Sieve bread (oven)

[Nataliya]

Nataliya , experiment by making additions to the dough or to the dough from the ready-made dough and see what suits you best ..
And I, all the additives (corn, whole grain flour) I make in the dough, replacing part of the flour (30-40% of the flour going into the dough). For example, corn flour, even in a dough, does not soften completely, hard crumbs are found in the finished bread, but bread with its use becomes taller and more airy.
At the expense of interrupting programs - I do this often and while my stove is alive, although, of course, I want to fall asleep and not approach .. but this is possible only in programmable HP.
Replacing water with potato broth when kneading the dough improves it even more!

I put this bread about an hour ago. When on the program "Dumplings dough" (20 minutes) my Panasonic began to knead the ingredients, I thought that it was a very thin dough, but I decided to leave it as it is.

And lo and behold! At the end of these 20 minutes, a kolobok turned out (even the substrate was not smeared under it).

Now I have the Dough program running (2 h 20 min) and I think the bread MUST work.

If I find a fotik today, there will be a visual report.

Thanks for the detailed instructions. How comfortable and fearless with them.

[Girls boys]

Oh, it's not just bread, it's just AWESOME BREAD. Girls boys, bake - you will not regret it!

Not much work and such a result !!!

Now I want to somehow count on a larger size, otherwise this is for our family only for 1 breakfast.

Help who can. Who can help !!!

1) If I decide to increase the flour to 600 g (from 400), should I increase all products by 1.5 times? I have never counted anything myself ...

2) And also, if you take live yeast, how much is needed for 400 g of flour and 600 g?

[tatulya]

tatulya, I am glad for your success and that I liked Sitny.
Calculation of pressed yeast St. - 2g per 100g flour.
There is such a calculation:dough
flour and liquid - the same amount + yeast 10-12 grams fresh (3-4 dry). 4 hours in a warm place or overnight until the morning
dough
dough + flour - the same as in dough.
And the liquid is half of the dough
+ h. l. salt + tbsp. l. Sahara
(or a little more as someone likes).

[Help who can. Who can help !!!1) If I decide to increase the flour to 600 g (from 400), should I increase all products by 1.5 times? I have never counted anything myself ...2) And also, if you take live yeast, how much is needed for 400 g of flour and 600 g?]

Help who can. Who can help !!!

1) If I decide to increase the flour to 600 g (from 400), should I increase all products by 1.5 times? I have never counted anything myself ...

2) And also, if you take live yeast, how much is needed for 400 g of flour and 600 g?

Look at the link
https://Mcooker-enn.tomathouse.com/in...om_smf&topic=7646.new#new
Wish you luck !

tatulya, I agree with you - it's just awfully tasty bread! Today baked with the addition of yummy rye flour. What will my family do with where the waist should be?

[Zest]

Yes-ah, I just baked it for the second time, I am sitting in complete surprise at the result.
Here's my yesterday's one for comparison:
And this is today's:
This is called - Feel the Difference.
Flour and yeast are the same, from the same pack.
Changes: water to dough - 80 ml (reduced by 20 ml), kneading and baking mode according to option 2 from Zest (here I bow to her). That is, yeast dough mode (I do not have dumplings mode), the very first kneading, so that everything is mixed, turned off the program, left for 30 minutes... Again the yeast dough mode and now to the end (1 h. 25 min.). Then bake for 50 minutes, medium crust. It was also necessary to grease the surface of the bread with water before baking. The crust turned out to be thin, cannot be compared with yesterday. The lightest bread! After all, there is only 400 grams of flour! I can't show the incision yet, it's getting cold. I can take a photo later if anyone is interested.
But what's the difference, I just can't come to my senses! There is something to think about.

Added: we tried it! It's just awesome! What a delicate crumb he has! It is even difficult to cut off - continuous "air"! Now I understand why many people bake it almost every day, the sieve is worth it! Girls, to everyone who shared advice and their best practices - a huge thank you !!!

[Opara]

Anis, today I say to my mom: "Let's not wait for the bread to cool completely today" (it was very interesting). And with tea, spread with soft butter ... Oh, these gourmets ...

