Ripe dough bread (oven)

Should the baking sheet be placed directly on the bottom of the oven?

At the bottom we put an old pan or another container for water, and a baking sheet on the middle shelf.

[SchuMakher]

SchuMakher
I also bake on an overturned baking sheet. The baking sheet heats up with the oven, put the baking paper on it and drop the bread spread on the board on it. Before that, I spray the bread and the oven with water from a spray bottle. You can also bake in a pan, clay or cast iron
In general, you have to try and choose what suits you best. ...

Girls, I'm embarrassed to ask - what is the "trick" of the overturned baking sheet? Why just no baking sheet?

She specially brought a 32cm "pre-revolutionary" frying pan to my grandmother from her dacha. , bake bread ...

Girls, I'm embarrassed to ask - what is the "trick" of the overturned baking sheet? Why just no baking sheet?

It seems to me that the sides of the baking sheet interfere with the correct circulation of hot air around the bread.

I will express my assumption that this is not a matter of circulation around the bread, but quite the opposite. The baking sheet usually has 4 low sides; in an inverted state, a "pocket" is obtained under the entire plane. When you open the oven, the temperature drops sharply in almost the entire volume, and under the baking sheet the "pocket" does not lose temperature so quickly.
In addition, if there are no sides, then it is easier to throw bread off a shovel or board right in the oven.

Girls, I'm embarrassed to ask - what is the "trick" of the overturned baking sheet? Why just no baking sheet?

I honestly don't know. what is the "trick", but it has been tested in practice: it bakes better, and it is much easier to throw bread on an inverted baking sheet.

She specially brought a 32cm "pre-revolutionary" frying pan to my grandmother from her dacha. , bake bread ...

Don't forget to put baking paper on top of it ...

And this is my bread straight from the heat - hot, though the top of my head was a little fried, while I was talking here - I completely forgot about the bread in the oven and I have it for 250 * minutes. 25 fried, but nothing came out at all

The bread itself is very tasty, but it takes a lot of time
I went to thank

[Nut]

Nut
What a handsome!! Well, just a feast for the eyes ... Did you bake it in the form? It still takes less time than sourdough.
And thanks for the gratitude.

[I left the kneaded dough in the refrigerator several times, take it out in the morning, let it sit and bake. The bread is even better.

Good afternoon, please tell me, and the proofing after this method is also 3 hours?

[Miraciie777]

Miraciie777
Good evening!
The dough should be allowed to warm up after the refrigerator, shaped and soaked for about 1 hour 30 minutes, until doubled. It may take longer depending on the temperature in your room.

Thanks for the answer, this method suits me very well in time! I will definitely try and unsubscribe

[barbariscka]

I baked this wonderful bread, yesterday for my father-in-law and mother-in-law, especially the father-in-law liked it And most importantly, how little yeast! barbariscka, thanks for such a recipe, I will try to bake when there is time, it is not always possible to guess with time.
barbariscka, Margit I looked at several of Misha's recipes, the link to LJ of which is indicated on page 1. Could you please co-ordinate me on the yeast in these recipes - instant yeast is used everywhere, how do you replace it with fresh one? I'm especially interested in recipes where there is a brew for 2 hours, and then there is no yeast in the main dough at all! Sorry to write in your topic, not registered in LJ.

Miracle777, usually replacing dry yeast with raw one is at the rate of 2g.raw yeast per 100g. flour, that is, if in the recipe the total amount of flour is 500g, (270 for dough and 230 for kneading) 10g is needed. yeast and put these 10gr immediately on the kneading dough. If I bake sourdough bread, then I don't add yeast at all: flowers: I baked this bread on ripe dough from 1 page without yeast and I really liked it, it turned out very high, the crumb is all perforated, the crust is thin and does not crumble at all during slicing, and really liked the taste

Can you ask a stupid question? And where to get ripe dough, these same 25 grams? How does VIKI do in self-leavened bread?

Manya, it's time for you to educate yourself. Have you read Canadians, Misha and Luda?

[SchuMakher]

SchuMakher,

Manya, read


https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=69908.0

Mashun, I took it there, from a piece of 200g. which stands in the wither and took 25g.

