Recipe for 8 loaves of bread, 800 grams each.

Leaven

21.00 – I take the starter out of the refrigerator (part of the dough from the previous baking), put it in a warm place (22-24 degrees). This is done so that the lactic acid bacteria LAB are activated in the starter. Starter 100% baking humidity, i.e. equal amounts of flour and water. Approximately 3 tablespoons.

23.00 – I add the starter to 1 liter of water (approximately 40 degrees), stir thoroughly with a whisk.

23.10 – I add sifted rye flour (1 kg of peeled or wallpaper), mix everything with a wooden spatula, there is no need to knead for a long time, there is practically no gluten in rye flour, so there is no need for long kneading, knead until smooth.

23.20 - I cover it with a bag and put it in a warm place (22-24 degrees). You can do it at 28-30 degrees, this is the ideal temperature for rye sourdough, but the dough will rise quickly, and since we leave it overnight, we don’t need speed. At room temperature, slowly in the morning and it will do. I'm going to sleep.

Dough

6.00 – Overnight the starter rose well, about 2 times. I’m taking some of the starter for my next baking. I add 2 liters of water (40 degrees) to the starter, mix thoroughly, sprinkle in 60-80 grams of salt, in general, according to GOST, you need 1.5 percent of the volume of flour, i.e. 60 grams, this is from a book from 1940, but given the depravity of modern man’s taste, 80 grams will do; people used to eat blander food than they do now.

6.15

6.15 – First I add 2 kg of sifted peeled or wallpaper rye flour, mix with a spatula, then add another 1 kilogram of rye flour, mix first with a spatula, then with hands moistened with water or vegetable oil.

6.30 – I leave the dough to rest for 2 hours (fermentation of the dough occurs, a necessary procedure).

8.30 – I form 900 grams of bread (in the end, up to 800 grams of bread will dry in the oven), roll in rye flour, put in a proofing basket for 1 hour at room temperature.

I heat the Russian oven to about 280 degrees, plant the bread, close the damper, after 5-10 minutes (depending on the temperature in the room, if it’s cool, then after 10 minutes, if warm, then for about 5 minutes) I open the damper and bake at open the damper until the temperature drops to 200 degrees, close the damper and finish baking for about 30-40 minutes.

Have wonderful bread!

6096

16.02.12

Baking in an electric oven

Each oven bakes differently, so it is impossible to give exact instructions regarding baking time. When it comes to baking bread, the “wood oven principle” applies: start baking at a high temperature, bake at a lower temperature. So, first of all, you need to heat the oven to maximum. After 10-15 minutes, place the bread in the lower part of the oven. Place a heat-resistant vessel with boiling water there. After about a quarter of an hour, lower the temperature to 160-180 °C and bake for another 40-60 minutes, as indicated in the recipe. Before finishing baking, it is recommended to check whether the bread is baked. To do this, take the loaf out of the oven and tap the bottom crust with your knuckles. If the bread is baked in a mold, it is removed from it. A dull sound means the bread is ready. Otherwise, the loaf is put back into the oven for a few minutes, no longer in shape. If you are not sure that the bread is baked, you can take a knitting needle or a kebab skewer and pierce the bread.
Some bakers put fireclay tiles or bricks in their electric ovens, on which they place the breads in the molds. The stone accumulates heat and slowly releases it to the baked material.

Baking in a wood-fired oven

Here, too, there are no firmly established rules, since each oven has its own character. The following description is for a large oven that can bake up to 20 loaves. The operating principle is applicable to other furnaces.

Furnace firebox

Brushwood or straw is placed in the oven, closer to the mouth, and a fire is lit. Add brushwood and slowly move it back with a poker. Then add 5-10 round logs or the appropriate amount of chopped firewood and distribute them evenly over the hearth. When this firewood burns out, add the same amount of fuel once or twice more. It is important that the wood burns evenly throughout the entire hearth of the oven, otherwise the bread will not be baked equally, and where the fire was stronger, it will burn from below. Therefore, the coals are constantly raked with a poker or simply a wooden stick, which is dipped into a bucket of water from time to time. The firewood must burn to the ground, before the coals command. In the end, only ash will remain, it needs to be raked out.

