I am often asked how my bread turns out to be almost gigantic in size with a relatively average weight of dough. So, steam during baking has a direct bearing on this beauty. Steam allows the bread to rise as much as possible in the oven without uncontrolled bursting.
The dough piece increases in volume, the cuts on the crust become shiny, and the bread becomes beautiful. Steam also affects the special crispiness of the crust! Steam in the oven is created using 100 ml of boiling water, which needs to be poured into a cast-iron frying pan that heats up with the oven. It can be placed in the bottom of the oven. Place the bread on a baking sheet or baking stone, pour in boiling water, and close the oven. To release steam, after 10-15 minutes the oven door must be opened for 2-3 seconds. If necessary, remove the remaining water so that it does not evaporate. You can also throw ice cubes into the container or spray the oven with a spray bottle, but in my opinion, boiling water is enough.
Olive bread with semolina
Richard Bertinet is a famous French baker who came up with his own baking technique. A special method of kneading dough is a whole science according to Bertina, however, it is not so difficult if you get the hang of it. I recommend serving with butter...
Olive bread with semolina based on the bread of Richard Bertinet
Bread without hassle and fuss
But here is an extremely convenient method of creating sourdough bread for those who can devote only a little time to bread.
In the morning before going to work, you set up the dough. Returning home, you immediately knead the dough, starting the process of gluten development. Have dinner, play with the children, walk the dog, read or watch a movie. Knead the dough again. Do 1-2 warm-ups. And before going to bed, form a loaf or roll, put it in a proofing basket and put it in the refrigerator at 4 ° C. Bake bread the next day before or immediately after work. The taste of the bread (with almost 18 hours of proofing) is obtained
more saturated.
Tomato bread: very tomatoy, very flavorful
With a crispy crust and fluffy fluffy flesh, it's easy to prepare. You just need to stock up on time and patience in preparing the dough - an important process in baking.
Tomato bread
Grated kalach
Kalach is the most famous Russian bread. Unlike all other breads, it is prepared exclusively from wheat flour and without the participation of sourdough.
Buttery wicker roll
Gluten window
To check if the dough is ready before baking, just “look” through the gluten window. Usually it is enough to take a piece of kneaded dough the size of a walnut. Intercepting with your fingers, twist it clockwise, stretching it to a size of approximately 10x10cm. If it does not break, the dough is ready to work.
Lavash in a frying pan
Lavash is perhaps the easiest bread you can bake at home. Of course, the most delicious is obtained in the tandoor or saj. But in a city apartment, an ordinary frying pan, well heated at maximum heat, will do.
Yeast-free lavash
The life of rye sourdough
There are three main stages of sourdough readiness: - unfermented, ready, peroxidized. - One of the ways to determine the readiness of sourdough is to check its swimming abilities. If you poured water at room temperature into a bowl or jar and dropped a piece of sourdough into it and it sank and lies at the bottom in a dense lump, then it has not yet fermented. If it stays on the surface, it means it is ready for battle. If it sank and spread along the bottom, it means it fermented.
Rye sourdough lives in the refrigerator for more than 2 weeks. But in order to bake fragrant bread with it, the starter needs to be constantly fed. And it doesn’t matter how long it has been in your refrigerator - 3 days or a month - you still need to feed it. - Then the starter will pick up the required amount of yeast and lactic acid bacteria. The more you refresh (fed) it, the more flavorful the bread will be. I feed my starter in a cut glass and do this: take the starter out of the refrigerator, let it warm up for at least an hour at room temperature. I take 5-10 g of starter and throw away the rest. Separately, I mix a thick mass of sourdough, 30 ml of water and 30 g of flour. I leave it for 6-8 hours to rise and repeat the previous steps 1-2 times. I put the dough on the refreshed sourdough. - We have before us the guarantee of tasty and healthy bread!
But what to do with the leftover leaven that comes with feeding? Store them in the refrigerator so you can add them to pancake, waffle, or pita batter.
We brew it black. Wheat-rye bread with rye sourdough
It takes quite a long time to prepare: one dough will require most of the time. But time is not a waste of time for such bread, because the main thing is a tasty result.
Wheat-rye bread with rye sourdough
It's all about her. Rye sourdough
There are many options for breeding rye starters. This recipe, in Ivan’s opinion, is convenient and simple. To prepare the starter, you will need a minimum of ingredients (rye flour and water), a container with a lid (for example, a cut glass), and 5 days to get the result.
Rye sourdough from Ivan Zabavnikov
Welding
Please do not confuse it with sourdough! Increase the sugar content in the dough, increase fermentation activity, increase the baking properties of flour, improve the quality of bread, slow down the staling of the finished product, create a unique aroma of bread - all this
can be done using tea leaves. What is tea leaves and why is it needed? Tea leaves are flour
mixed with hot water (from 68 to 100 ° C) and left for a certain time for saccharification, which occurs when malt and spices are added. The familiar Borodino bread is made using tea leaves on red
malt and coriander. Tea leaves have many advantages, and for me the main ones are the taste and smell obtained when using it. Especially if the tea leaves are steamed. The smell is bomb!
How to make tea leaves is most often written in recipes. I will describe the standard process using Borodino bread as an example. Place a mixture of flour, malt and coriander in a thermos. Pour boiling water over it all and mix well. Pour into a thermos, close tightly and leave at room temperature for 8-12 hours. The brew is ready.
Bread recipes
How to cook bread in the oven according to a step-by-step recipe. Different types of bread, ingredient lists and step-by-step preparation instructions for each.
1 loaf
50 min
250 kcal
4.82/5 (11)
Bread is a popular product that is consumed in most countries of the world. A freshly cooked crispy loaf of bread smells aromatic and has a wonderful sweetish taste. Many people cannot imagine their next meal without a piece of fresh loaf, and for good reason. Bread perfectly satisfies hunger, and if you add a few pieces of sausage, it is perfect for a quick snack.
Homemade bread is not exactly a product that can be whipped up - after all, you first need to make the dough, it must rise and stand, and only then can it be baked in a gas or electric oven. And yet, if you acquire a certain skill in this matter, then step by step making unleavened bread will not be difficult.
Bakery products should be included in the diet of absolutely all people, as they contain exclusively fresh and environmentally friendly ingredients, many useful vitamins and minerals. Our simple and delicious recipes will help you make excellent dough and bake delicious bread in the oven at home!
White bread recipe in the oven
The most popular baked product is white bread. It is very soft, slightly sweet and crunchy. In addition, it is very simple to prepare it, without having expensive equipment on hand, spending a minimum of energy and time. A loaf of beautiful fluffy bread can be baked in a conventional oven on a gas or electric stove, which is found in every kitchen. Also, preparing regular bread at home significantly reduces the family budget. But the most important thing is that you will be one hundred percent sure that the bread contains absolutely no preservatives or other harmful substances. I present to your attention the most popular recipe for homemade bread in the oven with photos. Let's try to cook bread using it. Baking bread is a responsible task; you need to strictly follow the quantity of ingredients and the procedure.
Kitchen appliances:
Ingredients:
Let's start cooking:
- The first step is to sift the flour through a sieve into a bowl, preferably an iron one.
- Add sugar, salt and yeast, then stir.
- Next you need to add water and oil and knead the dough.
- Next, cover the bowl with a towel and leave to infuse for half an hour in a warm place.
- After this time, the dough needs to be kneaded and created into a loaf shape.
- Next, the formed loaf should be placed on a baking sheet, previously covered with parchment and greased with vegetable oil.
- Bake the bread for 40 minutes, setting the temperature to 180°.
Did you know? In order for the dough to bake better, we make small cuts on the top of the formed loaf.
Video recipe
The video explains very clearly how to properly knead the dough and what tricks will help you make soft and airy dough.
Kefir bread recipe in the oven
Cooking time: 40 minutes.
Number of servings: 1 loaf of bread.
Kitchen appliances: oven, cutting board, sieve.
