dacha bread in a cauldron

Category: Yeast bread
dacha bread in a cauldron

Ingredients

wheat flour 430-450g
water 310ml
pressed yeast 9g (or 3g dry)
salt 8g

Cooking method

  • A bit of prehistory. I have a small gas stove with an oven at my dacha. All attempts to bake bread in it turned out to be not very successful - the bottom was burning, the top was white, and the inside was not baked with a dull crumb. I put a baking sheet with clay on top, the result is a little better, but ... And the HP did not bake because of the low voltage in the network. But I somehow lost the habit of buying bread. When I took part in the competition "The most useful and beautiful bread", I learned a lot about the history, peculiarities of dough making and tried several recipes for kalach. And he sunk into my soul very much - an amazing openwork and elastic crumb with a high wellness, subtle and pronounced aroma, thin crispy crust and good "keeping quality". As a result, I settled on one recipe for loaf of bread, which I then repeatedly baked, but in a cauldron. The result has always been the one I expected. Now I want to share with you. Although it is not difficult, it is quite time consuming. However, the result is worth it.
  • Dissolve yeast in water, mix flour with salt and knead the dough. It is not necessary to knead it especially, it is necessary that everything is connected. Enough 5 minutes. The dough is sticky and lumpy, not smooth. Do not worry. Transfer the dough to a greased container, cover with plastic wrap and ferment at room temperature for 3 hours. During this time, it is necessary to stretch the edges of the dough three times (approximately every 45-50 minutes) and fold the dough into an "envelope" without removing it from the container. Do this with your hands soaked in oil. Never add flour! You will see how each time the dough becomes smoother and smoother, more luxuriant and more beautiful:
  • dacha bread in a cauldron dacha bread in a cauldron dacha bread in a cauldron dacha bread in a cauldron
  • Now move the dough to the refrigerator for 2 hours and stretch-fold 2 more times during the first hour every 30 minutes. After 2 hours, remove the dough from the refrigerator and divide the cold dough in half (I got 2 pieces of 360g each). Each workpiece should be slightly flattened into a cake and stretched-fold with an "envelope", each time well "sealing" the edge to the center of the workpiece with the edge of the palm. The dough will no longer be sticky and it will be easy to work with it without oil and flour. Look, I don't have a single gram of flour.
  • dacha bread in a cauldron dacha bread in a cauldron dacha bread in a cauldron dacha bread in a cauldron
  • Round the dough and place on parchment for the final proofing in a warm place under the plastic (I put it in a saucepan with a lid) for 40-45 minutes. Turn on the oven and heat the cauldron with a lid in it to the maximum T (for me it's 260 * C). My cauldron is 2-liter, heavy, covered with enamel. I am very sorry for the appearance, but it is more than half a century old.
  • dacha bread in a cauldron dacha bread in a cauldron
  • The dough goes very well. Cut and gently lower on paper into a hot pot, close the lid, put in the oven for 25-35 minutes (depending on your maximum T). Do not open the lid until the end of baking. Caution, everything is hot!
  • dacha bread in a cauldron dacha bread in a cauldron dacha bread in a cauldron
  • Remove and cool on a wire rack without towels. Here's the result:
  • dacha bread in a cauldron
  • dacha bread in a cauldron dacha bread in a cauldron dacha bread in a cauldron
  • Lush, airy, large-pored, with a thin crispy crust and a stunning aroma. Here's a cut:
  • dacha bread in a cauldron


Rusalca
What a handsome man! Linadoc, thanks for the interesting recipe!
Linadoc
Anna, yes, only 4 ingredients, but what a result! I'll be glad if the recipe fits!
Rusalca
That's bad luck, I don't have such a cauldron. What else can you cook?
Linadoc
Quote: Rusalca
I don't have such a cauldron.
In a roaster or cast iron pan. Can be in ceramic.
Galina Iv.
Linochka, what a sunny bread !!! like your yesterday's pictures)
Elena Kadiewa
: girl-swoon: as always, I'm in shock! Lina is smart!
And although I moved out of the dacha, I will definitely bake such bread!
Galina Iv.
winter would be faster))) would constantly bake)
Rusalca
Quote: Linadoc
In a roaster or cast iron pan. Can be in ceramic.
Is it possible in glass?
kirch
What a beauty. There is an uncoated cast iron saucepan. True, it is not very high. Lina, how big is your cauldron? Diameter and height. I caught fire with this bread.
Loksa
I'll take it to my bookmarks, maybe I will! The bread turned out to be beautiful, if only it was not baked in the oven.
Thanks for the recipe
Linadoc
Quote: Galina Iv.
Linochka, what a sunny bread !!!
Thanks, Gal
Quote: elena kadiewa
but I will definitely bake such bread!
Flax, so you can bake it in the city!
Quote: Rusalca
Is it possible in glass?
If it can withstand such a T, then you can.
Quote: kirch
what size is your cauldron? Diameter and height. I caught fire with this bread.
Ludmila, she's in the country, a saucepan, how can I measure it? But I know for sure that it is 2 liters. Uncoated cast iron works well. The main thing here is to determine the required mass of the test. Here in my cauldron, to be optimal, you need about 350g of dough.
Galina Iv.
rrrrrrrrrrr .. at least right now, run away from work and knead the dough))
Linadoc
Quote: Loksa
I wish I could not bake it in the oven.
Well, if you can heat the cauldron so that the lid is very hot, then you don't need to in the oven.
Linadoc
Quote: Galina Iv.
even now, run away from work and knead the dough))
sure sure! Run away and knead!
Anatolyevna
Linadoc, Lin is a beautiful bread! Most importantly, easy to prepare. Need to try!
kirch
Quote: Linadoc
But I know for sure that 2 liters
Thank you. I also have a saucepan for 2 liters. So the dough needs to be divided. Do you bake the second bread right away? Or can the dough stand in the refrigerator?
Yunna
Linadoc, Lina, I took the bread to the bookmarks, tomorrow I'll bake it, pressed yeast is over, and I don't like dry yeast. Noble bread! And I have a cauldron for 3 liters, and a duck too, so I urgently need to bake.
Galina Iv.
and on liquid such can be kneaded?
ang-kay
Lina,an interesting option. Thank you.
TATbRHA
And Lina's cauldron is magnificent !! The bread is handsome, but in such a funny cauldron, how can you not get a good bread ?!
paramed1
There is a cauldron at the dacha, but 4.5 liters, it will not fit into the oven. It means that it is necessary to transfer it to Moscow. And there is no cover, only with plastic pimples ... Well, everything is not so with me!
Bridge
Linadoc, what does the preheating of the cauldron give? I sometimes bake in a gosper, but I don't preheat it. Probably, the effect of the Russian stove is being created?
Didn't you bake rye and wheat like that?
francevna
The bread is handsome, and what a delicate crumb!
I was surprised that there was no sugar in the recipe. And there is a lot of sugar in liquid yeast, which means the bread will be different.
Linochka, congratulations on the new recipe!
GruSha
I also love the oven in the cauldron.

dacha bread in a cauldron
Masinen
Linadoc, well, actually !! Simple and gorgeous!
Linadoc
Quote: Anatolyevna
Most importantly, easy to prepare.
That's it! Nothing complicated, I have described all the subtleties. But the result is consistently excellent!
Quote: kirch
Do you bake the second bread right away? Or can the dough stand in the refrigerator?
I bake 2 in a row at once - the cauldron is already hot. But in principle, it can stand in the refrigerator.
Quote: Yunna
so urgently need to bake
Yes, Natasha, peki, delicious!
Quote: Galina Iv.
and on liquid such can be kneaded?
Can. You will need to calculate for flour and water. But I do not bother, I also like pressed ones.
Quote: ang-kay
an interesting option. Thank you.
Angela, from you it is especially pleasant to hear!
kil
I bake in a cast iron pan
and also usually 2 in a row white and black. I will definitely try your recipe.
dacha bread in a cauldrondacha bread in a cauldron
dacha bread in a cauldron- this is rye and at the same time I bake a crumb-potato at this time.
Linadoc
Quote: TATbRHA
But in such a funny cauldron, how can you not get good bread ?!
, the cauldron heard this and already blushed all over with pride!
Quote: paramed1
But there is no cover
Veronica, the cover is required in this case!
Quote: Bridge
what does the preheating of the cauldron give?
Natasha, yes, it gives the effect of a Russian stove.
Quote: Bridge
Didn't you bake rye and wheat like that?
Hell, look mine rye-wheat "airy".
Quote: francevna
there is no sugar in the recipe
Yes, there are only 4 ingredients in the recipe. It's just that dough is like a roll, due to this the bread is elastic, airy and aromatic.

Quote: GruSha
I also love the oven in the cauldron.
Gulsine,! Excellent bread!
Quote: Masinen
Simple and gorgeous!
Thank you, Mashenka!
Linadoc
Quote: kil
I bake in a cast iron pan
Irina, so I say: a good cast-iron cauldron or a saucepan is just a necessary weight! What in the past centuries, what in the last century, what now!
kil
Linadoc, absolutely, especially when the oven is disgusting, it always turns out well in a cast iron, I also heat it up to 260 ...
Linadoc
Quote: kil
especially when the oven is disgusting
This is what prompted, well, there is also a reluctance to buy it. And here we got a recipe with an idea. So it happened. It turns out very tasty and fragrant!
lettohka ttt
Linochka and the recipe and Bread for sore eyes !!!!! Thanks for the recipe and idea !!!!!
Linadoc
Natalia, bites to your health! It will definitely work out and please!
lu_estrada
I am looking for a bread recipe from my past life, and it seems I found it, so beautiful and reinforcing, with a ruddy and crispy crust, saturated with air holes, in general, it is OH, the champion of my heart!
Lina, thank you very much for the wonderful bread recipe!
It remains to find a cast-iron gosper, everything is only glass and clay.
Thanks again!
Linadoc
Ludmila, clay will go! I tried 3.5L in a clay pot. Fine! Only the lid is inconvenient to remove with gloves, but that's great.
lu_estrada
Ooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo out outlined Lina, thank you, my Sirik will finish his pies, and I will certainly bake your wonderful bread.
The question for filling is - in which form is it better - oval or round?
I checked the size, the round shape is 4 liters, and the oval ones are 3 and 4 liters.
Divide the dough for this size into two portions, or can you lay down one?
Thank you!
Linadoc
Better round and then you can not divide, but add 15 minutes to 15 minutes. In general, bread for a roll is baked at T = 280 * C. If there is such a T, then I think a full portion (not divided) should be baked for 40-45 minutes. Moreover, put in a hot form in a red-hot oven and turn off the oven after 10 minutes. Then everything will be baked and not burned. Again, savings. Only a cover is required!
lati
Thanks: girl_claping: we will try
NataliARH
Lina, the bread is wonderful, and what a long-awaited result

at our dacha, too, with voltage, as it turned out, the conditions for HP are not right ... she could not knead the second kneading (but baked well), there was not enough power, somewhere dad found an old converter and through it everything is great kneading .....

nila
How lucky I got here!
Only 4 components and what kind of bread!
Linadoc,
Linochka, everything coincided with me - and the ingredients are EVERYTHING ... and the gas oven is not important ... and most importantly, I have EXACTLY the same half-century enamel cauldron like yours (only I have a light green one with branches of mountain ash)
Today I will definitely not put it, more now I have to leave the house, and not when will be fiddling with him. And tomorrow I'll try right from the morning. The only thing that confuses is that 2 loaves at once for two of us is a bit too much. Although according to the number of components, flour / water is my 1 kilogram loaf in hp.
And I'm also afraid that my oven may not dial 260 * right now. I have a stone at the bottom, but the gas pressure was not great anyway in the summer (they put air into the pipes instead of gas), and with the onset of the heating season they will start saving even more.
Linadoc
Quote: NataliARH
wonderful bread, and how long-awaited it turned out
Natalie, thanks for rating! I hope this will be as great for you as it was for me! Peks for health!
Linadoc
Quote: nila
I'm afraid my oven may not dial 260 * right now.
You warm it up longer, the main thing is that the cauldron warms up to this T (or better, higher).
kirch
Lina, the rolls are wonderful. I really liked the oven in the pan. I have a small oven and nowhere to put a container for steam. And even though I spray, I still get a thick crust. And here the crust is thin, crunchy. Thank you for the recipe
dacha bread in a cauldron
Elena Kadiewa
Lina, the rest of your bread, next to a pie with cabbagedacha bread in a cauldron
The husband has already cut the crusts.
Linadoc
Ludmila, Elena, smart girls! Wonderful breads!
Natalia-NN
Lina, thank you for the bread. They ate it in one sitting.
dacha bread in a cauldron
Linadoc
NataliaGreat came out! Handsome!
Natalia-NN
Lina, thank you again. I made two portions: one in a cauldron, the other in a duck.
dacha bread in a cauldron
Linadoc
Natalia, super! Handsome Men Clever!

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