Sourdough bread in the oven

Well, we have to adore with you. Moreover, they refer to Raymond Calvel. Lyudmila has so many recipes that my eyes run wild. I definitely saw this bread in her magazine, but I forgot about it for a long time.

Lyudmila also has a very good recipe for Simple bread. Here I have it stably comes out with just such a crumb as you like - evenly openwork-cellular

Girls, I want to ask a question. Stupid, I know. “Read carefully there,” they may tell me. I read it, but the question remains. Shaped bread. As I understand the process. I put it in the form for the final proofing. I put the mold in the microwave with hot water. I'm waiting for a 2-3 times increase. So? It's just that people put it in the oven, but I can't get a gas oven of 30-40 degrees in it. Further. The bread rose. We bake. In the oven 220 - 250 degrees? How long is this temperature? Decrease to how many degrees?

I'm not an expert in baking, but I'll tell you how I do it. I put the dough in a deep cup for lifting on a heating pad, remember, there were such heating pads in Soviet times, here I have one, I cover it. The dough rises very quickly, after the first kneading I put it in the molds, as soon as the dough rises to the upper edge of the mold, I put it in an oven preheated to a temperature of 230 degrees. After half an hour, I turn it down to 205 degrees. Gas stove ARDO, does not bake very well, but I have adapted to it. In total, it takes 1 hour to bake bread. Before, before the move, there was an INDEZIT stove, the oven in this stove is simply incomparable.
At first, you have to adapt to any stove, note all its pros and cons when baking, and each next time take them into account.

[Svetik_]

Svetik_

well, well done)) That's it, now there is no way back You will get stuck in the oven for a long time

Freken Bock, you said everything correctly, kneaded, shaped, put in a mold, allowed to increase in volume (no more than 2 times) and sent to a hot oven (you can use a bowl of water for steam humidification). I learned from Iziuminka to bake the first 15 minutes at the maximum, and then bake for about half an hour at 180. If the oven is at the same high temperature, it turns out a thick, rough, dry crust (I don't like this, I like to crunch with a crispy crust).

I bake tin bread much less frequently than hearth bread. But if I bake, then necessarily with a temperature difference, as described kava... Only now the upper and lower temperature limits always change depending on the composition of the bread, the more baked goods it contains, the lower the temperature.

And I also really liked the molded oven by the method Admin: I bake right in the oven with the light on, then, without removing the workpiece from the oven, I set the desired temperature maximum, after reaching it I bake for 10-15 minutes at the maximum, then I lower the temperature and bake the bread.

[Dear sourdough bakers!]

Dear sourdough bakers!

I sincerely wish you all a Happy New Year and Merry Christmas!

I wish you happiness, health, prosperity to you and your families !!!
And if there are tears, then only from joy!

[Zest]

Zestand Merry Christmas to you, dear!

I often read about the oven with the light on, but I realized that in electric ovens with the light on, a temperature of about 30 - 40 degrees arises. I don't think this will happen in my gas oven with the light on. in this regard, I asked about buying a thermometer, I will try to find out if this is so.

The question of tin bread arose in connection with the fact that because of my hobby for baking bread, a sandwich maker was idle in the oven.

Lyudmila also has a very good recipe for Simple bread.Here I have it stably comes out with just such a crumb as you like - evenly openwork-cellular

And I bake it all the time. I love simple. And the rest - as experiments. Until I got stuck on anything (except for the chabatta), I keep returning to the simple one.

And I, on the contrary, bake the hearth - somehow I do not have enough courage, then the pancake will spread, then it is too dense, and the mold is piled into the shape, I gave it to rise and into the oven. After 15 minutes I lower the temperature to 190-200 and all the cases

[victosh]

victosh

it turns out that you also bake not on a constant, but with a "temperature difference".
Since several of us do it this way, then it’s right.

I never baked bread on the hearth. Can you please tell me what can be used in the oven besides ceramic tiles? I have large diameter pans with a thick bottom for pies and triangles (a type of pie), will they work?

I never baked bread on the hearth. Can you please tell me what can be used in the oven besides ceramic tiles? I have thick bottom pans for pies and triangles (a type of pie), will they work?

I bake in a hefty, flat cast iron pancake pan. Are your pans without a non-stick coating? Because they are heated together with the oven and the coating will deteriorate from strong heating without food. Cast iron is desirable (do you have heavy ones?) Because cast iron is a very good and inert heat accumulator.

I bake in a hefty, flat cast iron pancake pan. Are your pans without a non-stick coating? Because they are heated together with the oven and the coating will deteriorate from strong heating without food. Cast iron is desirable (do you have heavy ones?) Because cast iron is a very good and inert heat accumulator.

I have all pans without a non-stick coating, among them there is one low cast iron with a diameter of 29 cm. So you can bake hearth bread on it? Thank you, I want to try baking tomorrow, sorry, I have no sourdough, after the holidays they promised to bring rye flour to shops. I understand that without rye flour there is nothing to try to make sourdough? Tell me, please, a recipe for bread on a hearth without homemade sourdough.

[Margit]

Margit, any bread on the hearth can be baked. Here, for example, my favorite Italian look, there is a recipe for both leaven and without leaven 🔗

And I want to ask if anyone on the Internet has seen pictures of very beautiful cuts on bread? I saw it for sure, the site is bourgeois, I just can't find it.

[Margit]

Margit, any bread on the hearth can be baked. Here, for example, my favorite Italian look, there is a recipe for sourdough and without sourdough 🔗

And I want to ask if anyone on the Internet has seen pictures of very beautiful cuts on bread? I saw it for sure, the site is bourgeois, I just can't find it.

In, I have one.
🔗

Scarecrow, it is!

[Scarecrow]

Scarecrow ABALD !!! I'm talking about cutters !!! Impressive! Especially the third from the bottom extreme right ... Yes, everyone is good, to be sure !!! (y) Oh, I won't sleep now

So I, after watching the cutouts on the link from Chuchelka, decided to make the "Yolochka" cuts, but it turned out not quite right.

but it turned out not quite right.

Maybe not quite right, but for a side view it is very beautiful and tasty

[Zest]

Baking today Iziuminkin favorite. To be honest, we can say that for the first time. For the first time, as I understand now, the sourdough was over-acidified, it was not clear what happened. These were the very first steps, the result pleased me very much, but at the same time I could not understand in any way what the people were so excited about. Today I understood. The result is incredibly tasty and aromatic bread. I'm going crazy with him on my diet. Sway Zest!

Zhivchik, very beautiful cutters, I don’t know a Christmas tree or not a Christmas tree, I think this is a real spikelet. Very beautiful, the main thing is bread

And I have, can you imagine what happened? I sit, study French bread, admire the holes, my husband comes up and asks "don't, eh? I can't stand these holes, bake normal bread so that you can make sandwiches."

"... bake normal bread so that you can make sandwiches"

similarly
I baked minibagetics for my son one by one, no dough, no sourdough - I didn't like it, I tell him - they say tasteless - dense, no holes ...
And he replied the same thing - I don't care for holes, these are the best for buters

These are the guys, eh? We, you know, about the sublime ... and they ... they need buters

and I ... I baked bread without kneading on the basis of the recipe for a "raisin beloved", in the sense that I did not knead it in the combine, but only with a spoon until all the water was absorbed, and an excellent brick would come out, but only a little salt ...

[Zest]

Hell today Iziuminkin favorite. To be honest, we can say that for the first time. For the first time, as I understand now, the sourdough was over-acidified, it was not clear what happened. These were the very first steps, the result pleased me very much, but at the same time I could not understand in any way what the people were so excited about. Today I understood. The result is incredibly tasty and aromatic bread. I'm going crazy with him on my diet. Sway Zest!

not so high, please, otherwise my dizziness from success will begin

and even more aromatic bread is obtained if 100 g of freshly ground wheat is added to the dough. That's when the soooo aroma is worth that knocks down

And I have, can you imagine what happened? I sit, study French bread, admire the holes, my husband comes up and asks "no need, eh? I hate these holes, bake normal bread so that you can make sandwiches" I hacked my inspiration at the root

and you alternate so as not to become boring)) My child has already studied the names of the varieties and now only commands which one he would like to eat

and I ... baked bread without kneading on the basis of the recipe for a "raisin beloved", in the sense that I did not knead it in the combine, but only with a spoon until all the water was absorbed, and an excellent brick would come out, but only a little salt ...

Viktosh, what is it? I already saw your post once complaining that this bread is too bland for your taste. So make a note to yourself - add 2.5 tsp and you should be fine

[Zhivchik]

Zhivchik And for me it’s very good ... It seems to me that a little more practice and the very THAT will be ... So you (you) are one step away from success

[Zhivchik]

Zhivchik

What a good bread, and the cuts are very attractive.
After all, our bread is alive, the cuts cannot be located on it like a string.
So everything is your way

Thank you girls that you liked my cutters!

So make a note to yourself - add 2.5 tsp and you should be fine

Wow, the duck will be salty.

[Zhivchik]

Zhivchik

Well, everyone has different tastes.

Look, here is Viktosha complaining that she doesn't have enough salt

and I ... baked bread without kneading on the basis of the recipe for a "raisin beloved", in the sense that I did not knead it in the combine, but only with a spoon until all the water was absorbed, and an excellent brick would come out, but only a little salt ...

