Bork. Rustic French bread

Category: Yeast bread
Kitchen: french
Bork. Rustic French bread

Ingredients

Water 300ml
Wheat flour 340gr
Whole grain flour 105gr
Salt 1 1 / 2h. l
Yeast 1 3 / 4h. l

Cooking method

  • Place all ingredients in a baking dish in the order shown in the table.
  • Set the crust color - dark, the size of the loaf is 0.75 (750g), the program "Basic mode".
  • Bork. Rustic French bread
  • Bork. Rustic French bread

The dish is designed for

Weight 750 gr

Time for preparing:

3 hours

Note

According to the specified recipe from "Bork-800", I cooked in HP "Bork-500", following kolobok rule... I added flour during the first kneading, but in vain, because then I had to urgently add water.
The bread is delicious with a crispy crust.
In addition, I took the ingredients for a weight of 500g:
wheat flour - 230gr
whole grain flour. - 70gr
water - 200ml
salt - 1 tsp
yeast - 1 tsp

Admin

Appearance seems to be normal And crumb? How to see what's inside the bread, photo in the studio!
MariS
Tanya, thank you for the kind words! I thought that we would do without a photo of the crumb (I don't have a photoappatat) ...
Bork. Rustic French bread
Arka
Quote: new

Bork. Rustic French bread
Great crumb! Successful!
MariS
Arka, I am very glad that you liked my bread!
When I get beautiful bread, I am always very happy.
Delicious and very easy to prepare - I will be very glad if you like the taste!
ivka
DD !!
I haven't found Provence herbs yet, but I baked this bread!
The recipe is amazingly verified!
The gingerbread man was rolling perfect
The bread is cute
The roof is not very beautiful, but I was too lazy to remove the extra 7 grams of flour when weighing.
I post a photo, and we'll find out what it tastes like tomorrow, if it remains
And now we have a night
🔗
ivka
There is also a cut!

My husband cut off the hot, and I took a bite ... Salty and gray ... Tasty!

Thanks for the recipe!

🔗
MariS
Ivka,thanks for your report with photos!
I am very glad that I liked the bread!
I bake small breads in a round form, because the dough of a small weight does not lay very evenly in a rectangular form. Especially if they didn't keep track of the bun ... The flour could be wetter or, conversely, dry. Sometimes I also can't wait to cut off a warm bread !!!
Bake for good health and good breads!
AlenaT
Marina, question: I kneaded it with a combine, distances
an hour and a half, then knead, form a loaf, for another half hour for
proofing, then bake.
Did I make the layout right for myself or not?
I want the oven in a cast-iron roaster - do the final proofing in it
and then put it cold in a preheated oven, or what?
MariS
AlyonaThanks for your interest in the recipe. How did the bread turn out? I haven’t had to bake in his oven yet, and this recipe is for a bread maker ... I hope you got delicious bread in the oven!
lana light
Quote: MariS
In addition, I took the ingredients for a weight of 500g:
wheat flour - 230gr
whole grain flour. - 70gr
water - 200ml
salt - 1 tsp
yeast - 1 tsp
I do not have Bork, but I decided to cook bread according to this recipe in my HP. And I did not lose! It turned out great!
I did it for 500g, there was no whole grain flour, I put 30g of bran and 270g of wheat flour. And for some reason baked in the French mode ..
With "ate for half a day together with my husband! Very tasty and fragrant bread with a crispy crust! The husband ordered to put another portion and add it to favorites! Yes, Comrade Commander!"
MariS
Quote: Lana's Light
The husband ordered to put another portion and add it to favorites! Yes, comrade commander!

Svetlana, then you need to cook not a reduced portion at once, but the main one, so that at least until the evening it will be enough. Thank you for your kind feedback - I am very pleased. Cook with pleasure for good health!
lana light
Marin, we just came up to 500g - there is less crumb and more crusts !!! And we both LOVE the crusts!
MariS
Quote: Lana's Light
And we both LOVE the crusts!

The crusts are yeah! For me, they are also the most delicious in bread.
Nasturcia
Thank you! It turned out! my breakfast! The top is crispy like a baguette. Soft crumb inside! There was no time for him to cool down, everyone was in a hurry to have breakfast! Still would ! Such a smell ...

Bork. Rustic French bread
MariS
Nastya, I am very glad that I liked the bread! Bake for good health. Thank you for the photo!
keit-pro
Hello! I am new to baking, bought a Bork X500 and added your recipe. After reading a lot of topics from the forum, in my opinion everything should have been ok with bread, but the dome of the bread fell ... And inside it is a little dull in the very middle ... The flour was weighed on a scale, the water was measured with a measuring cup bork, everything is for sure like in a pharmacy!) please tell me what could be the problem?
lana light
Unfortunately, I won't tell you anything about the roof. It seems like this happens if the liquid is too much.
I didn't have such a problem, although I have been baking this recipe for almost two years. I love this bread!
Flour is different, which one comes to hand, HP is not Bork, but Maxwell, I don’t measure flour and liquid up to ml and up to grams, plus or minus 5-10 g (ml), I don’t bother about the kolobok. Moreover, I often put it in the evening with a delay in the start for the morning. It always works
Now I have changed the proportions a little, I take 250 ml of water, 1 tsp each. dry yeast and salt, 50 g whole grain flour and 320 g w / s flour. Plus 2 more tbsp. l. sunflower oil, it seems to me that bread crumbles less with it




Here is the old-timer of our forum Admin- Tanya describes the possible reasons for the roof failure:
The bread rises, but falls inward. Causes.
keit-pro
Thanks for the advice and useful information! Yesterday I added a little more flour in the second batch. I added half a tablespoon at a time until the bun became smoother than the last time. And the dome almost didn't fall! Failed a little in one place ... I also realized that it is better to cut bread after it has completely cooled. In general, we learn to feel the dough slowly. I just forget to take pictures ...
lana light
Quote: keit-pro
that it is better to cut bread after it is completely cooled
This is yes. And even less to smell it! It turns out the same appetizing, and you just want to cut off an orphan piece of 3 cm by 3 and crush it!
MariS
I'm glad that now the bread makes everyone happy. I bake it at the dacha all summer - there is no time in the oven. And one day, with flour bought in the village, the roof of the bread fell. I changed the flour and everything worked out.

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