Long-fermented wheat bread (oven)

Category: Yeast bread
Long-fermented wheat bread (oven)

Ingredients

Wheat flour 450g.
Water 270g.
Salt 11d.
Fresh pressed yeast 1.5g.
Ghee butter (lard) 2d.

Cooking method

  • Dissolve yeast in water. Knead the dough of all the ingredients, except for the butter, in the Dough mode in HP
  • Long-fermented wheat bread (oven) Dough at the end of the batch.
  • Long-fermented wheat bread (oven) Knead the dough, form a ball and place in a container.
  • Long-fermented wheat bread (oven)Close the lid and leave for 12-14 hours.
  • Long-fermented wheat bread (oven)Stir in the butter with your hands and form a ball.
  • Place in a container and leave in a warm place for 30 minutes. Then knead the dough again, form a ball and leave for another 30 minutes.
  • Over time, gently form a loaf from the dough, trying not to squeeze out the bubbles. A very important point here is to form the loaf as accurately as possible. You can just dump the dough into the basket and tuck the edges a little. If a coarser kneading is performed, the bread may break during baking.
  • Transfer seam up into a proofing basket or seam down onto baking paper. Cover with a towel and leave for 1 hour.
  • Preheat the oven with a baking sheet to 250C (convection 230C). Gently turn the bread onto a baking sheet, reduce the temperature to 220C (convection 200C) and bake for about 30 minutes until golden brown. Ready bread, when tapped on the bottom, emits a dull sound.
  • Cool on a wire rack under a towel.
  • Long-fermented wheat bread (oven)
  • Long-fermented wheat bread (oven)
  • Long-fermented wheat bread (oven)
  • Long-fermented wheat bread (oven)
  • It so happened that lately I have been baking bread in HP and have forgotten what taste PRESENT of bread!!!!!! Words cannot convey this. This is bread with a soul. Recommend!!!
  • I don't know how to cut a video, so as it is, from beginning to end:

Note

The recipe is taken here: 🔗, thanks to the author !!!!: rose:

shl. I didn’t succeed in such holes as in the author’s. But the result made me happy anyway.

Vitalinka
Mistletoe, gorgeous bread!
And leave the dough for 12 hours just on the table at room temperature?
Omela
Yeah, Vitalinka, I like it too!!!!

Quote: Vitalinka

And leave the dough for 12 hours just on the table at room temperature?
Can be on the table. I put it on the windowsill.
Vitalinka
Quote: Omela


Can be on the table. I put it on the windowsill.
Got it, thanks!
Sonadora
Mistletoewhat a smart girl you are!
Bread is just a sight for sore eyes!
Omela
Thank you, Manechka!
nut
Ksyusha, the bread is just super rr What size is your proofing basket - measure it along the top in length from edge to edge And how do you measure out 1.5 g of yeast?
Omela
Irish, thanks!
Quote: nut

Proofing basket of what size - measure it along the top in length from edge to edge
Basket 27cmX13cm on the inner edge. The dough takes 1 \ 2 and doubles as it rises, that is, it only reaches the edge. The main rise goes in the oven.

Quote: nut

How do you measure out 1.5 g of yeast?
I weigh 2 times 1g each. And I take half of the second piece.
pygovka
super! just the recipe for my diet. HURRAH! FINALLY!
Omela
pygovka , You mean a small amount of yeast ???
nut
I looked at the bread in the original - there he was not very impressed with some kind of hammered or something, but the difference in flour is 50g - maybe that's why such a difference in the crumb I will definitely put yours for the night
Omela
Quote: nut

but flour is a difference of 50g
Yes, Irish, I know. But I have these 50g. well did not climb. The author does not give any instructions about the test, so I settled on 450g. Moreover, our flour is different from the foreign one. And another difference from the author's recipe - baked without steam.
pygovka
Quote: Omela

pygovka , You mean a small amount of yeast ???
no! I mean that there is little fat, but I want to eat first-grade wheat bread and uncomfortable cookies and that's it, rye is not allowed, but how I love it ...
Omela
Quote: pygovka

I mean there is not enough fat
Clear. Then you can exclude oil (lard) altogether, especially since the author wrote "at will".
pygovka
Are you kidding me ... and so nothing is wrong, well, no, these 2 gr. I WILL LEAVE! at least the thought will warm you that somewhere there is a favorite lard ...
Omela
Quote: pygovka

at least the thought will warm you that somewhere there is a favorite lard ...
pygovka
Catwoman
Omela , thanks for the recipe, I took it to the bookmarks.
Ilona
Oksanchik, how did you manage to take a picture of the transparency of the crumb? I kept adjusting this way and that, but it doesn't work out. I can see it with my eyes, but it doesn't appear in the photo. Did you substitute the flashlight? I didn’t hold out when they asked me to take a picture of the openwork of a piece.
Your bread has turned out superb, and you just want to pull a piece from the screen. By the way, I also practice proofing the dough for the whole night, and in the morning baking, only I bake without yeast, basically with sourdough. It turns out delicious! And it also turned out awesomely tasty by accident, when I kneaded the dough in the morning, and then just remembered that it was my shift, wrapped it in a blanket and dragged it to the balcony for 12 hours. Then I came home, molded it, and let me go up to the oven. That was a mess too! This is how new recipes and technologies appear. Thank you for the beautiful bread!
Here I swung a sourdough cake without yeast, but I didn't succeed. On Thursday I'll try again, if everything is hopeless, then I'll bake a proven brand name with yeast!
Omela
Ilona, ​​Lena, Thank you!

