Artisanal bread without kneading

[Serenity]

Serenity, Olga, please tell me, do you need to take bread baking dishes only from metal, or can you use glass and silicone ones?

[yudinel]

yudinel, I usually bake this particular bread on a hearth, a metal baking sheet acts as a hearth
In general, metal is better for bread, glass is also suitable. I don't like silicone. I haven’t even tried to bake bread in it, but the pies are kind of "sweaty" with a wet bottom.

[Olga]

Olga, Thank you!

[yudinel]

yudinel, to health

Albina, tell us later

When I bake, I will report

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?

And here is the report. Very tasty, my husband really liked it and me too. Now I will bake this one too.


The result is wheat-rye bread. Next time I will add more rye flour and 30 grams of malt, and reduce the wheat flour. And you can take less fresh yeast, the dough grew very strongly and quickly, even in the refrigerator I had to crush it.

Delicious bread thanks for the recipe!
Now I'll knead it for tomorrow. And yesterday I read the recipe so skeptically - only flour, water and salt, hmm. But she took a chance to try

I poured in 1.5 g of dry yeast - an ambush, poorly suited, I don't know what happens

It's just ugly delicious !!! It turned out to be a sitnik. We ate everything in one day! Thanks (for the awful waist) recipe!

[k @ wka]

k @ wka, with rye flour it turns out interesting

hawkmaybe that yeast? it happens.

elmi, on health and what's so terrible for the waist? terrible is what you spread or put on top

Your truth, Olga. They diminished bread almost without everything. I put another one.

[elmi]

elmi, photos! phot-ki!

Girls, tell me, can I use Saf-Instant yeast for this bread? or just a moment?
This bread has become our favorite, I bake it constantly, everyone likes it very much

[Levelours]

Levelours, of course, you can, they seem to be no different from other dry yeast, or are you talking about those that need to be activated first? then first activate the yeast in accordance with the instructions, add the rest of the water there and then proceed according to the recipe.

Yes, I'm talking about those that need to be activated) Thank you, I will use them, otherwise I bought a bag (when I bought HP, I did not know what yeast was needed), but they are not very suitable for HP, so I thought that I could try to use them here )

[Levelours]

LeveloursI think there will be no problems

Here!
Wheat premium + 100 gr. rye.

[PapAnin]

PapAnin, just a ciabatta! Wonderful holes turned out. How was it formed after the refrigerator?

Yes, you can say nothing, almost ...
Divided into two parts, made two balls. Then each of them was rolled out a little by hand, into a sausage, and then stretched to the desired length. There was no special molding. I think, since such a lazy recipe, so let it be lazy in everything! I like!
Such holes are not always obtained, but even without them, the crumb is still wonderful!

[PapAnin]

PapAnin, cool bread

Thank you!
Yes, I myself cannot get enough of how simple the recipe is!
And, most importantly, how much time it saves and makes it possible to make different types of bread!

You just can't help but say thank you for this recipe. I have been baking bread for many years and for three years now with rye sourdough. The composition of the products is always the same, but the result is different. That is very tasty, and sometimes not very. I have already baked the artisanal bread 5-6 times and the result is simply amazing.All the time I re-read the whole Temko and every time I find some new nuance. I also bake this bread with sourdough.

[iriska3420]

iriska3420, glad you liked it! I also often bake this bread with sourdough, you can see it in my recipes
in general, he is very versatile, withstands all sorts of experiments

Here!

great bread! what holes

Divided into two parts, made two balls. Then each of them was rolled out a little by hand, into a sausage, and then stretched to the desired length. There was no special molding. I think, since such a lazy recipe, so let it be lazy in everything! I like!

The only correct approach!
I also bake small ciabatta buns for sandwiches in about the same way (in the reviews, I immediately got the idea!):

this is from c / z flour. I just stretch a piece of dough, then I pull it - I somehow put it in the oven. Tasty, convenient u no hassle

[Serenity]

Serenity, The beauty!
I will also have to try small bakes.

[PapAnin]

PapAnin, u which is especially pleasing - so the crust turns out more

That's right!
The crust is wonderful!
Only, if you bet on the crust, then you want it all fresh ... it's hard to stop.

Thank you very much for the recipe! After it, you involuntarily think, why bother with recipes where you need to knead for a long time and why hp?
I have a question. My bread always fuses when proofed and turns into a cake. : girl-th: This does not affect the taste, we really like this bread ... But I want the same beautiful lush loaves and the same mouth-watering cuts

[jtaurus]

jtaurus, it should be slightly blurry during proofing, but it should rise strongly already during baking.
If your bread does not rise well in the oven, then either the flour is too weak, there is not enough gluten, then you need to change the brand of flour, Or reduce the liquid, perhaps the flour is wet and accordingly takes less water.
There may also be a problem with yeast - here you need to look at the consistency of the dough after aging, it should be very airy, viscous, As if from a multitude of soft elastic threads. Bubbles of carbon dioxide, trapped between them, which the yeast "breathed" there, u raise the dough, expanding when heated in the oven. So yeast also makes sense to check.

