Dough wheat bread (bread maker or oven)

Dough wheat bread (bread maker or oven)

Category: Yeast bread

Ingredients
Dough:
Wheat flour, premium or 1 grade	180 g
Water	120 ml
Sugar	0.5 tsp
Dry yeast	0.5 tsp
Dough:
All dough
Water	105 ml
Olive oil	1.5 tbsp. l.
Salt	1.5 tsp.
Sugar	1.5 tsp.
Wheat flour, premium or 1 grade	220 g

Cooking method

Prepare the dough: Combine all the ingredients for the dough in a large enough bowl. Cover with foil and leave at a temperature of 25-30^aboutFrom 2.5-3 hours to increase the dough by 2-2.5 times. (I just put the ingredients for the dough into the HP and mixed it on the Basic mode for 3 minutes. I turned off the HP and left it for proofing for 3 hours).

Put all the ingredients in the HP bucket, including the matched dough. Turn on the Basic mode for a full cycle. (I added the ingredients, turned on the Basic mode and after the second kneading I took out the dough from the HP, formed it and placed it in the L-7 form. I installed this form in the HP and the distance was 1.5 hours, baked bread in the Baking mode for 1 hour. But you can just in the oven.).

The dish is designed for

580 g

Time for preparing:

5-6 hours (Baking - 1 hour)

Cooking program:

Main or Oven

Note

Shaped bread immediately after baking


And here is such a crumb

The result is delicious table bread, the shape is indistinguishable from the factory bread, but much tastier.

Bon Appetit!
P.S. Bread made according to Anna Kitaeva's recipe

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I have simplified this work even more. I knead the dough in HP (half flour, half liquid, yeast, sometimes a third of salt). Then right on top of the bun I pour the remaining flour, pour water and other products, set the "main" program with a delay of 2-3-4 hours (plus usually an hour "temperature equalization"). Dough is perfect under a layer of dry flour. And you can leave the bread overnight or during your absence - in the morning I kneaded the dough, threw in the necessary products, left the CP, the bread is ready to come home from work.

By the way, the 50% method allows you to assess the quality of the kolobok without waiting for the main batch.

Ksyusha, what can be a straight oven in a baking oven? What material is this form made of? Forgive in advance for the stupid questions, but for me the opening today is direct - if I understood everything correctly.

Rina, yes, great way, thanks for the tip. How to play enough with a non-standard form, I'll try

Ksyusha, what can be a straight oven in a baking oven? What material is this form made of? Forgive in advance for the stupid questions, but for me the opening today is direct - if I understood everything correctly.

read from the very beginning https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=173600.0

Ksyusha, what can be a straight oven in a baking oven? What material is this form made of? Forgive in advance for the stupid questions, but for me the opening today is direct, if I understood everything correctly.

z_alice, Rina gave you the correct link to the topic. I'll add on my own: of course, the manufacturer does not recommend using accessories that are not included in the kit, but practice shows that you can

Ksyushk @ -Plushk @!
Thanks for the recipe and detailed MK!

I have simplified this work even more. I knead the dough in HP (half flour, half liquid, yeast, sometimes a third of salt). Then right on top of the bun I pour the remaining flour, pour water and other products, set the "main" program with a delay of 2-3-4 hours (plus usually an hour "temperature equalization").Dough is perfect under a layer of dry flour. And you can leave the bread overnight or during your absence - in the morning I kneaded the dough, threw in the necessary products, left the CP, the bread is ready to come home from work.
By the way, the 50% method allows you to assess the quality of the kolobok without waiting for the main batch.

Rina! I've been putting the dough in HP for a long time. But then ... !!!! Thank you! How much free time she gave with her advice! Thank you! And about 50/50 is great!

It turned out very tasty! Just what they wanted !!!!

[Darka,]

Darka, I am very glad that everything turned out as we wanted!

Girls, should there be a cool bun here, or a soft one?
And three batches and a short workout is not too much? Maybe pull out the knife?
I'm completely inexperienced.

Hope, here is 100% wheat flour, because wheat ball rule works 100%.
Three kneading and kneading is normal for him.

Yeah thanks.
I poured flour three times, and still the bun is soft. My first breads turned out to be very dense, so now I'm afraid to sprinkle flour ...

Look carefully with the correction, otherwise it sometimes happens at first like "watery", but after proofing, it just comes out.

So I "corrected", the roof was torn nipadetski.
The loaf was counted on 300 grams of flour (in total):

🔗 🔗

But how approached, and delicious !!
I liked it very much, I write it down in permanent recipes.
Thank you!!

[Nadia]

Nadia, the main thing is that I liked the taste, and the roof is a real deal. Do not rush to correct the next time! In theory, the recipe is verified!

Thanks for the thanks!

