Flour loaf in the oven

Category: Yeast bread
Flour loaf in the oven

Ingredients

Dough:
Wheat flour 160g.
Water 275g.
Sugar 12g.
Dry yeast (Saf-Moment) 3d.
Dough:
Opara
Wheat flour 240g.
Salt 7d.
Softened butter 8d.
Eggs (not used) 6g. *

Cooking method

  • Prepare dough. Heat the water to 45C.
  • * if you use eggs, then you need to take 6g of water. less.
  • Pour in flour, yeast, sugar, beat for 1 minute. Cover and leave for 20 minutes.
  • For the dough, beat the dough with butter, salt, egg (not used) for 3 minutes.
  • Add the remaining flour and stir until smooth for 2 minutes at low speed. Dough at the end of kneading:
  • Flour loaf in the oven
  • Cover and leave for 30 minutes.
  • Then knead for 8 minutes at high speed until smooth:
  • Flour loaf in the oven
  • Leave the dough in a bowl for 10 minutes. Then put it on the table, straighten it with your hands in a rectangle, fold it in three and three more. Place in a container, cover with foil and leave for 30 minutes.
  • Then put the dough on the table, straighten it again into a rectangle, fold it in an envelope, return it to the container and leave for another 30 minutes.
  • Then repeat the folding procedure and leave the dough for 1.5 hours. at 30C. That is, the total fermentation time is 2.5 hours, with kneading after 30 minutes and 60 minutes after the start of fermentation.
  • Knead the ripe dough, form a ball, cover and leave on the table for 10 minutes.
  • Then roll out the dough into a narrow pancake tongue, squeezing the bubbles with a rolling pin (docker), grease with water and roll into a roll, slapping each turn. Pinch the seam and place the workpiece in a mold (23cmx13cmx6cm) oiled for proofing for 70 minutes at 35C.
  • Sprinkle with water before baking, make shallow cuts on the top, dust with flour. My blade is dull, and the cuts are not deep at all.
  • Ideally, bake in a closed form in an oven preheated to 190C: the first 30 minutes under the lid, the second 30 minutes in the open. Leave the finished bread in the off and ajar oven for another 10 minutes. I don't have such an opportunity, so I just baked in an open form.
  • Cool the finished bread on a wire rack for at least 25-30 minutes before cutting. This bread does not stale for 3-4 days.
  • Flour loaf in the oven
  • Flour loaf in the oven
  • Very delicate crumb. The husband said that this is the tastiest bread he has ever eaten. The previous 300 do not count. You really need to cut it in thick chunks, otherwise it will turn out, like with milk foam - it seems like there is a lot of it, but you take it in your mouth and there is nothing.

The dish is designed for

The weight of the finished bread is 580g.

Time for preparing:

About 6 hours

Note

I did double the rate for two forms.

Recipe from LJ Luda 🔗, with words of gratitude.

Kras-Vlas
Awesome, Ksyusha! To bookmarks! There are already so many recipes ... do not bake! We will try
kolenko
Ksyuyush! Have mercy! They can't keep up with my bread. There is another half of the Imperial one, but it makes me itch as if I’ll look at your "light bulb" Well, the same crumb is smooth, tender
Lyuba 1955
What bread! Omela I have never seen before that you bake with dry yeast
Twist
Ksyusha, awesome bread! You just can't take your eyes off the crumb! I want it already
Omela
Girls, thanks!

Marina, bakes on fresh (3 rubles more). Water only up to 37C gray.

Lyuba, I bake in the author's version, and Lyuda always has dry

Lenchik, you have a couple of days until we eat this one.

Olya, saw, Shura, bake.
MariS
Xun, the bread is just super !!! The pulp is full of holes ...

Just explain, pzhl., Why do you need so many "dances with tambourines" - exercises (every 30 minutes)?
And for those who like thicker bread, need to reduce the liquid content?
Omela
Marish, Thank you.

Quote: MariS

Why do you need so many "dances with tambourines" - exercises (every 30 minutes)?
Crumbs are needed to get high-quality crumb.

Quote: MariS

And for those who like thicker bread, do you need to reduce the liquid content?
We must take another recipe. Here the subtlety is precisely in the openwork crumb. And I won't say that the dough is liquid here. It can be seen in the photo that it holds its shape.
Tata
Omela, super! So little white !!!! Is it really from Ashanov's flour ??? I constantly look at LJ Luda and yours, all the breads are wonderful
Omela
Tata , Thank you! Flour yes, Ashanovskaya. Itself was surprised. The dough was in a white container, so frankly gray compared to it. And in the end it turned out so white.
Vichka
Quote: Omela

Tata , Thank you! Flour yes, Ashanovskaya. Itself was surprised. The dough was in a white container, so frankly gray compared to it. And in the end it turned out so white.
Oh, girls, Recently, I also bake everything on Ashanovsky flour, it seems you, Ksyusha, saw a photo of the package. Before that, I mixed it with more expensive flour, but when I saw it at Ksyusha's, I became so emboldened and baked purely from Ashanovskaya, I did not notice the difference.
Omela
Yes, Vika, I have been baking on it for a long time.
lungwort
Mistletoe, bread is a miracle! The beauty! You must bake it. Previously, I only baked bread in a bread maker, but with the light hand of Marina (Twist) now I bake bread in the oven. Very beautiful light fluffy crumb at the bread. I'd like to try it.
Sonadora
Ksyusha, a miracle, not bread! And the crumb is so weightlessly whirled!

