Lenten roll - pisna roll Daria Tsvuk

Category: Yeast bread
Kitchen: ukrainian
Lenten roll - pisna roll Daria Tsvuk

Ingredients

Opara
Flour 250 g
Water 150 ml
Dry yeast 6 g
Unfermented malt 3 g
Dough
Opara all
Flour 260 g
Salt 12 g
Water 150 ml

Cooking method

  • We prepare the dough and leave it for three hours at room temperature.
  • Then add flour, salt, fill everything with water at room temperature.
  • I do all this with the help of a bread machine - I set the "Yeast Dough" program - half an hour of kneading and an hour of proofing.
  • Then she took out the dough, stretched it very delicately on the board, folded it and put it in the bucket of the bread machine for another hour.
  • Then I knocked it into a ball on the board, put it on a cast-iron pan, put it in the oven with a tray of hot water for an hour, then baked goods - in thermocirculation mode from T 200 degrees - 20 minutes, then removed the tray with hot water, lowered the temperature to 180 degrees and baked until cooked - this is when the temperature probe showed the internal temperature of the roll of 96 degrees.
  • I have this recipe from the book of Daria Zvek
  • Lenten roll - pisna roll Daria Tsvuk
  • I slightly corrected it for myself - removed granulated sugar, replaced it with white malt, increased the amount of salt.
  • Bread baked in the oven is, of course, tastier than from a bread machine!
  • Lenten roll - pisna roll Daria Tsvuk Lenten roll - pisna roll Daria Tsvuk
  • This recipe - in a safe way - is included in the recipe book for almost every bread maker as a white, basic one.

Note

Bulka
a word probably borrowed from French,
since the French began to call bakers by the word boulangers from the time when, instead of the former unleavened bread, which were baked in the form of flat cakes, they learned to use yeast, through which the bread became looser. Then came into fashion ball-shaped buns, which were called boules. In Russian, all breads have their own suitable names. They are especially distinguished by: 1) weight bread, which is baked in large loaves and sold by weight and 2) piece bread, for example: saika, kalach, vitushka, bun, crooks (small loaves), etc.

A source: 🔗

Mikhaska
What a porous bun that turned out Ol! You revive such rare recipes! This is how you should trust the author in order to boldly take on their execution!
kavmins
this author is worth it to trust him ..))) I read her recipes from the downloaded book - I was amazed that there are a lot of the most original, and many of those that famous chefs brazenly borrowed from her without the author's instructions ...
MariV
Mikhaska, Ira, right kavmins noted - many without much difficulty pass it off as their own, affftar, and are very offended if they suddenly advise and the original source to remember and indicate where they stuck.

Mikhaska
I, girls, read a lot of materials about the so-called rubbing! ... Everything is very complicated, in fact ... Here, I also exhibit many recipes that I learned in my youth ... And those recipes have already been circulating around the Union long before they came to me. Well, of course, I also changed something in them for myself. But, the stump is clear - they were not born by me. But I don't know the author either, as well as those from whom I took these recipes. And I adopted the recipes from my parents ... They, too, took these recipes from someone ... And now what? I, too, are a gatsky plagiarist and should they brand me with shame ?!
It's all complicated ...
MariV
No plagiarist - that's not the point. The authorship of any recipes is a very, very controversial thing. Someone, sometime in their kitchen has already cooked.
What's so difficult? flour + liquid + yeast + salt and sugar - business!
I don't want to develop this topic - I'm too lazy!
Mikhaska
Quote: MariV
I don't want to develop this topic - I'm too lazy
And don't, if you don't want to, you are my beauty! if only you were happy in your topic and no talkers spoil your mood with their crackling!
MariV
Ehha, talk as much as you want, Irunya!

