Guzel62
Linochka, and I with THANKS! WOW! What kind of bread came out! I have never eaten anything better in my life (really, really !!!) And what a beautiful and airy one! Accept the report. The pictures are not very good ("My name is not Rappoport"!), I take pictures with my phone.
dacha bread in a cauldron
dacha bread in a cauldron
Elena Kadiewa
Guzel62what an airy crumb! Already smelled of bread!
Linadoc
guzel, Congratulations! Excellent bread came out! Pekies for health!
Loksa
Linochka, I'm bringing the Tabe Pasibka! Very good bread, really, really! dacha bread in a cauldron
Linadoc
Oksana, Well beauty! Bon Appetit! And I say - everyone is super successful! so glad!
Loksa
Lina, when we put bread in the oven, do they usually turn the temperature down? Here too?
Linadoc
No, we don't subtract here! This is the whole fun and the possibility of repeated baking.
Elena Kadiewa

url = #]dacha bread in a cauldron
Take the report, doc, today everything is prescription, just pulled out!
Linadoc
Well, you see, the recipe is excellent !!!
Irriska1963
What bread!
There is no utyatnitsa, a cauldron, I'm afraid it won't fit ... There is a ceramic pan with a very unfortunate bottom - it does not fit tightly to the glass ceramics, only touches the rim at the bottom .. Did you try to put the dough at night? Preheat the saucepan in the oven. But how to guess with time ... so as not to sit in the kitchen until late. Apparently I'll try tomorrow.
Linadoc
Irriska1963, ceramics will do. But at night it will not work, it is important to constantly * stretch-fold * do. The main thing there is the test.
Crochet
Quote: Linadoc
During this time, it is necessary to stretch the edges of the dough three times (approximately every 45-50 minutes) and fold the dough into an "envelope" without removing it from the container.

Linochka, did I understand correctly that the technique is applied here "Stretch and Fold" , with the only difference that the dough is not removed from the saucepan?

Although ... I have never done this procedure without removing the dough from the bowl ... I hope I can do it ...
Linadoc
Inna, exactly! And definitely! Without taking it out, then take it out.
Yunna
Linadoc, Thank you! I baked good bread, delicious. That's really tasty, salt as I like. It took a little longer to rise, I sin on yeast, they are stored in my freezer. I will continue to bake it, it will be very tasty. It would seem that everything is as usual, salt, flour, water, yeast, and the bread is different. I like that the bread does not crumble.
Linadoc
Yunna, Natasha, how glad I am that the recipe suited you too! Pekies for health!
Elena Kadiewa
Lin, can you do half of it with serum? We must put it on again, I sat down on it!
Guzel62
Lina, how am I falling for him! You can not even imagine! I eat 1 piece of bread a day (for breakfast), and now I bake your bread every day (2 loafs, small ones are true). Mine all chill. The son-in-law had never eaten loaves before (in the sense of no bread), only rolls, croissants (and soup with them, and meat, and second, and tea). Now he eats only your bread (they don't go to the store at all). Thank you for adding work to me! Eh, friend!
Linadoc
Quote: elena kadiewa
and with serum can be done in half?
Flax, if only whey is 50 grams, and then everything accelerates there and the dough will be watery.
Quote: Guzel62
Thank you for adding work to me!
Yes, please, it's not difficult for me! Right now I’m going to say something else so that you don’t get bored.
paramed1
Lina, is it about 7 hours in total? I found a cauldron. Now I will jam the hole in the lid.
Irriska1963
Quote: Linadoc
Irriska1963, ceramics will do. But at night it will not work, it is important to constantly * stretch-fold * do. The main thing there is the test.
Yeah. I got it. I played after work .. I haven't baked bread for a long time. It seemed to me a little salt ... I don't eat bread, I pinched off a drop. I'm ok. The only thing I did wrong was to hold it for about 10 minutes. The pale loaf came out. I baked one big one. Therefore, I would need to increase the time.And I will never get used to the fact that ceramics are also hot. I tried to snatch with my bare hands ... I only bake this bread on weekends. Or stay up late. Eh.
Linadoc
Quote: paramed1
total time about 7 hours is obtained?
Yes, it won't work quickly.
Quote: Irriska1963
I would need to increase the time
Yes, I wrote that more time is needed.
Irriska1963
Quote: Linadoc
Yes, I wrote that more time is needed.
Well, I couldn’t wait to cram the oatmeal into the oven into the mold, so I didn’t hold it ..
Linadoc
Quote: Irriska1963
I was impatient
Draw your own conclusions!
Galina Iv.
Quote: paramed1
Now I will jam the hole in the lid
Veronique, stick your nose
Linadoc
Quote: Galina Iv.
stick your nose
Goodyayaya! No, Veronique, do not listen to her, screw the washers onto the screw and nut.
Galina Iv.
and you need to seal it with a thread .. the cover is spherical
paramed1
Gal, no, to advise, for example, plugging with your finger ... The lid was found from the same diameter of the pan, fits tightly, and without a hole, and the plastic handle is unscrewed. I planned for Saturday, I wanted tomorrow, but at 15.00 to the dentist, the bread does not fit ...
Yunna
Lina, I was unauthorized, made bread in cabbage brine mixed with water. Generally a bomb, it smells a little cabbage. Well, my husband said that this is the most delicious bread. Only your lucky one is now baking.
Linadoc
Natalia, for God's sake! Here, the main thing is the conduct of the dough, so that some changes in the recipe may well take place.
nikozay
Thanks again for the wonderful bread recipe! Suddenly someone will tell you - can the dough (after the entire cooking cycle) be frozen?
Elena Kadiewa
nikozay, you can put it in the refrigerator (I asked the author), but in the freezer - hardly, this is a completely different story.
Linadoc
Quote: nikozay
can the dough (after the entire cooking cycle) be frozen?
It is possible, but not necessary! Such airiness and wellness will no longer be after defrosting. It is better to keep it in the refrigerator for a couple of days, it will be even tastier. And the bread itself is well stored after baking. You can also store it in the refrigerator or in the cold.
Here, Lena I wrote you correctly. Thank you, Linen !
nikozay
Thank you, sages! if you can keep it in the refrigerator for 2-3 days, this is what I need. I bake bread on Saturday, by Wednesday it begins to stale (I specially checked it, otherwise it would have been eaten). It turns out that you can bake a second batch in the middle of the week.
Linadoc
Quote: nikozay
It turns out that you can bake a second batch in the middle of the week.
Exactly! And it will be very good!
Yunna
Lina, thank you again to say how long I have been baking and it always turns out the most successful. And the girlfriends got hooked on him.
Linadoc
Natalia, I'm very glad that the recipe came up! In my country house - the most popular. And at home I often do it on oatmeal with bran in HP, faster, healthier and easier, although I like the taste of this bread more
Irinap
Linadoc, dacha bread in the full sense. I think it will take root forever. Delicious, fragrant, baked in a bread form in KhP. And flour ВС + ЦЗ + rye and no more gag
Linadoc
Irina, So that's great! The main thing is that the result is pleasing

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