Long-lasting white table bread (oven)

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

And a little bit of a gap (breaks talk about this), but a good start has been made.

Tell me please, girls, what am I doing wrong, that my bread is always cracking, missing or something else?
Stood in MV for 2 hours. By the way, there is 50 gr. dough from the last time (was in the refrigerator from Saturday) + 3g. fresh yeast, and everything is according to the recipe.
I want so much that you are smooth and beautiful, teach

I have not seen your message at all, sorry generously.

There can be a lot of reasons for breaks during baking, but the most common are: either under-doughing or "dry" dough, that is, little water, steep. With the underdough, everything is clear, probably, but with the "dry" dough I will explain a few words in more detail. Cool kneaded dough is usually much less plastic than soft, therefore, during a violent "explosion" of the dough in a hot oven, it simply breaks in layers, and does not rise from the force bursting from the inside.
I see not enough open and deep cuts. In my opinion, you cut the very top layer, because of which the bread breaks, and does not open along the cuts.

The recipe is great! put the dough for the night. After 10 hours, I kneaded the dough. the recipe is good because it takes a little time. And here is my report. I just took it out! It looks very appetizing, as we try to cool down. Thanks again for the recipe.

And this is in the context:

Great bread, just a miracle! It turned out surprisingly tasty. Baked in the oven, but kneaded in HP. It came out lush, the crust crunches, and the crumb is white and bubbly! Now it will be our main bread!

Try with additives of different flours, fillers. Take it as a basis and fantasize!

Natasha, kneaded the dough in HP ...
I'll bake some bread in the morning! But did I understand correctly - it needs to be laid upside down from the proofing basket - turned over onto parchment - and from there onto a stone?
You can turn it over on a silicone mat and oven on it.

Natasha, kneaded the dough in HP ...
I'll bake bread in the morning! But did I understand correctly - it needs to be laid upside down from the proofing basket - turned over onto parchment - and from there onto a stone?
You can turn it over on a silicone mat and oven on it.

Turn over onto parchment and oven on this parchment. Drag the parchment onto the stone.

Turn over onto parchment and oven on this parchment. Drag the parchment onto the stone.

So I will, thanks! Only the stone remained in my dacha ... I'll drag it onto a baking sheet.

I baked it ... Bread is cooling down, so fragrant !!!
I used 70% of the ingredients, because my daughter could not master the whole of yesterday.
This is how it turned out (the cutters are somehow not quite ...)




I already feel how delicious it will be. Natasha, did you bake this bread with c / z or rye?
Thanks for the bread!

I baked it ... Bread is cooling down, so fragrant !!!
I used 70% of the ingredients, because my daughter could not master the whole of yesterday.
This is how it turned out (the cutters are somehow not quite ...)




I already feel how delicious it will be. Natasha, did you bake this bread with c / z or rye?
Thanks for the bread!

And with the addition of rye, and baked tsz. I bake almost any bread with cz, because we love this and try to eat more wholesome. Even ordinary French was baked almost completely but with flour.

Natasha, hello!
Made your bread today.
Loved the whole family, great crumb, but .....
For some reason, the loaf practically did not rise, but blurred during baking.
It turned out almost lavash))))
But very tasty, so I want to finish it to mind ...
What could be the reason, oh you are such a tall round man ...

Now I bake constantly according to this recipe. : a-kiss: Thank you very much for the recipe !!!! Here he is

Next time I will also bake on the hearth, but in a form without a bottom)))
Then it won't spread out anywhere, but will grow up)))

Luda, very beautiful loaves!
Do you have two breads from one portion of dough?

Luda, very beautiful loaves!
Do you have two breads from one portion of dough?

Yes, I leave about c. 50-60 dough, put it in the refrigerator and bake it again after 2-3 days.

And I did it again today!
And it worked! Not opal, the loaf has grown!
True, we had to take 40 grams more flour ...

And I did it again today!
And it worked! Not opal, the loaf has grown!
True, I had to take 40 grams more flour ...

Alenka, hello, dear! It's good that you did it without me, because I'm like a squirrel in a wheel))). I came from Moscow and saw your messages on this bread. Yes, it creeps / does not rise - it is a lot of water or a yeast defect. The flour is different for everyone, it can be very moist. Especially if it stood somewhere in a place where it could pick up moisture from the air (it was very humid here just 5 days ago). In the heating season, on the contrary, it begins to dry out. It's not a problem. An experienced housewife, like you, will correct (reduce water or add flour). The main thing. in yeast, you have to be sure to exclude this "joint" from possible causes.

Natasha, merci for a compliment!))))
My family really liked your bread.
Small is already going to sleep, so he demanded bread and butter before
sleep.
Aunt Natasha thanks for the bread. Delicious!!! Vadik.

All! No strength to insert photos from the tablet Very small text links.
Now about the bread. Baked on the hearth in a silicone mold. She put them on the table under a large saucepan. An hour later the dough grew so much that it stuck to the walls, so on the surface on one side ... I don’t know how to say .. ugly shorter. I baked without steam, but in vain. After baking, I cut off a humpback - the crust is hard. She anointed the crust with some water on the table and covered it with a towel. The crust is soft now. Scarecrow, I added more yeast to the final batch, it seemed that 6g. few. I look at my bread and see jambs. The crust on top of the crumb has bulged out, the holes are not uniform, but if you squeeze a piece, it takes on its original shape again. The result is delicious! If mine like it, I'll bake some more. Still, on a long dough, bread tastes better. And yet, I will do it in double volume, otherwise my mother always gets only half a roll

And I, too, with great gratitude!)))
What a beautiful round loaf I got yesterday!
At first the crust is very crispy, even a little harsh,
and at night I hide the bread in a bag, completely cooled down.
The next morning it turns out so soft, that's what you need!
Only my crumb turned out to be finely bubbly this time,
not the same as Toffee, but delicious ...
And how the cuts open! ...

And I don't know how to make cuts. Such a horror turns out. Now the dough will settle, then the cuts themselves are torn, then they are overgrown in the oven. And tried with a knife and scissors ... In short, not mine.
And by the way! My bread was very highly rated. You say the oven has become better and better.

And I want to conduct an experiment and bake today (if there is time) in a wood-fired oven. There, the temperature can be overtaken by hell, and when opening / closing it does not drop at all. I bake a chicken there for two days - the most gorgeous chicken! Delight!

It is unrealistic to make cuts with a knife and scissors normally, in my opinion. Do you have a paper knife? Sold everywhere with retractable / replaceable fine blades. Buy a new one (to be sharp, not used). It is worth a penny.



You extend the blade all the way. Keep the sharp edge almost parallel to the bread surface. With one confident cutting motion.Not slowly, with fear and horror, but with one normal movement: rppraz and that's it. The stagnant dough settles after cuts, overgrowing - shallow / superficial. Bear in mind.

Well, of course! Eureka! All ingenious is simple. I saw this knife a hundred times, and I have it at home, but it never occurred to me to use it on bread. Thank you Natasha.
And in a simple wood-fired oven, it really should be delicious. Even on the Russian stove, food is much tastier. I have never cooked the soup on the stove so rich and aromatic anywhere else.

There should also be more technological. Temperature!! My electric heats up to a maximum of 250. After opening / closing 220 is good if. And even less. In a wood-burning stove (almost all of it is cast-iron), the temperature rises to 500g. (I really don't need that much, I need stable 250), and it doesn't fall after manipulating the product. Because the force of thermal inertia is enormous, the firebox is heated - tin. She heats the whole gazebo, you can imagine how warmed up. There must be an explosion, so an explosion. Test. I mean. of course))).

Peace be with you bakers!

Scarecrow--

I've probably been baking bread this way for a year now
in my moulinex, this bread gets perfect and suits my whole family's taste
yes, and all friends like this option, if they call you, they warn you - bread from you

and then on Friday I decided to try the bread in the oven, but it's probably not easier for me in the bread maker \ IMHO \ when there was the main batch, everything seemed to me that it was liquid and my bar would spread and I added flour until I started to arrange a bun. I warmed up the oven a bit and put it on the rise \ until it was doubled it took about an hour \ well, and then for baking I have such a thing in the kit for the stove
The "Extra effect" set is called cool, but in fact it is two baking sheets, one smaller and placed on the other into which you can pour water: yes: it is advised to do this when baking
Well, I think I'll try - it won't get any worse - an experiment so to speak

Well, what happened to the cut, I really forgot to take it off, but on Saturday the guests were there and they took everything
and since I also specifically added flour, the bar also turned out to be not small

🔗

Thank you for the detailed presentation of your troubles with bread. It is interesting to read how someone adapts ..
I also often have a temptation to heap flour into the dough. Everything seems to me that it is liquid. If I don’t stop in time, I choke the bread. It's easier with HP, because I just often don't follow what is happening there))).

And in spite of everything, the smell of the crust of the oven bread is simply indescribable. So thick. strong. She also gives a flavor to all bread. In HP, of course, without labor and time, but sometimes you can twist it))).

[Scarecrow]

Scarecrow, for me the method of making your bread is very attractive, but could you adapt it to the bread maker in more detail, well, I don’t know how to bake in the oven, but I really want to. More precisely, I tried it in C / P, but it turned out to be "clogged", as I understand it here the ratio of liquid and dry ingredients played a role, well, I'm a kettle

I baked it. Double feeling. The leaven rose very well, but it was thin. Therefore, although the bun turned out, it was watery and slightly blurred. Hence the shortcomings. Cut it very hot, could not resist. Thanks for the recipe, I'll try to repeat it, I really liked the long dough.



Tasty, ate a hot hump

Yes, I swam up, it can be seen from the form. For hearth bread, you need to make the dough abruptly. And the cuts are somehow revealed ... not so. I don’t understand why yet.

Yes, I think it needs to be repeated, slightly corrected, and then it will be clear - your bread or not.

Very tasty, I will definitely try again.
And the cut, it was cut straight from the stove, could not wait

Here, cooled down

Scarecrow, baked your bread again today. I don’t know, maybe the flour is strange or some day, in general, the dough was floating, Mom don’t worry. I added more torment, but was afraid to score. It turned out to be a kind of mushroom in the cut - the hat spread out. Baked with steam, so the crust is soft.Again, mine wants to crunch like a store, but not fat. The bread is loose, perforated, we like it.
Chucha, tell me how you bake bread? Well, I mean, every day is a hassle, if also in the oven. I also want to switch to homemade bread, but I can’t choose the time for the delivery of the dough, then knead the dough, and again, I cannot go to bake. In short, this business takes half a day for me.

Scarecrow, baked your bread again today. I don’t know, maybe the flour is strange or some day, in general, the dough was floating, Mom don’t worry. I added more torment, but was afraid to score. It turned out to be a kind of mushroom in the cut - the hat spread out. Baked with steam, so the crust is soft. Again, mine wants to crunch like a store, but not fat. The bread is loose, perforated, we like it.
Chucha, tell me how you bake bread? Well, I mean, every day is a hassle, if also in the oven. I also want to switch to homemade bread, but I can’t choose the time for the delivery of the dough, then knead the dough, and again, I cannot go to bake. In short, this business takes half a day for me.

Not to say that I have a direct system. If only because I bake a lot of different ones. And if the oven is varied, then it is impossible to develop a system: the technologies and the amount of time spent on different breads are different. On weekdays, most often I bake in KhP. It's easier and faster. Oven bread is most often made on weekends or one of the evenings in the middle of the week. One day I knead a double / triple dough and store it in the refrigerator (I love bread with cold dough, there are quite a few options from Reinhart, it can be stored for up to a week). At a convenient time I take it out (for example, on Friday after work) and do it. But it never takes me half a day. I mean, the technology can be designed for more, but it usually takes a little my time. I'm busy with this, as it were, between other things. Probably, I've just been baking for a very long time, I do a lot quickly and automatically. To fold the dough into an envelope is 5 minutes. Then it just stands, and I calmly go about my business. Divide into 2 loaves and mold - also 5 minutes, and again it just stands, and I do my business. Usually I need 3.5 hours from the moment the dough is kneaded for handmade bread. I usually don't even warm the dough from the refrigerator. Just pouring in hot water. Kneading for 10-15 minutes, fermentation for 1.5-2 hours, forming and proofing for 40-50 minutes, baking. It will not work faster, there are no miracles, but it is not necessary to focus only on this. In parallel, you can still declare war on England, because most of this time is just waiting.

[Scarecrow]

Scarecrow, I've been pestering Admin for 2 days in a row. And all about your table bread. Can I have a pier now?
In general, this is only the second time I have been a baker in the oven (before that I baked bread in KhP for 3 years). My first bread ("Sitny" from Yeleno4ka) turned out to be terrible on my face, kind inside ...
I began to think where I made mistakes. With the help of Admin, we found out that the shape is not suitable (small) and the yeast was not right in terms of quantity.
Your "White Canteen" was decided by the oven, armed with more knowledge and shape. I am still afraid to bake without a form, since I have a mini-oven and you cannot turn around with a stone. And you still need to gain experience.
First of all, I defrosted and baked your bread in a large cauldron - 20 minutes with a lid, the rest of the time without a lid. I put the cauldron in preheated to 250 gr. oven, when I removed the lid, I lowered the temperature to 200 grams, and after another 15 minutes lowered it to 180.
Secondly, baked with dry yeast Saf Instant. I took, as I read here, 3/4 tsp. This was, apparently, a mistake, since instant yeast is much more active than the same Saf Moment.
Here's my bread:


And this is a cutaway (still warm):

Do you see, Schochelka, that there are dents on the surface? I accidentally pressed it on the dough after proofing, and after baking, these dents did not straighten out. And so far I have not been able to make cuts.
Even below the bread is denser than above. Why could this happen?
Well, when I put the dough in the cauldron, it occupied almost half of the bottom area.And after proving, the dough spread all over the cauldron (well, it rose, of course). If I baked on the hearth, I think that it would have spread out much more. It seemed like the bun was quite tight, I even added about 25 ml of water, because it seemed very cool to me.
The actual questions: tell me, dear Chuchelka, please, how much instant yeast should be put here? And yet - why does my kolobok blur during proofing? And the last question - why can the crumb density be uneven vertically? I will be very glad if you help me, a beginner baker, to find answers to these questions. Although I read the hardware (on the forum), I still don't understand everything. And the experience of the author of the recipe is priceless! Moreover, we liked the bread so much that I am going to bake it all the time!
I hope I haven't overloaded you. Thank you in advance for your response .
Oh, I forgot, I'm sorry! Thank you very much for such a great recipe for a delicious bread!

Very, very tasty bread !!! Fragrant, nostril, the crust is thin, crunchy. True, outwardly, it turned out not as beautiful as yours, I do not get beautiful cuts. I will practice more. But the bread tastes WONDERFUL !!! Thanks a lot !!!

Do you see, Scarecrow, that there are dents on the surface? It was I who accidentally pressed the dough after proofing, and after baking, these dents did not straighten out. And so far I have not been able to make cuts.
Even below the bread is denser than above. Why could this happen?
Well, when I put the dough in the cauldron, it occupied almost half of the bottom area. And after proving, the dough spread all over the cauldron (well, it rose, of course). If I baked on the hearth, I think that it would have spread out much more. It seemed like the bun was quite tight, I even added about 25 ml of water, because it seemed very cool to me.
The actual questions: tell me, dear Chuchelka, please, how much instant yeast should be put here? And yet - why does my kolobok blur during proofing? And the last question - why can the crumb density be uneven vertically? I will be very glad if you help me, a beginner baker, to find answers to these questions. More details: https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=52097.0

I will try to answer clearly, clearly and to the point))). First, the dough has blurred, of course, because there is too much water. You shouldn't have added. The hearth breads have a slightly steeper dough consistency precisely because they need to keep their shape without outside help (the walls of the bread pan). Further: the dents remaining and not straightened on the surface are usually formed from the dough re-setting. Normally distant dough in time (put in the oven on time, not overexposed) usually still gives a "rebound", that is, with a slight pressure on the surface, it slowly straightens back. Hence the unopened cuts (even improperly made cuts will open / tear). They open up actively when the dough is still "rushing" from the inside. From the impact of a hot oven put in the oven in a timely manner, the dough "explodes" and opens cuts or simply breaks in several places if there are no cuts.

Uneven porosity of bread is partly a normal phenomenon, but aggravated by "liquid", that is, excessively soft dough. The fact is that the pores / holes that you see in the cut in the past are bubbles of carbon dioxide. The walls of these holes are the elastic gluten of the dough that holds them inside. Obeying the laws of physics, gas bubbles rush upward. If there is an excessive amount of moisture in the dough, very many bubbles burst upward, since an excessively soft dough cannot hold them firmly. In addition, the mass of the dough pressing from above pushes them upward. There they gather in large "chambers" and, of course, there are more of them than below. As a result, the pores are small at the bottom, because the excessively wet gluten has enough strength to hold only small "objects" due to the influence of all the factors I have described.And there is more gas at the top and it collects into ever larger chambers. By the way, this is the basis for making chabatta: a very wet dough with large holes on the cut.

Well, I don't really like to bake in something rather heat-intensive (cauldron, duck, etc.). I put the dough without everything in a hellishly preheated oven to get that notorious "explosion". Then I lower it. In containers, a fair amount of time is always spent on heating the container itself, because in any case it has a heat capacity. The rise of the bread goes gradually, along with the warming up of the dishes.

[Scarecrow]

Scarecrow,

I will try to answer clearly, clearly and to the point)))

Oh, thank you very much, Chuchelka! Theoretically, I understood everything! Explained very clearly! Thank you very much !
I'll try to repeat the bread tomorrow, taking into account all your recommendations. I will definitely inform you about the results.
This means that the water is according to the recipe, the form is removed, the oven is heated, and it is less than enough! Well, help me, Lord!

Prescription water and look at the bun. It happens that you need even less water (it all depends on the moisture content of your flour). If the dough suddenly floats up, add a tablespoon of flour.

[Scarecrow]

Scarecrowthanks for the hint! I will try! That's just it, that last time the bun seemed tight to me - the dough did not float at all. So, he should have been left like that. I went to put the dough - I just wash the bucket of bread maker. Thanks again from the novice baker.

[Scarecrow]

Scarecrow, this is me again - with another gratitude for the awesome bread recipe and for your help.
Bread number 2 is much better in appearance than number 1. Not to taste - it seems to me that the taste is not different at all.
What I changed:
1. Reduced the total amount of yeast by 0.5 tsp. (Saf Instant). Despite this, the bread turned out to be higher than last time.
2. Added water strictly according to the recipe.
3. The oven is preheated to 300 *. After 20 minutes, she reduced it to 250 *, removed the lid and after another 10 minutes reduced t to 200 *, then reduced it to 180 * again. When I removed the lid, the top of the bread was slightly sealed to the lid (I have it slightly convex).
So I haven't given up the form yet, although I plan to do it in the next baking. Why not baked on the hearth? Until I figure out how to provide steam in my mini oven. The shades in it are open, so you can't put a baking sheet with water under them. If you put not even a high baking sheet for water on the wire rack, then there will be nowhere for the bread to rise. In general, I am still thinking how to do it. And without steam, baking bread on the hearth will not work, probably?
The dough did not stop (when you pressed on it, the hole gradually tightened). But the bread spreads anyway. I don’t know why. Maybe take less water? Or more flour? What I screwed up was mixing the dough for a long time. After 13 minutes, when I was about to turn off the HP, I remembered that I had forgotten to add oil. And while it all intervened, it took almost 20 minutes from the start of the batch. Could this have caused the dough to spread during proofing?
But the cuts seem to be better - they opened flush with the top of the bread. And the crumb is almost uniform vertically. The crust is thin and crispy (thicker last time).
Pulled out their oven's beautiful bread !!!! I wrapped it in a towel, and when I opened it, I saw some kind of geography at the top - mosaic mounds with small cracks. What could it be from?
In general, there are questions. I will look for answers. If you, Chuchelka, help to find them, then I will be infinitely glad and grateful to you.
In general, I want to achieve the perfect type of bread. And to my taste it is perfect for me.
My husband tells me not to pester you. His bread is more than satisfying. He said that he did not know where such delicious bread could be bought from us. But I still won't rest until I make such bread that will suit me completely.
Well, a photo of my bread:


Once again, many thanks to you, Chuchelka! Your help is invaluable to me!

Natasha, thank you again for the excellent bread, now with a photo. I bake on a pancake maker with a thick bottom (1 cm) with a diameter of 28 cm in gas. oven.Ooo really like it, THANKS

p.s. I'm not a photographer ...

[Scarecrow]

Natasha, Scarecrow, and many thanks from me for the recipe! Recently I have baked all sourdough breads, and wheat breads also with wheat flour. And then I just wanted white bread, and I began to look for a recipe. The bread turned out great. It seems to me that the photo does not convey its true appearance. The crust turned out to be thin and tender, and the crumb is light, like a butterfly's wing.
🔗 🔗
I baked in a gas oven on an inverted tray 30 cm for a flower pot (for lack of stone), put a frying pan with boiling water on the bottom of the oven.

Thank you very much for a simple and delicious recipe
my first attempts at it)) was not without an experiment: girl_haha: at the time of laying the dough, there was not enough flour, but I did not want to go to the garage at night .. no one 50 g missing were replaced with semolina ...
so, here is a raw bun))
sits in the oven, so that no drafts

but has already grown up)

so I pulled it out of the oven (oven in convection mode, heating from below and from above)

but this kind of crumb


I will certainly bake more than once)
special thanks for the scheduled cooking steps - very convenient when to work)

Correction of errors: experiment number 2)))
50 g flaxseed flour and 1 tbsp rye bran
I took into account the temperature recommendations ... it seems to me a bit too much ... too tanned
Cooling on the grill and crackling, a mind-blowing sound and aroma .... thanks, thank you very much

cutter ...

Happy New Year everyone!
Please accept my report as well. This is my first bread in the oven. There is no incision yet, it is cooling down ... Natasha, THANK YOU VERY MUCH!


I baked in such a pancake maker, bought it in Uuterra, something is not at all expensive.

[leeka]

leeka,

He rose to fame, the cuts opened. And what's inside - we'll see later))).

I was intrigued by the name: I expected long dances with a tambourine in the recipe. I looked, and here is such an attractive recipe in its simplicity. Now my aroma is from the cake just baked in the oven, and I look at the photo and, as if from the screen, "pulls" freshly baked bread

[Tus]

dough must be fermented for 12-14 hours

Tus, and have you tried fermenting dough for more than 14 hours?

It became interesting, what if it turns out even cooler ?!

Or nafik to put aside experiments?

And act only according to these instructions?

[Crochet]

Crochet,

I told you that you maniac very thoughtful?

Sho I think about more than 14 hours. For 12-14 hours (established empirically) the dough completely ferments, becomes "strong", "vigorous" in work. Probably, a large amount of yeast has just spawned there, which then, when a fresh portion of flour arrives, instantly and reactively begin to work. The bread "takes off" at times.

A very long fermentation further leads to only two things: the waste products of yeast fungi will accumulate, namely: alcohols and lactic acid. Your dough will smell more and more like home brew and begin to sour hellishly.