Wheat bread for every day basic (basic recipe by R. Bertine)

Wheat bread for every day
basic (basic recipe by R. Bertine)

Category: Yeast bread

Ingredients
wheat flour	500 g
fresh yeast	10 g
water	300-350 g
salt	10 g

Cooking method

• I want to say right away why the water in the recipe is given with such a range of 300-350 g. When manually kneading, even taking into account the differences in the quality of flour, the dough absorbs 350 g of water quite well. When kneading with a mixer or in a food processor, the dough turns out to be too liquid and it is impossible to achieve a classic kolobok - it has been checked many times.
• Therefore, when mixing with a mixer, I use 300 g of water. With a larger amount of water, the bread turns out to be no less tasty, more airy, with the thinnest crust.
• 1. Rub the yeast into the flour with your fingertips until fine crumbs are formed. Add salt, add water and knead the dough for 8-10 minutes until a soft, slightly smearing ball is obtained. If desired, add one tablespoon of olive oil a couple of minutes before the end of the kneading - the crust will be softer and thinner.
• 2. Round the dough and leave to ferment until doubled (about an hour).
• 3. Place the dough on a lightly floured cutting mat, knead and form into a ball. Proof until 2.5 times increase (45-60 minutes).
• 4. Bake in an oven heated to 250 degrees for the first 5-7 minutes, then lower the temperature to 200 degrees for another 10 minutes and bring the bread to readiness at 180 (total time 20-25 minutes). Before baking, grease the bread with milk, a pinch of salt and sugar and make cuts.
• 

Time for preparing:

2.30-2.45 min

Cooking program:

oven

Note

Delicious, quick bread. With all my love for mastering new recipes, this bread is almost always in the house!
Cook with love and bon appetit!

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Wheat bread with Triticale flour (Twist)

[Marisha]

Marisha, beautiful bread !!!

[Marina]

Marina, wonderful bread, BRAVO!

[Ksyusha, Tanya]

Ksyusha, Tanya - thank you very much for your rating!
I have been baking this bread ever since I got books by R. Bertine. Baked with different amounts of water, with 1st grade flour - I was always happy with the result.

Marisha! What a beautiful bread! I'll take it to my bookmarks - it's a pleasure to bake such bread!

[Marisha,]

Marisha, bakes for health!

[Marisha]

Marisha, handsome handsome !!!

Delicious, quick bread.

PPKS !!! My family really loves this bread !!!
For the first time (this was the first recipe I tried from Bertine's book) foolishly, I kneaded the dough for this with bread in HP, it turned out to be a slurry ... But after kneading with a hand mixer
!!!

Question ...Marish, and you heat the baking sheet together with the oven? Yes, I put bread on a well-heated baking sheet ...

P.S. And with meenya again this bread, the dough is already melting, I'm waiting ...

[Inus]

Inus, I must warm up the oven together with the baking sheet!

And I also bake it in the proportion of 100-150 first grade flour, the rest is rig. Mine really like it.

[Marish]

thanks for the answer Marish , and for advice:

I bake it in a proportion of 100-150 first grade flour, the rest is rig

Exactly above with this bread I didn’t "scoff" I haven't tried it yet, next time I'll mix it !!!

[Marishin]

And here is my wheat-rye all from the same book by R. Bertine:



Everything is the same as in Marishin recipe, only 100 gr. We change wheat flour to rye.

Baked in the mode convection according to the following scheme (suddenly someone will come in handy):
one.The oven has warmed up to 250 degrees.
2. As soon as I put the bread in the oven and sprayed the walls of the oven with water, I immediately lowered the temperature to 230 degrees. Baked for 5 minutes.
3. Reduced the temperature to 180 degrees and baked for another 10 minutes
4. Reduced the temperature to 160 degrees and baked for another 10 minutes.
The total baking time is 25 minutes.

I bake often, despite the simplicity of the recipe, mine are always very happy about this simple and tasty bread !!!

Oh, how beautiful !!!
And I did not think of replacing it with rye flour in this recipe. Thank you very much for the idea!
I will definitely do it!

[Marina]

Marina, thanks for the recipe for such a wonderful bread! I baked with the addition of 1st grade flour, kneaded with a hand mixer, did not expect that such a wonderful dough, very tender, could be kneaded with a mixer ...





I liked it very much !!! Something I overtook with heating the baking sheet, transferred bread on paper to it, it does not tear off in any way ... maybe it was necessary to grease it with butter?

[Olya]

transferred bread on paper to it, it does not tear off in any way ... maybe it was necessary to grease it with butter?

Olya, change the brand of paper !!! Normal paper such as Paclan does not stick.

shl. Bread -

[Saga]

Normal paper such as Paclan does not stick.

I've been using baking paper lately. Saga and toppits- !!!

I buy the one that is already cut into pieces under a standard baking sheet (42 X 38), well, it’s convenient!

Paclan excellent paper, I agree, only here it periodically disappears from the shelves ...

