Bread in the oven: since I tried this method, I don’t want any other bread...

Bread in the oven turns out tall, fibrous, juicy, due to which it stays fresh longer, regardless of whether you bake the bread in the form of a Brick or simply as a white loaf on a baking sheet. How does homemade bread according to this recipe differ from regular bread made with yeast? The culprit is flour brewed with boiling water! Flour brewed with boiling water after a short cooling is used for the base of bread or other yeast dough. It is customary to divide this part of the dough into several types; today for homemade bread we use salted flour with boiling water. What does this give to the dough and why is this bread so much tastier? Let's find out!
Ingredients in spoons, glasses, exact grams 👇
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🔥Timing:
00:55 flour brewed with boiling water “infusion”: types, ratio of hot water and flour
01:51 what yeast and how much to use for bread
02:34 bread recipe
03:24 advantage of the test
04:12 bread pan
04:49 why can’t you pour boiling water over all the flour?
05:36 why bread cracks when baking in the oven
05:51 forming bread
06:21 how to bake bread without a mold
06:50 why bread bursts when baking in the oven
08:08 cut bread
08:36 crumb of bread
🔥About yeast (read on the package and measure for dough!)
✅ 4 g of yeast from a pack of 10 g per 1 kg of flour;
✅5 g of yeast, if the pack contains 11-12 g per 1 kg of flour;
✅6 g of yeast, if there is 7 g in a pack per 500 g of flour;
✅fresh pressed yeast 12-14 g.
❗ in a teaspoon without a slide - 3 g of dry yeast, with a slide - 5 g
❗in a tablespoon 20 g of fresh yeast
🥛*a 200 ml glass is used to measure products.
✅ “Choux pastry” salted:
flour (10%-15% of the total according to the recipe) - 40 g = 2 tbsp. with a slide
water 90-95 °C (2.5-3 times more than flour) - 120 ml = ½ cup* + 2 tbsp.
salt (all according to recipe) - 5 g = ½ tsp.
✅Quick “dough”:
pressed yeast (see below) - 12 g = 2 tsp.
sugar (optional) - 10 g = 2 tsp.
warm water (38-40°C) = 130 ml = = ½ cup* + 6 tsp.
flour - 60 g = 3 tbsp. with a slide
✅Dough for choux white bread:
choux pastry (see above)
quick “dough” (see above)
vegetable oil - 15 ml = 1.5 tbsp.
flour - 260 g = 9-10 tbsp.
❗Shape size:
top length 26 cm
bottom length 23 cm
width 11 cm
height 7.5 cm
❗ Weight of finished bread: 575 g
🌡Temperature and ⏲Baking time: 180°C 50 minutes + 200°C 10 minutes
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