kirch
Olga, yes, I had a little couple. I can't find a container for steam. The oven is small and the distance on the baking sheet is small.
Serenity
kirch, Luda, yes, if the oven is cramped, then it is better to lower the temperature by 20 degrees and bake a little longer (with steam), otherwise the hot walls actually fry the crust. I have such a problem at the dacha, there is a small stove I think, having adapted a little, you will find your optimum for this stove
kirch
Yes, Ol, I think I will adapt. I'll lower the temperature. Is it possible without steam at all? And what happens then?
Serenity
kirch, of course it is possible! the worst thing that can be - "blows the roof off" he needs Steam so as not to interfere with the expansion of the dough, therefore, if without steam, it is better to set the temperature to 180 degrees. Some even put it in a cold oven (there is experience somewhere on the previous pages ), maybe you should try it too? the oven is small, it will not heat up for long, during which time the bread can grow to its maximum.
kirch
Olga, thanks for the advice. Put it in a cold cauldron. And I also bought a stone. It is necessary to adapt to it too
Albina
Is it possible to bake this bread in a cartoon? I want to propose to my student son
Serenity
Quote: Albina

Is it possible to bake this bread in a cartoon? I want to propose to my student son
Albina, can you https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=221641.0

I also tried it, it turns out a slightly different crust, but quite decent bread.
Albina
I will offer, and it is up to him to decide. If he wants, he will bake
SvetaI
I carry my five cents to your piggy bank
Artisanal bread without kneading
Artisanal bread without kneading
Wonderfully tasty and aromatic bread
Serenity, thanks for the interesting recipe. As soon as it turns out that we knead, knead, develop gluten, and then it develops itself without any fiddling, wonderful
Serenity
SvetaI, glad you liked it! It's a good bar.
Yes, at first it is somehow even unusual not to knead the dough. And then you get used to it soooo!
vernisag
And I'm not used to the fact that for a long time but the result pleased the taste of the delicious bread, fragrant Thank you Olga,

Artisanal bread without kneading

Artisanal bread without kneading

Baked in a Moulinex RZ7101 La Fournee bread maker.
Serenity
vernisagwhat a beautiful loaf
AnastasiaK
Serenity, thank you for the great bread. I have already tried different recipes for maturing bread in the refrigerator, I really like this bread, it tastes much richer. Now it's the turn of this recipe. I won over with its simplicity, the composition is very light, the products are always at hand. I kneaded it last night, for 5 hours he stood on my table, kneaded it 2 times and put it in the refrigerator. Today I kneaded it 2 times in the refrigerator, then let it proof for 2 hours at room temperature. Baked on a stone for 35 minutes. How he grew up! It turned out so convex! It's a pity I didn't have time to take a picture, I took it to visit, cut it there - the crumb is elastic, evenly porous, fragrant, the crust is crispy. Everything I love. But the contrast between simplicity of composition and preparation with great taste is striking. Tomorrow I will do it again, I will definitely take a picture. I will definitely repeat! The recipe has already been shared with others.
Serenity
AnastasiaK, glad you liked the recipe! waiting for pictures
AnastasiaK
This is how it turned out this time. The cuts had to be made deeper. It grows remarkably.
Artisanal bread without kneading
And the flavor!
The incision made me happy. The crumb is uniform and very springy.
Artisanal bread without kneading
Albina
Anastasia, I look you are addicted to this bread, and I'm just going to bake everything. Is this one on the stone again?
AnastasiaK
Albina, yes, on stone. The bread breaks straight up. And the smell of bread is completely different than in a bread maker. And it's delicious!
Elena Kadiewa
I, too, now only bake this bread, the family really likes it, despite the fact that my husband eats bread VERY little bread in general, and this one with pleasure, already swears, because.cannot refuse. Thank you!
kirch
Anastasia, Nastya, wonderful bread. Do you have a gas oven? I have an electric one and I can't find the temperature for the stone. This bread has my dough sticking out on one side. And in a 5-minute dough, instead of flat cakes, you get pita
AnastasiaK
kirch, I have gas. I have no idea what the temperature is, but I can't see any pit. But the way the bread is made suits me. I work for an hour at maximum, but the temperature of the stone is not enough to "blow up" the bread. I love testing so much. I will continue.
Serenity
AnastasiaK, very nice bread! the crust is thin, delicate, you can directly feel how it crunches when bitten
kirch, my stone left for the dacha I still did not understand what it gives, but the hassle with it ... I would have had a separate oven for bread, then yes, but only the e / energy for heating it up is unnecessary.
Serenity
elena kadiewa, it's great! bake for health
PapAnin
The dough has practically not risen. It has been standing for about 12 hours. Can I somehow reanimate or in the trash already?
Now not at home, yeast, flour, everything is not familiar ...
AnastasiaK
PapAnin, but where, in the refrigerator? Get it, maybe it will come to life in the warmth? Yeast germination was not tested?
PapAnin
At first it was warm for 4 hours, then put it in the refrigerator overnight.
I did not check the yeast. I try it for the first time.
AnastasiaK
PapAninif nothing came up in 4 hours in the heat, surely the yeast does not work. What did they put? Was there an indication on the package to dissolve them in water first? Yesterday I would have diluted a new portion of yeast in a small amount of water, and if it worked, I would have mixed it with the dough. It's probably too late now. Better to start over. But in any case, I would first check the unfamiliar yeast for germination, and then add it to the flour.
PapAnin
Understood thanks!
I'll go and read what they write by leaps and bounds.
Serenity
Quote: PapAnin
At first it was warm for 4 hours
so the yeast is dead. If you are not lazy, you can save - make a chatterbox with fresh yeast and stir into the dough (somewhere on the previous pages I laid out such an experience). The bread will turn out, although it is not at all the same as in the recipe
Otherwise, it is better to throw it out, buy new yeast and knead again.
Albina
On this test, I would cook pancakes with fresh yeast.
PapAnin
Pulled out of the refrigerator. After some time, the dough began to come to life, rise.
The day was warm. He lowered it twice, although it did not rise much.
So, in the evening I decided to bake it. The rise in the oven was not very high.
I just pulled it out. I don’t know what will happen. In addition, some kind of paper came across ...
Fried to the bread tightly!
More than once I have promised to do something outside the house ...
It's not like that, damn it ...
Albina
Yesterday I fried pancakes on a new hob (only the kitchen was renovated) and they burned. While I figured it out, I fried half of the pancakes. Then I reduced it and the rest turned out fine.
Serenity
Quote: PapAnin
It's not like that, damn it ...
it happens, do not be upset
Happy New Year to all bakers! May there always be peace, happiness and the smell of fresh real bread in your home this year
Levelours
I baked some bread. What a look, what a taste ... awesome, the same as in your photo))))) All mine are delighted. I did not expect such a result, a minimum of effort and cost. I will bake it often, I left a piece for the sourdough, for the next bread))))
Serenity
Levelours, well
PapAnin
And every time I have a different bread, one recipe!
I make from a mixture of white and whole grain, changing the ratio each time.
I don't tell anyone about this, everyone thinks that the recipes are different!
This time 100 g of whole grain.
Artisanal bread without kneading
Photo from the phone, sorry for the quality.
You can't get to the "adult" device now, it's dangerous!
Serenity
PapAninLooks great I also like coarse flour, it tastes better.
AnastasiaK
PapAnin, wonderful bread! It can be seen that it is delicious)!
PapAnin
Olga, Anastasia, thank you for your rating.
Yes, the bread is very tasty.
Practically, I only bake it now.
Requires very little attention.
Loya
Thanks again for the recipe! In warm regions, without a bread maker, it's just salvation:

Artisanal bread without kneading

Artisanal bread without kneading
PapAnin
ABOUT! Cool bread turned out!
Doesn't it tear his roof? If no incisions are made?
Ikra
PapAnin, and what is the danger of getting to the camera?
PapAnin

And at that moment everyone was already asleep at my place, there was a chance to run into ...
Ikra
PapAnin, oh that's why! And, to be honest, I thought that leaving the bread was dangerous there, such holes in the crumb are so enticing that I could not resist!
PapAnin
Now, how hard it was for me ...
But imagine if I got to the camera, then the holes would be even more beautiful!
Simply, I felt sorry for the readers!
Ikra
PapAnin, I understand, like no one! Yesterday I baked ciabatok from this dough. I thought I would give my husband and son sandwiches in them on Monday-Tuesday. Naive! While they were cold, I think, let me go with the sticks for half an hour ... She left, but did not smell the danger. I came to the broken (eaten) trough. "We left you one!" Kind
Serenity
Loya, beautiful crust
Serenity
Ikra, in a large family they do not click their beak
Ikra
Serenity, That's for sure!
PapAnin
Quote: Ikra
I came to the broken (eaten) trough
I had to take it with me. They would have cooled down faster, and they would have been safer! Although...

How do you mold these ciabats?
Ciabat or ...?
Ikra
PapAnin, but somehow I molded oblong thick cakes so that it was convenient to cut lengthwise and put cheese and vegetables inside. Lightly greased with olive oil and sprinkled with dry Italian herbs. I will show you how I will bake next time (if I have time)
I just bought such a sandwich in a buffet, and their ciabata reminded me very much of this recipe. Took note, it turned out very similar.

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