New york bread

New york bread

Category: Yeast bread

Ingredients
Flour	3 glasses
Dry yeast	1/4 tsp
or compressed yeast	2.5 g
Salt	1.5 tsp.
Water	1.5 cups

Cooking method

• Ordinary white bakery flour, however, you can use whole grain, spelled, as well as a mixture of wheat and rye, wheat and whole grain, wheat + rye + whole grain.


• The amount of salt in different recipes is different - from 1.25 to 2 tsp. I took an average one and a half tablespoons.


• The amount of water varies slightly in different recipes, from 1.5 tbsp to 1.5+ 2 tbsp. l.


• The size of the glasses is not indicated. My glass is 240 ml.


• If the yeast is pressed, dissolve it in water.


• The dry ones are simply added to the flour.



• Combine dry ingredients in a large bowl, add water and stir quickly.


• As soon as all the ingredients are mixed, in no more than a minute, the dough is ready.


• Cover with foil and leave overnight (12 hours) at room temperature).



• I took country flour (a mixture of wheat, rye and whole grain)




• Put the finished semi-liquid bubble dough with a scraper or spoon on a board heavily floured. Stretch out in one direction, dusting thoroughly with flour on top. Fold from the edges to the center three times in length, then in half across the width. Pull in the other direction and fold again in the same way.



• In the rollers, it is suggested to stand in a towel heavily sprinkled with flour or wheat bran. Sprinkle the middle of the towel, put the dough with the seam down, sprinkle it and cover the top with the edges of the towel. Distribute for an hour and a half.


• Heat a cast-iron saucepan with a lid to 240 in half an hour.


• Place the dough in a hot pot, seam side up. Covered oven 30 min. and then another 20 minutes. without cover.


• I would spread it seam side up on heavily branded baking paper and transfer it to the brazier in the paper.

Note

I found several videos with this recipe on YouTube. Bribed by the ease of implementation and a small amount of yeast.
I'm waiting for the result ...

Well, it's done.
Domed-porous crumb. The crust is well golden due to long fermentation.
The taste is significantly different from bread baked in the oven in the usual way (the same flour, water, salt, yeast, kneading in a bread machine, proofing for 45 minutes, forming a loaf, second proofing for 45 minutes, baking is similar to the one described above).

I liked it and the crumb is nice porous

[Admin,]

Admin,

The crumb is just like a ciabatta. I liked it too

Yesterday I made 2 portions of the test at once.
And today, before baking, I divided it into 3 parts.
One will be a simple loaf
Another round small loaf with fried onions - they were put together in the oven in 2 different forms

The third is a large loaf with nuts and dried fruits (my favorites are pecans and cranberries). This one will be baked in a cast-iron brazier with a lid.

The forms are different, but the meaning is the same. The tastiest one seems to me with cranberries and nuts. Although I only smelled others, you can't do much.

I baked bread point to point according to the recipe .......... but got a tight cake and a flat full of smoke. I tell you: I put wheat, rye and whole flour in a glass. The dough came out thin (you can say like for pancakes) ......... it bubbled overnight, rose perfectly (for such a quantity of yeast .... I was surprised). In the morning I "stretched out", sprinkled flour on a towel in bran his favorite (by the way, after that, it will take a long time to wash the towel). It came up in 1.5 hours, but after all the manipulations it remained in a sticky mess. As a result, a flat cake instead of bread, the bran that smoked on top. Question: did you really bake it according to the recipe? Or have you changed something? Was that gingerbread man? Why didn't I succeed?
P.S .: I haven't found a single video on this bread on YouTube. Be so kind as a reference!

Was that gingerbread man? Why didn't I succeed?

Excuse me, what kind of BOX is it ???
This is a dough that DOES NOT REQUIRE KNITTING !!!
The bread maker is NOT NEEDED AT ALL !!!
The dough is Stirred with a SPOON lightly, AND ALL !!!

