Homemade bun in a saucepan in the oven

Category: Yeast bread
Homemade bun in a saucepan in the oven

Ingredients

Yeast activation (talker)
Water 50g.
Sugar pinch
Dry instant yeast (Saf-moment) 2.5g.
Wheat flour (I have "general purpose") 10g.
Dough:
Chatterbox
Wheat flour (I have "general purpose") 390g.
Ascorbic acid powder pinch
Salt 6d.
Water 237g.

Cooking method

  • Activate yeast. Heat the water to 45C. Add flour mixed with sugar and yeast. Leave for 20 minutes.
  • Mix flour with salt, ascorbic acid.
  • For the dough, heat the water to 45C, add 150g. mixture of flour, beat for 4 minutes at medium speed, at the end pour in the yeast mash, stir, add the rest of the flour (240 g) and knead the coarse dough for 2 minutes at low speed. Dough at the end of kneading:
  • Homemade bun in a saucepan in the oven
  • Cover the dough and leave to swell for 20 minutes to form gluten in the dough.
  • Next, knead thoroughly until well-developed gluten for 12 minutes at high speed. The dough is soft, slightly sticky:
  • Homemade bun in a saucepan in the oven
  • Leave the dough for 10 minutes in a bowl, then put it on the table, form a ball, put it in a container, cover with a lid (film) and set for 6 hours at 12C (I have the upper shelf in the refrigerator) or for 12 hours at 4-6C (at me the bottom shelf of the refrigerator). I left for 6 hours.
  • After a lapse of time, knead the dough, form a ball, cover and leave on the table for 10 minutes.
  • Then again knead, form a ball, pinch the edges and lay with a seam at the top in the bore basket.
  • Cover with foil and leave for 1.5-2 hours in a warm place.
  • Before baking, turn the workpiece onto baking paper, place in a cold cast-iron pan, make cuts, sprinkle with water. Close the pan with a lid and place in an oven preheated to 230C.
  • Bake for 40 minutes under the lid, then remove the lid and bake for another 10 minutes. Then turn off the oven, open the door and leave the bread for 10 minutes.
  • Cool on a wire rack.
  • Homemade bun in a saucepan in the oven
  • Another photo (I wanted to hide it under the spoiler, it doesn't work):
  • Homemade bun in a saucepan in the oven
  • Homemade bun in a saucepan in the oven
  • Homemade bun in a saucepan in the oven

Note

Weighed double the rate for 2 loaves.

Based on a recipe from Luda's LJ: 🔗with words of gratitude

Twist
Ksyusha, well, what a beauty ... !!! And the crumb, and the crust
Omela
MarishGenerally speaking, bread is ordinary, one might say everyday.
celfh
Oh, what lace!
Omela
Yes, Tan, Thank you. I also forgot to say that due to long fermentation in the cold the bread turned out to be very aromatic.
barbariscka
Oksanchik beauty !! Weave lace from dough.
nimart
Oksanhow cool and tasty everything looks

I also like that the proofing is long in the fridge !!! how much less hassle. and the result is so wonderful !!!!
U M N AND CH K A !!!
I will definitely learn from you

and the letter "(C)" was added to the caption on the photo,. what does it mean?
Omela
Vasilisa, Thank you!
Zhenya, we all learn from each other here.

Quote: nimart

and the letter "(C)" was added to the caption on the photo,. what does it mean?
Like protects the copyright of the photo. Cannot be used without my permission. More correctly, it looks like this:
Homemade bun in a saucepan in the oven
(here you can read: 🔗)
Scarlett
Mistletoe, incredible beauty! It reminds me of a downy spider-web scarf that easily fits into a wedding ring - it seems the same delicate weightless!
PapAnin
Oksana, very beautiful bread!
I'll have to try, without a pot, on a stone.
Catwoman
Ksyusha, I have bookmarked the recipe, I will definitely try it!
Omela
Scarlett, PapAnin, Cat Lady, Thank you! The crumb is, yes, delicate, but due to the lack of oil in the composition, it is not downy.

Quote: PapAnin

I'll have to try it, without a pot, on a stone.
I baked one on a stone. It turned out a little worse than in a saucepan. And it must be with steam.
kolenko
Quote: Omela

I baked one on a stone. It turned out a little worse than in a saucepan. And it must be with steam.

Oh! What a timely explanation! Otherwise, we are already in the warmth of the proofing for half an hour
And what a miracle I watched yesterday. At the sixth minute of the kneading, they went "strands and threads" to wind up! Wonders!
The dough was again watery, I added 3 tbsp. l. flour. Slightly corrected the situation. Flour Kievmlynovskaya ...
nimart
but would it work in a multicooker?
and with fresh yeast?
kolenko
Xu! Accept! With heat, heat! He is already sitting on the bars, resting ...

Homemade bun in a saucepan in the oven

I galloped, I'll cut it later ...
Merri
Girls, Ksyusha, Lena, how do you do it!
Omela
Lenchik, mice fainted !!!! What a hero !!!

Quote: kolenko

At the sixth minute of kneading, how did the "strands and threads" go?
Didn't take a picture ???

Quote: kolenko

The dough was again watery, I added 3 tbsp. l. flour. Slightly corrected the situation.
In like .. And I, on the contrary, topped up some water. See, what kind of flour we have with you is different, yes .. Look, you can deduce your water coefficient per 100g using this recipe. flour. I get 71-75g. And in the future, already measure the water in your own way.
Omela
Quote: nimart

but would it work in a multicooker?
and with fresh yeast?
ZhenyaTo get fresh yeast, dry yeast must be multiplied by 3. Try it in CF, it should work.

