Rustic miracle bread (oven)

Category: Yeast bread
Rustic miracle bread (oven)

Ingredients

Flour 3 cups (420-450g)
Fast dissolving yeast 1/4 tsp
Salt 1 1/2 tsp
Water 1 1/2 cups

Cooking method

  • Author's words:
  • To bake this bread, you definitely need a cast iron pan, a little patience and no skills in baking, and you will get bread no worse than that of professional bakers.
  • To get a thin crispy crust in bread, professional bakers use a steam oven, and at home, to achieve this result, you need to humidify the oven, sprinkle the bread manually during baking.
  • I baked in a skillet with a thick bottom, without a lid, but with steam.
  • I did everything strictly according to the recipe.
  • In a large bowl, mix all the ingredients, with a spoon or hand, until the dry flour disappears, do not knead (the dough turns out to be quite wet, almost like a chabatta).
  • The exact consistency of the dough is not so important, the main thing is that the dough is not very dense, but not too thin.

  • Cover the bowl with plastic wrap and leave at room temperature for fermentation for 15-18 hours.

  • Place the dough on a well-floured table and fold the edges of the dough inward (4 edges).

  • Sprinkle well with flour or bran on a linen towel. Place the dough seam side down on a towel, sprinkle with flour or bran on top. Cover with the ends of the towel (the towel should not fit snugly around the dough, there should be room for the dough to rise).

  • Or, place the dough, seam side down, in a wooden bread pan. Cover with foil.

  • Leave on for 2-3 hours.
  • 30 minutes before baking, preheat the oven, along with the ducklings (or any cast iron pan), with the lid, at the highest oven temperature (250 ° C / 500 ° F).

  • Put the risen dough in the rooster with the seam up (when baking, the seam will turn into an appetizing cut).
  • If the dough rose on a towel, gently turn the loaf over onto the palm and flop into the duck; if the dough was in the mold, turn the dough together with the mold into a rooster, and then carefully remove the mold from the dough (carefully, the pan is very hot!).
  • Cover the pan with a lid and place in the oven for 25-30 minutes. Remove the lid and bake for another 10-15 minutes.
  • The bread is ready! Cool on a wire rack (about an hour!) And enjoy crispy crust.
  • Rustic miracle bread (oven)
  • Rustic miracle bread (oven)

Note

She baked bread on Sunday. original source: 🔗
The result is delicious bread !!

Omela
marysichca great bread !!!
Just bought a cast iron pan !! We'll have to try it !! What kind of cup do you have?
marysichca
Try it - delicious !!
1 cup (240 ml)
Omela
Well, here's my cake !!! Flour poured 500g. The dough was liquid anyway. She also stuffed it into the proofing basket. It naturally stuck when dumped into the saucepan - it naturally all spread over the saucepan !!!

🔗

True, it did not affect the taste and aroma !!! Very tasty and full of holes with bread!

🔗
Gasha
Omela, and very beautiful !!!
Omela
Gasha,
Aunt Besya
Mistletoe !!!!! What gorgeous holes !!!!
Mila007
Just stunned what a beauty !!!
I already felt the smell! Mistletoe, what a smart girl!
Omela
Aunt Besachka, Thank you!!! And in a whisper: the NAV will come and tell us everything about the "holes" !!!

Darling, you ran to the smell? ; DI did not recognize you in a new image !!!
marysichca
Quote: Omela

True, it did not affect the taste and aroma !!! Very tasty and full of holes with bread!

🔗
What a handsome man !!!
Lora0209
My "holes" are not so beautiful, but the bread is delicious ... Thank you
Rustic miracle bread (oven)
marysichca
to your health!
Lora0209
Rustic miracle bread (oven)
Today the holes are wonderful, and the taste is delicious. Thanks for the recipe !!!
Omela
Lora0209 , the holes are excellent !!!!
marysichca
Quote: Lora0209

Rustic wonder bread (oven)
Today the holes are wonderful, and the taste is delicious. Thanks for the recipe !!!
mmmmmmmmmm, how delicious !!!
Lora0209
Vkuuusno, vkuuusno ... thanks, I will bake, I hope more than once
marysichca
Quote: Lora0209

Vkuuusno, vkuuusno ... thanks, I will bake, I hope more than once
To your health! and I like it so much that I bake it every weekend.
Lora0209

Rustic wonder bread (oven)
marysichca
beauties !!!
Mary Poppins
Is there no sugar in the recipe? but yeast will work without it?
Antonovka
Mary Poppins,
Of course, I am not an expert, but without sugar I get wonderful French bread in HP and in the oven wheat bread on ripe dough from Vika
marysichca
Don't worry, without sugar, yeast really works great.
marysichca
Ciabatta is also sugar-free and what a beauty it turns out))
Mary Poppins
Thank you, I have only standard wheat and wheat-rye baking so far, I want to diversify the menu. I haven't reached the ciabatta yet)) But I liked the holes in the village, I'll try to make it.
marysichca
try it, it is very easy to prepare !!
Mary Poppins
tried it many times already. In connection with the stupid oven, I do the last brewing (3 hours) right in the bucket of a bread machine and then bake it there. It makes great bread. I've already tried 50% rye flour. It worked too! Just then the roof fell. But these are trifles. And sometimes I add 1 tbsp when mixing. l. homemade mayonnaise. Then I'll try 2 tbsp. l.
Svitla
And I tried. The aunt said: "If we add hops, it will be like in childhood, that mother baked in a Russian stove ... And the crust is the same - a little rubbery ..." They grew up in the village so that I can believe ...
And the holes! a finger whistling through a half-roll! The truth from above is not as beautiful as the author's ...
And here is the report
Rustic miracle bread (oven) Rustic miracle bread (oven)
marysichca, thank you very much for the wonderful recipe
Lora0209
Another delicious bread
Rustic miracle bread (oven)
sweetka
fefochki, from such a miracle: she herself prompted hundreds of times, but now I can’t even figure out - in terms of live yeast, do you really need them?
Admin
Quote: sweetka

in terms of live yeast, do you need them?

