Old-fashioned yeast bread (oven)

Category: Yeast bread
Old fashioned yeast bread (oven)

Ingredients

Water 900 ml
Salt 2 tsp without slide
Sugar 1 tsp without a slide of sugar
Yeast saf moment or pakmaya 1 teaspoon
Sour cream 1 tablespoon
Table vinegar - a must 1 tablespoon
Wheat flour 1350 g

Cooking method

  • I knead the dough until smooth, let it rise, then remember it again, put it in the mold, once again let it rise and in the oven. The weight of the dough comes out to be 2,250, I divide it into three 750 grams each. Freshly baked bread comes out with a weight of 620-630 grams.
  • Old fashioned yeast bread (oven)
  • Old fashioned yeast bread (oven)

Note

I bake bread the old fashioned way - in the oven. I began to think about the bread maker after I got here. It turns out that I'm not the only one, I like to bake and tinker in the kitchen. I liked it here, I'm very glad that I found such a wonderful forum.
I bake bread twice a week, and baked it in the morning. I decided to take a photo and post it here. The bread recipe is ordinary, but it turns out delicious. Neighbors often ask me to sell them a loaf, they really like my bread, but, of course, I just treat them, I don't know how to sell my labor.

MariV
Can you ask a question? Vinegar for what?
Margit
Vinegar suppresses the putrefaction processes caused by potato sticks in baked goods. The breakdown products of proteins formed under the action of the enzymes of the potato bacillus have a pungent specific odor. As a result, the affected bread acquires an unpleasant specific smell, has a sticky crumb, which, when severely damaged, stretches in threads.
When we buy flour, we do not know if it is infected with a potato stick, perhaps not, but for prevention, it is still better to put vinegar in a liquid for kneading the dough. The best vinegar is apple cider, but in the absence of it, table vinegar will do.
MariV
Thank you!
Well, it’s better then to make custard bread, or set the temperature to at least 220 with a matured leaven.
I heard about potato flour disease, but, thank you, Lord, there has never been such a miracle-yudo!
MariV
.... "2.6. When producing wheat bread from flour with an identified infection with potato sticks for more than 36 hours, the following corrective technological measures are observed:
2.6.1. Production of wheat bread with an acidity exceeding the established norm by 1 degree, using the following acidifying components:
- fermented semi-finished products (dough, dough) with an acidity of 4 - 6 degrees in the amount of 5 - 10% by weight of flour;
- mesophilic starter culture with an acidity of 18 - 22 degrees in the amount of 4 - 6% by weight of flour (Technological instruction for the preparation of lactic acid starter culture of mesophilic bacteria and its use in dough science to prevent potato bread disease ", 1983);
- concentrated lactic sourdough with an acidity of 16 - 18 degrees on pure cultures in an amount of 4 - 6% by weight of flour (Collection of technological instructions for the preparation of bread and bakery products ", 1989);
- liquid yeast prepared using heat-resistant yeast cultures according to rational and improved schemes with an acidity of 10 - 14 degrees in an amount of 25 - 30% depending on the method of dough preparation ("Methodological Guide for the Production of Liquid Yeast", 1988);
- propionic acid starter culture with acidity of 12-14 degrees on a pure culture of Propionibacterium shermanii BKM-103 in an amount of 4-6% by weight of flour ("Instructions for the preparation of propionic acid culture", GosNIIHP, 1995);
- complex starter culture on pure cultures of lactic acid, propionic bacteria and yeast of the type Saccharomyces cerevisiae, acidity of 6 - 9 degrees in the amount of 15 - 20% by weight of flour ("Instructions for the preparation of complex starter culture", GosNIIHP, 1996);
- acetic acid (GOST 61-75) in an amount of 0.1 - 0.2% (in terms of 100% acid) or potassium acetate in an amount of 0.2 - 0.3% by weight of flour;
- propionates of sodium, potassium, calcium (E 281, E 282, E 283) in a dosage of 0.3 - 0.5% by weight of flour in the form of aqueous solutions.
All acidifying components and other food additives of domestic and imported production used to combat potato disease must undergo a hygienic assessment in the Department of State Sanitary and Epidemiological Supervision of the Ministry of Health of Russia in the prescribed manner after the submission of expert opinions from the Institute of Nutrition of the Russian Academy of Medical Sciences and VNIIHP of the Ministry of Agriculture of Russia.
The listed measures prevent the development of vegetative forms of potato bacillus bacteria, but do not destroy the spores in the flour and the bacteria themselves.
2.6.2. Adding a food additive "Selektin" (TU 9291-009-00479997-98) of antibacterial action to the dough, which acts directly on the spores of the potato stick, destroying them.
The dosage of this additive, based on 100 kg of flour:
- with the development of the disease after 24 hours - 80 - 100 g;
- with the development of the disease after 36 hours - 50 g.
When using heavily contaminated flour (development of the disease after 6 - 24 hours), the dosage can be increased (Instructions for the use of "Food supplement" Selektin ", GosNIIHP, 1997)."
Fully instruction 🔗
Margit
And I, unfortunately, came across this repeatedly. And not only bread, but also pies spoiled after a few hours. Of course, I don't add vinegar to pies, they are eaten faster than bread. But in the dough for baking bread - a must.
MariV
What flour did you bake on?
nut
The recipe contains 900g. water is not too much? how much flour do you need then?
Darley
Is it really 1 tsp. yeast will raise that amount of dough?
Margit
It picks up, and very quickly. Now I don't make sourdough, as in the old days, when yeast could only be obtained by great pull. It was necessary to leave part of the dough for sourdough, and the preparation of bread began at night and in the early morning the dough was put on the sourdough that came up overnight. Now everything is much simpler and easier. I don't bother with sourdough anymore, I'm very tired. This is labor, and not easy. Whoever baked bread for a large family every day using homemade sourdough will understand me. Yeast must be fresh. I buy them in Metro, and it is Safmoment or Pakmaya. From experience I was convinced - the yeast is excellent, I have never let me down.
Margit
Quote: MariV

