New york bread

I didn't add anything to this bread. BUT if necessary, then not when kneading, but before putting it in a saucepan.

By analogy with sourdough bread from the site 🔗 - long fermentation, after that time should be allowed to rise. There are 5 hours, but a couple of hours will be enough with yeast. I could be wrong. Have not tried.

Alexandra, please tell me the approximate proportions of flour in your village mixture, do you need to add panifarin?

[manika]

manika

I do not quite understand, do you mean the French sems "rustic bread" with which I baked in other temka? or just what proportions do I mix for New York bread?
About the ready-made mixture, I did the layout in another Temka, I have to look.

And for a New Yorker, you can equally whole, rye and white, plus a couple of tablespoons of bran. Panifarin can not be put.
But if without a white or white half cup, half a cup of rye and the rest is whole, then it is better to put panifarin.

Thank you, Alexandra!
yes, I meant a mixture of flour, I have already found a composition in Temka about healthy eating
I want to put dough at night
please tell me more about the temperature in the oven, did you do like in rollers, first 240-30 minutes, then 220 -20 minutes?

[manika]

manika

My gas oven always bakes a little longer than indicated elsewhere. I bake under the lid for 30 minutes at 240 and another 15-20 minutes without the lid at 220
But this is not a guide to action.

Bread without kneading! An absolutely ingenious recipe.
And how simple everything is ingenious:
You cannot imagine what kind of variety I baked from this dough!
See: Pizza + focaccia + bread + ciabatta ...
Focaccia baked according to this recipe - it turns out delicious.

Top - fresh garlic, and grease with plenty of olive oil + fresh rosemary (I had a blank, which I wrote about, gave a recipe).
Make characteristic indentations with your finger.
There is one important detail in the preparation of focaccia - emulsion. No matter how
good recipe, if focaccia is made without emulsion is not real focaccia, like that!
The emulsion is easy to prepare: water and olive oil, sprigs of fresh rosemary.

Baked on the hearth at 250 * C for 30 minutes.

A little information about focaccia:
"Focaccia is perhaps the most famous Italian pastry, after pizza, of course.
And if focaccia can be called the sister of pizza, then it would be fair to remember their provincial relatives. In each region of Italy, focaccia has its own special traditional name and some peculiarities of the recipe.
In the province of Emilia-Romagna it will be schiachata, in Modena it will be tigella, in Ravenna spianatta, in San Marino fornarina, in Rimini piada, in the province of Marche, it will already be crescia, a little further south on Puglia, in Barieto just focaccia.
So, focaccia is a collective name, all-Italian, combining many varieties of this type of pastry. This unsweetened yeast dough, flat in shape, reaching 2 to 5 cm in thickness, with characteristic dents, with a crispy golden crust, sparkling with crystals of coarse sea salt and green rosemary needles.
Focaccia is also baked in Genoa, but attention, here you can find two types of it, yeast with olive oil, salt and rosemary, and round focaccia, closed, stuffed with soft cheese. It is famous far beyond the borders of Liguria, and its hometown, Recco Focaccia di Recco is very different from its relatives from the Focaccia family. And why is it called Fokkach, is it completely different?
The name of focaccia has been preserved, but the recipe is already completely different: it is unleavened dough, thinly rolled out with a cheese filling. But this is the difference between Focacci di Recco and others, it only benefits her - how delicious it is! "

[on the hearth at 250 * С]

Pizza made from the same dough.
Do not roll out the pizza dough with a rolling pin !!! Stretch with your hands to the desired size. I laid it out on baking paper. Let it stand for 30-40 minutes, then grease it with olive oil and spread the filling.
Baked pizza on the hearth at 250 * С! For 25-30 minutes, then I put the mozzarella slices on top and baked for another 10 minutes.



The dough is the most tender.

Explain, please, how you bake "on the hearth"? I baked this bread in a cast iron, it turns out very worthy. But I didn’t understand the term “on the bottom”

Bread and I bake in a saucepan - in such a heavy enamel


but on the hearth - this is baking on a preheated baking stone, or, in the absence of, on a pan.

Thanks, understood. But in a cast iron, the crumb is slightly rubbery. What about pizza?

Rubber? Maybe it depends on flour, or store it incorrectly. Starter cultures can be added to improve the crumb and crust flavor. And the pizza is soft on the second day.

[Misha]

I mixed 4 servings. I will create I did not expect such a rise in the dough ... I put it in two vessels ... On YouTube it was slightly suitable compared to mine ... I recommend finding large dishes for predatory dough, three times more ... I did it in a plastic bowl and I see through the transparent walls what a porous beautiful dough ... I put it in the room - this is the warmest place we have - so it has grown great in 10 hours. Divided into two parts - so it immediately felt freedom in 2 hours doubled more ...
Misha Is that how it should be? Was it so interesting for you?

[Shurshun]

Yes, according to the descriptions, the dough is just that, and it is better for it to immediately take a large capacity, so as not to be too clever with shifting.
Shurshun , now it would be nice and a photo report to present the finished product, so to speak

Oh, girls are delicious, I made 4 kinds, I write with my mouth full, I remember exactly that I photographed the first bread ... I will publish it. Delicious, perforated, far from tasteless, parents say that they will gulp like that .. My husband told my grandmother that I decided to bake such bread, she ordered one cake. everyone in the kitchen curls around - sniffing and chewing. The dough stood for 18 hours. The crust of the bread is crispy, the crumb is not crumbly, we can say that it is rubbery, in the good sense of the word. Porous, mnyams. There are three breads left to bake and I will come. I recommend the oven! but just like: he waved his paw and forgot about the dough, and then once - he separated a part and baked - and whatever you want. that's all, my piece of bread torn off from the first bread is over, I must have time to pinch off more in the kitchen.

Thank you for your understanding in a pause.





The second photo shows that the crumb plays with glare in the light, greased the top with olive oil and rosemary. The color turned out to be honey. the rest of the bread is baked.
The dough was snorting and bubbling. While the bread was cooling down, it crackled, as if they were working on coals by the fire. Living bread
The dishes should be taken three or four times more, I realized that how much air the dough will have, it will gobble up everything. The more porous the bread will be.
MISHA low bow. Delicious bread.

Another recipe from Good Cook. Innok translation
Bread Maker Cup 240 ml

3 cups warm water
1.5 tbsp. l yeast
1.5 tbsp. l salt
6 cups flour
I have ___ 1/2 flour 2 grade + 1/3 whole grain + 1/6 flour. 1/2 of the dough made bread weighing 600g. A portion of the dough should go 3-5 hours. And if it stands in the refrigerator for a day, then it's generally super. Dough container 6L (I have a plastic container). Only the container should not be closed tightly. To make the dough breathe.

[Misha]

Thank you, Misha!! Right now PPM is working, washing cups and molds. It will be necessary to carry out the same time-consuming minute batch ... Everything in the photographs is already in the memories ...

So what is this? Bread joint? or re-burned in the oven

It was meant for pizza, wanted to get a tortilla. My beloved came home from work, we haven't seen each other since 8 in the morning, and the bread didn't shout to us))) I mixed olive oil with rosemary, and there was flour and tan on the bread. It turned out to be a little girl I want to ask how you managed to stretch it for pizza? I stubbornly gathered it back, fingerprints are also not visible, but I wanted to. because after I left my mark on it and put it in the oven, it still rose.

[push apart]

I already wrote that the rolling pin is not suitable, the rolling pin means death for such a test. So we will stretch it with our hands, as in real pizzerias. I folded the piece of dough a couple of times to the center, as when molding bread, only trying not to crush and keep as bubbly as possible. Then spread your fingers like a fan and stretch - rather push apart dough to the desired size.

