Wheat bread from XAVIER BARRIGA (oven)

Category: Yeast bread
Wheat bread from XAVIER BARRIGA (oven)

Ingredients

Wheat flour 500g.
Salt 10g.
Sugar 1h l.
Mineral water with gas (not salty) 300g.
Fresh yeast 5d.

Cooking method

  • The main subtlety in making this bread is the kneading technology. According to the author: “A slow, yeast-free first batch promotes intense gluten (gluten) formation. The bread is very porous, with a bready taste that is somewhat reminiscent of the taste of sourdough bread. "
  • Put all the ingredients in a food processor (bread maker, deep dish), except for yeast, knead the dough for 10 minutes, cover with a towel and leave for 10-15 minutes. I kneaded in a combine. At the end of kneading, the dough looked like this:
  • Wheat bread from XAVIER BARRIGA (oven)
  • Dissolve the yeast in a very small amount of water (about 1 tsp), add to the dough and knead thoroughly again for 10 minutes. At the end of kneading, the dough looked like this:
  • Wheat bread from XAVIER BARRIGA (oven)
  • Roll the dough into a ball, sprinkle with flour, put in a bowl, cover with a damp towel or plastic wrap and leave to rise for 30 minutes.
  • Wheat bread from XAVIER BARRIGA (oven)
  • Knead the matched dough, divide into 7 pieces weighing 120 g each, roll into balls and let rise for another 15 minutes.
  • Wheat bread from XAVIER BARRIGA (oven)
  • Form buns (shaped like baguettes). First, wrinkle from edge to center:
  • Wheat bread from XAVIER BARRIGA (oven)
  • Then, with the edge of your palm, make a depression in the middle:
  • Wheat bread from XAVIER BARRIGA (oven)
  • Fold in half and pinch edges:
  • Wheat bread from XAVIER BARRIGA (oven)
  • Sprinkle thickly with flour, cover with a towel and place seam side down on a baking sheet lined with baking paper:
  • Wheat bread from XAVIER BARRIGA (oven)
  • Let sit for 60 to 90 minutes. Before baking, make cuts at an angle of 45-50 degrees with a very sharp knife or blade.
  • Wheat bread from XAVIER BARRIGA (oven)
  • Bake in an oven preheated to 250C for 15 minutes, then lower the temperature to 200C and bake for another 20 minutes until tender. If necessary, cover the top with foil. (In the original recipe, you need to preheat the oven to 230C, put a container with water, then lower the temperature to 210C and bake bread for 20 minutes)
  • Wheat bread from XAVIER BARRIGA (oven)
  • Wheat bread from XAVIER BARRIGA (oven)
  • Such a fragrant crumb !!!!!! The crust is crispy !!! And for 500g. flour only 5g. yeast !!!! Be sure to try it, you won't regret it !!!

Note

The author of the Carina recipe, the recipe is taken from here 🔗,

Gasha
Ksyusha, be stunned! Handsome !!!
LiudmiLka
Omela, it is written that you need bake in an oven preheated to 250C - 15 minutes, then lower the temperature to 200C and bake for another 20 minutes until tender. If necessary, cover the top with foil. (In the original recipe, you need to preheat the oven to 230C, put a container with water, then lower the temperature to 210C and bake bread for 20 minutes)

Why do you think the baking temperature is NOT the same as in the original recipe?

The recipe was very interested in the excellent appearance of the bars and, first of all, in a small amount of yeast Thank you for digging up such a recipe and bringing it here
Omela
Quote: LiudmiLka

Why do you think the baking temperature is NOT the same as in the original recipe?

LiudmiLka , Thank you! I wrote as I did myself, focusing on my mini-oven. Firstly, it is not convenient for me to put a container with water in it. Secondly, I like the properties of bread baked at high temperatures better. Bread grows "by leaps and bounds."

Gasha
irusya
Omela, thanks a lot. Today I baked this bread for the first time, but shaped bread, well, I like shaped bread! The result exceeded all my expectations! Here's my loaf:
Wheat bread from XAVIER BARRIGA (oven) and this is a cutter:
Wheat bread from XAVIER BARRIGA (oven), but the taste, unfortunately, can not be photographed!
Omela
irusya , bread - feast for the eyes !!!! I am so glad that you baked it !!!! He is worthy of attention !!!!!
Svetla
Quote: Omela

Such a fragrant crumb !!!!!!
The crust is crispy !!!
And for 500g. flour only 5g. yeast !!!!
Be sure to try it, you won't regret it !!!


Omela !
I believed you, tried it and do not regret it.
Wheat bread from XAVIER BARRIGA (oven)
Indeed, very tasty!
Wheat bread from XAVIER BARRIGA (oven)
Appreciate - my leader!
Wheat bread from XAVIER BARRIGA (oven)
The dough was kneaded in an LG bread maker.
The very process of making this bread is surprisingly very simple and easy.
Even an inexperienced baker can handle it.
Take a chance!
moby
As soon as you eat this bread, are you getting so many buns?
Omela
SVETLA , what a beauty !!!! 🔗 🔗 🔗 Glad you liked it!

moby , I beg of you!! Fly away and do not notice !!!
moby
But in general, is it table bread sooner? Well, by taste I mean? Suitable for sandwiches?
The finished products are impressive, the quantity is frightening))
Is this amount all baked in one go? How would I put everything in the oven? ))
Omela
Quote: moby

But in general, is it table bread sooner? Well, by taste I mean? Suitable for sandwiches?
How will it fit. !!

And what is it that scared you so much ??? Only 7 pieces !!!! Or count down the flour. Here it is well divisible by 5. You can do 3/5 or 4/5.
moby
Yes, I have dusted everyone's brains with nonsense, I beg your pardon Indeed, I will count it.
I somehow baked so some other bread, well, buns. So I have 4 if fit.
My oven size is 40x30. You can't put a lot.
Omela
Quote: moby

My oven size is 40x30. You can't put a lot.
moby , I have a baking sheet size of 29x31cm. Put the bars on the diagonal of the baking sheet (3 in the center and 2 at the edges). Here is a photo through the stove door:

Wheat bread from XAVIER BARRIGA (oven)
Svetla
Quote: Omela

SVETLA , what a beauty !!!!Wheat bread from XAVIER BARRIGA (oven)
and if divided into 7 parts, then the total for a bun turns out to be 115 g like mine
Wheat bread from XAVIER BARRIGA (oven)
The dough does not stick, it is very easy to shape
Wheat bread from XAVIER BARRIGA (oven)Wheat bread from XAVIER BARRIGA (oven)Wheat bread from XAVIER BARRIGA (oven)
The main thing here is to strictly follow the recommendations of the Mistletoe!
I also have a small baking sheet, but 7 breads fit freely.
Wheat bread from XAVIER BARRIGA (oven)
And how great the dough is!
Wheat bread from XAVIER BARRIGA (oven)
Just make incisions
Wheat bread from XAVIER BARRIGA (oven) Wheat bread from XAVIER BARRIGA (oven)

Quote: moby

But in general, is it table bread sooner? Well, by taste I mean? Suitable for sandwiches?
The finished products are impressive, the quantity is frightening))
Is this amount all baked in one go? How would I put everything in the oven? ))
moby, you are absolutely right about the taste, especially since the recipe contains only a gentleman's set for baking, everything is sugar! 1 tsp But WHAT smell!
Wheat bread from XAVIER BARRIGA (oven)
While fresh - you can go crazy! And as the buns rise in the oven, they really bounce.
Well, moby, have I convinced you?
Don't put your baking solution in a long drawer - start tomorrow.
Some 3-4 hours and fresh DELICIOUS bread on the table.
Minimum costs both in time and in terms of money - more of such recipes!
Omela
SVETLA , you have a wonderful story!

We wait moby , with a photo report!
Lozja
Mistletoe, I understood correctly, proofing - 30 minutes strictly? Don't have to wait for doubling? I've already put it, and now I'm asking.
Lozja
What to do?
moby
If I understand correctly, after the combine, shape a bun and put it to rest for 30 minutes. Then divide the dough into the required number of buns, roll them into balls and let them stand for 15 minutes. After that, make a bun from each ball and place them on a baking sheet. And now now final proofing from 1-1.5 hours - obviously up to doubling!
At my last proofing!
Omela
So, Lozja , calmness, only calmness !!!! We read carefully the first post.

moby , absolutely right, they wrote everything!

I look forward to impressions !!!
Lozja
I already understood that. Well, you have to ask, get worried, and then just think.

Svetla
Quote: Lozja

I already understood that. Well, you have to ask, get worried, and then just think.

Lozja, You are the consummate original!
Autolysis, preliminary, intermediate and final proofing - stages of dough fermentation before baking. The duration for such processes can be different depending on the circumstances and conditions, i.e., temperature, composition and moisture of the ingredients for the dough, the method of conducting the dough (unpaired, sponge, leavened, etc.)
In order not to panic and not worry too much - a lot of information and improvisations from the author of the recipe, and it's still new for you, take the first post on a printer (photos are not required) or write the basics of the recipe on a separate sheet of A4 paper, which you probably trust !? Carefully read the cooking technique, if necessary, make notes on the margins for yourself, check if all the ingredients are at your fingertips, if you have enough time, and only then proceed to the process of baking the bread you like.

It would not hurt to read also, even fluently, the comments on the topic.
Perhaps there you will discover something new or missed by the author when writing a topic, such a load should not be carried over your shoulders.
And you don't have to strain the author, Mistletoe ...
moby
Cooked and tasted! The bread is delicious, it looks like a hearth, I love these breads! The buns are very beautiful. Thank you all, I did not regret anything. Author +.

The buns, of course, are not very beautiful, but I'm just learning))
Wheat bread from XAVIER BARRIGA (oven)

Wheat bread from XAVIER BARRIGA (oven)
P.S. I counted it for 400 g of flour. Baked for 10 minutes 250 gr., 15 minutes 200 degrees. Otherwise, everything would have burned out for me))
Omela
Quote: SVETLA

And you don't have to strain the author, Mistletoe ...
Well, no .. I do not agree so much ..; -D I really love it when I’m stressed !! And the more often the better !!

And we all have eclipses, so - WORLD-FRIENDSHIP-GUM !!!
Gasha
Quote: Lozja

I already understood that. Well, you have to ask, get worried, and then just think.

Ksyusha, well, I'm a copy ... I panic at first, and then I think ... it's from emotionality ...
Omela
Quote: moby

The buns, of course, are not very beautiful, but I'm just learning))
moby Well, kaneshnaaaaa ... not beautiful ... not beautiful ... gorgeous !!!!!
Lozja
SVETLA, thanks for the valuable advice! Smiled.

The buns get cold, but they are small. Mistletoe, you can't take pictures so close in the oven, I just imagined it! But I have a bigger 40x40 oven somewhere, so my bakery did not want to spread over the whole baking sheet.

Smell delicious, freeze under a towel, there were 6 of the specified dough. I will not show the photo, because the cameraman is in ambush.

I put it on the table to cool down, right under my husband's nose, when he was going to have supper. I feel I will not be counted later ...

Thank you! I'll try it in the morning. If I find my strength and will.
Omela
Quote: Lozja

my baked goods did not want to be spread over the whole baking sheet.
Lozja , and what? And how is it inside ??? Leaky even though ?? I'm waiting for the morning!
Lozja
Quote: Omela

Lozja , and what? And how is it inside ??? Leaky even though ?? I'm waiting for the morning!

Do I know? They didn’t want to, and that’s it, they went upward when baking, but they didn’t want breadth. Maybe a little distance? 1.5 hours, as the book writes, have not grown so much, but have grown. They stopped growing, well, I decided that it was time, you never know. That they probably should be like that, I think to myself, just for some reason from the photo it seems that they are bigger. So don't worry, everything is fine there, then all my visual glitches.
Inside, everything is buzzing, there are holes, airy crumb. Tasty! (don't tell anyone, but I've already pinched off a piece)

Omela
Quote: Lozja

Tasty!
🔗
moby
In general, wonderful bread) It's just that you, Mistletoe, they are like loaves in miniature, lovely I'll go to dinner)) and a loaf too
Lozja
For breakfast, yes with butter, yes with delicious cherry-plum jam - yes, so yummy!
What else I liked about this bread molding - whatever one may say, but every time you eat a crust. Lyapota!
- this is Mistletoe.
moby
All the same, from 400 g of dough, it really turns out not enough, everything scattered.
Omela
Lozja , Thank you!

moby , hto used to doubt !!
May @
Did I understand correctly, there is absolutely no fat in the recipe?
Omela
May @ , that's right, there is no oil.
Leonila
Good evening. I baked buns according to your recipe, and bad luck, I baked it twice - apparently my hands are not from there or I am doing something wrong, in a word, the dough did not really rise, just a little bit, but in the oven, in general, cakes for the first time and pebbles in the second turned out , the dough was tight, did not rise, was upset. for two days she broke off her podrads with bread (((
Omela
Quote: Leonila

the dough was tight, did not rise,
Leonila , in the first post there are photos of the test at all stages. It cannot be called tight in any way. If you got too elastic, you had to add liquid. If it didn’t rise, then it’s a matter of yeast. Which one did you use? How was the dough kneading and proofing done?
Leonila
As it was written, I kneaded for 8-10 minutes without yeast, then added the yeast and kneaded well with it, added water in a spoon, it became a little better), put it in the microwave for proofing, before that I heated the water there. what would it be lukewarm. It barely rose. but I, following the set time, took out, kneaded, formed the bars and further rise, waited and waited and it increased a little and that's it, I stuck it in anyway. and in the end, nothing good, hard dry buns - if you can call it that. On the second day, I added flour carefully and I still had 100g left, the dough was soft and good.rose - urrah, but after I formed the bars and set it to rise, it did not rise, but floated, I didn’t want to hammer it with flour, the dough was already good, what’s the matter, I don’t understand, maybe yeast, maybe flour, I baked it for the first time with dry dr. Etker, the second with pressed))))
Omela
Leonila , in the first case, the yeast could fail. In the second, if they did not rise in the blanks, the dough could stand. Was it timed, as in the recipe? What has blurred is still an excessively soft dough. Was it the same consistency as in the photographs?
yawerka
Omela, thanks! The bread turned out! Very tasty! I will bake a little more, otherwise it ended quickly. It really looks like sourdough bread or long fermentation.
Omela
yawerka , glad you liked it!!!
Crumb
Xun, and the batching scheme in Ankarsrum will be about the same? Kneading twice for 10 minutes at medium speed? Or is there something else you need to pick up?
Irkabober
Please tell me how you get such a beautiful appearance? Do you grease with something before baking and then sprinkle it with flour?
Thank you.
Omela
Irkabober , I do as it is written in the first post. I do not grease with anything. Sprinkle with flour before the final proofing.

Quote: Krosh

Xun, and the batching scheme in Ankarsrum will be about the same? Kneading twice for 10 minutes at medium speed? Or is there something else you need to pick up?
Kroshik, I think yes. Just increase the time between kneading to 30 minutes.
Umman
Omela, first of all, you always have win-win recipes, thank you! I have already baked khashkhashli cherek, Hungarian bread. Now I want to swing at these loaves :)) such a question - after molding the loaves, can you put the baking sheet in the refrigerator for 2-3 hours?
Omela
Umman, Thank you! In theory, everything is possible. Just when you take it out of the refrigerator, look at the rise. It may be necessary to let it stand warm for some time before baking.
Crumb
Ksyu, will I add Mona?

Several times I removed the already formed products in the refrigerator, it turned out differently in time, so before you bake them, you definitely need them to wake stand at room temperature, it usually takes me 1 hour.
Omela
Umman
Omela and Krosh, thanks for the answers.

I baked bread on Saturday - lumpy), that is, the bread began to grow in the oven, but at the end of baking it turned out to be heavy and very dense bread. I added 50 grams of whole grain flour, I think maybe that's why? Nevertheless, out of 2 bars, half a loaf remains - it tastes very good bread. In the morning I made toasts for children for breakfast)

This weekend I will try again, strictly following the instructions.
Omela
Umman , this bread is not at all dense. Write in detail how you kneaded, stewed and baked.

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