Admin

Ksyusha, I am very glad that you showed love for the oven Now you will understand me and many others who love bread from the oven

Is there a difference in taste? I think the answer will be yes - THERE IS!

And advice: no need to look at the hours and time of proofing and baking time - the dough and bread themselves will tell you when to move on to the next phase of working with the dough. To control the readiness of baking we take a temperature probe - 100% guarantee!
And analyze for yourself: softer dough is more porous, oven heat penetrates better through the pores and between them, so baking can be faster. Conversely, a firm crumb.
m0use
And now I will "kill you on the spot", I cut it with a crust too small, tender .. HE IS REAL !!How to shape a loaf for baking in the oven
It's very, very tasty! There was no bread maker nearby! Thank you, Tanya
Kokoschka
Quote: Admin
I bake the loaf in the oven at a temperature of 200 * C, and when the crust turns red to red, I reduce it to 170-180 * C and bring it to readiness.
Admin, and until it's ready, how much is it about or every five minutes to check with a toothpick?
Admin
Quote: kokoshka

Admin, and until it's ready, how much is it about or every five minutes to check with a toothpick?

I only check with a temperature probe, until reaching T * 94-96 *, 100% readiness guarantee. And I never look at the clock, never guess exactly.
I stick the temperature probe into the bread when the crust grabs and it turns red.
Kokoschka
And of course, I have a thermometer, this probably applies to everything, be it buns or bread?
Admin
Quote: kokoshka

And of course, I have a thermometer, this probably applies to everything, be it buns or bread?

Such Thermometers, oven temperature probes
Sails
Admin, you can ask again, otherwise you did not answer me. You bake such a loaf with or without convection. I only baked bread in tins, and this one on potvina nirazu.
Admin

I already answered - I do not bake with convection, I have a good baking mode "top-bottom heating" and this is enough
Sails
Thank you Tatiana.
kirch
Hurray, hurray, I got my first loaf. True, a little crooked, rolled out the dough thinner on one side. Tanya, thanks for the recipe and advice. Checked with a thermometer. If not for him, I would have pulled out not baked. The first time the temperature was 82.
How to shape a loaf for baking in the oven
Admin
Luda, for the first bread is very good! Peks more and more, gradually fill your hand
And about the temperature probe, you now know why you need it
Nut
Baked, baked the First loaf, and not even a lump! Before that, only baked in a bread maker. Here he is, my dear, after the proofing
How to shape a loaf for baking in the oven
And now ready
How to shape a loaf for baking in the oven
Tatyana, thank you very much for the science!
Admin

Yes, the bar is impressive. Especially if it has never been baked in the oven - very cool!
mur_myau
Thanks for the loaf!
Nikusya
Tatyana, thanks for the science! Take the report!

How to shape a loaf for baking in the oven

will cool down bring a cutter.
Marfusha5
Sooooooooooooooooooooooooooooooooooooooooooooo ... tomorrow I put the dough ... I also want to try such beautiful loaves ...
Girls, what beauty you bake. Clever girls. With sesame seeds is something, I love sesame seeds. Such loaves with him are beautiful ruddy.
Nikusya, Ilonochka, you've got a real cut loaf. So even, correct. How did you pinch the edges to get smooth creases without folds from the roll? Is there a secret? I really want to see your loaf in a cut.

Nikusya
Irina, like that dog, I understand everything, but I can't say! ... So, I sort of pull the top "roll" edge to the bottom and pinch it like a dumpling. "Varenichnye" edges I tuck under the bottom of the shoe. Well, something like this ... Otherwise, strictly according to the recipe, only flour is 50g less.I made the cuts with a medical disposable scalpel, bought 15 rubles in medical equipment. the thing is . In the evening I will lay out the cutter. Peki bar Irishka, very tasty.
Marfusha5
Nikusya, Ilona, ​​thank you very much. I understood the principle.
Nikusya
IrinaMilk bread is always a no-lose option, and always delicious!
Albina
How to fold into a loaf for 6 min. look
Admin
Quote: Nikusya

Tatyana, thanks for the science! Take the report!

How to shape a loaf for baking in the oven

will cool down bring a cutter.

I accept the report! A chic bar turned out! Handsome! Orderly!
To your health, bake some more bread!
Nikusya
Thank you Tatyana! It was with your submission that I began to bake bread in the oven! As the saying goes, "Feel the Difference!
Marfusha5
Admin, Tanya, put the dough in the bread maker, but I know for sure that my first pancake will be lumpy. Just from the store, I bought yeast. I didn't see that I needed fresh ones, I bought dry ones ... But I don't want to go to the store again, I put the dough in half a teaspoon of dry Saf-moment yeast. I don’t know if it’s a lot or a little and whether I’ll get something from dry yeast. Anyway, tomorrow I will buy normal yeast and try again. Thank you very much for such a simple and delicious recipe. What program do you use for proofing in the oven? I have a bottom and top heating program, and a top-bottom + fan program. Is it possible with a fan or is it better to just turn on the bottom-top?
Marfusha5
Nikusya, Ilona, ​​and what did you grease your loaf with? It turned out not very glossy, that's what we need, I want that too !!)))
But I will have, however, with sesame seeds, I love him very much.
Admin
Quote: Marfusha5

Admin, Tanya, put the dough in the bread maker, but I know for sure that my first pancake will be lumpy. Just from the store, I bought yeast. I didn't see that I needed fresh ones, I bought dry ones ... But I don't want to go to the store again, I put the dough in half a teaspoon of dry Saf-moment yeast. I don’t know if it’s a lot or a little and whether I’ll get something from dry yeast. Anyway, tomorrow I will buy normal yeast and try again. Thank you very much for such a simple and delicious recipe. What program do you use for proofing in the oven? I have a bottom and top heating program, and a top-bottom + fan program. Is it possible with a fan or is it better to just turn on the bottom-top?

It is quite possible to replace compressed yeast with dry yeast, setting as usual The amount of flour and other ingredients for making bread of various sizes
Proofing can be done anywhere, only so that the temperature of the dough inside is within the range of 26-28 * C. I strain in different ways, if in the oven then at 30 * C - no more. Here the program is not important, and the fan is not needed, it dries the air. We need peace and warmth.

I grease the wheat loaves with a beaten egg and a pinch of salt.
Nikusya
Ha! Irishka! With sesame seeds and I love! I just forgot to buy sesame seeds. I grease the loaf with yolk and water, so that it is not very liquid, but also so that the dough does not stretch behind the brush. If you try it once, you will understand immediately. Just do not forget to shake the yolk earlier, so that it was at room temperature. A cold dough can shock and shrink.
Marfusha5
Admin, oh, Tanya, thank you very much !!!! I'll run and switch the oven off the fan. I put the dough in the oven for proofing. add a pinch of salt to the egg. I wrote it down. Thank you very much.
Nikusya, Ilona, ​​thank you very much !!!))) So, I ran to the refrigerator to get the egg)))
I have, to my delight, sesame seeds turned out to be in the bins, it's so great !!)))) Now I'll connect my daughter to the process, let the loaf lubricate))))
Marfusha5
Admin, Tanya, I looked at your link, I still put very little yeast)))) and I think that my bar rises so badly))) Nothing, I will learn to bake until it works)))

I wanted to blind a pot-bellied loaf, but it turned out to be a narrow sausage)))))) I probably need to roll out a long and narrow rectangle so that the bar turns out to be pot-bellied ...In general, I still have to study and study))) Tomorrow the child will bake a loaf) Today I did not let it, I wanted to try to roll it out and spin it myself))
Admin

Irinka, to your health! And how good it is that you bake bread together, SUPER!

Nikusya
Girls I brought the cutter

How to shape a loaf for baking in the oven

AHA. Itself is shocked!

