miculishna
Here is my handsome man! I replaced 100 g of flour with semolina. Not bread, but UUUUUUHH The loaf of perfectly even shape turned out, the crumb is yellowish like chicken, the taste is delicious

Long-fermented wheat bread (oven)Long-fermented wheat bread (oven)
pygovka
well that's it! I decided to bake. here I have no hb. knead with your hands, right?
Omela
miculishna , Irina, great bread !!! The crumb is incomparable !!

Quote: pygovka

knead with your hands, right?
Natalia, knead, as you usually knead the dough.
Inusya
Ksyu, now knead your torpedo, for the night, just 12 hours will pass, and tomorrow morning I will test the new oven. I have already studied everything, tested all the pokes. So I'll start with your piece! With God! Tomorrow I will report (if I don’t disgrace myself)
Omela
Inusik, Good luck !!! Even if it doesn't work out, don't be discouraged. All new oven and untested recipe. So to say 200% risk !!!
vasaby872008
Omela, please write in more detail about tsz bread. Did it work out? How much yeast? Well oooooooooooooooooooo!
Omela
vasaby872008 , haven't made bread yet. We gorge ourselves on cabbage crumpets. I will use the same amount of yeast. As soon as possible.
vasaby872008
Thank you very much, Omelа! I will look forward to it. Good luck!
Inusya
Well, it's time for me to show my freak.
Long-fermented wheat bread (oven)
Long-fermented wheat bread (oven)
If it were possible, I would have exhibited even fewer pictures, shame.
Something, he is kind of gnarled like a tortoiseshell shell.
All programs were set in a written way, and the temperature and mode. Well, the ugly one came out, I was afraid to ruin him, and that's probably why the ugly form turned out. I don't have a proofing basket, I baked it on paper. No, so the principle became clear to me in the process, especially when I saw bubbles in the test in the morning. And then it rose not so actively.
I was like a fool squatting under the glass of the stove for about 10 minutes (she's standing on pieces of wood on the floor in the hall), my legs were numb ... ... I also sin a little for flour, my cakes did not come out very well this time ... Or should I fill my hand with "tucking" the blank? ...
In short, disgraced with the appearance. Well, I'll still try, honestly, I liked the taste!
Ksyunya, forgive me, everyone has such a beauty and I'm here with my snarl ...
miculishna
inusya

Come on, do not scold him so much, it seems to me that he has stood a little, therefore, he did not cross the thickness
Omela
Teeeex, inusik, what are you here protruding-nagovarivatsya on bread !!!! The shape is absolutely normal. if it pouted more in the oven, the shape would be rounded. And the crumb is not clogged. I just really stood at the last proofing (you are probably already warm) - you see, the roof is not uniform, but there are such holes on it. The next time, reduce the proofing time of the workpiece and everything will be a bunch.
Sonadora
Inusya, do not worry! You will adjust to the new oven and you will give out masterpieces on the mountain!
MariS
Ksyusha, so tempting - beautiful bread! So I think: "Isn't it time for me to swing on William ... our Shakespeare your wonderful wheat ...?
New vitamin
Mistletoe! And at what temperature it stood for 12 hours. And then my room is now 30 degrees, I think it will peroxide in such a time
Omela
Quote: New Vitamin

Mistletoe! And at what temperature it stood for 12 hours. And then my room is now 30 degrees, I think it will peroxide in such a time
New vitamin, it was 27 in the kitchen - stood on the windowsill, it is a little cooler there. Stood 14 hours - no peroxide. Now it's +29. If in doubt, reduce the time to 10 hours.

