Artisanal bread without kneading

I also need to try for the sake of interest, but now I also have a cartoon

[Serenity]

Serenity
The bread recipe turned out to be universal: it is not laborious when kneading, it is perfectly baked even in a preheated oven, even in an unheated one, in a multi, from any kind of flour and with various additives.
I like to add caraway seeds and flax seeds to my bread, and I also add malt.

[Serenity]

Serenity
The bread recipe turned out to be universal: it is not laborious when kneading, it is perfectly baked even in a preheated oven, even in an unheated one, in a multi, from any kind of flour and with various additives.
I like to add caraway seeds and flax seeds to my bread, and I also add malt.

a malt brews? u what are you adding? I have malt (red) I've only tried it in rye

My malt is dark fermented. I knead for one and a half recipes, that is, for 690 grams. flour, malt I add two teaspoons with a slide, I do not brew malt, I try to bake bread from first grade flour, if I'm lucky, then second grade, I added whole grain flour several times, and I plan to add bran in the future.
I tried this recipe as best I could, but nothing prevented the results. But I just can't get myself together to bake it in a cartoon.

My malt is dark fermented. I knead for one and a half recipes, that is, for 690 grams. flour, malt I add two teaspoons with a slide, I do not brew malt, I try to bake bread from first grade flour, if I'm lucky, then second grade, I added whole grain flour several times, and I plan to add bran in the future.

That is, you just mix malt into flour? How does it affect vkyc?

I also want to try the cartoon. Today I baked a biscuit in it, it turned out great, So we think that she basically knows how to bake. Next time we will put on an experiment.

I came to say thank you, my most delicious bread for the time that I was engaged in baking. I recently bought a bread maker and was striving for exactly this result, but it did not work. It turned out only yours in the oven, I did not bake this particular bread in HP, baked others, but not the same taste. And this bread is what you need. Only the holes for some reason turned out to be tremendous, tomorrow I can add a photo. Still, I'll try it in HP. Thanks again.

[Serenity]

Serenity
Of course, with the addition of malt, the taste of the bread changes, the color of the bread also changes, it becomes gray.
Last year I was at a church fair, where my mother recommended always adding malt to bread. I had added malt to bread before, but I didn't really understand the change in taste.
Now it's a different matter.
I add the malt to the flour to all the other ingredients, mix it thoroughly, and then add the water, just as your recipe says.

I came to say thank you, my most delicious bread for the time that I was engaged in baking. I recently bought a bread maker and was striving for exactly this result, but it did not work. It turned out only yours in the oven, it was this bread that I did not bake in HP, baked others, but not the same taste. And this bread is what you need. Only the holes for some reason turned out to be tremendous, tomorrow I can add a photo. Still, I'll try it in HP. Thanks again.

Oh, How nice to read This! I'm glad that the recipe came in handy.I love it myself,
Let's take a photo already, it's terribly interesting what kind of holes are so huge

I add the malt to the flour to all the other ingredients, mix it thoroughly, and then add the water, just as your recipe says.

Yeah, I see, thanks
I will definitely try it soon. The next one according to the plan is in my multi, already there is mixed

She promised a photo, but did not find it, apparently deleted it by accident.There was a piece left (since I was still baking pizza), and I took a picture of it, but there are no such large holes on it, and they were, honestly, I still did not form bread, the dough was so liquid that I did not even try, as it worked out, I left it that way, did not sprinkle it with flour, after cooking it easily separated from the baking paper. A little pale, I had to leave the house, so I took it out early, but baked it.

She promised a photo, but did not find it, apparently deleted it by accident. There was a piece left (since I was still baking pizza), I took a picture of it, but there are no such large holes on it, but they were, honestly

Wow, these are holes and they are not the biggest ones yet, you say?

The dough should not be too liquid, probably, the flour takes a little water, you need to reduce it. Nothing, great, delicious

Yes, the bread is delicious, and the flour was French, I bought a kilogram for testing.

And here I still found a use for him. Suddenly, the task arose to quickly feed four men. I wanted to make pasta and suddenly I think - I have the same dough in the fridge worth cooking. Stretched out with her hands, yl came to life in 2 forms. While the oven was heating up, rubbed it - cut the filling From what was found: baked turkey, sweet pepper, champignons from a can, pickled cucumber, instead of mozzarella Adyghe cheese On top of gouda u parmesan from a can. For three minutes "bread" in a preheated oven, then tomato paste it, top with filling u cheese and another 10 minutes. It turned out to be something like a big hot buffet on the freshest fragrant Bread - a flatbread with a crispy bottom crust and edges. Eaters said "piiiiizza" This is not a pizza, of course, but delicious and satisfying, And in just 25 minutes maximum!

It is very convenient to always have a trouble-free dough on hand

Now I will know that this dough can be used to make a "pizza-butter".
Truly a universal dough.

Now I will know that this dough can be used to make a "pizza-butter".
Truly a universal dough.

There would be a desire to bake pizza. I made the dough as for pancakes, and then everything was familiar. But mine love to have potatoes. the layer was mashed, and then the sausage and stuff.

There would be a desire to bake pizza. I made the dough as for pancakes, and then everything was familiar. But mine love to have potatoes. the layer was mashed, and then the sausage and stuff.

No, I bake pizza on a normal pizza-Dough, but it takes a long time to knead it. ... And here is the beauty that the dough is already at hand, T-e. in general, no time was spent on the very basis.
This is not a recipe, but like, porridge from an ax

Now I bake this bread all the time, thanks to Serenity, only I make it in KhP, and the most successful in my opinion is if the dough is kept for three days, even tastier than sourdough bread, although I did not think that this is possible, since I am a fan of sourdough bread. Today I will bet again by leaps and bounds.

Now I bake this bread all the time, thanks to Serenity, only I make it in KhP, and the most successful in my opinion is if the dough is kept for three days, even tastier than sourdough bread, although I did not think that this is possible, since I am a fan of sourdough bread. Today I will bet again by leaps and bounds.

great bread! ... and this is how I bake it with sourdough now

On Sunday I decided to bake my favorite bread. I looked at the recipe in the bookmarks and found an addition: how to bake it in the form of a ciabatta. I got interested. The result was impressive:

In the context:

Bread basket:

Ooooooo !! What a wonderful piece of bread.

Serenity, thank you so much for the recipe! I dreamed of such bread. Probably, he was in my bookmarks for a year, and finally, my hands got around!
Made a half portion. For which I scold myself! I have already kneaded the next one, it is in the refrigerator. And I will knead constantly now. A unique recipe, absolutely necessary for me. Exactly what I was looking for to accompany Mediterranean dishes and snacks. Holes all over the loaf - better and better from piece to piece
Here's what I got:

Thank you very much for the recipe!
Here is my bread, or rather two wheat-rye rolls)

I, of course, did not wait for it to cool completely and smacked myself off a lukewarm piece - it tasted good). So the CAT ran up to the smell and began to demand that it was meat!

[Serenity]

Serenity, I do not get tired of thanking for the bread!
🔗

[Serenity]

Both I and I baked yesterday How I love this bread, mmm So far, without pictures, big holes I didn’t manage to read it on the Internet, for holes the flour should be strong with a high protein content (I have a general purpose - only 10 g of protein) Well, okay, the main thing is delicious dough again today.
SerenityThanks a lot for the recipe

Thank you
Can be replaced with fresh, 8-10 grams per 460g flour.

Olya, please add this clarification to the recipe. Otherwise, I keep forgetting to count yeast, and I haven't baked with dry yeast for a long time

Irina, did you mold this bread like a ciabatta?

[PapAnin]

PapAnin, something like that I wanted

Have you cut it?

I cut it, but it didn't work out very well.

What do you think, if made in the form of a ciabatta and not cut, it will tear? Does it rise strongly in the oven?

No, I was just practicing. It was baked without a cut, nothing tore me apart. It rises strongly, I don't put it on the very top. In the photo there is a half-portion bread, where the piece of dough was quite small. Just don't do that. Bake right away according to the recipe, otherwise it ends too quickly. I gave the recipe to a friend, I tell her: strictly follow my recommendations, let the bread cool! (She never baked bread at all.) Aha, of course! They cut in a race, not just warm - hot, wrapped their hand in a towel so that it could be cut off. They learned it in 10 seconds with butter (this is how they lose weight)

For the second evening I have been enjoying this bread: I pour olive oil into a jam socket, add some salt to it and dip pieces of bread. Tasty to the point of disgrace.

Well, how can you resist after reading such reviews. I read everything at work, ran home now and have already set 1.5 norms. I want to make bread tomorrow, and try it as a ciabatta the day after tomorrow. Also very good. I like cold proofing and long fermentation

Thank you very much for the recipe !!! I also baked (though I added rye flour). What a delicious bread. Yes, and such a hearty one. It's just that I haven't learned how to insert photos yet.

Interestingly, and this is a specially duplicate of the recipes that are on the forum? Or just nobody uses search?
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4505.0 Bread without kneading from Alexandra - a recipe on the forum since 2008.
and baked both with malt and in a multicooker [urlhttps: //Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=117088.0]

Nothing new again - just another name

[rinishek]

rinishek so ... but not like that. On a formal basis, even: the ingredients are the same, but go compare the glasses with grams?
Alexandra's recipe does not have a two-hour proofing at room temperature, but she has manipulations with molding (folding) and baking in a cast iron pan. What was baked there later, no one will look at the recipe posting.
So both recipes have a right to exist.

I am very sorry that when people posting recipes they do not analyze the recipes at all, and do not look at the topic - what was baked there later.
At one time, I was not lazy (and I still reread it) to read the WHOLE topic in order to understand how the recipe works, how and what product substitutions give different results. I'm not true, of course, but the lack of analysis surprises me

[Ikra]

So both recipes have a right to exist.