Quote: ilonnna

Oksanchik, how did you manage to take a picture of the transparency of the crumb?
With one hand she brought it to the light bulb, with the other - Fotala.

Ilona
Quote: Omela

With one hand she brought it to the light bulb, with the other - Fotala.

Maaaster !!!
Inusya
Again tsytuёchki, a napkin to match ... and now a light bulb! ... Well, Ksenia, you give! This is a blow below the belt!
No, you will make me buy an oven before the repair is completed, and I will bake in an unfinished kitchen ...
... I can taste it ...
Omela
Quote: inusha

Again tsytuёchki, a napkin to match ... and now also a light bulb! ...
inusik, Well, at least you have no problems with a light bulb ??? Are available?? Consider half the job done !!!!
Inusya
Aha! There is. At 250 watts ... won, hanging on the cartridge ...
Bright ... any cake will enlighten, so you can try
Well, to be honest, I was intrigued by the prolonged fermentation, I love that ... now I would have to talk my mother out so that she could put it on the oven, but I'm afraid she will send me to hell ... for "after the holiday" ...
I put a note, I give a grudge, I'll try to do it ... but after Easter, right now I'm already exhausted ...
Omela
Of course, honey, you will! Affectionately said so .. where are you going to get off the submarine !!!
Joy
Ksyusha, what kind of bread ... What a beautiful one ... I really don't have time to bake bread now, but I have to bake it.
Omela
Marish, He also lay in the bookmarks for a very long time. I’ll look and see everything, and I’ll put it back too ..
Ilona
Quote: Omela

Marish, He also lay in the bookmarks for a very long time. I’ll look and see everything, and I’ll put it back too ..
Her ... such beauty cannot be bookmarked for a long time! All the best to the people and faster!
miculishna
What a handsome bread, lovely sight! It also lies in my bookmarks, and something constantly did not reach him. I like yours in the photo more than in the source. And with such a long proofing, there is sourness in the taste?
Omela
Quote: Mikulishna

And with such a long proofing, there is sourness in the taste?
miculishna , Thank you! For me, there is no sourness, but there is no sugar in the recipe. For me, the bread is more salty.
miculishna
Mikulishna, thanks! For me, there is no sourness, but there is no sugar in the recipe. For me, the bread is more salty.
I will definitely bake, I don't really like the sourness in bread.
Omela
Good luck!
Omela
Baked without oil and proofing basket. Pouted like a torpedo !!!!

Long-fermented wheat bread (oven)

Long-fermented wheat bread (oven)
pygovka
So! and where is the picture in the light?
Omela
That Cho shine there ?? Lard yak lard !!! (from)
pygovka
PHOTO TO THE STUDIO! : girl_cray: well, that's the fat here, well, not for me, let's at least grow. oil or something ...
miculishna
Quote: Omela

Baked without oil and proofing basket.Pouted like a torpedo !!!!

Long-fermented wheat bread (oven)

Long-fermented wheat bread (oven)

While we're here, yes, we are going

Your bread is cool !!!!
Omela
Quote: Mikulishna

While we're here, yes, we are going
Get ready, get ready .. I'll wait !!!!
koziv
Unusually delicious bread !!!! And most importantly, I got HOLES !!!!!!! THANKS, Oksanochka, for the recipe !!!!!!!!
🔗
Omela
OOOOOOOO !!! URAAAAAA !!! Ir, not holes, but holes !!!!!!

shl. did it without a basket ??
koziv
In the basket, I poured the dough straight into the basket from the bowl, and then onto the baking sheet. True, the roof of the bread was notably torn, such a mound grew in the middle, but there are holes !!!!!
Omela
Quote: koziv

True, the roof of the bread was notably torn, such a mound grew in the middle,
Girls, my first bread also tore the roof. The main thing here is to do as little body movements as possible. They pinched it a little (if in a basket) or tucked the dough under the bottom (if on paper) and that's it.
Freesia
The sides of my bread are a little torn. Tasty! Thank you!

Long-fermented wheat bread (oven)
Omela
Freesia , handsome !!! How glad I am that I liked the bread !!
Sonadora
Mistletoe, I baked it !!!
If I was told that from 1.5 g of yeast, SUCH bread would turn out - I would never have believed it! Thank you so much for sharing such a wonderful recipe!
Long-fermented wheat bread (oven) Long-fermented wheat bread (oven)
Light, airy, with a crispy crust - a dream, in a word.
I will definitely bake more, especially since labor costs are minimal, and as a result - wonderful bread!
Omela
Manechka, gorgeous bread !!! And the light bulb is in place.

shl. The only drawback of bread is that it is eaten in 1 day. Today I'll mix it with flour. There will be some benefit.
Twist
Little, so I brought a report on bread. It turns out very tasty bread. And, as you said, only one drawback is noticed - it is eaten very quickly.
Thank you very much for the recipe

🔗
Omela
Marish, the handsome man turned out !!! So even, neat !!! glad you liked!!!
Twist
KsyushaWhen I stood in the oven and "inflated" just like a balloon, I thought there would be explosions. But nothing happened.
Delicious bread! I will bake some more!
Omela
Quote: Twist

I will bake some more!
and I.

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