We put the dough to bake in the oven - how should it be?

Yeah ... as I understand it, the hearth is hot - so that it doesn't creep, right?
And in the mold ... here I put the cold dough in a cold aluminum cast mold, put it in a cold oven (for example, with a hot mug), it melts there, rises ... and then I turn on the oven boldly, WITHOUT REMOVING the mold with the dough? And I heat up to 180? And if the dough was allowed to stand on a battery in a mold? Then after raising it, you can also put it in an oven that was initially cold, or just warm it up a little, and even raise the temperature to the highest with the dough? Forgive me for being sticky with such simple questions for you, but I am always afraid to do everything wrong, so far there is zero experience! Thank you !

There are many questions like this that arise often.
And I periodically reply to them in different forum topics.

Let us here, in this thread, try to collect information about when, how, under what conditions, in what forms, on the hearth, at what temperature we put the dough in the oven for baking, why is this.

There are many questions !!!

Your opinion on this problem will be interesting - how YOU do, what happens!

Go...

While I answer the question, I will express my point of view and my observations:

I'm preparing an answer

I'm waiting, waiting ... And on the battery in a mold is my rye-wheat, and it is also waiting ... for my decision - to heat it up with the oven, or put it already in a hot one ...

Hello!

(my first message)

I recently got carried away with baking bread - about 3 months ago.
I bake in the oven.
The basis for my experiments was the recipe of Y. Vysotskaya from her book, and although the recipe was for wheat bread, I "did not hesitate" to remake it into rye wheat. in total, everyone at home likes it (now I write and chew).
In general to the topic.

I do this - knead the dough and leave it for an hour, then knead it and leave it for another hour. Towards the end of this second hour, I take out a baking sheet, cut out a piece of baking paper to size, dust the paper with a little flour.
Once again I knead the dough, form a loaf and spread it on paper, cover with the same container (6 liter plastic bowl) in which the dough rose. I leave it for another 20 minutes. After these twenty minutes, I turn on the oven and put a baking sheet there on which I will bake bread. Literally for 5 minutes - if the "piece of iron" would have warmed up to 30-40 degrees, I take out the baking sheet and, with the help of my son or wife, transfer the paper with the "kolobok" to the baking sheet. At this time, the oven continues to heat up, and the "bun" is allowed to melt. I put a cast-iron pan with water (glass) in the oven at the very bottom, somewhere else after 20-30 minutes (who has some kind of oven) the water begins to boil and evaporate, now a baking sheet with a bun (which I have time to increase in volume 2 times -3) put in the oven and bake for a total of 40-45 minutes. Moreover, the water should be boiled out in the first 10 minutes (after which I lower the oven temperature by 50 degrees), otherwise we take out the pan with excess water.
Something like this.
Using this technology, I managed to bake rye-wheat bread and corn-wheat bread (once), in general the result is satisfactory, but I have not yet reached the ideal in my understanding, therefore I am here on the forum !!

While our guru Admin is silent, I will write what was the most convenient way in my case.
I bake in the microwave on convection mode (there is no other baking mode in my microwave).
For proofing, I spray bread in a silicone mold with water, put it in the oven and turn on the convection for 2 minutes, the temperature rises to 35-40 * C, the proofing lasts until it doubles for about 30-40 minutes.

Without removing the molds from the oven, I turn on the convection 180 * C for 50 minutes and at the beginning of baking I spray the inside of the oven from a spray bottle a couple of times to create steam.

After the end of the mode, I leave the bread for another 10-15 minutes behind the closed door.

After baking tests in different modes, this method gives the best result.

Girls, today I am not able to write my bread and mascarpone day today

For now, read my glucose experiments - hopefully useful. https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=123684.0

I will try to write about baking tomorrow, there is something to say

And I still put it in heated to 220 * yesterday. After 10 minutes, it began to decrease gradually to 190. Baking heat for 55 minutes. Good bread. Perhaps the most successful of my "spiritual" I do not know how, unfortunately, to insert photos, although I took a picture of the tasty food.

Here, it turned out ... sort of ... insert a photo ..

I thought for a long time - where to post ... let it be here.

I want to share my way of baking bread for every day.

Delonghi bread maker and hansa electric stove are available.

1. Take 450 grams of wheat flour, sift it.
2. Pour 270 ml into the bread maker. water, pour flour on top, add 30 ml. vegetable oil, 5 gr. salt, 30 gr. sugar, 5 gr. yeast safmoment.
3. We press start (the program is not important). after the batch is over, turn off the bread maker and wait an hour.
4. After an hour, dump the dough that has come up onto the flour, knead, forming a flat cake, take food foil and put the flat cake on it. We close all this on top with a large-diameter pan (otherwise the dough will stick to the edges). simultaneously turn on the oven for 250 gr. and set a timer for 30 minutes. For heating, I use the upper and lower ten.
5. After half an hour, I remove the pan and drag the dough together with the foil onto the sheet into the oven (the dough does not wrinkle, which is convenient). The sheet is in the middle of the oven, and I put another one at the bottom so that it does not burn from below (it burns at first). I lower the temperature to 200 gr. I pass only to the upper ten. and bake for 35 minutes. That's all.

















