Long-fermented wheat bread (oven)

Salt took two measured teaspoons from HP - 10g.

Brick by brick - shape is meant

Nuuuuu, the shape is big, so it blurred. But on the roof you can see that the proofing was normal !!! Well done!!!

By the way, salt - promotes the fermentation of yeast, but does not prevent it !!!

Here I read and read and I just can't understand - first we put the dough in HP on the Dough mode (in my Panasonic it is 2 hours 20 minutes), and then just leave it alone for 12-14 hours? Or use HP only for mixing?

[Ru]

Or use HP only for mixing?

Ru , only for mixing.

By the way, salt - promotes the fermentation of yeast, but does not prevent it !!!

By the way, yes ... Previously, it was written everywhere that salt seemed to slow down the yeast, and it was recommended to pour salt into the far corner of the yeast ... And lately, more and more often you come across recipes where salt is added into a dough ... So it turns out that it does not slow down anything, but on the contrary ...

[creamy melted]

Mistletochka, I read everything, I don’t understand - the recipe says Ghee (lard). Ghee means creamy melted (or lard) or ghee - this is lard.

[Tanya]

Tanya, in this case lard or melted butter. In general, this is not the same thing. As far as I understand, lard is obtained by reheating lard, and ghee from butter.

Mistletochka, I've also become interested in your recipe for this - I'm getting ready to test the tiles And tell me, please, only 2 grams of butter or lard. or how

[Irish]

oil or lard, only 2 gr. or how

Irish, Well, so!!

[Irish]

Irish, Well, so!!

Clearly, it remains to wait for the tile, baking stone Thanks for your reply

Well, it’s gone. Here is my photo shoot:

And this is in the context. The holes are not very big, but I like it even better. For some reason, more under the very top crust, why, I wonder?


The crust turned out to be hard and crunchy, even after lightly smearing the finished bread with butter and cooling under a towel. Perhaps she was a little too clever with the temperature in the oven or overexposed (35 minutes was in the oven). And according to the test, I was very worried that the heat, somehow it all night. I read the whole topic here, then followed the link for the recipe, based on which it was made. And I read an interesting thing there. After kneading, the temperature of the bun should be 21 degrees. I was kneading in HP on the Pelmeni mode. It is 20 min. (I didn't use the Pizza mode, because there at the end the heating elements begin to work actively and the dough is very warm after kneading, 21 degrees will not work out in any way). But: the water was cooled in the refrigerator to 7 degrees above zero. The temperature in the kitchen, and hence the temperature of the flour, is 27 degrees. After the end of the batch on Pelmeni, I measured the temperature of the kolobok and was horrified - 30 degrees. Well, not 21. I put the dough in a saucepan and put it out on the loggia. there - 25 degrees at night. It stood there for 11 hours. Then you need lard. I thought to run to the stores to look, but then I remembered that I’m a Khokhlushka, and which Khokhlushka doesn’t have bacon in the refrigerator). I otchik a bit, cut it finely and melted some lard and + greaves. A little lard (half a dessert spoon) - in the dough, and for the rest in the evening I fried potatoes with cracklings. In general, it's all about.
In short, the bread tastes delicious, my men appreciated it. Many thanks to Omelochka for the wonderful recipe, especially the fact that there is not enough yeast, since my husband is afraid that they are harmful, but here there are actually very few of them. By the way, this is my first bread in general, which was baked not by HP, but by the oven. 100th. Before that 99 were in HP.

[Mona]

Mona, great bread !! To make the crust softer, you can sprinkle with water before baking.

[Mona]

Mona, great bread !! To make the crust softer, you can sprinkle with water before baking.

I did not sprinkle it, I smeared it with a silicone brush with water before planting it in the stove. That, apparently, overdried by the temperature of the stove. Well, my stone heats up very strongly to the maximum, the way it should be at the beginning of baking, and then, if you lower the temperature, the stone does not cool very much, but continues to be at the maximum for some time. So it's overdried. We need to get used to it.

So I also have Bread baked on a tile, it turns out with a very hard crust both from the bottom and from the top. I'm already sure that the point is in the tile, even when the pace is reduced. in the oven, the stone cools down for a very long time, but on a pallet of flower bread is amazing, so until I find this damn metlakh, I will not use ceramic

[Irina]

So I also have Bread baked on a tile, it turns out with a very hard crust both from the bottom and from the top. I'm already sure that the point is in the tile, even when the pace is reduced. in the oven, the stone cools down for a very long time, but on a pallet of flower bread is amazing, so until I find this damn metlakh, I will not use ceramic

Irina
and this damn metlakh is made of clay? and ceramic is what then? explain to me)

So I also have Bread baked on a tile, it turns out with a very hard crust both from the bottom and from the top. I'm already sure that the point is in the tile, even when the pace is reduced. in the oven, the stone cools down for a very long time, but on a pallet of flower bread is amazing, so until I find this damn metlakh, I will not use ceramic

I don't have tiles, but also a floral pallet. White-yellowish chamotte clay. Maybe you have it made of another clay or just lower the temperature a little, I'll see. Or put a grate with a stone not on the bottom, but on a medium height. True, then there is very little space to the top, I have a gas grill there, the bread can rest against it when it rises. By the way, the bottom of the bread did not burn absolutely, the same color as the top, which is very pleasing. Without this pallet, it was impossible to bake anything, everything was charred from below, and from above - a frightening whiteness. But despite the harsh crust, the husband and sons praised me very much, they said that everything turned out very tasty for me and continue in the same spirit and that I, like, on the right path. Straight, like Lenin's: You are going the right way, comrades.

Mistletoe today I mastered another recipe for your bread. I report: and in the context and further- ... He stood with me for 8 hours, kneaded at 11 pm stood until 7 am .. The bread is delicious and very convenient in terms of, rose, and the bread is almost ready :) one, two and in the oven. Well, you can't bake such delicious bread, I look at the remaining piece and think, what to make for tomorrow? Thank you so much !!

Lena, beautiful bread !!! Glad I liked it !!!!

I look at the remaining piece and think, what should I do for tomorrow?

and I. I haven't figured it out yet.

Delicious bread. I baked it in a Russian stove - I used this device for the first time. I put the dough on a cabbage leaf - the bottom turned out to be a cool crust - the veins of the leaf were printed. I will take a photo next time, I'm afraid when I come home there will be nothing to photograph devoureat

[kavilter]

kavilter , I'm glad that you liked the bread !!!

I baked it in a Russian stove

Wow!!!!! Great !!!!

Undeservedly calmed down Temka, we need to stir newcomers ...
I bake it regularly, I love it for what is done without getting my hands dirty.
Kneading - in a bread maker, spreading at night, in the morning I added butter, folded it a couple of times, laid it out beautifully, - hop! - and the bread is already getting cold! ... (more hop and only crumbs from it ...) Super !!!
Here is another proof (as always from the first grade) of holes like a ciabatta:


Bake, girls, it's delicious!

[inusik]

inusik, what a beauty I zababahala !!!! Really forgot about this bread .. went to the first post - see who the author is !! Thank you for reminding me.

Girls, explain to someone who does not understand why this bread cannot be put into bread tins for proofing and baked in them, without turning over or tucking anything?

[LiudmiLka]

LiudmiLka , it is possible, but the tin bread will differ in taste from the hearth.

[Omela]

Omela, very tasty bread. I have no photo, but I’m not handsome either - it blurred a little. Plated in a Chinese bread and fruit basket, made of the same material as axioma. Sprinkled with flour, nothing stuck. I did not sprinkle the bread with water before baking. I did the rest exactly according to the recipe. It is very surprising that just 1.5 g of yeast raises almost a pound of flour. It took the most time to weigh them - the scales did not want to show me 1 g, so I had to weigh 12 g, and then divide them. I think if there is an inaccuracy for half a gram, then this is not critical. It turns out almost yeast-free bread. For me this is just the discovery of the century

[LiudmiLka]

LiudmiLka , I'm glad that I liked the bread !! He is really admirable !!

[Lyudmilka]

Lyudmilka, and I have already got used to breaking off this bread, - I crumble like a little fingernail - a piece, and that's all - without weighing.

[Mistletoe]

Mistletoe, thanks for the delicious bread!
So my turn came to this bread! Maybe the appearance is not very good, but it is so delicious!

[Vitalinka]

Vitalinka, what holes !!! Glad I liked it !!
shl. You don’t lose to know .. everyone changed their clothes.

Undeservedly calmed down Temka, we need to stir newcomers ...
I bake it regularly, I love it for what is done without getting my hands dirty.
Kneading - in a bread maker, spreading at night, in the morning I added butter, folded it a couple of times, laid it out beautifully, - hop! - and the bread is already getting cold! ... (more hop and only crumbs from it ...) Super !!!
Here is another proof (as always from the first grade) of holes like a ciabatta:


Bake, girls, it's delicious!

girls, so you can fold the dough? Is it after the butter? But what about caution? Today I'll put it to wander for the night - good luck to me and the rest of the bread on this bread

[shakti]

shakti, the first post describes the process in detail. Careful in the last step when forming the loaf. Good luck!

I baked bread with premium flour. The most difficult thing was to measure the yeast and at the final stage to tear off the dough roof from the towel I liked the taste, there are a lot of holes, the bread is soft, but why. It's rubbery, although we like the rubberiness. But as I understand it, it shouldn't be? I will bake on Saturday, I will unsubscribe again. Thanks for explaining the recipe

[shakti]

shakti , it is better to sprinkle the towel with corn flour. Regarding the "rubberiness", I can assume that you had too wet dough or flour is very strong. In general, the crumb is not rubber here.

attempt number 2 and work on mistakes - the last proofing is not in shape, but on a baking sheet with tucked sides as in the video. The result is a beautiful torpedo, high and smooth, the crumb is perforated and soft.






thanks for the recipe for a simple and healthy bread

[Maria]

Maria, what a beautiful bread turned out !!!

thank you teachers !!!

I sat down on this bread !!! I even stopped baking with sourdough ... I don't have the first grade of flour, so I bake with the highest one and add 100 grams of whole wheat wheat, and I also add flax seeds. It turns out delicious and soft even the next day. But I am adding steam to the oven. The recipe is convenient because the bread costs itself at night and wanders, and I sleep a small amount of yeast also pleases. The gingerbread man with the addition of CZ turns out to be steeper than on purely VS and the dough is less liquid, respectively, it is easy to form a torpedo loaf

[Maria]

Maria, I'm glad that you liked the bread !! You can add some water if you use flour.

summer heat has come to us! I can't bring myself to turn on the oven, but I really want to keep eating this bread. I baked my parents and myself.Can you tell me how to adapt it to a bread maker?

baked in a bread maker ... or the coat, or rather the taste is not the same

During the night, the dough got windy (((a crust appeared. I, of course, tore it off as much as possible. I made it on premium flour

[Catherine]

Catherine, strange, what did you put on? Can't imagine crusting on batter.

[Omela]

Omela, soooo ... I had no batter. There was a bun - like pies after kneading. I put it in an iron ikea bowl under a towel overnight (no drafts). In the morning there was a crust ((((.
***
maybe because I put it under the towel, and not under the lid, everything was gone. I watched the video of molding. Of course, I didn't have such a batter. It's strange. Fresh yeast, I used it to bake pies yesterday.

No, Katya, the dough should be put in a pot (or other container) with a tight lid. overnight the dough turns into a liquid bubble mass. You pour it directly onto the table ... I can't even guess what the reason is ... Did you just put the yeast ???

I put the yeast. 2 grams. Kolobok is cool, I think. Of course, it turned out delicious, but obviously with a violation of technology I will try again.


that's in the context

I always only cover the bowl with plastic wrap. Of course it gets aired under the fabric.
And under the film - as soon as done.

[Catherine]

Catherine, well, nothing looks like that on the crumb. air!! Cover with a lid or plastic next time. And look at the consistency in the first post what the dough should be.)

read the whole Temko. put the dough in the night. all according to plan. just loaded it into the oven. oh, I don't know what will happen, but the smell went amazing
I hope I'll come soon with a report, if it's not a shame to show

well, I'm dragging


and cutter


loved the bread !!