Baking bread at home. Bread recipes - how to bake delicious bread in the oven at home

How many people live in the world, so much they bake bread. And it is simply impossible to imagine our table without this product. Probably, there is nothing tastier than fragrant fresh bread. And in a house where it smells of fresh bread, you always want to return so much. That's why it's getting more and more popular these days homemade baking bread, and housewives are so eager to master this art.

Of course, today bread is practically no longer baked in ovens, as it used to be. The easiest way for a modern person is to bake bread in a bread machine, the very name of this unit speaks of its purpose. But, even those who do not have a bread machine can easily bake bread in an ordinary oven, because today there are many recipes for homemade bread: white, rye, yeast dough, from yeast-free, and everyone can choose a recipe for themselves to their liking.

Bread in the oven - food preparation

Of course for baking good bread the quality of the flour is the most important. Flour should be taken dry, without lumps, fresh. In order to get an idea of the suitability of flour, you need to take a pinch and moisten it with water or saliva. If the color of the flour remains light, then it is fresh; if the flour has darkened, then it is stale. If it seems to you that the flour is damp, then it should be dried.

A prerequisite for successful bread baking is flour sifting. This will allow it to be saturated with oxygen and eventually turn into soft and fluffy bread, fragrant and unusually tasty, which is how a homemade loaf should be.

Bread in the oven best recipes

Recipe 1: Rye Oven Bread

This is a fairly simple recipe. rye bread, which even a novice hostess can master. Its disadvantage, perhaps, lies in the duration of preparation. However, using this recipe, you will prepare traditional homemade bread, fragrant and tasty, which will not go stale for a long time.

Ingredients:

800 gr. rye flour;
400 gr. water;
10 gr. yeast (dry);
2 tsp salt;
grows. oil.

Cooking method:

1. After sifting the flour, add water with yeast and salt to it. We knead the dough, however, not to a homogeneous mass, but so that there is enough air left in it to make the pastries porous. Then, covering the bowl with the dough with a film, put it in the refrigerator for 16 hours.

2. After the specified time has elapsed, we take the dough out of the refrigerator and, having sprinkled the table with flour, put it there. We leave the dough for a few minutes so that it itself “stretches” over the surface of the table. After we knead it lightly, put it on a clean towel and leave it to “rest” for another 3 hours, covering it with the free ends of the towel.

3. To bake bread, heat the oven to 250°C. We grease the form or pan in which we will bake the bread with vegetable oil, and put it in the oven for 5 minutes to warm up. Then, taking the pan out of the oven, carefully transfer the dough there and cover it with a lid. We bake the bread for about 40 minutes, then remove the lid and continue baking for about 15 minutes until cooked.

Recipe 2: Oven wheat bread

According to this recipe, you will get a wonderful bread, with a crispy crust and a fluffy crumb.

Ingredients:

1.5 kg of wheat flour;
25 g fresh yeast;
50 gr. rast. oils;
1 st. l. salt and sugar.

Cooking method:

1. Stir the yeast in 1 liter. warm water, then pour the resulting dough into a saucepan and add flour with vegetable oil, sugar and salt to it (leave a glass of flour). We knead the dough. Having formed a ball out of it, knead for about 10 minutes. Then we grease the pan with vegetable oil, transfer the dough into it and, having covered it with a lid, leave it to rise.

2. After increasing the dough in volume, we crush it and knead it for several minutes.

3. We prepare forms for baking bread by lubricating them with vegetable oil. We shift the dough into them. You can put the dough on a baking sheet, giving it a round shape, then we will get one large round loaf. Cover the dough with clingfilm and leave to rise in a warm place for about an hour. Then, preheating the oven to 200 ° C, bake the bread for about half an hour. Cool the finished loaves on a wire rack.

Recipe 3: Kefir Oven Bread

This bread is a real find for those who do not like yeast dough. Although the recipe is very simple, the bread turns out to be very tasty, fragrant, it retains a fresh look and taste for a long time.

Ingredients:

600 ml of kefir;
6 glasses of flour;
1 tsp sugar, salt, and soda;
2 tsp cumin.

Cooking method:

1. Having mixed kefir with flour, salt, sugar, soda, salt and cumin in a bowl, knead the dough (you can first mix with a spoon). Getting thick but soft dough, on a baking sheet greased with vegetable oil, we form a loaf out of it. For better baking of the dough, we make cuts on top, and to form a crispy crust, sprinkle flour on top.

2. Having warmed up the oven well, we place our baking sheet with the dough there. We bake for about 40 minutes.

If you are making bread using the sourdough method, do not allow the sourdough to cool. This can cause the bread to be too thick and difficult to digest.

The readiness of the dough is not at all difficult to determine. This will become clear when it doubles in volume and becomes covered with bubbles. You can talk about the readiness of the test when it stops sticking to your hands. The color of the crust and the sound that we hear when we tap on the bottom crust of the loaf will tell about the readiness of the bread - if it is distinct, then the bread is ready. Also, the readiness of bread can be checked by sticking a wooden toothpick into it. If it comes out dry and clean, then our bread is ready; if traces of dough are visible on it, then the bread still needs to be baked.

If you do not want to get a sticky crumb, rubbery crust and other defects, freshly baked bread must be taken out of the oven very carefully. The cooling of hot bread should be slow and natural. In this case, it is necessary to provide air access to the bottom of the loaf, that is, a sieve, grate, etc. can be a suitable place for this.

Do you know how to bake homemade white bread in the oven? And you've never done it before? So hurry up, because the white bread that you cook with your own hands turns out to be a miracle how good it is. I probably don’t have enough words to describe how incredibly tasty, airy and fragrant it is. By and large, I am of the opinion that it is best to actually bake it yourself. And even after one time such baking, you will immediately feel the difference, this white bread will never compare with store-bought. And about what kind of bread spirit is in the house during cooking, I generally keep quiet. For those who will do this for the first time, I hasten to inform you that there is nothing difficult and unusual in the recipe for this delicious bread. The dough for it is prepared in the usual the classic way on a dough, forming white bread is not difficult. But you can't even imagine how much joy and satisfaction it will bring you to create homemade, your own bread. From the proposed ingredients, one medium loaf of white wheat bread is obtained, which we bake in the oven.

Ingredients:

about 350 - 400 gr of premium wheat flour
200 ml warm water
15 g fresh yeast or 1 teaspoon dry
1/2 teaspoon sugar
salt to taste
3 - 4 tablespoons vegetable oil
optional butter for greasing the crust

Cooking method

We put the dough for the dough, for this we dissolve the yeast in warm water, add sugar and 150 grams of flour to them. Mix well so that we don't have lumps.
We put the finished dough in a warm place for about half an hour, it should be well activated and rise. At each stage of preparation of the dough, cover it with a clean towel.

On its basis we make the dough, for this we add salt and parts of the remaining flour to the dough. You can immediately add a couple of tablespoons of vegetable oil, leave the rest to lubricate your hands during kneading. At first, the dough will seem sticky, do not be afraid of this and do not add extra flour so as not to lose airiness and tenderness white bread. Better oil your hands and knead, knead, knead. After 7-10 minutes, you will see that the bread dough has become smooth, uniform, soft and does not stick to your hands at all.

We put it in a warm place to rise for about one hour or more. Once it has doubled in size, the white bread dough is ready.

We turn on the oven at 190 C. Divide the dough into two parts (if you want, you can make bread in the oven with a whole loaf) and put them in a baking dish.

Let it rest in a warm place for about 20 minutes, until it rises well and increases in size.

Homebaked bread in the oven - how to bake delicious bread Houses

5 (100%) 3 votes

I baked my first homemade bread in the oven by myself simple recipe: flour, water, yeast, salt with sugar. When he took out a ruddy krahuha, there was no limit to pride! Although it turned out to be lopsided, it rose and baked perfectly. For me, this is the most important thing, and we will bring beauty later. Inspired by the first success, I repeated the recipe for homemade bread a couple more times and took up loaves with cuts, round loaves, and bricks. But I want to tell you and show you how to bake delicious bread in the oven at home basic recipe. Because it is better to start acquaintance with baking bread from the basics in order to understand what and why to do and what will come of it.

Homemade yeast bread in the oven. Recipe

If you have experience in baking, feel free to start cooking, and for beginners, I advise you to first read the tips and recommendations under the recipe.

Basic bread recipe. Having mastered it, you will be able to bake delicious bread with different additives. For example, fragrant, with sesame, provencal herbs give it a different shape. The recipe will also help you out during fasting - an unsweetened one is baked wheat bread without eggs and milk, and the oil can be removed from the composition of the ingredients. Yeast lean dough it is cooked on water, kneaded very easily, the bread turns out to be fluffy and tasty.

Ingredients

For homemade yeast bread we need:

warm water - 250 ml;
sugar - 1 tbsp. l. without a slide;
salt - 1 tsp without a slide;
wheat flour - 480 g (180 for dough + 300 for dough);
fresh yeast (cube) - 15 g;
sunflower oil - 3 tbsp. l.

How to cook homemade bread in the oven

Let's start making dough for bread by preparing the products. We measure the right amount of yeast, making sure that they are suitable (expiry date on the package). Add salt and sugar. Grind all the ingredients to a liquid slurry using a spoon or spatula.

We heat the water, we try it by hand. Warm until you feel a pleasant warmth. Add warm water to yeast, stir.

Pour in the sifted flour. Stir, get rid of large lumps.

In terms of density, the mass will be medium, like dough for pancakes.

We cover the container. We put in heat for 30-45 minutes or longer. Ripe dough will rise several times, become perforated with a sour smell.

We stir the dough, releasing carbon dioxide and again making it liquid so that after kneading the yeast can once again raise the dough.

Sift the flour, add not all at once, but in parts - it is easier to bring the dough to the desired density. Immediately add about 250 grams.

Make a well in the flour mound, pour in sunflower oil to make dough more elastic and baked goods delicious.

Mix everything with a spoon until a thick, loose lump of dough is obtained. Sprinkle a little flour on a board or table, spread the dough and begin to knead it, rolling it away from you and pulling it towards you. I use the back of my hand with smooth, but strong movements.

After a few minutes, the dough will no longer be so rough and sticky, it will become denser, drier and easier to knead. Knead another ten minutes. At the end of the kneading, you will feel how air bubbles burst under your palms, the dough is soft and plastic.

We roll the dough into a bun, such as in the photo. Trim, sprinkle thickly with flour.

For proofing the dough, a small saucepan with a rounded bottom, a bowl, a cauldron is suitable. We cover with a towel, sprinkle with flour thickly.

Put the dough sprinkled side down, leave the top smooth. If there is no flour, the dough will stick to the towel, a beautiful kolobok will not work. We wrap the edges of the towel on a bun, put the dough in a warm place to rise twice.

The dough for yeast bread should rise to the side or slightly higher. You don't need to knead the dough. Turn on the oven, let it warm up to 180 degrees.

When it heats up, very carefully turn the bowl with the dough over, laying the gingerbread man on a baking sheet covered with paper. We try not to damage the dough, it is very tender. I cover the bowl with a pan and turn it over. The dough comes out easily, does not knead, it remains only to remove the towel from the kolobok.

We put the baking sheet on the middle level and bake homemade yeast bread for 35-40 minutes at 180 degrees. The crust should turn golden, become golden-ruddy.

We take out delicious bread from the oven, cool on a wooden board or wire rack, without covering with anything.

Slice warm or cooled bread and serve.

I am sure that your first yeast bread will turn out great, because now you know how to bake delicious bread in the oven at home and you will certainly want to consolidate your success. I have collected simple and delicious ones in the corresponding section, there are a variety of them, all with detailed description and advice.

Now traditions are being revived, and homemade bread baked in the oven at home is again perceived as a symbol of comfort and homeliness of the hostess. In a house that smells of fresh pastries, it is warm and calm, they are waiting for you there, where you relax and forget about all the problems. And the taste of homemade bread - it cannot be compared with purchased loaves! Let the bread be not an ideal shape, but you baked it with love, invested a piece of your soul, and such bread will definitely be delicious.

Which flour to choose for bread

For the first time, I advise you to choose the easiest bread recipe at home, bake delicious wheat bread. Other types of flour require some skill and skill, and wheat flour dough is very easy to work with. It has a lot of gluten, so the dough rises well and can be given a different shape - roll a loaf, a bagel, bake a loaf, a brick.

If add whole grain flour, then the dough will rise less, but such bread will be healthier. dough with addition cornmeal will be bright yellow, coarse to the touch and heavy. It rises easily, but it cannot be approached for a long time, it can fall in the oven from prolonged proofing. Recipes for rye bread are best left for later, rye flour is capricious and unpredictable. There is no gluten in it, so the dough hardly rises and baking such bread is a real art.

Wheat flour is different varieties: higher, first, second and grain. They differ in the degree of grinding and the content of gluten (the more it is, the better the dough will rise). Flour mixtures from different varieties are usually sold, therefore it is generally accepted that in unmarked flour the average percentage of gluten (25-28%). Types of flour with labels are valued higher, but also more expensive. Gluten in them 28-30%.

As such, the concept of "grade of flour" does not imply the quality of the product, but the intended use for a particular use. For example, butter dough are made from the highest grade, and for bread it is better to use the first or second grade. Baking does not get stale for a long time, it turns out with a delicate porous crumb, tasty and keeps its shape well.

Why sift flour

Flour can contain not only garbage, bugs and worms, but also various additives that manufacturers do not skimp on. For example, starch. During storage, it cakes and sticks together with plates. By sifting flour, you rid it of all impurities, break up lumps and saturate it with oxygen. Any pastry made from sifted flour turns out to be more fluffy and soft - it has been tested on our own experience. Buy a fine-mesh sieve or a special sieve mug and your homemade bread will always be fluffy.

Preparing dough for bread

Bread at home is made in two types - on the dough and in a non-dough way. Opara is batter, made from flour, liquid, yeast and sugar. She is easy to prepare. Yeast is diluted with water and sugar, flour is added, and the mixture is left warm to ferment for at least 30 minutes, but usually takes about an hour. Readiness is determined by volume, appearance and smell. Yeast, interacting with sugar, release carbon dioxide, which raises the batter. The ripe dough will increase in volume, become loose, and a sharp sour smell will appear. But the main sign of readiness - it will begin to sort of settle, fall through - this means it's time to knead the dough.

How to knead the dough

Flour, butter are added to the dough and the dough for bread is kneaded. You need to knead the dough until the bun is soft and smooth, in time it is from 10 to 20 minutes. At the first stage, the dough will be rough, dense, wet, and tear when stretched. As kneading, certain processes occur in it, the state of gluten changes, the dough becomes soft, elastic, and ceases to stick to hands. After kneading yeast dough put on proofing to increase in volume. After one or two hours, the dough becomes fluffy, smooth, easily takes the desired shape when molded.

Bread molding

You can bake homemade bread in the oven of various shapes: round, oval, loaf, brick. First, the dough is kneaded by hand so that carbon dioxide comes out, then it is rolled into a bun or placed in a rectangular, round shape or on a baking sheet, where it is allowed to rise again. In some cases, immediately after kneading, they are placed in a mold. There it fits, and then sent to the oven. In order not to explain for a long time how to do what, I suggest watching a video on shaping round bread.

How to bake bread in the oven

It takes 15-20 minutes to preheat the oven. Usually bread is baked at a temperature of 180-200 degrees on the middle tier. For the first ten minutes it rises, then the crust thickens and there will be no rise. The door must not be opened at first, so as not to violate the temperature regime, the dough from cold air may settle. Too high a temperature is also undesirable - bread can tear at the top or sides. Cooking time and temperature depend on many factors, so it is better to follow the recommendations in the recipe, and in the future you can already rely on your experience and intuition.

Happy baking! Your Plushkin.

Homemade bread has always been considered the best. If we compare it with the store, then we can safely say that baked at home is much tastier. It does not become stale so quickly, and its aroma persists after a couple of days.

No matter how strange it may sound, but only a small part of the housewives bakes bread at home. Many do not know how to do this, although the process is simple. At home, bread can be prepared with various additives, such as cheese or spices.

Today we will share with you the most basic recipes for making bread at home, we will tell you all the details of the process. Thanks to our tips, you will get a delicious loaf! If you have not encountered the preparation of bread products before, then start by baking rye bread, and after a little experience, take on wheat bread.

How to bake bread at home in the oven

Initially, we want to inform you that for these recipes, categorically do not buy low-quality flour, you will not succeed with it delicious pastries. When buying yeast, look at the date - the fresher, the better. If you fulfill all the conditions, then you will definitely get delicious pastries.

A simple recipe for yeast bread in the oven

This recipe is not particularly difficult, on the contrary, it is one of the simplest, but the bread turns out to be very soft, fragrant and tasty. The recipe can be considered a classic for cooking at home.

Ingredients:

flour 1.5 kg.
yeast 1 tbsp
refined oil 1 tbsp.
salt 2 tsp
water 1 l.

Cooking:

Sift the flour into a deep container, pour the oil into it and salt.
Warm up the yeast in warm water, wait for a homogeneous state, and only then pour it into the flour. Knead the mass for 15 minutes.
Now you need to test the brew. If you want the yeast to start its work more actively, then place the container with the dough in a warm place. If you want to wait longer, then leave them at room temperature and cover with cling film on top.
After an hour and a half, the dough must be kneaded again and let it brew. This process should take about 3 hours, otherwise the carbon dioxide from the dough will not evaporate.
After that, we form loaves from the dough or place it in ready-made forms.
Now, being in shape, the dough should stand again for about an hour, and only after that it is completely ready for baking. Preheat the oven to 180 degrees and place the bread in it for about 1 hour.

