Hello, dear readers of the "Cooking with Natalia Kalnina" channel! I greet my regular guests, as well as all those who came to see me for the first time!
Today I want to share a recipe for bread in a baking sleeve. I recommend making bread in this way, because it is simple, you do not need special forms and it always turns out perfect. I saw the idea of baking such bread on the Internet, I liked the result so much that I immediately decided to share the recipe with you. The crust of the bread turns out to be unusually crispy and thin, which is important, and inside is a delicate crumb. Stays soft and as fresh for up to 6 days. This kind of bread is perfect for main courses and sandwiches for breakfast.
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Recipe:
Water -400ml
Sugar -1 tsp
Raw yeast -25g (or dry 11g)
Salt -1.5 tsp.
Flour -650g
Vegetable oil -3 tbsp. (+ for kneading 2 tablespoons)
COOKING METHOD
And so let's start with the test.
Pour 400 ml of warm water into a deep bowl, about 40 degrees, put 1 tsp. sugar and put yeast, me most of all I like to bake bread with raw yeast I put 25 grams, if you add dry yeast you will need 11 grams gram.
I always check the yeast, leave it for 10-15 minutes, if you can see that there is a reaction, gurgling, then the yeast working, add 1.5 tsp salt. 3 tbsp vegetable oil. Now add sifted flour 650 grams, knead the dough.
Now we grease our hands with oil so that the dough does not stick to our hands and knead the dough, so we will not hammer the dough with flour.
You can use a kneader.
We remove it to rise in a warm place for 1-1.5 hours, take it out well and leave it to rise, the second time the dough rises quickly after about 30-40 minutes.
We put it on the table, knead it well, roll it in flour, make a rectangle with our hands, wrap the roll, with a knife make cuts in the slant.
Now we need a baking sleeve. We put the workpiece in it, put it on a baking sheet and leave it for 15 minutes to distance, now turn on the oven and we put the bread to bake, I set the temperature to 180 degrees, time 50-60 minutes or be guided by your oven.
We immediately remove the finished loaf from the oven, carefully cut the sleeve so as not to burn itself and remove it from the sleeve.
Cover with a towel and leave to cool.
As it cools, you can cut it, by the way in the video I cut the bread in 15 minutes after I got it out of the oven. The crust is crispy as I love, but inside the crumb does not even crumble hot
If you liked the recipe, put it on the Class, share it on social networks or write a comment. Your feedback is the best reward for me 😘 😘 😘
You can also watch a more detailed process of making cutlets in my short video below: