Sponge bread in a cauldron

[Ksyusha]

Ksyusha, Olga, Thank you!
Olga, creditable bread! ... Well done! But from here it seems to me that either you baked a hearth, not in a cauldron, or a cauldron is too big. And she overexposed it for a little bit on the proofing. It should be no more than 45-50 minutes at the final proofing, then it will open well. And maybe for your flour you need less liquid, 15-20 milliliters.

[Linadoc]

Linadoc, yes, I baked in the shape of Emile Henri, and the rattan basket is wide, next time I'll take another. I didn't have enough salt, next time I will put 10 grams and try with flax seeds. The bread is delicious. Thanks again

Girls what I want to say. The medal is, of course, good, because the recipe will be noticed and the "notes" will be read. This is important to me as a specialist. It is important to understand that baked bread is a source of health, energy and pleasure according to the traditional technology worked out for centuries. That the right bread does not cause "gluten" or "non-gluten" intolerance, obesity and does not contribute to the development of diabetes.

This, in fact, all can be read on my website, where there are many articles written solely on the basis of the knowledge and facts of world evidence-based medicine. But I do not strive to be PR, so I do not write my site anywhere. I will write the main thing here in the "notes" too. It is important for me that people understand this.

It's so nice - your own cool, aromatic, tasty, healthy bread! And anyone can cook it. But, girls, I publish only reasonable and proven recipes. Everything from quantity to consistency, time and temperature is valid and tested. For best results, it is still advisable to stick to the recipe, taking into account the characteristics of your flour and conditions.

I didn't have enough salt, next time I will put 10 grams and try with flax seeds.

Increasing the salt will inhibit yeast development and reduce airiness. Flax seeds must then be soaked in advance for 6-8 hours or added to the dough, otherwise the phytic acid of the seeds will not have time to go into a bioavailable form and will not give all the benefits later in bread, but, on the contrary, can contribute to the removal of minerals from the body. And I have everything thought out so that bread brings not only pleasure, but also health benefits.

[Linadoc]

Linadoc, thanks, I'll take everything into account

[Linadoc]

Linadoc, Here we are, with ... "negro"

Nothing, as they say, foreshadowed a surprise, except that when it came to baking, I fell asleep while standing ... At first I did not understand why such a result, but after sleeping, I remembered that having removed the lid, I forgot to turn down the temperature ... And the holes in the upper part, I suppose, traces of flour that fell during folding ... I'm finished with self-criticism, I'm waiting for the verdict of a specialist
Yes, taste, with the exception of a burnt in places, but a thin and crunchy crust, at a height A little fresh, but this is at first, then you get used to the taste. Thanks for the recipe! Prepared for exactly one day.

[Linadoc]

Linadoc, so I wanted to spliced, I will bring you my bread to report to you. But I could not resist, I will risk it and show it. But I warn you right away that I violated the whole technology of dough aging. Initially, I did not finish reading the recipe, and only when I put the dough yesterday morning, I discovered that the dough had to be left to stand for 12 hours. But I needed bread for my husband's dinner. Therefore, the dough was fermented for almost 4 hours, and then the process accelerated. The ingredients are all strictly according to the recipe, sugar instead of honey. When I kneaded the dough, I didn't put it in the refrigerator, it was cool on the table. I will not say in time, I did not notice how much the dough rose, but until 4 o'clock, no more. I did not send it to the basket (I simply do not have it), I formed it and immediately into the cauldron. I have a big cauldron.Then it came up again, here it was already up to one o'clock and sent it to the preheated oven.
Here's a bread I got. This is the next day, today I photographed what was left after my husband had dinner and breakfast with him. I shook it off the cauldron and went to work, and he came home from work, probably cutting hot. Bread height 10.5 cm
It tastes bland, but I like that.


The recipe is excellent, I will still bake. You just need to take into account the time for a long proofing.

[Catherine]

Catherine, Kat, well, look for yourself - all the bubbles are upstairs! Two options: folding defect and overexposure (sorry, Hospadi!) In proofing. I think both options worked out. Kate, fold as it is written "stretch - fold" like this: stretch in four directions in succession and fold in an "envelope", then round. There is a video on how to do this on the Internet. To be honest, I didn't think that it should be filmed. If necessary, tell me, I'll film it. This "stretch-fold" is a very important step for quality, beautiful bread. This contributes to the elasticity, firmness and airiness of the bread. Stopping during proofing is the most harmful thing for bread! We squeeze out all the bubbles and keep them clearly in time. I like to underexpose during the final proofing, then it always tears the dough so beautifully along the incisions! And beautiful bread is the basis of health! Believe me, it has been proven by centuries of baking.

