Admin
Wheat milk loaf

How to shape a baking loaf in the oven

What you need:
Wheat flour - 475 grams
Water - 50 ml.
Fresh milk - 200 ml
Salt - 1 tsp
Sugar - 1 tbsp. l.
Vegetable oil - 2 tbsp. l.
Fresh yeast - 10 12 grams

What to do:
Dissolve yeast in 50 ml. warm water.
I put all the products (flour in water) into the bread maker in the Dough mode, and bring it to readiness.

I spread the dough on the table and start molding the loaf itself.
First, I roll the dough into a layer with a rolling pin.

How to shape a baking loaf in the oven

Then I begin to roll the dough into a roll, but with a little subtlety.
After each full turn of the dough when rolling, I pinch the edge of the roll to the dough layer with my fingers, and, moreover, tightly.
And so it must be done until the end of the folding of the whole roll. When rolling, you do not need to roll the dough very tight, and at the same time, you do not need to allow voids between the layers of the dough.

How to shape a baking loaf in the oven

The edges of the roll also need to be trimmed so that there are no various irregularities and bulges, and excess air does not enter.

Here's a neat little sausage-shaped bar.

How to shape a baking loaf in the oven

The loaf is folded in such a way as to achieve a uniform and even crumb inside the finished bread. The crumb becomes firm, even, but with good texture. This is not mold bread, but BATON!

The loaf formed in this way is placed on a baking sheet with the seam down.
We put a baking sheet with a dough piece in the oven for proofing at a temperature of 30 * C, until the piece doubles.
After that, we make transverse cuts on the workpiece, grease the workpiece with a beaten egg, sprinkle with white sesame seeds. A beaten egg gives the finished bread a beautiful glossy crust.
On the loaf, I began to make cuts after proofing the dough piece, while the dough does not strongly creep along the cut lines. The incisions should be made so that during proofing and baking, the workpiece does not crack in other places and especially below.

This is what the workpiece looks like after proofing.

How to shape a baking loaf in the oven

I put the loaf in the oven at a temperature of 200 * C, and when the crust turns red to red, I reduce it to 170-180 * C and bring it to readiness.
Then I put the bread on the wire rack until it cools completely.

This bread is obtained after baking.

How to shape a baking loaf in the oven

And this is how the finished bread looks in the context. It really looks like BATON!

How to shape a baking loaf in the oven

Pay attention to the texture of the crumb. Soft, airy crumb, concentric circles are visible from rolling the dough into a roll, but voids and seams in the dough are not visible.
The crust of the loaf is thin and crispy.

Bon Appetit everyone!
I went on to master the art of sculpting and baking loaves, what I learn new, I will tell you.

CurlySue
Admin, thanks for the recipe!

Maybe a stupid question - is this portion of products designed for 1 or 2 loaves?
Just a standard loaf is 400-450 grams,

and then only 475 flour, and 250 ml of liquid.
I'm at a loss.

And in pursuit: I have a Dex mini-oven in it exactly 1 such long loaf will not fit.
If I make 2 loaves on 1 baking sheet, what is the best way to isolate them from each other? Is a silicone baking mat suitable?
Admin
No bewilderment!
Yes, no problem to knead the dough for less flour. I baked bread for myself. It turned out to be a big loaf

You can make two loaves at once, and put them on a baking sheet with some distance from each other - I also did this. I put the rug only on a baking sheet and on it dough pieces.
CurlySue
Quote: Admin
with some distance from each other
Thank you!
I tried to do it with a distance (I baked a loaf a year ago, when I bought the stove), then after proofing they increased a lot and practically merged into one and a small baking sheet, and I'm afraid that they might not bake.
I'll try to bake two tomorrow, let's see what happens.
irina23
Tatyana, what a beautiful miracle! I will definitely try. Thank you for sharing your skills and recipes. I took it to bookmarks so as not to lose.
Admin
Quote: CurlySue

and I'm afraid that may not bake .
I'll try to bake two tomorrow, let's see what happens.

And why do we have temperature probes to control bread baking - 100% guarantee Thermometers, oven temperature probes
Admin
Quote: irina23

Tatyana, what a beautiful miracle! I will definitely try. Thank you for sharing your skills and recipes. I took it to bookmarks so as not to lose.

Irisha, to your health! I hope everything will work out and you will like the bread!
Albina
I also bake bars lately. I like to twist the loaf.
CurlySue
Quote: Admin
Why do we have temperature probes?
Well, then you have temperature probes.
And we never had them.

And in general, during baking, I try not to open the oven as much as possible - there is a feeling that it generally keeps heat very weakly and gives less degree than it is drawn on the divisions and then again catches up with the desired temperature for a long time.
I compare it to my Hotpoint Ariston induction hob, which I had to abandon when I moved to the suburbs. Our voltage here is weak in the network and for 3 phases you need to pay a lot of money. So I had to take a desktop oven. But it is, of course, like a toy for me now ... and small, and convection in it is one name.
But what can you do?
Tumanchik
Tanyusha, and I suffered so much when forming the loaf. I only twisted two turns. And today I did it according to you - this is the beauty received - How to shape a baking loaf in the oven Thank you so much. I liked the shape very much, it looked like a small baguette.
GruSha
Quote: Admin
I baked bread for myself. It turned out to be a big loaf
Tanya, I would have answered the same !!!
I love bread !!!
Admin

Girls, THANK YOU!

Of course, we choose the optimal conditions for ourselves, based on what we have and have to adapt - what to do

CurlySue , the core temperature probe is the most optimal tool to track the quality of the finished bread. Try to pay attention to this, and purchase if possible. It will help you achieve baked bread, even when the oven is weak. And one more little tip - bake bread on a preheated stove, it will maintain the desired temperature during baking.

Ira, good bars are the right ones. Health!

Gulya, THANK YOU!
Masinen
Tatiana, thanks for the Master class! I always have a big problem when the loaf needs to be made!
And now I know everything))
Admin

Masha, twist and bake to health!
CurlySue
Quote: Admin
And one more little tip - bake bread on a preheated stove, it will maintain the desired temperature during baking.
Thanks for the advice, but I have a free standing mini oven Dex. There is no plate on top.
And of course I heat it up before baking.
Admin
Quote: CurlySue

Thanks for the advice, but I have a free standing mini oven Dex. There is no plate on top.
And of course I heat it up before baking.

Check out this thread and other related links Steam baked goods in the oven
Kokoschka
Admin, how beautiful, just lovely !!!
Admin
Quote: kokoshka

Admin, how beautiful, just lovely !!!

Aha!
Lily, Thank you!
kirch
Tanya, did you bake this loaf with steam too?
Admin
Quote: kirch

Tanya, did you bake this loaf with steam too?

No, I don't bake with steam - I don't like wet bread
This suits me, not dry, soft, not wet - in general, what you need
m0use
Tanya, how do you make such beautiful cuts? I get such clumsy things. ...
The loaf is just a miracle!
Admin
Quote: m0use

Tanya, how do you make such beautiful cuts? I get such clumsy things. ...
The loaf is just a miracle!

I like the thin fillet knife - it is thin and long, and it is good for them to make long cuts in one fell swoop
GruSha
Quote: Admin
No, I don't bake with steam - I don't like wet bread
Tanya, does steam affect the moisture content of the bread? I thought it was needed for the crust ...
Admin

Gulya, quite possibly on a crust - but, I don't bake with steam, I don't like it. Yes, and so the crust on the bread is good, with a crunch.Maybe it depends directly on the oven?
And my oven has a function for baking bread with steam, I tried it a couple of times, everything is fine - but I don't use it, and it's so good for me
m0use
That's great, this gives us, the owners of ordinary gas ovens without frills, a chance to also bake delicious bread with a crust! Tanya, I'm planning this loaf for tomorrow, so I'll torment you with more questions later
Admin

Ksyusha, no problem I just warn you, tomorrow I will be at my computer with raids in the afternoon, a child comes to me
GruSha
Tanya, I myself often bake without steam, ordinary yeast.
Until recently, my oven was an old gas one. It was in the gas oven that the baked goods were very dried, the steam saved. Therefore, she loved to bake bread in a cauldron. I'm a bit more about something else - without steam, the bread will have a hard crust, which will prevent the bread from rising.
Admin
Quote: GruSha

Therefore, she loved to bake bread in a cauldron. I'm a bit more about something else - without steam, the bread will have a hard crust, which will prevent the bread from rising.

Gulya, that's what I never have, bread rises well. Apparently it also depends on the batch, the conditions of the proofing and other things ... including, possibly, on the quality of the oven, its modes
GruSha
Yes, a lot depends on the oven, now I can compare a gas oven with an electric oven.
win-tat
Tatyana AdminThank you for such beauty! Now it’s as if the "pens were combed" to repeat, but with such a master class it’s no longer scary!
Crochet
Quote: GruSha
now I can compare gas with electric

Gulenka, I know what you mean ...

I've been comparing it for the third year already, I'm still in shock ... and how am I with a gas and with what lived ... and how I even managed to bake something in it ...
Admin

Girls, THANKS everyone! Bake to your health!
I like the loaves, these "sausages" are delicious
m0use
Well, look at my freak. Even at the kneading stage, it became clear that there was still a lot of flour, I initially fell asleep 50 grams less, and yet the bun did not want to become a bun, dangled like a bun and the spatula kept pinching off a piece from it. Then everything seemed to be more or less gathered, but the dough was not "beautiful" ... It rose well, after kneading it became plastic, but still very tight. It was molded beautifully. Thanks for the tip with the fillet knife, I don't have one, but I remembered that there are Teskom's knives for carving, and ... there-tadam ... the first time we got beautiful cuts!How to shape a baking loaf in the oven
After I put it in the oven, for a very long time, she did not want to gain the temperature of 200 degrees, although I tried to do everything quickly .. 15 minutes dangled about 170 And then he began to "sunbathe" and burst ... after 25 minutes she opened it, shoved it into it temperature probe. At the 34th minute, the temperature inside reached 98 degrees, got it, and on the back there was How to shape a baking loaf in the oven
the poor fellow is lying, cooling down ...
Admin

Ksyusha, well, okay - and such experience is needed Most importantly, now it is clear what and how to do, and then "experience, son of difficult mistakes" ...
m0use
Tanya, do you still need to reduce the flour? My flour is strong, very dry, but it's too much to reduce it by 100 grams
Admin

Here is my recipe:
Wheat flour - 475 grams
Water - 50 ml.
Fresh milk - 200 ml
Salt - 1 tsp
Sugar - 1 tbsp. l.
Vegetable oil - 2 tbsp. l.
Fresh yeast - 10 12 grams

The dough should not be very soft. Be sure to control the flour-liquid, look carefully at the photo.
And you do not need to roll the sausage too tightly so that the dough does not break when proofing in the oven.
m0use
According to this recipe, I made it very beautifully, the first photo after proofing, and it broke already during baking, somewhere in the middle of the process.
m0use
I could not resist, cut off the ass while still warm, but inside I have him handsome!
How to shape a baking loaf in the oven
The crumb is super-duper, it’s not dry and not wet! I will bake some more. How would you now adjust the proportions for yourself so as not to crack ?! Is it still a defect in the dough (my joint) or is the oven playing naughty?
win-tat
And the ass is nothing ... beautiful. Ksyusha m0use, well done, that's how fast you are, and I'm sitting at work, licking my lips at your goodies.
Admin
Ksyusha, in addition to the flour-liquid, there is also the proving time, the temperature of the dough, the baking time, and so on ... unlike baking in a x / oven on the machine, and everything needs to be monitored. Analyze and watch the dough, it will tell you what it needs to be happy
m0use
Quote: win-tat
But the ass is nothing ... beautiful
Yeah, and vkuuuusnaya, right now I will have one more shomach with butter, before mine swooped down!
win-tat
Quote: m0use

Yeah, and vkuuuusnaya, right now I will have one more shomach with butter, before mine swooped down!
A-a-a-a, she also teases, a hooligan
And if you also smear butter on top with jam ... oh, that's it, I don't come here again until I get home!
Natalyushka
And if instead of sugar, put honey and add the pulp from a baked apple (making in the microwave), all the neighbors will run away and will never leave you.
CurlySue
Well, that's it, I no longer have the strength to look at all this - I went to put the dough.
CurlySue
Quote: Admin
Check out this topic and other related links Baking with steam in the oven
Thanks for that! I went to study.
Thank you very much on time.
My 2 loaves are already on the rise in the stove.
The only thing that I don’t know yet is how to cover them with such a large and rectangular one.
I have a round enamel bowl. But it will not cover 2 loaves.
Somewhere else there are unused Teflon rectangular trays - but I can't find them right now, and they are not deep - about 5 meters deep - it will not be enough for a loaf.
In general, I will try this for the first time - without steam. And there it will be seen.
Sails
Tatyana, are you baking a loaf at 200 grams with or without convection? I still don’t understand when you need it and when not?
CurlySue
I baked 2 loaves (the amount of milk increased by about 50 grams).
Cool, crispy, crusty, sprinkled with sesame seeds.
Now I will bake often! Let's hit the crisis with loaves!
Albina
Quote: Admin
Here is my recipe:
Wheat flour - 475 grams
Water - 50 ml.
Fresh milk - 200 ml
Salt - 1 tsp
Sugar - 1 tbsp. l.
Vegetable oil - 2 tbsp. l.
Fresh yeast - 10 12 grams
Tatyana, is it for one loaf?
Admin

I made one loaf. But it is better to calculate for 350-400 grams of flour, for a smaller size - it will be optimal
m0use
Since yesterday my loaf was torn to pieces by hungry households to the last crumb (even the cat took part), today I made another one. This time I made the dough based not on the proportions in the recipe, but on my own feelings, a little denser than for white bread in a bread machine. Total for 250 ml. liquid (milk + whey) took 400 grams of flour, 10 grams of yeast, a tablespoon of sugar, tea salt and about 30 ml. vegetable oil. The dough turned out to be "squeaky", it was well formed and allowed to stand, but for some reason it was baked a little longer, about 45 minutes. And now the tadam:
How to shape a baking loaf in the oven
Tanya, thank you, if not for you, I would hardly have started baking bread in the oven, and this is so delicious!

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