I also love this bread, I have been baking it for a long time. I also have paper, albeit brown, but apparently not very high quality, I have to grease it with oil.

[Olya]

Olya, change the brand of paper !!! Normal paper such as Paclan does not stick.

Ksyusha, Thank you! Baked on tracing paper, although Paclan lay next to it on the shelf! This is inexplicable ...

[Olga,]

Olga, bread is just handsome !!!

And about the paper - I fully agree with the girls. There is no need to lubricate high-quality paper.

[Marina]

Marina, thanks, very nice ... I'll try Paclan next time, and he's not far off ...

I baked this recipe many times, kneaded by hand, baked in an ordinary gas oven (Hephaestus Brest stove). It always came out delicious ... BUT ... I ALWAYS have the same problem. If the recipe does not contain milk, eggs, sugar, honey and the like, I NEVER get a golden crust. I smeared the bread with milk, the crust appeared, but not too rosy and crispy. Tell me, what could be the reason? I tried to put the baking sheet on the very top, the result is the same. How do you achieve such an amazing crust? Does it depend on the oven (gas or electric)?

[Akimell,]

Akimell, perhaps the reason is in the oven. Try another option - milk in half with water + a pinch of salt and sugar, stir everything thoroughly. I grease many types of bread like this.

[Twist]

Twist , Thanks for the advice. Next time I will try this option. Then I will report back.

I will wait!

[Twist]

Twist, I report. I tried to grease the bread according to your method, the crust turned out to be not too fried, but still it turned out.

Next time I will try not to dilute the milk with water. Thanks again

[Akimell]

Akimell, great!

P.S. You can come to me on "you", I will be glad!

I would like to try this bread with a bread maker. Maybe someone already tried it?

Does it depend on the oven (gas or electric)?

Definitely !!!

Having worn out with my gas oven, now I'm just in seventh heaven with happiness from an electric one !!! I slowly began to forget what it means to grease bread before baking, but maybe I spray it with water ...

Definitely !!!

Having worn out with my gas oven, now I'm just in seventh heaven with happiness from an electric one !!! I slowly began to forget what it means to grease bread before baking, but maybe I spray it with water ...

So, it's not in vain that I dream of an electric oven! We need to start wedging up to my husband about repairing the kitchen, changing furniture with built-in appliances ...

Thank you so much. Delicious bread. I put it first! And you could find tasty rye-Borodinsky on sourdough like that!

[cdoctor]

cdoctor, thanks for the appreciation of this bread !!!

Thanks for the recipe, I really liked the bread. I bake for the second time and definitely not the last.Just out of the oven

[Julia]

Julia, the bread is just wonderful! Very beautiful!
I am very pleased that the recipe has taken root in your family. Eat to your health and enjoy!
Thanks for the wonderful photo!

I thought I would report it tomorrow, but the camera, it turns out, is nearby, I won't wake anyone up))

Here's my bread:



We love to break it, not cut it) It's tastier))

Nice recipe. I, despite the presence of a bread machine, bake bread in the oven, I like the process.
I love this bread very much. A simple set of products, as they say, is cheap and cheerful. But such a good result. The only pity is that outwardly your crust is so dark, beautiful. It's a pity - in the sense that I'm not doing it well))) Although I did not lubricate with anything. In the next I will. Well, okay) The main thing is delicious) I used to cook at the same temperature, but today I observed your intervals)
Thanks for the variety! I'll go further according to your recipes))

[Cartoon]

Cartoonwhat a fluffy crumb the bread has! And the crust is thin, it is clear that it is crispy. And this color is really because the workpiece was not smeared before baking.
Thank you very much for the photo report and such kind words! I will be very glad if other recipes are useful and like it.

And I'm still here))
Firstly, I want to note that yesterday's bread was delicious today, as if I baked it in the morning. Since I did it with the expectation of 300 grams of flour, they finished the last bite at lunchtime)
While I was thinking which oven to bake now, I remembered that Krosh wrote in the comments that she had replaced some of the flour with rye and voila - new bread) I just have a little of it left, however, 85 grams, but still. I already did a full portion. Greased before baking. And, forgetting to add oil to the dough, I dropped a couple of drops into the milk. Oh, mummies!)) I couldn't get such a tender, soooooo crust in my life! I am so glad that I tried this method, because I will always do so in the future)) Thanks separately for that! Even my husband remarked with an exclamation: "Oh, cool"))
Here is:




The browned bread is also better, of course) Although not very evenly, it’s a matter of the oven, I think. Then I'll try another oven with convection, as Krosh advised, for an experiment
The bread is awesome, and most importantly - simple. I am very pleased

[Cartoon]

Cartoon !

While I was thinking what kind of oven I was going to bake now, I remembered that Krosh wrote in the comments that she had replaced some of the flour with rye and voila - new bread)

The recipe is not called basic for nothing, on its basis you can bake different options - add both rye and whole grain flour, etc. Look what a loaf turned out!