Marish, come on already, swing it !!!!
New vitamin
Quote: Omela

New vitamin, it was 27 in the kitchen - stood on the windowsill, it is a little cooler there. Stood 14 hours - no peroxide. Now it's +29. If in doubt, reduce the time to 10 hours.
Thank you!
You can call me
Omela
Quote: New Vitamin

You can call me
Swept !!
Inusya
Well, lana, they persuaded me, so I'm not quite a lost baker yet ...
Listen, but when I waited for it to cool completely, and tried it normally, it’s nothing! Such an abnormal porous-moist crumb, in general, in no comparison with a baker's !!! Chessword! It is very similar to the bread that is baked in real Russian ovens. Now I think that I will probably switch to ovens. By God, I liked the taste better. He is DIFFERENT ... With your help, I will hone my skills! Urrrya! How many interesting things are ahead!
Omela
Quote: inusha

By God, I liked the taste better. He's DIFFERENT ...
About that and speech.
Inusya
In, I also remembered about the basket ... Is it baked in it? (I am calling for a possibly stupid question) Is it not such a coincidence as in Lyulёk in our warehouse? There are different sizes and shapes. And I thought if it was proofing, then it is only suitable for proofing.It seems from bamboo? ...
So, do I need this too? Ksyusha, otherwise I also want to have such a striped bread, like you had in your first post ... Well, I'm going to bring my failed attempt to perfection ...
So then, if someone asks - Did you bake it yourself? - I would, with a careless wave of my hand, answer: "Oh, well, bread is like bread, the most everyday, but I still can't do that ..."
Omela
Quote: inusha

"Oh, well, bread is like bread, the most everyday, but I still do not know how ..."


Quote: inusha

about the basket ... Is it baked in it?
Inusik, Of course not. It only raises, and then falls out onto a baking sheet and bakes. And the stripes remain. I bought it from Lyulka.
kolenko
Quote: inusha

In, I also remembered about the basket ... Is it baked in it? (I am calling for a possibly stupid question) Is it not such a coincidence as in Lyulёk in our warehouse? There are different sizes and shapes.

Aha! Different shapes, sizes !!! One shape-size - for 2 kilos of dough !!! This will no longer be a torpedo, but a surface-to-surface missile
I was already driving there when I saw Omelkina's loaf. Horror, how I want to navay such! I'll stand here, listen, learn to reason
Omela
Quote: kolenko

One shape-size - for 2 kilos of dough !!!
Well, yes, but maybe there will be more. I have it like in the picture on the left (oval) and in the middle (round).

Quote: kolenko

I'll stand here, listen, learn to reason
Lenawhy stand ?? Whom to wait ??? And you can bake without a basket. At least try it. I assure you, it will turn out no worse.
Kras-Vlas
Good afternoon, Ksyusha! Look at my piece - two-faced Janus
On the one hand, handsome
Long-fermented wheat bread (oven)and on the otherLong-fermented wheat bread (oven)
how he was ripped
Quote: Omela


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.
The process of forming a loaf did not work out, although I tried very hard (baked on paper), did not understand how it can be formed from a round cake that fell out of the bowl after the second 30 minutes - only by "sticking" it under the bottom of the dough? How can you make it long? I'm just learning, but I want to do it beautifully !!!!
And the perforation seems to be a success?

Long-fermented wheat bread (oven)
pygovka
Yes, that's the question, too. and then baked, well, even put it up ashamed and did not even take a picture. really tasty so this bread is mine! then how, I dumped it out of the bowl onto the parchment, and pick it up lightly under the bottom of the edge? forming an oblong or round shape? I want to put it on again today, and so that it turns out pretty too.
Inusya
I see - not the only one of me "tucking" did not work out, (already felt better). And the bladder frequency is really awesome ...
Boom to train ... I am planning a second attempt tonight, I will fill my hand ...
pygovka
so I plan for the evening. Well nothing.Omela He will tell us, help, teach us, in the middle of the night ... I don’t know ... will sleep ...
Kras-Vlas
Quote: inusha

I see - not the only one of me "tucking" did not work out, (already felt better). And the bladder frequency is really awesome ...
Boom to train ... I am planning a second attempt tonight, I will fill my hand ...
Well, yes, it's more fun in the company !!! Today I will not repeat, I have to eat this one, and I will wait for the author's comments.
Here, and most importantly I forgot !!! Ksyusha, thank you for the delicious bread recipe!
Inusya, and I sit in front of the oven on a stool to observe the process with all the convenience !!!
Sonadora
Girls, I will now tell you a terrible secret, bye Mistletoe does not hear.
To make the bread even, I cheated a little. Namely, after 12 hours of proofing, she kneaded, formed a ball and left for 30 minutes, after which she kneaded again, formed a bar and left it not for 30 minutes, but for an hour and a half, that is, I missed one rush. Thanks to this (even for me), the bar turned out to be even.
Omela
Kras-Vlas , Olga, the bread was a success !!! Hole, that is necessary !!!

Quote: Sonadora

I left it not for 30 minutes, but for an hour and a half, that is, I missed one workout.
Sonadora , even if you call it a pot - just don't put it in the stove !!

Girls, what can I tell you ... my first piece of bread also torn .. More precisely, it was kicked out from one side. And the last two are all. Today for the night I will knead flour with CH. Tomorrow, if I succeed, I will film the process of poking. I found a small tripod for a cameraman, you know, it's difficult to shoot and tuck in 2 hands.

You can also try poking around with a metal knitting needle before baking. In theory, it should help to keep the shape.

Ufff .. well, something like that!
vasaby872008
Hurrah! Hurrah! Hurrah! I am looking forward to bread made from tsz flour. I couldn't try it myself, not because of greed, but because of lack of time. And it won't work for tomorrow. Friends slaughter pigs and have to process the meat. But for the day after tomorrow I planned bread with my own hands.
Sonadora
Mistletoe, and what to do? I look at your bread and admire - one is more beautiful than the other !. This, unfortunately, is not given to everyone.
Omela
Girls, with CZ bread bummer !!!!!! opened a 5-kilogram bag, and taaaaaam:

Long-fermented wheat bread (oven)

The second time I step on the same rake !!!! With this flour:

Long-fermented wheat bread (oven)

pygovka
a nightmare ..... I also got it a couple of times, I don't buy that flour anymore.
Inusya
XYUYU! I think I have a nuclear warhead in the oven! The launch took place, the explosion was scheduled in 15 minutes, I’m okay, consider it, I said goodbye, but if the new stove blows apart, I’m sorry ... WAIT !!!
Inusya
Well, here I am with my submarine ...
Long-fermented wheat bread (oven)
Again, everything is not like with people (but I already start to like this process).
Well, I'm smart, I think: I'll put it on paper right before the last dump, so as not to torment him later. Yeah, but there is no paper for baking, took out tracing paper for patterns, and laid it on it, satisfied, hoping to drive for paper during this time.
So my bread stood for an hour on this tracing paper. But during this time I hit the store across the street, bought baking paper, had time to the end of the proofing ... and it is already impossible to tear it off the tracing paper ...
Of course, I put it in the stove, but he got into the paper so that he became one with it. The photo shows how the paper was lifted straight up along with the baked goods. It's useless to tear it off, you have to eat like that. Do not wet it
And this is the long-awaited perforated cut (I did not feel the paper, I ate it with it)
Long-fermented wheat bread (oven)
Well this is almost a real ciabatta turned out (or maybe not almost), ... I only ate this in a French bakery ... OTPAD!
I will eat it even if I have to bake it on the newspaper ...
KSYUYUNYA !!! I love you!!!
Kras-Vlas
Inusya, perforation of the cut awesome delightful, about the rest, the most not "poked". I will try again, but later ...
Inusya
So I don’t understand how Omeloka manages to do it in such a way that it is ideally rounded to her? Can you read what spell? The fact is that I have another misunderstanding: when he comes up for the last time, he starts to wind up on top of it (even a covered one), as if the crust dries up, and if you try to do something with him before baking, - it is crooked and the form is broken. It was the first time. And this time I did not touch him, - so his VNR rose. How then can it be raked to an oval one? Can put face down on a baking sheet (in the sense - not me - bread). After all, in my opinion, judging by the first photo of Ksyushin, he also baked his face down, since the stripes remained from the basket ... Well, don’t know
I want to make beautiful ...tasty already turns out, but beautiful - no!
pygovka
here I have this crust. maybe he really is upside down, huh? mistletoe, whoa?
Inusya
Natasha, well, I didn't finish it right away, while I already made two attempts! And there, in my opinion, it was written: "turn over on a baking sheet "... Well, it's definitely upside down, since the strips remained from the basket, so she turned it over, and just tucked the edges and that's it. And the dried crust becomes its bottom ... From I am Turks ... It's time to retire with such ingenuity ... That's it! The next one will be - "face down"!
Ksyusha, we've figured it out soooooooooooooooooooooooooooooooooooooooooooooooooooooooo ... so be patient, I'll finish shaming myself soon ... maybe ... then ... after the 32nd attempt ...
pygovka
here are fools .. and read carefully for sure forgotten how, it's all the impressions of the crumb omelkino bread! exactly, in the same place napmsanro-turn over ... I mix everything in the evening, for the night. you have to worry so much.
Kras-Vlas
Quote: Omela


