Erased without kneading

[🔗]

Erased without kneading

Category: Yeast bread

Kitchen: italian

Ingredients
Dough:
Bread flour	400 g
Water (12-15 * C)	300 g
Salt	7 g
Instant dry yeast	1 g (1/4 tsp.)

Cooking method

• * Mix flour, salt and yeast. Add water and stir the dough with a spoon until smooth. Tighten with plastic wrap and leave to ferment for 12-18 hours. Honestly, in the current heat, 9-10 would have been enough, but I honestly withstood 11.5 so as not to deviate from the original source for the first time.
• * Preheat oven with stone to 250 *
• * Sprinkle flour on the board, put the dough on it, straighten it into a rectangle 20 by 25 cm.Fold the edges of the dough to the center along the long side so that you get an oblong piece of dough about 30 cm long.Cut it into two 15 cm pieces, pinch the edges of the incisions, cover with a towel and leave to rest for 30 minutes. while the stone is heating.
• * Turn the dough strips over and transfer to baking paper while stretching the washed to the maximum length possible. This works well if you sprinkle the dough and fingers well with flour.
• * Oven 30-35 min. in pairs or under a lid. Remove the cover after 20 minutes.
• 

Note

I want to share one more - well, a very successful and very simple recipe for an Italian baguette without kneading - erased, which means "stretched". The recipe is taken from Misha from livejournal, from here: 🔗, as well as ciabetta without batch. The recipes are almost the same, the only difference is the water content. I even thought not to open a new topic, but to continue the topic about ciabetta. but it became a pity that such wonderful bread and such simple bread could be lost! The fact that it contains less water than ciabetta makes it easier to work with, the dough is not so sticky, you can pick it up, stretch it - by definition.

Similar recipes

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I baked this bread this morning. I made a mistake - I deflated it for about 15 minutes and stretched it later, probably a bit too much, so the fantastic holes did not come out and the bottom crust was rough. I also added two tablespoons of rye flour instead of wheat. When I cook chabatta in 4 hours, I always replace some of the flour. Chubbata is the daytime option, and the washed out is for brunch. Thanks a lot for the recipe anyway. I wonder if you bake a loaf, what will come of it?

[Beetle extractor]

Hi, Beetle extractor!
It seems to me that 15 minutes of proofing is very little. The author of the recipe has a proofing for half an hour. Maybe that's why the crust is rough, and rye flour, of course, can influence here. I, too, have not so much experience in whole-grain bread: I made ciabetta 3-4 times and once erased, but everything worked out the first time. I am somehow afraid to immediately change something in a new recipe for me until I fill my hand in it, although adding rye flour is interesting, and I will try it right now.
Well, about the loaf - then it is no longer erased, because it is erased - it is, by definition, bread stretched in length (and don't ask me why)

I want to share one more - well, a very successful and very simple recipe for an Italian baguette without kneading - erased, which means "stretched".
7 g salt

How much fresh yeast should you put in?

kisuri, I understand correctly: that 1 erased is 15x20 cm

[marysichka]

marysichka!
The ratio between the amount of fresh and dry instant yeast is 3: 1. This means that instead of 1 g of dry yeast, you need to take 3 g of fresh. Only dry yeast is easier to measure - this is 1/4 tsp. But how to weigh 3 g? I think, you can take it by eye, from a difference of a gram or two during prolonged fermentation, nothing bad will happen, I think so.
Tatjanka, no no! I just looked, it really can be incomprehensible. It is necessary to roll out, (it is better to stretch, straighten) the dough into a piece measuring 20 by 25, then wrap both edges towards the center along the long side, slightly stretching, so that the length reaches 30 cm, and the width becomes 5-7 cm. Therefore, when we cut this column in half, then two pieces of 15 by 6 (approximately) cm in size are obtained. stone or sheet. Is that clearer? If anything, ask, I also did not get it at first.

dough in a piece measuring 20 by 25, then wrap both edges towards the center along the long side, slightly stretching, so that the length reaches 30 cm and the width becomes 5-7 cm.

I get 15 cm X10cm.

I didn't get it either.

I also did not understand at first, and then I followed the link, which was in the first message and everything became clear. The dough is already standing, we will try tomorrow ...

