Bread without kneading in the Shteba pressure cooker

Bread without kneading in the Shteba pressure cooker

Category: Yeast bread

Ingredients
flour	430 gr (3 cups)
water	345g (1.5 cups)
vegetable oil	10 g
salt	8 g
dry yeast	1 (one) gr

Cooking method

• I must warn you that I have not achieved much success in baking at all, therefore I will simply describe my own experience, and it is not difficult to find the classic version of this recipe on the Internet.
• It is best to do this in the evening.
• Mix all dry ingredients in a bowl with a spoon or spatula, pour over water, knead actively for one minute. I do it with my hand, someone can knead with hooks. But the meaning of this bread is in the minimum of hassle - when I'm too lazy to wash my hand from the dough, I just knead it with a spatula.
• The dough is quite liquid and sticky, the right step is to transfer it to a new bowl greased with butter (I left it in the same one where I kneaded). Cover the bowl with plastic wrap and leave the dough alone at room temperature for 12 to 24 hours. If the room is warm, then for a shorter period, if it is cold, then you can not be afraid and keep it for a long time.
• We open the film. There should be a bubbly surface that has not yet begun to actively fall off. Dump the dough onto a floured table (board). That's when a greased bowl comes in handy - that the dough came out of the bowl easily.
• We fold it three times 2-3 times. You can leave it on the board, you can return it to the bowl, cover the main dough again with a foil to prevent it from drying out.
• After a few hours (we are guided by the rise - how well it has grown and spread, then you can start) fold it again 2 times and put it seam down in a non-stick bowl, slightly oiled.
• After the distance and the increase of the bell by 1.5 times (2 hours in time), we put the bowl in the Shtebu, remove the valve and turn on the Frying mode for 30 minutes, after turning off we turn over the bread and fry its roof in the same program for 10 minutes. We don't let it stand, we immediately take it out on the wire rack, otherwise the crust will soak.
• 
• The cut is unsuccessful - this bread should be 6yt 6 more perforated and with thin films, but what it really is.)) Still the first attempt. If it turns out better, I'll post it. But the smell and taste are quite pleasant, mature and sweetish. Only very elastic - the crumb is able to stretch so long ago.)))
• 

Time for preparing:

30+10

Cooking program:

Frying

Note

* In this classic recipe, the dough comes out thin, and the moisture has nowhere to go, so it may be possible to reduce the amount of water by 5-10 grams, but then we will lose the correct consistency of the dough, which forms gluten in such a moist structure without our physical intervention.

* It is possible to increase the number of intermediate folds if desired, but it is hardly possible to reduce them further.

* In the classic recipe, there is no oil in the composition, only to lubricate the bowl. But no matter how long I went, nothing edible came out in the oven without butter.

* If the room is hot and the dough will stand for about a day, a sour taste may appear. In my case, I kneaded at about two o'clock in the morning, after 12 hours the first folding, once again after 2-3 hours and the final proofing in total complexity took about 18 hours, in the room about 20-22 grams, the bread tasted more sweet than sour (which often came in the summer in the heat).

Who will do better - share, pliz, finds. I like this bread with a minimum of yeast, and the fact that you can easily go without a kneading machine or bread maker, because you don't need to knead anything, it does everything by itself.

Good luck!

Similar recipes

Yogurt bread without kneading (in the oven) (Omela)

Sourdough wheat bread without kneading (ANGELINA BLACKmore)

Artisanal bread without kneading with leaven (Serenity)

An interesting recipe! You can also try. The bread is appetizing in the context.

Mercy for the compliment.
I just don't like the cut. Because I roughly know how it should be out of the oven, but a cartoon bun has nothing in common with the classics in this case. Came out what cannot be (from).)))

But the taste is nicer than it looks - in our family the harsh crust of the "correct" version from the oven has taken root badly, but here it is practically nonexistent.

[Bijou]

Bijou, that is, you baked it in the Panasik's bowl - you leave the Shteba lid tightly on top, and how do you wrap the difference in height, what type of ceiling?
Otherwise, I have never baked with such a cool method in my life

[julifera]

Eh, I wrote and wrote, and the light blinked and kapets .. ((

julifera, I do not wrap this gap on the top of the bowl, although such a thought flashed. I just throw on top a couple of folded 6 large o6ychny towels, which hang down at 6 o'clock - there is no electronics in the lid, there is nothing to say about it.)) Somehow it’s enough for baking, I don’t get over it again until Yulmart, this is a whole business for me. And they are muddying up there with bowls - they never brought me back then, then they didn’t, then they went up, now they seem to be a little cheaper again, but I have no money or time. )))

There is a hope that in the native bowl 6without heaters, the discharge of steam will be better, otherwise the roof is really wet before it capsizes. Ready though.

I want to try to bring this bread6 to a "refrigerated" (expression in the refrigerator) state, what if something interesting happens?

[Bijou]

Bijou, thanks for the answer, I immediately found the recipe and baked bread this morning, and it’s gone, gobbled it up.It turned out very tasty, but very small, my husband almost dodged him himself, a bitch Now I put a triple porridge, we really love bread.
And yesterday I cooked a borscht, so they are together, until they ate

The dough was crushed only once, there was not enough patience, but it was already well fermented.

[IVANOVNA5]

IVANOVNA5,
Save me, you inspired me!

Will he bake a triple portion of the cartoon? Maybe we should start at least 6y with a double?))
Yes, this is a small piece, but it was so in the original, and who am I to distort the original source? Tell me the taste is unusual relative to the usual "sweet" bread with sugar and a lot of yeast? So natural ...)))

Chewed the dough just once

Only it is not censured in the literal sense of the word - it is added, you just made a reservation, right?

If suddenly someone does not know - the laid out dough is captured from one side, slightly pulled and the edge is thrown over the center, then the same from the opposite edge. So it looks like an oblong flap folded in three. This is done carefully, trying not to destroy the already formed gas bubbles in the dough. Double folding - means after the done, turn the dough 90 degrees and repeat.
* More than 3-4 times the dough will no longer allow it to be folded (and they don't do that much) - it will become too elastic.

[Bijou]

Yes, Bijou, the taste of bread is extraordinary - from childhood, I come from the Kuban, we even have ordinary gray bread there tastier than the local (St. Petersburg) white bread. Having lived here two-thirds of my life, I never learned how to eat the local bread made from rye flour, it’s not tasty for me, I eat only white bread or loaves, realizing that it’s not good to eat. Now I’ll bake it myself, buy different flours and try
Regarding the kneading, at first I folded the dough, as it is written in the recipe, but the habit of kneading took its toll, and I kneaded it a little more with my hands, that's why I wrote "kneading the dough"
I also want to add an important point in kneading any dough, if anyone does not know: when mixing flour with liquid, you certainly need to drive a spatula or spoon (who uses what) in one direction, that is, either clockwise or opposite, so as not to break the gluten threads, and the baked goods will always turn out to be airy and breathable.

And for girls who barbarously "scrape" their saucepans in case of burning (read on the forum, this often happens): you don't need to scrape anything, just put some baking soda on the bottom and boil, everything will go fine! Good luck!

And again I am reporting a triple portion of bread. After 12 hours of fermentation, she folded the dough 5-6 times once, then placed it immediately in a Teflon bowl and after proving (4 hours passed) turned on the frying for 30 minutes + added another 10 minutes, then turned it over and - for 15 minutes. roasting. The loaf is baked well, does not stick, tasty, but the middle is somewhat opal. Next time I'll try to fold it twice and add a little frying time, but this is what happened:

[IVANOVNA5]

IVANOVNA5, great bread !!

[Masinen]

Thank you, Masinen , now I need to bake something more interesting. My husband promised to buy different flours for experiments, although before I baked my first bread, he answered my request skeptically: "Don't make it up." And after the second loaf he himself promised. “But, he says, we’ll have to ferment it every day.” And I’m already rubbing my hands, which means that soon he himself will buy a bakery

And I'm already rubbing my hands, which means that soon he himself will buy a bakery

That's how it goes - the domestication of men!

Everything in a bread maker is much faster and simpler, and the tastes are different. This dough is quite difficult because wet - over 80 percent moisture is not a cat sneezing.)) The euphoria from bakery bread will pass, you will come to oven 6agets or chia6ate, 6at - and you are already friends with wet dough!

[Bijou]

Bijou - I put the dough according to your recipe now, tomorrow there will be my first bread in Shteba!
And by the way - I always didn’t like rich yeast dough in multicooker, because I don’t like some kind of rubberiness in baking, but I love it in bread. Anticipating the result!

And here's what I got, Bijou bread, double portion, and another part of the 200gr flour was whole grain wheat.
Cut it warm, could not resist
I liked the recipe, thanks

[Lerele]

Lerele, you are welcome!
Glad it came in handy.

Bread, so to speak, "casually" - with such a small amount of yeast and the absence of sugar, it is practically impossible to "miss" it until a sour taste-smell appears even in the heat. Well, it does not burn 6 times without sugar, which is also nice.)

But I really, really liked your bread! Interestingly, so high, and the crust is elegantly uniform over 6 points!

My dough also ran away overnight, got up in the morning, and crawls out of the cup. The yeast was fresh, although not enough, it still rose well. And delicious. I will repeat, thanks again for the recipe.

[7 cm]

Finally, I got baked too!
Otherwise, I was really tired of waiting until my dough rises, so I baked right away after the first proofing, which is after the first folding! It took me 2.5-3 hours. She turned on the baking when the dough took up 2/3 of the volume of the bowl.
Norm - single, yeast - live - 2.5 grams, the program is as in the recipe - Roasting
Bread height 7 cm

I cut off a piece of pink salmon - Nyama Nyamskaya - ate it with my fingers
Now I understand why the people so "squeak" from the bread in Shteba

I cut off a piece of pink salmon - Nyama Nyamskaya - ate it with my fingers

Here is a smart girl!

And te6ya is also so evenly fried, but without burnt, right?

Very uniform, not burnt, yeah

Well, with a fright, so as not to burn out, I gave 25 minutes on one side, then I looked that there was no burning in either eye, and gave 15 minutes on the other.

And I didn’t know what time to navigate - according to Shtebinovy ​​or real, because the countdown does not start right away.
As a result, I timed 25 minutes on my timer and was not guided by Shtebin's time.
But it is clear that it was possible to give more time for 5 minutes, nothing would have burned there.

When I took out the bread, I checked it with a thermometer - 95 ° С

When I wrote in the recipe, I indicated the time that we set on the Ste6y display. Then you just wait for the squeak and go to turn it over.

The trick is that I beep all the time, and after which of the squeaks should I turn over?

Eeee how ???
That is, it is just heating up and already beeping? Or when will it come to the regime and the countdown will start? (this is how our Par leads) Or what?

Yes, this is how Par behaves - both before and after and during - an insatiable squeaking monster
But the result is super
Now I made a piece with honey acacia

[julifera]

julifera, thank you so much for the recipe !!!
For me, accustomed to the fact that a bread maker kneads and bakes bread for me, and 10 days since I became the owner of Štebik, the recipe was very clear ...
Here is my first-born TASTY !!!!!!!!

Now I will increase my initial level ...
Thank you so much for an interesting and easy-to-understand recipe.

[L @ ​​R @]

L @ ​​R @, Laris, this is not my recipe, this is Bijou
And the bread is really very simple and very tasty, and if it is not folded during the proofing process, it turns out to be much airier, solid lace holes

[julifera]

julifera, Julia, quarrel, * JOKINGLY * overlooked (at midnight)
I'll try not to add the next one

[Bijou]

Bijou, Lena, I just thanked Yulia instead of you for the bread recipe
I beg your pardon
And I want to bring you a huge THANKS for this BREAD

Lar, come on !! What am I doing here? This invention is very old and not mine at all, some American or English baker, Jim Lai is called. Well, I came up with unconventional bread.

and if it is not folded during the proofing process, it turns out to be much more airy, solid lace holes

Yeah, basically baked dough. And why, one wonders, knead it?))
That is, you both knead and bake right away in a stem bowl? This is the apofigosis of apophigosis by the degree of laziness! Or do you knead in one place, then pour it into a bowl, distribute and bake?

Or do you knead in one place, then pour it into a bowl, distribute and bake?

Exactly

All the same, to get real bread bread - the dough needs to be carefully sedimented 1 time (I separate the dough around the perimeter with a silicone spatula with vertical movements along the walls - this is enough), then the dough is carefully poured into the container in which the boom is baked, and rises again.
Why don't I put it right in the Stebik bowl: firstly - the habit of doing it in a transparent measuring container in order to see how the dough has risen; secondly - a bowl may be needed during the day)))

secondly - a bowl may be needed during the day)))

Ha! I'm now picking out jars of yogurt from the bowl so that I can put the bread for proofing, I'm scared - oh, I wanted to bake a cake today, but a bowl? Then I remember that I have two of them and again I am happy.

I caught my eye today in Eldorado bowls for Polaris, it seems - not a very pleasant narrow bowl of a disgusting brownish color - a thousand without a ruble. And I grabbed the shtebkin for a thousand and forty-two, well, am I not done? In addition, I really respect the shape - almost like Panasik's flat, and not almost semicircular from the bottom - if you suddenly overturn the cake and bake it, it's just the same.

But you still have to try to bake the dough just once. Just see how it ends. The dogs dispose of the failure, I hope.)

By the way, yesterday I had a surprisingly unpleasant dough - after listening to someone, I added butter to the smoothly kneaded dough. Well, the dough immediately looked like it hadn't been kneaded at all. ((I took offense at him and shoved it into Shteba. It turned out to be very nice! Here's how she does it?

[Bijou]

Bijou, I want, or rather, I am already melting your bread and now I don’t know:
- why unscrew the valve?
-It must be completely removed or the cap is enough
-and I didn’t understand about the towels, should I cover Shteba’s saucepan?

Oksan, I took off the valve, because it was easier for moisture to get out - the dough is too wet by itself. Well, you don't have to remove it, open the valve, I guess. I just wanted to, so I did.

Towels - yes, those multi, which I have 6 without heating in the lid, when baking I cover the top with a folded thick "6" towel, hanging the edges by 6 oka. Then a little less condensation is formed, because the lid is not so cold, and the dough heats up faster and better.

That is, you need to remove the cap and unscrew the valve? The husband did not allow it to be done, you will break it says
In short, I baked everything, I liked the loaf, but it was sour, as I made it without yeast, but with sourdough (I need to add it, sorry, I’m everywhere now) in this case, it’s better to melt in the refrigerator.This is 1 portion.
and I also added 1 tbsp of barley drink "golden ear" there - rye + BARLEY + oats - we really like the taste of barley in bread, it dominates. Remember drinking instead of coffee before.
The fact that the sour bread did not touch us finally, but I really like the structure, the pate is well smeared and the bread does not crumble. Everything is fine. I didn’t like turning the bread over, he clung to it. I tried out the recipe for a dacha where there is no oven and find it very decent bread!
Thank you, I wrote you a lot.

Thank you, I wrote you a lot.

Cheers cheers!

If there is an airfryer in the house (the halogen baby Redmond, which is sold separately, without a bowl, is especially good) or something else that can brown the roof, then people do so. Well, if it doesn't, then it doesn't.

You can also play around - for example, try to add flour very gradually, literally on a spoon. And to catch that balance when the structure is still pleasant, and the roof does not fit like that when tipping over, because it has become a little stiffer. This is bread, why not make it different? What if you get lucky?

The bread is superb, the Shteba saucepan is convex in the center, when you turn it, the center will always be slightly smaller. Yes, the grill is a good thing, but it is not.
It's just that everyone was bustling around with "wings" - one was holding the stand, I was turning the Castr over, my daughter was insuring, what if we dropped the "crows" bread. In short, we had a good time and sat down in boutiques to eat the sentence - the bread is super! Here

Virgos, I just started to master Shteba (I baked only 2 times), on frying for 30 minutes + 10 s AG, my bottom gets very hot. They advised me 0.3 on porridge, but I have not had time to try it yet. Nobody tried this particular bread on porridge?

[Anna1957]

Anna1957, Anechka, bread in a shtab is better when fried, you can take 25 minutes. I baked on porridge too, but I don't remember how it happened!

And here is my "fried" bread:

ABOUT! Mash, in my opinion, it turned out quite well, right? Or how?

ABOUT! Mash, in my opinion, it turned out quite well, right? Or how?

Very good, I think! Thanks for the recipe!
We generally like low-yeast and low-mix breads, such as ciabatta.
Here it is in the context:



What is characteristic - it is no longer there.
Now I'll gird myself up and put on a double dose of the test.
In this regard, the question is - to throw 10 minutes on each side for cooking?

Wow holes!

In this regard, the question is - to throw 10 minutes on each side for cooking?

I do not even know. Probably worth it. At least on the first side, I would have thrown all 15 - the bread is unsweetened, so there seems to be nothing to burn, and I don't want to eat half-baked.

What is characteristic - it is no longer there.

Yeah, as I got used to baking bread in Shteba, at first they also swept it clean. But now I am making a slightly different bread based on this recipe, a pound of flour. Also a little yeast, but a rather long lead-folding in the container. The holes are small and the crumb is softer, and the taste and smell are similar.

How long have you matured to "try".

Wow holes!

Yeah, next to the cheese lies, envies.

I do not even know. Probably worth it. At least on the first side, I would have thrown all 15 - the bread is unsweetened, so there seems to be nothing to burn, and I don't want to eat half-baked.

The fact that it is worth increasing the time is by itself. I would like to decide how much. I think yes - I will give 15 minutes on both sides. Tomorrow I'll decide more precisely.

How long have you matured to "try".

Well I am spoiled by a bread maker, I even make dough on dumplings and noodles there, not to mention bread and buns. Therefore, for me to knead by hand is practically dancing with tambourines, although there is nothing complicated. I am lazy. But the bread from the bread machine is still different. This one has a more wheaty flavor, and its more rubbery consistency seems more appetizing.
Later I will try to pile from rice flour, as soon as I catch the desired degree of viscosity of the dough, otherwise the rice flour takes more liquid.

Therefore, for me to knead by hand is practically dancing with tambourines, although there is nothing complicated. I am lazy. But the bread from the bread machine is still different. This one has a more wheaty flavor, and its more rubbery consistency seems more appetizing.

Satu, well, so I'm now in HP and I'm mixing! I can on a short dumplings program, I can on a Pizza (which is with kneading and proofing). Then she pulled it out, threw it into the container, folded it until an elastic bun came out, then repeated it a couple more times, preventing the dough from growing too much, then, as it began to squeak, it was ready. Well, I've already covered in detail in several places.

Then in the bowl, let it come up and fry for half an hour (dough for half a kilo of flour), brown the top with an airfryer for five minutes. The loaf usually just rests against it, so you need to either stamp it down a bit, or through an iron expansion ring.)

Satu, well, Duc, I'm now in HP and mesh! I can on a short dumplings program, I can on a Pizza (which is with kneading and proofing). Then she pulled it out, threw it into the container, folded it until an elastic bun came out, then repeated it a couple more times, preventing the dough from growing too much, then, as it began to squeak, it was ready. Well, I've already covered in detail in several places.

Then in the bowl, let it come up and fry for half an hour (dough for half a kilo of flour), brown the top with an airfryer for five minutes. The loaf usually just rests against it, so you need to either stamp it down a bit, or through an iron expansion ring.)

In you put on a grand scale!
No, I can do it with a mixer with a dough attachment, and in a bread maker, but I decided that this was not sports. And stirred with a spoon.

Now I put the dough in a double dose in a multicooker pan. It's already rushing!

In you put on a grand scale!

Finally, we stopped buying bread.)) But we started flour in large bags.
Our bakery is pleasant, the competition was too tough for bread from a bread machine. And from Shteba - easily.))

It's already rushing!

Finally, we stopped buying bread.)) But we started flour in large bags.
Our bakery is pleasant, the competition was too tough for bread from a bread machine. And from Shteba - easily.))

We buy bread, it happens, we have a lot of people, but we are alone with the bread maker. The elder and the younger sweep bread that only have time to cook or buy. Guys, they even eat pasta with bread. And tea with sandwiches is sacred! Not with cookies? Actually, because of the elder and his illness, I try to cook homemade bread, so that without any additives and yeast there is less. Here, on the weekend he will come to eat off, and I will dump him all kinds of bread from the bread machine and Shteba!

Meanwhile, yesterday's dough has generally loosened up - it climbs over the edge!

Guys, they even eat pasta with bread.

I thought mine was one.)

Meanwhile, yesterday's dough has generally loosened up - it climbs over the edge!

Wow ... I hope it works out.