Based on 2 grams of fresh yeast per 100 grams of wheat flour of ordinary bread dough

For CZ, mix with rye - can be increased to 2.5 grams
sweetka
fefochki, is a deep saucepan required? will not work in a frying pan?
and 15-18 hours of fermentation - how to know when it's time?
sweetka
egeeeeeeeeeeeeee, on the barge!
so no news about the frying pan?
MariV
Quote: sweetka

egeeeeeeeeeeeeee, on the barge!
so no news about the frying pan?
I would have baked it in a frying pan .........
Admin
Quote: sweetka

egeeeeeeeeeeeeee, on the barge!
so no news about the frying pan?

The author of bread has not been on the forum for a month now - what are we waiting for

We do it ourselves, as our own thoughts suggest
sweetka
"Fu, nasty uncle Julius! But you and I got along so well ..." (C)
sho baked, if by the time of Toko this ... fragment .... farmerto ... fermentation took place!
Well, I will bake in a frying pan, by the way, at YOUR fear and risk! if it doesn't work, you will eat yourself
MariV
Quote: sweetka

"Fu, nasty uncle Julius! But you and I got along so well ..." (C)
sho baked, if by the time of Toko this ... fragment .... farmerto ... fermentation took place!
Well, I will bake in a frying pan, by the way, at YOUR fear and risk! if it doesn't work, you will eat yourself
Oh, yes, she scared the fat woman ........! Dry, if anything, crackers, and send it - I'll give the neighbor's chickens ........
And in general, and in HP would have baked .......
Admin
Quote: sweetka

at your peril! if it doesn't work, you will eat yourself

Risk is a noble cause!

And what about the birds? Today they have more feeding than we need - they are preparing for the road, there is a whole flock on the roof, the youngsters are preparing for departure, training and yelling
sweetka
no, people, you are kidding! This is the first time I want to bake in the oven, if it doesn’t work out, I won’t get to this business for another 10 years (how to leaven)...
or still go to the pan for a joke ...
I have an old, still sovietzka cauldron - I deep-fried donuts in it for Christmas. can try it, huh? only confuses me that he is all oily-oiled.I only use it as a deep fat fryer.
what do you say, fans of Reebok and ... Birdie!
Admin
Kneading bread dough (wheat and wheat-rye) in a combine
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=138203.0

and then wheat-rye bread "For those who want, but are afraid" (oven)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=6154.0

And forward ... success!

I hope later I want to bake in the oven
nut
Sweetka that such a cauldron is what you need Bread will not stick, I basically did not wash my own and did not wash my inside, so that the carbon was buttery - so do not drift - forward and with a song
sweetka
nut ,! ran to joke a cauldron !!!
oh, now I have anxious doubts about the oven.
nut
And what about the oven
sweetka
one gas oven - in it always one side is white, the second is burnt
the second - sovietzskaya - electric. there is no temperature regulator in it and, as I said once, it heats up to the temperature of the planetary core :)
the third is the convection mode in the microwave.
here, fsya in confused feelings: who will this my Baikonur cosmodrome today?
nut
Peks in gas From the side where it burns strongly, put an old (which you do not mind) bowl of water on the bottom and everything will be chiki-briki
sweetka
Thank you all for your advice and support!
The bread really turned out to be awesome!
But since I do not have a "measure of temperature" in the oven, I do not know why it was baked for longer than the time indicated in the recipe. And then I was also late, so I had to turn off the oven and gallop away, leaving the bread to "reach".
Again, I really liked the taste. But here are the holes ...
Big beautiful holes didn't come out. Girls, what influences the hole biography, huh? What conditions must be met in order for the holes to come out of an aristocratic look?
made with half the premium flour and half the bread mixture "for bread with bran". I took live yeast.

Rustic wonder bread (oven)

Rustic wonder bread (oven)

litter for the quality, the phone hates taking pictures under electric lighting.

nut
Sweetka This bread is baked according to the principle of ciabatta on premium flour, that is, a minimum of kneading, only to moisten the flour, fermentation is long (I last all night), in the morning the dough is rather liquid, I pour it on the table sprinkled with flour, quickly fold it with an envelope with a scraper and I transfer it to the cauldron with the seam down, then raise and bake - the holes are awesome You have added a mixture with bran, which made the dough heavier - but the holes are still pretty and a lot
matroskin_kot
Irisha, do you put dough into a cold cauldron and then into a cold oven? Or otherwise?
nut
I put Irisha in the hall. a cauldron, it goes up, then I heat the oven to a maximum - 240-250 *, puff on the workpiece with water, close the lid and go to the mountains. oven Pekla even without a lid - also (y) Pekla even in a heat-resistant glass form according to the same scenario, too: nyam: The principle here is as follows - disturb the dough as little as possible, folding with an envelope max. 15 seconds, do not press on the dough
MariV
Well, here I am specially the same in HP baking! Here ... I will extract the scapula in time and bake ...
sweetka
nut , thanks for the clarifications! I didn’t plan to bake with the mixture from the beginning, it was just that at the last second it turned out that the hostess was “dying” to the last 200 grams of wheat flour. so I had to look for something more or less acceptable.
a very nice person has a birthday on Saturday. I want to try to bake it again, but that there are holes ... no, not that. like this: to be holes
and yet I'm thinking about a frying pan, and I'll cover it with a cauldron.
MariV , then show the result?

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