I wrote that did everything exactly according to the recipe......... and you wrote to bake in the oven, you also indicated the time and temperature! (I did not write anything about the bread maker) I am wondering how you managed to stretch this dough, and how did it separate from the towel?
And another question! How did you form a loaf from this dough?

You are welcome

As I wrote, and if YOU read it carefully, you will notice that I PERSONALLY didn’t put it on a towel, it’s so advised in several videos from YouTube

As for me, for a long time I was carried away by baking country bread with yeast or rye sourdough without sugar and oil in the oven in a ceramic or cast-iron dish with a lid. On the site you can find many of my reproductions of recipes from various overseas sites and my own experiments.
So that's it. I spied in the comments to one of their sites ( 🔗) that you can spread the workpiece before baking in a form slightly smaller in size than a baking dish, and you just need to cover the proofing form with brown baking paper. It can be sprinkled with bran or coarse flour for beauty, or you can not sprinkle it. It is also not necessary to lubricate. Then we transfer the blank together with the paper into a preheated mold with a lid.

I can advise the same in cases with a semi-liquid dough.

I was able to stretch the dough because the board, the dough itself, and my hands were all abundantly sprinkled with coarse flour. And I also wielded a plastic scraper, I also spied on the website and bought, Doctor Oetker, penny plastic scrapers. You can use a silicone spatula or a wide knife or shredder. But the scraper turns out to be more agile. Some in the comments on Bredtopia advise generally folding the dough (french fold) before forming the loaf in the bowl itself with a scraper, without touching it with your hands. And there was a video about bread cooked in bed - there the children baked, and there are options where an elderly uncle and a couple more - they generally dumped a lot into a hot mold, and at the exit - a ruddy loaf.
The wetter the dough, the larger the holes

And another question! How did you form a loaf from this dough?

Very simple. I have a narrow, oblong ceramic shape. It must be placed in a cold oven. Therefore, she lined it straight with baking paper and put the blank in it.

She poured the dough with a scraper onto a generously sprinkled board, heavily covered it with flour from above, stretched it into a layer with a scraper, folded it three times in length, in half in width with a scraper and hands, then stretched the resulting block in length, with a scraper and transferred it into the mold.

After proofing, instead of a lid, I covered it loosely with foil.

Baked for 45 minutes from the moment the oven was turned on at 240 degrees. under foil and 15 min at 225 without foil

You can find many videos on YouTube on the french fold topic, type this phrase in Yandex and the name YouTube itself

I learned everything primarily from the videos, and of course I read all sorts of comments and recipes. But seeing with your own eyes is more important.

You are welcome

here is a video about bread made in bed


Here you can clearly see how to work with the sticky dough, this is one of the options for New York bread

So that's it. I spied in the comments to one of their sites ( 🔗) that you can spread the workpiece before baking in a form slightly smaller than a baking dish, and you just need to cover the proofing form with brown baking paper. It can be sprinkled with bran or coarse flour for beauty, or you can not sprinkle it. It is also not necessary to lubricate. Then we transfer the blank together with the paper into a pre-heated mold with a lid.

I can advise the same in cases with a semi-liquid dough.

Alexandra,
the point of transferring the dough, as I understand it, is the transfer from a cold mold to a heated one. But why should the first form be smaller?
In your experience, is there any difference - to take the same shape or a smaller one?

[Country stove,]

Country stove,

Of course, there is a difference. As you know, bread continues to expand in volume during the baking process. If it splits in the same form, it grows only upwards - and there is a closed lid
If it grows in a smaller form, it grows evenly throughout the volume during baking.

Of course, you can defrost it in the same form and put it in a cold oven. I do this with ceramics, after all, its quality, even special for baking from Italian (Tuscan) clay, is such that if, in accordance with the recipe, I first heat it at 240, and then put the damp dough at room temperature, the mold may burst. Which happened to me 2 times. After that, I put it together with the dough, laid with baking paper, in a cold oven and the first stage lasts not 30, but 45 minutes.
But with cast-iron cookware, everything is clear. I distribute it in a smaller form on paper, heat the mold with a lid and move the workpiece while hot along with the paper. It lies there freely, 5-7 cm from the edges remains. And after baking, it takes up the entire volume and also grows upwards. It turns out a beautiful loaf.

Thanks for the recipe! I made this bread - I really liked the taste. I didn’t look very good, I probably made the dough a little thinner than necessary (I didn’t use the scales in vain, but measuring glasses), it was difficult to shape, and as a result the bread turned out to be rather low. In the absence of a suitable form with a lid, baked in a traveling pot (with a lid).
I will definitely bake this bread more than once, I want to make it as beautiful as it is tasty. Yes, the crumb resembles a ciabatta.

[Tat,]

Tat,

To your health! glad you liked!

I think that the thin dough is not a hindrance. Ciabatta is generally kneaded with a mixer. You need to get used to working with such a test a little, feel it, and everything will work out. This is where videos help.

Be sure to write about your further bread, and a photo, if possible, show

Yes, I watched several videos, very clearly. Now it's a matter of practice, you need to adapt to such a test.
By the way, I did it with wheat and rye flour (2: 1).

Is it possible to bake in a glass form?

Great combination!
I also like it with the addition of whole grain flour and spelled (Equally wheat, rye and whole grain, plus a little spelled and bran, in this case with panifarin, or more wheat and equally whole grain, rye and spelled plbus 4 tablespoons of bran)

Is it possible to bake in a glass form?

In one of the rollers baked in pyrex with a lid

But you have to try - it will be interesting to watch the process through a transparent surface.

Here I am reporting! The bread still turned out on the second try! I did not bake the ciabatta you are all talking about, I will tell you my opinion: Unleavened bread ......... like real bread, crispy crust, but the crumb is a little rubbery. For myself, I conclude that I love bread with milk more. Thanks to experienced bakers for recipes, tips and comments!

Ciabatta is slightly rubbery with large holes.
The tastiest of all New York bread with the addition of whole grain flour

But at least this time the experiment was successful

I am a diabetic and I pay special attention to low calorie breads without sugar and butter with coarse flour. I try to bake both healthy and tasty bread for myself and for my loved ones

And I love just such a little rubbery ciabatta crumb ... although we don't eat much bread, we used to buy it once a month and mostly ciabatta.
But the New York bread I baked was eaten in the evening, and for the first time the eldest son appreciated my bread, said it was very tasty.
Today I put the dough again. I will report back tomorrow.

[3 cups flour (450 gr.)1/4 tsp dry yeast1.5 tsp. salt1.5 cups of water (375 ml)]

I copied this recipe long ago and finally tried it. What a miracle it turned out

BREAD that does not require kneading. Kneading is limited to 1 minute just to mix the ingredients.

The glass is 250 ml here.

So the recipe:

3 cups flour (450 gr.)
1/4 tsp dry yeast
1.5 tsp. salt
1.5 cups of water (375 ml)

- pour flour into a bowl, add salt and yeast. Stir quickly and add water.Stir with your hand exactly until the flour absorbs water, literally 1 minute. Do not knead for a long time!

- put this dough in a large, clean bowl, cover with foil and leave at room temperature for 18-24 hours. You can even 12, but not less.

- after this time, the dough rises strongly and becomes very bubbly, well, like a chabattu. Sprinkle generously on the table with flour, lay out the dough and flour on top just as abundantly. Fold the dough (and it is very soft, almost liquid) in an envelope: first three times, then, turning it 90 *, three times more.
- sprinkle generously with flour on a clean towel and place the dough on it. Sprinkle with flour, cover with a towel or plastic wrap and leave for another 3 hours.

- after 2.5 hours, turn on the oven to the maximum, putting a clay, cast-iron or steel pan with a thick bottom with a tight-fitting lid in it to heat up.

