Belarusian bread (oven)

Category: Yeast bread
Belarusian bread (oven)

Ingredients

Recipe for Belarusian bread, (GOST 12792-67)
Wheat flour of the first grade 100,00
Pressed bakery yeast 2,0
Table salt 1,5
Granulated sugar 2,0
Table margarine 2,0
Skimmed milk powder 6,0
Total: 113,5
Water (65,0-75,0).
Dough:
1st grade flour 60 g
Fresh yeast 5 g
Warm water 120 g
Dough:
1st grade flour 190 g
Salt 4 g
Sugar 5 g
Margarine 5 g
Powdered milk 15 g
Water 60 g

Cooking method

  • By GOSTBelarusian bread is a rosy soft bun with a slight sourness in taste.
  • Round hearth bread with a diameter of 16 cm and a weight of 400 g
  • or molded bread weighing 700 g. The dough is prepared in liquid dough.
  • Recipe for 1 bread weighing 400 g
  • Dough ripening time 4 hours 20 minutes at 28 ° С. 40 minutes of final fermentation at 28 ° С.
  • After fermentation, knead.
  • Another 20 minutes of fermentation.
  • Round off 2 times with an intermediate proofing of 10 - 15 minutes between rolling the dough into a ball. Proofing 30-50 min.
  • Furnace for 35 min at 210 ° C. Cool traditionally on a wire rack
  • Belarusian bread (oven)
  • Belarusian bread (oven)
  • Belarusian bread (oven)
  • Belarusian bread (oven)
  • Belarusian bread (oven)
  • Belarusian bread (oven)

Note

A source : 🔗
Very pleasant bread, tender, tender and satisfying.

Admin

What a wonderful bread, super
Thank you for the pleasure you have, to see your bread
Crochet
AXIOMA
Thank you very much ! Very, very interesting recipe! To express my delight from the bread you baked, I just don't have enough words and expressions ... I'll try with gestures ... something like this ...
I would love to try to bake such a piece of bread, but we have such a strain with pressed yeast that alas and ah Belarusian bread (oven)... all that remains is to admire your bread ...
ikko4ka
Belarusian bread (oven)Belarusian bread (oven)
I baked bread according to your recipe in Kh. P. I counted the products at one and a half norms and replaced 15 grams of powdered milk with flour, and instead of 60 grams of water I took milk. Now I will bake this bread often. Thanks for the recipe!
Crochet
ikko4ka
What a cute bread! Fuzzy, and the dome is very beautiful! Please tell me, did you bake with fresh yeast?
ikko4ka
Crumb, I bake everything only fresh. : :) Don't like the dry smell.
Crochet
ikko4ka
Thank you . I bake on dry, I just have no choice ... As soon as the opportunity arises (and I still hope that we will have compressed yeast on sale), I will bake on "live"!
ikko4ka
Baby, I've been keeping fresh yeast in a tightly closed glass jar in the refrigerator lately. They stand for a month and have not deteriorated.
Axioma
Quote: Admin

What a wonderful bread, super
Thank you for the pleasure you have, to see your bread

Hello dear Admin!
Big Thanks for the support!

Couldn't control my feelings while reading your generous words of praise!
They are so pleasant for the soul that my loved ones do not understand how proud I am bursting with pride - the Administrator herself noted me Admin such a famous site that has become my home!
Your authority is invaluable to me!
Good health and Low bow to you, Admin!
Basja
AXIOMA in Belarusian bread, it seems to me that you did not quite correctly copy the recipe from LJ. There it goes for 1 kg of flour, and you indicate 100 grams. And indicate the amount of water in full. It seems to me that this can be misleading, I could not understand why bread is baked from 100 kg of flour. And the bread itself is beyond praise.
Axioma
Quote: Krosh

AXIOMA
Thank you very much ! Very, very interesting recipe! To express my delight from the bread you baked, I just don't have enough words and expressions ... I'll try with gestures ... something like this ...
I would love to try to bake such a piece of bread, but we have such a strain with pressed yeast that alas and ah Belarusian bread (oven)

I did not rack the rack, but directly on the silicone mat:

Belarusian bread (oven) Belarusian bread (oven) Belarusian bread (oven)

Happy New Year!
lenivka
Hello!
I liked the beauty of your bread, I want to bake it. I read it, I read it, and I just can't understand at what moment to knead the dough itself?
"Dough ripening time 4 hours 20 minutes at 28 ° С. 40 minutes of final fermentation at 28 ° С." - do you need to do something with her between these time intervals?
"After fermentation, knead." - TO CRASH OPARA OR ALREADY MIXED DOUGH?
And I also don't have fresh yeast, how many fast-acting "Saf-moment" should I put in the dough?
Sorry if I ask stupid questions.
Svitla
AXIOMAcheck, I am again food with delight and this time from your Belarusian I am ready to rush at you again with kisses (I was completely stupid in my old age)
In general, I also fell into a stupor like the previous speaker, but ...
when the dough was ready, kneaded the dough, rest for 20 minutes, then rounded it twice at intervals of 10-15 minutes. then proofing and the result Tok, I immediately did a double portion
Belarusian bread (oven) Belarusian bread (oven) Belarusian bread (oven)
So gentle, airy! You squeeze it, and it swells in all directions again
Thank you very much!!!

AXIOMA, I have another question, but can I leave the dough not for 4-20, but for 6-7 hours? It does not always work out in time, but now I often want to bake this bread ...
Svitla
I asked myself - and I answer: you can. True, the bread turns out to be a little different, but also very tasty. The truth is, what is the difference I can't even formulate (maybe in what I was finishing from sleepy days?) Thanks again for the recipe

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