Sliced ​​loaf on thick dough

Category: Yeast bread
Sliced ​​loaf on thick dough

Ingredients

Dough:
dry yeast 0.25 tsp
wheat flour c. s or 1s. 100 g
water 60 g
Dough:
dough all
dry yeast 0.25 tsp
water 110 g
wheat flour c. s or 1s. 170 g
sugar 1 tbsp. l
salt 0.5 tsp
butter 15 g

Cooking method

  • Dough:
  • Mix yeast (I have a saf-moment) with flour, add water and knead the dough. Tighten the container with the dough with foil.
  • Fermentation at room temperature for 4-6 hours.
  • Dough:
  • Add all the other ingredients to the dough and knead the dough. Add butter 7-8 minutes after the start of kneading. The dough should turn out to be soft, non-sticky, when kneading in a bread maker, the bucket does not smear along the bottom of the bucket (it may take a little more flour, depending on its moisture capacity).
  • Fermentation for 90 minutes with one stirring in the middle of fermentation.
  • Lightly dust the table with flour, lay out the dough, knead, roll into a ball. Cover with cling film or a bowl and allow to pre-proof for 10-15 minutes.
  • Use your hands to knead the dough into an oval and shape into a bar.
  • Transfer to a baking sheet lined with baking paper, seam side down. Proofing under the foil for 60 minutes.
  • Before planting in the oven, make 4-5 oblique cuts on the loaf.
  • Bake in an oven preheated to 230C (convection 210C) degrees for the first 10 minutes with steam. Then open the oven a little, let off excess steam. Reduce the temperature to 200C (convection 180C) degrees and bring the bread to readiness. The total baking time depends on the oven, for me it was 40 minutes.
  • Sliced ​​loaf on thick dough
  • Sliced ​​loaf on thick dough
  • Sliced ​​loaf on thick dough
  • Simple bread for every day. Thin crumb, elastic crumb, well restores shape after compression.

The dish is designed for

1 loaf weighing 430 g

Cooking program:

oven

Note

Sorry for the quality of the photo. I bake bread almost at night, taking photographs under artificial lighting is just a disaster, I just can't adjust.

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Sliced ​​loaf on thick dough

toffee
Great! I thought what recipe for a new bread to try and then Sonabora Tomorrow after work I will put the dough and while I sleep from the night it will ripen exactly. Can I make the current with sunflower oil?
Natali06
Yes, I see, I see! You, madam, can be seen from afar! Oh forgive me, your bastard! Perfect handsome!
Manyashek, well, really, very handsome!
LyuLyoka
Wow, Manka, another handsome man, is already in the bookmarks. And the pictures are cool, why are you sorry for nothing
Sonadora
Irina, Natasha, Julia! Girls, thank you very much for paying attention to the recipe and for the kind words.
Quote: iris. ka

Can I make the current with sunflower oil?
Can. Today I baked with mustard.

Natasha, in fact it is possible and better, in terms of cuts. She cut a little, literally "scratched". If you do it deeper, they will open better, the bread swells well in the oven.
Natali06
in fact it can be better
Sonadora
Natasha, and who here periodically slays us on the spot with breathtaking cuts and crumb, eh ?! So I have something to strive for.
elvin
Hello! : hi: I'm new to baking, only a few months mastering my bread maker. Your loaf is very beautiful, appetizing! I also want to swing at this, only my oven is Electrolux, without steam. Can you somehow adapt in it, or a stove without steam?
Kras-Vlas
Manechka... what a handsome ruddy, and a size just for our company (large ones eat for a long time), carried it to the bookmarks (and there is a queue of untested ones to the horizon ...)
Zhivchik
Manyasha, here it is not necessary to be poor ... it is not necessary ... The baton turned out excellent. But as always)
I have a request. Can you give a link where it is shown how to form a loaf correctly?
Quote: elvin

I also want to swing at this, only my oven is Electrolux, without steam. Can you somehow adapt in it, or a stove without steam?


elvin, your oven is excellent. No oven has a steam function. If I'm not mistaken.
I do steam this way. I turn on the oven to heat up to the max temperature. I put a metal bowl (bowl, saucepan, frying pan, etc.) at the bottom of the oven. When I "plant" bread in
oven for baking (already in the oven), then pour boiling water into this container and close the oven door.
toffee
Zhivchik, Omela taught me somewhere here recently that you need to heat the oven together with the container and after you put the bread in the oven, after 10 minutes you remove the container. I always baked completely with water in a plate, my bottom turns out wet, white, wrinkled. And she advises something else.
And I already put the dough
Ilona
Manka, are there such handsome men? I brought it from the store, cut it thinly, and here you tell us what they say you came up with and your own? And he will sit in the bushes, watch how we all suffer here, trying to repeat the impossible! Do not give in to provocation !!! I will pass by! : g just kidding, of course)))) Eh, Manya, well, what are you doing that, huh? She exposed such a beauty, now I have to master this recipe!
LyuLyoka
Girls, Manka somewhere in another recipe wrote boiling water for steam to take 130 ml. So this is just enough for 10 minutes, and you won't have to get a container with the remaining water.
toffee
Preliminary diagnosis: very little test. In HP it dangles on the bottom. Well, this is understandable only 270 gr. flour. If it is tasty, then you need to increase it to 500 grams.
Twist
Manechka, the loaf is just handsome! And the crumb is straight lace!
MariS
Quote: Twist

