Omela
Olga, I can't bake in enameled cast iron. He "does not breathe".
Sneg6
I see ... I wanted to adapt the cauldron, otherwise it takes a place. And if in an aluminum, bread form and cover with a cauldron lid or will not breathe too?
Omela
In the bakery, if the size fits. Is the lid also enameled? If yes, then the top will not be reddened, but it can be removed and browned at the end.
Sneg6
The lid is also enameled, I'll try and write how it happened. Thank you.
Omela
Olga, good luck!
Sneg6
Omela, take a report, I baked bread under an enamel lid made of premium flour 350 grams. Thank you!

Bread without kneading in 13 hours (in the oven)

Bread without kneading in 13 hours (in the oven)
Omela
Olya, it turned out gorgeous !!! Did you take off the lid to brown it?
Sneg6
Quote: Omela

Did you take off the lid to brown it?
Yes, I removed the lid after half an hour. Ksenia, thanks for the wonderful bread!
Gala
Oksan, here is my report
Bread without kneading in 13 hours (in the oven) Bread without kneading in 13 hours (in the oven)

I took half of your recipe (it was quite possible and 2/3 parts), and I have wheat flour of 1 grade and peeled rye (1: 1)
I liked it, delicious and simple
Farida
Today I also baked exactly according to the recipe. I liked it, I love this kind of bread. Simple, fast and tasty. Unfortunately, I am not on friendly terms with the camera. Thanks for the recipe.
OlgaGera
Omela, and I thank you for the bread
For not having an oven, baked in HP.
Here is the result, or rather, what is left

Bread without kneading in 13 hours (in the oven)

She shook it with a spoon during the day, and at night she baked it. Neatly put the folded dough into a bucket, t- 33 for an hour, baking 1 hour. 10 min t - 145 (HP Bork X800)
I liked it at home, but ... not comfortable, ends quickly
I will definitely bake again
Omela
Olga, uhtyuhty .. right in the bread maker !!! And what is the temperament for proofing in Bork?
OlgaGera
Omela, yes, both time and temperature are set. That is, you can change those programs that are already installed by default.
Conveniently

I have already baked such bread with the addition of whole grain flour.
I was glad that it does not wind up and does not turn into an inconclusive
Omela
Olga, I realized thanks! Great features !!!
Loksa
Another drin-drin Bread without kneading in 13 hours (in the oven) Bread without kneading in 13 hours (in the oven)I’ve burned out a bit, I can’t make friends with the oven
Omela
Oksana, what a crumb is full of holes! Do you bake on the tower?
Loksa
Aha, then I immediately turned it down. After 15 minutes, Satr, Mlyn is less than 150 degrees. I added faster and then after 10 minutes I opened the lid. He's completely blond, I had to add more for the crust. I immediately crumpled the burned strip when I took out the bread.
Omela
It is better to bake while under the lid at the maximum and not reduce. and then regulate.
Loksa
I realized thanks!
Anna D
Omela, thanks a lot! It's just a godsend! When I put this shapeless mass in the iron pot, to be honest, I strongly doubted that there would be something intelligible. As a result, the husband said, "Stop experimenting, bakes are now only such bread!" They ate at the moment, the last piece was taken from dad's nose by the son Now they are waiting for a repeat
Omela
Angela, glad that your family liked it!
Anna D
Omela, tell me more, when you put it in a cast-iron saucepan, do you always use paper or can you just grease the walls? And then with the paper it is so clumsy because of the folds it turns out, I want it equally
Omela
Angela, it sticks to my iron pot.
Olga VB
Quote: Anna D

Omela, tell me more, when you put it in a cast-iron saucepan, do you always use paper or can you just grease the walls? And then with paper it is so clumsy because of the folds it turns out, I want it equally
I’m with paper, but so that there’s no clumsy bread, first I crush the paper in the shape of a cauldron or gosyatnitsa, smooth out the folds, and then I spread the bread on this shaped paper.And when I put it in a baking dish, the paper already lies flat.
You can also, if you remember this in advance, wet the paper - it will take the shape of a cauldron better, let it dry there, and then everything goes according to plan.
Omela
Olya, an interesting option with water.
Albina
Another version of bread without kneading This is all I pick up the bread recipes for baking for the student. Who knows, he might want to.
Omela
Albina, the recipe is very simple. OlgaGera even baked in KhP.
Albina
Omela, thank you Son needs to be able to bake in the cartoon.
Omela
Albina, I did not try. Purely theoretically, if it fries well, it should work out.)
OlgaGera
Quote: Albina
you could bake in the cartoon
Albina, and in the MV there is "baked goods"?
I, after stretching and collecting the dough, kept the proofer for another hour, then baked goods. The son will cope? Maybe you will try it yourself first and tell him all the nuances
Tumanchik
Chalk! I'll put it on tonight! Slick! And then I look at everything with peripheral vision ...
Omela
Come on, good luck!
Albina
Quote: OlgaGera
The son will cope? Maybe you will try it yourself first and tell him all the nuances
He baked cupcakes himself in his first year. He asked me what to put in and that's it. And now on the third he is lazy
Tumanchik
Prinmmayu sneakers - KSYUYUYU - 1 g of dry yeast - how much is in spoons ??? SOS!!!
CatNat
Although the question is not for me, it's a quarter teaspoon.
Crochet
And I have 1/3 tsp. from HP) ...
OlgaGera
Ira, I baked with pressed. So it turned out to be 5 grams, and 3 grams, and 8 grams. I forgot to dump on the scales.
It turns out equally well
Tumanchik
CatNat, Crochet, OlgaGera, girls thank you !!! I didn’t wait for an answer - I mixed it by 1/3
Tumanchik
Oksanochka, today I baked this wonderful bread!Bread without kneading in 13 hours (in the oven)
Since the flour is mine, I added 2 more tablespoons with a heap of wheat bran (not ground). Sprinkled with flaxseed! The shape was great, so the crust turned out to be eye-catching and purrring! Here are just some attack! I sintered and put (like that Kolobok) on the window to cool. As long as there is a balakala on the forum, I come - it's empty! And all my thugs, led by the mafioso - my grandmother - swear that nothing happened at all! What sclerosis? Maybe not baked at all ??? Girls you have not seen ???
We'll still have to bake!
Thanks for the recipe !!!!!!!!!!!!! 1
OlgaGera
Quote: tumanofaaaa
Maybe not baked at all ???
Hee hee
Well I say - uncomfortable bread, evaporates ..., but tasty

Omela
Quote: tumanofaaaa
mixed by 1/3
pralna did !!!

Ira, I'm glad that your hamsters the mice liked it and they quickly figured out the bread !!!
sweetka
I love the crusts and holes! so the bread is clearly for me. I put it last night, today I baked it. but I ran into a problem that, I see, many people had. the dough came out semi-liquid. creep spread, the heap did not hold at all. In this regard, a question for connoisseurs: how to determine at the stage of a spoon-drip that there is enough liquid? flour from different manufacturers happens in the house, so it will not work to get used to one proportion.
Omela
Quote: sweetka
How to determine that there is enough liquid at the stage of spoon-drip?
Light, only purely intuitively .. I showed the photo what the dough should be, and you need to focus on it.
sweetka
here's the whole joke is that at the initial stage it is about this. and, I think, everyone. and nedomuk, he is the translation is found out only on the trail. day. but that didn't stop my bread from baking with lovely crust holes. bliiiiiiin, oh, we already ate it. so sorry, there will be no photo.
but a new batch has been delivered until tomorrow! I will report.
Omela
Quote: sweetka
Oh, we already ate it
uraaaaa !!!! our people!!!!
sweetka
I do not remember at all that so much bread at a time could crack. even Easter cakes.
Omela
Starved !!!
sweetka
I was hoping to watch LJ of one girl who baked either Swedish bread, or Norwegian ... I don't remember already. But, according to the law of the genre, it should be tall and oval. The girl was tormented, tormented in search of an appropriate shape, until she spat and took ... a tin can! and everything worked out for her.
And then Omelka with her recipe.but it seemed to me very time consuming: shift the dough, slip the paper, and you can guess the flour / liquid figs. So I took a bowl and a large silicone cake maker, which I don't use because I don't like big cakes. In a bowl, she made a spoonful of drin, and then immediately transferred it to the kulichnitsa. And left for the night. In the morning, the oven did not heat, the form, essno, too. I stuffed the dough that had grown in the kulichnitsa into the cold oven, only covered it with a lid. And put it on for 40 minutes. During baking, the dough got a little crazy from such shamelessness and sagged by 1-2 cm. And, perhaps, due to the fact that the heating was gradual, the holes also decreased. From the organoleptic characteristics, these are all differences. It did not affect the taste in any way.
I'm done?

Bread without kneading in 13 hours (in the oven) Bread without kneading in 13 hours (in the oven)
Katko
Kneaded with a spoon
General purpose flour, as a gag 1 tablespoon semolina and a handful of bran
Omela
Katerina, we are waiting!

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