Sieve bread (oven)

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

Girls, I don’t understand how 10 times it was 10 grams, but a lot on the 11th? (I mean yeast) Yes, and as always, as much water. Saft-moment cube yeast tested on other breads, fresh.

was 10 gram-norm

And I put 6 grams of yeast, bake in the oven - a very good dome.

Good evening everyone! Yesterday I baked a sieve again after a failed attempt three days earlier. Everything went off with a bang. The dough from 7-00 to 11-00 rose well in the bucket, although I had to swear with it to the balcony and to the bathroom and to the kitchen (I was looking for everything where it was warmer, even though the heat was), as soon as everything that was on recipe, only instead of water 60ml. serum - total liquid 360ml. Deputy
weight on dumplings 5 ​​min. and then to the main one: here is the result

[nut]

Good evening everyone! Yesterday I baked a sieve again after a failed attempt three days earlier. Everything went off with a bang.

Congratulations, nut, bread is a handsome man, and we all know what is delicious! I realized that you only changed the amount of water - 360ml (of which 60ml is serum)?

Yes, just like that, and I also put the dough in the morning for 4 hours, and before that I put it on all night and apparently it just acidified, because it’s too hot, now I will always add serum. And how long can it be stored in a wardrobe?

Yes, just like that, and I also put the dough in the morning for 4 hours, and before that I put it on all night and apparently it just acidified, because it’s too hot, now I will always add serum. And how long can it be stored in a wardrobe?

Different whey have their own shelf life, but in the refrigerator you can take 3-4 days, or you can freeze it in the freezer, then it takes a long time for the test! Have you tried potatoes on broth? It turns out great! You can replace all the water with whey or broth.

Tell me please, and who how much, if it is very hot at home, do the last proofing before baking?

And I put 6 grams of yeast, bake in the oven - a very good dome.

please tell me, when and how much do you bet?

If this is a question for me, I answer. Opara-12gr. fresh yeast, 300ml. water, 300gr. flour - knead 5 min. for dumplings, this is at 7-00 am. I leave it in x / p until 11-00. As soon as the dough began to fall there 300g. flour, 2 tsp. salt, 1.5 tbsp. l sugar, 2 tbsp. l. sub. oil and 60 ml. serum or water. Dissolve the salt and sugar in the whey. Again 5min. Kneading on dumplings - beautiful bun. I turn off the dumplings and turn on the main program for 4 hours. More and more I don't go to the stove.

[Macaroni]

Tell me please, and who how much, if it is very hot at home, do the last proofing before baking?

Macaroni, the last proofing is NOT selected in time, the dough will tell you how much time it takes to double. And the temperature in a hot summer kitchen (about 30 * C) is perfect for proving. Cover the dough in a mold and wait for a 2x increase, I think this advice is suitable for any dough.

girls, thank you all so much for your advice! Finally, my sieve is just a fairy tale (sorry fotik is buggy) round dome has risen almost to the bucket, the crumb is amazing !!! (y) I put the dough in the refrigerator at 12 at night. I took it out at 16-00 and immediately kneaded for 5 minutes. for the dough, then the main one. The bread is amazing even for the exhibition. Thank you all again for your help and kind hearts !!!

Yes, someone else can use the information. The pressed yeast saf-moment has been reduced by only 6 grams by 400gr. flour.

I brought my report on sieve. Dough put on
potato broth-200g,
100g buckwheat flour,
100 gr - 1 tbsp semolina + flour c. from.
6gr-yeast presses.
1h l. panifarina
1h l. extra-R
Refrigerate overnight. In the morning 100g. kefir,
150g flour in. from.,
6gr salt
12gr sugar
1 st. l of vegetable oil.


the bread is very tasty, weight (without the cut off crust, they could not resist and ate) -560g
When squeezed, the bread returns to its original shape, the crumb is slightly moist, does not crumble.

