home Homebaked bread National bread Swedish night bread "Lenivka" (without kneading)

Swedish night bread "Lenivka" (without kneading) (page 12)

AlisaZ
I'm glad! The bread has settled a little on top (softened), the crumb is baked inside. nothing sticks to the knife. Last time, too, nothing was sticky, but it felt too wet.
Swedish night bread Lenivka (without kneading)
Swedish night bread Lenivka (without kneading)
Ilmirushka
Quote: AlisaZ
I'm glad!
Well, there is beauty inside!
AlisaZ, with water I understand. And at what temperature did it bake? I just want to put more than the hostess recommends - 180.
AlisaZ
200
Trishka
Quote: Ilmirushka
the hostess recommends
Duc is for the oven, and even with convection!
So you have to put more, probably.




Quote: AlisaZ
happy
And I’m like a beautiful bread, but inside!




Ilmirushka, but maybe this bread is for the oven, eh?
Ilmirushka
Quote: Trishka
Duc is for the oven, and even with convection!
Ksyusha, I have a new oven PanASONYUSHKA with convection!
Panasonic NU-SC101 Steam Convection Oven




Quote: Trishka
but maybe this bread is for the oven, eh?
I will try 250 water today, and tomorrow the temperature is 200 in PanaSonka. And there I will already understand whether to move to the oven, or is it all the same from me?
Masha Ivanova
celfh, Tanya, thanks, I understand. True, I am not Sveta, but still everything is clear.




Ilmirushka, Ilmira! I bake this bread all the time. I don't understand anything about baking. Therefore, I can only reach everything by typing. I came to the conclusion that this bread should be baked, strictly adjusting the amount of water to the amount of everything else (flour, its various types plus fillers, seeds, tomatoes, dry greens, etc.) of its own, its quantity and its manufacturer. I most often bake this bread from two types of flour with dry herbs, and therefore I first baked it ten times, either decreasing or increasing the amount of water. And I bake in the same molds, while I bake only in the oven. The cartoon will probably be different with water and over time.
And at first, the bread was also often damp and stuck to the knife when cutting.
Now I bake steadily like this: 1. Flour of the 1st grade Aleika-255g

2. Warm water - 240 ml

3. Yeast - 1 tsp.
4. Sugar -2 tsp.
5. Salt -1 tsp.
6. Dill dry -1 tsp. with the top.
7. Dry green onions-1 tsp. with the top.









Or the option with gray flour. I put 200 g of flour Aleika 1 grade and 55 g of flour Aleika peeled rye.
I pour a little more water here = 250 ml
Everything else is the same.
After 12 hours in the refrigerator, I bake in the oven at 180 degrees for 45 minutes from white flour and 50 minutes from white and sulfur.
I put it in a cold oven and turn it on.
Yuri75
Quote: Ilmirushka
move to the oven, or is it all the same with me?
Ilmira, move!
Why torture me? I'm all here! I'm not a spy, I will give out all the codes that I know!
Ilmirushka
Masha Ivanova, Lena, thank you for the whole deal!
True, SUCH a simple and cool recipe, I will still pick up my proportions so that my PanSonyushka will give me this bread ... every morning him to me - remembered Mordyukova with Vytsyn

Quote: Yuri75
I'm all here! I'm not a spy, I will give out all the codes that I know!
YuriWell done! Always ready!
Now, if I don’t achieve a masterpiece in PanASONYUSHKA, I’ll have to move to the oven, then why oh why I needed this new oven
My oven is simple, old (19 years old) and not bad, everything is fried and baked as it should. But big, and soon summer, and it is SO hot from it.
Yuri75
Quote: Ilmirushka
But big, and soon summer, and it's SO hot from it
The same trouble ... In the summer, baking - only when, well, really, really want ... Everything is prepared in the corridor, on a camping stove ... even MV and HP move there for the summer ...




Quote: Ilmirushka
My oven is unpretentious
And I do not understand at all ... there is not even a built-in thermometer ... It is gas, and the risks indicating temperature are on the tap (handle) ... Kick-ass adjustment! So dance around her as you like
ladnomarina
IlmiraMaybe a lot of steam for such a wet dough? Is it if there is no steam on convection?
Ilmirushka
Quote: ladnomarina
Is it if there is no steam on convection?
I did not use steam for bread.
Natasha * Chamomile
Quote: Trishka
Duc is for the oven, and even with convection!
Ksyusha, and if there is no such beast as convection, then how many degrees should you set, 200-220 °? I want to put it again today.
ladnomarina
Ilmira, God wears it ... The camera is small, maybe the moisture from the bread does not evaporate. Try to line the metal form with parchment. Do not immediately give a high temperature, so as not to seal the moisture. I believe you will defeat him
Light
Cools down.
It was melted.
I checked with a knife.
Swedish night bread Lenivka (without kneading)
Trishka
Quote: Natasha * Chamomile
convection netti, then how many degrees should you set, 200-220 °? I want to put it again today.
Well, usually they give more temperature by 20-30 degrees, sort of.




Quote: Glow
Cools down
We are waiting for the cutter, I'm worried about what happened there ...
I also have such a silicone mold, but I don’t love them.
Natasha * Chamomile
Quote: Trishka
Well, usually they give more temperature by 20-30 degrees, sort of.
Yeah, I'll write down Fsio, the dough is already in the refrigerator! Serves one and a half. And then for some, you see, one portion is not enough! me actually too! And there is no uniform for a double norm. Although ... I'll put it in xn next time!
Light
Quote: Trishka
what happened there
Ksyusha, I think it's baked.
Quote: Trishka
the mold is silicone
Didn't lubricate.
I got it out of it without any problems.
I have a set of 3 pieces.




Girls, and if the form is covered with a lid or foil?
I baked bread like that in a duck.
1st 15 minutes under the lid.




Ksyusha, tasty
Thank you!
Swedish night bread Lenivka (without kneading)
ladnomarina
Light, creditable bread!
Trishka
Quote: Glow

Ksyusha, I think it's baked. Didn't lubricate.
I got it out of it without any problems.
I have a set of 3 pieces.




Girls, and if the form is covered with a lid or foil?
I baked bread like that in a duck.
1st 15 minutes under the lid.




Ksyusha, tasty
Thank you!
Swedish night bread Lenivka (without kneading)
Oh, how glad I am!
Thanks for your feedback
Natasha * Chamomile
Ksyusha, in what turned out!
Swedish night bread Lenivka (without kneading)
Swedish night bread Lenivka (without kneading)
I'll cut it in the evening. Too much lubricated, oily crust.
Ilmirushka
KsyushKaaaa, welcome! I have a triumph today
Swedish night bread Lenivka (without kneading)Swedish night bread Lenivka (without kneading)
Details here Tartlets & Co. # 8618
Natasha * Chamomile
Ilmirushka, handsome turned out!
Tancha
Quote: Ilmirushka
Details here
And I already looked there. Pretty boy !
Helen
Quote: Ilmirushka

KsyushKaaaa, welcome! I have a triumph today
Swedish night bread Lenivka (without kneading)Swedish night bread Lenivka (without kneading)
Details here Tartlets & Co. # 8618
finally!!!!!
Ilmirushka
Quote: Helen
finally!!!!!
Taaa don't say Lena, but I'm doubly glad! The bread turned out, and now I know how to bake it in my PanSonyushka! This Ksyushkin unblemished bread became the final stage to great love with the oven!
Light
Quote: Ilmirushka
I have a triumph today
Ilmira, with a victory!
And what crusts
Trishka
Natasha * Chamomile, Natus, he turned out handsome!




Quote: Ilmirushka

KsyushKaaaa, welcome! I have a triumph today
Swedish night bread Lenivka (without kneading)Swedish night bread Lenivka (without kneading)
Details here Tartlets & Co. # 8618
Our team won!
Ilmirushka, I knew that everything will work out for you!
Bread, and crusts, then crusts!
nu_sya
And I finally baked the famous bread ... I baked it in ultra pro, the bottom burned out shamelessly (an old gas oven), next time I'll try to make it on a stone.
Swedish night bread Lenivka (without kneading) I'll bring the incision a little later
ladnomarina
Natasha, Beautiful bread!
Trishka
nu_sya, Anya, I'm glad that you paid attention to the recipe, thanks!
And on a stone it's like, here the dough is thin ...
Yuri75
Quote: Trishka
And on a stone it's like, here the dough is thin ...
Ksyusha, I do not know how it is on the stone, but I remember, in ancient times, the stove was old, old, for two burners, with an oven ... So, the whole bottom of the oven was laid with fireclay bricks ... The hell is amazing!
Trishka
Well, you compared ... before, the sky was bluer, and the grass was greener ... you almost had a stove ...
Yuri75
Quote: Trishka
you almost had a stove ...
My oven is not much better now ... There was such an idea, to lay a brick But, in a 4-comfort oven, a lot of bricks are needed ...to warm up, I think it will take a very long time, and, I'm afraid that a gas stove will not stand such a mockery ... It used to be made of millimeter iron ...
Light
According to tv 1, the chef was preparing the pizza base on the "stone".
For this, he took a large tile (for the floor, probably).
Gas oven.
Yuri75
Quote: Glow
For this, he took a large tile (for the floor, probably).
Gas oven.
There was such a thought ... It was stopped by the fact that it is not known what is released from this tile when heated ...
Light
Quote: Yuri75
what is released from this tile when heated ...
Yuri, clay




The cook is French.
Yuri75
Quote: Glow
Yuri, clay
if clay - I would be all for!
nu_sya
Here's how the cut promised
Swedish night bread Lenivka (without kneading)
I really liked the taste. On a stone, also in uniform, I will not just warm it up to the end. Thanks for the recipe
Yuri75
Quote: nu_sya
Here's how the cut promised
Anya, awesome! And even with sprinkles ...
ladnomarina
nu_sya, wonderful bread! Myakish as doKhtor prescribed
Trishka
Quote: nu_sya
I liked it very much.
And this is the most important thing, the cut!
Then it turned out like a stone, someone will come in handy!
Yuri75
I put the dough for tomorrow ... As soon as I wake up, I will continue to experiment with the baking temperature
Trishka
We are waiting for bread
Yuri75
Something he, some kind of curve turned out A crust - just like the doctor ordered I will not cut. Only from the oven
Swedish night bread Lenivka (without kneading)
ladnomarina
Yur, and I'm ndravizza! The dough is thinner than regular bread, so the top is normal.
Yuri75
Quote: ladnomarina
Yur, and I'm ndravizza!
And I like it!
ladnomarina
Swedish night bread Lenivka (without kneading) And I replaced half of the water with milk, and I didn't cut it on the hearth before baking, I was too lazy. As it cooled down under the towel, the crust wrinkled. And there is a visit to the old woman ...
Light
Quote: ladnomarina
cooled down under the towel
Marina, don't cover it.
They said on TV that there is no profession of bread-maker at bakeries.
I covered it too, then stopped.
Yuri75
Quote: Glow
don't cover it.
Then the crust turns out to be harsh ... But I like it that way, only on a French bun ...
Light
Quote: Yuri75
the crust is harsh.
Yuri, no, not harsh.
The child told me so too.
I persuaded to try not to cover.
Everything became soft.

All recipes

New recipe

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers