Artisanal bread without kneading

[Serenity]

Serenity, Olya, thank you!
To me on you!
Now it's the turn for the starter!

[Trishka]

Trishka, wait, sir!

Olga, thanks for the recipe, the bread is awesome !!!!! : hi: I will definitely try !!!!

[lettohka ttt]

lettohka ttt, Natalia, bake for health

Thanks for the recipe! only baked in a saucepan, because in the microwave there is nowhere to put a tray with water.

[Sena]

Sena, we have Rita on the forum with such an avatar https://Mcooker-enn.tomathouse.com/fo...php?action=profile;u=4305
It's just that I'm used to Rita with such an avatar. And then she looked

[Albina]

Albina
I have had this avatar for a very long time, even before HP

Now about bread ... and what was I afraid of such recipes before ?! easier than in HP
Now you need to buy good flour and rushed ...

And I have for a long time, but mine is larger!

[Sena]

Sena, Rita, if it is convenient for you, then there can be no question.
I baked this bread for my son. But for some reason he did not succeed

[Albina]

Albina
I have had this avatar for a very long time, even before HP

And I have for a long time, but mine is larger!

And I have for a long time, but mine is larger!

Naturally! Look how many loaves you have eaten, but I only have two

[Sena]

Sena, I apologize, I haven't looked here for a long time
great bread turned out!

[Sena]

Sena, Ritayou will be twins

Who made this bread with the addition of rye flour, tell me how to regulate the liquid? Well, or the approximate proportions of flour and water for the wheat + rye option. And then I will do it for the first time, I'm afraid to screw it up. My bread maker broke down today, but I never baked in the oven

[afnsvjul]

afnsvjul, it is better to add water by 10-15 percent.
don't be afraid, this bread is very resistant to experiments

[Serenity]

it is better to reduce water by 15 percent.

It's good that I decided to ask, otherwise I would need some water

Serenity, Thank you!!!

Guard!!! Something I seem to have gone too far with the water. It seems to me that the dough turned out to be some kind of liquid, maybe flour should be added before it's too late or it's already impossible. While it is still warm, I did a warm-up after 2.5 hours

[Julia]

Julia, I also put the dough today and mine is not thick, too thin, but I will focus on Olga's answer Serenity (on the first page of the last post), I can not insert a link, not at the computer now .. She writes that the dough is sticky and not thick, it can even blur a little when molded ..

[Tatyana]

Tatyana, thanks for calming. The dough is already in the refrigerator. So we'll see what happens tomorrow.

[Julia]

Julia, I also have it in the refrigerator and it rises not so actively.
Something will work out.

I just went to look at it in the fridge and it seemed to me that it became thicker. Why am I worried, because I made 340g of wheat flour and 120g of rye flour and water not quite according to the recipe, so I added more than according to the recipe. So I think - spoiled it or not? And it's also interesting that this recipe has no sugar at all, but ferments quite actively. And there is no vegetable oil either. VERY interesting what happens

[Olga]

And I also wanted to replace 100 grams with rye flour, but, as luck would have it, I ran out of it at the wrong time, and I didn't want to go to the store. And I was going to add more water too .. so do not worry, everything will work out, especially since Olga writes - bread resistant to experiments. For 5 hours in front of the refrigerator, I chewed 3 times, I rose so much, although I put 0.5 tsp of yeast.

[afnsvjul]

afnsvjul, do not worry, this dough, even with the addition of rye flour, develops a structure well, so it will be liquid, but pulling, and not pouring, the main thing is that it stands for at least a day, and then feel free to deal with it.

[win-tat]

win-tat, everything goes according to plan! you try to pinch and pull it, you will see what gluten threads are there, like chewing gum

so what can not be done from this test! I just took out this "ciabatta":



I really liked to do it in this form, that's the thing for buters!

[Serenity]

Serenity, thank you very much for the wonderful recipe! Today I baked this bread from 1st grade flour with bran.It turned out very tasty. Half of them were cured themselves, the other half were taken to their parents. I have already put a new portion in the refrigerator, made of premium flour, tomorrow I will bake it. Wonderful recipe

[Olga]

Olga, Serenity, Thank you!!! Everything turned out like a breathtaking smell.

Only for some reason my crust turned out to be so hard (although I put water when baking). It may cool down - it will be softer. We will try it tomorrow. I will not expose the photo - the molding failed for the first time, so it turned out so ugly, lopsided
And probably next time I will put less yeast, otherwise for the first time I was frightened all 3g. I was afraid that rye flour would prevent the dough from rising. I wonder what else can you add to this bread besides rye flour? Can you replace the water with whey?

[Olga]

My bread stood for an hour and the crust became so soft and crunches !!!! Olga, and how to form such a ciabat?

[avgusta24]

avgusta24, I also really love this kind of bread made from coarse flour, it turns out so "rustic"
Bake to your health!

[afnsvjul]

afnsvjulI'm glad everything turned out well
"Ciabatta" is very simple to form:
1.Put the dough out on the table (lightly floured or oiled), gently stretch it into an uneven rectangle.
2.Wrap the two opposite edges inward.
3. fold in the same direction.
4.Slightly stretching the resulting rectangle, transfer it to a baking sheet.

Of course, a real ciabatta needs to be folded three times, but I don't bother like that

As for yeast, I also advise you to put less, the taste is much better, and fermentation in a day or more will still be fine.
As for additives, I'm not very fond of them in general, and this particular bread, IMHO, is best in its minimalistic version. Usually I only change the varieties of flour, I really like to bake it from whole grain, and with sourdough when there is one.
The girls baked here with the addition of flaxseed flour, olives, I think. Whey, of course, can be added in the same proportion as water.
Experiment, then tell

[Serenity]

We still need to work on the shape, but inside it turned out soooo full of holes! The dough stood in the refrigerator for 4 days, everyone had no time to do it. But the taste is incomparable! Olga Serenity, thanks, I will definitely bake again!

[win-tat]

win-tat, Tanya, an excellent structure turned out
Bake for health

When I added rye or whole grain flour, I left the water in the same amount. The dough was a little thicker. The bread was excellent as a result! Rye was added no more than 100 g.

Here's my bread, just took it out of the oven:
260 g wheat premium
150 g whole wheat wheat
50 g peeled rye.
Yeast Saf-moment - 2 g, probably. A third, or slightly less, of a teaspoon.
Salt - 10 g
Water - about 400 ml (360 was not enough, it splashed about 50 ml more).
In the refrigerator - 2 days.

There is no cut yet, it will be later.
The cut tore apart, but I liked the drawing

I really like to bake it from whole grain, and with sourdough, when there is one.

Do you take whole grain flour? I did not risk it, but I really want to try the whole grain too.

Thank you so much Olga for the recipe! It's a miracle! The first loaf was destroyed in minutes, barely had time to photograph, the husband's verdict "Peki, I don't want to shop anymore." I always thought that baking bread was the highest skill, almost magic. When I put it in the oven, my mother skeptically said "this size will definitely not be baked." And a miracle happened!

I liked the bread very much, so there won't be a cut)))
Now I will put in completely whole grain.

And a miracle happened!

A miracle really happened. All so porous. Already from the photo you can smell the bread.

I baked some bread! This is my first oven bread. Before that, she baked once in Shteba. That's all the experiments on bread. Thank you ! It seems to have worked out. Only, it seems to me, he is not as spongy and fluffy like the others (in the pictures, at least).The crust is wonderful, and the crumb feels like it's almost finished. Maybe he should be like that? After all, I have nothing to compare, I have never baked bread anywhere. And to my taste, it smells like yeast (some kind of peroxidic smell). Maybe this is how it should be? Doesn't bread always smell sour? Maybe next time put less yeast? Or keep it in the refrigerator for less time? I stood warm for 3 hours, kneaded, put it in the refrigerator, 26 hours at the withers, formed it (the dough was not sticky, elastic, it was not even possible to sprinkle it with flour, it did not stick to the hands), 1 stood in the proofer, baked in oven (in a baking dish-water) on a pizza tray and rug for 15 minutes at 300 o (I have a mini oven, the temperature is max 320 o, but I think it's just written like this, actually less), then by 240 o more 30 minutes. I looked, browned, but on the cracks, it seemed to me that it was badly baked, I added 15 minutes more. I took it out and lay on the table for 1.10 hours. Cut it. Where is the mistake? Or is it as it should be?

In order to find out the readiness of the bread, I use a thermometer. Admin taught

In order to find out the readiness of the bread, I use a thermometer.

But I have not. Then what to do? And if with a thermometer (for the future), how much should the temperature be? Inside the bread?

The temperature should be 94-98 degrees. Take a look here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=4648.0

[afnsvjul]

afnsvjul, on 15 pages post 282 -there is a recipe with rye flour and malt, I constantly bake it, I only make water in half with whey.
In general, re-read Temko, there are so many interesting experiments, the recipe is really unkillable!

[Serenity]

Serenity, I baked it! The bread is a miracle, shaped by a chiabatoi. (y) It turned out very tasty and spongy. Already put the dough on the next bun.

Thank you very much for the GORGEOUS recipe! I thought, that's it - I said goodbye to the bread (during the move, we lost a bucket from the binaton bread machine), but no, after rereading the whole Temka, I adjusted it to fit myself. 1) everything with pens, and the 2nd cartoon polaris tried. It turned out very tasty, though not quite such big holes, but the crust replaced everything. baked for the first time. pictures on tel. there is, but I don’t know how to put my mind out. THANK YOU

did the second time
put 2 g of yeast, heated the oven to 50 degrees, held the dough there for an hour and a half, put it in the refrigerator for 12 hours, let it stand at room temperature for two hours and put it in the oven
the result is wonderful (it turned out much better than the first time), the only thing is that it stuck to the paper completely, you have to cut off the bottom crust

And to my taste, it smells like yeast (some kind of peroxidic smell). Maybe this is how it should be?

may have stopped, mine smells nice of bread, does not smell of yeast at all

the dough was not sticky, elastic, it was not even possible to sprinkle with flour, it did not stick to hands

I'm sticky

But I have not. Then what to do?

there is no thermometer either, poked with a toothpick, the dough seemed damp at the bottom of the bread, added another 5 minutes

put 2 g of yeast, heated the oven to 50 degrees, held the dough there for an hour and a half,

What for??
It is a long dough cooked at calm, even cold, fermentation temperatures. Why overheat it so much?))

And it would be more correct not to crimp him, as is customary in Russian cuisine - the dough is not Russian. It is more correct to fold it by throwing it in a circle right in the container in which it wanders. Then the holes do not suffer very much, and the structure improves, and it stops sticking, and the crust will be thinner, and the crumb will be softer.