A plate of bread - how to make?

Here, I found a recipe similar "in appearance" https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=121833.0

Somewhere the rest of rye flour was lying around, I will experiment. You just need to come up with something instead of a "pot". I have completely rectangular shapes. And silicone, as I see, is not ride fit.

We will experiment, Olga - you are with barley, I am with rye

[vedmacck]

Agaaa, still rye and WITHOUT yeast
you need to try out how it behaves on the form
vedmacck, Thank you

there is still something:


and here even a recipe for sfotan, but you can't see it!

And what is it called in the article?

bread containers

Light, maybe there the lid itself is not a lid but a press? The lids are not visible from the inside

not, Tan. take a look at the first photo in my last post. there the flat bread is baked on the lid and the speck is on top, so a hole appears in the middle of the dough lid.

Svetochka, hello!
I'm sorry I just came running to your call!

Svetochka, I think that the recipe for a dough with yeast (possibly with some kind of bourgeois sourdough) and with coarse flour (we also have Aris grade 2), perhaps there is a small amount of malt in the recipe, and before baking the minimum proofing. The dough made from such flour will be pliable at work, ruddy and will not rise very much when baking.

Have you seen devulki ?! This is Nyutochka! it Sparta Kherson!
Anh, there is a recipe. In most of all ingredients, I counted about seven lines. That is, he is some kind of completely primitive. It is unlikely that there will be malt. but about the second grade I really like the idea.

Svetochka, I'm glad that the direction of my thought you had to go to court!

About malt, I wrote more I like a drop of malt in a bread made of second grade flour.

Anh, it's not that good. but from the photo I have a feeling that yeast dough, without long proofing and with wheat flour. but I cannot explain it rationally. here, the girls responded, thanks. otherwise I would be completely crazy
and, and not only girls, but also the neighbour's boys.

I also thought about malt, well, just for the color and flavor, a la rustic.

Girls, the best is the enemy of the good. Let's look at the main products first.

not, Tan. take a look at the first photo in my last post. there the flat bread is baked on the lid and the speck is on top, so a hole appears in the middle of the dough lid.

So it bakes itself on top of a high, and the bottom of the lid seems to press a saucepan from the inside, like caezza to me ... In the second big photo, something like that looks like a hint ... Like the lid is not empty at the bottom, but with such a stump (instead of peas, pour )

then the lid had to be of a smaller diameter. and she is on par.

That's what I just thought.
If you take a crumb of bread, wet it with saliva, and sculpt a figurine and dry it ... well, like they do chess in prison ... then they become like stone ...
And if by analogy to come up with ???

Svetulya, where does such knowledge of prison nuances come from? are you ... not botaesh on a hairdryer?
(aside): It looks like a spirited zhenschina!

That stuck your tarelka in the brain is a direct splinter, and my brain is inventive ...

Yes, with the post above, you proved it, can we also bake a crowbar in a loaf?

Yes, with the post above, you proved it, can we also bake a crowbar in a loaf?

No, the crowbar will be noticed, the file is better!

[sweetka]

by the way, now he has the 7th marriage.

sweetka, about all of the above ... My friend, not without reason, claims that the seventh marriage is the strongest!

And about the plate - won't this suit you?
🔗

you suggest that I go to Kiev, kill the cook and steal the uniform?

[sweetka]

sweetka, no, let the cook live! But the recipe for the dough, if I didn't blindly confuse anything, is it okay?
(It's just that I have a netbook here on vacation, the screen-letters are small, everything jumps from a bad Internet, it could miss)

Well, I present the report (I took pictures on my phone, I upload the photo for the first time, so sorry)
Aaaaaa is not loaded !!!!! Hands are not from there !!!!

Happened!





Recipe - I mentioned above https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=121833.0 for half a serving.

Note - roll out at least 2 mm, bake for 20 minutes.
Rye flour was 120 grams, added whole grain. I used cocotte makers as a form. Small, comfortable. The dough holds its shape well, almost does not deform. It remains to work on the shape of the "plates" and especially the "lids".

Quite dense. Soup, of course, will not last long and some liquid stew. And meat / fish with a side dish or salad is fine.

[Tatyana]

Tatyana, ahead of me - my current rye casserole is in the oven
Lan, I'll show mine in the evening

[bread bowls]

If anything, I am not in the subject, I did not read it, I pecked at the name ...

I didn't bake the dishes, but bread bowls I bake with enviable regularity !!!

The subscription has been completed, now you can read and go, what at least here ...

[Olga from Voronezh]

Olga from Voronezh, and what about your barley? It seems to me that barley is more traditional in Greece.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=26715.0
I also found it. Discussed earlier.
The idea of ​​making dishes out of bread is not original. They wrap food in pita bread, fall asleep in pita bread. These "Lochira" cakes are intended solely for serving other dishes. Russian bread pie - a large bowl of soup. In the Czech Republic, it seems, soup is also served on every corner in bread loaves. Pizza is nothing more than meat and vegetable slices with cheese, served on flat plates, So this is pure advertising.

