Rustic bread (oven)

Category: Yeast bread
Rustic bread (oven)

Ingredients

Dough:
Wheat flour 1c 110 g
Water 40 * С 100 ml
Dry yeast 0.5 tsp
Dough:
All dough
Wheat flour 1c 120 g
Whole grain wheat flour 120 g
Salt 1 tsp
Water 40 * С 70 ml
Yoghurt without additives 40 ml
Dry yeast 1 tsp

Cooking method

  • Dough:
  • mix flour, warm water and yeast in a container. Tighten the container with plastic wrap and put it in the refrigerator for 10-14 hours.
  • I, having mixed everything for the dough at 10 in the evening, put it in the refrigerator until 9 in the morning.
  • Rustic bread (oven)
  • (sorry for the quality of the photo)
  • Remove the dough from the refrigerator 1 hour before kneading the dough to keep it warm.
  • Dough:
  • combine flour, yeast and salt in a large bowl.
  • Mix warm water, yoghurt and dough separately. Add the liquid mixture to the dry mixture and knead the dough. Knead the dough for 10-15 minutes until it becomes smooth and firm. Transfer the dough to a greased bowl, cover with oiled wrap and distance for 1-1.5 hours.
  • I kneaded and made the first proofing in a bread maker on the TESTO mode (total time of the mode 1:50).
  • After doubling the dough, knead it, releasing air. Form a round loaf. Put the workpiece on a baking sheet covered with parchment. Cover with plastic wrap and leave for another 1 hour until the dough has doubled.
  • Preheat the oven to 230 * C with the stone.
  • Make cross-shaped cuts on the loaf with a sharp knife, sprinkle with flour.
  • Bake for 10 minutes at 230 * C with steam, then lower the temperature to 210 * C, after another 10 minutes reduce the temperature to 190 * C and bake the bread until tender. Focus on your oven. My total baking time was 35 minutes.
  • Rustic bread (oven)
  • Cool the finished bread on a wire rack.
  • Rustic bread (oven)
  • Rustic bread (oven)
  • Bon Appetit!

The dish is designed for

Loaf 525 grams

Cooking program:

Oven

Note

The recipe from the book Fast and Tasty No. 8 with my changes.

I have already baked this bread completely on 1-grade flour several times. I kneaded a double portion onto a loaf of 1 kg scales.
Rustic bread (oven) Rustic bread (oven)
As you can see from the photo, even from flour of 1 grade, the crumb of bread is grayish.

Suslya
Ksyusha, such a beautiful piece of bread would be on top
Chef
Yes, real rustic
Quote: Suslya

lard would still be on top
Yes, and with an onion, like this:
Rustic bread (oven)
And under the borsch
Tanyulya
Ksenia, cool bread And I wanted garlic
Ksyushk @ -Plushk @
Gopher, you can also salts ...
Rustic bread (oven)
but I'll go get the Ukrainian homemade sausages from the freezer, I'll smoke it tomorrow for bread.

Ooh, and the onion has already arrived, Chef, Thank you.

Tan, but for you then
Rustic bread (oven)

enough?
Tanyulya
Thank you, dear Good-looking garlic, this year we have the same hearty little one.
toffee
Ksyushka-bun, why sprinkle with flour before baking? And does the loaf not blur during proofing?
Ksyushk @ -Plushk @
Quote: iris. ka

Why sprinkle with flour before baking?

For beauty. But you can skip sprinkling. A matter of taste.

Quote: iris. ka

Does the loaf blur during proofing?

No, it does not blur. The dough is pretty tight. It does not need a basket at all.
Twist
Ksyusha, the bread is super! And it’s so delicious about the lard, garlic onion, it’s said that I immediately wanted a sandwich with such a bread!
Ksyushk @ -Plushk @
Marina, Thank you so much!
Onion - garlic - it's all good. But I like to dry such bread on the grill, sprinkle with olive oil, put slices of tomato (summer, ground, meaty - now there are none), a little salt and pepper. And you can eat.
Fortune
Ksyushk @ -Plushk @
the answer. dry yeast
it is fundamentally ?
if not, how many live do you need?
The bread is very beautiful and delicious, no doubt about it
Ksyushk @ -Plushk @
Tatyana, dry yeast is not essential. Alive you need 2 grams. for every 100 gr. flour.
barbariscka
Tatyana, what delicious bread! Well, let alone lard and garlic completely finished off ...
Sonadora
Ksyusha, how good the bread is! We urgently need to bake!
Merri
Ksyusha, well, clever, well, hostess! Both bread and lard are above all praise!
Ksyushk @ -Plushk @
Vasilisa, Marina, Irina Thank you very much for the praise.
Lard, and garlic, in fact, not mine, stole from the Internet
Merri
Quote: Ksyushk @ -Plushk @

Lard, and garlic, in fact, not mine, stole from the Internet

It was necessary not to admit it!
Ksyushk @ -Plushk @
Quote: Merri

It was necessary not to admit it!

I'm an honest girl
Lora4ka
Girls, explain to me. I'm not catching up. I looked through the recipe and pictures 3 times. According to the pictures - wheat-rye bread. According to the recipe - wheat.
Ksyushk @ -Plushk @
Lora4ka, the bread is completely wheat. There is not a single gram of rye flour in it.
Fenek
Quote: Ksyushk @ -Plushk @

Lora4ka, the bread is completely wheat. There is not a single gram of rye flour in it.

Then the color, presumably, gives the whole grain flour? And where to get it?
Ksyushk @ -Plushk @
Yes, this time my whole grain flour was darker than rye, that's why the color is that. If there is no whole grain, you can bake from 1 grade or higher, it does not matter. For weeks I will bake only from 1 grade, I will show what color the crumb will be.
Irina Dolars
What bread! Mmmm! ... Very similar to the so-called "Ukrainian"
It is also dense and with a pleasant sourness.

Plush, and when will you experiment with peeled rye? Do you know how it will be delicious with lard or tomatoes?
This is me for the fact that I need help in mastering this case
Ksyushk @ -Plushk @
Irina, Thank you!
With rye flour, my favorite bread was born spontaneously. Here such... Sometimes I increase the share of rye flour to 50%, of course, correcting the bun at the same time.
Lora4ka
Well, now everything has become clear Thanks for the great recipe!
Anka_DL
Knock Knock. May I visit? I am with a report and gratitude
I baked some bread. When mixing, I added a little water and 2 tbsp. l. vegetable oils (sesame and sunflower 1: 1)
There were no problems ... the cutter-notcher is true, I still have that one .... it seems like a sharp knife ... you will need to practice, otherwise I'm more and more shaped
Thanks for the recipe
Rustic bread (oven) Rustic bread (oven)
Ksyushk @ -Plushk @
Lora4kaThank you for your interest in the recipe!
Anya, thank you so much for the bread and the photo report! What a beautiful crumb. Your flour was probably drier, the pores opened well.
notglass
Ksyusha, I did bake it !!! The aroma is awesome. Taste - I'll find out tomorrow. Only I added a bit of rye flour there. I'll post the photos tomorrow.
Ksyushk @ -Plushk @
Anna, with the past DR!
I didn't write yesterday, because our speed was limited to almost zero.
With rye flour is also great. I'm waiting for your photo.
notglass
Ksyusha, thanks for the compliments!
Here's my bread:
Rustic bread (oven)
Thanks again for the recipe, I liked the bread very much, very tasty.
Ksyushk @ -Plushk @
Anna, wonderful ! Thank you very much for your feedback.
Ksyushk @ -Plushk @
I have already baked this bread completely on 1-grade flour several times. I kneaded a double portion onto a loaf of 1 kg scales.
Rustic bread (oven) Rustic bread (oven)
As you can see from the photo, even from flour of the 1st grade, the crumb of bread is grayish.
Vitalinka
Ksyusha, thanks for the delicious bread!

🔗
Ksyushk @ -Plushk @
Vitalinochka, beautiful loaf. Thank you for your trust!
Kras-Vlas
Ksyusha, but I got such a loaf!
Rustic bread (oven) Rustic bread (oven)
Delicious and aromatic! Probably I overexposed him on proofing, because with transverse cuts he was blown away - I'll take into account for the future!
Thank you, we all really liked
Kras-Vlas
Work on bugs:

Rustic bread (oven) Rustic bread (oven)

I made the dough a little steeper, 1 tsp. dry yeast reduced to 3/4 tsp. + 8 g dry Weizensauer starter culture, made shallow cuts.
Ksyushk @ -Plushk @
Olga, thanks for trusting the recipe!
I liked both options (both before and after working on the bugs).

Quote: Kras-Vlas
8 g Weizensauer dry starter culture
Can you tell us in more detail what kind of leaven it is?
Catwoman
I will also join Ksenia. What is this leaven?
Kras-Vlas
Girls, I'm sorry I didn't answer right away

Dry starter culture WEIZENSAUER
Dry sourdough starter for the preparation of any bakery products with the taste and aroma of bread, prepared according to the traditional OPARNA technology. The products are obtained with excellent, rich taste and elastic crumb.


I bought it at the Peki Sam store.
I first learned about her from a comment. sazalexter: Darnitsky bread in a bread maker (by fugaska) - page 35, answer 680, and Darnitsky baked with it according to his own recipe (answer 683). I liked the bread, there is nothing to compare with, because I did not try to bake without it, well, I decided to try it here, just like that
P.S. I don’t know how to insert links to answers, and until I found how to do it, I’ll be glad if you teach ...
Merri
The hands of the clock are approaching 10 o'clock, it's time to put the dough! Oh, I'm going to mix a double portion!
Merri
Ksyusha, I report. I really enjoyed working with the test. I did the same as you, entrusted the kneading of HP on the dough program, because it became cool in the kitchen (the northeast blew out with us). Added tsp to the dough. your favorite cumin. Everything coincided perfectly. I did the final proofing in the basket. The dough piece was amazing! Lush, elastic, kept its shape well, did not float a bit. What I didn't do was bake again!
Rustic bread (oven)

Rustic bread (oven)
She turned on the oven an hour before baking, set the temperature to 250 degrees, stuck her nose into the recipe, turned it down to 230. And only when the time came to put the bread in the oven, I remembered what kind of filipers oven you had, Ksyusha. Of course, the heat was not enough for me and the dough did not use its potential, the crust turned out to be thick, the cuts did not open completely.
Rustic bread (oven)
I liked the taste. Salt can be less - for my taste. The crumb is very elastic. You can slightly reduce the content of whole grain flour. But it’s so delicious! I especially liked that everything is done quickly and easily. Thank you again for the recipe!
I'll stove on weekends. Bread maker, bread maker, she's great, of course, helps me out all week, but I miss spiritual bread.
Ksyushk @ -Plushk @
Oh, Irochka, please forgive me for not responding immediately. Already since January there has been no notification from the topic.

With the oven, yes, it is difficult, because everyone has it with their own character. But in my opinion, everything worked out great. But you cannot be otherwise. ... Wonderful bread!
Merri

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