SvetaI
Hooray, I did it!
Last summer, I bought a bread maker for half the price in a store. A wonderful machine, but addictive ... Now I want to bake in the oven. I bought a baking stone and proofing baskets and decided to start with this bread. Last year I was in Italy and now I love everything Italian.
Here is my little pig
Italian dough bread in the oven

Italian dough bread in the oven

I put it in a basket and when I transferred it to paper in one place, the dough slightly stuck. The loaf twisted and deflated a little, but straightened in the oven. It was possible to argue on paper, as in the recipe, but I really wanted to try the basket.
Very, very tasty, the crumb is a little rubbery, as I like, let alone the crust!
Thanks for the wonderful recipe, I kept all the proportions to the gram and didn't have to adjust anything. I will repeat it unambiguously.
True, I am going to France soon and will surely love everything French.
Omela
Svetlana, great bread turned out !!! Glad. that everything worked out for you and you liked it!

Quote: SvetaI
True, I am going to France soon and will surely love everything French.
Oh, we've got this kind of stuff ... both French and Italian. choose - I don't want to.
SvetaI
Yes, I am already preparing for the trip - I choose what to bake and what to try there.
Omela
Where are you in France?
SvetaI
A little bit everywhere. Three days in Paris (of which a day in Normandy), then Bourges, Lyon, Dijon, Strasbourg and Reims.
I sat for many years, did not go anywhere, and now I got it. So for now, I like rich excursion tours and I am slowly deciding for myself where I would like to come for a longer time.
But I'll go to some Parisian bakery!
SvetaI
If the travel agency does not close
Omela
If you find on sale or in electronic form a very good and useful book by Elena Lacoste "Cheat Sheet in Paris". There's a whole section on food.

Quote: SvetaI

If the travel agency does not close
Yeah .. such a reality now.
SvetaI
Quote: Omela
book by Helena Lacoste "Cheat Sheet in Paris".
Yeah, thanks, I'll look
SvetaI
I baked it again - I tasted a round basket. At the stage of forming, a handful of olives were wrapped in the dough.
This time it turned out more magnificent, the rubberiness of the crumb is almost not felt. I thought that long doughs always give such a crumb, but no, it turns out that is not the point.
It turned out well with olives, the olive aroma is stronger and the taste is more "Italian".
Italian dough bread in the oven
Omela
Svetlana, what a beauty!!!! Gorgeous crumb !!!
-Elena-
Hello everyone! Can I brag about bread too? True, I did it according to a different recipe, but also in the oven and in dough. I took as a basis the recipe with HP (I don't remember whose, I tried to look, but to no avail) - 375 g of wheat flour, 220 ml of water, 1 tsp. salt, 1 tbsp. l. sugar, 1 tsp. dry yeast, 1 tbsp. l. rast. oils. Yeast took 1/2 tsp. into the dough, but no longer added to the dough. In the evening, I kneaded the dough, in the morning I kneaded the dough, an hour later I added fried onions, ground dried peppers and tomatoes with rosemary. After 30 min. stretched and folded the dough. After another 30 minutes, I made a cake and put it on for proofing for 1 hour. Baked with steam at 230g. With 15 minutes and without steam 15 minutes at 190 gr. FROM.
Italian dough bread in the oven Italian dough bread in the oven
Dark color due to tomatoes.
Omela
Elena, you have a good bread! It would be necessary to issue a separate recipe, because it differs from the local one.
-Elena-
Omela, thanks for the tip! I thought the original recipe was not mine. I just decided to experiment. I still want to find the source to link to it.
-Elena-
Found a recipe! This is Italian bread from Lola.
Omela
Elena, so can you take your report there too?
-Elena-
And that's a good idea. And I have already drawn up the recipe - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=418118.new#new
Omela
valentino
hello bakeries. a question from a teapot. observed all portions, proportions, and the loaf was spread (spread) on the baking sheet. it really didn’t affect the taste, but there was no beauty of the forms
Omela
valentino, welcome to the forum!

Quote: valentino
observed all portions-proportions
Most likely, this could be due to an excessively soft dough, since the flour and its moisture content are different for everyone (flour had to be added during kneading), or due to improper molding.
irina23
Omela, thank you very much for the bread recipe! Yesterday I baked everything according to the recipe, very tasty, fragrant soft, such a huge handsome man. I will bake more than once, thank you very much again!
Italian dough bread in the oven
url = https: //Mcooker-enn.tomathouse.com/gallery/albums/userpics/87471/IMG_20151106_211522.jpg]Italian dough bread in the oven
Omela
Irina, very beautiful bread turned out! And the cut is so full of holes! Glad you liked!
Bulka
I also wanted bread on dough, not on sourdough, and I really liked your bread. Just let me ask you, do you bake with steam or just a little sprinkle with water? Thank you in advance!
Omela
BulkaAlena, in this case, just sprinkled water on the workpiece.
Bulka
Here is my report. Thanks for the recipe
Baked 4 pieces at once ..... 2 to us and 2 parents. We ate one BIG roll at lunch. Threatening at supper with milk and 2 to eat. I'm afraid that in the evening I will have to put the dough again for the night.

