Рецепты Промышленного Хлеба От (Mariana-Aga.livejournal.com) (Celeron,2009.06.08)

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2. .......................................................................................8
3. .........................................................................................................................22
4. ...........................................................................................35
5. ............................................................................................44
6. ...........................................................................................78
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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
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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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Apr. 8th, 2008 at 2:06 PM
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191
19. Cuban bread, New-York style
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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200
Source: Douglas Rodrigues (2002) Nuevo Latino. Recipes that celebrate the new Latin-American cuisine.
201
20. French Sourdough; overnight sponge method
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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21.
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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211
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borodinsky.com
215
22. Honey Whole-Wheat Bread (Louise Schneiderman)
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.

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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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23. Chiffer (pane di lusso)
Feb. 16th, 2008 at 10:59 PM
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Franco Galli (1993) The Il Fornaio Baking Book. Sweet and Savory Recipes from
the Italian Kitchen.
224

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24.
1-
Feb. 9th, 2008 at 10:44 PM
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http://cooking.niv.ru/recept/food.pl?id=12682&ws=/rossijskij/hleb.htm
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231
25.
Feb. 4th, 2008 at 3:25 PM
232
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Feb. 3rd, 2008 at 5:30 AM

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236
27. ( )
Feb. 3rd, 2008 at 5:27 AM
237
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Feb. 3rd, 2008 at 5:18 AM
248

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29. Brown Bread (USA)
Feb. 2nd, 2008 at 12:44 AM
255
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256

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257
30. Kmnymagos krumplis kenyr (George Lang)
Jan. 31st, 2008 at 11:35 PM
()
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31. Hallah (Claudia Roden)
Jan. 30th, 2008 at 7:50 PM
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Jan. 29th, 2008 at 9:34 PM
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Jan. 28th, 2008 at 10:36 PM
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34.
Jan. 10th, 2008 at 11:06 PM

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35. Rebecca's Challah
Jan. 7th, 2008 at 1:56 PM
285
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286
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( - 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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36.
Jan. 5th, 2008 at 6:45 PM
1955,
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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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37. No-Knead Bread 2.0
Dec. 20th, 2007 at 12:11 PM
298
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.
http://www.cooksillustrated.com/videohome.asp#topOfPage
http://www.cooksillustrated.com/login.asp?name=No-
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38. Sourdough white sandwich bread
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.

Dec. 10th, 2007 at 12:22 PM
Panini Rolls
- , ,
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,
.
. ,
.
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
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Dec. 4th, 2007 at 1:52 PM
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41. Misha's Miche
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.
Nov. 23rd, 2007 at 6:32 AM
1. .
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Nov. 22nd, 2007 at 11:41 PM
12 70 24 35.
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Nov. 22nd, 2007 at 11:40 PM
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Nov. 22nd, 2007 at 11:39 PM
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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. ""
Nov. 22nd, 2007 at 11:38 PM
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Nov. 22nd, 2007 at 11:25 PM
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Nov. 22nd, 2007 at 7:47 AM
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Nov. 21st, 2007 at 1:35 PM
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baking soda and baking powder cannot achieve)
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Nov. 21st, 2007 at 5:10 AM
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90
50 ( 34 )
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. ,
.
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20
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.
430
58. ""
Nov. 21st, 2007 at 5:07 AM
"" , ,
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2-4 ; ,
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- 500 (250...300 */ 240...190 **/ 10 )

- 15 (10 */ 5 **)
216 (115...135 */ 101...81 **)
- 5 **
- - 50 **
82% - 45 **
- 25 **
431
- 15
:
- +30
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:
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- 80...90
60...80
+185...215
30...40
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432
433
59.
Nov. 21st, 2007 at 5:06 AM
434
nelis
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: 1
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, .
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.
2-
2,5 . 3, 5 , 15-20 .

.
20-25 ., 33-35.
http://bestcook.ru/kniga12/
, ,
435
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10-12 .,
.
, - . 35-40
. 75-80% 35-40.
.
17-18 ., 10-12 . .
55-60
500
20
5
15
90
280
, 35.
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10. . 35 40
80% ( ).
15 500F.
. .
436
.
437

438

439

440
60.
Nov. 21st, 2007 at 5:06 AM
(, , , ,
) -, . - .
. !
:
- 275...300 */ 190...165 **/ 25 ***/ 10 ****
- 10 *
- 7 **
- 150...175 */ 60...35 **
- - 85 ***
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- 19 ***/ 25 ****
- 0,021 ***
:
- +28...30
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:
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_____________________________
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445
.

446
61.
Nov. 21st, 2007 at 5:04 AM
" ":
( ,
14% )
200
.
447
- 225 */ 275 **
- 150 */ 97 **
- 10 *
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- 35 **
( ) - 60 **
:
- 240...270
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:
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:
- 50...60
: 21...25
: +215...225 (435F)
___________________________
*
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P.S.
- ,
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.
448
, .
449
62.
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
:
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1 50 100
______________________________
*
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,
, .
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450
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.
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. .
9...18 +180...270.
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.
. 80 %.
- -. .
1. :
350 */ 650 **
200...250 gr*/ 300...250 **
6...10gr*
1...50 gr**
10...100 gr**
5...10 gr***
_______________________________
*
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27 , - 28 - 30 . 3 -4 , - 25 - 40 .
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. (10 - 15 ),
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().
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
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.
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3) . 120, , 10.
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452

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453

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455
63. ""
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 .
.
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10.
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.
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.
459
64.
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
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460
.
.
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.
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.
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.
30-35
75-85%.
.
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.
, . 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% (
)
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461

, (bench rest)
462

463
. .
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464
65. " "
Nov. 20th, 2007 at 11:15 PM
465

, 750-800
490 ..
490
15
3 1/2
510 ..

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15
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20
90 .

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3
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467

468
66.
Nov. 20th, 2007 at 11:14 PM
3 / 4
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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 ( , )
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475
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Nov. 20th, 2007 at 11:14 PM
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Nov. 20th, 2007 at 11:13 PM
481
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330
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170
1 10. 30-60 20.
. 5-20.
482
.
30-60.
483
50 450.
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- 2,0; 1,5; 1,03 1,0 .
484
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100,0
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30 60
.
220 - 240.
1,0 33 - 35 ., 1,0 49 - 50 .
4 - 6 ,
.
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.
http://bestcook.ru/kniga12/page_6.html
485
69. () ""
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%
____________________
*
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( +35/40), 226 5 .
, 2,3 - 3 .
2 - 2,5 ,
, , ,
.
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(), .
486
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. .
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.
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,
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, ; +28...20, 30...32%.
487
.
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, , ,
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,
488
489
, .
(500 - 50 , 1000 - 60...65 ).

490
(" ").
491
70.
Nov. 20th, 2007 at 11:12 PM
492
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40 7 , 400.
: 1 .., 50 , 20 , 10 , 650-700 .
1
400

145
493
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7
5.7
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. ,
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.
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, .
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:
, , , 1989
, .
494
.
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495
71.
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
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. 2-3 .
502
. 10-15.
503
5 ,
. 25-26 .
504
, 35-70 ( 1
)
(450)
505
,
( ).
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506
40-60 .
507
72.
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.
Nov. 20th, 2007 at 11:05 PM
. .
200
2 :
136 1.
4
73 (, , )
4 30

164 1
4.4.
12
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30
30-50 ( ,
510
). . 20
445F, .

,
.
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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
:
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- 200 19...21 .
+200...230.
________________________
*
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, -
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74. .. 400
Nov. 20th, 2007 at 11:04 PM
, .
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, , .
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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.
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. .
519
76. 400
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
.
:
521
77.
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://svetilnik-m.livejournal.com/29735.html
,
!
523
.
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). .
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78. ""
Nov. 20th, 2007 at 10:51 PM
!
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, .
- - 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.
Nov. 20th, 2007 at 10:49 PM
! .
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10
" "
600
531
:
150
50
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400
90...120 .
:
- (95...90% , );
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+65;
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,
, ,
+45...50 1:1,2 1:1,4. 30...40 .
, .
:
142 * 108
** 166
( +30) 120
180...300
:
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2 , ..
+20...22;
- 30 60 +30 ( 5
), ;
- 340 560 +30 ( 5
), 24 .
___________________________________________________________
.
532
:
(428 )
(605 )
200
2- 350
10
13
- 40
80
80
86
90...120
,
40...60 . 5...10
.
+200...210
30...60 .
533
80.
Nov. 20th, 2007 at 10:00 AM
" "

