Omela
Quote: Leska

yeast spilled 10 grams pressed
Marish, well ... you can do it with you. And you can't tell in appearance !!! KROSAVCHEG !!!!!!!
Leska

Ksyushenka, I love you. Both in terms of salt and taste ... but I am silent about the crust. And from the plums. oil (until our doctor Mashunya hears) -

/]Bread without kneading in 13 hours (in the oven)
Tata
Oksanochka, and I am with a new bread. I changed the recipe a little. Bread without kneading in 13 hours (in the oven)
Bread without kneading in 13 hours (in the oven)

P.S. for me, the salt should be less, the crumb is normal, and the crust is salty, but it doesn't spoil it.
Omela
Tata, beautiful bread turned out! I baked according to this recipe, but my CZ do not like flour.
Gin
Bread without kneading in 13 hours (in the oven) Bread without kneading in 13 hours (in the oven)

these are the promised photos to to my message , sorry, that I spread it for so long

Omela
Gin , I recognize my brother Kolya !!!!
Irisha1975
Quote: Omela

How long did it take?
Yes, I don’t know, well, probably about 50 minutes, I put it on more, but I look at its appearance and on the inside. instinct
Omela
Quote: Leska

Both in terms of salt and taste ... but I am silent about the crust.
What a crumb I missed !!! Marish, Otpad !!! Happily people will run to increase the amount of yeast.

Irisha1975, thanks, understood!
Leska
Do not worry ! A truncated normal! In the morning I did it right (I added only pumpkin seeds and sunflower seeds) - the result is the same. It didn't work out to photograph - they were taken away hot.
Omela
Kras-Vlas
Who is the last in this line? I'm behind you
Bread without kneading in 13 hours (in the oven) Bread without kneading in 13 hours (in the oven)

I liked very much the process and the bread! True, the handsome man did not work out, but this did not affect the eatability
Thank you, Ksyusha!
Omela
Hooray !! Our regiment has arrived !!! Olya, well done!!

Quote: Kras-Vlas

True, the handsome man did not work out,
Tex, Schaub I never heard. Nobody talks about beauty here !!! here about the current taste !!! And the crumb should be like that.
Crochet
Ksyudo I understand, sho dough is for ethat bread luhhe not mix what to mix?

Overmesis threatens with what - thread withathonest?

Omela
Kroshik, you sho ?? What is underdomed-overmixing ?? It is written in Russian: a spoonful of crap-crap and fse !!!
Sweetheart
Ksyusha, do you think 10 hours will be enough for him? I put it at 11.30, but I didn't think of something
Omela
Tanyaif it's not very cold in the apartment, that's enough.
Sweetheart
It's ok in the kitchen
Omela
Well, okay. I once had the identity 10.
Sweetheart
Oh! Do you need to bake in cast iron? Under the lid ??? Here I am! It probably won't fit into a cast-iron pan, it is not very high ...
I'll shove it into the glass on the edge.
Omela
Bake in a container with a milk lid. Or on a baking sheet, but cover the top with casters.
Sweetheart
Quote: Omela

Bake in a container with a milk lid. Or on a baking sheet, but cover the top with casters.
cast iron again ..
Omela
Not necessarily, you can aluminum, such as

Bread without kneading in 13 hours (in the oven)
Sweetheart
I have such a glass one. And the cast iron will be too small. Let's figure it out
Omela
In glass you can.
Sweetheart
Something tells me that I dried it
And it stuck to the paper, tomorrow it will cool down, I will tear off the bottom
Zvezda askony
Can I join you in a warm company !?
A question from non-advanced bakers.
There is pre-pore wheat flour and whole grain flour "suffers" from its complete lack of demand.
Yeast "live"
What is the best proportion of flour and yeast and how much will it rise? I want to bake in a slow cooker. Since there is no oven
Do not leave attention please !!!!!
I really liked the drin-drin and the fact that you can attach whole grain flour.
Saucepan in multicooker about 3-4 liters
Leska
Quote: Sweetheart

Something tells me that I dried it
And it stuck to the paper, tomorrow it will cool down, I will tear off the bottom
Wrap a towel (preferably two) and after 20-30 minutes the paper will sweat and remove. It will be late in the morning - you will cut the most delicious.
Leska
Quote: Zvezda Askony

Can I join you in a warm company !?
A question from non-advanced bakers.
There is pre-pore wheat flour and whole grain flour "suffers" from its complete lack of demand.
Yeast "live"
What is the best proportion of flour and yeast and how much will it rise? I want to bake in a slow cooker. Since there is no oven
Do not leave attention please !!!!!
I really liked the drin-drin and the fact that you can attach whole grain flour.
Saucepan in multicooker about 3-4 liters
Zvezda askony, flour Predportovaya + the rest of the set in the subject (you can safely replace Predportovaya flour with 50-100 grams of whole grain + 3-5 grams of fresh pressed yeast). But in a slow cooker ... I don't know - I didn't make bread according to this recipe. But it seems that the temperature for this particular test will be too small, it will turn out cool.
Sweetheart
In general, what I could pick out, at the same time I cleaned the burnt part. If anything, I'll chew on the paper.

I could not resist and took a bite off a hump ... and more ... and more ...

