Altai horns

Category: Bakery products
Altai horns

Ingredients

Wheat sourdough 100% 50g
Wheat flour 225g
Pressed yeast 7.5g
Sugar 6g
Margarine 5g
Water 175g
Salt 4g

Cooking method

  • Recipe according to GOST: 1 kg of flour c. from. or 1 sec., 30g yeast, 15g salt, 25g sugar, 20g margarine. Bezoparny dough of the reinforced kneading on activated yeast or with the addition of food acid. Oblong tubes with blunt ends weighing 100g, 150g or 200g.
  • I had to add 50g of flour, I used the strong Preportovaya flour with 12.0 protein, I replaced the margarine with olive oil, I put in only 5g of Lux yeast.
  • The sourdough here is not so much used for raising the dough as for the taste and thanks to it, the horns retain their freshness longer.
  • I activated the yeast in a small amount of warm water, mixing it with flour and a pinch of sugar. Knocked the sourdough and yeast mixture with water, added flour, kneaded the dough. I left it to rest for 20 minutes for autolysis. I continued kneading at the first speed, then switched to the second. In the middle of the batch, I added salt, at the end, butter, adding another 2 tbsp. l (50g) flour.
  • The dough can also be prepared in the bread maker using the dough program.
  • I put the dough in a bowl greased with vegetable oil and fermented at 28 ° C.
  • According to the recipe, fermentation is 2.5-3 hours. It is recommended to knead the dough twice.
  • I folded the dough once during fermentation, and it only took me 1 hour 30 minutes.
  • The dough turned out to be literally alive, it even creaked in the hands. Divided into pieces of approximately 120g, rolled into balls and left on the table, covered with a bowl for 10 minutes.
  • She rolled each piece into a tongue. Fold the long sides to the middle and rolled up a roll. She let it lie for 5 minutes, and rolled it out again, folded it and rolled it into a roll.
  • 🔗 🔗 🔗
  • I put it on a proofer under a plastic film with a glass of hot water. Proofing for 40 minutes. Smeared with egg white before baking.
  • Bake in a hot oven at 240 ° C for 18 minutes. First 6 minutes with steam.
  • 🔗

The dish is designed for

For 4 horns 120g each

Cooking program:

Baking in the oven

National cuisine

Recipe according to GOST

Note

Although our tastes have changed dramatically lately, and I rarely bake white bread now, but when I saw Altai horns in Luda's magazine 🔗 , I could not resist and decided to bake them without fail and did not lose, for which many thanks to her.
This is a truly amazing product, you cannot say otherwise, because you cannot call them buns, there is almost no baking in them, and for bread they are too airy and tender, with a crispy crust and finely perforated openwork crumb. With homemade gooseberry jam with tea, the coffee horns disappeared very quickly, so you need to bake at once a double rate.
Bake to your health! : flowers: p

Omela
Vasilisahow airy !! They are really delicious !!
barbariscka
Thanks Oksanchik! I did not even expect that such a result could be obtained with such a simple recipe.
MariS
Such mouth-watering and delicious horns, Vasilisa!
The pulp is fluffy. Thank you, I'll take a note.
barbariscka
Marina, good health! I'm glad we liked it.
Twist
Vasilisa, what beauties !!! And such a tender crumb!
barbariscka
Thanks Marisha!
Cooking class
What a beauty. Childhood immediately came to mind.
barbariscka
Galina S
Vasilisa!! what a beauty!!! and I just put mustard buns, otherwise I would twist these horns !!
But I will definitely, especially since you have forgiven them, thanks for the recipe.
barbariscka
Galya, thanks! You still have time to bake, they are really good and very light, both in performance and in eating.
Galina S
Vasilisa how much salt, I want to do it tomorrow. or I can't see ... tell me

counted from 1 kg of recipe it came out 3.3 is this correct? 4 take
Galina S
I already
Altai horns
incision
Altai horns

I have not wrapped it very nicely, but for the first time it will work. I chose you beautiful

The husband said that they are like horns from childhood !!!!

Thank you Vasilisa, I did not grease this lean version with an egg, only sprinkled it with water
barbariscka
Galya, great horns turned out! I added salt, then you, in general, counted correctly (a little more or less, it's a matter of taste). The lean version can still be greased with strong tea, it will be a little brighter. Your crumb is downright openwork, well done, but you will get the hang of wrapping it. Thank you very much for your report and photos.
Galina S
Vasilisa hello here are my horns, I forgot to grease the pale ones, but they are so delicious. baked 2 norms worn for a guest. they said to come only with them and they did not need any store goodies. pleasantly
here's a little show off
Altai horns

Altai horns

Altai horns
barbariscka
Checkmark, how lovely your horns are. Airy and so beautiful. Thank you for sharing.

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