Bread "Cherkizovskaya" (in the oven)

Category: Sourdough bread
Bulka Cherkizovskaya (in the oven)

Ingredients

Flour 1c. 950g
Very acidic leaven 125g
Yeast 25g
Salt 15g
Margarine 70g
Sugar 70g
Milk 200g
Water 160g

Cooking method

  • Ferment for 40-90 minutes at 29-33 C.

  • Cut the dough into pieces of 230 or 460 g each, roll up and let the preliminary proofing.
  • Then divide each piece into three equal portions and roll each into a tourniquet.
  • The resulting harnesses are connected by the ends of 3 pieces. - two side by side and the third on top, laid on sheets and put on proofer.

  • Proofing lasts 40-50 minutes.

  • Before planting in the oven, the products are sprayed with water and sprinkled with sesame seeds.

  • Steam oven at 200-220C.
  • Cherkizovsky rolls weighing 400g are baked for 23-25 ​​minutes, and rolls weighing 200g are baked for 18-20 minutes.

Note

A recipe from Ludmila's LJ.

Misha
Bulka Cherkizovskaya (in the oven)
Bulka Cherkizovskaya (in the oven)
Bulka Cherkizovskaya (in the oven)
Misha
Bulka Cherkizovskaya (in the oven)
Bulka Cherkizovskaya (in the oven)
Bulka Cherkizovskaya (in the oven)
tatulja12
Misha, wonderful loaves, however everything that you do is aerobatics! And sprinkle with poppy seeds and sesame seeds when pulled out of the oven? I usually sprinkle when I put it in the oven. Great, you did it, such flat bars! (y) Thanks for the recipe.
Misha
tatulja12, Thank you,
Sprinkle after the final proofing, before baking, as I wrote in the recipe, in the photo in a warm oven the loaves are proofed.
Gypsy
the beauty
kava
MISHA, thank you for the recipe - now I will know where to put the sour leaven Beautiful rolls! Judging by the amount of yeast - are they rather rich?
Misha
Well, of course, the amount of yeast, + sugar, margarine = as a result, a delicious roll. (from the amount of ingredients indicated in the recipe, I got three full-fledged ones.
Nataly_rz
The rolls are delicious
I really don't know how you manage to make a full portion. As always, I made half, so they barely fit on a baking sheet, and my oven is not small. Well, a photo report:Bulka Cherkizovskaya (in the oven)Bulka Cherkizovskaya (in the oven)
And thanks to Misha for posting this recipe here. In the magazine Lyudmila has so many of them, and when you try to choose your eyes run up
Misha
Nataly_rz , you did great!
I made a full portion, thought to put one on crackers - it was not there, not a crumb left))) I also note that the rolls do not stale for a long time, like any sourdough bread.
Savvenok
Is the yeast active dry or pressed?
Admin

This amount of yeast can only be fresh, pressed

For 900 grams of flour you need about 2.5 tsp dry yeast
Savvenok
Admin, thanks, otherwise the hand did not rise so much dry
Axioma
And here I am with my buns, but Cherkizovsky:
Bulka Cherkizovskaya (in the oven)Bulka Cherkizovskaya (in the oven)
I waited a long time for my leaven to turn sour.
nakapustina
Misha , thanks for the recipe. Delicious ! made half of the norm, on rye sourdough (only fed with wheat flour). It tastes like bagels. +1
Zhvk
I would also like to join and thank MISHU for the recipe for the Cherkizovskaya roll. It turned out very tasty! I made 1/3 of the portion and this is what happened:
Bulka Cherkizovskaya (in the oven)
Bulka Cherkizovskaya (in the oven)
pavekk
Do not give a link to "very sour sourdough", I have a masterbatch, I saw it somewhere here .... I can't find it.
Irina F
Stella! Thank you very much for the delicious bun !!!!! I did half a portion yesterday, but today I muddied it again CONCLUSION: do the whole portion at once and not waste time on trifles)))

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