Ingredients
For steam:
- Potato decoction - 400 ml
- Flour of the first grade - 350 g
- Dry yeast - 2 tsp
- Sugar - 1 tbsp. l. without a slide
For test:
- Flour of the first grade - 400 g
- Salt - 2 tsp
- Vegetable oil - 70 g
- Milk for brushing
How to bake bread in the oven
Cooking dough
Dissolve yeast in warm potato broth. Add sugar, flour and mix thoroughly until smooth. Cover the bowl with a towel and set aside for 30 minutes to ferment at room temperature.
kneading the dough
Add the second portion of flour to the dough in parts, mixing thoroughly. Add salt and oil at the end of the batch. Knead the dough for 20 minutes until elastic. We spread it in a deep dish greased with oil, cover with a towel and set to approach in a warm place for 1.5 hours.
After a while, punch down the dough, then lay it out on a floured surface of the table. We form bread. Place seam side down on parchment paper, cover with a towel and let rise for 30 minutes until the dough has doubled in size.
Baking bread in the oven
We heat the oven together with the baking sheet to 230 C. Lubricate the bread with milk. With a very sharp knife, we make an incision on the top of the bread with a depth of 1.5 - 2 cm. wheat bread on a hot baking sheet, put in the oven. We create steam in the oven. We bake bread at 230 C for 5 minutes. Then reduce the heat to 180 degrees and continue to bake wheat bread for about 30 minutes.
Rustic rye bread with cumin and coriander
Ingredients:
- Natural kvass on rye or barley malt - 400 ml
- Wine vinegar - 1 tsp
- Dry yeast - 5 g
- Sugar - 1 tbsp. l.
- Salt - 1 tsp
- Wheat flour - 300 g
- Rye flour - 300 g
- Olive oil - 40 ml
- Cumin - 2 tsp
- Coriander for sprinkling - 2 tsp
How to bake rye bread in the oven
Slightly heat kvass to 36 degrees. mix well wheat flour, sugar, salt and yeast. Add vinegar to the kvass and gradually pour the liquid into the dry mass. We mix with a spoon.
Continuing to knead, add cumin and gradually - rye flour. We begin to knead with our hands, dipping them in olive oil and adding oil to the dough. Place the kneaded dough in a warm place to rise, about 1 hour. Then we punch down the dough. We form a loaf. We make transverse cuts on it with a sharp knife. Lubricate the surface with water, sprinkle with coriander, press the grains to the dough. Place in a parchment-lined pan. Let it rise for 30 minutes. We heat the oven to 230 degrees.
We put the rye bread in the oven and immediately reduce the temperature to 180 ° C. Bake the bread in the oven for 45 minutes.
Delicious homemade bread with a crispy crust and effortless baking. The dough for it does not need to be kneaded, as for most breads. And there is very little yeast in it! Bread turns out dozens of times tastier than store-bought bread, and it is prepared without any hassle and dough kneading - No-Knead Bread!
Ingredients:
400 gr - wheat flour
2.5 ml fast acting yeast
300 ml - water
1 tsp - salt
Bake at T=170C for 50 minutes and at T=215C for 15 minutes until a brown crust forms.
The bread rises well and quickly, but at the end of the second proofing or at the beginning of the baking cycle, the roof-dome of the bread falls off. There are the following main reasons:
1. High yeast content in the dough.
2. Increased moisture content in the dough piece, non-compliance with the flour/liquid balance.
3. Incorrect timing of the first or second proofing. This factor is called "the dough has risen"...
4. Opening the oven door while baking...
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