[Serenity]

Serenity, thanks for the answer!
After the refrigerator, I keep it in the bowl for another hour to keep warm, then I scrape it on a baking sheet. The gluten strings are there! : wow: almost a meter)) and on a baking sheet I let it stand for another hour in a warm oven and here it crawls in breadth. New yeast (but tried with old ones) - the result is successful: while it is warm, it always grows 3 times!
Maybe everyone in this Temko, who looks like a loaf, is actively molding it? .. I even decided to be lazy: I didn't want to crumple it again, so that it would be like a ciabatta ..

[jtaurus]

jtaurus, well then it remains only to slightly reduce the water. But in general it is strange that he does not inflate in the oven.
it is just not necessary to crumple it, otherwise the holes will not be molded by tightening.

[jtaurus]

I tried it with yeast, which must be soaked. It turned out also very tasty, what you need. jtaurus, add a little flour, then it will not spread so much. At first, I also made a completely flat cake, it did not affect the taste in any way, but I began to add a little more flour, then it turned out completely differently, I like it more.

add a little flour, then it will not spread so much.

Thanks, I'll try!

After the refrigerator, I keep it in the bowl for another hour to keep warm, then I scrape it onto a baking sheet. The gluten strings are there! meter almost)) and on a baking sheet I let it stand for another hour in a warm oven and here it crawls in breadth.

This is the reason.
Your dough has been standing and heating for too long. Therefore, I think it starts to blur. Don't keep it warm for so long.
I do this: I take the dough out of the refrigerator, immediately put it on a table dusted with flour and form a loaf of the desired shape.Immediately transfer it to a silicone mat, placed on a cutting board and leave it on the table uncovered for 1 hour.
I preheat the oven with a baking sheet, put a frying pan with hot water on the bottom of the oven. When the time is right, I take out the hot baking sheet from the oven, drag the silicone mat along with the dough onto the baking sheet, make cuts and into the oven.
The bread rises very strongly.

[k @ wka]

I do this: I take the dough out of the refrigerator, immediately put it on a table dusted with flour and mold a loaf of the desired shape.

absolutely right! the dough must be molded cold, it is in this state and more elastic. although when warming up, it should still slightly blur.
I looked it over somehow k @ wka, respect!

[Serenity]

Serenity, Olga, thanks for the bread recipe, I baked it today. I formed two bars, I ate one right away, and the second can still live until the morning, I must immediately knead a new portion. I fed my household a little with bread from a bread machine, they already refused to eat it, but on this one swooped down like locusts

[Biryusa]

Biryusa, the main thing is that the family liked it. The cut is beautiful, straight lace.

[Serenity, Olga!]

Serenity, Olga! I almost overlooked such a wonderful - lazy bread recipe! Yes, and so beautiful, on top of that!
I took it to bookmarks: in the country it will look so harmonious on the table and it is so delicious to eat in the fresh air!
Thanks for the bread!
========================================
Biryusa, Olenka! Such wonderful, chiabatty holes! I can imagine how pleased you are with the result at the sight of such a beauty! Great bread!

I almost overlooked such a wonderful - lazy bread recipe! Yes, and so beautiful, on top of that!

Besides, it is also delicious!
Highly recommend!

Here I fed my family a little with bread from a bread machine, they have already refused to eat it

Here I have the same picture. I myself am already tired and fed up with bread from a bread machine. Although I don't bake the same one, I change recipes often. But still tired.
And this one is for a change. Very tasty. And I also like that you don't need to bake it right away, but when you have time.

[Mikhaska]

Mikhaska, bake to your health!
Yes, at the dacha a humpback with home-made soft cheese and its own radishes and under a glass of wine under an apple tree ...

yes, under a glass of wine under an apple tree ...

oh not fault ... not fault ...

[Tumanchik]

Tumanchik, well, it’s for whom that although this bread is best combined with wine, for my taste.

oh not fault ... not fault ...

I strongly support! At my dacha, in the fresh air, everything strong goes so well! And, from the wine only my head hurts then ... Ah, this bread, as I see it, to the meat from the barbecue - there will be a song!

to meat from the grill

and a smiley - the girl choked with saliva

The girl has already choked with saliva even without a smiley! I went to eat cabbage again ... Our grave sins ...

I went to eat cabbage again ...

pleasant - a smiley with a wrinkled face

Our grave sins ...

Why did you sin so?

[Mikhaska]

Mikhaska, Tumanchik,

[Serenity]

Serenity, Olenka, I am very grateful for the delicious bread !!!
Everything is simple, clear and very easy to prepare!
Has already baked twice!
Here is the report ...



This is my firstborn, 300g. flour, so to speak for one tooth.
My guys swept it away in 20 minutes ... I got the current crust

And this is the second bread, I put it on 2 breads of 300 grams, and in the end I baked one, large ...





Apparently due to the large volume of dough, the side came out a little during baking, but this did not affect the taste, they also quickly softened ...

The recipe settled in my house for a long time, thanks!

[Trishka]

Trishka, glad you liked the recipe, and you have excellent bread