Bread - what is it? The use of podovogo bread. The recipe for baked bread

Almost a legendary thing, fanned by the spirit of antiquity and fairy tales, is bread podovy. What is it, however, is not known by all. Most people have a vague feeling that it is something delicious, homely, with a touch of comfort. However, it is believed that for baking such bread it is required that the real Russian oven. So in modern realities, they say, it will not be possible to try the bread . Unless somebody has a grandmother left in the village, where they have not yet reached the gas, and where the master stove-makers remained.

At once we will tell: this culinary error. You can even bake at home in the usual gas stove the same, the legendary bread podovy. What this is and how it is done, we will tell in this article. Moreover, we will offer a choice of several recipes, having mastered which, you will not remember about the store loaves.

Bread - what is it?

Those loaves and loaves that we buy every day, officially called "bread molded." The name also contains the answer to the way in which it is prepared: the dough is laid out on special forms, in which it is sent to the oven. As for podvogo bread, it does not need molds: it is baked on a flat surface, and it collects volume and forms its appearance. In those times when the Russian furnaces were the only devices for heating and cooking, their floor, on which billets were made from dough, was called under. The corresponding "name" was also baked.

Properties of poured bread

Compared with the molded, the "ancient" bread was notable for its density. With this method of baking, the dough gave out more water. Accordingly, a high nutritional value with calorie content was just baked bread. The use of it from this point of view for modern people is somewhat questionable: everyone is losing weight, counting calories and dieting. However, we can limit ourselves to a slice of a smaller size, but to get along with it a lot of good: the pile loaf is rich in antioxidants (and they have a beneficial effect on skin and digestion), macronutrients (sulfur, sodium, magnesium, phosphorus) and trace elements (zinc, iron, manganese, copper). In addition, it lowers blood glucose levels and helps in the recovery of the cells of the nervous system. In addition, the baked bread lasts much longer.

How it was baked in the old days

There were a lot of grain secrets and sacraments handed down by inheritance. Some have been lost forever, some have become common property. Here are some of them.

1. Essentially important was the arch of the oven: low and round, it allowed the loaf to rise steeper and better to be fried. This secret became known, and now the hearth furnaces are made low, with a steep vault and ceramic floor.
2. Wheat billets were cut (sometimes mesh), and rye or a mixture of different flour pricked. Thanks to such tweaks, the excess air from the dough simply evaporated instead of tearing the crust or swelling the bread, making it inside the hollow.
3. The real bottom bread should be fragrant. And the mistresses lined the stove with leaves, most often cabbage or oak, or spicy herbs.
4. The key to successful baking of baked bread is a well-heated oven. It needs to be heated up to two hundred degrees and only then to put the blanks there.

Having such small tips before your eyes, even without a special stove, you can cook up a delicious and fragrant homemade bread. What is it, we told, it's time to go to practice.

Mustard breads

If you are the first to cook a baked bread, the recipe for the beginning is the simplest. And let flour for the first time be the most familiar - wheat. And for piquancy and home spirit, replace the water with brine from salted cucumbers (preferably its ambassador, without vinegar). If there is a bread maker, there will not be any problems with the batch. A quarter kilogram of flour, a spoonful of live yeast, two tablespoons of mustard (with it bread is made even more delicious) and a little more than half a glass of strained brine are laid in the apparatus. When the breadmaker finishes the kneading process, the dough is laid out on the baking parchment with which the baking sheet is laid, and sent to a slightly heated (no higher than thirty degrees) oven for defoliation. In summer, when the heat is in the kitchen, you can leave the future loaf just on the table. After an hour, its shape recovers, if necessary, the temperature in the oven is brought to 180 degrees, and the bread is put on baking. In an hour you can get it. But to try bread better the next day, so it will become even more delicious.

Wheat bread with bran

This is just a find for those who prefer to eat properly and profitably. The only hitch is finding wheat bran, but persevering with it will easily cope. One and a half kilograms of this valuable product are added by two large spoons, sea salt can be used, something is covered and put in warmth. Two yeast cubes crumble, pour water (a little), supplemented with a quarter kilogram of flour and a spoonful of sugar and a half hour roam under the lid. Then the leaven is poured into the bran together with the remainder of the water (its total volume is liter), and all together is beaten until the bubbles go. The bowl is covered again and left in the heat for three quarters of an hour. Then the dough is kneaded, two round loaves are formed, which are shifted to a sheet of ovens and again half an hour are suitable. Then on the loaves are made shallow cross-shaped incisions, the crowns are lubricated with milk, and the preparation goes to the oven for 50 minutes with a temperature of 220 degrees Celsius. Such a recipe for baked bread makes it possible to get very lavish and useful loaves.