Slavic Arnaut buns according to GOST (oven)

Category: Yeast bread
Slavic Arnaut buns according to GOST (oven)

Ingredients

Wheat flour of the highest grade 500 g
Salt 8 g
Sugar 30 g
Mustard oil 30 g
Fresh pressed yeast 10 g
Water 290 ml

Cooking method

  • Recipe for GOSTat:

  • 1 kg of premium flour,
  • 20 g yeast
  • 15 g salt,
  • 60 g sugar
  • 60 g of mustard oil
  • water (crumb moisture not more than 38%).
  • Dough on traditional dough or in any other way.
  • The dough ripens throughout 3 - x hours at 30 ° C,
  • The dough is kneaded and fermented 60 minutes at 30 ° C.
  • Products weighing 200 d with a spherical protrusion in the center.
  • Bottom base diameter 12 cm,
  • height 8 cm.

  • Opara:

  • 250 g flour of the highest grade,
  • 10 g fresh pressed yeast,
  • 250 g of water

  • Fermentation: 3 -3,5 hours at 29-30 ° C.
  • This is what my dough looks like after 4 - x hour fermentation:

  • Slavic Arnaut buns in accordance with GOST (oven)


  • Dough:

  • 250 g flour of the highest grade,
  • 8 g salt,
  • 30 g sugar
  • 30 g of mustard oil
  • 40 g of water,
  • + all the dough.

  • Knead the dough in a kneader with a hook at medium speed 15 minutes.
  • Cut the finished dough (without preliminary proofing) on 4 pieces by 220 g.
  • Separate a piece from each portion 30 g per bump.

  • Slavic Arnaut buns according to GOST (oven)


  • Roll up the pieces and pieces of dough into balls and place on a silicone mat under a towel on 10 minutes.

  • Slavic Arnaut buns according to GOST (oven)


  • Then in large balls in the center of the dough, squeeze out a depression:

  • Slavic Arnaut buns according to GOST (oven)


  • and put a small ball in each prepared recess:


  • Slavic Arnaut buns in accordance with GOST (oven) Slavic Arnaut buns according to GOST (oven)


  • Final proofing 90 min at 28-30 ° С under the film.

  • Slavic Arnaut buns according to GOST (oven)


  • Before planting in the oven, be sure to grease the products with water.
  • Steam oven 16-18 min at 245 ° C.

  • Slavic Arnaut buns according to GOST (oven)


  • Cool traditionally on a wire rack:

  • Slavic Arnaut buns according to GOST (oven) Slavic Arnaut buns according to GOST (oven)


  • It remains to show a close-up!
  • After cooling down:

  • Slavic Arnaut buns according to GOST (oven)

  • Incision:

  • Slavic Arnaut buns according to GOST (oven)

  • The rolls are very fluffy, soft to the touch and delicate in taste.

  • Slavic Arnaut buns according to GOST (oven)

  • Enjoy your meal!

The dish is designed for

4 rolls

Cooking program:

oven

barbariscka

Lovely buns !!
Very interesting molding, I will take it into service.
Twist
Buns are perfect!
Axioma
barbariscka, Twist !
I am very glad that you liked the design of my buns!
Nataly_rz
The bread is baked AXIOMA - means tasty (Axiom).
This is me trying to scold
Today she embodied the Slavic Arnauts:
Slavic Arnaut buns according to GOST (oven) Slavic Arnaut buns according to GOST (oven)
Of all the mustard oil baking options so far I liked this recipe the most, thanks.
And in the bookmarks I still have so many of your recipes ... The problem is that we eat bread slower than you are submitting new recipes. How to solve this problem, I don’t know, I’ll probably have to invite you to visit for bread
Axioma
Quote: Nataly_rz

The bread is baked AXIOMA - means tasty (Axiom). ...
... Of all the baking options with mustard oil so far I liked this recipe the most, thanks.
And I still have so many of your recipes in my bookmarks ... The problem is that we eat bread slower than you submit new recipes. How to solve this problem, I don’t know , probably will have to invite you to visit for bread

Nataly_rz! Big THANK YOU for the red line!

Thanks for your beautiful Slavic arnouts!

There is only one suggestion how to solve your problem.
Should be banned AXIOME be at the PC or turn off the Internet!
And I like to visit ... with my family and bread.
Twist
AXIOMAFinally baked your biscuits. The molding was not quite perfect. But everyone was very, very tasty! Thank you so much

🔗
Axioma
Quote: Twist

AXIOMAFinally baked your biscuits. The molding was not quite perfect. But everyone was very, very tasty! Thank you so much

Dear Twist!
Nice buns you baked!
I look at the familiar basket in the photo and remember the saying:
"According to Senka and a hat ..."
Favorite bread in your favorite basket!
THANK YOU!
Jaroslava 333
An interesting recipe ... I took it to bookmarks ...

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