New york bread

[well]

Glass form well grease with vegetable oil with a brush, sprinkle a little flour on top of the butter, then lay in the finished dough, make proofing and baking. And you don't need to lay any parchment!
It bakes very well and the finished bread flies out at once!

That is, you need to put bread in an unheated glass dish in the oven?

[Natalya 2204]

For some reason, my dough is very liquid. I do everything as it is written on the first page (according to the recipe). The dough comes out like a pancake - very liquid. As a result, the crumb is moist.

Natalya 2204,. This dough is crumbly and damp. Not raw, but rather damp, or juicy, who calls them names (at least that's what I do). The pulp is not at all the same as in x \ n, and the crust is different. If you read the whole Temka and, especially, watched the videos, you saw that the dough highly quite liquid. On rollers, bread was baked from white flour, but I bake from 1 glass of rye and 2 glasses of whole grain. I like bread very much, I can eat without anything .. Eh, goodbye figure! Although my husband likes cotton bread better, this one is rather damp for him. Maybe this bread just doesn't taste your way? Or maybe the flour is too wet?

That is, you need to put bread in an unheated glass dish in the oven?

Yes exactly. Read posts # 7 and # 9 on page 1 of the topic.

I get it with small holes and hardly grows in the oven. And I want huge holes and grow well. The result is not at all the same as in the photo in the first post. I made both white and with the addition of rye flour. All the same, nothing happens. But I really want it to work, that's why I've baked it so many times. I have already reviewed all possible videos a bunch of times. Probably, today I will "knead" the dough again, tomorrow we'll see what happens.

URRRRAAAAAAAAA !!!!!!!! Finally, I have a delicious bread! What a beauty !!!!!!!

Super nice! Bravo!

[Natalya 2204]

Natalya 2204,. The bread is super! ... You defeated him. And what was the problem?

I think yeast was to blame.

Hello! Wanted to ask. And what is influenced by the fact that the dough is transferred to a HEATED shape? On this video, a man puts bread in the oven in an UN-heated form, but in the one in which the dough was suitable and does not cover it with a lid.

in my opinion these are different recipes.
New York - without kneading and gluten in it develops through long-term proofing
And in the video, a man develops gluten by folding. And still bakes with moisture - put ice in the lower pan
(however, I am surprised, it seems to me that T = 500 * C does not exist in home ovens). Maybe his oven heats up instantly?

bread without kneading is placed in a heated iron (or ceramic) mold in order to achieve the necessary steam humidification at home - and, accordingly, get large holes and a thin fried crust

,
(however, I am surprised, it seems to me that T = 500 * C does not exist in home ovens). Maybe his oven heats up instantly?

,,

Most likely this is the temperature according to pharyngeate, 500 *, corresponds to 260 * C, which is normal for baking bread.

1 page has a video of New York City without mixing

but this video is also on 1 page.

Alexandra, thanks for the recipe !!! The bread turned out to be tasty, but with flaws. This is my first bread. Kneading: 2st. wheat in \ c + 1 rye + 2 tbsp. l. germ flakes. water 1.5 tbsp + 1 \ 4 cups (the crumb is damp, but with uniform holes).

The dough stood for 12 hours and 1.5 hours was fine.This is probably not enough? ... Baked in a thick saucepan, like a zepter. During baking, the bread for some reason sagged, decreased in size. What could be the reason? Yeast? I put 1 tsp. raw pressed. The crust turned out to be thick and tough, but crispy to the delight of his son.
I will continue to experiment, because the taste of the bread is extraordinary, not at all sour. I love rye bread

[Krajukha]

Krajukha, for good health
The yeast was shifted. 1 tsp fresh yeast is 8-10 grams, and in the recipe 2.5 g

During the long-term proofing, the yeast multiplies itself to the required amount.

Thank you for quick answer! I shifted it .... I thought I didn't report it, I didn't expect you to answer so quickly, I made another batch - a little more tsp yeast. What now?

[CRAYUHA,]

CRAYUHA,

and what kind of batch are you writing about? New York bread is not kneaded. Only "coarse" quick mix

Give a rise of 2-2.5 hours
Then, instead of scraping with a scraper in a bowl, fold from one side to the middle, from the other to the middle, also over and below (analogue of the French fold)
Place in a bowl lined with baking paper and floured, cover with a towel, and let stand for another hour (or until doubled)

30 minutes before the end of the proofing, turn on and heat the oven to 230C with the brazier covered with a lid, put the blank directly with the paper
Bake for 15 minutes under the lid, then reduce to 200 - 210 and another 30 minutes without the lid

But this will be a different recipe

Oh thank you! I'll do it now. The dough just doubled, even a little more. Unsubscribe later.

About "kneading" I also 1 min. mixed. I'm still quite new - I'm confusing concepts

I am reporting. The bread turned out to be amazing! I have lived up to so many years and have never even tried to bake bread myself, I was always sure that it was VERY difficult. I have tried homemade bread many times - a white crumbling bun.
But now I'm with you
I mixed the third portion, already from the Saf-moment - it's easier to measure this yeast 1/4 tsp, although I like raw yeast more.
Tell me, raw yeast 2.5 g is, approximately, what a piece? You need culinary scales up to 1 g. buy

[CRAYUHA,]

CRAYUHA, glad you did it!

About the size of an almond

[Alexandra]

Alexandra, help out again! The bread according to your recipe is great! I love these kinds of bread precisely because of some rubberiness!
Made from ordinary white flour, without any additives. It stood for 15 hours and stood in the form for 2.5 hours. It happened so
I am sure that I will cook more than once. Now you need to experiment with the "fillings" and composition

[Sladolka]

Sladolka, good health!

This bread gives full scope for experimentation.

This bread gives full scope for experimentation.

Aha! Already I go to the kitchen, I look into the breadbasket - have my household eaten a loaf ...

We are waiting for the next reportage with a photo

We are already finishing the fifth loaf of New York bread. And what I want to say - it's still better if the dough stands exactly 18-24 hours. Only then does it ripen for me, it becomes alive, sticks less, rises better. When kept for only 12 hours, the dough remained sticky and not pliable, and the bread was denser. But it's still delicious!

[Krajukha]

Krajukha , I'll tell you more.

Long-term fermentation (proofing) greatly increases the benefits of bread and reduces the amount of insulin required for its assimilation. Therefore, this bread is more useful for those who care about the shape and diabetics (made from whole grain flour).

There are other options for long-fermented breads, including on our website and including my experiments

Interesting information from Alexander, where can you see more recipes? I will continue to experiment. I grabbed onto this bread primarily because it requires a minimum of two hands. With a baby in your arms, this is very important.
I came to this forum to choose a bakery, and now I thought - do I need it? Then people say that bread from the oven tastes better ... Can I buy a mixer or dough mixer? I have four men in my family, we eat a lot of bread.

[Krajukha]

Krajukha , if you ask about my recipes - they are all in my profile, below
And about recipes in general - look at the table of contents of the forum in the sections Yeast bread and Sourdough bread

I only use the bread maker for kneading dough. It's good to buy a kneader, but a stove is enough for me.

Well, summer is over, and you can turn on the oven again. Which I did ... And immediately baked this bread. And I realized: how I missed him! I mastered it, and I picked up the bread in it, and learned how to bake them (for which I never tire of saying thanks to our website and Admin), and they are tasty and beautiful already (I praised myself so modestly). But this bread is special! And although the oven is more troublesome in the oven than in the x \ n ... IMHO .., but it's worth it. Although it is less labor intensive compared to other oven breads. I bake it all the time (in the non-hot season) and thank those who invented it, and you, Alexander, for opening it up to us, me. That's really true: simple, BUT WITH SUCH TASTE! I advise you to at least try this bread. Well, about the various variations / modifications of this bread - this is a separate conversation ... This time I made 100% whole grain flour and kefir + water. Immediately after the oven, there was sourness in the smell, but after cooling it disappeared somewhere ... For the second day, the bread just lay on the table (not even under a towel!) winds up, after squeezing it also easily straightens ... In a word, song.

And this is today's thin crust, the crumb is soft ... the smell ... Only this time, when folding the flour, it spilled too much at once, and here and there you can see it. But this did not affect the taste.
Yes, I'm hooked on this particular bread. And what is interesting: at first, the husband ate better from x \ n bread, and this one when it ends. Now, first he eats this bread. Maybe I already have others and not bake?



Alexandra,

A wonderful bread made from whole grain flour! The crust is thin, crispy, and the crumb, indeed, ciabaty, moderately rubbery. The bread is delicious, beautiful and aromatic. And the cooking process is even too simple! Newbies like me, go ahead!
I baked bread in the oven for the first time. Thank you very much Alexandra, for a detailed description of the recipe and for the videos!

🔗 🔗

[ani-agni]

ani-agni, good health!

I baked this bread today. I took 2 glasses of 1st grade flour and 1 glass of whole grain "French thing". The taste is fine, without sourness, the crust is tasty, but the crumb color is embarrassing. And the rubberiness is somehow excessive, it still seemed a bit damp ... After pressing, it immediately straightens, the crust crumbles, but there is no crumb. When kneading, it seemed that the dough was thinner than in the videos, although the proportions were observed. Does adding whole grain flour require less water?

And one more question about bread with prolonged fermentation ... Can you knead with a mixer or CP in order to reduce rubberiness, and then leave it for 18 hours? I understand that long-term fermentation itself develops gluten, but then how does the bread have a rubbery consistency?
I also noticed that the bread did not rise in the oven, exactly half of the roof was flat, and the other was slightly raised. Baked without a lid (simply because there is no cast iron lid) and placed in a cold mold, like in video # 3.

GIRLS, DEAR, FORGOT TO PUT THE SALT. WHAT TO DO? TELL ME WHO IS NOT SLEEPING?

Last time I did everything like the author of the recipe. It turned out good and tasty. But it seemed to me that if you take more rye flour, it will be tastier. And this time she took whole wheat and whole rye in half. The dough turned out pretty steep, I had to add water. The bread is sticky and not too salted. They don't look for good from good))

Added Monday 02 Jan 2017 09:25 PM

Dear members of the forum and members of the forum, please help.Yesterday I put the dough using this recipe Everything seemed to be fine and even looked like in the attached videos. All this stood for 18-20 hours, but in the end the dough just dried up! I left it in the bowl from the combine, covered it with a towel on top ... I don't understand ...

[Alexandra]

Alexandra, already baked twice, one purely wheat, the second 200 grams of wheat and 200 grams of rye, I liked the bread. I gave the recipe to my sister and all the neighbors So the recipe went to the masses. Unfortunately, there is no photo. : girl_red: Thanks for the recipe