Round wheat bread from 1st grade flour (in the oven)

Category: Yeast bread
Round wheat bread from 1st grade flour (in the oven)

Ingredients

Dough:
Wheat flour 1c. 500g.
Pressed yeast (dry instant) 7d. (2.5g.)
Water 500g.
Dough:
Opara
Wheat flour 1c. 500g.
Salt 13d.
Water 170g.-190g. (for soft dough)

Cooking method

  • For dough, heat the water to 37C, add flour, yeast, stir with a spoon, cover and leave to ferment for 2.5 - 3 hours at 30C. I immediately kneaded in the bowl of the combine and put it in a bowl of warm water, which I changed periodically.
  • For the dough, add all the other ingredients to the dough (it took me 170g of water). Knead the dough at low speed for 2 minutes. Cover and leave for 30 minutes.
  • Then knead until smooth at high speed for 8-10 minutes.
  • Leave the dough in a bowl for 10 minutes, then put it on the table, form into a ball, put in a greased container, cover and leave to ferment at room temperature for 2 hours.
  • Next, knead the dough, divide into 2 parts, round, cover and leave for 10 minutes. This procedure can be skipped, it is not in the original recipe.
  • Then roll it into the ball again, put it in the molds (I have 2 liters) with the seam down. Cover and let stand for 60 minutes.
  • Before baking, pierce often with a thin knitting needle, sprinkle with water.
  • Bake in an oven preheated to 220-240C until tender. I baked with convection at 200C for 40 minutes.
  • Cool on a wire rack.
  • Round wheat bread from 1st grade flour (in the oven)
  • Very aromatic and delicious bread.

Note

Recipe from LJ Luda 🔗, with words of gratitude.

katerix
Omela, this bread for me is what the doctor ordered ... in terms of ingredients just for me .. I bring another thank you !!!
but don't tell me if I take homemade flour, will this bread work? or do I need to change something then?
Crochet
Ksyu, what a cute !!!

I'm taking it with me !!! Thank you !!!

Xun, and what kind of forms do you have (the volume of the identity is of interest, yes) I can ask you? This is not a luminescent cast which? And then I wanted a luminescent, cast ... Here's a current nina, nat-not nat? Nikada did not bake in them ...

nut
Innul, I have aluminum cast cauldrons and it is so convenient to bake bread in them. it was she who gave me a tip on these forms. I did not buy the molds, but instead I bought 2 such cauldrons of 2.5 liters
Crochet
Irish, thank you very much !!!

Where did you buy the cauldrons? There is no place where I was going to order cauldrons ...
barbariscka
Oksana, excellent bread, you can't even say that from flour 1c. And I bought Nekrasovskaya 1c. and I don’t know how to lime it out, I don’t like it.
nut
Inna, I took them in Carousel and it was at a completely ridiculous price and about a year ago, but I saw them in Auchan a couple of weeks ago and the price too
Crochet
Irish, I form L-7 for 200 rubles. I was going to take it, it seems to be quite inexpensive too ...

Ashan is not nearby, so it will be easier for me to order through the tyrnet ...

Ksyu, and this bread in the form grows tall? This I mean, at what volume of the form should I keep a reference ...

nut
The normal price for the L-7, is nowhere cheaper at retail, by the way, where you take the L-7, take the round one in the same place, but count on the size of 2-2.5 liters, the bread grows very much
Twist
Ksyusha, bread, as always, is simply gorgeous !!!
Omela
Girls, thank you very much !!! : rose: Glad that you liked the bread !! I have molds for cakes with a teflon coating for 2 liters. The volume suits me.

Quote: Krosh

I form L-7 for 200 rubles. I was going to take it, it seems to be quite inexpensive too ...
Kroshik, and de found ??

Quote: barbariscka

And I bought Nekrasovskaya 1c. and I don’t know how to lime it out, I don’t like it.
Vasilis, add a little current to the one you like. I have Altai flour "Divinka" "I baked for the first time on it.

Quote: katerix

but don't tell me if I take homemade flour, will this bread work? or do I need to change something then?
Kate, Do you mean wholemeal wheat flour ?? Such flour requires a more delicate handling and folding of the dough, as here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=198578.0
Crochet
Quote: Omela

Kroshik, and de found ??
Ksunb, from mulberry: 🔗

And Nastya has the identity, though for 15 rubles. expensive : 🔗

My dough has already fermented ...

Ksyu, and you baked it with steam? And to pierce with a knitting needle right to the very bottom of the net?
katerix
Omela I'm not a pro in flour at all .. and I'm very far from baking .. I know only shop and homemade ...
We mean home-made and we themselves grew wheat and ground it in a mill ... and I honestly don't know what kind of wheat it came out ... but even though it is difficult to mold dumplings from it, it is tasty ...
Thanks a lot for the reference
Omela
Quote: Krosh

Ksyu, and you baked it with steam? And to pierce with a knitting needle right to the very bottom of the net?
I pierced it to the bottom .. the needle should be very thin, periodically smeared it with vegetable oil, the bread may settle a little, but then it will puff up in the oven. I baked without steam, just sprinkled the top before baking.
Omela
Quote: katerix

grinded at the mill ... and I honestly don't know what it came out like ...
katerix , I don’t know what kind of grind you got. In any case, you can try.
Scops owl
barbarisckaAnd I also bought Nekrasovskaya, I read that 1st grade is the strongest.
Ksyun, why are you piercing, looking baked or for what?
Omela
Larissa, is pierced before baking according to GOST technology to remove large bubbles.
I am beautifull
Stupid question.
Omela, general purpose flour and first grade flour, are they the same thing?
Leska
Quote: I'm beautiful

Stupid question.
general purpose flour and first grade flour, are they the same thing?
flour of general purpose differs from flour of the first grade in a reduced content of gluten.
Omela
Quote: I'm beautiful

Stupid question.
Omela, general purpose flour and first grade flour, are they the same thing?
More precisely, general purpose flour has a lower protein content than grade 1.

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