New york bread

[StreamX]

StreamX, Elena Molokhovets' recipes are of course good! But they - others.
There is no such long proofing.

Yes, that's right, MariV, long-term proofing (fermentation) increases the release of useful components from flour and facilitates their assimilation. There is evidence that this decreases its GI and bread becomes more acceptable for dietary nutrition (weight loss and diabetes)

I was also honored to try this recipe and this is what happened:

It is half rye, until it was cut, fresh from the oven It looks and smells very much
........................ ..........

But there is no cutter, because bread is already bye-bye

I made it! Tasty .... I took a picture of everything that I managed to save from my husband and son, there was not much left ... When I tried it, I was tormented by the familiarity of taste, I didn’t seem to be in Italy, somewhere in half an hour it came - this is very similar to a thick version of lavash! We have on sale called Ashotovsky, when it is of good quality - that is what it is. For a long time she tortured her husband like focaccia or not (he often visits Italy), did not confess, said that he ate focaccia di formagio there, it is thin, crispy and with cheese inside, I will think how to stuff cheese inside ... and on what then bake...

[kleskox35]

I made it! Tasty .... I took a picture of everything that I managed to save from my husband and son, there was not much left ... When I tried to be tormented by the familiarity of the taste, I didn’t seem to be in Italy, somewhere in half an hour it came - this is very similar to a thick version of lavash! We have on sale called Ashotovsky, when it is of good quality - that is what it is. I tortured my husband for a long time like focaccia or not (he often happens in Italy), did not confess, said that he ate focaccia di formagio there, it is thin, crispy and with cheese inside, I will think how to stuff cheese inside ... and on what then bake...

kleskox35,

And the issue is solved very simply with cheese, in the topic about focaccia it was about it.

Take out your ready-made focaccia, cut it hot lengthwise, pour grated cheese on the bottom half (if the mozzarella is soft, you can crumble it in pieces, cover with the top and for another 10 minutes in the oven.
And the focaccia itself can be made from the same dough, stretched on a greased baking sheet with your fingers and allowed to rise for 1 hour. Then pour with olive oil, make holes with your finger, as in a quilt, sprinkle with coarse sea salt, chopped fresh (or dried) rosemary and in a hot oven

Thanks to Alexander, I will definitely do it, I will also teach my mother how to make such bread, my dad is diabetic, he has it, there is no sugar in this recipe, and he will like salt and rosemary, and they have rosemary in Sochi! A huge bush grows under the window, so I'll go in the summer, prepare it for a year!

... and they have rosemary in Sochi! A huge bush grows under the window, so I'll go in the summer, prepare it for a year!

The taste of this rosemary is much better than dry. Therefore, it is better to take a scion. And put it in a pot. The windowsill in the kitchen will grow. My parents, this is how rosemary grows, in Siberia and Altai
And also a laurel tree. In a pot on a windowsill - it grows well. Now I look at the dry bay leaf with disgust.

They don't dry it for focaccia! And they are finely chopped and poured with olive oil, all this is then used, Misha has about this in another topic

https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=8946.0

Oil on rosemary will infuse and mmmm ... no fresh will not give such an effect, even if you mix it with oil

I meant that not everyone has the opportunity to buy fresh rosemary - in this case, you can dry. But fresh is better.

For type 2 diabetics, all the recipes in my previous topic "Recipes and Secrets of Healthy Eating" and in the current blog are suitable

Good afternoon!
The second time I try to bake this bread, about which the topic is.
Everything seems to be normal, and the taste, and crumb, and crust.
BUT for some reason the bread does not rise in the oven. That is, how it grew during proofing, exactly the same is baked, the top is completely even.
I bake in a cast iron pan, preheat it. I don't heat the lid - is it significant?

Yes, essential

I bake in a cast iron cauldron, close the cast iron with a lid so that it warms up properly (10 minutes) at 180, then I take it out, open the cauldron, put the bread in there, close the lid and return to the oven. There I bake for 35-45 minutes, depending on what kind of bread (the composition of the flour) and what size (I make not one portion, but several), then I remove the lid for 10 minutes, and after 10 minutes I take out the bread, stand in the cauldron for 5 minutes, crack like the coals crack and I put the loaf on the grate to rest

Here I also baked from a mixture of rye flour with flour 1c, greased the top with a mixture of rast oil. with garlic and onions, the smell and taste are super! Apparently this bread is our favorite, I think, before in the villages, the dough for kneading the dough was not washed at all, I have a lot of stuck to the walls in my mold, I will not wash, I will experiment in this direction, I still knead every day

[sauerkraut]

earlier in the villages, the dough was not washed at all, I have a lot of stuck to the walls in my mold, I will not wash, I will experiment in this direction, I still knead every day

Not only was it not washed, but also used for each type of bread, its own fermented milk!
(Right - sauerkraut, not a dough. Kvashnya is fermented dough, dough. Although in some dictionaries of the Russian language, a wooden dough tub is also called a muffler, but this is still not true.)

Here is what is written about this in the book Molokhovets "A Gift for YOUNG HOUSES or a Means to Reduce Household Expenses" in 1901:
"In the sauerkraut, in which the dough for the bread is prepared, the dough always remains on the bottom and the walls, which, remaining in it, serves to ferment the next bread; whoever loves bread more sour, then in addition to the dough remaining at the walls, A piece the size of a goose egg The sauerkraut should never be washed, but kept clean, always covered with a tablecloth and a wooden mug *, so that dust will not enter and the dough will not run out.
The place where the sauerkraut stands must be dry and clean, the air in it must be fresh, otherwise the bread could go bad and that the bread does not work out in any way, after baking it can be black, heavy and with hardened, then some correct the sauerkraut as follows: they overturn it up the bottom and bottom are poured with boiling water, inside, they wipe it all with onion heads and salt, then rinse with summer (warm) water and dissolve the bread, as usual, with fresh sourdough. Rye sieve bread is always baked in clean water, and sieve bread can be baked with whey or yogurt, but for each such bread you need to have a special sauerkraut, it does not like changes and spoils from them.
It is impossible to prescribe an accurate proportion of flour and water, it depends on the type and dryness of the flour, but approximately the proportions are as follows: for 1/4 of a bucket of water, whey or yogurt, 1 bucket of flour is taken.
....... etc ))))))))
* - the tree kills all germs (note from me).

Sauerkraut should also be made of wood or earthenware.

Thank you very much for the recipe, yesterday I baked this bread, well, I really liked both the form and content

[Alexandra]

Alexandra

I didn’t calm down until I brought the recipe for this bread to a normal flour-water-leaven ratio.
For our average flour (not Macfa):
- 450 g flour
- 30 g of 100% - noisy starter culture
- 340 g of water (no more, Lyudmila's LJ recipes indicate about 275 g (I don’t want to clarify), but this is clearly not about us, a large amount is also bad), with such a ratio, a Frenchwoman at 20-22 * gives the best Result Thin crunchy crust and beige rubbery crumb.

I will definitely post a photo of bread as soon as I come out the winner with laziness
But - under 400 ml, a lot of water even for me, a lover of wet dough, is poured out simply as unbridled liquid. Or was it such a torment for me?

No, yours is normal, it's dry flour there. At first I could not understand how the dough turns out according to Lyudmila's recipes, then I adapted to pour flour until it thickens to at least a remotely dough-like state

[Alexandra]

Alexandra

So in the case of this bread, the opposite is true ... she has a recipe for 427 g of flour and 285 g of water. The average amount gave the best result for me. And proofing for about 13 hours at 22 * ​​C.

delicious bread. (y) until there was a bread maker, only baked it.

Baked, it's so easy! and delicious.

The bread is very tasty, everyone likes it, I baked in a mixture of wheat-rye-whole grain (1: 1: 1), wheat-rye (1: 2).
And if you just take rye - will it work? Can I put malt there? And in general, if you add any additives, add them all right at the beginning so that everything ferments for 12 hours?

I liked the idea of ​​a long fermentation. Can you give references to bread recipes, where it also takes so long to rise?

masha_and_misha see here

basel bread
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=12075.0

french baguette
https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=12150.0

[Alexandra]

Alexandra

I didn’t calm down until I brought the recipe for this bread to a normal flour-water-leaven ratio.
For our average flour (not Macfa):
- 450 g flour
- 30 g of 100% - noisy starter culture
- 340 g of water (no more, Lyudmila's LJ recipes indicate about 275 g (I don’t want to clarify), but this is clearly not about us, a large amount is also bad), with such a ratio, a Frenchwoman at 20-22 * gives the best Result Thin crunchy crust and beige rubbery crumb.

I will definitely post a photo of bread as soon as I come out the winner with laziness
But - under 400 ml, a lot of water even for me, a lover of wet dough, is poured out simply as unbridled liquid. Or was it such a torment for me?

Zest, I really want to try this bread. I just wanted to ask if there is an adapted recipe for sourdough and saw your message
I am planning to bake in KhP, as there are no necessary accessories for the oven, and for me it is still difficult. What is the best way to defend? Stir the dough and put in the HP and leave for 12 hours?

[Kseny]

Kseny

Why do you need x / n? In what the ingredients were mixed (I usually do this in a large salad bowl), you leave in that. 12 hours may turn out to be a lot (depending on the strength of the flour) even at 22 *, the dough will become excessively liquid, and now, at 30 *, even more so. Try to keep it for about 8 - 10 hours, depending on the room temperature.

Oh, I didn't notice that you were going to put this bread in a cotton oven.
I don’t think this is a good idea. The dough is too thin for baking in cotton. This recipe is for baking in the oven. Although, if there is a strong desire to conduct an experiment, you can do so, and then share the result with us

I liked the idea of ​​a long fermentation. Can you give references to bread recipes, where it also takes so long to rise?

If you are interested in long-fermented breads, then pay attention to the Parisian Whole Grain https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=3241.0, very tasty bread turns out.

At the expense of HP is clear Can I ask you more? Do you mix at least once during the spreading process? Probably a stupid question, just when I mix the starter culture between feedings, it grows a second time?

[Kseny]

Kseny

nope, I mix the ingredients once and safely forget about them for 8 - 12 hours. Then I fold and shape, let it rise and bake.
After all, the main difference between this bread lies in its amazing simplicity and minimum labor costs.

And here's another option 🔗

You can knead any dough as usual (for example, in yeast dough mode or if with sourdough - as we usually do with sourdough dough), shape, distance for 1.5 hours and put in the refrigerator for 2-16 hours and then bake directly from the refrigerator.

Zest, I did it after all.I didn’t risk it in HP, it was very liquid dough, I didn’t even mold it, mixed it and poured it into a glass saucepan. I thought it wouldn’t work, and as always, when you don’t wait, it did.
It's in shape

It's a crust

And in the context


At the same time, I made a slightly different version for 600 gr. with about the same percentage of moisture, only the sourdough was 150 g (respectively, fermentation for only 2 hours), added 20 g. bran. Also without mixing.
Here's what happened.

If we compare, then in comparison with the first "rubberiness" is less. In the first, a little sourness, in this one.
In principle, I liked both, my husband is more the first, I will continue to try. Probably in the first one you can do even less time for fermentation (I had 7 hours).
I liked the principle itself - without mixing. Now the husband says, why do you need a bread maker, and even more so a dough mixer
Thank you!

And I also put the dough this morning, let's see what happens to it in the evening To be continued ...

And I also have a question for the gouram - I have a glass goose maker, but its instructions say to put it in a cold oven and heat it up with it ... Probably, I can't put cold dough in it And there are thick-bottomed iron pots for glass ceramics - will they fall? what to choose? Help me please )))))))))

And I also put the dough this morning, let's see what happens to it in the evening To be continued ...

And I also have a question for the gouram - I have a glass goose maker, but its instructions say to put it in a cold oven and heat it up with it ... Probably, I can't put cold dough in it And there are thick-bottomed iron pots for glass ceramics - will they fall? what to choose? Help me please )))))))))

I bake in a glass goose pan, put it in cold bread and put it in the oven, at the same time I turn on the oven heating. But you cannot put glass in a gas oven, only in an electric one.

I bake in a glass goose pan, put it in cold bread and put it in the oven, at the same time I turn on the oven heating. But you cannot put glass in a gas oven, only in an electric one.

Girls, I have a glass bread pan. I've been baking in a gas oven for a year now. I put it in hot and cold, splash on hot water - and nothing. I want to buy another one, just a smaller one, so that I can put 2 on baking.

When I was buying my uniform, I asked a consultant if it was possible to bake in a gas oven. They showed me the badge on the package - CAN'T. Well, I don't risk it. SIMAX glass.

... I was shown the badge on the package - CAN'T. Well, I don't risk it. SIMAX glass.

I specifically looked at the Simax badge on the package. It is there, but it means "cannot be put on a gas burner."

I made bread yesterday. I liked the Glass pan withstood everything with honor and even remained intact when I dropped it (I thought everything that I don’t have any more gosyatnitsa) The crumb is rubber, but I like it, it is porous. Then I will try to post pictures.
Thank you very much for the recipe

Antonovka The next time you take the bread out of the oven, grease the top with vegetable oil immediately and the crust will be much softer.

[tanya1962]

tanya1962,
Thanks for the advice :) I'll try it today. Yesterday I immediately put on the second portion, but I already took 75% of wheat and 25% of rye flour, at the same time I'll see what happens to the bread if the dough is 2 times longer. In the morning I looked - the dough is growing faster, I put it on the refrigerator - suddenly it will grow even stronger, and I will be at home only after 10 pm
And here is my yesterday's bread, sorry for the quality of the photos

[Alexandra]

Alexandra, I want to thank you for the wonderful recipe! Amazing taste, aroma, crumb structure, as we love in the family (y) Pekla for the first time, this is how it turned out
I will add this bread to the list of favorites! Thanks again. Yours faithfully

Alexandra, thank you so much for this recipe. I watched its preparation on the website you indicated, since I am a visual, this is very important for me.I did everything according to your recipe, only in a large saucepan, that is, I did not transfer it to a large container. At night, of course, I didn't put in bed, as shown in the video, but simply covered it with a film, and even a jacket, leaving it for 12 hours. Then, right on the table, abundantly sprinkled with flour, I laid out the dough, and with an ordinary wooden spatula, I formed a loaf and immediately transferred it to an oiled parchment sheet, where it left to rise for 1.5 hours. After warming up a glass form, I put the bread there. Baked for 20 minutes under foil and removed for 10 minutes. The loaf turned out to be 45 cm long and 25 cm wide, it's a pity I didn't take a picture, the only thing is that the crust turned out to be very light. In the commercials, he is somehow small, but I have a giant. I baked bread for the first time in my life, I'm very grateful that you shared the recipe. HP bought only 3 days ago and the recipes there want to be better. I'm just learning and it's good that there is such a site and such GOOD PEOPLE. THANK YOU.

[Alexandra]

Alexandra, accidentally stumbled upon this curious recipe. True, the uncle on YouTube with his speech that "the best conditions for fermenting this test in bed between two people" is bullshit. Firstly, it is unhygienic; secondly, it is designed for dying old people who do not toss and turn in bed; thirdly, he himself gives the impression of a senile person. Despite the above, his bread turned out, although not very beautiful, but squeaky for sure. And maybe even tasty in places. I liked the video of a funny man more, and his bread is prettier, and there is no need to heat the pot first. I'll try and write.

[Alexandra]

For some reason, I took this part of the video, what about the bed, as a joke ... got excited?

Alexandra, at least he justified with the most serious air (in his opinion it is true) why it is better to stand the dough in bed.
By the way, our friend had a hilarious experience with buckwheat porridge. At that time, his wife was discharged from the hospital, and he decided to please her with lunch. I had never cooked before, but I saw how my wife took out hot, steamed porridge from under the mattress. He did so, but did not know that the porridge had to be cooked first. There was a wife, and his friends still remember this curiosity.

Dear Colleagues! this bread, which does not require kneading, turns stale very quickly. Although very tasty. Nobody thought how to help this trouble?
And if you put butter, sour cream, or something else in the dough? Mashed potatoes are great for bread. Do you think you can? Nobody tried?

Yes, everything is possible, it just will be a different recipe

Add not from the very beginning, but at the time of transfer to the form

Well, yes, the recipe will change, but I'll just try, we don't eat bread quickly, we want it to stay longer.
Yes, at first I also thought that I should add butter, sour cream after fermentation. But again, isn't all the lactic acids needed during fermentation, if everything ferments together, is it worse? I ask such questions ... well, little experience, sorry. I'm trying to figure out how to do it all. That is, the dough has already fermented in the morning, we mix in sour cream, butter, etc. etc., and then for proofing? Did I understand correctly?
Thanks for attention.

Yes exactly

In general, you yourself can answer these questions by conducting a series of experiments

My thought - I compare it with a dough. What is put there - then you can send it for long fermentation. What is avoided is better not to put. Remember that food will stay WARM. What can go bad should be put at the end. Again, not an axiom

Thank you. Once again I am convinced how preferable our site is. Because there are many serious users who are loving about their work.

Well, it's done.
Cupoporous 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).

We should try to bake such a piece of bread! And then I live in Hungary, and here the store bread is so tasteless: it takes a lot of effort to bite it off, rubber and only, there is no taste, only you feel the salt, it is impossible to cut it off, it is all in holes and crumbles, but to Spread oil on it, so I'm not talking!
So, great luck to find this wonderful forum!
Thanks for the recipe!

Good day! As promised, I report on the experiments done.

Option 1: mashed potatoes, sour cream and vegetable oil were kneaded into the dough after a 12-hour proofing. The dough began to rise so quickly in the iron pot that it hit the lid. A trace is visible in the middle. Baked for 30 minutes under the lid, and 30 without the lid. Bottom line: the crumb did not have time to bake, it is wet. Grains of potatoes are visible to the naked eye. And the taste is salty, I did not take into account that the potatoes were already salty.

Option 2: I added sour cream and vegetable oil after a 12-hour proofing. Baked in an open cast iron. But something is also not very good. It tastes good though.

The conclusions are as follows: I would try to put both potatoes and sour cream immediately, when kneading the dough. And less, otherwise in the first version I put a lot of everything, but did not add flour. I think that if you put everything at once, then the fermentation will be joint, otherwise, in 1.5 hours of proofing, everything did not have time to connect.
In a word, there are still options, I am not giving up yet. But the croutons made from this bread are wonderful! I do not lose anything, I then grind the crackers and make a mixture for bread, add gray when baking when kneading.
Option 1:

Option 2:



I can't have a lot of baking, it's hard for my body. I would add just a little bit for softness. I realized the mistake: a lot of liquid. You need to think about the composition. thanks for the support

If muffins are not allowed, look at my Temka about recipes and secrets of healthy eating.
I use food replacements to reduce fat, calories, and increase fiber.

Try replacing sour cream with low-fat cottage cheese, and potatoes with grated apple. And you can take whole grain flour (whole wheat wallpaper) or add 15% of bran fried in a dry frying pan to ordinary white flour.
Only it is better not in recipes for long fermentation, so that all this does not over-acidify.

Sample recipe:
500 g whole flour or 450 g white flour plus 50 g bran
1 grated apple
100 g 0% soft curd
10 g fresh or 1.5 tsp. dry yeast
1.5 tsp. salt
250 g water
(butter and sugar are not needed !!!)

Diet or whole grain regimen
Or 1 batch for 10 minutes, proofing in heat for 45 minutes, molding, proofing in a mold for about 45-60 minutes (until doubled), baking in a preheated form with a lid for 30 minutes at 240C and another 15 minutes with an open lid at 225C. If there is no lid - before baking, sprinkle the oven with water, the temperature is the same