Bread in a slow cooker without kneading

[Ciabatta without kneading]

Bread in a slow cooker without kneading

Category: Yeast bread

Ingredients
Flour	400 g
Salt	8 g
The water is cold	300 ml.
Live yeast	8 g
Sugar	1 tbsp. l.

Cooking method

• Usually I take 250 1 grade wheat flour + 150 rye flour. You can add some malt.
• Or 350 wheat flour 1 grade + 50 bran (or flax flour, or buckwheat).
• Sift the flour, mix in a bowl with salt. Dissolve the yeast in water, with sugar.
• Pour water into flour, stir. Do not knead.
• Lubricate your hands with vegetable oil, roll a bun and put in a heated ("heated") multicooker. In order not to wash it later, I cover it with a film or a large bag. Leave it overnight (or just 10-12 hours).
• Carefully pour the fermented dough onto a well-dusted table with flour. The dough is pretty runny. With oiled (1 tbsp. L. Vegetable oil) hands, stretch it into a cake and wrap it four times (like an envelope).
• Put on a proofer in a heated multicooker greased with vegetable oil for 1 - 1.5 hours. You can carefully look under the lid to control the process.
• Bake 40-60 minutes on the "baking". You don't have to turn it over. A pleasant glossy dried crust is formed on the reconciliation.
• The crumb is porous, slightly moist.
• 

The dish is designed for

650-700 gr

Time for preparing:

12-14 hours

Cooking program:

Bakery products

Note

Recipe based on:
Ciabatta without kneading by kisuri
Rye bread in a slow cooker by Elena Bo

For which a big THANKS to them!

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How many minutes do you need to heat up the multicooker on the heating? I just bought it - I'm mastering it. Can you replace malt with something? Like kvass concentrate?

How many minutes do you need to heat up the multicooker on the heating? I just bought it - I'm mastering it. Can you replace malt with something? Like kvass concentrate?

I warmed up a little, just to keep it warm. I checked it with my hand - it’s warm, so you can turn it off.
I sift the malt out of dry kvass. You can also replace the concentrate.

Is the water with sugar cold? Dissolve yeast and do not heat it then, immediately into flour? and I understand the dough, don't you need to knead at all? even after the night?

just warm up the multicooker, and then turn it off for the night?

The water is cold. Do not knead the dough at all, just mix the ingredients. I warm up the multicooker a little before laying the dough for overnight proofing, then when the dough is already in it - I turn it off - it is like a thermos. I did this because it was very cold in the kitchen. Now the heating is very hot, I have it near the battery - you can not turn on the heating at all.

thanks))) I'll try

Bread without kneading in a slow cooker
Put on a proofer in a heated multicooker greased with vegetable oil for 1 - 1.5 hours. You can carefully look under the lid to control the process.

Should the multicooker be put on heating empty when proving? How many minutes? And then off the dough? Should the dough be spread over the entire cartoon or just put, and then it will take up all the space when it is lifted? It looks like I did the wrong thing - I put the dough in, tamped it down (I read somewhere that this should be done so that there were no voids in the finished bread) and turned on the heating along with the dough. Although I used to put the dough for proofing in the oven at 65 degrees, and in the multi on heating it seems to be 60. Let's see what happens And one more thing: during the night rise in a warm place, the dough rose and became thinner, but a dried crust formed on top, although the pan was covered with a towel. I moistened my hands with water and kind of kneaded it during molding. Or it was not necessary to knead, although how could it be stretched and folded in an envelope without it? This is my first bread, so there are so many questions Now it's the turn of the process control

I looked - it seemed to rise. The heating is switched off -: the pan is hot.

After proofing, the dough did not become rather runny. And it did not work out when kneading just to mix the ingredients, since there was not enough liquid, I had to knead a little with my hands. Maybe next time reduce the amount of wheat flour? I would like the bread to be more rye.

Once again in detail:
I take a bowl, sift flour into it, add salt and "stir" with my fingers. Then I make a slide with a "crater" at the top, pour in yeast dissolved in cold water with sugar. Gently stir - first with a large fork or knife, then I remember with my hands. I grease my hands with vegetable oil so that the dough does not stick.
All this time (about 1 minute), the multicooker is heated.
I turn off the heating. I cover the multicooker with plastic wrap, grease it a little with oil, put a lump of dough on the film, don't cover the dough with the corners of the film - they protect the sides of the pan from the dough.
I close the multicooker and go to sleep.


In the morning, I take out a film with a swollen batter, carefully dump the dough on a table dusted with flour, stretch and fold the envelope in four with oily hands. The multicooker is heated. I grease the pan with oil, put the dough with the seam down. I turn off the heating.
I go to the shower, drink coffee, have breakfast, read the news. If the kitchen is cold and the dough doesn't fit well, I can turn on the heating a couple more times for a couple of minutes. Everything is organoleptically controlled. Open the lid - not warm? the dough doesn't fit? -turn on until it gets warmer.
After an hour and a half, I turn on the baking.

