Wheat bread

Category: Yeast bread
Wheat bread

Ingredients

Wheat flour 450 g
Sugar 1 teaspoon
Salt 1 teaspoon
Dry yeast 1 teaspoon
Vegetable oil 20 g
Water 330 g

Cooking method

  • Dissolve salt, sugar, yeast in water at room temperature, add oil. Pour in the sifted flour. Mix everything thoroughly with a spoon. Cover the bowl and leave in a warm place until the dough doubles. Hug the dough and put it in a mold sprinkled with flour or breadcrumbs (we prefer breadcrumbs), dust the top and sides with flour too. Leave to rise. Bake in a preheated oven at 180 degrees for 1 hour.

Cooking program:

Oven 180 degrees.

Note

The dough turns out to be liquid, sticky. I bake in a frying pan without a handle. I leave it in the oven to coolWheat bread

Admin
So, I have no doubt that your bread turned out to be delicious, and the whole family likes it, because we always focus on our own taste

But, something is wrong in your recipe and according to the actual description of the bread in the recipe.
The dough recipe is selected as "according to the standard" - and the dough is thin
Inconsistency between the recipe and the actual tab of the ingredients?
Flour / liquid balance mismatch? or is it so conceived?

How much and how did you knead the dough by hand with a fork-spoon? In the dough, there is an imperfection, because from how carefully the dough is kneaded, the gluten will work, so the dough will rise during proofing and baking, it will look like a beautiful dome - even in a frying pan.
When baking bread, it is better to check the readiness with a temperature probe, at a temperature of 96-98 * C, the bread is guaranteed to be ready. And you will not need to overexpose the bread in the oven for an hour, focus only on time, and the crust will be airy.
After baking, the bread is immediately taken out of the mold and placed on the wire rack until it cools completely to room temperature.

Why do I pay attention to this: if someone follows your recipe and the bread does not work ...

To help:
CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"
CONTENTS OF THE INGREDIENTS AND ACCESSORIES FOR BREAD SECTION
Silyavka
Liquid dough according to the recipe. I found a recipe for chaabata bread on the Internet, adjusted it for myself (added sugar and butter). Description of preparation as in that recipe. I've been baking it for 5 years now and it always works. If my recipe is not correct, please delete it so as not to mislead people. He never let me down.
Admin

Why delete? Let it be

I expressed my comments, nothing more - others have the right to do this, because the recipe is public
Silyavka
I just shared my experience.
Quote: Admin
has the right to do
And I do not argue.
Olga VB
Ciabatta is molded in a special way. Due to this, the bread rises well, the crumb turns out to be lacy and a little rubbery, and the crust is thin and crispy.
Actually, many hearth breads with high humidity are characterized by a special shape.
This bread generally has practically no molding, hence the crumb is not uniform, and therefore it is baked in a form, right?

In general, Lenochka, you are a great fellow: you have been on the forum quite recently, and have already prepared so many recipes!
Silyavka
Again, I found a recipe on the Internet, at first I tried to do everything strictly according to the recipe, they laid it out on a baking sheet, I got a shapeless pancake that spread in all directions. Mine didn't like it. I tried it a few more times, it turned out the same, spat on the recipe, slightly corrected it, took a frying pan, and since then we have not bought bread. Many of my friends now beg for this recipe. Maybe it was not made according to the rules, but my store bread no longer recognize it.




Quote: Olga VB
In general, Lenochka, you are a great fellow:
Olya, don't put me in the paint. 😊

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers