Loaf Table

Category: Yeast bread
Loaf Table

Ingredients

Dough:
dry yeast 0.25 tsp
wheat flour c. from. 100 g
water 65 g
Dough:
dough all
dry yeast 0.25 tsp
flour c. from. 150 g
water 80 g
apricot jam (apple jam, jam) 30 g
salt 4 g
butter 15 g

Cooking method

  • Dough:
  • Mix yeast with flour, add water. Knead for two to three minutes. Tighten the container with sponge with foil or cover with a lid. Fermentation at room temperature for 1 hour, then in the refrigerator for 12 hours.
  • Dough:
  • Before preparing the dough, allow the dough to warm up at room temperature for 40 minutes.
  • At this time, dilute apricot jam in warm water (37-40C degrees) (you can replace it with apple or plum jam or jam). Add flour, stir until it is evenly moistened and leave for 40 minutes.
  • Add dry yeast, dough, start kneading the dough. Add softened butter 5-6 minutes after the start of kneading. After another 5-6 minutes, add salt to the dough. Knead a soft, non-sticky dough.
  • Fermentation for 90 minutes with one stirring in the middle of fermentation. To knead, put the dough on the table, stretch it into a layer and fold it in an envelope, then fold the resulting rectangle in an envelope (lengthwise) again.
  • Put the finished dough on the table, knead, roll into a ball and let the preliminary proofing for 10 minutes.
  • Knead into a layer with your hands, form a loaf. Proofing under the foil for 50-60 minutes.
  • Before planting in the oven, make 4 oblique cuts on the dough piece, at least 1 centimeter deep.
  • Bake in an oven preheated to 230C (convection 210C) degrees with steam for the first 10 minutes, then lower the temperature to 200C (convection 180C) degrees and bring the bread to readiness. The total baking time for me was 40 minutes.
  • Loaf Table
  • Loaf Table
  • Loaf Table
  • Simple bread for every day. The crumb is elastic, slightly "rubbery", easily restores its shape after compression. The crust is thin, crunchy, even after the bread has cooled completely. We liked it very much. Try it!

The dish is designed for

1 loaf weighing 385 grams

Time for preparing:

4 hours + 12 hours

Cooking program:

oven

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Loaf "lazy" (V-tina)

Loaf Table

lungwort
Manechka, I can recognize your bread from a photo without a signature. Your bars are so plump, not flattened. I understand that jam instead of sugar is in the recipe. And yet, does the addition of jam affect the taste?
Admin

Mashunwhat a beautiful and soft bread you always please with bread
I would have your bread, I would put it under the cutlets, this combination will be even tastier
Sonadora
Natasha, Tanechka, thank you my dear. It's so nice that you liked the bar.

Quote: lungwort
jam instead of sugar here in the recipe. And yet, does the addition of jam affect the taste?
Natasha, yeah, instead of sugar. It practically does not affect the taste, there is too little of it here, but the quality of the crumb becomes better. Pectin is present in jams-confitures, and it somehow influences bread dough in a special way.

Quote: Admin
I would have your bread, I would put it under the cutlets, this combination will be even tastier
Oh, Tanechka, something tells me that before your bread - I still have as far as the Canadian border. But, if really necessary, I can send it. The humpback still remains.
lungwort
Manechka, I again took up the leaven. I translate rye into wheat. In the meantime, I bake wheat-rye bread with surplus sourdough. But I really want wheat. Your recipe will come in handy.
Sonadora
Natasha, for me sourdoughs are the inhabitants of the bakery Olympus. I look at their masterpieces from the bottom up and never cease to admire.
Sivana
Manechka, as always, wonderful bread. How I want to learn how to bake loaves, baguettes ... But, I just can't start, I've already bought a stone and a baguette holder. I have some kind of barrier before baking bread in the oven Although the process of baking bread took me over, I bake it everywhere - in a bread maker, in an air fryer, in a slow cooker and, even in a pizza oven on a stone)) I took it for bookmarks.
Tumanchik
Man, I love your loaves. And cha too. I don't even know who else .... You confused me. I bake them only according to your recipes. But forgive me, but why do you put yeast twice? I do everything exactly according to the recipe, but I put the whole amount of yeast in the dough and that's it. I swear the result is awesome. Sorry for the impudence. You are certainly more experienced, but explain! It all started with the fact that I forgot to add.
Tumanchik
Quote: Sivana

Manechka, as always, wonderful bread. How I want to learn how to bake loaves, baguettes ... But, I just can't start, I've already bought a stone and a baguette holder. I have some kind of barrier before baking bread in the oven Although the process of baking bread took me over, I bake it everywhere - in a bread maker, in an air fryer, in a slow cooker and, even in a pizza oven on a stone)) I took it for bookmarks.
oh I understand you. Man, do you remember how afraid I was? Bolder, this is a funky magnetic process.
lu_estrada
Ooooh, Manyunechka, what a wonderful bar !!!
I put a dough! double
ang-kay
Manka, beautiful bar!
Kras-Vlas
Manya, wonderful bar!
Sonadora
Girls, thank you my dear. I would be glad if you try to bake it on occasion. Bread without any fancy, but for every day, the very thing. Due to its neutral taste, it suits everything.

Sivana, if it turns out in a cartoon and a bread maker, then it will not work in the oven, it will be even tastier.

Ir, in this, in principle, it was possible to add all the yeast to the dough, but if it is fermented for a long time in the refrigerator for 24-48 hours or at room temperature for 10-12 hours, then the yeast will no longer be able to raise the bread.
Tumanchik
Quote: Sonadora


Ir, in this, in principle, it was possible to add all the yeast to the dough, but if it is fermented for a long time in the refrigerator for 24-48 hours or at room temperature for 10-12 hours, then the yeast will no longer be able to raise the bread.

My mother, well, not your truth. I swear. Well, try it for fun. Same. Parting well. I bake on Saf-instant. And now the dough for the loaf is in the refrigerator. Sometimes for 24, sometimes even 3 days (I got sick) stood. Wonderful and tasty and HIGH. And I don't have a bar less than 400 grams according to your recipes. I arrange according to your time in a microwave with a glass of boiling water.
Sonadora
Ir, I don’t know why yeast is added to all these pulish-bigi again, reducing the total amount of yeast.
Tumanchik
Quote: Sonadora

Ir, I don’t know why yeast is added to all these pulish-bigi again, reducing the total amount of yeast.
Promise me that you will try to bake with yeast in a dough?
Sonadora
Irish, I'll bake tomorrow. But if sho ... Consider!
Tumanchik
Quote: Sonadora

Irish, I'll bake tomorrow. But if sho ... Consider!
HURRAH!!!!! And if anything, I'll eat it myself!
Sonadora
She, if anything, you will bake my bread.
Tumanchik
Quote: Sonadora

She, if anything, you will bake my bread.
I am always happy to do that. Which one do you want ?!
Rada-dms
I have no words!!!
toffee
I bought pressed yeast here. Sonadora, do you think it is possible to bake on them or they will kick in the refrigerator in 12 hours?
Sonadora
Quote: tumanofaaaa

I am always happy to do that. Which one do you want ?!
Any delicious, otherwise mine myself will be put on sandwiches in the morning.
Ir, you've already kneaded the dough.

Thank you, Ol... Try it on occasion.

Irin, not kirdykutsya, everything will turn out fine, 2 grams in the dough and 3 grams in the dough.
toffee
Nifassa said! I don't have such sensitive scales. Let's do it this way: a little into the dough and a little more into the dough.
Sonadora
And what are they, what is their step (at the scales)?
toffee
Step by grams, but they do not see up to 10 grams. Eh, I'll run dry. Well this is me, the show-off wanted.
Galina Iv.
Good day to all! Yesterday, for the first time in my life, I baked a loaf, I took your recipe.COMOM !!
I did everything according to the recipe, strictly according to it, and ... it came out complete nonsense!
Baked in the second hour of the night
There were no specified jams, I took strawberry, the dough turned blue, but this is nonsense, the dough turned out delicious, but when I made the cuts, the dough sat down to the "ground" and the cuts did not work out during baking, there were just strips from the knife. I baked at first at 230, with water, then at 200, but after 25 minutes the crust was very browned, took it out, cut off the edge, did not bake it, slowed down the pace. up to 160, baked for another 15 minutes, did not try again))
lu_estrada
Thank you Manechka for sooo delicious and beautiful bread. Easy and simple, and what aroma and taste is indescribable. There are photos, but in the iPad, I can not put in the message. I'll try to show you, of course, but take my word for it - very, very much. Thank you friend!
Sonadora
Galina Iv., I apologize for not responding immediately (problems with home Internet). I think that the reason for the failure could have been the following: the dough piece floated during proofing, since the dough is very soft, it must be properly stretched and folded right after kneading and during kneading, then the bread must be properly shaped.
If it was made according to the recipe, then the dough and dough could not be fermented, which means that the reason for the unsuccessful cuts, again, is that the cuts were made incorrectly (the knife must be held in weight, at an angle to the dough piece) or reduce the proving time so that the dough piece is not stood on the proofer. In my kitchen now + 25 + 27C degrees. Proofing took 50 minutes. When I made cuts, the bread crumpled slightly, but literally jerked up in the oven, it swelled up perfectly, thanks to the fact that it, the oven, was filled with steam when the bread was brought into it.

Luda, Thank you so much for trying. So glad I liked the bread.

Kras-Vlas
Manechka, thanks for such a wonderful bar!
Loaf Table

Loaf Table
I kneaded it with a hand mixer and finally understood what a silky dough is, the first time it turned out I don't know how. It shimmers right in the hands, soft, tender, tender - a very small lump turned out. Did "everything according to the recipe", but instead of jam old plum jam.
The lump of dough was small, and from the oven I took out a full-sized loaf, but completely weightless, light as fluff!
Crispy crust, tender crumb -.
thank you very much
natalia27
Manechka, yesterday I tried this wonderful loaf. It turned out very tasty! Such beauty as you did not succeed, because, in order not to mess with the steam, I decided to bake it in a cast-iron goose maker, so the shape of the loaf turned out more like a baguette. The dough seemed so small, and as a result, a decent bread turned out. The husband ate with sour cream in two doses, saying that he really liked it.
I wasn’t friends with yeast dough at all, it seemed to me that it didn’t like me, but now, thanks to your recipes, I’m starting to find a common language with it. Thank you very much .
Sonadora
Olya, your bread always turns out excellent and this one was no exception. You can endlessly admire such a bar. Myakish is simply mesmerizing!

Hurrah! Natasha, It's great that everything worked out and the husband was satisfied with the bread. Not in vain, then you tried.
Quote: natalia27
so as not to mess with the steam, I decided to bake it in a cast-iron goose-bowl
It was still necessary to give him a little steam, even in a cast-iron goose pan under the lid: sprinkle the workpiece with water and transfer it to a hot mold.
natalia27
Manya, thanks for the hint, did not guess herself. Next time I will do it as expected, I like the shape of the bar.
Kras-Vlas
Manechka, my teachers are good!
Sonadora
Natasha, then it will swell even more in the oven, there will be a crumb - you will swing.

Olya, it is what it is. We were lucky with teachers at HP.
Avanturin
Sonadora, thanks for the recipe! I have already baked loaves twice, but only today I got to take a picture and report)
I looked at the indicated weight of the finished loaf and decided that if I made the homemade loaves according to the recipe, they would not understand me. So both times I put a double portion of the dough at once, and then divided it into two parts and formed two loaves. And rightly so, otherwise the first pair of loaves did not survive until the next morning. Cooking is not difficult, but it turns out very tasty! More like a loaf than bread
Thank you very much!

Loaf Table
Sonadora
Anya, wonderful bread! It can be seen that it was blown up well in the oven and the cuts opened perfectly!
elena32
Loaf Table

Loaf Table

Delicious and unmatched bar. Did a double portion. Crunchy crust is very soft.THANK YOU VERY MUCH.

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