Ira, Ikra I completely agree!
We and Omelka laid out a similar recipe https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=226829.0, also a wonderful bread. These recipes are similar, but there are still differences. The main thing is that they are all wonderful, for which thanks to the authors: Serenity, Omela, Alexandra!

[rinishek]

rinishek , not everyone has the strength and time for this. I will analyze a recipe similar to mine only if both the name and the recipe match. After all, we have an amateur forum, and they do not write out patents for recipes for us to treat everything with such thoroughness.
And Serenity, Omele, Alexandra - many thanks for all their recipes, both bread and others. They have something to learn and something to take note of. Each has its own unique experience, which I often take on board.

Ira, we're not talking about patents.
Regarding the time and effort - after all, being on the forum presupposes the presence of free time and some effort.
for me, this is personal disrespect for my time - I go into the topic in the hope of finding something new for myself, but I see only one hundred percent double.
my time is spent on rudimentary analysis of the recipe - what the author should have done.
ALL recipes have the right to life. And I always treat with respect and gratitude those who indicate in their recipe the links or topics that formed the basis of OWN recipe.
This isn't just a litter of virtual space - it's work. Working on a recipe, checking it, analyzing the existing ones, meaningful and elaborated material, etc.
I am very respectful in other people's work. However, I also respect my time.
I remain in my opinion - the forum is littered with similar or even identical recipes. Unfortunately.

for me, this is personal disrespect for my time - I go into the topic in the hope of finding something new for myself, but I see only one hundred percent double.
my time is spent on the rudimentary analysis of the recipe - what the author had to do.
ALL recipes have the right to life. And I always treat with respect and gratitude those who indicate in their recipe the links or topics that formed the basis of OWN recipe.
I remain in my opinion - the forum is littered with similar or even identical recipes. Unfortunately.

That's right, come in, look, find, cook ... and it turns out that your recipes personally contain elements of other works of authorship. There are no original, self-made recipes in the world for a long time (with rare exceptions), we have been repeating each other for a long time, adding our own zest and details based on your culinary experience.

And if the author posts a recipe, he shows us his zest, as well as you, too - and there is nothing wrong with that.
Each author wants to share his recipe, for this there is a culinary forum

And if any of the users suddenly notices that there are "similar" recipes on the forum, then it is possible and necessary to tell the author about this in a tactful manner and give links to these recipes in the subject, let the users look at the recipes and choose those raisins, which they prefer.
Every recipe on the forum has a place to be!

I am very grateful for the recipe. Whether it was already like this, or not, it is not so important - it is important that someone saw it now and put it into practice. The pizza on this dough is wonderful and wonderful. The husband said that he dreamed of such a pizza
And there are no words at all for bread. There is already a new portion for tomorrow and a friend has a recipe on the table, although not huge holes, but 100% airiness (True, photos from a mobile phone do not convey the beauty of the original, but as it is)

Thanks for the bread recipe. I really liked the principle itself, I did it several times already, but with my own changes.

And I baked this bread. It turned out very tasty. But for some reason my dough turned out to be very liquid, just like that.
When put on proofing paper, it spread into a large pancake. But in the oven it grew very much, puffed up like a ball. The holes inside are huge.
But, that's bad luck! The bottom of the bread is firmly glued to the paper. And it is removed only with the crust.
I just here thought that maybe it can be baked on a silicone mat? But then how do you put it on a hot baking sheet? Or a cold one? Or maybe immediately on a baking sheet for proofing, and then immediately into the oven? And won't it stick just as tightly to the baking sheet?

How many questions !!!! Maybe someone will answer with more experience. I baked such bread for the first time. I liked very much that you can even prepare it in advance, in a few days. Yes, and no need to knead !!!

I also have bad paper. I grease it with vegetable oil, then sprinkle it with flour quite abundantly. It is even better to mix flour with semolina or use CZ flour, in general, to make the grinding coarser. In general, you need to change the paper, I can't find a suitable one in the nearby stores (they suggested that Paklan is good)

I let them stand in the form (my bowl is round) sprinkled with abundant flour, if I bake with two loaves, then on a wooden board, again with flour. Then I shake it out on the parchment, which I grease and dust it anyway.
LyuLeka is right, if the paper is not very good, you have to reinsure yourself.

Today it is the most demanded bread in my family. And I am satisfied with a minimum of fuss, and the "eaters" are satisfied with the taste.
Thanks again for the recipe!

[k @ wka]

k @ wka , I bake this bread on a silicone mat. I put it on it, and then it is very easily pulled onto a hot baking sheet.

Girls, can silicone mats be heated up to 240 degrees?

Girls, can silicone mats be heated up to 240 degrees?

Yes!

[k @ wka]

k @ wka , I bake this bread on a silicone mat. I put it on it, and then it is very easily pulled onto a hot baking sheet.

So I thought to do so. But I was embarrassed that the baking sheet should be heated together with the oven. And I was afraid that the silicone mat would behave incorrectly.

In general, this bread is very much like pita bread, which I often buy in the store.
Now I will have mine