700...1000 .
- .
- 85 * ( 50 )
- 100 */ 200 **
2 - 150 **
- 0,5 * ( )
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- 30 **
- 70 */ 192 **
:
- +25...28
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:
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40...60
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40...60
________________________
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534
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Nov. 20th, 2007 at 9:59 AM
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385
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175
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.
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, 350-400.
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.
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35...50
:
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:
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:
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.
____________________________________________________________
536
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Nov. 20th, 2007 at 9:15 AM
! ,
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220
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0.4
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90...105 , 25...35 11...14 .
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+200...260.

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). .
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.
500
10
320
5 30.
500
200
10
220
160
2 31
75 40
20 480F/
: 24 2
( 6).
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, : 30 355F
, : 35 300F
543
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547
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548
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550
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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556

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557
Buttermilk
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
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561
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o (dark rye
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http://mariana-aga.livejournal.com/6534.html#cutid1
2) (3-7 ).
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http://mariana-aga.livejournal.com/1823.html#cutid1
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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
. , ,

http://www.hleb.net/ruslib/vasilevich1913/pecheniehleba/pechenie.html
? ? ( :)
. , .
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!
563

240 30
90 30
, - 30
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240 + 90 + 30 + 70 = 430
430/60 = 7 10 .
7 5.5 30-32.
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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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- 25...30%
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- 18...20%
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569
- W 300 .
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- 45 ;
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- 150 .
570
Better than PAM spray
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

Рецепты Промышленного Хлеба От (Mariana-Aga.livejournal.com) (Celeron,2009.06.08)

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( , )

Jun. 7th, 2009 at 10:52 AM

Light Whole-Wheat Bread

4 8.5 4.5 2.5 1.2 .

May. 14th, 2009 at 3:50 PM

May. 3rd, 2009 at 9:17 AM

260 1 (130 130 .., 30, 2 )

Jun. 22nd, 2008 at 4:10 AM

Jun. 10th, 2008 at 6:22 AM

100 450 . 100-120

110 .. (soft all-purpose flour)

May. 27th, 2008 at 10:20 PM

May. 22nd, 2008 at 7:44 PM

: 1 .., 50 , 10 , 260 , 150 , 150

"", " "

May. 15th, 2008 at 8:25 PM

May. 11th, 2008 at 9:08 PM

May. 11th, 2008 at 9:07 PM

: (140 , 120 , 3 ) 4.5 25, 40-

May. 11th, 2008 at 9:06 PM

May. 11th, 2008 at 9:05 PM

, , , (.., 1., 2.),

1.5 30. P 25-40. . 23

1.5 30. 30-50 . 17 480 .

1.5 30. 35-70. , 22

1-1.5 . 40-60 35.

220-250/465. 400 22, 200

60-90 . 35-40 40, 80%RH. 21

1 30. 50-60 40 80%.

Apr. 30th, 2008 at 11:17 AM

" " " "

2 . , organic unbleached all-purpose flour (

56 480 -> 420.

: ( = ..), (= 1 .), (=2 .,

Apr. 10th, 2008 at 2:40 PM

215-250. 0.7 - 0.75 45-50,

215-250. 0.7 - 0.75 45-50,

215-250 . 50-56, 45-

Apr. 8th, 2008 at 2:06 PM

Mar. 31st, 2008 at 9:46 AM

Mar. 19th, 2008 at 11:02 PM

800 16 15. 400

: 262, 22, 165 ( 260 );

: 400, 100, 160, 10, 160,

100 180 20, 500 50 1

Mar. 5th, 2008 at 5:54 AM

6 cups bread flour (720g)

1/3 cup vegetable shortening

Mar. 4th, 2008 at 10:07 AM

2 oz starter 1 cup water 1.5 cup flour

Double in bulk or 10 h/overnight

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

Feb. 29th, 2008 at 11:48 PM

125 (whole rye, dark rye)

75 (rye sour, sourdough starter)

275 (dark rye, whole rye)

Feb. 28th, 2008 at 10:05 PM

3 cups bread flour

1 1/4 cup water (115F)

1/3 cup honey

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

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

Loaves placed in buttered loaf tins

- 250 / 225 / 15 / 10 ****