Spiral Norwegian bread (oven)

Here, I found it ..

Wow, how big it is, this form ... but I have it from a fixprice, I want to try them ... probably less dough will need to be put ...

[1.3 l.]

It is not very large, but measured the volume:

I measured about 1.3 l. The original recipe contains 1.5 liters.

In Fiksovsky 480 ml, i.e. if 2 are folded, then 960 ml.
It turns out that if the original recipe contains 1.5 liters, then the double volume is 3 liters, so you need to take 1/3 of the recipe or even a little less? This is something completely skinny.

[Omela, Ksyusha]

Omela, Ksyusha, and how many mm do you have and how many pieces do you put?

[Olga VB]

Olga VB, Ol, I've been baking for a long time, I don't even remember the details. But the dough rises very much. It is possible for a sample 1 \ 2.

Oktyabrinka, Tanya, the clamps were the smallest, but they could not stand it. You can take more.

I measured about 1.3 liters with water. The original recipe contains 1.5 l.

Ksyusha, tell me, please, is this the volume of one half of the form?

[Kras-Vlas]

Kras-Vlas, Ol, well, you asked !!! 😯 I don't remember, but, logically speaking, there should be a full volume of two halves. I'll go and see if I haven't taken the form to the dacha, I'll measure it.

Yes, 1.5 liters is full. I have the same, I measured.

Oh, and no need to go! thank you Lorik !! 😘

Thank you girls, Ksyusha and Larisa!
I have half 1.3 liters, so I need to double, it seems

[Kras-Vlas]

Kras-Vlas, yours is not from Fixprice? They are there with a smaller volume than Ksyusha and me, and the metal is thinner, take into account when baking.

Laris, in my opinion, I bought them in Metro, they are black with non-stick. coated, 30x12 cm. I bake cupcakes in them. I've been staring at Ksyushin bread for a long time ...

Ol, yours is big, I think yes, you need to double it.

[Omela]

Omela, Ksyusha, looking at your bread, was puzzled by this form ... from Fixprice, she never baked, but she saw this last year, bought it and now I constantly bake in it ... the brick forms are idle ... I bake according to a different recipe, wheat -rye...

and this one has more rye flour ...

[Helen]

Ksyusha, here's my caterpillar!

Ol, yours is big, I think yes, you need to double it.

I was afraid to double, counted on 600 g of flour. When baking, half of the clamps were ripped off and the bar was slightly "kicked out" along the seam. The impression is that the dough did not have enough space (tight along the contour).

I liked the baking in these forms so much that I immediately kneaded the dough into 550 g of flour, although I replaced 150 g with rye and did not add eggs, the baking clamps were "to death":

Next time I will try to further reduce the volume of the dough, after all, there is not enough space, I want more openwork
Thank you for the recipe for a delicious and beautiful bread!



Helen, Lena, please tell me, how much is your mold and how much flour do you use to make the dough for it?