Bread "Italian" (bread maker)

Category: Yeast bread

Ingredients
Water	210 // 300 ml
Olive oil	1 // 1 1/2 st. l.
Wheat flour	2 1/2 // 3 1/2 cups
Yeast	1 // 1 1/2 tsp
Sugar	1 // 1 1/2 st. l.
Salt	1 1/2 // 2 tsp
Sunflower seeds	1/4 // 1/3 cup

Cooking method

We put the ingredients in the appropriate order. I prefer exactly the order of the recipe.
Olive oil can be substituted for sunflower oil. And I usually fill it in not with a measuring spoon (it's a pity to get dirty), but with an ordinary steel tablespoon. The one I use is less than measured. Therefore, for example, instead of 1 s. l. (measured) I pour two incomplete usual.
Seeds to taste. More or less can be. And you can not put it at all.
Yeast using SAF-moment.
Falcon flour.
Program
Mode small. Wednesday
Pace. Duration Start Duration Start
1 Prev. heat 35 0 3:44 0 3:53
2 Mix 1 3 3:44 3 3:53
3 Mix 2 15 3:41 15 3:50
4 Rise 1 30 55 3:26 55 3:35
5 Boning 1 20 2:31 20 2:40
6 Rise 2 30 40 2:31 40 2:40
7 Boning 2 10 1:51 10 2:00
8 Rise 3 30 55 1:51 55 2:00
9 Bakery products 110 56 0:56 65 1:05
10 Ost. heat 70 60 0:00 60 0:00
In fact, as you may have guessed, there are two programs: one for a small loaf and one for a large loaf.
And also, in the "start" column, the start times of the corresponding stage are given by the stove indicator. It is convenient to navigate by them in the cooking process, especially when "debugging" a recipe and program.
The baking time is based on an average crust roast.

Note

The bread turns out to be moderately "spongy", that is, like a good industrial bread.
This is my favorite bread for my family.
It is convenient to "charge" at night.

Leara Photos

Italian dough bread in the oven (Omela)

Italian bread in a bread maker (Admin)

Julia

tried this bread - very worthy !!!!!

tyapa

Sorry, in the recipe you indicate the temperature in some modes. I tried to set this program on the 125 S stove, but nowhere did I find an opportunity to set the temperature, the instructions do not say about this either. How it's done?

SAPetrovich

Quote: tyapa

Sorry, in the recipe you indicate the temperature in some modes. I tried to set this program on the 125 S stove, but nowhere did I find an opportunity to set the temperature, the instructions do not say about this either. How it's done?

Alas. This stove does not directly allow programming the temperature. However, if you look at the table of standard modes, you can see that the temperatures for different modes are different. Hence the conclusion: If you take the corresponding standard as the basis of your program, then you can somewhat influence the temperature in your program.
Not very flexible, but still better than nothing.

KEKSIK

Thanks for the delicious bread !!!!
I was very afraid to program, it seemed so difficult, but thanks to the detailed description it turned out. Already the third loaf in a couple of days, who tried it - they asked to bake when we go to visit them. So the bread is just right.
The only pity is that there is one recipe for this stove, and maybe someone else baked something with the help of programming?

Cake

Wow! Thanks for the recipe, I'll try. I have already printed it, I will bake it!
I programmed my oven with rye bread. Unfortunately, there is no such mode in our stove. Somewhere on the forum I read how the "basic" mode differs from the "rye" one and copied a carefully written recipe by someone. Well, that's how SAPetrovich wrote to us.
The fact is that it turns out that rye does not like deboning, he needs to immediately get up and bake. The girls were put in the "dough" mode, and then, after full rise, in the "baking" mode. And I, according to the layout laid out, programmed my stove to "rye" and I began to get just masterpieces! I knead rye and wheat flour in half, malt, panifarin, agram sourdough, coriander - everything is "like in the best houses" And for the "rye" program I put on my own. Super!!!

Leara

Modified the recipe given here a bit:
- Water - 270-300 ml
- olive oil - 2 tbsp. l.
- wheat flour - 500 g
- salt - 2 tsp.
- sugar - 1.5 tbsp. l.
- sunflower seeds - 0.5 cups (240ml)
- yeast - 1.5 tsp.

Yeast was started separately with 50 ml of water and 0.5 tsp.Sahara.
Fried seeds in a skillet (no oil).
I had to pause the program and help to interfere with the seeds, because they were scattered in the corners.
I also added a little (literally half a pinch) oregano, marjoram, basil and something called virgin soil in Bulgarian))
I added a little flour in the process, as the dough was sticky.
After deboning, I also had to lay the bun, because it turned out to be torn ((
The bread went well at the start of baking. Before starting, I smeared it with a beaten egg.
Increased the time of the second batch, somewhere up to 30 minutes.
The baking time had to be increased to 75 minutes.
The program is basic.
The bread turned out to be cool, a little salty, but the salinity matches well with the flavor of the seeds.
So far I have tasted only a piece of "kissing". Let's see what taste will be tomorrow.