Quote: Merri

Girls, Ksyusha, Lena, how do you do it!
Irina, and you will succeed !!!
kolenko
Quote: Omela

Didn't take a picture ???
Her. Confused
The dough was still wet, smeared on the bottom of the bowl, and then - OPA! and let's go to dangle threads - ropes

The cut here it is
Homemade bun in a saucepan in the oven

Xu! Wet? But the crust is crunchy.
Baked on the hearth. With steam. Slightly stuck to the basket I didn't hear the teacher, I didn't put a shoe.

Quote: Merri

Girls, Lena, how do you do it!

I personally repeat after the teacher. And Ksyusha, with her patience and kindness, corrects, teaches, praises
Omela
Quote: kolenko

Her. Confused
Semyon Semyonitch !!!!

Quote: kolenko

Wet?
No, never wet !!! Great cut !!!

shl. Here's what I thought, and now you've confirmed the guesses. For the "threads" you still need a little more water than we are used to. I am anyway. I'll check it tomorrow.
IRR
Quote: Merri

Girls, Ksyusha, Lena, how do you do it!

they have one kneader for two

steep

Melk, Lenk
Crochet
Ksyusha, well, we do not have ascorbic acid in powder, all the current is in tablets, and with sugar ...

Maybe I'll crumble it already, I'll just a little bit, a pinch ...

Or how can you replace her anchutka?

Omela
Kroshik, cut. It is needed to raise the power of flour. If the flour is strong, then you can skip it.
nimart
Omelchik, I carry a plus, it worked !!
Homemade bun in a saucepan in the oven

Homemade bun in a saucepan in the oven

Homemade bun in a saucepan in the oven

didn’t add anything, didn’t add anything
all by the scales, if they don't lie

the dough is very sticky to the hands and to the shoulder blade docha asks: "have you made mistakes here ??, explain to the teapot, plizzz
for 500 g of flour, if necessary I will write the details
the photo shows a section of the cooled

The still uncooled bread smelled incomprehensible to me ... probably flour. There is no smell now
the color is not white, but, say, milky
The son asked why the bread was tasteless, but said that he liked it and ponra husband

should the bread really be unleavened or did I screw it up?

The main conclusion: this bread, I personally want to constantly smell, try ----I liked it very much, thanks for the recipe !!!

chapic
and without ascorbic acid?
Crochet
chapic, a little higher Ksyu answered me the same question:

Quote: Omela

It is needed to raise the power of flour. If the flour is strong, then you can skip it.
limon
Omela
Zhenya, nice cut !!! What mistakes are you asking about ??? The baking in CF is specific, so your result is excellent. The color of the finished bread depends on the ingredients. But in this case, it contains only flour + water, therefore, from the flour used. Yes, this is the most ordinary everyday bread, for someone it is really tasteless. For me salt is enough, if you are not enough, you can add a little 1-2g.
limon ,
nimart
Oksanochka, Thank you
that is, the dough is very sticky and is it right?
and how else can you make it so that the bottom crust is not so hard? the paper was in two layers
Or is it I want a lot?
Omela
Zhenya, highly should not stick. Well, you don't turn it over, here the bottom crust is fried. Here you have to choose one thing. Try not to use paper, but a silicone mat.
nimart
nimart
Oksan, but you can do this:
knead for 1 kg, overnight in the refrigerator, bake half in the morning, and the rest for tomorrow?

and yet, can there be only the highest grade flour?
Omela
Zhenya, theoretically, you can. Flour I have "general purpose", you can 1s.
nimart
Crochet
Ksyusha, I missed mabut, in a saucepan of what volume did you bake your bun?

Is 3 liter enough?
Omela
Kroshik, she (castrUlya) I have one - 3-liter.
Kara
Ksyusha, bought a proofing basket (finally) and decided to bake a "complex" bread. Of course I got into your bread recipes. Tell me, how in spirit, ascorbic acid performs what function? And if without her?
And finally, I still bought malt. Can you advise what kind of thread?
Omela
Ira, congratulations! Less than a year later.

Quote: Kara
And finally, I still bought malt. Can you advise what kind of thread?
What kind of malt? Fermented or not?

Quote: Kara
what function does ascorbic acid perform?
About ascorbic acid: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=124237.0... If the dough is wet, it is better to add it.
Kara
Rye malt, unfermented white
Omela
I don’t remember anything at all. Here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=194648.0 and so https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=193811.0

There is still one recipe, but all my hands do not reach my mind to bring it to my mind.
Kara
Thank you! I went to study!
Omela
mikrobka
Mistletochka, can you put it in a saucepan for the last proofing? I don’t have a basket, and I doubt that I can put it neatly with top in a saucepan. Or can it spread over the saucepan?
Omela
Lena, instead of a basket, you can use a colander covered with a cloth, for example. And you need to turn the workpiece over onto paper, and then by the edges into the pan. Even if it settles a little, then it will swell up. Or make the dough a little bit cooler and leave it in the pan.
mikrobka
Here is my little fotochetik)) Unfortunately, I didn't have time to photograph a whole piece of bread. But still I wanted to show at least a small part. The crumb structure is fascinating. And words cannot convey the taste. Thank you for the recipe. I put it right in a saucepan. Next time I'll try it in a colander.
Homemade bun in a saucepan in the oven
Homemade bun in a saucepan in the oven
Omela
Lenawhat a crumb !!!! Unmatched!!!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers