Long-lasting white table bread (oven)

It won't work out with a photo report now ...
I fought with this pallor, fought ... and once fell asleep without opening the goose maker. The bread was baked in it for more than an hour. The result turned out to be excellent - a golden crust, not overdried, the goose maker has good thermal conductivity. Now I bake it like that - right in the gosper without opening it.
And once we went for a walk and the bread was baked for almost two hours. The father said, "The crust turned out to be fancy"

[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?

Maina, I will answer
Dough is placed in the morning, mixed in the evening - it is brewed and baked

Today I will knead the same bread - I liked the recipe

Bread lovely
My family gave it a 5 plus. Thank you.
Pale, but what can you do: there is no sugar, I think - can I add milk powder to the second batch? Probably it will turn out more ruddy. I have an oven up to a maximum of 220 grams. heats up. We have to get out.

[lesik_l]

lesik_l

And most importantly, it is not time-consuming. Everything is somehow in between, in passing. Health to your household! Powdered milk, if desired, can be added. Probably it will brown better. I already have it kind of ruddy. Probably depends on the behavior of the oven.

I really liked the process. I woke up, put the bucket on the scales and poured all the ingredients, mixed it, went to work, then went to workout, went shopping, came - kneaded the rest, baked - and in the morning there was excellent bread, fragrant with elastic crumb almost like sourdough.

I also baked this bread, but I got it a little problematic. I thought to distance him in the iron pot, sprinkled it abundantly with flour. For an hour I did not rise much, time was running out, there was no bread at home. I did not want to get out of the iron pot, I stuck, I kicked out. So she baked it. It turned out pale, slightly flatish. I drew conclusions for myself: next time I will add a little flour, the dough was watery. I have a Soviet brick form, so next time I will bake in it, so as not to shake it out and not injure it and it is necessary to unsettle it without haste to get up well.
I will still bake it for sure, it seems mine liked it, I baked it last night, and now it is gone, they have already been hammered. Thank you!

[Scarecrow]

Scarecrow, we loved your bread, thank you! I usually bake this bread or self-leavening. I just screwed up a bit today. Usually I bake from 400 g of flour (my son, the main bread eater, went to study). And today the water was thumped by a lichen, I look after 3 minutes, and I have a dough for pancakes. I had to add flour, and since there is a lot of bread for us, after kneading, I separated 200 g of dough and put it in the refrigerator. I don't know what will happen, I'll try tomorrow or the day after tomorrow. I will unsubscribe what happens. This is my bread today:

Perfect!

I confess, I sat down on this bread so much that I already forgot when I baked in a bread maker

Yes, me too, all the bread is only in the oven.

[tatulja12]

tatulja12
Oooh what a delicious loaf! Molodchinka 🔗!!!
And what kind of oven do you have, am I just choosing a new one? I also want to bake such beautiful bread ...

[Crochet]

Crochet, I have email. oven is the simplest Redber. The maximum temperature in it is only 230 degrees.

[The whole forum is looking at you and waiting for your bread!]

I confess, I sat down on this bread so much that I already forgot when I baked in a bread maker

Girls, it's not a sin to remember! The whole forum is looking at you and waiting for your bread!

[Natasha]

Natasha, baked bread again today.As I already wrote, last time in the morning I put the dough according to your recipe early (the day before yesterday), and in the evening I kneaded, but put a lot and put 200 g of dough in the refrigerator. Today, on the basis of this dough, I baked bread. I didn't make a dough, but like on a self-leavening dough from Vika. The bread turned out great. Delicious, delicious! I set aside 200 g again for another time. It turns out that you can leave a piece of any dough and bake bread on its basis. Try, well, delicious bread.


I apologize for the photo, I can't do anything! Pieces of 20 clicked, but there is nothing to choose.

How do you think, how were the long-term (or even centuries-old) leavens obtained? It was the piece of dough that was added and left from each batch.

By the way, yesterday I put a dough in the afternoon (it turned out that it had to leave for six hours, but that should be enough), I wanted to do bread in the evening. It so happened that I had to figure out what to do. As a result, in a bread maker I kneaded the dough on a "pizza", in order to understand whether it was necessary to adjust the consistency, added butter and set it to the main mode. In the morning I took out the bread - heavy, plump, but still as tasty as it was from the oven.

[Rina]

Yes, everything is clear Rina, but in the past, leavens were not stored in the refrigerator, for lack of them. And here, too, it is not sourdough, but a dough that takes a long time to rest, which is good for bread, improves the taste of bread. Chuchelka Thank you! Vick also. Well done girls, they came up with ways to bake table bread, which made me too lazy to make sourdough. Only their bread and bake.

[Scarecrow]

Scarecrow thanks for both the recipe and the manufacturing technology. I usually bake bread in the oven only on weekends, after work there is not enough time even to wait in the bread maker for the end of the process. This recipe turned out to be a godsend - just a few minutes in the process of getting ready for work and 2 hours in the evening - and a delicious bread is ready. Perhaps, according to other recipes, you can bake this way - but you need to think about it yourself - and here, right in the recipe, step by step, what to do and how to fit it into the work schedule.
Well, the actual report. True, my bread turned out to be like a specialist - somewhat one-sided, but this did not affect his rich inner world

Yes, yes, Kozma Prutkov: "A specialist is like a flux: he is also one-sided" (I am writing to memory, I can convey something inaccurately).

This recipe made a wonderful bread !!! I baked bread in the oven for the first time - everything worked out! We were in such a hurry to try that I didn't even have time to take a photo! Now, if possible, I will bake bread in the oven!

[Scarecrow]

Scarecrow, and in the recipe there is no sugar at all, salt and dough and dough?

It turned out tasty - thanks Schochelka!



Kneaded for 15 minutes in dumpling dough mode, so the crumb is evenly finely porous. The next time I will mix only until smooth.

Incredibly good. Only under artificial light is the crumb structure hard to see. But one crust is worth something!

Prepared!
My first experience of bread in the oven! (and the fifth bread I baked in general).

My oven, of course, is a funny Gas Vesta, the temperature sensor is lying globally (I kept the desired temperature manually, constantly monitored with a multimeter), a huge hole in the back for hot air (covered with foil), a rubber seal at the point of contact with the door only up to 2 / 3 door heights (I haven't figured out what to do yet).
In general, after the breads from KhP I was disappointed (it kneads the dough perfectly, the bakes are excellent (and it bakes whatever crust you want), but there is no that aroma of bread that made you want to eat a crust of fresh bread most of all sweets and delicacies in childhood). I made up my mind, did it.

Considering the conditions, I think the result is good (I did it a little myself).
I was kneading for a longer time, so the bubbles are small in places.
Here is such a bun I got on the proofer.

It grew wide in my width, so I corrected it a little 3 times - therefore, the bubbles are not large all over the crumb and therefore burst from above (stretched).

There is no special form and there is no hearth either, I'm afraid on a baking sheet (too thin) - I baked in a thick-walled heat-resistant glass salad bowl Therefore, the shape is strange.
As I said above, I strictly monitored the temperature and made steam. She baked 55 minutes. The crust was browned and even on top, but especially for my husband, I smeared it with milk. Now I think in vain - and it was so good. (The stains baked on the sides are my milk)

Delicious, fragrant (not to compare with HP), though the crust is a bit thick, you can see it in the photo


Why? Maybe a brick at the bottom of the oven will help me?
And most importantly, Chuchelka, thank you for an excellent recipe for delicious bread, clearly described for a beginner!

First, you are smart! You can repeat this to yourself like a mantra every morning and evening. Because a woman who is not afraid to bake bread, analyzes mistakes, and does not throw frying pans in frustration - this is a real clever girl and gold. Yeah. And no less.

Secondly. Don't be afraid of the baking sheet. Bake on it without fear or reproach. Only heat the baking sheet with the oven.

Thick crust - low temperature. There are such metal sensors (Teskomovsky for example), which are simply placed inside or hung on the lattice. For your oven-liar - the way out. You will know how much is inside. For bread, you need a powerful heat at first (230g, and heat it up to 250) and a gradual decrease. The oven cannot be opened. Each discovery lowers precious degrees. The result is such a thick crust. At high temperatures, it is thin and crispy.

Broken top: notches !! Proofing stock - don't take your eyes off! But they forgot to cut. The incisions allow the bread to "tear" along a precisely specified line. Yours tore where he wanted to.

Have you forgotten about steam? Have a couple let in?

It is clear where the thick crust came from - it opened exactly 3 times.
And what kind of sensor is this, how to dial it in the internet?
I forgot about the incision.
And I steam using the bottom baking sheet, into which I poured boiling water when placing the bread in the oven. By the way, about steam, how much and how best to let it in? I have about 400 grams of water evaporated. And until the steam evaporates, the temperature drops from 230 to 160 - is this normal?
So I will try again without the brick with incisions, without opening the oven.

About the sensor, I was smart. The thermometer is ordinary. For the oven. Type teskom thermometer in a search engine, for example.

No, the temperature should not drop to 160. That's too much. You need to throw out about half a cup (this is 120-150 ml) of boiling water! It is boiling water so that it instantly evaporates, and does not absorb heat for its own heating (hence a significant drop in temperature).

Like this:

Thanks for the good advice. I'll repeat it in a couple of days.

And I put the dough this morning, I'll do it in the evening ... Find my stone - where did I hide it

And I put the dough this morning, I'll do it in the evening ... Find my stone - where did I hide it

Well, you know! Lose a stone! You will soon surpass me in the lost abilities!

I. Khmelevskaya "All red"

“Close your stomach for the window,” the policeman calmly explained, showing with a gesture how the curtains were being pulled. The only trouble is that Alicia did not have curtains on the windows.
- Hang up immediately! - ordered Zosia. - You have so many rags, you will find what to hang on the windows. He's right!
- There are rags, but what to fix them on?
- How on what? I saw you have such an iron rod on which curtains are hung.
- He disappeared somewhere long ago.
- Like this?
- Usually. How is everything in my house lost? I haven't seen him for months. Searched, looked - to no avail. I myself wonder where he could have gone.
Well, this is too much! Even a curtain rod for curtains more than three meters long was lost in this house! There are not so many places in the house where an iron rod of this size could fit, even horizontally, even vertically. It really does have to be contrived to lose such a thing!

I remember this detective. Very funny, cool.And in general Khmelevskaya is an aunt with a great sense of humor and vitality. The town in this book was called, if my memory serves me, Allered. In the same place they prepared bigos, which stinked the whole house.

I don’t remember that Bigos would be cooked there, although this is my favorite book (although it’s been read for a long time).

- Ah ... Listen, what's in your suitcase?
- Your bigos, your vodka, your books, your vase, your sausage ...
- Do you have something of your own?
- Of course - a typewriter.

"Zosia agreed to cook bigos, but warned that she would have to start
immediately.
.........
The troubles associated with an exquisite and at the same time personal dinner,
multiplied like rabbits in the spring. Herbert and Anna-Lisa were expected at seven.
Before that, it was necessary to finish with the bigos and remove the smell from the house
cabbage, with which the penetrating aroma of the solvent was mixed. is he
stank all over the house.
........
The evening passed in a pleasant atmosphere. Guests tried bigos for the first time and
they sincerely praised him. Difficulties arose only at the end of dinner. "

Something like this. I read it once about 18 years ago. I remember.

They were the ones hosting the Polish dinner.

ah-ah-ah-ah ... well, bigos with a solvent!
The ladies were lucky that the aristocratic guests came with a runny nose

Eh, they will chase us here for literary research ...

[Scarecrow]

I also love Khmelevskaya and even now I read about the wonderful dog Vasilka, Yanochka and Pavlik (sister and brother) - "Special Merit" is called, strange that I have not read it before ...

And what am I for ?? And to the fact that they are there evidence of a crime looking for, and I found the STONE.Everything is always lost with me - the first quote is definitely about me

Scarecrow, I baked bread - that-ah-ah-a-coy smell in the apartment, I will cut it tomorrow Thank you, Natasha, you are huge !!!!!

[Scarecrow]

Today it was so delicious in the morning - a crust of butter and cheese! lose weight here with your bread, Scarecrow!

It is clear where the thick crust came from - it opened 3 times for sure

And this is about me, for sure ... Then the question arises - how to create pairs correctly? I threw the bread on a stone, pulled out the bottom baking sheet and poured boiling water from the kettle while I was removing the kettle, it seems to me that the steam has evaporated.I closed the oven, opened it after 5 minutes - walked with a spray bottle, another 5 minutes passed, lowered the temperature, it seems - I don't remember ...
And what should I do if there are divisions on the stove - 200 and 245 grams?

I spat on weight loss. Yeah. Your nerves are more pitiful than your ass.

When you load the bread. Prepare half a cup of boiling water in advance and put it next to it. And don't pour it from the teapot, but splash it from the cup. She loaded the bread, immediately took the cup, threw it out and immediately closed the door. All. Don't stick your nose in there anymore.

A-a-aa, I will know - now the main thing is not to get scalded - I always go with burns

And with the temperature, what should I do?

If you have divisions up to 245, then dial 245. If you open it, it will still be less.

I will experiment further - I like that this is a "long" bread

[Scarecrow]

I spat on weight loss. Yeah. Your nerves are more pitiful than your ass.

Scarecrow
And you won't get it! I still don't understand where you found something superfluous ...

Today it was so delicious in the morning - a crust of butter and cheese! lose weight here with your bread

Antonovka
Len, and you there too ... Why did it surrender to you, losing weight is be it wrong?

P.S.I actually went to print the recipe, yeah, I also want such bread ... bake for my "hamsters" ...

Hello Scarecrow! Such a question: I decided to try using a cast-iron pan for the hearth. Do I understand you correctly? After kneading and molding the loaf, I put it in a molding basket, then on parchment, then I take this parchment and roll it onto the bare metal of a cast-iron pan? Maybe sprinkle it with flour, it won't burn? Or leave it to bake on the hearth on this paper?

Everything got it right except for drag and drop manipulations. Drag and drop directly onto baking paper. Bake on it. Do not touch anywhere on the paper.

I did so intuitively yesterday.I liked the bread very much. :) Only there is no such beautiful roast like yours. Did you lubricate it before / after?

I did so intuitively yesterday. I liked the bread very much. :) Only there is no such beautiful roast like yours. Did you lubricate it before / after?

No, I never grease bread. Just a convection oven. Here the crust is tanned.

Good night everybody!
Today (it turns out already yesterday) I repeated the recipe.


I took into account all the shortcomings of the last time. The temperature was kept strictly (so far also with the help of a multimeter) for 40 minutes at 230-240 degrees, then for 10 minutes at 210-215 degrees, then turned off and pulled out after 5 minutes. Only 55 minutes.
I didn't open the oven. But, when water splashed when putting into the oven, she extinguished the fire, while it was lit, she kept the door open for another 30 seconds.
Yes, and even before putting it in the oven, I still missed it a bit with milk. (Still, I have a stove without convection).
But the incisions were not deep enough (some kind of blunt blade caught).

She shaped it on a silicone mat, then immediately transferred it to the parchment sprinkled with bran, covered it and did not touch it. But the holes were no bigger than the last time.
I think it might be because of the Saf-moment yeast (I haven't found a live one in the city yet).

The bread is baked and a characteristic sound is emitted when tapped from below.
The second time it is much higher and wider.


The little fried dots are the bran.
The crust was fried normally and turned out to be thin (just a dream, not a crust)


but NOT below.
The crust is burnt underneath, thick and dry.



And the parchment was also badly torn off. I sprayed a little water from the spray bottle - it almost completely moved away (tiny pieces from the side are visible in the fourth photo from above). By the way, the water did not even hit the crust.

Here, probably, you cannot do without bricks at the bottom of the furnace. I ordered my husband to find fireclay.

I have already set the dough for tomorrow - my relatives are already asking for my bread. There is still nothing to brag about, but you cannot miss the chance to train without harming your figure
Tomorrow I will take into account all today's jambs, but I have no idea what to do with the crust from the bottom yet.
Scarecrow, if not a secret, what kind of oven do you have? And than it does not suit you, if not difficult. (it looks like offtopic, but I really want to know the choice, so to speak, a pro)

lenivka
If you have a gas oven, put a metal container of water on the bottom of the oven, and here you are, both humidity and a thin crust.
And after 40 minutes, carefully remove the container, bake dry.

taty,
and how large the volume or diameter or depth should the container be?
Is the water hot or what?
When you pour boiling water onto the lower baking sheet, the temperature drops dramatically - but maybe this is due to the opening of the door?
There is half a cup, but here, as I understand it, more ...

We are analyzing ...

1. Replace the parchment. This is poor quality paper. For example, Paklan paper never sticks. Be aware that no dough will ever stick to good paper when baking. I once ran into the same thing as you.

2. Poorly opened cuts - the bread did not rise very much. But why is the second question. Maybe the temperature during baking, maybe stood in the proofer.
About the temperature. At the beginning of baking, I have 230 degrees (I heat it up to 250, but after opening it drops slightly). And I have convection! Convection ovens differ from gas ovens. The blowing of air by the fan causes the temperature of the convection oven to be correlated with usually about a difference of 10-20 degrees. That is, if I have 230, then you should have about 250.

Next is the baking technology. 55 minutes is a lot. Hence the thick, dry crust (especially if the temperature is also low). Technology: first load into a very hot oven (in yours it is about 250 degrees), closed; opened for a second, poured half a cup of boiling water in one motion onto the lower baking sheet, closed; 10 minutes at high temperature; reduced to 230 (this is for your oven) and bake for another 20-25 minutes.After baking, we immediately take it out, tap the bottom (make sure it is ready) and cool on the wire rack.

About the cuts. When the dough is loaded into a very hot oven, there is a process of "dough explosion", when the cuts are opened and the bread rises before our eyes. Therefore, it is necessary to put on a heated under. For this, steam is admitted. The steam increases the thermal conductivity of the air and prevents the crust from immediately forming. Thus, the product rises from rapid heating and only then begins to bake. If these conditions are not created, then the bread is baked without rising to the end, the crust begins to restrain it. Or, the crust may break if the bread continues to spread slowly.

3. Holes. Yeast has nothing to do with it. Both dry and live work perfectly. Look at my gigantic holes chabattas. They are all on dry yeast. The holes of the bread depend on the degree of kneading, on the amount of water, on the fanaticism with which they worked with the dough during molding. Everything is fine with you so far, do not poison your soul. First, we will deal with the technology, then you yourself will understand when and under what conditions your crumb comes out.

4. My oven is Ariston. Convection, programmable. But she is already 6 years old, I am about to make repairs and I am very much thinking about the oven. I want a steam-powered Miele. Expensive. But I want.