Thanks for the recipe and detailed MK!
Rina! I've been putting the dough in HP for a long time. But then ... !!!!

And from about next ... that's very interesting. Tell me, please. I'm going to do it without HP. Maybe you too?

[cdoctor]

cdoctor, forgive me for taking so long ... it may not be relevant anymore, but I will answer .. further I mean Rina's advice

I have simplified this work even more. I knead the dough in HP (half flour, half liquid, yeast, sometimes a third of salt). Then right on top of the bun I pour the remaining flour, pour water and other products, set the "main" program with a delay of 2-3-4 hours (plus usually an hour "temperature equalization"). Dough is perfect under a layer of dry flour.

Good day! Help me calculate how much live yeast to take. Usually I take 6 grams in bread for 400 grams of flour.

Good day! Help me calculate how much live yeast to take. Usually I take 6 grams in bread for 400 grams of flour.

For every 100 grams of wheat flour, take 2 frames of fresh pressed yeast.
For wheat-rye bread, the amount of yeast can be increased by 20-30%

Look carefully with the correction, otherwise it sometimes happens at first like "watery", but after proofing, it just comes out.
thank you so much now I bake white bread according to your recipe, and rye bread according to Maria (Masinen) thank you for sharing. Mine are absolutely delighted!

[cuckoo]

cuckoo, thanks for the tip! And if you like bread, eat it for health!

[Ksyushk @ -Plushk @]

Ksyushk @ -Plushk @, with what you lubricate the form so that the bread does not stick? I bought Kukmar uniforms, but they are rough inside. Do you need to ignite the first time?

[Irina]

Irina, I did not heat the forms. Lubricate with vegetable or butter. I can also sprinkle it with flour, depending on my mood.

[Ksenia]

All! I found the perfect bread recipe for myself! The bread is a miracle. Thank you very much!

The day before yesterday I baked from premium flour.
And today from the first grade flour and one tablespoon of rye. It turned out to be an excellent brick, as it were, gray.

Only one nuance. The top is ruddy, and the sides and bottom are pale. I bake in a baking dish L7.
You have to shake out the bread and brown a little on a baking sheet on convection.

Ksenia, and how long do you bake in the oven and at what temperature? What level are you betting on?

[Wiki]

Wiki, thank you very much for your feedback. It's nice when I'm useful.
In my oven, the grate is at the lowest level.I set the mold at 220 ° С, usually after 10-15 minutes, lower it to 180 ° С.

Thanks for the answer.
I put it on the second level from the bottom. I will try the oven at the very bottom.
In addition to the taste, I also really liked that the TYUTELKA IN TUTELKA dough for the form. And not low and not high. The loaf is just perfect

So the volume of the dough was adjusted to the shape by a specialist. How many of my have eaten nedobukhanok and "mushrooms" until everything has settled down - I have drawn up (from the word form).

Good day. I baked your bread today. I liked the taste very much, but "the roof was blown away". It turns out 225 ml of water per 400 g of flour. Is it not enough?

[Natalia]

Nataliawhat do you mean blown the roof off? Torn? And what is the crumb at the same time? Are you satisfied?
And no, water is just right. The dough with these introductions turns out to be very correct. But do not forget that each time flour can have a different moisture content, from which the amount of water can and should be adjusted. When sifting flour, I can already see whether the flour will take more or less liquids today.

The crumb is finely porous, moderately moist. I really like it, thanks for the recipe. I'll still bake.

Ksenia, thank you for the recipe! The choice of my first Bread fell on him. How (if) it works out, I will definitely show the result. I bake in F-7, in x / p MB-250.

[Dmitriy]

Dmitriy, I'm afraid to ask: didn't it work out?
I really hope I did not disappoint you.

It turned out !!! Only I, instead of a / c or 1c flour, mixed it up on a whole one. But surprisingly it turned out in full shape.

[Dmitriy]

Dmitriy, the type of flour is not important in principle. If it's delicious, then let it be whole.

[Rina]

Rina, tell me, you make a dough with half the flour and water and then after a small kolobok you simply fill it with the remaining half of the flour with salt, butter and pour the rest on it. water and leave for 2-3 hours?
Then the flour is wet? How does dough grow under it? Or pour water over the bun and then sprinkle dry flour on it all? I did this, but doubts plague me. The gingerbread man swam, and the rising dough (it was naturally thinner) was so ugly from above covered with islands of dry flour, where it was absorbed into the dough, where a dry piece stuck out ... is that right?

[Igor]

Igor, can I answer? Ira "kolobok" dough falls asleep with flour and pours water on top. She has a Panasonic oven, where the principle is water for flour and a small bucket in terms of the bottom area. While the water seeps through the flour, the dough has time to distance itself. I have a bucket, for example, for two mixers, this method did not suit me very well, because the water quickly moistens reputation dough.

[Ksyushk @ -Plushk @]

Ksyushk @ -Plushk @, you can, you can)), the bucket and I have a small one (burning), but in fact this dusting with flour will only dust the bun and in the process of growth breaks this "fur coat", but what about salt and oil? For the development of dough, a little more salt up to 1% will not hurt, but oil is generally not acceptable, right? And by_lovely, water and oil will sooner or later fall into the rising dough ... In general, I do not understand all this "mechanics" (((although the process of combining processes in one container is important to me and I want to deal with it. it is more convenient to chop all the times in one place and a bucket at once.
And I still don’t understand the difference between the sponge and the "software" baking method. I tried the wounds and with stitching and dough and the refrigerator to keep the night and ... but in fact 1 program, 3 hours, 5 minutes to mix everything and ... no difference !!!))) Well, I see such a "gourmet" and I do not see and distinguish tastes ... and so good and so ... what is more useful for health is that there is initially less yeast and it multiplies with sourdough and on these "children" it is both healthier and tastier and lays longer without stale (did not check, everything is eaten at once)).
Here in this recipe, roughly speaking, everything was divided into two, in half. The first half is like a dough and it does not ripen for an hour, but two / three, and the second is the dough.

Don't half the flour and water. Let most of the flour remain on the "sprinkle" to better cover the dough. And the dough itself, after kneading, can be flattened along the bottom, so that the flour is better, smoother, "blanket".
As for the taste, I won't tell you, it's all individually. Everything we love is in my profile.

[Ksyushk @ -Plushk @]

Ksyushk @ -Plushk @, 180 and 220gr. flour ... well, almost half of it ... that there these 40 grams will not make the weather. Nope?
And do not tell me, as an experienced user of the forum, links to topics where this tactic of combined processes is applied? Yesterday I baked "Borodinsky type on beer", it turned out good (they had eaten already) and in it I tried to combine the brewing process (malt, boiling water, spices, chicory) with dough (like pulish, liquid) beer / rye flour (equally divided) + floor tsp yeast (for insurance). And after raising, white flour, salt, honey, apple vinegar. In general, everything is on a whim and I would like to collect more information from practitioners, who does how.
In general, all the laziness and less dishes, take up space in the kitchen. As if so that would have less time to hang out there under the arms of his wife)))

[Palych]

Palych, this is for you in the section "Bread - the head of everything" most likely. More specifically, unfortunately, I will not tell you. And in the section the owner Admin, she can, if anything, give a lot of advice.

Happy New Year!!! I made a second copy, this time from premium flour. It's just a fairy tale !!! Has grown in its entire form, the smell and taste are amazing. Thank you!

[Dmitriy]

Thank you, Dmitriy.
Happy New Year!

[Ksenia]

Ksenia, baked bread in the oven, after mixing everything in HP. After the main mode (3 hours and 3 hours the dough came up), I took it out, set it to stand and after 1 hour it went up into a hot oven at 240 degrees, then reduced it. I decided to sprinkle the crust with flour. Burnt out. Well this is fig with her. Most importantly, the crumb is all torn ... I liked the taste of the bread, but how to fix the crumb? When kneading, it seemed to me that the bun was painfully dry. And I took it out without problems and no more flour was needed. Maybe not enough water? Maybe you can advise ... Thank you!



I will also add that the flour is higher on the dough. varieties, and for the 1st test.

Well ... baked) This time it's better. I added more water ... then I had to flour, and as a result the bun stuck a little to my hands. The same technology of mixing in HP. The only thing, I left the dough for 12 hours and added 20 g of spelled flakes instead of 20 g of flour. I climbed worse, I waited for 1.5 hours. And I threw it into the oven not at 240, but at 220, then 200 gr. But to my taste I liked yours better) Well, we will try)))

[Helga]

Helga, Hello!
You probably need to adjust to the moisture content of your flour. And it depends on many factors. But once you feel the kolobok, then everything will work out for you. What we see in the photo. Actually, in the first and in the second case, the loaves are wonderful.

Here I would say that the bread was cut hot. Maybe, of course, I'm wrong. And for the first time the kolobok really didn't have enough water droplets.

I liked yours better) Well, we will try))

And I like bread with spelled. But as they say, all markers are different.

Hello) Yes, I tasted the taste) Thank you for such a simple, but insanely delicious recipe!

[Helga]

Helga, to your health!

Good day! Made bread completely from premium flour. All the same, a small crest, yes there is! What is the problem, I don’t understand Help mi ... can someone tell me what ... Painfully tasty, I want the crumb to be worthy)

[Helga]

Helgawhat do you mean by

small tuft

?

[Helga]

Helgawhat do you mean by?

the crumb is not even and uniform, but as if exfoliated.