Ingredients:
- 250 ml kefir;
- 3 cups wheat flour;
- 1.5 teaspoons of soda;
- 1.5 teaspoons salt;
- half a teaspoon of sugar;
- 1 teaspoon of cumin.
Preparation:
- To begin, sift the flour through a sieve, add all the other dry ingredients and mix.
- Gradually add kefir while stirring. Knead the dough by hand until smooth.
- Form a loaf, sprinkle flour on top to form a crispy crust and place on a baking sheet with greased parchment.
- Preheat the oven to 200°.
- Place the baking sheet in the oven and bake for half an hour.
Whole wheat bread recipe in the oven
Cooking time: 45 minutes.
Number of servings: 1 loaf.
Kitchen appliances: oven, cutting board, sieve.
Ingredients:
- 600 g whole grain flour;
- 240 ml boiled water;
- 3 teaspoons yeast;
- half a teaspoon of salt;
- 1 teaspoon of sugar.
Preparation:
- To begin, pour warm boiled water into a deep bowl, into which you should pour yeast, salt and sugar. Stir and place in a warm place for 15 minutes.
- After this time, add 2/3 of the flour to the bowl, knead the dough and set aside again in a warm place for an hour.
- When the dough has risen, pour the rest of the flour into it, knead the dough and set aside for 40 minutes.
- After 40 minutes, the dough will rise and can be placed in an oven preheated to 180°. Bake for 40 minutes.
Video recipe
As you can see, the recipe is quite simple to follow. To simplify the work, a special dough mixer, like in the video, is perfect, thanks to which you can quickly knead the dough with a minimum of effort.
Garlic bread recipe in the oven
Cooking time: 40 minutes.
Number of servings: 1 loaf of bread.
Kitchen appliances: oven, cutting board, sieve.
Ingredients:
- 3 cups first-grade wheat flour;
- 1 glass of warm boiled water;
- 1 teaspoon of yeast;
- 1 tablespoon sugar;
Every nation has recipes for baking bread. The bread recipe is approximately the same everywhere; all bread recipes are based on flour and water. This is the simplest bread recipe: knead flour with water and bake bread. A cooking recipe similar to this is still used by primitive peoples. Flour can be different. The most popular is wheat flour, but bread is baked from rye flour, bread from corn flour, and wheat-rye bread is also made. To make the bread fluffy, the dough can be leavened. Most often, yeast is used for this, so-called. yeast bread. Bread without yeast is more difficult to prepare, but it is considered healthier. Yeast-free bread can be prepared in two ways: using sourdough or using sparkling water. The recipe for sourdough bread is old and more labor-intensive. Sourdough for bread without yeast is made from sprouted wheat grains or hops. In addition, you can make bread with kefir, bread with kvass or beer. The composition of the bread does not end there. Bread can contain a variety of ingredients, from seeds and dried fruits to eggs and meat. Wheat bread, white bread, rye bread, black bread, Borodino bread, French bread, Italian bread, sweet bread, custard bread, bread in egg, bread with cheese - you can’t count all types of bread. Some people like the recipe for white bread, while lovers of black bread will choose a recipe for bread made from rye flour. There is also ritual bread. All our believers eat bread during Lent. If you are planning to bake lean bread, the recipe should not contain eggs or animal fats.
Our grandmothers and great-grandmothers knew how to bake bread, but many of us today have lost the knowledge of how to prepare bread. You don't have to graduate from culinary school to know how to bake bread. A crustless “baker” can bake bread at home with a fragrant crust. We will tell you the recipe, but you will have to fill your hand yourself.
Homemade bread is the most delicious. Making bread at home is not that difficult. For example, at home you can prepare delicious rye bread in the oven; on our website you can find its recipe.
Rye bread loved by many. Homemade rye bread with a crispy brown crust smells especially delicious. This is why so many people want to learn how to bake rye bread. Make rye bread at home once, and it will make you forget about the bread section in the supermarket.
