Here are the ones on ... I w; and forgot about that conversation.))
In short, the story is like this.
I have a familiar forum member with increased attention to the test. That is, he wants to know what, how and why something turns out from each other.He knows all kinds of words and enzymes by name ... In short, a smart guy.
Bijusya stumbled upon his links to pure bread, was inspired, and immediately began to experiment. Dovooolnaya such a result, proud. Straight craftswoman! And he looks at my pictures and sympathizes.
Well, it stuck me. She began to experiment in every way, until she got the result for which she was praised.
And the conclusion from all this: unmixed bread is good, but kneaded bread is better.
Now I'm kneading Panasonic. Somehow kneads from old age. In principle, I can do the same with a spoon in a bowl.) That is, when kneading, gluten is undeveloped from the word at all. And it's lazy to knead on the table for a long time. Although it took place - when you knead with slaps on the table at least five hundred coups.))
Here is one of the first loaves of bread without kneading at all:
The crust is dull, the crumb is rubber, the films are rough and thick.
In this topic, the bread is about from those times, if I'm not mistaken.
Or here's another nightmare:
***
Here is some bread with some kind of kneading - the crust is more edible. There was some kind of mixing. The crust is several times thinner, the smell is correct, the crumb is elastic and much softer.
Well, in the end I learned how to get bread with such thin films. This photo seems to be from the oven, like the previous ones.
The meaning of the test is as follows:Combined ingredients. In HP, kneaded or spatula in a bowl hastily. They let me stand. But don't get up! As the dough has grown up - take it by the edges and put it in the middle. And so on in a circle until the dough gathers into a ball. Covered - set aside. Soon again. And more, and more ... After 3-5 times, you can calm down and put the container with the dough in the refrigerator overnight, take it out the next day, let it warm up, carefully throw it on again and put it in the form to rise. With the initial folds, we set the direction for the development of gluten (because in a simply unchangeable one, it is too lazy to build the correct frame, remaining chaotic), and in the refrigerator, the dough ripens, enriched with aromas from fermentation, the yeast does not ferment, as in the original recipe of the unchanged dough in 12-24 hours, part of the sugars from the flour, obtained during the fermentation, remains for "eating up" the yeast during the final proofing.
Then I got tired of the refrigerator. It's cool enough here, the dough heats up for a long time, and I realized that a simple long standing in the room for bread "for every day" would be enough for me. But I have it possible to fold the dough during the day, and not everyone is so lucky. I will say one thing - if the dough managed to rise well, then this is bad. The whole tsimus is that only it grew a little - we folded it. Grew up again - again folded in a circle. Without trampling, of course. As soon as we have a rather large bun in our hands, and the dough begins to squeak when it is thrown, it's ready, we throw it into a mold.
I have this bowl of Shteba, so all this offtop is quite inside the topic.))
And I get this kind of bread every day.
* Compare with the original: *
It is often higher, when even a Redmond grill is difficult to put on top, and the roll sticks to its piece of iron. But I'm not really chasing that.
It does not get boring at all, for those who do not bake bread at home, it seems extremely tasty, it smells like bread, not yeast, it turns out to be very stable and does not require much attention. In short, a balanced economy option.)) For this is a pound of flour, 340 gr. water (with variations plus or minus depending on the flour), a spoonful of oil and half or slightly less than a small spoonful of HP - dry yeast. If pressed, then about 1 gr.
If anyone wanted to read this to the end, then I did not force him to torture, it is their own fault. If someone is not kind, but only looked at the pictures - and thanks for that.
In short, I now distribute the sweet dough in about the same way - I took it out of the HP, put it in a container, threw it in several approaches and forward to cutting. But you can't keep sweets for a long time - the yeast will devour sugar.
By the same principle, the dough on khachapuri, only a little more moist, a little more yeast and a shorter lead, so as not to be too rubbery.It's the same - focaccia in my princess or pizza (also a little wetter, so that it is easier to stretch).
But in principle, I am not a "baker from God" at all - alas, I was not so lucky. ((
