Chamomile bread according to GOST

[Dough:]

Chamomile bread according to GOST

Category: Yeast bread

Ingredients
Dough:
pressed yeast	8 g
wheat flour 1 grade	225 g
water	112 g
Dough:
all dough
wheat flour 1 grade	275 g
water	135 g
salt	7.5 g
sugar	25 g
unrefined vegetable oil	20 g

Cooking method

• Dough:
• Grind the yeast with your fingertips, mix with flour, add warm water (I have +1 tbsp. L of water) and knead a thick dough.
• Fermentation for 210-240 minutes at a temperature of 28-30C degrees.
• Dough:
• Dissolve salt and granulated sugar in warm water, pour into the dough, add the remaining flour. Add sunflower oil to the dough 5-6 minutes after the start of kneading. The dough is soft, non-sticky, very tender.
• Fermentation for 60 minutes (I have 90 minutes).
• Lightly dust the table with flour. Lay out the dough, knead and divide into 7-8 pieces. Knead each piece of dough into a cake, gather the edges to the center, forming a round bun, roll it into a ball on the table. Transfer the dough pieces into a round shape (24-26 cm) or into an oblong shape (30x11 cm), lined with baking paper.
• Proofing under the foil for 60 minutes.
• Bake bread with steam at a temperature of 215C (convection 205C) degrees for about forty minutes.
• 
• 
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• Awesome bread! Light, insanely fragrant. The oven is indispensable!

Note

Many thanks to Boris-Valho. The recipe from here: 🔗

Marina, you have such beautiful yeast breads !!! : rose: And from which manufacturer is the 1st grade flour? I bought a Nekrasovskaya and I don’t like it.

very beautiful bread, real chamomile

[Marina]

Marina , I liked Chamomile very much, I take it to bookmarks.
I liked that everything is framed in grams. Should fermentation be so long?

I do not eat or bake white bread, but past such beauty without words, I could not pass by He - incomparable!

I'm sorry ... but there is something wrong with the amount of water, somewhere a typo. Especially the dough is just flour, not even the dough ... it turned out a lump of dense plasticine and a bunch of flour, made 225 g of flour for 160 g of water (not quite thick, but still a dough). According to the recipe, a total of only 247 g of water (+ 1 tbsp. L.) Is obtained for 500 g of flour, but according to my calculations, water is needed at least 0.6 * flour = 300 g ... or am I dull? I understand that flour is different, but for many years I pour 600 g of water + more butter for 1000 g of flour (the bread maker sometimes asks for a little more).

Forgive me the author of the recipe, but in the end it came out 300g of water, Pizza mode - excellent dough!

Baking for 18 minutes without heating, immediately convection + 180 ° + 5 minutes only the lower heating element (because the D24 form was only thick glass, the bottom was not brown).


Delicious !!!!! Sprinkle it with sugar and serve it for tea!

[Girls]

GirlsThank you all very much! I would be glad if the recipe is useful to you.

Vasilisa, we only sell 1st grade Nastya flour, and even then rarely. If it is not, then I mix the premium flour with whole grain. I don’t remember where on the forum I came across in what quantities they need to be mixed to get flour of 1 and 2 grades, I take 470 g - the highest (makfa) and 30 g of whole grain (garnets).

Masha, it's not a mistake. We just got used to the fact that the dough is something liquid. Here, look here I mixed a dough from 100 g of flour and 50 g of water, it turns out a traditional Italian dough - biga, only it is fermented much longer. Gluten has time to develop well in it and the dough takes a little less water then.
What kind of flour did you mix, first grade or premium? I ask because I noticed: flour c. from. takes more water.
By the way, I myself was surprised that I added water to the dough to the nearest gram and it turned out to be a normal soft bun. Usually, I always took more water (I like soft dough).

Baking flour for general use, bought in Ashan for 33r a package of 2 kg, and the highest grade we have 44-75 rubles for 2 kg For 400 g of this flour in a bread maker you need 290-300 g of water, otherwise the roof will crack.

Yesterday I baked bread on this flour. 400g flour, 300g water, 20g butter ...


I'll try to bake tomorrow or the day after tomorrow for a link to a loaf!