This homemade bread recipe can use either baker's yeast or sourdough starter. A homemade bread recipe always leaves room for your imagination in terms of additional ingredients. Add nuts, dried fruits, spices and herbs to the dough to suit your taste. Homemade bread can be baked in an oven or a special bread machine. Literally anyone can make homemade bread in the oven. The oven bread recipe is actually no different from any other bread recipe. Of course, there are some subtleties that will help you learn how to bake bread in the oven correctly. Firstly, successfully baking bread at home in the oven largely depends, of course, on your oven. The bread dough should rest for 10 to 15 hours in a warm place. Bread is baked in the oven at 180-250 degrees. After an hour and a half, baking the bread in the oven will be completed. And it’s really easy to bake bread in a bread machine. Bread recipes for a bread machine will not cause you any difficulties and will save you a lot of time. That's why she's a bread maker.
Make homemade bread! At your service is a recipe for black bread, a recipe for Wheat Bread, a recipe for Borodino Bread, a recipe for French Bread, a recipe for Bread without Yeast or otherwise a recipe for Bread without Yeast. Knowing how to bake homemade bread is also useful for making bread dishes. Of course, they will taste better with homemade bread than with store-bought bread. So don’t be lazy and prepare bread, recipes with photos will help you.
In the new Russia, interest in home baking appeared along with foreign bread machines. The loaves in them really turned out tasty, and when asked “is it worth buying,” the happy owners answered: “It’s worth it!” In the end, not many people purchased these ovens - they were expensive, but the stereotype that baking bread without a miracle machine is too troublesome remained.
Everything ingenious is simple!
In fact, there is nothing difficult in making homemade bread (it is much more difficult to make pies or dumplings). The classic recipe has only four simple ingredients - wheat flour, water, yeast and salt. And this is his strength! There is absolutely no point in chasing dietary flour and village sourdough.
“I would recommend taking regular premium wheat flour; this flour is the easiest to work with,” says Mikhail Bakunin, executive director of the Bread History company, coordinator of the ibake.ru project. “You can also bake with other types of flour, but this is a rather specific process and you can discourage any desire to work on bread."
The fact is that even if the bread is called rye or corn, it is prepared on the basis of wheat flour, and other types are added in small quantities for taste. And all attempts to bake rye bread at home using only rye flour are doomed to failure - the dough simply will not rise.
Experiments with sourdoughs, ancient yeast substitutes, can also end disastrously. They are made from flour and water by simple mixing, and everything would be fine, but the fermentation process takes 3-4 days and requires careful control.
“Sourdough needs to be literally fed, like a small child, adding flour, water, kneading it. It can be made with honey, using grapes, raisins, hops. This is incredibly interesting, but this is for those people who are interested in baking.” , warns Bakunin.
That’s why it’s better to start with regular yeast; it’s much more difficult to spoil it. The main thing is to follow the instructions and use warm water for dilution, not boiling water - this is the most common mistake!
A breath of air for the dough
The main fear associated with baking in general and bread in particular is caused by the need to knead the dough for a long time. Who wants to bend over a table and work intensely with their hands for two hours? But, fortunately, bread does not require such sacrifices - the ingredients only need to be mixed for 5-10 minutes.
“An option for the lazy is a food processor, which has a special hook that kneads the dough. But I advise those who use a mixer to still knead the dough with their hands for one or two minutes, because they have not yet invented a dough mixer that would completely replace hands baker,” says Mikhail.
It is difficult to “ruin” bread at the kneading stage, but it is possible by constantly adding flour to the dough so that it does not stick to the table. And it sticks not because of a lack of flour, but because of a lack of air. To saturate it with oxygen, the kneading process is needed.
After kneading, the dough is left to rise. In some recipes it is placed in a warm, wind-free place for an hour or two, in others it can be placed in the refrigerator overnight. For those who are baking for the first time, it is better to follow the first path.
Without unnecessary movements
After an hour's rest, the next stage is kneading and shaping. In total, it will take about 20 minutes. Provided, of course, that you want to bake a loaf “like in the store” - a beautiful elongated shape with notches. If a more “modest” loaf is suitable, you can do it in ten.
The purpose of kneading is to release excess carbon dioxide bubbles from the dough that were formed during the fermentation process. Here it is important to limit yourself to just a few “folding” movements (see video).
“If you knead the dough for a long time, it makes it denser, it removes the fluffiness, i.e. the less you touch it, the better,” says Mikhail Bakunin.
The kneaded dough, if you have the strength and desire, is divided into portions and shaped. Or they simply put it in a baking dish - this way it will definitely not spread or tear when trying to make a beautiful loaf.
Now the bread again needs heat (to restore the splendor of the shape and the airiness of the crumb, lost during molding), and it is left to rise for 40-60 minutes. Only this time, unlike the rising stage, you need to keep an eye on the dough (but without fanaticism).
“You don’t need to open it every five minutes and see how it’s there. You can guarantee that you won’t touch it for 20-30 minutes. And then you need to gently press the workpiece with your finger, and the finger mark should completely disappear. This shows that the bread is ready - it has risen and at the same time retained its elasticity,” says Bakunin.
Bread likes it hot
Before you put the bread in the oven, you need to take care of its appearance (exterior, as bakers say) - make notches on the surface. A regular razor blade or sharp knife will do for this. On loaves it is customary to make 4-5 cuts diagonally, on loaves - one long one along the “bread ridge”.
“By making cuts on the bread, you determine where the bread will open, where the gas that is formed during the rising process in the oven will escape from the bread. Thus, you additionally control its shape so that it does not crack or rupture,” explains Mikhail .
Bread loves a hot oven, so it is better to turn it on in advance, while kneading, and heat it to a temperature of 250-260ºC. Before loading, you can sprinkle the chamber with water - this will make the bread crust more tender.
"How to check if the bread is ready? One way is to tap the bottom of the bread, it should make a hollow hollow sound," - advises Mikhail Bakunin, project coordinator ibake.ru.
It is almost impossible to resist the aroma of freshly baked bread. But bakers still recommend making an effort. Bread, like wine, needs to ripen, so let it at least cool before sampling. And it is better to store “precious”, hand-made loaves and loaves of bread in linen bags - they go stale in them more slowly.
What could be a more pleasant start to the day than the fragrant smell of freshly baked homemade bread wafting throughout the house? Probably nothing. And now there is absolutely no need to get out of a warm bed and stomp to the nearest bakery to pick up a slightly stale loaf. You just need to go to the kitchen and make bread at home. The recipes are incredibly varied. And today you will certainly learn something new.
Baking bread at home: recipes
We have selected recipes for you that do not require enormous culinary talent, so even a novice housewife can bake a fresh loaf. Try your hand and enjoy the result.
Pan bread
Baking bread at home does not become something very difficult. For example, pan bread is very easy to prepare. Now you will see this.
You will need:
- wheat flour (650 g);
- dry yeast (teaspoon);
- warm water (200 ml);
- granulated sugar (tablespoon);
- kefir (200 ml);
- salt (half a teaspoon);
- sesame for decoration;
- egg for brushing.
Preparation
Pour kefir and water into a deep container. Then add yeast and sugar to the mixture. Let the yeast begin to work and the liquid will foam. This will take about a quarter of an hour.
Then add 500 g of sifted flour to the bowl and add salt. Mix everything.
Add flour if necessary. Your goal is to get dough that doesn't stick to your hands. Cover the bowl with a cloth and leave the dough to rise. This will take at least an hour.
After time has passed, add a little flour. Knead the dough again.
Now you can start shaping the bread. Just tear off pieces of dough and roll them into balls. The number of lumps does not matter.
Take a tall pan and line it with parchment. Place the bells in a chaotic order, let them stand for another hour.
After the dough has risen again, brush the top of the semi-finished product with egg. If desired, you can sprinkle it with sesame seeds.
Preheat the oven to 200 degrees. Once warm, place the mold inside and leave for 25 minutes. When the loaf is ready, remove it from the pan and let it cool.
Potato bread
A rather unusual bread recipe, which is not difficult to make at home.
You will need:
- boiled unpeeled potatoes (2 pcs.);
- spread or butter (55 g);
- flour, preferably wheat (500 g);
- yeast in bags (one and a half spoons);
- fresh milk (glass);
- granulated sugar (50 g);
- egg;
- salt (half a teaspoon);
- mixture of herbs.
Preparation
You need to warm the milk a little and add sugar and yeast to it. Mix the ingredients thoroughly. Then pour half of the reserved flour and grated potatoes into the liquid. Add salt and mix everything again.
Melt the butter and also pour it into the dough. Then add the rest of the flour and knead the dough. Its readiness is determined by the fact that it stops sticking to your hands.
The container with the dough must be placed in a warm place so that it rises. This will take about an hour.
Bake the bread in an oven preheated to 210 degrees for the first 10 minutes. Next, the temperature is reduced to 180 degrees. Let the loaf sit for about 25 minutes more.
It is easy to prepare this bread in the oven at home (the recipe, as you can see, is very simple). The result will surprise you - the bread has a very unusual taste and is perfect for breakfast.
French bread
Baking bread at home (the recipes are surprisingly varied) can also be done with the help of a modern kitchen assistant - a universal bread maker. Probably not a single housewife can do without it. This is the bread recipe we offer you to bake at home.
Prepare the following set of products:
- water (275 ml);
- wheat flour (460 g);
- dry yeast (8 g);
- salt (one and a half teaspoons).
This bread recipe at home is not as difficult as it might seem. But it allows you to get a surprisingly airy crumb with a crispy crust.
Preparation
Place the food in the bowl, following the loading pattern provided by the design of your bread maker. Set the most suitable baking mode if “French bread” is not available. The loaf will in any case meet your expectations.
To make the bread more tender, the flour must be sifted before baking.
Buckwheat bread
Let's try to bake this bread in the oven at home. You can read the recipe below; it turns out not only tasty, but also healthy.
Prepare the following food package:
- wheat flour (200 g);
- vegetable oil (a couple of tablespoons);
- salt (teaspoon);
- granulated sugar (tablespoon);
- dry yeast (teaspoon);
- water (250 ml).
Preparation
Mix yeast and sugar. Place the mixture in warm water. Make sure the sugar dissolves. Then add the remaining ingredients and knead into an elastic dough.
Place it in a deep container and cover with a cloth. Let it sit warm for about an hour and a half. You can preheat the oven to 30 degrees and put the dough in it to rise. The total volume should increase by at least 2 times.
Take out the dough, knead and roll out. There is no need to achieve a specific shape. It can be either a rectangle or a circle. All the same, the layer will need to be rolled up into a roll.
Then we transfer it to a previously prepared baking sheet or baking dish and put it in a warm place again for half an hour so that the dough rises again.
Baking is carried out at a temperature of 180 degrees. In total, the bread should spend about 40 minutes in the oven.
Rosemary loaf
You will need:
- packaged dry yeast (5 g);
- water (300 ml);
- flour (480 g);
- sugar (tablespoon);
- salt (full teaspoon);
- dried rosemary leaves (a couple of tablespoons);
- olive oil (2 tablespoons).
Preparation
Add yeast, salt and sugar to the flour. Pour in warm water and oil. Mix the dough. It should feel soft and elastic to the touch. If the dough sticks to your hands, you need to add flour little by little. But don't overdo it!
When the desired consistency is obtained, transfer the dough into a deep bowl and cover with film or cloth. Now we place it in a warm place so that the dough can rise. This usually takes an hour.
After the volume has doubled, you can form the loaf.
To do this, take out the dough, knead it and form it into the shape we need. After this, transfer the bread to a baking sheet previously covered with parchment paper and leave for another 20 minutes. Don't forget to cover it with a towel, otherwise the dough will dry out.
Rosemary bread is baked at 200 degrees only for the first 10 minutes. Then cool the oven to 180 and continue cooking for another half hour.
Now you can see for yourself what delicious bread in the oven this bread recipe offers. At home, as you have already been able to check, it is very easy to prepare. And you can pamper your loved ones with another delicacy every day. Baking bread at home may well become your culinary calling card.
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