Bread in the starter in the oven: a recipe with a photo

Having tried once to bake bread on the leaven in the oven, many families take for tradition the use on the table of only their own cooking. Homemade loaf is a daily tasty addition to the main dishes. The soup will seem more nutritious, and the sandwich is even tastier. How does the baking process?

Homemade bread on the leaven in the oven: the reason for the popularity

The secret of the success of the home loaf lies in a good leaven. Opara should be placed solely on a healthy and strong fermentation product, staying in its peak phase. If you plan to bake bread regularly, then the leaven must be kept in the house at all times. The quality of the crumb of the loaf and the taste of its use in a moment will spoil the peroxide or immature leaven. We can say that the favorite large pores in the crumb - 80% of the merit of a quality, matured yeast. Opara, of course, comes in any scenario, but the success of the finished product in the bulk depends on the quality of the source material. Preparation of bread on the leaven in the oven will be successful if you do not store the fermentation product in the refrigerator and regularly "feed" it.

Ingredients for cooking

In order to bake a delicious homemade bread, we will need:

• Flour from whole grains - 100 g.
• Rye or wheat flour of the second grade - 100 g.
• Mature yeast - 30 g.
• Water - 1 glass.

The secret of good opaire is any rough flour: whole grains, coarse grits, with bran or germ. To make bread on the leaven in the oven come to fame, it is important to avoid the wheat flour of the highest grade, which is emasculated.

How to cook spar?

So, the flour should not be emasculated. It is better if half of the total amount will be of one kind, and the remaining part of the other. Mistresses can combine different combinations, from this the quality of bread will not suffer. First beat the ripe ferment in lush foam, then add flour and mix thoroughly. It is necessary to withstand a sufficient amount of time for the mass to rise well. So, if you plan to bake in the morning, the sponge in a warm place is left overnight. For evening concoctions, you can make kneading, leaving for work in the morning. The full approach of the gum is influenced by temperature factors, as well as the grade of flour.

Aging time for quality opaque

In order for the bread to rise faster, the housewives put a pot of cauliflower in a warm place on a slightly heated oven or in an oven that keeps the temperature no more than 32 degrees. Under such conditions, bread rises completely in 6-8 hours. When there is no possibility to withstand such a temperature regime and the odor reaches at a temperature of 22 degrees, its full maturing will take place in 9 hours. If you adjust to meet the prescribed conditions, then the tasty rye bread on the leaven in the oven is easy to prepare.

What should be the volume of the received mass in the first stage?

Few beginners bakers know how many times the initial volume of opary increases. The dough should rise exactly 2 times. If at first it is difficult to navigate purely visually, you can take on a container with dimensional marks. In the future, everything will go intuitively. If the process seems to be quite complicated, you can try baking bread on the leaven in the oven without panic.

Kneading test

The second stage of the whole process is coming. So, to prepare the bread on the leaven in the oven, go to the direct batch. We take the following ingredients:

• Finished opara.
• Water in the amount of 1 cup.
• Bakery flour - 450 g.
• Dry yeast - 0.5 teaspoon.
• Salt - 2 teaspoons.

Some are interested in how to bake bread on a leaven in the oven with the help of raw yeast and can you do without this component at all? If we take the pressed yeast product, then it will need about 5 g. Pre-dissolve it in warm water. You can do without yeast at all. In this case, the period for the full proofing of the test will increase slightly. Yeasts only accelerate the lifting process. As in the case of an opaque, the finished mass should double in comparison with the original mass. Rye bread on the starter in the oven is made from rye flour, the process of preparing the dough is the same.

Step-by-step process of kneading

As a vessel, you can take a cauldron or a bread maker. First, we pour a glass of water into the container, then top up the sponge, carefully mix it. When you get a homogeneous mass, we sift the flour into the liquid. To make bread on the leaven in the oven was ideal, the process of sieving through a sieve should not be missed in any case. Our grandmothers themselves baked bread and knew their business, owning it in perfection. Now it is necessary to add yeast and make the first batch. Do not panic if the dough is still liquid, it's normal. If the batch is produced with the help of a special combine, the probability that the compound will be entirely wound on the hooks is great. After the unit has stopped, the mass immediately falls. To make the wheat bread on the leaven in the oven, manage to knead long enough, about 8 minutes.

