Loaf in the oven
Loaf in the oven
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There is nothing better than homemade bread made with your own hands. The loaf comes out soft on the inside and crispy on the outside. Store the bread in a bag or towel.
Manufacturing Description:
Ingredients:
- Water - 2 glasses
- Yeast - 25 G (live compressed)
- Salt - 3 teaspoons (without slide)
- Sugar - 1 tbsp. spoon
- Wheat flour - 5 glasses (highest grade)
Number of servings: 2
How to cook “Loaf in the oven”
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Thank you very much for the recipe, it turned out very tasty
An excellent recipe, everything is very simple and clear, but the main thing is delicious!! When I was preparing the bread, I was terribly worried that there would be a lot of it and it didn’t seem to go stale, but it went away very quickly! Now I will only cook according to this recipe! Thank you !
I took less salt. We like the fresh taste better. And the rest can be seen in the photo. It was a success.
Who prepared this recipe, tell me how much flour should be used? And the creator has a minus, it is not allowed to create recipes in bread by simply listing the products.
Formed 3 loaves. For breakfast I made sandwiches with caviar. The tastes mix perfectly!
It turned out very tasty! I only added two teaspoons of salt! I recommend this recipe to everyone)
You need to add less salt, it comes out very salty.
Tanya, you can use less, make it to your own taste. I take a teaspoon and use a knife to cut off the top one hundred percent, as it should be in cooking.
very tasty and easy to make. thank you very much
Societies › Deliciously eat › Blog › Sliced loaf according to GOST at home. Fast, simple and delicious.
I would like to show and tell you how easy it is to make bread at home, specifically a traditional sliced loaf. Wheat bread is one of the most common products in all baking, bread is even simpler than pies, the basics of baking, so to speak. We will bake according to the pre-GOST recipe of 1940. We will only use our hands - a mixer - an oven, complete freedom of creativity. Every weekend I bake a couple of loaves for the week. What could be tastier than homemade bread using traditional technology? Try it, you'll like it.
First, let's look at what bread is, and specifically a sliced loaf.
It's just Flour - Water - Yeast and a few spices, salt - sugar. That's all, isn't it simple? Now let's choose a recipe. I looked at the guests and decided to create according to the very first, even slightly more premature recipe. According to the recipe that became the first guest.
There is not enough history to understand where the guests came from for their bread -
The first all-Union standard OST-1, dedicated to the nomenclature of wheat species, was approved on May 7, 1926. But the abbreviation GOST (municipal all-Union standard) was introduced only in July 1940. On October 3, 1940, the GOST numbering rules were approved: they began to be designated “by a serial number, starting from the first, with the addition to the number through a dash of the abbreviated designation of the year of approval or revision of the standard.” The first was GOST 1–40, which regulated, as appropriate, the design of standards.
As you can see from what was written above, the guests went from July 40.
We will create bread according to the recipe published in February 40. This recipe will become a guest only in six months. Let's take a recipe from a charming book called “350 types of bakery products, recipes and production methods - 1940.” This book, I’m not afraid of the word, is the baker’s desk bible. You can download it here www.sizov.org/hleb.rar I posted it on the website for myself. Further all links to it will go.
We take from it the recipe for a sliced loaf, open page 93 and see the recipe.
We look at the manufacturing method on page 92. Here we see the baking mode, 240-250 degrees with light steam. And it becomes clear to us how to make it, we just need to figure out the dough.
Let's start with the dough, read about it, and decide that we will create bread using the middle dough. We will use about 50%, or more precisely 44% of flour and 0.7 parts of water. Why specifically on the middle one? In order to neutralize the properties of store-bought flour. Just in case, reinsurance.
Now let’s decide on the dough production temperature and time. Since there are no high temperatures in the apartment, we will create a cool dough of 26-27 degrees, so the time will be 4 hours. It is written in book 3 but I do it with not a huge supply.
