bread flour require a littre extra hydration and
kneading to obtain tall loaves with beautiful light crumb structure.

Loaves placed in buttered loaf tins

Proofed loaves reach the top of tins. Do not let them rise any higher. The dough is soft and needs to be

218
supported by the sides of the tin during baking.

Honey Whole-Wheat Bread.

Perfect for sandwiches: egg salad, tuna salad, chicken salad sandwiches, grilled cheese etc.

219
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220
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221
23. Chiffer (pane di lusso)
http://mariana-aga.livejournal.com/71976.html

Feb. 16th, 2008 at 10:59 PM

222
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400 30 5-10 (
, , ).

Franco Galli (1993) The Il Fornaio Baking Book. Sweet and Savory Recipes from
the Italian Kitchen.

224

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225
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226
24.
1-
http://mariana-aga.livejournal.com/69724.html

Feb. 9th, 2008 at 10:44 PM

, ( 500
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200-210.
33-35 ., 20-22 .
http://cooking.niv.ru/recept/food.pl?id=12682&ws=/rossijskij/hleb.htm
.. (1986) , 54

231
25.
http://mariana-aga.livejournal.com/71099.html

Feb. 4th, 2008 at 3:25 PM

232
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26.
http://mariana-aga.livejournal.com/70665.html

Feb. 3rd, 2008 at 5:30 AM


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170-200.
21-23 .
http://cooking.niv.ru/recept/food.pl?id=10369&ws=/makom/bulochki.htm

236
27. ( )
http://mariana-aga.livejournal.com/70494.html

Feb. 3rd, 2008 at 5:27 AM

237
. 1
0,5 , 20 , 15 , 50 , .
110 ,
, 30-40 12-15
220-230 .

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238
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28. 1 2
http://mariana-aga.livejournal.com/70305.html

Feb. 3rd, 2008 at 5:18 AM

248

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254
29. Brown Bread (USA)
http://mariana-aga.livejournal.com/68940.html

Feb. 2nd, 2008 at 12:44 AM

255
, " " ( -
" "), - , , 100% ,

.
, . ,
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. . .

650 ...
1/2
1/2
16
15

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1/4
150

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600 , 16 ( ) , 1 ..
45-1 .

,
.

256

. 1 15 . 4-4.5 .

45 350.
- .

: http://www.thefreshloaf.com/node/2630/memos-brown-bread

257
30. Kmnymagos krumplis kenyr (George Lang)
http://mariana-aga.livejournal.com/68368.html

Jan. 31st, 2008 at 11:35 PM

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3 (230 )

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258
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259
260
261
31. Hallah (Claudia Roden)
http://mariana-aga.livejournal.com/68112.html

Jan. 30th, 2008 at 7:50 PM

- ,
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http://miamor.smugmug.com/gallery/3952720#229631791

40 350. ,
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263
32. - ()
http://mariana-aga.livejournal.com/67932.html

Jan. 29th, 2008 at 9:34 PM

- 1 ..
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33.
http://mariana-aga.livejournal.com/67831.html

Jan. 28th, 2008 at 10:36 PM

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273
34.
http://mariana-aga.livejournal.com/65405.html

Jan. 10th, 2008 at 11:06 PM


( 1/10 , )

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35. Rebecca's Challah
http://mariana-aga.livejournal.com/64983.html

Jan. 7th, 2008 at 1:56 PM

285
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.

286
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. 2 .. . 350F
( - 45 ).

Original recipe
The New York Times Jewish Cookbook (2003), p 439, Rebecca's Challah (pareve, adapted from The NYT
Heritage Cookbook)

Yeast brew

2 packages active dry yeast


2 tsp sugar
2 Tbsp flour
3/4 cup warm water (40C)

Mix water with sugar and flour and pour over the yeast in a tall tumbler (about 1 1/5 - 2 cups volume). Set
in a warm place, uncovered.

First dough - a batter

4 cups of flour
1 1|2 cups water
1/2 cup oil
1/2 cup sugar,
2 Tbsp salt
2 eggs

Mix well and set aside while yeast is activating.

Second dough - a very soft and sticky dough.

When the yeast mixture reaches the top of the glass, add to the batter in the bowl. Mix well and add 3
more cups of the flour. Knead the mixture right in the bowl until very smooth and elastic. Cover and set in
a warm place about 5 hours or until doubled in bulk.

Third dough, soft but no longer sticky

Knock dough down and add about 2/3 cup more of the flour, kneading well to give a soft but no longer
sticky dough. Oil the top of the dough with 1 Tbsp of oil. Cover and let rise again until doubled in bulk.
About 2 1/2 hours.

Shaping.

Knead again. Divide dough in two. Shape into two loaves to fit greased 9 by 5 by 3 inch loaf pans and
place in pans. Or braid and set on greased baking sheet. Cover and let rise until doubled in bulk, about 1
hour.

Baking.

Preheat oven to 350F.


Combine one egg with 2 Tbsp of sugar and brush over the top of the loaves. Sprinkle with poppy seeds, if
desired. Bake about 45 minutes or until done.

( 900-920)
.

287
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288
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.

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289
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90-95 ( )

290

291
, .

(20 350F)

292
293
36.
http://mariana-aga.livejournal.com/58155.html

Jan. 5th, 2008 at 6:45 PM

1955,
,
- -
.

1960- , ,
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. ,
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. : , , .
.
.

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, .. .
,
. Randez-Gil, F., Sanz, P., Prieto, J. A. "Engineering baker's Yeast:
Room for Improvement", Tribtech, June, 1999, Vol. 17, http://147.46.94.112/journal/sej/full/t0606-170608.pdf

1960-
(Cauvain, S. P. and Young, L., "Technology of Breadmaking". Blackie, Academic & Professional, London,
1998).


. , . ..
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,

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.

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http://www.lallemand.com/BakerYeastNA/eng/newsletter.shtm


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297
37. No-Knead Bread 2.0
http://mariana-aga.livejournal.com/57229.html

Dec. 20th, 2007 at 12:11 PM

298
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.
: , . ,
30
- 600-800 !

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.

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6-8 25 .

427 1 . (unbleached APF)


1/4 .. (instant yeast)
1/2 ..
200
85 (mild-flavored lager, light American style pilsener lager)
1 ..

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8-18 .

3045. 25 .

299
.

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8 . 500F/260C.

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. 425F/218C.

30 . 20-30 .
2 , .

427 1 . (unbleached APF)


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1/2 ..
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302
427 1 285 142
.

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304
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( ).

Source: Cook's Illustrated magazine, January-February 2008 (#90).


.
http://www.cooksillustrated.com/videohome.asp#topOfPage
http://www.cooksillustrated.com/login.asp?name=No-
Knead+Bread&did=4748&LoginForm=recipe&iseason=

( 14
). 1 2 ..
.

305

306
500

307
, 425 30 20

308

309
38. Sourdough white sandwich bread
http://mariana-aga.livejournal.com/56467.html

Dec. 15th, 2007 at 2:33 AM

This sourdough is unusual in 2 ways for me, a novelty. First, ultra-long sponge fermentation time is
demanded. Second, TWO bulk fermentation periods, with degassing in between, letting the dough double
in volume each time. Wow. And then, after these, let it quadruple in volume and bake.

I guess this technique is nearly identical to the technique of working with yeasted dough. I was curious to
give it a try.

Since I was using very deep loaf pans, more typical of English breads, I gave my loaves English bread
shapes: a split tin and sisterbrick.

Recipe
makes 2 large loaves (I used 9x5x5" pans by Lincoln Wear-Ever, nearly 2" deeper than usual American 9 x
5 x 2 1/2")

Sponge

1 1/4 cups unbleached white flour (I used bread flour)


1 cup sourdough starter

1 cup warm water

10-24 hours at room T. I rebelled and fermented the sponge only for 4 hours. It was ready and I didn't
want a loaf of bread that was too acidic in smell or taste.

310
Dough

6 1/2 cups unbleached white flour (I used 5 1/2 cups of fluffied bread flour and even that was too much)
2 tsp salt

1 1/2 cups milk


2 Tbsp honey
2 Tbsp butter (I used olive oil margarine)

total dough: 1825g (4 lbs)

Bulk #1. 5 hours or until doubles in volume. Degass and fold.


Bulk #2. 2 hours or until doubles in volume again.
Shape, thoroughly degassing every bubble,
Proof until quadruples in volume in a warm humid place (under a wet towel is OK). Brush with melted
butter. It took my loaves 2 hours at 28C to quadruple in volume from 1 1/2 Qt to 6 Qt, i.e. to fully fill up 2
loaf pans 3 Qt each in volume.

Bake for 45 min at 375F. For the most tender crust, brush the loaves with butter again and cover lightly
with a dry cloth as they cool.

Source: Sara Pitzer (1980) Baking with Sourdough. A Storey Country Wisdom Bulletin.

Illustrations

Recently mixed dough in a measuring pitcher. First bulk fermentation before and after. Folding.

311
Second bulk fermentation in a measuring pitcher. Before and after.

Shaped loaves. Baked loaves.

312
Crust

313
Crumb

314
39. Panini Rolls.

http://mariana-aga.livejournal.com/54576.html

Dec. 10th, 2007 at 12:22 PM

Panini Rolls

- , ,
,
. -
. - ,
,
.

. ,
.

Recipe

9 90

1 t. yeast

1/2 t. sugar

315
3 1/4 cups all purpose flour

1 1/4 cups lukewarm water

1 1/2 t. salt

3 TB Olive oil

2 t. (total) mixed herbs (resemary, oregano, basil - or blended Italian herbs)

Put yeast, sugar, 1 cup of flour and all the water in a bowl. Stir well to dissolve yeast and sugar and mix in
the floiur. Add in the salt, olive oil, and herbs and blend well. Stir in rest of flour to make a soft but
manageable dough. Knead for about 8 minutes on a floured surface. Put into an oiled bowl and let rise
until doubled in bulk.

Divide dough into 6 pieces, 80-90/ Knead dough pieces lightly on a floured surface, then press or roll
out into ovals about the thickness of a pizza base. Repeat with the rest of the dough then place the panini
onto a floured surface, cover with a clean tea towel and leave to rise for an hour. Preheat the oven to 375-
400 degrees. Bake the rolls for about 7 minutes or until puffed but not too brown.

To grill the panini:

Cut in half lengthwise keeping an edge attached like a book. Fill with a mixture of your favorite cheese,
meat, vegetables, and herbs. Do not stuff the rolls too full; four ingredients is really enough. Heat an
electric sandwich grill or a cast iron stove top grill and toast the panini until golden brown, cheese is
melted and the sandwich is hot. I lay another small cast iron pan on top of my sandwich to get those nice
grill marks, then turn the sandwich over to grill on the other side.

Here are some good combinations:

pepper turkey, white cheddar, roasted red bell peppers and parmesan or asiago mixed into some
mayonnaise

Monterey Jack, cheddar, tomato, mayo, and fresh pepper

soft cream cheese, ham, Genoa salami, provolone or colby

smoked turkey, 1000 Island, cheddar cheese, and slaw or saurkraut

turkey, cheddar, mayo, and cranberry chutney

roast beef, provolone, roasted red peppers, and chopped green olives

tomato, salami, spinach leaves, red onion slices, and provolone

316
Source: http://www.thefreshloaf.com/node/2818/recipe-herbed-panini-rolls
http://www.thefreshloaf.com/node/734/herbed-panini-rolls

490 ..
1 .. ( , )
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.

