Pain de Campagne by Peter Reinhart (oven)

[arini]

arini,

Yeah, my dad always swears about chabattu: how to make sandwiches out of it ?? do not smear oil, or crush an egg)).

how to make sandwiches out of it ?? do not smear oil, or crush an egg)).

Whoa! Dad understands me

You stupid! Butters are made of ciabatta! You take a bast shoe, put it on the board, hold it on top with your palm and saw with a knife parallel to the board into 2 chic buffers, or 1, if someone likes the closed version. Type a biscuit for 2 cakes you cut))

and then you spread a jar of jam on top, right? like Tosya Kislitsina)))

[katko]

katko, of course. There are no more options.

Would it be a huge perversion to try to bake this dough in a bread machine? It is clear that it will not work out the same, but suddenly something decent will come out all the same.

[arini]

arini,

It won't be a perversion. So what? Reinhart wrote it himself - shape it as you like. The dough is universal. Well, we'll shove it into HP. Chabatt in HP is unrealistic. It is not only a dough of a specific consistency, but also a shape. And this one - no problem.

[Scarecrow]

Scarecrow, I'll try and unsubscribe. I went to dough.

In general, girls, here ...

At first he grew up well, but, you see, I did something wrong. There is rubberiness and uniform perforation, my taste is normal, but my husband is not. In general, I will try again. Maybe not enough flour.

[arini]

arini,

I think that a small surplus of water and stood. It is necessary to reduce the yeast, because the program is automatic, you cannot shorten it.

[Scarecrow]

Scarecrow, and I only mixed it in a bucket, then only turned it on for baking after more than two hours of proofing, distracted me. Yes, you see, it stopped. And I didn't control the bun. Or maybe his taste becomes brighter from a longer fermentation of the dough? Last time I stood for three days, and now it is a day. I will definitely try again.

Good day! I baked this bread today. The taste is of course incredible. It is cut very thinly without crumbs, which is also very pleasing. But a couple of questions arose.
- judging by the crumb, has the bread stood on the proofer? I still can't catch the moment when it's time. I made indentations with my finger, but they were sealed for 5-7 minutes, even before loading into the oven.

- for some reason, the top layer is cracked on the crust. Sooooo thin cracks in one of the loaves. I can't figure out why.
I baked with humidification in an electric oven on a stone.

[mchusovlianov]

mchusovlianov,

Hello, congratulations on the bread!

I don't see any remnants on the crumb. Perfect crumb. Coarse-porous, rubber. uniform, round bread (when re-baking it "blows away", it turns out flatish). The crust was cracked after the oven. This is an almost constant phenomenon - the consequences of cooling: the bread from a lower temperature outside the oven begins to shrink, breaking the crust (the crumb drags it along, and the crust is inelastic from the oven, but completely hard and crispy). If this somehow annoys you, try sprinkling the bread with water (not this one in the photo, but another if you bake) and cover with a towel. Do immediately after removing from the oven. The crust will soften from the steam and will be more pliable, will break less when it cools. BUT! It stops being crunchy. Becomes hard rubber. I love this, but the taste and color, as you know.

judging by the crumb, the bread stood on the proofer? I still can't catch the moment when it's time.

Not at all, I agree with Nata! Not only does a standing one never break (he has no strength, but here it seems like I see a break in the roof?), But the crumb is also normal. Permanently rough, with thick films and looks like decrepit foam rubber.)))
Maybe the oven is a little hotter for a blush?

I thought.I added it.)) This first photo confused me - the crust there looks pale. But the last one is quite a good shade, IMHO.

[Scarecrow]

Scarecrow, I really want to try to bake this bread. I'm just starting my career as a baker (in, bent! Careerist, damn it ...), so I will ask frankly stupid questions, can I? And in fact, the question is: is it possible to completely replace flour in / grade with 2 grade flour?

[Manatee]

Manatee, Ask, everyone will help, not just me)). We are not professionals here, we are not afraid of any questions)).

You can replace it without any problems. You need to understand in advance that the bread will be less fluffy than from premium flour.

[Scarecrow]

Scarecrow, Bijou, Thank you so much!

[Nata]

Nata, Thank you! While I was getting ready, they sold all the second grade flour in my market ... They promised to deliver a new batch by Tuesday. As soon as I bake, I will definitely report back. Thanks again!

[Manatee]

Manatee,

Now many large markets sell whole grains. Take it, add a little sun and you will be practically the second and not at all the highest.

[Scarecrow]

Scarecrow, but I didn't succeed. All according to the recipe. The crust is good, crunchy, and everything inside was creepy. 15 minutes was not enough for him all 35. As a result, a delicious crust and absolutely raw offal. Pupsik (this is dad, if anything) is trying to make crackers out of him. Not yet.

[Ketsal]

Ketsal,

The consistency of the dough failed. Most likely excess water and cut hot. Hot bread is always sticky and dull on the cut, especially if it is too wet. Because 35 minutes should be enough for him. And 15 minutes is not written in my recipe, I just noticed that turn the baking sheet 180 degrees and another 15 minutes, now I will ask the admins to add ...

[Scarecrow]

Scarecrow, we will try, but something is wrong for him, he even now does not dry, although the crust has already turned black

[Ketsal]

Ketsal,

Most likely, the dough "floated" - excessively wet. It will not dry out, it will still be rubbery.

[Scarecrow]

Scarecrowthank you sorry

Today I baked bread for the second time according to this recipe. But something clearly went wrong. I got these breaks:

I can't figure out why. So far, there is only one idea - under-mix.

[mchusovlianov]

mchusovlianov,

Underdissolving. When baking, it flooded.

The most interesting thing is that he stood at 29 degrees 1 hour.

[mchusovlianov]

mchusovlianov,

Was the baking with steam? Was the workpiece sprayed? Tears of products are always due to the fact that the crust is already baked, and the bread is still "rushing" from the inside. Therefore, he tears it and breaks it. So, either the strength of the "debate" is too high (ie, underdeveloped), or the crust began to bake too early and too quickly. Usually it is under-proofing, but pay attention to the baking technique too: give in steam.

Steam gave in. Immediately after I loaded the workpiece into the oven, I sprinkled it 3 times from the spray gun. I baked it on a stone. But there was still such a moment that he warmed up the oven to 300, after loading and sprinkling the bread, he reduced it to 250. Is it possible that at the initial moment of time the temperature was too high?

[mchusovlianov]

mchusovlianov,

No, this is the normal temperature for bread. And it is precisely at the initial stage that it is needed, when we achieve the so-called "explosion" of the test. That is, the maximum possible increase before baking begins. In your case, it continued to grow for a long time, although the crust was not baked immediately (steam and spraying). This means that it is underdeveloped. And it is impossible to calculate it. Only with experience and trial will the instinct come - when it's enough to defuse and it's time to bake. The time is always indicative. And then you will miss periodically. Dough is a living substance that is influenced by many parameters. Therefore, only by trial and experience. For example, poor performance of yeast in your bread and proofing even an hour will not be enough, because there is not the required number of yeast cells per unit of dough mass. I suffered so recently with chabatta - the dough let me down a lot. And, accordingly, when fermenting the dough itself, everything went wrong, although I added live yeast to the dough itself to compensate for the dull dough. It didn't work out. Although it worked out.

I baked this bread! Of course, there were some jambs. I scraped along the bottom of the barrel, found the remnants of 2 grade flour.As a result, I put the dough on 1st grade flour, the rest of the batch was made from second grade flour. When I did the kneading and put it on the final proofing, I remembered about rye flour ... most importantly, on time! Nevertheless, the bread is excellent! The aroma is dizzying, let alone the taste! ... Thank you very much for the recipe!


And here's the cut:

[Manatee]

Manatee,

With a start! Train further, it will be better, but the jambs are constant))). Me too)).

[Nata]

Nata, thank you very much! Both for inspiration and support. The oven will definitely be, I still have a whole "" recipe!

[Scarecrow]

Scarecrow, I still can't get a decent result. Today, after proofing, I found such gaps. I can't understand where they came from. The roofing felts are very large and after laying out the dough floated a little and broke the outer crust, or something else.

[mchusovlianov]

mchusovlianov,

I am more for the fact that the top layer has dried and lost elasticity. It was torn apart.

