Хлеб в духовке без формы: научилась печь не пышную французскую булку, а настоящий домашний хлеб

I bake bread in the oven every week and try different recipes: this recipe won me over with its quick preparation, interesting shaping, and crunchy dense crust with a springy, evenly porous crumb - delicious! Yes, this is not a fluffy French roll that melts in your mouth (by the way, the weight of the finished loaf is a whopping 715 g) - this is a real hearty homemade bread, which is great to taste without sugar and without refined oil! The bread doesn't crumble and stays soft for a long time, but to extend its freshness, I recommend: freezing it in portions and heating it up frozen on a hot pan (resulting in a crispy crust for sandwiches), on the grill, or in a regular microwave.

Ingredients in spoons, cups, exact grams 👇

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✅ Recipe for white bread in the oven without a mold, you can also read on our website: there is a step-by-step photo recipe with the possibility of printing 👉 https://edanalyuboivkus.ru/vse-recept...

🔥 About yeast (read on the package and measure for the dough!)
✅5 g of yeast if the pack is 10 g for 1 kg of flour;
✅6 g of yeast if the pack is 11-12 g for 1 kg of flour;
✅7 g of yeast if the pack is 7 g for 500 g of flour;
✅15 g of fresh compressed yeast.
❗ In a teaspoon without a heap - 3 g of dry yeast, with a heap - 5 g
❗ In a tablespoon - 20 g of fresh yeast

🥛* A 200 ml cup is used for measuring products.
✅ Bread dough:
warm water (36-38°C) - 300 g = 1.5 cups*
compressed yeast - 15 g = ¾ tbsp.
salt - 8 g = 1 tsp.
flour (I use first-grade flour) - 500 g (+/-) = 4 cups*

❗ Weight of raw dough: 811 g
❗ Output: 715 g
1st 🌡 Baking temperature and ⏲ time: preheat to and bake at 240 °C - 10 minutes
2nd 🌡 Baking temperature and ⏲ time: decrease to and bake at 200 °C - 30-35 minutes ❗ Baking mode: top+bottom (if the oven bakes more strongly, then cover with foil or reduce the temperature by 20 °C for 1st and 2nd)

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