Milk cake on the hearth (oven)

Milk cake on the hearth (oven)

Category: Yeast bread

Ingredients
Wheat flour	470 gram
Water	120 ml
Milk is cold	180 ml
Salt	1 tsp
Sugar	2 tbsp. l.
Softened butter	20-25 grams
Yeast	1.5 tsp.

Cooking method

• We load all the products into the bread maker and start kneading the dough.
• I knead the dough in the oven until the baking starts, that is, in time 2 hours 45 minutes instead of 1.40 with the "dough" program. I turn off the stove, take out the dough, put it on the table a little floured and gently knead it with my hands in a circle, making a hemisphere out of it. The dough is very soft and does not hold its shape well. Then I transfer the dough to a non-stick mat, make a semicircle cut with a sharp knife, cover it with a towel, and put it on a proofer while the oven warms up.
• Preparing the oven. I put a ceramic stove on the grate, turn on the oven 180 degrees for heating. Warming up takes about 15-20 minutes.
• When the oven is ready, brush the bread with a beaten egg and sprinkle with sesame seeds. I put the prepared bread piece in a preheated oven together with a non-stick mat on a ceramic plate.
• The baking time is approximately 40-45 minutes. The bread readiness was checked with a thermometer until reaching 96 °.
• Comment.
• The time for proving the dough in the oven has been increased to 2.45 versus 1.40 with the "dough" program, that is, for a whole hour, which is certainly good for dough.
• I put the bread into the oven on a preheated ceramic plate, that is, I cooked it “on the hearth”. Usually, when you put a piece of bread in the oven on a cold baking sheet, the temperature in the oven drops slightly from the cold dough and baking sheet. In this situation, the ceramic plate and the absence of a baking sheet (bread on a thin rug) still maintain the set temperature in the oven as much as possible, and it does not take time to additionally heat the baking sheet and restore the set T °.
• At first, the bread actively rises in the oven from the heat and takes shape (the dough was initially very soft), which it retains in the future.
• It is very convenient to check the readiness of the bread with a temperature probe. According to the technology, the bread is ready when it reaches 96 ° inside the dough.
• Special thanks to Alexandra for reminding me of this. Having a probe at hand in a drawer, I determined the readiness of the bread with a knitting needle, and not always successfully. Now guaranteed!

Time for preparing:

3,50

Cooking program:

Baking mode "basic"

Note

The recipe for bread with whole milk is taken as a basis.
The bread turned out to be soft, even rich with a delicate taste. The crust is crunchy. And of course, the delicious smell of bread.

[Admin,]

Admin,

What a handsome man! And if it is without yeast, raise it with your magic sourdough?

I spied on the thermometer on the breadtopia website, where bread readiness is necessarily checked by temperature.

Now, as you know, I am carried away by baking in a closed ceramic dish. It should be placed in a cold plate, empty, and then dumped from a special proofing form into a hot dough. But it’s so difficult, firstly, to find a shape according to the size of my oblong ceramic brazier, and then it’s so awkward to dump the dough right in the open hot oven ... I looked in the comments on Breadtopia, that you can put it in the same shape, and right with the dough. put in a cold oven.
And you know - oddly enough, I could not see the differences. For rye, in general, a wonderful light perforated structure turned out ...

On the stone, of course, it's easier.
So I'm thinking, maybe I should not put the mold on the grate, but on the stone, and all together with the dough at once to the maximum temperature?
Maybe it will give more heat? Or, on the contrary, will it hinder him to warm up longer than the form?
What do you think Admin?

[Alexandra]

Alexandra , my thermometer is 100 years old at lunchtime, I brought it from Holland a long time ago, I bake meat with it. Lies in a desk drawer, past which I walk 15 times and open the drawer the same number of times, but to remember about bread ... As they say, there is a hole in the old woman ...
Thanks for the photo and reminder!

