Pain de Campagne by Peter Reinhart (oven)

[Scarecrow]

Scarecrow,

ABOUT! Thanks for the advice! How many times in two hours can I fold the dough?

Nata, with me too, please, for you))

Biju, and there are more crusts and they are so distinctive

Here's a different smell, tell me?)

I specially set a double portion of the dough. There will even be two experiments: on the hearth and in the glass.

Oh, can you tell?

If you are not satisfied with this fact, then do not reduce the water, but you can lay the dough during fermentation as a kneading (these will be kneading).

Only in this way should you be careful not to miss with the last (or unnecessary) heat, so that you will not be late for the final proofing. I am a big fan of folding, so flour and electricity with blood and sweat this sacred knowledge acquired.

Otherwise, the yeast will gobble up all the maltose and there will be nothing more to fit. Kapets holes. Lyu6ym.

[Bijou]

Bijou,

Why not tell something?))) I plan to do it within two days. Here I will unsubscribe).

So how many times should you fold it in two hours? Hint at least)) I'm a completely newbie, is it a matter of the number of flicks or is it a matter of time? Or does the dough give some special signs that it is time to mold it?

[Katarzyna]

Katarzyna,

How many strokes are indicated / required in the recipe (there is also one forced stroke) - so many strokes to do. Only as a cushion - fold it in an envelope. That is, before placing it for fermentation and if it doubles before 2 hours - also knead by folding.

[Scarecrow]

Scarecrow,

I realized everything, thanks)) one workout before molding, the second is a forced one, if it happens so. So?

[Katarzyna]

Katarzyna,

Yes!)) Not before molding, but before fermentation. before molding, the dough will already be divided into parts there.

[Scarecrow]

Scarecrow,
I realized thanks))

[Bijou]

Bijou,

So here I am with a report on the experiment with forms.
The first option was in a glass roaster. Based on the recipe, I did not dare to put the cold mold along with the bread in the cold oven and reheat everything together. First I heated the glass at 250 degrees, then dipped the bread on a Teflon sheet into the shallow part and covered it with the deep part like a cap. After 15 minutes, I removed the cap and continued as usual. The bread turned out to be excellent, rose well. Maybe I would have made the bottom a little darker, but it was not white anyway. My dough was very soft, so the holes in the bread came out prohibitively large. The crust is thin and crunchy.
The second option was on the go. Bake in an inverted cast iron skillet with steam as directed. It rose, maybe a little better than in the glass, the bottom turned out a little darker. The porosity is also excellent. By the way, with such a softest dough, it kept its shape perfectly, did not blur at all. The crust turned out to be thicker than in glass.
After the oven, she covered both breads with a slightly damp towel.
The next day, the difference in the baking method could only be traced by the crust: in the first version, there was some "rubberiness", but at the same time it chewed well, and in the second it became too rubbery.
Conclusion: gorgeous bread! Nata, thank you very much for the recipe !!! You can't ruin such bread with any form)))
PS: if I managed to defeat the radical at least once, I would put up a photo ... But so far I can not cope with him ...

[Katarzyna]

Katarzyna,

so here on the forum you can upload to the gallery. You don't have to fight the radical.))

I congratulate! When bread is successful, it's cool!))

[Scarecrow]

Scarecrow,

Nata, thanks for the kind words, this is very important for me!
Today I tried to make it bread again, but molded it in baguettes. Although in this case the word "mold" is not very suitable))) Somehow it turned out. I did the rests on your advice by folding.I'm surprised, but the baguettes look like baguettes))) Porous, inside is also a real baguette) Only the colors from them I can not get the right one. I bought a metal baguette holder (there was already an unsuccessful experiment on the silicone one), but the bottom still remained white. I had to turn them over and somehow bother them.
Today, instead of three types of flour, I tried to put two, wheat and rye, the option with three, I probably like more. But as they say, the taste and color ...
For some reason, my crust is very rubbery. What could be the problem? Is this somehow eliminated?

Nata, where is the magic button that leads to the gallery to share a photo? Maybe there is somewhere an explanation of how to upload photos through the gallery? Sorry that I am addressing you with such a question, but I still cannot become a local on the site)) Thank you!

[Katarzyna]

Katarzyna,

To insert a photo into the gallery - click on the profile at the top of the site and a menu plate will appear. Among other things, there is a small "My Gallery" in it. Click and go. On the gallery page at the top there will be an inscription "Upload file". And ship.

Here's how to insert a photo into a message from the gallery, p. 13

Questions, comments and suggestions on the work of the site and forum

and with baguettes ... What is the baking temperature and oven setting? It seems to me that convection ...

So here I am with a report on the experiment with forms.

Save!

It rose, maybe a little better than in the glass, the bottom turned out a little darker.

So it rises higher on my hearth.

The crust turned out to be thicker than in glass.

