Artisanal bread without kneading

Girls, if you bake often, then I advise you to buy such a baking film 🔗 it justifies itself by 100 or even 200%, I bake everything on it, even if the filling flows out of the pies, then nothing burns, it washes easily, I forgot about baking paper.

I put this bread on it and then it easily slides onto the wire rack in the oven.
And one more advice, I read somewhere on the forum: if there is a batter, then I wrap it up with a silicone spatula, as it were, from the edge to the middle, I twist the bowl and the dough up. Two or three times I'll do it and it becomes very form-holding. Last night I twisted it twice, and then put it in the refrigerator for the night, this morning I took it out and kneaded it again, and in the evening I’ll bake it. It spreads slightly.

[sima12]

sima12thanks for the hint

[sima12]

I baked this wonderful bread again, this time using the technology typed in small print - with 4 g of fresh yeast, 5-hour fermentation at room temperature and periodic kneading - everything as the author prescribed. In the withers, the dough stood for 30 hours.

It turned out to be a very fragrant, soft and tasty loaf, many thanks to the author!
P, S. I also crush with a silicone spatula (sima12 )

Again I baked this wonderful bread, this time using technology typed in small print - with 4 g of fresh yeast,

it is written in small print

only 1.5-2 g yeast

I also put it on the "small print" yesterday
I'm going to bake tonight.

Added by:
sorry, didn’t notice that we are talking about fresh yeast.

Success, George !!!

[Kras-Vlas]

Kras-Vlas, handsome bread Did you bake it on a hearth or in a uniform? For the last time I stood for a long time, too, then she took a distance in a basket and baked on the hearth. So he kicked something out in different directions with some kind of bulges, although he rose well too.

[Sima]

Sima, thanks for the praise! I baked it on a hearth (on a heated clay dish), after the refrigerator I tried to give it a round shape, but nothing happened - all the same, the dough spread into a pancake, I barely put this pancake on paper, it was put on a pancake paper and then it pouted out in the oven .. ...

But I still make a bar. For some reason, it's more convenient for me to cut.
Here's what happened yesterday, half portion. The roof was torn apart picturesquely, I did not make an incision. Baton lived his own life

I made a sprinkling on top (a lot of flour with olive oil was accidentally formed when I soaked the paper). Sprinkling - like on the Sverdlovsk buns of our childhood.
Myakish did not photograph, but he is consistently excellent!

And I have this!
Apparently, it was necessary to knead better before the last proofing.

And yet, he didn’t cut it, but he did it in the oven! Rises and rises!
I already gave a couple there, I thought the roof would rip off, but he took it and pulled from below!
This part, of course, remained behind the scenes.
It turned out very tasty bread! Correcting mistakes I will do more.
Many are afraid to switch from HP to baking in the oven.
So in my opinion - this is a very suitable recipe for the first time.

But still beautiful !!!! Did they bake on the stone?

Yeah, on the stone.
Now I have everything, exclusively, on stone.
Yes, the crumb is so shiny ...

Yes, the bread is "problematic" ... You bake and bake ... it seems that you just took it out, it is getting cold ... it has cooled down ... and the trace is gone!
At least cry, at least hide, they find by the smell, and after all that! .. They have adapted to breaking (husband and son). Exactly in two halves. "And what is there? Two pink salmon?" (this is when I bake a little, from half). The eyes of both are blue-blue, such innocent

[Ikra]

But I still make a bar. For some reason, it's more convenient for me to cut.
Here's what happened yesterday, half portion.The roof was torn apart picturesquely, I did not make an incision. Baton lived his own life

Ikra , Ira, what a beautiful bar! How did you spin it?

PapAnin, George, the crumb is very appetizing, (what a beautiful cave)

I didn’t twist it too much so as not to hurt the dough. Lightly flattened it with my hands on a table sprinkled with flour and rolled it into a thick, loose roll (literally somehow) so that it had an oblong shape only. And laid them apart on baking paper oiled with olive oil and flour.

Thank you, Ira! I realized, next time I'll try to make a bar

I just baked this bread again. This time I did everything strictly according to the recipe, only shaped it with a bar, like Ira. In the oven, he pouted like a pillow. It turned out very tasty. So many thanks again for such a delicious and light bread.

And I want to say thank you again for the wonderful Pekla recipe several times already, it always turns out super.

[Ira- Ikra]

And now I have this bread in the oven, a very successful recipe. I use it all the time.
Made in the form of bars, for which Ira- Ikra separately thanks for the hint. It's even more convenient for me in loaves.

I am very sorry that when people posting recipes they do not analyze the recipes at all, and do not look at the topic - what was baked there then.
At one time, I was not lazy (and I still reread) to read the WHOLE topic, in order to understand how the recipe works, how and what product substitutions give different results. I'm not true, of course, but the lack of analysis surprises me

You know, it's not very pleasant when you go into a discussion of a recipe to come across reproaches against the author, a person tried to cook, photograph, upload, and all this max for thanks. And even if there are similar recipes, one will still like more. How many recipes, for example, biscuits or honey cake, but after looking at all of them I choose the one where I liked the photo, reviews, etc. more. Or often claims that the recipe is posted on another forum. So what? I trust this forum and I don’t want others, there’s not enough time for everything. And despite the fact that R. Bertine has a similar recipe, in the discussion I came across a trick for crushing the dough in the refrigerator and the result impressed me. For which, thanks to the author and everyone who could post their results.
Thanks to all the authors who post recipes for us !!! and share their experiences

I want to thank from all my heart not only for the recipe, but also for the associations that the cut photo causes! I think I even felt the taste of bread, cheese and red wine ... Thank you!
Oh, what will happen when I bake it ...

You know, it's not very pleasant when you go into a discussion of a recipe to come across reproaches against the author, a person tried to cook, photograph, upload, and all this max for thanks. And even if there are similar recipes, one will still like more. How many recipes, for example, biscuits or honey cake, but after looking at them all, I choose the one where I liked the photo, reviews, etc. more. Or often claims that the recipe is posted on another forum. So what? I trust this forum and I don’t want others, there’s still not enough time for everything. And despite the fact that R. Bertine has a similar recipe, in the discussion I came across a trick for crushing the dough in the refrigerator and the result impressed me. For which thanks to the author and everyone who was able to post their results.
Thanks to all the authors who post recipes for us !!! and share their experiences

I, too, do not go to other sites and do not pull

Girls, we are writing here and do not notice that the author of the recipe has not been on the site for a long time. I just looked, the last activity was on October 1, almost two months ago

Girls, we are writing here and do not notice that the author of the recipe has not been on the site for a long time. I just looked, the last activity was on October 1, almost two months ago

It's a pity, of course, that the author is not there, but there is a good recipe, thanks to which I began to get better bread. It seems that I did everything the same way, but the result is slightly different.And photos with cuts helped me. I also liked the option: knead a double portion, bake half on one day, and bake the other half when the first loaf ends. As a busy mom, this option suits me very well. Previously, I did not always have time to knead the dough and had to buy store bread.

I made this bread with the addition of rye flour (360g + 100g)
It turns out great!

Again, thank you very much. For almost two months I have been baking only this bread. I add both rye flour and whole grain - the result is always excellent.

And I already have several modifications!
Added:
- rye flour
- bran
- corn flour
It turns out great!

The bread is wonderful !!!
This is the second bread after potato that my family approved. The good thing is that once you knead and bake for 2-3 days.
Yesterday there was no time to wait 2 + 12 + 2 hours. Knead 4 hours in the warmth, put it in a frying pan, greased the pod. oil (so as not to dry) for another 1.5-2 hours and it turned out great!
Easily absorbs the remains of potatoes (mashed potatoes), rice porridge (probably any porridge) - if a little.

This bread has become a "gift" with us, they ask to come with him))) And I combined flour and whole grain, and added 1 grade. And the time of the "cold rise" changed. And I bake already in a cauldron, and in a cold oven. And I constantly remember Olya, the author of the topic, with a kind word!
A long time ago I shot a video of this bread and just remembered that I had not posted it in Temko.

[Doxy]

Doxy, great video, Vera!

The video is great, the recipe is great! I've been baking for about three months already about this recipe, and my neighbor friend has completely switched over to it.
I also tried different baking and proofing options, it always works. I kept it in the cold for 3 days, the result is also excellent and, most importantly, the bread is very tasty.

most importantly, the bread is delicious.

Yes, the bread is delicious. He's kind of real!

Julia, thank you! I shoot the video so that the "boyaks" are not afraid to cook ...))

[Doxy]

[And I finally decided to bake such a piece of bread!
Doxy, Vera, Thank you for the video. They all chewed straight.
I used to bake such bread without kneading, when I did not know how to bake any.
But I didn’t know that it was necessary to keep it cold. And I didn't get it tasty.
Right now it's worth baking in the oven. Let's see what happens))
Yesterday I even bought a clay mold for such bread with a specialist !!

