Соотношение ржаной и пшеничной муки в хлебе: ЭКСПЕРИМЕНТ!

#svetlanakucheryavaya #kucheryaverecipes #mybread Subscribe to my channels! 🔴 Yandex.Zen https://zen.yandex.ru/mybread 🔴 RuTube https://rutube.ru/channel/23486429/ 🔴 Telegram https://t.me/kucheryavaya_sveta Today, I'll demonstrate in practice the results of different proportions of mixing rye and wheat flour: how does the dough's behavior change during fermentation, how do its physical properties change, and what do we get in the end? In this experiment, I'm making three loaves of bread: with 25% rye flour with 50% rye flour with 75% rye flour Bread Ingredients: (Options 1/2/3) 235 g cold water (for everyone) 60 g Basic wheat dough (for all) 6 g salt (for all) 225/150/75 g grade 1 wheat flour 75/150/225 g Whole grain rye flour Basic wheat dough    • Базовая пшеничная опара на закваске: для в...   Shaping and swaddling the dough    • Формовка 🙌 хлеба:  батард и пеленание (Спо...   Round dough molding    • Круглая формовка 🙌 хлеба:  два метода на в...   Oblong dough molding    • Продолговатая формовка 🙌 хлеба (Способы фо...   How to choose baking paper    • Выбираем⭐бумагу📜 для выпечки: как не ошиби...   How to bake bread without a recipe    • Хлеб на закваске: как сделать не имея реце...   Support the channel's development with rubles: Yandex Wallet (in rubles): 410011958437823 Share this video with your friends!    • Соотношение ржаной и пшеничной муки в хлеб...   Become a channel sponsor:    / @sveta_ku   Subscribe to my channel, https://www.youtube.com/user/lana6lan... We'll be cooking up lots of interesting things together! ************************************* Partnership and Advertising ↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓ [email protected] Lots of useful things in the playlists! Come visit! ✓About sourdough    • Про закваски   ✓My experiments (testing theory with practice)    • Мои эксперименты   ✓Rye breads    • Ржаные хлеба   ✓National breads    • Национальные хлеба на закваске   ✓Rye-wheat breads bread    • Ржано-пшеничные хлеба   ✓ Small-bread baked goods (buns, pies, donuts, etc.)    • Мелкоштучная выпечка   ✓ Pies, sourdough pastries    • Пироги, пирожки на заквасках   ✓ Pizzas, focaccias, and other flatbreads    • Пиццы, фокаччи и прочие лепешки   ✓ Bread shaping (technique, types)    • Формовка хлеба   ✓Tips and answers to questions    • Советы и ответы на вопросы   ✓Bakery    • Сдобная выпечка   ✓Wheat bread    • Пшеничные хлеба   ✓Inventory reviews and Techniques    • Обзоры инвентаря и техники   ✓Baguettes and loaves with sourdough    • Багеты и батоны на закваске   ✓Bread from spelt, buckwheat, and other types of flour    • Заквасочные хлеба из полбы, гречневые и пр...   ✓Flour and ingredient reviews    • Обзоры муки и ингредиентов   ✓Ingredients and semi-finished products for bread    • Ингредиенты и полуфабрикаты для хлеба на з...   ✓ Using leftover sourdough: muffins, pancakes, and more    • На остатках закваски: кексы, блины и прочее   ✓ Hop yeast and baking with it    • Хмелевые дрожжи и выпечка на них   ✓ About sourdough    • Про опары   ✓ Bread Yeast    • Хлеб на дрожжах   ✓Gluten-free bread    • Безглютеновый хлеб   #svetlanachuryavaya #curlyrecipes #mybread