Bread kneading

Submitted by enr on 03 Sep 2009
3 cups flour
1 and 1/2 cup hot water
1 tsp dry yeast
1 and 1/2 tsp salt
flour for rolling
Bread kneading
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All products are confused with hands until a homogeneous mass, not more than 2-3 minutes. The dough is placed in deep floured bowl and cover with fresh foil. Rises 18-24 hours, not less than 12 hours. The dough becomes large bubbles. On floured surface thoroughly pour dough. Add some 2-3 times with a large amount of flour, and again allowed to rise for a further 3 hours. Then carefully moved to a dry refractory shape. Cover with lid and bake 30-35 minutes at 230C. Remove the lid and bake another 15-20 minutes to porumenee. Cool on a wire rack.
3 users
03 Sep 2009


I saw this recipe in a video site. I tried it, and I decided to share it with you. Prepared it in the evening, stay all night. It nabrashnih morning and three hours later roasted. Peko it in fireproof glass large tenzhera with a lid. The result was neveroyaten- crispy crust and soft interior. Do not allow to cool.

I like this recipe, but I do not have one pot! If I can trust him in the oven?

I do not know whether it would be in the bakery. I have not tried.

The same recipe will make you and wholemeal

Probably, yes. The ratio should be - two parts whole wheat and white flour a part.

At what temperature rises? And, forgive me, but I can not judge in advance - this amount of dough in how great form (with the diameter) is baked?

Hello! The dough rises to room temperature. Yenaglas tenzherata my size 22 cm to 28 cm. Good luck.

Hello, will be roasted in the pan because I have such a great tenzhera, I yenaglas but has a diameter of 20 cm and is shallow, you will try whatever happens :)

I made the dough and let it rest at room temperature, stand for 16 hours and was leavened, somewhere there is a mistake, obviously must be kept cool in the refrigerator or else it is not.

Room temperature summer, but winter will rise I put it in the preheated oven shut off and put The rolled dough in the oven and close the door.

In this recipe can not be left in the heated oven. Writes that it must be left 18-24 hours. I would not make it.

Room temperature summer or winter, May same ... I've seen how to do this kind of bread by TV chef puts gotovota test fridge ... I also would not do it as described .. you know ...

Very fast and tasty. Last night I'd got the dough for 5 minutes in the morning to 5 minutio I shaped 4 tortillas in the pan. While bake, I served my breakfast table ... I am very pleased. I think next time I put the dough crumbled cheese and sliced ​​sausage that will happen?!?

The recipe is very simple to implement, the first time became the bread with a crispy crust on the outside but the inside remained a little soggy like a scalded dough, I decided that the second time will bake more, to get a good quality, but I can see in the picture is otherwise, we ate it and we like it very much, what is the reason to get so Eli where did it exactly wrong recipe! Play and picture!

pot of Jena glass Is

of terra-cotta but rather visochka is not of this?

I do not understand what it's terra-cotta

ring cooker as Bulgarian for stew.

thank you I was misled by the name Yenaglas, I live in Greece and that I was not clear

can you put a picture of the pot in which pe4e bread

Let her high is 17 cm. 20 cm wide.

himself very grateful

I've seen it and bake in a pan of iensko glass is low, I had one, write the result of the finished bread!

bake it vtendzhera of iensko glass, much like them so that they see how roast on all sides! super bread!

uhh apparently only I do not get this bread :(

How to get to you Zoritooo, stay with me as scalded and rubber, but yummy my husband only wants it, the next day they put slices of toast istava super, eledra please tell how it bread with you?

Bread get very tasty, thanks for the recipe :) a long leavening becomes very aromatic and larger bubbles we like and I will be doing. In the original *kneading* just stirred it with a spoon to form a dough ball well, I did not even get his hands dirty. I did it two times, one time I left 12 hours, the other 24 (but at a cool room temperature that is the season, 18C somewhere) and both times rose to the same height, but the flavor is slightly different at Longer. In this rising mixture increases and becomes triple bubble, smells strongly - of yeast, slightly sour (not sour). The second mixing slightly gathered dough back in the bowl - put baking paper in the bowl to make it easier to pull it out then, and to my initial rising bread more up.

Peko in pan of Jena glass (photo 7). The only change in the recipe made with baking looked after other recipes for bread without kneading and looked and the source of this - the court for baking put in the oven for 20-30 minutes before you put the dough in it, as well as heated and oven and the court. The batter is poured or placed with paper baking in the hot pan, thus earning starts immediately and has a smaller period in which the dough *cook* sandwiching with a lid. I baked a slightly lower temperature the next time - 190-200S, but it is a stove.