home Homebaked bread Bread recipes Wheat bread Bread without kneading in 13 hours (in the oven)

Bread without kneading in 13 hours (in the oven) (page 5)

Katko
Soooo, as usual I did, and then I read it right
I baked pancakes on an earthenware plate, a large enamel cup as a cap ... I forgot to spray and baked under a hood for 15 minutes, then another 30 without ... in short, I mixed everything up
However ... I am confident in the extraordinary taste of this bread
Here are the photos
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)

The esstesna cut later, we wait until it cools down ...
Omela
Katerina, very beautiful! How does it taste?
Katko
Omela, the taste is crazy
Holes baaaashiii 8) even though I folded and pulled it mercilessly
I will certainly bake more than once
Conveniently, I mixed it in the morning, came home from work in the evening, baked it and the next morning you get high with coffee or take it to work with you
Section photo
In
Bread without kneading in 13 hours (in the oven)
Omela
Katerina, gorgeous cut !!!
Gin
and today I really want to eat, so he stood not 12, but 9 hours waiting for what happens. I also forgot to sprinkle it with water. everything from hunger
gag: instead of water, sour milk and a couple of tablespoons of wheat bran. baked
Gin
I report.
the crumb is moist. odor strange))) a little alcohol + the smell of sour milk. I guess he just wasn't good. it tasted sour. I will take this into account and try to make wheat-rye bread in this way.

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)

and with fried eggplants under a cheese and garlic spread it goes great!
Omela
Gin, I like it, I also want to eat.)
Sena
For a long time I looked closely at these recipes - I was afraid. It always seemed to me that it would be easy to get nonsense (just verse!). Therefore, as usual, I started with a complex (Artisanal bread), and baked according to your recipe. Now I will definitely make it even faster and easier! This is a miracle, you send a pancake to the oven, and you take out a round, tall bun!

Thank you!

One minus - such bread will be eaten very quickly, in one sitting, goodbye to the figure ...

A question to the owner of the topic, which bread recipe is the most delicious and favorite for you?
adelinalina
Omela, I carry my thanks until the kneader bought periodically your bread made. only I, in a begged version, that is, without any pans, I just made a bun, it blurred slightly, a little proofing and in the oven

kil
I usually stand this bread for almost a day now, it will get even tastier.
irina23
Omela, thank you very much for the bread recipe! I liked the bread very much! I will bake again! The crust is crispy, the crumb is perforated, the taste is excellent! Thank you!!!!! I added a handful of bran and sprinkled sesame seeds on top.
url = https: //Mcooker-enn.tomathouse.com/gallery/albums/userpics/87471/IMG_20151014_201113.jpg]Bread without kneading in 13 hours (in the oven)url = https: //Mcooker-enn.tomathouse.com/gallery/albums/userpics/87471/IMG_20151014_201055.jpg]Bread without kneading in 13 hours (in the oven)
Forgive me for the photo - From the tablet it is not possible to insert a photo in a normal way, the link address remains all the time, I will remove what seems to be superfluous. - the photo disappears. I do not know how
Omela
Irinawhat a cut !!! It turned out gorgeous !!!
I don’t know how to help you with the tablet .. I am struggling myself. when I insert it from the phone.
Rusalca
Good morning! I came to say thank you for the bread! It turned out very tasty! The husband said that he had never eaten bread tastier in his life!
Details:
I kneaded it yesterday morning, baked it in the evening - the dough turned out to be watery, there was no need to mold anything, I just laid it out on paper and baked it in a duck. The taste is awesome. The only negative: the bread stuck tightly to the paper (although I greased it with butter). This morning I kneaded it from another flour and the dough turned out to be much thicker than yesterday (I hang everything on an electronic scale). Apparently it's all about flour. I'll bake it in the evening, see the result. I think that today's dough will need to be molded. I will report back tomorrow. Ksyushenka, thank you very much for the recipe! Mega-fast and simple and delicious!
Bread without kneading in 13 hours (in the oven)
SweetCandy
thank you !!
bread is just a bomb !! I love this one! now I will constantly bake
Mistletoe, thanks for the recipe !!
Bread without kneading in 13 hours (in the oven)

and cutter

Bread without kneading in 13 hours (in the oven)
Katko
SweetCandy, superska)))
This is my favorite bread, I would thank you a hundred times
Bijou
Quote: katko
This is my favorite bread, I would thank you a hundred times
And it is right.
And if you have a little time and add a little attention, then on this basis you can get bread even more pleasant. It is enough to mix it a little at the very beginning and fold it several times in the process of fermentation.

About a year ago I started with almost the same recipe, the first cuts were also the same. And then the crust became thinner, and the crumb was softer. But I came to the conclusion that "bread without kneading" is the most correct bread for the training of future bakers! He teaches the right taste and smell first of all. Having got used to it, it is already very difficult to eat the more familiar "quick" breads, with sugar, a monstrous amount of yeast and a swollen crumbly crumb. Farther from it, they usually move towards sourdoughs or long doughs.))
Katko
In an old Soviet gosyatnitsa
Rose explosively, the cut opened, paaaaahnet
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)
I kneaded two doses, from the remainder I twisted it with minced meat like Timkina's lepekha, not as beautiful as hers (as no one is tasty, beautiful gatovat does not know how), but it will be tasty
Bread without kneading in 13 hours (in the oven)
mowgli
Ksyushenka, 6 grams of salt is 1 small spoon?
Omela
Natalia, went and weighed. yes. 1 tsp)


Added on Thursday, 08 Sep 2016 10:54 PM

Rusalca, SweetCandy, katko, girls, just saw your bread .. what a beauty !! pleased !!! I am very happy. that the recipe came in handy and liked it!
mowgli
Katerina, I also liked the bread so much! just beauty!
solmazalla
Today at one o'clock in the morning I made a bite, and now I baked it. Such a pretty one! I baked in a ceramic pot, put it in a cold one and put it in a cold oven. The bottom turned out to be white, so I finished it upside down right on the grate. I will try when it cools down
Omela
Quote: solmazalla
I will try when it cools down
Alla, And How???
solmazalla
Omela, delicious. I have never baked bread without sugar at all, an unusual taste for us. It was his husband who sought from me, any other seems to him sweetish. So I will definitely bake, you just need to choose a more suitable baking method. My small tabletop oven does not hold the temperature and the pan does not fit into it :) maybe I'll try
Bijou
Quote: solmazalla
maybe I'll try at the headquarters
For a couple of years now, I have been baking my daily bread at Shteba based on a "no-blend" recipe.) True, not so simple, because even a slightly more kneaded (folded) dough immediately gives a noticeably better result. Well, or it's just that we liked it better - the crust is rougher and the crumb is denser.

But in any case, this is the very bread from which many hostesses generally begin to bake bread.
OlgaGera
Today I baked it again ... in HP.
It smells like a rickety.
Kneaded a new one.
Bread is boring. I bake different ones, and they are fast, but I do it on dough. The crumbly crumb is from a high T in proofing.
Nadyushich
It seems that everyone has either already mastered the recipe or ate such bread, but I read the Temka and decided to bake, since there is a lot of laziness in me, and I love bread of this taste ... In the recipe there is a proofing, and then in a hot form on a sheet of paper. I changed the process a bit. I smeared the roaster with non-stick grease and put the dough there, and no paper ... The dough was allowed to stand in the roaster while the oven was warming up. And then baked in a closed roaster at a temperature of 250 degrees for 40 minutes. Then the lid was removed and baked for another 20 minutes. The bread jumped out of the duck easily, I didn't have to pick it up or pick it up.
Well, there is not even anything to write about the taste, I really love this bread. Well, a photo of the finished bread.

Bread without kneading in 13 hours (in the oven)
osska
Girls, but how to bake such bread in KhP? Write, pliz, an algorithm of actions. There is no oven now.
OlgaGera
Quote: osska
algorithm of actions
I have so
osska
OlgaGera, huge THANKS! I will try in a bread maker! I ate a similar bread at a friend's, but she also baked in the oven.
strawberry
OlgaGera, Lyalka! And I do not deduce how to bake in HP .... And the goose-girls are gone for a long time. There is a new Ultra-Pro, but it cannot be at high temperatures ...Help out! I really want such bread.
OlgaGera
Quote: strawberry
does not deduce how to bake in HP.
strawberry, Natasha, so you need to experiment ... E If it was not a programmable HP, then it would simply put it in the HP for proofing at room T, and then bake it.

Quote: strawberry
Ultra-Pro
and what's that? I'm in the gosyatnitsa))))). Traded for bread))))
You can even bake in a frying pan. Rolled into a ball, that's all.
AlisaZ
Omela, baked bread already 2 times a week. Delicious and without unnecessary body movements. Thanks for the recipe!
Zhenyok
Omela, bread from childhood😊 when we lived in the village, my mother always baked such bread😉 well, now I too👍Thanks for the recipe Bread without kneading in 13 hours (in the oven) Bread without kneading in 13 hours (in the oven)

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers