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Country loaf with bran (in the oven) (page 2)

PapAnin
The first couple is ready
Country loaf with bran (in the oven)
Omela
PapAnin
Here is the cutter!
Country loaf with bran (in the oven)
Very ... it worked!
Omela
Wow, how full of holes! Class !!! (y)
PapAnin
When I stretched the dough into a rectangle, so many bubbles burst ... it was a pity ...
Omela
That is not how much is left!
volka-1963
Quote: PapAnin

Yes, I forgot to say.
There was no whole grain flour, all premium
and forgot to warm up the water

Despite these gross * JOKINGLY * recipe mistakes,
today for lunch the bread has already ended.
Now I'm going to put it again.
Omela
PapAnin
Quote: Omela


Here I am about the same ...
Wild cat
Quote: Omela


Heat the oven together with the stone to 250C (convection 230C).

Turn the workpiece onto paper, make a longitudinal cut, sprinkle with water. Put in the oven on a stone

Tell me, what kind of stone is this?
I love bran very much, the choice fell on your recipe!
But as usual, she began to knead before finishing the recipe ...
Omela
margo088 , you can read about the stone here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8945.0... You can use an inverted baking sheet instead of a stone.
Wild cat
Omela, made some bread. Lies cold.
Baked on a baking sheet.
Proofing was done in a slow cooker.
In principle, in appearance and crust, I am happy with the result.
Thank you very much for the recipe.
I can’t wait and taste to pinch!

Only the recipe changed a little: there is no whole grain flour, before Ashan there was no desire to go, I replaced it with a mixture for bread "8 cereals tonus"

P.S. I’m sitting there reading about a pebble, and I’m thinking, but do I need such a miracle - a wonderful one !?
Omela
margo088 , I'm glad that the bread was a success !!

Quote: margo088

Baked on a baking sheet.
But did you warm it up with the oven ??

Quote: margo088

P.S. I’m sitting there reading about a pebble, and I’m thinking, but do I need such a miracle - a wonderful one !?
Necessarily nat !!!
Wild cat
Quote: Omela

margo088 , I'm glad that the bread was a success !!

Omela, I'm already sitting on bread, crunching crust ... mmm ... Super!
The main thing is that there is no taste of yeast, as in many recipes it happens!

But did you warm it up with the oven ??
Yes together.
I liked the economy version there, a clay tray for flowers.
Omela
Pallet yes, in Auchan for 200 rubles.
Natusichka
And I use a clay pallet, "tempered" it and now it replaces the stone for me!
By the way, yesterday I made this bread, but not in the form of a loaf, but in the form of a "chamomile", very tasty! And I used flour: part of whole grain, the rest is 1 grade, well, + bran. I have whole grain flour of the Dobrodiya firm, very good flour. I tried other manufacturers, nope, I didn't like it ...
Thanks for the recipe!
Omela
Natusichka, good health!
Wild cat
Quote: Natusichka

And I use a clay pallet, "tempered" it and now it replaces the stone for me!

How did you temper it?
I ordered myself a large plate-tray, a thicker earthenware plate.
I'm waiting ...
Omela
I just washed mine with warm water, wiped it dry, put it in the oven, turned on 230C and kept it for 15 minutes.
Natusichka
margo088, I don't remember where I read it, but I used this advice:

BURNING CLAY PANEL
You need ordinary terracotta tiles (in appearance - the material for flower pots) or a clay tray. No dyes, no coating. You do this: you buy a tile and wash it thoroughly (it is not known who walked on it). Then you thoroughly coat with vegetable oil on all sides and put in a cold oven. You heat it up to 210 degrees and let it burn for 20-25 minutes. You turn off the oven and let it cool down in it. This should be done 4 times. The first time there will be smoke - the dirt will burn out, but only the first. All other times I ignite it while doing something in the oven.Oil should be coated every time. You will see that the tiles are ready when even the cold has the color "oiled."
Why is it needed. Clay is a porous material, therefore it draws in excess moisture from the air, but if you put bread on a hot stone, then due to the same "pull" you get a crispy crust from below. In addition, due to the fact that the tile heats up well, an even temperature is maintained in the oven.
IMPORTANT! The tile does not react well to a sharp change in temperature, so you cannot put it in an already heated oven, or take it out into the cold when hot.

PapAnin
It is still not clear why to smear with oil.
Natusichka
Quote: PapAnin

It is still not clear why to smear with oil.
Who knows ... But I met this in several sources. Therefore, I did so, as it is written.
Omela
No, better without oil. IMHO.
Wild cat
And here is my photo boast.
This bread has taken root in our family.
Thank you very much for the recipe!
Country loaf with bran (in the oven)
Omela
margo088 , beautiful bread turned out !!!
Crochet
Ksyu, and if the oven one loaf of double the amount of dough, the baking time will increase? Constantly on eI stumble ...

And further, toAlright me, are you all at once boozing or pouring in oil all at once?

P.S. Alreadyabout speckled !!! Soon fI'll come running !!!
Omela
Speckla - drag it !!!!

I do not like to bake with large loaves. of course you need to increase the time. I add the oil in this recipe all at once.
PapAnin
Hello again!
Accept!
This time I decided to make one big loaf!
However, again there is no whole grain flour.
But delicious ...
Country loaf with bran (in the oven)
Country loaf with bran (in the oven)
Omela
George, we are glad to see you !!! Nice bar !!!
PapAnin

A very tender crust turned out this time!
Omela
You did it after all !!!!
LyuLyoka
Great bread came out, such a tender crumb Mistletoe you merci for the recipe

Country loaf with bran (in the oven)
Omela
LyuLyoka , great cut !!!!
ellak
Country loaf with bran (in the oven)

obojayu vashi recepti! spasibo. kakie vi vse molodci
landuch
Mistletoe, thank you for the bread ... delicious!
I bake and loaf, and flatbread and buns.
The recipe is just universal, today there are buns ..
Country loaf with bran (in the oven)
ppcd
I baked it until I tried it. Why do mybatons creep up during proofing? time 15 minutes passed, I had to knead again and make a round bun

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