Friends, hello! Today I decided to talk about baking conditions in electric ovens in the context of working with bread. Despite the fact that almost every recipe has general recommendations on baking conditions (temperature, moisture at the beginning, etc.), in reality everything is not so simple when it comes to baking in electric ovens. Everything is different there. A good half of the kitchens are now equipped with them and you can bake whatever you want in them, they are reliable, familiar, stable and have a lot of functions, especially convection is appreciated. But, paradoxically, it is not very suitable for bread and in order to get perfect bread, you have to constantly fight with it.

Bread in an electric oven, baked under a hood

How an electric oven works, features and disadvantages.

Modern electric ovens usually have upper and lower heaters and one or two “windows” in the back wall of the oven, where fans are located to create convection. Convection promotes uniform distribution of hot air and stable heating throughout the oven, while the shadows provide high-quality heating both from above and from below. It seems that everything is there to create ideal conditions for baking anything, but not bread. Almost all electric ovens have one sin: the bottom of the baked goods turns out pale, and sometimes it is not baked well at all, while the top can be very brown. For bread, it is very important that the hottest part is at the bottom, this contributes to the formation of the correct pores and the overall shape of the loaf; for ciabatta, this is generally critical, because the hot oven plays a decisive role in the formation of large pores in the wet dough. To do this, in fact, we bake on a stone and heat it for an hour and a half at maximum temperature. And here’s the problem: a cool, expensive electric oven with a million functions, but the bread bakes incorrectly!

Bread baked in convection mode without a stone, the bottom did not brown at all

Bread on a stone and under a hood in an electric oven

Another point is convection. On the one hand, it’s great that it exists, because it’s very important to have an even temperature in all corners of the oven, but bread doesn’t need convection. It is this that leads to uneven temperatures during baking, which is why the bread crust can be undermined in completely unexpected places (from the side or from below, depending on where exactly the fan is located). In addition, with constant blowing, the crust is, in principle, formed incorrectly: the fan blows off all the steam that the bread needs, especially in the first half of baking, the processes of caramelization of sugars in the crust cannot properly proceed, it begins to darken and become rough early. For the same reason, the cuts do not open, but simply harden, and the volume of the bread is less than it could be - all due to the fact that the crust forms too early, loses moisture and, accordingly, elasticity.

crust formed under conditions of sufficient moisture and temperature

Crust formed in convection mode

This is also reflected in the taste and aroma: as you know, properly baked bread not only has a beautiful, thin golden crust, it also smells amazing! But the “wrong” crust has a not very pleasant burnt smell, it’s not appetizing and it’s offensive, especially if you spent the whole day fiddling with the dough on your only day off.

The same problem is inherent in all professional combi ovens (multi-level ovens that have both convection and humidification). It would seem that what more could you wish for: they are capable of creating a high temperature inside the chamber, they have automatic steam supply, and you can even regulate the intensity of evaporation, however, the problems in them are the same as in conventional electric ovens. You can turn on the steam, give it 100%, but the crust will still turn out “wrong” due to the constant blowing: convection will disperse all the steam, and the bread crust will harden and begin to burn.

baking in a convection oven under a hood and simply with moisture

The difference is noticeable right away, it’s the same bread, just baked in different ovens

The recommended temperature of 240-250 degrees for such stoves and ovens is simply unrealistic, because in less than ten minutes the crust will turn brown, but the bread itself will remain raw inside. I don’t know, maybe there are some other tricks, but in such ovens or ovens I start baking at a maximum of 220 and after 10-15 minutes I lower it to 180, while the total baking time increases significantly. If the gas bread weighs 500-600 grams. 20-25 minutes is enough, then in a combi oven or electric oven it bakes for about 40 minutes.

What to do?