Italian dough bread in the oven
and the cut:
Italian dough bread in the oven
Omela
Alyona, very nice bread turned out !! And mouth-watering, so it's no surprise that

Quote: Bulka
in the evening you will have to put the dough again for the night.
M @ rtochka
After the death of my leaven, I will never grow a new one, so while I bake yeast bread, I will definitely bake this one more than once.
Airy, light, simple in performance, but the result !!!

Italian dough bread in the oven

The only thing, I didn’t use the recipe. The first time is 1.5 hours, the second 40-50 minutes. It baked on a stone, the crust is thin, the crumb is porous, airy.
Thank you very much for such deliciousness!
All with the come! Delicious, tall bread in the New Year, obedient dough, golden brown crust. And in general, only all the best
Omela
M @ rtochka, Daria, very beautiful bread turned out! Glad you liked! And thanks for the congratulations! You too, happy! All the best!
Oktyabrinka
and I again with another thank you, I baked bread twice very simply - dough for the night, knead in a combine, though I baked it in bread molds, very tasty white bread, thank you very much
Omela
Oktyabrinka, Tatyana, I'm glad that the recipe stuck. For molds, you can make the dough softer.)
Reset
Omela, thanks for the recipe! Delicious and cute bread turned out (for a non-professional). The father-in-law was treated to, the husband proudly emphasized that it was I who baked
Italian dough bread in the oven

Merri
Reset, Nadia, you've got a beautiful bread! I can imagine how pleased my husband was.
Omela
Reset, Nadezhda, beautiful bread turned out. glad you liked! And the reason for my husband's pride is excellent !!!
eleele
And flour, which grade - the highest or the first?


Added on Tuesday 01 Nov 2016 01:16 PM

Omela, I really want to bake your bread, but in view of the fact that I have just changed the Redmond bread maker to Panasonic (and here is a completely different way to bookmark the ingredients), I can’t figure out what and in what sequence to put it. And yet, is it possible to leave the dough before shaping the loaf in cotton for proofing on the dough program (I have it 2 hours 20 minutes). The apartment is very cold, there are no warm places.
Omela
eleele, Elena, put food in the HP according to the instructions. Flour - in / s. You can use the dough program.
eleele
Omela, thanks for the answer. Maybe I’m stupid, but I still don’t understand with this "Panasonic" bookmark the dough. First yeast, flour and all dry ingredients, and on top of the dough with water? So what? Tell me, pliz
Omela
eleeleIf you have dry ingredients according to the instructions, then first pour the flour, and on top of the dough mixed with water.
eleele
Omela, thanks for the help, I did just that. Now I’m breaking up, as I bake, I will report.


Added Wednesday 02 Nov 2016 07:11 PM

Omela, brought my report, accept:Italian dough bread in the ovenItalian dough bread in the oven... Thanks for the recipe and help with the preparation process
Pochemuchki
Thanks for our beloved bread! True, I only have to bake in HP, but on my own program.

Kneading 1 - 7 min
Pause 15 min
Kneading 2 - 18 min
Ascent 1 - 60 min, t - 30 g
Wrinkle
Ascent 2 - 60 min, t - 30 g
Baking - 50 min, t - 150 gr
Italian dough bread in the oven

Italian dough bread in the oven

Slightly "striped" in the cut is a mixture of premium flour and 1c.

Very tasty and tender, when I ask my daughter what kind of bread to bake, I often ask for Italian.
Omela
Pochemuchki, Anyuta, chic bread turned out !!! I am glad that the recipe "stuck".
Suns
Thank you so much for the recipe! The bread turned out super! Soft, porous, a little rubbery, as we like. I added some herbs. I also made white bread in the HP on the mystery oven only after the first batch (as the recipe says to leave it for 10 minutes) I dropped the program, and after 15 minutes (distracted by the kids) I started it from the very beginning. Yes, I also added aged dough to the dough instead of yeast, put 1.5 grams into the dough. Total. Everything went up perfectly! Thanks again!
Katarzyna
Omela,

Wonderful bread! Easy to prepare, great in taste!
Thank you very much for the recipe !!!

Italian dough bread in the oven
Omela
Katarzyna, Ekaterina, how gorgeous your cut has opened !! 👍👍👍 I'm glad I liked it!)
Katarzyna
Omela,

Thank you!!!!

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