About bread.
I read on websites about ceramic plates, especially when bread is baked. In fact, they are intended for making pizza (including mine, it is from the microwave)
The explanation is as follows. When you open the oven and put the form with the bread blank, the set pace in the oven is lost, and first of all, it takes time to restore it.
I can't say how much T * it falls, but I noticed that when I put the bread after proofing in a ceramic form, the dough rose more slowly in the oven. Maybe there was "shock therapy" for the test, when it's hot around and under the bread there is a cold form.
Then remember how bread was baked in ancient times - on the hearth, that is, in the oven on red-hot and then brought to a certain T * bricks, put directly on them and closed the damper. Then the bread will not be shocked, it immediately begins to warm up and rise, the baking process begins immediately. Recovery of T * is not required. Therefore, it is probably correct according to your recipe, the dough from the cold mold is poured into the hot one before baking. It's my opinion!
My dough was also watery, it did not hold its shape well, at first it seemed that it would be a pancake. But from a good heating from below and from above, it began to rise and consolidate its shape. Look how he grew up.
Alexandra, everything must be tried and observed. Yesterday (and not only) I sat around the oven for 45 minutes, absorbing information from the oven. Time flew by as one minute.

[Admin,]

Admin,

Thanks for the answer.
For a very long time my experimental breads ripen, my hand still does not rise and experiment in their baking ...
So I want to make the next swing on the dough of long fermentation with kefir sourdough - 48 hours in the refrigerator, plus 18 at room temperature, plus 2 hours of proofing after the loaf is formed.

I’m a diabetic, but I read that, firstly, sourdough bread has a glycemic index of 68 compared to 100 in a regular one, and that the longer the fermentation, the more this GI decreases. This is, in principle. and for healthy people who do not want to gain weight, you can take it into account. And the longer the fermentation, the fluffier the bread.

Now I want to reduce the percentage of white flour in comparison with the last experiment yesterday, replace some with rye, some with whole grain, and some with bran. To raise it properly by only 1/8 cup of sourdough ...

Therefore, for now, I think, I will still put a mold with dough in a cold stove, I did not find any differences in appearance and taste, only it turns out smoother and more accurate, and I do not burn myself. And I will use the hot stone for faster bread, with a drop of yeast and sourdough - for the family.

Thanks again for the valuable tips and posts

[Serum Kalach from Admin.]

Serum Kalach from Admin.

Another bread option according to this recipe.
Only water and milk were completely replaced with curd whey. She kneaded the dough and baked in the same way as Palyanitsa.

Whey (for those who do not know) is a liquid that remains in the dish after draining and straining the finished curd into a sieve. Has a translucent yellowish color. I specially freeze the whey and store it in the freezer.
You can also buy serum on the market from milkmaids.



It turned out to be a decent bread, delicious. Look at the crumb structure

and I made this from a similar dough))) (with cabbage and potatoes)

This is my field. Everyone really liked Admin thanks for the recipe

Once again I want to thank you Admin for the wonderful recipes. !!! I baked this bread yesterday, though in KhP ... my dad especially liked it, said that the bread was like from a store from the times of his youth (I haven't heard the best praise from my dad). So thank you so much again.

And here is the bread:



Cutaway

I would like to express my gratitude to you, Admin, for your recipe for a wonderful bread. Great texture, wonderful aroma. Everyone at home really liked it. Thank you.

Good evening!!

Yesterday I again baked this bread, and decided not to experiment a lot - in the refrigerator there was 3.5% milk for a long time, it tasted normal, not sour, but if you boil it already curls up (it is interesting that the dairy industry adds to milk that it is, i.e. milk for two weeks !! does not sour ???) and put sugar on one tbsp. l. more + 0.5 tsp. vanilla sugar. Baking in hp in the main mode, medium crust. And what a delicious bread turned out, I can tell you ... words cannot convey !!!! ... The structure of the crumb is airy, porous and zapaaaah, but it tastes ... That's just bad .. the roof collapsed, not much ... in strange waves. Unfortunately, I can’t show it ... we ate it. The plans for the near future are to bake this bread in the oven.

Admin! Here I go with thanks!

