Omela
trtvk
I sit at the service. dinner. eating apulian bread.
delicious!
I will definitely repeat it more than once.
Thanks to the author!
I did not take a photo because the roof has a reverse bulge.
borscht a little with water and therefore could not form a ball in any way, although he mixed flour like.
and at the first proofing, this soft, distantly reminiscent of roundness, spread out into a cake.
I had to crush this cake and put it in a mold.
so he did. and baked.
despite some roof collapse - delicious bread!
maybe it was the fact that the flour was not of the highest, but of the first grade.
next time I'll shove the panafarin a bit.
Omela
Sergei, I'm glad that you liked the bread!

Quote: trtvk

maybe it was the fact that the flour was not of the highest, but of the first grade.
1st grade, as a rule, on the contrary, drinks more water. But of course you need to look at your own flour, you had to add more.

Quote: trtvk

next time I'll shove the panafarin a bit.
Why?
Crochet
Quote: Omela

1st grade, as a rule, on the contrary, drinks more water.
Yeah, yesterday (and indeed always) it happened just like that. Yesterday I also baked Apulian flour on first-class flour, I bothered to add water ...

The bread turned out, baked a double portion and zafigachila molded the whole portion of the dough into one loaf ... dieandwhat kind of hippo he turned into in 2 hours of proofing ... I was afraid of him Apulian bread in the ovenreally ... in a door I barely squeezed in the oven ... but everything is good that ends well, the bread turned out very much !!!

Ksyu, honey, thank you big, big !!!

P.S. There are foty, until I saw it, if I find something decent, I will report ...

Omela
Quote: Krosh

I was afraid of him
Kroshik, presented !!! You and him have practically the same weight!

shl. I'm waiting for pictures.
qdesnitsa
Here's a behemoth for Kroshi: girl_skakalka: and what should I call mine - to the hypopaths, in general, Ksyusha put names to whatever you want for comparison, put a lighter for comparison, a double portion adjusted to the oven in a cast-iron grill - a gipfel pan (it is not as deep as a cast iron) and the bread turned out to be round-square! 🔗
Omela
Olesya, wow, what a handsome man !!!
Crochet
Quote: Omela

I'm waiting for pictures.
If it weren't for the smiley, I wouldn't have shown it for sho ...

Apulian bread in the oven
Omela
Kroshik, mice fainted !!! I hand over those:

Apulian bread in the oven
qdesnitsa
Ksyusha has a proposal to organize a competition for the title of the KP book of records the biggest bread according to Omelkin's recipe, especially since there are friends - who is more?
Omela
Yeah, HERE already competed in quantity! It is possible and in length!
Zhannochka
Mistletochka, tell me please, the bread is on the proofer 1.20, has grown very well. strong, and he still stand 40 minutes. I would like to know he cannot stand and what to expect in this case?
Zhannochka
Worried in vain, the bread turned out, but I could not take a picture. Thanks for the great recipe. While the cotton is under repair, I will learn how to bake in the oven.
Omela
Zhannochka, I'm glad that in the end everything worked out! Of course it can stand. The first sign is bubbles on the roof. With the correct proofing, the dent quickly regains its shape by pressing with a finger on the crumb. If the bread has stood, then when baking it will have a bumpy roof.
Senpolia
Omela, thanks for the recipe. Baked it today. I overexposed it a little, because I bake in a gas oven, and it is difficult to regulate the temperature in it (anyway, for me). But everything worked out, and this is the main thing
Omela
Senpolia, glad you liked it!
SvetaI
Omela, Something I have not reported for a long time.
I really liked this bread, lavrushka gives an interesting aroma, delicate and completely unobtrusive. True, they did not manage to cool down the bread to the end, they pressed it warm; maybe if I let the bread ripen to the end, the lavrushka would show itself more strongly.
That's what a glorious one came out
Apulian bread in the oven
Apulian bread in the oven
Omela
Svetlanawhat kind of bread !!! Gorgeous !! And the scent is really unusual. I really liked it.
OxanaSh
Apulian bread was one of the first cat. I baked. I love him very much. Gently.

Apulian bread in the oven

Apulian bread in the oven

I have most of the breads of this shape, beautiful and easy to cut.
Omela
OxanaSh, very beautiful bread turned out !!! And the cuts opened up perfectly!
k @ wka
I kneaded the dough, it turned out very tight, although I had to add water.
Is this how it should be, or did I do something wrong?
I measured everything with kitchen scales, strictly according to the recipe

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