Latvian cheese roll in the oven

Thank you! Necessarily !!!

[Ksyu]

She baked a double rate.

Ksyu, and you baked a double rate with one loaf, or were there two rolls?

Did you ferment the dough at room temperature?

[Kroshik]

Kroshik, dough at room temperature, there were two rolls.

[Ksyusha]

there were two rolls

Ksyusha, is it possible from this place in more detail?

Did you bake two at once? Or in turn?

If in turn, then please explain to me where your second portion of the test was waiting for its turn?

Volume 3.5 liters. takes one loaf, right?

And further, Ksyushaso how are you experienced experienced baker, explain to me pliz, is it necessary to put the blank in the proofing basket with the bottom up?

But what if you immediately deflect on a piece of paper, bottom down?

It's also easier ... then I cut it in and out, straight into a saucepan, and don't turn anything over ...

What's the trick here? I will not understand in any way ...

Dough on the way, double portion, oh, I feel a little baked ...

Kroshik, I bake in turn, because the oven is small. The second portion of the dough (in the basket) is in the refrigerator on the upper shelf, where the highest temperature is, I take it out when I put the first in the oven, sometimes later - I look at the rise of the piece. In a basket, they distribute so that the bread has the "correct" shape, because on paper, if the dough is soft, the workpiece will blur. Although in some recipes, for example, in the latter, Sergei (register) distributes exactly on paper, but he still provided lateral support. 3.5 liters - one roll, yes.

Thanks for the recipe!
I leafed through, read, liked it. Fortunately, the whole day was free - and right there it was done.

Baked in a duck. The bread is delicious. The cheese, however, is not felt. Who puts what? I had the usual type of creamy Russian. But the taste is rich.
I definitely leave it in the piggy bank!