At first, we could not gorge ourselves on "stagnant" loaves, then on mustard bread, but now we are in the period of scorching.

🔗

First, from a given number of ingredients, I baked one loaf, then began to divide it into two (which turned out to be optimal for us, especially since the second one constantly goes to the guests)

Delicious bread. Thank you!

Good day! I really want to learn how to bake this bread (and bread in general), but I just can't understand the term "on the hearth". I have an electric oven. There are modes: bottom heating; up and down; top, bottom and warm air. Do I need to add something extra or is the baking sheet enough? Thank you.

Admin, thanks a lot! We baked this bread, it turned out very tasty !!!

I also wanted to add to all the other "shortcomings":
1) perfectly verified recipe - neither add nor subtract, you do not need to follow the dough
2) the dough rises to an almost full bucket
3) finished bread does not stale for a long time. We had 4 days and was delicious all the time, you can swallow your tongue

Good day! I really want to learn how to bake this bread (and bread in general), but I just can't understand the term "on the hearth".

On the hearth - it means on a stone, on a baking sheet, but not in shape.

For example, loaves are made on the hearth.

You can arrange the dough in a mold, and then put it on paper (substrate) directly on a baking sheet and bake without a mold - this is also on the bottom.

Look here:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99999999&topic=3300.0

There are many such recipes on the forum

here's what we got.

Hello everyone!! I have a question. True, my baking experience is too small, so my question may turn out to be idiotic. but - why should milk be cold? but what about yeast? Or do you still need to warm it up? Thank you.

Milk can be added both warm and at room temperature.

This will not affect quality yeast in any way, since during kneading, the temperature in the c / n is maintained at a level of 25-28 * C, this is enough for the dough, and the dough is kneaded in a fast mode, the products are heated.

Kneading dough in a bread maker differs from kneading manually. For example, at a room temperature of + 27 * C and above, it is recommended to pour water from the refrigerator for mixing.

[Admin]

Hello bakers of the universe !!!
For almost two years I have been using recipes for baking bread from your forum.
I want to say thank you very much Admin for the field.

Thank you Admin !! At the moment, Milk is baking in the oven on the hearth. I carefully read your recipes and comments to them on the oven and came to the conclusion that apparently I have an oven-beast. And in it you need to bake 20 degrees lower than in the recipe. Probably because it's new. And my yeast was also bad. I used to buy everything in bulk. And the last batch of yeast bought turned out to be bad. Whatever I did with them, from bread to pies, nothing. Yes, and it's cold now, the heating has not yet turned on at 14-15 degrees. So everything coincided. Thanks again for your willingness to help.

[ROMA !!!!!!]

ROMA !!!!!! Brought a BIGGEST THANKS for the PANEL! From me - first of all (this increases my baking authority so much !!!), from my husband, from my children, from my mother and from my friends !!!! Well, no words !!!! And this morning, my husband slightly toasted him in a toaster, and made a sandwich, so the bread just melted !!!!
This is how my dough moved away (before greasing and planting in the oven):


And this is a finished work:


I baked for exactly 45 minutes on low heat (I have a gas stove), unfortunately I don't have a probe ...
I have a question: can ordinary ceramic tiles (what is sold in the store, floor tiles) can be used or not? If not, where can you get a special baking dish?
And another question: it seems to me that I made the wrong cut on the test ?! Tell me ...

Thanks for the kind words

The bread is beautiful, I'm very glad that everyone liked it

A whole topic on the forum is devoted to ceramic, see plizzzz
I do not use tiles, it takes a long time to warm up - and this is a big expense of e-mail. energy.

The cut is correct, just the dough is well spaced and airy

Admin, I'm here with a question ...
I was looking at our forum for a Kiev lover, but the topic does not open. Therefore, I ask here. Here is Marina-aga's recipe (Lyudmila)
Opara
225g flour
145g of water (101g according to GOST)
7 g pressed yeast

Add dough and ferment for 3 1/2 hours in a warm place.