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today added to the above-mentioned recipe (as an experiment) half a glass of blackcurrant jam. It turned out to be a crazy dessert. I recommend to everyone

p. from. no need to put sugar.

today added to the above-mentioned recipe (as an experiment) half a glass of blackcurrant jam. It turned out to be a crazy dessert. I recommend to everyone

p. from. no need to put sugar.

Tested - very tasty bread is obtained with sweet jam, especially nigella

Thanks for the recipe!

I recommend posting such a recipe as a separate topic in the Wheat bread section - this is your author's recipe!

I have been struggling with the oven for two years now, I can’t get used to baking bread and pies / rolls in it (I bake and cook everything else without problems). Maybe the collective intelligence will help, mine is not doing it.
The problem is this: it takes a very long time. If the author of the recipe indicated a baking time of 15-20 minutes, then it will take me all 40, until the top is at least a little browned (the bottom is normal, a thick "sole" is not formed).
I bought a thermometer, checked the set temperature of 180 or 200 degrees, it, the oven, keeps stable during operation. The oven is gas, the temperature is maintained by itself (on / off gas automatically). I tried to put a baking sheet with buns on the second or third level, the result is the same. I can't bake bread at the highest level, because after lifting it rests against the grill ...

[Hearth bread]

Hands will never reach this topic - sit down and write a diagram

In short ...

There is no need to be guided by the time indicated by the author of the recipe, because once at a time it is not necessary, and the author also sets the time very tentatively!
We focus on our baking conditions, our own bread !!!

Here I will write briefly MY BAKING SCHEME in an electric oven.

Hearth bread
We assume that the last proofing has already taken place, and I preheat the oven 15-20 minutes before the end of the proofing, so much time is required for the oven to warm up to the set temperature.
1. turn on the oven at 250 * C, wait for warming up.
2. I put the dough piece, wait 10 minutes, during this time the dough will burst, it will rise sharply and take the desired shape, it will not rise further, even a little crust will turn pink.
3. I switch the temperature to 200 * C and wait another 10 minutes, during this time a crust will form, it will turn red-brown.
4. I decrease the temperature to 180 * C, bake for another 10 minutes, insert a temperature probe for control and at the same time see what temperature is and determine by time, how long the oven is still.
5. I reduce the temperature to 165-160 * C and bake until tender, periodically checking the temperature probe.
Like this ...

Shaped bread
1.form the bread, put it in a mold, 1/3 the height of the mold for the second proof
2. put the mold with the dough in the oven, set the temperature to 30 * C and leave the mold to stand.
3. when the dough doubles, set the temperature to 180-190 * C, do not take out the mold with the dough, the oven warms up together with the dough. during this time, the dough still rises and bread baking begins.
4. after 10-15 minutes (after warming up the oven) when a red crust forms, I reduce the temperature to 170 * C, wait another 10-15 minutes.
5. I insert the temperature probe for control.
6. turn down the pace. even up to 165-160 * C and I bring the bread to readiness, periodically checking the temperature probe and the readiness of the bread.
Like this ...

I will describe the options in more detail later ...

[Admin]

Admin, Thank you!

In my case, the misunderstandings are aggravated by the fact that in the old, still Soviet oven, the pies were baked for 15 minutes, but here it took so long ... I thought maybe I was doing something wrong.

[Admin]

Admin,
Tatyana, I have an inexpensive oven with upper and lower heating elements. No convection. It took a long time to adapt to the oven to bake something in it. Until the husband placed a sheet of stainless steel in front of the top ten, all the baked goods burned from the top, remaining unbaked at the bottom. There is a thermostat, but it seems to me that he is shamelessly lying. I adapted myself like this - I can safely lower the temperature indicated in the recipe by 30 - 40 grams. Then nothing burns. I know there are oven thermometers, but I can't afford them yet.
Now, actually the questions:
Some recipes say that during baking, you need to grease the top of the bread with water several times. When can you open the oven for the first time so as not to harm the bread? And how often can you do it? You write that you are checking the readiness of the bread with a temperature probe. Is this core temperature probe in your bread all the time? Or do you periodically open the oven and place the temperature probe in the bread? Forgive me for the naive questions, but I am a beginner as a baker and it is important for me to know the answers to these questions.
Thank you in advance for your reply.

Now, actually the questions:
Some recipes say that you need to grease the top of the bread with water several times during baking. When can you open the oven for the first time so as not to harm the bread? And how often can you do it? You write that you are checking the readiness of the bread with a temperature probe. Is this core temperature probe in your bread all the time? Or do you periodically open the oven and place the temperature probe in the bread? Forgive me, maybe for the naive questions, but I am a beginner as a baker and it is important for me to know the answers to these questions.

