Sliced ​​loaf (oven)

Category: Yeast bread
Sliced ​​loaf (oven)

Ingredients

Water 190g
Vegetable oil 10g
Salt 5g
Sugar 14g
Wheat flour 360g
Dry yeast 5g

Cooking method

  • To begin with, the most delicious sliced ​​loaf is baked by Tver bakers. I was tormented without him for a long time, but now I found a recipe. It turns out even tastier, because you do it yourself.
  • Preparation: We put all the products in the oven and start the Dough mode. This regime lasts for me 1.5 hours. The dough will be pretty steep and not sticky at all.
  • At the end of the program, we take out the dough and shape it. According to GOST, a threaded one must have 4 parallel cuts. We leave the bread to rise until it doubles.
  • Meanwhile, preheat the oven to 180-190 degrees. I am not an expert in baking bread in the oven, so I can do it wrong. I write as I do. About 5 minutes before sending the bread to the oven, pour about a third of a glass of hot water onto the lower tray. When almost all the water is evaporated I put the bread in the oven.
  • It is prepared quickly, about 15 minutes. The golden color of the crust speaks of readiness (well, and a toothpick)))
  • We take it out, swallow our saliva and wait for it to cool down.
  • Bon Appetit!
  • Here's the crumb:
  • Sliced ​​loaf (oven)
  • on the crumb - it is quite dense, finely porous, after pressing it easily restores its shape and does not crumble at all. thin crust on the loaf

The dish is designed for

500g of finished product

Time for preparing:

2.5 hours

Cooking program:

oven

Ikra
To begin with, the most delicious sliced ​​loaf is baked by Tver bakers.

I will clarify: in the Tver region, the most delicious bread is baked at the Ostashkovsky bakery. This is perhaps the only place I know where they still try to adhere to Soviet technologies in baking. And they almost succeed in this. Almost because, of course, those Soviet products are already missing. But they still have old GOSTs.
The sliced ​​loaf from Ostashkov, bought on March 10 (the top of it) is still a little stale, but not covered with mold.
The same story is with rye bread.
koluchchka , thank you for the recipe. I will try, if only because it is Tver
Admin

Thanks for the bread recipe!

But if you add a little more water to the recipe, the bread will not be so gnarled on top, you will have a slightly heavy dough.
But this is a matter of taste.

And I would like to see the crumb of bread in the context.

The baking time of the loaf is doubtful - 15 minutes. From my own experience I know that immediately after installing the baking sheet with the dough in the oven, it takes time to warm up, rise again, and only then the baking itself begins, the formation of a crust and crumb. It will take about 35-40 minutes to bake a loaf of 400 grams of flour.

I ask you to clarify the time and technology of baking.
Admin

Recipe for a sliced ​​loaf of premium wheat flour (Collection of recipes for bread and x / bakery products)

premium wheat flour - 1000 grams
pressed yeast - 10 grams
salt - 15 grams
sugar - 60 grams
margarine - 35 grams
vegetable oil - 1.5 grams
crumb moisture not more than 42%
koluchchka
Here's the crumb:
Sliced ​​loaf (oven)

I bake strictly according to the recipe. a bakery worker gave it to me at the rate of 90 kg of flour. recalculated it, maybe some amount was lost after rounding. I'll just add a little more to it. although I was told that the dough should be steep. and I'll mark the exact time. I never do anything by eye in time) but I will mark it especially for the site.
on the crumb - it is quite dense, finely porous and does not crumble at all. thin crust on the loaf
Admin

koluchchka, agreed!

Myakish, this is an individual matter, you can make it cool - it's a matter of taste! It's just that the look will be better, not so bumpy

And about the baking time, please clarify, because people will go to do after you, according to your advice
Ikra
I didn’t even read about the baking time. I just have such a strange oven that you have to keep an eye on everything in it "when ready."
And I would add some water, I guess. But, of course, you have to look at the kolobok.
And in which city is the bakery? Tver?
irza
koluchchka, thanks for the recipe!

Quote: Admin

But if you add a little more water to the recipe, the bread will not be so gnarled on top, you will have a slightly heavy dough.

Admin, and how much liquid would you take for this recipe?
Quote: Admin

Recipe for a sliced ​​loaf of premium wheat flour (Collection of recipes for bread and x / bakery products)

premium wheat flour - 1000 grams
pressed yeast - 10 grams
salt - 15 grams
sugar - 60 grams
margarine - 35 grams
vegetable oil - 1.5 grams
crumb moisture not more than 42%

And the water? Or a mystery at 42%?
Admin
Quote: irza

koluchchka, thanks for the recipe!

Admin, and how much liquid would you take for this recipe?

And the water? Or a mystery at 42%?

If we talk about me, then I would take approximately as much water as we take according to our standards for a bread machine, for 380 grams of flour, approximately 250-270 ml. water. I would make the dough soft. Then the loaf would have turned out like "the times of stagnation", we have such on our website, they baked it according to the recipe of "those times" from the Recipes for bread reference book.
But this is a matter of taste: to whom the soft loaves, to whom the steep dough

No, not a secret! This is a recipe for the industrial production of bread, for bakeries, and there the amount of liquid in the dough is calculated differently and bread is baked differently.

Taking into account the moisture content of the flour, you will need about 205-213 ml. water for 380 grams of flour.
And the dough in this scenario can also be tough.

Try it yourself and analyze the amount of flour, water, crumb
koluchchka
Quote: Ikra

And in which city is the bakery? Tver?
yes, Tver.
koluchchka
Admin, you were right. There really wasn't much water in that loaf. I lost 5ml, reworking the recipe back and forth to get the correct size. It is necessary to put 190ml and then the result will be:
Sliced ​​loaf (oven)

About baking time. At least bite me, and my bread was baked today in 16 minutes !!! He heated the oven to 210, poured some water, let it evaporate halfway, the oven gained the same 210 degrees. I put the loaf on and immediately reduced the temperature to 180. This time I let it cool in an open oven.
Maybe it bakes faster due to the small amount of water in the dough?
But the result is exactly what should be obtained.
irza
Yesterday I baked a loaf according to this recipe. I came to work on the mistakes.
There are no questions to taste - snow-white, dense, but still fluffy-porous.
But here's the shape and look after baking
Sliced ​​loaf (oven)

One of the reasons I see, of course, is that you need to roll out the dough more and form a more oblong loaf.
But the fact that he pouted in the places of the incisions, is this from what?

By the way, water took 190 grm, which for some reason did not correspond to 190 ml.
I baked the loaf much longer, and I would have baked the top, but the bottom was already baking
koluchchka

I'm new to bakery. and honestly, I don't roll out the dough at all before molding .... I make a ball out of the dough, and then, rolling it between my palms, I turn it into a sausage. tuck the edges a little and that's it.
about the time ... I begin to suspect that my oven is lying, but nothing seemed to burn in it if it kept the specified time. I don't even know what to say about this. I bake on the heating mode and the bottom, and the top with convection
Admin

There is a difference between forming oblong (round) bread and forming a loaf.

The loaf is always formed from a large layer by rolling into a roll.
koluchchka
Quote: Admin

The loaf is always formed from a large layer by rolling into a roll.
woo, I still have to study and study. now the dough hn interferes. I'll try to roll it out ..
Ikra
koluchchka, there is a video on YouTube on how to roll out dough for different baked goods. Including for the loaf.Unfortunately my old computer crashed, and with it all the useful links. But maybe you will find it while the dough is brewing. A very useful sight, which is called "put your hands".
Type for example "video work with baguette dough" in the search engine.
Deer
The loaf is delicious! White, soft, fluffy !!! But for some reason, it did not turn brown and cracked: this :. did not have time to shoot. most of them have already received
Admin

Quote: Ikra

koluchchka, on YouTube there is a video on how to roll out the dough for different baked goods. Including for the loaf.

Why run on an Internet - we have a lot to learn on the forum, a lot of options and information collected Nayerite in SEARCH (above) and there is a lot of useful stuff!

koluchchka, look here for twisting the loaf https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7265.0 I hope it helps

And here you can see how to crush the dough and form round bread https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=89541.0

And here you can see how to knead the dough with a combine https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=138203.0

Good luck, good bread to you
koluchchka
Ikra, Admin, thanks. I'll go to study))) There is a saying: to collect bread is not to cross the field. I'll add on my own: and baking it is even more difficult))))))
irza
koluchchka, and your 190 grm of water correspond to 190 ml?
koluchchka
Quote: irza

koluchchka, and your 190 grm of water correspond to 190 ml?
irza, weighed 190g in a baby bottle. it turned out to be 200ml by volume. I pour water from the tap, but after the usual filter
Now I realized that they gave me a recipe in liters. 47.5 liters per 90 kg of flour. it turns out I put even more than it is indicated in the recipe, if I have 190g = 200ml?

P.S. I tried to roll out the dough yesterday, got a baguette in shape. I decided to do for myself as before: a ball, then a sausage, tuck the edges and spread it. I will make a lazy loaf. all the same, home ones do not know such subtleties))) but I will make baguettes according to science)
irza
Quote: koluchchka

if i have 190g = 200ml?

So I have more ml, although I always thought that for water g = ml
But the loaf is still tasty. Next time I'll try to shape it differently so that it doesn't burst at the seams.

And tell me, 5 grams of dry yeast is how much fresh?
Admin
Quote: irza

So I have more ml, although I always thought that for water g = ml

I also tormented me for a long time and I went to the kitchen ... https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1625.0
Admin
Quote: irza


And tell me, 5 grams of dry yeast is how much fresh?

We think differently: for 100 grams of wheat flour for simple bread, 2 grams of fresh yeast is used, which means that for 360 grams of flour you need to take 7-7.5 grams of yeast.

irza
Quote: Admin

We think differently: for 100 grams of wheat flour for simple bread, 2 grams of fresh yeast is used, which means that for 360 grams of flour you need to take 7-7.5 grams of yeast.

Admin, Thank you so much! I will remember this calculation. I'll also try a loaf with fresh yeast
Admin

Bake to your health!
nakapustina
koluchchka , many thanks for the recipe Pekla on fresh yeast, about 20 minutes (electric oven without convection, I checked the readiness with a thermoprobe), I took 200 ml of water, baked it in a mold for loaves from the Cradle. I didn't think that simple products would make delicious, I will bake some more. I made a lot of cuts, for some reason they did not open well, it did not affect the taste. Thanks again to the author. I apologize for the photo, but I really wanted to report.
Sliced ​​loaf (oven)
koluchchka
nakapustina, I make the cuts around the middle of the spread. then it is already clear what roughly the shape of the loaf will turn out and they have time to disperse properly
I am very glad that not only me liked this recipe!
elen13
And why do you need to pour some water into the oven so that it evaporates?
Admin
Quote: elen13

And why do you need to pour some water into the oven so that it evaporates?

Evaporated, and created a humid atmosphere in the oven, high humidity
Olga from Voronezh
Thanks for the recipe!
Olga from Voronezh
Sliced ​​loaf (oven)Sliced ​​loaf (oven)
I cooked 400 grams of flour, etc. I took fresh yeast (that is, frozen in April last year) pressed. During kneading, it began to creak, so I added a little water from the bullet gun. Not sunflower oil, but mustard oil. Well, I love him in the test, I love him very much. Shaped with a roll. Parted without form. I baked for 25 minutes, I still need a little, but I felt that the bottom could burn. So the stripes remained whitish. The loaf also has a gap at the base. I don’t know, then di proofing should have been increased, or a larger cut should have been made
Cut (cut while still warm)
Sliced ​​loaf (oven)
Very soft and immediately regains its shape as you spread it
Sliced ​​loaf (oven)Sliced ​​loaf (oven)
And delicious !!!!
Thanks again for the recipe!
elen13
Olga from Voronezh, you have a very beautiful bar. Just a masterpiece. Did you roll it and roll it?
Olga from Voronezh
Yes! She rolled it into a rectangle with a rolling pin, then rolled it into a roll tighter (without excessiveness), and pinned the edges. I laid it with a pinch on a silicone mat. I covered it with a duckling during the proofing so that it would not get windy. Very tasty, and even lean, the bar turned out. I intend to repeat it tomorrow. After all, it so happened that my husband did not even get to try again. I will take mustard oil again.
irza
Quote: Olga from Voronezh

Sliced ​​loaf (oven)

So beautiful and delicious. It's a pity that my oven won't give me such a crust
Olga, what kind of oven do you have?
Olga from Voronezh
I have a Gorene gas oven.
irza
Quote: Olga from Voronezh

I have a Gorene gas oven.

And I have a gas (bottom burner and that's it), another equally well-known company, but yeast baking does not work out such a fried crust.
Olga from Voronezh
I, too, only below. I put it on the second shelf from the bottom, on the lowest pallet. I bake on a wire rack with a silicone mat. I create steam with a machine gun (the first 10 minutes of baking), then open the door for a second to release steam and further. "Blush" appears within the first 10 minutes of baking.
2 loaves today.

Sliced ​​loaf (oven)

Sliced ​​loaf (oven)
Thank you so much for the recipe!
niamka
koluchchka, thanks for the loaf recipe! I baked it today. I took only twice as much. It turned out a little crooked, but tasty. I put a spatula for rye bread, I was afraid that HP would not knead such a volume. Special thanks to Admin for the way how to properly roll up a loaf of roll. I liked it very much, I will bake it again. Sliced ​​loaf (oven) Sliced ​​loaf (oven)
irza
Olga from Voronezh, and what is the top of the loaf smeared with?
niamka
Brush with beaten egg and sprinkle with sesame seeds.
Olga from Voronezh
Quote: irza

Olga from Voronezh, and what is the top of the loaf smeared with?

Before baking - with water. After baking with vegetable oil. Once I added mustard to the dough, then I smeared it a bit on top. The photo was taken immediately, and now there is no such brilliance. Absorbed.
Now I want to add mustard powder to mustard oil. I feel it will work out well.
Olga from Voronezh
Sliced ​​loaf (oven)Sliced ​​loaf (oven)
The smaller ones are with mustard and mustard oil.
Until "Rifled" is tired!
niamka
Olga from Voronezh , the beauty!!! This is what to strive for
Freesia
Here is my sliced ​​dough
Sliced ​​loaf (oven)
I liked it very much!
niamka
Freesia, a very tasty bar! Was it only on dough or was yeast added?
Freesia
niamka , yeast only in dough
Thank you!
niamka
Oh, I mixed it with leaven. Day and night I wear with her, trying to grow a big, big one. I already dream about it at night.
yawerka
I baked this bread yesterday. I really wanted to get a result similar to a store one. And so, it turned out, the bread is exactly cut for 25 kop., Which was previously sold. I baked exactly according to the recipe, I took 190g of water (measured on the scales), the bun was tight. The crumb turned out to be finely porous, dense, restores its shape when pressed, the crust is thin, it is cut well - it does not crumble. It was really baked in 15 minutes, however, I formed two small bars (to fit into the microwave for proofing). The weight of the baking is 500g - that's for sure! To say that I am very satisfied is to say nothing!
Many thanks to koluchchka for the loaf recipe!
koluchchka
yawerka, bake for health!

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