Dough
pour the dough into the rest of the recipe products
275g flour
155 g of water (121 g of GOST water)
60g fat milk (50g milk according to GOST)
6.5 g salt
10 g sugar
10 g vegetable
I put the dough and I have it thick. I understand that this should not be so. Or maybe I'm wrong ... But then Lyudmila would not have written - "pour the dough".
Girls, can anyone bake a Kiev cake? Tell me plizzzz ...

If we take Lyudmila's recipe as a basis, she has 3 points:
water according to GOST - what is it, what is it?
flour - different standards than ours
pour the dough. it is understood that the dough must be liquid.

If so, and based on our conditions (and not Canada), you probably need to make the dough liquid as recommended, for which you need to add more water to the dough.
Then, during the main test, adjust the water, pour less.

You can and should take the recipes of other authors as a basis - but you don't need to remove your own terms of products and batch from the accounts!

I think so, my opinion

Romochka, thanks!
Poured milk and water into the dough, it is still a little thick.
GOSTs - our (Soviet) Designed for our flour, and there is less water in them (than Lyuda took)
In general, misunderstandings.
500 grams of flour and 360 grams of liquid is a normal ratio?

500 grams of flour and 360 grams of liquid is a normal ratio?

Baking in the oven and baking are two different things! kneading is done in different ways and the ratio of flour / water is different

Where are you going to bake? if in x \ n - you need a kolobok. if in the oven, the dough may be softer, but the soft dough is baked in a mold.
on the bottom of the bun should be soft-elastic.

The oven will be shaped in the oven.

[ikko4ka]

... I put the dough and I have it thick. I understand that this should not be so. Or maybe I'm wrong ... But then Lyudmila would not have written - "pour the dough".
Girls, can anyone bake a Kiev cake? Tell me plizzzz ...

ikko4ka, there is still such a moment: the finished dough liquefies and quite significantly. Maybe this was what Lyudmila meant when she wrote "... pour dough into other products according to the recipe ..."

Girls, I report

What kind of polyanitsa came out-
height-11.5 cm
diameter-21cm
weight-780gr
baked -40 minutes
time took 7 hours from the start of the batch.
I haven't cut it yet, it's hot. But I think it will be good.

Perhaps I will amuse you all with my question: what happens if you add a little wheat bran? No longer a dairy cake

Perhaps I will amuse you all with my question: what happens if you add a little wheat bran? No longer a dairy cake

Rather, it will turn out wheat bread with bran. It's my opinion.

: flowers: Admin, I am grateful for the cake. As always, an accurate recipe and excellent results without hassle. As usual, I replaced butter with lard. And my mode "Basic" is shorter than in Panasonic, so I did it in "French".
But my husband made me laugh - I was sitting at the computer, running in (tried the palyanitsa): “You have become a real master of bread”! I show him on the screen - they say, WHAT are my teachers. I say that when I start baking sourdough bread, then I'll become a master, and now, they say, it's nonsense. But it's still nice.

I was baking Kiev Polyanitsa again.


The top is slightly cracked. I think this bread is the most delicious sponge bread. It does not require sourdough or old dough. True, the process is long - I put the dough at 10, and baked at 17. But the bread is worth it!

[Admin]

Admin, thanks for your recipes!
Today I made a milk cake, the taste is simply incomparable! Husband cannot be delayed by the ears! I baked it in KhP, because my oven leaves much to be desired ...
But questions remained. I read your master class about a bun made of wheat flour, on your advice, I did not immediately pour all the flour into the bucket, I followed the kneading, in the process I added 2 tbsp. tablespoons of flour. However, the bun didn’t look like in your photos anyway. Even at the end of the batch, he did not want to remain a ball, when the spatula began to knead it (such "tentacles" began to crawl out of it. Well, after baking, it turned out that it did not rise evenly, from one side higher. Here:

What can this say, a little or a lot of flour, I don’t understand !?

Thanks for the kind words

Our controller is the balance of flour and water (liquid), that is, a bun!
Therefore, flour and liquid should be added as much as the dough requires.
Now it is humid outside and, accordingly, in the kitchen, the flour becomes more humid, therefore, you need to add a little more flour to the recipe.

