Dough for flatbread, pizza, khachapuri "in 5 minutes a day"

thanks for the recipe! mixed with the addition of rye and c / s flour, and the yogurt got "strawberry" ...
pizza after standing in the refrigerator - decent holes on the side, left half of the dough for a couple of days in the refrigerator - I'll see how it behaves

[fray Zayac]

mixed with the addition of rye and c / s flour, yoghurt got "strawberry" ...

fray Zayac, Lydia, you already have your own recipe.
Interestingly, is there a strawberry taste in baked goods?

[Anya,]

Anya, Thank you
Fast and light bar

Today there was a cake from Travolka ... unfortunately there is no photo, but fast and tasty.

[Tanechka]

Tanechka, gorgeous bar!
Thank you! It is such a pleasure to admire the beautiful pastries!

[Anise]

Anise, Anna, thanks! : rose: This dough was also registered in my refrigerator .. I have already made Ossetian pies several times, but it turns out to be rubbery, chewed with difficulty ... what am I doing wrong

[GuGu]

... Ossetian pies ... get rubbery, chewed with difficulty ...

Oh!
GuGu, Natalia, describe everything in detail how you are doing, where, what, details, please,
Do you strictly adhere to the recipe, measure the ingredients on the scales?
Without knowing anything, it's hard to say what's wrong.

[Anna]

Anna, I knead the dough with slight changes (kefir and pressed yeast 10 g) I weigh everything on the scales .. the dough is like you in the pictures, in the withers it rises and everything is in holes .. when forming the cake I don’t knead the dough, I drop a piece of dough on a rug dusty with flour, I stretch it with my hands, slightly dusting it with flour, I form a cake and without proofing I bake in Princess for 20 minutes (put it in a cold one), grease the plum with hot. butter, cover with paper and a towel .. but now the last (baked 5 hours ago) last piece was chewed better .. I baked a simple cake, it was only on the trail. chewed well for a day ... Maybe let it stand before baking, or overexpose (the bottom roasts well)

I bake in Princess for 20 minutes (put in cold)

Natalia, apparently, after all, the baking regime needs to be adjusted, since the rest is beyond doubt.
The girls showed wonderful perforated cakes from this dough, made in the Princess.
It is necessary to ask in more detail, for example, Ira (Vernisag), how she bakes them, whether she gives proofing beforehand.
There she has what beautiful cakes come out:

20 minutes and business then

I cook cakes on a stone for baking, so I won't tell you anything efficient in this case.
I have only assumptions that I cannot verify myself:
- try to let the proofer for 20-30 minutes, and then turn on the device
- bake on a Teflon mat so that the bottom does not overcook
- can you warm up the device beforehand, and then throw a cake there?

Girls, how do you bake in Princess, share your work, please

[Anna]

Anna, Thank you for participating! I started a new batch of dough, tomorrow I will bake something .. and try with proofing ... and I bake on a Teflon rug ..

Can be stewed before baking, or overexposed (the bottom fries well)

I take out half of the dough from the refrigerator, cut it into 3 parts and put it in the warmed up (warm) Princess. After 20-25 minutes I turn it on, bake for 8-9 minutes, turn it over and another 3-4 minutes. All! Sometimes during the proofing I turn it on for a few seconds because the dough is very cold. The first time I baked cakes from warm dough, I couldn't wait to try, so the result is completely different. It tastes much better when cold. They stopped baking bread, switched to flat cakes. The dough is just a "magic wand". Thank you Anna for the recipe.

[Vladimirovna]

VladimirovnaThank you for telling me how you bake in the Princess.
I hope this option is useful too GuGu, I really want the cakes to work out!
It's nice that the dough has received your "registration", thank you for your feedback!

Anya, and now I have a permanent resident in my fridge

This is not a dough, but just a miracle that is helpful.

Today I baked garlic buns in high-speed mode.



The child took the dough out of the refrigerator before my arrival, I quickly molded the balls and into the oven, after 10 minutes from the beginning I made cross-to-cross cuts and put the garlic there, passed through a press and mixed with soft butter with a spoon.

Vkuuuusno !!! Thank you, my dear, for the recipe for a wonderful dough!

[Kara]

Kara, thank you for the idea !!! Sounds straight, like the song - "Garlic buns ...."

[Anise]

Anise-Anna, thank you very much for such a wonderful recipe. Did it twice already. She baked buns, tortillas and pizza. Today I have rolled out the dough on the pizza. Baked in the Princess, it turned out so yummy.

Kara-Irinawhat delicious buns. And what kind of rosy. I can imagine how delicious it is. And the smell !!!

[Kara]

Today I baked garlic buns in high-speed mode.

Kara, Ira, what glorious buns!
Very appetizing and delicious!
Thanks for your feedback!
Let the dough continue to delight with its taste and help out!

She baked buns, tortillas and pizza. Today I have rolled out the dough on the pizza. Hell in the Princess ..

Irina., so much has already been prepared from this dough!
It is wonderful!

Please, tell us a little more how the pizza was baked in the Princess?
Was the appliance preheated, was the dough proofed?

[Irish]

baked garlic buns

And they are good !!!

after 10 minutes from the beginning I made incisions

Irish, I didn't quite understand this moment ...

That is, after 10 minutes of baking, you took the buns out of the oven, cut them, stuffed them with garlic oil and ... that's all?

Didn't you put them back in the oven again?

And at what temperature did you bake them, I'm also interested?

[Annushka]

Annushka , yesterday for the first time in my life I baked bread in the oven, in a cauldron under the lid) Before that, bread in a bread maker, multicooker and air fryer, pizza and flatbreads in Ferrari, pies and khychins in Princesses))
Since I always have this dough in stock, I baked from it))

}

After reading about excellent baked goods in molds made of cast aluminum Nordic Ware (I collected 9 pieces), I bought a small 2-liter cauldron made of cast aluminum for testing, we don't eat much bread, I only have 2 pieces in the morning))

}

Anya, do you have an aluminum or ceramic duck, which is better? Remove the lid when the top is already ruddy or not? I would like to put the dough without paper, will the grease that I put in the Nordic Ware theme work here? Sorry honey for so many questions

[Sivana]

Sivanaplease describe in more detail the baking process in the cauldron. I have a similar one. And your bread is so rosy and attractive! Just wonderful!

[Anastasia]

Anastasia, look here. Vera Dohu posted the video. True, there is a different recipe, according to the method - in a saucepan
https://Mcooker-enn.tomathouse.com/in...=com_smf&topic=221641.160

[Anastasia]

Anastasia, thanks for the kind words addressed to my bread
I already wrote somewhere that I started baking quite recently, so every bread is a revelation for me
Annushka has a recipe for Eastern European bread, it is well written there how she bakes in a duck, I did everything according to it, except for the dough))

[Sivana]

Sivana, I also have, every bread is some kind of magic, so many discoveries, I want to try everything, all sorts of ways, devices, tools. Thanks, I'll go to the topic, I'll take a look. And my Anna's recipes are almost daily at work.

[Irish]

And they are good !!!

Irish, I didn't quite understand this moment ...

That is, after 10 minutes of baking, you took the buns out of the oven, cut them, stuffed them with garlic oil and ... that's all?

Didn't you put them back in the oven again?

And at what temperature did you bake them, I'm also interested?

Thank you, my dear I will tell you: I rolled balls, put them on paper on a baking sheet and in an oven preheated to 230 degrees! Meanwhile, I passed 2 cloves of garlic through a press, added about 2 tablespoons of softened butter, and ground until smooth. It all took about 10 minutes. She opened the oven, pulled out the baking sheet, without taking it out, scraped the rolls with a blade and poured butter into it. She pushed the baking sheet back and baked it until it was rosy, it felt like another 10-12 minutes, did not notice it. Then she took it out and covered it with a towel. Behold

[Sivana]

... yesterday for the first time in my life I baked bread in the oven, in a cauldron under the lid) ...

Sivana, the debut was a success!
Gorgeous bread turned out! What a beautiful crust, lacy crumb!

... you have an aluminum or ceramic roaster, which is better? Remove the lid when the top is already ruddy or not?

I have an aluminum duck, it looks like an older sister to your cauldron
I can't compare it with ceramics, I haven't used it, but I like what kind of bread is obtained in an aluminum pan.
I take off the lid after 30 minutes from the start of baking, I don't touch it before, and when I take it off, I already see how ruddy the top is, most often it is light, and now the remaining 10-15 minutes, just when the baking is going on without a lid, is spent on bake and brown the bread.

I would like to put the dough without paper, will the grease that I put in the Nordic Ware theme work here?

Why don't you want to use baking paper? It is much more convenient with it, and shift, and bake. It seems to me that it will be difficult to transfer a bread blank without paper to a heated cauldron. Or do you want to do something differently?

URAAA ...! Ossetian pie turned out great today! Distance the workpiece 20 minutes, warmed up the Princess and baked for 20 minutes, greased the plum hot. oil, covered with paper and a towel .. it turned out very soft !! THANK YOU!!!

[Anna]

Anna, and where did you talk about baking in the duck? I overlooked something. I also want to try in a cauldron

Thank you, my chlroshaya I'll tell you:

Here another option.
I poured a mixture of 1 spoonful of water, 1 spoonful of olive oil and crushed garlic on them 3 minutes before being ready without any cuts.
Vkusnaaaaa!

[GuGu]

Ossetian pie turned out great today!

GuGu, Natasha, this is just wonderful!
I am very glad that everything turned out well and that the necessary baking algorithm was found!
Hurrah!

... where did you talk about baking in the duck? I overlooked something. I also want to try in a cauldron

Kirch, Lyudmila, yes, I'll write here too.
Preheat the oven together with the cauldron and its lid to 230 C for 30 minutes.
Next, transfer the already dispersed bread into a preheated cauldron (I transfer it along with the baking paper on which the bread was steamed), close the lid, bake for 30 minutes.
After 30 minutes, remove the lid and continue baking until the bread is browned for about 10-15 minutes.
I really like how the bread is baked in this way.

[Annushka]

Annushka , Thank you)))

Why don't you want to use baking paper?

It's just that my cauldron is small, so the paper wrinkles, it doesn't get an even shape)
Anh, does it make sense to put a stone under the cauldron?

You don't need anything under the cauldron.
The main thing is that he himself and his lid are well warmed up.

As for the paper.
First, I carefully lay it in an empty cauldron, level it and break all the folds, so then, when I put the dough on paper into a preheated cauldron, the paper lays down exactly in its shape and the dough does not jam.

[Sivana]

Sivana , if I bake in a rooster, then put it on a regular baking sheet from the oven. After all, it is thick-walled, it itself works almost like a stone. It seems to me that one more stone is superfluous, it needs to be further increased to warm it up and the time.
In general, I have it separately - either on a stone I bake, or in a saucepan.
By the way, I always warm up an empty pan with the lid open (and I also heat it up next to it) so that everything is thoroughly hot.

[Olga]

Olga, thanks for the advice

By the way, I always warm up an empty saucepan with the lid open so that everything is thoroughly hot.

I will know, yesterday I put it together with the lid)) We must try to bake something on a stone, otherwise it is in my package)

The lid also needs to be warmed up, it just can be done next to the pan, and not on it.
And in this case I use a grid, not a baking sheet, but this is not important.

[Sivana]

Sivana, I also warm up the lid beforehand, it's just that everything is on the baking sheet, unfolded and open, so that both the lid and the pan are warmed up evenly.

[Olga]

Olga, Anna, I understood everything Following your advice, I think that the next bread will be even better

Today I baked a baguette from this dough. What can I say, delicious in any form!

[Sivana]

Please tell us a little more how the pizza was baked in the Princess? Was the appliance preheated, was the dough proofed?

I roll out the dough, and then stretch it thinly on a Teflon mat, made it under the Princess. I grease, lay out everything, sprinkle with cheese. And it costs 20-30 minutes. I warm up the oven and use the board to transfer it to the pizza oven. I bake for no longer than 12 minutes, I also orient myself along the bottom crust. Sometimes 2 pieces at once. do, bake one after another.
And sometimes I immediately distribute the dough in the oven and put everything on it, distribute it with the lid closed. Then I turn on the oven.

I would like to put the dough without paper, will the grease that I put in the Nordic Ware theme work here?

SivanaWhat kind of lubricant is made with lecithin? Or another?

[Anastasia]

Anastasia, Nastyusha, what a fluffy crumb. Did you bake on a stone?

[kirch]

kirch, thank you, yes, on a stone, first in a baguette holder, then she pulled it onto a stone so that the bottom would brown.

[Anastasia]

Anastasia, what a delicious baguette, and a piece with content that I adore
I can't decide on a baguette, although the baguette case lies

SivanaWhat kind of lubricant is made with lecithin? Or another?

Irina, on page 56, in that topic, I posted a recipe, look, in my opinion, very necessary)))

[Anna]

Anna, and thanks from me for the dough recipe! Made tortillas and pizza! Vkusnoooooo !!!!
🔗

Thank you very much for the recipe.
I have been reading the forum for a long time, but only now I decided to write
I'm not at all friends with the dough. And then everything worked out right away.
Khachapuri with suluguni and pizza.
Baked in the oven on a stone.
Fast and probably delicious. I haven't tried it myself. The husband is happy.
This is my first message, so if you did something wrong, correct me)))

[Natalia]

Natalia, everything worked out for you. Very appetizing pictures

[Nastenka]

Today I baked a baguette from this dough. ... delicious in any form

Nastenka, wow, and wonderful baguettes turned out from this dough, but with what fluffy crumb
Thanks for the fun baking experiment!
Irina., thank you for the details of baking in the Princess, it will definitely come in handy for those who bake in it.

Made tortillas and pizza! Vkusnooooo !!!

Fomca, Svetlana, delicious cakes, lace crumb
Thank you very much, it is so nice to admire the beautiful pastries!

Dana77, Natalia, welcome to the forum!
Your baking is undoubtedly a success!
Both pizza🍕 and khachapuri look sooo beautiful and appetizing!
Well done!
Girls, thank everyone for the reviews and great photos!
Bake for the joy of yourself and your loved ones! I wish you delicious pastries! 🍕🍞🍪

[Sivana]

Sivana, and where did you get the baguette holder? I'm being wise with cans. I would have bought it too, but I haven't seen it anywhere yet.
Anise, thanks, yes this dough is great for any occasion, win-win. Yesterday I used a piece of this dough as a kind of dough - I took out 100 grams and used it to knead a baguette on a cold dough from Chuchelka. It worked too! So the experiments continue ...

[Anastasia]

Anastasia, I bought it on Amazon, I took the stone there too))



A convenient thing is a gallery)

[Sivana]

Sivana, I have long dreamed of such a baguette holder !!!

If only I had more, at least 4 things ...

Interestingly, do we have such?

[Inna]

Inna, I saw that the girls order from Tatyana (T.A.) She, just, has 4 pieces

If only I had more, at least 4 things ...

Interestingly, do we have such?

Innusik, similar forms for 2 baguettes are in Metro. 2x2 just 4 times will turn out

[Sivana]

Sivana, and which Tatiana? Where? I would order.
Today I again used some of this wonderful dough as a cold base for bread. It turned out to be something like country bread. Baked on the stone.

The incision pleased, lace with a delicate crust.

I like it.