317

318
319
40. -
http://mariana-aga.livejournal.com/52311.html

Dec. 4th, 2007 at 1:52 PM

320
:

:
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25 390F/200C.

Source: http://www.restoran.ua/index.phtml?t=2&id=134&pid=94&m=&y=

3%- .
3% .

45 .
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322

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326
327
41. Misha's Miche
http://mariana-aga.livejournal.com/40619.html

Dec. 1st, 2007 at 11:33 PM

328
45% whole grain sourdough.

Recipe
makes one loaf 26 cm in diameter and 12cm tall.

260g rye sour (100% hydration, dark rye flour based)


285g bread flour
165g whole wheat flour
10g salt (or more, to taste)
275 g water ( I had to add a bit more, 'cuz my flour is ultradry, very low humidity here, for a total of 300g
water)

4 hours bulk fermentation at room T (around 20-22C), then 3.5 hours proof at 10C . I had to go shopping,
so I proofed at lower temperatures (10C) and a bit longer than in the original recipe which states 2.5 h
proof at room T.

Also, Misha retards his dough in refrigerator overnight, but I was too hungry for a piece of substantial
american sourdough and had no bread to serve with dinner anyways, so I baked this loaf on the same
day.

Score and bake for 35 min @ 470F.

Source, my friend Misha from Michigan, US of A! : ) http://crucide.livejournal.com/35316.html#cutid1

Illustrations:

Dough in FP at the end of kneading

329
Out of FP and into the proofing box it goes, folded on itself a couple of times to make a soft ball of dough

Four hours later, it is ready to be shaped into a loaf of bread

330
One method of shaping round loaves is 'kayser roll' method'

331
Now that one round of folding 'petals' is done, do another on top of the first one! It will create a TALL ball
of dough with extraordinary surface tension and staying power. Pinch the petals in the centre, forming a
tiny tail that sticks out. This little pucker of dough where the edges have all joined together is called 'key'
in French, la cl.

Place that loaf in a floured banneton, tail up, smooth side down.

Cover and let it proof for 2 1/2 hours. I literally cover with the same cover under which it will be baked
later. This way I am not mistaken about the size of the cover I will need.

332
OK, the loaf has at least tripled in volume

Place it on the pizza peel, smooth side up, and score

333
Bake w/o steam

Eat!

334
Due to the high percentage of rye and rye sour in it, it is... sour, obviously, but not exceedingly sour in
taste or fragrance. Great bread and easy to make too!

Thank You, Misha!

335
42.
http://mariana-aga.livejournal.com/26032.html

Nov. 23rd, 2007 at 6:32 AM

1. .

336
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40
15
40

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338
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http://mariana-aga.livejournal.com/26221.html

Nov. 23rd, 2007 at 6:31 AM

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http://mariana-aga.livejournal.com/26640.html

Nov. 22nd, 2007 at 11:42 PM

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http://www.kuking.net/my/viewtopic.php?p=987050#987050

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45.
http://mariana-aga.livejournal.com/26588.html

Nov. 22nd, 2007 at 11:41 PM

12 70 24 35.

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: http://www.kuking.net/my/viewtopic.php?p=907503#907503

. .
KitchenAid ProLine.
.

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http://mariana-aga.livejournal.com/38419.html

Nov. 22nd, 2007 at 11:40 PM

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.

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http://mariana-aga.livejournal.com/27045.html

Nov. 22nd, 2007 at 11:39 PM

605
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374
Source: http://kuking.net/my/viewtopic.php?p=1068631#1068631

375
Yeasted dough for fried buns (piroshki) and beliashi
Recipe
makes 2 1/2 lbs of dough

605 all purpose flour


19 compressed yeast
10 salt
39 sugar
415 water
20 non-hydrogenated margarine

Prepare a batch of soft , fairly wet dough. Let it ferment, covered, at room temperature, for 4 hours. Once
or twice during that time fold it gently.

Divide the dough into several pieces weighing 55g each and flatten each piece with your hand. Place in
the center of each round 55-60 g of filling of choice (2 oz) and seal the bun (piroshki). If making beliashi,
then place a tablespoon of raw meat filling in the center of each piece and do not close the bun completely,
but leave a small hole in the centre, so that the steam can escape as it fries. Beliashi is a Tatar dish, a form
of fried bread with meat filling. Tatarstan is a republic, a part of Russian Federation. The filling is made
from raw ground beef mixed with finely chopped onions, salt, pepper, and a bit of water.

Let the buns rest for about 10-20 min on the counter and deep fry them in Dutch oven in oil preheated to
360F for 7min, turning them from time to time during that time to achieve even color of the crust. I got
about 20 beliashi from that batch of dough and fried them in 1 liter of corn oil in a 7Qt Dutch oven, 5-8
buns at a time.

376
48. ""
http://mariana-aga.livejournal.com/27532.html

Nov. 22nd, 2007 at 11:38 PM

12 100.

450
5

275 ( 175 ,
)

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Source: http://kuking.net/my/viewtopic.php?p=1073072#1073072

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http://mariana-aga.livejournal.com/27175.html

Nov. 22nd, 2007 at 11:25 PM

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http://mariana-aga.livejournal.com/29840.html

Nov. 22nd, 2007 at 7:47 AM

""

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- 150 */ 66 **
- 12,5 *

- 5 **

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:
- 240...300
- 110...150 ( 50...60 )
:
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387

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Nov. 22nd, 2007 at 7:46 AM

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http://www.gastromag.ru/forum/forum_posts.asp?TID=1367&PN=1&TPN=21

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http://mariana-aga.livejournal.com/36384.html

Nov. 22nd, 2007 at 7:45 AM

- " " :
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53.
http://mariana-aga.livejournal.com/30436.html

Nov. 21st, 2007 at 1:35 PM

! , ... !
- . .

" " :

8 100 .

404
50
75 ( 60)
1.25

3 .

126

450 (whole rye flour)


1 ( )
4 (a so called baker's ammonia, it gives fluffiness and porosity that
baking soda and baking powder cannot achieve)
5
50

64

150 82%
50

10

, , ,
, ,
.

115 ,
2 10 .

, ,
.

17 400F.

, .
, .
. .

: http://kuking.net/my/viewtopic.php?p=1025588&highlight=#1025588
" ..."

900
1- 100
10
2.5
100
300
2.5
0.5 .
&n bsp; 2
8

405
15
http://www.gastromag.ru/forum/forum_posts.asp?TID=1367&PN=1&TPN=12

. ( ,
)

10 , .

406
, . .

407
. ,
, . , .

408
54.
http://mariana-aga.livejournal.com/32521.html

Nov. 21st, 2007 at 5:10 AM

! .


1 100

225
409
10
160 (135 )

5 . 4 30 .


275
10
5
75
75
160 5.5% - (100 30%- )

20 .

5 , 3-5 .
30-32 90 .

100-105, 2
. 1 12 .

40-90
.
390F 15-17 .

: http://kuking.net/my/viewtopic.php?
p=992458&highlight=#992458

30.

410
90 30

411
!

412

413
. .

414
!

415
55. "" ("")
http://mariana-aga.livejournal.com/38776.html

Nov. 21st, 2007 at 5:09 AM

.
"", "" ().

" ":
60

, . ,
.
.

500
10 1
7.5
45
65
100
200

5 .

416
60-80
20 410

1- - 250...275 */ 250...225 **
- 10 */ 10 **
- 7,5 **
- - 45 **
82% - 65 **
3,2% - 50 *
- 100 */ 85 **
- 210...240 */ 90...120 **
60... 80
18...20
+185...210
________________________________
* Oa
**
, ,
. .
, ( , ..) 5 , 8...10
.
http://kuking.net/my/viewtopic.php?p=974007&highlight=#974007

.
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, ..),

.

. ,
. ,
,

417

, " "

418
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419
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http://mariana-aga.livejournal.com/39709.html

Nov. 21st, 2007 at 5:07 AM

, " ". !
.
.
1812? .

"":
200

( 1 - 200 )

250 ..
6.25
5
180 (137 )
2.5

3.5 30. 1
15 . , -
.

, . "" (
!) , ,
. :

420
200 .

, 430F . 10
( ) ,
, , 20
220.

, (
350F) 7-10 , .

: http://kuking.net/my/viewtopic.php?p=988720&highlight=#988720

421

. ! .

( ) .
/ . !

.
.

422
.
, . !
, . .

. , .
, .

423

424
57.
() 1.
http://mariana-aga.livejournal.com/39417.html

Nov. 21st, 2007 at 5:07 AM

425
, . .
:)

9712-61
. .
. 100

12 100

250 1
15
100 ( 130 )
30 (1 50 , )
75

.
30. 5 30. , .
, , .
5 , .

250

426
(10 ) , .
,
5

125
90
50 ( 34 )

0.2
150


: 10 40 .
2 30.

, 100
. ,
.

1 20 30, 1 40 .
. 390F . !

: http://kuking.net/my/viewtopic.php?p=979555&highlight=#979555

100 1
1
5

25
18

20
20 ( , )

30
0.2

, (.. 500 ), 12
100.

427
, , .
. "" ,
.

428
, . , ,
. .

. (390F)

. , , , ,
( ).
. ,

429
.

430
58. ""
http://mariana-aga.livejournal.com/32959.html

Nov. 21st, 2007 at 5:07 AM

"" , ,
. , , .
: , ,
, . !

"":

50 , 55 , - 47 , 70

2-4 ; ,
; .

- 500 (250...300 */ 240...190 **/ 10 )


- 15 (10 */ 5 **)
216 (115...135 */ 101...81 **)
- 5 **

- - 50 **
82% - 45 **
- 25 **

431
- 15

:
- +30
- +30...32
:
- 240...300
- 80...90
60...80

+185...215
30...40
______________________________
*
**
. 5 ,
8...10 . 5 .
,
. .
: http://kuking.net/my/viewtopic.php?p=991041&highlight=#991041

, , . .

, , .
, .

432
433
59.
http://mariana-aga.livejournal.com/55150.html

Nov. 21st, 2007 at 5:06 AM

434
nelis

,
, , ,
. 0,06 .

: 1
100,0 4, 0 1,0 1, 3,0 18,0
0,15

1 1.

, .

, ,

.
, - .

.

2-
2,5 . 3, 5 , 15-20 .


.
20-25 ., 33-35.

http://bestcook.ru/kniga12/

, ,

435
30-40 . .
10-12 .,
.
, - . 35-40
. 75-80% 35-40.

.
17-18 ., 10-12 . .

55-60

500
20
5
15
90

280

, 35.
4-5 ( ).

70.
10. . 35 40
80% ( ).
15 500F.

. .

436
.

437

438

439

440
60.
http://mariana-aga.livejournal.com/30556.html

Nov. 21st, 2007 at 5:06 AM

(, , , ,
) -, . - .
. !

:
- 275...300 */ 190...165 **/ 25 ***/ 10 ****
- 10 *
- 7 **
- 150...175 */ 60...35 **
- - 85 ***
- 50 ***/ 15 ****
- 19 ***/ 25 ****
- 0,021 ***
:
- +28...30
- +28...32
:
- 210...240
- 90...120
- 50...30
_____________________________
*
**
***
****
5 , 8...10 . 5 .
.
5 , .
, .
.
,
, 5...6
. ,
, ,
, . .
http://kuking.net/my/viewtopic.php?p=1014304&highlight=#1014304

. .
. , .
.

. !

441
: . .

. , .

442
" " , .
. , ,
..

443
,
, ... : )

444
! . , , ,
... 5-6 ,
. , ,
.

, ( ).
.. ,
.

. !

445
.

446
61.
http://mariana-aga.livejournal.com/29382.html

Nov. 21st, 2007 at 5:04 AM

" ":
( ,
14% )
200
.

447
- 225 */ 275 **
- 150 */ 97 **
- 10 *
- 7,5 **
- 35 **
( ) - 60 **
:
- 240...270
- 60
:
- +26...30
- +28...32
:
- 50...60
: 21...25
: +215...225 (435F)
___________________________
*
**
.
, .
.
Vallejo

P.S.
- ,
, .

: http://kuking.net/my/viewtopic.php?p=1165062&highlight=#1165062

,
.

448
, .

449
62.
http://mariana-aga.livejournal.com/55767.html
http://mariana-aga.livejournal.com/33624.html

Nov. 21st, 2007 at 5:03 AM

50 100.

- 1000 (200...300 */ 800...700 **)


- 15 *
- 67...126*/ 243...184** (! : 500 1000
)
- - 120 **
- 15 **
82% - 80 **
- 15
:
- +30
- +30...35
:
- 3,5...5
:
- 10..20
1 50 100
______________________________
*
**
,
, .
10...20 ,

450
3...4 .
10...20
.
" " "".
- 116...119 , 100
- 3..4 .
" ". . .
.
, -
, , .
, ,
, ("").
" ". ,
. ,
, .
()
.
, () .
.
90...120 +35...40
75...85%. +92...95 5...20 ,
. .
9...18 +180...270.

http://kuking.net/my/viewtopic.php?p=985818&highlight=#985818

" " 1935 -


.
. 80 %.
- -. .

1. :
350 */ 650 **
200...250 gr*/ 300...250 **
6...10gr*
1...50 gr**
10...100 gr**
5...10 gr***
_______________________________
*
**
, ,
.
, . 25 -
27 , - 28 - 30 . 3 -4 , - 25 - 40 .
2. .
, , () 8 - 10 .
, 6 - 8 .
. - 6 - 8 . -
. ( 110 - 115 ) ,
4 .
,
.
: 10 , - 4 ,
110 - 115 .
, ,
.
. ,
. , .
3. .
. , .
20 - 30 .
4. .
. .

451
, , .
. 2 - 3 .
5. .
, , , .
, . - 25 75 .
. (10 - 15 ),
. 2 - 5 .
6. ().
().
300 - 350 . (a) 10 - 15
. .

http://www.hleb.net/bublik/proizvodstvo/proizvodstvo.html

15

300 1
15 ( 3 )
200

5 30

700 1
370
120
15
80

35

1) 20 . 3-4 ,
.
2) 20
3) . 120, , 10.
4) 40, 85%

95 5-20 . ,
, .
. .

18 515F

( ,
)

452

. , .

453

: , , -
, .

- , .
, .

454
, .
, (frost free), ,
. ,
, ,
. .

Vallejo .

455
63. ""
http://mariana-aga.livejournal.com/28678.html

Nov. 21st, 2007 at 5:03 AM

, . ""!

, .
chadeyka
http://img-fotki.yandex.ru/get/9/chadeyka.f/0_4e3f_be7b52af_L.jpg

" ",

456

http://homepage3.nifty.com/LAMPOPO/orosha.htm

100 200 . - .

200 15 8 . 3 , 3 .
100 12 7 . .

100

900
10
15

544 .

.
2 - 2 1/2 , 2 1/2
10.

. , .

, , ,
.
. .

, . 40...90
+25...30.

. ()
, , ""
. .

+250...290. 100
- 10...12 ; 200 - 16...18

: http://kuking.net/my/viewtopic.php?p=1036925&highlight=#1036925

. .

457
. ,
.

, .
.

.
, . 40-90 30.

.
() .

458
.

, .
.

459
64.
http://mariana-aga.livejournal.com/48896.html

Nov. 20th, 2007 at 11:15 PM

2 1,0 0, 5
.

4. .. 400.

0, 5 19-22 7-8 ,
1,0 - 27-28 9-10 .

: 2
100,0 1,0 1,5 3,0 2,15
0,15

460
.

.
1,0 5, 5-6, 0 , 0, 5 - 4-4, 5 .
.
, ,
.

, .
5-6 ,
.

30-35
75-85%.
.
1,0 40-50 ., 0, 5 - 50-60 .

.
, . 1,0
20-25 . 220-250, 0, 5 13-15 . 245-
260.

source: http://bestcook.ru/kniga12/page_3.html

1 500

300 2
3
4.5
9
6

235

560 (2 )

4 , , . , .
4.

1 35 85% (
)

15 500F

461

, (bench rest)

462

463
. .

. . !

464
65. " "
http://mariana-aga.livejournal.com/38120.html

Nov. 20th, 2007 at 11:15 PM

465

, 750-800

490 ..
490
15

3 1/2

510 ..

210
15
20
20

90 .


100
5
3

21
(9).

60 - .

210/410F
30-60 .

. 1.5 ,
800 (.. )

466

467

468
66.
http://mariana-aga.livejournal.com/54443.html

Nov. 20th, 2007 at 11:14 PM

3 / 4
, , .
1,0 .

: 1 2
100,0 100,0 100,0 1,0 2,0 2,0 1,3 1,3 1,3
0,15 0,15 0,15

,
. .
.

25-30 .


3 / 4 15-25 3 / 4
. 44-48 .
190-200.

: http://bestcook.ru/kniga12/page_6.html

469
500 1
375-400
10
6.5
0.75 ( , )

, .

. 30 30.

. 3/4
(). ,
, .

45 . 25 ,
20 390F

30.

. .
.

470
,
30, () .

471
, ,

, ,

472
25 ,

! .

473
:

. , !

474
475
67. ""
http://mariana-aga.livejournal.com/40445.html

Nov. 20th, 2007 at 11:14 PM

! ,
- . .... . Xi.
, .
, . .

, , , .
! , .


...
-
, , ...

:
, , ...
-
, ...


,
...
-- , ,
...
( )

476
" ":

225
145 (101 )
7

3 1/2 . , ,
. : )


275
155 (121 )
60 (50 )
6.5
10
10 ( , )

, .
. 1 1/2
, . , ,
, . ,
, , . . .

:
21 9 . .
1-2 .

35 500F, .

:
http://kuking.net/my/viewtopic.php?p=904688&highlight=#904688

21 9 ,
, . .
!

" ", ,
,

477
1-2 , .. 4 .

. . !

478
. .
. !

, .

479
, . ,
, " ", .. .
,
. . , .

480
68. 1
..
http://mariana-aga.livejournal.com/51067.html

Nov. 20th, 2007 at 11:13 PM

481
.. .

330 .. 1..
6.6.
330

330
8.6

170

1 10. 30-60 20.

. 5-20.

482
.

30-60.

483
50 450.

1 , .
3, 0 , - 1, 1; 1, 25; 1,0; 0, 96; 0, 8; 0, 7 0, 55 ,
- 2,0; 1,5; 1,03 1,0 .

484
1,0; 0, 8;
0, 7 0, 5 - 1,0; 0, 98 0, 5 .

1 1,5 - 2,0 31 - 41 , - 18 - 22 ,
1 1,0 33 - 36 15 - 17 .

1,0 23 - 26 .

100,0
1,0
1.3

, ,
0, 5% .

30 60
.

220 - 240.
1,0 33 - 35 ., 1,0 49 - 50 .

4 - 6 ,
.

, ,
; ,
.

http://bestcook.ru/kniga12/page_6.html

485
69. () ""
http://mariana-aga.livejournal.com/37617.html

Nov. 20th, 2007 at 11:13 PM

() "" 89:
500 1000
503 (226 gr*/ 277 gr**)
( ) 158 gr (125 gr*/ 33 gr**)
20
- 143
111
( ) 101
1,5
50 ( )
25 ( )
10
3
10 .
1000
26-29%
____________________
*
**

1. () . 226
( +35/40), 226 5 .
, 2,3 - 3 .
2 - 2,5 ,
, , ,
.
. 8-10 . 2-2,5 .
, 40-60 .
(), .

486
+210/220 500 - 45-50 , 1000 - 60-65 .
. .
. , ,
.

2. . 50...60% ,
; , +40,
( ),
5...6 .
,
. +28, +32,
49...52%.
2 ,
2...3 .

: +30...40
; ; ; ,
, ; - - . 7...8
. , ,
, ; +28...20, 30...32%.

487
.
. 1,5...2 .

, , ,
1...1,5
,

488
489
, .
(500 - 50 , 1000 - 60...65 ).

490
(" ").

http://kuking.net/my/viewtopic.php?p=906644&highlight=#906644

491
70.
http://mariana-aga.livejournal.com/37330.html

Nov. 20th, 2007 at 11:12 PM

492
,
. - - ,
, . .
!

" ":

40 7 , 400.

: 1 .., 50 , 20 , 10 , 650-700 .

1
400

145

493
7

145 32

4 .

145
7
5.7

2.9

40-55 32

. ,
. .

1.5 .
5-20.
38-39 .
.

30-45 40 85%
. ,
250/480.

, .

18-20 230/450 3 .

:
, , , 1989

, .

494
.
, , .

495
71.
http://mariana-aga.livejournal.com/32477.html

Nov. 20th, 2007 at 11:10 PM

496
! , .

26...30 9...11
1 400

, ,
.

500 (225...275 */ 275...225 **)


- 5 *
- 266 (125...150 */ 141...116 **)
- 7,5 **
- - 20 **

497
82% - 17,5 **
:
- +30
- +30
:
- 210...240
- 60...90
35...70
+220...250
20...24
________________________________
*
**
5 , 8...10 . 5
. 1...2
, "" ( ) .
. .

Source: http://kuking.net/my/viewtopic.php?p=992477&highlight=#992477


400

125 .. 1.
93
2.5

4-5 .

498


140 1 ..
4

10
9 ()

100 .

499
, ,

500
. 15-20
.

( - 45-60)

501
45 . . 45
. 2-3 .

502
. 10-15.

503
5 ,
. 25-26 .

504
, 35-70 ( 1
)
(450)

505
,
( ).

22 450. 10 , .

506
40-60 .

507
72.
http://mariana-aga.livejournal.com/38320.html

Nov. 20th, 2007 at 11:07 PM


300

250 1
3
4
5
12
133

(over 100% hydration,


. ,
.

30 ( ),
.
20-30. , ,
. .

0.5 10 10
500F. 3
, .

Vallejo : http://kuking.net/my/viewtopic.php?
p=1228792#1228792

508

, .

509
73.
http://mariana-aga.livejournal.com/41077.html

Nov. 20th, 2007 at 11:05 PM

. .

200
2 :

136 1.
4
73 (, , )

4 30


164 1
4.4.
12
7.5.
87 ( , , )

, . 1.5.
30

30-50 ( ,

510
). . 20
445F, .


