Wheat bread "Air" (in the oven)

Category: Yeast bread
Wheat bread "Air" (in the oven)

Ingredients

Dough:
Wheat flour (I have 1c) 200g.
Dry instant yeast 5d.
Powdered milk (I have cream) 15g.
Sugar 15g.
Water 250g.
Dough:
Opara
Vegetable oil (I have corn oil) 35g.
Salt 10g.
Wheat flour (I have 1c) 250g.

Cooking method

  • Prepare dough. Heat the water to 37C. Add flour mixed with yeast, sugar and milk powder.
  • Beat with a mixer for 1 minute. Leave on for 10 minutes.
  • Then add oil and salt. Beat on medium speed for 3 minutes.
  • Then add the remaining flour and knead the dough on medium speed for 8 minutes. The dough is soft, sticky. Leave the dough to rest for 15 minutes.
  • Knead thoroughly for 1 minute.
  • Then knead the dough, if necessary, grease your hands with vegetable oil. Form a ball, cover with foil and leave for 10 minutes.
  • Next, form a layer with your hands greased in oil, roll it up with a roll, pinch the edges and put in a greased mold. ATTENTION!!! The form must be at least 2 liters in volume. !!!!!!! Here is a bread made from a 2 liter form:
  • Wheat bread "Air" (in the oven)
  • Better than 2.5 liters.
  • Grease with vegetable oil, cover and let proof for 1.5 hours at room temperature.
  • Place in a cold oven. And bake at 200C for 45 minutes (I got 30 minutes)
  • Wheat bread "Air" (in the oven)
  • Wheat bread "Air" (in the oven)
  • Wheat bread "Air" (in the oven)
  • Weightless airy crumb. Creamy color and taste !!!!! FURNACE ALL !!!

Note

And now a lyrical afterword. Already at the proofing, the blank stuck to the lid with which I covered the mold. Tore it off. The further is even more fun. In the first minutes of baking, the bread is flooded !!! That was sealed to ten and charred. Turned off the top heating, left only the bottom. Therefore, of course, the appearance is still the same. You could, of course, wait for the next time (read tomorrow), knead a new one, use a suitable shape and take a photo. But I am itching to show such beauty !!!!!!!!!! And delicious !!!! A battleship Potemkin of course I will replace the photo.

Recipe from LJ Luda 🔗... Thank you very much to the author for such a yummy !!!

SanechkaA
Zamanilovsky bread! as soon as it gets colder, so that the oven can be turned on, I bake right there
Omela
SanechkaA , good luck. The oven is not preheated here. I put it on and left. And not so long in time.
SanechkaA
I still do not risk it, the kitchen is a particularly hot place now I read the recipe in Lyudmila's magazine - for this special thanks I would not even pay attention if I came in
Omela
And I turned it, because basically everything is on a long-term basis. And here it is very convenient. We can say quickly. Without preliminary proofing of the dough. Knead, mold and bake !!
SanechkaA
It's just that my hands itch every time I freeze, whether it will work out or not - when I bake bread, but I think here - it will work out without questions
Omela
Quote: SanechkaA

every time I freeze, whether it works or not - when I bake bread
and I!!
Vitalinka
Mistletoewhat a beautiful mushroom you have grown! I will definitely try to bake it.
Omela
Yeah, Vitalinka, the child said so - a mushroom. And for me - so the battleship Potemkin !!!
nakapustina
Mistletochka, what crumb And if you take compressed yeast?
Omela
Thank you, Natasha!! Pressed I think 10g. should be enough.
barbariscka
Lovely bread Oksana !! Still, cold baking gives a wonderful result.
kolenko
Omela - "Weightless airy crumb. Creamy color and taste !!!!! FURNACE FOR EVERYONE !!!"

Yes sir!
boo done!
It won't rust behind us
Vilapo
Yeah, everything is already assembled for air bread. Mistletoe, but where can I put it instead of a form once he climbs, I have no such forms
in the country
Lenchik is good for you, I suppose at home?
Kras-Vlas
Ksyusha !!!! Stunned die and don't get up !!!! well, it's very hot now, a little later - be sure
Omela
Girls, thank you very much !!!!! Bake - you won't regret it.

Quote: kolenko

boo done!
Boo boo of course .. But I had to write on the contrary - do not do it, you will eat it in one sitting !!!!

Quote: Vilapo

Mistletoe, but where can I put it instead of a form once he climbs, I have no such forms
in the country
Lena, divide the dough into 2 pieces, place in small molds.

Quote: barbariscka

Still, cold baking gives a wonderful result.
Yeah, Vasya, I myself am amazed. I am already baking the second bread in this way.
Vilapo
Quote: Omela


Lena, divide the dough into 2 pieces, place in small molds.
no, well, I definitely have overheating today.
Omela
Cool down !!!
Vilapo
Quote: Omela

Cool down !!!
It would not be bad, the yard is 30 degrees.
kolenko
Quote: Vilapo

Lenchik is good for you, I suppose at home?

OK
It became cool in the yard, and I have another 1.5 hours to wait for the proofing, at room temperature + 30
kolenko
Ksyusha! I measured my shape-1.7 liters to the eyeballs. Will it crawl out? I agree to an armored train and mushrooms
Omela
Quote: kolenko

at room temperature + 30
Well, Duc according to the recipe !!!

Quote: kolenko

Ksyusha! I measured my shape-1.7 liters to the eyeballs. Will it crawl out?
AdnAznAchnA !!! In my opinion, we have the same forms with you.
Omela
Quote: Omela

In my opinion, we have the same forms with you.
Yes, I measured it - 1.7 liters. So it will be like mine, current without charred top.
Vitalinka
Mistletoe, and cold baking is when we put the dough in a cold oven and it heats up with it and bakes right away? Right ?
Omela
Vitalinka, exactly.
Vitalinka
kolenko
So so. Nobody crawled anywhere. The roof didn't come down. Quite sane.
The crust on the sides and bottom is lovely !!! : nyam: Thin, crunchy. But on top - it seems overexposed.
Pulp - fluff
It turned out very fragrant - I also used corn oil.
And, yes, I took 8 grams of fresh yeast. (can we therefore not lane?)
Wheat bread "Air" (in the oven)

Wheat bread "Air" (in the oven)

Wheat bread "Air" (in the oven)

I liked the baking method very much! It’s not necessary, in such a heat, to start heating the stove, and then bake it. Ksyusha, thank you for reminding me of this method. Once I tried this with ZZ and rye according to Admin-Tatiana's recipe.
Arka
Mistletoe, I recognize you by the bread in the grass! Creamy golden lace!
Omela
And I have another ambush !!!! the two-liter form did not fit on the rack in the oven at all. I had to put a stone on the ten, and her on top. I don’t know what will happen !!!

Wheat bread "Air" (in the oven)

shl. Happily I'll answer everyone .. I'm following the process.
kolenko
Quote: Omela

Wheat bread "Air" (in the oven)


To Figase to complain!
Mishkina's porridge.
Omela
Oh, don't say .. the top has already been burned.
Omela
Lenaaaaaaaaaa !!!!!!!!!!!!!!!!!!!!!!!!! The tile is cracked !!!!!!!!!!!!!!!!!!!!
Arka
Quote: Omela

Lenaaaaaaaaaa !!!!!!!!!!!!!!!!!!!!!!!!! The tile is cracked !!!!!!!!!!!!!!!!!!!!
Oh mom ...
Vitalinka
Quote: Omela

Lenaaaaaaaaaa !!!!!!!!!!!!!!!!!!!!!!!!! The tile is cracked !!!!!!!!!!!!!!!!!!!!
Ksyusha, Oh oh oh ! What a pity!
kolenko
So, calmness! No casualties or destruction? Everything else is bullshit.
Omela
Well, in general, here:
Wheat bread "Air" (in the oven)

No casualties, but with destruction !!!! It is necessary to add to the first post: Do not bake in mini-ovens !!!

shl. Well, change the main photo, or let the battleship show off ??
Omela
Lenchik, what a beautiful bread you have !!!! Well done!!!

Quote: kolenko

And, yes, I took 8 grams of fresh yeast. (can we therefore not lane?)
Don't listen to my mother !!!

Quote: Omela

Pressed I think 10g. should be enough.
kolenko
Ksyusha! And if I hadn't put my head on the ten, can you imagine how much I would have grown
And so on the crust you can see that it is perforated, airy.
Do not change the photo, add the current to the first post, round, like a brother-sister.

And what about the tiles? Uneven heating?
Vilapo
Mistletoe, a huge beautiful bread And how many liters is the oven? And why did the tiles burst, were they cold?
Omela
Oven for 33 liters. But it is low and wide. She put the tile directly on the ten. Warmed up with the oven. How do I know what she burst. Maybe uneven. In the same place, the heating element is curved. In general, again I am without a stone.
Inusya
Wow, nifigase, you are stocking bombs here ... a nuclear arsenal ...
Yeah, adventure, however, breathing ...
kolenko
Quote: Omela

Oven for 33 liters. But it is low and wide.

Pralna! Your oven is a specialist for buns, a lot of shob
nakapustina
Quote: Omela

Lenaaaaaaaaaa !!!!!!!!!!!!!!!!!!!!!!!!! The tile is cracked !!!!!!!!!!!!!!!!!!!!

My tile also cracked when baking bread (not this one). Omelochka, cover the pan with a lid when baking?
Vilapo
Quote: Omela

Oven for 33 liters. But it is low and wide.

Yeah, so in my 39 y. everything will be OK. fit
Omela
Cut ... Itself is not worth it.

Wheat bread "Air" (in the oven)
Omela
Quote: nakapustina

cover the dish with a lid when baking?
Natasha, I didn't cover ..I had no place on the form.
Tasha
Great bread! I was going to do it ... but ...
Mistletoe, enlighten me, and what kind of bread mold is better to buy from? Are thick-walled forms necessarily good?
And on this bread, how much should the form be? 3L is enough? Can you bake in a simple saucepan?
Omela
tasha74 , you can oven in anything oven-safe. The only thing is to use a non-stick lubricant so that the dough does not stick. As for the material - here everyone chooses for himself: cast iron, glass, cast aluminum, teflon. Specifically the first form is ceramic coated steel. The second round is Teflon. The volume is enough for 2.5 liters.

Quote: tasha74

Can you bake in a simple saucepan?
A castrUlka from what ??
Tasha
Cast thick aluminum, such high bricks, was inherited. Everything stuck to me so ... there was no one to ask how to handle them. Then I lined them with baking paper .... everything was fine ... Of course ... Now I think with an emulsion ... But it's still scary.

Thank you, Mistletoe, enlightened a little. I am still a young baker, so there are many questions. I'm friends with baking, but bread is still something unknown to me.
Can I bake in a pan with an enamel?
Omela
Quote: tasha74

Cast thick aluminum, such high bricks, was inherited.
Gorgeous shapes !!!! You just need to grease with grease like this before baking: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=22419.0... And I just grease mine and sprinkle it with flour.

Quote: tasha74

Can I bake in a pan with an enamel?
I honestly don't know. But googled in the internet .. they say that you can. Even Easter is baked in pots and enamel mugs.

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