Omela
Quote: DenRassk

1 gram ... Preston ...
I don’t know of those .. but he’s gram in Africa too ... I’ll look forward to sho there you will succeed.
DenRassk
Like these ones:
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I chose the freshest .... my favorite Hass were already in August 2012 .. decided not to risk it.
I had to test it on anything standard ...

And so 6 in the morning - the dough is still 4 cm from the edge of the pan ... it did not run away ... apparently it was scared that then it would not climb back ... ... I went to put it to bake ...
So the dough turned out like this (everything is bubbly):
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Because I have nothing like a gosyatnitsa made two such foil constructions:
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I put the dough there (I don’t know how you get koloboks from such a dough, mine immediately spread):
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and covered it with a second bowl of the same kind, it turned out like this:
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I understand that the walls are thin, but (hopefully) the microclimate should be less similar ...
I'm sitting waiting ... another 10 minutes before the seizure
Damn ... it turns out pale ... or rather, the top is generally white ... I set it to fry without a cap:
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In general, the "zhanki" are all eaten - it's time to go to work, here is the result (it doesn't seem to work out badly ... although it's pale ... maybe it needs something to spread on top for a beautiful crust?):
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You understand that there is no cut - let it cool down and at lunchtime (if it remains) I'll show you a cut of bread.
Omela thanks for the support

I don’t know how anyone’s, but we already have lunch, here is the promised cut of bread:
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The bread turned out to be toli heavy, toli damp ... not airy ... although there are more holes than in my chaabats ... why is that?
Although I liked the taste ... I will have to try baking it differently ... without a hat ... or put it in a cold oven ... in general, you need to think
DenRassk
I thought for a long time what kind of taste it was ... what it looks like ... and then they tell me .. it's lavash, only thick!
Leska
Quote: DenRassk

I thought for a long time what kind of taste it was ... what it looks like ... and then they tell me .. it's lavash, only thick!
Transfer carefully to a preheated saucepan, sprinkle with water, close the lid and leave for 30 minutes.
Further remove the lid and bake for another 15-20 minutes.
DenRassk, and you definitely did everything like that? After the refrigerator, the dough needs to warm up (mine is exactly what it requires) and only after that it is already formed (you can immediately form and give 30 minutes to warm up). And further according to the above text
Omela
DenRassk , you have excellent bread !!!! This is the crumb that should be. All "long" breads are moist and slightly rubbery to taste. Air crumb cannot be here by definition. And you baked without a lid correctly. This is exactly what the recipe says. To be rounder, you had to bake a little more time.
DenRassk
Quote: Leska

... did you really do that?
You must have confused the topics, the local bread costs 12 hours at room temperature. How I did it - written and photographed.

Quote: Omela

.... you have excellent bread !!!! .... To be rounder, you had to bake a little more time.
Thanks again for the support, how they will eat the baked bread (this one, Cuban and ciabatu), I'll try to bake the recipe again - it's simple, you just need to work out the technology
Leska
Quote: DenRassk

You must have confused the topics, the local bread costs 12 hours at room temperature. How I did it - written and photographed.
, I definitely did not confuse the topic, but decided that the dough with such a rapid rise in the "X hour" was waiting in the refrigerator
DenRassk
Nah ... it was in the kitchen, I woke up twice at night and checked how it was there.
The dough grew to the maximum and stopped short of 4 centimeters to the edge of the pan and stood at the same level all night.
I wonder how a bun is made of it ... my dough spread immediately.I put it in a bun - and it goes straight into a cake In the photo in the first message there is a bun ...
Maybe you need more flour or less water? What consistency should be after mixing - a smudge like thick sour cream?
Omela
DenRassk , in the first post there is a photo of the test. It does not creep, you can see that it lies in the center of the pan. The gingerbread man is made by curling the edges towards the center.
DenRassk
Z I saw a photo, but I can't make a kolobok out of my dough ... I tried to make an envelope, but while I bend one side, the dough spreads to the other ... . it turned out too liquid for me ...
Everything was measured on a scale and in a measuring glass ... baked in a bread maker without problems (in the sense of flour, water, yeast are normal) ...
Omela
Well, here only by experience. Try reducing the water by 30 g.
Zvezda askony
Have you tried the oven in the airfryer?
I have it new and it seems like it became capable of feats in the form of baking
If I understood correctly, then the oven needs to be in a closed vessel - and the airfryer is designed precisely for the fact that there is air access
I reread the topic periodically - it's tempting
Only for a cuckoo it seems that it should be reduced by two or three times
But a UG capacity maybe
True, there are only two eaters
And so interesting
crap crap and truncated ready
Omela
Quote: Zvezda Askony

