Artisanal bread without kneading

Make 0.7 or 0.75 of the recipe.
For example, flour 460 * 0.7 = 322 g
water 360 * 0.7 = 252 g
salt 10 * 0.7 = 7 g
yeast about 1 - 2 grams
Total 582 grams of dough. The roof should rise slightly above the mold.
You can count by 0.75 - it will turn out more, the top of the head will look stronger out of the form. But there should be no "mushroom". Well, in theory

On the contrary, my hat is somewhere just a finger higher in the center from the top of the form, that is, there is not enough dough. And I did 500 flour and almost 400 water - a lot, the mushroom grew (the photo is all in the subject). And I read the topic on these calculations, but something does not correspond. That is, my bun is smaller and heavier (you see, not all water evaporates). I need to calculate the volume of the hat, that is, how much to add so that it grows a little. And I get a dense crumb, if it somehow "rang out" inside, if there were large pores as the author intended, then the total volume would grow without increasing. flour or water.

Hello! A week ago I came across this recipe and took it to the bookmarks, I definitely want to try it.
Palych's posts about the fear of ruining the baking sheet were a little embarrassing. So far I have only baked in HP, I have a vague idea of ​​it. Please tell me which baking sheet you need to take - there is an ordinary black coated and gray, electric oven - which level and mode is better to choose? And how is it correct - to preheat the oven along with a baking sheet and a container in water, then transfer the bread on paper to hot - right? For steam, you need to put a grid under the baking sheet and a frying pan with water on it - right?
I apologize for the stupid questions

[Ryazanochka]

500 flour and almost 400 water

This is too much for this form. Have you read my post? This form is for bread weighing 560 grams.
So I did this for you. If in such a situation the bread does not stick the top out of the mold, it means that it has risen poorly due to errors in proofing, molding or baking. But the form is not to blame for this
Or you didn’t make pure wheat, then yes, the bread will be lower and that will be fine.
I bake rye bread in this form, I put about 950 grams of dough, the top of the mold does not protrude, flush with the edges or even lower.



Ryazanochka,

Palych's posts about his fear of ruining the baking sheet were a little embarrassing.

I also do not quite understand what can happen to a baking sheet in the oven. But, to be honest, I have never baked on a baking sheet. I have a baking stone, I love it dearly, with it I even bake a seemingly ruined dough into decent bread.
The classic is to heat a stone (an inverted baking sheet, an inverted large cast iron skillet) in the center of the oven. At the bottom of the oven, preheat an EMPTY water container (I donated an old small cast iron skillet for this). Everything is at the maximum - I have 250 degrees. When everything is hot enough, drag the blank into the oven right on the paper, splash boiling water into the container (take care of your eyes, hands and oven glass), close everything and enjoy the spectacle of a loaf growing in front of your eyes
But this is a rather dangerous event, many do it differently, I think they will write to you. I like the classics

[Svetlana]

About the counter, I wrote that there is no good paper, and throwing it on the counter without it is the likelihood that it will stick to it and then ... but about bad paper and attempts to tear it off from the test later - read earlier, I still lacked such passions) )



Svetlana, I repeat ... I don't have a lot of dough for this recipe, but not a lot, and your calculation will further reduce it. Okay though, I get it.

About the counter, I wrote that there is no good paper, and throwing it on the counter without it is the likelihood that it will stick to it and then ...but about bad paper and attempts to tear it off from the test - read earlier, I still lacked such passions))

Got it. There is paper, but I do not know what it is. I have a baking mat, not silicone, but some kind of thin (I baked pizza on it) - probably it will work?

The classic is to heat a stone (an inverted baking sheet, an inverted large cast iron skillet) in the center of the oven.

Why - INVERTED? I apologize again

[Tatyana]

Tatyana, too, but I'm not sure if it's good. Somehow I baked broth necks (onion soup) on it, so they stuck. I like the form-factor of "brick" bread more, there is also a factory form, but I can’t overcome this recipe .... tonight tonight the last attempt.

[Palych]

no good paper

Palych, buy Freken Bock or Paclan paper and you will be happy I have only FrekenBok for many years - I use the sheet several times, never oncee is stuck. Or buy a reusable Teflon mat, but I still like the paper better, and it slides off the board onto the baking sheet better.

Happiness ... well, yes, only paper was not enough to complete ... just kidding, this is already nervous ... I nailed it, that is, I shaped it for the last time according to this recipe, is in uniform, waiting ... now already the table was sprinkled with flour, maybe it would pick up a little and the dough would thicken a little. Stretched and folded, knocked, twisted .. maybe there are conspiracies? Prayers? ... but bubbling ... he trotted with flour from above, did not cover with film, inflates.




Multi-colored. 770gr. Max. fried. You do not need to sprinkle flour on top, the border is visible.

Why - INVERTED?

It's just more convenient to shift the workpiece

Well? IMHO, a wonderful loaf. The crusts are thin, the top is domed, a slight rip on the side adds charm.))

[Bijou]

Bijou, and inside there is snow-white pulp ... a torn hat - pitch without water (with a spray) according to the Admin algorithm (10 + 10 + 10 + min gradually reducing the temperature to 160 °), one nuance ... - changed the recipe a little, modified it.

Why is she snow-white, on ripe dough? Or is there sugar?

Torn, you say? In my opinion, our factory mold always has a small crack near the top crust. But the technologist there is very good - the bread is always very tasty and stable.

according to the Admin algorithm (10 + 10 + 10 + min gradually reducing the temperature to 160 °)

I don't know what the algorithm is, but in my oven it is enough to put bread in a hot cabinet and turn off the heating with a timer after 8-10 minutes (depending on the mass of bread or the voltage in the network).

When I use a different timer, after 25-30 minutes, I go to the oven that has been turned off for a long time, there is a perfectly baked bread (hearth) waiting for me. That is, the temperature by yourself falls just by the required amount, there is no need to adjust the regulator.))

[Bijou]

Bijou, yes, so it happens by itself. By
10 minutes at 220, 200, 180 and 160 to the end.
You guessed it - sugar and honey half a teahouse. You can't hide it from you ... I didn't like the old wax crumb and the color of the crust on the outside became lighter, not rusty. There is something else ..)

I have a baking mat, not silicone, but some kind of thin (I baked pizza on it) - probably it will work?

If you do not have silicone, then most likely Teflon. And it is even better than silicone, so use it. I don’t turn the baking sheet over, it’s convenient for me to drag the bread on the rug. And I never use paper when baking bread. The mat is reusable, why spend money on paper? Thrifty me
I put the bread for proofing on a cutting board covered with a Teflon or silicone mat. I take a preheated baking sheet out of the oven, bring the board to the baking sheet and carefully pull the bread together with the rug onto the baking sheet. True, I have a baking sheet for ento business almost without sides, or there is one with a beveled edge. This one is more convenient

You guessed it - sugar and honey half a teahouse. You can't hide it from you ... I didn't like the old wax crumb and the color of the crust on the outside became lighter, not rusty. There is something else ..)

Well, that's all, you can leave this topic with peace of mind, because nothing at all remained of the original recipe, but your own was born, not similar to anyone's, but for your family the Most Correct Bread.

* for example, I never eat sweet bread at all

leave this topic,

abazhiti, look what my non-normal breads turned out to be, not a single time interval was sustained, except for the night in the refrigerator))
and the ingredients according to the recipe, honestly





raw frozen yeast approx. 3 grams, baking flour with ash content 75

abazhiti, look what my bad breads turned out

Wow! These are the slippers!
Katerina, I don’t even know what to say ... But I will soon die of envy.
And the cut?

I once tried to make baguettes from a similar dough. Tasty!

[Bijou]

Bijou, you are right again. This is the last photo of this (almost) bread recipe.
What I understood is that the form version is not suitable. And at least some poor batch gives a noticeably better result.
460/360 = 1.27 flour to water ratio for this recipe.
And the dough method (250 / (190-210)) gives exactly the same ratio. That is, it turns out that this is a thick dough that we just bake. Salt and yeast are almost equal in quantity.
To this "dough" or as you wrote "ripe dough" I add flour and water and knead a little, it turns out really cool white bread.

To this "dough" or as you wrote "ripe dough" I add flour and water and knead a little, it turns out really cool white bread.

