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Home bread


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Sift the flour well and put it in a larger bowl. Prepare the mayonnaise (the yeast is mixed with sugar, 1 tablespoon of flour and a little milk).

When the mayo is ready, we pour it over the flour. Add the rest of the ingredients and start kneading the dough. After you have kneaded the dough well, take it from the bowl and slice it on each side of the table a few times. This is the part I like the most, don't sit next to me :))) if the dough is sticky we add more flour. We leave it covered until it doubles in volume.

When the dough is risen, we divide it into as many loaves as we want to make. Divide each ball of dough into three and set aside for 10 minutes.

We spread a baguette from each ball of dough that we weave with the others. We place them in baking trays lined with baking paper, grease them with beaten egg with a little milk and put them in the preheated oven at 160 degrees C.

The toothpick test is done.


  • 1.2 kg white wheat flour
  • 800 ml water
  • 50 g fresh yeast (or 14 g dry)
  • 1 tablespoon salt
  • 1 teaspoon sugar
  • 4-5 tablespoons olive oil

Flour mix the sieve with the salt and put it in a bowl with high walls.
Dissolve the yeast in a little warm water in which we melted the teaspoon of sugar and let it grow.

After 10 minutes we pour yeast & # 8222inflated & # 8221in the middle of the flour and start kneading by gradually adding little by little hot water and olive oil. Knead well, well until the dough acquires an elastic and soft consistency. Cover the bowl with a kitchen towel and leave to rise for about one hour.

When it is ready to be raised, we put it on the work table and shape it as we want, according to our imagination (I made 2 knitted loaves). simple (I sprinkled poppy seeds and sesame seeds). Let it rise again, about 30 minutes and then put in the preheated oven for about 45-50 minutes at 200-220 ° C. Enjoy!

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Ingredients plain homemade bread

for 2 loaves of 750-760 gr.

  • 1 kilogram of bread flour (type BL 550 or type 650 & # 8211 choose a flour with a minimum of 9.5% protein content) + 1 tablespoon with extra flour tip, for sprinkling
  • 650 & # 8211 700 ml. the water
  • 20 grams of fine salt
  • 14 grams of dry yeast

How to make simple homemade bread

Adaptation of ingredients

This homemade bread, as I have already said, is even the simplest possible. The recipe was designed to be made by a beginner, not a very skilled one. If you do it with exactly the above ingredients, then you will surely succeed, even if your experience in the field of artisanal bakery is zero.

However, after repeating the recipe a few times and noticing that you succeed, you may want some changes.

A. You can replace 30% of the recommended amount of flour for the simple homemade bread recipe (ie 330 grams) with wholemeal flour. Be careful, wholemeal flour, not the so-called "black flour", which is just a hoax. If you use wholemeal flour, you will need to increase the amount of water by 50 & # 8211 80 ml.

B. You can add up to 100 grams of seeds to plain bread dough. The seeds of sunflower, pumpkin, flax, etc. are suitable. Be careful not to simply add the seeds to the dough, as the bread will come out dry and crumbly! The seeds used for bread are hydrated overnight in cold water. After drawing plenty of water, they drain and can be added to the dough in the last part of the kneading.

C. For this simple bread, you can replace dry yeast with fresh yeast. I do not recommend using the equivalent of 14 grams of dry yeast, 40-50 grams of yeast, but only 20-25 (one cube). Mix the yeast with 1 tablespoon of flour and about 100 ml. of lukewarm water (from the total recommended amount). Leave in a warm place for about 15 minutes, until it bubbles. Add the activated yeast mixture to the flour mixed with the salt, followed by lukewarm water. Attention, if in 15 minutes the yeast does not bubble, DO NOT use it for bread, it is old and the dough will not grow!

Dough preparation

1. Sift the flour into a large bowl (of the mixer). Add the weighed salt. You should know that as a rule, salt should represent 2% of the recommended amount of flour for bread. Add the dry yeast and mix the dry ingredients.

2. Add 650 ml. of lukewarm water. Some flours have a higher absorption capacity and we may need to add about 50 ml. of extra water in plain bread dough. That's what we'll realize during the turmoil.

