Katko
leeka, thank you very much!!! So they helped me out
as soon as I saw your pancake maker, I urgently went to the uterra website and ran to the nearest store for it
Long-lasting white table bread (oven)Long-lasting white table bread (oven)
I was looking for a baking dish for so long, I was already going to order a potter to make it, the cockle is called: oops: the form and meaning are one to one
I'll go back to the topic about bread forms, unsubscribe, oh I'm so glad
Crochet
Quote: Scarecrow
Did I tell you that you are a very thoughtful maniac?

There was a case ...

So I don't refuse ...

Adore beckon to hang thoughtfully over the recipes, especially on yours ...

Quote: Scarecrow
Your dough will smell more and more like home brew and begin to sour hellishly.

Actskaya brezhka, just how I love !!!

Pasiba, Tus I promise to behave well ...
Katko
Crochetas I understand you ©
Experiments are so exciting
And I often have them happen unplanned
At home they say: "Well, ask you to bake that cool bread, you can't do it ... you don't keep records of experiments and you don't remember anything."
Galina Byko
Natasha, please teach me how to properly arrange bread in a bowl, there is no basket.
She let it in a glass bowl, sprinkled flour on the walls, but it rolled, in general, while putting the bread on a hot baking sheet, it "hurt" (it stuck to the sides of the bowl).
But it seems that I came to my senses in the oven, the photo is behind me.
Scarecrow
Quote: Galina Byko

Natasha, please teach me how to properly arrange bread in a bowl, there is no basket.
She let it in a glass bowl, sprinkled flour on the walls, but it rolled, in general, while putting the bread on a hot baking sheet, it "hurt" (it stuck to the sides of the bowl).
But it seems that I came to my senses in the oven, the photo is behind me.

Rub a towel / napkin / cloth with flour and line the bowl with it. I have flax. Do not sprinkle, namely, rub in the flour well, and then sprinkle it as well. I don’t wash this towel several times, it’s just sprinkled with flour. I put the plastic bag into an unclosed bag (so that it does not get damp and does not melt there, but it does not smear / crumble), and then I use it again. It is better to line a colander, not a bowl. He "breathes" / is ventilated. And in a bowl, the dough sweats out without air and can stick to anything.
Katko
And can I bring in five kopecks?
And it is better to put a bag with towels in flour in the freezer or on a balcony with a loggia ... otherwise, in the warmth, the bugs can go out and eat flour, they love it very much .. and then they will move to nearby cereals
No, it can certainly not be settled, but when it is warm, it is very likely
Scarecrow, I'm sorry I got in
Galina Byko
Natasha, Katya, thank you!
I got it.
Long-lasting white table bread (oven)
Here is my bread, delicious
Thanks for the recipe!
Katko
Galina Byko, handsome
And also, what I remembered ... I, as a proofing basket, spied a plastic biscuit from someone here, it turns out beautifully)
And besides, the bread stock breathes "
Galina Byko
Thank you Katya!
Crochet
Quote: katko
Cools down on the grill and crackles, mind-blowing sound and aroma

Here it is with me now, crackling ...

I don't feel the aroma, the smell after the flu does not return in any way ...

Girls, but please explain to me the difference between proofing on a hearth / flat surface and in a proofing basket?

I have this bread, and on a flat surface, it melts beautifully, does not blur, it grows exclusively upward) ...

There is a basket, I practically do not use it ...

I'm not catching up with something, right?

A little later I will bring a photo of my "ball", but thanks for Chuchi I will leave now, one of the most beloved breads of my family, this one, at first glance, simple in its composition and so beloved ...

P.S. And here is the "ball" ...

Long-lasting white table bread (oven)
Val79
Thanks for the great and simple recipe! I trained on it to bake bread for two months in a row, until it starts working out!
With your permission, the video report:
Scarecrow
Val79,

Valentine, great! The video is sensible, everything is clear and understandable. Loved the metal sieve inserted in the glass bowl. Listen, you are a genius! I have always loved these sieves (in my childhood they were still wooden), they break flour just to the fluff, very saturate with oxygen. but I kept waking up all the time: you need to wind the sieve back and forth. I just didn't think of putting it right in the bowl!
Val79
Quote: Scarecrow
Valentine, great! The video is sensible, everything is clear and understandable.
Thank you!
with a sieve, you need to wind it back and forth. I just didn't think of putting it right in the bowl!
I bought everything in Auchan. First, a bowl, we generally do a lot of things in it, and you can grind minced meat there and peel and put potatoes in it, and how big a salad bowl it goes, and then I saw a sieve, it went straight into the bowl
notglass
Natasha, tell me, please, what is the best way to bake bread in cast iron: put it on hot cast iron and cover with a hot lid, or in a cold one and close with a cold lid? Here I bake this bread many times, everything is fine, but still something is missing, there is no that Oh!
Scarecrow
notglass,

I put it on a hot one and do not cover it with anything. There must be an "explosion", that is, a sharp rise. Nothing like this will happen on a cold hearth
toffee
Here at night, looking at the bread began to play.
Long-lasting white table bread (oven)
The uniform is long, family-like so that everyone has enough.
And this is showing how soft the bread is.
Long-lasting white table bread (oven)
Thanks again, Natasha!
kirch
Natusik, this is not the first time I bake your bread. Very tasty. And then I thought - I must have a conscience, report back and thank
Long-lasting white table bread (oven)
Scarecrow
kirch,

Well, respected, handsome !!))) I like to leave the dough for a long time. She's becoming so core.
toffee
Here again I baked your bread. Well, we like it, period! She just took the dough and divided it in half, so that yesterday and today bake a small loaf.
Kirks
Scarecrow, Natasha, thanks for the simple recipe. The bread turned out to be delicious. Not only tanned, but I think because I baked in a cauldron. I won't do it anymore.
Long-lasting white table bread (oven)Long-lasting white table bread (oven)
Katko
parted
Long-lasting white table bread (oven)
Scarecrow
katko,

Iiiii ???)))
mamusi
Scarecrow, Natasha, I really wanted your bread! ..
Can I get some light? :-)
Sednya studied all the pages ... passed ... KUR FROM A YOUNG FIGHTER
I also bake almost every day, the family also loves bread (bread addicts) with sourdough more often ... But oh, I liked your EXPLOSIVE!
THEN I will report!
mamusi
Quote: katko
as soon as I saw your pancake maker, I urgently went to the website of the uterra
Katerina, can you tell me what kind of UUTERRA is this ???
otherwise I didn't understand at all, but the photo attracts ... :-)
marinastom
Margarita, this is a chain of stores selling all kinds of "garbage" for the home. They have a website. Sometimes there you can get to something interesting ...
Katko
Quote: Scarecrow

katko,

Iiiii ???)))
Long-lasting white table bread (oven)
Long-lasting white table bread (oven)
Long-lasting white table bread (oven)

Katko
mamusi, Margarita, everything is correct Marina said, a chain store like everything for the house, pillows, linen, dishes, household chemicals and so on

I baked this bread again on a plate from her, but without a lid, bread did not fit
Krasnoyarochka
Scarecrow, but dough for these 12-14 hours do not need to be put in the refrigerator? Should be left at room temperature?
Crochet
Natalia, leave the dough at room temperature ...
Krasnoyarochka
Crochet, Thank you!!! I want to try baking according to this recipe, it looks very appetizing in the photo.
Krasnoyarochka
Scarecrow, thanks for the recipe! It's not the first time I've baked, my husband really liked this particular bread.
I have only one question - after kneading the dough for 15 minutes. rest and shape right away? In all the recipes that I used to bake, at the first proofing, the dough rose 2 times, then kneading, molding and again we wait for it to rise 2 times. And according to this recipe, we have one proofing, did I understand correctly?
Crochet
Quote: Krasnoyarochka
after kneading the dough 15 min. rest and shape right away?

Exactly ...
Scarecrow
Krasnoyarochka,

Everything is correct!

natali-20125
And after baking, when the bread has cooled down a little, you need to wrap it in a towel?
Scarecrow
natali-20125,

I turn around. So that the bread does not lose moisture.
natali-20125
Thank you. and did so. Such huge bread has not yet been baked - straight for the whole oven, but by weight - the lightest for such a hog. I replaced 200 gr with 1st grade flour - it turned out very tasty!
Katko
Nata, so I baked it again ... I forgot everything ...
dough in the morning in Panasonic HP, contains only 1 grade flour
the cuts were not fully opened .. malrvat temperature .. baked on a clay cup from a pancake maker Borisovskaya
but he is very ruddy and paaaaahnet Long-lasting white table bread (oven)Long-lasting white table bread (oven)
tomorrow Saturday morning tea will be with him, cut and bring it then ..
how can I go to sleep now ... such aromas ...
Scarecrow
katko,

You just got a fan!)) Did you also bake with autolysis?
Katko
Scarecrow, but my hat is just like
kaneshn, autolysis is our everything


Added Saturday 24 Dec 2016 10:55 AM

not perforated ... but delicious of course
Long-lasting white table bread (oven)
Long-lasting white table bread (oven)
Nata, please,
toffee
Natus, I baked your bread again. This is a really big bun. For the whole family. Thank you.
Long-lasting white table bread (oven)
Check out the cutters. * JOKINGLY * I understand that these are not the most beautiful, but of all my cuts, these are the most beautiful.
Libochka
Thank you very much for this recipe, I bake it often, very convenient for "working grandmothers" too. (somewhere here they wrote "for working girls" ...) As beautiful as yours, I can't do it, but very tasty, my husband and family like it
daughter.
Scarecrow
katko,

Someone's not perforated? Normally porous for table bread! Do not slander yourself and bread!))

iris. ka,
Checked out, you're progressing, well done. They opened up with restraint. Didn't you stay?


Added Wednesday 11 Jan 2017 09:01 PM

Libochka,

Health. It is really very convenient in baking: mixing the dough is very quick, and the baking itself is brisk and dynamic because the dough has stood for a long time and has accumulated a critical mass of yeast cells. Hence the active fermentation immediately.
Albina
And I baked it: it's getting cold. I am very interested in what taste it will be. I have never baked bread without sugar.
Scarecrow
Albina,

There will be completely neutral white bread.

Sweet Tooth !!
Albina
Quote: Scarecrow
Sweet Tooth !!
We just got used to homemade bread, which I bake for 23-24 years. Everyone who ate our bread said that it was unusually sweet. But for more than 15 years I baked according to the main recipe for my Hitachi. And only after getting to know our wonderful forum I learned how to bake both rye and old dough 🔗
And I myself do not eat much sweet stuff
Tata74
Scarecrow, Nata, thank you! And I baked this bread! Recipe and truth for working mothers Long-lasting white table bread (oven)Long-lasting white table bread (oven)
We will cut in the morning (if we stand it until morning, the smell is breathtaking)
Albina
Nata, I liked the bread and also noticed that it crumbles very little
Kras-Vlas
Scarecrow, Nata! Thanks a lot for the recipe! I baked bread 5 times this week, it is eaten very quickly! True, I counted the recipe for 400 g of flour (in the dough I replaced 50 g with rye).
Long-lasting white table bread (oven) Long-lasting white table bread (oven)

A very convenient recipe, I agree with everyone !!!
Thank you very, very much !!!
Scarecrow
Kras-Vlas,

Beautiful! It can be seen that she trained!))
Lyudkin
Quote: Lyudkin

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



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