Ordinary bread from the Gorenje bakery
Hello, I have been using the Gorenje BM 900 bread maker for almost two months now, so since I read a lot of useful tips on this forum, it's time to somehow lengthen and share my experiences with this baker, maybe it will be useful to someone. attitude when preparing bread is not to use dry yeast, because of E additives or powdered milk and similar additives, because in my opinion then the preparation of bread at home does not make much sense, because the essence of what I wanted to achieve by baking bread at home directed natural and maximum avoidance of chemistry. Be prepared for this kind of bread to harden quickly, its crust is hard, it crumbles a lot, but it is tasty and I'm free to say healthy - at least for my family, so far, it suits me perfectly. I always bake bread from a flour mixture, so white wheat type 500, whole wheat, rye and corn. Before I write two recipes, with the correct proportions of preparations, my recommendation is to use the recipes that came with this bread m
Preparation steps
- The problem that many have, I had it until recently, is that the bread sinks into the middle when baking. In addition to reducing the amount of yeast, a little "manual" work is needed; at the end of the last raising of the dough, I recommend with a plastic spoon (not to scratch the Teflon), separate a little, at a depth of about two centimeters, the dough from the sides of the bowl and shape the middle and you will get the ideal shape, without sagging (see pictures). The essence is that the dough stays a bit - nice for the walls, enough for the ends to stay and the middle to sink in.
- Recipe for smaller bread (in the correct order for this baker): 1. Two tablespoons of oil (I use olive oil, the cheaper than olive pomace), 2. One tablespoon of vinegar (I use apple cider vinegar, the more natural the better), 3. One teaspoon of salt (maybe with the top, who likes, I use sea salt), 4. 230 ml of warm water, 5. Now I put the bowl on the scales, set it to zero, and add exactly 500 grams of flour (two tablespoons of this amount with the top of whole wheat, corn and rye flour, and the rest is white flour type 500). I add this so that the flours are already mixed during the addition, 6. On top of the flour I sprinkle two, along the top, teaspoons of sugar (I use yellow sugar), 7. I grind exactly 1/8 of the natural yeast (germ) from a package (cube) of 42 grams.8. I turn on the baking tray on program 2 (3h and 50 min), set it to a darker crust (includes baking for an hour and 10 minutes from the end), 9. After baking, I turn the bread in the oven, set it to program 12 (baking only) and bake for another 15 minutes.
- Recipe for larger bread: (IMPORTANT: during this baking, if you are not with the baker at the last lifting of the bread to shape it, separate it from the walls and compact it a little, the dough will "spill" out of the pan) .1. Three tablespoons of oil, 2. Two tablespoons of vinegar, 3. Two teaspoons of salt, 4. 310 ml of warm water, 5. Now I put the bowl on the scales, set it to zero, and add exactly 700 grams of flour (three tablespoons of this amount with the top of whole wheat, corn and rye flour, and the rest is white flour type 500). I add this so that the flours are already mixed during the addition, 6. On top of the flour I sprinkle three, along the top, teaspoons of sugar, 7. I grind 1/4 of natural yeast (germ) from a package (cube) of 42 grams.8. I turn on the baker on program 2.9. After baking, I turn the bread in the oven, set it to program 12 and bake for another 25 minutes.
Serving
I hope that everything I wrote, it's a little longer - sorry, will be useful to someone.