Long-lasting white table bread (oven)

Long-lasting white table bread (oven)

Category: Yeast bread

Ingredients
Dough:
Flour in. from.	260 g
Fresh yeast	6 g
Salt	5 g
Water	175 g
Dough:
Flour	300 g
Water	175 g
Salt	5 g
Olive oil	1 tsp

Cooking method

• I put the products for the dough in the HP, knead in a mode that just kneads everything. In this case, crush the yeast into lukewarm water, salt and flour there. Now the dough must be fermented for 12-14 hours. I leave HP directly in the bucket. Quickly knead early in the morning and go to work. I'll bake in the evening.
• Dough during this time will begin to resemble ciabatta dough - a large-bubble, strongly risen mass. Now add the remaining ingredients for the dough to the dough, mix, let it swell for 15 minutes. Pour the dough on the table, form a round bread, let it stand for 1 hour in a basket or on a hearth, make cuts, sprinkle with water and bake on the hearth at 230 degrees with steam.
• 
• 

Note

We have a very rich family, that is, bread is loved and respected by everyone without exception. However, they are fed up with it, because I bake a lot and constantly. Today we returned after a walk, everyone wants to eat, but there’s no time to cook, so they put a loaf of wheat bread on the table, which was baked in the afternoon and cooled down, they dragged out of the refrigerator everything that could be spread, put or sprinkled on this bread, and away we go. We and gobbled up ate a couple of glasses of tea for this business.
This is a quick, well-attenuated bread that I make from time to time. For sandwiches. Not all indulge in leaven. Probably it can be baked in HP, but I have not tried it.

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[Natasha]

Natasha, very nice bread! I have a question: does it not crust over such a long time of fermentation of the dough? And then, when I bake sieve bread, my dough dries up from above, despite the fact that I cover the dishes. And how are you?

No, if covered, it does not dry out at all. If you leave the dough in general and the dough in particular for a long time, then it is better not to cover it with a towel, but something impermeable or very little permeable to air. The towel is highly permeable, so it dries up.

[Scarecrow]

By the way, my plastic proofing basket, which I swore at for so long, is still slowly rolling into the case. She coped well with this bread.

Scarecrow, I understand correctly, you first arrange the bread in the basket, and then transfer it from the basket to the hot stone? .. How do you manage it - the dough does not settle? In theory, it sticks to the walls of the basket, and in any case does not roll out of it like a ball) Yes, and fixing something on a hot stone is already difficult ...

This is a common procedure.

The proofing basket is sprinkled with flour and semolina, the workpiece is allowed to stand in it. Then the workpiece is turned over on parchment (a baking sheet or cutting board is usually lined with parchment. The oven is opened, the bread on the parchment is quickly moved (pulled together) onto the heated underside. And that's it.

Only sprinkle the basket with flour and grate the formed bread itself well on the side that will lie in the basket. The fact of the matter is that the workpiece falls out of the basket like a ball (well, it should at least) and should not completely stick. Therefore, it does not deflate, keeps its shape and goes straight to baking. So go for it! The eyes are afraid, and the hands rustle.

Loaf of the same bread.The loaf is really healthy because my loaf basket is really hefty too.



On this dough, bread rises in an hour as reactive, does not sour. Excellent sandwich hearth bread with a minimum of problems and some hint of the perfumed glamor of the sourdough.

[Scarecrow]

Scarecrow, and what consistency should the dough have when mixing?

And another question. During the night the dough will not "run away" from the HP bucket? Painfully briskly she rises ..

In principle - almost a kolobok, as in the production of bread in KhP.

No, he won't run away. The volume of products there is not that great. I did not run away. I also left for the night.

[Scarecrow]

Scarecrow, I am with a report and thanks for the recipe.

So, we figured it out with the dough yesterday. She began to rise rather briskly, but then "calmed down" and no longer rose. This is how I got it:



In the morning, questions arose again. I can never ask at once everything that is needed. Only when I push my nose ... The recipe says:

"Now add the rest of the ingredients for the dough to the dough, mix, let it swell for 15 minutes."

Then I fell into a stupor ... I added the ingredients, but I didn't ask how you mix, and even let it swell. Made it "on the forehead". I switched on HP for a few minutes so that all the ingredients were well mixed into the dough. Then I molded a round bread ...



After proofing - into the oven. The aroma of baking bread drove all the household to the kitchen, where they froze near the stove with forks and spoons in agonizing anticipation ...

The bread is good. Very aromatic, with a wonderful crumb structure. Worried about the crust that would be too dense. Nothing of the kind - that's what you need.



The only thing that I have not been able to repeat is the wonderful color of your bread. He's a little pale with me ... but ... he's gone anyway. They ate everything, to the last crumb.



Thanks a lot for your wonderful recipe!

[poiuytrewq]

poiuytrewq

The loaf is very nice. You are well done. Moreover, this is the first mastering of the pod!

What I see at first glance is that the cuts were not fully opened, which means that the underside was not hot enough, since you hardly let the workpiece stand. But this is a very small flaw, they happen to me too. although I baked a lot on the hearth.

The dough is correct, bubbly. The crumb is uniform like a loaf. Usually it is either this or in separate larger bubbles. So - everything worked out!

[Scarecrow]

Scarecrowthanks for the praise!

Yes, this is my first experience with a hearth. And to be honest, I don’t even have a bottom. I still can't buy myself a pebble. So this bread was simply baked on a baking sheet. I could not resist - he is too good in your photo.

You don't have to look for a pebble. Do you have a large cast iron skillet? The heat capacity and inertness of cast iron is high - a good fit will turn out. Turn it upside down and reheat with the oven. I have this kind of frying pan and a granite stone. I used the stone once.

Probably, I am the first one who decided to cook this bread in HP? Now it is clear who is the laziest on the forum ... I ended up with not the kind of bread that you all described so deliciously here, but a tall airy loaf with a crispy crust and fluffy crumb (baked in French mode).

And since this was exactly the result that I had dreamed of for a long time - usually I get a pretty dense bread - my happiness knew no bounds! Now I have a new dream - round bread baked on a hearth. Sounds like music ... Tusya, thanks again!

[Scarecrow! Thank you!]

Scarecrow! Thank you! We have a large fragrant loaf cooling down. A simple recipe, a minimum of troubles, and a decent result. I will definitely bake more than once. She could not resist, cut off a chunk from the still warm loaf. Vkusnooooooo. I was especially pleased with the crust - thin and crispy.
By the way, about the crust. I took the loaf out of the oven, put it on the wire rack, and it lies there and crackles. after a couple of minutes I look, the whole crust is cracked. What could this be from?

Well, good health, everyone. And the truth is fast and the result suits.

The crust always cracks.This is from moisture evaporation. You can cover it with a towel, it will be less, but the crust will almost lose its crispness.

Does this recipe always crack? I did not notice this with other breads.
P.S. already half a loaf with my son, and the bread has not even cooled down properly

I always crack. On sourdough bread too.

Dig for health. Fresh bread is the tastiest thing ever.

Scarecrow! Thank you! !!!
And I "got hooked" on your bread !! So delicious and flavorful! I baked in a cast iron with a lid for 15 minutes, then opened it for another 40 minutes. with steam. The crust is crispy.

[Omela]

Omela

What a gorgeous color your bread has !!

Scarecrow, I bring you some bread and thanks, I really liked it

Thank you for the recipe!
I have a stove being repaired, I can’t eat the store bread and don’t want to. And the oven does not work fully if you come home from work at 9-10 pm. Here, there is a recipe with a minimum of time! 5 minutes in the morning, 2 hours in the evening, with a personal presence of 15 minutes in total.
True, I was afraid about the hearth, baked on a baking sheet. She formed two baguettes, sprinkled with sesame seeds. There are no photos, so only in words - SUPER!
Thank you! I just want to bake black on the same principle.

[Suslya]

Suslya

How did I skip your bread with such a wonderful cut? You can look at the ruin for hours. Just to admire ... There is something in these ruins!

Frost

I believe. And I believe in the word!

I have two questions:
What is a baffle basket? I don’t know what it is
And second, can dry yeast be used?

tatalija proofing baskets you can see here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=31266.0

I have two questions:
What is a baffle basket? I don’t know what it is
And second, can dry yeast be used?

I have two answers. The first one - Tatyana wrote about baskets. They are simply containers in which bread can be moved away. The second - dry yeast is possible.

Girls, I do it. Thanks everyone for the answers. I had the good fortune to visit a real mill yesterday, they taught me how to make black bread according to old Lithuanian traditions, and the mill is a real water mill. I can't convey the buzz, I'll try it first and then I'll post it.
But I'm not writing about that, I bought pink flour there (he called it that). it is like coarse grinding, but only smaller and slightly pink in color, and so I replaced some of the flour with it, now our bread is proving and waiting for its time. It's so interesting that there is no sugar in this recipe, but as they say, you can't throw out the words from the song. And then a thought arises, but what if you leave a piece of this dough and make a batch of it for new bread?

I want to publicly thank you, you also gave food for thought, this is my first bread in the oven, although I've been baking for 3 years already.

And you did it. Such a beautiful country house. Congratulations on your initiative!

No, if it is covered, it does not dry out at all. If you leave the dough in general and the dough in particular for a long time, then it is better not to cover it with a towel, but something impermeable or very little permeable to air. The towel is highly permeable, so it dries up.

Scarecrow, I correctly understood that you need to knead the dough and before leaving it for ripening, you need to tighten the bucket on top with food film so that a crust does not form on top?

Scarecrow, I correctly understood that you need to knead the dough and before leaving it for ripening, you need to tighten the bucket on top with food film so that a crust does not form on top?

In the bread maker, I do not cover the bucket with anything, and it does not dry out. Apparently, the breadmaker is quite airtight (and this is logical - the hot air should not leave during baking). But if you still knead in something or pull the bucket out of the HP, cover it with a film.

THANKS !!!

Scarecrow, I thank you for the delicious bread. This is how it turned out

Along the way, the question arose: when kneading dough with additional components, what kind of dough should be obtained, should there be a bun? When kneading, I got a dough with a consistency thinner than for pancakes and I added a little flour to the softest bun. Of course, I did not panic, but I would like to clarify for the future, maybe I got hot and I had to leave the liquid.
I liked the bread, there really is no yeast smell.

The gingerbread man should be and it turns out. Maybe the flour is damp?

The gingerbread man should be and it turns out. Maybe the flour is damp?

Thank you, probably something is wrong with the flour.

In the oven (in the utyatnitsa) the third bread is already sitting on a long dough.
The first was with a very thick crust (generally the first experience of baking in the oven).
The second one was mixed with flour for 1 s, but fell to the floor when trying to take it out of the bowl, where the dough was stewing (fell along with the bowl), but, nevertheless, was sent for baking. It turned out to be something not very lush, but large bubbly and sooo tasty.
And yesterday I got a proofing basket (thanks to Lyulyok). So, the bread preparation almost without incident got into the ducklings.

We are waiting for the result! After so many adventures - look forward to it!

I got to bread with a camera only late in the evening, I had to take pictures in complete darkness, so not everything is OK with sharpness.


Here is the result. To say that I am happy with them is to say nothing. Real bread (after all, the bread maker itself works on a too short cycle). It seems that a new ritual is emerging in our family - Mom must necessarily bake bread in the oven at least once a week. The work is actually a minimum. Now I would also like to teach the sweet girl to bake

Wah! Inflated as it should be, nostril! Rina and the duckling are a terrible force.

Well Duc ... it was necessary to use the duck for at least something, but here it was. And there is one more brazier, I want to put it under the palyanitsa (I suspect that this recipe is perfect, just mold a round roll and cut a visor for it).

Yes, the gray flour (1st grade) went great, I even understand that the bread tasted close to Arnautsky.

By the way, somewhere on the forum (or did it seem to me?) There was a topic about how to mold bread. Maybe someone can tell me? Or look for Ludmila in LJ?

By the way, somewhere on the forum (or did it seem to me?) There was a topic about how to mold bread. Maybe someone can tell me? Or look for Ludmila in LJ?

Rina, maybe this is not quite right, but there are many molding rollers, maybe you will find something for yourself.

[Natasha]

Natasha, baked your bread today. I have a report, the bread is great! The ratio of flour to water is ideal. But for my oven (stove), the temperature of 230 degrees is probably too big. The crust turned out to be thick, and the bread was cut while still warm (unbearable). I usually bake at 200 degrees. At the moment there was no fresh yeast, I did it on the saf-moment. I put 3/4 teaspoon, and the result is beyond praise! I liked the bread very much, and the crust is generally super! Thank you, dear, for the recipe and please us further with all sorts of novelties, and we will repeat! This is for you

I'm still the photographer: from a heap of photos I barely chose a couple

Excellent loaf. What I like most is how great it inflates when baked. The cuts open perfectly.

Girls, help out. This bread is very good, especially since I bake it from flour 1 sec. I bake in a goose-pan, for the first 20-25 minutes with the lid closed, then I open and bake for another 300-40 minutes. In the oven the temperature is about 200 degrees, give or take a couple of hippos. So, the bread turns out with a pale crust. It is baked, but there is not that goldenness that I like so much.

By the way, I began to leave about 100 grams from the dough, I store it in the refrigerator, add it to the next dough, again select 100 grams. I don’t know how much this affects, but the bread actually turns out to be more and more tasty and tastier (the consumption of bread from the oven is much higher than the consumption of bread from a bread machine).

[Rina72]

Rina72, I baked this bread many times and also in a gosyatnitsa. Always rosy. I do this: preheat the oven together with the cast iron and the lid to 230 * C. I transfer the workpiece, cut and lightly sprinkled with water, on paper in a gosling. The first 15 minutes under the lid, then I remove it, lower the temperature to 210 * C and bake for another 20 minutes. The crust turns out to be rosy, not too dark, the bread is well baked. If the temperature is not reduced, the crust will not burn, but it will be, for my taste, a bit dark. This is for a 500 g loaf of flour.

[Rina72]

Rina72

I think it's a matter of temperature. 200g (especially if minus a couple of hippos, then all 180 can work out) - this is really not enough for bread. Should be 220-230g. At least to start baking. And with all this, the oven needs to be well heated to 250, so that after opening and loading, the desired 220-230 is immediately obtained.

In general, I set the maximum (270 degrees on the handle), knowing that my temperature in the middle position is actually 20 degrees lower than on the setting arm, I take all this into account. At the moment of opening the goose maker I set 240, that is, not lower than 220. And the goose maker is on the lower level, so the temperature cannot be lower than 200. Although ... a thermometer for the oven will appear soon, then I will know everything more precisely ...

So I finally tried to bake bread with steam. "Under" in my case looked like this:

Below is a baking sheet for splashing boiling water, above is a grate, on it is an inverted frying pan that plays the role of a stone. Of course, the bread, being under the upper heating element, was tanned on top and pale on the sides, because it had to be pulled out of the oven early so as not to char:

How to properly bake bread with steam?
P.S. And all the same, bread is delicious!

[Scarecrow]

Scarecrow , I correctly understood the scheme: the dough is put in in the evening, it is only mixed in the morning, and in the evening it is already baked?