I remember everything, for some time now I have a marble rolling pin, it will definitely slam bubbles, I read and did without it. I spread everything apart on your advice, in general, I still did not receive a thickness less than 3.5 cm. I did not fold the piece a couple of times, but in a full envelope, that is, from all 4 sides to the center. The pizzo powder turned out

The most pleasant moment: when I put the dough out of the dishes onto a floured rug and sprinkled flour on top of the dough, I began to fold it into an envelope - the smile did not leave my face. The dough is like a velor kitten. In fact, the dough is furry, delicious.

I remember everything, for some time now I have a marble rolling pin, it will definitely slam bubbles, I read and did without it. I spread everything apart on your advice, in general, I still did not receive a thickness less than 3.5 cm. I did not fold the piece a couple of times, but in a full envelope, that is, from all 4 sides to the center. The pizzo powder turned out

Since the dough grows quickly when baking, the thinner you stretch the pizza with your fingers, the better.
Here focaccia can be made a little thicker.

Misha
At what temperature is it desirable to do the first proofing?

I’m not MISHA, but I’ll say that I put it in a plastic dish covered with plastic wrap in the room. There is no alcohol smell, at room temperature it is enough. Preheating the oven for 12 hours even at the lowest temperature is not worth playing with candles. In addition, it is dangerous to leave the stove on and go to work.

thanks for the answer.
I don't preheat the oven, I just put a large mug with boiling water, enough for an hour of proofing at t 30.
And in the apartment now the temperature is cooler than with heating, 22 degrees.

The temperature is normal for this test.

I completely agree that this is a normal temperature. The dough was in the room, and our room is the warmest place - last year I did my own repairs in this room, cut off the battery altogether, put sound and thermal insulation on the walls, floor and ceiling so that our guitar playing with my husband would not interfere with the neighbors. True, and now we do not hear them at all, nor the screams of drunks, and the perforators have become duller, now, when the neighbors have repairs, we gather in our room If I make a biscuit during the day, now I also don’t bother with silence (biscuits do not like loud sounds) I carry the cartoon into the room and fill the room with scents, a la aromabisquitotherapy

I decided to try baking this bread. I did everything according to the recipe, the only thing I replaced part of the flour with wheat wallpaper. Yesterday I kneaded at 6 pm. During the night, it increased more than 2 times. When I laid it out on a silicone mat to form a kolobok, it began to "scatter" in different directions, I hardly put it together, what kind of kolobok is there. You still need to pour a little more flour before spreading the dough, just generously, otherwise it is difficult to deal with it. Honestly, I thought that I was unlikely to succeed, but I decided to finish what I had begun. And I can say that I was pleased with the result. The bread turned out to be very interesting in taste, amusing, I would say so. Delicious crispy crust, peculiar crumb and this is the charm, in my opinion. In general, I liked the bread! Thank you, Misha and Alexandra (I also studied her topic)! Next time I will bake completely on wheat flour and when working with the dough I will sprinkle everything with flour.

Anis, there is no kolobok in Bread without kneading. If you watch the video, it's just a sticky mass.

And you got a decent bread

There is a semblance of a kolobok when you fold the dough as you wrote in the recipe, then you can work with it. And actively help the dough with flour.
The dough is similar to the chabattu, the same techniques are used when working with batter.

Yes, I was indistinctly expressing myself about the kolobok, let's say, I wanted to form something round in order to put it in the mold, but it spread out in different directions. I watched part of the video, it seemed to me that there was a dough of a denser consistency. And I haven't baked a chatbatt yet, this is my first experience with batter. But next time I'll be fully armed: flour is our everything!
Girls, thank you all very much! I'll go, perhaps I'll cut off another piece of bread.

Girls, I have a question on the topic - without sugar, it stands for a long time - due to what is the golden brown crust?
Real Italian breads (tortillas) using this method are pale!

Possibly due to fermentation during extended proofing

[Misha]

Yesterday I tried to do it in a bread maker - everything according to the recipe, 18 hours of dough, then flour and another 1.5 hours. Baked for 1.5 hours on baking mode. The crumb is softer, the crust is crispy - just as tasty, but inside it seems a little uncooked. I think either 2 hours is necessary or it is not necessary at all)) These are already future experiments.

Misha
How long does your bread not get stale? A ridiculous question of course - it hurts too tasty bread. Mine became drier on the second day. And I have an idea to bake a lot of cakes for barbecue for my birthday ..

If you heat the oven for a maximum of 20 minutes, then bake the cakes, then a pocket will appear in them. It will turn out to be pita. I have 250 degrees on convection.

So that the crumb is more noble and the bread does not stale for longer, I add wheat leaven (well, where without it.) About 1 glass, while reducing the amount of water and flour, respectively.

So today, taking into account past mistakes with this bread, I finally achieved the result that everyone was satisfied with!

Well, now, they infected me with this bread. Still, hands reached him. I put it overnight in a mixture of wheat and whole grain in sourdough. I'll see what comes of it. Maybe I will completely decompose and you won't even have to knead, just bake

I think you will not regret it - I have a second one, the first two have already been crushed, I put it on pressed thermophilic yeast - for 500 g. flour 5 gr. frozen. I kneaded the first one in HP, but this one did not, I stirred it with a wooden spatula.

looking at you, I also decided to update the old recipe and put it on whole grain with 3 grams of fresh yeast ...

MariV, you have beautiful bread! And the crumb is really lacy! And today I baked my second bread, I liked it even more and it turned out much more magnificent than yesterday. Moreover, I still kneaded it for tomorrow, because they ate everything! The family told me to bring the diary, they will give me 5 for today's bread. Alexandra, personal thanks for this topic! Using your advice, I bake with whole grain flour. No leaven, really. At the word "leaven" I am still in awe. I will try to gain experience and then, perhaps, I will swing on William our Shakespeare for some leaven.
Here's what I got on the cut today, if you're interested:

[Anise]

Anise, do not be afraid of leaven - the devil is not so terrible as he is painted! Here the process itself is exciting!

Once again about bread - it is very similar in appearance to French products (which are sold in Moscow). It tastes different, of course. And it does not grow stale as rapidly as purchased ones.
Last night I just chewed it with vegetable gravy and remembered Italy - there, in ordinary families, very often they just bake such bread and eat it as a main dish with sauce.

The crumb is in a uniform large hole, crispy crust (possibly a bit thick). The taste is very similar to the 1-2 grade of the bakery. I probably got a little watery dough ... The roof is flat and even slightly sunken, and the crumb is a bit damp.
Bottom line - it will be necessary to repeat, only pour less water .... And a bigger scraper!

Here, today's cutaway - the dough was thicker, but still delicious!

MariV, how do you bake this bread?

In the Kaiser oven.

[Anise]

Girls, and I made whole-grain pizza from New York dough



Anise, I have no time to nurture the leaven now, I dried it and keep it in the refrigerator until better times. You and your whole breads go to my blog, share the recipes

Now baked.
It turned out to be an interesting taste.
And the view is just super!

The view is gorgeous.
But the taste ... it certainly tastes good, but I like the recipe for another American bread. From Molokhovets:
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=9982.0

[Anise]

Anise, I have no time to nurture the leaven now, I dried it and keep it in the refrigerator until better times.

Alexandra, and you can also dry the leaven? (here's a fainting smiley face)
Wow! I still have to study, study and study! Many thanks for the invitation!
Your pizza is delicious!
Today I again baked this bread, only I decided not to make it in a saucepan, but in a rectangular shape, I wanted it to be something like a cake.
The form was covered with foil, since there is no cover for it. It turned out even more airy than the two previous times, I think because the test had much distance. Someone get me off the oven!

[Anise,]

Anise, the oven is a magical thing, bewitching. I am in x / n only because of great need now bake bread - there is no time at all.

Not only can you dry, store and revive the starter culture - it's a good business. Eric from the site Breadtopia.com, where I spied the technology (I think I was talking about whole grain sourdough in my Temka) and is engaged in such a business in his States. Sends dry leaven to amateur bakers, with instructions on how to revive it, with bread recipes. Also sells molds and accessories by mail, books about homemade baked goods made with whole grain sourdough ... girls, catch a commercial idea