Parisian loaf (according to GOST)

Parisian loaf (according to GOST)

Category: Yeast bread

Ingredients
For the first batch:
flour	250 g
water	180 ml
fresh yeast	6 g
For the final batch:
flour	100 g
water	65 ml
sugar	1 tsp
salt	1 tsp

Cooking method

• 1. Rub the yeast into the flour with your hands until fine crumbs are formed. Pour water at room temperature into the resulting mixture and knead the dough within 3-4 minutes, round, place in a container slightly dusty with flour and leave to ferment for 2.45-3 hours. During this time, make two kneading operations with an hour interval - the first one in an hour after the start of fermentation, the second after two.
• 2. Heat water to 30C and dissolve salt and sugar in it. Pour the mixture into a suitable dough and mix on low speed until smooth. Then add flour in several steps, increase the speed to medium and knead for 10-12 minutes until a smooth, silky bun is obtained. Round the finished dough and leave to ferment for another 45 minutes.
• 3. Put the dough on a cutting mat, shape a loaf with slightly elongated rounded ends and let it rest for 30 minutes. Bake for the first five minutes at 220C, then lower the temperature to 180C and bake for another 25-30 minutes. Before baking, make 3-4 cuts and sprinkle with water. Sprinkle coarse sea salt over the top, if desired.
• 
• .

Note

This loaf, in my opinion, tastes closer to a baguette, but with a more tender, delicate crumb. And his crust is simply amazing - thin, with a light, pleasant crunch. Try it, highly recommend.
Cook with love and bon appetit!
The recipe is taken from the book by P. M. Plotnikov "350 varieties of bakery products".

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Marina, very appetizing bar !!! Sightseeing! the photo shows that the crumb is weightless

[Sanechka]

Sanechka, Thank you! The bar turns out to be very tasty! But with one huge drawback - it is eaten almost instantly.

Marina, a wonderful bar I took away to bookmarks, I will certainly try to bake it, but for now I read the source.

But with one huge drawback - it is eaten almost instantly.

- this is undoubtedly

[Sergei,]

Sergei, thanks for the warm feedback! The recipe is very simple to execute, I will be glad if it comes in handy.

in the meantime, I read the source.

Of course, it's always worth checking out the original. I learned a lot for myself from this book, despite the fact that recounting his recipes for baking at home, and not in production conditions, is quite troublesome and the proportions are not always completely authentic.

Sanechka, you will not believe, but while the recipe was exposed, the bar has already "evaporated" There is a small piece left.

After reading the source, the desire to bake this loaf (baguette) became stronger. ...
Marina, let me just notice, there is a small inaccuracy in your recipe, namely the ratio of salt and sugar.

that is, salt should be 2.5 times more than sugar, it is not for nothing that it is called salted.

mmm .. what a cut!

[Sergei]

Sergei, thanks for paying attention, so for maximum accuracy I will write in grams - eight.

Shahzoda, Thank you!

[Marisha]

Marisha there is one more cool bar in your collection I take it to the piggy bank, nevertheless, my white bread is more loved

[Lenochka]

Lenochka, thank you for your attention and such kind words! The bar turns out to be very tasty. Peks are a must, you won't regret it!
Mine, too, love white and fluffy more. But I still try to make them with rye flour, at least a couple of times a month.

[Marisha]

Marisha, I do exactly the same. Mine speaks, you will conduct experiments on us for a long time

[Linen]

Linen, well, just two pair of boots! My husband has a catchphrase "What, I have to work as a guinea pig again today? And when will you calm down!"

Straight brother Kolya

[, Marishenka]

Oh, Marishenka , you are with a wonderful bar again! The beauty! And the crumb attracts!
Marish, but in weight it turns out to be small?

Marishka, a wonderful bar! Well, my husband still has to complain !? Recently I read that two men with the names Chekupila and Chepozhrat are waiting for a married woman at home! so this is not your option. And the question. Baking without steam?

Marisha, your bar is always so delicious !!!

[Marishenka]

let me tell you, there is a small inaccuracy in your recipe, namely the ratio of salt and sugar.

that is, salt should be 2.5 times more than sugar, it is not for nothing that it is called salted.

for maximum accuracy I will write in grams - eight.

Marishenka, dear, wildly sorry for the tediousness, but if the salt is 8 grams, then the sugar is 3.2 grams. ?

Isn't there 5 grams in a teaspoon. sugar?

If you start from 5 gr. sugar, then salt is 12.5 gr. ...

Confused a little ...

[two]

If you start from 5 gr. sugar, then salt is 12.5 gr. ...

Quite right, only 5 / 12.5 refers to two loaves of 400gr, if it is strictly according to the source.

[Vasailisa, Natasha, Angela,]

Vasailisa, Natasha, Angela, Thank you very much for your attention and interest in the recipe!

Innochka, Sergey, I apologize for not being scrupulous enough in my calculations. But with the amount of salt and sugar indicated in the ingredients, bread is balanced in taste. And the lack of salinity in the dough (based on the original source) is more than compensated by the salt sprinkling on top, which gives an additional piquancy to the taste of the crust.
Perhaps, on my part, this is a too free interpretation of GOST, but using this recipe, any forum member will be able to bake delicious and absolutely not complicated bread.

Recently I read that two men with the names Chekupila and Chepozhrat are waiting for a married woman at home! so this is not your option.

Angela, amused! Although it is sad, because they are faced with such behavior very often.

[Marisha]

Marisha, what an appetizing bar - I take it with me, with your permission!
Now I'll try to bake GOST bread, especially since it's such an easy version.
What kind of flour do you have, Marish? I recently bought another flour instead of Makfa, and it is so wet. And in general, I bake bread from it for so long and poorly baked ...

[Marisha]

Marisha, Thank you! : girl_curtsey: Try it, you won't regret it! The dough is very easy to work with. And oooh ... very tasty result.
The flour was used by the Zdorovaya Liniya brand, we have it recently.

I have not yet met such torment here. I wonder who is the manufacturer?

[Marisha,]

Marisha, This is flour of Ukrainian origin, some kind of Agro-industrial holding.

By the way, I also heard about this flour, but I haven’t met it yet.

[Lena]

Lena, look carefully at ATB, nowhere (neither in Silpo, nor in Amstor, nor in Auchan) I have not met her. Only there, and all three types - TsZ, VS, and rye.

What are you, but I don’t even look at flour at ATB, I’ll go look tomorrow

[Marishenka]

leave to ferment for 2.45-3 hours. During this time, do two kneading

Marishenka, please tell me, in this recipe you just need to knead the dough or make the kneading method stretch and fold ?

[Innochka]

Innochka, I just did a warm-up, as it is said in the original. True, there it is called "skolotka".

Marinochka, I liked the loaf very much and, most importantly, without sourdough, quite fast. In the coming days I will bake, if I can cope with the new laptop, then I will report. Thank you for the interesting recipes.

[Natasha]

Natasha, bakes without hesitation The bread is delicious.

If I can handle the new laptop, then I will report back.

Of course you can! So I'll wait for impressions!

: hi: Marina, while people were counting teaspoons in grams of bread, I baked. Something apparently went wrong with me today.The photo will be tomorrow, but for now - impressions. First, I kneaded the dough in double volume for 2 bars. I did everything exactly according to the recipe. The agony confused me. Used Nordik. I think that all my troubles today are from her. Kneaded the dough in Boch. To collect in a kolobok it took 1 tbsp. a spoonful of flour additionally. Everything seemed to be fine, and the dough rose well, and the cuts came out and then opened decently. What didn't work out was the baking itself. The bread could not brown for a long time, and the bottom remained completely white. Although I still baked bread. It is difficult to call the pulp airy, the crust is crispy too. So some tears. I cannot understand what is the matter. Either in flour or in baking mode? And the most surprising thing is that my husband liked the bread. Well, I almost scribbled a novel.

[Natasha]

Natasha,! Well, since my husband liked it, then that's great! I can't say anything about your flour, I have never used it. But since everything went well until the moment of baking, then, in my opinion, it was in the oven. When you post the pictures, you can figure it out in more detail. I will wait.

: hi: Until tomorrow.

I took a photo, I'll try to post them.

Another upside-down photo. There is no way to fix it, photo from iPad. I read everything that you, Marin, wrote to me and agree with you that most likely the body is in the oven. Perhaps some kind of electronics malfunction, or maybe everything is much more commonplace - she messed up with the modes herself. But we will win!

[Natasha]

NatashaSorry, I could not answer yesterday - I was away. Now, looking at the photo (by the way, I did not see the bread that was not there!) I am still inclined to believe that it is the work of your oven. As for me, then (judging by how browned your perfectly opened cuts) it is worth trying to bake at a lower temperature. Apparently, your crust "seized" too quickly, and, despite the cuts, the crumb is not light enough. But perhaps it was necessary to give a little more proofing. Try experimenting with the baking modes without changing anything in the recipe (I mean the flour you added).

: hi: Marina, the ruddy top turned out only after I turned on the top heating, The bottom is absolutely white and the crumb is not very lush, I am inclined to believe that you are absolutely right - and the proofer had to be given a large one and I messed up something with the oven. Thank you for your participation,

Here is my bar, I calculated the recipe, it turned out like this: dough: flour 180g., water 150g., yeast 3g.
dough: dough, flour 120g., sugar 2.5g., salt 6g. water 40g. yeast 2g. I molded my bar in a completely different way, as it should be according to the source, and the oven is gas, but this has absolutely no effect on the taste. Delicate fantastically crispy crust, the most delicate crumb, and aroma. I will definitely bake more, I will try to get as close as possible to the original, but for now, thank you Marina very much, otherwise it simply did not come true. ...

P.S. The specified source is not in any way GOSTohm, this is just a collection of recipes partially approved by the People's Commissariat for Food Industry. Further, after the introduction GOSTs (1940), a significant part of cotton products did not enter GOSTs, and "Parisian loaf" as well.

[Sergei]

Sergei, your bread cut is fantastic!

Delicate fantastically crispy crust, the most delicate crumb, and aroma.

Yes, these are the distinctive features of not only this bread! I have not baked a lot according to the recipes from this book, and will mostly bake. And I can say that the buns are the most delicate and have a wonderful aroma. And although it takes almost a whole day to bake (all recipes, so to speak, are "long-playing"), but they are worth it!
Sergey, thank you for the photos provided! I am very pleased that thanks to my humble labors in the field of baking, another delicious bread has appeared on your table!

[Twist]

Twist,
Marin, how thick or batter is it? I have quite soft, even once the cuts after proofing could not be done properly yesterday. The bread came out completely unburned.But now the second portion is very tasty - everything is also quite soft

This is the first bread



And here is a reportage online))))

It is simply impossible to give up this bread, I definitely take it into my arsenal. And this video on the correct molding, maybe someone will come in handy.

[dogsertan]

dogsertan,
Sergey, there is no video - but it is very necessary, I will form it in 12 minutes

[dogsertan]

dogsertan,
Sergey, there is no video - but it is very necessary, I will form it in 12 minutes

Has already.

[Antonovka]

Antonovka, the dough is very soft, it is difficult to cut. But what a crumb turns out! On your first one, it's so lacy!

Sergei, thank you so much for the video!

[dogsertan]

dogsertan,
Yeah, the video ripened on time. It was already easier with the roller. Thank you very much for the video!

When shifting, it became less even - probably due to the fact that the dough is softer))
Twist,
Yes, Marin, lace !!! Let's see what the second bar comes out. It's been a long time since we've had this - a loaf for a day)))))

It's been a long time since we had this - a loaf for a day

And how do you do it ???

[dogsertan]

dogsertan,
The family got used to it, so they eat bread calmly. Even the most delicious focaccia is not eaten at once, but at first

[Antonovka]

Antonovka, happy baking! I will keep my fists!

Op-la More tanned than the first, but in real life lighter than in the photo))