Long-lasting white table bread (oven)

Detailed analysis. Thank you.
Let's try further.

So take three!


Better and better from time to time!
The satisfactory bottom crust is no longer dry - you press on it, it bends. But still a little burnt (much less than last time).
Bread is more aromatic than the previous ones - that's a fact!
And this time she did not smear anything.

In-oh-oh-from !!! The improvements are already evident! The cuts are open well, which means the oven has been preheated properly! Then show the incision after cooling. Very interesting!

The bread was baked to order for my husband's grandmother, so, unfortunately, there is no photo of the cut.
But I specially went to visit with bread (not planned) to see the cut.
In a couple of days I will do it for myself, I will definitely post a detailed report.
But the holes do not give me peace. For some reason, in the middle they are bigger, and to the edge they are smaller. And even large holes are not so expressive.
I am already not zealous in the batch and when molding it is careful, why do not the holes grow?

[Scarecrow]

Scarecrow,
I came to report ... I wanted to bake your bread, but I lost a piece of paper with a recipe (I first write on a piece of paper, and then, if I liked the recipe - in a notebook), and the Internet was turned off for non-payment ... I baked it on ripe dough. I remembered your recommendations for a thin crust - and everything worked out for me - thin and soft But my son said that he liked the first crust much more - so understand these guys
Another question arose - what are you doing the incisions? At first I did it with an ordinary blade, despite the fact that I smeared it with oil at first - the dough still "stretches" behind the blade ... Now I have a scalpel, a new one, and they say that a sharp one is the same garbage ... T. That is, I don't get beautiful cuts ... Maybe the dough is too soft?

[Scarecrow]

Scarecrow, My dear, also to you with a report !!!
Emotions splash higher ... well, I don't even know !!!
This is my first experience of baking bread in the oven. I did everything strictly according to your recipe and followed the advice of other girls
So, yesterday I put the dough (in x / p) and immediately a stupor - a bun, not a bun, from below the crush ... Left it as it is. In the morning I looked and with disappointment realized that the photo from the first page did not look much like

nevertheless followed the recipe. The dough turned out to be sticky and began to form a bun by greasing my hands with oil. Here is my gingerbread man

I’ll say right away that I don’t have a stone, but the oven is my age, the thermometer is also in the plans and the temperature has to be adjusted by eye (according to the height of the fire) - in general, the Stone Age. , but it was already too late to change anything. While the bun was standing on the proofer, I was running around the whole apartment, opening the windows and waving a towel like an Indian with a spear, because the hood simply could not cope ... In general, the bread is ready. Despite the fact that it is slightly Negroid race, I am more than happy with the result! The bun came out 850 gr. The smell of dying and not getting up, similar to the rustic one that was brought to our market 15 years ago. The crust is thin and crispy. cut warm, could not resist. Taste - no words. I WILL MANDATELY WILL OVEN STILL !!! Someday I will turn out to be as handsome as all of you !!!

If it's not difficult, poke me into my mistakes. And yet, did I understand correctly that the incisions should be made just before planting in the oven?
Thanks again for the recipe and advice

Yes, notches before baking. Your bread turned out to be very good, even beautiful! Only the dough needed to be adjusted. Either you made a mistake when measuring the flour, or you got too wet flour. It was necessary to add a little.

With a start !!

then, if I understood you correctly, the bun should turn out as usual - SOFT, ELASTIC, NOT STICKY?
Weighed it by email. scales with a step of 0.1, so I weighed exactly according to the recipe .... And there were doubts about adding flour, but I was afraid for the first time. I thought, what if it was necessary for the hearth, well, in the sense of sooo soft and sticky

But for me, dull, explain again about the dough. You wrote what should be almost kolobok, and I also had a mess under almost a kolobok, but in the morning I got the impression that there was not enough water (I just left the remains of flour from another pack for the dough, so you are probably right about the humidity).
Sorry for the lack of understanding

You shouldn't worry about the dough especially: the dough can be both thick and liquid
quote
Bread made from wheat flour of the second and first grade is best cooked in liquid dough.
Bread and bakery products made of first and highest grade flour - on large, thick, ordinary doughs.
In hot climates, it is best to cook with liquid dough.

then, if I understood you correctly, the bun should turn out as usual - SOFT, ELASTIC, NOT STICKY?
Weighed it by email. scales with a step of 0.1, so I weighed exactly according to the recipe .... And there were doubts about adding flour, but I was afraid for the first time. I thought, what if it was necessary for the hearth, well, in the sense of sooo soft and sticky

But for me, dull, explain again about the dough. You wrote what should be almost kolobok, and I also had a mess under almost a kolobok, but in the morning I got the impression that there was not enough water (I just left the remains of flour from another pack for the dough, so you are probably right about the humidity).
Sorry for the lack of understanding

It doesn't really matter what kind of dough. In the sense of almost kolobok or not almost. Yeast will work well anyway. But then there will be a dough in which we will adjust the flour if necessary. The bread dough should be soft, pliable, but not sticky.

Girls, MANY THANKS for the explanations! One of these days there will be a take 2 and I hope it will turn out even better

There was a take 2 and a take 3 and there will be many more - that's for sure! I bought myself a thermometer for the oven and it went well ... no, it ran! Now I want bread only from the oven And the family, of course, does not mind ...

I have baked this bread many times. This is one of my favorite recipes: the maximum result, for a minimum of labor. This time was not without incident. I put the dough in the evening to bake bread in the morning. And in the morning, after sleep, the brain cleared up, and I decided to try bread on custard from Gasha. And this "in the morning" began somewhere in the afternoon. In general, I cooked a custard and began to look for a bucket from a bread machine to pour it there. And only at that very moment I remembered that I had a bucket with dough for the table bread. That is, the dough stood for about 18 hours. I was afraid that the bread would be sour, but it turned out that it only had a positive effect on it: the real taste of country bread, with a thick elastic crust and wonderful crumb !!! Natusichka, thanks for the recipe !!!

[Scarecrow]

Scarecrow,

Another question arose - what are you doing the incisions? At first I did it with an ordinary blade, despite the fact that I smeared it with oil at first - the dough still "stretches" behind the blade ... Now I have a scalpel, a new one, and they say that a sharp one is the same garbage ... T. That is, I don't get beautiful cuts ... Maybe the dough is too soft?

I skipped your question .. I cut with a paper knife. Well, where are the retractable blades. They are also replaceable.

Nataly_rz

And what holes!

[Scarecrow]

Scarecrow , yesterday I baked bread according to your recipe I liked everything very much, no problems, little yeast, tasty, lush, springy. I am happy and the family, of course. But ... When I began to make incisions, he was blown away. True, when I put it in the oven at 250% preheated (according to your advice, with me without a convention) it grew before our eyes, but the incisions did not open well. What did you do wrong? I would like to be beautiful like yours. Attached to this photo report

and cut

I just stood on the proofer. You need to hold it until, when pressed, it still bounces in response (the hole closes).

Great crumb!

I am also in a hurry to report to you.

Yesterday I baked my first child according to this recipe. To say that it is tasty to say nothing. Everyone liked it, I did everything strictly according to the recipe. Next time (tomorrow) I will reduce the salt a little.

Scarecrow!

thanks for the recipe!

Undoubtedly, now I will often bake it and thank you!

And now my bread:

And now the cutter was taking a photo in the morning and the sun through the blinds also admired the bread

I skipped your question .. I cut with a paper knife. Well, where are the retractable blades. They are also replaceable.

Natasha, imagine, and now I skipped your answer, although I make your bread regularly - minimum costs and always excellent results. Now I will try to try clerical

Here's my bread! Still hot, I'll post the cut tomorrow.
Scarecrow, thank you so much for the recipe, only saw it today. I like very much such recipes that are prepared in several stages (the same self-leavening one) and replacing the leaven (in my understanding). I made only a semi-finished product from leaven.
The bread smells very tasty, the crust is cracked class !!!

[Scarecrow]

Scarecrow, thank you very much for the recipe, I did it in two bars today - nothing is left. Everyone is delighted with the taste, but I am bursting with pride, this is my first bread in the oven.

a little strange crust from my proofing basket
I have about 200 grams of dough left (it was too much for my molds), I put the dough in the refrigerator, but it is trying to escape, please tell me how to make more bread on its basis

Allow me to report:




The taste is simply amazing! Scarecrow, thanks !!!
Please comment, point out errors!

in, just today I understood why the proofing basket of my eyes "corns"! I miss such bread so much!

Here is my bread, there is no cut, they took it for a visit. All very good. liked

[kobo]

kobo

I don't see any serious mistakes. The crumb is what it should be. Well done. You can be very proud of yourself!

The workpiece is slightly under-spaced or placed in a not fully preheated oven. Or both at the same time. This is evidenced by small tears of the crust and some non-opening of the cuts, which should open flush with the entire surface. However, this is already a matter of training and experience, and sometimes just a feeling. It is difficult to judge once at a time, it is not necessary at all. I also sometimes miss the proving time, for example, and I put the bread into the oven a little earlier than necessary.

Chuchelka, thanks for the comments and praise! And the bread is really noble! Dough for the next bread is already worth it - I will hone my skills!

Natasha! Yesterday I baked your bread. But only in the form of a brick ... Somehow I was afraid I promise to try the round one next time. What can I say - delicious, convenient bread. Crispy, appetizing crust. I thought that a dough for 5 grams of yeast would not work, but no. He got up like a sweetheart. Salt, apparently, is still needed according to the recipe - after reading the reviews, I put in less and it was unsalted. But a fresh crustacean with butter and salt this morning - mmmm! SONG!!! A piece (150 grams) of dough was put into the refrigerator. The day after tomorrow I will repeat. For the recipe - THANKS
PySy I can give a photo, but there is an ordinary brick, tall, true, but nothing special in my opinion

[Scarecrow]

Scarecrow Natul: girl_love: I understand correctly, you bake this bread in the mode convection, initially heating the oven to 250 grams, right?

How much time do you spend on baking?

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

It's slow here toosiu , do you need a short batch or what?

So this bread was simply baked on a baking sheet.

poiuytrewq, please tell me, did you heat the baking sheet together with the oven?

P.S. Baklaaa !!!


Natasha, thanks, freaky bread, my sooo liked it !!!

I will work on the appearance, yes ...

Oh, I almost forgot to show the cutter

[Natul]

And this is my morning find:



I found at the bottom of a saucepan in which I store sliced ​​bread ... When I went to my room for the night, there were still 5 pieces left ... or 4 ... or maybe all 6 ...

The author of the note is my donya ... I am terribly ashamed of her handwriting (the child is 17 years old) ... But I really wanted to show ...

Natul, well, what good is the bread according to your recipe !!! They sentenced mine for three, a loaf in half a day ... I honestly do not remember such a speed of eating bread ...

[Crochet]

Crochet Bread - mortality! Handsome !!!

Scarecrow I didn't understand either

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

Mix with your hands here? Or a short batch of bread maker?

Mixing is easy to knead like regular bread. Until a uniform good kolobok. Then, after kneading, leave for 15 minutes for the gluten to swell.

[Scarecrow]

Scarecrow Natul: girl_love: I understand correctly, you bake this bread in the mode convection, initially heating the oven to 250 grams, right?

How much time do you spend on baking?

Your bread is good!

And I know how long it takes ... I rarely focus on time at all. I heat up to 250 with convection, then plant the bread and set it to 230. In reality, it usually drops even lower. I keep it for 15 minutes at a high temperature (dough explosion), then I lower it a little more. And until ready (by the state of the crust and tapping of the bottom when I take it out).

[Natasha!]

Natasha! thanks for the delicious bread! this is my first bread in the oven, so its appearance leaves much to be desired to put up a photo and it's a shame, I'll show you at least in a section, I somehow made the cuts with a cheese knife (then I read that I needed a clerical knife), baked in a cauldron for about an hour, and nothing the top did not brown, the oven is old, it is difficult to bake on gas and the top. But I will try again, because nothing is left of yesterday's bread, which means that we really liked it! Thanks again !
🔗

Natasha, this is for you . a drop of yeast and such bread !!! Of course, I will still bake, but I have one question - the crust turned out to be thick, I had to put the bread in a bag. I preheated the oven, opened it only when I added water, what could be wrong? where did I screw up?

Natasha, this is for you . a drop of yeast and such bread !!! Of course, I will still bake, but I have one question - the crust turned out to be thick, I had to put the bread in a bag. I preheated the oven, opened it only when I added water, what could be wrong? where did I screw up?

Forgot to answer !! The crust is thick because the temperature is below normal. And it turns out that while it is baked to the desired condition, the crust has dried ..

After a long break, I begin to roll in. A little overexposed on the proofer, and there is 1/4 of whole flour. Hands remember!

After a long break, I begin to roll in. A little overexposed on the proofer, and there is 1/4 of whole flour. Hands remember!

Don’t be shy)) You don’t profuse skill))

Your bread was a lifesaver when you didn't really want to mess around

Natasha, thank you very much for the bread! Delicious, not confusing, pleasant to work with and eat! The recipe is listed as a favorite

Such a superb bread! Everyone liked me very much. This is my first bread in the oven. I've baked it 5 times already, but the truth is, never once did I get it as beautiful as everyone else. I have him all kind of pale-faced. But this does not affect the taste at all - it disappears, I would say, instantly. I tried to bake at different levels, the result is still equally pale. The incisions open well. There is no gas oven and a thermometer yet, so you have to practically touch it, but nothing - we will try, strive for perfection, so to speak

Thank you so much for the recipe !!!

Finally, a recipe for the best oven baked bread has been found! The bread turned out the first time, in my opinion, it is impossible to spoil it. She put it on a wooden board, easily transferred it to a heated cast-iron frying pan turned upside down. I baked with steam for the first 20 minutes. The bread turned out to be beautiful, it seemed to me so. it smells of village field herbs and reminded me of grandmother's bread from the distant past, when she baked it in a Russian oven, which was piled in the yard. NEE, after that I won't bake bread in a x \ oven, just knead in it. Natasha, thank you very much for the recipe! Natasha, an immodest question: is it possible to throw rye flour into trochas in the second batch? I would like something like this, but with the addition of rye, can you throw a reference? THANK YOU!!!!

How pleasant it is when I tried not in vain ...

Rye can be added. To begin with, literally replace 30 grams of wheat with rye. It will change the bread, you will see for yourself. And there you can estimate how much you want to adjust the taste to your personal feelings.

I bring my own bread and thank you so much! It turned out great!

The first was torn off the squiggle above the crack. Into a fight.

She sang in a cast-iron saucepan under the lid, then took it off. Flour 400g, half a / c, half a flour mixture of 10 cereals.
The bottom, by the way, is also normal.

Natasha, thanks for the bread. I've been looking for this for a long time. The ratio of flour to water is ideal. And words cannot convey the taste of bread! I baked in the oven in two small "brick" forms, now I will try with the addition of rye flour.

Health to you and your family. The bread in the photo is very good, rose amazingly. I even got a little fiddling - a little underdevelopment. But it is still incredibly tall.

Yesterday I chose a book to read. This book turned out to be the 1st edition of the book (hopefully not the last one) "Pie with a Filling". In the evening there was already a dough. In the morning there was first grade flour bread. Thank you for the delicious bread and warm autographed words.

Thank you very much for the recipe, this bread is now on our table every day, a very simple recipe and very tasty bread. I sometimes make it with potato broth, it turns out great too.

[Natasha]

Natasha! Thanks for the recipe Bread is very simple to perform and very, very tasty. The dough was made in KhP from 2/3 of incoming products on potato broth, baked in a cauldron. The bread is wonderful! Here is my report

Thanks again! 🔗

Report - a report for all reports! Good. The slits are open, the color is amazing, the height is gorgeous! Excellent in all respects.

So I brought my report! Delicious bread !!! Thank you!

How well the testers do it! I never cease to admire the performance.

Thanks for such a simple recipe !!! Here's my bread:



True, his bottom burned ... Over time, I did not calculate.