Wheat bread (Tortilla Chef 118000 Princess bakeware)

Wheat bread (Tortilla Chef 118000 Princess bakeware)

Category: Yeast bread

Ingredients
Water	170 g
Rock salt	6 g
Sugar (honey)	1 tsp
Vegetable oil	1 tbsp. l.
Wheat flour	280 g (+/- 10g)
Fresh yeast	8 g
(* or dry yeast)	1 tsp

Cooking method

• Step 1.
• We make a bookmark for the dough in the HP bucket, following the order of the ingredients in the recipe (or taking into account the bookmark order for your HP). ...
• Instead of water, you can take a mixture of water with milk (50/50), sour or whey from cottage cheese).
• I fall asleep with flour as indicated in the recipe, and then during the kneading process, focusing on the bun, if necessary, I add it.
• Usually you don't have to sleep.
• I break fresh yeast into flour:
• 
• Then I grind it with the top layer of flour:
• 
• Just pour dry yeast on top of the flour.
• Step 2.
• Kneading - "Yeast dough" program.
• Completed dough preparation (500 g bread bucket):
• 
• It turned out 486 g of dough:
• 
• Step 3.
• Cooking.
• If necessary, for molding, you can drop a little rast on the palms. oils. We spread the dough in the Tortilla, distributing the dough in the lower frying pan:
• 
• Let sit in a closed (not heated) oven without fixing for about 1 hour 15 minutes. at room t *. There is no photo after proofing. When trying to open, a slight sticking was felt. Therefore, in order not to settle the risen dough, I immediately put it on baking.
• After 30 min. for 3 without fixation and peeping, soft bread is ready:
• 
• For more ruddy, you can take another 5-10 minutes. hold for 4. or 5 minutes. at 4 and a little "stand in the closed".
• Donets:
• 
• Incision:
• 
• Slicing:
• 
• Barrel break:
• 
• Let everything turn out delicious!

The dish is designed for

1 loaf of bread up to 500 g

Time for preparing:

2 hours

Note

Bread can be made with sourdough, without yeast, changing the amount of water and flour in the recipe according to the type of sourdough.

Welcome to the recipe page "Just bread"

Bread, I will definitely do it ...

Still, in the presence of a bread machine, it would be more logical to complete the process in it

[Helen]

Helen, Twig, thanks for visiting. Very glad
Helen, Twig, girls, I will wait with bread and from Tortilla, and from a bread machine
Twig, Veta, logically, yes. She herself thought so with great confidence. And I did the first tests on bread only for (and for the sake of) trying it, as in the case of borscht. But the result and convenience: quickly, not much, the shape and something else I liked. Now, probably according to one of the variations of "female logic", very often I make different kinds of bread in Tortilla (for myself (at home), treat them to the brakes. It also turns out to be soft
I have a loaf of 500 g, and it turns out good bread. And from Tortilla in its own way I really like it. And not only me, but also relatives and friends - "order" Tortilla.
Another piece of bread from Tortilla has shown itself (works) well in the role of "Bunny's bread" for children. For some reason, a small loaf or palyanichka is good, but calm, perceived as a children's version (for children). And from Tortilla - "from the Bunny" - delight
Sorry that is long and not entirely logical
In addition, in the topic about Tortilla, there are also those who want to try bread for a start. Here is one of them:

... I can't figure it out with the quantity ... I wanted to bake a focaca, I can't figure it out with the recipe / quantity of ingredients just for the turtle ...

Therefore, I also shared a version of the recipe for the simplest ordinary bread for Tortilla. For other devices, I would not upload it
Tortilla just gave a signal about the readiness of another simple bread for today. I'm going to take out and take a picture for the report.
I have already shared two simple ones and one with cabbage
Try to bake bread in a manunka, maybe you will like it too
Always glad to see you as a guest, come

A good recipe, you will also have to try it in Tortilka, until you even risked it, but sometimes such a loaf is quite enough.

[Galin]

Galin, Galina, welcome
Just ripened for bread with the heat, with the heat While waiting for me, he turned brown additionally Well, today water + milk went into the dough (50/50), promotes rosy:

From above there are traces of peeping before baking, a little surface uniformity broke through:

Reverse side and barrel:

The cut is still hot:

From the middle:

Closer:

Galina, I'm waiting with a loaf

[Marysya27]

Marysya27, Marys, good loafs turned out I have ingredients for such bread, I will try to create I have such a recipe attached to my bread maker, also no butter is added to the dough, it is called "French", so it almost always came out unsuccessful for me for some reason So I will definitely try to bake in a tortilla
Marysia, your dough rests on the lid when proofing, but if you take a smaller piece, so that the bread has room to grow during baking ... Have you tried it? Maybe there will be even more holes.
Marysya27,

[Vikulina]

Vikulina, Vikunechka, also asked these questions. Almost literally you formulate my thoughts, reflections on "how to achieve the best result" in Tortilla for bread. I, already today, but later, will clarify the answer in moments. Now I can just say that the recipe is optimal. For wheat dough in Tortilla 450-550 g (in today's bread 450 g), for rye and whole grain - 550-650 g. You don't need less
Here is a whole grain from 620 g of dough (the recipe will still be :)):

They are separated as in hp - not less than 1 hour 15 minutes. Where else can they grow? Only fall
(* And I'm also not a supporter of using a large amount of yeast. I often make bread with sourdough.)
When the dough rises under the lid, it's good. With the optimal preparation of the dough, the upper surface of the future bread only in places (pointwise) come into contact with the upper lid of the Tortilla (this can be seen from today's bread). And during baking, the dough (in the last dash) spreads over the surface and fills the barrel:

Which remains blank if there is less test. For example, whole grain. Blank 450 g. In finished form:

His cut. He grew up, but not mature enough:

In today's bread, even the side edge is displayed. Filled in as needed. Here's another example filled in.

Blank 670. Tortilla smiled, of course:

After proofing, but without sticking in places. Near the rounding barrels:

The bread has formed in shape and barrels:

Incision:

The recipe for this bread will still be :)

Vicun, in the bread dough recipe oil rast. includes a little sugar. There are bread without the addition of butter.

A worked version. Per kilogram of bread:
Water - 340 (170) g, salt - 10 g (6 g), flour - 580 g +/- 20 g (270 g +/- 10 g), fresh yeast - 10 g (or dry - 1.5 tsp) , for Tortilla - 8 g fresh or 1 tsp. dry yeast.
For Princess a small dosage in brackets.
In my opinion, here is his version in Tortilla. Only baked: 30 min. for 3, and then another 5-10 minutes. at 4 and stand a little.
Workpiece:

Ready. Also with edging. Filled well:

Donets:

Incision:

[Marysya27]

Marysya27, Alla, thank you for explaining everything in detail.
And how full of holes it turned out to be, in general, class! The sourdough probably turns out special bread, the most delicious ... but I'm too lazy to bother, we don't have much bread, I rarely bake, so I only use yeast.

[Vikulina]

Vikulina, this "perforated" whole grain with yeast. Soon I will finish the recipe, more work in progress. On sourdough yum, of course, but delicious without it. I have a friend, she is already many years old, she found the times when yeast was in short supply. He doesn't even want to talk about leaven. She's better than yeast
Thank you for the kind words Always glad to meet you

[Marysia]

Marysia, here, the night bread has just been baked. It smells awesome, soft ... I won't cut it now - it's still hot.If possible, I'll show you the section later.

[Vikulina]

Vikulina, Vikushenka, Clever girl, my dear What a pretty it turned out, ruddy evenly What is soft, there is no doubt. Downy breads from Tortilla are obtained. The microclimate suits them
You can also see from the bread that the oven bakes well. The pies should turn out right too. We will definitely do "synchronous baking"
Worked above all praise Thank you for your response

[Marysya27]

Marysya27, Allochka gorgeous bread !!! No tortilla, but when it stopped us!) Your bread is just purr !!
Thanks for the recipe, I will definitely bake it!) I took it to the piggy bank.

[lettohka ttt]

lettohka ttt, Natasha, come again by all means, let us purr with Vikun's company, look at what boasts the smell and purr all over the Bread Maker entice. RU

Added Wednesday 22 Mar 2017 02:19 PM

I'm sitting, walking around hungry, "don't eat", waiting for a cut or a piece of crust

[Marysya27]

Here is a cutaway

I sit, walk hungry, "don't eat",

Marysya27, Allochka, being hungry is harmful, it's not our way, grab a piece of bread, "freeze the worm" I've just sprinkled a piece with olive oil, salted, pepper and a bit of radish ... delicious
I remember you with a kind word, thank you, Maryya

[Vikulina]

Vikulina, Vitochka, I wasn’t just hungry, but in anticipation I saved a place for a savory
Fsyoyo, worm in the heap of satisfaction from a piece cut off by a generous hand, thank you
The lace cut turned out and the crust is thin. Looks right. Molodchinka! 1st place

* Vikun, in order to determine the order of the following, what wishes for the pies: baking or not, sweet or not ..., based on what is available. I have several top (for me) recipes. Where do we start? I think anyone will support Ritunya so that the canon "for three" (at least) does not break

Marysya 27, if I may, I have a few questions for you. Tell me if you have any experience with sourdough bread. And one more thing: how much flour is needed for bread to bake it in the Princess? I don't have your appliance, but in the Princess I would like to bake. Thank you in advance.

[ninza]

ninza, Nina, to me on "you"
There is more experience with leaven than with yeast, I started to master HP with it
I will come home from work with pleasure I will answer your questions
If you have any questions other than the one already voiced (the required amount of flour for the big Princess), please. And what interests you about sourdough? I'm waiting for questions

And I'm interested, I'm for Princess, our size! Interested in leaps and bounds).
And pies .. any ..

[lettohka ttt]

lettohka ttt, Natasha, I'm doing it by leaps and bounds, to begin with. We agreed with the girls. With yeast, it will work out more universally, the conditions (in terms of ingredients) for creating the dough are as close as possible. But even with the leaven (depending on the type), it is not a question to make a recalculation or to clarify what.
There will be pies, and more than one type of dough (from my universal and favorite ones). Only gradually
Come in, my dear, let's dare together

Maryya 27, thank you so much. Is your name Allochka? I'm interested in what sourdough you have and how to bake sourdough bread in the Princess, at least an approximate alignment. Thank you.

[ninza]

ninza, Nina, I have wheat leaven (1 part of water and 2 parts of flour) and rye (50/50, that is, 1 part of water and 1 part of flour). And what is yours? To make the calculation.
I’ll come home - I’ll take a picture and show it, and I will answer according to the Princess. Only an approximate alignment will not be needed and there will be accuracy
Name is Alla Nice to get to know you better See you later

Allochka, I'm waiting. I have hop and wheat leaven. First you will need to bake bread with yeast in order to figure everything out.

[ninza]

ninza, Ninochka, when you feed the sourdough, in what ratio do you add flour and water? Starter cultures can be prepared based on different ingredients. The main thing for the calculation is to know the proportion of the water / flour ratio. If the starter cultures are prepared based on the site's recipes, then post the link or write the author and the name of the recipe to figure it out

Allochka, I have "The simplest hop sourdough" from Marika 33 from our site.

[ninza]

ninza, thanks, I will take a look

[Marysya27]

what wishes: baking or not, sweet or not ...

Marysya27, for me, something savory is better so that there is no temptation ..., but there, as most girls decide

[ninza]

Vikun, understood
ninza, Ninochka, one more question. With a hop I understood. And what kind of wheat? Or are you going to do it with rye sourdough? This version is also delicious.
Further. As far as I remember from the experience of working with the Big Princess, the approximate layout of the ingredients looks something like this for a bread with yeast:
Water - 240 g
Salt - 8 g
Sugar - 1 tsp
Rust oil - 1.5 tbsp. l.
Flour - 400 g (maybe a couple of tbsp. L. Will need to be added during the batch in hp)
Fresh yeast -10 g (1.5 tsp dry)
Using only rye sourdough without yeast:
Water - 140 g
Sourdough - 200 g
The rest of the components are unchanged.
Flour - 300 g
Version with rye sourdough and yeast:
Water - 190 g
Sourdough - 100 g
Other components unchanged
Flour - 350 g
Yeast - 8 g (1 tsp dry)
I will not say anything about the wheat leaven yet, because I do not know its composition and structure. I'll wait for an answer
I will post a photo of my leaven, if necessary, this afternoon.
The leaven-only dough should be allowed to ferment a little longer. The leaven must be active (not just fed, and not fed for a long time). Proofing in the Princess may also take longer (depending on the activity of the leaven and the degree of fermentation of the dough).
With the sourdough + yeast scheme. With an active leaven, the process is identical to that of yeast cooking.
If questions are not a question

Allochka, thank you very much for your work and attention. What kind of leaven do you have?

[ninza]

ninza, Ninochka, I have wheat with a flour / water ratio of 2/1.

Side in tray:

Top:

Approaching:

What is your wheat - I don't know
And rye: flour / water - 1/1.

Your rye has the same ratio. For the convenience of calculating its required amount in recipes for different breads, I propose to take into account the peculiarities of feeding: feed not "by eye", but strictly adhere to the formula amount of liquid (in grams) = amount of flour (in grams). Then the leaven will always be predictable as a result of use.
I make starters according to my recipes. I used to make more varieties of them for shades of taste. Now I try to set the nuances of the variety of taste by adding varieties of honey.

Alla, thanks! I'll take everything into account.

Nina, she was making bread on wheat sourdough. Dough in water with milk in equal proportions.

Nina, here's the same wheat bread with rye sourdough.
"Bread tray" from a little Princess, AFochka and HP:

"Parade of Cuts":

In the little Princess.
Dough 460 g:

Proofing for an hour and a half. Baking 30 min. by 3:

Bottom and barrel:

Incision:

In AF: 360 g of dough, proofing in a covered basket - 1 h 30 min:

Baking in a mold (the mold was in a mesh basket) - 30 min. by 140 *:

Bread:

Incision:

Ballets from KhP Moulinex 6002.
Dough 90 g per baguette:

Proofing in a package for an hour and a half:

After proofing:

Bake 35 min., Bun bake program. Here is:

Baguettes:

Incision:

[Marysya27]

Marysya27, Allochka, how much bread the magician baked !! For every taste!! Good girl !!!

[lettohka ttt]

lettohka ttt, Natalia, thank you for the kind word There are several Khlebushkov, choose any, but there is only one taste

Allochka, my dear, I admire your bread. Well done!

[ninza]

ninza, Ninochka, I hope soon we will admire your bread thanks for the kind words



Today's version of baguettes and sourdough bread with corn flour added:

Bread:

Incision:

Baguettes:

With a cut:

[Marysya27]

Marysya27, finally I got to the bread, I baked very well, according to the mativa, bread, it turned out delicious. Thank you

[thrift]

thrift, Olenka, we are on "you"
In what way (how) has the motive changed? Sing, maybe we'll play along
We also have news based on reasons.We are already breeding the leaven with the girls to expand the possibilities of motivational lines
Join us, we will be happy:

Sourdough "The Simplest" (Marysia27)

[Marysya27]

Marysya27For reasons, it was rye sourdough left over from black bread (it was fermented in hb), caraway seeds, the rest according to the recipe, baked for the first time in a tortilla, I liked the bread, especially when needed, not a large volume and quickly.

Bread, we ate very quickly, it was delicious I will bake it, I’ll be sure I’ll still get to your apple

[thrift]

thrift, Olenka, so we hum the motives in unison. Look at page 2 answer 33 for April 03 We have similar motives, if not the same
And tell me, is soft bread made in little Princess?
And what is your rye leaven?
Well, again synchronous:

I'll still get to your apple

I started to decorate this bread with a recipe So save the photo for the "brags"

[Marysya27]

Marysya27, I ask, excuse me, Marysia, this is a name or a nickname, otherwise something like that ...

The bread turned out to be soft and tasty, only disappeared quickly, the sourdough was 100-120 gr a little more. I have sourdough with hb (Rye sourdough

(semi-finished product) from VIKI), I like it, I only use it with others it did not work out And apple, of course you need a recipe
Marysia, I write, rarely, but I read everything, You are smart and hard worker, Thank you for your recipes.

Maryya, this is a name or a nickname, otherwise something like that ...

Olenka,
Marysia is a nickname He is good, I love him too

[Marysya27]

Marysya27,

Hello everyone We are today with a version in the form of baguettes:

The cut is still hot. Until I ran away: