Wheat bread Pain Rustique (in the oven)

Category: Yeast bread
Wheat bread Pain Rustique (in the oven)

Ingredients

Dough:
Wheat flour 225g.
Water 225g.
Fresh yeast (dry active) 1g (0.25g)
Dough:
Opara
Wheat flour 225g.
Water 75g. + 10g. for yeast
Salt 9d.
Fresh yeast (dry active) 5d. (2.5g.)

Cooking method

  • Prepare dough. Dissolve yeast in water (mix dry with flour), add flour and stir until smooth. Cover with foil and leave for 12-16 hours at room temperature. I got 14 hours.
  • Over time, the dough became covered with large bubbles:
  • Wheat bread Pain Rustique (in the oven)
  • For the dough, beat the dough together with 75g. water (if you use dry yeast, then you need to use all the water according to the recipe, i.e. 85 g).
  • Add flour. Stir at low speed for 2 minutes until the flour is completely moistened. Cover and leave for 30 minutes.
  • Then sprinkle the dough with salt and yeast diluted in the remaining 10g. water (dry just sprinkle on top). Knead for 5 minutes at minimum speed. The dough is soft, sticky.
  • Put the dough on the table, greased with a little oil (if necessary, grease your hands with oil as well). Fold 4 times (as shown Wheat bread Pain Rustique (in the oven)
  • Wheat bread Pain Rustique (in the oven)
  • When I get such "crocodiles" I want to do so 🔗.
  • Really very fast, simple, tasty and aromatic !!

Note

Misha's recipe (crucide) 🔗 as much for 2008, but I just came across. Maybe we already have it under some other name, I haven't found it.

Twist
Ksyusha, Wow! There are simply no words, such beautyaaa ... !!!
Vilapo
Eh, she was late, Toko got ready to shout: and I'm the first for such a beautiful bread: lol: Marisha was ahead ...
Omela
Marina, Lena, Thank you! Shout out sing duThis !!
kolenko
Fuh! Already put the dough.
Such a crumb! Such holes! I'm in a duet and will be a trio!
🔗
Vilapo
Quote: kolenko

Fuh! Already put the dough.
Such a crumb! Such holes! I'm in a duet and will be a trio!
🔗
Omela
Quote: kolenko

Fuh! Already put the dough.
Lenchik, that's a fine fellow !!!!

Quote: Vilapo

teeks, I didn’t understand .. but this hto got in the way ??? Without strumentu ??
Vilapo
Quote: Omela

Lenchik, that's a fine fellow !!!!
teeks, I didn’t understand .. but this hto got in the way ??? Without strumentu ??

This is me on the sidelines for now I put the dough right away too
Omela
Quote: Vilapo

I put the dough right away too
OOOOO !!! You would have a third night!
Wiki
This is a crocodile
Mistletoe, what's the new plate in your oven? We kind of bought the same and you have a "painted"
Arka
How much I love this crumb !!!
Chalk! Oh yes hostess!
Freken Bock
Excellent!
Omela
WIKI, Arka, Freken Bock, thanks girls !! Fffse, there is no bread .. And the rye lies to itself calmly !!

Quote: WIKI

Mistletoe, what's the new plate in your oven? We kind of bought the same and you have a "painted"
Well yes .. painted .. bummer I came from Ukraine ..
Wiki
And which one is better? Or are they equally good?
pygovka
AWESOME !!!! I faint from such HOLES! Well this is what a beauty, oh, if you lived closer Oksana, you would wait for guests to have such bread ...
Omela
Quote: WIKI

And which one is better? Or are they equally good?
Vika, I am currently baking bread on a pallet to compare.

Natasha, so come visit. There is no bread already!
kolenko
Xu! but for fermentation (those 70 minutes) we put the dough in the heat? In the oven with a light bulb? In a micra with boiling water?
And then something cold is mine
Omela
Lena, I was warm. In MV on the test.

shl. and she defrosted the other bread today at room temperature .. so, too, when she pounded, it was straight cold.
pygovka
I think while I get there, you will bake more than once and come up with new ones and show us.
kolenko
Yeah, I'm here with a crocodile. Do you accept?

It gets cold. Smells

Wheat bread Pain Rustique (in the oven)

Incision
Wheat bread Pain Rustique (in the oven)

More details
Wheat bread Pain Rustique (in the oven)

Verdict - half is gone. Dough for tomorrow is worth it.
And the crust is mmmmmmmmmmmm
Omela
OOOOOO !!! YEAH !!! I recognize my brother Kolya !!!
Lenchik, well done!!!
kolenko
I forgot to write that I baked in flour of the 1st grade. Found it with us. They write on the package - protein 10.6
And now I put the dough on the sun. Let's see the difference

Thanks for the compliments, Master!
Omela
Quote: kolenko

Let's see the difference
And it tastes !!
Vilapo
Oh girls, are you still awake? Then we are going to you with my crocodile Omelchik I baked bread, class, I liked it very much, I baked it in flour. from. And this is what happened, crust, crumb super Wheat bread Pain Rustique (in the oven)Wheat bread Pain Rustique (in the oven) ... Mistress for you Wheat bread Pain Rustique (in the oven)
Tata
Omela no comment
Omela
Lena, he turned out handsome !!!

Tata,
Vilapo
Quote: Omela

Lena, he turned out handsome !!!
Thank you mistletoe, it’s you who bake such beautiful breads that are difficult to pass by
kolenko
Take number two. Flour sun. The dough is slightly thinner to the touch. I liked the spirit more for 1s. Now find the differences!
But crustsiiiii

Wheat bread Pain Rustique (in the oven)

Wheat bread Pain Rustique (in the oven)
Omela
Lenchik, a credit crocodile !!!!!

Quote: kolenko

Now find the differences!
This crumb will probably be more pliable and more rubbery.
kolenko
Quote: Omela

This crumb will probably be more pliable and more rubbery.
You, Ksyushechka, sly, you knew
Took it, and guessed everything

Vilapo
Quote: kolenko

Take number two. Flour sun. The dough is slightly thinner to the touch. I liked the spirit more for 1s. Now find the differences!
But crustsiiiii
Lenchik, what are you? from. baked? Now I bake bread on Starooskolskaya flour, its quality is much better than our Kievmlyn
kolenko
Kyivmlyn used, though with a pinch of pure ascorbic acid.
Do you take Stary Oskolskaya Home bakery or a French trick?
Vilapo
Quote: kolenko

Kyivmlyn used, though with a pinch of pure ascorbic acid.
Do you take Stary Oskolskaya Home bakery or French trick?
I buy Starooskolskaya Home bakery for home baking, I like it.
Leara
Oh, but I, it seems, did not work out with this bun. I put a dough on fresh Lviv yeast (I don't like them, but there was no other). The dough stood for 14 hours in the oven with the light on, the bubbles on the surface are small. Flour KievMlyn, sun. I kneaded the dough, at first it was tight, rubbery, then it moved away, not bad and the gluten developed like, but sticky sooooo ... I put it on to bake - it didn't rise much in the oven, it looks more like a lavashik ... but I tried to check the readiness with a splinter, barely pierced the crust. .. I really don't know what to do (((It's scary to give to relatives, so that they don't break their teeth ...
It will cool down, I'll check what's inside ...
Omela
Valeria, it's a shame! I baked this bread several times, it doesn't look like lavashik at all.
shl. in fact, the readiness of the bread is not checked with a splinter .. and the crust at first can be hard .. you need to cover it with a towel and let it stand.
Leara
Quote: Omela

Valeria, it's a shame! I baked this bread several times, it doesn't look like lavashik at all.
shl. in fact, the readiness of the bread is not checked with a splinter .. and the crust at first can be hard .. you need to cover it with a towel and let it stand.

Bread with me and rested for several hours, wrapped in a towel. The crust is thin, but hard to crust. And the holes are big and beautiful in the crumb, but it turned out to be very rubbery. I suspect that tomorrow everything will be completely sad with him. Upset to the point of impossibility
Maybe this effect is due to the yeast and the fact that the dough did not ferment as expected?
By the way, there is also such an observation that all the breads that I made, according to the recipe, I had more flour, and even 100 grams (sometimes even more). It is very wet, but it is damp at home (
Omela
No, well, if we are "upset to the point of impossibility" because of every unsuccessful bread, no health will be enough. If it turned out to be too rubber, then yes, it was too wet.

Quote: Leara

Maybe this effect is due to the yeast and the fact that the dough did not ferment as expected?
It's hard for me to judge, I didn't see how your dough looked. But of course a lot depends on yeast. I heard that the Lvivs, on the contrary, are overly active.
Leara
Yes, the dough looked a little sad - it wandered slightly and stayed for 14 hours with small bubbles.After adding flour to the dough, it immediately grabbed like a paste, probably ... I barely took it off my hands. I tried to knead in HP (I don't have a harvester), but pulling the dough onto the table I realized that I was wrong, it was very hard to remove ... Liquid, sticky dough ... After the proofing it became better, but the dough floated ...
And we have the yeast Lviv, Kryvyi Rih and Lux ​​... As for me, the last ones are the best .... The first and second ones immediately after the expiration date begin to wash ... But at the time of purchase in the store, the freshest were Lviv yeasts in packaging 25 grams.

Well this is what my bun looks like. I had to bake in a round shape, on the table the dough strove to spread into a pancake (or lavashik). Maybe it was overstayed at the last proofing? As an option? They just turned off the light and the bread stood for 20 minutes longer, and the oven did not have time to heat up to 240. Although we have small protrusions instead of a stone and a large tray with water. But the dough increased slightly, then the crust seized, which remained until the bitter end. It is cut and chewed with difficulty)

Wheat bread Pain Rustique (in the oven)

Wheat bread Pain Rustique (in the oven)

Wheat bread Pain Rustique (in the oven)
Omela
Bozhezhtymoy, shosh you have so stipulated your bread. It turned out normal !!!!!! "Long" bread, they are "rubber" by definition. And in your case, you could add flour, because the dough should not be overly sticky. And yes, you just overdried the crust, because the oven did not have time to heat up to the desired temperature. And your dough has not stopped, it can be seen from the crumb and appearance.
Leara
Quote: Omela

Bozhezhtymoy, shosh you have stipulated your bread. It turned out normal !!!!!! "Long" bread, they are "rubber" by definition. And in your case, you could add flour, because the dough should not be overly sticky. And yes, you just overdried the crust, because the oven did not have time to heat up to the desired temperature. And your dough has not stopped, it can be seen from the crumb and appearance.

Oh, do not praise))) I am a perfectionist))) Therefore, when it doesn’t work, I get upset ... I have a day of your recipes))) I’ve made an apple one. the crust also turned out to be tough, even after cooling it did not steam ... Moreover, I noticed that my oven at high temperatures gives the crusts excessive hardness, although the crusts are thin on the other side.
Omela
Valeria, you have to adapt to your oven. Do you bake on the lower level?

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers