Sieve bread (oven)

[himichka]

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 change for anything in the stores, even Macfa has disappeared.

himichkaIn this bread, as it turned out, the quality of the dough is very important. The most superb result (for me personally) is the dough, which matured in a warm, humid place (although this is not a constant temperature and humidity) and went into the dough when it began to fall off, and did not endure and did not reach. Well, from the refrigerator, the dough gave the simplest to taste bread and fine-pored, just like according to a completely different recipe and technology.

kava, Qween thank you, I love baking bread, but I like sourdough dough and of course a minimum of yeast.

Today my sieve was a success on a night dough, almost 12 cm high, you can feed a whole battalion

But I didn't get bread. The dough was made according to the original recipe. Stood 12 hours in a cool place. Baked in LG. The roof has not fallen. But the bread is dull. Good taste. But my household refuses to eat such dull bread. Sokolnicheskaya took flour. Pressed yeast. The rest is strictly according to the recipe. At the beginning on the dough mode. 40 minutes. Then she turned on the main mode and added oil drop by drop at the beginning. She sowed flour twice. The gingerbread man did not work. By the end, something like a bun appeared. Apparently, it needs to be baked in the oven.

Girls, here's my today's. Baked from 1st grade flour. : :) Delicious .... Didn't wait to cool down, ate hot.

Today I baked Sitny, good bread!

I have been planning to try baking this bread for a long time.
But today was the time and I baked in Panasonic.
I baked a roll for 600 g of flour.
The bread turned out to be good, high, everything is in order.
But it is absolutely no different from ordinary bread (unpaired), and the taste and smell are the same.

But it is absolutely no different from ordinary bread (unpaired), and the taste and smell are the same.

How long was the dough? How high did she climb? Has it completely fallen by the beginning of the batch?

The dough stood in the bucket for 4 hours. Rose very high.
But she didn't fall out.

The dough stood in the bucket for 4 hours. Rose very high.
But she didn't fall out.

The dough just didn't get it. The finished dough is about to fall. I usually bet all night.
Try to make a dough for the night and in the morning see how it will be. And remember the smell - you can also navigate by it.

Ok, thanks, I'll try, but when we eat this one!

I also baked a sieve according to the recipe

That's how I got it.

Thanks for the recipe! Yesterday I baked this bread. I took the highest grade flour, everything else according to the recipe. I really liked the bread, especially my husband. He generally prefers long dough bread baked in the oven. True, I had a joint. While I was busy with the cabbage rolls, I forgot that I had the bread in proofing, the result was that the bread stood still, and when I put it on paper, it sagged slightly. But still it turned out very tasty. Baked on the hearth. Instead of a stone, I adapted a porcelain stoneware tile, turned over with an unglazed side. In my opinion, a very good replacement option! Unfortunately I didn't take a photo. I will report the photo next time with a better result.

What a beautiful bread you get. I was tempted, already standing, soon for proving before baking. But I am at a loss with the choice of the shape. I don’t have a suitable size, I don’t have a stone either.A thought sticks out in my head - is it possible to use a cast-iron enameled saucepan with high sides and a small diameter instead of a form? Or put the dough in a slightly smaller than the required volume, a silicone mold? But there the dough is guaranteed to go beyond the limits, and the walls are thin - it will open for sure. Maybe someone had experience with a cast iron saucepan? I probably would not hesitate at all and chose it, but I can't imagine how to take out the bread from it later, I'm afraid it will suddenly stick. The lower diameter of the pan is 14cm, the upper one is 16cm, and the height is 10cm.

I have 4 years of experience in cast iron saucepans ducklings. I can offer my own technology: we form the dough into a loaf, if there is no proofing basket, then we put it on parchment and send it for proofing in a small form (preferably a little smaller than the one in which we will bake. In the meantime, we send a cast iron (with a lid, if available ) to warm up the oven to a maximum (I have 240 *. When the dough comes up 2 times (about 30-40 minutes), carefully remove the cast iron from the oven, and together with the parchment we transfer the bread into it, sprinkle with water, cover with a lid and send to oven (15 minutes at maximum, remove the lid, spray, reduce to 180 * and bake for another 30 minutes)

kava, thank you very much, I hurried a little - I put the bun in a saucepan without parchment, it has already grown well and probably it will no longer be possible to get it without thoroughly crushing it. I read about the parchment a little later. Now you probably have to send it to the oven just like that - in a saucepan. How can you improve the situation, if you can, of course?
And another question - is it necessary to make an incision on top or the dough itself will crack as it needs? if an incision is needed, how deep should the knife go into the dough?

Don't worry, you can do it just like you. Make an incision with a very sharp knife (or blade) before sending it to the oven (otherwise it will crack at random, maybe not very artistic). Make the incision 1.5-2 cm deep. And yet, it is better to be a little short than to let it stand on a proofer. Good luck

Thank you very much, I went to send it to the oven.

Marus, how are you doing? I hope everything worked out at its best.

kava, yeah, it worked



The top was slightly fried and it seems to me that the bottom turned out a little dense. But overall I liked the bread very much. And it was almost over - the parents successfully stopped by.
I tried to bake bread with grape sourdough, it was also tasty, but completely different. My son and I liked this one more. We really broke the rules and cut it while still warm - we really wanted to try it. Tomorrow I will probably bake it again, taking into account all the mistakes.
As for the form, apparently because of it the bottom did not rise, although maybe I was a little short of the bread. It is not very convenient to take it out, since the shape of the saucepan is high and it is difficult to crawl to the bottom, I had to do it in several steps and with different devices. But in the end, the bread did not break and came out well.
I made cuts with a blade, but the dough was sticky to it and I thought that it didn't work out for me, but I felt sorry for the bread and cracked a little just where I was cutting.
The crust is so wonderful - crispy. And the main thing! The bread is not a bit sour, but very pleasant, light.
Many thanks to Lyudmila for the recipe, Elena4ke for this topic and, kava, for your support

Well, that's great! And the bread turned out to be noble. The top is really lace To make it easier to remove, you need to grease the form with a non-stick mixture (lard / flour / oil) or use the method I suggested. Perhaps the shape is a little deep and not very large in volume, so it was difficult for the bottom to climb, but this is nit-picking, but everything is wonderful! Marus - you are great!

Thanks for the praise. it's terribly enjoyable and inspiring, just like the disappeared second loaf. Today I repeated the experience, again found mistakes, but they are not too fundamental and I will correct them another time. First, about the form. I did as you advised - at first I lined the bowl with parchment, it is slightly smaller in diameter than my cast iron.The parchment I had was not even parchment, but ordinary tracing paper, but this is nonsense - I smeared it with oil and everything is fine. I suffered with the form of paper. I drew a circle on tracing paper with a diameter along the bottom of the bowl, then cut out the tracing paper with a much larger diameter. Then I made cuts from the outer diameter to the inner diameter and got a kind of chamomile. She inserted this chamomile into a bowl, shifting the "petals" relative to each other, and received a cylindrical paper shape. For strength, between the bowl and the paper form from tracing paper, I laid a sheet of wrapping paper folded in two layers, since the edges of the bowl are quite low, and the parchment form turned out to be much higher. I put the dough in a paper construction and put it in the microwave with a cup of boiling water. The dough rose and stuck a little to the tracing paper. I took it out of the bowl without any problems and moved it to a heated cast iron. I made an incision on the dough and the top fell a little, but in a hot oven with boiling water, it rose again pretty soon, though it came out flat, and not a top. Everything went well, although the top of the bread became uneven - it still stuck a little to the paper. This did not affect the taste and color at all.
This time the crust came out thinner.


and on the light

But the question that I had already in the baking process (it’s even somehow embarrassing to ask): when I put the dough for proofing in the baking pan before baking, should it be rolled in flour? Judging by the pictures, many do this, but is this an indispensable condition? I do not understand. In the next. just try to roll probably.

[here]

As for the parchment, I understood why you were so exhausted - you wanted to achieve perfect smoothness (I don’t bother about this, let it be folded, but it’s delicious and nothing sticks). On account of the fact that it was blown away - I am inclined to think that it was slightly overexposed in the proofing. And at the expense of rolling in flour ... how shall I put it ... I do not roll, I just pour flour on the rug on which I form a loaf, so the dough piece turns out to be "dusty" or something. Something like this.

You can see my MK here so clearer
And with a proofing basket SO

The structure is very cool in the light!

As for the parchment, I understood why you were so exhausted - you wanted to achieve perfect smoothness ...

On account of the fact that it was blown away - I am inclined to think that it was slightly overexposed in the proofing.

Exactly, it was - about the parchment and about the proofing.

I went to the link, I understood everything, thank you very much. The forum is so big, it's impossible to grasp everything at once, today I read about flour for half a day and about dough in general - how and what. It is very interesting, I still study and study, I will master it slowly.