No one will say that I
Tyrant and madcap
For the fact that I love tea
Nice sandwich! "

Take a look at my recalculations, please:

Opara: flour (300 g), water (300 ml), dry. yeast (1.5 tsp)
Dough: flour (300 g), water (150 ml), salt (1.5 tsp), sugar (3 tbsp. l), plant. oil (1.4 tbsp. l)

If you take fresh yeast for this rate, then this is 12 g.

Where are my mistakes?

tatulya, I am glad for your success and that I liked Sitny.
Calculation of pressed yeast St. - 2g per 100g flour.

About yeast, I proceeded from this clue.
And of course I was mistaken about oil automatically. (1.5 tbsp. L.)

Can we leave the rest like this?

About yeast, I proceeded from this clue.
And of course I was mistaken about oil automatically. (1.5 tbsp. L.)

Can we leave the rest like this?

Vegetable oil is not superfluous in permissible quantities. I would take 2 tbsp. l ..
I am almost satisfied with the volume of water. In my opinion, it should not be more than 360ml.
Take 360ml and measured tbsp flour. l. 5 fill up from the norm, and then follow up - top up if necessary. It is better to add flour than add liquid.
So you will get a recipe for 600 g of flour - empirically
Do you agree?

[tatulya]

tatulya, see page 3 ot 32: there, in my opinion, it turns out for 600 g of flour - 400 ml of liquid and then the author's comments, take a look. Yours faithfully

[Lana7386]

Thank you very much, Lana7386.

I will try with water, starting from the golden mean - 380 ml. Let's just eat two loaves baked yesterday-today ...

the water / flour ratio is -0.65, as for ordinary flour, if the flour is stronger or + gluten, then the water / flour ratio is 0.7-0.75
So it was with Lyudmila in LJ.

But on cooking in GOST there is given such a recipe
I quote from the host of the topic GOST Vallejo
I hoped for a memory and cast a shadow on the fence - they do not bake "Saratov Kalach" from grains, but "Sitny bread"! I don't have a technical specification for this bread, only the recipe. I don’t know if it is possible to use TU "Sieve Bread with Raisins" for its production (the amount of yeast is three times more, more granulated sugar and margarine). If anyone is interested, I can write later. Today only:
"Sieve bread"
Form bread weight 800 gr.
Wheat flour flour - 250 g * / 250 g **
Pressed bakery yeast - 15 g *
Edible table salt - 7.5 g **
Granulated sugar - 30 g **
Table margarine with a fat content of at least 82% - 12.5 g **
Water - 200 gr * / 85 ... 100 gr **
________________________ _
* Opara
**Dough
The water / flour ratio is 300/500 - i.e. 0.6

And for me today this is the best option (for a bread machine), our flour is clearly not Canadian ...

[taty]

water / flour ratio -0.65, as for ordinary flour
________________________ _
* Opara
**Dough
The water / flour ratio is 300/500 - i.e. 0.6

And for me today this is the best option (for a bread machine), our flour is clearly not Canadian ...

taty, if I understood correctly, then for 600 g of flour you need from 360 to 390 ml of liquid? Yours faithfully

In a bread maker with ordinary flour - yes, and according to GOST it turns out - 360 g of water

You see, Lyudmila from LJ, which is often referred to, wrote that she adjusted the recipes to match Canadian flour, she requires more water, and Vallejo (Valejo), who leads the Gosta theme on cooking, gives recipes from a collection of Soviet guests, which is equivalent to our domestic flour. ..
In principle, if everything goes perfectly, then even with high humidity you will get good bread, but it will no longer be a sieve, but another good bread

Thanks a lot for the clarification! I will try to add corn flour to the dough when I bake bread. And I will report. And I added a spoonful of flaxseed to today's bread. Tasty and healthy! We have such a warm company of lovers of Sitnoye bread. Hurray bread and we

[taty]

taty

absolutely everything is correct. For fun, I interrupted my Sitnoy recipe with sourdough, adjusted to the bread maker empirically - exactly 0.6 came out. With such a ratio in cotton, a beautiful bread with a convex roof is obtained.
But for the oven I am no longer careful, I pour water without regretting

Special thanks to Elena4ka for the sieve recipe and Lana7386 for recommendations on its baking. Today I baked a sieve for the first time. The result is EXCELLENT !!!!!! I did it strictly according to the recipe - dough from 21-00 to 7-00, then the "pelmeni" mode -20 min. then "dough" -2h 20 min. and Baking-1h 13min. result: high and flat roof, delicate and porous crumb - the taste is super. Next time I'll try mixing for 1-2 minutes. and immediately to the "main" to the end, I will let you know what happens. The "Panasonic-255" stove is a pity to torment it with unfinished programs. To all the girls and boys who made the sieve recipe and gave useful advice - THANK YOU SO MUCH !!!