• Turn off convection if possible. You can preheat the oven with it, and raise the temperature to 240-250-265, but when planting bread, it is better to turn off the airflow completely or make it minimal if it is not possible to turn it off.
• Be sure to use a stone, it doesn’t have to be very thick, a thickness of 1.2-1.5 cm will be enough, and heat it well, at least 30-40 minutes.
• Bake under a hood. I know that I have seven problems - one answer, but it’s true, bake the bread under a hood, preferably under a ceramic one, because under it you can bake the bread completely without removing it after 15-20 minutes of baking. A high-quality thick-walled cap, for example, such as the French produce, is good not only because it locks moisture around the bread; when heated, it creates special conditions that are most suitable for bread: it evenly warms up that small closed space limited by its walls, thanks to which and the bread crust is formed perfectly, and the bread itself bakes much faster. Cast iron has a similar effect, but it is more difficult to work with, it is very heavy, and it cools faster than ceramics. Even in the highest quality ovens, the temperature varies in different parts of the oven simply because they themselves are quite large and cannot really heat up evenly.

This is especially true for ovens in which convection is not turned off. Even if you keep the bread under the hood for 15 minutes and then remove it, strong hot air will still lead to the fact that the crust will not form correctly, the cuts will not open as fully as they could in more suitable conditions, and the volume of the bread will be smaller. Ceramics, thanks to its special porous structure, allows you to bake bread completely under the hood, without leading to excess steam, blurring of cuts and a glossy crust.

What to look for when choosing an electric oven

I won’t advise companies and manufacturers, I don’t understand them at all, so I’ll just list what you should pay attention to.

• It is advisable that the oven have two heats (upper and bottom) and modes that allow you to use them alternately (for each heat according to the mode, for example) or all together. If there is a function for regulating the heating temperature of each of the shades - great, take it :)
• It would be desirable to be able to turn off convection. This is probably almost the most important function for bread.
• It is advisable that the door have 2-3 glasses, this will better hold the dough in the oven and heat it up more evenly.

Which ovens did I bake in and which one do I bake in?

I baked bread in a variety of household electric ovens, in absolutely murderous gas ovens, in ordinary combi-steam ovens and in complexly programmed super-combi-steam ovens, the cost of a three-room apartment in Kharkov. I baked in electric deck pizza ovens, in professional wood-burning ovens, in Russian ovens, in domed wood-burning pizza ovens and in many other places. I won’t even talk about firewood now - this is definitely a new level for bread and real magic, I’ll talk about what I usually bake with.

I have a gas oven and I love it dearly, it is almost perfect: the bread crust browns perfectly in it, and the bottom does not burn, and I always use a stone and a hood. When I first baked in it, I couldn’t believe that this was actually happening, the bread in it was perfect! I was so used to burnt crusts and pale tops, to the fact that the top had to be browned on the grill and baked for 40 instead of 20 minutes, that for a long time, when I took out the next golden brown loaf, I danced with joy. I have a far from new German Kaiser stove, it heats up to a maximum of 240 degrees (therefore almost ideal, but this is not enough for wet dough), and I bought it more than two years ago used, for pennies, for a rented apartment instead of a Soviet electric stove, which leaked gas and, it seems, was generally life-threatening. Since then, she and I have had many interesting experiments, adventures and moves, there were offers to change it to a more modern electric one, but it seems that we have found each other, and I refuse the offers. This is how we live :) I wish you to find your oven or make good friends with the one you have, inspiration and delicious bread!

P.S. Thank you very much for the photo support to Irina Tereshkina, Vera Anisimova and Elena Kosova!

Homemade bread in the oven - how to bake delicious bread at home

5 (100%) 3 votes

I baked my first homemade bread in the oven according to the simplest recipe: flour, water, yeast, salt and sugar. When I took out the ruddy crust, my pride knew no bounds! Even though it turned out lopsided, it rose and baked perfectly. For me this is the most important thing, and we’ll add beauty later. Inspired by the first success, I repeated the recipe for homemade bread a couple more times and took up loaves with cuts, round loaves, and bricks. But I want to tell you and show you how to bake delicious bread in the oven at home according to a basic recipe. Because it’s better to start getting acquainted with bread baking with the basics in order to understand what to do and why and what will come of it.

Homemade yeast bread in the oven. Recipe

If you have bread baking experience, feel free to start cooking, but I advise beginners to first read the tips and recommendations under the recipe.

Basic bread recipe. Once you master it, you will be able to bake delicious bread with various additives. For example, aromatic, with sesame, Provençal herbs, give it different shapes. The recipe will also help you out during fasting - uneatable wheat bread is baked without eggs and milk, and butter can be removed from the ingredients. Lean yeast dough is prepared in water, kneads very easily, the bread turns out fluffy and tasty.