And now it is very difficult for me to spoil the mood - I like everything in this life!
sweetka
Well, where did I look? I sort of shoveled my book by Daria Zvek up and down. she has everything with butter, lard, milk, eggs ... well, not lean, in short. And I really trust this wonderful woman. I really wanted a lean loaf from her. And this is what my desire should do for such a circle in geography!
Omela
Ol, a cool bun turned out! And throw me a link to the e-book in PM, pzhl.
natalia27
I bought this book back in the 70s, I learned how to make baking from it, and even from me, a beginner, who could not do anything, everything always worked out without punctures. I am very anxious about both the author and the book, but in recent years, with the advent of the Internet, I completely forgot about it and right now I went to search the bookshelves, for some reason I really wanted to read it and maybe bake something.

Olya, thanks for the recipe and a reminder about the author.
Vinokurova
Quote: MariV
Bread baked in the oven is, of course, tastier than from a bread machine!
I understand that now this recipe is the very thing for me ... I can knead in a dough mixer, but I will have to bake in the oven .. then, as the stove is repaired, I'll try it in it)))
Olenka, thanks for a beautiful bun!
MariV
Girls, thank you all for your attention to the old recipe.
I will answer in more detail and in detail later.

The desire to acquire books by Daria Zvek remains valid!
MariV
Quote: sweetka

Well, where did I look? I sort of shoveled my book by Daria Zvek up and down. she has everything with butter, lard, milk, eggs ... well, not lean, in short. And I really trust this wonderful woman. I really wanted a lean loaf from her. And this is what my desire should do for such a circle in geography!
Where I looked, where I looked - there again ...
Literally one of her first recipes - on page 12 of the old edition, this very lean bun. It's in the 1986 book. I am very grateful to our forum member Agata - she sent me a link to the electronic version.
Tata
Olga, everything is simple - brilliant! Wonderful bread. And if you can me a link to an e-book.
MariV
Tata, sent. Thank the user Agata!
sweetka
Ol, so she has a safety one, and you did it on dough?
Chuchundrus
MariV, well, what do you have: swoon: wonderful bread. : rose: So soulful. Made with love
MariV
Shine, she has what it says - when yeast with warm water and sugar starts to ferment! Well, I, as always, corrected it in connection with my circumstances - I also threw the torment there and ran away. I ran for three hours. What, throw everything out, and start over again? Nope ....
Then, according to unverified information, Daria kneaded her dough with her hands - one 1 hour! The flour was some kind of special, strong, local, and water - well, here in general! - from the stream! Although, there were streams in Ivano-Frankovsk, maybe in a village, for example, in Krykhovtsy. There, yes, there were stream-keys, and the water was very good!
And at mnu, in Moscow - flour - ordinary, inexpensive, "pyshechka", water - you know, with chlorine, albeit filtered. Well...
MariV
Chuchundrus, Natasha, I have a bread family, well, everyone loves good bread, I have to try, purchased - they no longer want to eat!

sweetka
oooooo, I know the water of Western Ukraine. Somehow I had a chance to rest near Stryj. The girl makes breakfast, I gru "me, pliz, coffee without sugar." Brings, I drink. I say: "He's sweet. Next time you can do it without sugar." And she laughs: "It is absolutely sugar-free. We just have water from a mountain spring. It is just like that." and I head there soap 2 times a day. not because it was dirty, but because the hair became silky - I liked to feel it under my fingers after washing.
at the expense of flour, do not be upset. she is everywhere now. I learned from our farmers. they say it is not profitable for them to grow durum wheat. and from soft it turns out that it turns out.the main thing is that after collection it is well kept. Well, maybe they grow something efficient for export, but all sorts of lumps remain on the domestic market. although i got one funny torment at one point. she is like dust and white-white. when you sift the cloud stands. with other manufacturers there is no such effect. I call it "flour with coke"
then I will make a bun, but bezoparnoy.
MariV
Sveta, about flour - we have the same thing - you sift flour, and the dust is worth it! And yet - it floats - you put it in, you put it in, but the dough is sticky, it doesn't want to take any form.

Now I do not remember what kind of flour was in Franica, because, due to my eternal employment, I was not very fond of cooking.

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