Bread "Ladder" in the oven

Category: Yeast bread
Bread Ladder in the oven

Ingredients

Measuring cup 210 ml
Olive oil 1 table. the spoon
Flour 3 glasses
Salt 1 tea the spoon
Sugar 1 tea the spoon
Fresh yeast 10 g
OR dry yeast 1 tea the spoon
pitted black olives, chopped 50g (1/2 cup)
Water 210 ml

Cooking method

  • French bread that was baked at the bottom of a hot stone oven when the fire went out. It can be baked without additives or flavored with olives, herbs, nuts, or cheese.
  • For 1 bread:
  • 210 ml (1 cup) water (150 ml mozzarella serum + 60 ml water from a jar of mushrooms)
  • 1 tablespoon olive oil (poured rapeseed-olive over)
  • 350 grams (3 cups) white bread flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp dry yeast ( 10 g fresh)
  • 50 grams (1/2 cup) pitted black olives, chopped (100 grams of carefully squeezed canned mushrooms + 25 grams of dry fried onions)
  • 1. Pour water and olive oil into the mold.
  • 2. Add flour so that the liquid is completely covered with dry ingredients. Add salt and sugar to different corners of the bread maker. Make a small indentation in the middle of the flour, missing water, and add yeast. Put the bread maker in the "dough" mode. When the dough is ready, take the dough out of the bread machine and place it on the table sprinkled with flour.
  • 3. Roll out the dough lightly and add the olives.(I added mushrooms and onions 10 minutes after the start of kneading) Knead the dough several times so that the olives spread well and roll the dough into a 30 cm long rectangle. Use a knife to make 4-5 parallel cuts in the middle, not reaching the edges. Stretch the bread to resemble a ladder. (I didn't stretch it, I just widened the cuts with my fingers, but in vain! The ladder didn't work.)
  • 4. Grease a baking sheet and transfer the dough to it. Cover with foil and leave to rise for 30 minutes, until the bread doubles.
  • 5. Preheat the oven to 220 degrees C. Grease the bread with olive oil and bake for 20-25 minutes. Transfer to a wire rack and leave to cool.
  • If you decide to bake, keep in mind that the bread is disposable! Don't even hope that there is enough for tomorrow!

Note

French cooking recipe, my way
mutilated.


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Bread "Ladder" in the oven
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Bread "Ladder" in the oven
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Bread "Ladder" in the oven
Celestine
Really wonderful bread, and I also added a cup of hard cheese to it right into the batch
Stern
I understand that you can add anything there! Next time I want to make it with cheese and bacon.
And I also want to try to roll the dough into 4 cakes and bake. Then cut and stuff yummy food into your pockets. The dough is very porous!
Crochet
Stеrn, have you ever tried this recipe for baking bread in cotton? The recipe is painfully attractive, and you wrote it so "deliciously" ... And my oven is practically nonexistent ...: (So I thought, what if all this beauty is in a bread maker ...
Stern
Quote: Krosh

Stеrn, have you ever tried this recipe for baking bread in cotton? The recipe is painfully attractive, and you wrote it so "deliciously" ... And my oven is practically nonexistent ...: (So I thought, what if all this beauty is in a bread maker ...

I have not tried to bake in KhP. 🔗
I think you can bake in a bread machine. I believe in our favorite machine, it won't let you down!
Caprice
In a bread maker, this bread will be baked, no doubt about it. It just won't have a staircase.
AUV
Hello Stеrn. I wanted to bake your "Ladder" bread, but there were several questions. 1. You write that you have a 210 ml cup.3 cups-350 grams of flour. I have 240 ml in my cup. it turns out about 150 grams of flour. Is 90 ml of difference in cups = 100 g of flour? What is the safest way to measure in grams or cups? 2. Is it possible to add 1/2 cup of olives and 1/2 cup of cheese directly to the batch, or is it too much? 3. I have homemade curd whey in my fridge, it's been worth two weeks, can I still use it? And in general, what is the shelf life of starter cultures and potato broth in the refrigerator?
I was cooking cannelloni the other day. An amazingly tasty thing, thank you very much!
Stern
AUV , Hello.
1. Since I have been baking bread for a long time, it does not matter to me how to measure flour in glasses or cups. In any case, I always control the kolobok. Although, of course, I believe that the scales are more reliable than a glass.
2. There are not many additives. It's only better to add them on a signal or put them in a dispenser. And keep in mind that olives will add liquid to the dough, you may need more flour. In addition, the agitators can break the olives and give the dough an unpleasant gray color.
3. Serum is usually stored for a long time. I think you can use it, just smell it first for a guarantee.
I store the potato broth in the freezer. I can't say anything about starter cultures - I don't use them.

Glad you like the cannelloni!

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