Sieve bread (oven)

[Opara]

Sieve bread (oven)

Category: Yeast bread

Ingredients
Opara
Flour in. from. (APF)	120 g
Durum flour, atta flour	80 g
Fresh yeast	12 g
Warm water (40C)	200 g
Dough
Flour in. from.	200 g
Salt	6 g
Sugar	24 g
Rast. oil	10 g
Warm water (40C)	100 g
Sieve bread recipe according to GOST
Flour in. from.	1 kg
Fresh yeast	30 g
Salt	15 g
Sugar	60 g
Rast. oil	25 g

Cooking method

• Dissolve the yeast in water, add flour and knead the dough. Put in a cool place (10C) for 8-16 hours.
  
• Ripe dough increases in volume six times and begins to fall off.
  
• The structure of the ripe sponge is net, the smell is sharply alcoholic
  
• Dissolve salt and sugar in water and pour into the dough. Mix. Pour flour into the dough and knead the dough. Let it swell for 15-30 minutes before stirring. Knead until a smooth, silky dough is obtained, add oil drop by drop and finish kneading.
  
• Cover and ferment for an hour. Wrinkle, cover and let rise again for an hour and a half.
  
• Form the bread and place in a dish greased with sunflower oil for proofing. For bread according to this recipe, a mold with a volume of one and a half liters is needed, that is, 9 "x5" x3 ". I put the bread for proofing inside the microwave oven, I also put a liter mug of boiling water there - for warmth and humid air in the proofing room. Proofing took 1 h 15 min.
  
• Furnace 30min at 450F. Remove from the mold and place on the wire rack. Allow the bread to cool on a wire rack for at least half an hour before cutting.
  

Time for preparing:

30 minutes

Cooking program:

450F

Note

I quote the original:
🔗

To be honest, I have never eaten this bread tastier and more elegant. Or maybe I was just hungry? ... Nope. He's actually super awesome this bread. Elastic, fluffy, tasty crumb and the thinnest, most crunchy, deafening ringing crust. IT SMELLS LIKE! Oh my God.

[We will need:]

Adaptation to the bread maker

We will need:
Water - 300 ml
Flour - 400 g
Salt - 1 tsp
Sugar - 1.5 tbsp. l
Vegetable oil - 1 tbsp. l
Yeast - 1 tsp

Opara
200 ml of water
200 g flour
1 tsp yeast
I dissolved the yeast in water, added flour, kneaded it all for a couple of minutes in a bread maker, left it overnight with the lid open (at least 20 in the kitchen, but I have nothing colder)
In the morning it was clear that the dough had already managed to rise quite high and fell.
Dough
200 g flour
1 tsp salt
1.5 tbsp. l. Sahara
1 tbsp. l. rast. oils
100 ml. water

Salt and sugar were dissolved in warm water, poured into the stove, added butter and flour. Knead the stove for a couple of minutes, until everything was mixed.
Turned it off. I left it to rest for 30 minutes.
Then knead and rise in pizza mode - 25 minutes kneading, 1 hour rise.
At the beginning of the kneading, the dough seemed very liquid, I fought the temptation to add flour - by the end of the kneading it already looked like a bun, it was still watery. I left everything as it is. It rose pretty high in an hour. Then she turned on again kneading for 1 minute - deboning... During deboning, it was seen that the dough is very tender, with large air bubbles inside. Turned off the stove, left rise another hour... The second time it rose to the same height as the first. Then - baking 50 minutes.
I think it is worth trying the first lift to do less - 30-40 minutes, and the second can be done for an hour or twenty hours. I put it on baking because I was afraid that the dough would completely ferment and fall.

All the fuss with the dough was worth it - the bread turned out to be tasty, perforated and elastic, it looks like good cheese, the taste is balanced - you can go to the first or to tea.
My holes in the test turned out to be much smaller than in the author's photo.
This bread can be called "weekend bread" - when in the morning at home and there is time to look at the work of the stove, it is just convenient to do it.

Hell second time - it turned out worse than the first. You are the one to blame. I had to leave, mixed all the dough into the dough and after 30 minutes switched on the "French" mode - I have the longest last rise and baking on it.When I returned and looked into the oven, I was upset - the bread was baked, but it was clear that the last time the bread rose lower than in the first or second rise, and the walls of the bucket could see where the dough had risen earlier. Still, 3 lifts are a lot for this bread.

One of these days I will try to make it the third timeTaking into account the past developments, the first rise will take up to 40 minutes, then the boning, and the second - longer, more than an hour. baking - 50 minutes is enough.

[third attempt]

In general, I don't know for whom, but I will describe third attempt – the most successful.
Dough from twelve in the morning until 7 in the morning has grown beautifully in a bucket of a bread machine and opal.
Mixed water, flour, butter, salt, sugar according to the recipe. Left to swell for 30 minutes.
Then - kneading for 25 minutes, 1 rise for 40 minutes.
Deboning - 1 minute, 2nd rise - 1 hour 20 minutes
Baking - 50 minutes.
It turned out really very, very tasty!
I don't know if anyone else will be interested in this recipe, but in our house it will clearly take root.
The taste of the bread is very balanced and self-sufficient, neither add nor subtract

[third attempt]

In general, I don't know for whom, but I will describe third attempt – the most successful.

Nice recipe. I also like it when the sponge method, and everything wanders well and slowly rises. The crumb turns out to be just adorable. The more slowly the dough rises, the better the bread structure.

[Mueslik]

Oh, and I already thought that I was talking to myself
Mueslik, of course, it is easier with a rolled-back recipe, therefore, I finished it to the bitter end, so that I would not be ashamed of the recipe, literally and figuratively "raw". Try it, you might like it
Agnes , I will now try different breads in the dough. Share your experience and links - what are your favorites?
Yes, and the bread crumbles a little, less than usual after a bread machine

Thanks for trying a good recipe
I also sometimes do the very same thing on dough for good daily bread
Lyudmilochka has so many good recipes. and on coking. and Luda gives many links to other sites. I made dough with sourdough, too, it turned out well. despite the fact that it is already cold in the apartment

Here's what happened with this recipe.
The dough stood from 1 am to 10 am, proofing for 40 minutes, after deboning 1 hour 30 minutes.
The crumb just melts in your mouth, there is not even a hint of taste or smell of yeast.

I added milk from myself, 2 tbsp. tablespoons of rye bran and sprinkle with sesame seeds.

Elena4ka, thank you, very good bread

[Agnes]

Oh, AgnesHow glad I am that someone else was busy with this bread! And I was satisfied!
You have achieved such beauty!
And my roof was either even or slightly sagging, but it did not affect the taste
For some reason, a two-year-old daughter has this simple-to-taste bread - the most beloved "kolobok"

[Agnes]

Oh, AgnesHow glad I am that someone else was busy with this bread! And I was satisfied!
You have achieved such beauty!
And my roof was either even or slightly sagging, but it did not affect the taste
For some reason, a two-year-old daughter has this simple-to-taste bread - the most beloved "kolobok"

The loaf is just perfect in shape, and very tall for so many ingredients.

I was very pleased with the taste, because I feel dry yeast in everything where it is placed

We will bake with pressed yeast, ideal for dough.

Today I baked Sitny.

The dough turned out like pancakes. I risked adding 25 grams. flour, after which the consistency of the dough did not change, added another 25 grams. As in dry land, but did not add more flour. The dough rose well, but during baking it fell very much, as I expected.

The bread turned out to be very, very tasty, porous and soft. Next time I'll try to add more flour and cut the second rise.
If this changes the taste, then it is better to let the roof fall.

help a newbie, I'm still a teapot in this business.
I have a Morphy Richards oven in it there is an option "dough" 1h30min and baking 58 minutes
I have such a question, it will fit this bread and what is "Boning" and how to do it

[Agnes]

Today I baked Sitny.