Well, the recipe is clear, the baking temperature is clear, it’s time to start making bread.
Here is a small “technological map” I wrote, how and what we will create and in which sequence, you can print it out and create it, a cheat sheet so to speak.
First, let's recalculate everything to our volumes. I make it from 500 grams of flour, it comes out to exactly two loaves. This is the usual set of goods that will be useful to us:
1. Flour - 500g
2. Yeast - 5g.
pressed 3. Salt – 7.5g.
4. Sugar – 30g.
5. Margarine – 18.25g.
Because you can’t buy Gostovsky, we replace it with butter. 6. Water – 270g.
Let's start creating a dough, for it we'll take:
1. Flour – 220g.
2. Water – 154g.
3. Yeast – 5g. pressed
We heat the water to 29-33 degrees. No “to the touch”! According to the thermometer.
Crumble the yeast into the water.
Stir until completely dissolved.
Add sifted flour, add at one time. Be sure to sift.
And mix thoroughly. You can knead with your hands, a hand mixer or a planetary mixer. Mixers are definitely more convenient and faster
After kneading the dough well, cover it with cling film.
Dry yeast loaf in the oven
I would like to share with you a delicious loaf recipe, which is kneaded with dry yeast. The manufacturing process is indescribably simple, and yet the result is simply beautiful! The crumb of the loaf baked in the oven comes out tender, finely porous and very tasty. With such a loaf you can make sandwiches, eat the first and second courses, and it is also delicious on its own, for example, with milk. I have baked a loaf of bread using this recipe many times and the results are always amazing! I think you will love these baked goods as much as I do!
Ingredients
Manufacturing process
To knead the dough, take a deep bowl, pour flour into it, add sugar and salt, mix.
Add yeast and warm water to the bowl (the water does not have to be hotter than 40 degrees), pour in vegetable oil and begin kneading the dough.
First, mix all the ingredients until smooth using a spoon, the dough quickly curls into a ball.
Then we start kneading with our hands. Knead the dough for approximately 5-8 minutes (until homogeneous and smooth). Based on the mixture, it comes out soft, gentle and elastic, holds its shape perfectly and does not stick to your hands.
Cover the bowl with the dough with film and leave to proof for approximately 1 hour. During this period of time, the dough will rise perfectly and will increase in size a couple of times.
Lightly knead the risen dough and stretch it into a layer.
Next, roll the layer into a roll.
Then we roll the roll into a snail.
We again stretch the resulting snail into a layer and roll it up again. We form a loaf from the roll, giving it the appropriate oblong shape. Place the loaf in a baking dish (or on a baking sheet), lightly greased with vegetable oil and sprinkled with flour. Sprinkle flour on top of the loaf, distributing it over the entire surface of the loaf.
Then, with a sharp knife, we make cuts on the surface of the loaf and leave it to proof for approximately 30-40 minutes, covering the top with film (or a towel).
Place the suitable loaf in a preheated oven and bake at 190 degrees for 35 minutes.
During the baking process, the loaf will rise unsurpassedly, become rosy, beautiful and will smell appetizingly like the freshest bread.
We take our golden loaf out of the oven and let it sit until it cools, covering the fresh baked goods with a towel. A loaf prepared at home comes out indescribably tender, soft, tasty, does not crumble when cut, and has a uniform and finely porous crumb texture.
I have tried this recipe more than once and the results always amuse me. The loaf, mixed with dry yeast and baked in the oven, comes out beautiful, tasty, and very fragrant! Be sure to try it, I recommend this recipe to everyone!
Homemade Loaf “Sliced” (Very Savory!)
Now we are preparing a homemade sliced loaf with milk and dry yeast. We will bake the bread in the oven. What comes out is not just bread, but a beloved loaf, the one from our Russian youth.
Fragrant and rosy, this bread cannot be compared with what is currently sold in the store.
