Artisanal bread without kneading

[Creamy]

Creamy, Alevtina, ok ... and I have a set of new spatulas, tin ones, won't that go for a start? Will the table stick and scratch? I can oil them ...
There are no other videos on YouTube with the formation of such a test, have you met?

[Palych]

Palych, Igor, yes, any will do, as long as they are not too large. The edge should be rounded, blunt, so as not to damage the silicone mat or scratch the table. Oil can be lubricated.

[Palych]

Palych, Igor, I do this: I dust the table with flour, pour out the dough, wet my palms with water and kind of smooth out the workpiece, it turns out a thick "pancake". Then, with my palm or a spatula, I grab a third of the pancake on the right and then on the left and put it on the middle third, I do the same with the upper and lower thirds. It turned out to be an envelope. I turn it over so that the bottom is at the top and turning the corners down, I form a ball. Cover with a bowl and set aside for proofing. I bake in the oven without a mold on paper.

There is no rug, there is paper, but I'm not sure that it will not stick. And why should she if the bread itself jumps out of the form, I have never had any problems with this. I rolled it up in an envelope, there is a photo above where all these petals remained in the baked goods, they did not stick together, but opened up ... the flour probably got in ... in general, I understood, I will try tomorrow.

Something I have become thoughtful, reading this discussion of the last few days. In my opinion - the simplest bread. Mixed, stood, put in the refrigerator. I took it out on a dusty table, with my flour hand somehow (even I would say, somehow) I folded the dough into the configuration that I like more this morning (with a loaf, slipper or loaf), and baked it without dancing, like you bake all the usual of bread.
And always a great result. I can’t even understand what’s not working?
Can. read 1 page again and do it exactly and only as it is written?
For some reason it seems to me that this bread is not as good for the form as if it is made "on free pasture." Its meaning is precisely that he is a free Cossack, and the crust in him is the main feature, and it does not need to be driven into frames.
I could be wrong, but it seems to me that it would be better to practice in a mold on some other recipe. specially designed for this.
If suddenly something seems to someone, I’m not offended by anyone, I’m just thinking. Because it seems to me that a lot of efforts are in vain, which should not be on this recipe. It's a pity just time, effort and products.

[Irina]

Irina, everything is edible, not a single yeast is harmed. I wondered too. It's like in electronics, the simpler the circuit, the more difficult it is to set up and it depends on many factors.

[Palych]

Palych, it's good that it's edible. But, really, honestly, it seems to me that you are taking the process too seriously)))))

[Irina]

Irina, How else?
Five minutes ago I baked a new brick using my own technology. They almost ate the morning one.

[Ikra]

For some reason it seems to me that this bread is not as good for the form as if it is made "on free pasture". Its meaning is precisely that he is a free Cossack, and the crust in him is the main feature, and it does not need to be driven into frames.

Ikra, I completely agree and that's what I tried Igor, explain.
But this is a difficult task.
In another topic Palych expressed the following requirements for bread:

I have several requirements for bread: 1 taste (like the ussr) 2 thin, slightly golden side crust and darker, but the upper crust is biting and so that during storage it does not become like cardboard 3 plump crumb into small pores, I do not like when there are huge holes and voids and when it dries, it crumbles in large pieces, disintegrates, peels off the crust and even when cutting with a knife. 4. The kneading technology takes little time 5. There are no tricky additives in the recipe (malt, molasses, sourdoughs, etc.)

But the fact is that Palycha, there are no dough kneading devices. And he does not want to knead with his hands for a long time or cannot. Therefore, I recommended this recipe to him. But now it turns out that both mold and bake the way you need it in this recipe Palych, doesn't want to either, and I just don't know how to get what I want in such a situation.
What other ideas are there? Maybe a bread maker after all? Even the simplest one kneads the dough well and then you can do as you like with it. The range of recipes will greatly expand and you can pick up something to your liking.

Definitely! The simplest, cheapest bread maker. Just for kneading dough. I am terribly scolding myself now that I threw away my first one, just such - rootless, bought at some discount, no one knows where, for a little over a thousand rubles. Kneading, flattening and baking simple (and not simple, the cakes were great) bread, like a goddess! And I was flattered by ... well, in general, this is a different topic.
And this bread is good precisely for its uncomplicated method of kneading, proving and actually baking.
For the taste to be USSR-ovsky, it seems to me that you need to try some other recipes. But we couldn't do it without kneading, because there’s something, and we have always had dough-kneading machines at our bakery. And ovens!
Here's another nafluzh. Until recently, delicious gingerbread gingerbread was baked in Ostashkov. And recently you buy: one tasty for two hard ones, like a sole ... I ran to the local bakery, asking what you are doing ??? And they say we have new ovens. One old one remained. Here in it - it turns out soft, as before. And we will not adapt to the rest in any way, and everything dries up as if we do not fight.
So ... a lot of factors have to add up.
Until then, I'm going to knead this bread. I haven't baked for a long time, but it should be. All sorts of Italian joys in the form of cheese, sun-dried tomatoes and dry-cured sausages go well with this bread. And I have exactly humanitarian aid arrived in time from those lands

Okay, girls. Well I try, experiment.
Here is the last "report" for "night".
All the components are the same: flour, water, salt, yeast put in general 1/4 teaspoonful (according to the idea, about 1 g, or even less) Mixed and ... in a mold. I put food on top. a film that would not be wrapped and put what would not interfere in the oven cabinet. There is about 25-28 °, just right. The dough fits, inflates the film (opened it to release gases), according to the plan, it is necessary that it would completely go to the top and not earlier than 8-10 hours, there are some complex processes that occur before as soon as possible. Less yeast counts and lower fermentation temperatures increase this time. For 6 hours I had to put it in the refrigerator, came up to the top (I had to take it to the loggia immediately, it's cooler there). In general, cold fermentation has its advantages and characteristics.
An hour before baking (it was closer to midnight, I just needed it, it could be done in the morning) and took it into the oven for an hour, which would warm up to room temperature and turn on the heating to 240-250, and covered the form with a convex lid. After half an hour, I took it off, reduced it to 220 and another half an hour until a dark crust on top.
The bread came out rosy and tasted as before. The holes are moderate, textured their size increased from bottom to top. The crust is thin and crispy. Minus - the upper surface of the cap is coarse, it does not look aesthetically pleasing.
... how is it in advertising - why pay more?)

And tell the bakers how much dough can be stored in the refrigerator, it has been worth it for 2 days already, and I don't have time to bake ...

I did earlier according to the guest according to this description, on a thick and liquid dough
(link)

[Igor]

Igoris that my answer?
Thank you, but according to the prescription no more than 2 days, so I ask, maybe more is possible?

[Palych]

Palych, if it's a joy, then it's good))))

[Ksyusha]

Ksyusha, you flatter me))), though I have read so much here these days .... in general, three days - a 100% guarantee that everything is ok (the girls personally checked), in theory, up to 2 weeks maximum, but someone wrote that it was a lie and deteriorated. The storage temperature is probably important. I read that you can freeze and then almost forever, but re-lowering the defrost / freeze.



Irina, the less I bother, the tastier it turned out. This last one (what I did last night) is practically gone, my wife tasted it in the morning and took away the whole grandson, I slept for a long time today).



3d remaining loaf of chubacabra

you flatter me)))

Nothing of the kind, a well-known fact - men are the best cooks, but about two weeks - thanks, but I hope I'll bake faster ...
Yes, and if it's convenient, then to me on "you".

Bread, in the last photo !!!

The top is bumpy, as if sprinkled with nuts, then bulbashki frozen on the eyelids. It is probably necessary to make a thicker dough and not allow anything to stop.
I have a question.
Putting the finished dough on the final proofing, in one case, it grows immediately and during baking at times and times (my photo with the mushroom), and in the other case it hardly grows either during proofing and even when baking! What does it depend on and how to manage it?

