Italian bread (Ann Thibeault) in the oven

No "control of the bun" with flour, we collect the dough into a ball only due to the kneading-development of gluten! In a dough mixer, this is done at once.

I just forgot that the liquid dough should turn out and started adding flour, and then I dropped it, I think let everything be like in the recipe. But as it turned out, when growing the leaven, the flour was damp, so I had to add a little, otherwise it was completely liquid.

At the very beginning of the batch, this is exactly how it turns out, completely liquid. You shouldn't be afraid of this. With proper kneading, the dough will eventually collect into a ball. And then you will need to observe the correct baking regime - this is the second most important point. And for all the work, as a result, a delicious large-porous bread is rewarded.

[Misha]

Misha I completely agree with you.

Tell me, at least on average, how much do you need to knead the dough with a combine?

I'm just afraid that gluten will die if I knead for a long time, kneaded for 5 minutes, but the dough is still liquid

Tell me, pliz, can I bake in HP?

Goodnight! I'm reading the topic for the second hour, my eyes stick together, I'm dull Poke your finger on which page a recipe without yeast on one leaven. So yeast is needed everywhere?

[miculishna]

Goodnight! I'm reading the topic for the second hour, my eyes stick together, I'm dull Poke your finger on which page a recipe without yeast on one leaven. So yeast is needed everywhere?

miculishna I won't tell you the recipe page, but I baked without yeast and everything turned out OK. I bake with sourdough and without yeast, even if they are in the recipe. Why then ferment if yeast is added ??? : pardon: But to be on the safe side, if it's the first time, then you can sprinkle the fry.

[miculishna]

miculishna I won't tell you the recipe page, but I baked without yeast and everything turned out OK. I bake with sourdough and without yeast, even if they are in the recipe. Why then ferment if yeast is added ??? : pardon: But to be on the safe side, if it's the first time, then you can sprinkle the fry.

Thank you, this is where I'm dull -So how much starter should you put if without yeast

Thank you, this is where I'm dull -So how much starter should you put if without yeast

I did everything according to the recipe, BUT no yeast. The leaven will do its job, don't worry. The main thing is that she is 100% ready. Good luck!

I did everything according to the recipe, BUT no yeast. The leaven will do its job, don't worry. The main thing is that she is 100% ready. Good luck!

I understand correctly - Should the leaven be at its peak before kneading?

I understand correctly - Should the leaven be at its peak before kneading?

Mustache is correct. And do not forget to leave the leaven for next time.

VERY DELICIOUS BREAD. IN 2 DAYS BECK TWICE. EVERYONE LIKED it. Brought a plus.

Mustache is correct. And do not forget to leave the leaven for next time.

Thank you! Left to tune in for the weekend

Here he is, my first "Italian in Siberia"

The aroma is wonderful, there would be enough patience until the morning to look inside, let it cool down - tomorrow I'll show you the cut

[miculishna]

miculishna I hope the beauty will not let you down with taste. Well, you have the willpower to endure until tomorrow. I just shredded not cooled down until I ate too much.

[miculishna]

miculishna I hope the beauty will not let you down with taste. Well, you have the willpower to endure until tomorrow. I just shredded not cooled down until I ate too much.

Well here


I’m talking about pride


The first time I tried to do it with sourdough, I did it with yeast, like in mariana_aga's blog, today I will definitely put it on sourdough.Kneading the dough in KhP, letting it stand in colorant

"Inspired by success" put on the leaven, double the norm. It didn't work, or rather it turned out, tasty, but all spread out. I will fill my hand, I will slightly reduce the liquid. The bread tastes wonderful. Thanks to everyone who wrote here in the topic, there are very valuable comments

I brag about my bread! The second time, having studied the topic, something similar began to turn out ..... Mesila in HP, having subtracted 50ml. water.
Baked in a frying pan on baking paper, greased with RM. And it all stuck to the bread, barely tore it off along with the crust, so sorry ...

The last photo "Test drive with a little hand" is so sweet

You should have seen what this bread vandal did! She dug a hole there Directly hot picking out, and I already gave her a chilled piece)))
I see that you have more holes, have you reduced the water and by how many?
And then on what did they bake after proving?
I began to knead in a cup, let it stand for 20 minutes. Then I dumped this mass into the HP and turned on the Dough for bread. It turned out to be an elastic bun (sorry for not taking a picture). But in the first minutes I stood next to the spatula and scraped the dough from the walls.

Mine have grown, so now I am moved by other people's children. Of course, here adults can't stand it until the bread cools down, and small ones even more so ...

This is the consistency of the dough
STARTING THE KNIT WITHOUT SALT AND OIL

ADDED SALT AND OIL BY DROPS

THIS IS THE END OF KIND


I mix it according to this layout, hang it up to the gram
and flip it onto well oiled paper. If the paper is poorly oiled, then it sticks tightly

Ira, and you pour oil in how many minutes. before the end of the batch? And straight drops. I pour it out, little by little ...
And with what oil to oil the paper so that it does not stick?
And when you put it in a colander, do you lubricate it with something?

If you look closely, in the second photo in the upper left corner of the test, you can see olive oil, a yellowish spot. I pour a little straight from the bottle, if you pour a lot, the dough does not mix well.
I grease the paper with the usual rast. butter, I prefer fragrant, which smells like seeds.
The drushlag should be completely dry and I sprinkle it with a mixture of wheat and corn flour, you can sprinkle it with semolina, I even sprinkle it with fiber sometimes. BUT, the dough sometimes falls through the holes and then the loaf is not very even. I have adapted to spreading in fabric. I line any suitable container with a cloth (this can be a linen towel or a piece of an old sheet).
Beforehand, I rub the fabric well with flour, directly with a very thick layer, so as to cement the cloth, carefully transfer it together with the flour into a container and put the dough there for proofing. The workpiece pops out only in this way. We need to get used to it. I used to wash these rags of mine after each time, but now I will turn the dough on paper, roll the fabric until the next time. In the oven on the grate I have a tile floor tile, I heat it together with the oven and bake it on it. I make pizza on a tile from the same dough, it's just fly away !!!

Thank you! I've also thought about the stove, tomorrow we'll go to the building, I'll take a look.
How do you handle pizza on a stone?

Thank you! I've also thought about the stove, tomorrow we'll go to the building, I'll take a look.
How do you handle pizza on a stone?

I have a large glass board, I make it on it and then throw it off like a shovel.

[Mikulishna]

Mikulishna

I have a large glass board, I make it on it and then throw it off like a shovel.

Irina, how do you roll out the pizza dough? Or are you just molding with your hands?
And in front of the folding filling, do you bake the dough a little or bake everything together?

I made pizza from this dough and bread. The dough stood overnight, because the yeast was dead, but due to my leaven, the dough jumped out of the bucket in the cold in the morning



The flour was Makfa.

Stella, here is this link does not open.

Thank you, this is where I'm dull -So how much starter should you put if without yeast

I didn't get it! How much starter culture should be taken without yeast. The same amount of yeast?

[Mikulishna]

MikulishnaIrina, how do you roll out the pizza dough? Or are you just molding with your hands?
And in front of the folding filling, do you bake the dough a little or bake everything together?

Stretching with my hands, oiled with rast

I made pizza from this dough and bread. The dough stood overnight, because the yeast was dead, but due to my leaven, the dough jumped out of the bucket in the cold in the morning



The flour was Makfa.

Excellent result!!!

[Mikulishna]

Mikulishna

Stretching with my hands, oiled with rast

I realized thanks......

Mikulishna, thank you !!!!
Today I played Italian again. The holes turned out smaller, but still delicious, of course.

After spreading the dough, I can not turn it over on a baking sheet, TK LIPNET to the container. Dusting the mold with flour does not help, what would you advise?

Here they wrote that it is necessary to grease the proofing form abundantly with RM Oil
Hole bread!

Thank you and delicious. And I will work on the appearance. Here's another question, why did it flow out?

here the holes are better visible, this is one of my favorite recipes. Again

My today also spread, here ...


Separate slices only with a bowl of soup. The dough is liquid. I'll try to follow. once in the form to stand and to dump and immediately bake!
I also loved this recipe. It's not even too lazy to dance with a stove and a kolobok! And the husband and children love him. I'll go get the leaven, tomorrow at my sister DR, bake her some bread in addition to the present! And then I boast, but I did not give to try ..., he does not stale ...

Girls, have you read the topic carefully? This bread does not need to be allowed to stand in a container - the dough simply sticks to it in any case and after spreading it on a sheet (stone) will take on a different shape.
I put it right on a baking sheet on a pan, then gently transfer it to a stone in the oven.

My today also spread, here ...


Separate slices only with a bowl of soup. The dough is liquid. I'll try to follow. once in the form to stand and to dump and immediately bake!
I also loved this recipe. It's not even too lazy to dance with a stove and a kolobok! And the husband and children love him. I'll go get the leaven, tomorrow at my sister DR, bake her some bread in addition to the present! And then I boast, but I did not give to try ..., he does not stale ...

Good luck and good loaves. I have already baked my sister like that. She appreciated. Yours will be glad too.

Proofing for 40 minutes under the foil, but on a sheet ... with which to transfer to the oven later?

I distribute right on a baking sheet on a pan

That's just on the sheet and spreads .......... I re-read all the pages and then who is what is great. Today I tried a colander, it didn't work.

I kept my shape when I used the duck. I did the spreading in the lid. And in the lower heated part she turned it over and covered it with a lid. Baked for 15 minutes. Then I removed the cover. There was a class. But the duck is old and there is a lot of children from it. (The temperature is still high)

In order for the dough to hold its shape, it must be kneaded very well - for me, Kenwood does it, and the surface of the dough piece is stretched. Dump the spaced dough onto an oiled table and, with several movements, collect it in a bunch towards the center, turn it over and put it on a pan with a sheet of baking paper. You place it on it, then transfer it to the stone along with the sheet. Something like this

And my HP kneads, kneads well, I have 2 mixers. Today I will try to roll it into a roll before proofing and put it in a bread pan, and then before baking I will dump it on the rug and bake. I'll see how it goes. If I don't forget, I'll take a picture ...

himichka, And what does "the surface of the dough piece" mean?

I bake with leaven and without yeast
Tatyana, how much yeast should you put in this bread? Can't get an answer