Today I baked such bread. The bread is very good, this is not the first time I have baked it. I just kneaded the dough in a bowl, then the next day mixed the dough in a bowl and poured it into the HP bucket, put the dough for 2h20 minutes and bakery products, and instead of baking, pizza pressed and my hp began to knead. I had to turn it off and put it in shape. She again let her go into the oven. Everything worked out fine. I liked the bread, where the dough is made in the evening. Bakla Ciabattu, I also really liked it. Such bread does not crumble at all.

Natalia, good morning. How did you get your cornmeal bread? Not sieve baked with corn flour and we didn't really like it.

Indeed, how many people - so many and ... tastes! I, too, do not like bread with the addition of corn flour: it is dry, crumbly crumb, and the aroma does not cause the need to break off a piece immediately, although to say that it is definitely not bad either!
It will be interesting for me to learn something new about Sitnoye from you, friends, because Sitny is a very good bread!

lana7386, I've been baking lately every other day only sieve with different additives. Yesterday I baked it with rye flour and millet porridge. Very, very soft and airy bread, I did not expect such a result. Now I want to try the recipe for sourdough bread, but replace the sourdough with a small amount of yeast and put the sourdough overnight in a cold store.

Natalia, good morning. How did you get your cornmeal bread? Not sieve baked with corn flour and we didn't really like it.

Sorry for not answering right away, I could not go to the site, problems with the computer ... I am happy to answer that the bread turned out to be very tasty, only I overheated it (instead of 15 minutes it was heated for 40 minutes) and the crust crumbled when slicing stronger. And so, yellowish, tasty. The son took to work, so the men praised me very much. I quickly ran out of homemade mayonnaise with dill ... and I snatched the current crust ... So delicious! I added corn flour to the dough 100 g. My observations: the yeast lifted it harder, as can be seen from the way the dough rose and fell. With wheat flour, the rise is much higher. And so Sitny is always higher than the bucket, just a little to the window, and with corn flour - the height of the bucket. I did not add yeast, I make all the sponge breads for 8 g of Lviv fresh ones. Well, I unsubscribed, it became easier. And then I read the question, but I can not answer, discomfort ... If any questions, ask.

[Nataliya]

I added corn flour to the dough 100 g. My observations: the yeast raised it harder, as can be seen from the way the dough rose and fell.

Good day, Nataliya
Thank you for detailing your observations of Sitnoy with cornmeal!
I have never added flaxseed to bread, although many do. You write that you added a spoon, and which one - a dining room or a tea room? Dry seed? Bookmark in a bucket with all the ingredients?
Do you buy flaxseed at the pharmacy?

Natalia, thank you. Maybe I'll try one of these days. Regular bread with corn flour crumbled very much, now I have to try it in dough for the night

[Nataliya]

Good day, Nataliya
Thank you for detailing your observations of Sitnoy with cornmeal!
I have never added flaxseed to bread, although many do. You write that you added a spoon, and which one - a dining room or a tea room? Dry seed? Bookmark in a bucket with all the ingredients?
Do you buy flaxseed at the pharmacy?

Goodnight! Thanks for the feedback. Unfortunately, the digital camera is under repair and I can't put up a photo ... It seems to me more clearly even tastier ... You know, I just bought 200ml flaxseed oil in a pharmacy and the seeds are dry. So I add a teaspoon of ordinary seeds and replace the vegetable oil with 1 tbsp. l. for linseed. Accordingly, in the bookmark with all the ingredients. There is no stranger smell, and it seems that it does not affect the color, it is gratifying that this is useful. And we like the seeds in the bread. I also want to try adding sesame seeds. Little by little, but for a change. I really like it on a dough of bread! Thanks to the author!

[Nataliya]

Nataliya, hello to you from Krasnodar!
I read it on honey. site, that the flax seed should be slightly dried and ruddy a little in a dry frying pan before use, as by the way and sesame. And linseed oil does not need to be heat treated - a lot of useful is lost ...
thanks for the answer

[Nataliya]

Nataliya, hello to you from Krasnodar!
I read it on honey. site, that the flax seed should be slightly dried and ruddy a little in a dry frying pan before use, as by the way and sesame. And linseed oil does not need to be heat treated - a lot of useful is lost ...
thanks for the answer

Thank you very much for the useful information. I'm not a specialist, but here on the site I read that girls add sesame and linseed and other oils. Our selection of oils is very small. Here they brought flaxseed to the pharmacy and I am already happy and add it to salads and bread.

[Nataliya]

You,Nataliya, do everything right! Flaxseed oil and seeds are a miracle of nature and we, people, are extremely necessary! Success

Girls, what if you make a sieve on whey? That is, 50/50 water is whey, and you can put the dough on this mixture? Please advise, can anyone do this?

Nut, I made sieve on kefir. I put the dough in water plus kefir, and in the morning I added kefir to the dough. If you put it on whey, I think it will only taste better. In general, this bread can be made with any additives, it is only better from them. Now I bake all the breads with a small amount of yeast, only put the dough at night. Delicious!

[ikko4ka]

I now bake all the breads with a small amount of yeast, only put the dough at night. Delicious!

ikko4ka, and what yeast do you use in this case? Put the dough in the refrigerator? We are now in an apartment without split 32 * ...

I use pressed Lviv yeast. I take 5-6g. I bake in the oven. After I started baking this bread, I don't want another.

[ikko4ka]

ikko4ka , so where does your dough spend the night, please tell me.

I put the dough in the refrigerator, in a bucket from x. n., then in x. etc. I mix yeast dough in the mode. Stands at the hall until 6 pm.

Thanks for the answer. Sieve is obtained from the refrigerator. And I put the dough and after 2 hours I start making the dough according to the scheme. The bread is really delicious.

lana7386, of course you are right, the bread will be delicious for 2 hours dough. But on cold dough, it (probably ripens better) tastier, richer taste, fine porosity of the crumb and bread does not crumble at all.

The fact is that in 2 hours the dough matures completely now due to high temperatures. But I agree that the bread is wonderful on cold dough!

Good morning! I may not be right, but after 18 hours of proofing, there is not only maturation of the dough, but also the best swelling of gluten. The dough in this recipe is much softer and is difficult to assemble into a bun, and after a long proofing you can be on your toes with it.

The girls baked today a sieve on whey and water 50/50 and I got some kind of crap. Very little rose and the roof is completely white, and before that it only baked on water and everything was fine. Yeast is the same and flour is the same. One thing, but before that, I often baked it like this: the night was damp, kneading on dumplings for 5-10 minutes. and the main one. And yesterday it was like this: dough for the night, 10 min kneading on dumplings, then the dough -2.20 h and baking 1 h 10 min and one disappointment. Maybe the case in the serum (was fresh)?

[nut]

The girls baked today a sieve on whey and water 50/50. Maybe the whey case (was fresh)?

In my opinion, whey could not deal such devastating damage to your bread, nut... The second baking scheme has been tried many times and did not give bad results. I only bake this way. So do not change the scheme, stick to the first one, because Sitny made you happy before. Therefore, it suits your food, summer temperature, etc. Good luck

[ikko4ka]

Good morning! I may not be right, but after 18 hours of proofing, there is not only maturation of the dough, but also the best swelling of gluten. The dough in this recipe is much softer and is difficult to assemble into a bun, and after a long proofing you can be on your toes with it.

I think you are absolutely rightikko4ka... You have found an "approach" to the Sitnoy test, "felt" it. The result is excellent quality. Everyone knows that according to the same recipe, different housewives are cooking dissimilar borscht :) So is bread ... It is simply impossible to withstand all the recommendations, create absolutely identical conditions. I am very glad that you are excellent at Sitny, your experience is needed by those who want to bake this bread. And, of course, a huge THANKS Elena4kethat gave us the opportunity to bake such bread and communicate on this topic

Lana7386, I have repeatedly thanked Elena4ka for this recipe. A little more similar bread-Izyuminkin favorite. I am not friends with sourdoughs and I cooked it only for 2 grams. yeast. Also super.

Lana7386, I have repeatedly thanked Elena4ka for this recipe. A little more similar bread-Izyuminkin favorite. I am not friends with sourdoughs and I cooked it only for 2 grams. yeast. Also super.

I am not on friendly terms with the oven, because the bakes are disgusting and you have to jump around it: then rearrange, then open it slightly, then it will go out (the fuses do not work at the right time). Therefore, I do not use Raisin recipes, because she loves to bake in the oven, of course, thereby impoverishing myself, but ... My breads from and to from HP.

Here m
oh, today's bread, the roof was blown to him in full, and the crumb is not the same as always.

I don't have very much bread either ... I did it on a failed mayonnaise, so it turned out to be very rich, but my dog ​​really likes it - she does not leave the kitchen

all sieve lovers big hello! I've been baking sieve for 3 months now and it doesn't translate from the table - well, we love this bread very much. But already 6 times it does not work, a couple of times it turned out and again does not want to go up to the last proofing or settles down when baking: - \ The recipe, yeast, flour are the same. Dough usually from 10 am to 4 or 5 pm (now we have a fever, maybe this is the case?) Then, plus everything else according to the recipe and 30 minutes. rest. 2 kneading 25 min. and 40 minutes. lifting 3rd batch half a minute deboning and 1 hour lifting. Baking 50 min. In short, as always, but it does not work out ??? Today I put the dough in the refrigerator overnight (from 11-30 am to 8 am) and removed the crust from the dough and warms up on the window until 10 am. Let's see what happens. I really want to be friends with the little bitty - he is our favorite

[Elena4ka]

big hello to all sieve lovers! I've been baking sieve for 3 months now and it doesn't translate from the table - well, we love this bread very much. But now 6 times it does not work, it turned out a couple of times and does not want to go up to the last proofing again or settles when baking: - \ The recipe, yeast, flour are the same. Dough usually from 10 am to 4 or 5 pm (now we have a fever, maybe this is the case?) Then, plus everything else according to the recipe and 30 minutes. rest. 2 kneading 25 min. and 40 minutes. lifting 3rd batch half a minute deboning and 1 hour lifting. Baking 50 min. In short, as always, but it does not work out ??? Today I put the dough in the refrigerator overnight (from 11-30 am to 8 am) and removed the crust from the dough and warms up on the window until 10 am. Let's see what happens. I really want to be friends with the little bitty - he is our favorite

Maybe he is changing? I had this exactly when the last rise was long, if I did not have time to turn on the baking in time. I would try to remove 1 proofing and see what happens, or reduce the time of intermediate proofing.
And yet - if you have a crust on the dough, it seems to me that it is weathered, because it costs a long time. You can try covering the dough with a towel.

Elena4ka, glad that you are with us!
It is interesting to know, do you bake Sitny the way it was presented here, or did you change something?

I mostly indulge in variations on the Sitnoy theme - that is, I put dough in the evening, and then, as God puts it on my soul, I follow the batch.
I really liked Sitny with caraway seeds - for those who love caraway seeds
In general, the beloved bread in our country is now seed-malt
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=7196.0, and if it is still prepared using the Sitnoy technology using the sponge method, it is delicious.

thanks for the advice! Well, I went up high, but when baking I fell inside: '(I just don't have the strength (already for the 3rd time.: - \ I will read your advice again

thanks for the advice! Well, I went up high, but when baking I fell inside: '(I just don't have the strength (already for the 3rd time.: - \ I will read your advice again

Lots of water or yeast.
in general, in my HP, the sieve never has a dome - either even or failed.
I forgive him for his taste

[Elena4ka]

I really liked Sitny with caraway seeds - for those who love caraway seeds
In general, the beloved bread in our country is now seed-malt
https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=7196.0, and if it is still prepared using the Sitnoy technology using the sponge method, it is delicious.

Pome-malt recipe deserves attention, Elena4ka, thanks, I'll try. Could you, on the subject of this bread (now you have to do this!), Publish a reduced portion you checked, since I don't bake big bread. I will be grateful to you and I am not alone Please! I will bake it like Sitny. I like dough bread more than unpaired bread. Thanks to you!