,
.
1 0, 2
0, 2 0, 1 . 0, 1
14-16 , 7-8 , 0, 2 -
18-21 9-11 .


:
1
100, 0 100, 0
1, 0 1, 0
1, 5 1, 5
5, 0 6, 0
2, 5 2, 5
0, 15 0, 15


:
100
, ;
.

,
100 420 , (
H/D ) 0, 32 - 0, 40,
30 %.
32 % , - ,
15-19 , - 65 % .
60
% , .
26-28 - 5
, 3-3, 5.
"" - 25
.
40-50 .

2-3 .
30-50 .

.
,

.

20-25 .
,
.

200 230.
0, 1 11-
14 ., 0, 2 - 18-20 .
http://cooking.niv.ru/recept/food.pl?id=10363&ws=/gorodskie/bulki.htm

, Vallejo.
- 136 */ 164 **
- 4 *
B 73 */ 87 **
- 4,4 **
- - 12 **

511
82% - 7,5 **
:
- 210...240 +30;
- 60...90 +30
30...50
:
- 100 11...14 ;
- 200 19...21 .
+200...230.
________________________
*
**

5 , 8...10 . 5
, -
. ,
. ,
;
20...25
. .
http://kuking.net/my/viewtopic.php?p=975384&highlight=#975384

, .

512
,
. () .
() .

, .

, / .
", "

, ,
( - .... , ).
, .

513
,
, ,

, . /
. , .
.

. "" ( ,
) .

. , ,
. -
. ! .

514

515
,

516
,
. - , , , ,
.

" "- 7 , .

... ,
. " " "",
"".

"", " " - " ",


"" - ""

,
.
.

1947 .
( ).

517
74. .. 400
http://mariana-aga.livejournal.com/52044.html

Nov. 20th, 2007 at 11:04 PM

, .
, , - .
, , .

, 30. , ,
4 . 60-90 .

100 , ..
1
1.5
4
2.5

- 24-28 10-14 . 30-60 . 24 220-240


.

http://ref.net.ua/work/det-13530.html

518
75.
http://mariana-aga.livejournal.com/49970.html

Nov. 20th, 2007 at 11:03 PM

- 2 1 0, 2 ,
, .

.
. 17-19 , 6-7 ,
- 18-20 6, 5-7, 5 .

: 1 2
100,0 100,0 1,0 1,0 1,5 1,5 5, 0 3, 0 2,5
0,15 0,15


3-5 .
, , 2,5 ,
.
1 35-45 ., 2 30-40 .

1 0, 2 20- 24 ., 2 22-26 .
215-255. .

http://bestcook.ru/kniga12/page_5.html

519
76. 400
http://mariana-aga.livejournal.com/50181.html

Nov. 20th, 2007 at 11:02 PM

520
, .

, - .
0, 4 0, 2 .
.

""

0, 2 28-30 , 6, 5-7, 0 ; 0, 4 35-


40 8-9 .

:
100,0 1,5 2,5 1,0 0,05


, 5 .
,
40-60 .

-
, .
.
210-240.
0, 4 - 20-22 ., 0, 2 - 15-18
.

http://bestcook.ru/kniga12/page_5.html

:
http://mariana-aga.livejournal.com/85811.html

521
77.
http://mariana-aga.livejournal.com/31952.html

Nov. 20th, 2007 at 11:02 PM

1 . !

800.

500
10
8
30

350 ( 272 )
30

522
(225 ), (10) (125
). 4 30.

. .
.

: 45 .
( 800) 30 16 . 500
28 11 .

385 - 455F.
1000 - 40...45 ; 800 -
33...35 , 500 - 25...30 .

: http://kuking.net/my/viewtopic.php?p=996100&highlight=#996100

.
. .

http://svetilnik-m.livejournal.com/29735.html
,
!

523
.
: , .
. (
). .
. -
.

.
. , .

524
... . .

525
. .

526
78. ""
http://mariana-aga.livejournal.com/41285.html

Nov. 20th, 2007 at 10:51 PM

!
. !
, .

- - medium rye flour,


(, ). ,
2

(138% hydration sourdough)


55
60

(.. - )
1 .. ( ,
, .
(28-31)

, .. (138 % hydration )

110
100
+

527
3 1/2 .

285
135
200 1
2 ( 2 )
7
200

1 1/2 .
.
60 . 45 465F.
.

Source: http://kuking.net/my/viewtopic.php?p=931021&highlight=#931021

. 40 ,
30.

528
30

. .
.

529
530
79.
http://mariana-aga.livejournal.com/35910.html

Nov. 20th, 2007 at 10:49 PM

! .
. .

10

" "
600

531
:
150
50
(, , , - ) 5
400
90...120 .
:
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.

532
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200
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10
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90...120

,
40...60 . 5...10
.
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30...60 .

http://kuking.net/my/viewtopic.php?p=963137&highlight=#963137

533
80.
http://mariana-aga.livejournal.com/34563.html

Nov. 20th, 2007 at 10:00 AM

" "

700...1000 .
- .
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- 100 */ 200 **
2 - 150 **
- 0,5 * ( )
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:
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:
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534
81.
http://mariana-aga.livejournal.com/40754.html

Nov. 20th, 2007 at 9:59 AM

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http://mariana-aga.livejournal.com/55548.html

Nov. 20th, 2007 at 9:15 AM

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http://kuking.net/my/viewtopic.php?p=987574&highlight=#987574

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551
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Q: , , .
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A: Magimix CuisinArt,
3.4 (14 cups). 200 .
http://www.cuisinart.com/catalog/product.php?product_id=26&item_id=50&cat_id=7
http://www.magimix.ru/ru/combain/Cuisine_Syst__232_me_5200/
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() http://mariana-aga.livejournal.com/110719.html?thread=1933439#t1933439

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552

parchment paper11 , .
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chefsselect
(http://www.chefsselect.com) .
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11
Parchment paper .
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553

http://mariana-aga.livejournal.com/110886.html?thread=1950502#t1950502

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http://mariana-aga.livejournal.com/110886.html?page=2#comments

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556

(, -)?
http://mariana-aga.livejournal.com/110886.html
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A: 0.4
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http://mariana-aga.livejournal.com/95157.html?page=2#comments
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557
Buttermilk
http://mariana-aga.livejournal.com/92935.html

buttermilk? , ..
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buttermilk ,
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MAKING CULTURED BUTTERMILK FROM SCRATCH

Allow a cup of filtered fresh raw milk to sit covered at room temperature until it has clabbered
(usually several days).

