American South Bread (Oven)

Category: Yeast bread
Kitchen: American
American South Bread (Oven)

Ingredients

Wheat flour sun (12-14% protein) 750g.
Salt 10g.
Instant yeast (Saf-moment) 5d.
Sugar 27g.
Butter (I have ghee) 13d.
Powdered milk 20g.
Water 500g.

Cooking method

  • Mix all dry ingredients. Measure the water in a separate bowl. Put everything in a warm (45-50C) oven for half an hour to warm up to 35C. My oven is small, so I heated the water separately:
  • American South Bread (Oven)
  • Knead a soft dough, stirring slowly for 12 minutes. Dough at the end of kneading:
  • American South Bread (Oven)
  • For best results, the dough should be left to autolysis for 30 minutes. In this case, I didn't.
  • Then knead on medium-high speed for 8 minutes. Dough at the end of kneading:
  • American South Bread (Oven)
  • The dough can also be kneaded in HP.
  • Leave the dough in a bowl for 10 minutes, then put it on the table and form a ball:
  • American South Bread (Oven) American South Bread (Oven)
  • Place the dough in a container (at least 5 liters) for fermentation for 1 hour at 28-30C. Next, knead the dough (stretch it into a layer and roll it several times until you get a tight ball). Place again on fermentation for 45 minutes at 28-30C.
  • Divide the ripe dough into 2 portions, roll each into a ball, leave for 10 minutes under the plastic wrap.
  • Then roll out the dough into a layer, squeeze out the bubbles with a docker. As it turned out, this is difficult to do. The dough bubbled up a lot. In the photo of the cut it is clear that I never managed to expel all the bubbles. Roll up and place with the seam down in a greased mold (1.7 l.) Cover and let proof for 45 minutes at 35C. I leave in the oven with the light on and a mug of boiling water.
  • Bake with steam, starting with a cold oven, 1h - 1h 10min. hours at 180C. The exact time depends on your oven.
  • American South Bread (Oven)
  • It was not possible to photograph the section with dignity. I cut it warm, the crumb reached for the knife. I want a Japanese knife.
  • American South Bread (Oven)
  • American South Bread (Oven)
  • Downy pyakish under a crispy crust. It smells like baking !!!

The dish is designed for

For 2 tins of 1.7 liters.

Note

Recipe from LJ Luda 🔗, with words of gratitude.

Vichka
Mistletoe, what bread !!!
I have a question. Can this result be achieved necessarily by kneading in this way? And if you just knead in a bread maker?
Omela
Vika, thanks. I added there that it is possible in HP.
The only thing that to achieve the best result, after the first kneading, leave the dough for 30 minutes for autolysis and only then finally knead.
Vichka
Quote: Omela

Vika, thanks. I added there that it is possible in HP.
The only thing that to achieve the best result, after the first kneading, leave the dough for 30 minutes for autolysis and only then finally knead.
Ksyusha, and how long is the first kneading then in HP?
Omela
Vika, specially asked Luda. It is necessary to knead for 5 minutes, turn it off, leave it for 30 minutes and then turn it on again for 15-20 minutes.
Vichka
Quote: Omela

Vika, specially asked Luda. It is necessary to knead for 5 minutes, turn it off, leave it for 30 minutes and then turn it on again for 15-20 minutes.
Ksyusha, thanks! The first bread this year, I'll start with this!
Omela
Good luck!
Vichka
Ksyusha, I'm sorry, but I still have a question.

Mix all the dry ones, measure the water and put in a warm (45-50C) oven for half an hour to warm up to 35C
, this is meant, mix - knead?
Omela
Vika, I will write more correctly: it means that dry mix separately. Measure the water separately. Put both in the oven. My water didn't fit.
Vichka
Quote: Omela

Vika, I will write more correctly: it means that dry mix separately. Measure the water separately. Put both in the oven. My water didn't fit.
AAAAAAAAAAA! Well, yes ... for people like me, you have to write that way.
Thank you, Ksyusha.
Twist
Ksyusha, the bread is wonderful! And I just admire the recipes with dry yeast. Mine declared a complete boycott
AlenaT
It is written very clearly and easily!
Even for those who will do for the first time,
(like me)))
I really wanted to do it!
barbariscka
Oksana, wonderful bread !! Such a beautiful, neat loaf, the dome is good. uniform color, openwork crumb, exemplary in all respects.
Omela
Alena, Vasilisa, Marina, thanks girls! I am very glad that you liked it. For the sake of fairness, it should be noted that my version is still different from the original version. I did not use wheat germ or white wheat malt.

Quote: Twist

And I just admire the recipes with dry yeast. Mine declared a complete boycott
Marish, but here you can just use fresh 14g.
Tata
Omela wonderful bread, well done! I saw him at Luda's and already took notes. Only I haven't tried it yet. Now I'm studying her new recipes for a bread maker
Twist

Marish, and here you can just use fresh 14g.
Hurrah!!! Thank you
Omela
Tata, Thank you!

Yeah, Marish, hello to my husband!
Vichka
Ksyusha, stood for an hour in fermentation, kneaded, dumped into a ball and set for another 45 minutes, but I don't have docker how to be?
Omela
Vika, I have no identity I use a massager:
American South Bread (Oven)

If not, then just a rolling pin.
Vichka
Quote: Omela

Vika, I have no identity I use a massager:
American South Bread (Oven)

If not, then just a rolling pin.
there is no massager, there are dumbbells!
Omela

And what about the tenanizer for meat ??
Vichka
Quote: Omela


And what about the tenanizer for meat ??
THERE IS!!! Thanks for the idea!
Omela
Hurrah!!!!
shl. and buy a massager for a penny.
Vichka
Quote: Omela

Hurrah!!!!
shl. and buy a massager for a penny.
Buy! I am obedient, so I will definitely buy.
There is a massager in the house somewhere, but it has wheels.
Vichka
Here we are.
American South Bread (Oven)
American South Bread (Oven)
American South Bread (Oven)
still hot, I'll wait to cut.
Aygul
Vikusya, beauty!
Omela
Vika, 🔗 🔗 🔗
What a handsome man !!! And you can see it without a cut !!!!
Vichka
Quote: Omela

Vika, 🔗 🔗 🔗
What a handsome man !!! And you can see it without a cut !!!!
Oh, Ksyusha, amused! 🔗
I looked at the mice for a long time and looked for words ... 🔗
Thank you so much. I will show you how to cut it.
Quote: Aygul

Vikusya, beauty!
Aygulchik, thanks buddy!
Vichka
Here is my bread cut.

American South Bread (Oven)

Of course, I still have a lot to learn, but all the same, I'm SATISFIED from this loaf very much!
I cut off a hump for myself, 3-4 cm, spread it with butter and ...
Thank you,Ksyusha!
Omela
Vika, great cut !!! Sit down, five !!!!!!
Zima
Ksyusha, what kind of flour do you use for this bread? Something I have not come across with such a protein content.
Omela
Nadia, but at least shoot, I don't remember now. Especially I sent my mother to the market with instructions. Tomorrow I'll ask her, I remember that the package was white and blue.
Zima
Thank you, I'll wait for the info!

Omela
Hope, in "Nordic" squirrel 13, but it is expensive. And I had something like "The Magician", but I won't argue, I don't remember.
Vichka
Quote: Omela

Hope, in "Nordic" squirrel 13, but it is expensive. And I had something like "The Magician", but I will not argue, I do not remember.
Can I shake it a little?
I bake this bread from the first time on simple Ashanovskaya flour, like everything else, except that I add corn flour to some baked goods.
Zima
Thank you girls!
I also baked with ordinary flour, but since I ran out of fresh yeast, I had to put in dry yeast, it turns out that I lost the habit of them (I haven't been using them for two years now) and perhaps that's why I really didn't like their taste.
So there is a reason to do it again, but exactly according to the recipe. Usually I rarely repeat myself, because I can't keep up with you all - there are a lot of recipes in the tabs and I want to try everything !!!
Vilapo
Mistletoe, I baked bread, delicious as always: nyam: White, fluffy
American South Bread (Oven)American South Bread (Oven) Thank you, I got a plus sign
Omela
Lena, very fluffy crumb turned out !! I'm glad I liked the bread!
Zima
Quote: Omela

Hope, in "Nordic" squirrel 13, but it is expensive. And I had something like "The Magician", but I will not argue, I do not remember.

reviewed all the flour in the nearby shops, like a magician, protein -12! I bought it - wait with the report!
Omela
Oh, hurray !!! So all is not lost with memory !!
Zima
I baked it for a long time, but the photo of the cut did not work, I wanted to repeat it again, but everything does not work out (my mother left, and I baked for her, I myself prefer long breads without sugar and muffins), so I will report for the time being a general photo:

American South Bread (Oven)
The bread is very airy, my mother said: "the most delicious of those that I baked"! Interestingly, it holds the dome very well, although my shape is too small for it!
Ksyusha, thanks for the recipe!
Omela
Hope, beautiful bread turned out !! I like it too.
Galina Byko
🔗
Ksyusha, I'm with another bread
I liked the soft crumb and crispy crust.
Thanks for the recipe!
Omela
Galinahow tall and handsome it turned out! Glad you liked!

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