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Is it possible to bake bread at home. How to cook bread in the oven at home according to a step-by-step recipe with a photo




No store-bought bread will ever replace home-baked bread with your own hands. We put our energy and all the love for our household into homemade bread. I really love baking bread and, even having acquired a bread machine, I still make bread, kneading with my hands, and bake it in the oven. Being a busy person, I try to look for recipes for bread that is prepared in a relatively short period of time. This time I'm giving you the recipe. quick homemade bread, which I tried quite recently, but already managed to bake three times. The bread is very soft and airy - feel free to recommend it to you!

Ingredients

To make quick homemade bread, we need:

warm water - 210 ml;

dry yeast - 1 tsp;

wheat flour - 320 g;

sunflower oil - 30 ml;

sugar - 1 tsp;

salt - 0.5 tsp

Cooking steps

Mix dry ingredients: sift flour, add salt, sugar and yeast.

Knead a soft and pleasant dough. Since flour comes in different densities, its amount may be slightly larger. I got 20 grams more than in the recipe. Lubricate the bowl with oil and place the dough in it for 30 minutes, covered with a lid or film.

Homemade bread is prepared quite quickly, but it turns out very soft with an ideal crumb structure.

Enjoy your meal!

Home-cooked bread - have you only read about it or heard from a friend? And it is right that you also showed interest in healthy eating, which is especially in trend now. After all, the majority is increasingly leaning towards food prepared at home from natural products. Especially when it comes to such an important product as bread.

Yes, he was the head of everything before. In any case, people who knew a lot said so. After all, bread made at home from proven products has no price. It's much cheaper in every way. Having prepared it, you will perform simple mathematical operations, inhale these most pleasant aromas together with your family, look at the happy faces of your family and understand everything.

Types of homemade bread

Who said that bread in a slow cooker is not the same as with traditional methods? Experiment and get the taste you want! After all, bread can turn out different:

Darnitsky bread

  1. Normal (white, gray, rye).
  2. From different types of flour (wheat, rye, corn, barley, oatmeal, buckwheat, etc.).
  3. With different fillers (seeds, nuts, dried fruits, etc.).
  4. Sweet and unsweetened.

So, I will tell you how to bake healthy and delicious bread at home.

flour requirements

This is not someone's notion - the quality and appearance of this product. After all, a lot here depends not only on where and in what to bake homemade bread. So, how do we need flour for this or that bread - white, rye, gray, etc.

  • Wheat . For baking white bread, flour of the highest and first grade, made from durum wheat, is required. The bread is soft and evenly porous. If cooked from flour of the 2nd grade and with bran, it will not be so tender, but wonderful bread, rich in minerals and vitamins.
  • barley flour . And then there's the gluten deficiency. Bread from it turns out flattened. And he will quickly become stale.

Bread made from barley flour

  • . Due to the content in it of substances that interfere with the formation of gluten, such bread is denser. Want more fluffy bread? Add wheat to rye.
  • Corn flour . It does not contain proteins that form gluten. That is why it is desirable to add proteins or baking powder here. With the introduction of yeast into the dough, wheat flour must also be added here.
  • Oatmeal and buckwheat flour . If you add wheat flour to this type, then gluten will be present in the dough. Such bread will be unusually tasty, fragrant and with a crispy crust.

With buckwheat flour

Ways to make bread at home

This is another plus in favor of making bread at home. After all, there are enough ways to bake bread. And it's not just about what to bake on - with yeast, soda or something else. And not about what to put in the first place - dry ingredients or pour them into liquid ones.

For baking can be used:

Dough in a multicooker

  1. Russian oven.
  2. Oven.
  3. Bread maker.
  4. Multicooker.
  5. A frying pan and even a fire, etc.

Recipe for homemade white bread in a slow cooker - a step by step recipe with a photo

A loaf of white bread is a traditional attribute of our menu. Just do not think that you will not be able to cope with such a task. Even if you do not have an oven, bread maker or oven, take a slow cooker. You will enjoy both the process, which will last about two hours, and the result!