Manechka, the crumb is straight lace!

Man, I join Marishka - the loaf is beyond praise! You are no doubt a master!
lungwort
Manechka, the bar is cool. His crumb turns out to be so perforated ... I liked the recipe very much.
Zhivchik
Quote: iris. ka

Zhivchik, Omela taught me somewhere here recently that you need to heat the oven together with the container and after you put the bread in the oven, after 10 minutes you remove the container.

No, well, you don't need to teach me. It's not the first day I've baked bread and it's always excellent.
Quote: iris. ka

I always baked completely with water in a plate, my bottom turns out wet, white, wrinkled.

I have never had such a miracle.
Sonadora
GirlsThank you all very much! I would be glad if you ever get to it and the result does not disappoint you.
Quote: iris. ka

Preliminary diagnosis: very little test. In HP it dangles on the bottom. Well, this is understandable only 270 gr. flour. If it is tasty, then you need to increase it to 500 grams.

Irinhow is bread then? I'm worried ...

elvin, it is possible without steam, but with steam it is better. The girls have already written everything.
Quote: iris. ka

Zhivchik, Omela taught me somewhere here recently that you need to heat the oven together with the container and after you put the bread in the oven, after 10 minutes you remove the container.
I adapted like this: I preheat the oven to the desired temperature. I pour boiling water (130-140g) into a container and put it in the oven, close the door. At this time, I make cuts in the bread (by this time the water in the container is already starting to boil) and send it to the oven.

Quote: Zhivchik

Can you give a link where it is shown how to form a loaf correctly?
Tanyush, take it!

I'm making it a little easier. I wrap one edge of the oval (along) to the middle and seal it with my fingers or the edge of my palm, then the same thing on the other side of the oval, fold it in half lengthwise and seal the seam.
toffee
So, I will report. It's a shame even to exhibit photographs, after the Sonador's loaf, mine looks like a freak. Spilled a little on the baking sheet. Soft, thin, soft crust, delicious. I photographed him from all angles, but for some reason I can't go to the site from a computer, I write through a tablet. I'll try again tomorrow.
Zhivchik, and it was not in my thoughts to teach you
Sonadora
Irin, and blurred when, in the proofer, in the oven? Was the dough soft or very sticky?

My today's crocodile:
Sliced ​​loaf on thick dough Sliced ​​loaf on thick dough
Zhivchik
Quote: Sonadora

I'm making it a little easier. I wrap one edge of the oval (along) to the middle and seal it with my fingers or the edge of my palm, then the same thing on the other side of the oval, fold it in half lengthwise and seal the seam.

Manyush, thanks for the link)
Here I also form a little differently. And tell me, which side do you call to the middle, the long one?
And the short one still remains "unprocessed", that is, unturned?

Toffee,
Sonadora
Quote: Zhivchik

And tell me, which side do you call to the middle, the long one?
And the short one still remains "unprocessed", that is, unturned?
Yeah, long. And the short side ... how it goes. If at once it turned out smoothly and neatly on the last fold to seal (like a "pie", with sharp edges) - I leave it that way, and if the dough is very soft, then I can slightly correct the ends down, giving them a rounded shape.
Ilona
Iris. how is it? Where? We are all waiting for the first swallow! Come on, chick!
Sonadora
Quote: Ilona

Iris. how is it? Where? We are all waiting for the first swallow! Come on, chick!
Yeah, intrigued and disappeared ...
Ilona
I sharpened it in a tihushka and did not share it)
Marunichka
Dear girls, hello! Marinochka, or as we used to say in Odessa, Manka, special with a brush !!!!! Already twice baked the notorious loaves and I don’t say, rejoice or cry ??? !!! Now my husband said that nothing needs to be baked, except for these loaves. THIS IS THE BEST and MOST DELICIOUS !! LOW BOW TO MARINOCHKA-MANKA !!!
Sonadora
Larissa, thank you very much for your feedback! I am very pleased that the bar turned out and I liked it.
Matilda-N
Thank you, the owner of the topic for this recipe !!! The bread is very tasty, I bake it for the second day in a row - my family really liked it !! : yes: only I don’t know how to make loaves (they creep out), I baked in a bread form, it turned out to be large, took up the whole form - the weight was 424 grams and today the dough stood for more than 6 hours!
Sliced ​​loaf on thick dough
Sonadora
Wow! Sveta, this is a loaf!
toffee
Quote: Ilona

I sharpened it in a tihushka and did not share it)
Okay, okay.