[Manechka]

Manechka, take my chamomile.
Did everything as you ordered! I didn't change anything in the recipe, the dough was really tight, but I decided to leave it as it is. I just baked it with the cold method, everything turned out great!
My beauty is standing, cooling down!
Manechka, thanks for sharing the recipe!

🔗

Marina, thanks, great bread !!!

what buns I'll make today !!
Thank you. what did you share the recipe !!

I just baked it with the cold method, everything turned out great!

you can read more about the cold method, I'm just starting to bake through the refrigerator so I haven't clarified everything for myself.

you can read more about the cold method, I'm just starting to bake through the refrigerator, I haven't clarified everything for myself.

Using the cold method - just after shaping the buns, I put the mold with the dough in the oven and turn on the temperature of 30 degrees, the dough is there for proofing. And then, without taking out the mold with the dough, I immediately turn on the desired temperature, the oven heats up along with the dough piece and goes into baking mode.

Using the cold method - just after shaping the buns, I put the mold with the dough in the oven and turn on the temperature of 30 degrees, the dough is there for proofing. And then, without taking out the mold with the dough, I immediately turn on the desired temperature, the oven heats up along with the dough piece and goes into baking mode.

and I thought it was through the refrigerator, but that's also interesting

[Wasp, Vitalinochka]

Wasp, Vitalinochka! Chamomile is just gorgeous! I am very glad that the recipe was useful to you! Good health to you and your loved ones!

Forgive me the author of the recipe, but in the end it came out 300g of water, Pizza mode - excellent dough!

Mash, well, you give! I'm all for it! The main thing is that the result is pleasing. And water is such a fickle business, today gram for gram, and tomorrow - more or less.

The main thing is that the result is pleasing. And water is such a fickle business, today gram per gram, and tomorrow - more or less.

Yes, this is the case: the dough is 100 grams, 100 grams for yourself and everything is fine! Came late today. Well fsё, tomorrow I bake sweet chamomile and uzum I would never have thought that such a result (in terms of structure and moisture content of the crumb) would turn out, although I baked it more than once on doughs and sourdoughs.
Bun with raisins

here are my buns


Only I will add a little water for the first time, but everything is fine. very fragrant !!
on grade 1, it is not so gray, it was just a bit dark

[Mash]

Bun with raisins

Wow, how rosy! Mash, and what kind of sprinkling, sugar?

I would never have thought that such a result (in terms of the structure and moisture content of the crumb) would turn out, although I baked it more than once with doughs and sourdoughs.

Yeah, the recipe seems to be - it couldn't be easier, but the bread turns out to be delicious.

Galina, buns like a picture, exemplary! And fluffy !!!

Uh-huh, simple sugar. Delicious turned out! I just baked them and turned off the light, there is no gas, you can't warm up the food, so we condemned these buns with lemonade in the evening. That they are rosy, I was surprised myself. I formed a chamomile, put it in a warm oven for 25 minutes, then greased it with tap water and sprinkled it with sugar - and they were just reddened! Probably, this is because of the sugar in the dough - I put 4 tablespoons.
Thanks again! And for a loaf on a big bag too

Well at least I had time to bake.

here we are these buns with lemonade for the evening and sentenced

Now I divide the dough into 10 pieces so that there are more buns. My as will sit down in the evening "drink tea" - truncated, in the morning there is no bread.

Thanks again!

Thank you!

Thank you very much for the recipe!

The bread tasted very good !!! I bake it for the second time.Straight taste of childhood.

True, the recipe made its own changes: the flour was equally high and first grade, and fermented the dough not for 3 hours, but for 12 hours at a rate. 18 degrees. And this time, such a clear pattern did not work out, apparently I did not guess a little with water.

[Hope]

Hope, already captured the spirit of such beauty! The rolls turned out to be gorgeous! And what a crumb!

Here is my chamomile. Baked on whey, added a little whole grain flour and chickpea flour.
🔗
Thanks for the recipe.

Beautiful rolls

[Erhan]

Erhan, oh what a ruddy chamomile! I can imagine how fragrant baked goods turned out with whole grain and chickpea flour!

Hello.
I made this very roll, my husband loved to eat it. Thank you for sharing the recipe!
On prescription:
When kneading the dough, I was also very surprised that the lump did not work, the flour and water rolled into a heap of lumps, which I could not manage to get into the dough.
The addition of 1 tbsp. tablespoons of water (in the note you indicated that + 1 tbsp. l. of water you have) all the pellets gathered immediately into a tight piece of dough, while crumpled, pumped up the muscle as it should :) I was very surprised how IT could rise, but after 15 minutes it began to increase in size , left him alone for 4 hours.
It was so good it swelled up, added flour and kneaded the dough, and then I came to my senses! Heck! You need UNREFINED oil, but I added refined oil out of habit :(
Livanula with grief there a tablespoon of unrefined, after wiping it off the dough and the table, all the oil that has not yet been mixed.
Here's what happened:



I didn’t like it very much, it seemed to me that it was bitter, there was not enough sugar, it was somehow tasteless, you start chewing, airy, light, and while you chew, it turns into some kind of putty. Maybe I ruined everything with my usual oil? I will bake her until she turns blue until I get what my husband loves

[Oksana]

Oksana, why should you scoff at yourself and your husband if you didn't like the bread? It really turns out the simplest bread, no fancy, because the composition contains flour, water, and practically no butter. I don’t think you spoiled the bread with refined butter, most likely it’s just not your recipe, to taste. The bread in the photo looks great. Air pulp.
If you want to experiment with it, then you can replace the water with milk, and take butter with butter.

I'll tell you now.
In my grandmother's village, they began to bake Camomile in a bakery, my husband fell so in love with her, he is ready to eat her all day. I got the composition:
Flour of the highest grade
Sugar
Margarine
Melange
Salt
Yeast
(everything is in the same sequence as from the bakers, it is indicated on the packaging for the batch of buns (I had to get it through friends, they sell bread without packaging, try to get the composition again, persuade the saleswoman)

I just thought, maybe GOST chamomile is also not bad, I'll try to make it for a start. And what, buns made of premium and 1st grade flour are very different to taste?
Margarine was very embarrassing in the recipe for village Chamomile, my husband is against this chemistry: (but after all he eats TU bought with margarine, on the sly of something to cook from it :(

If you want to experiment with it, then you can replace the water with milk, and take butter with butter.

I already did this, a loaf of some kind with milk and butter, the crumb comes out again like plasticine in your mouth, you chew like putty, although it is baked inside and airy.

I thought, maybe we start eating it early and need to stand it for a certain time and not eat it? that would not seem like putty in the mouth

I usually give the bread an hour and a half or two to rest after baking.

[Sonadora]

Sonadora, tried a loaf in the morning, no, not ours, it's all the same as putty: (I will look for another recipe, thanks a lot for the answers

By the way, it was baked pretty quickly in my oven, 210C with convection, baked in 10 minutes, I was very surprised, I went to look well, as the smell of a strong loaf spread through the apartment

it was baked pretty quickly in my oven, 210C with convection, baked in 10 minutes

Something is not enough, 10 minutes ...During this time, only small buns in good convection ovens have time to reach readiness.

Something is not enough

I was surprised too. Donetsk rolls took longer to cook than Chamomile this.

[Sonadora]

Sonadora Yesterday I baked such bread! Very wonderful! I thought it was a cool dough, added a bit of water (the author recommends it) and set it for 3 hours. This dough is kneaded. Baked without problems, the smell of bread. The bread has cooled down, tasted delicious, airy. I like all your recipes! : girl_love: This is not your first bread recipe.
Liked!

No fotik. I will bake!

Tell me, is it possible with dry yeast?

And what diameter and height should the form be?



What material? Glass?

[Nastasya78]

Nastasya78, Anastasia, with dry yeast it is possible, but the fermentation time of the dough will be reduced. When finished, it will begin to crumble in the center.
I had a metal form d 26 cm.

Thank you.



What does it mean to collapse in the center?

what does it mean to collapse in the center?

Sink, sink.

[Kroshik,]

Kroshik, Innus, thank you for your prompt help.

Nastasya78, Anastasia, for some time the dough will be at the peak of its growth, and then, with a light tap on the container, it will begin to fall off in the center.

I bake sometimes. Delicious!




Really like!

[Antonina]

Antonina, beautiful "daisies"! I want to break off a couple of buns.