Vilapo
I bought myself a small email. Delongy's stove, but it turned out that her maximum temperature was only 200 *. I don't bake bread in gas bread, it burns, but to prevent this from happening, you need to dance with tambourines
kisuri
There is no need for a stone, let it be an inverted leaf, it is not so important. Do you have a cauldron or duck?
Vilapo
Quote: kisuri

There is no need for a stone, let it be an inverted leaf, it is not so important. Do you have a cauldron or duck?

There is a duck
kisuri
Then so: make a long workpiece, to fit the size of the duck, distance it on baking paper (Idol, don't look!). For now, heat the rooster with the oven. Take out the preheated duck and drag the blank on paper into it right behind the ears. CAUTION!!! You do not need to heat the lid, pour water on it and cover the duck. You can do it in the gas, it won't burn in the duck. After 25-30 minutes, remove the lid and bake until golden brown, and it will turn brown, I swear!
Pi. C. If something starts to burn with me, and it is too early to take it out, I cover it with aluminum foil. And I put it down, on the bottom, right at the beginning of baking.
Idol32
There is a technique for baking bread in special gizmos. In Europe and other Americas they are called La cloche or in the German way Romertopf.
Vilapo
I will definitely try
Vilapo
Bread Altamuro (Pane di Altamuro) in the oven is this a pot in question? Clay, for cooking, costs like a slow cooker
kisuri
Yes, here: 🔗, very pretty thing. But there is also a cast-iron cauldron, in my opinion, it is better, and can withstand any temperature without any problems without the danger of bursting. For a hundred years my mother-in-law had a duralumin cauldron lying around, almost thrown away. The bread in it turns out simply. I'm not talking about cast iron. And everyone was laughing at her, saying that you are dragging across three seas! ... And now he has no price. But the duck didn’t come, it got lost on the way.
Idol32
Is he. In Russia, I have not seen them on sale (I haven’t looked for them, and I haven’t seen them), but in the rest of the world they cost 40-60 American presidents (without delivery). In the European Union, probably the same, but only in euros.
Vilapo
Quote: Idol32

Is he. In Russia, I have not seen them on sale (I haven’t looked for them, and I haven’t seen them), but in the rest of the world they cost 40-60 American presidents (without delivery). In the European Union, probably the same, but only in euros.
And here you have 🔗
Vilapo
Quote: kisuri

Yes, here: 🔗, very pretty thing. But there is also a cast-iron cauldron, in my opinion, it is better, and can withstand any temperature without any problems without the danger of bursting. For a hundred years my mother-in-law had a duralumin cauldron lying around, almost thrown away. The bread in it turns out simply. I'm not talking about cast iron. And everyone was laughing at her, saying that you are dragging across three seas! ... And now he has no price. But the duck didn’t come, it got lost on the way.
Cool thing looked, I'm already looking at this
kisuri
Quote: Vilapo

Cool thing looked, I'm already looking at this
If you want to buy such a piece (I mean clay), be sure to check to what temperature it can be heated. I even bought a coated ceramic mold, but it turned out that it was only up to 200 * C.
Goodnight!
Vilapo
Quote: kisuri

If you want to buy such a piece (I mean clay), be sure to check to what temperature it can be heated. I even bought a coated ceramic mold, but it turned out that it was only up to 200 * C.
Goodnight!
Irisha
Idol32
Quote: Vilapo

And here you have 🔗

Wow, I always assumed that the name ROMERTOPF this is a common noun, but it turns out this is the name of the company. The same story as with Xerox and Jeep ...
fray zayac
with 1/3 semolina.
well, the same batter
Bread Altamuro (Pane di Altamuro) in the oven
Inusya

Lydia, I think - for holes - generally a record! Stunned !!!
fray zayac
inusya, I would say that there are only holes and a crust

Well, I didn’t want to "fry" on top, kept it for almost 1.5 hours ...
Idol32
Quote: fray Zayac

with 1/3 semolina.
well, the same batter
Bread Altamuro (Pane di Altamuro) in the oven

Yes, the holes are good. What didn’t want to blush, could it be in the oven? Have you checked the temperature?
fray zayac
the temperature (approximately) was 220, but the gas oven, mysterious
the rest of the breads turn red normally.
Idol32
It is necessary to purchase a special thermometer (for ovens). Otherwise, it will not be possible to bring the oven to clean water. We have a good Bosch stove, so it looks like the temperature sensor gave an oak and the stove has taken on a life of its own. Until the thermometer bought bread in it, what to play roulette!
fray zayac
duck I already want a thermometer
but until everything works out, I bake at random
kisuri
Hello Lida!
I don’t argue with the Master, but while you have nothing else, try to bake this bread under a lid: either in a cauldron, or, if you bake on a stone or on a sheet, cover it, for example, with the same cauldron. Before covering, sprinkle the lid with water, do not open for 25-30 minutes, then remove the lid and bake until golden brown. A completely different crust quality is obtained.
Lina Mishina
Thanks for the recipe. I've been baking this bread for a year already. TasteLyatin !!! It's just not clear why you need to preheat the oven before you put the bread for the final proofing (point 5).

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