Ingredients:

  • Wheat flour - 550 g
  • Water - 325 ml
  • Yeast (dry) - 2 tsp
  • Salt - 1 tbsp. l.
  • Sugar - 1 tbsp. l.
  • Vegetable oil - 2 tsp

Making delicious homemade white bread

We heat the water to a hot state and dissolve salt and sugar in it first.

Step 1: Sugar and Salt

Mix this solution with yeast.

Step 2. Yeast

It is necessary to mix everything again and remove - the yeast should come up, giving foam. Then add the butter here and, after sifting the flour, pour it into the bowl.

Step 3. Flour

Now you can turn on the multi, let it warm up. And we knead the dough so that the bun is tighter. First in a bowl, and then on the board, adding flour,

Step 4. Gingerbread Man

That's all. You can put the dough in a bowl, grease it with oil, and let the dough rise - any way is good, as long as there is a lot of heat. And bake on the "baking" mode. A slow cooker is not an oven, and a beautiful hat will not work. But don’t be upset - take the loaf out of the bowl and turn it over on the other side, bake for another 15 minutes. This is how the “tanned” shade will turn out.

Step 5: Flip

How to bake homemade rye bread - my favorite recipe

This type of bread has always been a welcome guest on the table. How is it prepared? With yeast and sourdough. As a base, wheat and rye flour is taken here. And they bake rye not only in the oven or bread machine, but also in a slow cooker. Offer several recipes for making rye bread

Rye homemade bread

In a bread maker . Everything is quick and simple - and kneading is done, and baking, and a minimum of dishes are used.

Ingredient:

  • Rye flour - 1.5 cups
  • Yeast - 1 tsp
  • Olive oil - 1 tbsp.
  • Serum - 1 cup
  • Sugar
  • Cumin - optional

How to make homemade rye bread - a time-tested recipe

Having laid all the products in the bread machine, select the “Rye bread” mode. Cover with a lid and that's it. After 3 hours, a fragrant loaf is on your table.

. No less convenient and simple way. Now make sure of this by preparing bread with a pleasant aroma. Please note that such a dough does not rise well, so rye dough can be diluted with wheat flour.

Rye bread with lard

Ingredients:

  • Rye flour - 700 g
  • Wheat flour - 2 tbsp. (may be in half)
  • Yeast (dry) - 2 tsp
  • Milk - 2 cups
  • Salt - 2 tsp
  • Sugar - 2 tsp
  • Vegetable oil - 100 ml
  • Garlic - 2 cloves (optional)
  • Coriander - a little (optional)

Cooking a delicious recipe for homemade rye bread

Slightly warming the milk, combine it with salt and sugar, and then with butter. Let all this stand for half an hour, after which we will send the dough to a mixture of flour and finely chopped garlic and coriander. The dough is not cool knead on the table, poured with oil. Then we send the dough to a preheated multicooker in the "heating" mode for half an hour. After that, setting the cartoon to the “baking” mode, we bake for an hour.

In the oven . Fragrant, tasty, healthy rye bread is also obtained in the oven. Recipes for its preparation - the sea. I will offer some of the most popular and original.

With flax seeds (or cereal mixture). Mix 600 g of a mixture of wheat and rye flour (1: 2) with 150 g of flax seeds, and then pour 40 g of fresh yeast prepared from water and sugar (in a spoon) here. As soon as this mass rises, pour a glass of water into it, 50 melted margarine, add a spoonful of salt. Let's knead a stiff dough. After an hour and a half, knead again and send it to the mold. Turn on the oven and bake the bread for about forty minutes. You can sprinkle the bread preparation on top with a cereal mixture.

Yeast-free soda dough. Quickly knead a stiff dough from a glass of kefir, 1 tablespoon of vegetable oil, 500 g of rye flour mixed with soda (1 tsp) and nuts (100 g). Having sent the dough into a mold covered with foil, bake the bread for half an hour in the oven. Then, removing the foil, bake for another quarter of an hour. for 30 minutes. Cover the form with foil. After the time has elapsed, remove the foil and brown the bread for another 15 minutes.

Serum. Mix with sugar and 20 g of pressed yeast a glass of whey. After two hours of standing in the heat, pour the dough into 500 g of a mixture of rye and wheat flour, add 1 tbsp each. margarine and vegetable oil, 1 tsp. salt and a clove of minced garlic. After two hours, roll out the bun and, flattening it, put it on proofing. After 40 minutes, send to the oven for 40-45 minutes.

Focaccia - Italian bread with sun-dried tomatoes

Unique food for those who love experiments and first courses, sauces and sandwiches. Fragrant Italian bread is tasty and satisfying.

Ingredients:

  • Water - 200 ml
  • Flour - 2.5 cups
  • Vegetable oil - 3 tbsp.
  • Yeast (dry) - 2 tsp
  • Salt - 1 tsp
  • Sugar - 1 tbsp.
  • Dried tomatoes
  • Spices - to taste

Proper preparation of Italian focaccia bread

Prepare a dough by mixing sugar, yeast and a little flour. After twenty minutes of standing in the heat, pour the oil. After stirring everything, pour flour gradually. Knead the bun with oiled hands. Let it stand in a warm place for forty minutes. After you knead the bun, roll it out to a thickness of 2 cm and sprinkle with sun-dried tomatoes and spices. Let's roll it all into a roll, twist it in a spiral and send it to a bowl, greased with oil. Let it fit in the heating mode. And we bake the bread in the “baking” mode for 45 minutes on one side and 15 on the other.

Yes, you can experiment with home-baking bread endlessly. But, I will clarify, this must be done, having already become acquainted with the basics. In the meantime, so that you and your family rejoice every time you bake bread, try to stick to the recipe and tips.

  1. We take the freshest products, especially yeast.
  2. Yeasts are more likely to take dry yeast.
  3. We always sift the flour.
  4. Even if rye bread or corn bread, it is prepared on the basis of wheat flour, adding other types for taste.
  5. We always make a dough, not really experimenting with sourdough (it’s better to stick to the recipe).
  6. Bread, more precisely, the dough loves heat!
  7. Do not forget to cover the bun (if you are not proofing in a slow cooker or bread machine) with a towel or a clean cloth.
  8. We carefully knead the dough, without this the bread will not turn out magnificent.
  9. The kneading, more precisely, the shape of the kolobok, must be monitored. It should be round (not in any other shape!) and resilient.
  10. When laying products, the recommendations of the manufacturers should be followed. So, in a slow cooker - these are the same rules, in bread makers, gas ovens, etc.
  11. You can make notches on the top.
  12. We put the bread only in a heated oven.
  13. We do not open the oven, cartoon, etc. until the end of the program - the bread may settle.
  14. Do not cut freshly baked bread right away.
  15. Do you want the crust to be crunchy? Sprinkle hot bread with cold water and cover with a towel.
  16. Always cook in a good mood.

Without a doubt, there are many more recipes for making bread at home. If you want this, you can learn how to bake any kind of bread for the joy of yourself and your loved ones.

Ode to bread can be sung endlessly. Bread is the head of everything, there will be bread - there will be lunch ... Today, buying bread is not a problem, but technology in this case has rather gone to the detriment, since now you can find an almost complete periodic table in a loaf, which allows baking not stale for weeks. Have you ever bought American bread for toast? Check it out, you will be pleasantly surprised.

Whether it's homemade cakes, the components of which you are more than sure of. Baking bread at home is very easy. Do not be afraid to work with the dough, treat it with confidence, and in return it will give you a warm and fragrant crumb.

History of creation

It is possible to consider the history of the development of bread endlessly - it has been constant as the basis of the human diet from century to century, while the recipe and cooking method have been steadily changing. According to scientists, it began about 15 thousand years ago, when our ancestors began to grind grains with stones, after which they mixed them with water. Thus, the first bread was in the form of a semi-liquid stew. Over time, having curbed the fire and learned to keep it in the hearth, people began to bake unleavened cakes. Thanks to this, they made their diet more stable, having the opportunity to stock up on food from grain.

The first bread in its more or less familiar form appeared thanks to the ancient Egyptians. According to the assumption, about 6 thousand years ago, due to a mistake (very successful, we have to admit), people found out that the fermentation process is able to loosen the dough, probably they simply left it in a warm place overnight, and in the morning they found that the mass became softer. Such a fast fermentation process is associated with a high ambient temperature and unrefined grain. Thanks to this discovery, the inhabitants of ancient Egypt figured out how to bake soft and fluffy bread at home instead of a hard cake.

The familiar name "bread" supposedly appeared thanks to the bakers of Ancient Greece, who baked cakes in special vessels - klibanos. From there, it spread further throughout the world, undergoing changes, depending on the locality.

Role in society

The very technology of baking bread has also improved over time, taking an increasing part of people's nutrition. Bread was an indicator of status in Europe. For example, it was not enough to know how to bake homemade bread - the hostess had to strictly observe the serving of dishes at the official table.

Bread varied from the highest quality - white from sifted flour, which was offered to the most titled guests at the head of the table, to plain black, which was placed at the end of the table for the simplest eaters. Stale loaves were also used - they were hollowed out, imitating plates, and food was served in them.

Role in Russian culture

In Russia, it is extremely difficult to overestimate bread as a symbol. It is justifiably considered a synonym for well-being in all its manifestations. That is why all joyful events, whether it be the arrival of dear guests or a wedding, were met with a loaf and salt. Bread is like a full house, a house is like a talisman from troubles.

Our days

Now there are no problems with how to bake bread at home. The classic recipe includes a fermentation catalyst (sourdough or yeast), flour, water and salt. From here, recipes are increasingly diverging that will help you revive the heritage of both Russia and other states in the conditions of home cooking.

Judge for yourself, at least you have access to:

  • Russian loaf;
  • Caucasian lavash;
  • Italian ciabatta;
  • french baguette;
  • german pretzels.

But each of these names has several varieties! You will be able to please your loved ones with something new every day.

Basic Recipe

In order to bake bread at home in the oven, just take:

  • wheat flour of the highest grade - 1 kg;
  • warm water - 625 ml;
  • fresh yeast - 30 grams (if your yeast is dry, then take it half as much);
  • coarse salt - 2 tbsp. spoons;
  • sugar - 2 tbsp. spoons;
  • flour for kneading - as needed.

Sequencing

It should be noted that you can both bake bread in a bread machine and manually - in the first case, you will even make your task easier. It will be enough to correctly set up all the stages of mixing and place the necessary components in the equipment. Plus, in busy conditions, it is even more convenient, since the device will do everything for you - there is no need to be constantly at the oven.

Sift the flour with a slide on a clean surface, make a depression and pour half the water into it, add the rest of the ingredients there, except for the flour for kneading. Slowly gather the flour along the edge with your hand, kneading the dough to a semi-liquid, viscous mass. Add the rest of the flour and keep mixing until you've used up all the flour in the "slide". At this point, the dough will no longer stick to your hands, it will be soft, but elastic. Work with it as actively as possible - knead, fold until it becomes elastic. Place the dough in a large bowl, cover with cling film and place in a warm place.

Once the dough has doubled in size, knead it vigorously for at least half a minute. At this stage, you can add various products and seasonings in order to give it personality. We will consider options for such combinations, which will show how to bake bread at home with a unique taste, after the main recipe. It should be noted that you can both bake bread in a bread machine and manually - in the first case, you will even make your task easier. It will be enough to correctly set up all the stages of mixing and place the necessary components in the equipment. Plus, in busy conditions, it is even more convenient, since the device will do everything for you - there is no need to be constantly at the oven.

Put the prepared dough in a baking dish, return to a warm place, previously covered. It should again double in size. This will take approximately an hour.

Heat the oven to 200 C. Place the risen bread in it and bake for half an hour. The cooking time may vary depending on the thickness of the dough layer. In order to determine the readiness of baking, it is enough to knock on the bread bottom - if the sound is deaf, then everything is ready.

Wrap the finished bread in a kitchen towel and let it rest for 20 minutes.

Taste variations

Below we highlight successful combinations of additives, thanks to which you will learn how to bake homemade bread with a taste that is not available in store samples:


All of these variations are not limited to the oven - if necessary, you can either bake bread in a slow cooker or in your grandmother's wood-burning stove.

Alternative to yeast

More and more people are trying to move away from yeast in favor of sourdough, arguing that the latter is older and healthier. The dispute between these two baking powder is still open.