[May @]

May @!
I wish you success! Tell us how it happened

Tatjanka!
Explain to me, please, that you got 15x10? The whole dough piece or the final piece after you've folded all the dough and cut it in two? If this is the final piece, then this is perfectly fine:
15 - length, we will stretch it after proofing
10 - width.
If it's the whole piece of dough, then you haven't rolled it out enough.
I, unfortunately, did not take step-by-step photos, I will take it next time. But Misha (I first have a link) has everything described in great detail with pictures.
Let's go in order: first write to me that you got 15x10?

[kisuri]

kisuri thanks, I looked at Misha's page and understood.
I understood correctly that the dough is infused at room temperature, right?

[Tatjanka]

Tatjanka, yes, at room temperature, the heat has already subsided, so the best thing is to leave it overnight. Good luck!
Tell us how it happened

Baked ... As for me, it turns out very dry on top, I will probably try it again, but the oven is at a temperature of 180-200 °. To be honest, I was upset, I thought it didn't work out, I won't bake it anymore, but after a couple of hours I saw only half of one erased, and the second was gone. I will try it at a lower temperature, otherwise it dries very much at 250 °.

I baked this bread in the month of May when I came across a recipe from Misha. I liked it, though not for every day. And the holes came out right, and the color is beautiful cream. The taste reminded me of the Caucasian flatbread that we sell. It's a pity I can’t post the photos, they somehow survived with some mistake.

[Mayan]

Mayan!
You can't imagine how many times I tried to get a beautiful, crispy crust from ciabetta, but it turned out to be hard and so powdery-pale, completely uninteresting ... True, they were scattered with heat, too, instantly - they were tastier anyway, " livelier "than the store, and the smell, of course. But I wanted, of course, to get something normal. And now, when I began to succeed, I can share with you some experience that I gained by climbing various forum sites and making a bunch of attempts to implement all this in my own kitchen.
1. If you get very, very hard and dry bread, you can try to slightly increase the amount of water in the recipe, they often write about the different moisture content of flour in different regions.
2. No need to be afraid of a hard crust, this is easy to deal with by sprinkling it with water from a spray bottle at once after the stove, and covered with a towel and so on a couple of times. You will see the crust soften in five minutes.
3. And most importantly !!! If there is no strong moisture, the bread will be dry and the crust is hard and pale. Checked.
The same Misha and Lyudmila (mariana-aga) have whole articles, very interesting, on the topic of how to create a pair. Well, first of all, of course, the oven is under the lid. I have an old grandmother's cauldron, made of duralumin, I cover the washed ones with it when I put them on a stone in the stove, and I also try to pour water inside. I warm up the cauldron together with the stone.The second way is not to cover with a lid, but to put a large frying pan or another baking sheet under a stone or baking sheet, heat it together with the oven and at the beginning of baking pour a glass of boiling water into it and immediately close the oven tightly for 15 minutes. Then let off steam and bake. The problem is that steam in our standard ovens easily goes up - and there is none. There is, they say, a special pumice, which is placed in a frying pan, then the water is retained. in the holes and does not evaporate. And where to look for it, this pumice stone? ... I just found a bunch of pebbles with holes on the sea, put it on a baking sheet - like this:
, warmed it up together with the oven, and - when I put the washed items in the oven, poured a cup of boiling water into it. THIS WAS A PAIR! ... And he held on for a long time, after 15 minutes. I took out a sheet with pebbles, and they were already baked without steam and were great.
I understand that not everywhere there are pebbles, and even with holes, but you can find other interesting ideas, the need for invention is cunning. Or maybe the truth is somewhere this pumice is sold?
And also very important - be very careful with the steam !!! Do not poke your face into the oven, remove the children from the kitchen !!!
Well, I wrote! No wonder my husband, when I start talking about bread, runs away ... I can't stop
What do you say about this, Maya? How do you bake? Cover with a lid, or put water down, or what?

[kisuri]

kisuri, I have no stone, I do not cover with a lid. And at the bottom I have a bowl of water. When I put the dough in the oven, I also sprinkled the dough and oven walls from the spray bottle.

Hello Maya!
The stone is optional. I would advise you, when you bake washed, ciabatta or any other bread that requires humidification in the oven, to put on the bottom of the oven instead of a bowl - a frying pan, preferably an old cast iron, but you can do any, preheat it in advance along with the oven and immediately after how the bread was put - pour a glass of boiling water into it and immediately close the oven tightly. It is possible within the first 15 minutes. add boiling water, and you can additionally spray the walls with water a couple of times, and the bread itself. But! After 15-20 minutes, release the steam and remove the frying pan. In my experience, just sprinkling the walls is not enough, the steam immediately flies up and gives nothing. It is very good to bake in a roaster or in a cauldron under a lid for the first 15 minutes, and then remove it and bake it without steam. Or cover with the same cauldron.)
And reducing the temperature, in my opinion, will do nothing - baking will take longer, and the bread will dry even more.

Kisuri, let me kiss you for the pebble idea. I have this pebble, almost like yours - a few years ago, my daughter asked me to bring it from the sea, and they dragged it in handles. It is an unattended load, and now it will be possible to apply it in business. Thanks for the idea, I'll go give you +1!

[Gaby]

Gaby, thank you for rating .
It is, however, not so easy to create good steam in the oven. And this allows you to do this, soars so well, and for a long time ... Bread swells right before our eyes. Just be careful, especially at the first moment !!!
And after 15-20 minutes, the steam must be removed from the oven, otherwise the bread will not bake, the bottom will be pale.
Tell us how you did it, very interesting.
Ira

[kisuri]

kisuri I report, I liked the bread, but I made a mess myself, I think I won't make these mistakes next time




thank you

Tatyanka, what a beautiful erased it turned out, just a lovely sight!

kisuri baked loaves with stones today and it turned out really cool, though not erased, it is still ahead of me. THANKS for the idea again.

[kisuri]

pebbles with holes
kisuri it's not clear from the photo, is it just an ordinary pebble or not?
And what is the secret of these holes in the stone?

[kisuri]

I would advise you, when you bake washed, ciabatta or any other bread that requires humidification in the oven, to put on the bottom of the oven instead of a bowl - a frying pan, preferably an old cast iron, but you can do any, preheat it in advance along with the oven and immediately after how the bread was put - pour a glass of boiling water into it and immediately close the oven tightly.

kisuri, yesterday my cast-iron frying pan burst when I poured water into it. For the fiftieth time, or more, but still. So that...looking for other options. It's a pity for the frying pan, it's still grandmother's work, real pre-war cast iron.

[kisuri]

kisuri, yesterday my cast-iron frying pan burst when I poured water into it. For the fiftieth time, or more, but still. So ... looking for other options. It's a pity for the frying pan, it's still grandmother's work, real pre-war cast iron.

Wow! Was the water cold?

The water was decently hot, but not boiling. Probably 70 degrees.

Thanks for the delicious bread recipe!
here is the result, sorry for the poor quality photo

[Frost]

Frost!
My dear mothers! What a horror! I hope that you are all right, not burned? !! This is an example of how to carefully give recommendations (this is me about myself), even if ITSELF Misha ... And sorry for the frying pan. You can't get such things now.

Tatjanka, holes in the pebbles increase the surface of the stone, which means the amount of steam and the time of vaporization. I accidentally had a low of such pebbles - I collected them at sea for fun. And when I read about pumice from Lyudmila, I thought it looked like it. But this is not necessary - with holes. Vaughn Gaby took the usual sea pebbles - and it turned out great too.
For God's sake, be careful! And now it is already clear that it is not in a cast-iron skillet. I hope this can't happen with a regular steel plate!

marysichca! Even a blurry photo shows how handsome he is.

[marysichca]

marysichca! Even a blurry photo shows how handsome he is.

[Frost]

Frost!
My dear mothers! What a horror! I hope that you are all right, not burned? !! This is an example of how to carefully give recommendations (this is me about myself), even if ITSELF Misha ... And sorry for the frying pan. You can't get such things now

Yeah, I'm sorry for the frying pan to tears. It was specially made for pies, round, large in diameter and with low rounded sides. The birthday cake on it is a miracle! From now on I put a container of water in a COLD oven. let it heat up with it.