- after half an hour, carefully transfer the dough into a saucepan (you don't need to grease and sprinkle it!), close the lid and bake for 30-35 minutes at 230 *.

- remove the lid and bake for another 15-20 minutes to brown the bread.

- cool on a wire rack.

I kneaded the dough in a bread maker, and left the dough in it overnight, and baked it in the morning.

The crumb of the bread is large-pored, the crust is super crispy
She baked bread in a saucepan with a heat-resistant glass lid.

Let me suggest a few more options for such bread:
427 flour 1 s.
1/4 tsp dry shivers
1/2 tbsp. l. salt
200g water
85g very light beer
1 tbsp. l. white vinegar
Combine flour, salt and yeast in a large bowl. Pour in water, light beer and vinegar. Use a spoon or rubber spatula to combine the ingredients into a coarse ball of dough. Cover with foil and leave to ferment at room temperature for 8-18 hours.
Place the dough on a lightly floured board and knead 10-15 times (10-15 seconds), folding the dough piece in half and pressing. Form a bun by pulling the edges of the dough to the center and pinching them into a knot.
Cut a 30x45cm piece of parchment. Line a 25 cm frying pan with them. Sprinkle the parchment with oil.
Place the bun, seam down, on the paper in a skillet. Spray the surface of the dough with oil and cover with foil. Leave to proof for 2 hours.
Thirty minutes before the start of baking, turn on the oven and put a 6-8-liter cauldron with a lid on the bottom shelf. Warm up for half an hour to 500F / 260C.
Lightly powder the surface of the loaf with flour (optional, I don't like the powdery crust) and make a longitudinal cut with a razor or sharp knife. The incision will be in the center of the ridge, 15 cm long and 1.5 cm deep.
Grasping the edges of the parchment, transfer the bread from the pan to the cauldron as in a cradle.
Cover and place in oven. Reduce oven temperature to 425F / 218C.
Bake for 30 minutes with the lid closed. Remove the lid and bake for 20-30 minutes. Remove the bread from the cauldron and allow to cool on a wire rack for 2 hours before serving.

In the absence of a lid near my cauldron, she covered it with foil and crushed it with a "foreign" lid, which was at hand:

The result is a delicious bread:



The second time I decided not to bother with the cauldron and baked it in a round glass form without a lid at all:

Yes, and mixed up the flour, instead of 1s. took a / c .:


Now more options:
= Same recipe, but with spicy cheese, rosemary and olives:
While kneading, add 115 g of grated cheese (about 2 cups of grated Parmesan), 1 tbsp. l. fresh rosemary leaves and 1/2 stack. chopped pitted olives, preferably green.
= The same recipe, but for wheat-rye bread with caraway seeds:
For the dough, instead of 427 g of 1st grade flour, take a mixture of 227g of wheat flour (of any grade) and 200g of rye flour (of any grade)
You can pour into the dough when kneading up to 2 tbsp. l. cumin.
= The same recipe, then for wheat bread with dried fruits and roasted nuts:
When kneading, add 1/2 cup of dried fruits or berries (preferably cranberries) and 1/2 cup of roasted nuts (preferably halves of pecans) to the dough.
I will definitely add pictures of all other varieties of this bread.

The dough is already proving ... we are waiting ... what will come of this experiment ...

And my experiment was a success! Super! Thanks for the interesting technology!

Baked wheat-rye bread:

Wheat flour - 240 g
Rye flour - 160 g
Salt - 1.5 tsp.
Dry yeast - 1/4 tsp.
Apple cider vinegar - 1 tsp
Water + kefir + 1/2 tbsp. l. kvass wort - 350 ml
Cumin - 1/2 tbsp. l.

