Swedish night bread "Lenivka" (without kneading)

Both two, and also, if possible, just such an apple cutter, to a heap ...

I bought everything, wait

like this

[Ksyusha]

like this

Ksyusha, like this

I bought a special toast mold for your bread

took here:

Why didn't they want to in Moscow? Cheaper.


Don't fight.

Why fight - it's not like that, I got coated and corrugated

I also baked the other day, yummy.

output: 220 kcal / 100 g. Hell in a black cauldron.
For 3 tablespoons of flour: 450 ml. water, 20 g yeast, 1 h. l. salt, sugar 3 tsp

[Ksyusha]

Ksyusha, cool bread turned out. And I bake everything in a square toast mold - I haven't greased it with anything three times - it flies with a bang, that is, no lubrication is needed at all!

Great, I also bake it, but for now in a cauldron.
I also have bread molds, but here I have to guess with the dough, otherwise I put it in a big one, L 10? in my opinion, for 3 glasses of flour, but it ran away, I had to transfer it to the cauldron ...

[Ksyusha]

Ksyusha, I did it in l10 for 510 g, ok

[Ksyusha]

Ksyusha, I did it in l10 for 510 g, normal

Tomorrow I'll see how big I have ... and

Girls, I kneaded the bread now, in an hour I'll put it in the cold. Where is it better? On the balcony +10, in the refrigerator + 2 + 3, for meat at a minimum. I will bake at 16 o'clock, that is, after 8 hours.

[Svetlana]

Svetlana, in the refrigerator, otherwise it will oxyderate

, in an hour

Why keep warm for an hour?
I immediately clean it in the cold.

Why keep warm for an hour?
I immediately clean it in the cold.

And I, in the morning before work, mixed it, put it in the refrigerator, bake it in the evening

Someone in the subject wrote that after the batch, he kept it warm for an hour, I liked it better)
But with so much yeast, I, of course, managed to fit the dough well, probably by half. I look forward to returning home with fear - hasn't it escaped?)
I will do everything in every way - both with proofing and without - I now have no time-consuming bread to bake, so this recipe is a lifesaver

[Fotina]

Fotina, Svetlana, I'm waiting for the result!

that after kneading I kept an hour warm

After the refrigerator I keep in the room for an hour.

After the refrigerator I keep in the room for an hour.

and so I'll try too))




Here is my loaf!
Still hot, it will cool down - I'll show you.
Baked from 450 grams of flour. There were 80 rye, wheat bran - 40, the rest - general purpose wheat up to 450 g.
From seed - sesame seeds 50 g.
A tablespoon of balsamic sauce (I wanted both acidity and color - I didn't find the malt in a hurry). Salt - 1 tsp Sugar, yeast - according to the recipe in proportion.
I don't know how much water)) Since I was pouring from a jug, and the scales were turned off. When I realized it, I began to add to the consistency about the same as in the photo in the subject, Anise dough and bread without kneading. Roughly understandable))
Form L7.
The dough rested against the film. When I was shooting, I was upset that she would fall, maybe it broke, of course. But I was lucky - it even went up another centimeter, but the bumps remained.
The total has grown more than doubled from the original.
I can't wait to cut))

I liked it very much！ instead of water there was sour milk. Another tablespoon of bran and a mix of seeds, nuts and green buckwheat. I sit and crackle with coffee and cheese

That's just the bottom of the ultra pro stuck ... barely tore off

[SinichkaV]

SinichkaV, Valya, what a handsome man, I'm glad I liked it!

Ksyusha, I baked your bread in a new unit, but in the old form:


There are no words at all

Handsome, and what was the heat, from behind the aggregate?

from behind the unit?

join the Ninja family

Ah, I understood everything.

[Ksyusha]

Ksyusha, tv where did you go ??

I mean, I'm really here on raids.

Ksenia, baked in a large toast form without lubrication:


It turned out great!

Ksenia, baked in a large toast form without lubrication:


It turned out great!

Excellent bread turned out!
The test is 5 +++ passed.
Tell me, what kind of flour are you baking on, is it dark?

What flour do you use to bake

I bake at: 80% w / c + 20% mixture (rye, oatmeal, buckwheat and corn)

Aha, the mix means so and,!

It has been a long time since I baked this bread ... I’m all about chaabats now ... and then I gave my friend a recipe, told me, well, I decided to stir up and bake a cake myself ... with fresh yeast ...

It has been a long time since I baked this bread ... I’m all about chaabats now ... and then I gave my friend a recipe, told me, well, I decided to stir up and bake a cake myself ... with fresh yeast ...

Killed, handsome!
Len, are you also not using a pure wheat oven?
Mine, apart from white, do not recognize anything, not even seeds ...

Killed, handsome!
Len, are you also not using a pure wheat oven?
Mine, apart from white, do not recognize anything, not even seeds ...

I can't insert a link from my phone, look at my post 78, I did everything like that, only instead of fried onions, dry green ...

check my post 78

Swedish night bread "Lenivka" (without kneading) # 78

Thank you!

And I came hvastatstsa, but not with bread, he ran away from me, but with a new molding for him.
Thank you, Lenochka, helped with the purchase!
And here is my "fungus"

Handsome!

Thank you, delicious, but you need to adjust the flour and probably yeast, otherwise it runs away.
Today I specially set it during the day, so it came up to me in 5 hours in the refrigerator, put it in a cold oven to bake while it was warming up, some of the bread tried to escape ...

[Ksyusha]

And here is my "fungus"

Ksyusha, cool fungus!
Yeast is probably the freshest you have

I don't know, ordinary, dry ...
We need fewer of them, and flour too

We need fewer of them, and flour too

Ksyusha, did you do it according to my layout?
I put 1 tsp of yeast, all ok

Yes, according to you, but ran away.



Tell me, do you close the bottom of the form with paper, are there holes in the same place?

according to yours, but ran away

But I already wrote that I use 20% of the mixture (rye, corn, oatmeal and buckwheat) of the total (I forgot to warn you additionally).
I also add cranberries, sesame seeds, flax and seeds (so delicious)
And you, apparently, only a / c without additives, so you ran away.
I do not close the bottom - I put it on a flat plate for proofing, and when I baked in the oven, I removed the plate, ok
And I also want to remind you - do not lubricate anything - it flies, only on the way

Well, yes, I bake on a / c ... that means I need less flour and yeast.
Do you put it in the cold for the night?

Do you put it in the cold for the night?

Yeah, either at night, or in the morning before work I will mix, and in the evening I bake

It is clear, so I need to knead flour for a small 230-220 gramme.

Yeah, either at night, or in the morning before work I will mix, and in the evening I bake

Likewise. More often in the morning.