PUT IN OVEN EASY (video below).

Put in the oven is a part that seems difficult to many people.
For this reason, people often use molds, which makes handling much easier but does not make the best breads.
And the use of molds is often due to the fact that there is too much water in the recipes.
I repeat, why put so much water if then you have to make a ton of chalking in order to properly handle the dough?
Remember that chalking involves adding flour to the recipe. In this case, I would say that we had to put more flour from the start or just less water!
I often hear that the more water we put in, the more the crumb will be airy and honeycombed. This is not necessarily true.
If you follow my method step by step, if you make a real mixture of dry products, a gentle mixture with water, a slow kneading, a grid, if you use a normal amount of water, you will get a dough easy to work, to shape.
Without ever asking yourself the question of adding flour or water.
If you respect long enough lifting times (from 2 hours), you must obtain honeycombed breads which develop good aromas.
We must start from the principle that if we have to add too much chalking it is that we missed something from the start, right?

With these good bases, we will be able to easily put the bread in the oven!

After the dough rests, when it comes out of the bucket, it must be shaped quickly. Remember, the more you go to touch it, the more you work it, the more it will drop and sticky.

So, we must quickly give it a shape and then we put it on a parchment paper (we have chalking lightly and necessarily with a small sieve and not with the hand).

The parchment paper should be placed on a plate to facilitate placing in the oven. This plate can be made of thick cardboard covered with aluminum like mine. It’s very light. Other plate systems may be suitable. Be imaginative.
This plate will only be used to place the bread on its baking paper.
The parchment paper must be wider than the bread because at the time of placing in the oven, we will catch the parchment paper and slide it from the plate into the oven, very simply.

After shaping the dough and after placing it on the parchment paper, I place a towel on my dough.
The dough will rest another 25 minutes, the time to preheat my oven. Sometimes I leave it under the towel for 30 minutes and then I preheat my oven (which gives a rest time under towel of 30mn + 25mn).

 

According to the previous recipes and rest times, you can find out by removing the towel:
- A well-puffed dough that has a nice shape with rounded corners.
- A completely collapsed dough that has not risen and has gained more width than height!
- A slightly crusted dough.
This is not important, the work will still be done during cooking.

In all cases, I make my cuts (grignes) with a wet blade. I find it works better. I sometimes use a razor blade and sometimes a sharp knife.

In the oven, for baking, the ideal is to have a baking sheet a little smaller than the rack of your oven. It facilitates the circulation of hot air.
But if you don't have one, you can use the lèchefrites.
I am against the lèchefrites to put water in it during cooking. But to bake bread, it can be quite suitable.


Personally, when I use it, I prefer to put it in the other direction (the hollow down).
Whether it's the baking sheet or the lèchefrites, I always place them in the lowest rail.

The bread must be put in the hot oven (do not cook when starting cold, it does not give good results). The baking sheet or lèchesfrites must be in the oven from the start to be equally hot.

 

Always take precautions with a hot oven. Wear gloves or any other accessories to avoid burning yourself.

BREADS TJ METHOD

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