Making sourdough at home is quite simple, just get rye flour and patience. Sequencing:

  • Mix in a spacious container 100 grams of rye flour and 150 grams of warm water. Cover with a towel and leave overnight in a warm place.
  • The next day, add another 100 grams of flour with water, mix, return to the place.
  • After another day, add 150 and 100 grams of water with flour, respectively, return the container to its place.
  • A day later, repeat the procedure with 100 grams of flour and water, return to its place.
  • On the fifth day, the natural baking powder is ready. The starter is airy, saturated with bubbles, has a slightly sour bready smell. You can bake!

How many proverbs and sayings about bread were invented by the people, not to count. Since ancient times, bread has been revered and treated with great respect. Bread is the head of everything! To this day, it is a staple food. You won't be full without bread.

Baking is a labor-intensive and time-consuming activity, but this is all offset by the pleasure that you get from a delicious, fragrant loaf baked with your own hands.

Bread can be baked in the oven, in the oven, in a bread machine, from yeast dough and dough without yeast.

We will present you several recipes for bread, appetizing, unique in taste.

Let me start by reminding you.

  1. In the old days they said that the taste of bread depends on good hands and a good heart.
  2. Important, for tasty, high-quality bread, is flour and pure water, their correct ratio in the dough
  3. I would especially like to note that when kneading the dough, the room should be warm, and the flour should not be cold.
  4. When preparing yeast, they must be thoroughly mixed with water, adding a small amount of flour
  5. The kneaded dough needs to be put in a warm place for fermentation for 4-6 hours.
  6. Well-fermenting dough is porous, smells of alcohol and has a convex shape on top
  7. At the time of fermentation, the dough must be covered with a towel

How to make sourdough for yeast-free dough, you can read more

Recipes for delicious bread from yeast dough in the oven

Bread at home from A to Z

How to bake white wheat bread at home

To make this bread, for 1 kg of wheat flour you will need to cook

  • 2 glasses of water
  • 30 - 40 g of yeast,
  • 1 st. spoon of salt
  • 2 tbsp. l. Sahara,
  • 1 - 2 tbsp. l. vegetable oil
  • 1 st. l. butter

Let's start kneading the test. Take half the flour, mix it with 1.5 cups of water and yeast. Mix it all very well. It is better to dilute the yeast first and add it to the flour. It is best to knead the dough with your hands, if necessary, slightly adding flour, until it stops sticking to the walls of the pan.

Keep in mind that the pan should be large enough so that the dough can freely increase in size by 3 times.

Cover with a towel, put the pan in a warm place for 3 - 4 hours, periodically kneading it (about every hour).

After the dough has increased by 1.5 - 2 times, knead the dough again, adding the rest of the flour, water, salt, sugar and vegetable oil to it. If you want the dough to be more rich, add one egg to it. Knead everything well, and cover the pan, put again in a warm place for 1.5 hours.

Prepare the forms, it can be a deep baking sheet, a saucepan, special baking dishes, grease them with oil and spread the dough in them, keep in mind that you should not fill the forms completely, as the dough will increase in size during baking.

Put the forms for 20-40 minutes in a warm place, preferably to a warm battery. The dough will rise a little more.

Now the most crucial moment - we bake bread. If there is an elevated temperature and low humidity in the oven, we can get low, unbaked, hard bread, so the temperature and humidity must be created.

First, heat the oven to 160 - 180 degrees and put a bowl of water on the bottom of the oven. Place the forms on the middle shelf and hold for 6 - 10 minutes, then raise the temperature to 220 - 280 degrees, bake until cooked, at the end of baking, reduce the temperature again to 180 degrees. Baking time depends on the weight of the loaf, with 1.5 kg - about 1.5 hours.

After taking the bread out of the oven, brush it with a 1:1 diluted egg with water or butter. Cover with a towel and leave to cool. After it cools down, you can take it out of the mold.

Start baking - we are sure you will succeed.

An old recipe for homemade yeast bread

To bake this bread you will need:

  • 10 g yeast
  • 0.5 cup warm water
  • 1 glass of warm milk
  • 4 tbsp. l. vegetable oil
  • 1 tsp salt
  • wheat flour as needed

It is necessary to pour the yeast into warm water with the addition of 1 tablespoon of flour, mix everything thoroughly. Add salt, milk and butter.

