Sliced ​​loaf (oven)

Girls! And if there is ordinary wheat bread in his bread maker?
I want a loaf, but I'm afraid it won't work in the oven - it's complicated, I don't know how to regulate the temperature, there are only marks 1,2, -, 5.
MORA. And there is also a cartoon, maybe it will work out in it? As I understand it, the difference in breads in HP and in the oven is in a crust? or something else? My son also wants a loaf. Tell me, while I went to knead the bun ...

Olga, I can advise you to buy a thermometer for the oven, put it on the shelf where you will bake.
I don't bake in a multicooker, only in an oven (with a Teskoma thermometer) I won't tell you about division - I have from 1 to 8.

Olga, I can advise you to buy a thermometer for the oven, put it on the shelf where you will bake.
I don't bake in a multicooker, only in an oven (with a Teskoma thermometer) I won't tell you about division - I have from 1 to 8.

Thank you, where to buy? in the household?

I bought in a dishware, where all kinds of little things for the kitchen, to order. Upon receipt, they called me home. Here's one.

There is a very similar one for refrigerators, don't confuse.

This is for the refrigerator. He has a blue dial with a snowflake, a yellow oven dial with a red flame.
Can be ordered online. I looked - the prices there are biting from 500 to 760 rubles. It cost me about 400 last year.
When the part was changed in the oven, the master checked the heating temperature with his devices. I asked permission to put my Teskomovsky inside (Czech Republic). to check how accurate it is. Accurate, 3-4 degrees discrepancy. There is no talk of Chinese.

It is clear, but here I am thinking how to lower the temperature, if at my lowest fire it stays at around 5 after warming up and does not decrease?
And explain to the teapot why steam is needed?

If you have a gas oven, like mine, then the temperature does not change quickly. This in electric ovens quickly reacts to the turn of the handle. The master was explaining.
Steam is needed for a good crust. Minutes for 10. Then let off steam, otherwise it may not bake.

Olga from Voronezh

I looked at your bread in this post, they are so handsome, I can only dream of this ...

The members of the forum and the thermometer helped me. And you will be handsome, be patient

[koluchchka]

koluchchka! Thanks for the recipe! Delicious bread !!! Report

[olga25]

olga25,
Olga, I baked this bread and in HP 1 time - it turns out a completely different taste, not "bar"

[olga25]

olga25,
Olga, I baked this bread and in HP 1 time - it turns out a completely different taste, not "bar"

I bake it in KhP so far - it certainly doesn't taste like a loaf - and we like it better than dairy. And if you bake in the oven, then there will probably be a blunder .........
it will be necessary to decide ...

[olga25]

olga25,
Come on - for me he is a lifesaver when there is absolutely no time

and for now I just have to look at your bread and swallow saliva (((my stove was covered with a copper basin. the heating element flew off. "))) so I will beg my husband for a new hp ..
p. from. everything has its advantages - without homemade bread, I lost almost 4 kg without diets))

We must bake.
I want to clarify some questions:
- Which function should I choose in the oven? (Hot air with a circular heating element / Al Gusto hot air / Heating from above and from below / Heating from below / Grill / and several other types of grill). There is such a choice of functions in my oven.
- And on what level should I put the baking sheet on my 5 levels?

We must bake.
I want to clarify some questions:
- Which function should I choose in the oven? (Hot air with a circular heating element / Al Gusto hot air / Heating from above and from below / Heating from below / Grill / and several other types of grill). There is such a choice of functions in my oven.
- And on what level should I put the baking sheet on my 5 levels?

1, heating bottom-top
2nd level - middle / third level from the bottom

1, heating bottom-top
2nd level - middle / third level from the bottom

Thank you.

Thanks for the recipe.
Everything worked out, the loaf is very good.

And in HB only to do a batch or still a rise? Or take it out after kneading and forming a loaf, leave it to rise on the table?

And in HB only to do a batch or still a rise? Or take it out after kneading and forming a loaf, leave it to rise on the table?

Knead and rise in HP, and then form a loaf and put on a baking sheet to rise.
I do this, everything works out.

Thank you very much for the recipe! A very tasty loaf turned out. I did not even expect that it would turn out so loaf, not bread))))

I am very glad that you liked the bar!

I want to bake a bar, but there are a couple of small questions, forgive the stupid questions, but I'm new to this business - I've only been baking for 2 months
1.and how much will be in spoons - I have no scales and I am at a dead end, but I want a bar
2. I have a gas oven, should I put it under the ceiling? I used to bake bread like that until the bread maker was presented

I want to bake a bar, but there are a couple of small questions, forgive the stupid questions, but I'm new to this business - I've only been baking for 2 months
1.and how much will be in spoons - I have no scales and I am at a dead end, but I want a bar
2. I have a gas oven, should I put it under the ceiling? I used to bake bread like that until the bread maker was presented

Read about spoons and cups here The number of main ingredients in one measuring cup and spoon https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8236.0

About the gas oven temperature Table of temperatures for gas and electric ovens https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=136692.0

Thank you so much!!!!!!