[Scarecrow]

Scarecrow, And how to save it from drying out in the proofing basket? Cover your basket with flax?

[Scarecrow]

Scarecrow, Natasha, thanks for the recipe, the bread is very tasty, it's not the first time I've baked

Baked and in shape, but I like it better in the basket

[Scarecrow]

Scarecrow, And how to save it from drying out in the proofing basket? Cover your basket with flax?

I think we need to cover the whole structure. i.e., cover the basket with the workpiece to the table surface / wrap it outside. So that active evaporation does not go through the cracks of the basket into the open space.



Olga_Ma,

what a handsome man, pouty and striped. I can feel the incision - nostril! And your towel is the same as mine!))) It's old, right? And in my opinion linseed))). Long-long)).

[Nata]

Nata, yes Natasha, old long, linen, got it from my grandmother, thanks again, the bread is amazing and nostril

I have no words ... The bread impressed me with its appearance, I immediately wanted to bake it. It was to bake, to achieve a result, the joys of the belly were for some reason secondary to me. The first pancake came out, as it should be, lumpy. I divided the dough into two parts (I read in the comments that it is easier for yeast to pick up bread this way), baked one in a mold, the other on the hearth. Looking at the bread, I wondered only one question: where do my hands grow from? Moral strength was added by the fact that during the evening nothing of my nightmares remained. She immediately began to bake the second bread. This time I didn’t share anything and baked it with one bread. This is fantastic, the result is amazing! Holes - the ciabatta is resting! The taste is amazing. However, nothing remained from the bread of 900 grams for half a day.
Nata, thanks for such a wonderful recipe!

[Katarzyna]

Katarzyna, Catherine, what did you want, kada bread consists of only holes, it happens!

[Katarzyna]

Katarzyna,

Congratulations! When the bakery succeeds, it's such a delight! I can look and stare at a beautiful loaf of bread. something primal about it))



eye,

My dad always says so and swears at the chatbatt: what is there and how to put the "stuffing" on it - some holes!)))

[Scarecrow]

Scarecrow,

So I looked at this bread until the household got to it. The main thing is that successful bread gives a huge surge of moral strength, gives rise to a desire to try new things and improve what has been tried.
Thanks again!

[Scarecrow]

Scarecrow,

Nata, decided to return to this bread again. I baked your baguettes, it turned out very tasty, although not large-pored, unfortunately ...
I have an urgent question. I read in the open spaces of the forum that you can bake bread in glass fireproof ducks. Have you had such an experience? If you were or you have information, then can I bake such bread in such a bowl? Will it be necessary to put it in a cold oven and reheat it along with the bread or in a hot one (but won't the mold crack then)? I would like to bake bread under the lid.
Thank you very much)!

Oh, by the way, I played with the old cast-iron duckling under the lid! No, we didn't like it. The most delicious bread6 is bread6 that breathes from all sides.

[Bijou]

Bijou, and there are more crusts and they are so distinctive

[Bijou]

Bijou,

Lena, what is better - on the bottom? The dough is very soft, won't it bleed?
I baked this bread in a ceramic form with a lid, preheating it at the maximum temperature. It turned out great! And a crust around the entire perimeter)))

[Katarzyna]

Katarzyna,

No, unfortunately I did not work with glass and I have no idea how best to be with it. In addition, I bake on stone and for glass it can be generally a shock and the last day of my life)).



On the hearth. And you can always adjust the dough a little towards decreasing water for hearth bread. Do not completely pour it out right away and see.

[Scarecrow]

Scarecrow,

Nata, thanks! I read that you can put it in a cold oven ... Well, then an experiment will take place. I specially set a double portion of the dough. There will even be two experiments: on the hearth and in the glass.
And the decrease in water will not lead to a decrease in the size of the holes? It will be a pity ...

[Katarzyna]

Katarzyna,

Yes, the dough will behave a little differently, the holes should be slightly smaller. If you are not satisfied with this fact, then do not reduce the water, but you can lay the dough during fermentation as a kneading (these will be kneading). This greatly strengthens the frame of the dough, the hearth bread then keeps its shape better.