I mixed dry ingredients, filled in liquid, stirred well. Proofing 11 hours. The dough rose well and bubbled.
She laid it out on a floured countertop, folded it several times in an envelope and rolled it out. The dough is very soft, pliable, but not sticky. Then she formed a bun and into a mold for proofing for 1.5 hours (in the first photo)
the dough rose well.
Then she warmed up the oven to 260 ⁰C, put the form with the dough, did not close the lid, as the bread rose very well. Reduced the temperature to 230 ⁰C, baking 25 min. Then I lowered the temperature to 180 ⁰C, and another 20 -25 minutes.

Excellent, delicious bread! very soft, airy, with a thin, non-crusty crust. The crumb is a little wet, a little "rubbery", similar to a store crumb.
The loaf was eaten in 2 days, when, like rye from HP, they "stretch" for 4 -5 days.

[LaraN]

LaraN ,
Of course, not quite according to technology, there is only water from liquids, but the main thing is that the bread was a success
Any bread from the oven is much tastier

Yes, Alexandra, the taste is ALL different, but oh-oh-very tasty. Therefore, it is very suitable for a change. And everything is very simple to do.
I like it. I will experiment with recipes.
Viki also offered interesting ...

The original is from the Martha Stewart show, we had it last June. Bread from some famous baker (can't remember the name)

wheat flour - 3 tbsp. (You can take 2 tbsp. wheat and 1 tbsp. rye)
dry yeast - 1 tsp.
salt - 1 tsp.
water - 1, 5 tbsp. (if the option with flour in brackets, then water then 2 tbsp)

1. Stir water, yeast, salt and water until smooth. Cover the food with plastic wrap and forget about it for 12-15 hours. Yes, I was not mistaken. The dough should be watery. I do all the actions not with my hands, with a spatula.
2. After this time has elapsed, stir the dough a couple of times and leave for another 10 -15 minutes.
3. Take a towel to sprinkle it (you can use bran flour, oatmeal, corn flour, and if there is none of this, then plain flour) and dump the dough on it from your vessel, cover it with something on top (you can not cover it) and leave for 2 hours. The only thing you need to make sure that what you covered the dough does not stick to it. I've had this a couple of times.
4. Heat the oven somewhere up to 200-250 gr. A baking dish is needed with a lid. I took glassware for the microwave. Preheat ITS (form) in the oven (for some reason, it should be hot), grease the pod. butter and put our dough there. ... Here you need to get the hang of transferring the dough from the towel to the bowl. Firstly, the vessel itself is hot, and secondly, sometimes it sticks a little to the towel, but I somehow coped with it, literally from the second baking. Sprinkle on top with anything (cumin, coriander, bran, oatmeal, or you can leave it that way).
5. Further baking depends on the oven. An oven of 25-30 minutes was recommended. with the lid closed and 25-30 min. without cover.
6. Get the bread, let it cool and eat.
7. I added various bells and whistles to the dough: bell peppers, tomatoes, olives, etc. Yes, in general, you can put a lot of things. If you want to add something to the dough, then this should be done when you are just mixing the components, that is, in point # 1.
8 Bon appetit.
The crust turns out to be dense, crispy, and the crumb color depends on the flour

I recommend that you pay attention that you can (and should) take 4 times less yeast.

For 15-18 hours, the amount of yeast introduced increases, so 1 tsp. that's a lot. A quarter teaspoon is enough. Dry yeast is a rather unfavorable product for the pancreas and stomach, especially in everyday use. I consider it important to emphasize this information.For me, it was the amount of yeast that was decisive in choosing this recipe.

In addition, in the topic I am citing, there are links to videos and experiences of other members of the forum.

Dry yeast is a rather unfavorable product for the pancreas and stomach, especially in everyday use. I consider it important to emphasize this information. For me, it was the amount of yeast that was crucial when choosing this recipe.

Alexandra, I consider you an authority in the field of healthy eating and this phrase (quote) alarmed me very much. Please give a link where this issue was discussed and you reasoned your words. I bake with dry yeast every day and have never come across information that it is dangerous to health.

I am not Alexandra, but I will put in my 5 kopecks - dry yeast is not just harmful, but very harmful - I don't know how on the forum, but there is a lot of information about this on the internet.
It is not for nothing that members of the forum are joining the ranks of ferment fans in slender rows. Not for the sake of boredom they are busy with the cultivation and grooming of this miracle!

[MariV,]

Quite right MariV, and we discussed this earlier on the forum.
My family, after six months of my experiments with the bread maker, prayed - heartburn tortured me.
At one time I did not bake and even gave up the stove because of this.

Then messages appeared on the forum about live yeast and the rules for using it in a bread maker - this was the reason for my return here. Moreover, live yeast actually needs only 2 g per 500 g of any flour, then 10 g per 500 g of flour, and not 21 g, as indicated on the Saf-Moment cube.

Well, the next step was leavening ... really, in order to avoid excess yeast ...

very tasty, and most importantly not difficult to make bread. I baked from a mixture of wheat and rye flour, with the addition of a tablespoon of dry bread kvass and caraway seeds. The dough, of course, was sticky, but the result So beautiful, with a crispy crust, just super! Most importantly, it is low in yeast and free of sugar

Dear Alexandra, thanks for the recipe, everything worked out and in general it was interesting to try without mixing - somehow wonderful. Mom taught me to knead bread 200 times (if by hand), but here you can really experiment with the kids. But ... for some reason my bread turned out to be very sour. Or should this taste be? Didn't deviate from the recipe

[rinishek]

rinishek

Sorry to fit in, but I like this bread precisely because it does not turn out sour, and there is not even a sour aftertaste left, like from rye bread from a bread machine or a store ... Now another loaf has ripened, just super!
Or maybe it’s too warm and the dough just sours? It's not very warm in my kitchen, so the dough costs about 16-18 hours, and nothing is normal.

I am really very warm - 23-25 ​​degrees. That is, you have to wait for the heating to turn off or what? In general, it's a shame somehow, after tasting the bread, my family looked at me as if I was sick - and what, they say, are you itching to make new recipes if the loaves are so wonderful? (Well, they have already tortured them with these loaves - any bread, but in the form of a loaf!).
So everyone gets normal bread, not sour?

I have 25 - 27 degrees in my kitchen. She left this bread for 8 hours, left for 12. I liked it better when it stood for 8 hours.
The bread was tasty and not sour, although I added beer and vinegar instead of sourdough.

[rinishek]

Dear Alexandra, thanks for the recipe, everything worked out and in general it was interesting to try without mixing - somehow wonderful. Mom taught me to knead bread 200 times (if by hand), but here you can really experiment with the kids. But ... for some reason my bread turned out to be very sour. Or should this taste be? Didn't deviate from the recipe

rinishek

And from which recipe? Mine or LaryN? LaryN's vinegar and rye flour can give acid ...
If my recipe was it with white wheat flour or was there something else added? What was the yeast? Was the water cold, and of course, the temperature in the room plays a role ...

Although about the temperature - if you remember the video "Bread baked in bed" - it should be warm enough. The bread is worth the night. Maybe you still poured a lot of yeast?

According to the recipe for the first post. Live yeast - 2.5 g, wheat flour, 1st grade (I use it for all breads, except for baking, I never let me down), but I don't remember the water - it was not cold - at room temperature. I'm on email. I weigh everything on the scales, in principle there could be an error of 1 g. So it's worth trying again? I liked the structure of the bread so much, this crumb is slightly rubbery, the crust is thin and elastic, but the taste is not. But I made a ciabatta (after all, the dough ferments there for 12 hours), also according to Alexandra's recipe - it turned out well, but I don't have panifarin and flour with a special one - it blurred slightly, but the taste is wonderful!