Everything flows, everything changes ... It is very possible that after a couple of years of baking your daily bread will be completely different. Like this, step by step ... Not as fast as now, but the bread will change, you can believe me.)) You know how many times I was all so proud of myself, they say, I have already reached perfection and is better than this bread for me and it can't be? But no ... Either I reduce the yeast to a microscopic amount, then I mix it this way, then differently, then I start the dough with one moisture content, then with another, then I leave a piece of dough for the next batch, then I brew the flour ...

And all the same, the most delicious is still the bread based on this "pure" - long fermentation without extraneous sugars with microscopic yeast. I don’t risk getting involved with sourdough yet, but I suspect that such a dough has come very close to them in terms of richness of taste and aroma.

Salt and yeast are almost equal in quantity.

Wow ... For a pound of yeast flour I have about a gram and a half, and as much as ten salt.)

[Bijou]

Bijou, than I am grateful in this "battle" without kneading, that finally it came to how to stretch and fold the deoxidizing cold dough to the center with an envelope, right in the bowl and it does not stick to your hands. And the more often the better.



Ahh, I meant that yeast 1.5 grams (dry) and 6.5g. salt, that is, the amount of all ingredients is the same as in THIS recipe. Salt, yes, a little less and pinch sugar (5g) for an amateur.

[my dears]

So, my dears... artisanal bread was baked, ALL GOOD FUCK! Each one has a pie!

We no longer clog the topic - this is an author's topic

Talk about different dough bread, and their problems come here Help, nothing happens with bread !!! (Ambulance)

[Bijou]

Bijou, Lena, well, harosh glum, I belittle thee

And the cut?

which is surprising: the slips smell slightly smoked

[Palycha]

Our discussion irritated me and I also baked this bread. Especially for Palycha, photographed each stage. Igor, maybe you don't need it anymore, but don't waste the good
I took everything exactly according to the recipe from the first page of the topic. Yeast - 1.5 grams.
1. All ingredients are mixed with a spatula until the flour is completely wetted:

2. After 2 hours at a temperature of 19 degrees:

Padding with a spatula - folded with an envelope from the edges to the center 3 times:

3. After another 2.5 hours at 20 degrees:

And a wrinkle

4. Put it in the refrigerator. After 8 hours at a temperature of +4

And a wrinkle

5. After 12 hours at a temperature of +6 (moved to another shelf)

I dumped the dough onto the mat, previously sprinkled with oil. The photo is not very good, but the consistency of the dough can be seen

6.Shaped bread. The dough is sticky, but not flowing, easily molded with oiled hands. The spatula is not needed at all.

7. After an hour of proofing at a temperature of about 20 degrees. As indicated in the recipe, the dough did not fit very well and spread slightly over the rug.

8. As soon as you put the dough for proofing - turn on the oven to the maximum, put a stone and a frying pan for boiling water.

9. The bread is distant, I make cuts. I lubricate the blade with oil so that it does not stick to the workpiece. The cuts turned out not so hot - I haven't trained for a long time


10. She threw the blank together with the rug on the stone, poured boiling water into the frying pan. It just delivered.

And this is in 5 minutes. You see, the bread has already pouted, the edges of the loaf seemed to rise above the stone (this is hard to see in the photo). This means that the stone has warmed up well.

11. Baked for 250 minutes 5, then reduced to 200. After 15 minutes, removed the pan with the rest of the water. And baked to readiness. Here, the temperature probe is 97 degrees (right scale).

12. Chilled on the wire rack, did not cover with anything. Here's my handsome:


Cut in 3 hours:


Total: the crust is thin, crispy, creamy crumb, slightly rubbery and moist. The aroma of well-fermented bread.
3/4 of the loaf was eaten at dinner. Delicious!

[Svetlana]

Svetlana, ATP, well, the same with me !! Yellowish, humid, rubbery. And he stretched the dough from the refrigerator almost half a meter, like a tongue and threads from the bottom. It does not stick to the hand almost, without oil and flour, and the wooden spatula comes out of the dough dry, that is, it does not stick. The fact that there are no stones, rugs, thermometers, blades, etc. is bad, but in a narrow form, something is not right ... I like white, sweet (not salty), with a thin crust with a thin crust, slightly fried, but not suriko - rusty color.
This recipe I have practically appreciated ... there are still others. So we'll meet in other topics.)