Ingredients

For homemade yeast bread we will need:

• warm water – 250 ml;
• sugar – 1 tbsp. l. without slide;
• salt – 1 tsp. without slide;
• wheat flour – 480 g (180 for the dough + 300 for the dough);
• fresh yeast (cube) – 15 g;
• Sunflower oil – 3 tbsp. l.

How to make homemade bread in the oven

Let's start preparing bread dough by preparing the ingredients. We measure out the required amount of yeast, making sure that it is suitable (expiration date on the package). Add salt and sugar. Grind all the ingredients to a liquid paste using a spoon or spatula.

We heat the water and test it with our hands. Warm until you feel a pleasant warmth. Pour warm water into the yeast and stir.

Add sifted flour. Stir and get rid of large lumps.

The thickness of the mass will be medium, like pancake dough.

Cover the container. Place in a warm place for 30-45 minutes or longer. The ripe dough will rise several times and become holey with a sour smell.

Stir the dough, releasing carbon dioxide and making it liquid again, so that after kneading the yeast can raise the dough again.

Sift the flour, add not all at once, but in parts - this makes it easier to bring the dough to the desired density. Immediately add about 250 grams.

Make a hole in the flour mound and add sunflower oil to make the dough more elastic and the baked goods delicious.

Mix everything with a spoon until you get a thick, loose ball of dough. Add a little flour to a board or table, lay out the dough and begin to knead it, rolling it away from you and pulling it towards you. Wrinkle the back of your hand with smooth but strong movements.

After a few minutes, the dough will no longer be so rough and sticky, it will become denser, drier and easier to knead. Knead for another ten minutes. At the end of the kneading, you will feel how air bubbles seem to burst under your palms, the dough is soft and plastic.

Roll the dough into a bun, like the one in the photo. Trim and sprinkle with flour.

A small saucepan with a round bottom, bowl, or cauldron is suitable for proofing the dough. Cover with a towel and sprinkle thickly with flour.

Place the dough sprinkled side down, leaving the top smooth. If there is no flour, the dough will stick to the towel and you won’t get a beautiful kolobok. We wrap the edges of the towel over the bun, put the dough in a warm place to rise twice.

The dough for yeast bread should rise to the edge or slightly higher. There is no need to knead the dough. Turn on the oven and leave it to warm up to 180 degrees.

When it heats up, very carefully turn the bowl with the dough over, placing the bun on a baking sheet lined with paper. We try not to damage the dough, it is very tender. I cover the bowl with a baking sheet and turn it over. The dough comes out easily, does not knead, all you have to do is remove the towel from the bun.

Place the baking sheet on the middle level and bake homemade yeast bread for 35-40 minutes at 180 degrees. The crust should turn golden and golden brown.

Remove the delicious bread from the oven and cool on a wooden board or wire rack without covering it with anything.

Slice the warm or cooled bread and serve.

I’m sure your first yeast bread will turn out great, because now you know how to bake delicious bread in the oven at home and you’ll definitely want to consolidate your success. I have collected simple and tasty ones in the appropriate section, there are a variety of them, all with detailed descriptions and tips.

Now traditions are being revived, and homemade bread baked in the oven at home is again perceived as a symbol of the comfort and homeliness of the housewife. In a house where it smells of fresh baked goods, it is warm and calm, they are waiting for you, there you relax and forget about all your problems. And the taste of homemade bread cannot be compared with store-bought loaves! The bread may not be in perfect shape, but you baked it with love, put a piece of your soul into it, and such bread will definitely be delicious.

Which flour to choose for bread

For the first time, I advise you to choose the simplest bread recipe at home and bake delicious wheat bread. Other types of flour require certain dexterity and skills, but wheat flour dough is very easy to work with. It contains a lot of gluten, so the dough rises well and can be given different shapes - roll a loaf, a bagel, bake a loaf, a brick.

If you add whole grain flour, the dough will rise less, but this bread will be healthier. The dough with the addition of corn flour will be bright yellow, crumbly to the touch and heavy. It rises easily, but you can’t leave it for too long; it may fall off in the oven if it’s left for too long. It’s best to leave rye bread recipes for later; rye flour is capricious and unpredictable. There is no gluten in it, so the dough hardly rises and baking such bread is a real art.