VIDEO: Homemade loaf: recipe in the oven with dry yeast
Although at first glance the process may seem complicated, I assure you that it is not so. The most important thing is to knead the dough perfectly and cook in a good mood!
Ingredients:
- milk - 65 ml;
- water – 65 ml;
- wheat flour – 230 g;
- vegetable oil – 1 tbsp. l.;
- salt - 2/3 tsp;
- sugar – 1.5 tsp;
- dry yeast – 4 g.
Preparing loaf dough at home
We prepare the dough for the loaf using dough. For the dough, combine yeast and sugar in a small bowl, pour warm water into it and mix. Place in a warm space for 5-10 minutes.
The yeast will begin to “work” and a foamy cap will appear: this means the dough is ready.
Pour the dough into a mixer bowl or simply into a deep bowl and add warm milk. Mix.
Add about half the flour and salt. Mix. You can knead the dough first with a spoon, and later with your hands. But this will require quite significant efforts. It is even more convenient to knead the dough using a mixer (kitchen machine). I always start kneading with a mixer, and at the very end I knead the dough with my hands.
Pour in vegetable oil and mix.
Add the remaining flour little by little, mixing the dough well each time.
When we add all the flour, knead with a mixer for 8-10 minutes until the dough begins to pull away from the walls of the bowl. Depending on the quality of the flour, you may need a little more or less. Therefore, at the end we add flour very little at a time, so as not to overload it and “clog” the dough.
Transfer the dough kneaded with a mixer to a flour-dusted mat (or board) and knead for a few more minutes with your hands until it begins to stick to your hands.
How to cook a loaf at home
The loaf dough must be very soft, tender and elastic.
Grease a deep bowl with a small amount of vegetable oil (about half a teaspoon). Place the dough in a bowl and turn it over so that the entire surface of the dough is coated with oil. Cover the bowl with the dough with film and place in a warm space for 1 hour. (I use the microwave to rise and proof the dough.)
During this period of time, the dough grows 2.5 - 3 times.
Transfer the dough to a lightly floured surface.
And with our hands we splash it into a rectangle 5-8 mm wide, the length of which will be the length of the loaf.
Roll the dough into a tight roll. We pinch the end of the dough tightly (otherwise, during baking the loaf may crack or it will not open up enough). We form a roll, adjust it so that it is even and careful.
Place the loaf, seam side down, on a sheet of parchment. Cover the loaf with cling film and leave to proof for 15 minutes.
Then turn on the oven to heat up to 180 degrees C. Grease the loaf with yolk mixed with water (1:1 ratio), then use a sharp knife to make oblique cuts at a distance of 3-5 cm from each other. And continue proofing for another 15 minutes.
How to bake a loaf in the oven
During this period of time, the oven will warm up perfectly, and the loaf will increase quite a bit in volume, the cuts will not spread apart much.
Place the loaf in the oven and bake for 25-30 minutes. Depending on the features of the oven, baking time may vary slightly. About 20 minutes after the start of baking, we begin to look at the loaf: if it is very browned, cover it with a sheet of foil or parchment.
We check the readiness of the loaf with a wood splinter: the splinter comes out dry from the finished loaf.
Place the finished loaf on a clean towel and wrap it in 3-4 layers. You can cover it with an additional towel. Leave it there for 15 minutes and then unwrap it. This wrapping makes the crust of the loaf tender and soft.
After wrapping, place the loaf on a wire rack and cover it with a towel until it cools completely.
Cut the cooled loaf and serve. The crumb comes out very tender and finely porous.
This loaf is perfect for making sandwiches, croutons, toast and canapés. Complete a slice of homemade loaf with a piece of butter, a slice of your favorite ham, cheese, and vegetables.
I highly recommend that you try baking such a loaf at home, the dough comes out delicious, and it’s a pleasure to work with it.
Look at the cut of the loaf in the video, it rose - great. I look forward to your feedback and hope you enjoy this recipe.
Bon appetit, and see you at the Home Restaurant.