Artisanal bread without kneading

Understood thanks!

ABOUT! Cool bread turned out!
Doesn't it tear his roof? If no incisions are made?

Thank you! This bread is different every time. Observing the flour-liquid balance, I constantly experiment: I will add milk, then yogurt, then whole grain flour, then rye ... I took flour c / w and rye from Russia for rest, I used the rest of the ingredients according to availability, which God will send. God sent: homemade kefir, chic local wheat flour for bread (which is unexpected!), Fat milk. The bread was excellent! With a thick crispy crust and tender crumb. It was not quite that in Russia. And the roof was torn off, then no ...

[Serenity]

Serenity, I managed to bake cakes from this dough for pilaf (my tongue does not dare to call them obi-non, but still ...):

[Loya]

Loya, delicious!

The bread is super)) it turned out the first time))) I bake often ... well, sooooo Tasty and easy to cook - for those not experienced like me))) Huge S P A S I B O))))))

Olga, thank you very much for such an easy-to-prepare and delicious bread: rose: to ... Before that, I only baked bread in a bread machine. For some reason, the son called this bread * thieves * ... now that's the only way we call it (bread) ...
the photo turned out to be dark

The bread is super)) it turned out the first time))) I bake often ... well, sooooo Tasty and easy to cook - for those not experienced like me))) Huge S P A S I B O

to your health! I'm glad that the recipe was useful to you.

[ala]

ala, great crumb!

The son called, for some reason, this bread * thieves *

nontrivial!

And here is my bread



Delicious and hassle free. To my taste it very much resembles pita bread, but not thin, but one that is a flat cake. They sell these in our store.

Delicious and hassle free. To my taste it very much resembles pita bread, but not thin, but one that is a flat cake.

yes, they are similar - stringy crumb, crispy crust

[Serenity]

Serenity, Olga, thank you for the bread, I bake it often, we really like it))

Cut the loaf (optional) and drop the blank on paper from the board onto a hot baking sheet.

girls always the word "reset" scares me. it will disfigure the form. Or am I wrong?

[tumanofaaaa]

tumanofaaaa, Ira, I made the blank directly in the form of a miracle stove

[tumanofaaaa]

tumanofaaaa, Ira, I made the blank directly in the form of a miracle stove

so I always distribute in the form immediately after molding, but I just wanted to figure it out ...

girls always the word "reset" scares me. it will disfigure the form. Or am I wrong?

Ira, everything is very simple. I settle it on a Teflon rug on a glass board. Grab the end of the rug and roll it off the board onto a baking sheet or stone

Ira, everything is very simple. I settle it on a Teflon rug on a glass board. Grab the end of the rug and roll it off the board onto a baking sheet or stone

People, and he does not deform? does not settle? Well this is after proofing! Once I dropped the loaf out of the mold when putting it in the oven. Was so beautiful, and then fell out and never rose again. Therefore, I ask.

does it not deform? does not settle?

No, it slides off the glass so neatly. By the way, I don't have a glass board, I put it on a glass dish. Without sides, of course

No, it slides off the glass so neatly. By the way, I don't have a glass board, I put it on a glass dish. Without sides, of course

got it! thank you

[Serenity]

Serenity, thanks for the recipe! I'm not a fan of all sorts of starters (yet?), But I liked the photo of your bread.In the evening I kneaded the dough, put it in the refrigerator after 4 hours. And the rest was done during the day .... my son (he is 16) while I was at work. They just calculated the time so that I could arrive and take it out of the oven myself. Beautiful and tasty, unusual. Baked in a non-stick skillet.
In the recipe for wheat flour, I put 400 gr, 60 - whole grain.

I will repeat it again - a great recipe! The bread is wonderful!
And, besides that it saves time and effort and does not require much attention,
makes it possible to make many different breads based on one recipe.
Recently I bake from first grade flour + bran. Super!
Thanks to the author!

girls always the word "reset" scares me. it will disfigure the form. Or am I wrong?

dumping - means "letting the bread (on paper or just on flour) slide off the proofing board onto a baking sheet." don't be afraid, nothing is disfigured, but this bread is generally very persistent
I usually arrange it on a glass board lined with paper or foil.

[PapAnin]

PapAninthanks for the praise! glad the recipe stuck. I basically make two variations - with sourdough and with 2 grade flour.

[Ekaterina2]

Ekaterina2, bake to your health! and take pictures

I basically make two variations - sourdough and 2 grade flour.

I have not tried it on flour of 2 grades yet. I'll have to buy.
As I say, there are many variations! And every time it’s like new bread!
Thank you!

I have not tried it on flour of 2 grades yet. I'll have to buy.

be sure to try! the most delicious bread, for my taste it is so ... real!

Today I baked bread for the second time.
The recipe says it can stand in the refrigerator for up to 14 days. I believed and in vain.
Knead on Saturday, and today, Thursday, baked. It turns out on the 5th day.
I will not experiment any more. The first time I baked bread on the second day and it turned out super. I posted a photo (post 258). It was formed easily and perfectly kept its shape. It turned out very tasty.
And this time it turned out to be a pancake. The dough, while standing in the refrigerator, greatly changed its structure, became liquid and spread over the entire baking sheet. Although I kneaded it in the same way. And they failed to mold it.
Conclusion: it is better not to keep the dough for a long time.