[Admin,]

Admin, the lover is just fabulous! Tell me, if you put fresh yeast - 10g is enough?

[Miracle777]

Miracle777? bake and eat for health

100 grams of flour requires 2 grams of fresh yeast for bread doughso 10 grams should be enough

[Miracle777]

Miracle777? bake and eat for health

100 grams of flour requires 2 grams of fresh yeast for bread doughso 10 grams should be enough

Thank you, this is what I wanted to clarify that the text is bread, and not butter, because here is the sl. there is butter and milk, I doubted

[Miracle777]

Miracle777, baking provides a large amount of butter, sugar, eggs and other additives, you can see about this in the Easter cakes or Cupcakes section - in bread dough, small amounts of rich additives only improve the quality of the bread dough and even turn this dough into a pie dough.

If you are making your bread dough more rich, you can increase the yeast amount to 2.5 grams per 100 grams of flour - but be careful! and each time analyze what you get, choose the dough for yourself

[Miracle777]

Miracle777, baking provides a large amount of butter, sugar, eggs and other additives, you can see about this in the Easter cakes or Cupcakes section - in bread dough, small amounts of rich additives only improve the quality of the bread dough and even turn this dough into a pie dough.

If you are making your bread dough more rich, you can increase the yeast amount to 2.5 grams per 100 grams of flour - but be careful! and every time, analyze what you get, choose the dough for yourself

Thank you very much for, as always, excellent, comprehensive information! I will definitely try this palyanichka one of these days

[ROME]

I have baked this cake many times and I consider it my duty to express my gratitude to the author-ROME

for wonderful bread and an amazing recipe

[/ b]

Well, now I’ll show my palyanitsa:

<I will return to this bread more than once and improve my skills.

[Antonina 104]

Antonina 104what a fluffy crumb, soft, the charm looks beautiful!

Thanks for the kind words! Bake to your health!

For me, getting your praise is very important. Remember how I was afraid to expose my pictures? But I am a diligent student, and even more so there is someone to learn from. thanks again

For me, getting your praise is very important. Remember how I was afraid to expose my pictures? But I am a diligent student, and even more so there is someone to learn from. thanks again

Thanks for the science - I baked on whey, everything turned out great.

ABOUT! Another bread is beautiful

Bake to your health!

Admin, here I am with immense gratitude for this recipe. I baked it on a hot earthen pizza dish, just bought it yesterday, test of the pen, so to speak. I entrusted this business to your recipe.
Before that I baked on a clay tray for flowers, but not beautiful and a little gnarled. So I bought this dish, put it on top of a pallet and baked it like that. Here's what happened:


Only in the recipe I put not water and milk, but whey and milk and baked with the addition of ripe dough, so I put only 3 g of yeast and put the liquid in 20 ml. less.
The result shocked me. I haven't seen such a soft crust in the oven for a long time. Usually hard, sometimes to the point of oakiness. And here, well, it just happened magically. Thanks again!

[Tanyusha]

Tanyusha, a wonderful bread turned out, a feast for the eyes. So even, round from all sides, the height is good!

Congratulations on your victory over the bread!

[Tanyusha]

Tanyusha, a wonderful bread turned out, a feast for the eyes. So even, round from all sides, the height is good!

Congratulations on your victory over the bread!

And for me it's not just bread. We will marry the eldest son in October and tomorrow the bride's parents will come to visit us on their first visit. I will not cut this bread, but I will give it to them, let them take home a present from us. Otherwise, grandmother and grandfather are old, they won't be able to come, let them rejoice.

[Tanya]

TanyaWhat a happy mom you are And even bread with your own hands for such a day! Super!

Congratulations!

I have a favorite ceramic baking sheet and maybe it's not according to the rules, but I baked such a handsome loaf of bread according to the recipe for a loaf of bread. I like the taste, but more practical for them are still rectangular options. I am following the public.