3d remaining loaf of chubacabra

I damage - a thick and bumpy upper crust - from lack of molding, and uneven porosity - from a "cold start" (IMHO)
But in general - the bread is good, but if it is tasty and even taken to the grandson - then you won him! Congratulations!
P.S. Do not give up experiments, they will be interesting and useful to all of us.

[Ksyusha]

Ksyusha, nah, I'm a super beginner, not only a baker, but also a cook. In the summer he scored to work, quit his job, retired in March (50 knocks), bought a good multicooker with the function "multi-cook pro", I had to become this "pro", my wife used the technique for you, I had to learn to make borscht, porridge, soups in it (for the first time in my life), it turned out ... uh ... how to say not really bragging ... well, not worse, or even ... I read somewhere that you can bake bread in it ... I did it twice, then I read the recipes "according to old guests, as in my youth", did it, though in email. oven. Why did they buy it then?) A couple of times in the shape of a saucepan ... then they adjusted the shape of a brick, the original from a used bakery, a forum, topics, a study of theory ...

Well, as Pechkin said, "retired - life is just beginning" ...

[Svetlana]

Svetlana, so the crust is tasty, grubby, and his teeth are climbing (1 year +) likes to gnaw.
Well, I'll try and bet hot, I'll take a chance. And in a large saucepan or rooster (3L). I won't even try it on paper.



Ksyusha, well, yes ... only you do not "chat" my questions. I asked about ten of them along the way, but there are no answers yet. There, about the types of dough (thick / liquid, which when and why) and about convection and ...

There, about the types of dough (thick / liquid, which when and why) and about convection and ...

So it was in another topic. Here - only about this bread. Well, if possible

[Svetlana]

Svetlana, and yes, in another ... and then you also did not mind hearing the answer, so you wrote it, but there were no answers (
In general, since yesterday there is a new batch in a bowl according to this recipe. All one to one. In the evening we will try as it should, with the formation of spatulas. There is a transparent oilcloth on the table - you can not remove it?
And I have nothing for the hearth: neither a stone (I just found out about it), nor good paper. There is a regular black baking sheet, but I'm afraid to screw it up.
And, there is also a shape ... like a frying pan with a low WAVY side, like a cake, thin, with a non-stick coating. There are thick pans of alum and a gosper ... what to take?

do not "chat" my questions.

Even in my thoughts was not

[Trishka]

Trishka, OK.
Here are recipes using thick and liquid dough. Which loaves are better for which, what is their prince. difference in the final result, purpose, application, etc.
And in the previous post, the question about the growth of the dough during proofing and baking. I have different test behavior, but I can't figure out why and how to manage it.

the question of dough growth during proofing and baking. I have different test behavior, but I can't figure out why and how to manage it.

This is a very difficult question. In short, the rate of "growth" of the test depends on everything.
From the composition of the dough, from its moisture content, the temperature regime of the entire proofing time, from the strength and amount of yeast, from your actions during kneading and molding, from the temperature regime of baking ... etc.
Take a scientific approach. Write down everything - the composition of the test, your actions, time, temperature and result. You look - what will be drawn. And so - I do not presume to answer.

And I have nothing for the hearth: neither a stone (I just found out about it), nor good paper. There is a regular black baking sheet, but I'm afraid to screw it up.

Do you have an old large cast-iron skillet? It makes an excellent "stone" for baking.

[Svetlana]

It is necessary to get the secretary to keep all the records. The recipe and proportions of flour and water are the same as in the topic. With colva dry. yeast can be +/-, everything is there. Molding - here you understand that it is clumsy, no. In one case, the dough is obtained with a small cap (and tears off the roof from one side), and in the other, the mushroom rushes and rushes.



Svetlana, yes, different ... there is such a heavy one, but there all the walls and bottom outside are all smoked (such as deposits of carbon and fat) ... to clean it for half a day))) and a handle. We use modern ones, they have such transparent covers ... probably steel or aluminum.




Here's something with massive nahomyachil ... I liked the technologically stove under the lid, the water does not need to splash.
But this wavy frying pan will not work? Red / black large lung.

