How not to be left without bread during a long weekend. The recipe for a delicious loaf from the oven.

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Today I will tell you how not to be left without bread during a long weekend. Due to the turbulent epidemiological situation, today, it is better to go out as little as possible. But what to do if you want fresh bread? This problem will be solved recipe for a delicious loaf from the oven. When I started cooking according to this recipe, I expected to get a French baguette, but it turned out to be a Russian loaf, even tastier!

1. We knead the dough. Sift flour (500 grams). In a bowl of flour, make a depression, pour into it warm water (350 milliliters) and dry yeast bag (10 grams), add salt (2 teaspoons). Gently knead with a spatula; the dough should be of medium density. Then pour on your hand vegetable oil (1 tablespoon) and form a ball of dough. We also grease the dishes where the dough will rise with vegetable oil. Photo taken by the author.

Photo taken by the author (sifted flour)
Photo taken by the author (sifted flour)
Photo taken by the author (blinded the ball)
Photo taken by the author (sifted flour)
Photo taken by the author (dough in a bowl)
Photo taken by the author (sifted flour)

2. We heat the oven to 45-50 degrees

and turn it off, put the dishes with dough, covered with a towel, for 40 minutes. When it doubles, knead the dough and leave it still for 30 minutes and the third time we leave for 15 minutes. Then we take out the dough, divide by 3 equal parts. We straighten each part with our hand into a rectangle and begin to twist, pressing the edge with our fingers, we do 3 twists. Transfer to a baking sheet covered with parchment, seam down. Scroll the photo to the right.

Photo taken by the author (dough in the oven)
Photo taken by the author (dough in the oven)
Photo taken by the author (the dough has risen)
Photo taken by the author (dough in the oven)
Photo taken by the author (at first I divided it into 2 parts, but it needs 3 parts)
Photo taken by the author (dough in the oven)
Photo taken by the author (straightened into a rectangle)
Photo taken by the author (dough in the oven)
Photo taken by the author (twisted the dough)
Photo taken by the author (dough in the oven)
Photo taken by the author (wrapping the dough)
Photo taken by the author (dough in the oven)
Photo taken by the author (loaf formed)
Photo taken by the author (dough in the oven)

3. We place the loaves far from each other on a baking sheet, making a fold of parchment between them. We leave take a rest for 20 minutes, covering with a towel, we make transverse cuts. We heat the oven up to 220 degrees and put a baking sheet with bread until browning (about 20 minutes). The loaves are aromatic and crispy, when pressed, the bread "spreads out", taking its shape. True, there were no holes inside, like a French baguette, but this is for the best, since not even the next day they were excellent! If you liked the article, rate it like it and, if you haven't subscribed yet, subscribe to the channel! Scroll the photo to the right.

Photo taken by the author (loaves are ready)
Photo taken by the author (loaves are ready)
Photo taken by the author (loaves are ready)
Photo taken by the author (loaves are ready)
Photo taken by the author (loaves are ready)
Photo taken by the author (loaves are ready)

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