Bread in a baking sleeve

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make bread in a baking sleeve? Prepare all the necessary ingredients. Take the highest grade flour. Water - filtered or bottled. Oil - any vegetable oil, preferably refined (I prefer olive or corn). Instead of fresh yeast, you can use dry yeast, take 8-9 grams.

2. STEP 2

   

   Pour clean warm water into a bowl and crumble fresh yeast into it.

3. STEP 3

   

   Pour sugar into a bowl with yeast and water. Mix everything until the sugar and yeast dissolve, leave in a warm place for 15 minutes. During this time, the yeast should begin to work and bubbles will appear on the surface. If this does not happen, the yeast will have to be replaced; it has most likely gone bad.

4. STEP 4

   

   Pour salt into a bowl, pour in 3 tablespoons of vegetable oil and stir until completely dissolved. Usually coarse salt is added to the dough, since fine salt is easy to oversalt.

5. STEP 5

   

   Sift the flour into the bowl with the liquid. This will get rid of debris, if there was any, and saturate the flour with oxygen. Please note that you may need more or less flour than I did. Focus on the consistency of the dough.

6. STEP 6

   

   Knead into a soft, non-sticky dough. The dough must be kneaded for at least 4-5 minutes to release the gluten on the surface greased with vegetable oil. Grease a deep bowl with vegetable oil and place the dough.

7. STEP 7

   

   Cover the bowl with the dough and place in a warm place to rise for 1-1.5 hours. It is very convenient to use a multicooker for these purposes if it has a “Multi-Baker” mode or you can manually set the temperature to 45 degrees and time.

8. STEP 8

   

   Then knead the dough thoroughly to remove the carbon dioxide bubbles that form during the yeast process.

9. STEP 9

   

   Cover the bowl again and keep warm for about 40-50 minutes.

10. STEP 10

    

    Sprinkle the working surface of the table with a little flour and transfer the risen dough. Using your hands, knead it into a rectangle.

11. STEP 11

    

    Roll the dough into a log and pinch the edge. Make notches on the surface of the loaf with a sharp knife.

12. STEP 12

    

    Place the loaf of bread in a baking bag and tie both ends. Place on a baking sheet or, like I did, in a baking dish. Leave the loaf in a warm place to proof for about 15 minutes.

13. STEP 13

    

    Place the pan with the bread in a cold oven and set the temperature to about 180 degrees. Bake the loaf for about 50-60 minutes until done. Determine the exact baking time and temperature based on your oven. Remove the finished loaf from the oven and immediately remove the baking sleeve. Cover the bread with a towel and leave until completely cool.

14. STEP 14

    

    Bon appetit!

Comments on the recipe

Guest

21.10.2023

4.8

Delicious bread turned out according to your recipe ❤️For me, a very successful cooking recipe. I love making homemade bread, it is much tastier and more aromatic than store-bought bread. And the crispy crust is a special love! Today I wanted bread with raisins, so I used this recipe as a basis. Then it turned out that I had too few raisins 😅 And the bread also got poppy seeds and cocoa. By the way, it turned out incredibly delicious 🤤The bread turns out very tender and airy. It rose well and came out crispy. Considering the fact that we baked it in a sleeve. Putting the loaf in the sleeve turned out to be problematic for me 😅 Maybe I somehow misunderstood, I don’t know. The dough is very tender, so it was slightly deformed. In addition, I added more flour than is in the recipe, exactly 100 grams. Flour is different, so this is an acceptable error. I would like to note that the author of the recipe correctly stated about checking the yeast. My first batch of dough went into the trash; the yeast was already old. The recipe works, is delicious, and easy to prepare. I recommend! But you’ll have to tinker a little with the sleeve 🤭

Olga

21.10.2023

5

The recipe attracted me with its unusual preparation, bread in a baking sleeve. I was so interested in how it would look along the way and, of course, in the end. I loved everything about this recipe: the prep, removing the sleeve, cutting the bread crispy on the outside but super soft on the inside. The color of the bread turned out beautiful - golden, and the taste was delicate. Thanks for such an interesting recipe.

Natalia M

21.10.2023

4.7

I recently saw Olga’s photo review of a recipe for this baked bread. I started to take a closer look at it, but was very confused by the baking method. I doubted that the loaf would separate from the baking sleeve; it seemed that the dough should stick tightly) To dispel my doubts, I took up baking. I took all the ingredients in the same proportions, only I didn’t have raw yeast, so I replaced it with dry yeast. The dough turned out very nice and came up quickly both times. When I kneaded it before shaping it, a lot of bubbles burst; my grandmother always had this kind of dough) But transferring the bar into the sleeve was not entirely clear, so I ended up transferring it using a cutting board. Sprinkled toasted sesame seeds on top. The loaf quickly increased in volume and turned golden. True, it “exploded” a little, probably 10 g of dry yeast was too much, I’ll take that into account. The sleeve didn't stick at all! The bread came out simply gorgeous! The top is amazingly crispy, like a French baguette. Inside there is a light, fluffy crumb, very, very soft. The children ate this loaf instead of a bun, it is very tasty! There is absolutely no smell of peroxided dough, on the contrary, a pleasant bread aroma. I definitely recommend this recipe to everyone and I will bake this bread myself again and again.

Alyonushka

21.10.2023

4.5

Very cool recipe, the bread is delicious, the crust is crispy, I will bake only according to this recipe. Many thanks to the author.