While stirring, add a little flour until the dough becomes cool, while soft, tender and does not stick to your hands.

Divide the whole dough into several small balls. Flatten slightly and place on a baking sheet. Load into hot oven and bake for approximately 10 minutes.

Readiness check with a match, piercing the bread, if the dough does not stick to the match, the bread is ready. Take it out and put it on a wooden board, covering it with a towel for 20 minutes.

In old Russian recipes, it was advised to grease the form with hemp oil, and before baking bread, keep the flour in a warm place for two days.

How to bake homemade rye bread in the oven

According to professional bakers, real rye bread can only be baked in a Russian oven. Only in it you can get the aroma of real rye bread, while the loaves should be large - five kilograms.

Well, there are few housewives who have the opportunity to use the Russian oven, and yet we dare to use this recipe for baking it at home in our modern apartments.

To complete our recipe, you will need 2 cups of sifted rye flour, 1 cup of water, 25 g of yeast, salt at the tip of a teaspoon.

Take a bowl, put flour in it. Dilute the yeast with water, pour it into a bowl, salt and knead the dough so that it is soft, smooth, uniform.

Make a bun out of it, leave it in a warm place for 1.5 hours. The dough will ferment and rise, and the aroma of fermented rye dough will come from it.

After that, knead it well again, place it on a prepared baking sheet, pre-oiled, shape it.

Wait about an hour for the dough to rise, send it to the oven, heated to 230 degrees for 30 minutes, after sprinkling it with water.

Ready bread, remove from the mold and lightly moisten with water on top, cover with a towel to cool.

Break off a piece of fragrant tasty bread and try it with cold milk. The taste is unforgettable.

A simple recipe for baking milky white bread

For this recipe, prepare based on 850 g of wheat flour -

  • 1 glass of milk
  • 100 g sugar
  • 150 g butter
  • 20 g yeast
  • 3 eggs and salt on the tip of a knife

First, dilute the yeast with warm milk, add half the sugar and 100 grams of flour, make a batter, leave it in a warm place for 1 hour.

At this time, we will make the filling, for this, rub the butter so that it becomes white, combine with egg yolks, salt and sugar. Pound all this very well until a liquid homogeneous mass is obtained.

Whisk the remaining whites.

Put the dough in a large saucepan, add flour, filling, proteins. Knead the dough well, divide into 2 equal parts, shape the loaves and place them in pre-oiled molds.

The top of the roll can, if desired, sprinkle with crushed nuts, grease with an egg. Bake at a temperature of approximately 180 degrees for 45 minutes.

Recipes for homemade bread dough without yeast

We bake a bun according to the recipe with cinnamon and raisins

Take the yolks from 5 eggs and mix with 100 g of powdered sugar until smooth.

0.5 tsp ground cinnamon, 3 grains of cloves, half a glass of pitted raisins, grated peel of one lemon, add to the resulting mass and mix it all.

Beat the whites, add to the mass and adding 50 g of wheat flour, knead the dough well.

Bake in a greased form, over low heat for 30 minutes.

vanilla potato bread recipe

Pound the yolks with powdered sugar until white, add whipped cream, potato flour, vanillin and knead everything well.

Take a form, preferably round, grease with oil and sprinkle with flour on top, place the dough in it.

Bake in the oven until done.

The composition of this bread –

  • 120 g potato flour
  • 10 egg yolks
  • 5 proteins
  • 150 g powdered sugar
  • 0.5 teaspoon vanillin

Corn flour bread in the oven without yeast

Make a homogeneous mass consisting of 3 egg yolks, 150 g of powdered sugar, add 1 cup of sifted corn flour, grated zest, juice from one lemon to it. Mix it all well.

Beat whites from 12 eggs and pour into the dough, mix lightly.

Bake over low heat in a greased and floured form.

Bread recipes from yeast dough in a bread machine

We bake in a bread machine Tex-Mex bread with sweet pepper

Since many, today, have electric bread machines in their household kitchens, we decided to give two, in our opinion, original recipes for delicious bread. There are many varieties of bread machines, and we will do this in a fairly common, Tefal model, the easiest to use.