Now you are convinced that the recipe is simple, but the result is amazing!

Video cooking recipe:

The bread is very soft, has a pleasant aroma and almost never stale. You can add grated cheese as a decoration.

Rye bread at home from rye flour

This type of bread is dietary. To prepare it we need:

wheat and rye flour 1 kg.
water 1.5 l.
dry yeast 1 tbsp
sugar 0.5 tsp
salt 2 tsp
sunflower oil 1 tbsp

If you compare the recipe with the previous one, then there will be very few differences.

Without yeast on kefir

This recipe will not affect your wallet much, while the aroma of the bread will turn out to be very strong, and its crust will be very crispy.

Ingredients:

wheat flour 0.3 kg.
kefir 200 ml.
soda 1 tsp
salt 1 tsp

Cooking:

You probably cooked pancakes, so the dough for bread should be about the same consistency.

First of all, we combine all the dry ingredients: flour, salt and water, after which we pour kefir.
Stir the resulting mass with a spoon, then stir for 15 minutes. In order to avoid sticking the dough to your hands, you need to lightly grease it with refined oil.
We turn on the oven, wait until it heats up to 200 degrees, after which we put the dough in a baking dish, which must first be greased with oil. It will take you about 50 minutes to prepare one loaf of bread.

Borodino bread recipe

This bread contains many vitamins, it has a rather unusual taste.

To bake Borodino bread at home, you will need the following ingredients:

wheat flour 2 tbsp.
rye flour 3.5 tbsp.
refined oil 1 tbsp.
natural cocoa 3 tbsp
yeast 2.5 tsp
sugar 3 tbsp
salt 2 tsp
water.
ground coriander 1 tbsp

Cooking process:

For such bread, you will need a batter that will be very similar to sour cream. This is done like this: 1.5 cups of rye flour is taken and diluted with water at room temperature.
Add 0.5 tsp to the resulting mixture. yeast, 1.5 tbsp. Sahara. Borodino bread differs from the rest in the presence of sourdough, so it is imperative to put the dough in a warm place for a couple of days.
Sifting wheat flour and add to container rye flour, add a little boiled water.
We put in the total mass of yeast, sugar residues, cocoa, coriander, salt. Beat all the ingredients until smooth for 10 minutes.
Now you can put the dough into the mold. It will stay there for another 2 hours. After you can preheat the oven and start baking bread, this process will take about 30 minutes.

Bread goes well with any kind of soup and goes well with any kind of borscht.

It is worth noting that there is no specific recipe for making Borodino bread, since all housewives make it according to a personal recipe. Find a few and cook the way you like best.

Electric oven bread recipe

You do not need to look for any additional recipes for the electric oven, you can easily cook according to one of today's options. To make delicious bread, you need to adhere to the main points:

Bread on the bottom will never burn if you add a little coarse salt. The top can be covered with food foil or damp paper.
Keep the oven temperature at 180 degrees. The maximum temperature is 200 degrees, you should not heat the oven higher, otherwise the bread will simply burn.
In order for the dough to rise correctly during cooking, you need to moisten the bottom of the oven with boiling water. An easier option is to place a container of water on the bottom shelf of the oven.

If you have enough practice, then you can start cooking more complex pastries: pies and cakes. Gradually increase the complexity of the dish - this will lead you to great success in cooking.

You will notice how the neighbors will react to all the flavors that come from your kitchen! Not only that, you will still be asked for recipes! If you do not like to go shopping, then cook at home, the food will be tastier and healthier.

We have prepared for you some tips to help you make soft and fragrant bread:

To find out if the bread is ready or not, you can use a wooden stick. Pierce the loaf, if the dough does not stick to the stick, then the bread is completely ready. If there is no stick, use a regular match.
Be sure to do it at least once classic recipe bread, and only then experiment with adding other ingredients. They can make bread not only tastier, but also significantly spoil its taste.
When kneading the dough, try to press it harder so that the carbon dioxide evaporates.
If there is no yeast on hand, then take kefir. This is a great and cheap substitute.
Always use only fresh ingredients. Pay special attention to flour - its quality must be of a high level, otherwise the bread will dry out quickly.
For faster action of yeast, you need to put them in a warm place. The top can be covered with a towel or cling film.

If you follow all the rules, you will get very tasty and soft bread. We have another recipe for bread with garlic, you can see the recipe for its preparation in the video.

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 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 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!