Greased before baking. And, forgetting to add oil to the dough, I dropped a couple of drops into the milk. Oh, mummies!)) I couldn't get such a tender, soooooo crust in my life! I am so glad that I tried this method, because I will always do this in the future))

Did I understand correctly that butter needs to be dropped into milk for lubrication? I want to try it too, they love my thin crust.

Cartoon, thanks again I will be very glad if this bread will take root in your family!

Thank you! Of course it will take root!
And about the oil, yes, that's right. Literally 3-4 drops of butter dripped into the milk. I don't know, maybe this is the case, maybe not, but the crust is good))

I bake this recipe all the time. I bake in the oven and in the Mulinex Bread Maker. For the oven, I knead with a combine. And for the bread machine - I put everything in the HP, set the "French bread" mode and that's it. A very good recipe. In KhP I bake in the country. Everyone who tried it from the neighbors, everyone really likes it. Weigh it on the scales.

[Yutan]

And about the oil, yes, that's right. Literally 3-4 drops of butter dripped into the milk.

Thanks for the clarification, I am taking it into service.

Yutan, I am very glad that our tastes match! My family loves bread for a long time, but when bread is needed quickly and without fuss, I always make this one.

Girls, tell me, is the yeast pressed or dry? for some reason I am not friends with dry ones.

[Verochka]

Verochka, here it is pressed.

Thank you! then I will try to bake: girl_claping: And then yesterday it didn't work out on dry, though according to a different recipe

The bread turned out! I haven't baked bread for 15 years. But today I decided to bake it. Made a double dose of this recipe. Then she divided it in half, baked one part in a slow cooker, and the other in the oven. The loaves are different. In the oven with a plump crispy crust. And in a slow cooker, on the contrary, it is soft and the crust is thin. The top in the slow cooker was not fried, of course, and I put it in the airfryer for a couple of minutes. Baked in the oven for 1 hour. in a cartoon 1h 20 m. Well, I didn't want to blush.
and I photographed this one without a flash in daylight, especially on the window.

an hour in the oven ?? So the crust is thick and crispy, I think. Overdried. Have you lubricated it? It's just that the first time I didn't grease it either and baked for 40 minutes. Although it had to be pulled out at 25, according to the recipe, because it did not change outwardly, but the crust was crispy and dense. I, too, waited for everything to darken. But on the second day, the bread was as good as new, and the crust softened) Well, when I greased it, it turned out exactly 25 minutes. And he blushed immediately before our eyes, and the crust was soft
You have a good crumb)

[Vera]

Vera, what loafs are so good! And the crumb is great!

And then yesterday it didn't work out on dry, though according to a different recipe

Perhaps, if the recipe contains fresh (pressed) yeast, the conversion to dry yeast was not accurate?
Although I am also not friends with dry yeast for a simple reason - baking with them (in my opinion) has a different smell and a slightly different taste.

... Baked in the oven for 1 hour. in a cartoon 1h 20 m. Well, I didn't want to blush.

Form bread usually takes longer to bake than hearth bread. Therefore, the time does not coincide with that indicated in the recipe. And, of course, everyone has different ovens.
Vera, thank you very much for such a detailed photo report! I will be glad if the recipe takes root in your family!

an hour in the oven ?? So the crust is thick and crispy, I think. Overdried. Have you lubricated it? It's just that the first time I didn't grease it either and baked for 40 minutes. Although it had to be pulled out at 25, according to the recipe, because it did not change outwardly, but the crust was crispy and dense. I, too, waited for everything to darken. But on the second day, the bread was as good as new, and the crust softened) Well, when I greased it, it turned out exactly 25 minutes. And he blushed immediately before our eyes, and the crust was soft
You have a good crumb)

to me, too, on ": yes: you" No, I didn't grease it, there was no milk. Lightly vegetable oil when the bun formed. Well, my oven is such that you need to hold it longer, so that it turns brown. My husband liked it more from the oven, because the crispy

[Vera]

Vera,
Vera, thank you very much for such a detailed photo report! I will be glad if the recipe takes root in your family!

I liked the bread very much. But my husband and I can't have a lot of it: girl_haha: The figure does not allow And he immediately grinded a four loaf of loaf: swoon: I, too, could hardly resist so that I would not reach for the additive. It cannot be compared with a store one.

And he immediately grinded a loaf of four. It cannot be compared with the store

Vera, homemade bread has such a feature - it instantly disappears from the bread box. My husband, too, can eat a quarter at lunch, or even more! He comes back from me as if from a business trip, the first thing he asks for homemade bread.

[Marina]

Marina thanks for the recipe. The bread is super. As Bertine says "sings". I've been baking for the second day. Yesterday with whole grain flour, today pure wheat. At the same time I am reading "My bread" to Bertine.

[Tata]

Tata, the bread is super !!! And the cuts and the crust!

As Bertine says "sings".

Of course, baking according to the recipes of this master is a great pleasure! His recipes never fail

At the same time I am reading "My bread" to Bertine.

Class! Everything is described in such detail and clearly in it, you can safely take on a recipe of any complexity!