Artisanal bread without kneading

Thank you, Olya! So I will do it!

Well, nothing, it's just the first damn

But delicious !!!

I also baked this bread on Sunday. I did the batch for half a portion, I thought that there would be a lot for us. As a result, almost alone ate it, I really did not want to share. It turned out very tasty.

I also baked this bread on Sunday. I did the batch for half a portion, I thought that there would be a lot for us. As a result, almost alone ate it, I really did not want to share. It turned out very tasty.

on health
I myself often divide a portion into two loaves, just half a portion, so that it bakes faster and so that there is more crust

About "shaking off on a baking sheet" - this is not my case, because the dough sticks to the board along with the flour during proofing. Do not add flour in a layer.

Here I have found a new way: I put a sheet of paper on a glass board, sprinkle it with flour, and already let it sit on it. A sheet of bread slides onto a baking sheet without any problems at all, like from a hill on a sled
Instead of a board, you can use a large shallow plate or something like that.

Thank you very much for the bread! I bake it every weekend for 2 portions. It is eaten instantly, while still warm. Somehow a piece remained until the next day, the taste opened up, became different, also very tasty! Hell and hearth and molded, which tastes better - and did not understand. The husband said not to bake others. I want to say that when proofing the hearth, I immediately put it on baking paper generously sprinkled with flour. After that, together with paper - on a hot baking sheet. It inflates like a ball in the oven. With molded it is easier. I just grease the form with vegetable oil, it flies out as cute! Thanks again!

Thank you very much for the bread! I bake it every weekend for 2 portions. It is eaten instantly, while still warm. Somehow a piece remained until the next day, the taste opened up, became different, also very tasty! Hell and hearth and molded, which tastes better - and did not understand. The husband said not to bake others. I want to say that when proofing the hearth, I immediately put it on baking paper generously sprinkled with flour. After that, together with paper - on a hot baking sheet. It inflates like a ball in the oven. With molded it is easier. I just grease the form with vegetable oil, it flies out as cute! Thanks again!

To your health!
And I only got down to proofing on paper two days ago

The last two times reduced the amount of yeast by half and increased the time of the first fermentation, added warm and cold kneading. The crumb turns out to be less lacy, but the taste and aroma of the bread is much better (IMHO).
Added amendments to the recipe.

To your health!
And I only got down to proofing on paper two days ago

In addition, the paper should be generously sprinkled with flour (preferably through a sieve - this is more even). This is done so that bread stuck to the paper does not pile up the baking sheet during the baking process. This will not affect the taste, but the bottom of the bread is uneven.

[Serenity, Olga!]

Serenity, Olga!
I baked this bread. As soon as it cooled down, they began to try. By nightfall they tasted all the bread. Great recipe.
Today I will repeat at the request of the workers.

I baked this bread. As soon as it cooled down, they began to try. By nightfall they tasted all the bread. Great recipe.
Today I will repeat at the request of the workers.

To your health!
I usually knead for two portions

UPD Added pictures of yesterday's bread (with a half portion of yeast and a few strokes):

And today with the addition of 30 g of flaxseed flour - thicker and darker, but also delicious! 🔗

And today with the addition of 30 g of flaxseed flour - thicker and darker, but also delicious!

Interestingly, at first I thought that from dark rye bread
What taste does flaxseed flour give? I have never tried it, to be honest.

I also used it for the first time. When I opened the pack, I was stunned! As if cement had been poured. You can see from the bread how the color has changed from just 30 grams, but the taste and smell have hardly changed.

Girls, do not put a lot of flaxseed flour in bread dough. It gives the bread a kind of excessive moisture. You try to cook porridge according to the recipe on the box and you will see that it jumps like a frog. Well, at least that's the case for me.
However, do not forget that flaxseed and flaxseed are very healthy.

Girls, do not put a lot of flaxseed flour in bread dough. It gives the bread a kind of excessive moisture. You try to cook porridge according to the recipe on the box and you will see that it jumps like a frog. Well, at least that's the case for me.
However, do not forget that flaxseed and flaxseed are very healthy.

Thank you This bread, due to its glossiness, already makes the impression of slightly damp (on the first day, at least), but just right, so there is no need to increase it.
And why is it needed at all? just for utility?

Yes, flaxseed flour is for health. Flaxseed porridge has a strong coating agent, is recommended for diabetes and for those who love themselves, for dietary nutrition. Diet jelly can be cooked from flax seeds.
Flax flour has a neutral taste, so it does not change the taste of the bread .. True, the color of the flour is a little scary, it looks like cement.