[Antonovka]

Antonovka This is what I meant, I read mulberries .... It's just that these 2 recipes were confusing .... They are practically the same and differ in the amount of this very ripe dough, or am I a fool?

himichka , I also have grandfather Lenin

nut I had the same thought ...

Manya, you will laugh a lot, but as a child I looked like him a lot

"When Lenin was small, with a curly head ...."?

[SchuMakher]

SchuMakher

It's just that these 2 recipes were confusing ... They are practically the same and differ in the amount of this very ripe dough

Masha, they differ both in the amount of dough and in the fact that according to this recipe, 25 grams. dough is put for 20-24 hours, and at VIKI immediately 200 g in dough + yeast

yeah ...

[SchuMakher]

SchuMakher,
Mash, try for a start several times with yeast (my link), then, when the dough gains strength - then this one. And believe that bread, that according to this recipe, that with yeast is completely different in smell and taste.

"When Lenin was little, with a curly head ...."?

Somehow I will scan a photo-house of such a device. One to one. My chemistry teacher at school called me "curly head".

Miracle777, usually replacing dry yeast with raw one is at the rate of 2g. raw yeast per 100g. flour, that is, if in the recipe the total amount of flour is 500g, (270 for dough and 230 for kneading) 10g is needed. yeast and this 10g is put immediately on the kneading dough. If I bake sourdough bread, then I don't add yeast at all: flowers: I baked this bread on ripe dough from 1 page without yeast and I really liked it, it turned out very high, the crumb is all perforated, the crust is thin and does not crumble at all during slicing, and really liked the taste

Nut, thanks for the clarification on the account of yeast in a dough
I also baked this bread, put the main dough in the refrigerator for proofing at night, I liked both the crumb and the bread itself, only for a very long time. I need to somehow calculate the time to make a schedule.

And my question regarding Misha's recipes concerned the recipe for corn bread ( 🔗), in which only 1 g of fast yeast is used for dough
Dough:
100 g of bread flour
100 g of water
¼ tsp (1 g) dry fast-acting yeast
The dough costs only 2 hours, while yeast is not added to the main dough at all and the dough is also given 2 hours for dilution.
So all this confused me that there was so little yeast, and only in a dough, and so little time for diluting. Maybe it's some kind of special. yeast, not our type of Saf-moment.

Once again I apologize to the hostess of the topic for breaking in here with a question, but I understand that she has experience with Misha's recipes.

[Miracie777]

Miracie777
I am very glad that you liked the bread. Thanks for the thanks.
I didn’t bake cornbread according to Misha’s recipe, so, unfortunately, I cannot help you in this matter. As a rule, according to his recipes, the bread is good, read the comments, maybe you will find the answer there.

[barbariscka]

barbariscka, thanks for the advice, I'll try to figure it out, read the comments!

Thanks for the recipe!
I have long wanted to try it, but I didn’t risk it ... Now I’ll make up my mind for sure !!

[Taneka]

Taneka
Be sure to try and share how you succeed.
I wish you success !!

I love baking in any form. I bake bread all the time, we practically do not buy it, I bake different ones in a lukhovka. And for a long time I wanted to find some simple way not to use dry yeast every time, I did not have enough time to search and read. Finally took a minute and immediately came across your method! Super-simple, what I need. Thank you. At the same time I got a link to someone's LJ that you gave in your first message. I'll go and look there.

[barbariscka]

Hi, barbariscka !
I have been looking at this bread of yours for a long time, I like it terribly. In general, I love all your posts, and I will get your recipes. And this one - well, nothing. In Mishin's way, I tried it several times, in your opinion, it didn't work for me. And everything seems to be correct: ripe dough, the dough rises on it 3 times calmly, huge bubbles, then it starts to fall off, everything is as it should. Kneading the dough in a mixer. and hands, too, everything seems to be as it should be. When proofing, the dough spreads, terribly sticky. The bread turns out with a thick crust, pale, does not rise very much ... But I still decided not to give up and once again did as you write: I kneaded it in HP (I put it on the "Dough" mode), then put it in the refrigerator overnight , gave him an hour to warm up, then gave an hour of proofing. Baked on the stone. And - it worked !!!