If I understand correctly, then the oven needs to be in a closed vessel.
Anya, in a sealed container and at maximum temperature. I can’t say anything about AG, I didn’t have reciprocity with him. Theoretically, it seems to me that the crust will dry out before it is baked. Although if water is poured into a flask to create steam ... in general, you have to try.
Scops owl
Ksyusha, baked some bread, thank you Crust is super, I especially liked the fresh, warm one. Even though I know I should let it cool
Bread without kneading in 13 hours (in the oven)
Omela
Larissa, beautiful bread turned out! Glad you liked!
tuskarora
Ksyusha, I'm reporting here.
Bread without kneading in 13 hours (in the oven)
Yesterday evening, it was that there was enough current for a drip-drip with a spoon. And eat bread in the morning.
Thank you, very tasty !!!!
Omela
Lena, very beautiful turned out !!! Glad the recipe came in handy!
Olga VB
Thank you, Ksyusha, for reminding me about bread without kneading.
Before, when I hadn’t bought Kesha yet, I constantly did it in different versions according to the recipes of Luda and Misha from LJ and I myself came up with different ones.
And this recipe is really quite simple.
Recently I took it out of the oven.
If it is as tasty as it is beautiful! ...
Made from 410 g of premium flour and 40 g of whole grain.
I poured oat bran under the bun, and sesame seeds on top
I'll add photos here later.
Omela
Olya, I'm glad the recipe came in handy. I will wait for a photo.
Olga VB
Here, sir ...
While dumping the photo, someone has already eaten half a loaf
Means delicious. Thanks, Omelochka
Bread without kneading in 13 hours (in the oven) Bread without kneading in 13 hours (in the oven)
Omela
Olya, de my mice ?? 🔗 🔗 🔗

It turned out very beautiful. And what did they bake in?
Olga VB
Thank you, Ksyusha! I'm flattered
I baked it in the oven in a goose maker, which I have long forgotten how geese ducks look like, since for the last couple of years it has been working exclusively for bread.
I did not bake it in a cauldron, because in a gosyatnitsa bread is obtained oblong, that is, more crust, and it is already very tasty.
The dough turned out to be watery, I barely coped with it, and the creases turned out here and there near the bottom of the paper, - next time, if the flour is the same in moisture, I will mold 20-30 ml less water.
She defended 19 hours.
I was also very worried about the baking temperature: I used to preheat the oven with a cauldron to 250 * C, but when I put the bread on, I screwed it up to 220 * C, and when I removed the lid, it even went up to 200 *. And then 260 * and do not need to decrease!?! It was scary.
It turned out that everything is just fine, wonderful.
The taste is very similar to Ciabatta, but it is still different, and not only because of the composition of the flour (with the addition of whole grain).
Once again, a huge thank you!
Omela
It turned out great!
Irina.
Omela, I saw your recipe now and immediately kneaded the dough, so what, it's 2 am It's good that you don't need to bake it right away, otherwise I like to bake it at night for morning tea. The husband says that he lives like in a fairy tale - he goes to bed, there is nothing, and in the morning he got up, fresh pastries on the table. I already have a diagnosis.
And I will bake bread just tomorrow afternoon, very convenient.
Omela
Quote: Irin A.
The husband says he lives like in a fairy tale
Kanesh, when the wife is a sorceress! Irina., good luck!
Irina.
Omela, Thank you!!!
Loksa
And I put it yesterday, and this morning I have already baked your delicious bread. Already a third ate, very tasty.
How many times is your round one complicated? (I love round) Bread without kneading in 13 hours (in the oven)
Antonovka
Can you just bake it on a stone? Well, I don't have a goose girl
Olga VB
Ksyusha does not answer, then I will knock
It is possible on a stone, but at the same time it is advisable to pick up some kind of lid, such as a twisted saucepan or bowl (not enameled) and heat it up with the stone.
You can do without a lid at all, but then you need to spray the oven well immediately after planting, and even better - put some water on the bottom of the oven.
I'm just not sure that 260 * C will be good in this case, it would be better to have a smaller one, 240 *, probably.
You can also build a kind of roof, that is, on top of the bread to attach inverted baking sheet trough up - there will be some moisture protection.
Omela
Quote: Antonovka
Can you just bake it on a stone? Well, I don't have a goose girl
Len, Olya wrote it right. a cap is needed, otherwise the crust will dry out before it is baked.

