Wheat Bread by Manuel Flecha (oven)

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Wheat Bread by Manuel Flecha (oven)

Category: Yeast bread

Ingredients
Wheat flour	400g.
Whole grain wheat flour	100g.
Water	320
Salt	8d.
Vitamin C	1d.
Fresh yeast	5d.

Cooking method

• Dissolve the yeast with water and pour into the bucket of a bread machine. Top with flour, salt, ascorbic acid. Dough mode. After the end of kneading, turn off the bread maker, take out the dough, knead, form a ball and place in a container sprinkled with flour. Leave until doubled (60-90 minutes).
• Then knead the dough and leave it again until it doubles (60-90 minutes). The exact time depends on the ambient temperature. I left both times for the maximum time.
• Next, knead the dough (if necessary, dust the table small amount of flour), form a loaf, place in a proofing basket with the seam up and leave for 30 minutes.
• Preheat the oven with a baking sheet to 200C. Gently turn the bread from the basket onto the baking sheet. Bake for 50 minutes.
• The author advises to bake with steam, but I have no technical ability to do it. I baked without steam. The crust is hard. After baking, I greased it with butter, wrapped the bread in a towel and put it in a bag for 10 minutes.
• 
• As a result - a fragrant, moist crumb !!! Delicious!!!

Note

Manuel Flecha is a fairly young, but already made to speak about himself hereditary baker from the small Spanish village of Paramo Leones. The author conceived in the recipe an excessive amount of water in relation to flour (0.9: 1). But I still can't work with such a dough, so I had to add flour.

based on a recipe from LJ 🔗

Ksenia, you are an equally famous baker! Thank you!

[Ksyusha,]

Ksyusha, the bread is delicious !!!

[Irina, Marina]

Irina, Marinathank you girls!

[Ksyusha]

Ksyusha!
I just have one question. If the oven is in a mold, which one is better to take 11x24 or 11x32? Judging by the photo, the bread is great!

[Omela]

Omela but immediately the question is asked: what kind of ascorbic acid to take? And can it be replaced, for example, with powdered citric acid?
Such a recipe is glorious, I would bake!

[Manechka, Irina]

Manechka, Irina, Thank you!

and what kind of ascorbic acid to take? And can it be replaced, for example, with powdered citric acid?

Ascorbic acid in powder is like this:



Sold in a pharmacy. Citric acid cannot be replaced. In this case, ascorbic acid acts as an improver, it can simply be excluded.

If the oven is in a mold, which one is better to take 11x24 or 11x32? Judging by the photo, the bread is great!

I have a basket of 13x27. Somehow neither there nor here with your size. 32 - it seems a bit too much to me.

No, really! We cannot exclude it. I'll get to the pharmacy and stock up for the rest of my life.

[Irina]

Irina, good luck !!

Thank you! I love making your recipes. They have only one drawback: as I start, I can't stop, as happens with your favorite clothes when you get out of it, only when it has decayed on you

Omela! You are one of the few whose recipes are really cool and the links are always honest to the source. Thank you!!!

[vasaby872008]

vasaby872008 , Thank you! By the way, I added the link, otherwise it was not at hand yesterday.

as I start, I can’t stop

similarly !! All saw-saw bake-bake

And you can bake such bread in a bread maker ??

[Svetlana]

Svetlana, if purely theoretically, then you can:

Or in semi-automatic mode. Knead the dough on the mode, leave for the first rise. Then knead the dough, leave for the second rise. Next, take out the dough, knead it, form a ball, put it in a bucket, leave it for the third rise. Switch on the Baking mode.

Or, if you have a programmable HP, program it for 2 workouts and 2 long and 1 short rise.

Or double the amount of yeast and bake on the Main program.

Thank you!! I'll try in a bread maker. With the test, I'm on YOU. I will risk

With the test, I'm on YOU. I will risk

The risk, of course, is a noble cause !! But maybe, for a start, take something more classic ???

Omela, thanks for such delicious bread !!!!

[Galina]

GalinaHow glad I am that you liked the bread !! Is it possible in more detail ??? Where did they knead, how did they stir and bake ?? It is interesting !!!

Omela, I did as you wrote. Although I usually change something, but this time everything is strictly according to the recipe. The only thing I baked with steam for the first 10 minutes. The crust turned out to be very soft, and the crumb was fluffy. So no experimentation this time. Thanks again.

[Galina]

Galina, Thank you!!!

[Ksyusha]

Ascorbic acid in powder is like this:

Ksyusha, and "Asvitol" is not good? And then I have a current it:

[Kroshik]

Kroshik, look, what's the composition there ?? If only ascorbic acid, then you can grind it!

[Kroshik]

Kroshik, look, what's the composition there ?? If only ascorbic acid, then you can grind it!

Not Xun, not current ascorbic acid ...

Structure:sugar, glucose, ascorbic acid
auxiliary ingredients: potato starch, stearic acid, food flavoring until a tablet weighing 3 g is obtained.

I'll try to look for the one you showed ...

[Ksyusha,]

Ksyusha, kneaded bread according to your recipe. Well, no problem with me! While the mixing process was going on, the lights were turned off. The dough has risen all the same, now it is being fed. The question is: I don’t understand what size your shape is? I have 11x21 - won't that be enough? And without it, the dough will not hold its shape?
Hopefully the lights won't turn off anymore ...

[Marish]

Marish, it's probably late already. This bread is hearth. baked without form. During baking, it inflates in the oven.

Ksyusha, without waiting for your message, did it intuitively - it turned out right: she turned it over on a baking sheet. But my rack basket is small, so I made it in a round shape.




I liked the bread very much - thank you very much for the recipe !!!

[Marish]

OOOO, Marish, I almost missed your handsome !!! It turned out wonderful bread !!! Glad I liked it !!

Ksenia, here's mine.


Everything is according to the recipe, only without acid. I cheated 2 times. It was harder than just wheat flour. Yeast 2 gr. dry. Maybe a little?
I continue to master the new stove.
I was afraid to stand in shape, and then turn over. I still don’t understand how this is done without prejudice to the bread. I will definitely be blown away.
Parted for more than 30 minutes. The kitchen is very good. warmly. The oven was working and there was bread on the burners. And all the same, for some reason, as if the roof of it comes off upwards, look. And you all have smooth bread. And on the cuts of the hole, it means that he was well spaced.
I have not tried it yet, I just pulled it out.

Py. Sy. Xun, did you notice how tanned he is. I dreamed about it so much Now it became possible with my stove * JOKINGLY * As in the advertisement she said directly.

[Olya]

Olya, congratulations on a lucky bread !!

Roof - insufficient proofing. And the cut should open completely and become almost flush with the roof.

Parted for more than 30 minutes. The kitchen is very good. warmly.

This is not clear. Proof for 60-90 minutes both times. How much have you got??

Bread, when well-dispensed, keeps its shape. And even if it is slightly deflated when turning over from the basket, then it will "inflate" like a ball in the oven. By the way, did you warm up the oven with a baking sheet?

Oh, he parted twice, for a total of 3 hours! Today I was busy in the kitchen for a long time and he stood there and rose to himself. Then, after molding, even more than half an hour.
But I didn't heat the baking sheet. Because I was afraid that I could not turn it over. Therefore, I stupidly set it as usual. A stone does not fit in there in a gas oven.
When I made the incisions I thought about what holes! then it's time.
But you know, I cut it already ready now, everything is very good.I don’t understand the crumbs, but everything was baked and even 50 minutes it was not necessary to jerk it there. (I held less)
Of course, it may not be baked according to the technology and not so handsome, but everything seems to be fine.
Would the taste change very much if I spread it and baked it on a hot baking sheet?

[Ol]

Ol, would not affect the taste! And you can reheat the baking sheet, even if you are not standing in the basket. Just push it off the board onto a baking sheet. The bread is then baked more properly.

Just push it off the board onto a baking sheet.

Oh, it seemed so funny to me. Such a resilient barrel came up bam
To be honest, I wanted to place it in a casserole, and parchment under the dough piece. I thought, I thought - right now the dough will rise, and I will take the blank by the paper and flop on the baking sheet and it will fall off. These were my thoughts.

But I'll try all the same. We must start sometime.

And so, except for the look, everything suits me Thank you for a simple recipe.

To be honest, I wanted to put it in a casserole, and parchment under the dough piece. I thought, I thought - right now, the dough will rise, and I'll take the blank by the paper, I'll flop on the baking sheet

That's right, I did it before too .. The main thing is, don't be afraid !!!! Will not fall off !!!!

[Ksyunechka]

I got hold of ascorbic acid !!!

Ksyunechka , and in the assistant, which mixing scheme would be more appropriate to apply? This good?

P.S. Already kneaded ...

Another question ...

Ksyusha, and you cut your loaf before baking? Judging by the photo, no, or I amIpa eyes became ...

And what is your dough consistency?atlo, don't you remember? I got a classic-preclassical bun, never sticking to my hands ... Do we get this kind of stuff or thinner?

P.P.S. Baked !!! Two, from a keel of flour ... Suppa !!! I don’t give anyone a try ... I’m freezing ... in the evening I’ll run to catch up, I’ll run with fotami, yes ...

Baked !!! Two, from a keel of flour ...

I first read - from 2 kilos of flour. I think wow .. I have not tried such volumes yet.

shl. I did not make a cut, the dough is of normal consistency, it does not stick to my hands.

[Omela]

Omela!
My conscience didn’t even eat it, but it did!
As soon as I want something new, I just go to you, poke almost into the first bread that I come across and bake!
Like EVERYTHING! Not a single failure!
To look for something in other places, and even more so to create on my own, simply disappeared all the need! I do not know whether to be happy or upset about this. But Mistletoe just can't keep up ...
But it’s not enough to get to the computer, photographs-reports, I don’t have enough strength, usually I go from the phone, but I don’t forget to photograph the results on the phone.
That's it, today the husband is at home, he is busy with his son, I sat down "thank you" to talk!
Here's the first one:
Cutter:

Profile:

Fas:


The bread is amazing, fluffy, fragrant!
After reading the comment that the author had planned an excessive amount of water, I immediately added a little more 20 grams, in total 340, everything turned out without problems!
THANK YOU!

[Masha]

Masha, thanks to your conscience !! Otherwise, they would not have seen such beauty !!! I like this bread too!

No, I'm ashamed ...
I am very obliged to this forum, I learned everything here, I bought a bread maker for six months, I read only it and every free minute, at night, you swing the child with one hand, into the other phone ... And I risked writing only when it started working out normally ..
And now, I appear here once every five years ... Although it has started to appear a little bit ...
It's a shame, you can't do that.
I will try to fix it.

Oh, as you say, it's a shame, shut up !! Everything should be right there.

Thank you for such a wonderful yet simple bread recipe. I registered especially for "thank you" to you)) The whole family is delighted!

[Elena]

Elena, welcome to the forum! Thank you for the kind words, I am glad that you liked the bread !!! I love him too.

I did it in a bread maker (did the second kneading and proofing, then baked). The crust turned out to be tough, although the crumb suited me more than. The loaf has grown under the lid, although I have reduced the ingredients.In general, it is advisable to bake this bread in the oven with steam, then you will have what you need. All the same, even with strong employment, you need to allocate one day a week for baking bread in the oven, the result will justify all the efforts. Moreover, it is an incomparable pleasure.

[Luera]

Luera, Anna, yes, oven bread is different from Khlebopechkinsky.)