The recipe and proportions of flour and water are the same as in the topic.

Nothing like this! You added rye flour, and each time - in a different proportion to wheat.
Time and temperature of fermentation before placing in the refrigerator was recorded? And this is important for yeast activation. How many times have you been misled, after what time have you spotted? How they put it in the refrigerator - a lump or a cake - remember? At what temperature and how long did it ferment in the refrigerator - was it detected? Was it transferred to a baking dish and how long after the refrigerator? Have you tried to mold and at what point? At what temperature did you ferment?
All this affects the rise of the dough.
If you want to control the process, study it. Make a plate at least for a start on my questions (although I wrote it offhand, maybe something else needs to be taken into account) and fill it out for each batch.
True, you wrote that you prefer to act intuitively, maybe this method is not for you ...

[Svetlana]

Svetlana, here on the forum, the whole story, a complete "event log".
There is little data for analysis yet.
I added (replaced a part) peeled rye, and the more, the “thicker” bread, and the worse the color of the crumb is so “gray” when the day lasts.
Tonight and the future one is completely on white premium flour, even if it is peeled, it is too early for me to use it.
On the first / warm fermentation after mixing in a bowl, it stands in the oven until the volume is mutilated from the state of "wet ball" to "thick semolina" for 2 hours.
Then there were two options:
1.without touching directly into the refrigerator (10 ° C)
2.tree. with a spatula in a circle I knock the edges to the bottom (it is deflated) and rotating slightly I form a ball-pancake and in the cold.
Which option is better in the end and what affects I do not remember (((




Here is the remainder of the day before yesterday "gray", soft, does not crumble, a uniform grid of "honeycomb", smells of bread, the crust is already soft, biting (that's what you need).

[Igor]

Igor, yes, we don't need to tell this, who will follow your messages and collect information for analysis? By yourself, only by yourself
The material is already complete, you just need to systematize it.

Here is the remainder of the day before yesterday "gray", soft, does not crumble, a uniform grid of "honeycomb", smells of bread, the crust is already soft, biting (that's what you need).

Great bread! And how did you achieve this result - remember? Can you repeat it? And in a week?
Therefore, it is recommended to keep records, especially in your case, when you bake a lot and experiment all the time. After all, it will be forgotten, lost and it will not be possible to repeat it - it's a shame!

[Svetlana]

Svetlana, I'll ask you))), you all remember.
What I remember is that the pearl dough was immediately in shape after my primitive molding from the refrigerator and when it came to the top I turned on the heating ... there it still grew to the "mushroom" ... I probably put a little more yeast and did not crush ... how much in the cold? That xs ... day +/-)))
It was necessary to write down, but no one suggested.

[The recalculated recipe for one baguette from 300 grams of flour:]

Today I molded the bread in a roll into a baguette, made cuts with a Sputnik razor blade. I counted the recipe and baked from 300 grams of flour.



The baguette turned out to be long (40 cm), and therefore was placed in length only along the diagonal of the middle baking sheet.



As expected, the weight of the finished product is one and a half times the net weight of the recipe flour.

The recalculated recipe for one baguette from 300 grams of flour:

Flour 300 grams

Water 235 grams

Salt 7 grams

Raw yeast 5 grams

Yesterday was a day off and a rethinking ...
For the first time, humanly made the molding. A spatula is certainly more convenient! Instead of sunflower flour, oil, as Sveta advised, is right on the table top, nothing is scratched. And he turned the envelope over and twisted it, knocked it under the bottom ... beautifully. Standing in a proofer in a large saucepan with a lid.
We keep our fists.

[Palych]

Palych, we hold, we hold
And I got teased, bake on the weekend

Now I will follow your recommendations and immediately heat up the oven to the maximum ... there you wrote something about the "explosive effect", I hope we are not read by the FBI)
And immediately, as always, he hammered a new portion into a bowl with the remains of the dough .... for tomorrow ... the conveyor.