Oksana, beautiful bread turned out, correct !!!

Quote: Loksa
How many times is your round one complicated?
I didn't count, I was guided by the form. about 4-5 times.
Loksa


[
I didn't count, I was guided by the form. about 4-5 times.
[/ quote]
Fold once - wait a couple of minutes and fold and wait four times?
Omela
No, like this:
Quote: Omela
Gently place the dough on a lightly oiled baking paper. Pull out the dough in several places and fold up to the middle

Here to the middle 4-5 times at once.
Loksa
Got it
Omela
Irina.
Omela, thanks for the recipe !!!
My husband came home from work and said: Oooh, we have a new bread !!! Delicious, crispy crust.
The dough turned out to be good, pleasant for the hands. For some reason I wanted to make cuts on the bread. Baked in a round brazier, old, something like an alloy.
Here he is, handsome !!!
Bread without kneading in 13 hours (in the oven) Bread without kneading in 13 hours (in the oven)
Omela
Irina., very beautiful!!! I think that it will not be limited to one bread.
Irina.
Oh yeah!!! I liked baking bread. And this one is just a spoonful of crap and it's done !!! Previously, only in the HP baked. In the meantime, there is more time for household chores (left without work), so I try to cook new things.
Antonovka
Olga VB, Omela,
Girls, thanks, but I have nothing I will think
Trishka
Thanks for the recipe!
It turned out very tasty!
And without any "dancing with a tambourine", excellent, wonderful bread! ...
There are no photos, there is nothing to photograph, and I am not able to insert them.
Chamomile
Hurrah! I found it! I remember reading with a spoon of drin-drin. I have a bucket at the bread maker, something is wrong with it and I didn't buy hooks to the combine, why, if there is a bread machine. And then the holidays ... until everything is open, until the bucket is brought. And I will take care of Omeline bread for now. At the same time we will try something new.
kil
Bread without kneading in 13 hours (in the oven)Bread without kneading in 13 hours (in the oven)Bread without kneading in 13 hours (in the oven)
Omela
Irk, without words !!! Bread without kneading in 13 hours (in the oven)Bread without kneading in 13 hours (in the oven)Bread without kneading in 13 hours (in the oven)
kil
Omela,
Omela
ANALAGIC !!! Plus does not give again !!
Gala
Oksan, I want to bake this beauty, but I have a small saucepan with a lid, probably 1.5 liters.
Objective: Bake a small, lazy and beautiful bread.
Question: How much dough should I knead?
Omela
Gal, well, I have 3 liters of casseroles .. so you have to make 1/2 of the recipe (or 300 grams of flour), and then you will look. maybe it will be possible to add.
Gala
Understood the task!
Gala
Oh, and take yeast lope? You have 1 gram, and me - 1/2 gram or what? How much is this?
Omela
If there are no jewelry scales. then measure out 1 g and take half.
Sneg6
Omela, I have a cast-iron cauldron, enameled inside, can I bake bread in it? I love your bread! Now Beloved is in the oven, I bake once a week, sometimes more often. Thank you!

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