Italian bread (Ann Thibeault) in the oven

What flour from the assortment of the Platypus would you recommend?

Xevus at the expense of Platypus I do not know, I don’t buy flour there, now I use flour from St.

And I just had such a joy! Came out in Italian and long-sought holes, and the size.

WOOOOOOOOOOOOOOOOOOOOOO! Well vashsche! I am in complete ecstasy from your creation! And the hole! Triumphantly 🔗

Well, wow holes and this is yeah. It was kneaded in Kenwood, right?

Yeah, kneaded in Kenwood. I rested the top on the grill, it got a dent.

Uuuuu in Keeeenwudee, I can't get such beauty in my HPshke.

[Suslya]

Suslya , before Kenwood, I used a rather weak mixer to knead this dough. I got it too thin because of the flour. Therefore, you need to try, it should work out.

Please tell us in more detail how they kneaded in Kenwoody - what speed, how long, what (with a hook or a K-paddle).

Please tell us in more detail how they kneaded in Kenwoody - what speed, how long, what (with a hook or a K-paddle).

Everything is so detailed, clearly reflected on the first page of the topic ...
The nozzle is K-shaped, the speed is 1, the kneading time depends on the properties of the particular flour. The reference point is before the dough appears to shine and collecting it into a ball (see MISHA's photos).

[Freken Bock]

Freken Bock

My God, what a piece of bread! Fly away and delight! The holes are simply inimitable.

I could not remain silent ...

[himichka]

Oh girls, thanks for the support! himichka, by the way, I was waiting for you, to boast of holes! I want to try to bake from Bohumila tomorrow. A worm of hope was born that this was not fig flour before, but I am cool now.

Tan, "and experience, the son of difficult mistakes ..." Well done!

I was already desperate to insert at least some photo, we have such a buggy Internet again, that is, no, Radical starts loading and gives an error ...

Now I bake mainly sourdough loaves, they get huge, airy, sprinkle sesame seeds on top

Tanya, there is no limit to my delight.
Good girl!

I want to try to bake from Bohumila tomorrow. A worm of hope was born that this was not fig flour before, but I am cool now.

Tanya, I would add two tablespoons of gluten, for safety reasons

Tan, "and experience, the son of difficult mistakes ..." Well done!
Now I bake mainly sourdough loaves, they get huge, airy, sprinkle sesame seeds on top

And I, and I ... According to Ludmila from Toronto recipe. Simple and insanely delicious

[Lyulek]

Lyulek,

I have mastered now The most delicious rifled, what about it? It also turns out to achieve large holes. But there the principle "the longer you knead, the fewer holes" work. And here is just magic ...

It’s not fig flour before, but I’m cool now.

Definitely! Have no doubt!

[Freken Bock]

Freken Bock

beautiful successful bread. In terms of achieving good, correct bread, I am not a very affected person, for some reason I almost always succeeded the first time. Even though I had never been involved in baking before ...
Maybe the pedigree should be drawn into the light of day and all this is the merit of my great-grandmothers?
And so it is, if you recall my ordeals with Andreevna's biscuit, which I overcame on the fourth or fifth attempt. Didn't they bake biscuits in the ovens? Yes?
Therefore, there would be a desire to overcome, and our zeal will grind everything))

[Viki, Zest,]

Viki, Zest, dear gurus! Your praise is very pleasant.Photos of your breads, in general, prompted me to grow sourdough and bake bread in the oven. And whether my yesterday's bread is an accident or not, I will find out tomorrow. I will report on any outcome.

Well, it made good progress, although I apparently overstayed the bread, and it turned out to be very wide and flat. But with holes and an amazingly soft and silky crumb. However, I still did not fully delve into the kneading dough in Kenwood. I stirred it with a spatula, but at a speed of 1, after 5 minutes, the dough is going into a ball on a spatula and just spinning stupidly on it. Something I have doubts that in this form it is kneaded. I had to stop, raise the drive, wait for the dough to drain down from the paddle and turn it on again. Perhaps my flour took the water too well and the dough was not as thin as it should be?

[Xevus]

Xevus, it's such a joy for me when the dough is spinning on the nozzle! We are in such torment that it gets smeared more and more every day.

Here is my result today. This is half a serving. The other half went to pizza. Did something wrong. Bogumil flour, a little ascorbic acid. Better than with Dnipromlyn flour, but in no way can you compare with Makfa. With McFa - a song. When everything was already done and the last drops of oil intervened, some kind of eclipse came over me and I threw 2 teaspoons of Makfa into the dough. The dough began to smear even more on the bowl, and I stopped kneading. Fit, the dough formed perfectly. But in the oven for some reason it did not "explode", apparently, the temperature was not enough ... Next time I will try to replace a third of Bogumila with MacFoy.

[Lyulek]

Lyulek,

I have mastered now The most delicious rifled, what about it? It also turns out to achieve large holes. But there the principle "the longer you knead, the fewer holes" work. And here is just magic ...

It was about him that was discussed! I bake it all the time. Maybe soon I'll move on to something else when mine are full of it

It was about him that was discussed! I bake it all the time. Maybe soon I'll move on to something else, when my fill it up

And I really like that fast!

[Freken Bock]

Freken Bock, when did you manage to bake pancakes and poke holes in Italian bread? Handsome! Very nice crumb. (y) And I have nothing to interfere with (only a weak mixer and a submersible blender), I stand in the line, lick my lips

[kava]

kava, I set myself the task for Sunday - to dispose of all the leaven, which I fed in two days. I am puffing over the question of how I could take a spoon and feed it without waste, so that it turns into 200 grams in three days.

And to interfere, the girls said, you can in a bread maker.

kava the first time I interfered with this bread with a low-power hand mixer, of course there were no such holes, but it still turned out just fine.

MISHA thank you very much for the recipe, the first time it didn't work out very well, but the crumb structure and the bread itself are VERY tasty

I also baked this bread yesterday! In my opinion, it turned out, though I baked in dough (my leaven ordered to live a long time, I am growing a new one). But the questions remained: tell me, please, how long (at least approximately) do you need to knead the dough in Kenwood? I kneaded for about an hour, but I didn't see a thin film, could I knead it? True, the bread turned out to be pretty, round, and did not creep when spreading.

[Happy]

Happy, in Kenwood at 1-2 speeds with a K-shaped nozzle I knead for 10 minutes. All the characteristics indicated at the beginning of the topic are present. I'll make a reservation that I'm baking from Makfa now. I am proud of the results.

Thank you for the answer, I also baked from Makfa, as I already wrote, the result is positive, but maybe the experience is not enough, so I don’t know what kind of dough should be. Today I’ll try to bake on a young sourdough

Help, good people!

For the second day I have been trying to bake this loaf. And everything is unsuccessful.

I do everything according to the recipe, but in HP.

I mix ingredients without salt and oil. I let it stand for 20 minutes.
I knead in HP for about 20 minutes, adding salt and oil.
Then rise for 40 minutes.
Then knead for 15 seconds without a spatula - the dough falls off slightly.
Then another 40 minutes rise.
BUT here's the problem! In both the first and second rise, it happens like this: the dough rises 2-2.5 times - it bubbles very much and ... FALLS completely.

Today I didn't bake this fallen thing, but added flour and yeast and knead the dough again - I'll see what happens.

Cvetochek-Anna, in order to knead the dough for this bread, I specially bought a dough mixer, but you can't do it in a bread machine. The first time I kneaded with a mixer for about 30 minutes.

And what is the difference between kneading in HP?
Is there another alternative?
In this Temka there is a photo of a roll from HP - I thought that it works out too

[Cvetochek-Anna]

Cvetochek-Anna, read on the blog of Lyudmila, she believes that this bread can be kneaded with both hands and in a bread maker: 🔗
"lopito wrote:
Apr. 8th, 2008 03:38 pm (UTC)
people, can you knead in a bread maker? I don't have a harvester. but a hand mixer with hooks, not a spatula.
mariana_aga wrote:
Apr. 8th, 2008 04:35 pm (UTC)
I think yes, Marina. Just do not forget: first, knead everything in a bowl into a lumpy dough, let it sit for 25-30 minutes so that the flour swells, then pour it into a bread maker and mix there, turn on the kneading two cycles in a row to knead properly.
In fact, the bread maker should perfectly knead the dough, it doesn't care if it is liquid or cool.".
When I was not yet Kenwood, I kneaded with a weak mixer, and this bread turned out, very tasty, but with smaller holes. And you will succeed, the most important thing is that you have a great desire to bake it!

oh .. and where can I get it .. or how to make it? 190g ripe liquid starter culture, room T

This bread is excellent both with dough and with the non-steam method. Read here: 🔗

[chapic]

chapic, all about leavens here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=30.0 Specifically French liquid sourdough HERE

When I was not yet Kenwood, I kneaded with a weak mixer, and this bread turned out, very tasty, but with smaller holes. And you will succeed, the most important thing is that you have a great desire to bake it!

PPKS. And the quality of flour is also important for this bread. Once again I faced this just the other day. The dough from the new flour, as a result of quite a long kneading by Kenwood, turned into a dough for pancakes. I also added ascorbic acid there. The next day I baked on Makfa. The process went in the usual way, everything worked out.

Exclusively to confirm your words ...

Kneading the dough into Italian in a bread machine is POSSIBLE! Before buying a combine, I did just that, the bread turned out as expected - with holes.
Photo of Italian, mixed in cotton, somewhere in the subject. Bake with sourdough.
The only clarification is that the amount of water from the recipe must be reduced by 30-50 g.

Zest, rightly, if you reduce the amount of water by 50 ml then yes, but if you do everything according to the recipe, after all, the dough is liquid and it didn't work out in my bread maker, I had to connect the mixer and knead for 30 minutes. at the highest speed, only then I got a thin film as shown in the photo from MISHA. And now with a dough mixer, beauty.

Thanks everyone for the answers!

It is clear that the error was in the amount of water - my dough was soooo liquid, like a pancake.

Tell me, what was it that was happening? Also because of the liquid of the dough ?:

In both the first and second rise, it happens like this: the dough rises 2-2.5 times - it bubbles very much and ... FALLS completely

By the way, in the end, nothing worked out for me after I added flour and yeast to this dough. Everything repeated again - it rose very well, but as soon as it began to bake, it fell sharply and in the middle it was not baked. Went to feed the birds and crackers.

Yeah .. And I also tried to bake in KhP, and not in the oven, because I saw in the subject a photo with such a loaf baked in KhP.

[Anne Thibault.]

Bread recipe Anne Thibault.
Italian bread using liquid starter culture


Baking for 25 minutes at 500F-450F, with steam humidification for the first 10 minutes of baking.

I urgently need help, I just put this bread in the oven, sprinkled it with water in front of the oven (by the way, I used an iron for this, for lack of a spray bottle).Tell me, will you still need to sprinkle after how much during the baking process? ... I have a conventional oven without steam humidification.

Is there really no one on the forum from the pros?

Only in the first 10 minutes it was sprayed and no longer needed. At least I only spray at the beginning, and that's it! Good bread to you!

Only in the first 10 minutes it was sprayed and no longer needed. At least I only spray at the beginning, and that's it! Good bread to you!

Thanks for the answer . I did so. It is already cooling down, then I will show it in a section

Svetl @ nka you do not get upset too much, maybe MISHA could not help you right away, but she will not be applicable.

Here is my bread for this recipe. The taste is just awful. True, it came out a little crooked for me, but it did not affect the taste. ... Thanks to the author for this recipe.





And here is the cut.


And this is closer


There are small flaws, but in general I'm happy

Svetl @ nka you don't get upset too much, maybe MISHA couldn't help you right away, but she won't be applicable.

And I'm not upset. I did it myself.

[Svetl @ nka]

Svetl @ nka how good it is that you are satisfied with the bread! Appearance comes with time ... The main thing is taste!

[Svetl @ nka]

Svetl @ nka how good it is that you are satisfied with the bread! Appearance comes with time ... The main thing is taste!

This is the first test of the pen, as I bought a kneader and decided on this bread on a tip Susli... but we will improve

[Svetl @ nka]

Svetl @ nka , bravo! Excellent result. Try it on Makfa, it will be super. My favorite bread. I sprinkle it on the sedan and it turns out almost a Tajik cake from my childhood. My relatives are coming together and they also get sick of this bread. Today I baked it without sourdough in the absence of such (I cheated on her with a diet and knitting needles). The holes did not come out, but the taste pleased. And my husband agreed that lately we really miss bread from the oven. A bread maker, of course, is a super thing, but bread from the oven cannot be compared with a bread machine.

[Svetl @ nka]

Svetl @ nka , bravo! Excellent result. Try it on Makfa, it will be super. My favorite bread. A bread maker, of course, is a super thing, but bread from the oven cannot be compared with a bread machine.

Thank you . I saw MacFoo in the Metro only, I will buy it on occasion. It was me on vacation who got to the bread in the oven, and when at work HP is very helpful. And now at least there is time to experiment