Olga, thanks for the recipe, everything is simply described, the main thing is all the proportions in grams, I really like to measure everything exactly)) and do nothing ...

I baked my first bread! I only baked in a brazier, my oven is disgusting, the temperature is regulated by turning it on and off ... The oven heated up to 230 with the brazier, put the bread on paper, closed the lid, opened it after 20 minutes, the top was white, held it open for 15 minutes, began to burn crust, covered with a lid, turned off the oven and held for 10 minutes ...
Outwardly, it turned out to be unsympathetic, the cuts on the crust did not work, the baking paper stuck to the bread, but the taste is amazing! True, I have nothing to compare with, only with the purchased one, but my husband liked it, says peki still! I will bake!

I baked my first bread!

With a start! Very good bread turned out, but for the first time, and in general

This is my one and a half bread, the third in a row. The double rate is too much for us, but according to the prescription it will not be enough.

Thanks again for the lazy bread recipe. I respect the "lazy" recipes with excellent results.

Thanks again for the lazy bread recipe. I respect the "lazy" recipes with excellent results.

I also!

I baked bread in a bread maker - I didn't like it. Either 50 minutes is not enough, or something else is wrong, but it turned out to be a heavy, damp crumb, although it rose and the holes were normal. Perfect results in the oven every time!

I baked bread in a bread maker - I didn't like it. Either 50 minutes is not enough, or something else is wrong, but it turned out to be a heavy, damp crumb, although it rose and the holes were normal. Perfect results in the oven every time!

And I dream of trying to bake bread in MV. Does it mean that dreams should be dropped?

[Wildebeest]

Wildebeest In no case! After all Natalek111 baked in hp and it turned out well. We will work out the technology together. So do not dream, but bake and tell us

I baked bread in a bread maker - I didn't like it. Either 50 minutes is not enough, or something else is wrong, but it turned out to be a heavy, damp crumb, although it rose and the holes were normal. Perfect results in the oven every time!

and what kind of baked goods does your HP have? this bread needs to be given heat in the first half of the baking

The first time I also made it in a bread maker, and it also seemed not raw, but it was somehow heavy. Then baked in the oven.
In general, everyone liked my bread, but I also liked its not troublesome preparation. The younger said that he had one minus - some kind of small loaf turns out. Today I bake a double portion. The first part is already in the oven.

Thanks for the bread recipe!

[Fox]

Fox, to health

So you have the same experience as Mary Popins. Apparently, he doesn't like this KP bread just

[Serenity]

and what kind of baked goods does your HP have? this bread needs to be given heat in the first half of the baking

Serenity And I don’t know what t Panasonic 2501 has. But this bread is clearly cool there.
All with the upcoming holidays and may everything work out for us!

All with the upcoming holidays and may everything work out for us!

Happy Holidays!

Today I tried to bake this bread with first grade flour + malt. The result is pleasing.

[Wildebeest]

Wildebeest, this is already some other bread, with malt the taste should be more "leavened". Need to try! I just have a whole-ground idle.
And here I also experimented right now, I'll show you.

[loaf (look) "Lucky"]

Show Meet - loaf (look) "Lucky".

It was named after a well-known anecdote: "The dog was gone, signs: a torn ear, an eyesore, limping on the back left leg, scalded side. Nickname Lucky"This anecdote fits perfectly to my brainchild today.
I had no intention: last night I kneaded the dough into a handicraft one-size-fits-all, just as usual. But either spring has such an effect on me, or the pre-holiday mood, or the devil whispered under the arm, but the dough flatly refused to rise. For almost four hours at room temperature - no stirring, just as if windy slightly. I suspect that I accidentally poured too much salt (although I always use electronic scales, it happens that something will lean against them slightly and they show the wrong weight). Maybe the yeast has died - although it worked ok a couple of days before, so it's less likely.
After walking around this lifeless test, I decided to revive it. Just in case, I took another pack of yeast and mixed something like a light dough: a couple of tablespoons of flour, 1 g of yeast and water until thick like thick pancakes. And she began to interfere with the dough with a spatula, which is rather difficult by hand (you can't start the combine at night!) With its clay-rubber consistency. It evaporated itself, and as a result, the dough became no longer unchanged, but very even kneaded. I mixed it up, fell off to sleep, and left it on the table overnight.
And it did fit. Three times, if not four times - in general, to the edges of the container about a centimeter and a half remained.But the oven would still not work out of it, because this time it became completely liquid, much thinner than ciabatta. Like a liquid dough. Therefore, I decided that since I got a bucket of gorgeous dough, we will treat it accordingly. The first thought was to make a dough for pies, but on the holiday I was reluctant to mess with the filling, and the previous bread was almost eaten up.
Experiment like this to experiment, - I thought, and from the bottom of my heart I poured flour into a bucket (I didn't weigh it, one and a half glasses per eye, that is, 150-200 g). I didn't add any salt. because I already sinned on salting, yeast too. Only flour and one tbsp. l. sugar, so that my dough was more fun. Kneading again by hand, because my harvester does not take such liquid-rubber dough, it winds only on hooks. Has evaporated again - this is not dough, but some kind of exercise machine for the shoulder girdle
After about three hours, the dough grew twice, radically changing its character - from sticky-rubber it became soft, tender and elastic. It was a pleasure to roll and roll it on a floured table. I rolled one large loaf of bread rather carelessly, it was spaced and cut well.
But it was not there. The villainess-fate of this bread did not sleep, I threw it on the under, only it, due to its size, slightly "missed", that is, hung from the edge of the baking sheet by about a quarter. Undershoot.I barely managed to pick up the edge of the paper! It turned out to be difficult to move it with one hand in a hot oven, so I just pushed the baking sheet deeper, and put the hanging part on the wire rack. However, in the first five minutes, the sufferer completely sulked to himself, and after a quarter of an hour such a smell went through the apartment ... present bread, like in a bakery.
It was baked for about half an hour (the loaf is healthy, I was afraid that it would not be baked), I think it could have been 25 minutes. And, I also forgot to put water for steam. Well, all one to one I took out - a terrible one, with a crooked bottom and a hooked nose, and on the other side it was slightly blurred. But what is surprising - the smell and taste are awesome! most like French baguettes, which are not quite hollow but crumbly. And the crumb itself is soft, elastic, but practically without any rubberiness and does not crumble.

That is, quite by accident, I would even say, despite my efforts, I got the best bread out of the ones I have baked so far It tastes and smells, not in appearance
I wonder if I can do this on purpose now. Actually, this whole long story is like a reminder for the future

So don't be afraid to experiment! anyway it's interesting

[Serenity]

Serenity
The most important thing is that your labors are not lost. The photo shows a very good bread.

[Serenity]

Serenity
The most important thing is that your labors are not lost. The photo shows a very good bread.

Thank you!
no, it's really unprepossessing - but at the same time really tasty. Unexpectedly tasty and the smell of real bread - not bakery, not quick, but the kind that is in good bakeries or in boulangerie in France. Not a single simple bread that I baked according to different recipes smelled like that. It's a miracle for me

The bread is awesome! Exactly what I have been trying to make for a long time - with a thick, crispy, chewy crust, elastic perforated salty crumb, smelling simply breathtaking! I remade a lot of other types of bread, many very cool ones, but I wanted something like "rural" in Auchan. And now - this is it !!! I have already eaten half a loaf myself, I will put more so that it will always be!

I have already eaten half a loaf myself, I will put more so that it will always be!

Glad you liked

Again with the report!

Truly, laziness is the engine of progress!
Now I bake your bread every day. The process has been simplified to the point of indecency ...
At about 8-9 pm I knead the dough, at about midnight I knead it and put it in the refrigerator, the next day, at 2-3 hours I take it out, knead it, put it in the brazier for proofing. After 3-4 hours I put it in a cold oven. An hour later, I remove the lid of the brazier, brown the crust for about 10 minutes, and remove it on the wire rack.
The last one baked on whey and turned off the oven early, opal ... But, all the same, very tasty!


The bread is amazing! Now this is my homemade bread. Thanks again! I never thought that I would bake bread with such pleasure, and even SO delicious!
I tried the oven in Teskom's "brick" form, it does not hold its shape at all ...

Christ is Risen!

Now I bake your bread every day. The process has been simplified to the point of indecency ...
At about 8-9 pm I knead the dough, at about midnight I knead it and put it in the refrigerator, the next day, at 2-3 hours I take it out, knead it, put it in the brazier for proofing. After 3-4 hours I put it in a cold oven. After an hour, I remove the lid of the brazier, brown the crust for about 10 minutes, and take it out onto the wire rack.

Great! And my experiments with a cold oven and in the forms did not go well. I must try again.

Christ is Risen!
Great! And my experiments with a cold oven and in the forms did not go well. I must try again.

Truly Risen!
Try it, the result was very surprised, pleasantly surprised ...

Truly Risen!
Try it, the result was very surprised, pleasantly surprised ...

and what is the difference compared to a hot hearth?

No need to go into a hot oven))) I did not notice the difference, except for simplifying the process.
My oven is broken - the temperature is not regulated, it cooks up to 230-250 degrees, depending on her mood. It often happened - I put the oven on preheating and forget about it ...
Now, putting bread in a cold oven saves time and electricity. It smelled like bread - it's time to remove the brazier lid)))

Olga, I am a complete zero in baking! I was surprised that you can start baking from a cold oven. For me, this is some kind of incomprehensible trick. When I told my friend that I was baking bread, just stirring the dough with a spoon, then I put it in a cold oven ... Can you imagine the reaction ?!))))

The husband, in general, recognized this bread as the best bread he has ever eaten! He is from the Orenburg province, so you yourself understand what kind of bread there is ... For me, his words are the highest recognition!
I won't even try to bake another one. So I decided to use whey after weighing the sour cream - the bread is not the same, it's better on water!

In short, thanks again!

I bake this bread in the oven quite often. And yesterday I tried to bake in a slow cooker.

Can you tell us more about baking in a multicooker?
Interested in the whole process after kneading: you put it in the refrigerator in a multicooker bowl or in a container in which you kneaded; you heat the dough at room temperature or in a multi (of course, if there is such a regime); baking time.

Can you tell us more about baking in a multicooker?
Interested in the whole process after kneading: you put it in the refrigerator in a multicooker bowl or in a container in which you kneaded; you heat the dough at room temperature or in a cartoon (of course, if there is such a regime); baking time.

The whole process went like for baking in the oven, but that day I was still baking, and shoito I got hot ... well, rather, lazy, and I kneaded the dough already ready for baking, greased the bowl with multi olive oil (I I smear everything) and turned it there. She pulled the edges of the dough to the middle, pinched and turned over.
Using the palm of your hand (lightly) I spread the dough over the surface of the bowl and with a silicone brush with olive oil went over the dough. I kept on the "yogurt" program for 30 minutes. Then baked for 1 hour and 10 minutes for "baking". At the 45th minute, the bread turned over to the other side. The color was poorly conveyed in the photo The crust turned out to be golden, beautiful. And it smells like olive oil.

The whole process went like for baking in the oven, but that day I was still baking, and shoito I got hot ... well, rather, lazy, and I kneaded the dough already ready for baking, greased the bowl with multi olive oil (I I smear everything) and turned it there. She pulled the edges of the dough to the middle, pinched and turned over.
Using the palm of your hand (lightly) I spread the dough over the surface of the bowl and with a silicone brush with olive oil went over the dough. I kept on the "yogurt" program for 30 minutes. Then baked for 1 hour and 10 minutes for "baking". At the 45th minute, the bread turned over to the other side. The color was poorly conveyed in the photo. The crust turned out to be golden, beautiful. And it smells like olive oil.

How interesting. Excellent bread turned out
I'm also thinking about buying a multicooker - to the country. This is where bread can be baked, it turns out

I tried to bake it from whole wheat flour (it's also whole grain). The bread is a little different: the crumb is less rubbery, but still not fluffy, but glossy. with uneven large holes, dark in color. It did not rise as much as from the military unit. Slightly nutty taste and awesomely tasty crust (I rolled in the same wholemeal flour). I really liked it, even more than usual.
Incision :

In the photo, it is much lighter because of the flash.

I liked this bread very much. Easy to prepare, and the result exceeded all expectations. "All ingenious is simple!" Many thanks to the author of the recipe.

I liked this bread very much. Easy to prepare, and the result exceeded all expectations. "All ingenious is simple!" Many thanks to the author of the recipe.

To your health!

And now I have become keen to bake this bread with sourdough! details here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=266754.0

[url = https: //Mcooker-enn.tomathouse.com/gallery/albums/userpics/84435

So this bread and multe have already been baked?

[Albina]

So this bread and multe have already been baked?

Albina, how baked! I wrote about this in post # 90. I bake it almost every day, literally. And all in the cartoon. My household demands only this bread. I put two blanks at once.