Sieve bread (oven)

And here is my bread:
in the context

[Dear bakers with Panasonic, please share on what programs and modes you baked this bread]

After reading such rave reviews about sieve bread, I couldn't help but try to make it.
I put the dough on the closed balcony in the evening, took it to the kitchen in the morning, when it started to fall off, I kneaded the dough. This is where my difficulties began. There is temperature equalization in Panasonic, so I turned the programs this way and that ...
As a result, the batch was made twice on the "Gluten Free Bread" program, there is no temperature equalization. This is 15 minutes, it turned out in the end 30 minutes. I continued to climb there, it is 1 hour. Then she turned off the HP, made deboning for 1 min and left it to come to the HP for another 1 hour. Baked on baking for 50 minutes.
What can I say? Raised normally, flat roof, not convex. I didn’t like that he came out pale. Usually my wheat bread is beautifully fried. Not cut yet, it is worth cooling down, so the taste has yet to be appreciated.
Dear bakers with Panasonic, please share on what programs and modes you baked this bread... I will be very grateful. Recently, I began to bake bread with fresh yeast. I just pour it into a bucket and understand that this is not very correct, you need to do it on dough.
I will share about the taste of my sieve later, I will try to put a photo.

And I just try on it - I'm getting ready for a hot, spiritless summer.
I also think everything - how is it better - through the main one or through the "Dough" + independent proofing + "Baking".
Isn't there a lot of liquid here, or still add flour to the bun? Who baked, tell me? Or does it depend on the moisture content of the flour?

It seems to me that the non-fry is due to the lack of components that will give brown color - dairy or plums. oil for example

[rinishek]

rinishek, especially for your Moulinex OW 2000 bread machine, the process of kneading and baking sieve in the photo:

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=4782.225

https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=4782.240

[puel]

puel, Thank you! everything is clear - as I expected the so-called. "how to program your HP".
very accessible and understandable - I will definitely do it!
Yes, I also wanted to clarify - that is, you take the recipe of the main recipe + 20 g of flour until a soft kolobok, right?

[rinishek]

rinishek, 20 gr. I added flour for my own calming, the bun does not work, you can see in the photo that the dough sticks to the sides of the bucket and at the end of the batch it spreads out, it should be so. And simple bread (without dough) with such a kolobok would have a deeply sunken roof.

well, that sticks - so let it stick, the main thing is that there is a bun. After all, it is very reminiscent of psh.-rye.
On the basis of this recipe, I want to experiment with additives - replace some of the flour with rye, add flakes, etc.
Something I was at odds - I haven't tried it yet, and on the main

Here is my sieve from HP:



The taste is great !! The husband said that this is the taste of real bread from childhood, he has not eaten this for a long time.
The only thing that I can tell from myself, looking at the bread baked in the oven, is that it is probably necessary to bake it there, and not torment it. In it, you can perfectly bake breads designed specifically for her.

Girls, 2 weeks-only sieve. You hooked me up. And I don’t want anything else, my mother is already baking sieve, 3 times already baked.
I will just make a reservation - I put in so much flour, so that there is a bun, that is, more than in the recipe.
OPARA is a thing !!!!!

[Dear bakers with Panasonic, please share on what programs and modes you baked this bread]

Dear bakers with Panasonic, please share on what programs and modes you baked this bread... I will be very grateful. Recently, I began to bake bread with fresh yeast. I just pour it into a bucket and understand that this is not very correct, you need to do it on dough.
I will share about the taste of my sieve later, I will try to put a photo.

Dear musis, good afternoon! I join your request! I also have PANASONIK, and I wondered how to adapt his programming for breads and doughs, for SITNY ... I even decided to abandon the recipe (although I want bread - everyone praises it very much!) And your bread is BEAUTIFUL! All of them are pale ... but delicious! It would be baked, and the color would be individual! I will read your technology again and think

[lana7386]

: lana7386, he is pale in Moulinex, because this is a problem with mules, and in Panasonic he will be tanned.
Fresh yeast should always be diluted in warm water + a little sugar + a little flour and for 15 minutes, until the cap appears.
Baking sieve with wallpaper flour: from 200 gr. flour going into dough 100 gr replaced with wallpaper (whole grain) flour. The result is excellent, the coarseness and density inherent in whole grain flour is not felt in the sieve! Air pulp, I recommend:



And this bread has a special smell, it's worth trying for all this!

For Moulinex owners: I add a baking time of 10 to 20 minutes, depending on the size of the bread - for a more browned crust ...

According to the instructions for the HP Panasonic: DO NOT disconnect the HP from the power supply during its operation. I am afraid of MALFUNCTIONS in programs, if the programs are interrupted, and again over and over again for several hours!

Girls, is it really so difficult, I used to bake in French, and in the main, there is a point in dough.

puel, thanks for the recipe, went to read

[lana7386]

lana7386, read this entire thread, there are Panasonic users baking this bread.
I do not turn off the power of the bread machine, I just turn off the program, and then, when necessary, I choose the one that I need.

Or maybe really try it in French? Look at the modes in Panasonic, you can find the most suitable for this bread ...

Thank you puel for your empathy and participation in this topic! I just need to try to draw up a baking plan myself, bringing it as close as possible to the Elena4ka recipe. The problem is that at Panasonic all programs are designed for ONE lift! According to the recipe, it is necessary to perform at least 2 lifts (one can be bypassed with the TESTO program!) With further baking. My HP has a 10-minute hold of the program when it is de-energized (in case of a power outage), so you need to completely exit the program, and then enter a new one, which can be interrupted again, etc., etc. This can lead to deplorable results ... There is only one way out: in collaboration with PANASES, create your own recipe for SITNY, or rather adapt it to our HP. And I'll review the branch, thanks.

The problem is that on Panasonic all programs are designed for ONE lift! According to the recipe, it is necessary to perform at least 2 lifts (one can be bypassed with the TESTO program!) With further baking.

I think you are wrong, there are three lifts, and the last rise (the biggest) is a proofing. This is how almost all stoves work, maybe with slight variations in time. Maybe you should try the fast bread mode with a shutdown before baking for 30-40 minutes?

I meant three: The first one performs the TESTO program and I leave it in a bucket at the rack. Then you need to knead and rise (respectively 25 and 40 minutes) - let again - the dough. Then deboning manually on the table - 1 min. and lifting in a bucket - 1 hour 20 minutes. Then BAKE -50 minutes. So, puel?

[lana7386]

lana7386, everything is correct, only the last rise before baking should not be more than 60 minutes, the dough can stand and fall off and I have baked goods for at least an hour, or even more.
Tomorrow I'll try on French. mode to make this bread.

puel, my French is very different from yours! LEVELING -40 min - 2 hours 5 min. Kneading -10-20 min. RISE - 2 hours 45 min. - 4 hours 10 min. BAKING - 55min. TOTAL -6 hours. A FRENCH DOUGH - similar to LEVELING and KNEADING, only RISE -1 hour 35 minutes - 2 hours 40 minutes
TOTAL -3hours35min. The instruction for HP is very good: it is clear, understandable, the system is good, it is very easy to use.

I didn't find 3 rises from the author of the sieve recipe.
I quote:
In general, I do not know for whom, but I will describe the third attempt - the most successful one.
Dough from twelve in the morning until 7 in the morning has grown beautifully in a bucket of a bread machine and opal.
Mixed water, flour, butter, salt, sugar according to the recipe. Left to swell for 30 minutes.
Then - kneading for 25 minutes, 1 rise for 40 minutes.
Deboning - 1 minute, 2nd rise - 1 hour 20 minutes
Baking - 50 minutes.
And in Panasonic everything rests on the notorious "temperature equalization", that is, this option itself gives well-done bread, but not when we start to torment the programs.
Puei how do you imagine - to dissolve the dough, pour it into a bucket, and then keep until kneading from 25 minutes to 1 hour on the "temperature equalization"? And if you pre-knead on other programs, then how can you then equalize the temperature, because the temperature of the dough will change during the rise?
Hence all the difficulties of making bread in dough in Panasonic.
Therefore, Lana and I 7386 turned to those who cooked sieve in Panasonic, to share on what programs they made it.

music, I welcome you!
Today, as part of our Operation Bake Together, I am attempting to bake SILVER on PANASONIC. Developed the following plan:
1. Opara - from 10 to 15 hours. Everything went perfectly . There is a photo!
2. Mixed flour, salt, sugar, oil, water according to the recipe. I set the function of DUMPLINGS - it took 20 minutes to knead: soft, slightly sticks to the bucket, but there is no puddle under it and keeps its shape.
3. Immediately switched on the Main TEST mode function. The calculation is such that Leveling 50 min. will become a LIFT (1st!), Kneading - will coincide with BONDING according to the recipe (I do not think that an increase in time from 1 minute to 25 minutes will have a bad effect on the bread dough) The rise will coincide with the LIFT according to the recipe (2nd!). PHOTO 2.
4. Baking program, set 50 min. And there it will be seen ...
PHOTO 3.
Result: I release 30 minutes. SWELLING and BONDING 1 min. I replace with Kneading 25 minutes.
The quality of SITNY will determine the legality of such actions!

Lana 7386, I'm looking forward to your bread !! Let's arrange a joint tasting. As for the 30 minute swelling, it was said that there was no need, but the deboning for 25 minutes causes some concern, but we hope that everything will work out.

Thank God she baked it! Outwardly beautiful: a dome of the correct shape, ruddy, light and with a dull sound! Photo 3 - there is! Now it is cooling down, given the heat outside, at home too. My photographer is playing football in the courtyard, will come and take on the performance of SITNY!
I set the pastries for 55 minutes. , but then added another 18 minutes. Total: 1 hour 13 min.
Girls, how I want to look at his crumb ...

Lana 7386 congratulations on the bread !!! I think the crumb will not disappoint you. Sitny is worth tinkering with.
And I will take your layout into service, it seems to me. that it is the most "non-traumatic" for our bread machine. I also wanted to increase the baking time.

Loaf of bread against light photographed
dough in 5 hours, was already ready
SILVER
On the cut of bread
Sorry for the quality of photos Fotkali mobile ...

the bun was lost.
Impressions of the bread: tasty, with a unique aroma, beautiful crumb - our photo does not reflect its appearance, the crust is ruddy and crispy, tasty. Each family member found something pleasant for himself in SITNO. I will have a sieve oven, but I just like the French custard.

Svetulya, what is in the first photo, but did you taste it?

Kristinochka, hello!
In the first photo, a slice of WILDER for the light, photographed against the light to see the delicacy of its crumb!

[lana7386]

lana7386, only the last rise before baking should not be more than 60 minutes, the dough can stand and fall off and I have baked goods for at least an hour, or even more.

puel , so it turned out that the last rise was 1 hour 8 minutes and the dough did not fall off, but I baked for 1 hour 13 minutes!
The bread was baked perfectly and rosy!

Lana 7386 congratulations on the bread !!! I think the crumb will not disappoint you. Sitny is worth tinkering with.
And I will take your layout into service, it seems to me. that it is the most "non-traumatic" for our bread machine. I also wanted to increase the baking time.

music, feel free to take the layout: I have never interrupted any PANASONIKA program when preparing dough and baking SITNY. At the same time, she fulfilled the recommendations of the author of the recipe as much as possible Elena4ka, the bread turned out great!

[Moulinex users,]

Moulinex users, I've been baking sieve bread for a week on the "French bread" mode (after adding the ingredients to the finished dough), the result is no worse, but no hassle !!!!
Recommend!

P.S. Although bread weighs 660 grams. , I set the maximum weight and dark crust, it turns out to be hotter, tastier ...

Elena4ka, thank you very much for the recipe! The bread came out great. Not crumbled when slicing. Today I want to try it with the addition of buckwheat flour (100g). I will report on the result.

I report on sieve bread with the addition of buckwheat flour - it turned out just super. Not a single crumb when slicing, crushing the bread returns to its original position, the smell and taste inherent in store bread, which is especially pleasant to my homemade ones. I will now bake variations on the Sieve Bread theme! ELENO4KA THANKS!

[Friends-bakers!]

Friends-bakers!
We need help from those who have baked already. I put sieve, liquid dough. Kolobok is not even close.
It is right? Or do you still need to add flour?

[Puel]

In general, while the bottom line is yes, I found posts Puel with the preparation of sieve in stages:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4782.240
Puel, thank you! Considered everything. Eh, it seems that I have a thinner dough initially. I'll leave it as it is now, I'll see what happens.

[Anise]

Anise, everything will work out, there is a bun, but it is very blurred, sometimes 20 -40 gr. I add flour ... I have to pull out the spatula before the last proofing, so I can hardly peel off and trim the top.
As I wrote earlier, I now do kneading and baking of sieve bread on the French bread mode, always the result is excellent, the roof of the bread never fell !! For more than a month I have been baking only this bread, the best in my Moulinex did not work.

[Puel,]

Puel, thank you for your support!
I baked sieve bread. I read your advice above, so I cooked it on program 2 "French roll", I took out the stirrers after kneading. The dough was made according to the original recipe with 80 grams of whole grain flour. I barely waited until it cooled down, since the appearance of the bread did not inspire optimism, the roof sagged slightly, the crust turned out to be dense.
But the bread tasted good, in spite of my disappointments!
Conclusions: the bread is delicious, I will still bake it, I will definitely add a little flour or reduce the water during kneading and, perhaps, it makes sense to try to bake this bread in the oven (somehow for the occasion).

I show my sieve bread:

I baked this bread, it doesn't crumble at all. Thanks to the author.

[Anise]

Anisegood for the first time. Indeed, due to the appearance of the crumb and the roof of the bread, there is not enough flour, probably it will be necessary to adjust the state of the bun. I don’t know how in the oven, in a bread maker this bread turns out perfectly, make it a couple more times and see how simple everything is ... My home-grown people only order this bread in different variations.
It is also good with corn flour added to the dough, then, when kneading it, you have to add more flour. And with whole grain flour (I do it today), too, four spoons! canteen had to be added, otherwise it turns out dough for pancakes. I think it's corn. and whole grains. flour does not absorb water well, that's where the dough is too thin ..

Good day!
There are very good observations and interesting conclusions on the interaction of different types of flour and liquid in ROMA ... I advise you to read!
https://Mcooker-enn.tomathouse.com/in...mid=26&topic=4234.new#new
Yours faithfully

[Good afternoon to all bakers and sympathizers / envy]

Good afternoon to all bakers and sympathizers / envy.

I read this Temka and also wanted a sieve bread. I have a Panasonic and I wondered how I can contrive and bake this delicious (according to all reviews) bread.

I came up with this way out:

1) 20 minutes - kneading (this is a dumpling dough program).
2) 40 minutes - rise in the oven (we don't get the dough from the bucket, we only take out the mixer).
3) 1 minute - kneading (you can manually, you can turn on the same test mode for dumplings for 1 minute. In this case, we leave the mixer in the bucket).
4) 1 hour 20 minutes - rise in the oven (we don't get the dough from the bucket).
5) 50 minutes - baked goods in a bread maker.

How is it? Am I cool? What do you think of it? Can it turn out like this?

[tatulya]

Good day , tatulya !
Bread, of course, will work, but in my opinion "a lot of body movements." It's much easier when HP works and you enjoy it. Although you can do it like yours - you act and enjoy it.

[tatulya]

Good day , tatulya !
Bread, of course, will work, but in my opinion "a lot of body movements." It's much easier when HP works and you enjoy it. Although you can do it like yours - you act and enjoy it.

lana7386, I would not do these gestures.

Simply, after reading that you can spoil HP by turning off unfinished programs, I decided to look for some suitable way out.

And so, all programs will end, except for the warm-up (point number 3). Again, these actions (transferring the bucket from HP to the oven) does not require much effort. I guess I'll put some dough tonight.

[First]

How is it? Am I cool? What do you think of it? Can it turn out like this?

I bake this bread in a bread maker when there is no time to do the oven. True, I replace the dough with sourdough, but this is not important.
In Panasonic, when baking this bread, the whole process can be significantly simplified. I do in two ways:

First (when there is absolutely no time to follow the process):

- I add salt, sugar, flour, butter to the dough (sourdough) and knead the dough in the Pizza or Pelmeni mode for no more than 5 minutes. There is no need to knead for a long time, the main thing is that there is no dry flour left, and all the ingredients are combined into a single whole;
- I turn on the Main program (during the time allowed for temperature equalization, the autolysis process takes place);
- then I entrust all the work to the bread maker.

Second (when I can track the process):

- add salt, sugar, flour to the dough (sourdough), oil and on the Pizza or Pelmeni mode, I knead the dough for no more than 5 minutes. There is no need to knead for a long time, the main thing is that there is no dry flour left, and all the ingredients are combined into a single whole;
- turn on The main program Dough mode of the Main program (during the time allowed for temperature equalization, the autolysis process takes place);
- I "catch" the beginning of the batch and add oil closer to its completion;
- I'm waiting for the end of the Dough mode, if the rise of the bread seemed insufficient, then I leave it for a while;
- turn on Baking.
And all Baking this bread fits perfectly into such a schedule.

[lana7386]

lana7386, I would not do these gestures.

Simply, after reading that you can spoil HP by turning off unfinished programs, I decided to look for some suitable way out.

And so, all programs will end, except for the warm-up (point number 3). Again, these actions (transferring the bucket from HP to the oven) does not require much effort. I guess I'll put some dough tonight.

Our HP - Brothers Twins! On page 6 holes 86 I published my program on baking SITNOY without interruptions. Sitny is excellent - it has been tested not only by me many times!
Our HP DO NOT allow outages !!! Yours faithfully

I am less anxious about my Panasonic and interrupt programs if I find it necessary.
The stove hasn't taken offense at me yet))

If you have concerns about this, then use workarounds.

[Zest]

I am less anxious about my Panasonic and interrupt programs if I find it necessary.
The stove hasn't taken offense at me yet))

If you have concerns about this, then use workarounds.

Zest, I very much appreciate your experience, knowledge, desire to help us, bakers, but when it comes to HP, in my opinion, we need to be more careful in advice. With my own, I turn what I want! I quoted the master from the service center (she is an amateur in this matter). With great respect and sympathy for you

most likely, the way it should be, strictly follow the instructions and in no case interrupt the automatic programs.

But there are also such extreme people, like me, for whom the very process of "crushing" the bread machine to the technological process gives pleasure. Here we have repeatedly baked cakes with interruption of programs, and a variety of breads.

Information about how you can still adapt to baking takes place, and each of us decides for himself whether it is worth going this way, or choose his own.

Personally, as I pressed the buttons when I thought it was necessary, so I will I cannot do otherwise

[Zest]

Zest, I very much appreciate your experience, knowledge, desire to help us, bakers, but when it comes to HP, in my opinion, one should be more careful in advice. With my own, I turn what I want! I quoted the master from the service center (she is an amateur in this matter). With great respect and sympathy for you

And why do you take a steam bath, 90% of people on the forum interrupt programs, including myself ... for the third year already, and nothing, thank God, happens to the stoves, so no one pays attention to this anymore (to such imprudent advice). .. everyone does it ... well, almost everyone

[Puel]

... I don't know how in the oven, in a bread maker this bread turns out perfectly, make it a couple more times and see how simple everything is ...

Puel, thanks, I will definitely do it and I think more than once. From today's bread there was a tiny piece, the family swept away at one moment. My initial grief was in vain. In general, it's good that I tried to bake a sieve. I’m thinking: can you put a dough for tomorrow?

lana7386, thank you very much for the reference, I read it for the first time, very interesting.

Many thanks to the author for the recipe and adaptation to HP! Here's just one problem - the bread is very tasty and very quickly eaten! I thought about the dough for a long time before baking. But the result made me very happy. It is a pity that now there is no camera, I would like to show this beauty. But I also want to share my nervous experience. In our city, the lights are turned off without warning in the districts. On Wednesday night I put a dough, and in the morning I wake up, and the silence in the house is terrible - not a single device works. I connected an old phone, called the housing office, and there they say that they will give electricity at 17-18 hours, and maybe even later. How worried I was. Everybody looked out of the window at her dough. I called my daughter-in-law, and she told me that she had read somewhere that the longer the dough costs, the tastier the bread turns out. And so they gave the light at 18.00, added the ingredients and began, nervously smoking, expecting what would happen. Girls! The bread is tastier than the previous ones! The crumb is elastic, thinly sliced ​​and my men love to tear the bread into pieces with their hands, so the beauty of these long pieces I do not feel the smell of yeast at all, almost without crumbs. I think that if it had not been left on the heating after baking, the crust would have been softer and these crumbs would not have been (my reasoning). But we love the fried crust. And here or this or that. Yesterday I set the dough at 20.00, today at 14.00 I set the bread to bake, took out the beauty and in the morning we will eat sandwiches with a wonderful bread for breakfast. Yes, I put flour in a dough of 250 g and then add 300 g with a total volume of 300 ml of liquid. This is already empirically in my Kenwood. The roof is super, such a dome without explosions, breaks. And I also became 1 tsp. add gluten to the dough. I'm thinking about trying it with corn flour. I understand that it needs to replace 50-100 g of wheat flour in a dough? Girls who have already added, please tell me. All with the bright holiday of the Trinity!

Hello, I also leave the dough at a time convenient for me with an excellent result.
I tried sieve options, but I make the dough as usual, and all the replacements just before baking are a couple of flours, or the replacement of water with milk.
I wish you success.!!!

I congratulate everyone on the holiday! Natalia, I bake sieve bread almost every day. I do not change the recipe by the amount of water, if I add flour, then 1-2 tbsp. l., but not always. If I replace 100 g of wheat flour with another, then I add it to the dough (I did it with buckwheat, rye - they like a long proofing). I knead the bread and let it stand in h. etc., I keep the dough in the refrigerator since the evening.