Traditional English bread (in the oven)

Category: Yeast bread
Kitchen: english
Traditional English bread (in the oven)

Ingredients

Dough:
Whole grain wheat flour 100g.
Water 90g.
Pressed yeast (dry) 3d. (2d.)
Dough:
Opara
Wheat flour (I have 1c) 300g.
Water (I have serum) 180g.
Vegetable oil (I have sesame oil) 10g.
Salt 8d.

Cooking method

  • For dough, grind the pressed yeast with flour (just mix dry), add flour, mix with a spoon:
  • Traditional English bread (in the oven)
  • Cover with foil and leave at room temperature for 12-18 hours. I got 18 hours because of the blackout:
  • Traditional English bread (in the oven)
  • For the dough, add water, oil, flour, salt to the dough. Knead in a combine with knives according to the scheme:
  • 1 speed - 2 minutes
  • 2nd speed - 4-5 minutes
  • In the 5th minute, the dough grabbed into a soft ball. It stopped sticking to the walls, but smeared along the bottom:
  • Traditional English bread (in the oven)
  • Put the dough on the floured table:
  • Traditional English bread (in the oven)
  • You need very little flour just to "dust" the surface. If this is not enough, it is better to dust it again, but also with the same amount of flour. If there is more flour, then unmixed stripes will be noticeable in the finished bread.
  • The dough does not tear, but is stretched by a film:
  • Traditional English bread (in the oven)
  • Form a ball:
  • Traditional English bread (in the oven)
  • Place in a greased container, cover with foil and leave for 1 hour.
  • Then knead the dough, dust the table and hands with flour if necessary. Form a ball and leave on the table for 30 minutes. I cover with a cap from a plastic breadbasket (I spied on Sergey's LJ):
  • Traditional English bread (in the oven)
  • Next, knead the dough, fold it 4 times, form a loaf, pinch the edges, put it in a flour proofing basket with the seam upwards. Sprinkle the top with flour:
  • Traditional English bread (in the oven)
  • Cover with a towel (I cover with a cap) and leave for 45 minutes.
  • Preheat the oven with a baking sheet to 250C
  • Turn the workpiece over onto baking paper, make cuts: one long longitudinal along the entire length, several small ones diverging on the left and right. This method of notching is called "Viennese" in England:
  • Traditional English bread (in the oven)
  • Sprinkle with water.
  • Transfer the workpiece to a baking sheet, reduce the temperature to 220C and bake for 30 minutes.
  • Cool on a wire rack, without a towel.
  • Traditional English bread (in the oven)
  • Traditional English bread (in the oven)
  • Traditional English bread (in the oven)
  • The most delicate crumb with a thin crust !!! Delicious bread !!! I will definitely repeat it !!!!

Note

I have the recipe printed for about a year. Unfortunately, there is no link to the source. Just this: by Andrew Whitley, Against the Grain.

Twist
Ksyusha, super !!! The crumb is just a sight for sore eyes!
I drag them to bookmarks - I will master new recipes only when the heat subsides a little.
kolenko
Well, for a second, it left, and then rrrraz and the Englishman appeared

Omelushka!Class! And my dough, whole grain and long! What the doctor ordered
I went to put
Thank you!
Twist,Marin, we have the same heat, but who said it would be easy
Tanyulya
Ksenia, crumb Amazing.
Catwoman
Oksana, I will definitely try to do it, I have stolen it in your bookmarks, thanks!
nut
Ksyusha, as always, at the highest level. I have questions 1 - how can I make these 90 gr. whole grain flour (there is premium flour and 1 grade and there is wheat bran)? 2- in the combine, you need to knead directly with a bare knife or put a plastic cover on the knife (I have a Sovdepovsky combine and there is a knife and a cover for it)?
MariS
Ksyusha, my congratulations on a wonderful bread !!! It looks so beautiful that the taste is already felt ... I'll bookmark it. Thanks for the recipe!
Omela
Girls, thank you very much !!! The bread is gorgeous !!! I started the dough again, today I will repeat it.