If the dough does not fit well overnight, or the flour is too much. A lump of dough when mixing is quite soft, viscous and sticky should be.
Or the yeast is weak. Try to "revive" them first - grind with sugar and a little water - as foaming - mix with the rest of the water and pour into flour. Or just add more yeast.

Phew ...

And one more thing: during the night rise in a warm place, the dough rose and became thinner, but a dried crust formed on top, although the pan was covered with a towel.

I didn't understand - you didn't cover the cartoon with a lid? It's like in a bath - there is no evaporation at all ...

ATP for detailed instructions. At night, I put the dough to rise not in a cartoon, but simply in a warm place (I have a bathroom - between a heated towel rail and a working vegetable dryer - candied fruits were dried there from pomelo crusts)
As for the consistency of the dough, it turns out thinner for a regular yeast cake. I figured - I put about the same amount of liquid (just not water, but usually sour cream, and flour (premium wheat) - 0.5 cups less (I don't measure it on the scales, but with the largest Ikeev measuring spoon - I think that it's 0.5 cups).
Baking already ....

Actually, you don't need much warmth here, it melts so well overnight. I heat it up to cheer up the yeast
Try to leave it in the cartoon - there will be no crust, I guarantee.

After the end of baking (60min is not a little? Biscuits are usually baked 65 + 30) should be left on heating for some time or turned off immediately? And take it out immediately or let it stand in the switched off state - with the lid closed or open?

I leave in the turned off multicooker with the lid closed for half an hour or an hour.

Now it seems that all the ambiguities have cleared up.Although no, it remains to clarify the baking time - but this is already empirically ...

I didn't wait until it was completely cool - I tried For the first time - quite decently Got up, baked (I baked for 65 + 25 minutes, turned it over - it still jumps to heating, and you need to wait a couple of minutes before baking turns on), height - like yours , crust - crispy and not thick, not overcooked. Although, of course, to rye bread, in my opinion, it has very little to do. I like sour, as there used to be a brick for 12 kopecks, and this one is closer to Darnitsa or the capital.I quietly put half a glass of whey instead of water and added a tablespoon of apple cider vinegar - 0 effect. But, most importantly, thanks to you, the start was made, you can continue to experiment.

? but how to make 8 g of salt 8 g yeast without weights

A level teaspoon of salt - about 7 grams
I cut the yeast by eye - a 100-gram brick. Roughly cut off a strip of 4-5 millimeters along the short side. This will be 8-10 grams.

Actually, I don't really focus on accuracy, mostly by eye

now I will include baked goods already))))

I turned out not so greasy and not so dark, maybe not baked. The water tastes good, should it be wet?

Not dark on top, because I forgot to stand for half an hour after baking

Maybe not enough malt - that's why it's light.
He is fried only from below.

Yes, it tastes damp.

I didn't put the malt at all, I don't know where to get it

Girls, hello! Take a newbie into your ranks. In fact, I have been using the multicooker for a long time, since the summer of 2011, but recently on your forum.
Today I decided to bake bread according to this recipe. The result pleased me and my "boys" (husband and son). Dare in 10 minutes. The son asked to bake more. The only thing I changed is the batch. I kneaded in a bread maker on pizza mode, and then transferred it to a multicooker for heating for 15 minutes and turned off the heating. I held it in it for 40 minutes (I watched it rise), when the dough came up without stirring it, I turned on the baking and baked it 50 +40, turned it over and another 15 minutes on the baking so that a crust formed on top. I almost forgot, there was no malt at hand, so I didn't add it, but I liked the bread so much. I'll try with malt next time. By the way, rye bread in a bread maker somehow did not work for me, but in a slow cooker it exceeded all expectations. Thanks for the recipe.

Hello everyone! I think that baking such bread in a cartoon is a mockery! ... this bread is for the oven preheated to 230 degrees. And what kind of cartoon can you warm up like that? I bake it from 2nd grade flour, it stands for about 20 hours, does not stale and does not crumble, unlike bread baked in a bread machine from the same flour. Dukhan is standing neighbors are running: nyam: I'll lay it out for a bake!

And you do not think, but take a chance to try and bake it in a multicooker and appreciate it. Although, probably who has what kind of slow cooker and how it bakes. I'm not complaining about mine yet.

Hello everyone! I think that baking such bread in a cartoon is a mockery! ... this bread is for the oven preheated to 230 degrees. And what kind of cartoon can you warm up like that? I bake it from 2nd grade flour, it stands for about 20 hours, does not stale and does not crumble, unlike bread baked in a bread machine from the same flour. Dukhan is standing neighbors are running: nyam: I'll lay it out for a bake!

I agree with you. I baked such bread both in a preheated oven in a hot cauldron, and in an airfryer, and tried it in a bread machine. Such bread is made for the oven, for the oven. Everything else is fake. No, it's great to try, I'm an experimenter myself. But if someone tries to bake such bread in the oven at least once, they will try to bake a ciabatta, for example, and not just such bread. Will not return to baking in a slow cooker. By comparison, it is like the finest china and jagged plastic.
cvt, it's nice to see an experimenter here.

Wonderful bread! Thanks to the author!