I can retell my articles, but they are great because they are analytical based on facts and knowledge of evidence-based medicine.

A secret for everyone: I heat the cauldron with a lid in the oven at 50 *, and then into a warm cauldron I overturn the dough from the proving basket to the final proofing and immediately close the lid, cut it and close it again 20 minutes before baking. The total final proofing time is 45 minutes. I bake with the lid closed for 20 minutes, then open it, lowering the temperature.



Nelya, well, the bread is tight, not airy, you can see it yourself. Try to make it according to the recipe. It's simple. It will turn out to be airy and tasty. It is better not to add salt. If it is insipid, then it is better to add salt that you put on the bread. And, I see, one a / c flour. And the essence of bread is a carrier of health and energy. This can only be obtained from whole grain flour, albeit in part. In this recipe, the whole grain component will be completely processed by microorganisms for the healthiest effect on the body. Everything is thought out and verified.

[Linadoc]

Two options: folding defect and overexposure (sorry Hospadi!) When proofing

Linadoc, I did not deviate from the recipe, I kept the time exactly, but folding - stretching, this is my first experience ... and even the traces of the basket blurred ... but the rattan is a little too big, so I used Teskomovsky, it just fits the cauldron. With a notch, I also missed, I used it from Mulinex's HP, the blade was dull and the dough reached for the blade ... it turned out, but smeared, and in the process it disappeared altogether ... it seems, from the high temperature.

[Linadoc]

Linadoc, well, of course not as airy as yours, my bread. But also not quite dense. I like that it doesn't crumble. That photo may not be so on the side. Yes, and his husband cut him hot. And my flour is not a tower, but 1 grade with the addition of wheat seedings, 1 to 9. This is the kind of flour we sell. I won't add any salt to it, of course. On the contrary, I try to reduce salt and sugar everywhere. And I'll try to do it using the right technology, it's the most interesting!

the blade is dull and the dough reached for the blade ... it turned out, but oiled,

I just cut it with a razor, it also stretches, but it doesn't matter. Where it is cut, there it will break. The main thing is time and temperature.

the dough is sent to the refrigerator) all according to the recipe .... well, practically

[Linadoc]

Linadoc, and spices somehow affect fermentation? Can they be added to this bread for example turmeric?

[Kat]

the dough is sent to the refrigerator) all according to the recipe .... well, practically

Well, you, Kat, this emoticon is useless to put, I'm used to your modifications of my recipes. They always succeed, so good health!

Do spices have any effect on fermentation?

Spices always affect fermentation as they are natural antibiotics. Therefore, it is better to sprinkle them on top or at the very last moment. Turmeric is clearly superfluous there. It's good for biscuits and muffins, for cookies, too, but for baking - not worth it.

[Linadoc]

Linadoc,
Experiments are everything
We are at the finish line)
The workpiece was spaced in a plastic cracker with a towel

bake boom in the soviet goose maker KAMAZ




Took off the cover

[Kat]

Well, Kat, See, everything is beautiful, tasty, aromatic, healthy and effective, no matter what you bake in. Clever girl!

The final proofing is a bit too much for you. Should be cut next time, experimenter

It is possible if the temperature in the refrigerator is + 4 + 5 *. But I do not advise more than 20 hours - the dough can over-acid and will not work well and may even become watery. Therefore, in this case, it is better to reduce the amount of yeast added to the dough by (1 g dry or 3 g pressed) and add 20-30 grams of flour when kneading the dough.

Of course, I forgot this and safely kept it in the refrigerator for about 20 hours.
But nothing liquefied and I'm sure it hasn't sour

Your final proofing is a bit too long, you see

Neen, at least I endured everything in your minutes, I initially had a joint, before

safely kept in the refrigerator for about 20 hours.

Well, at least we found out the result! Not bad, too, for experience. But the taste shouldn't have been affected. Everything should be OK here

[Kat]

Well, Kat, superrrr! Here are all your perversions experiments on my recipes are always successful as a result. And this is confirmation of that. Clever girl!

[Linadoc]

Linadoc, will you set a test?