My nighttime bread, the one that was super lazy (except for mixing flour and water, at first did not touch the form) has already been eaten, the pose / pose of yesterday (gray) remained.




SOS
An hour of proofing has passed, the temperature is 25, and there are such bubbles on the surface !!!
What to do? If I put them in a hot oven, they will bake like that.




There is. 1 hour + convection .... fried, shiny, glossy crust .... yum yum)
It was necessary that something like a blade .. but I can not imagine how it is in a semi-liquid mass.
In an hour - wait for the photo of the cut ... we still hold our fists.
The bubbles were pierced with a toothpick.

Well! The roof is high, beautiful, the crust is thin, equally fried on all sides, the crumb is uniform. We did the right thing with the bubbles. The cuts are not required, you see, you have done great without cuts. The crumb seems a little damp, probably not allowed to cool down to the end.
In my opinion - a victory!

[Svetlana]

Svetlana, the problem with all my breads according to this recipe is excessive moisture in the crumb. I put my palm down and feel damp, oily. How to evaporate it from there, reduce it - I don't understand. In this bread, the crust is soft, elastic for some reason, it did not cover it with anything. Grilled from all sides and from the bottom. Probably overexposed under the lid for a long time and all the moisture from the bread was "cooked / steamed"

According to the recipe, this bread is baked on a hearth and then it turns out drier. But still, look, the photographs show that many have a moist crumb. This is not bad, just such a feature of this bread. If you want to reduce the humidity, I would try to reduce the amount of water in the dough. Maybe your flour is damp and the dough is too thin. Remove 15 - 20 grams of water, see what happens.
You can also try to bake bread with not one large loaf, but 2-3 smaller loaves. In theory, the surface area will be larger and the evaporation of water will be more intense.

[Svetlana]

Svetlana, I previously made white bread according to the state standards of the USSR. There, at the beginning, a dough was made (flour, water, yeast) of about the same consistency as this dough, it matured for 6 hours in the heat and then flour and some water with salt and sugar were added to it and mixed, then an hour of proofing and into a baking dish.
Question. Why can't you mix everything all at once? Will it be thick? Will it not rise, will it ferment?
I think that if you add flour to this already ripe dough and knead, you will get such an ordinary bread dough, not ciabatta.

Question. Why can't you mix everything all at once? Will it be thick? Will it not rise, will it ferment?

Well why, you can. Many people bake unpaired bread. Most often they lead it rather quickly (and in warmth), so it does not have time to accumulate aromas and taste. Yours is also safe. But tasty, as I understand it? Otherwise, you would not have fought over him so much. And in dough, dough is intended for the accumulation of taste.

What else did I want to offer, because I went through it myself. I started with the same pure one, but quickly moved away from it - I got a rather coarse crumb with thick films and a very coarse crust. No smell rescued - my husband categorically demanded more tender bread. But also not early ripening a la kulichik, crumbly, stinking of yeast and moldy on the third day.)

So that's it. I do not use the refrigerator (it seems that the original source from Laia did not have it?), I did not really like the sweetness of the bread after the refrigerator.And I didn't have a kneader either.)) Therefore, I got normal gluten by simple folding. For the dough, I have a couple of plastic containers, grease the bottom and sides with oil, shake out the barely kneaded dough, and as soon as it relaxes, I fold it inside the container in a circle until it stretches into an elastic ball. Knocked over, covered with a lid, set aside. The dough has relaxed and spread - I repeated it. In your case, it is enough to repeat this several times before refrigerating. You yourself will be surprised how much more silky it will be in the end. And no need to fiddle with scrapers on the table, flour or butter.

Cutting the finished dough is another matter. Here you can mold on the table, baguettes there or just loaves. Or you can just carefully transfer or dump out of the container. I do not cool, so I put the bun for proofing seam down after the next folding-folding, when the dough begins to squeak.

If the dough is cold, then it does not come out so easily for me - it is hard, does not stretch and, in general, does not rise well under my conditions. ((Half a day then comes to life.