[rinishek]

rinishek

Taste very fresh pressed yeast 2 grams

[LaraN]

LaraN
Baked today according to your recipe. I liked what I had already tried. But there is one setback. You melted and baked in the same glass saucepan. Am I getting it right? Did the same And the bread stuck to her. I could take it out without the bottom crust. I've already tried it. Question - did you grease the saucepan with something? Or maybe you should have allowed it to cool in a saucepan? Anyone that can advise?

[LaraN]

LaraN
Baked today according to your recipe. I liked what I had already tried. But there is one setback. You melted and baked in the same glass saucepan. Am I getting it right? Did the same And the bread stuck to her. I could take it out without the bottom crust. I've already tried it. Question - did you grease the saucepan with something? Or maybe you should have allowed it to cool in a saucepan? Anyone that can advise?

Ksusha, I'm not LauraN, but I can answer. I grease the saucepan with our so-called "Smachne" butter and sprinkle it with flour - everything is lagging perfectly. VVas in Nikolaev probably has it or something like that. Good luck!

[LaraN]

LaraN
Baked today according to your recipe. I liked what I had already tried. But there is one setback. You melted and baked in the same glass saucepan. Am I getting it right? Did the same And the bread stuck to her. I could take it out without the bottom crust. I've already tried it. Question - did you grease the saucepan with something? Or maybe you should have allowed it to cool in a saucepan? Anyone that can advise?

Ksusha, my bread also stuck to the form (did not grease it with anything, sprinkled it with a little flour). Had to leave for a few minutes, steam helped a little. Just do not leave it in the form for cooling, it can get damp!
himichka correctly said that you need to grease it first with vegetable oil (but I don’t know what kind of oil is “savory”), then sprinkle it with flour.

Butter Smachne is something like a soft margarine produced by the glorious hero-city of Odessa.

Vegetable oil (sunflower) advised Admin in the topic about forms https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=3768.30

And margarine is made from vegetable fats.

Thanks everyone for the answers. I, probably, as many of us often do, first did, and then looked at the links on YouTube. And I also saw in one of the videos how a saucepan was sprinkled with oil. Even without the "bottom", but still today everyone liked the bread.

I baked bread today according to the first recipe. Very simple! I put 1 glass of whole grain and 2 w / s flour (which was), I made it with pressed yeast. The crust is funny torn - I liked it.
add.
I kneaded last night - 5 minutes. mix everything in a bowl. In the morning I raked it out on a layer of flour on the table and folded it through the flour. After 15 minutes, with flour, so that it would not stick to my hands, I formed a ball, rolled it in wheat germ (instead of bran) and threw it into a pan lined with paper. Set the timer for an hour. An hour later, she turned on the oven, put a large saucepan there and set the timer for another half hour. After half an hour, I pulled out a hot saucepan, dabbed it with sunflower oil and sprinkled it with flour (she insured herself). She lifted the dough by the protruding ends of the paper and transferred it without turning it into a hot saucepan.30 min with a lid on the maximum of my oven and 20 min without a lid.

Lena, if you bake on paper, you don't need to grease and sprinkle the pan

Beautiful bread turned out

I was reinsured, my paper broke a little when lining.
Thanks for the recipe! I was imbued with simplicity and taste

just tried my first loaf, wheat
It is something!!! What I have been looking for all my bread life =))
the second is baked with a glass of rye.
thank you for coming across your recipe =)
Tell me, when and how do you add additives (nuts, dried fruits) to bread?
in the same bowl and then put it on a board with flour?
or right away when mixing?

and by the way, I baked in general in a large ceramic rectangular shape, covered with a glass bowl on top

Second option. As in the recipe, a third of rye flour, a third is premium and a third is coarse. But instead of water, she poured whey, as advised by easycooks. In addition, I did not bother with paper and smearing - nothing really stuck. When I threw the dough, it bent a little on the wall, and I just shook the pan so that it would spread correctly - the dough slid easily, like in butter. Bakes 7 minutes longer than the recipe.