  • 225 ml water
  • 30 g tomato paste
  • 6 g salt (1 tsp)
  • 290 g sifted wheat flour

Place the container in the bread maker, select mode 5 (baking French bread), product weight 750 g, crust color and start. After the signal, add 100 g of red, yellow and green sweet peppers, cut into small cubes.

How to bake Hawaiian bread in a bread machine

On a 750 g roll, place the products in the container in the following sequence:

  • 135 ml milk
  • 1 egg
  • 7 g salt (1 tsp)
  • 75 g sugar
  • 375 g sifted wheat flour
  • 5 g dry yeast (in 1 tsp - 3 g dry yeast)

Place the container in the bread maker, select mode 6 (highest baking bread), product weight 750 g, crust color and start. After 5 minutes, after the start of kneading, open the lid and add 70 g of soft butter.

After the signal, add 30 g of cocoa powder and 80 g of pineapples, cut into cubes. At the beginning of the baking process, brush the crust with a beaten egg, sprinkle with 10 g of cocoa powder and decorate with 30 g of pineapple rings.

Watch the video how to bake in a bread machine and the recipe

Video recipe from the chef Homemade rustic bread

You can find out how to store bread at home so that it does not stale longer.

Friends, hello! Today I decided to talk about baking conditions in electric ovens in the context of working with bread. Despite the fact that almost every recipe has general recommendations on baking conditions (temperature, moisture at the beginning, etc.), in reality, everything is not so simple when it comes to baking in electric ovens. Everything is different there. A good half of the kitchens are now equipped with them and you can bake whatever you like in them, they are reliable, familiar, stable and have a lot of functions, especially convection is appreciated. But, paradoxically, it is not very suitable for bread, and in order to get perfect bread, you have to constantly fight with it.

Bread in an electric oven, which was baked under a hood

How does an electric oven work, features and cons.

Modern electric ovens usually have top and bottom heats and one or two "windows" in the back wall of the oven where fans are located to create convection. Convection contributes to the uniform distribution of hot air and stable heating throughout the oven, the heaters provide high-quality heating from above and below. It seems that everything is there to create ideal conditions for baking anything, but not bread. Almost all electric ovens sin with one thing: the bottom of the baking turns out to be pale, and sometimes it doesn’t bake at all, while the top can be very ruddy. For bread, it is very important that the hottest thing is just from below, this contributes to the formation of the correct pores and the overall shape of the loaf, for ciabatta this is generally critical, because the hot hearth plays a decisive role in the formation of large pores in wet dough. For this, in fact, we bake on a stone, and heat it for an hour and a half at the maximum temperature. And here is such an ambush: a cool expensive electric oven, a million functions, and bread is baked incorrectly!

Bread baked in convection mode without a stone, the bottom did not brown at all


Bread on a stone and under a hood in an electric oven

Another point is convection. On the one hand, it's great that it exists, because it is very important to have a uniform temperature in all corners of the oven, but convection is useless for bread. It is she who leads to uneven effects of temperatures during baking, due to which the bread crust can be undermined in completely unexpected places (from the side or from below, depending on where the fan is located). In addition, with constant blowing, the crust is formed incorrectly in principle: the fan blows off all the steam that the bread needs, especially in the first half of baking, the processes of caramelization of sugars cannot properly pass in the crust, it begins to darken and coarsen early. For the same reason, the incisions do not open, but simply harden, and the volume of bread is less than it could be - all due to the fact that the crust is formed too early, loses moisture and, accordingly, elasticity.

crust formed under conditions of sufficient moisture and temperature


Crust formed in convection mode

This is also reflected in the taste and aroma: as you know, properly baked bread has not only a beautiful, thin golden crust, but it also smells amazing! But the “wrong” crust has a not very pleasant burnt smell, it is not appetizing and insulting, especially if you have been fiddling with the dough all day on your only day off.