And what is the temperature, by the way? A usually plump crust comes out either with weak kneading, or at low temperature.

Maybe there is somewhere an explanation of how to upload photos through the gallery?

You can open the already typed message through the "preview" and then follow the prompts. It will be very clear there.)

Experiment with photo))

[Katarzyna]

Katarzyna,

Gorgeous crumb !! And the experiment is nothing)).

Urraaa !!!
Nice bread6, really!
Although the crust is not very tinted, but perhaps this is such a flour, not fast for the heat.)) Or is it still the temperature ... But the crumb is lovely!

[Scarecrow]

Scarecrow,

Something strange with my photos turns out))
First appeared, now the link is just ...

[Katarzyna]

Katarzyna, works - do not touch! (from)
6 was a normal photo .. Why should I touch something?)))

No, my fever is maximum, 250 degrees. I do everything according to the instructions))) But if I do it under a hood, then the crust is thin, while it is tinted no worse, and the next day it is very pleasant))

[Scarecrow]

Scarecrow,

Something strange with my photos turns out))
First appeared, now the link is just ...

The first square bracket is erased in the link-line of the photo. Write it back or copy it. This is the parenthesis, I highlighted it in bold. Remove the points and there will be a photo, as below. That's why I put points to show you. Otherwise, you will not see the line, but you will see the photo.

[.... img] https://mcooker-enm.tomathouse.com/gallery/albums/userpics/159759/image~4.jpg

In-in! I agree, I will not touch it anymore, I swear by my mother!)))



Nata, Lena,

Thank you very much for your help !!!
But my pale baguettes, they never succumbed to the maximum heat ... Heroes ... During molding, of course, they suffered, somewhat deflated. Maybe this also affected the porosity.
Photos were taken in the dark, the baguette was torn from the hands of family members.

[Katarzyna]

Katarzyna,

Great baguette. Although rather a loaf. I am also a lover of such "loaves". For baguettes, the incision should be with a gap (for a baguette, in this case, the moment of putting in the oven is a little missed - re-oven), but I love everything even and also constantly bake "loaves".

And what is the oven mode? For me - after all, the temperature is not enough. Hence the thickness / hardness of the crust - it has time to dry to a great depth before being tinted to the desired one.

Nata,
The temperature is 250, then 230, the mode is always only top-bottom, everything is as in the recipe ...
And about the fact that they stood, I also did exactly according to the recipe, minute by minute))).And how can you know when it's time to put it in the oven? Are there any special signs? How not to overexpose?

And how can you know when it's time to put it in the oven? Are there any special signs? How not to overexpose?

I myself will listen with pleasure.)) And I myself have only one answer - only my own experience can tell.

And you can still observe - there is a chance that not the final proofing is overexposed. But the molding is lagging behind. The yeast has already devoured most of the sugars, holes in the dough have been made, and then the rate of their vital activity drops sharply. And we just need it, we need it !!)) And there is no potential left for beautiful breakers and holes ...

Nata,
The temperature is 250, then 230, the mode is always only top-bottom, everything is as in the recipe ...
And about the fact that they stood, I also did exactly according to the recipe, minute by minute))). And how can you know when it's time to put it in the oven? Are there any special signs? How not to overexpose?

Following the recipe minute by minute does not give an absolutely predictable result)). Because in the manufacture of bread, hundreds of parameters are subject to simultaneous accounting and selection. From the freshness and quality of the yeast (how quickly it gets the job done) to the room temperature. Let's say that you have 22 in your kitchen, and I have 24-25. Proofing will obviously reach its peak faster. Do and do, repeat and repeat to get an eye on the breadth's distance. Very quickly you will begin to understand - enough or even 10 minutes to stand for it. The bread must still retain its elasticity and the ability to "bloat", because if it reaches the very peak of fermentation, then it will only deflate ...

there was a recommendation to drown a piece of dough - as it floats up, then a blank into the oven

[Scarecrow]

Scarecrow,

Nata, thank you very much for your advice!
My kitchen got 25 degrees, which means that the indicated time was long ...
Nata, do you think the indicated time is close to what temperature in the kitchen? I understand, the question is probably idiotic))))

Katko, Katerina,
It's funny about the drowned man, I'll try)))

[Katarzyna]

Katarzyna,

Baguettes at 25, I would defrost for 30 minutes. And it is sooo good to preheat the oven (in the sense of not setting it right away as the set of the set temperature showed, but let it warm up for another 10 minutes with such a temperature, so that then bang - the dough explosion.

[Scarecrow]

Scarecrow,

With the oven, I do this, from the moment the temperature is fully set, plus another 15 minutes. But bread never explodes ... Maybe my oven is weak?
Although no, when I bake in a ceramic dish under the lid, the bread probably explodes if a cut 1-1.5 cm deep breaks apart onto the sides of the bread.