But, frankly, I really liked your penultimate loaf, IMHO, I would have stopped at this option. The latter seems too bright white. Usually long bread on ripe dough always takes on a matte hue. Whether it is gray, or turning yellow, I will not say. Due to lengthy chemical processes, the whiteness disappears. Somewhere I have a photo of two pieces - a four-hour white one from HP Panasonic and an almost daily darkened one. One flour, almost the same proportions, but in fact, nothing in common.

[Bijou]

I think that if you add flour to this already ripe dough and knead, you get such an ordinary bread dough, not ciabatta.

If you just pour a little flour into it and try to stir it, then release all the gases accumulated by fermentation, and the amount of feeding (flour) is most likely not enough to revive the yeast again. There will be a pancake.
When you tried to bake with dough, you added flour, water, sugar - everything to restart fermentation. And the amount of dough was no more than half of the finished dough.
And the key word in that recipe was Knead. Long, energetically, with a kneader. Therefore, nothing sensible came out there.
In this recipe, long fermentation is used instead of kneading.
But by the way, Bijou the rights. Try to fold the dough as she advises before refrigerating, even such a batter will harden significantly. It will be easier to mold and the crumb will be softer.

the problem with all my breads according to this recipe is excessive moisture in the crumb

It may also be under-baked bread.
How do you check the readiness of the bread? A knitting needle and tapping on the heel of bread does not always show accuracy.
It is better to use a temperature probe, where the baking guarantee is 100%

Thermometers, oven temperature probes

[Admin]

Admin, no probes. I define everything in an imperial way (method of scientific poke, trial and error)
Probably the same results are not stable. There is no good repeatability, every time everything is different.
This last one is generally kind of crap. I haven't written for a day. Well, everything is like the "doctor". The dough is excellent from the refrigerator, all proportions, folded in an envelope, knocked, everything is beautiful ... the result is yellowish crumb, and the crust (for the first time this) is soft like a bun and brown. Previously, it was such a pleasant straw color, crispy, hard ... Maybe when the vegetable oil was formed, it was somehow absorbed ... although I read other recipes, it is advised before laying it in the form of special. lubricate with oil. Or bake longer and at a low temperature ... without a lid - the top burns, with a lid - watery ...



Here I have analyzed all the recipes for unreplaceable breads. I counted under 360ml of water each.
Starting from the most liquid.
1. "For 13 hours.
Flour 450
Salt 6
Yeast 1
12 hours of fermentation at room temperature. Recommend pod format

2. "Handicraft"
Flour 460
Salt10
Yeast 1.5-3 (2)
Fermentation in cold and hearth.

3. "Rustic"
Flour 480
Salt9
Yeast 1.5
+ Sugar 10gr
Fermentation 10-12 rooms Baking in the form

4. "Fast"
Flour 500
Salt12
Yeast 6
Fermentation in heat (30 °) 2 times 1.5 hours + 40 final.
Shaped.

ABOUT! This is the correct approach. I would recommend rustic

[Svetlana]

Girls, don't be silent!
Since yesterday (from 4 pm) there is a batch in the refrigerator (460/360), in the evening I will bake. How can I correct it? In the morning he laid it down, knocked it out with a spatula, pulled it straight in a bowl in a circle from bottom to top like a ball, a bun. What else does he want? !! Can I get it out of the cold in two or three hours in advance?
Conclusions on recipes.
For molded, I see a thicker dough is used, that is, for 360 grams of water, not 460 flour, but 480, or even 500.
I bought flour with Soup. Mark. loose, that is, it lies in an open container, and it turns out to be more humid, which means perhaps it was necessary to take less water or a little more flour, right?
With salt, it is more or less clear, about 2% by weight of flour.
And they put sugar (or honey), can I also put h / l?
And I'm afraid that I put more yeast on, try to define 1..2 g, what will happen if more or less, what are the "symptoms"?
And for my L7 form, the test is not enough, there is no good hat. Made with 500/400 - a lot, what proportions are needed? I can't guess.
And is it possible to add 20-40 grams of flour to the existing dough (it is already 20-20 hours in the cold) when forming, folding? Then it will stand still. That is, get it out, add flour, mix it slightly and for another 6-7 hours ... will it dissolve there? Well, I want a little thicker !!!