Wheat flour comes in different grades: premium, first, second and coarse. They differ in the degree of grinding and gluten content (the more gluten, the better the dough will rise). Usually a flour mixture of different varieties is sold, so it is generally accepted that unlabeled flour has an average percentage of gluten (25-28%). Types of flour with markings are valued higher, but also cost more. They contain 28-30% gluten.

As such, the concept of “grade of flour” does not imply the quality of the product, but its intended purpose for a specific use. For example, butter dough is made from the highest grade, but for bread it is better to use the first or second grade. The baked goods do not go stale for a long time, they come out with a delicate porous crumb, are tasty and hold their shape well.

Why sift flour?

Flour can contain not only debris, bugs and worms, but also various additives that manufacturers do not skimp on. For example, starch. During storage, it cakes and sticks together into plates. By sifting flour, you remove all impurities from it, break up lumps and saturate it with oxygen. Any baked goods made from sifted flour turn out more fluffy and soft - tested from my own experience. Buy a fine-mesh sieve or a special sieve mug and your homemade bread will always be fluffy.

Preparing bread dough

There are two types of bread made at home - sponge-based and straight-bread. Dough is a liquid dough made from flour, liquid, yeast and sugar. It is easy to prepare. Yeast is diluted with water and sugar, flour is added, and the mixture is left warm to ferment for at least 30 minutes, but usually takes about an hour. Readiness is determined by volume, appearance and smell. Yeast, interacting with sugar, releases carbon dioxide, which raises the batter. Ripe dough will increase in volume, become loose, and a sharp sour smell will appear. But the main sign of readiness is that it will begin to settle, as if to fall through - this means it’s time to knead the dough.

How to knead the dough

Flour and butter are added to the dough and bread dough is kneaded. You need to knead the dough until the bun is soft and smooth, about 10 to 20 minutes. At the first stage, the dough will be rough, dense, wet, and will tear when stretched. As you knead, certain processes occur in it, the state of the gluten changes, the dough becomes soft, elastic, and stops sticking to your hands. After kneading, the yeast dough is proofed to increase in volume. After one or two hours, the dough becomes fluffy, smooth, and easily takes the desired shape when molded.

Bread forming

You can bake homemade bread in the oven in different shapes: round, oval, loaf, brick. First, the dough is kneaded by hand to release carbon dioxide, then rolled into a bun or placed in a rectangular, round shape or on a baking sheet, where it is allowed to rise again. In some cases, immediately after kneading it is placed in the mold. There it fits, and then it goes into the oven. In order not to explain for a long time how to do what, I suggest watching a video on shaping round bread.

How to bake bread in the oven

The oven needs 15-20 minutes to preheat. Usually bread is baked at a temperature of 180-200 degrees on the middle tier. For the first ten minutes it rises, then the crust thickens and there will be no rise. The door should not be opened at first, so as not to disturb the temperature regime; the cold air may cause the dough to settle. Too high a temperature is also undesirable - the bread may tear at the top or sides. Cooking time and temperature depend on many factors, so it is better to follow the recommendations in the recipe, and in the future you can rely on your experience and intuition.

Happy baking! Your Plyushkin.

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.

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:

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:

1. To begin, sift the flour through a sieve, add all the other dry ingredients and mix.
2. Gradually add kefir while stirring. Knead the dough by hand until smooth.
3. Form a loaf, sprinkle flour on top to form a crispy crust and place on a baking sheet with greased parchment.
4. Preheat the oven to 200°.
5. 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:

1. 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.
2. 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.
3. When the dough has risen, pour the rest of the flour into it, knead the dough and set aside for 40 minutes.
4. 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;

• 1 teaspoon salt;
• 8 tablespoons of vegetable oil;
• 60 g butter;
• 3 cloves of garlic.

Preparation:

1. Mix all dry ingredients, add water and knead the dough.
2. Cover the bowl with the dough with a towel and place in a warm place for an hour.
3. When the dough has risen, roll it out to a thickness of 2 cm with a rolling pin.
4. Mix butter with grated garlic and apply to the entire surface of the dough.
5. Roll the dough into a roll and cut it several times. Leave in a warm place for an hour.
6. Bake at 200° for 25-30 minutes.