Firewood consumption depends on various factors: the size of the stove, the type and quality of firewood, outside temperature, etc. A homogeneous fuel is ideal. A constant number of round or split logs of the same thickness guarantees the required heating of the stove.
With each baking, certain experience is accumulated and over time, the skill of working according to routine is developed. One peasant woman
she said that she needed three armfuls of wood for the stove. When her husband had to light the stove, the bread burned every time: he also took three armfuls, but his arms were longer...

The stove should not be lit very quickly, especially in winter, as otherwise cracks may form in the masonry. To rake out coals, you need to use a poker with a wooden edge: an iron one can scratch the underside. The easiest way to remove ash from a stove is that there is a small hole in it just behind the mouth of the stove, covered with an iron sheet. Coals and ash are shoveled towards this hole with a poker, and they fall through it into an iron bunker. In this case, you do not have to come into contact with hot coals. If the furnace does not have such a device, the ash has to be raked out through the mouth into metal buckets or wheelbarrows.

Working with fire and coals requires caution - it won't take long to get burned or singe your hair and eyelashes! When removing coals and ash, it is best to tie something around your head and shoulders and put on mittens.

Having freed the stove from ash and coals, take a broom and thoroughly sweep away the remains of burnt wood from the stove. Place water in a bucket in front of the stove, but do not abuse it if you want to preserve the stove for a long time.

Even after thorough cleaning, coals or ash may remain in the oven, and after baking they can now and then be found on the underside of the loaves. But this does not affect the taste of the bread.

After cleaning, determine the temperature in the oven. If you have a pyrometer, that is, a thermometer for measuring high temperatures, you can look at it and, comparing it with your own experience, determine whether the oven is heated enough. The old, time-tested method, which every baker has in stock, won’t hurt either: will a hand stuck into the crucible withstand the heat, how will a piece of paper or a handful of flour thrown into the oven change color?

If the temperature is too high, this is not a big evil: you need to open the valve on the chimney. And the oven damper and wait a little. The situation is worse if the oven is not heated enough and there is no time to heat it, since the bread has already been baked. In this case, there is only one thing left: to stop the fermentation process in the dough, placing the bread in the cold, and quickly heat the oven again with brushwood. If it turns out that the bread has changed, that is, that the dough inside has become liquid and sticky on the outside, you need to quickly knead and shape them again.
Another remedy that helps in case of insufficient heating of the oven is to light a small fire on the hearth on the side and at the same time plant the loaves.

Placing dough pieces into the oven

If the roof of the oven has turned white, the dough has risen well under not too hot conditions, then you can put the bread in the oven. If, in addition to bread, open pies are also baked, they are put into the oven first. They are usually made with various fillings; First of all, pies with plums and apples are baked, which need more time to reach readiness. Then there are pies with other fillings. If after 3-4 minutes the surface of the pies burns, it means that the temperature in the oven is too high. The baking sheets are removed from the oven and allowed to cool slightly. It happens that the pies are not baked in 20 minutes; this indicates that the temperature in the oven is clearly insufficient for baking bread. If baking pies lasts 12-15 minutes, then this serves as a good “thermometer” showing the desired heating of the oven. It’s not for nothing that in some places such pies are called “hot”. If the oven is large, the first loaves are planted in the far part of the furnace using an elongated shovel with an attachment, which is then removed so as not to fiddle with the long handle all the time. Before you tip the dough pieces onto the shovel, you need to sprinkle it with flour each time so that the dough does not stick to it, but easily slides off onto the tray.

Before you close the oven with the damper, you also need to place a bowl of hot water inside. For the first 15 minutes, you cannot open the damper so that the breads still rise and do not fall off. Later, when a crust has formed on the bottom side, you can check whether the loaves are baking evenly and move them depending on the circumstances.

Baking time is not strictly regulated, since each oven has its own characteristics. The baking time depends on the size of the loaves, the fuel, the design of the oven and other factors. It is estimated that 2 pound loaves will bake in about 1 hour. If you are not sure that the bread is ready, take one loaf out of the oven and tap on the crust: baked bread has a dull sound. Sometimes, shortly before the end of baking, the bread is taken out and their surface is moistened with a brush, then again briefly placed in the oven.
The finished breads are taken out of the oven one at a time or two at a time with a shovel and placed in pre-prepared baskets, without napkins. Here they cool down. At this time, they should not be moved from place to place unnecessarily.

After baking the bread, there is still enough heat in the oven. Whether it is enough to bake products from yeast dough depends on the characteristics of the oven and its ability to accumulate thermal energy. In any case, the heat is enough for buns and small items.
If you want to use all the heat, you can end up drying fruits and vegetables. This is what our ancestors did. Anyone who wants to store surplus fruits from their garden in this way for the winter tries to find out somewhere about suitable methods. But it’s better to try organizing drying in a baking oven yourself.

But now this is done, and the oven still radiates heat. It can be used to dry wood for the next baking - this will make it easier to light the fire in the oven.

Bread storage

In order to always have fresh bread in the house, you need to remember the basic principle: the more rye flour in the bread and the higher the meal content, the longer it stays fresh. Sourdough bread stays fresh longer

Than yeast. If stored uncut in a cool, ventilated area, it can last for several days before consumption. Yeast bread loses its freshness faster, so it is stored frozen. The cut bread is kept in ceramic bread bins with small holes for ventilation. It should be placed with the cut side down. The refrigerator is not suitable for storing bread, since here the product loses too much moisture, dries out and quickly acquires the unpleasant taste of stale bread. All containers for storing bread (bread bins, etc.) must be thoroughly cleaned of crumbs and other waste and wiped at least once every 14 days with a cloth soaked in a vinegar solution. This prevents the formation of mold spores. In general, it is believed that the best protection against mold is a dense bread crust, and well-baked bread does not mold for a long time.

Freezing

Freezing is used to store bread for long periods of time. The following conditions must be taken into account.

Small-piece products and buns immediately after baking, while still warm, are wrapped in cellophane and frozen in this form.
. Whole loaves of bread are always cooled first.
. Repeated freezing is not advisable.
. Thawed bread goes stale quickly, so it is recommended to freeze bread in small quantities.
. When freezing sliced ​​bread, do not allow individual slices to stick together; for this purpose, you can lay a special film between them.
. Simple yeast dough can be frozen before baking. When it comes up for the first time, it is wrapped in film and frozen. Allow to thaw at room temperature and proof again. Then process according to the recipe and bake.
. You can also freeze freshly baked yeast dough pies by wrapping them in film after cooling. Thawing is best done at room temperature, but if you need to do it quickly, you can put them in the oven, heated to 150 ° C.
. Small items can be frozen shaped but not yet baked.
. Baked and quickly frozen buns are placed in a preheated oven to thaw for 10 minutes.
. Whole breads are thawed at room temperature and then placed in an oven heated to 150-200 °C for 15 minutes. At the same time, the bread remains crispy on the outside and soft on the inside.

Rye flour should not be used without another type of flour. A little wheat flour is added to it, otherwise the dough will be too heavy and may not rise.

By adding a small amount of rye flour to bread dough, the product becomes more flavorful and stays fresh longer.

Yeast

To find out whether the yeast has lost its gas-forming ability, you need to dilute it in lukewarm water. If small bubbles form after 19 minutes, the yeast can be used to make dough.

Fresh and dried yeast have the same effect. Dry yeast lasts longer but is more expensive.

If you bake frequently, you can order yeast in large packages from a bakery or specialty store.

The optimal temperature for fermentation is 25-30 °C. At 60°C the yeast dies.

Yeast is used to make bread from wheat flour and spelled.

Leaven

Used in making dough from rye flour. Wheat and wheat-rye sourdough bread tastes better and lasts longer.

The larger the loaf of sour dough bread, the better its flavor, so it is recommended to bake loaves weighing 1000 g or more whenever possible.