[k @ wka]

k @ wka, in my recipe it is written that I did not check about 14 days, I do not advise keeping it for so long. I hold the dough for a maximum of 3 days, if longer, then it only goes into the composition of another dough as "old" for taste.

my recipe says that I did not check for 14 days

And I checked. And now I know that it is not necessary to do so. I will bake on the second, maximum third day.
And I wrote so that someone can learn from my mistakes.

[k @ wka]

k @ wka, the experimenter!

Yeah. I'm so
There is another loaf on the proofer. I like the bar better, and it is more convenient to cut and the slices are not so wide. I fold the dough and stretch it in length.
As soon as it is ready, I will report

[Serenity]

Very tasty bread turned out!Serenity, Olga, thank you for the recipe and detailed description.
I did it for the first time, for some reason the upper crust was very baked, and the lower one was not baked. I think because I baked on a teflon sheet.
I've already started another portion, tomorrow I'll try to bake it just on a baking sheet.

I gave this recipe to my mom. It has not yet baked it itself. Mom liked the bread and has already baked it 4 times. Mom passed the recipe to her daughter-in-law.

And I think that the teflon sheet has nothing to do with it.
It also happens with me that the pastries (not only bread, but also pies or buns) are already very brown on top, but not on the bottom. Then I switch the oven to just the bottom burner.
But I already know my oven very well, I made friends with it.And I advise you to try to turn on only the bottom, if the top is very baked, and the bottom is not baked. Try this and that and you will succeed.


And here is my today's, as promised. It turned out super. The crust is thin, the taste is excellent. Weight 733 grams.It stood in the refrigerator for 13 hours. "Rubberiness" is less than in the previous one. Apparently depends on the time the dough is kept in the refrigerator.

And kneaded the next one, but with some changes. Experimenting again

I took 350 g of premium wheat, 90 g of rye, 20 g of malt and 10 g of fresh yeast. After 1 hour I had to crush, because the dough doubled. And after another 1 hour it escapes from the bowl. Maybe yeast is zamny?
I went to crumple and hide in the refrigerator

[Galina]

Galina, my stove does not switch alternately from top to bottom, turns on and off simultaneously.
My dream is to change the stove.
Or maybe this is due to the fact that I put a baking sheet with water on the bottom?

So a baking sheet with water on the bottom is a must. Otherwise, the crust will be impenetrable.
When I just started to learn how to bake bread, I did it. It looks like nothing, but it's even impossible to cut it, the crust is so thick and hard. Climbed into no, began to read the reason. Only with steam do I get bread with a thin crust.
But a baking sheet with boiling water (I have an old frying pan) should be in the oven only for the first 10-15 minutes, then you need to get it out, reduce the temperature and bake the bread without water, that is, steam.

Otherwise, the crust will be impenetrable.

Thank you Galina !!!! I must keep your advice separately, otherwise I will forget

maiden memory

but I think ...

Girls can't have another, sister aaaaaaaa

[Galina]

Galina, thanks for the advice!
And if I put an enamel cup of water right on the bottom, will it help?

You can also have a cup, but only a wide one. It is important here that the area of ​​evaporation of water is larger. That's why I put the old skillet on. When the water boils, scale remains on the bottom and walls. In order not to wash and clean the frying pan every time from scale, I adapted the frying pan, which I no longer use for its intended purpose.

I like the bar better, and it is more convenient to cut and the slices are not so wide. I fold the dough and stretch it in length.

interesting. Are they like ciabatta or tall?

[yudinel]

yudinel, glad you liked the recipe!
I think it doesn't depend on Teflon, maybe you just need to put it lower in the stove, look for a place in which there will be optimal heating from above and below.

[Albina]

Albina, great and you try, you will see. how simple.

And if I put an enamel cup of water right on the bottom, it will help

so it should be done, and pour boiling water right away

[Albina]

Albina, great and you try, you will see. how simple.

I've been baking bread in KhP for 19-20 years. I started baking loaves-baguettes in the oven. I have a new stove 2 months ago. Yesterday for the first time in the oven rye baked. I looked after this recipe in order to pamper my household with homemade bread on vacation. It is necessary to work it out, so that on vacation with "closed" eyes to bake

[Albina]

Albina, wire the results

interesting. Are they like ciabatta or tall?

No, it doesn't look like a ciabata. While standing on the proofer, it spreads a little, but in the oven it only grows up. And it turns out to be quite high.

[Olga]

Olga, Serenity, today the bread was a success! Moderately browned, perforated crumb, everything as we love. I put a new batch of dough to ripen.
Perhaps this bread will be everyday with us.
Thank you!

[yudinel]

yudinel, well! glad that everything worked out

And I like to bake with different freaks: on old dough, with semolina, cottage cheese, potatoes I don't know how mine will react to big holes

[Albina]

Albina, tell us later