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Dough for flatbread, pizza, khachapuri "in 5 minutes a day" (page 6)

Sivana
Nastya, in the topic Purchase of vegetable cutters in Germany

Lubanich, perforated baguette holders, with a non-stick coating, Spanish, we take in the same place as the Spetzle cooking devices. There are 2 baguettes for 5.99 and 4 for 9.99, to this price plus delivery in Germany at 1 euro per piece and to Russia, the final price of a baguette holder for 4 baguettes, taking into account the euro exchange rate, is currently about 950 rubles ( without delivery within Russia). But in the parcel to Russia, most likely, there will be no more space. If anything, you can order and leave with an intermediary until a new parcel is collected before us.
AnastasiaK
Sivana, ah, sorry, something complicated. And only in Russia. As always in our corner the problem is to order something.
Sivana
Anastasia, there are no problems, Tatyana also sends us to Kazakhstan) I was interested in multi-cutting with her)

The bread is wonderful, very beautiful
Matilda_81
Anastasiawhat a beautiful bread !!!! And tell me the proportions?
AnastasiaK
Sivana, Thank you! I went to the topic and looked. There the next package will not be soon. And-eh, because if you really want it, it's hard to wait ... I've already mined the stone. Now I will dig the ground, looking for a baguette holder.
AnastasiaK
Matilda_81, of course. I took 200 dough from the refrigerator, added 1/2 tsp. dry yeast, 200 ml of water, 3/4 tsp. salt, flour about 300 gr. The dough came up 2 times, I rounded it, put it on the paper, it was proofed for another 1.5 hours. I baked on a stone with steam for 35 minutes. Next time I will try to add less water, make the dough steeper so that the loaf does not blur, but remains high.
kirch
Anastasiawhat a beautiful bread. And the cuts are wonderful. Can I have a recipe? What does the basis mean? I will never adapt to the stone. Oh, already answered
AnastasiaK
kirch, I also dance around the stone, trying to find the best baking option. But the main thing is that a delicious crust turns out, crunches!
Matilda_81
Anastasia, thank you very much, I brought myself a stone back in September, but my hands will never get to try it: girl_romashka: I also want to treat my loved ones with such beauty
dana77
Quote: Anise

Dana77, Natalia, welcome to the forum!
Your baking is undoubtedly a success!
Both pizza and khachapuri look sooo beautiful and appetizing!
Well done!
Thank you for appreciating my efforts)))

my husband liked it. He even allowed the girls to be taken to work. Colleagues liked it too. Everyone took your dough recipe)))

Thanks again
AnastasiaK
Matilda_81, come on, come on, stone is great. This tortilla dough (in which we are) is baked especially quickly and easily. The pizza is so crunchy from it!
dana77
Girls, tell me, what are the subtleties when working with a stone?
I had it complete with an oven.
I put it in a cold oven, and simultaneously heat it up to the desired temperature
then I throw dough on it and bake. I do not grease or sprinkle it with anything.
maybe something else needs to be done with him?
AnastasiaK
dana77, everything is correct. I heat up to the maximum for an hour, the thickness is 2 cm. I bake on paper, the stone will be cleaner.
dana77
Oh, Anastasia, is it an hour?
As a sensor of a set, the pace is turned off for me (15 minutes). I believe that in the oven the pace is the same everywhere. and start to bake.
I don't line the paper.
I have it, as it were, glazed, smooth, even if something drops, it can be easily wiped off with a cloth.
AnastasiaK
dana77, of course, there is a principle of 30 minutes for each cm of stone thickness. It must be straight hot to feel the effect, although it will work like that, there will be uniform heating. It's good that you can wipe it off, but it is easy to remove the baked goods by the paper or throw a blank on paper.
dana77
AnastasiaK, eeeh, I also study and study))))
And I have everything sneeze and ready))
Therefore, probably through time it turns out
AnastasiaK
dana77, it will turn out. I am like that too - take it out and put it down. I'm running right away. But it is this dough that forgives all bullying!
dana77
AnastasiaK, this is not dough - this is a bomb !!!
For me, the main thing is that it easily lends itself to rolling and sculpting circles)))
* Anyuta *
.. I swear .... I swear a lot ... again I printed out another recipe from Ksenia ...

PySy .. I'm not talking about khachapuri ... how often I do them, I think that you only hiccup-hiccup and hiccup ... Fortunately, now there is a post. so I took a break ...
Anise
Quote: * Annie *
I swear ... I swear a lot ... again I printed out another recipe from Ksenia ...
PySy .. I'm not talking about khachapuri ..

* Anyuta *, please clarify who you are addressing, otherwise nothing is clear.
Or just wrote in the wrong topic?
dana77
Anise, please tell me how you can share your recipe on another forum to keep the authorship. Active links are also prohibited there. The WORLD should know about this wonderful miracle.!
Anise
Seven-year plan
Anise, I bring you one more thank you !!!
I had a little dough left, it warmed up on the table for about 20 minutes, then I threw it into the warmed-up Princess, and when it was ready, I put some honey on the hot cake (it is already candied).
The honey melted and soaked the cake !!! It turned out sooo tasty !!! !!!
My mother, when I was little, often did this !!! As if I was in my childhood !!!
My gratitude to you will definitely never end !!! !!!
Anise
Quote: Seven-year

Anise, I bring you one more thank you !!!
I put some honey on the hot cake (it is already candied).
The honey melted and soaked the cake! It turned out sooo tasty!

Svetlanawhat a great idea!
It is pleasant and touching that the taste from childhood also reminds!
Thank you for sharing, you will have to try it too!
Matilda_81
Anya, I bring you my thanks! Not to say anything new the dough at work is great! From the nominal portion, they made three pizzas and 1 large cake, ate in two bites, only empty plates could be photographed. For this case, they persuaded two of 0.75 Chianti
Irina.
Matilda_81, Gulnara, oh, and it was delicious.
Anise
Quote: Matilda_81

... From the nominal portion, they made three pizzas and 1 large flatbread, ate in two bites, only empty plates could be photographed. For this case, they persuaded two of 0.75 Chianti

Matilda_81, Gulnara, dear, the description is wonderful!
It is immediately clear that it was sooo tasty!
Thanks for your feedback!
Let the recipe continue to delight you with ease of preparation and taste!
Matilda_81
Irina., Anya, it really was delicious pizza made in the oven on a pebble, and a flat cake in Pritsesk. No hassle at all
* Anyuta *
Quote: Anise
* Anyuta *, please clarify who you are addressing, otherwise nothing is clear.
Or just wrote in the wrong topic?

Anyut, of course not in the right topic ... .. forgive me for messing with you ...
Anise
* Anyuta *,

Quote: Seven-year

... put some honey on the hot cake (it's already candied).
The honey melted and soaked the cake! It turned out sooo tasty!

Seven-year plan, Svetlana, today I tried to do this, I just had candied honey, I only cooked it in the oven, I had to put some foil just in case so that honey would not spill on the stone.
It turned out that the whole cake was covered with honey glaze!
And the bottom was caramel-honey!
With tea, instead of sweets! Delicious! Thanks for the advice!
I will do that too now. Here's a cake:

Dough for tortillas, pizza, khachapuri in 5 minutes a day
Kirks
Girls, but without a stone, how to bake such a dough?
Anise
Kirks, Natalia, you can on a regular baking sheet, just turn it over, insert it upside down in the oven and heat it well. I baked like this until there was no baking stone.

For cakes, preheat the oven to 250 C, it would be nice with a baking stone, but if not, then it will work on an inverted baking sheet from the oven as well.I divide the dough into 120 g pieces, round them (when working with the dough, add flour to the work surface) and roll them out slightly. I spread it on baking paper, cover it, let it stand for 20 minutes, and then into the hot oven right on the sheet of paper. The cakes are baked very quickly, for 5-7 minutes, sometimes 10 minutes, until browning.
Seven-year plan
Anise, Anya !!! It's so nice that my ideas were useful to someone !!!
Especially for a pro like you !!!
Chamomile
Kirks, I baked in a dry frying pan.
Anise
Quote: Kirks

Girls, but without a stone, how to bake such a dough?

Of course, here's another easiest way (thanks to Daisy1 for the reminder):
Quote: Anise
Khachapuri with cheese (110-120 g of dough for each, fry in a pan without oil and covered on both sides until tender)
In the same way, you can bake just flat cakes without filling.

And if you have a magic device Princess, then here is a baking option from Vladimirovna:
Quote: Vladimirovna

I take out half of the dough from the refrigerator, cut it into 3 parts and put it in a preheated (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.
Matilda_81
Quote: Kirks
Girls, but without a stone, how to bake such a dough?
and it can also be in a heated ceramic form.
Anise
Quote: Seven-year

... It's so nice that my ideas came in handy too!
Svetlana,

I propose to switch to "you"
Thanks for the "pro", but I'm not him, but just a "student" and a modest lover of bread baking
I really liked your idea, today I will bake a couple more cakes especially for honey

kirch
Again my cakes are swollen today. That is, pita turned out, but I want cakes. They, of course, fell off when they cooled down, but still. What to do? I baked on a stone, the temperature lowered a little after throwing off the cake.
Anise
kirch, Lyudmila, what was the approximate temperature in the oven at the beginning?
It can also heat up above the set temperature.
I dare to assume that a very high temperature initially, you need less.
Try to preheat the oven to 230C, no higher, well, or less than the one that was this time when baking.
kirch
So I thought the temperature was to blame. I have 240. The first one baked with her. For the second, it reduced to 230. It was swollen anyway.
Anise
Maybe you should try to lower the temperature by another 10 degrees?
kirch
Thank you. Next time I'll try. And heat the stone at a lower temperature?
Seven-year plan
Anise, Anya, of course na-YOU! !!!!
I'm just new here and wasn't comfortable to suggest!
Very nice to chat with you !!!
Anise
Quote: kirch
And heat the stone at a lower temperature?
Yes, and the stone should also be heated at a lower temperature.
Irina.
Quote: Anise
can be on a regular baking sheet, just turn it over, insert it upside down in the oven and heat it up well. I baked like this until there was no baking stone.
Girls, but I always wonder why it is necessary on an inverted baking sheet, and not as usual? After all, it is equally heated, whether it is inverted or not, and the surface is equally flat. I've never baked like this, and this question always torments me when I read about it.
Uncover the secret of the inverted baking sheet or send it to where you can read about it.
Olga VB
An inverted one keeps heat better: warm air, rising up, lingers in an inverted bowl, thereby heating it better, and if condensation forms during baking, it does not accumulate in the baking sheet.
This is theory.
I don't flip.
Irina.
Olga VB, thanks for the science, now everything is clear.
Anise
Quote: Irin A.
Girls, but I always wonder why on an inverted baking sheet you need

Irina., everything is simply explained to me:
a normally set baking sheet was deformed (bent or something, led it) when a cold (relatively hot baking sheet) bread blank was laid on it, but this does not happen with an inverted one.
Therefore, in order not to damage the spaced bread during baking, I always turn the baking sheet over.

Irina.
Anya, that's how else it happens !!! Thanks for the answer.
nila
Here I am succumbed to mass psychosis joined the Dough Lovers Club in 5 minutes
When I started reading, I thought that I didn’t need it, I don’t bake cakes, but there are a lot of other recipes for pizza. Moreover, I don't have a Princess either. not yet.
But still she could not resist and yesterday put the dough for a test.

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