This is a completely different matter, very tasty bread, the smell of bread, real, rose, holes, crust crispy, although, in my opinion, not thin enough and "fried", or something.
What am I doing wrong? Thanks in advance for your reply.

[kisuri]

kisuri
Thank you for your kind words. I am very glad that you achieved your goal and baked good bread according to this recipe.
It can be seen that it rose well, and the holes are wonderful. To make the crust thinner, try to cover the bread at the beginning of baking, you can use a goose pan or some kind of metal form, cover it with a glass one, but here you need to act very carefully so as not to burn yourself. Bake for the first 20-30 minutes under a hood, then open and bake until golden brown. Sprinkle some water before covering. I also noticed that the crust is thinner when I mix water with sour milk (yogurt, kefir, curdled milk ...). Try different options, you should succeed.
And yet, do not hold the dough until it starts to fall off in the middle (although I wrote this in the first post), but you can see you overexpose it a little. Has risen 2.5 times, bubbles and well, you can knead bread. It is better to increase the spreading capacity of the formed bread later.
I wish you success. Share how you will get this bread next. I hope that everything will be fine.

[barbariscka]

barbariscka!
Thank you very much for your prompt reply! I will definitely consider all your advice. I have my grandmother's cast-iron cauldron, everything works out perfectly under it. By the way, I have baked your bread from three types of flour under it many times already and practically without punctures. And then - well, I wanted to make two long rolls, but they won't fit under the cauldron!
I let the couple go a lot, like in a bath ... but, probably, under a cauldron is more effective nevertheless.
In short, I'll try it under a cauldron and on yogurt. I'll tell you how it goes.
Thank you again

Good day. I also decided to experiment with this recipe. There was a ripe dough in the refrigerator (wheat-rye 60% x40%, wildly active and asking for baking) 200 grams of commercials according to the Viki recipe, but since I like bread on dough more, and there is practically nowhere to store so much wheat-rye ripe dough, I decided to switch to your recipe.
I kneaded the dough in the evening on all the sourdough, so that later I would pinch off 25 g from the finished dough. She put the dough in a dark oven. I woke up at 2 o'clock in the morning due to the fact that something bothered me greatly. And for good reason ... the dough rose in 7 hours every 4 times and was already beginning to fall off. I took out the bread maker, threw in all the ingredients, reducing the water by 80g, and the flour by 120g (since I had 200g of ripe dough, not 25). Rye flour was not added, as there was enough of it in the sourdough. Put the dough program. After the first short kneading, she pinched off a small piece of dough and put it in a glass jar of sour cream. I added 1 tbsp to the rest of the dough. l. molasses and 1 tsp. l. malt. The gingerbread man turned out to be soft, but not blurry. She covered the form from HP with a bag and put it in the refrigerator (the clock showed 3 in the morning). At 7 in the morning, the dough in the refrigerator came to the edge of the bucket (it rose 2.5-3 times). I overcame the wild desire to put it on baked goods in KHP, as I planned to make the same bread in the oven, set the dough and sent it back to the refrigerator.I hope it will still wait for me until evening.
To be continued...

Here's the sequel
The dough in the refrigerator rose perfectly, pulled it out of the HP mold, formed a round loaf, sent it to rise for an hour and a half. She baked in a skillet with a thick bottom, covered with a cast-iron skillet (I warmed them up with the oven in advance). After 20 minutes for 230 * I removed the upper frying pan and was a little crazy from how the bread rose. Baked at 200 *. The paper stuck to the bottom of the bread, but that's okay. The taste of the bread is indescribable ... I don't know if I want to bake again in HP ... Here is a photo, pretty good for the first bread in the oven))))





Bread is light, crispy crust, crumb slightly rubbery, does not crumble. I cut it warm, the cut did not stick together at all (thanks to my husband, who sold me a new set of sharp knives for a ruble)
Barbariska, thanks for the recipe!

VRSCA
Congratulations on your first bread in the oven !! I am very glad that it turned out so successful. Thank you for describing in such detail how it was baked, it was very interesting. I think that now you will have a taste for bread baked in the oven and I am very pleased that I also contributed to this to some extent.

baked such bread. I kneaded the dough for 200 grams of ripe dough from Vicki (well, it's a pity to throw it away ...) I put the dough in the morning. In the evening, she already rose perfectly. I kneaded the dough, it stood for an hour, then put it in the refrigerator overnight in a bucket. In the morning I took it out (I put a piece in a jar), while I was preparing breakfast and feeding my friends, it got warm, I stretched it out, folded it in an envelope twice and in a warm oven in a glass form on a parchment bedding. After an hour and a half, she turned on the oven. Baked as in the recipe.
The bread rose perfectly, very fragrant, does not crumble at all. The only thing is that it turned out to be a little sour, but this is my dough to blame, it has stood in my refrigerator, obviously sour.
Now there is a dough in the kitchen (already from 25-30 grams of ripe dough). I think that this dough should only be kneaded in the morning, 25 grams is not 200, it rises more slowly ...
But all the same, this recipe is very convenient for baking bread because the dough can be removed in the refrigerator. Then it turns out, oddly enough, less time consuming: in the morning 10 minutes for the dough (I knead it right in the HP and leave it there), then 10 minutes for the dough, the rest is done in the refrigerator, there is no need to watch. That is, you need two and a half hours of free time - specifically for baking and adjusting immediately in front of it. I will bake this bread all the time - no yeast is needed, no special time for it, and the bread is very tasty!

Why do I get bread with obvious sourness? Why is this? The dough is acidifying or something ... (it's actually hot at home) The bread is perforated, fluffy, but it even smells sour when baked ...

[danuca]

danuca
I think that your dough is acidifying, you, in principle, yourself answered your own question. If it is hot at home, then this is quite possible. I have never noticed sourness in this bread. But it is possible that you are accustomed to the taste of yeast bread, and there is a slightly different taste, this one is closer to sourdough in taste.

Yes, I recently baked according to Vicki's recipe on ripe dough, even though the yeast goes into the dough, I put it in half and the ripe dough gives its own taste, which I like very much. But this one on the dough turns out to be sour really. Even the dough itself smells sour, but what to do? the dough was not so long, not strong, and I must say, obviously not 3 times.

[danuca]

danuca
Unfortunately, I cannot advise you anything, my bread did not turn out sour, it seems, those who baked according to this recipe did not complain either.
If you want yeast-free bread, try sourdough baking.

I'll try again, I really want to bake delicious bread without yeast ... But for some reason we didn't make friends with sourdough, and on it my bread came out sour, is it really so warm here ...

[danuca]

danuca
Try not to stand the dough for a very long time, it has risen twice and knead the dough ... It is better to hold the dough on the rack for a longer time, perhaps this will help you.I looked through my notes, in my heat the dough rose even in 10 hours and even in 8. If it overstocks, then the bread will be sour.
If you are so determined to bake bread without yeast, then you need to try different options, some will be yours.
I wish you success, I hope that you will still have a piece of bread according to your taste.

please tell me if I understood correctly that ripe dough is dough. which we took after kneading, suppose it in HP and put it in the refrigerator, or I did not understand something, and whether it is possible to replace the ripe dough with a dough of pate fermentee, otherwise I just have a piece left, or I am not at all in the subject, like I ran through all pages, but no one asked such a question, I am the first

[elena_nice74]

elena_nice74 - it is this piece of dough from the withers that is needed for kneading the dough

thank you, it's a pity to throw it away, and the bread is very pretty, I want to try

Try it, everything will work out

[danuca]

danuca

But this one on the dough turns out sour really. Even the dough itself smells sour, but what to do?

Do you have any milk or fermented milk components in your ripe dough, eggs? sour and even ferment the dough for this very reason ..... even from butter and margarine .... I took note of this moment for myself a long time ago .... since the technology of sponge and even more so on ripe dough of sponge bread (and this is actually a sourdough) requires almost a day in time, the moment of laying perishable products must be chosen correctly .... well, the dishes must be scalded with boiling water so that there are no "guests" in the dough ...