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Bread in AG

Bread in AG

Category: Convection oven

Ingredients:

Technology

Cooking method

  • I think you can bake any recipe.

  • I did this (I will continue to experiment) -

  • White

  • 300g flour, 200g water, 1 tsp yeast, 1 tsp salt, 1 tbsp balsa. vinegar.

  • Kneading in dough mode, then stood for a while (I forgot about it).

  • The form is glass square thick.

  • There is some water at the bottom of the flask. 40min at 200g. Lower grill. One speed. Halogen.

  • The bottom is, of course, pale, but not soggy. The porosity is greater than in HP and the taste is different. For some reason, I recalled pancakes - I make them based on this test. We must try without water at the bottom.

  • The black

  • 260g rye flour

  • 100g wheat flour

  • 200ml water

  • 1 tbsp apples vinegar

  • 1 tsp sugar

  • 1 tsp salt

  • 1 tbsp. oils

  • 1.5 tsp yeast

  • In a bucket - water, vinegar, sugar, yeast and half of the flour.

  • Kneading in any mode for 10 minutes and off, an hour stood (less)

  • Add the rest of the flour and knead for 10 minutes. It will stand until it grows up. Form silicone loaf. Lower grill. There is a little water at the bottom so that it lasts for 15-20 minutes.

  • 20min at 250g, loosely covered with foil, then 25min at 180g.

  • Do not remove for a long time after disconnection.

  • The look is very nice, baked from all sides, the crumb is normal, the taste is better than in HP, but a lot depends on flour.

  • Good luck.


Cooking program:

20 minutes 250C + 25 minutes 180C

Merri
Great, not so long! I have never baked in AG, let alone bread.
 

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