The same problem is inherent in all professional combi steamers (multi-level ovens in which there is both convection and humidification). It would seem that there is nothing more to wish for: they are able to create a high temperature inside the chamber, they have automatic steam supply, and you can also adjust the intensity of evaporation, however, the problems in them are the same as in conventional electric ovens. Steam can be turned on, given 100%, but the crust will still turn out to be “wrong” due to constant blowing: convection will disperse all the steam, and the bread crust will harden and start to burn.

baking in a combi oven under a hood and simply with moistening

The difference is immediately noticeable, it's the same bread, just baked in different conditions

The recommended temperature of 240-250 degrees for such ovens and ovens is simply unrealistic, because even ten minutes will not pass before the crust turns brown, but the bread itself remains raw inside. I don’t know, maybe there are some other tricks, but in such ovens or ovens I start baking at a maximum of 220 and after 10-15 minutes I reduce it to 180, while the total baking time increases significantly. If in gas bread weighing 500-600 gr. 20-25 minutes are enough, then in a combi steamer or electric oven it bakes for about 40 minutes.

What to do?

  • Turn off convection if possible. You can heat the oven with it, moreover, raise the temperature to 240-250-265, but when planting bread, it is better to turn off the airflow completely or make it minimal if it is not possible to turn it off.
  • Be sure to use a stone, and not necessarily very thick, a thickness of 1.2-1.5 cm will be enough, and warm it well, at least 30-40 minutes.
  • Bake under the hood. I know that I have seven troubles - one answer, but it's true, bake bread under a hood, and preferably under a ceramic one, because under it you can bake bread completely without removing it after 15-20 minutes of baking. A high-quality thick-walled cap, for example, such as the one produced by the French, is good not only because it locks moisture around the bread, when heated, it creates special conditions that are most suitable for bread: it evenly heats that small enclosed space limited by its walls, due to which and the bread crust is formed perfectly, and the bread itself is baked much faster. Cast iron is similar in effect, but it is more difficult to work with, it is very heavy, and it cools faster than ceramics. Even in the highest quality ovens in its different parts, the temperature can be different simply from the fact that they themselves are quite large and cannot really warm up evenly.

This is especially true for ovens that do not turn off convection. Even if you hold the bread under the hood for 15 minutes and then remove it, a strong hot blow will still lead to the fact that the crust will not form correctly, the cuts will not open as fully as they could under more suitable conditions, and the volume of the bread will turn out to be smaller. Ceramics, due to its special porous structure, allows you to bake bread completely under the bell, without leading to an excess of steam, blurring of cuts and a glossy crust.

What to look for when choosing an electric oven

I will not advise companies and manufacturers, I don’t understand them at all, so I’ll just list what you should pay attention to.

  • It is desirable that the oven has two tenons (upper and lower) and modes that allow you to use them alternately (for each ten according to the mode, for example) or all together. If there is a function to control the heating temperature of each of the heaters - great, take it :)
  • It is desirable that it be possible to turn off convection. This is probably the most important function for bread.
  • It is desirable that the door has 2-3 glasses, this will allow you to better hold the dough in the oven and heat it more evenly.

What ovens did I bake in and what oven do I bake in

I have baked bread in a wide variety of domestic electric ovens, in deadly gas ovens, in conventional combi steamers, and in complex programmable super-combi steamers that cost the size of a three-room apartment in Kharkiv. I baked in electric hearth pizza ovens, in professional wood-burning ovens, in Russian ovens, in dome wood-burning pizza ovens and in many other places I baked. I won’t even talk about firewood now - this is definitely a new level for bread and real magic, I’ll tell you what I usually bake in.

I have a gas oven and I love it dearly, it is almost perfect: the bread crust in it is beautifully blushed, and the bottom does not burn, while I always use a stone and a cap. When I first baked in it, I could not believe that this was actually happening, the bread in it was perfect! I was so used to burnt crusts and pale tops, to the fact that the top had to be grilled and baked for 40 instead of 20 minutes, that for a long time, taking out another rosy loaf, I danced with joy. I have a far from new German Kaiser stove, it heats up to a maximum of 240 degrees (therefore, it is almost ideal, but this is not enough for wet dough), and I bought it used more than two years ago, for a penny, for a rented apartment instead of the Soviet elect, which passed gas and, it seems, was generally life-threatening. Since then, we have had many interesting experiments, adventures and relocations, there were proposals to change it to a more modern electric one, but it seems that we found each other, and I refuse offers. This is how we live :) I wish you to find your own oven or make good friends with the one that is, inspiration and delicious bread!

P.S. Many thanks to Irina Tereshkina, Vera Anisimova and Elena Kosova for photo support!