Quote: nut

how can I make these 90 gr. whole grain flour (there is premium flour and 1 grade and there are wheat bran)
Irish, Why are you still without CH flour ??? "Altai Health" is sold in "Indian Spices", and in Ashan there is the same one, only whole grain: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1010.0

100g. ZH flour = 90g. Sun + 10y. bran. But it still tastes slightly different from flour.

Quote: nut

in the combine, you need to knead directly with a bare knife or put a plastic cover on the knife (I have a Sovdepovsky combine and there is a knife and a cover for it)?
Knead with knives, but if it (the combine) is not suitable for kneading dough, it will heat up. Therefore, it is necessary at the minimum speed and reduce the time to 1-2 minutes. Visually observe when the dough grabs into a bun and stops sticking to the walls.
nut
Thank you Drukhh: friends: And fig knows whether the harvester is adapted or not - he will be a hundred years old at lunch, but the bowl there is decent in size, and the harvester is named Energia
Omela
Today I did it with dough, which stood for 12 hours. The dough was very different from yesterday's. It was very sticky, did not want to collect in a ball. When cut, it generally blurred. Next time, by the way, I'll try not to make cuts. Now baking, let's see what's inside.

shl. photo of cuts added to the first post.
Omela
And here's what:

Traditional English bread (in the oven)

Wider crumb due to thinner dough. By the way, I also increased the amount of salt to 10g.
Vilapo
Mistletoe, in what volume did you put the sourdough in, what is mine to stand for how long, but it grows
Omela
Flax, I have 1.4 liters. But in terms of volume, the dough took 3cm.
Vilapo
Quote: Omela

Flax, I have 1.4 liters. But in terms of volume, the dough took 3cm.
then my salad bowl should be enough for her until morning
Vilapo
I met an Englishman, it turned out to be delicious Opara stood for 12 hours, the dough was also sticky. Well, here's the bread itself -Traditional English bread (in the oven) and in the contextTraditional English bread (in the oven)Thank you mistletoe, good luck finding delicious bread for us, and we will follow ..Traditional English bread (in the oven)
Omela
Lena, super-bread !!!! 🔗 🔗 🔗WELL DONE!!!!

shl. and did not make cuts ??
Vilapo
Quote: Omela

Lena, super-bread !!!! 🔗 🔗 🔗WELL DONE!!!!

shl. and did not make cuts ??
I did, only they somehow smeared it, sprinkled it not with flour, but slightly greased it with oil, put it in a basket on parchment, and then put it into the oven and transferred it
kolenko
I! I made incisions !!! And the evidence is there!
Traditional English bread (in the oven)

And this is after baking:
Traditional English bread (in the oven)

Incision. When I started to cut it, the most delicious spirit went
Traditional English bread (in the oven)

Light bulb
Traditional English bread (in the oven)

It turned out to be a wonderful bread, sooo very aromatic (can it be because the oil is mustard oil?)
There was, however, a Trouble. After the main kneading, the dough was well ...., in general, in whom it was not molded in any way, it spread. Added 3 tbsp. l. wheat flour. But not tiny never

Thank you, Ksyusha! I really love such long breads, and even with whole grain
kolenko
In, Ksyusha, sho Lenki from Kiev make (make)
Omela
Lenchik, what a noble bread turned out !!! And you can see such flour as the right whole grain - dark !!!