Sourdough is best stored frozen. If you need to make the dough in the evening, remove the starter from the refrigerator in the morning and gradually defrost it.

Store the starter in the refrigerator in a glass jar with a screw-on lid or in a plastic box for a week. The dry starter is placed in a linen bag and stored by hanging it in a suitable place.

Liquid

The amount of liquid depends on the type of flour and its quality. Basic rules: 500-600 ml of liquid is required per 1000 g of flour, 700-800 ml per 1000 g of meal.

Mainly water is used as a liquid for preparing bread dough. For sweet yeast dough, you can also use milk, yogurt or whey.

The dough should be soft. The softer it is, the better the bread. However, it should not stick to your hands or the cutting board.

Salt

Salt helps improve the flavor of the bread and prevents it from fermenting too quickly.

On average, 100 g of flour or meal requires 20 g of salt, that is, approximately 1 full tablespoon. There is a rule: the amount of salt should be 2% of the amount of flour.

Avoid direct contact of salt with yeast.

It is healthier to use iodized table salt.

Since ancient Rus', bread was considered the main food product; it was revered as a symbol of prosperity and wealth. It was not in vain that they said, and even now they say, that bread is the head of everything. From childhood, our grandmothers and mothers taught us to take care of bread. In the old days, it was believed that the way we treat bread affects our well-being, health and luck. Even while eating, they were afraid to drop even a crumb of bread. If it does happen that a piece of bread or a crumb falls, you must immediately kiss it and eat it, or throw it into a burning Russian oven.

Previously they only baked sourdough bread in a Russian oven, without the use of baker's yeast, the so-called yeast-free bread, sourdough was made from hops or from rye or wheat flour. After each baking, the sourdough was renewed with a new portion of flour and stored in the cellar, so it was stored for centuries and passed on by inheritance; they even said that when a daughter got married, the most valuable thing was passed on to the new family as a dowry, this is sourdough. As a rule, bread was baked once a week, but they also baked a lot, for a large family at once; the bread was safely stored for a week and did not spoil. In Ukraine, by the way, Thursday was reserved for baking. The whole family got up with the roosters that day.

Russian stove it was heated on the eve of baking, usually in the evening, the temperature in the heated oven rose to 500 degrees, before going to bed when the wood burned out in the oven, the pipe was closed with a damper and the oven was left until the morning to cool down. In the morning the temperature dropped to optimal for baking sourdough bread. The baking itself took place in complete silence, the baker asked for God's blessing, was baptized himself and baptized the dough, the oven and the baked bread. It was believed that if you follow this ritual, the bread will not be wasted throughout the year.

In the morning, when the oven temperature is approximately 300 degrees, the baker removes the starter, this is part of the batter that was left to ferment overnight for about 12 hours, and adds the rest of the flour and salt and kneads it into a stiff dough. We leave part of the dough as a starter for the next baking. Divides the dough into equal parts, rolls them into balls, shapes the bread and places it to rise for about a couple of hours in a warm place, or on top of the oven. Bread molds were often used; they were usually made of wood, woven from willow twigs, bast and roots. During the proofing, all the ash and coals were removed from the oven. Under the stove was carefully swept and wiped down.

The bread was placed in the oven when there was even and strong heat in the furnace; it was also called izolochny; experienced bakers could easily identify it by extending their hand into the furnace of the oven or placing their elbow at the mouth of the oven. But there is a simpler and more effective method that is still used today. A pinch of flour was thrown under the oven, if the flour immediately flared up and sparkled, it means that it was very hot under the oven, and the temperature in the crucible was very high, it was impossible to bake bread at this temperature. In this case, the baker moistens the broom under water and throws the flour in again; if it turns black, then the temperature is also high, it is necessary for the flour to turn brown, this will be a signal that a fiery heat has arisen in the oven and it’s time to plant bread in a Russian oven. To prevent the oven from cooling quickly, the pipe was closed with a valve.

The prepared loaves of bread were placed on a floured wooden shovel and placed in the oven. The loaf on a shovel is brought into the furnace of the stove and it is abruptly removed, the bread sliding off the shovel falls onto the floor. Some bakers placed bread on cabbage, burdock or parsley leaves; the heart of the bread baked on the leaves was tasty and crispy. The furnace furnace is closed with a damper. There was a simple way to determine how long bread should be baked; a ball of dough the size of a walnut was thrown into a glass of water; as soon as it floated, this was a signal that it was time to take it out bread from a Russian oven.

You could check the readiness of the oven by hitting it on the bottom with your knuckles; if the sound was loud, then the bread was baked, but if it was dull, then the bread was sent back into the oven. They also checked with a wooden stick; now this is done, for example, with a match or a toothpick. If it is wet, then the bread is not baked. The finished bread was taken out of the oven and carefully, without hitting it, wrapped in a linen towel and allowed to cool at room temperature for about 2-3 hours; during cooling, the bread should not be disturbed, cut, or even eaten; cooling of the bread is the final stage of baking sourdough bread, you can say that it is still baking, although not in a Russian oven.

And this is how they baked it sourdough bread in a Russian oven in Belarus

How bread is baked in a Russian oven November 24th, 2016

Becoming increasingly popular among professional and home bakers
Baking enthusiasts go further - learning the intricacies of baking artisan bread in a Russian oven.

But, it is necessary to keep in mind that bread in a wood-burning oven will be more expensive if the oven is used only for
baking. Previously, wood stoves were used for heating homes and for cooking and baking. The quality of bread is determined by the speed of heating the dough in the oven and the duration of baking. Previously, the Russian stove was heated daily - for cooking, for heating the house.

That is why heating of all internal surfaces of the oven occurred evenly, and the oven gave off heat slowly, which made it possible to bake, including large loaves.

A special feature of the Russian stove is its vaulted chamber, which heats up to 500°C. The Russian oven has a special air circulation; the oven cools down slowly, gradually lowering the temperature at which the bread is baked evenly.

Previously, a layer of sand was poured under the bricks to preserve heat. In good ovens, a rectangular chamber was laid out above this vault, which retained hot air.

The oven is closed with an iron damper to retain heat longer.

The stove heats up better from burning oak and birch logs, worse from aspen.

The time required to bake bread is determined by the weight and shape of the product, as well as by the design features of the oven.

Loaves of black bread, weighing up to 4.5 kg, were baked for 2 - 2.5 hours, and large loaves weighing from 9 kg required about 3.5 hours for baking.

Today, even in villages, the Russian oven is not heated every day, so on the eve of baking, the oven must be heated with a small amount of firewood.

When preparing the oven for baking, in a heated oven you need to move the burning wood a couple of times so that it warms up evenly under the oven.

Then level the coals over the surface of the hearth, close the view and door to even out the temperature in the oven.

Experienced housewives know how much firewood needs to be put in to heat the stove to the desired temperature. They check the temperature in the oven, also based on their experience.

On the Internet you can find the following examples of determining the temperature in an oven:

Take a small piece of paper or newspaper.
If the paper chars after 5 seconds, the temperature in the oven is 270-300 °C.

After 15 seconds - 250-270 °C

After 30 seconds - 230-250 °C

In a minute - about 200°C

After 5 minutes - 180--200°C

After 10 minutes - 150-180°C

You can also use this method: throw a pinch of flour under the oven.

If the flour immediately flares up or turns into numerous sparks, it means that the oven is too hot.
You can wait a while or sweep again under the wet broom.

In the south of the country, bread was baked on cabbage or burdock leaves. The bottom crust was crispy and flavorful.

In the north, after placing bread in the oven, a bunch of burning splinters was kept at the mouth of the oven for a couple of minutes. It was believed that this gives a special taste to baked goods.

Having placed the loaves in the oven, they immediately closed the damper.

At the end of baking, they opened the door, took out the bread and hit the bottom crust with their knuckles.

The bread was considered baked if a crisp and clear sound was heard. If the sound was dull, then the bread should be sent back to the oven.