Recipe for black bread in the oven

We no longer need to be convinced of the obvious fact - the food products that manufacturers offer us are dangerous to health. Even baked goods are cause for concern, so we will take a closer look at the recipe for homemade bread in the oven - tasty and aromatic bread. Flour products from the store quickly become stale, mold and an unpleasant odor appear even faster in them, and their taste often disappoints us.

Novice cooks have misconceptions about baking bread at home. They think that this is a very labor-intensive and long process. You will be convinced of the opposite as soon as you learn how to bake your first homemade loaf. So, let's begin to study all the intricacies of the technology.

Homemade wheat bread in the oven - recipe

Ingredients

• — 400-450 g or 3 cups + -
• — 25 g + -
• Serum – 250 ml + -
• - 2 tsp. + -
• - 1 tbsp. l. + -
• - 1 tsp. + -

Preparation

We will knead the dough using the straight method - it’s faster. But, before implementing the recipe, we must be sure of the good quality of the yeast.

1. Dissolve the yeast in slightly warm whey, add butter, sugar and salt and stir.
2. Sift one and a half glasses of flour over a wide bowl and pour the prepared liquid into the flour. Stir well with a wooden spoon (the dough does not like metal).

* Cook's Advice
Whey gives the bread a very pleasant sourness. But you can, without losing the quality of your baked goods, replace it with filtered tap water. Real bakers do not recommend using boiled water.

1. We begin to gradually mix flour into the batter and begin to knead the mixture with our hands. The more time we knead the dough, the better the bread will be. On average, this takes 15-20 minutes.
2. We form a ball from the kneaded dough, place it in a bowl with a flour-sprinkled bottom, cover with a linen napkin and place in a warm (draft-free) place to ferment for 1.5 hours. If you have an electric oven, then set the temperature in it to 30 degrees and put the batch inside for 50-60 minutes. To maintain humidity in the oven, place a bowl of water on the lowest floor. The dough should increase in volume by 2.5-3 times.
3. Knead the risen mixture thoroughly, knead again for about 5 minutes and form the shape of bread - to fit your pan. If there is no special form, then the bread turns out beautiful in a high frying pan.
4. Grease the mold with vegetable oil, sprinkle with semolina and place the dough in it. For beauty, you can make several parallel cuts on its surface.

* Cook's Advice
If you are not sure that the finished product will easily leave the baking pan, then line its bottom with baking paper. This is a guarantee!

1. We bake our homemade loaf in two stages: the first 40 minutes - at an oven temperature of 50 degrees. We do this to ensure reliable baking of the product inside, as well as to give it a beautiful shape. At the second stage, we increase the heat to 200 degrees and keep the product in the oven for another 30 minutes.
2. Remove the finished bread from the mold, shaking it slightly. The breadmaker slides out on its own. Place it on a wooden stand, lubricate it with clean water and cover with a linen napkin. Let stand for 30 minutes.

* Cook's Advice
Don't eat hot bread! Doctors prohibit it because it is almost not digested by gastric secretions, which means fermentation processes develop. This can lead to dysbiosis, gastritis and other digestive disorders. Discomfort, cramps and pain in the stomach, bloating and heaviness - these are symptoms of indigestion of food.
You can eat freshly baked bread only 2-3 hours after removing it from the oven, i.e. completely cooled down. And best of all - the next day!

How to bake rye bread at home

Rye bread is baked from two types of flour - wheat and rye. Rye flour does not have the necessary baking characteristics, so it must be mixed with flour with good gluten. We will prepare the rye loaf using the sponge method.

• Wheat flour – 200 g or 1.5 cups
• Peeled rye flour – 200 g
• Milk – 1 glass 250 ml
• Pressed yeast – 20 g
• Sugar – 1 tsp.
• Salt – 1 tsp.
• Cumin – 2 tbsp.

Preparation

1. Prepare the dough: slightly heat half a glass of milk (up to 30 degrees), dissolve sugar and yeast in it, add a tablespoon of flour and set the dough aside in a warm corner. We wait until bubbles appear on the surface of the mixture. Usually you don't have to wait longer than 30 minutes.
2. Pour the dough into a large bowl, the rest of the milk, salt and half the amount of flour specified in the recipe. Mix all the ingredients thoroughly and again place in a warm place to ferment for 1-2 hours. The batch should increase in volume by 2-3 times.
3. When the yeast has become very active, add the rest of the flour in parts, constantly kneading with your hands until smooth - at least 10-15 minutes. Form a ball, cover with a cloth and leave in room conditions to proof for 2-3 hours. The batch should double or triple in volume.
4. Knead the risen dough, sprinkle with caraway seeds, knead again for about 5 minutes and divide into two parts (if necessary) and place in greased molds. Distribute the dough throughout the entire volume of the molds, level the surface. And put it on the second proofing for 1-1.5 hours.
5. Place the batch of rye bread in a cold oven, turn it on and heat it to 170 degrees. Bake the bread from the start of the oven heating for 50 minutes, then add heat to 200 degrees and bake for another 10 minutes.
6. We take our breads out of the molds, place them on a wooden surface, moisten the top of the baked goods with water and cover with a towel.

Bon appetit!

* Cook's Advice
If you decide to bake bread at home on an ongoing basis, we recommend that you buy an electric dough mixer. This is a very convenient kitchen appliance that will be useful not only for kneading bread dough, but also for any pastries and dough products.

We hope that you will use our bread recipe, both wheat and rye, and bake loaves at home - to the delight of your family. Remember that bakeries use synthetic yeast, which is slowly but surely destroying the health of our digestive system. Take care of yourself!

Bread in the oven is the standard of fresh homemade baking, which is many times superior in taste to any store-bought option. Since ancient times, its preparation was considered a special ritual, which to this day is associated with many traditions and beliefs. Despite the lack of a Russian oven, making tasty, fluffy and aromatic bread at home is not so difficult. Moreover, such a culinary feat will immediately add several points in favor of any housewife.

All types of flour are used to prepare bread in the oven.: wheat, oatmeal, rye, whole grain, etc. In order for baked goods to rise well, yeast or various starters are added to it. Yeast can be fresh or dry. As for starter cultures, there are more than a hundred varieties of them. They are prepared with kefir, barley, hops, raisins, wheat, etc. Some starters turn out quite quickly, while others have to be prepared for several days. Using sourdough allows you to preserve its beneficial properties in bread and extend its shelf life to several weeks.

Bread cooked in the oven contains vitamins, organic acids, enzymes, pectins, fiber and many minerals. It is recommended for everyone, young and old, to eat it. However, it is better not to overindulge in baking, since the calorie content of homemade bread is very high.

Secrets to making perfect bread in the oven

Bread in the oven always turns out much fluffier and tastier than store-bought bread. You only need to try any of the recipes once, and homemade baking will quickly become part of your daily must-try list. It’s not so easy for novice cooks to figure it out the first time. how to bake bread in the oven, so it’s better to turn to professionals for secrets:

Secret No. 1. Before baking the bread, it is recommended to let the dough rest in the baking pan for 40-50 minutes.

Secret No. 2. After cooking, you need to sprinkle the bread with water, cover with a towel and let it sit for a while.

Secret No. 3. The bread dough should be elastic and not stick to your hands at all. Otherwise, you need to add more flour beyond the specified amount.

Secret No. 4. To ensure that the bread bakes evenly, preheat not only the oven, but also the baking pan before cooking.

Secret No. 5. To achieve a crispy crust, leave the bread in the oven after turning it off for another 15 minutes directly on the rack.

This recipe is quite simple and not as long as many of its “colleagues”. Bread will quickly fill the house with the aroma of fresh baked goods, which will create a very warm and cozy atmosphere. After cooking, sweep the flour from the bread with a brush and cool the loaf itself.

Ingredients:

• 4 cups flour;
• 2 tsp. dry yeast;
• 4 tsp. Sahara;
• 2 tsp. salt;
• 2 glasses of water.

Cooking method:

1. Heat the water, dissolve sugar and dry yeast in it.
2. After 10 minutes, add salt and sifted flour.
3. Knead a viscous and thick dough.
4. Preheat the oven to 35 degrees and place the dough there, covered with a lid.
5. When the dough has tripled in size, transfer it to a greased pan.
6. Flatten the dough, lightly sprinkle with flour and let rise again.
7. Cook the bread for 15 minutes at 220 degrees, then reduce the temperature to 180 degrees.
8. Bake for another 30 minutes, then let the bread cool.

Interesting from the network

Garlic rye bread will be an excellent addition to any first or second course. It is better to use fast-acting yeast so as not to delay the already lengthy baking process. The baking sheet should be greased only lightly, using no more than 1 tablespoon of vegetable oil.

Ingredients:

• 300 g rye flour;
• 400 g wheat flour;
• 400 ml water;
• 2 tsp. salt;
• 5 tsp. Sahara;
• 5 cloves of garlic;
• 2 tsp. dry yeast;
• 3 tbsp. l. vegetable oil.

Cooking method:

1. Dissolve yeast in 200 ml of water and dissolve sugar.
2. Place the resulting mixture in a warm place for 25 minutes.
3. When the yeast rises, pour the remaining water and vegetable oil into the dough.
4. Mix salt with sifted rye flour and gradually add to the yeast.
5. Sift the wheat flour and gradually add it to the dough.
6. Chop the garlic and add to the total mass.
7. Knead the dough, cover and leave it in a warm place for an hour and a half.
8. Knead the dough well again and transfer it to a greased baking dish.
9. Bake the bread for 50 minutes in a well-heated oven at 220 degrees.

Despite the absence of yeast, the bread according to this recipe turns out very fluffy and rises perfectly. Before cooking, you can make 3-4 cuts along the loaf. This will allow it to bake better and give it a more presentable appearance.

Ingredients:

• 500 g wheat flour;
• 150 ml kefir;
• 200 ml water;
• 1 tsp. salt.

Cooking method:

1. Pour the kefir into a bowl and add 75 g of flour to it, mix.
2. Cover the bowl with cling film and leave for a day.
3. Sift the rest of the flour into a deep container, add the resulting starter.
4. Add salt and gradually pour in water, kneading the dough with your hands.
5. Line a baking tray with baking paper and sprinkle it with flour.
6. Form the dough into a loaf and place in the pan.
7. Cover the top of the loaf with another sheet of parchment and a towel.
8. Place the pan in the switched off oven for 2.5 hours, then knead the dough with your hands and shape it into a loaf again.
9. Leave the dough under the parchment for another 30 minutes.
10. Preheat the oven to 250 degrees and bake the bread for 15 minutes under a closed lid or foil.
11. Remove the lid (or foil) and continue baking for another 20 minutes.

Bread made with sourdough has always been considered healthier for the body than yeast-based baking options. Moreover, for preparation you only need water and wheat flour. You will need approximately 70 grams of starter for one preparation. The rest can be stored in the refrigerator.

Ingredients:

• 300 ml water;
• 500 g wheat flour;
• 130 g whole grain flour;
• 1 tsp. salt;
• 1 tsp. Sahara;
• 1 tbsp. l. vegetable oil.

Cooking method:

1. Heat 50 ml of water a little and pour into a deep bowl.
2. Pour 100 g of flour into the same bowl and knead the dough.
3. Transfer the starter into a plastic container and cover with cling film.
4. Leave the container for 3 days in a warm place.
5. After three days, remove the film from the container and discard the top half of the resulting mass.
6. Add another 50 ml of warm water and 100 g of flour to the remaining dough.
7. Knead the dough, cover again with film and leave for 12 hours.
8. Remove the top part of the dough.
9. Add 100 g of flour and 100 ml of water, also slightly heated, to 70 g of ready-made starter.
10. Stir the dough a little and leave for 1 hour.
11. Add the remaining water and vegetable oil, add salt and sugar.
12. Gradually add the rest of the flour (both wheat and whole grain).
13. Leave the dough for 1 hour again.
14. Divide the dough into two parts and form long loaves (like a loaf or baguette).
15. Place the prepared dough on a baking sheet, having previously covered it with paper.
16. Make several deep transverse cuts on each loaf.
17. Bake for 15 minutes at 200 degrees, then 35 minutes at 160 degrees.

Now you know how to cook bread in the oven according to a recipe with a photo. Bon appetit!