Quote: kolenko

in general, in whom it was not molded in any way, it spread.
Yeah, my last time too. Maybe cho was in the atmosphere ??? I did not add flour, I suffered so much. And in the end, it tasted slightly different. But all the same tasteful !!! We got hooked on it thoroughly !!! She put the dough again.
kolenko
Have you spied on? Well I also put it. The last three pieces from the first went to the aunt
Omela
And you sho thought !!! This is contagious !!!
Vilapo
Quote: kolenko

In, Ksyusha, sho Lenki from Kiev make (make)
Lenchik you filled up the flour, but I didn’t, so my stripes blurred. After lunch yesterday, there was almost no bread left, we finished eating for afternoon tea. For dinner I had to quickly make Indian flatbreads .. The husband asks: everything is on this bread and we will stop ...
nut
Oh, it's infectious this is not the right word I got up today at 6 in the morning and rushed to Auchan for flour Normal people are almost asleep, and I'm already with flour In Ashan, 2 kg cost 58r, and who else needs dark rye malt 300g-34rub is Ksyusha, dough, after all, how many hours is better to put
Omela
Quote: nut

Well today at 6 in the morning I got up and rushed to Auchan for flour
: friends: This is our way, in Brazilian !!!

Quote: nut

dough, after all, how many hours is better to put
Irish, I will say so. The first bread on the dough at 18 hours turned out to be drier than the one that was at 12 hours. The second has a more "rubbery" crumb. But I can’t say whether the dough time affects the consistency of the dough. Today the dough will stand for 18 hours, I'll see what the dough will be. So take a look at the setting. Bet on 12 for the first time.
Omela
Significant report. Dough stood 17 hours. When mixing, I added 30g. flour. Salt 10g. I did not make an incision:

Traditional English bread (in the oven)

Traditional English bread (in the oven)

I can draw conclusions:
one. The longer the dough is, the denser the dough and the drier the crumb at the exit.
2. The cut on the workpiece is required. Otherwise it will blow up the roof.
inucya
Omela, tell me, is it possible to melt it without a basket right away on a pan?
nut
Ksyusha - the bread is wonderful and very tasty.I don't know what kind of dough should ideally be, but nothing was smeared with me, but such a bun was formed after 5 minutes of kneading
Traditional English bread (in the oven)
and the bread itself is only from the oven
Traditional English bread (in the oven)
and a slit with a suspicious hole
Traditional English bread (in the oven)
proofing took place in an ordinary wicker basket, by the way it is very convenient
Opara stood from 7 pm to 7 am
inucya
Nut, you have such a beautiful bread came out and fried
Omela
Irish, gorgeous bread !!! And the cut is perfect !!! Good girl !! Baked on the stone ??

Quote: inucya

Omela, tell me, is it possible to melt it without a basket right away on a pan?
inucya , the dough is soft enough to spread on a baking sheet. You can use any suitable container. You just need to cover the cotton cloth and sprinkle it with flour.
nut
Ksyusha, thank you for checking out Pekla on a pallet from a pot;) I refused ceramic tiles, took care of everyone I know with this metlakh tile - they promised to help. And mine gave the task to his employees to rummage through the construction markets
inucya
And here is my English, the dough stood for 19 hours, the dough did not float, such a lump like Nut, melted without a basket. Soft, fragrant Cut of course warm, it smelled very much, but when it has cooled down there is nothing to cut the last piece, my husband sat down with honey. We'll have to bake again!
Thank you, Mistletoe... for your bread!Traditional English bread (in the oven) incisionTraditional English bread (in the oven)
Omela
inucya , handsome !!! Glad you liked it!!!

Quote: inucya

the dough stood for 19 hours, the dough did not float
So I made the right conclusion .. the longer the dough is, the denser the dough !!
Tata
Omela, and I'm with a report. The bread is just super! The dough stood for at least 18 hours. So tender, soft with a thin crust Thanks for the recipe
Traditional English bread (in the oven) Traditional English bread (in the oven)
Omela
Tata , beautiful bread !!! Glad I liked it !!!
Ananda
Cool bread, thanks for the Omela recipe. I liked this one even more than wheat-rye for beginners. It's a pity that I just burned, although I held it for 30 minutes at 220 grams, I didn't dare to get it ahead of time, I still lack experience. Has risen again not like your bread. But very tasty, I put 10 grams of salt, just for me. I added mustard oil, the smell is good. The consistency is also good. Only my son didn't like the flour from above, eh, fussy ..Traditional English bread (in the oven)
There was really a lot of flour on bread
Traditional English bread (in the oven)
Omela
Ananda, glad you liked it!! To prevent flour on the finished bread, you need to brush off the excess with a brush before baking.
Ananda
Quote: Omela

