Rustic "night" bread

Rustic "night" bread

Category: Yeast bread

Ingredients
Whole grain flour	400 g
Salt	1 1/4 tsp
Dry yeast	1 tsp
Warm water	350 ml
Wine or apple cider vinegar	1/4 tsp

Cooking method

• Hello everyone! I share my new bread. I'm very happy with the recipe. Soft and porous crumb and baked, crispy crust! The recipe is very simple, baked in a saucepan;).
• Mix flour, yeast and salt in a bucket. Add vinegar to the water and gradually pouring it into the flour, stir with a spatula or wooden spoon until the mass becomes more or less homogeneous. Stir with a spoon for no more than a minute.
• 
• The author suggests sending the dough to the refrigerator. I left it in the kitchen at room temperature overnight. In the morning, put the dough on a floured surface. The dough wants to run away, it is alive. We use flour to make something that looks like a bun!
• 
• We put our dough in a basket, covered with a natural napkin and sprinkled with corn flour, seam down. Cover with a towel and let the dough rise at room temperature for 2-3 hours.
• 
• Preheat oven to 250 degrees. Half an hour before baking, put a metal saucepan with a lid in the oven. After half an hour, carefully remove the pan from the oven, remove the lid and tip the dough from the bowl inside. Cover with a lid, reduce the temperature to 230 degrees. Bake for 30 minutes. Then remove the lid and continue baking for another 20-30 minutes.
• I check the readiness of the bread by tapping with a wooden spatula on the roof of the bread, the sound should be empty, boxed.
• Don't worry, the dough won't stick to the saucepan. Your bread itself will jump into your hands!
• 
• Bon Appetit everyone!
• Bread is the head of everything!

Note

I am writing for those who want the same bread, but made of white flour:
400 g wheat flour
1 1/4 tsp salt
1/2 tsp dry yeast
300 ml warm water
1/4 tsp red wine vinegar or apple cider

What a beautiful bread! I will try to make it in the Brand 6051 pressure cooker.

[Kvitka22]

Kvitka22,
Ira, wheat flour ZZ? And how does he taste? For some reason, I don't really like the taste of whole-grain bread, but I will bake it, the grown-up son went on a diet, needs a healthy bread

The bread is so dark, it seems like rye. According to the text - like wheat. Probably whole grain flour gives that color. Will it work out of ordinary bakery wheat?

[Lena]

LenaIf you don't like the taste of whole grain flour, I'll add the wheat recipe. My husband and I do not use white flour, but I will write a recipe!

[TATbRHA]

TATbRHA, it turned out dark, maybe it depends on flour, or maybe on long fermentation. I have added a recipe for this bread, made from regular flour. In the note!

[Kvitka22]

Kvitka22,
Thank you, Irish! I'm waiting for a recipe for just wheat, but I will accustom myself to CH)

Thank you, I'll put it on for the night today. But, probably, all the same in the refrigerator: the heat is even here at night, and it will be expensive to drive a split system for one bread ...
Actually, you need to look for this whole grain in stores and try what kind of animal it is. I read somewhere that this is ordinary flour with the addition of a certain percentage of bran; well, that is, so it can be made at home.

[TATbRHA]

TATbRHA,
Tanya, but it was postponed for me that by adding bran we only change the grade of flour - from the highest to 1 or 2

In, found

Whole grain flour - grinding from all grains, including the shell of the grain, with a few exceptions, such flour contains a maximum of nutrients, vitamins, trace elements, and does not increase the weight of a person's mass.

Flour with bran speaks for itself - flour with bran.That is, wheat flour with a proportion of bran, the amount of which can vary up to 14% by weight of flour.
You can make such flour yourself, add a certain amount of bran and even fiber when kneading the dough to wheat flour. Samples of bran bread can be found on the forum.

From here

Oh, and I also found it !! Kvitka22, Ira, excuse me for writing here - just suddenly someone will come in handy

We cook our own whole wheat flour and flour of the 1st and 2nd grade

[Tatyana]

Tatyana, Admin has a recipe for this flour, how to make it yourself. We have no problems in the store, there are so many species and all by numbers that we even had to study. And put it in the refrigerator, each has its own climate.

[Lena]

Lena, I've already added the recipe. It is in the main recipe, in the supplement. I will not say about the 1.2 grade. But I remember how my mother avoided this second grade and was looking for only snow-white flour, but it turned out that it was the dark flour that was the most useful and tasty. I tried from different manufacturers and found my own flour. It may differ in taste, maybe you will look for your

We cook our own whole wheat flour and flour of the 1st and 2nd grade https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=135443.0

[Kvitka22]

Kvitka22,
I did not notice right away - thank you very much !!!

[Tatyana]

Tatyana, oh, you are just like an ambulance, and we are discussing this flour here. Thank you!

[Tatyana]

Tatyana, oh, you are just like an ambulance, and we are discussing this flour here. Thank you!

And you yourself often remember that there is such a section on the forum "Table of contents of the section" Ingredients and accessories for bread "where a lot can be subtracted https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102465.0 bookmark

[Tatyana]

Tatyana, Thank you!

[Tatyana]

Tatyanaif refrigerated. Then let it stand in the kitchen not for 2-3 hours, but for 3-4 hours. To make the process better.

The forum already has similar recipes for bread without kneading

Ciabatta without kneading (kisuri)



Pain de Campagne by Peter Reinhart (oven) (Scarecrow)



Artisanal bread without kneading (Serenity)



Rye-wheat bread without kneading. (kil)

[Antonovka]

Antonovka, see links above. I have baked only such bread for a long time, only I put it on for a day and put less yeast. Yes, yeast should be fast-acting in such breads.

The recipe is super, and it suits me very much, since I do not have bread leaven and bread maker. Now I know how to make delicious bread!

[Julia]

Julia, imagine, I have everything! But still, bread baked in a saucepan is better!

Attracted the color of the bread. Therefore, two questions arose:
1. How is it so dark (the flour you specified will not give this color)?
2. Did you pick the recipe yourself or was it taken from sources (recipe history)?

And another stupid question from a beginner, how is the look of sprinkled bread achieved? When to sprinkle and what kind of flour?

Thank you!

The color of the bread is the cost of photography, so the light fell and other photo defects
If you look at the photo of the dough, then it is light, as it should be when using whole grain flour



The bread was baked in the oven, and sprinkled with flour through a sieve, before putting in a hot oven, the teto rises from the hot air and cracks, and the flour remains in places and gives a pattern Dust with ordinary flour, wheat, whole grain, you can even sprinkle with semolina or fine corn flour - these sprinkles are for an amateur, which is more like it.

I answer your questions:
1. The color of the bread is not distorted in the photo, maybe a bit darker. This is due to flour. I do not make the flour myself, I will eat it already ready. It has an initially darkish bread. Each region has a different flour, the color is also different. For example, they bring me finely ground whole grain from Italy, because it is yellow. And the bread with her is completely different. 2.
2. The history of the recipe. The bread recipe belongs to Mark Bittman. He came up with a quick version based on Jim LeHay's recipe - the same one that came up with the bread without kneading. I redid this recipe with whole grain.
3. And finally Tatyana answered you grammatically. I personally use fine cornmeal sprinkling, my favorite.
Try this bread!;)

1. The color of the bread is not distorted in the photo, maybe a bit darker. This is due to flour. I do not make the flour myself, I will eat it already ready. It has an initially darkish bread.

Oh, sorry, I didn't pay attention to the place of residence Yes, flour by region, country can be different in properties, color