[Nut]

Hello! I became a happy owner of a bread machine just a month ago, but our family has already got a favorite bread - it's a sieve bread! I did everything as described Nut Thank you very much, the bread was a success the first time!

As you know, I cannot strictly follow the recipe ... "My" sieve is usually obtained with a dome - at least in the oven, at least in HP. For some reason, the crust is noticeably lighter. Good bread. Dough - for the whole night (live yeast), in the morning for the main program, and until the creeping kolobok. Then - either the program to the end, or an hour before the start of baking, I take out the dough, mold it and put it in the oven for proofing. Just now I noticed that there is sugar in the recipe - I did not add either sugar or honey. Once I tried to bake with whey - it was the first bread that I didn't like with whey.

On Saturday, I baked Sitny strictly according to the mariana-aga recipe, I really liked the bread, it turned out to be very tender with large holes, but I will only bake on weekends, since it takes a lot of time to make it, but on working days I just don't have it ...

And here is my Sitny! In the dough, I replaced 100 g of wheat flour with whole grain. I bake in Panas for the second time, very beautiful:

Thank you all for the work on sieve bread!
Tell me please, everyone here writes that the dough increases by 6 times, and why doesn't it even suit me 2 times? I do it on pressed yeast. And the bread is made without a dome and with rather large holes in the crumb. not the same as in your photo.
And at what temperature do you still need to put the dough?

I bake this bread very often, I start the dough at 7 in the morning and take the bucket to the bathroom, cover it with a towel, at about 11 o'clock, the dough rises to half of the bucket and starts to fall in the middle, as it were, into a funnel, here I immediately make a batch like I wrote above and the bread is excellent, the holes are small and does not crumble much, for which my family loves it so much Maybe YOU have bad yeast

Still, this recipe is given for baking in the oven for good reason, the dough is very good. liquid for HP, if you make this recipe in HP, you need to add flour to a good kolobok.
The very first time I baked this bread in KhP, I adjusted the bun, the bread turned out to be excellent - with a convex roof, moderate holes, delicious.
The second time I experimented - I did not add flour to the bun, it rose well, the roof was convex, but when baking it settled and became flat, the result was not pleasing (the taste and texture of the first bread were much better).
But the most awesome option turned out according to the original recipe, cooked with all the proofings, and baked in the oven.
I fully agree with Lyudmila - I have not eaten bread tastier and more elegant

[Why is the name "sieve"?]

I haven't tried baking this bread yet, but I'm going to.
In x / n, of course I will bake.
: flowers: I want to ask experienced bakers: Why is the name "sieve"?
If from sifted flour, then I am always for any bread
I sift wheat flour, enriching it with oxygen.
Or am I missing something?

I also really liked SITNY, I mixed it in HP, and baked it in the oven.

[Material from the newspaper Arguments and Facts.]

The main role in the life of the Russian people was played by rye, or, as it was called, black bread. It was much cheaper and even more satisfying than wheat, white bread. However, there were varieties of rye bread that even very wealthy people could not always buy. These included, for example, "Boyarsky" bread, for baking which they used special grinding flour, fresh butter, moderately fermented (not acidified) milk, and spices were added to the dough. Such bread was baked only by special order for special occasions.

Sieve bread was baked from flour sifted through a sieve. It was much softer than sieve bread, which was baked from flour sifted through a sieve. "Fur" types of bread were considered to be of low quality. They were baked from wholemeal flour and called chaff.The best bread that was served on the table in wealthy homes was "gritty" white bread made from well-processed wheat flour.
Material from the newspaper Arguments and Facts.
We sift the flour in order to "saturate" it with oxygen, and not in order to get flour of a different kind, quality.

THE MAIN role in the life of the Russian people ..

Thanks for the insight into history.
I am often confused by this name for flour or bread these days.
Isn't all the flour sifted?

Sieve bread was baked from flour sifted through a sieve. It was much softer than sieve bread, which was baked from flour sifted through a sieve.

As I understand it, the sieve was smaller, which means that the flour was cleaned better, then there was no special division into grades, all the flour was made on stone millstones, which means it was whole grain, the sieve was cleaned of bran, germs, it turns out high-quality, and the sieve means more of the debris cleared. So it turns out that they sifted not to saturate with oxygen, but to obtain a different variety.

As I understand it, the sieve was finer, which means that the flour was cleaned better, then there was no special division into grades, all the flour was made on stone millstones, which means it was whole grain, the sieve was cleaned of bran, germs, it turns out high-quality, and the sieve means more of the debris cleared. So it turns out that they were sifted not to saturate with oxygen, but to obtain a different variety.

What does it have to do with it all
the name of "sieve" bread or "sieve" flour these days?

What does it have to do with it all
the name of "sieve" bread or "sieve" flour these days?

The most direct, DonnaRosa!

Elena4ka, thanks for the wonderful recipe, our family really likes it, I often bake it!

To your health!
In general, now I often make variations on the theme of sieve - in the evening I put in a dough, and then I make either sweet bread with raisins and nuts according to the proportions and recipe of sieve, then salted with fried onions, then I also add buckwheat flour there, in general I indulge as best I can

Baked 1 response in this thread, the bread is the most excellent! HP is already half a year, but before that there was no bread. THIS is the best. sorry to mess around for so long. But tell me, is it possible to make a program for all the bread? for example, to put the dough in the night, lay everything, and then all the HP itself? I would very much like to.
Thanks in advance if anyone can tell you something? I think it is necessary to knead the dough separately. then lay everything in, pour the dough on top and put it on the Main program with a timer of 9 hours?

[victorvitya]

victorvitya, I can offer you my own version of bread on a cold dough. I bake bread like this constantly for about a year, with any flour, in any ratio, in any liquid.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99999999&topic=14160.0

Baked 1 response in this thread, the bread is the most excellent! HP is already half a year, but before that there was no bread. THIS is the best. sorry to mess around for so long. But tell me, is it possible to make a program for all the bread? for example, to put the dough into the night, lay everything, and then all the HP itself? I would very much like to.
Thanks in advance if anyone can tell you something? I think it is necessary to knead the dough separately. then lay everything in, pour the dough on top and put it on the Main program with a timer of 9 hours?

In principle, you can put the dough overnight. In the morning, add all the other ingredients, since you bake it often, then you measured your proportions many times, and put it on a timer. For reliability, put more flour on a couple of tablespoons - so that the roof does not exactly sag. And then tell us, and show what happened

It's been a long time since I visited this forum. Now I want to unsubscribe on the sieve bread recipe. Immediately Thanks to the author for the recipe - I have been baking it in the oven for more than a year almost every weekend, it is eaten with a bang.
The technology is perfected, so I want to write my own adjustments. The main thing is that I have no scales, no temperature probe, no thermometer in the oven, or anything ... Everything by eye, but everything is very accurate

Dough:
500 ml of wheat flour (shake a glass of flour thoroughly for 5-10 seconds, so that the flour settles down);
300 ml warm water with diluted yeast 2 tsp. (I always use Saf-Levure; if you have a Saf-moment, add 2.5 tsp into the flour and immediately knead).
Sift the flour through a sieve and knead in HP for 5 minutes until a homogeneous mash is formed.
I leave at least 6 hours, during which time the dough will go back down. Now you can move on to the second stage. I draw your attention - the dough is in the HP at room temperature. There was a time when at first I was running around with a bucket, looking for a cool place. But I didn't feel the difference. Now I always leave the dough at room temperature (I don't take the bucket out of the HP).

Further, when the dough has gone down, I add:
500 ml of wheat flour (first I cancel 500, then I sift it);
80 ml warm water;
2 tsp salt;
2 tbsp. l. granulated sugar;
2 tbsp. l. sunflower oil.
I knead for 30 minutes on the "Dough" mode. At this time, I control the bun, if there is a need (and it usually is), then I add another 20 ml of water. In general, I try to make the kolobok a little more wet and sticky than my mind tells me
After kneading, I leave the dough for 50-60 minutes.
Then I take out the bucket and run the HP for kneading ("Dough" mode). After 3 minutes, the HP will begin to rotate without stopping (10-15 seconds before that, I quickly put the bucket back into the HP for deboning; during these 3 minutes I manage to anoint the molds with oil and sprinkle flour on the table and hands).
The dough spins for 30-50 seconds (we help it with a spatula to quickly collect it from the walls). We sharply pull it out of the HP and on the table we divide it with a knife into 2 halves (I have 2 forms). And in their forms.
I put the forms under the ceiling on the kitchen cabinet (in general, in the kitchen it is higher, it is a little warmer there than on the table), covering them with a towel.
The dough usually rises for 100-110 minutes. I try not to create excessive heat in the kitchen, let it rise slowly. I noticed that if you raise the temperature under the ceiling for the fastest rise (turn on the gas burners), then as a result the cap falls off or becomes a curve.
Then gently into the oven over medium heat.
I bake for 45-50 minutes, tracking the crust in the last 10-15 minutes so that it does not burn out and does not become too thick. Before removing it from the oven, I sometimes smear the sunflower crust. oil.
The bread has a very balanced taste (maybe I would like to add a little more salt, but my wife is against it) and fluffiness. We eat the first loaf for 10 minutes. This is the tastiest bread I've ever baked.
On its basis, I embody other recipes for wheat bread, add all kinds of fried onions, tomato pastes, raisins, etc.
After I started to bake sieve on dough, I had to give up bread according to the HP mode (it is not tasty, not bubbly and dull). So, it doesn't matter where you bake, in the HP, or in the oven - start making bread in the evening, and bake it in the morning - it tastes so much better.
The ingredients are given in 2 forms, each 1700 ml.
Thank you

I did it now. Only with the baking time did I do it - I forgot about the bread and it was baked for 70 minutes. The crust almost did not burn, but it became thicker - for those who like to gnaw.

Thanks to the author for the sitnichka recipe!

For reasons of principle (I still remember Filipovskie sitnichki!) I bake only in the oven.
How to mold correctly, I read from Vallejo.
The main thing in the sitnichki is a very thin powdery crust. Therefore, the sitnichki are formed with round hearth loaves of 100 or 200 grams, and the surface is abundantly rubbed with flour. I bake it in the oven.
From the amount according to the recipe on 1 page, I make 3-4 sitnichkas, the most it turns out.
(I dream - I'll still wait for the rainy autumn weekend - I'll try the proofing mode according to GOST, there you need 6-7 hours free.)

Respect again to the author!

Baked according to the recipe with minor changes: instead of water, whey, yeast 10g. (next time I'll put 8g), cz flour - 160g, wheat - 240g. I haven't had such holes for a long time !!!



The top, though a little bit welded! But it didn't affect the taste in any way! And what was the aroma when baked - this is something !!!!!!!!!!! Auto RU

[Omela]

Omela ! This is bread! Very appetizing! I want the same! Tomorrow I will bake Thanks for the pictures

[nakapustina]

I want the same! Tomorrow I will bake Thanks for the pictures

nakapustina , Thank you! Bake, bake, you will not regret it. I will also perform an encore tomorrow!

[Omela]

Omela, notable holes The dream of any baker, even so uniform! Superb bread turned out! UMNICHKA

[kava]

noble holes

kava , itself did not expect !!! It seems that there is nothing special in the recipe .. And the result is such beauty !!!!! It's like in music - only seven notes, and how many pieces !!!!!!!!!!!!!!!