To prevent flour on the finished bread, you need to brush off the excess with a brush before baking.
It was necessary, of course, I brushed it off .. with a brush and a brush .. Then I thought, now I'm finishing it, that everything will fall and did not begin to touch the dough anymore
Omela
Nata, if this is a matter of principle in your family, try not to sprinkle the basket, but to rub it with flour.
MariS
Ksyusha,accept my report too!

Traditional English bread (in the oven)

I liked the bread very much, thanks!
The dough was easy and pleasant to work with - it is very obedient.
Omela
Marishwhat a crumb !!! No words !!!
madames
Mistletoe! Saf-moment yeast also need 2 g? Or how? Here in the oven I want to try to bake this bread of yours - for the first time I took up baking bread. Seems like a simple recipe. I'll try to handle the dough. Flour is whole grain wheat Divinka \ accidentally found in medical equipment \ and flour in Makfa or Uvelka - we have no others. Can you bake your recipe from these types of flour? Thank you.
Omela
Quote: madames

Saf-moment yeast also need 2 g?
That's right, 2d.

Quote: madames

There is wheat whole-grain flour Divinka and flour in Makfa or Uvelka, we have no others. Can you bake your recipe from these types of flour?
Elena, bread can be baked with any flour, including the one you indicated. Then decide for yourself which one you like best. Good luck!
Anna1957
Quote: Omela

Significant report. Dough stood 17 hours.

I can draw conclusions:
one. The longer the dough is, the denser the dough and the drier the crumb at the exit.
2. The cut on the workpiece is required. Otherwise it will blow up the roof.

Do the conclusions relate to this particular recipe or any yeast dough? The question is related to my exercises with Easter cakes. On a short dough, the custard cake turned out to be very to my taste. I decided to improve the result, put the dough for the night. And I didn't like it.
Omela
Anna, conclusions of course on this recipe. In general, you need to look at each specific case: the amount of yeast, the flour / water ratio, the presence of sugar, etc. For the cake, probably, was there a dough with sugar?
Anna1957
Quote: Omela

Anna, conclusions of course on this recipe. In general, you need to look at each specific case: the amount of yeast, the flour / water ratio, the presence of sugar, etc. For the cake, probably, was there a dough with sugar?

There was 0.5 teaspoon of sugar. But the dough was custard. And the yeast was not the same as in the first case. And from the breadth of my soul, besides raisins, I sprinkled nuts and a spoonful of candied fruits. It turned out to be a dense dough, like a cupcake. Edible, but not that.
Omela
No, well, since there is sugar, then anyway, during prolonged fermentation, the acid will be cut off. Dense dough - not settled.
Anna1957
Quote: Omela

No, well, since there is sugar, then anyway, during prolonged fermentation, the acid will be cut off. Dense dough - not settled.

The acid just wasn't felt. And the darkish color of the dough probably came from unpeeled walnuts, it was necessary to fry and exfoliate them. And it was not enough - maybe
Omela
Yes, there can be many reasons .. and not only the matter is in the dough. Speak yourself, other yeast, nuts, etc.
echeva
So I ENJOY this bread today! I liked it very, very much !!!!! The crust is crunchy-crunchy !!! Delicious crumb !!! True, I did it on a timer in HP. The mode is French. And the dough: everything according to the recipe, stood as much as needed. We came after work, and a MIRACLE WAITS for us! Delicious!!!!!
Traditional English bread (in the oven)Traditional English bread (in the oven)

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