Artisanal bread without kneading

What for??

the author has written leave for 2-5 hours at room temperature
I had an hour, maximum 1.5, so I decided to make the temperature a little higher
I heated the oven to 50, turned it off, and then put the dough there and opened the door slightly, so it didn't overheat
when I did it according to the recipe, for some reason it turned out worse than with a gag

And it would be more correct not to bend him, as is customary in Russian cuisine.

just didn't cheat

when I did it according to the recipe, for some reason it turned out worse than with a gag

This is true. This often happens when you do not really understand the essence of what is happening and involuntarily do a little differently from what the author indicated (in that case, of course, when the author himself knows exactly what he is saying, and not "extinguish the soda with vinegar"). It seems to converge according to the description, but not very much about the meaning. And when you add "gag", it means that you are investing your own experience, from which you know exactly what to expect.

In short, from a recipe similar to this, I also grew my own "diary", which gives a good result in my conditions. Of course, with my own "corrections" to the original.

excellent recipe, baked with fresh yeast -3 gr.

[Katena]

Katena, wow .. This is already some kind of a bit different.) Cool!

I finally uploaded the pictures to the computer, the very bread that I made with gag

[Serenity]

Serenity, Olya, thanks for the recipe! For the first time out of all the recipes I've tried, I got this airy, bubbly and delicious. Baking in the cartoon. It was allowed to stand for 5 hours before the refrigerator and 1.5 days in the cold. Was proofed for 3 hours before baking. I decided to distance longer before baking, since I baked in a multitude and, accordingly, without explosive lifting. For homemade bread, I will focus on this recipe.

cool bread ...

[Helen3097]

Helen3097Yeah, I didn't even think it would turn out that way. It seems that the production cycle is long, but not labor intensive. Mixed with a spoon and to the side. And let it lie to itself, mature. Get it out and bake it at a convenient time. I am addicted to this technology thanks to the "5 min. Test" from Anis. Apparently, this is mine - cold fermentation dough.

[lou]

lou, great bread! I am glad that you liked this recipe, I myself, no matter how many recipes I have tried, but I return to it all the time.

Added Sunday, April 10, 2016 4:00 PM

Katenawhat a delicate structure you have, super

Added Sunday, April 10, 2016 4:01 PM

Yunna, it's great that the bread tasted

These are mega-holes. Air fryer philips 14 min 180 gr. Everything according to the long version is made except for baking


But I want to add that I was afraid to touch it when molding, so I simply divided it into three parts. eh

[ElenaNar]

These are mega-holes

wonderful structure! Exactly as it should

Air fryer

oh, fellow air fryer
I have a redber, I also bake it sometimes (although I don't have enough afki). It seems to me that it turns out drier for afke, how do you feel?

when molding was afraid to touch

do not be afraid! This bread is extremely unpretentious. It will puff up in the stove anyway

Added Thursday, 21 Apr 2016 00:18

ElenaNar, has dismissed your message, sorry. I'm glad you liked the recipe!

It seems to me that it turns out drier for afke, how do you feel?

due to the lack of an oven, there is nothing to compare with. you have to be perverted with baking. I decided that such bread cannot be baked in a bread maker - there will not be the impression that you expect from it.I got a good impression, but there is a desire to play with the temperature, and I also thought, if you pour a little water into the pan or put some small bowl of water - will it work like steam. because the crust turned out to be straight cinnamon, of course I gnawed with pleasure, but with little difficulty.

I also thought, if you pour a little water into the pan or put some small bowl of water - will it work out like steam.

with steam, it will work, but is the device designed for this?

the crust turned out to be straight cinnamon, with pleasure, of course, gnawed, but with little difficulty.

and you reduce the amount of deboning flour, the crust will be thinner.

with steam, it will work, but is the device designed for this?

I saw that the girls were cooking compote and soup in it - so theoretically, the fillet should not die from the amount of steam, the only thing that worries is pouring water into a fully heated container - it means spoiling a kind of non-stick coating in it, so I was thinking about some containers down, under the wire rack

and you reduce the amount of deboning flour, the crust will be thinner.

Yes, there was a shaft of flour on it, after baking I cleaned it off with a brush. but this is because I was afraid to touch, so as not to crush the holes.
since you allowed it to be crumpled in the molding - I will not stand on ceremony with him now and there will be less flour)))

I saw that the girls were cooking compote and soup in it

wow! I didn’t think he might need to see this.

I will not stand on ceremony with him now

exactly! Without ceremony with him

Added Thursday, April 21, 2016 1:26 PM

pour water into a fully heated container

and if you pour boiling water?

and if you pour boiling water?

as an option. I have never baked with steam))) there is only a bunch of theory in my head))) maybe and it will be enough just to sprinkle water, because the air fryer warms me more than the oven, everything that I bake in it - I always set the temperature to 30 degrees less than in a recipe with an oven, otherwise the crumb comes out as if dull. it will still be far from ideal in the oven - but you can get closer)))

the air fryer warms me more than the oven, everything that I bake in it - I always set the temperature by 30 degrees less than in the recipe with the oven

the same experience.
Try it with steam - be sure to tell!

Try it with steam - be sure to tell!

I am reporting))) put the dough, this time it stood for 2 days (there was no time before the oven). divided into 3 parts. did not hesitate to wrinkle giving shape (holes are still beautiful). baked two pieces with steam - poured boiling water into the pan - once a little (a couple of tablespoons), the second time more - well, somewhere 50-60 ml. and one baked without boiling water. They went up the same way, the holes are the same. differences in the subtle color of the crust. Those with steam are a little more tanned. Total - in the air fryer, I did not notice the difference))). Two baked 17 minutes 180g hot. one baked for 14 minutes - and so you can see a little unbaked - just a couple of millimeters.

They went up the same way, the holes are the same. differences in the subtle color of the crust. Those with steam are a little more tanned. Total - in the air fryer, I did not notice the difference))

Yeah, I see, then I won't bother with the steam in AF

Well, here's another pizza on your test came out. about 3/5 of your recipe in a princess pizza maker. delicious. cool. I galloped over, I think what to feed my own - and then the dough rushed at me. I like thinner - next time I will reduce the amount of dough. there is no mega-hole - but the porosity is normal.

[shnt]

shntwhat a delicious pizza
Yes, this dough is a real lifesaver that is always at hand

take me with a gag
I replaced 300 ml liquid with old kefir ...

raw yeast, 15 g
flour 1 grade
double dose
here it is warm for 2 with a penny for an hour, the kneading has passed, the dough is rather steep (I think due to the thickness of the kefir) does not float, it does not stick from the hands



container for 5 liters
fits well
I put it in the refrigerator, good night everyone))

raw yeast, 15 g

Wow.)) It's good that a 5-liter container will have a lot to swell.

[Bijou]

Bijou, so the dose is double 920 g of flour

Added Wednesday 15 Jun 2016 06:46 AM

what has grown

[katko]

katko, Katerina, bubbles well! Show when the giant is ready

[Olga]

Olga, of everything I will not bake at once, it will be a megamonster))

[katko]

katko, Yeah! It won't fit into the oven.
I usually mix half a pound of flour in half.

Biju, so the dose is double 920 g of flour

When I started with a long cold fermentation dough, I put half a gram (well, or one gram) of raw yeast on a pound of flour. That is 10 times less. And I did not keep it warm. Is it any wonder that you got such a chubby?

[Olga]

Olga, but I immediately know that I will really like it, so I mixed the double one right away, let it ferment in the cold, for me this fermentation gives the most delicious bread spirit
and conveniently, any day you can bake whatever you want

Added Wednesday 15 Jun 2016 11:03 AM

I'll go until I read all the pages, I'll see how it turned out)

[katko]

katko, let the experts correct it, but in order to simply store the dough in the refrigerator, all the more less yeast is needed. For rich aromatization, we need all sorts of metabolic processes in the dough, and not just the consumption of sugars by yeast. If there is a lot of yeast and in the first days they devour everything they can reach, after cutting it may turn out that the dough has nothing to grow on. The yeast starts to die from hunger, the dough acquires a not very pleasant, "stale" flavor, the crust is pale, the crumb is sticky, the rise is low.

I described this to the maximum of nastiness, but if suddenly when you notice something similar, you will know where the legs grow from.

Ideally, you should apply yourself with your own dosage of yeast to your flour. Make sure that the yeast always has something to eat and a little more for the final rise. At the same time, remember that in the warmth (during your first proofing) yeast actively multiplies, turning from 15 grams into something much larger, and in the cold it practically does not multiply, but only eats slowly, releasing carbon dioxide from the sugars.

just to keep the dough in the refrigerator

On this subject, it is advisable to experiment yourself with the dough, its storage and further use.

We have some great themes labeled "ripe, old dough" and chic bread with this dough. With a long storage of a piece of dough (up to 5-7 days), the dough begins to work "like a leaven", and revives when added to a new dough, grows rapidly and the taste of the finished dough acquires the taste of a leaven

Wheat bread on ripe dough (self-leavening) (Viki)

I also conducted such experiments with the "old dough" and baked bread from it:
How I store and prepare old (sour) dough for kneading

Wheat bread on old dough dough (oven)

Wheat bread made from old dough (Admin)

[when introduced into a new dough, it grows rapidly]

On this subject, it is advisable to experiment yourself with the dough, its storage and further use.

Ideally, you should apply yourself with your own dosage of yeast to your flour.

Not wrong?))

When a piece of dough is stored for a long time (up to 5-7 days), the dough starts to work "like a leaven", and revives when introduced into a new dough, it grows rapidly

This is exactly what grows when introduced into the new dough. Because food was provided to the mushrooms and bacteria. And by itself, after kneading / shaping, it rises not so actively, which is what I am talking about.

[Lena]

by. I baked the Viki recipe on the old dough countless times, the dough "aged" in the cold and for two days I don't divide ...

about 15 g in this recipe: the author indicated 8-10 raw per dose, from this calculation it even took twice less
of course I will watch how the dough behaves
Thank you, Lena, for recommendations, I will observe

[katko]

katko,
Yes, I must admit that I am still a baker.)) I just like to understand at least a little why it turns out this way, then differently ... A couple of times I got such a "rotten" permanent result that I involuntarily had to think.

[Lena]

Lena, yes, we are baking with the whole world and doing debriefing, everyone will find their own)
of course I don’t want to spoil it, I’m aware, it means armed against bad results)))

Added Wednesday 15 Jun 2016 10:57 PM

The stars came together in such a way ... that today I took the omelette and kneaded the dumbbells, and I was terrified like a hunt for something from this dough ...
also the cabbage was stewed, the last forks of winter, lightly stewed with carrots like in pies I will make ...
well, here I am in the omelette buns and baked with cabbage and no one))
beautiful



I think to bake in a miracle oven .. but hunting and explosive bread in the oven

I baked bread today, I just made it on 1 grade flour and whey, I added 30 ml, the crumb turned out to be finely porous and rubbery, very tasty. I did it in a multicooker.

well, here I am in the omelette buns and baked with cabbage and no one))
beautiful

Congratulations!

But I don't really like pies outside the oven from such a dough. Mine have a harsh crust, plus it's hard to guess with the dough - they missed a little and they already hit the roof, there's nowhere else to go up. The crust does not become softer from this.
Hot people still agree to use it so as not to offend, but cold people do not eat even under torture.

In such devices with contact heating, you need a softer dough, IMHO. ((Well, more rich, in the sense.

I did it in a multicooker.

Yeah, I've been practicing every day for a year or two.

what .. did not work

Girls, please tell me about the crust. You write that the crust is crispy, but for some reason it crunches for me, only hot, and even then only immediately after the oven. Then, lying on the grate under a towel, it has no crunch. Why?

[without covering]

cool on the wire rack, without covering, about an hour.

This is specifically indicated in the recipe.
And here I was ... cheating on our primordial occupation - baking - with a French bakery. I bought two rolls for terrible money. One with olives, the other with sun-dried tomatoes. Eat them, and I think they remind me? Yes, this is our handicraft spilled without kneading, only whole olives are stuck inside and a couple of pieces of cheese on top. As soon as they finished the purchased one, I closed our recipe, put inside a sun-dried tomato, olives, and a little salted suluguni. Amazing!
Sorry that there is no photo, but I hope I got the idea.
The only negative is if you expect that this bread will remain for tomorrow - alas ... Do two at once, or put something else in the bread maker, to help. The recommendation "wait until the bread cools down" - does not work))))

[Ikra]

Ikra, Irina, thanks for the tip. Here I am not attentive

So my bread arrived in time. Brought a report:;

I bought two rolls for terrible money. One with olives, the other with sun-dried tomatoes. Eat them, and I think they remind me? Yes, this is our handicraft spilled without kneading, only whole olives are stuck inside and a couple of pieces of cheese on top.

I closed our recipe, put inside and sun-dried tomato, and olives, and a little salted suluguni. Amazing!

imagine! True, I prefer to spread all this on ready-made bread, but this is a matter of taste.

my bread arrived in time. Brought a report

great bread, the crumb is so perforated and fluffy

I prefer to spread all this on ready-made bread

You know, it looks great inside too. And unexpectedly, I liked that the olive was whole and the tomato was a large piece. It was somehow very much connected with the artisanal bread. But I realized for myself that it is so good to make a small bun that will be eaten as soon as it cools down.

And unexpectedly, I liked that the olive was whole and the tomato was a large piece.It was somehow very much connected with the artisanal bread. But I realized for myself that it is so good to make a small bun that will be eaten as soon as it cools down.

How did I want such bread so much!

I did everything according to the recipe ... why it turned out a little watery ... and it spread like a pancake on a baking sheet ... Here


But delicious !!! Yesterday I started it again .. I poured 350g of water

it is so good to make just a small bun that will be eaten as soon as it cools.

Yeah, it's practically a mini-pizza

Added Thursday, December 22, 2016 2:13 PM

I did everything according to the recipe ... why it turned out a little watery ... and it spread like a pancake on a baking sheet ... Here


But delicious !!! Yesterday I started it again .. I poured 350g of water

apparently, the flour is rather weak (this can be seen from the structure of the crumb) and takes less water. It is necessary to reduce the rate of water or, preferably, change the flour.
Sorry for noticing your message late - I haven't logged into HP for a long time

It is necessary to reduce the rate of water or, preferably, change the flour.

I'll try ...

[Helen]

Helen, Lena, and what a beautiful bread, but you need to make a dough ...