Tomorrow I'll take a picture and try it normally ...
Leska
Quote: Sweetheart

In general, what I could pick out, at the same time I cleaned the burnt part. If anything, I'll chew on the paper.
Take pity on your teeth - as soon as the bread cools completely, just go over the stuck paper with a fine grater and!
Omela
Quote: Sweetheart

And it stuck to the paper, tomorrow it will cool down, I will tear off the bottom
Tanya, the paper needs to be changed. And Marina correctly said - you need to warm immediately in a towel and a bag. Only for 5-10 minutes, so that it does not get damp at all.

Quote: Zvezda Askony

What is the best proportion of flour and yeast and how much will it rise? I want to bake in a slow cooker. Since there is no oven
Anya, you have already been told about flour / yeast. And I'm not sure about the multicooker either. The highest possible temperature is important in this bread. Because there is no preliminary proofing and the bread seems to be inflated in the oven. You can then try to first leave for proofing in MV for an hour, for example, and then transfer to Baking. Well, this is purely theoretical, in order to speak for sure you have to try it yourself.
Sweetheart
Thank you! It turned out tasty. A bit rubbery, reminiscent of matnakash (I have not tried ciabatta). The husband will not like it, really (and he will not get it). he loves butter. And that's the thing for me!
Bread without kneading in 13 hours (in the oven)
Bread without kneading in 13 hours (in the oven)

And the paper, yes, needs to be changed (bought into the cheapness of the local supermarket)
Omela
Tanya, great bread turned out !! And the crumb is full of holes! And baked in what?
Sweetheart
In a glass pan. Form as you showed. It's been worth collecting dust for a long time, I didn't like it somehow. And here it came in handy))))))
The most joyful is that this is my first bread in the oven
Omela
nimart
Mistletoe, here is a photo shoot of my attempts at this bread:
baking in HP, 90 min:
Bread without kneading in 13 hours (in the oven)
Bread without kneading in 13 hours (in the oven)
in a multitude of 90 min with a half valve:
Bread without kneading in 13 hours (in the oven)
in silicone molds in a frying pan miracle grillgas for about 40 min:
Bread without kneading in 13 hours (in the oven)

Buns turned out best of all - approached the conditions of the recipe

Until I found an option for baking this bread for myself, I liked the taste
Thanks for the recipe
Omela
Zhenya, wow you experimented !!!

Quote: nimart

Buns turned out best of all - approached the conditions of the recipe
and I liked it !!!
nimart
Mistletoe, we continue the conversation:

I'm with my mother, I'm going to bake this bread in the oven in the gosyatnitsa, it is about 3 liters, is it suitable for 1 portion?

another question, should the bread be loaded into the goose maker and covered with a lid, or should the bread be put on the lid and covered with the goose maker ?, sorry for the nonsense

How do you fold the paper so that the folds don't cut into the bread?
Omela
Quote: nimart

load the bread into the roaster and cover with a lid
So. 3l. should be enough.

Quote: nimart

How do you fold the paper so that the folds don't cut into the bread?
Zhen, But in any way .. as lay down, and lay down. Well I carry bread along with paper.
nimart

I realized about paper that I need to transfer it

and after baking in a towel and a bag, then remove everything
Omela
Why the package ?? Normal paper does not stick!
nimart
yo! perEbachte

usually no package is needed
I'll write tomorrow how it happened
Omela
Good luck!
nimart
Mistletoe, happened!
Thank you for the recipe and support!
nothing to take a picture, tried from skype, it does not work: there is no option "freeze frame"

now I know what it should be, this bread: do not crumb loose as in my previous photos and the crust is soft

Looks like your recipe photo, only more tanned
probably after opening the lid it is necessary to reduce the heat, but here it does not decrease on the stove, therefore, after 10 minutes after removing the lid, it began to burn, - I took out

After removing the lid, the bread was white - is that how it should be, or did it just work out for me?
Mom liked it, kneaded flour for 700g, it will take half a goose-bowl. How long does it take to bake for a weave dough rate?
Omela
Zhenya, I'm glad that everything worked out !!!

Quote: nimart

After removing the lid, the bread was white - is that how it should be, or did it just work out for me?
Yes, it should be so.

Quote: nimart

kneaded for 700 g of flour, it will take half a gosyatnitsa. How long does it take to bake for a weave rate of dough?
Pastries under a lid for 45-50 minutes and without a lid - as much as possible.
DenRassk
Aaaaa ... Bread makers ... save ... the dough is running away ... only 3 hours have passed, and it is already over half a five-liter pan ... he still has 9 hours to stand ... I wanted to bake in the morning .. . and it will run away by morning ...
what to do? Crumple or refrigerate ... at home +24 ... maybe too warm?
Omela
DenRassk , if you kneaded a portion according to the recipe, it will not run away .. the dough will rise and fall.
DenRassk
Of course, strictly according to the recipe. I'll go and look in an hour ... and sleep ...
That is, it will rise to a certain level and fall?

I went and looked ... could not stand it ... it still rose ... 4cm to the edge of the pan left ... and where is it rushing ...
Omela
Well, no nay .. and yeast weighed correctly? I had a saucepan of 4.5 liters. and did not run away.
DenRassk
1 gram ... Preston ... April issue ... though I bake them for the first time ... maybe too fresh
I weighed it on a scale ... I always did this before and it was okay ... if I put something in the refrigerator and get it out at three in the morning ... let them warm up and grow again ...

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