Bread loaf from the pan (oven)

Category: Yeast bread
Bread loaf from the pan (oven)

Ingredients

wheat flour 500 g
salt 1.5 tsp.
sugar 0.5 tsp
olive oil 2 tbsp. l.
dry yeast 2 tsp
carbonated water 350 ml

Cooking method

  • 1. Mix flour, yeast, salt, sugar and vegetable oil in a bowl, then stir in water (the dough will turn out viscous), stir first with a spoon and then with a mixer with dough attachments, knead the dough for 5 minutes, then cover the bowl with the dough and give come up warm for 1 hour (in the absence of such a mixer, I kneaded my hands)
  • 2. After an hour, transfer the dough to the table, abundantly sprinkled with flour, do not knead much, just slap it with your palm to make a rectangle, then roll it up with an envelope and form a ball, pinch the edges from above, cover the dough with foil and leave for 30 minutes while the oven heats up.
  • 3. Put an empty saucepan with a lid in the oven, turn on the oven itself at 250 degrees.
  • After 30 minutes, carefully remove the pan from the oven, remove the lid, carefully, trying not to crush, transfer the dough to the pan if it starts to pinch from above. Cover with a lid, put in the oven for 30 minutes, reduce the temperature by 230 degrees.
  • After 30 minutes, remove the lid, lower the temperature by 200 degrees, bake the bread for about 30 minutes more, until tender. Cool the finished bread on a wire rack, covering it with a clean dry towel.
  • Bread loaf from the pan (oven)

Time for preparing:

2h 40min

Note

Awesome bread with a minimum of physical effort (except, of course, kneading, because the dough is pretty sticky, but then it starts to lag behind the walls of the bowl, and everything goes great). Not crumbly, "rubbery", non-crumbling crumb, crispy, delicious crust. And he prepares about it, by the way - you don't have to constantly monitor the dough, beat it up, and argue for a long time. I love that. Oh yes! I baked in a cauldron with a lid. Couldn't risk a glass saucepan. My glass baking sheet has already burst like that once. I always get much less time for baking bread - 40-45 minutes. In general, look at the parameters of your ovens and the readiness of bread (test for a splinter and golden crust).

Source: Karlovna from the forum Shaleni Bdzhilki

Admin

Beautiful bread fell out of the pan

Sim sim open up! - what's inside? I would like to take a look!
Kitzun
Romochka, thanks! And with a cutter, I'll fix it! (I just typed a message and it was necessary to turn off the e-energy - they changed the sockets. So I quickly sent what I had time)
Crochet
Kitsunechka
Wow, what a charming loaf! Well, a very interesting recipe! At the first opportunity I will try, really! Thank you very much !

P.S. And I bake "bread without kneading" in the oven in a glass saucepan, where the saucepan is also warmed up along with the oven. The saucepan is still alive ... t-t-t Bread loaf from the pan (oven)...
Kitzun
And one day I decided to make the pastor and did not want to dirty the big baking sheet from the oven. I warmed up a glass one well, put one breast there, the second - the flight is normal. She boldly threw the third one - and for a long time then she washed the floor, the oven and collected the fragments within a radius of 2 meters. It’s a pity he protested - he was comfortable. But she gained invaluable experience. Perhaps the heated glass with the dough behaves differently, because the piece of meat still heats up longer, and the dough immediately has a crust.
Admin

So you heated the glass and plopped cold breasts on it (although not from the refrigerator) - that's the reaction
Admin

Kitzun, beautiful bread inside

You just created a microclimate like in an oven when you baked in a saucepan under the lid.
The volume is small in the pan, the heat is not lost throughout the oven - here's your gratitude for this from the raw dough - we got a wonderful and beautiful bread!
Kitzun
Quote: Admin

So you heated the glass and plopped cold breasts on it (although not from the refrigerator) - that's the reaction
Yeah, I knew that even before I flopped them in there. But ... Someone jerked me as if on purpose. : spiteful: That is why I did not risk baking bread like that. Although many bake this way and nothing.
matroskin_kot
Added to bookmarks. I'll bake tomorrow
Kitzun
matroskin_kot, I'm looking forward to your impressions! I already make this bread on a full machine. Yesterday I threw myself at half past seven in the evening - there is no bread! At eight I already had the dough ready (by the way, I replaced about a glass of the highest grade with the first grade using ordinary water from the filter - it turned out no worse), and at 21.45 there was already ready-made bread. By the way, for some reason I bake it much faster, about 40 minutes, no more.
Admin
Quote: Admin


You just created a microclimate like in an oven, when you baked in a saucepan under the lid.
The volume is small in the pan, the heat is not lost throughout the oven - here's your gratitude for this from the raw dough - we got a wonderful and beautiful bread!

I will also add: a cast-iron pan, well heated, the volume is small, the heat of the oven does not idle around the chamber - here is the result of quick bread preparation
Kitzun
I agree. Only in the original recipe it is baked for some reason for an hour. I don't bake so much on my hearth. Of course, it all depends on the size of the loaf and oven. I now have a Soviet gas Elekta. I still can't get my girl with email. pick up the oven after moving from mom. Miss her.
matroskin_kot
Baked! There is a photo, but the cord is at the bottom, it worked! Only it did not work out beautifully, I foolishly grabbed the goose-bed with my hand .... I did not make cuts from above either. But, in general, if you train with transferring to a hot saucepan, cool bread, and - quickly !!!
Kitzun
Uryayayaya! How glad I am that I liked the bread! And you don't need to cut it. It bursts and cracks so beautifully. There is something peasant-rural, charming in this. I fell in love with this bread.

Sailor, and happy birthday to you! Delicious and successful bread!
tadpole
... Put a saucepan with a lid in the oven, turn on the oven itself at 250 degrees.
After 30 minutes, carefully remove the pan from the oven, remove the lid, carefully, trying not to crush, transfer the dough to the pan if it starts to pinch from above. Cover with a lid, put in the oven for 30 minutes, reduce the temperature by 230 degrees.
I do not quite understand the process ... And the dough will not be fried the second time it is taken out of the oven? And pans, as I understand it, you need 2?

PS and that's all ... I got it!))) The pan must be empty))) ... But all the same, in the recipe it is worth explicitly indicating this, otherwise some are stupid. I've already wanted to push with the dough)
tadpole
well, that's what happened ...

dough -

Bread loaf from the pan (oven)
in the oven - turbo convection mode

https://Mcooker-enn.tomathouse.com/r-image/s46.r.1/i113/1105/23/d734eab3fc87.jpg

result -

Bread loaf from the pan (oven)

Bread loaf from the pan (oven)

did not rise very much, it turned out to be a very thick crust ... and so - ordinary bread.
Kitzun
tadpole, but your crust turned out to be thick, because you overexposed the bread in the oven, judging by the color. I wrote above that I bake for 40-45 minutes at most. I'm going to fix it in the recipe now so as not to be confused.
tadpole
I decided to make it in a bread machine - the result ...

Bread loaf from the pan (oven)

too much water apparently.
matroskin_kot
I remembered that I didn't insert the photo ..Bread loaf from the pan (oven)
koziv
Thank you very much!!!! Amazingly tasty and beautiful bread !!!!! I did it in general on serum. Dare my eaters a whole loaf at dinner !! I had to repeat for an encore in the evening !!!
Bread loaf from the pan (oven)
moby
Wow, what a handsome man! It looks so beautiful and appetizing to break the crust)
Milda
Ira, what a loaf! Top class!
Zhvk
Very appetizing and charming loaf!
When I saw him, then drooling realized that I could not hold on! I really wanted to cook my second bread in my life according to this recipe. It turned out not perfect, but very tasty. I improvised a little and added olives. Here is my photo report:
Bread loaf from the pan (oven)
Bread loaf from the pan (oven)

Kitzunya, thank you so much for the recipe!
Kitzyunya
Girls, what beautiful and tasty bread you have! He also got accustomed to me very much - the duty option, so to speak. Fast, relaxed, and most importantly - delicious! Yesterday I ran out of premium flour, added about a glass of the 2nd grade - just great!
Finnka
I've heard about this method of baking for a long time, but I still haven't got my hands on it, and I'm still afraid, but won't the dough stick to a hot pan? I have an old aluminum cauldron, will this work?
IvaNova
Please explain the molding, if not difficult
Here is this "envelope - a ball - pinch" - did not understand
Yuri K
Quote: Finnka
And I'm still afraid, but the dough won't stick tightly to the hot pot? I have an old aluminum cauldron, will this work?
It would be nice to pre-grease with oil slightly, before warming up ... And so ... bakery forms - also food aluminum!
Finnka
Forms are yes; I'm talking about the fact that the cauldron needs to be heated in the oven, and do not grease with oil, otherwise it will start to burn, and then put it in the hot dough, that's what I mean))

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