Svetlana, while typing you answered ... well, after all, all the recipes are almost the same in terms of components. Rustic - a little more by 20 grams of flour and 1 gram less salt, but the same for yeast. And they put sugar in it. And he wanders in the room, and this half of the term in the room and further in the cold ... well, do not put it in the refrigerator and all the differences. And watch him, as soon as it starts to fall off, form and into the stove. So?



SvetaI, and, I remembered, I did such a rustic and wrote. What were the problems: after 5-6 hours I looked, and there was already a whole bowl under the top! That is, before 12 hours of standing, it either escaped or fell off b. I then stuck it in the refrigerator until morning. And during baking, it remained as it was, it did not rise, probably the "strength" of the yeast ended, they ate everything and died)). And it seemed like he was putting in a little ((... well, it's a lottery with this dough and bread !!

[Girls-boys, Palych]

Girls-boys, Palych - it is not customary for us to put together bread recipes (especially individual authors) and our own problems with bread

Palych
You can open your topic and practice in it with questions and answers. Since you bake bread in the oven, go here and open the topic Helpful hints and help in baking bread

This topic-recipe is related to the author of Serenity - Olga, and here we comment only on her bread

[Admin]

Admin, you can transfer everything that is off topic to the desired or new one. So far, all the photos and ready-made breads are strictly on this topic and this recipe. And "clarifications" are work on errors.
I will bake a rustic one - I will post a "report" strictly only on the topic on which I did it. While I use "handicraft".

[Tatyana]

And is it possible to add 20-40 grams of flour to the existing dough (it is already 20-20 hours in the cold) when forming, folding? Then it will stand still. That is, get it out, add flour, stir it slightly and for another 6-7 hours ... will it dissolve there? Well, I want a little thicker !!!

I already wrote to you - I do not advise!
If you are completely unbearable - knead a fresh portion thicker, mix in equal proportions with the existing dough. It turns out that the old dough is like a dough. But I can't give any proportions and time layouts, maybe someone else will tell you.

And I'm afraid that I put more yeast on, try to define 1..2 g, what will happen if more or less, what are the "symptoms"?

To measure the yeast, we use a special cylindrical measuring spoon. Available in 5 ml (tea room) and 15 ml (dining room). Attached to every bread maker. If there is none, maybe there is some good accurate 5ml measuring cup. There are about 3 grams of dry yeast in a measuring teaspoon.In a cylindrical spoon it is easy to measure 1 gram (1/3 spoon) or 1.5 grams (half a spoon). It's more difficult in a glass. If there is more yeast, the dough rises faster, less - slower. But since this process depends on many factors, the dependence is not linear.
As for sugar, you can try. I don't like to shove extra sugar.
As for flour, its moisture content can be very different. I know for myself that in winter, when it is cold outside and houses are heated, the air is very dry and flour, respectively, is drier. When the house is not heated, the humidity is always higher, which is reflected in the flour. Therefore, no one except you knows whether your flour is dry or wet, you need to look at the consistency of the dough. If it seems too runny, reduce the water (or increase the flour) immediately upon mixing.
As for the L7 form, I'll look for info. Somewhere I saw the layout for how much dough the form is designed for.



About L7 it is written that the weight of the finished loaf is 560 grams. I think it means wheat bread. So you can assume that the mold is designed for about 600 grams of wheat dough.
Yes, Tatyana, everything is in a heap, but Palychis trying to bake this particular bread. It's just that until he gets what he wants.

[Svetlana]

Svetlana, thanks, I read it, but rightly the moderator swears, this is already a flame (deviation from the topic), somewhere we'll look for another.
A question on the topic.
Who will recalculate this recipe for std form L7. Or was it baked in this form? And he remembers how many changes. proportions from orig. recipe.