The dough turned out like pancakes. I risked adding 25 grams. flour, after which the consistency of the dough did not change, added another 25 grams. As in dry land, but did not add more flour. The dough rose well, but during baking it fell very much, as I expected.

The bread turned out to be very, very tasty, porous and soft. Next time I'll try to add more flour and cut the second rise.
If this changes the taste, then it is better to let the roof fall.

My roof is always flat or slightly sagging, such a roof as Agnes the photo has never been.
The dough, of course, and my dough is thin, but thicker than pancakes, towards the end of the batch it looks like a bun, but only while the mixer is spinning. When it turns off, everything blurs and slowly grows.
Try more flour, of course. And I fell a lot if the first rise was big, now the first - 40 minutes, and the second - longer.

If this changes the taste, then it is better to let the roof fall.

Yeah, we don't have his eyes - I resigned myself to the fact that he is without a roof.

For lovers cumin - I recommend adding 1 tbsp. l cumin - the taste is immediately caraway-caraway, I really respect cumin everywhere. , and sesame 1 tbsp. l. I didn't feel it in the bread.

[light]

help newcomer, I'm still a teapot in this business
I have a Morphy Richards oven in it there is an option "dough" 1h30min and baking 58 minutes
I have such a question, it will fit this bread and what is "Boning" and how to do it

light, Deboning (kneading) - when the mixer turns on for a short time and settles the raised dough.
there are 2 options, try which one suits you best for your stove:
1 / dough program - it kneads as much as necessary (20-25 minutes, probably) and for 40 minutes the dough rises. Then turn on the program again, first for 1 minute, turn off and leave the dough to grow quietly in the oven, it's warm there, let it rise for an hour or twenty hours, look (it is better to look in the window, if there is one, otherwise if you often lift the lid, it will definitely fall off, so liquid). Then you turn on the baking for 58 minutes, I think that's enough.
2 / Watch the timing of the programs, choose the one where the first rise of the dough is about 40 minutes, and the second and third in total - 1 hour 20 minutes, after the first rise and deboning, take out the mixer (I have adapted to do this with two forks so that my hands are not smeared in the dough), and the dough grows for an hour - twenty hours, and then bakes.
Look after the kolobok during kneading, it should be, albeit liquid.

The recipe is time consuming but worth it

In the same place. in Lj Lyudmila has a good recommendation for calculating the components of such and similar bread. suddenly someone will come in handy
dough
flour and liquid - the same amount + 10 grams of yeast fresh (3-4 dry). for 4 hours in a warm place or overnight until morning
dough
dough + flour - the same amount. as in the dough.
and the liquid is half of the dough
+ tsp salt + tbsp sugar
(or a little more as anyone likes. I add 2-3 tablespoons of sugar)

In the same place. in Lj Lyudmila has a good recommendation for calculating the components of such and similar bread.

thanks for calculating the sponge dough - lately I've been playing with it, it seems to me that less yeast is needed and it comes out tastier

I also like it better. I still sometimes add sourdough to the dough together or instead of yeast. I liked FRENCH TRADITION. also from LJ

I want to thank the author of this recipe. This is the best bread that I have baked in a bread maker. Already 4 times I did it on weekends, and now I had time for a loaf both on Saturday and Sunday  Bread flies away in 2-3 hours, does not really have time to cool down. The crumb is amazing. That's really really ".. bread is self-sufficient, neither add nor subtract ..".
Only a small amendment - to form a bun of flour I add much more flour (somewhere else 4-6 tablespoons of a bread machine). The gingerbread man is still a little thinner than with the classic approach to baking, and sticks a little to the walls, but does not spread in any way, as the author of the recipe writes.
And one more thing: the whole family noticed that the bread was not salted - so now I increase the salt in the recipe by 20-30%.
And besides, I reduce all ingredients by 30%, since the bread rises in the bread maker almost to the lid (I also have Moulinex-2000). Maybe because of the large amount of flour?
Vitaly.

To your health! I always have it flat, I don’t reluctantly add flour, it almost doesn’t smell like a bun, but it never grows to the top. Maybe your oven is special? Or it's just that the flour is different and takes water in a different way, all the same, it is with this bread that you need to tinker and control the process, you cannot put on the timer - the only negative.

Is it possible to replace some of the flour with rye or buckwheat? Or will it no longer be a sieve?

Hello to all bakers! I just took a sieve bread out of the oven, it grew up beautifully, tomorrow we will take a picture before work, if we have time, today there is nothing.

Is it possible to replace some of the flour with rye or buckwheat? Or will it no longer be a sieve?

Not quite sieve (or not at all sieve), but the dough is very tasty, and if you make a dough with wheat flour, and then add a maximum of 100 g of buckwheat, it should turn out well. Here, experiment and tell, huh? At one time I tinkered with this bread to adjust the process to a bread maker. I'm not sure about rye - it will be closer to rye on dough, but why not?

I read about this bread - and I wanted to.
But many questions immediately arose
please explain to the "teapot" -
Lyudmila - who is this?
where is cooking?
LJ is what?
And the main question - I put the dough today at 12-00. Will she have time to come up today, how much minimum time should she stand and how to understand if she is ready for work?
Do not laugh...

my sieve is cooling down. I only cut off a hump for my son for lunch.

Everything according to the recipe, only replaced 100 g of wheat flour with buckwheat flour. Yeast - Levure.
The dough was not liquid immediately, it was very elastic. I am her foolishly foolishly put it on the windowsill and by morning she did not fall. For an hour, I then held it in a warm place, but the patience to wait until the opal itself was not enough.
Added all other products. The gingerbread man turned out to be very cool. Probably buckwheat flour takes more water. But she didn't add anything.
Time kept according to the recipe. When peeping (sniffing), a pleasant smell of sour dough was felt.
I baked for 50 minutes, with buckwheat it looks like a little more.
The crumb is pleasant, medium-porous. The roof, like all my buckwheat - gullies-rivers-crayfish. Buckwheat taste is distinct, smell with sourness.
I liked the bread very, very much. Then I'll try with rye and pure wheat.
Bread really is a day off, but not annoying.
Thanks for the recipe. Although the main thing in it is technology. The products seem to be the same, but the result is different.

My koshariks also checked out - they jump on the table and sniff out (ah-ay-ay!). gave a piece - ate lukewarm.

[The structure of the ripe sponge is net, the smell is sharply alcoholic]

I read about this bread - and I wanted to.
But many questions immediately arose
please explain to the "teapot" -
Lyudmila - who is this?
where is cooking?
LJ is what?
And the main question - I put the dough today at 12-00. Will she have time to come up today, how much minimum time should she stand and how to understand if she is ready for work?
Do not laugh...

"What was that ring and what was this powder and why did your mother call me son?"
Lyudmila is the author of this recipe in the LiveJournal (LJ), the link to the original is on the first page, and I have already adapted it to the bread maker
The answer to the main question is about the dough - it is ready after it begins to fall off, bubble and smell quite sharply
The structure of the ripe sponge is net, the smell is sharply alcoholic

"It's too late to drink Borjomi ..." Already baked

The dough stood for 5 hours and did not want to fall off. Then she took pity ... At the first signs of falling off I added everything according to the recipe + 2 tables. tablespoons of flour. The bread turned out to be very beautiful (the photo is bad - the lighting is not right, and the flash is too bright), tall, lush, after a strong pressure it instantly restores its shape. It went up sooo, a container of 1.5 liters would not be enough, I had to bake in a frying pan (I don't have a suitable
Dishes) I cut it hot - not a single crumb! I can't understand the taste yet - it's not cold yet.
Be sure to try it, it's not scary if the dough, as the authors advise (and they will not advise bad), to put on the night. Now I have weighed the bread -675 grams, but it looks huge, so light and lush. Thanks to the authors !!!

but how I got this bread, it really is very tasty

my sieve is cooling down. I only cut off a hump for my son for lunch.
Everything according to the recipe, only replaced 100 g of wheat flour with buckwheat flour.

So you have already got sieve-buckwheat. Did you make the dough on buckwheat flour that it was not liquid? if 200 g of wheat flour + 200 ml of water - you get a liquid dough, porridge-malasha.
Buckwheat flour takes much more water than wheat flour, this is what Admin wrote about it: https://Mcooker-enn.tomathouse.com/in...mf&Itemid=26&topic=4234.0
Interaction of various types of flour with liquid
Are we waiting for rye sieve from you?

Here is my sieve!


In the context.



Strictly baked according to the recipe, only added 1 tablespoon of powdered milk. It turned out to be a very tasty bread with elastic crumb. Baking on the "French" mode. Thanks for the recipe!

Can I "yell" too?

I tried the recipe with pleasure. Awesome bread turned out! But the peculiarities of local products made themselves felt - the bread fell off a lot during baking, and its consistency was more liquid than in the author's photos in LJ. Again, the bread was eaten away in one sitting by the household, but I also wanted to take with me to work ...

This is how a small modification of this recipe turned out for the increased size of the loaf (just over a kilogram) and a typical Israeli set of starting products:

Dough:
water - 300 ml
flour (white, APF, non-"Shtibel") - 300 gr
pressed yeast - 1/4 of a standard cube (about 12-13 grams)

Sowing flour is a must! For this purpose, I use a 1 liter dusting mug with 2 rows of mesh and 2 impellers.

We put it at night (one should only dream of a cool place, at least for now). from midnight to 7 am - that's it. And it grows and falls and all the signs of a ripe cold dough are present.

In the morning we add:
another 300 grams of flour (sow!)
2 teaspoons of salt and 1 tablespoon of sugar, dissolved in 100 ml of warm water.

Knead at once for 25 minutes, a preliminary mixture and exposure for half an hour, as it turned out, are unnecessary. 8 minutes before the end of the kneading, add oil dropwise (as recommended in the original recipe). "By eye" usually I have 2 tablespoons, maybe a little more. I usually use flaxseed, but also sunflower - it goes great. It is also not harmful to add a couple of tablespoons of ground wheat germ there - they will not allow the dough to overripe too quickly in our warm climate, and they add taste.

Then everything is quite standard - holding for 50 minutes, deboning, again holding for the same 50 minutes and baking (I do it for an hour, but I just like to fry it, in fact 50 minutes will be quite enough).

Actually, all the changes are an increased bookmark, the absence of durum and a reduced amount of liquid. The dough turns out to be close to the standard dough of sourdough bread, it can be slightly thinner, but not like an ordinary yeast dough and not so liquid that the bun spreads as soon as the kneading stops. Salt and sprouts inhibit yeast and prevent warm weather from spoiling our holiday. Again, due to the warm weather and the excessive agility of the yeast tribe, the second proofing is not done as long as recommended.

Fortunately, we managed to take a picture of the result (although the "especially high-spirited" ones already pretty much kissed it):



And the "crumb" is like this:



There is a desire to experiment.

In my opinion, the dough is slightly perturbed in the last proofing, and since it is quite liquid, the roof is collapsing.

I just went straight ahead - I reduced the amount of liquid, slowed down the yeast and reduced the proofing.

I think when the time comes, experiment with each factor separately.Yes, and use durum in a dough - too. In the photos in LJ, the dough is more "strong" than I usually get. Perhaps that's why.

Good evening everyone! (Day, morning, night ...)
I tried this bread, the first time it turned out excellent!
But then already several pastries disappear!
The bread is falling!
So, Symptoms: The dough is liquid, the bun does not work. (I tried to increase the amount of flour, it didn't help.)
Today at the 2nd proofing after 60 minutes the dough rose very little, I sat waiting for a long time. The dough has grown, but only turned on the heating, everything is a CATASTROPHY, fell to the bottom !!!!
What is wrong, can you tell me, please!

There is a desire to experiment.

And now the time has appeared

The first experiment - I used durum / APF in equal parts in dough. I used liquids - as in the original recipe (and not a reduced amount, as I have adapted to do before). The result is a very light, airy bread with a typical delicate flavor. The "roof" is flat and does not collapse (but I still have the second proofing for only an hour). And the dough itself turned out to be not so liquid, but rose much higher at the peak of its fermentation. The smell of finished dough was much sharper.

It looks like the bread itself is very "sensitive" to the quality of the flour. Therefore, the "harder" the flour in the dough, the better it comes out. And, of course, sow and sow. In one of the variants, for a lack of time, I did not sow flour - the bread was a sensitive donkey and the taste was more "flour", and not languidly fragrant. Who would have thought!

Photos, sorry, no - they ate it ...

The bread is falling!
So, Symptoms: The dough is liquid, the bun does not work. (I tried to increase the amount of flour, it did not help.)
Today at the 2nd proofing after 60 minutes the dough rose very little, I sat waiting for a long time. The dough has grown, but only turned on the heating, everything is a CATASTROPHY, fell to the bottom !!!!
What is wrong, can you tell me, please!

Well, there should still be a bun in the kneading process. Try more flour. Since the roof has fallen strongly as soon as the heating is turned on, it means a lot of liquid or a lot of yeast (or both at once)
Solving possible problems with baking bread
https://Mcooker-enn.tomathouse.com/in...&task=view&id=56&Itemid=1

And about the second proofing - that's how it goes. Won hfa in hot countries, so the proofing takes less than an hour. In Kiev now the batteries are barely warm, then they won't rise in an hour, 2-3 hours are needed.
In general, experiment with the amount of flour and you will succeed.

I love this bread very much, but, unfortunately, it requires a lot of time and attention. Therefore, for myself, I came up with its "winter" version.
I knead the dough in a bucket of hp and put it on the battery in it, covering it with a thin damp warm napkin. I leave only a small crack.
After 2-3 hours, the dough increases 3 times and begins to fall off, this is noticeable on the walls of the bucket - traces remain on it. That's when I knead the bun on the "Classic Bread" program. It looks correct, but a little sticky. I increase the 1st proofing to 45 minutes, then knead. After that, I remove the mixer and at the same time knead it with my hand. And that's all, you can leave the house. xn will complete everything herself.
Maybe I'm breaking the rules and technology, I don't know. But the bread turns out to be no worse than in the main slow version.

By the way, for such recipes (specifically for experiments), Delongy125 with programming is great. You can stretch the proofing as you like (there are nuances in the kneading), set the baking time ...

Hmm ... I, for some reason, missed the transfer of flour through a sieve ... Probably, it is precisely because of this that the normal rise of the dough does not occur. I will improve tomorrow

(there are nuances in the shake)

Half a minute (programmable maximum) is enough. The dough is "light" and after "deboning" it "settles" by itself within half a minute.

My version of sieve

Made on thick wheat leaven, in which raisins live for health (leaven).
She added, as usual, a bit of oatmeal and sour cream.

My version of sieve

Pretty boy!

By the way, have you tried both options (both sponge and leavened)? How different is the taste? Does the leaven have a characteristic flavor? Doesn't sour cream "thicken" this bread?

Pretty boy!

By the way, have you tried both options (both sponge and leavened)? How different is the taste? Does the leaven have a characteristic flavor? Doesn't sour cream "thicken" this bread?

I had a dough and was sourdough. Sour cream did not thicken the taste, because what is a tablespoon? Nothing! The taste, of course, is sourdough bread.

And once again about flour for sieve bread ...

I decided to test the sieve on different flours. For the experiment, the classic recipe "The third attempt of Helen4ki" was taken. No changes were made, except for a proportional (one and a half times) increase in weight / volume of all components and an hourly proofing. This has already been tried many times and it produces a wonderful medium-porous, aromatic bread with a slightly sunken roof.

This time Ukrainian (?) Makfa flour was used for the experiment. The flour did not stand out in any special name, but the word "bakery" was embedded in small print on the side, which raised hope for its "hardness" and "gluteniness". Durum was not used at all. The flour was sown, naturally.

The first difference appeared in the dough. After kneading, the dough was immediately slightly thicker than when using ordinary flour. The nights finally got colder, nevertheless the dough (judging by the footprints on the bucket) rose MUCH higher than usual. Usually she was like me (again - in the footsteps) 3-4 times, and here - 5-6. The sponge smell was more distinct and with a hint of fermentation.

I used the amount of water in the batch as prescribed, and not reduced, as I usually do. Nevertheless, at the end of the kneading, the dough was "weak", but the bun did not flow immediately after the kneading was stopped, but for 10-15 minutes it kept in a slightly swollen form (until it got good). I used linseed oil (though - by eye, so that you like the type of dough).

The result is here:


And the crumb:


The result of the experiment - choose flour carefully. It's worth it. Unlike, say, "French", sieve is more sensitive to the quality of flour. "French" can be baked on plain white flour, sieve - best on bread. And - it is obligatory to sow, even if the stupid inscription "sifted" (or - "pre-sifted") flaunts on the pack. If using a regular sieve, it is best to sieve twice.

I, too, could not resist the temptation to bake sieve bread.
Yesterday I bought pressed yeast and decided that it was fate.
I didn't put the dough on the dry ones, because I read on the website that they don't live as long as this bread is made.

I put a dough for the night, and today I am engaged in this mysterious bread all day.
I did everything strictly according to Luda's recipe. Flour "Sokolnicheskaya".
Dough stood in the refrigerator overnight in a bucket, rose a little. And when I took it out, it immediately began to ripen right before my eyes.
I intervened everything as it is written.
I sowed flour directly into the bucket during kneading, oil dripped in drops.
Everything stood for an hour between workouts.

There was one flaw. I hoped that I could knead and shape a loaf, and began to shift the dough into a mold. But it was sticky, it was very elastic, and I couldn't really wrinkle it. So I made a conclusion for myself that it is necessary to do a kneading in the bread maker, and then shift it.
Baked in the oven, because it must be put in a hot oven and baked at 230C, and a breadmaker is not suitable for this (written in the instructions). Form volume 2 liters.
The bread turned out to be beautiful, it was even a pity to puncture it with a temperature probe. Therefore, I baked for longer (45 minutes), to be sure.
Not cut yet.
I wanted to insert a photo, but ...
I'll try later.

I, too, could not resist the temptation to bake sieve bread.
Yesterday I bought pressed yeast and decided that it was fate.

Baked in the oven, because it must be placed in a hot oven and baked at 230C, and a bread machine is not suitable for this (written in the instructions). Form volume 2 liters.
The bread turned out beautiful, it was even a pity to puncture it with a temperature probe. Therefore, I baked it longer (45 minutes), to be sure.
Not cut yet.
I wanted to insert a photo, but ...
I'll try later.

With an initiative! Sitny is a thing.
You will not believe, but all the photos of sieve bread in this topic are from a bread machine, although in the oven it is certainly tastier, but it also turns out delicious in a bread machine

Dough stood in the refrigerator overnight in a bucket, rose a little.

Very interesting! With a start!

Wasn't it chilly in the fridge?
Was the kneading done after the ascent ended or during?

I'm looking forward to the photo ...

Quote: "You will not believe, but all the photos of sieve bread in this topic are from a bread machine, although in the oven it is certainly tastier, but it also turns out delicious in a bread machine"

- I believe that they baked in bread makers, I myself use the oven for baking bread very rarely. But sieve! .. Everyone knows this word, but very few people ate sieve bread. I read this topic for a month until I made up my mind. I just really wanted to know what it was, so I nursed him and baked him in the oven to keep everything.

Quote: Wasn't it chilly in the fridge?
Was the kneading done after the ascent ended or during?

In the evening, I switched the refrigerator to minimum power, prepared a shelf with 10-11 degrees C (as it was written by Lyuda), and put a bucket there for the night. During the night it doubled in size, and when it got out of the refrigerator, it began to get warm, grow and bubble.

The first preliminary batch was done after the dough was ripe:
that is, the ascent ended, it was covered with bubbles, but did not settle, but was only about to settle.
I have a clever book that says:
"As soon as the dough begins to settle, the dough should be kneaded on it."
I did just that.

Thanks for your support and detailed descriptions!
I now understand those who write: "I did it!"

I have the strongest impressions of its weightlessness, airiness and elasticity.
After the rye sourdough bread, you take this huge loaf, but it weighs nothing, and your hands with the bread fly up.
When they ate this bread, I sat and played with a piece of bread, like a child.
The crumb from a piece of bread was stretched to the sides for several centimeters and released, and it came back as if it were rubber.
I ask you to notice not unbending it up and down, but to the sides, from both sides at the same time.
Although the composition of the bread is very common, it's all about technology. Probably this bread from the series "Can you do that?" It seems to me that they started the baking in order to surprise.
There is something to be surprised at. The crust is firm and the crumb is soft and airy. It stretches like a rubber, and in the mouth it is soft and pleasant. In general, the unity of opposites, without any struggle. This is not bread, this is a whole philosophy.

It's just nice to hold it in your hands. I got this comparison:
There are Pavlovo-Posad shawls, gray downy shawls, mohair stoles,
and there is an Orenburg downy shawl that can be pulled through the ring.
And if the "red curl" is the Pavlovo-Posad shawl,
then the sieve is the Orenburg spider web. Of course, this is special bread.

I often bake the Simple French Bread recipe with minor modifications (less yeast, spoonful of sourdough, oatmeal). It also turns out like a beautiful openwork downy shawl, looks very similar, but this shawl of mine cannot be pulled through the ring.
But Sitny can.
That is, the feeling as if you are holding this Orenburg spider web in your hands.

Thank you, Yeleno4ka, plus you for the sieve topic.

Hello everyone! I read about sieve and also decided to bake. In the evening I put the dough, looked in the morning, and it covered with a crust (it, of course, fermented and fell as it should). I had to carefully remove the crust. Then everything is according to the recipe. The gingerbread man turned out to be correct, although I expected it to be liquid, like everyone else. Yes, yeast put 3/4 tsp. Technology, like that of Yeleno4ka 3rd option. The bread turned out super! Only it seemed to me that the side crusts were a little thick.

The bread turned out super! Only it seemed to me that the side crusts were a little thick.

The crust, it seems to me, should be exactly the same as yours.
Bread is very similar to Luda's own bread!

My crust is thinner. I baked in hot air mode. And this is a rather mild regime. Your crust is better.

In the evening I put the dough, looked in the morning, and it covered with a crust (it, of course, fermented and fell as it should). I had to carefully remove the crust.

And today I again looked about the dough in all my books.
Everywhere it is written that the dough should not settle, but the rise of the dough must end, or it should only begin to settle.

For myself, I defined it like this:
when the dough rises, the edge of the dough, which clings to the side of the container, is convex,
and when it is about to settle, then the entire surface is bumpy,
and the edge becomes concave.
At this time, I add the remaining ingredients and knead the dough.

The bread turned out super!

Congratulations!

But mine, it turned out the first time. I didn't put it in the refrigerator, I just left it in the bread maker, it's not hot in our kitchen.
A very interesting crumb.
Thanks for the recipe.

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My sieve bread made of first and highest grade flour, for St. yeast. Very tasty! Lately I have only baked it. The rind has a scent of fresh wheat and a crumb with good structure. Thank you very much for the recipe!
I experimented with the modes, it is best to put on the French mode after mixing.

but my experiments are all according to the recipe, just put 2 tablespoons of malt, it turned out to be dark.

[Elena4ka]

Elena4ka, thank you, today this is the best bread that I have baked in a bread maker

I baked "Adaptation to the bread maker" (answer # 1, on the first page of the thread), and I will bake very often, possibly with different additives, although very, very much already !!