Admin

Bah! That's so beautiful! The pulp is airy and neat
Nikusya
Thank you Tanya !!! Your praise is very valuable to me.
Marfusha5
I got a nice little bar, but delicious !!! Tanya, thank you very much for the master class. I will study further, I really liked the process. It's that simple.
How to shape a loaf for baking in the oven
How to shape a loaf for baking in the oven
Admin

Nuuuuuu ... what happened, what happened Sami sculpted
And just do, for the first time very good!
Marfusha5
Quote: Admin
Irinka, to your health! And how good it is that you bake bread together, SUPER!
Yes, Tanya, the assistant is growing))))

NikusyaIlonchik, you have such a beautiful cut. Superb !!! Good girl !!!)
Nikusya
Irina, well, I don’t know, in my opinion, pretty, even.
Down and Out trouble started!! Well done! Show the cut! or have already devoured everything.
Marfusha5
Admin, Thank you, Tanyush)))
Marfusha5
Quote: Nikusya
Irina, I don’t know, in my opinion, pretty, even.
Down and Out trouble started!! Well done! Show the cut! or have already devoured everything.
The fact of the matter is that it's crooked)))) but there is something to strive for))))
Yeah, the half has already been scrambled))))) well, sooo delicious !!!))) And the cut is a little higher, zayush)))
m0use
Here, an amazing thing, you bake according to the same recipe, and in the bread maker you get bread (soft, tender, but bread), and in the oven, a loaf !!! Well, a completely different taste!
Now I have to bake a loaf every day, my daughter only eats it, she said "like a store" - from her mouth is the highest praise!
Admin

Girlshow smart you are! I woke up with a desire to go to the oven - and it turns out it's not at all difficult!
And now you will surely feel the difference in taste and understand why many people bake bread in the oven.
Marfusha5
Admin, Tanyush, the difference is definitely colossal. It's so delicious in the oven !!! Thank you very much!!!
Nikusya
Irina, the cut is pretty, tall and the crumb is twisted beautifully along the swirl. Clever! And why should I no longer pass notifications from the topic! I think it's not possible that everything is quiet, but here the girls have written so much, in the sense of letters!
And the oven and the bread maker are, as they say, "two big differences"!
Marfusha5
NikusyaIlona, ​​yes, most importantly, it turned out very tasty))) My daughter (she is 9 years old) yesterday completely baked a loaf of chamomile from this dough herself, in the form of a flower. With sesame seeds. It turned out delicious too. True, she just made balls and put them to each other, the cut turned out like on ordinary buns. But it looked good. I also want to bake a braided challah. Every day we bake a new loaf and we like it more and more.
and notifications to me also did not come from one temka, it turns out they all went to spam by mail.
Nikusya
Quote: Marfusha5
My daughter (she is 9 years old) completely baked herself yesterday
: swoon: Marfushenka what a smart girl she is! The main thing is that she has a desire to bake bread, it pleases. And you are a fine fellow that you are not lazy to learn it, you know, it’s much easier to do it quickly, and then we are surprised that they will not get off our neck.
Tanyusha sorry for the full, I won't!
Marfusha5
NikusyaIlona, ​​yes, she herself runs to help me, she does everything herself under my control, we even bought scales to weigh everything for the loaf. Very comfortably. It remains to acquire a temperature probe. But this is a little later. Here's a daisy turned out.
How to shape a loaf for baking in the oven
the photo came out pale, in fact, the bun turned out to be more rosy.
Question. So that the crumb turns out to be porous like a loaf in a spiral, each ball needs to be rolled, probably, with a roll? I just don't understand how to mold balls from a roll. Everything is clear in the braid, make 3 long thin rolls and weave them together. What about chamomile?
Nikusya
Marfusha5, Irish, I'll answer you in a personal, huh?
Mom Tanya
Tanya, accept !!! I don't eat yet, but my hands itch. The husband is eating! (then I'll do it with sesame, I respect him very much !!!)
How to shape a loaf for baking in the oven

I really liked it! And it smells like a real loaf! Thank you!
Admin

Tanyusha, handsome bread! That's right, and it smells like bread! Peks again and again, to your health!
Ulitk @
I also baked bars today.
The deliciousness is incredible!
How to shape a loaf for baking in the oven
How to shape a loaf for baking in the oven
kid
how do you lubricate the loaf?

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers