Bread and pan bread - what are the differences?

: red: I beg you not to laugh, but what is hearth bread. I don’t know. I've never gotten rye bread in a bread maker yet. I will stay in the oven. Now in general I try to bake only in the oven.
More likely. And the process is visible. And where the test leads are sold. I have not met.

[Hearth bread]

Hearth bread - what it is?
UNDER , -a, about the hearth, on the hearth, m. The lower surface in the furnace (for example, Russian), as well as (in factory furnaces) the place where products are processed by heating, roasting or melting.
Hearth bakery products are baked goods baked on sheets or on the bottom of the baking chamber.

Bottom bread was baked on the floor of the oven, otherwise referred to as "under". To bake hearth bread, the floor of the oven must be heated to a temperature of two hundred degrees. To do this, a sufficient amount of firewood was burned in the oven, after which, the ash was removed and bread was placed there. The shape of the oven roof is of great importance as the low and rounded oven roof circulates the steam in a circular manner during the first baking step, which allows the bread to be roasted inside.
It is believed that the lower the arch, the better the bread will be baked, therefore, special ovens with a low arch and a ceramic or iron hearth were used to bake hearth bread. When baking hearth bread at home, some housewives use a stone for baking pizza.

As for hearth bread, it does not need molds: it is baked on a flat surface, and it gains volume and shapes its appearance.
Compared to molded bread, "old" bread differed in density. With this method of baking, the dough gave up water in a larger volume.

Hearth bread can be proofed both on a baking sheet (without a mold) and in a proofing basket - but it will always be baked without a mold, only on the hearth.

Bottom bread includes: loaves, loaf, buns, focaccia, flat cakes, challah,

For example:

Wheat bread mint-orange (oven) (Admin)




Wheat bread with onions, cottage cheese, dill (oven) (Admin)




Wheat and potato braid (challah) (oven) (Admin)




Wheat-rye bread "For those who want, but are afraid" (oven) (Admin)




Wheat-rye bread (oven) (Admin)




Wheat flatbread (Admin)




Focaccia potato with onions (Admin)


Shaped bread - what is it?
The very name of the bread indicates that the bread is baked in a mold.

For example:


Wheat bread with cheese and dill (oven) (Admin)




Wheat bread made from old dough (Admin)




Wheat-rye bread with mayonnaise dressing (oven) (Admin)




Wheat bread with the addition of multi-grain flakes and grains with cottage cheese (Admin)

[Reply # 3 01/21/2011]

Questions on this subject are not diminishing
So I repeat my answer from Reply # 3 01/21/2011 Several years have passed, but nothing has changed, the concepts and principles of baking hearth and mold bread have not changed

Which method and for which test is better is hard to say! There are many of us on the forum, all of us are not professionals, and each of us chooses for himself a convenient and best option that suits the main bread eaters - the family!

I can only share my experience and my observations!
1. In many ways, our bread still depends on the conditions of proofing and baking - our oven, its capabilities. For example, I have a function "bread with steam", then there is no need to put a mug of water in the oven.

2. From the presence of water / liquid in the dough, and ultimately in the finished bread. I always make soft dough, and the bread after baking is so soft that I have to put it on its side to cool down so that it does not collapse under my own weight. In this case, you do not need to put boiling water in the oven, the bread is already soft and moist.

3.Depends on your personal taste, I never put boiling water on, as I don't like wet bread. And the crust can be made softer if immediately after baking, cover the bread with a towel, or grease with olive oil.

4. What kind of bread to bake (hearth or in the form) can and should be predicted in advance. But there are often cases when the dough cannot be baked in the hearth method (too soft), then it is better to put such dough into the mold immediately.

5. Hearth bread. It is better to make the dough for such bread a little denser, otherwise it will creep up during the second proofing, you will not collect it later. Monitor the quality of the proofing (so as not to miss the moment of re-aging the dough) and put it in the oven on time, for which the oven must be ready and heated to the desired temperature.
I preheat the oven to 220 * along with the ceramic hob, plant the bread and immediately turn the temperature down to 200 * and keep the bread for about 15 minutes. During this time, the dough undergoes "shock therapy" and the dough rapidly increases in volume, thus becoming a beautiful, round roll. Then I reduce the temperature to 190-180 * and bake for another 15 minutes, then I reduce it to 170-160 * and bring it to readiness. The dough in the oven will increase until the temperature inside the dough reaches 55-60 *, and no more!
Checking readiness with a temperature probe. The temperature and time are indicated conditionally, since the actual time is suggested by the bread itself.

What is the stove for? If you immediately set the desired temperature to 200 *, then when you open the oven door, the temperature inside immediately drops by about 15-20 *, and will already be 180 *, and which is clearly not enough for shock therapy for the test. And besides, we put a cold baking sheet in the oven. Thus, the oven takes 15-20 minutes to restore the desired temperature regime, and which we are losing at the moment. If there is a hot ceramic plate in the oven, then it does not allow the temperature in the oven to drop much, and we put the cold baking sheet with the dough on the hot stove, and the growth (explosion) of the dough occurs immediately.

6. Bread in the form. Bookmarking the dough according to the scheme: compliance with the ratio of the weight of the dough and the volume of the mold, the smaller the dough, the more airy the bread will turn out and vice versa.
When proving the dough for the first time, I put an empty dish in the oven so that it warms up to 30 * as well as the dough.
When shaping the dough, I put it in an already warm form and put it in the oven for a second proofing at 30 *, until it increases in volume by 2-2.5 times. But here, too, much depends on the dough itself, for how long it should be left in the oven for proofing.
Then I set the temperature to 180 * and turn on the baking mode. The form with the dough begins to slowly heat up, the dough gradually increases in volume until it reaches 55-60 * inside, it will no longer rise.
It seems to me that with this mode, the dough increases gradually, evenly over the entire depth of the mold, while maintaining a uniform crumb. When placing a form with dough in a hot oven, it can explode the dough only in its upper part, the bottom of the form remains cold, it still needs to warm up.
Bread is baked in approximately the same way as hearth bread, with a gradual decrease in temperature.

But, this is just my opinion and my observations of the dough and pastries, and so I bake bread.
This is how I can answer your question!

Good bread for you

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[Admin]

Admin,
Tatiana, are you still satisfied with the set?

Cleaning set color: purple 4 pieces ZT 18 Wuyi Zhongtuo

By the way, I like hearth bread much more

I am making a request that I have a broken mold in a Sauter 106401 bread machine with two knives. Maybe I'll buy it from someone. Israel 050 691 8884

Alina, learn to use the forum MENU correctly. You don't need to ask the same question in all topics in a row.
There is a theme for you Bread Maker SAUTER 106401 and all questions about the operation of this x / n there

And there is a theme Israel