nut
Light, then it is better in a cauldron and cover with a frying pan, 10 minutes. at 250 *, then remove the frying pan and reduce the heat to 200-210 *. The better in the cauldron, the bottom there is not very wide, the workpiece will immediately trample upward and here there will already be not holes, but HOLES
MariV
Quote: sweetka

MariV , then show the result?
And then! I will show; right now, rye is baked, then next in line is the dough for pies, and then French - flour + water + yeast.
IRR
Quote: MariV

And then! I will show; right now, rye is baked, then next in line is the dough for pies, and then French - flour + water + yeast.

and hde, may I ask? someone threatened ... (I mean what I read, and somehow, without a logical conclusion). half a year has passed, have you eaten some pies?
* Gulya *
hello, yeast written 1/4 tsp is not enough for such an amount of flour?
IRR
Quote: * Gulya *

hello, yeast written 1/4 tsp is not enough for such an amount of flour?

no for 15 hour proofing

Quote: marysichca

Cover the bowl with plastic wrap and leave at room temperature for fermentation for 15-18 hours.
* Gulya *
Thank you, I don't even know how such an amount can be measured.
IRR
Quote: * Gulya *

Thank you, I don't even know how such an amount can be measured.
Gulya! that's how he advises LISSA to act in such cases - measure tsp. - pour it on a piece of paper, visually measure it out with a knife into 4 equals and one pile will be your 1/4 tsp. Something like this
* Gulya *
Thank you. I will definitely bake this bread, but can it be baked not in cast iron but in a glass form?
Admin
Quote: * Gulya *

Thank you. I will definitely bake this bread, but can I bake it not in cast iron but in a glass form?

It is possible in glass form, and on the pillow ...

But, the author of the topic recommends baking this bread in a cast iron mold
Lubasha
all the time I bake like this New York, which does not require kneading. I think the recipes are similar
Pilgrim73
Today I baked this wonderful bread! My family really liked it, unfortunately I did not have time to take a photo - an hour after baking it was eaten (and after dinner). This dough is very soft and unusual to work with, just fluffy to the touch. Thank you for the new taste of bread!

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