Today. Last Handicraft. From half of the remaining dough. In the refrigerator for more than 2 days.
Handsome)).
My answer to "chamberlain")

[Olga]

Olga, thanks for the recipe. I liked the bread, the holes are big. There was a lot of water for my flour, this time I added 320 ml.

Refining the recipe.







My wife bought a green silicone corvik (or whatever it is), so keep me seven !!)) Oil it with oil? And the working side is rough?

[katko]

Life is in full swing here without me
Great breads, I like everything! So I'm writing that - a universal recipe, don't do it with it, but somehow everything comes out pretty well

thanks for the recipe. I liked the bread, the holes are big. There was a lot of water for my flour, this time I added 320 ml.

to your health! Yes, the proportions need to be adjusted a little to the usual products.

I also baked this bread

We no longer clog the topic - this is an author's topic

yes i don't mind at all




katko, the ciabatki turned out

[Olga]

Olga, distantly, very distantly)) it is necessary to work on the form and on the holes

Girls, tell me when to make the right cuts: before the last proofing or after proofing before putting in the oven?

[Evgeniya]

Evgeniyabefore entering the oven

distantly, very distantly

it's just that kind of ciabatta
Holiday greetings!

You do nothing and you get delicious bread - this is magic
Thank you!

You do nothing and you get delicious bread - this is magic

Thank you!

Bake to your health! Excellent bread in the photo

Oh, what bread !!! We got hooked on it! I do not get tired of Giving !!!!!

Oh, what bread !!! We got hooked on it! I don’t get tired of Giving !!!!!

many different ones have been tried, but this one does not get boring

[Serenity]

Serenity, Olga, thanks for the recipe! We liked it very much, I will repeat it again! The dough was allowed to stand for 5 hours and then 36 hours in the refrigerator.

[Yulia]

Yulia, good bread, nostril
and I made a pizza with anchovy butter in the Princess on this test, on a daily

[Serenity]

Serenity, Olga, thanks for the recipe! We liked it very much, I will repeat it again! The dough was allowed to stand for 5 hours and then 36 hours in the refrigerator.

julia, and how long did it take to warm the dough on the table?

[Katerina]

and I made a pizza with anchovy butter in the Princess on this test, on a daily

Katerina, I'll have to try. Is anchovy oil for sale?

How long did it take to warm the dough on the table?

Evgeniya, 60 minutes already on baking paper, as indicated in the recipe.

3. After the holding time has elapsed, spread the dough on a table dusted with flour and shape into a round loaf. We put on baking paper lightly sprinkled with flour (it is most convenient to lay it on a smooth board or plate) and leave it uncovered for 40-60 minutes. A loaf in proofing will not increase much in size and may even blur slightly, this is not a problem.

[Yulia]

Yulia, they need anchovies and butter, look at Nata's recipe

[Katerina]

there anchovies are needed and butter, look at Nata's recipe

Katerina, I understand, thanks, I'll look!

[julia_bb]

julia_bb, handsome bar

[Serenity]

yesterday kneading with 1.5 g yeast
added the truth somewhere around 50 g psh CZ and hw flour





Serenity, Olga, Thank you

Olga, take sourdough bread according to your technology and recipe (instead of yeast - sourdough "The simplest"). The three children kaaaak attacked now, ate 2/3 of the roll. This is an indicator! Thank you!

Baked in a Delonghi multi-body in a glass form. Just in case (as a keepsake) mode: oven, level 2, 30 '(crumb 72 °) + 20' (crumb 97 °). After 20 'covered with foil, but it was possible to make tanned ones. Next time (and I will repeat it!) I will try 40 'and without foil.

trying new flour
and baked goods from a cold oven with a cup of water (method described by Mariana-aga)

[Katerina]

Katerina, a sultry flour, however.

[Lena]

Lena, yeah and my wardrobe, next time I'll put less




holes

[Serenity]

Serenity, Olya, what a beautiful bread !!!! (y) We need to try the recipe!