Many thanks to the author for the recipe !!!!!!!!! I did everything according to the recipe, only the dough turned out to be watery, it was sticky to my hands, I had to wet them with water, so that the dough somehow turned into a loaf, which I managed with great difficulty, part of the dough remained on my hands, I thought I would not get a bar , the loaf looked very sad, even the cuts could not be made, it began to spread in the proofer and I loaded it into the oven, in time it stayed there for 30 minutes and was still very pale on top, I turned off the oven and went for a walk with the children to meet the first snow ... When they returned, somewhere in an hour, my bar turned brown, so to speak I got it and there was no limit to happiness, despite the fact that it stuck tightly to the baking paper
I don’t know what taste your Tver bar has, but mine turned out exactly like my dear and beloved Krasnodar, in Tuapse where I live right now, probably didn’t even hear about such a loaf, it’s not tasty here at all I wanted to take a picture, but my daughters didn’t have time to register right away - tearing it in half and gutting it, they began to eat it by both their cheeks, I got one piece of everything
I don’t understand one thing - why all the dough turns out tight, but I got a liquid one

I don’t understand one thing - why all the dough turns out tight, but I got a liquid one

Because you always need to monitor the consistency of the dough, it should be soft and not stick to your hands. Especially if bread is baked on the hearth! It is permissible to make a very soft dough for bread in a mold, where the walls support the shape of the bread.
And just in general, you need to learn how to make bread dough, work with it

Look here for details on baking and shaping the loaf https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7265.0

Take proven recipes for bread and loaves from the forum, and everything will work out

Adminthank you !!!!!!
here is my report today, everything seems to be made according to the recipe again,only now I didn't have time to roll and roll the bar - I had to feed the kids - I immediately prepared the flour for the bun, but today I had to add a drop of water - the dough, as written in the recipe, turned out tight, strange, yesterday probably the stars did not converge on it it was liquid with the same flour in the same proportions, in general the bars turned out to be solid, soft, finely porous crumb, quickly restores shape, exactly as described by the author !!!!!!! here is a photo report, thanks again for the delicious recipe

Here I have baked a bar, I haven't cut it yet (hot)

Thanks for the recipe! This is my first loaf! And it turned out !!!! Very tasty, really crooked))) Hurray! Now you can make my favorite homemade loaf toast!

koluchchka, thanks for the recipe, today I baked bread, it worked! I report: the crust is crispy, the crumb is soft, elastic, fine-pored, weight 510 g. Tasty !!!

I am very glad that you like the bar!

[koluchchka]

koluchchka, thanks for the recipe! An excellent loaf turned out, and so simple!

Thanks to the author for the recipe! I tried to bake more than one loaf, but this one is the most delicious
I want to try to make it with pressed yeast. I ask for advice.
I read the topic about yeast, so I'm thinking 1: 3 or 1: 3.7 to translate all the same.
Enough 15 grams of pressed or 19?

As for me, 12 grams is more than enough, and if the yeast is very strong, then 10 grams is enough.

Attractive loaf I'll have to try

As for me, 12 grams is more than enough, and if the yeast is very strong, then 10 grams is enough.

I added 11 grams, it turned out great. I think you can safely put 10.
The current again burst it in the oven (((but the taste is awesome anyway

[koluchchka]

I put 8 g raw - it turns out great! I have this recipe in the category of favorites
I never tire of thanks koluchchka for such a wonderful recipe

[fresh yeast]

I added 11 grams, it turned out great. I think you can safely put 10.
The current again burst it in the oven (((but the taste is awesome anyway

Optimal bookmark fresh yeast at the rate of 2 grams per 100 grams of wheat flour !!!!!
Dry look here The amount of flour and other ingredients for making bread of various sizes

And not necessarily bread problems are associated with water-flour-yeast!
Bread can break from steep rolling of the dough piece, high heat in the oven, mismatch between the doneness of the dough and the high temperature, etc.

I will experiment, I think it is really or too hot in the oven and I will try to twist the loaf easier.

what happiness! my husband gave me back my oven !!! I can bake bread again. I immediately kneaded the favorite bar. I don't know how to leave a piece for my husband))
how many new things have appeared on the forum over the years ... I will look for delicious))

[koluchchka]

koluchchka, Hi!!!

At least bite me, and my bread was baked today in 16 minutes !!!

Hello! I will not "bite". I made the dough exactly according to your recipe. Water just right. Baking a loaf in the Electrolux electric oven really takes 15-16 minutes! THANK YOU VERY MUCH!!! GREAT RECIPE !!!

Girls, but you can learn more about couples. That is, I put the oven at 210 degrees, put a container of water in the same place, when the oven warms up and the half of the water has evaporated, put a loaf? And when should you take out the container with water now? Reduce the temperature immediately or when will I remove the water?
And who ever baked with convection on two trays?

the longing for my own sliced ​​bread brought me to the forum .... I just master the bread maker, the bread is already working, but for the sliced ​​one I need detailed advice
if I understand correctly, you need to do this:
1. do the dough in HP in the dough mode and there it stands for some time until it doubles somewhere?
2. we take out the dough, ideally roll it out and roll it back into a roll, give it an approximate shape and again wait until it rises again -? (I don't know how the process is called yet)
3.how will it rise again we make cuts with a sharp long knife soaked in water so that the bread does not crack later when baking -?
4. splash water into the oven (by analogy with a real bath) how it evaporates almost all of it, we throw our loaf there -?
5.Waiting for the result, looking at the thermometer in the oven (if any), the appearance of the HBI and the time -?
thanks in advance for your advice and consultation

do we make the dough in HP in the dough mode and there it stands for a while until it doubles somewhere?

I make the dough in HP (Panasonic-254). Pizza mode. Kneading 2 times. In any case, I knead the dough a couple of times for 10 - 15 minutes.

we take out the dough, ideally roll it out and roll it back into a roll, give it an approximate shape and wait again until it rises again -? (I don't know how the process is called yet)

She took out the dough from the KhP, formed a loaf, laid it obliquely on a baking sheet, since the loaf turns out to be large and high. I left it for proofing on the table (covered with a towel), or in the oven with lighting (temperature 30 C). Proofing time (rise) depends on the room temperature.

how will it rise again we make cuts with a sharp long knife soaked in water so that the bread does not crack later when baking -?

As the bar "rose" decently ... I make shallow cuts (2 - 3 mm deep). It is possible and deeper - as you like. Cuts are best made with a razor blade. Well - or with a very thin knife. And be sure to grease it with an egg (shake it with a fork) before putting it in the oven. And the bread is beautiful and the crust is delicious, and bread does not get stale quickly.

splash water into the oven (by analogy with a real bath) as it evaporates almost all of it we throw our loaf there -?

I tried to heat the oven with water. The bread is made with a moist (rather "wet") crumb. So I'm baking, for the eighth time, without steam! I tried to divide the dough into two bars. Nice and practical. But I liked making a large loaf, as the bread is very tender and airy.

waiting for the result, looking at the thermometer in the oven (if any), the appearance of the HBI and the time -?

I do this: I turn on the “Top and Bottom” heating at 200C, be sure to preheat the oven before installing a baking sheet with bread. I put it on to bake. After 15 minutes, I will definitely check the appearance (through the glass). Although there is a light bulb in the oven, it creates "Yellow" lighting, that is, sometimes deceiving about the readiness of the bread. Therefore, I started a tiny hand-held flashlight - with its help I check the color of the bread (its roastiness) through the glass of the oven. Yesterday, baking took 18 minutes, instead of the previous 15-16! Good luck !!!

[Shushera]

Shushera, so it turns out all the same during the cooking process 2 kneading plus kneading-forming and proofing?
here they just wrote that there is only one padding before molding.
I just don't have a bread machine, I'm waiting for a kneader, I'll try to do it in it.

in general it is decided, I will try, taking into account the latest recommendations, if it comes out, then I will post a photo report, if not, then I will ask additional questions. the only thing that has not yet tried the bread maker in the "dough" mode, for whom how many times does it "crush" it in this mode?

does it turn out all the same in the cooking process 2 kneading plus kneading-forming and proofing?

The author of the recipe writes: “We put all the products in the oven and start the Dough mode. This regime lasts for me 1.5 hours. The dough will be pretty steep and not sticky at all. "
So, in the HP, in the "Dough" mode, the kneading occurs two times. Next, the dough is laid out on the table and formed into a loaf (or two small ones). If there is no bread machine, knead the dough, cover the dishes with the dough with a towel and let rise. After 15-20 minutes, we look under the towel, make sure that the dough has risen and knead it right in the dish. We covered it again, and we wait again (about 10 minutes) for the bun to grow and become even and pretty. We spread it on the table, sprinkled with flour, roll out the dough into a square (without enthusiasm). Two centimeters thick, and form a loaf. We spread it on a baking sheet, and let the bar rise (well, again for 10-15 minutes.At this time, turn on the oven to warm up). We make incisions, if desired, very carefully, grease with an egg. We send it to the preheated oven and watch what is happening. The loaf grows large and aromas begin to soar throughout the house.
url = https: //Mcooker-enn.tomathouse.com/gallery/albums/userpics/130333/DSC_0073.JPG]
url = https: //Mcooker-enn.tomathouse.com/gallery/albums/userpics/130333/DSC_0076~0.JPG]

eh thanks for the quick answer, now I just have to try, how is it with the cooking time in the oven? matches the author of the recipe?

By baking time - it's like the dough you want today. Sometimes 15 minutes is enough, and the last two times I baked for 18-20 minutes. I already wrote that I check the readiness through the glass of the oven.