What flour did you bake on?
I bake it with the highest grade flour I can get. Sometimes I add bran if I can buy it. In the picture, the bread is baked from "Aleika" premium flour.

Quote: nut

The recipe contains 900g. water is not too much? how much flour do you need then?
Not too much, this is exactly the amount that goes exactly to three loaves of bread. Although I experimented, and 850g. poured water, and more.
A friend, for example, made an adjustment to the recipe for this test of mine - 1 liter pours water. She loves bread that is denser and taller.
See how interesting it is? Everyone finds exactly the option that suits him the most.
Unfortunately, the amount of flour was not measured. Knead the dough until smooth, but soft. Already at the end of the kneading, I grease my hands with vegetable oil several times so that the dough does not stick to my hands.
MariV
Quote: Margit

I bake it with the highest grade flour I can get. Sometimes I add bran if I can buy it. In the picture, the bread is baked from "Aleika" premium flour.
And in what torment the cards. was the disease?
Admin
Why too much water - just right

Margit calculates 900 grams of water for 3 loaves. Divide by 3 we get 300 ml. water - for this amount of water we take about 450 grams of wheat flour.

Normal-sized bread

I think the issue here is not potato disease. With this amount of vinegar 1 tbsp. l for 3 large breads - this is too little for disinfection of flour (flour more than 1 kg).

Remember our versions of wheat bread, in which we add sour apple puree - and the bread is rushing up, but how rushing !!!!

The reason is the effect of acid on the dough and the growth of lactic acid bacteria.
Margit
Quote: MariV

And in what torment the cards. was the disease?
The flour was different, there was flour with good gluten, and not very good. I had to mix different kinds of flour to get a normal dough. And this was even before I started pouring vinegar into the dough. Then I did not know what was the matter, why bread quickly deteriorates, and only two years ago, with the advent of the Internet in the house, I found the answer to this question. And I also learned something. This is that the flour is not what it used to be. Now, in order for the flour to comply with GOST, and have all the baking properties that are inherent in flour with good gluten, various chemical components are added to it, including preservatives approved by the Ministry of Health. And now, no matter what quality the flour is, it is brought to the highest quality, and no matter how long this flour is stored, it will not lose its baking properties.
Quote: Admin

I think the issue here is not potato disease. With this amount of vinegar 1 tbsp. l for 3 large breads - this is too little for disinfection of flour (flour more than 1 kg).

Remember our versions of wheat bread, in which we add sour apple puree - and the bread is rushing up, but how rushing !!!!

The reason is the effect of acid on the dough and the growth of lactic acid bacteria.
Great, I just didn't know this, although I noticed that the dough rises better with the presence of vinegar in the dough. Thank you!
oilman

The bread recipe is simple: 900 gr. water, 2h. l. without a slide of salt; 1h l. without a slide of sugar, 1 teaspoon of saf moment or pakmaya yeast; 1 tablespoon sour cream - if any; 1 tablespoon of vinegar is a must. I knead the dough until smooth, let it rise, then remember it again, put it in the mold, once again let it rise and in the oven. The weight of the dough comes out to be 2,250, I divide it into three 750 grams each. Freshly baked bread comes out with a weight of 620-630 grams.

Good people, good time of the day everyone :) Help me recount this recipe for 1 loaf of bread, since it is not written how much flour is needed (Margit did it by eye)
I reread the topic recalculation of ingredients, anyway my mind did not understand how much of what is needed, please help
Margit
After all, flour is different, sometimes you put less, and the dough turns out as it should, and sometimes flour comes across, that you have to put more than necessary in order to achieve exactly the consistency that is needed. For one loaf of bread, salt 5-6 grams, it is better not to put sugar (a small amount of dough), a teaspoon of vinegar. I put so much flour so that the dough lags behind my hands, but it is not steep either. Indeed, the softness would resemble an earlobe. I read such a comparison here, on the forum, and smiled, because how exactly noticed! Tomorrow I will specially bake one loaf of bread, and I will try to measure as accurately as possible the amount of flour when kneading, since I have an electronic scale and will write it right away.
Admin

oilman,
Margit, makes bread in its own way and by hand kneading.
This is a good example of not tying yourself to measuring cups and spoons - you need to learn to feel the dough !!!!!!

There is nothing supernatural in this bread recipe - all the same products and a bun!

Try to take as many products as recommended in these "standards" - you can't go wrong!
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0

And then - His Majesty Kolobok - I assure you - everything will work out!
I tried
Margit
Quote: oilman

Good people, good time of the day everyone :) Help me recount this recipe for 1 loaf of bread, since it is not written how much flour is needed (Margit did it by eye)
I reread the topic recalculation of ingredients, anyway my mind did not understand how much is needed, please help

As promised, I kneaded the dough for one loaf today. It took exactly 420 grams of flour.
The loaf turned out to be slightly less in weight - 595 grams. (formerly 620), since she carefully weighed all the ingredients, and measured the water with a measuring cup, and not with a plastic jug with graduations, as she usually did. Apparently, there are errors in the accuracy of the divisions. But the bread is as tasty as any other lovingly baked bread.

Old fashioned yeast bread (oven)

Old fashioned yeast bread (oven)

Old fashioned yeast bread (oven)

lilia
is it possible to replace dry yeast with pressed yeast and how many grams do you need, we do not have dry yeast on sale
Margit
Of course you can, lilia... If I bake with live yeast, I usually put 7-8 grams per 500 grams of flour, this is in bread. I put a little more in pies. Pre-dissolve the yeast in 100 grams of warm water, add a little flour, a pinch of sugar and let it stand warm for half an hour - an hour. The dough will begin to bubble then and add to the bread dough. In this way, at the same time, the quality of the yeast is checked.
BlackHairedGirl
Margit, I have a question for you: how much dough is there by volume per mold? Half? One third? Two-thirds?
And one more thing: do you fold the dough before putting it in the mold? What is the baking temperature? Should I put a bowl of water in the oven? How long are the loaves baked?
Sorry, so many questions
Margit
Quote: BlackHairedGirl

Margit, I have a question for you: how much dough is there by volume per mold? Half? One third? Two-thirds?
And one more thing: do you fold the dough before putting it in the mold? What is the baking temperature? Should I put a bowl of water in the oven? How long are the loaves baked?
Sorry, so many questions
BlackHairedGirl, usually I fill the form a little less than half, but sometimes I fill half the form. It also depends on flour. For example, rye bread must be filled at least half of the form, the heavier the flour, the worse its rise, but in general, everything is individual, depends on your desire and imagination. What height do you want to get the bread, then fill out the form for so much.
Sometimes I put even more than half of the dough, but knowing that the bread will try to escape from the mold, I put oiled paper on the sides. The bread turns out to be high and does not run away.
Before putting the bread into a mold, I did not fold it before, it only gave it an oval-rounded shape, although I think that the texture and taste of the bread would benefit from folding the dough, in general it would not be out of place.
The temperature regime is different for different ovens. In mine, I bake for half an hour at T-pe 230 *, then subtract to 205 * and bake for another half hour. I put the pan with water down only because the bottom of the oven is very hot, even in the form, even the hearth, even the pies - the bottom of the baking always burns. Therefore, you have to put a pan with water. But if the oven is normal, then I don't need to create steam for tin bread.
Admin
With bread - like with Easter cake - the smaller the tab, the more magnificent the bread will turn out!
The bookmark by weight of the dough directly depends on the height \ volume of the baking dish.

But - it all depends on the ingredients of the bread, ingredients, the dough itself.
The ratio of the volume of the mold and the weight of the dough for baking bread
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=24187.0

1. to get bread with crumb of medium density - put 245 g of dough for each liter of the bread form (if the oven is with a closed lid).

2.to get bread with crumb of medium density and you get a round hat on the loaf - put 260g / l, (if the oven is without a lid)

3. to get a round loaf hat for very dense types of bread - lay 275 g of dough per liter of form.
Valkyr
Margit,
and 7 grams of fresh yeast per 500 grams. flour - will not be enough?
Admin
Quote: Margit

I cannot change. lilia I wrote about this in a personal.

No need to write to PM

Write to the Moderator of the section in a personal message - the moderator will make the necessary changes
oilman
Tried your recipe. the bread turned out to be not very raised, probably all the same 1 teaspoon of yeast is not enough for such a number of ingredients (I did everything as you wrote)
Margit
Quote: oilman

Tried your recipe. the bread turned out to be not very raised, probably all the same 1 teaspoon of yeast is not enough for such a number of ingredients (I did everything as you wrote)
It is a pity that your bread is not very high. Maybe you mean a teaspoon from a bread machine? When I wrote, I meant an ordinary teaspoon.
oilman
No, the teaspoon was an ordinary metal one, the saf yeast is fast-acting (dry), next time I'll try to put 1.5 tsp
Elechka
Thanks a lot for the recipe, Margit.I baked twice, we liked it very much. The bread turns out like my grandmother's, well, very tasty
Margit
Elechka
I am very glad that you liked the recipe!
Despite the fact that I have a bread maker, I often bake this bread in tins, kneading it like I once did with my hands.
Recently baked, it is cooling:

Old fashioned yeast bread (oven)
ZaRaZka
Hello ! Yesterday I tried to make bread according to your recipe. The bread turned out - really sour. but beautiful and delicious! can you tell me what is the reason for the sourness ?! I took pressed yeast, in the internet I found the following information on replacement:

"Here is the data on instant yeast added directly to flour:
Dr. Oetker yeast dry fast-acting, 7g sachet. The bag is designed for 500 g of flour. The content is equivalent to 21-25 g of fresh yeast, i.e. half a yeast cube. Thus, if the recipe contains 50 g of fresh yeast, then you need about 2-2.5 dry sachets.
One SAF-MOMENT sachet 11 g corresponds to 60 grams of fresh yeast and goes for 1 kg of flour. This bag contains approximately 4 teaspoons. That is, one teaspoon of SAF-MOMENT corresponds to about 15 grams of fresh pressed yeast.
And remember, all yeast ferments as quickly as possible at 30 ° C - a little hotter and the yeast will spoil. "

respectively, since you have written 1 tsp. - I replaced 12.5 - 15 grams of pressed yeast. The dough rose 1 time, then I kneaded it, left it overnight (maybe it ruined the bread? It was too late, to be honest, there was no strength to wait for it to be baked), then the dough rose in the morning in the form, and I baked it. Of course, it was not very much rising in shape .. probably from what stood all night ?? Baked at 180 degrees, what should be the temperature and baking time, can you tell me?
Margit
ZaRaZka, I greet you, countrywoman!
The dough has stood still, therefore the sour taste. If the situation repeats that it’s too late to bake, just put the dough in the mold in the refrigerator on the coldest shelf, the dough will slowly rise in it, and in the morning take it out, warm it for an hour at room T and into the oven.
ZaRaZka
but I didn’t even notice that we are fellow countrywomen, I greet Thank you very much for your answer and advice Can I have another question? The bread is also heavy, is it all because of the same? By the way, I baked on whey, maybe it played a role. Well, I really wanted to use your recipe and it was a pity to pour out the whey. Do you think there is too much live yeast? I rarely work with them, but my mother often says that she literally puts a corner. Do you think it is harmful to eat sour bread? In general, how many hours do you have bread rises? (In a bowl + in a mold)
Margit
ZaRaZka
The bread is also heavy due to the fact that the dough is fermented, and the whey only contributes to the taste of the bread and enriches the dough with lactic acid bacteria, but if there is a lot of whey, the bread can also quickly turn sour. You do not pour out excess whey, but freeze it, and when kneading the dough, add up to 50% of the liquid. Lily, how much liquid do you put 12.5 - 15 grams of compressed yeast on, I put 1 teaspoon per 900 ml. liquid, the dough rises slowly. For bread, I prefer that the dough rises slowly, I put less yeast and do not put it in a warm place, I leave it at room T. It seems to me that such bread stays fresh longer. It is better not to eat sour bread, bake fresh. Heartburn may appear, and it is tasteless after all.
echeva
Margarita, I have a wonderful bread! I take as favorites! I used HP for mixing (the recipe was divided by 3). Prog - Dough, dietary. And on the table in the form of proofing for 45 minutes. I put a little more salt. Just a miracle-bread-airy, fluffy, fragrant! Many thanks!

PS: my question is, I don’t often bake in the form, but for some reason I have the walls of the loaf in the form, although they are crispy, but soft .. maybe while the form is new so it turns out .. what would you advise?

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