Sliced ​​loaf on thick dough
And this is a mushroom cutaway

Sliced ​​loaf on thick dough[/ url
I made a double rate of both the dough and the dough, but it can be seen that I overdid it with the yeast.
Albina
Such a handsome loaf: it's hard to pass by. While I will take it to the bookmarks, and when the stove is repaired, then it will already be possible to bake it. Otherwise, I have adapted to turning the pastries over And the loaf will be more difficult to reproduce with such a handsome man with this approach
Sonadora
Irin, I don't know what you overdid it with, in my opinion the bread turned out to be excellent, just how it was blown up in the oven. very appetizing loaf came out, ruddy and airy!

Albina, thank you. I hope you enjoy the bar.
Alizjana
I have long wanted that the loaf is not white bread and not a bun-kulich. I baked it - I liked it very much! Thank you very much for the recipe!
toffee
Here is another report. This is before proofing. Seems okay ... no?
Sliced ​​loaf on thick dough
And this is the finished pigtail. M-dyaya ... I do not know how to bake pigtails.
Sliced ​​loaf on thick dough
And what made her so wide?
Sonadora
Broken - so it's good! (this bread grows very much in the oven) It can be seen that the bread is airy.

Quote: iris. ka
M-dyaya ... I do not know how to bake pigtails
Irish, how did you do the pigtail? Was each of the parts rolled into a thin layer and rolled into a tight roll?
toffee
Yes Yes. She rolled out three sausages and braided a pigtail. Maybe try to weave from six sausages?
toffee
Again I am with my loaf. Manyun, what cuts satri. : girl_haha: Just like yours ... well, almost ... well, very approximately ...
Sliced ​​loaf on thick dough
Deep-fried, crispy. I love him very much. Thank you Manyunechka.
toffee
Am I the only one trudge from this loaf? Here she brought it again. Doing double the rate.
Sliced ​​loaf on thick dough
And even if they are far from ideal, these are our favorite loaves.
Sonadora
Irin, good! Only, probably, braids from this dough are not comfortable to weave, it is very soft, isn't it?
toffee
Gee: That's right. But if you really want to, then you can. Such pliable in the hands, just a fairy tale. The crust is fried, but soft. Fragrant, delicious. Thank you honey.
Svetlana Mazqarovna
Sonadora, what does it mean to "knead the dough"? Just stir or just manually knead the dough? X / stove will not knead such a small quantity.
Sonadora
Svetlana, just stir until the flour is evenly moistened by hand.
Anatolyevna
Sonadora, Manechka baked loaves yesterday. Immediately 2. Delicious!
I really liked the loaf! The dough is thick, I followed it, wandered, bubbled.
She treated me, everyone liked it!

The photo will turn out to be, I'll bring it

Oxyk $
My first bread for your recipe.
It was fried, the first 10 minutes with steam, then released and continued to bake at 190 ° (instead of 200 °) for another 30 minutes.
I did not wait until it cooled down, I cut it, it seems to me that the bread was a success. The second one is on the proofer, I'll try to lower the temperature a little, probably up to 180 °. My oven is hot, I usually lower the temperature by 10-20 °. I will also report on the second
Thank you!
PySy: the taste is delicious, the top is crunchy, the crumb is soft and fluffy.
The second is still being baked, the first was brewed for 4 hours, the second 6. Let's see which one will be better)))
Sonadora
Oksana, how successful! Great bar. Very nice and neat.
Oxyk $
Sonadora, I have a question about sugar. Is it possible to reduce it a little, at least by a quarter? Will the work of the yeast suffer from this, and in general I am a deletant Thank you again. My husband said it was the most delicious of those that I baked. In general, I'm looking for a recipe close to a new store loaf. My husband has a violent reaction to homemade bread in his stomach, but not to store bread. But home is more important, so I have a goal. I don’t consider bread with bran, grain, etc., maybe it’s impossible.
Sonadora
Oksana, sugar can of course be reduced. Maybe her husband has a gluten intolerance, hence such a reaction to bread?
Oxyk $
Sonadora, yes we also thought about it, but there is no such problem from the purchased one. At home, even yesterday's reaction is violent. But! Everything is fine for this bread, thank you very much !!!
Sonadora
Oksana, and other bread was not on milk?

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