As for me, this is just right. But this is absolutely normal - to customize the recipe to your liking.

there you have written 2 tsp from the bread machine, and I have m. a teaspoon (not measured) less or the salt is not very salty. I must say that half of him has already been persuaded. so everything is not so dreadful, but of course I promise to fix it next time.
And in general, I love this site - live. Good luck to all of us and a Happy New Year!

Girls, I'm here again with bread ..., not the same as the previous ones, but ...........

Before...


After


Oat bread ....... a bit thick, but very tasty, the cut will come later ... while it cools

Keeps the shape well and cutters! And a bit thick, as you rightly noted because of the oatmeal (there is such a side effect of it) But the smell !!!!!

[Svetik_]

Svetik_ Handsome !!! And it went up cool, and the cutters are original !!! What is the form? Did you bake in it?

How does it taste? how much oatmeal did you throw?

[Svetik_]

Svetik_

well, that's it, now you can't stop and don't lead you astray
Why do you slander about bread? After all, he is very good with you

Dear girls, thank you very much for your support, I wanted to bake Borodinsky with sourdough today, but I didn't have rye flour, well, I think that's all ....... the whole buzz broke off, and then I climbed into the bins and found oatmeal, where am I - I read that for her more water is needed, if anyone has a recipe for Oatmeal bread ... write, pliz (based on 500 g of flour), otherwise, by my standards, the calculations were for Borodinsky, but applied for Oatmeal ... .. well, in short, it got out a little, but the cut is



Do not judge strictly ... oatmeal in the oven for the first time, it is simply wonderful in molding, but rather dense, here is the recipe. but I warn you that I was in Borodinsky, and I changed it like this
250g sourdough
100g millet. flour
325g oatmeal
205 ml water
2 tsp salt
2 tbsp. l. Sahara
2 tbsp. l of oil
I added more water, looked at the bun, but I don't know how much, here ...

But very tasty, although the crumb may not be so, but my daughter ran and asked for butter

Tanya, did I buy a uniform in Tescoma Auchan? very convenient to both temper and bake

[Svetik]

Svetik_, here is a recipe for oatmeal https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=159.0
The cut is also very cute! And there is quite a lot of oatmeal flour according to the recipe, so it (the bread) did a wonderful job!

[kava]

kava I looked at this recipe, but I didn't really like it, somewhere I saw something simpler without molasses and something else ...

I also brought https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=6148.msg55024
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=882.msg14047

The team did it herself https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=26&topic=8874.0

[Svetik_,]

Svetik_, very pretty bread!
But I don’t understand whether the crumb turned out to be damp or did I cut the bread with warm bread?

[Zhivchik]

Zhivchik cut warm, could not resist

And I also baked today, now, I just pulled out, the leaven was fed half of rye and wheat flour. More than half of the whole grain went into the dough


I think it can also roll a little oatmeal next time.

I cut the holes finally like my husband wanted

[Suslechka]

Here is my night



Suslechka! loaf - beyond praise! I smell and crust crispy, I suppose Oatmeal gives such a pleasant aroma (from childhood it is associated with bearberry), only a lot, in my opinion, is not worth it (50-100g, no more)

[Kavus]

Yeah, I also thought I'd start with small doses.
Kavus, your airy, lives up to its name

[Suslya, kava]

Suslya, kava, girls, oh and you got pussies!
One is better than the other.

The girls are great bread, and I will fix my side, the most important thing is that it is almost gone

[Svetik_]

Svetik_ Good bread, but in my opinion a bit too much oatmeal. It is a pity that there is no picture of the whole loaf to see. I once baked oatmeal in HP according to the recipe from our instruction "Bread from several types of flour" is called, and instead of corn flour I took oatmeal and oatmeal flakes, it turned out very well!
Suslya, kava The breads are superb!

[BlackHairedGirl]

BlackHairedGirl Tan ... my bread baked on page 73 look

[Svetik_]

Svetik_ I saw him yesterday, cool bread, and original cut-outs. Very beautiful ... (y) So this is he, only in cut? Sorry, dear, I didn't do it, I thought you baked another oatmeal

[kava]

Seduced me kava their loaves in sourdough. And since I had MK sourdough, I had to switch to white flour. I took a teaspoon of my MK and fed it with whole grain flour for three days (for some reason, I was afraid of the highest grade that there was nothing useful in it).
I took a little (as according to the recipe) new sourdough, and 100 gr. I also replaced the flour with whole grain. True, I did not succeed in such a snow-white loaf like Kava, but it turned out gray.



kava, I'm running with thanks!