French cold dough bread (oven)

Category: Yeast bread
French cold dough bread (oven)

Ingredients

Wheat flour 650g.
Serum 375g.
Melted butter 50g.
Egg 1 PC.
Pressed yeast 12g.
Salt 1.5h l.
Sugar 2st. l.

Cooking method

  • Simply mix the indicated products (no need to knead). Put the dough in a bag and refrigerate for at least 12 hours (I had 20).

  • Considering that the dough turned out to be a lot, I divided it in half. I put one part back into the refrigerator. It will lie there for a few more days (as an experiment).

  • I put the other half in the HP bucket. Dough mode.

  • After a lapse of time, knead the dough, put it on a floured table and form a pigtail. Let it go up to double.

  • Brush with egg before baking. Bake in a preheated oven 220C for 10 minutes, 200C for 15 minutes, 180C until tender.

  • If desired, you can grease the bread with butter after baking.

  • French cold dough bread (oven)

  • When the bread was still standing on the proofer, it smelled so fragrant !!! Airy crust, crispy crust !!!

  • The recipe from the "School of Culinary Arts" magazine was taken as a basis, but they messed up there so much with the amount of liquid and flour that they had to change everything in the course of the play.


Gasha
Kneading is tyr-pyr, and kneading is hu-hu-hu ... okay?

Knead - just mix everything !!! Kneading - nourishing until smooth and cute - no need!
Irina_hel
Mistletochka, the bread is super!
Please tell me, how much dough are you going to keep in the fridge? I think it's worth it, no bother or just halve the recipe?
Omela
Irina_hel I will keep it until we eat this bread! You can cut it in half, only with flour it will be necessary to look at the situation. There is also an egg, so you can't divide it exactly by 2!

Natay
The bread is really handsome. I also want to try, but I don't quite understand

Quote: Omela


I put the other half in the HP bucket. Dough mode.


it still needs to be mixed or what?


Omela
Quote: Natay

just didn't quite understand
Natay , the dough turns out a lot 1100g. If your family and HP can cope with such a volume, then you can take out the entire package, throw it into the HP and turn on the "dough" mode. Or you can pinch off half (the second will remain in the refrigerator, for example, for tomorrow or the day after tomorrow), again put it in the HP and further in the text. Is it clear???
Natay
No, it's not clear. I put this piece or all of it in the bread maker (this is not the point of the question) then what to do - why put it in the bread machine? What else would I mix like that or just for spreading?
Gasha
Quote: Omela

I put the other half in the HP bucket. Dough mode.

Does Moulinex have a Dough mode? Equalization of temperatures, kneading and proofing with kneading.
Natay
In my model, the dough mode - it takes about 20 minutes kneading and spreading without a hitch, it seems. I have a question, what is done with this test after it has been transferred to the HP bucket? I didn't understand a little, is it shifted there only for spreading, or are there some other processes going on?
Natay
Quote: Omela


I put the other half in the HP bucket. Dough mode.

Knead the dough over time,

If I put a prog dough on my HB, then this dough will be kneaded for about 20 minutes (why?) And then it melts for about 1 hour.
Gasha
The dough is both kneaded and fermented in HP. In the Dough mode, there are processes: equalization of temperatures, kneading and proofing with a kneading, in Panasonic this mode is 2 hours 20 minutes. It's just that in Panasonic a lot of time is given to equalize the temperatures of the laid products, therefore this mode is longer in time than in other CPs. You can safely use your Moulinex dough mode.
Omela
Quote: Natay

If I put a prog dough on my HB, then this dough will be kneaded for about 20 minutes (why?) And then it melts for about 1 hour.
Natay in different HP mode, the dough goes for a different amount of time. In mine it is 1 hour 30 minutes. During this time, there is a batch with heating, kneading, proofing. Since the dough is not initially kneaded, but only mixed, therefore it is necessary to knead in this mode for so long.

Omela
I put the second half of the dough into HP.

Well, what can I say. There was no time to work on the oven. I decided to bake in HP. First I turned on the "dough" mode for 20 minutes. Kneaded and warmed up. Turned off and turned on the "French bread" mode (I have 3 hours and 50 minutes), by the end of the second batch the dough became very liquid. Now I also look and the roof is cracked and did not rise high, although there was only 500g of dough there. In general, not a fountain! We wanted the best, it turned out as always. It remains to look at the incision and be completely upset. I think that 20 minutes on the "dough" mode was unnecessary. It was necessary to immediately turn on "FranHleb".

The cut was all right. The crumb is soft, full of holes!

French cold dough bread (oven)

Sourness appeared in the taste.

Pinky
Girls, can you replace the serum with something? Now it is not available and is not expected in the near future, but I want to make bread, It looks very tempting You can mix milk with sour cream, if so, in what proportions?
Omela
Pinky can be replaced with water, milk. If you mix with sour cream, the consistency should be liquid.
Pinky
Omela Thank you, now I'm going to knead, and from morning - into the oven. Oh, can you replace dry yeast? And then, as it turned out, the fresh ones ended
Sonadora
I sit here and think what to do ...
The husband, seeing in the morning the dough in the refrigerator, said: "What is this explosion-package!?!" took and perforated this very package with scissors! The dough eventually settled, partially remained on the package with some kind of dry film ... pancake!
Question. To bake or not to bake bread now ...?
Rina
Girls, I am reading this recipe and I have a question: is it necessary to put the dough into a bag? Or maybe in a well-closed saucepan of suitable size?
Omela
Quote: Sonadora

To bake or not to bake bread now ...?
Sonadora dont be upset. Nothing bad happened! Collect what's left. Do not take dry. I think everything should work out.

Quote: Rina72

Or maybe in a well-closed saucepan of suitable size?
Rina72 I did not recognize you in a new image !!! Of course you can, I just have nowhere to put the pan!

Quote: Pinky

Oh, can you replace dry yeast?
Pinky Can. Divide by 3, we get 4g. This is a measured teaspoon of HP + a little more. (measured tsp 3.5g, in my opinion)
Sonadora
Omela, I blinded him from what was, and this is what happened:

French cold dough bread (oven)

French cold dough bread (oven)

I sent the dough from the refrigerator to the HP, the dough mode is 2.20 hours, then left it for another 30 minutes in the HP.
Then I got overwhelmed and forgot how to weave a pigtail, in the end I formed a simple loaf.

What can I say about the bread? My eaters and I liked it.
The crust is thin, the crumb is airy!

Omela, Thank you!!!

Shl yesterday, when kneading, the bun was poorly formed, I added flour, 5 tablespoons (measured).

Omela
Sonadora Great bar !!! Health to you and your family!
Swifta
, Omela, brought my thanks for the recipe. Yesterday I made the dough exactly according to the recipe, but instead of whey I took kefir + water. Today the dough is divided into 2 parts. I sent one to x \ n on the French mode (I have it at 3:40), on a signal I added nuts and prunes (which was at home). And I decided to bake the second in a cartoon. For comparison. What can I say? I took the dough from one piece, but the result was different. It seems that the recipes are different. In cotton, the bread turned out to be soft, airy, full of holes, grayish (from prunes), sweetish. The crust is thin, crispy, tasty. In the cartoon it turned out with a slight sourness (where?), But also soft, fluffy, full of holes. The top is white, soft, not crunchy, like all of the multi. It was baked in both cases, but in x \ n it turned out drier.Maybe it was necessary to bake longer in the cartoon - I have baked goods for 50 minutes - but why, because the bread was baked? And although the bread turned out to be different, it was still delicious. Although I liked the x \ n more, I really love the crust, but in the cartoon it is not at all like that. So both options are valid. I will definitely cook according to the recipe, but, probably, in x \ n. Thanks again for the recipe, I liked it. Omela, this is for you, . Thank you sent.
There are no photos, because there is nothing to photograph - my friend took half of it, the other was eaten ...
Omela
SWIFTA , oh, what a delicious description you have !! And pictures are not needed !!! I am glad that you liked the bread!

Quote: SWIFTA

Maybe it was necessary to bake longer in the cartoon - I have baked goods for 50 minutes - but why, because the bread was baked?
I usually bake 60 in MB, then turn it over, and another 20. The crust does not work anyway, but the color changes!

Quote: SWIFTA

I will definitely cook according to the recipe, but, probably, in x \ n.
And what a fragrant and tasty bread from the dokhovka !!!!
Swifta
I believe on my word that it tastes better from the oven. Well, I don't have a good oven yet,: girl_cray: but it doesn't work well in the old gas oven: the bottom is on, the top is white. At the moment I am looking for a good tabletop oven, I have not yet decided. Buy-bake-unsubscribe. In the meantime, it is possible to bake in x \ n, the recipe is not difficult, low-cost, tasty bread is obtained. And if the summer is hot, then only hope remains for x \ n. I love her very much, my x \ n. And such bread is a good alternative to sourdough bread. So I am now a fan of this bread.
Omela
Quote: SWIFTA

At the moment I am looking for a good tabletop oven, I have not yet decided.
And I'm ... looking, and I haven't decided!

Quote: SWIFTA

So I am now a fan of this bread.
🔗
Vitalinka
Mistletoe, what are you doing! Stop pampering us with sweets! I just made your bread, but I could not resist and ate a piece of warm bread looking at night. How delicious it is, the crust is crispy and the crumb is airy. True, I got a big pigtail and I also sprinkled it with sesame seeds. The husband came to the smell and decided to try it - he softened a plate of lagman with warm bread. Thank you for the recipe!

French cold dough bread (oven)

Omela
Vitalinka , great pigtail !!!

Quote: Vitalinka

Stop spoiling us with sweets!
Will be done!!! Happily I'll go to the dacha and stop !!!
Vitalinka
No no no ! I was joking ! Mistletochka, you always have good, proven recipes! It is a pleasure to bake over them. The dacha is certainly good, but please don't forget us.
Condensed milk
Good evening everyone! Here's my bread ...
French cold dough bread (oven) And this is a cutter ..
French cold dough bread (oven)
Thanks for a very handy recipe! The bread is delicious and very soft !!! I wrote it down as a favorite recipe!
Omela
Condensed milk , great bread turned out !!! And when you only have time for everything ???
Condensed milk
Oh .. In fact, I don't have time for anything ...
Condensed milk
I forgot to add. I made a recalculation for 400 g of flour. Well, whatever dough remains.
Flour 400g
Serum + 1 egg 235ml
Butter 30g
melted
Dry yeast 1 / 2h. l.
Salt 1 tsp l.
Sugar 1st. l.
Further according to the recipe. I mixed it. Refrigerator 24h I put it in a bucket of HP.
Basic program. Size M. Light crust. The bread is ready !!!!
moby
Thanks for the recipe! Very simple. I made a conversion to 400 g of flour and baked 2 bars. Well risen, weightless, porous and delicious!
PS The dough bubbled when working with it, the bubbles are like in a ciabat, though not so much)) I will add more salt for myself next time.
Omela
moby , Thank you! Glad you liked it!
Mirabel
Oksana, tell me. and this bread is more. how's the bun? or can it be served with soup or meat? I put the dough and think. can bake another bread for dinner?
Omela
Mirabel , no, not like a roll. Suitable for dinner !!
Mirabel
AAa. Well, okay! Thank you!
Crochet
Ksyu, but in this recipe, we drop the "pigtails" onto a preheated baking sheet or is it not important here?

Another question is, do you immediately roll the dough into the bundles, or first into rolls and only then into bundles?

P.S. What kind of dough turned out after kneading in Ankarsrum, I just boggle with it, in HP nicknameayes-nickabut that didn't work ...

Albina
I haven't done French bread yet. I have to make up for lost time. So far, bookmark.
lappl1
Omela, I baked this bread! Hurrah ! This is my first cold dough bread.For some reason I did not dare to do it. Although it took a long time to set up. And then everything came together. And the serum was in the fridge. And I remembered about the miraculous properties of the old dough. I kneaded this dough and was upset - it was so sticky - I barely stuffed it into the bag. I put it in the refrigerator. In the morning I looked in - no explosives, like my husband Sonadora. I was upset, I think, well, let it lie still. I had this dough for 3 days. By the evening I realized that there was no bread left for breakfast, I remembered that the dough was in the refrigerator. I took it out - it slightly increased in size. I thought that nothing would come of it. I decided that if the bread does not work out, then in the morning I will put some bread on the timer in KhP.
In general, I had it warmed up for about an hour right in the HP bucket, then I turned on the "Dough" program, got it out - the dough that came up normally. For the first time in my life I made a braid of dough. At first I was surprised that the tourniquets did not want to stretch in any way, everyone was trying to gather back into a pile. I remembered someone's recommendation to stretch it gradually - I pulled it gently - I gave it a rest. So 7 times I pulled each flagellum, taking care not to break the gluten.
I didn't grease it with anything, as I decided to grease it with an egg 5-7 minutes before the end of baking. I also read this from someone. As the dough grows in the oven, there are unlubricated spots. In general, I have it already blushed perfectly, without lubrication.
The husband did not wait for it to cool down and tore a piece from the braid. And then I THEM saw - FIBER!!!! In 4 months of baking bread in the oven, I have never had this! My husband ate bread, and I admired all the fibers!
Yes, the scent was magical! The taste is slightly sour (the whey is old and the dough languished for a long time in the refrigerator). I just tried it a little, because I try not to eat fresh bread, and my husband diminished so half and told me to always bake like this! Well, very tasty bread.
Here is a photo of the bread and the break. And fibers ... fibers! The beauty! For some reason, some spots are visible at the gap. In fact, they are not.
French cold dough bread (oven)
French cold dough bread (oven)
Thank you, Omelochka! Now that I saw real fibers in the right bread, I became even happier!
Omela
Luda, chic bread turned out !!! Only next time to me with big pictures, I don’t like small ones .. you will not look at anything and you will not enjoy !!!
lappl1
Oksan, thanks for the rating! Thanks to you, such a bread turned out!
Quote: Omela
next time to me with big pictures, I don't like small ones .. you will not look at anything and you will not enjoy !!!
Agreed! So I'll fix it quickly now. Only my camera is old and weak. Or I’m a lousy photographer. Well, I will try to take better pictures.
Omela
lappl1
Oksan, it didn't work out quickly - the Internet doesn't pull at all. But the pictures have increased! Consider and enjoy!
Until! Goodnight!
Omela
OOOO !!! So the identity is quite another matter !!!
Svetlana2014
Omela, thanks for the recipe!
I kneaded the dough 2-3 days ago, warmed it in the microwave, + prog. The dough was trembling. in a bread maker.
Transferred to a slow cooker: proofing for 30 minutes at 40 *, baking for 40 minutes at 130 *,
browned the top in the airfryer. Lush layered crumb, ringing crust
With sour cream and apricot puree !!! No cake needed

Shl. I baked 2/3 of the recipe, the rest went to pizza
Omela
Svetlana2014, glad you liked!

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