Transfer seam up into a proofing basket or seam down onto baking paper ...
Carefully turn the bread onto the baking sheet ...
Quote: Omela


The main thing here is to do as little body movements as possible. Slightly pinned (if in a basket) or tucked under the bottom of the dough (if on paper) and that's it.
No, girls, the coup, in my opinion, refers only to the basket. Can you imagine how the seam on top of the loaf will disperse on paper when it starts baking? It will kick him out through this weak point, it seems to me
pygovka
I am confused. I have to wait for Oksana ...
miculishna
I put it in a basket with a cloth cover sprinkled with flour. Then I carefully turned it over onto paper.
Omela
I'm here.

Inusik, bread - superrrr !! Holes mortality !!!! Why don't you like the crust on top? When it cools down under the towel, the crust becomes soft. Or you can also sprinkle it with water before baking.

Once again with tucking and flipping:
1. If standing in a basket, turn over onto a baking sheet. Booty with stripes will turn out on top.
2. If standing on paper, pour the dough onto the paper, tuck it down and then also transfer it to a baking sheet. That is, the priest will remain the booty.

The bread was kneaded yesterday with upset cornmeal. So a completely different test structure turned out. Therefore, I do not even know what will happen. If it's decent, I'll show you and insert a video of the tuck at the same time. And if beeee, then
Sonadora
And nothing dried up for me. Sprinkled some bread with flour and covered with a linen towel. So I stood for an hour and a half in the proofing before baking. Deconstructed, by the way, directly on baking paper. Then together with her on a hot baking sheet and shifted.
Inusya
Quote: Omela

I'm here.

Inusik, bread - superrrr !! Holes mortality !!!! Why don't you like the crust on top? When it cools down under the towel, the crust becomes soft. Or you can also sprinkle it with water before baking.
Nooo, my crust is just ndravitsA! Only some ugly one, over there miculishny and Marinka has some smooth, shiny beauties, but I have a clumsy presence .. Well, I'll hone it until I get it ...
And as for paper - yes, I did just that, it's most convenient if there is no basket, I pulled it over and that's it ...
And about "priests and muzzles" now everything is clear, I figured it out - it's me dumb from work
Ksyunchik, thank you again !!!
Omela
Of course, it turned out a completely different bread, but once I promised, then this:

Long-fermented wheat bread (oven)

Long-fermented wheat bread (oven)

100g. corn flour + 325g. wheat, the rest according to the recipe. Proofing dough 1 hour, preparation 1 hour. Very fragrant bread with a wetter crumb turned out !!

I don't know how to cut a video, so as it is, from beginning to end:

pygovka
/ beauties! I mix everything in the evening! only we don't have heating, it won't freeze, will it work? but with corn flour I will definitely try, tomorrow I will buy it, I like the wetter crumb more. THANKS OKSANA! BRAVO!
Omela
Quote: pygovka

only we don't have heating, it won't freeze, will it work?
Natalia, Thank you! I also have no heating.There is also a long proofing, so everything will be ok! You will notice that I stewed the dough without heaving for 1 hour.

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