Swedish night bread "Lenivka" (without kneading)

[🌼Ksyusha🌻]

🌼Ksyusha🌻How do you like this form? did you like it? And the bread turned out cool !!!

Yes, the shape is good, you can bake all kinds of different things, both sweet and not sweet, and with different fillings!
For every taste, as they say!
I lubricated it with oil for safety net, nothing stuck, everything jumped out with a bang!

[Trishka]

Trishka, take thanks for the bread!

Baked on "the simplest" leaven... I liked the bread very much! Used 50 ml of seeds and (25 + 25) ml of white and brown flax.
Baked in deLonghi multi-body, oven level 2, 30 'with foil + 20' without foil.
Thank you !

[Accomplishment]

Accomplishment, Lena, the bread turned out wonderful, and even leavened!
I'm glad I liked it, thanks for your trust and attention to the recipe!

I have a remark - people's ovens heat up in different ways, so the advice to put cold bread in a cold oven, like everything will get warm together, is strange. My oven heats up very quickly.
From time to time I bake cold-fermented bread without kneading, we love it very much, but the technology there is a little different, you need ten (!) Times less yeast. The dough should come up warm, then cold. Bijou has a similar recipe in his profile.
For me, this recipe contains a monstrous amount of yeast. I baked it exactly according to the recipe. Cools down. Smells like yeast.

[Veta]

Veta, the recipes are all different, and the tastes, too, I don't have a smell of yeast!
Then tell us how it tastes?

For me, this recipe contains a monstrous amount of yeast. I baked it exactly according to the recipe. Cools down. Smells like yeast.

Put less. I reduced it to 6g. The result is great!

[Trishka]

Trishka, super! I'll mix it today!

The taste is wonderful! Now the bread just stood overnight, not covered with anything, there is no smell of yeast! I really like the taste of seeds in bread! And what a good crust it turned out!
Thank you!

I kneaded a new portion, reduced the yeast, let it stand for a couple of hours at home, grow up, then take it to the cold. Maybe these are purely my quirks, but it is not for nothing that they bake yeast-free bread, replace them with sourdough. Yeast is a rapidly developing microorganism, you put a lot, the dough will quickly come up, even in the cold. Put a little, they will still grow, just a little longer. Well, this is purely my unscientific explanation.

Put less. I reduced it to 6g. The result is great!

This is a completely different recipe.

I also reduced the amount of yeast. Like the Branch, I can smell yeast.

The taste is wonderful

Well, it's nice, otherwise I was really worried, everyone bakes and everything seems to be ok, but here I was just upset ...
And yeast is yes, someone feels it right away, someone does not at all, everyone has a different perception.

I like the taste of seeds in bread!

So I love them very much, but my nose is turned up, I bake myself with seeds, them with cheese, or empty!

I will mix

Lil, have you ever baked yet?

[🌼Ksyusha🌻]

🌼Ksyusha🌻, an empty oven with the same flour / water ratio?

Yes, I don't change anything, but if with cheese, then I just add a handful of grated cheese, it really sinks to the bottom overnight, but not all, some part.

I'll definitely try with cheese, thanks.

[🌼Ksyusha🌻]

but here I was just upset ...

🌼Ksyusha🌻, no need to be upset, it really depends on perception. And the bread is wonderful! Lately, I've only baked it.

Thank you, Galyun, well, it's a shame, the person has cooked the wrong thing, you feel guilty, although the recipe has already been prepared, and more than once, and many people like it.
They say it is correct, taste and color, everyone has their own markers.
But, everything worked out, and in the end I liked the bread!

I am again with bread, again with the "simplest" sourdough. But this time I set it in the morning and baked it in the evening, without cold fermentation.

Cheese was dared for 5 '. Now I'll put it again, for tomorrow.
Details on the baking mode in the Kuzinka here.
Another thanks to the author for the recipe!

I think what bread, thanks for the photo report, I'm glad that I liked it!

I tried to bake this bread on the Railway, it worked,
Instead of the usual yeast, there were 100 ml + 90 gr. flour, the rest according to the recipe, the dough was thinner, or it seemed to me ... but the bread was baked and ...


Yes, this bread does not smell of yeast at all, since they are not there ...

Instead of the usual yeast, there were 100 ml + 90 gr. flour

I correctly understood that this is a pre-enzyme?

Yes, this is it.

[Trishka]

Trishka, Ksyusha - Thank you for the recipe! I liked the bread very much! I baked in a multicooker Redmond 02, baked well. Added sunflower seeds, did not fry. I made the batch according to the recipe, I took fresh yeast, I can't insert a photo, I'm dull.

[LyubaVik]

LyubaVik, thanks for the response and trust in the recipe, I'm glad you liked it!

The photo is inserted through your profile on the site, "my gallery" ....



Yes, and to me on "you", if convenient!

Ksyusha

Spun around and didn't bake bread, so I remembered about lazy again! Stopped stopping it because it disappears in 5 minutes. No guests are expected tomorrow, it will be delayed. Thank you, Ksyusha!

[Trishka]

Trishka, Ksyusha, tell me! Well, I don't have an oven ... Tell me, can I try to bake in a slow cooker? Very tempting bread. I want whole grain flour.

[strawberry]

strawberry, Natasha, I'm glad I liked the bread, and why should he stay if it's delicious!



Ukka, Ol, honestly about the cartoon, I don't know about flour either.
But they also bake biscuits and pies, why bread doesn't work, try it later!

[Olya]

Olya, at the top, 3 messages above, it is written that they were baked in MV! I also baked in the cartoon and here's another Swedish night bread "Lenivka" (without kneading) # 53

Olyushka,!

So, in what to put and bake I found (a casserole from an old multicooker), it remains (until complete automation and laziness) to calculate the time for your oven As I understand, it will turn out to be a simplified ciabatta. persistent, definitely tastier Thank you!



YES, I also liked it "in a cold oven."

Waiting for results

Tomorrow now If I don’t sleep An hour ago, I mixed it and put it in the refrigerator. And to rest after baking, as usual?

Well, yes, in a towel and until it cools, if you hold it :)).

Got it, thanks We will train willpower

Who baked in the cartoon, and how did you send the dough to the refrigerator? right in the bowl and then baked?

[Vika]

Vika, I think yes, I really haven't baked in the cartoon yet, I must also try.

Girls, excuse the asshole, but I think that the slow cooker for such things is the least intended



I just mixed it and put it in the refrigerator right in the bowl from the old multicooker ... accordingly, I'll put it in the oven too



Yes, and I also believe that if you stand in the refrigerator, and put it in a mold before baking (or wherever you want it), the dough will fall off ... It's liquid ... I only make this for pancakes ... By the way, even there no eggs, no milk, I am still afraid that a large and perfectly round "pancakes" will turn out

that the multicooker for such things is least intended

so they wrote above, which seemed to work out well

We'll see tomorrow. Although, there was a wild desire to add flour But, I decided to make it according to the recipe .... and this happens to me very rarely. I am generally an opponent of any recipes ... I rely more on "chuyka"



Bread is generally a living being ... It is difficult to measure with milligrams ... Flour, even of the same brand and manufacturer, differs from batch to batch ... it is hygroscopic, again .... the water is different, composition, temperature .... about yeast, I generally keep quiet ...date of issue, in what conditions were stored, transported. The very principles and technologies of cooking this or that dish, I read it with pleasure and gratitude, but the milligrams ... I'm not in a chemical laboratory, after all, I'm in a CREATIVE



Hello everyone!
As I promised - I'm telling Bake for almost an hour.

The pulp is baked, does not stick, it is springy, although it is damp and not rubber ... there are holes, but I don’t know how to describe it ... as in a very rich dough ...
For breakfast, with sour milk, went amazingly
Next time, flour, all the same, I will add more Chuika rarely deceives me
And this is how everything works The way is interesting, I accept

[Yuri]

Yuri I am very glad that happened! Only from the photo I did not understand .. he turned out to be tall, although it just might not be very convenient to look on the tablet well done ?!

Not high, but from the original test, 1.5-2 times higher ... Next time, as I try in my own way, I will show

Ok wait!

I don't know how to insert a photo, but the bread is wonderful and baked well with a coup in redmond 02, thanks again to Ksyusha for the delicious bread recipe !!!

Then I immediately remembered the case. They gave a neighbor a used bread maker (oh horror) without a measuring glass ... And the fact that she didn’t get bread, she only considered that the reason ... Maybe it’s like that for me?

Here is another photo, but it didn’t work together.

[LyubaVik]

LyubaVikhow did you put it in the refrigerator? in the multicooker bowl?
your bread is very pretty!

Oh, what bread, I'm very glad that everything worked out for everyone!

flour, all the same, I will add more

Well, maybe it should, everyone's flour is different, but my dough was also sticky, but it grew in my opinion well, I don't remember ...
We must try it in the cartoon.

[Vika]

Vika, Yes in the bowl.

[Ksyusha]

Ksyusha, why are you silent that this is your recipe .. I would not drive Yuri around the forum .. here you would relax .. you are a sad kitty ..

In the meaning, am I silent?
Where should I say?