Kras-Vlas
Girls, Ksyusha, Vika! And what is "Ashanovskaya flour"?
Vichka
Quote: Kras-Vlas

Girls, Ksyusha, Vika! And what is "Ashanovskaya flour"?
In the city of Auchan stores there is a product with their logo, this product is cheaper than any other product. This can be found in other stores, for example in the subway.
Omela
That's right, here's the package with this logo:

Flour loaf in the oven

lungwort, Sonadora , Thank you! Bake, girls, today the crumb is the same tenderness as yesterday.
natalia52
Ksyusha, do you have an original kneader Assistant?
Omela
Yes, Natasha, only now it is called Ankarsrum.
Kras-Vlas
Girls, Ksyusha, Vika! Thank you, but I bypassed her, did not trust her, now I will try!
natalia52
I also want to buy, but I'm still thinking. I wonder how he whips the whites, how he kneads the dumplings dough? Ksyusha, are you satisfied with the purchase?
Omela
I'm happy. I didn't whip the squirrels myself, the family doesn't eat eggs, but the girls, I know, whipped 5pcs. I haven't kneaded the dumplings yet, but I'm sure she can handle it. I can throw you video reviews on kneading dough in PM.
natalia52
I would appreciate that. Did you buy it through Sergey? We have 573 euros here, so probably it came out the same for rubles?
Omela
Natalia, answered you in the PM.
natalia52
Thanks Ksyusha! I read it, looked at Sergei. I have a bread maker, but I don't like bread in it. It seems that it tastes better in the oven, although Luda is now baking with might and main in a bread machine and praising.
Omela
Of course this is a matter of taste, but I also don't like HP bread.
Omela
The only thing I would like to draw your attention to is that the minimum weight of flour for kneading in a Swede is 500g, or better.
natalia52
Ksyusha, it's better for you, it's easier. And I don't need less. If for dumplings or dumplings, then I need at least 500 g of flour. And with less flour, you shouldn't even get the kneader dirty.
Omela
Quote: natalia52

Ksyusha, it's better for you, it's easier.


Quote: natalia52

And I don't need less.
Well, then it's okay. It was just that for me it was the main deterrent before buying. As I will present a bowl for 8L, so -. And now less than 800g. I do not knead flour at all.
nut
Ksyusha, show me the photo of the bag from Ashanovskaya flour Today I was in Ashan - my eyes almost got out, so I looked for it and did not find it.
Omela
Irish, only tomorrow I can take a picture. We just bought it today, stayed in the car. It lies in the same place where all the flour is. White bags with a green stripe and the inscription "Every day", as in the photo above.
Vichka
Quote: Omela

Irish, only tomorrow I can take a picture. We just bought it today, stayed in the car. It lies in the same place where all the flour is. White bags with a green stripe and the inscription "Every day", as in the photo above.
May I help?

Flour loaf in the oven
Omela
Vika, saved !!!
Vichka
Quote: Omela

Vika, saved !!!
I’m just preparing for this loaf, what if the loaf will be counted and it will turn out well?
Omela
What do you mean "suddenly" It will definitely work out!
Vichka
Quote: Omela

What do you mean "suddenly" It will definitely work out!
pfu, pfu
nut
No, well, a chicken - she is a chicken in Africa, she saw this flour - she looked "general purpose", and Ksyusha wrote that she was very white - she decided "not that", she was looking for a resident. Thank you girls for your help - I'll have to go again
Omela
Not, Irish, you confused something. On the contrary, I said that it (flour) is gray.
lungwort
Ksyusha, today hands have reached your bread. I put the dough without eggs, I don't really like the egg taste of bread. I noticed that in the recipe 6 gr. eggs. It's not a mistake? It seems that the average egg should weigh 60g. For me, this question is not critical. I can do without eggs. ; D Later I'll write what I did.
Omela
Natalia, not a mistake ... exactly 6g. Good luck!
lungwort
Thank you! Now everything is in the process. After 10 minutes I will re-fold.
Omela
We are waiting.
lungwort
Happened! (y) I took a double portion of food (bread is eaten quickly, but I don't want to mess with it every day). I did everything strictly according to the recipe. One loaf was baked under the lid, the other without it. I did not feel the difference. The crust of the bread is crispy, on the second day it became softer, but it is softer. The crumb is wonderful. This morning I could not resist and ate two slices without anything, only washed down with sweet tea. Although I had to tinker with folding the dough and working with a rolling pin, and the process itself took me about 6 hours, but the result was worth it. For myself, I would add a little salt, but the feeling of salinity is very individual, my family did not tell me anything about this. I liked the bread, I will bake it more than once. Thank you so much for the recipe.
Omela
Natalia, I'm glad that the bread was a success and I liked it !!!
Mashilda
Mistletoe, I keep saying thank you!
I found out that you can only thank once an hour (((strange, but I got to the computer and will do it!
Sorry for the quality of the photo, but the bun was really excellent! Myakish is just like in the photo in the first post! Openwork, delicate, layered:
Flour loaf in the oven
Flour loaf in the oven
I have everything, until the moment the dough is rolled into a ball, the bread maker did, I set all modes as described in the recipe, it is clear that the stove does not suck as it should crumple the dough, this is not stretching-folding, but my result I was quite satisfied and I could easily go for a walk with the child, but I came to the main process of molding, proofing and baking. The only thing was it was cool in the kitchen and even in the microwave with a mug of boiling water, apparently 35 degrees did not work out, it was necessary to distance a little longer, a loaf of bread broke a little (((
THANK YOU!!!
Omela
Masha, a beautiful loaf turned out !!!
lungwort
Many times I baked this bread and all the time I say: "Mistletoe, THANKS."
Omela
Natalia, Thank you too!

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