[Crochet]

Crochet, sorry, pulled off the link, it turns out, you (about Lochira). Interesting idea with bread bowls, put a bookmark. Agree with Capricelooks like pita in appearance. Tomorrow we must try them too.

what's with your barley?

I just paid for the flour, I haven't received it yet. This is according to the joint venture.

So this is pure advertising.

eeeeeeeeeeeeeeee, I'm ashamed to ask - whose advertisement and what? And then somehow it is difficult for me, as it is to remote regions of the North ...

[Svetka]

Svetka, I'm talking about a Greek designer and about the "uniqueness" of the idea of ​​an edible container. And the Edible Tower itself. I have to sell it.

Well I baked a plate of rye, but I missed the current, I missed it, that is, it almost burned out
by what was saved it looks like this is it
made fresh rye, density and appearance one-to-one

[Ludmila]

Ludmila, do like a cat on your Ave: tail up and lift your nose! Not the first and not the last bread burnt!
And what did they do?

fair? : secret: first
in a small stainless steel bowl inside and overthrow it on a tin foil cupcake pan (such a glass with small ribs)
did not swell, did not lose shape, it is molded like plasticine
I think liquid soup is
that time will even

[Svetka]

Svetka, I'm talking about a Greek designer and about the "uniqueness" of the idea of ​​an edible container. And the Edible Tower itself. I have to sell it.

Yes, she, in fact, in her blog did not claim that she had invented the lisapet. the main idea was that now with booze picnic, you can take all the packaged rubbish home in your own belly.

Well I baked a plate of rye, but I missed the current, I missed it, that is, it almost burned out
by what was saved it looks like this is it
made fresh rye, density and appearance one-to-one

Lyuyuyuyuyuyayayayayaya .... you're still a goddess! and did the dough: rye flour, salt, water and that's it?

Virgos, in order for the bread plate to hold the soup, it should not be simple, but magic Soups thickened with flour, soups-puree are served in bread.

report
flour-water-salt-drop of oil
chichas at supper in entot hot bouillin glasses for the experiment poured - he did not even think to get wet
and the broth became with a taste of rye crackers
the broth was simple liquid and very hot

report
flour-water-salt-drop of oil
chichas at supper in entot hot bouillin glasses for the experiment poured - he did not even think to get wet
and the broth became with a taste of rye crackers

People, how big is the likelihood of devouring this housekeeper later?

Virgos, in order for the bread plate to hold the soup, it should not be simple, but magic Soups thickened with flour, soups-puree are served in bread.

Ir, from your picture about borscht - do you think they are his identity ... tavo ... with flour ... thicken ... thicken?

[sweetka]

sweetka, I thicken the borscht a little with flour - when I fry it, I crush it with flour and mix it. Borshchik then ... mmmmm !!!
Or here's a shepherd, also a thick soup.

if you don't fry like me, you can and can
: girl-th: now we need to do something normal and try to eat
I now want to give a bit of baking powder or yeast there for comparison, maybe it will become more edible

Light, I'm somehow not thickened tavo. Mom did not like them, so it was not accepted here. Although my mother does not like mashed soups. And I pass everything through a blender. but with flour did not work out.

if you don't fry like me, you can and can
: girl-th: now we need to do something normal and try to eat
I now want to give a bit of baking powder or yeast there for comparison, maybe it will become more edible

I see from you ... according to the horoscope you are not a Sagittarius or a Capricorn for an hour?

: wow: ka-ze-rock ...
how did you know?

from your picture about borsch

You know perfectly well that picture and reality are two big differences.
Although, with my own eyes, I saw an ordinary borscht in bread in a restaurant, in the city where I am now resting. The local bakery makes delicious loaves of rye - in old ovens, trying to comply with the still Soviet guests. And in such a loaf - with the crumb removed and dried, as expected, simple borscht is served there. And the loaf is like iron. That is, when it is eaten, the crust still breaks, comes off,

yeah, and I saw HOW such bread is prepared on a fire
the lid is cut off, the crumb is taken out a little, the remaining on the crusts is crushed, and turned over on the grate over the coals
there it is dried, fried, and then the soup is served in it

: wow: ka-ze-rock ...
how did you know?

gee-gee ... I recognize my brother Kolya just while Pisces complains about external conditions, Aquarians figure out who it would be to shake it off, and Libra study the effect of the suffix -ichk on the degree of frying of the cake, and all this is lying on the sofa - Sagittarius and Capricorns go and do it stupidly.

You know perfectly well that picture and reality are two big differences.

have you read the comments under the picture? the cauldron is served in some kind of Kiev tavern. therefore, I think everything is ok with borscht. to wash a visiting blonde in mink shorts is not hot to anyone.
and I made thick soup in bread. the normul holds.

: girl_pardon: figured out

I saw ordinary borscht in bread in a restaurant, in the city where I am now resting

And I saw it in Moscow. And not only saw. And the bread was not overdried, quite edible.

[sweetka]

sweetka, if you suddenly discussed this already, do not hit me with my head mournful, in the sense that the current returned from vacation. not yet in myself.

🔗

Sounds like a good idea to me. Without a lid, of course, but simple and clever.