[Frost]

Frost, everything is correct, it's a pity that this happened, but, in my opinion, to heat the dishes with water together with the oven - this does not make much sense, because the steam will slowly go upstairs and dissipate there ...
The whole point is to create a "sauna" at the beginning of baking, a couple of minutes for 15, and then remove it. Then it's better to bake under a lid or in a cauldron.

Here is my stack

and erased

[marysichka]

marysichka!!!
I don’t know how to express my admiration to you!
They are erased and the stack I have not seen yet. Holes, crust - as if in a rustic oven! Please tell us how you did it, where do you bake? How do you create steam? Or are you covering with something? And with what is it sprinkled and decorated on top?
I'd like to get something similar
Thanks in advance.

Oh thank you!
I bake in an electric oven, I create steam like this: I put a baking sheet on the bottom of the oven and it heats up, and when I put bread in the oven, I pour a glass of cold water into the baking sheet. Garnished with Feta cheese (homemade) and tomatoes.
P.S. it's better for me to "you"

sprinkled with rock salt

Suitable for "you".
And what are you baking on - on a baking sheet? On a stone? How do you get such a slightly burnt crust, like in a country stove?

I bake on a baking sheet, I haven't got a stone. And the crust is obtained, I think, due to the steam.

Thank you, Marusichka! I'll try on a baking sheet. This is another example that a stone is optional

Here I am with erasures, as promised. Thanks again!

🔗
🔗 on 🔗
🔗
🔗 on 🔗
By the way, on your advice I found Hala without mixing. Well it .
No photo. Once again I will bake - I will show.

[Frost]

Frost!
Handsome men just
And the holes are what you need!
And challah without kneading is interesting. To be honest, I didn’t do it, although I would like to try Mishin’s whole unaltered list. It's very interesting how you did it. I've been making challah for a long time according to Ain's recipe here:
🔗
This is a wonderful challah recipe, I don't know the best ones. But that's another topic .

Thanks for the praise!
About challah - in a nutshell. The most interesting was. After fermentation, the dough turned out to be very sweet - soft, pliable. Good pastry to the touch. Perfectly formed. I wove a simple challah of 3 bundles. Distances 2, 5 times - and in the oven.
And in the KAAAK oven she will explode! I just didn’t expect the volume to be about 4-5 times the original! And delicious. Slightly more free-flowing than regular pastry. Very quickly ate without residue. With butter for breakfast, afternoon tea, dinner and before bed. I also put buckwheat honey instead of sugar, so it smelled ...

[Frost]

Lord, Frost, I try not to bake the challah, and I also walk so proudly that my pants have been buttoned up effortlessly for a week now, and here is SUCH ARTISTIC DESCRIPTION. Well, what to do now, you have to bake challah. But you also have to. There are no photos
Ira. You can call "you" if you don't mind.

I'm Vika. And with pleasure on you!
Chall will have to bake, the family will not let them forget the recipe.
And, most importantly, they swear that they don't fit in their pants!

I'm Vika. And with pleasure on you!
Chall will have to bake, the family will not let them forget the recipe.
And, most importantly, they swear that they don't fit in their pants!

[kisuri]

Yesterday I baked a STACK (

The recipe is very similar to yours, except that a little sugar is added, so I decided to place it in your Temka, kisuri Do not you mind?
Baked on first grade flour, added capers, garlic and sun-dried tomatoes

[kisuri]

Yesterday I baked a STACK ( 🔗)
The recipe is very similar to yours, except that a little sugar is added, so I decided to place it in your Temka, kisuri Do not you mind?
Baked on first grade flour, added capers, garlic and sun-dried tomatoes

Of course I don't mind!
Welcome to the topic
The stack looks like an erased one, so just right. You have got very beautiful stacks, it is clear that they are light and porous. A very convenient and reliable way, right ?!

Yes
A great way, especially for lazy girls
I cut everything, brought it out to the people, ran just to fill up hummus for spreading (a couple of minutes) ...
I come back with hummus, but there are a couple of pieces left - to me

It's good that at least something is left, next time you need to hide ...

Yeah, you hide from everyone like that, eat it yourself, and then it will become obvious ...
... on the hips ...

We will still bake and feed the family, and we ourselves will receive ...
And to your health!
Keep sharing new bread with us