558
Place 1/4 cup of the clabbered milk in a pint mason jar, add a cupof fresh milk (does not have to
be raw at this point), cover, shake to mix, allow to sit at room temperature until clabbered.

Repeat this transfer of sub-culturing several more times until the milk dependably clabbers in 24
hours.

Taste a small amount to confirm that it is tart, thickened, and has no off flavors. It should taste
tart not bitter, for instance.

To then make a quart of buttermilk with this culture, add 6 ounces of the buttermilk to a quart jar,
fill with fresh milk, cover, shake to mix, allow to sit at room temperature until clabbered.

Refrigerate.

CULTURED VERSUS OLD FASHIONED BUTTERMILK:

* "Cultured buttermilk," commonly available in US supermarkets, is not the same as "old


fashioned buttermilk"

The latter is the liquid which remains after churned butter is removed. The two buttermilks bear
few traits in common.

559
:
http://mariana-aga.livejournal.com/95157.html?page=2#comments

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561
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1) : (2-3
).

o (dark rye
flour, or pumpernickel rye flour, or at least rye flakes or rye berries)
http://mariana-aga.livejournal.com/6534.html#cutid1

2) (3-7 ).

(wheat
bran) (wheat berries).
.

http://mariana-aga.livejournal.com/4757.html

3) (2-3 )

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http://mariana-aga.livejournal.com/1823.html#cutid1

4)

(whole wheat flour


http://mariana-aga.livejournal.com/21323.html ), .
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http://mariana-aga.livejournal.com/4313.html

5) .
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http://www.sourdo.com/culture.htm

562


1) The aste of bread by Raymond Calvel,

http://www.amazon.com/Taste-Bread-Raymond-Calvel/dp/0834216469/ref=pd_bbs_sr_1?
ie=UTF8&s=books&qid=1196387114&sr=1-1

2) The Bread Builders by Wing and Scott

http://www.amazon.com/Bread-Builders-Hearth-Loaves-Masonry/dp/1890132055

http://www.cannelle.com/BILIOTHEQUE/revuetec/PDF/
( 49, )

hleb.net
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http://www.hleb.net/ruslib/vasilevich1913/pecheniehleba/pechenie.html

? ? ( :)

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!

563

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90 30
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, , 70

240 + 90 + 30 + 70 = 430
430/60 = 7 10 .

7 5.5 30-32.
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564







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http://mariana-aga.livejournal.com/21323.html

Oct. 20th, 2007 at 9:58 AM

. 60% 20 % . . Semolina and bread


flour blend.

. 0.55%. 75% . , . Type 55 flour.


Canadian All-Purpose flour blended with pastry flour.

. 2-3%. 0.75%, 80% . . Organic flour or


unbleached all-purpose flour with 2% wheat and germ added. Wheat and germ must be very
finely ground into a powder in a coffee grinder.

. 10% . . 85%
. High extraction flour (sifted graham or sifted whole wheat)

() . 96% . Whole grain flour. Whole wheat flour+3% wheat germ.

1-2% , . White rye flour

. 10% . . Medium rye

. . Whole rye.

( )

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- 24...28%
- 25...30%
- 21...25%
- 18...20%

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45...60,
20...30 .

3. .
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W :
- W 130 ;
- W 180 W 200 ;

569
- W 300 .

:
- 45 ;
- 55 ;
- 65 ;
- 80 ;
- 150 .

570
Better than PAM spray
http://mariana-aga.livejournal.com/22394.html

Oct. 22nd, 2007 at 2:33 AM

If you bake and cook everyday then this is a must to have in your cupboard! Absolutely NOTHING will
stick to your pans with this, it's so much cheaper than using cooking spray and works even better than
Pam cooking spray, no chemical fumes and will not leave burnt on black residue on the edges of your pans
like cooking spray will and will keep forever in your cupboard

--- for baking recipes using chocolate you may use 1/2 cup unsweetened cocoa powder in place of white
flour or 1/4 cup each cocoa powder and flour --- this may be increased or decreased sucessfully just make
certain that all three ingredients are the same amounts or the mixture will not work as well

1/2 cup corn oil or canola oil or vegetable oil


1/2 cup vegetable shortening, room temperature (Crisco shortening is good)
1/2 cup all-purpose flour

1. Place all ingredients in a mixing bowl.


2. Using an electric mixer beat until mixture has multiplied in volume, and resembles marshmallow
cream.
3. Place in a storage container, and store on the counter, or in a cupboard.
4. In hot weather, it may be refrigerated, but remember to take it out of the fridge, as it should be
room temperature for easiest spreadability.
5. Mix before using then brush pans gently with pastry brush or a clean paper towel.

571
Source: http://www.recipezaar.com/78579

http://www.recipezaar.com/recipe/reviews.php?rid=78579

Whipped, well whipped. I used grapeseed oil, lard and bread flour. Just because I didn't have any APF or
corn oil or Crisco. Works very well and cleaning is very easy afterwards. I am so lucky!

572