Today I also decided to bake a sieve one, I haven't baked it for a long time Opara put it overnight, kneaded in the morning (Svetik C recipe), baked it in the oven - it turned out great bread, in the photo right out of the oven, I didn't make a cut, the bread is resting under a towel


Bon Appetit

Here they are, sitnichki.
🔗
🔗 on 🔗

And the cut.
🔗
🔗 on 🔗

Of course, I baked the sieve in a bread maker, but today I baked it, for the first time, in the oven. Yesterday I scoured the Internet all day, reading about sieve, and for good reason - it turned out to be an unusually tasty bread! Words cannot convey it simply - you just have to try!



To date, I think this bread is the most delicious of all that I have baked.

PS: I put the dough at 9.30 (did not make it cold), and the bread was ready at 19.30. The dough was prepared by hand.

Ehhh, it's a pity the battery in the camera down - I just started to cut more bread, and there is solid lace.

I read it, quickly ran to do it, is already getting baked, well, the most beautiful one came out, it will cool down, I'll try

could not resist, cut off a piece, this is something

[Qween]

Qween or you can write your recipe "sieve"

[Tatjanka_1]

Tatjanka_1, of course, but it cannot be called "my recipe".

Yesterday I put the dough in a cold place for the night, but this is a completely different bread. Therefore, I no longer play cold sieve dough. Maybe someone has a cool place with a suitable temperature, but my refrigerator is not one of them.

Recipe:

Dough:
120 grams of premium flour and warm water
9 grams fresh yeast

She diluted the yeast in water, added flour, and mixed it all with a spoon until smooth. At this time, in the microwave, I heated a cup of water to boiling water. I put the dough there. After 5.5 hours, the dough began to fall off. Done.

Dough:
dough
60 grams of warm water
1 tsp salt
2 tsp sugar (this is not much, the dough will ferment well, and sugar is not felt at all)
180 grams of premium flour
1 dec. l. vegetable oil
Dissolve salt and sugar in water, pour into a dough and stir with a spoon. Then I added flour, slightly peperechal with a spoon, left for 10-15 minutes. Then we kneaded it with our hands for literally 3 minutes. The dough will be sticky, and then you need to look to make it smooth and shiny too.
I sprinkled the dough with butter, and kneaded for 2-3 minutes. The dough has stopped sticking.

The water in the cup was warmed up in the microwave again. I put the dough there (I did not cover the dough and dough with anything). After 1 hour, kneaded, and again left for 1.5 hours (a little more).

Now I shaped the bread, put it in the microwave for 1.5 hours (with hot water in a cup).

Baked for 25 minutes at 190 *.

There is very little work itself. The first time I just ran, watched the process. I wrote everything down in time, and now it's beauty.

Ahh, I haven't written it yet: The first time I dough, after adding flour, I kneaded the hooks with a mixer for 2 minutes, the result is the same as with my hands. Only the mixer does not need to be tormented.

If something is not clear, then write.

[Qween]

Qween, thanks for the detailed description of the technology. One clarification: the formed bread fits already in the mold, right? And put the form with bread in an oven preheated to 190 *? Am I getting it right?

[Qween]

Qween thanks, but I like it more with sourdough or dough, BUT without yeast, well, or just a little of them. What do you advise?

I haven't baked for a long time. We must do it. I put a larger portion and my bread smelled terribly of alcohol, I had to reduce the amount of yeast.
Something I stopped making bread, flour, or something went bad. And there is nothing to exchange for, in the stores is empty, even Macfa disappeared.

[Tatjanka_1]

Tatjanka_1, but what if instead of dough we immediately take ripe leaven?

[kava]

Fuuuh, girls, I just can't send my answer - there is a big queue.

kava , to your health!
Yes, the formed bread should be put in a mold, it fits there, and then we put it in this mold to bake in the oven preheated to 180-190 *.

And I just baked it again. I can't stop.

Tatjanka_1 , so this bread is dough. There is absolutely no yeast odor. The crumb is very elastic, not dry - a dream, not bread.
Or do you want dough, but with sourdough, not yeast?