Yes, ideally, of course, a good oven. And the temperature probe, since the oven is capricious and it is difficult to achieve a good result.
In any case, the temperature probe is a guarantee of 100% bread baking, it is so impossible to control the baking with a knitting needle, as with a temperature probe.

Why do you often need to open the oven and grease the bread with water, I can't say, you need to ask the author of the recipe. I prefer not to go into the oven at all until the crust of bread is browned and the crumb grabs inside. And then, the oven creates its own atmosphere, temperature, and we break it by opening the oven door.If you want to bake with steam, it is better to put a cup of hot water right at the beginning of baking, read here "Baking with steam in the oven" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=371011.0

Personally, I first bake the bread, and then the finished bread, taken out of the mold, grease the crust with olive oil with a brush on top, and remove it to cool under a napkin - the crust becomes shiny, beautiful and neat (you can see this on my breads)

I stick the temperature probe into the bread, when the crust has already grabbed, baked, turns red-brown, which means that the crumb inside the bread also grabbed, and the temperature probe will hold firmly in the dough, it will not fall. In general, the temperature probe can be installed later, since it quickly picks up the temperature, and a short time of 10-15 minutes is enough for it to track the readiness of the bread. I don't open the oven anymore - I quickly insert the temperature probe so that I can see the readings on the display and wait for the arrow indicators to show the desired temperature 96-98 * C - which means you can safely turn off the oven, the bread is ready!

[Admin]

Admin,
Tatyana, thank you very much for such a prompt and detailed answer! And also for the link. I understand everything. I will gladly follow your recommendations. And I put the temperature probe and thermometer for the oven in the nearest plans for the purchase. After all, we no longer buy bread at all, and I have long had complaints about bread from a bread machine due to the fact that it is crumbled and cut into thick pieces.
I study yours, Tatiana, materials on the site and other experienced bakers. More interesting than any of the most exciting novels - reading fascinates so that sometimes I forget about everything ... And then I run and try to bring to life what has sunk into my soul! The result is almost always amazing!
And how I used to live without this site, I don't understand!

Lyudmilka, to your health! Bake bread and share your experience with us

Thank you, Tatyana, for your attention, responsiveness and a warm welcome! I am very pleased ! And I will try!

Oven temperature control ... You need a squeak from a child's toy or a squeak from an alarm clock power supply of these 1.5 volts. We include 2 pcs of starters in the tweeter power circuit.
from import. day lamps. light by removing the caps we solder to the brass wiring terminals. We attach glass balloons to the back of the oven where hot air comes out above the slot. By adjusting them in height using a control thermometer, we achieve
triggering at 160 and 180 degrees. Using the toggle switch, we alternately connect to the squeaker. There is a bimetal in the starter. All!

: girl-yes: Well, it's from the "Crazy Hands" series.
Maybe not quite on this topic, but I will write my observations. The instructions for the Beko stove said that you need to bake in the third position of the baking sheet. I did so, although the result was not entirely satisfactory. Accidentally put it somehow on the second, in height, level - the result is better. And further. If I leave the water together with the bread to bake, then the bottom of the bread turns out to be wet, wrinkled, as if not baked. I always remove the water.

Tell me, teach me, please !!
I don't have an oven, I have a three-in-one microwave, there is convection. I bake there on convection. In 50% of cases, I have this problem: the bottom (bottom) of baked goods is often light, and recently there is no bottom at all !. That is, the Baking has a normal crust on top, the porosity of the crumb is normal, but there is no bottom, it is absent, at the bottom there are just lace of holes, as if someone cut off the bottom of the baking !!! What to do? Buy a baking stone? I put the products in the oven preheated to 250 degrees, on the wire rack I put a baking dish with a Teflon coating, black, or white, green silicone. The lighter the shape, the higher the chance of having a white crust below or no crust. Recently, even the black Teflon has no bottom ... Today I even burned bread. I turned it upside down and put it under the grill for 8 minutes, I wanted to brown it. And something didn't start spinning there and the bread was fried to the grill, smoke to the point, 50% of the surface burned the so-called bottom .. Terribly disappointed with my experiments. Especially when you have no idea what the reason is.I suppose that the bottom is not hot enough .. But why in 50% of cases there is a bottom and a crust? Here is a pizza when baked on two grates at once in two forms, because it was baked! Then, all the same, she began to oven on 1 grate, and there was no such horror.

Hello, Tatyana. What temperature should be in the finished bread? When we put the probe.

Good day!
We put the temperature probe when the crust is browned, the bread will set and will be able to hold the temperature probe in the crumb. And we keep the temperature probe in the bread until the end of baking - until the temperature on the temperature probe scale reaches 96-98 * C, then you can safely turn off the oven and take out the finished bread

[jks]

jks, who would have done all this!

Hello Tanya. I bought a thermometer similar to yours. I'm afraid to put it in the oven that the glass might break. The maximum temperature on the scale is 300.

Why be afraid? If the temperature probe itself is rated up to 300 * C!
I use - not scary

Good day! Can you please tell me about the ciabatta - it turns out a very hard crust on top. Maybe it should be so, but you want it thinner and softer.