Take two. Yesterday I baked sieve again. I put the dough at 6 in the morning, kneaded the dough after work, did everything as given in the recipe. Here's what happened. Delicious, soft bread with a thin crust. My husband is very happy, and so am I.

And in the context

Cutaway

[Elena4ka]

Elena4ka, thank you so much for the recipe. There would be an opportunity to thank for the recipe more than once, I would put a few plus signs. I think this bread will be a favorite for the near future. Hell in HP. The top wrinkled a bit, but that's nonsense. What a delicious, fragrant and fluffy bread. And how springy! I baked looking at night yesterday. They started trying it only in the morning, and by the evening a few pieces remained. Tomorrow morning I will put dough again. And what will happen if you bake it in the oven?
Again

Wow, how handsome. Tall. Class And the top is so beautiful - lovely sight.

I ask for advice from experienced bakers. It seemed to me that the crumb of sieve bread is a little moist. Perhaps these are my personal feelings, but ... Yesterday I baked long white table bread, and in comparison with sieve found some differences.
Firstly, during baking, the sieve groin is simply deafening, and the white table groin practically does not smell
Secondly - I got the sieve with a wetter crumb - was it supposed to be? Or is it a one-time feature.
Thirdly, it seemed to me that the sieve is more tender or something, softer, and the white one is drier and (I don't even know how to define it correctly), probably dense, but not in the sense of small air bubbles, namely, according to the sensations in the process of eating (in Ola )
The only, and apparently not unimportant, was the fact of flour replacement. Of course, I will try to make a sieve on the flour on which I baked the white table, in order to compare. But I'm wondering - are the differences that I listed related to the replacement of flour or is this the way it should be?
And what can be done to make the sieve crumb slightly less moist? Subtract water? How much can you do so as not to kill the recipe? Or maybe you can somehow play with the process of proofing and baking to achieve the desired result?
And one more question - poke my nose, please, where can I read about options for storing bread? I searched but did not find

Marus, I baked the canteen on a long dough and sieve. And I like both breads equally. Wet crumb can be obtained due to the fact that the bread is not baked a little. I usually check the readiness by tapping the bottom with a bent finger. If the sound is ringing - the bread is ready, if it is deaf - again into the oven. Indeed, the sieve crumb is more tender. I am not strong in theory, what and how affects the dough, but it seems to me that the matter here is in the presence of sugar in the sieve recipe and a large amount of yeast. I baked the sieve one once, because I recently discovered it for myself, but I often bake the canteen on a long dough, and from different flours. His crumb is a little rougher or something. But I repeat, both breads are very, very good. As for the smell - they both smell stupefying.

[Elena4ka]

Elena4ka, thank you so much for the recipe. There would be an opportunity to thank for the recipe more than once, I would put a few plus signs. I think this bread will be a favorite for the near future. Hell in HP. The top wrinkled a bit, but that's nonsense. What a delicious, fragrant and fluffy bread. And how springy! I baked looking at night yesterday. They started trying it only in the morning, and by the evening a few pieces remained. Tomorrow morning I will put dough again. And what will happen if you bake it in the oven?
Again

Yes, he is just handsome! here you should not thank me, but you - for such beauty and approach to bread with a soul. And in the oven, it usually turns out even tastier, it will end by lunchtime, if you bake it in the morning

[olaola1]

olaola1, thanks for the answer. Your experience is very valuable to me at the moment. As you said, the crumb of white is a little rougher, and I absolutely agree that both breads are good, each in its own way.
As for the duration of baking, I will certainly try, but my oven began to freak out and I have to twist and adjust to it. You are probably right about the fact that the sieve I am a little underbaked - the experience is still not enough.
The only thing that confuses me is the smell. It is necessary to make a sieve again with new flour, and then again white

Marus, I wish you success in baking bread !!! I am also not a very experienced baker, I have been baking for a little over 1.5 years. But as the saying goes "what our years", together with the helpers from the forum we will overcome this wisdom.

I come to you with a "thank you" and my sitny

Enough time has passed, and Sitny from the oven is still my favorite bread. I don't see anyone equal to him in aroma, taste, structure. I tried different options for making dough, dough and baking. Now the process of cooking on the machine, from memory. I will write, maybe someone will come in handy:

Dough:
200 g flour
200 g water
12 g fresh yeast

For the night in the refrigerator, it is at least 12 hours, and the temperature is about +3. Or I leave the dough at room temperature, but then you need to make sure that the dough does not over-acid. Therefore, at the moment I prefer it in the refrigerator.

In the morning I make the dough:

Opara
200 g flour
100 g warm water
6 g salt
24 g sugar

10 g vegetable oil

Dissolve salt, sugar in warm water and add to a bowl of dough. I'm stirring. I sift 200 g of flour into Panas's bucket, and pour the dough onto the flour. With a silicone spatula, I slightly mix the dough with water, until a lumpy mass is obtained.

I knead in the "Basic, Dough" mode. In this mode, the HP equalizes the temperature for 30 minutes, then the first batch takes place, then a pause for two minutes and the second batch begins, during which I add vegetable oil.

After the end of kneading, the dough comes up for about an hour, then kneading, the potato dough comes up a second time for 20 minutes, and the program ends. After the end of the program, I turn off the HP, and the dough remains to come up for another hour. In total, the second ascent is 1 hour 20 minutes. After this stage, you can turn on baking, but I did this a couple of times, since only in the oven does Sitny acquire all its qualities in full.

After that, in the "Pizza" mode, I do a short warm-up, only until the moment when the dough rolls into a ball. I interrupt the program "Pizza" and, turning the bucket over, I dump the ball of dough on the table, greased with vegetable oil. I don't shape the bread especially, but just, by slightly stretching the ball, I roll a thick roll of a couple of turns.

Now I put the dough in a 2 liter brick shape (but I see that a bigger shape is required), and leave it for proofing, which lasts 1 hour 15 minutes in the microwave with a mug of boiling water.

I bake for 25 minutes at a temperature of about 190 degrees. And I put the mold on the top shelf, where it is hotter, because I like the top crust to be very fried. In our villages, bread with such a crust is baked, and I remember this taste from childhood.

In principle, all proportions are exactly according to Lyudmila's recipe indicated on the first page. I have not diminished water for a long time, in principle, since I bought Panasonic.

Here is such a weightless, huge Sitny:



I cut it while still warm, so the cut is not even. But what never ceases to amaze me is that Sitny can easily be squeezed in any direction, and it regains its shape in a few seconds. Well, there is not a crumb when cutting. And this is not only on the first day after baking, but also on the following days.



And so it turns out if you bake not in the oven, but in Panas:



Kenwood doesn't pull Sitny like that. Water must be greatly reduced, otherwise the roof is like a crater. And does not brown properly.

For me, this is also my favorite bread - I baked 600g yesterday. flour in a five-liter cauldron;

Here, I brought a sieve crumb from Panas:

I love sieve, today I baked again. How delicious !!!

Recently, I got bogged down and lazy, so I baked in HP. And today it turned out to be a free evening and so I wanted aromatic oven bread! In general, I broke away





PS And the hands remember!

For a long time no one wrote reviews about this bread. I'll fix the situation. I used to buy sieve bread in a tent. Now I decided to bake myself in a bread machine. Found your recipe. That's what I did. Thank you very much for the recipe !!!

I started a dough, maybe it's warm now, put it on the balcony right in a bucket, went for a walk with the children. came, pawned all other products, set the "French" regime. After deboning, she turned off the oven and let it rise for about an hour. Then she turned on baking. Here is my delicious handsome!

Baked half a portion of flour 1c., Delicious

Only it is inconvenient to cut, it is too soft, the crust is thin, even under the fingers it crumbles

[Serenity]

Serenity, Olga, gorgeous cut !!! I have a special Japanese knife for such bread.

[Omela]

Omela, thanks, I really liked the bread!

[Olga]

Olga, I am very happy!

I remembered this recipe. I wanted to bake. But ... I got up, but when the baking started, the roof fell. My daughter said, Mom, this is bread-boat! Strange shape, but great taste. I know that this loaf of bread is thin, but what went wrong? stopped? Previously it worked out, but now I changed the oven, I want to bake this bread again



here is the barrel



and here is such a top-boat

Very tasty bread was baked from flour of the 1st grade, the opal dough was already in 3 hours, in the next. once I reduce the yeast and put it in the cold overnight. I put the program The yeast dough, after kneading (30 minutes before the end of the program), put it in the Philips cartoon, rise 50 minutes, baking 55 minutes, coup, another 25 minutes. The height of the bread is 7cm, the cartoon is large for this norm. It's a pity to the author, she hasn't visited the site for a long time.