Everyone knows from childhood that bread is the head of everything. This is perhaps the only product that should always be at home. The universal flour product goes well with many dishes, both the first and the second. You can even use it for dessert, for example, spreading jam on a slice of bread. It makes a delicious sweet sandwich.

Bread is not just food

Bread is a product that represents wisdom and respect. It is with bread and salt that it is customary to greet dear guests, newlyweds at a wedding, etc. It is treated with care and love. There are many proverbs, sayings, folk beliefs and rituals associated with it.

How bread is baked in an oven now is difficult to compare with the process of its preparation in past centuries. Previously, flour was sifted by hand, because the sieve was invented not so long ago. It took a lot of time and effort. And there was more unnecessary waste. Not everyone was able to pay a fairly high price for it, so only wealthy nobles could afford it. Everyone else bought black bread.

Bread contains a large amount of carbohydrates, so it is rightfully considered a source of energy. Refined wheat flour used for its preparation helps enrich the body with carbohydrates, as a result of which a person gets better. Therefore, those people who are trying to lose weight or are simply trying to adhere to proper nutrition should limit themselves to eating white bread.

Homebaked bread

Today, stores offer their customers a wide variety of all kinds of baked goods: stuffed with cheese, coarsely ground, with herbs, etc. No matter how tasty it may be, homemade bread is always many times tastier. After all, it is filled with love and generosity. Therefore, every housewife needs to know how bread is baked in an oven.

Oven recipe

For all those who decide to please their loved ones with fragrant homemade bread, we offer instructions on how to bake bread in the oven. What you will need for this:

• 1 kg of premium wheat flour;
• 500 ml boiled water;
• 40 g (bag) yeast;
• 30 g butter;
• salt (1 tablespoon);
• sugar (2 tablespoons).

The cooking process is divided into two stages. First you need to prepare the dough:

• Mix half a kilo of flour with water (in a large container).
• Mix the ingredients until smooth.
• Cover the container and place in a warm place for 3-4 hours.
• It is necessary to knead the dough every hour; it will be ready when it has doubled in volume.

Once the dough is ready, you can proceed to the next step:

Bread maker to help the housewife

The invention of the bread machine greatly simplified the task of baking for housewives. All that is required of the latter is to prepare the necessary ingredients, the rest of the work will be done by the bread maker. Consider a recipe for making white bread with seeds. To bake bread in a bread machine, you need:

• milk - 1 glass;
• vegetable oil (preferably mustard) - 1 tablespoon;
• premium flour - 300 g;
• yeast - 1 teaspoon;
• flax seeds - 3 tablespoons;
• sunflower seeds - 1 tablespoon.

In some bread machines, liquids and bulk ingredients must be placed separately in special containers. Therefore, we first prepare the liquid products, then the rest:

An alternative to the oven is a multicooker

A multicooker greatly simplifies the process of making homemade bread. You just need to place all the ingredients in the multicooker container and wait for delicious homemade bread to be baked. Let's take a closer look at how to bake bread in a slow cooker. Required ingredients:

• milk - 50 ml;
• dry yeast - 40 g;
• flour - 850 g;
• salt - 1 spoon;
• sugar - 1 spoon;
• vegetable oil - 2.5 tablespoons.

The cooking process is as follows:

The special taste of bread from a Russian oven

In cookbooks you can find a lot of different information about how to bake bread in an oven. However, some people know the unique taste of baking from a real oven. If you want to try something new, you need to try the bread. The recipe is, of course, a little more complicated, but the result is worth it! So, how to bake bread in an oven:

Bread with love

Of course, you can take the easier route - just buy bread at the nearest supermarket, but by doing so you are depriving yourself of a lot. The taste of homemade bread, its aroma and freshness, its crispy crust and airiness cannot be compared with any other bread. Moreover, it is devoid of all kinds of additives that various manufacturers use to increase shelf life, improve consistency, etc.

The healthiest and most delicious is oven-baked bread. The recipe is simple. After all, the main thing is not how the bread is baked. The main thing is that it is prepared with love.