And then! Give a record-book - "excellent" with a minus (for amateur performances, albeit talented)

Look - ka-she is giving her a bribe in the form of a buffet! So that you don't put a minus!

[Elena Kadiewa]

Elena Kadiewa, nope, Lenkin, I will retake isho
If I don't

minus (for amateur performances! Although talented

This is finally - the highest award, it minus this one mile and more expensive than a drink

Preparing for a long time, and finally))


Lina, thanks again for the recipe! Very tasty bread, so ripe.



With one digression, I did it - I warmed up the duck on the machine when I put the dough in the proofing basket. There was no time to cool it down, cast-iron)) I was afraid that she would fall, because the bread, turned over on paper and cut, swam a little, and turned out to be wider and longer than the base of the duck. But everything is ok, I got myself together and got up))

[Shine]

Ooooh! Class! Shine, give the record book - "excellent"!

I warmed up the duck on the machine when I put the dough in the proofing basket.

You can do that. You can make the final proofing on paper, and then transfer the cut workpiece on paper to a preheated cauldron. In fact, this will reduce the proving time by 5-7 minutes (which takes place in a heating cauldron at the beginning of baking) and will help the dough rise not only at the top, but also at the bottom. That is, the workpiece will not stop and immediately begin to rise from below. It is perfectly. So this option is quite comparable to proofing in a cauldron. It just seems to me that the proofing in a warm cauldron is more convenient, but it’s like someone. And by the way, before the final proofing of the cauldron, I warm it up a little with the lid, up to about 35-40 *. I wrote in the recipe that I throw it into a warm cauldron.

Well, here I am with a report))) I did it strictly according to the recipe. Of course, the sample was not taken, but the smell blows the roof



The dough turned out gorgeous.
Thank you for sharing with us

[Yaroslavna]

Yaroslavna,! Baked beauty! Clever girl! It can be seen that everything is according to the recipe. Peks for health!

Incision.


Delicious bread, thin crust, crispy.

Well, beautiful! Airy-porous with a crispy crust tasty! What else is needed for the baker's happiness ?!

[Linadoc]

Well, I'm with the report. I really wanted to find a recipe for baking in a ceramic brazier. Not for nothing did I really want her.
I did everything according to the recipe.Only at the end did not send the dough to a preheated cauldron, but warmed up a pan of bread along with the oven.
There is only one drawback in bread: it disappeared very quickly. Thank you Linadoc, !

Well, some photos:

[Anna]

Oooooo, Anna, what a handsome man, bread! Clever girl! And the crumb is great. Everything succeeded Only in a preheated oven it is better to put it, then the bread rises faster and the cuts are better aligned. Try it!

[Anna]

Anna, the bread is handsome !!!
How many liters is your brazier? not stuck to the lid?

[Katerina]

Katerina, I have already forgotten how many liters, somewhere 4. In the evening I will measure it, I will write it for sure. The lid was surprisingly clean. But there is also a good dome cover for the right space. This is clearly one serving as described in the recipe Linadoc... This is the third attempt, successful. Before that, I smeared the form with grease and the lid, but this turned out to be superfluous, there is enough paper along the bottom.
At the weekend I will repeat the bread, very tasty. I'll give you more distance in the brazier. I think that she was in a hurry and missed the distance because such bumps turned out.

A! The weight of the finished bread turned out to be 870 grams.



Well, I swung 4 liters. I measured it, 2.5 liters of water entered the brazier.

[Linadoc]

A new approach to baking great bread.



The last proofing is 50 minutes in a warm place and the top looks completely different. 1.6L red ceramic saucepan. I made half portions there. Nothing stuck to the lid. Linadoc, thanks again. This bread made me friends with whole wheat flour.

[Anna]

Anna, superrrr! Beauty! It's good that I made friends with c / z flour, this is for health

Flax seeds must be soaked in advance for 6-8 hours or added to the dough,

I forgot again ... and did not look at page 2 ... I also poured sesame seeds when kneading ...
The dough is so silky came out

[Linadoc]

Linadoc, Linochka, I did bake it, though I baked it on premium flour plus 1st grade. Here is such a handsome man, thanks for the recipe!

Sorry for the photo, fotala in the evening already ..

[Ksyusha]

Ksyusha, ooooooo! Krasovets! Clever girl! See, it's not complicated!

Not difficult at all, thanks!