3. Mix the flour with water, with the mixer to which we attached the hook-shaped accessory or with a large wooden spoon.

4. Knead the dough for about 7-8 minutes with the mixer, respectively about 15 minutes by hand. If the dough is too thick, gradually add the remaining 50 ml. of lukewarm water. Usually it is not necessary, 1-2 tablespoons of water are enough, so we add it gradually.

5. Finally, the dough must be smooth, pleasant to the touch and detach from the walls of the bowl. Grease a clean bowl with a drop of oil. We shape the dough for our plain bread into a ball and put it in the bowl. Cover the bowl with cling film and place in a warm place. In about an hour, if it's hot, the dough will rise and double in volume.

Dividing the dough

6. When the dough has risen, my "Teacher" at home is still calling for help. He doesn't do much with modeling bread. It's not a big deal, though, if you don't have any pretensions. This simple homemade bread will grow anyway and will be very tasty, even if at first it will be a bit crooked. So, in the picture below, the raised dough almost filled the bowl.

7. On the visible surface of the plain bread dough, ready to rise, sprinkle 1 tablespoon of flour. Beat lightly, lightly with your palm and the flour will spread to the edge. We use a flexible squeegee to detach the dough from the bowl, all around. When we put the squeegee between the dough and the bowl, the sprinkled flour will also penetrate, so it will not stick.

8. Turn the simple bread dough over on the work surface, in a single movement. In contact with the worktop, the part sprinkled with flour will come, so it will not stick and there will be no need for extra flour. You can already see in the dough section how beautiful it has grown and how many air bubbles it has.

Bread modeling and second leavening

9. Divide the dough in half, with a special pastry / baking cutter or, failing that, with a knife. We will get two pieces of dough, for two large loaves, which after baking will weigh over 750 gr. It would be exaggerated to make a single loaf of the whole amount of dough and it would be even more complicated to bake, and we avoid complications, because we started to make a simple bread.

10. The visible part of the two pieces of dough is moist and sticky and the part in contact with the work surface is floured. Our goal is to roll the plain bread dough so that the wet and sticky part reaches the middle, so we don't see it again. So, in turn, shape each piece of dough, forming two dense cylinders and seal the joint well, rolling them a little on the table.

10. As a preference, this simple homemade bread can be baked freely or in shape. For the first option, we simply place the two formed loaves, glued down, in a tray lined with baking paper. We prefer to bake them in shapes, so each molded piece comes in a shape with dimensions 25 * 11 * 8 cm, greased with oil or lined with baking paper. In any case, the molded breads are covered with a thick kitchen towel and left to rise for another 30 minutes. Meanwhile, turn on the oven and set it at 230 ° C, heat up and down. If we opted for the bread baked freely, in the tray, before baking it we have to increase it with a very sharp knife or a blade.

Baking bread

11. In the first 15 minutes of baking, any bread needs a high temperature to rise. At the same time, it needs steam, which can come from two sources:

  1. If you have a steam oven, it's the easiest, set a suitable program (50% steam is OK)
  2. If you do not have a steam oven, prepare a saucepan / pan with boiling water. When you put the bread in the oven, place on the bottom of the oven and the tray with water, which will form steam.

So, we bake our homemade bread in the preheated oven at 230 ° C, at a medium height, necessarily with steam. After 15 minutes, the temperature drops to 200 ° C and the steam stops / the tray is removed (be very careful not to burn yourself!). The heat must come from below and from above and no ventilation is needed to bake the bread. If you can't stop the ventilation, you need to know that the bread will come out OK anyway, only that it will have a thicker crust. To find out if it's ready, it doesn't help to prick the bread with a toothpick, it's nonsense. The baked bread has a golden-brown crust and, lightly hammered on the bottom, it will sound empty. For a more rigorous test, the baked bread has an internal temperature of 95-96 ° C. Once baked, the bread is left on a grill to cool well before being sliced.

Following the recipe described above and all the recommendations, a simple and beautiful bread comes out, which is sliced ​​without many crumbs and kept perfectly for 5 days, wrapped in a clean cotton towel and placed in the wooden crate for bread. Maybe it can be kept even longer, in our country it was exhausted every time after 5 days. May it be useful to you!

All bread recipes on the blog you can find them by clicking on the picture below.


The simplest bread recipe

4-5 teaspoons of active dry yeast

600-700 g whole grain flour

Mix the milk, sugar, salt and butter in a pot, on the stove, over low heat, until the butter melts and the salt and sugar dissolve. Take the mixture off the heat and let it cool slightly.

Heat the mixer bowl by letting hot water run from the tap for a minute or two.

Dissolve the yeast in the 360 ​​ml of warm water in the mixer bowl, stirring slowly.

Combine the warm milk with 480 g of flour in a separate bowl, and then add the resulting mixture to the bowl of the mixer. Using the kneading hook, stir at low speed for 2 minutes. Continuing at the same speed, add the rest of the flour, 50-60 g at a time, until the dough clings to the hook and cleans the sides of the bowl.

Let the mixer knead at the same speed for another 3-5 minutes, or until the dough is smooth and elastic. It will be slightly sticky to the touch, and that's a good sign!

Transfer the dough to a bowl greased with butter and turn gently so that the butter reaches the entire surface. Cover the container with a textile material and let the crust rise for about an hour or until it doubles in volume.

Remove the dough from the bowl and divide it into two equal halves with a knife. Sprinkle flour on the work surface and handle the crust with your hands, forming two "belly" ovals.

Place each oval in the cloth container, over which you have previously sprinkled flour, and let the crust rise again for about an hour.

The oven must be preheated to 200 ° Celsius, and baking takes about 30 minutes. Of course, this time is not standard, because it can fluctuate, depending on the oven, but the indication that the bread is ready is the golden color of the crust.


Homemade bread with caramelized onions

Until recently, I just bought it, I admit. I didn't know it was so good at home. Ah, it's actually much better, fluffier, more flavorful than the one in the trade. It disappeared so quickly that next time I do two directly instead of one!

Start, of course, with the caramelized onion. Heat the oil in a non-stick pan over medium to high heat. Lightly sauté the onion for 5 minutes, until soft. Reduce the heat to medium to low and let the onion (stirring occasionally not to burn or stick) turn golden. Season with salt (if you want it to be a little sweeter you can add half a teaspoon of caster sugar) and set aside to cool.

In a large bowl, mix the flour with the salt. Dissolve the fresh yeast in lukewarm water and add it over the flour. Mix everything well and then add the caramelized onions and green onion leaves. Knead well until the dough becomes fluffy and comes off the edge of the bowl. Cover it with a clean kitchen towel and let it rise for about 1 hour & # 8211 should it double.

Preheat the oven to 240 degrees Celsius 30 minutes before baking. Put the dough in a non-stick pan (rectangular, round, as you wish it is ok).

When you put it in the oven, pour a glass of water into the pan of the stove - which must be positioned on the lowest step, under the grill on which you put the bread. Thus, due to the steam that will form, the bread will be fluffy and not sticky. Bake the bread for 25-30 minutes, until the dough remains on the toothpick.

If you want, you can unleash your imagination and add extra sesame, cumin, baked and finely chopped red peppers (as we did), etc.


Homemade bread dough!

Bake fluffy and tasty bread at home. The porous structure of the bagels does not differ from the commercial product. You can make your own homemade bread according to your preferences.

INGREDIENT:

& # 8211 5 gr of yeast (1½ teaspoon)

& # 8211 11 gr of salt (1¾ teaspoon)

METHOD OF PREPARATION:

1. Sift the flour, thus enriching it with oxygen for a soft and fluffy dough. As the flour has different quality, keep ½ the spare glass and add it as needed.

2. Make a hole, in which you add yeast, sugar, salt and mix.

3. Make a hole again, pour in the oil and water, then mix with a spoon.

4. Sprinkle the dough with a little flour and knead it by hand for 20 minutes, gradually adding flour if the dough sticks to your hands, until it becomes smooth, non-sticky and elastic.

Advice. If your dough is too thick, it means that the flour contains more gluten and you can add 1 teaspoon or 1 tablespoon of water.

If it is difficult for you to knead the dough, you can cover it with plastic wrap, leave it for 5-10 minutes and then it becomes easier to work.

There is another method, you can scare the dough: simply beat the dough from the worktop.

If a part of the dough is smooth and a part remains more inhomogeneous, continue to knead: oxygen reaches the flour, enriches the dough and it becomes smooth.

5. Cut the dough into 2 pieces, glue the cuts, round the dough and put it in plastic bags.

6. Tie the bag loosely so that there is room for the dough to rise, but do not leave any holes so that air does not enter, which causes the dough to dry out. Remove air from the bag.

7. Leave the dough at room temperature, in a place without drafts, to rise for 1.5-6 hours.

8. After 1.5 hours, work the dough directly into the bag, but do not press too hard so as not to break the bag.

9. After another 2.5 hours, untie the bag, degas the dough, working it in the same way, through the bag, and transfer it to the work surface sprinkled with a little flour. The dough comes off the bag very easily.

10. Knead the dough once more, cut each piece in half and spread out rectangular countertops, using the rolling pin or with your hands.

11. Turn the countertop with the smoother side down and roll a roll across the width. Glue the edges and ends.

12. Gently tap the dough bar with your hand so as to remove excess air.

13. Grease the oil pan only where you will place the loaves.

14. Place the dough on the tray, make oblique incisions on the surface and put the bread in the oven (35 ° С) or in a warm place for about 40-60 minutes, covering it with a towel.

15. After that, grease the bagels with water and bake them for 30 minutes at a temperature of 200 ° C. Then set the temperature to 180 ° C and bake for another 15 minutes.

16. Remove the bread from the oven and grease it with water to make the crust softer.

Allow the bagels to cool on the tray, covering them with a towel, so they will be tastier and will not crumble when cut.


Bread without kneading

If kneading bread seems to you the most difficult process, you can opt for a homemade bread recipe that does not require this step. For this you will need the following ingredients:

  • 450 grams (about 3 cups) of flour
  • 2 teaspoons salt
  • Three-quarters of a teaspoon of dry yeast
  • A cup and a half of warm water.

Dough preparation and shaping

Mix flour, salt and yeast in a large bowl, then add water and gradually incorporate it into the dough. Cover the bowl with cling film or a clean kitchen towel and keep it in a warm place for the resulting mixture to rise for 6 to 8 hours.

Sprinkle a little flour on the worktop and remove the leavened dough from the bowl to shape it into a spherical shape associated with homemade bread. Then put it back in the bowl, cover the pot and leave it in the heat again for an hour.

Baking bread

This recipe is baked in a deep cast iron pot, covered with a lid. So, while you wait for the dough to rise again, put the pot in the oven and preheat it to a temperature of 220 degrees. Then, place the dough on a parchment paper for baking and place it carefully in the pot, with all the paper. Slightly increase the top of the dough to get a nice pattern and allow the dough to rise during baking.

Cover the bowl with the cast iron lid and bake the bread for 30 minutes. After this time, lift this lid and let the bread bake for another 15 minutes. Finally, take the bread out of the oven and let it cool for at least 15 minutes, before cutting it and enjoying it.


Homemade bread recipes - methods at your fingertips

  • without mayo or to make the dough directly - when kneading the dough, put all the amount of flour, water / milk, salt and yeast if you choose this method, you will need a 2-3 times higher amount of yeast than for indirect preparation (with mayonnaise) remember that if you choose to make bread without mayonnaise, you will not get the same intense flavor, the core will be more porous
  • with mayonnaise or make the dough indirectly - involves two stages: first make the mayonnaise, then the dough according to the recipe, to get the mayonnaise, use 50% of the amount of flour, ⅔ of water and all the yeast kneaded, but taking care that the mayonnaise has less consistency than the dough the duration of leavening of the mayonnaise can last between 1h30 and 2h, depending on the quality of the flour and yeast used in the second stage, after the mayonnaise has leavened, add the rest of the flour and salt after kneading, keep the dough to leaven minutes, until it doubles in volume after that, put the dough on the table over which you sprinkled a little flour, cut it into the desired shapes and leave it to rise for another 30 minutes and only then put it in the oven.
  • with or without agitation - There are also homemade bread recipes that do not require kneading then, if you use a bread machine, then it does all the work: leaven, knead and bake, and you just have to put the ingredients in it.

Classic homemade bread recipe

  • 10 g dry yeast or 25 g fresh yeast
  • 1 kg of flour
  • 550 ml water (50 ml are for mayonnaise, if you want to use fresh yeast)
  • 2 teaspoons salt
  • 1 teaspoon sugar
  • 60 ml oil.

Method of preparation: if you use fresh yeast, you will have to prepare the mayonnaise first: mix the yeast well with the sugar, then add 50 ml of warm water (not hot or cold), a tablespoon of flour and leave it to rise for a quarter of an hour. doubles the volume). Put the mayonnaise over the flour for the dough, gradually adding warm water. The dough is kneaded from the edges inwards, so that it can absorb air. Beat the dough 10 times, so that the air is evenly distributed in the dough. If you see that the dough sticks to your hand, add a little more flour and knead it for another five minutes. Leave it to rise in a bowl. When it has doubled in volume, divide the dough in two, knead it once more, increase it, if you want to give it a special look and leave it to rise again, for at least half an hour. Then, put the dough in the baking trays and grease it with water or beaten egg with water, for a fine crust that will get a golden appearance. Bake the bread for 10 minutes at 160 degrees, then raise the temperature to 180. After 40 minutes, check the bread with a toothpick. If it is clean, then it is ready, if the dough still sticks, then it must be baked.

Homemade bread recipe with seeds

  • 500 g white flour type 650
  • 250 g wholemeal or black flour
  • 250 g of rye flour
  • 500 ml of water (or more, depending on how much the dough will require)
  • 25 g fresh yeast or 7 g dry yeast
  • 1 tablespoon honey
  • 20 g of salt
  • 250 g seeds and nuts
  • work table oil.

Method of preparation: put all kinds of flour in a bowl, pour all the water over them, add the ground cumin seeds. Mix everything with a wooden spoon, cover the bowl with plastic wrap and leave everything at room temperature for at least six hours (you will get a preferred dough). Meanwhile, rub the yeast with the honey and wait for it to ferment. Put the preferred dough in a bowl and pour the yeast over it. Knead the dough until it becomes elastic. Finely chop the walnuts and mix with the seeds. Add them to the dough, knead it a little more and give it a rectangular shape. Divide the eyes into three equal pieces and fold it into three. The left side and the right side, over the one in the center. Leave it to rise for an hour, then fold it in three again. After another 60 minutes, fold it once more in three and let it rest for 30 minutes. Divide it in half and knead it a little. Leave the dough to rise again for half an hour. Meanwhile, heat the oven. First you will bake the bread at 180 degrees, then you will raise the temperature to 200 degrees Celsius. You do the toothpick test and when you see that the dough no longer sticks to it, your bread is ready.

Homemade bread recipe with cheese, garlic and parsley

  • 800 g flour
  • 60 ml melted butter
  • 50 ml olive oil
  • 350 ml milk
  • 300 g cheese or cheese
  • 1 egg tied
  • 30 g of yeast
  • 200 g unmelted butter
  • 6 cloves of garlic
  • 1 bunch of parsley
  • salt, sugar - to taste.

Method of preparation: heat the milk and dissolve the yeast in it, mixing it with a quarter of a teaspoon of sugar. In a large bowl put flour, salt, an egg, melted butter, milk with yeast and knead for 10 minutes. Pour the oil and knead for another 10 minutes. Cover the dough with a towel and leave it to rise for two hours. Meanwhile, mix the melted butter with the finely chopped garlic and refrigerate. After the dough has doubled in volume, preheat the oven to 180 degrees and put the bread in the oven for about 20 minutes. Grease it with the mixture of butter and garlic, keeping a spoonful of the butter composition. Bake for another 7 minutes, then take it out of the oven and, after it has cooled for a quarter of an hour, cut out your pockets and fill them with thin slices of cheese. Keep the homemade bread with cheese and garlic for another 5 minutes in the oven, then grease it with the remaining garlic butter, chop the parsley and sprinkle it on top. Put it in the oven for another 2 minutes and it's ready.

Homemade rye bread recipe

  • 250 g of rye flour
  • 250 g white flour type 650
  • 12 g of fresh yeast or 4 g of dry yeast or 75 g of natural mayonnaise
  • 15 g salt
  • 1 tablespoon sugar
  • 400 ml water.

Method of preparation: put all the flour and salt in a bowl. Dissolve the yeast and sugar in warm water and when it has foamed, pour it over the flour and mix. Leave the composition at room temperature for half an hour, stirring every 15 minutes. Refrigerate the dough until evening, then leave it at 20-21 degrees Celsius until the next morning. Sprinkle a lot of flour on the work surface, because the rye dough is very sticky. Knead the dough, folding it several times. Leave it to rise for 1h30, until it doubles in volume. Preheat the oven to 250 degrees and bake the bread for half an hour.

Homemade potato bread recipe

  • 600 g white potatoes
  • 600 g white flour
  • 300 ml water
  • 3 teaspoons salt
  • 2 tablespoons oil
  • 25 g fresh yeast or 7 g dry yeast
  • 1 teaspoon brown sugar.

Method of preparation: boil the potatoes and crush them. Rub the fresh yeast well with the sugar until it becomes like sour cream. If it is dry, mix it with the sugar and 2 tablespoons of water, 2 teaspoons of flour and leave it to rise. Put the potatoes over the flour and mix. Pour the leavened yeast and knead the dough until it sticks to the palms. Leave it to rise for 40 minutes. After that, put the dough on the work table, divide it in two and fold it in three. Let it rise for another 35 minutes. Preheat the oven to 230 degrees and place a tray of water at the bottom. Bake the bread and after 15 minutes, remove the tray with water. The temperature will drop to 200 degrees and let the dough bake for another 30 minutes.

Homemade bread recipe with olives, onions and rosemary

  • 600 g flour
  • 300 ml water
  • 15 g fresh yeast
  • 1 teaspoon sugar
  • 2 teaspoons salt
  • 50 ml oil
  • 400 g onion
  • 200 g seedless olives
  • rosemary.

Method of preparation: soak the yeast in warm water with sugar and two tablespoons of flour. Leave it to rise for a quarter of an hour, until it foams. Mix flour, salt, liquefied yeast, oil and knead. Leave the dough to rise for about an hour. Finely chop the olives and onions. Cook the onion, drain well of oil and let it cool. After the dough has doubled in volume, spread it out, put the onion and olives and fold it. Let it rise for another 45 minutes. Preheat the oven to 230 degrees. Bake the bread at this temperature for 25 minutes, then lower it to 180 degrees and keep the dough for another 30 minutes, until browned.

Homemade bread recipe with cheese / cheese and dried tomatoes

  • 500 g white flour type 650
  • 250 ml of milk
  • 1 teaspoon sugar and one teaspoon salt
  • 2 teaspoons dry yeast
  • 200 g yogurt
  • 1 egg tied
  • 270 g cheese or cheese
  • 6 dried tomatoes.

Method of preparation: mix warm milk with yeast and sugar and leave the composition aside for 20 minutes. Beat the egg and yogurt and pour over the flour with salt. Add the soaked yeast and knead the dough. Let it rise for at least two hours. After doubling the volume, divide it in half and knead each half together with the grated cheese / cheese and finely chopped tomatoes. Keep cheese for decoration. Leave the dough to rise for another two hours. Preheat the oven to 180 degrees and bake the bread for 40 minutes.

Homemade bread recipe without kneading

  • 1 kg of white flour type 650
  • 500 ml of water
  • 10 g of fresh yeast
  • 2 teaspoons salt, one teaspoon sugar
  • 50 ml of oil.

Method of preparation: mix flour, dry yeast, warm water, salt, oil, sugar until you get a homogeneous composition, without lumps. Grease the dough with oil, so that it does not stick to the crust, cover it with a foil and put it in the fridge to leaven. Before making the bread, leave the dough at room temperature for an hour. To bake the bread, either choose a dish that has a lid and keep it at 200 degrees Celsius, or opt for a container without a lid and leave at 180 degrees. Whichever method you choose, in the first 30 minutes, do not open the oven, then check the dough from time to time for another 20-30 minutes, doing the test with the toothpick.


Homemade bread dough!

Bake fluffy and tasty bread at home. The porous structure of the bagels does not differ from the commercial product. You can make your own homemade bread according to your preferences.

INGREDIENT:

& # 8211 5 gr of yeast (1½ teaspoon)

& # 8211 11 gr of salt (1¾ teaspoon)

METHOD OF PREPARATION:

1. Sift the flour, thus enriching it with oxygen for a soft and fluffy dough. As the flour has different quality, keep ½ the spare glass and add it as needed.

2. Make a hole, in which you add yeast, sugar, salt and mix.

3. Make a hole again, pour in the oil and water, then mix with a spoon.

4. Sprinkle the dough with a little flour and knead it by hand for 20 minutes, gradually adding flour if the dough sticks to your hands, until it becomes smooth, non-sticky and elastic.

Advice. If your dough is too thick, it means that the flour contains more gluten and you can add 1 teaspoon or 1 tablespoon of water.

If it is difficult for you to knead the dough, you can cover it with plastic wrap, leave it for 5-10 minutes and then it becomes easier to work.

There is another method, you can scare the dough: simply beat the dough from the worktop.

If a part of the dough is smooth and a part remains more inhomogeneous, continue to knead: oxygen reaches the flour, enriches the dough and it becomes smooth.

5. Cut the dough into 2 pieces, glue the cuts, round the dough and put it in plastic bags.

6. Tie the bag loosely so that there is room for the dough to rise, but do not leave any holes so that air does not enter, which causes the dough to dry out. Remove air from the bag.

7. Leave the dough at room temperature, in a place without drafts, to rise for 1.5-6 hours.

8. After 1.5 hours, work the dough directly into the bag, but do not press too hard so as not to break the bag.

9. After another 2.5 hours, untie the bag, degas the dough, working it in the same way, through the bag, and transfer it to the work surface sprinkled with a little flour. The dough comes off the bag very easily.

10. Knead the dough once more, cut each piece in half and spread out rectangular countertops, using the rolling pin or with your hands.

11. Turn the countertop with the smoother side down and roll a roll across the width. Glue the edges and ends.

12. Gently tap the dough bar with your hand so as to remove excess air.

13. Grease the oil pan only where you will place the loaves.

14. Așezați aluatul pe tavă, faceți incizii oblice pe suprafață și dați pâinea la cuptor (35°С) sau la loc cald pentru aproximativ 40-60 de minute, acoperind-o cu un prosop.

15. După care, ungeți franzelele cu apă și le coaceți timp de 30 de minute la temperatura de 200°С. Apoi setați temperatura de 180°С și le coaceți timp de încă 15 minute.

16. Scoateți pâinea din cuptor și o ungeți cu apă, pentru ca să fie mai moale coaja.

Lăsați franzelele să se răcească pe tavă, acoperindu-le cu un prosop, astfel vor fi mai gustoase și nu se vor fărâmița la tăiere.


Aluat pentru pâine de casă!

Coaceți în casă pâine pufoasă și gustoasă. Structura poroasă a franzelelor nu se deosebește de produsul din comerț. Puteți să vă faceți propria pâine de casă după preferințe.

INGREDIENT:

– 5 gr de drojdie (1½ linguriță)

– 11 gr de sare (1¾ linguriță)

MOD DE PREPARARE:

1. Cerneți făina, îmbogățind-o astfel cu oxigen pentru un aluat moale și pufos. Deoarece făina are diferită calitate, păstrați ½ de pahar de rezervă și o veți adăuga după necesitate.

2. Faceți o adâncitură, în care adăugați drojdie, zahăr, sare și amestecați.

3. Faceți din nou o adâncitură, turnați uleiul și apa, apoi amestecați cu lingura.

4. Presărați aluatul cu puțină făină și îl frământați manual timp de 20 de minute, adăugând treptat făină dacă aluatul se lipește de mâini, până devine neted, nelipicios și elastic.

Advice. Dacă aluatul dumneavoastră este prea dens, înseamnă că făina conține mai mult gluten și puteți adăuga 1 linguriță sau 1 lingură de apă.

În cazul în care vă este greu să frământați aluatul, îl puteți acoperi cu folie de plastic, îl lăsați pentru 5-10 minute și atunci acesta devine mai ușor de lucrat.

Mai există o metodă, puteți speria aluatul: pur și simplu bateți aluatul de blatul de lucru.

Dacă o parte de aluat e netedă, iar o parte rămâne mai neomogenă, continuați să frământați: oxigenul ajunge pe făină, îmbogățește aluatul și acesta devine neted.

5. Tăiați aluatul în 2 bucăți, lipiți tăieturile, rotunjiți aluatul și îl puneți în pungi de plastic.

6. Legați punga liber, astfel încât să rămână loc pentru creșterea aluatului, dar nu lăsați nici o gaură, ca să nu pătrundă aerul, din cauza căruia aluatul se usucă. Eliminați aerul din pungă.

7. Lăsați aluatul la temperatura camerei, într-un loc fără curenți de aer, să dospească timp de 1,5-6 ore.

8. Peste 1,5 ore, lucrați aluatul direct în pungă, dar nu presați foarte tare, ca să nu rupeți punga.

9. Peste alte 2,5 ore, dezlegați punga, degazați aluatul, lucrându-l, la fel, prin pungă, și îl transferați pe suprafața de lucru presărată cu puțină făină. Aluatul se dezlipește foarte ușor de pungă.

10. Mai lucrați o dată aluatul, tăiați fiecare bucată în jumătate și întindeți blaturi dreptunghiulare, folosind sucitorul sau cu mâinile.

11. Întoarceți blatul cu partea mai netedă în jos și rulați o ruladă pe lățime. Lipiți marginile și capetele.

12. Loviți ușor batonul de aluat cu mâna, astfel încât să eliminați aerul în exces.

13. Ungeți tava cu ulei doar în locurile unde veți așeza franzelele.

14. Așezați aluatul pe tavă, faceți incizii oblice pe suprafață și dați pâinea la cuptor (35°С) sau la loc cald pentru aproximativ 40-60 de minute, acoperind-o cu un prosop.

15. După care, ungeți franzelele cu apă și le coaceți timp de 30 de minute la temperatura de 200°С. Apoi setați temperatura de 180°С și le coaceți timp de încă 15 minute.

16. Scoateți pâinea din cuptor și o ungeți cu apă, pentru ca să fie mai moale coaja.

Lăsați franzelele să se răcească pe tavă, acoperindu-le cu un prosop, astfel vor fi mai gustoase și nu se vor fărâmița la tăiere.


PAINE CU SEMINTE FACUTA IN CASA

Cand vine vorba de paine cu seminte imi aduc aminte instant de o expozitie unde am gustat dintr-o multitudine de tipuri cu faina neagra sau integrala, cu diverse seminte si bineinteles cu o crusta atat de buna incat o mancai goala fara sa te mai gandesti la vreo dieta.

Voi pregati astazi o reteta de paine cu seminte facuta in casa la care voi folosi un mix de faina alba si integrala cu un amestec de seminte diverse- dovleac, in, susan si floarea soarelui.

Ingredient:

  • 400 gr. White flour
  • 200 gr. faina integrala
  • 250 ml. the water
  • 150 ml. lapte de soia
  • 20 gr. fresh yeast
  • 1 teaspoon sugar
  • 1 tablespoon salt
  • 50 ml. ulei de masline
  • 3 lingurite mix seminte

Incep, ca de obicei, cu o maia pe care o pregatesc din drojdie frecata cu zahar, o lingura de faina si foarte putina apa calduta. Dupa 10-15 minute este gata de incorporat in amestecul de faina alba si integrala.

Sarea o pun cat mai intr-o parte astfel incat sa nu intre in contact direct cu drojdia pregatita.

Adaug treptat apa si laptele pe care le-am incalzit putin inainte, apoi framant aluatul pana ce voi omogeniza toata faina.

Torn uleiul si continui cu framantatul timp de 10-15 minute pana voi obtine o coca foarte consistenta.

Cand simt ca este aproape gata, adaug si semintele, mai framant de cateva ori cat sa le incorporez uniform, apoi testez aluatul cu degetul sa vad daca este gata. Revine la forma initiala asa incat il acopar cu o folie unsa cu ulei peste care pun un prosop si il las la dospit pentru aproximativ 50 de minute.

Presar putina faina pe blat atunci cand rastorn coca dospita, scot aerul din ea printr-o framantare foarte scurta si o modelez astfel incat sa imi incapa in tava de chec.

O mai las la dospit timp de 15-20 de minute dupa care o ung cu putina apa apoi presar cateva seminte si un praf de faina.

Se va coace in doua etape in cuptorul incalzit in prealabil la 210°.

Voi lasa painea pentru inceput la aceasta temperatura timp de 25 de minute si cobor temperatura pentru alte 20 de minute la 190°.

Este cu adevarat o paine foarte reusita care abia daca imi ajunge pentru 2 zile.


Video: Εύκολο σπιτικό ψωμί - Konstantinas kitchen


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