Nata, can I show you a photo of bread, and you will appreciate whether it is an explosion or not))) I just took it out of the oven, baked it according to a different recipe.

[Katarzyna]

Katarzyna,

Yes, that's a good disclosure. it is he - an explosion))). An explosion is not an increase in bread with a reactive speed, although the process is visible to the naked eye)). This is a figurative expression, but the process is not so fast. It just happens literally in the first 5-7 minutes and you need to make it as full as possible during this time, so that the bread gives out its full potential for increase and only then begins to bake. Then the bread begins to set in a crust. If the humidity in the baking chamber is low, the heating of the workpiece will be poor, uneven (the thermal conductivity of dry air is much lower than the humid one) and the product will begin to tear the crust breaking (the crust is already baked on top, but inside only the heat has reached, warmed up and flooded). That is, we make a hot, humid environment and a high temperature: the workpiece heats up quickly and well / evenly, humidity prevents the formation of a crust (we kind of delay the moment of baking it, letting the bread rise as much as possible) and the bread is flooded, nothing holds it back. Then you can release steam from the oven - let it be tinted.

[Scarecrow]

Scarecrow,

Urrrrah! My bread exploded)))
Thanks for the help!!!

Chuch, hello.
I've baked this bread many times already, but I can't get good holes. And it rises well and tasty, but without holes. (((. How to increase them?

Give autolysis to the dough, do not add the dough first.In order for the gluten to develop and swell well, it will better keep bubbles, become stronger. Do not be too zealous when molding - bubbles persist.

Like this? Knead the main dough, raise it, and then add the dough?

[kolobashka]

kolobashka,

Yes. Mix what is for the dough (except yeast), soak for 40 minutes, and then mix everything together: dough, yeast and dough.

[Nata]

Nata, Good morning
I mixed the current last night with raw yeast that lives in the freezer, and I don't want to wait for them to thaw, I had to walk in the frost, I put them into warm water and gave them 3 minutes to dissolve))
an hour later it somehow did not really grow, the temperature in the kitchen was +25, well, I still messed up this thing, stood for 23 minutes and in the refrigerator on the upper shelf
what do you think will work out?

[katko]

katko,

Must. At least someone survived - they will breed. It's a question of time. Only in vain are you messing around uncontrollably. You ruin the taste. Or did she just knead?

nope, I'm not uncontrollable, yes, rather, I did a wrinkle, as if I pulled it from the edges into the center

It's a question of time

better to leave until tomorrow, right?

[katko]

katko,

With a small amount of yeast (really small), leave the dough for a day. But this is a dough. And at room temperature. Then they knead on it and give a second life to the test. You wish you had less, until the evening. This is the same dough already. In general - I don't see the dynamics and state - it's hard for me to navigate.

and I also don’t know how much yeast I put I broke off a frozen piece of 25 g two pieces ... well, probably 4-5 grams



I'll come home, I'll take a picture of you what it is
now I can only show a photo in a bowl, so I don't forget how much it was and whether it grew



this is how it looks now, almost a day has passed


leave it still ripe?
or in business?

Chuch, well, there are holes. Now another problem: I bake in the oven in a cast iron wok, the crust is very hard.

[katko]

katko,

At the time of the photo, this is not a dough and not a dough - I don't understand what. Semifinished. Why did you decide to do something with him?



kolobashka,

Do you put it right in the cold wok? Because the thick oak crust is the result of prolonged "drying". The wok (cast iron !!) heats up for a very long time. And a sharp high heat is needed. And preferably by ferry.

No, I heat it up with the oven and put it in a hot one. I bake with steam. The maximum temperature of my oven is 250. Preheat for 30 minutes.

[Scarecrow]

Scarecrow, left in the refrigerator



it has doubled from the original
blistering increased

[Scarecrow]

Scarecrow, Natasha, I have a question about proofing baskets, what is the most optimal diameter for the weight of the dough from the recipe?

[katko]

No, I heat it up with the oven and put it in a hot one. I bake with steam. The maximum temperature of my oven is 250. Preheat for 30 minutes.

Try WITHOUT wok. The wok is probably playing against you. Strongly warming up (cast iron is a sooo inert material) and in close contact with the product, it strongly "fries" the crust, to a great depth.

katko,
well, this is already possible in work.

Irishk @,

I can not tell. I don’t bake one bread out of the whole mass, I divide it into two parts.

[Scarecrow]

Scarecrow, to start up this?

[katko]

katko,

Yes, such a namana. how will you use the dough or as a dough?

[Scarecrow]

Scarecrow, I put it according to the recipe, in theory the dough should have turned out))

Well, I was only glad that I found what to bake bread in. (((



Also HP broke. ((((

proofing on a baking cloth with a cup of hot water in the oven





no holes of course, but nothing too