Here is my bread)

I really love this hebushek. Here's another. I bake on flour "Zernosvit", yeast "Saf Instant Gold".

🔗

Oh! how many baked here without me! here you are great, bread is just a sight for sore eyes I am very glad that the recipe was useful to so many people
I apologize for the long silence, there was just a lot of trouble in real life, I haven't visited the forum for a long time.

I can only shrug my shoulders at criticism of the secondary nature of the recipe - firstly, I immediately pointed out in the recipe that this is a hybrid of two well-known techniques. Secondly, it is a forum, not a cookbook by a single author. Third, all people are looking for information with a different approach. My recipe, in my opinion, has the advantage that it is presented methodically and clearly, everything is written out point by point without lyrics and calls like "until ready, to taste, by eye", etc.

[Serenity]

Serenity, special thanks for the method. Because when I carried it "to people", these people turned out to be different, including those who had never baked bread in their life. The timid questions asked by them "how?" "What if it doesn't work out?", they had to firmly say: "Do not be clever, but do it simply as it is written." It is said: "You DO NOT need to knead.", Then do so. Everyone succeeded, everyone liked it. The only thing that many didn’t succeed was to wait for cooling. Two sisters, who, as usual with girls, lose weight all the time, broke the bread, barely taking it out of the oven, and holding it with a towel so as not to get burned!

And I baked this bread. It turned out very tasty. But for some reason my dough turned out to be very liquid, just like that.
When put on proofing paper, it spread into a large pancake.But in the oven it grew very much, puffed up like a ball. The holes inside are huge.
But, that's bad luck! The bottom of the bread is firmly glued to the paper. And it is removed only with the crust.

The dough is liquid, yes, you need to get used to it a little, but it's not difficult.
Now, instead of paper, I use a special strong foil, I put the shiny side up and slightly grease with vegetable oil, sometimes I do not grease it. Nothing sticks

[Serenity]

Serenity, special thanks for the method. Because when I carried it "to people", these people turned out to be different, including those who had never baked bread in their life. The timid questions asked by them "how?" "What if it doesn't work out?", they had to firmly say: "Do not be clever, but do it simply as it is written." It is said: "You DO NOT need to knead.", Then do so. Everyone succeeded, everyone liked it. The only thing that many didn’t succeed was to wait for cooling. Two sisters, who, as usual with girls, lose weight all the time, broke the bread, barely taking it out of the oven, and holding it with a towel so as not to get burned!

And what, bread, by the way, is quite a dietary food. Here's what they put on it and namazyvabt - that's another matter

Yes, I myself sometimes suffer, looking for recipes with a clear and clear presentation, so I try to write as detailed and unambiguous as possible.

[Serenity]

Serenity, these "losing weight" put oil on it. I write "put", because this is already a process Bake and put butter on a hot crump

butter on a hot crust

and who will condemn them!

[Serenity]

Serenity, there are no such!

Olya, please add this clarification to the recipe. Otherwise, I keep forgetting to count yeast, and I haven't baked with dry yeast for a long time

I can't fix for some reason

[Serenity]

Serenity, so the time has passed during which it was possible to rule. You need to knock on the section moderator and ask for corrections.

Christ is Risen!

[Serenity]

Serenity, Hello! It's so good that you have appeared! I want to thank you for this wonderful recipe! There may be a lot of them (recipes), but I saw yours and use it quite successfully for quite some time! Also, this recipe is just a lifesaver for my friends who do not have a bread machine. And one more thing: going far, far away and not being able to take HP with me, I bake this bread and make my family happy even in a foreign land!

Delicious bread.
I kept it in the refrigerator for a day and a half, so the holes turned out to be too big, next time I will keep them less.

I want to thank you for this wonderful recipe! There may be a lot of them (recipes), but I saw yours and use it quite successfully for quite some time!

Thank you, I'm glad you liked the recipe. From my own experience, this is my most frequently baked bread.

I rarely come in lately, sorry I didn't answer for so long!

Delicious bread. I kept it in the refrigerator for a day and a half, so the holes turned out to be too big, next time I will keep them less.

wow, these are holes so holes! In my opinion, a day and a half is optimal, maybe put less yeast?

Olya, thank you for such a wonderful bread. Today I baked it for the second time. And the first time on a stone. And both times the dough comes out from the side. I don’t understand why.

And this side is beautiful

[kirch]

kirch, to your health! textured bread turned out
The crumb comes out because the crust hardens too early and the dough continues to grow. This means that you need either more steam, or less temperature (or both together).