The first disagreement

In many bakers a bowl is provided, covered with a plastic lid. Therefore, for pre-fermentation, you can leave the dough right there. The time of the first upsetting is 50 minutes, during which the mass rises well. Naked swelling of the base and increase in size are noticeable. After the right time has passed, you can proceed to the next stage of mixing, already with the use of salt and vegetable oil. To properly prepare the bread on the leaven in the oven, the recipe of which is given here, it is necessary to mix the salt until completely absorbed, and only then pour in 2 tbsp. Tablespoons oil. The dough will be ready when it completely leaves the walls and bottom of the vessel. The resulting bread mass looks rather impressive thanks to whole grain flour or bran flour.

The final stage of proofing

But that is not all. The received weight needs to lie still a little, before to go to be baked. Now you practically know how to cook bread on the leaven in the oven, there are very few manipulations left. And if at first it may seem that this process is laborious and time-consuming, then this is not so. After filling your hand, you can later bring the dough to automatic. So, our bread mass requires another 20-30 minutes of rest, during which you can drink a cup of coffee, check the lessons with children or see the latest news. The process of forming a loaf will be carried out on a smooth surface, slightly powdered with flour, using a special scraper. For the final stage of the proofing, a bowl or salad bowl, covered with a layer of parchment paper, is suitable.

We invent a cabinet

In the kitchen of an ordinary apartment for the last proofing, you can adapt any dark enclosed space. A microwave oven is good, you just need to put a glass of boiling water inside. Bread in the starter in the oven, a detailed description of which you carefully studied, it will not turn out well baked, if on the surface do not cut in random order. But first, the future loaf is lightly sprinkled with flour. Experienced bakers use a proofing under the film. However, if the landlady first takes up baking bread, it is better not to experiment.

We send the loaf to the heated oven

From the moment the cuts are made, the bread should be sent to a frying cabinet heated up to 300 degrees. We will immediately reduce the temperature to 220 degrees. Of course, the oven must be turned on in advance. The baking container must be provided with a lid. The workpiece itself is transferred there directly with paper. To get a rich, rather than a dry bread on the leaven in the oven, the recipe recommends sprinkling the mass before closing the lid several times with water. For this you can use a spray gun. Baking time with a lid is 15 minutes. Then, the lid is removed and left in the oven until completely ready.

Caring for a healthy diet and showing love for the family

No flavor can compare with the smell of freshly baked home-made bread. Domestic people will be assured of the absolute love of their mother and wife. Everyone who inhales an unrivaled smell will be drugged. And when it comes to cutting a handsome man, a light crumb with large pores will appear. The taste qualities of the resulting culinary masterpiece are so excellent that the family will ask their mistress to bake homemade breads again and again. After such an ideal taste, not only a gourmet, but also an absolutely undemanding person will not want to return to the store version. Such a delicious bread is worth it to learn how to bake it.

The question arises: "And will it be possible for a strong half of mankind to please its family at least at leisure with a delicious fragrant bread?" Yes, men are notable chefs, but usually they do not like to bother with the test, considering this process rather tedious. We believe that the bread on the leaven in the oven, the recipe of which is presented in this article, will become a brand name for the housewives.

Alternative way of baking

Now the reader is aware of how to bake bread on a leaven in the oven, the recipe with the photo is studied. By itself, a logical question emerges: "Are there alternative ways of baking?" Skillful bakers, honing their skills, experimenting, are in search of the best options for creating this indispensable component on the table. So, many craftsmen adapted for this case a round deep Chinese pan with a convex bottom, called a wok. However, traditional, albeit more time consuming, is baking in an oven on a stone. This method is similar to that used by our ancestors, sending bread to the Russian oven.