Childhood bread

at our house there were only fans of the white hearth ("round") and "doctor's".

)))

And I remember my mother said that it was wheat and it had 2nd grade flour

Yes, and dad told me so, however, he is a person far from cooking)

I also found a recipe for Gray bread (by the chef bia46) She bakes her 16-kopeck one on dough from 2nd grade flour

in the book of 360 recipes there is a similar recipe, it takes time for dough and tracking, maybe I'll try it in the evening, but with a mixture of whole grain, 1 and higher (no second), I wonder what happens

And in our childhood, white-gray was bought for 13 kopecks, there were even large gray loaves, it seems for 28 kopecks, and the same with raisins - she loved most of all)) And also my aunt in the village in the Lipetsk region really liked black bread - round, humps on all sides)))

[5]

As for the acid, I think that the point is still lactic acid bacteria, and not just acid.

In the recipes for simple industrial bread, water is written everywhere. The dough was prepared in a sponge, unpaired and leavening method - that's the acidity. It was brought to the desired composition, fermentation for a certain duration and at a certain temperature in order to obtain the desired taste and effect. No acid was added, but rather made. The flour itself was different!

in the book of 360 recipes there is a similar recipe, it takes time for dough and tracking, maybe I'll try it in the evening, but with a mixture of whole grain, 1 and higher (no second), I wonder what happens

There, in the book of flour of the 1st and 2nd grade, there are loaves, not bread. You can, of course, bake them like tin bread, but I hardly think they were "hooligans" like that in Soviet times. Somewhere there is still a recipe for "the very same".
Book "350 varieties ... "- one of many. Of course, in other books there are still recipes, many.

... We all write about childhood, but we all had IT for different years. Mine at the beginning of the 70s.

Mine too ... I lived then in Central Asia, the assortment of bakery there in different cities and republics also differed. But the GOSTs according to which they baked bread were the same for everyone. And the prices for the main types of bread were the same ... And buns for 9 kopecks and bagels for 5 kopecks were the same as in Moscow. Delicious! We also had a wonderful bakery in our city!
But in Moscow I tried kalach as a child - I still remember the taste!

asya7195, here this bread was also discussed, maybe you will find something suitable ...

Mariupol # 72

asya7195, here this bread was also discussed, maybe you will find something suitable ...

I read the link:

We had such a bread called "Chisinau", a round loaf.

Voooot, and in my childhood I had a round gray "Chisinau" for 16 kopecks! Although she lived in Central Asia!

[Dining room]

In still Gray bread ...

🔗bread

I found a record from her LJ deleted by Luda.

This gray bread already contains so little rye flour that it only gets into the dough with sourdough. The dough itself is completely kneaded with flour 2c.

Slavic
(30% peeled, 70% flour 2c)

375g sourdough (150g peeled flour, 225g water)
350g flour 2s
2.5g yeast (activate !!!)
10g salt

10g molasses or light honey

150g water

Mix the dough thoroughly until smooth and ferment for 1.5 hours at 30C. Roll up into a ball, flatten into a thick cake and let it proof for 1 hour in a frying pan or on baking paper, just as it will then bake, with a sluice down. Steam oven 60 min at 200-240C.

If the bread was baked in a frying pan, do not remove it immediately after baking. Allow to cool slightly inside the pan, otherwise it will wrinkle when you take it out. It is soft.
And here's another ..from her remote magazine .. (author's text on behalf of Luda)
Dining room



Until I baked this bread myself, it never occurred to me that "table" bread was not bread from canteens, students and workers, that is, not just "table" bread, but that it was the name of a particular type of bread , which was found in absolutely all canteens of the USSR.

This bread stands out in terms of its taste. He is completely unlike anyone in taste and aroma, and you instantly recognize this stranger as painfully familiar and your own ... I would say that he, in a sense, is the main gray bread of public catering. sour like Riga or Minsk, but absolutely straightforward and artless: gray rye with gray wheat in equal proportions, plus a spoonful of sugar. That's all there is to it.

I will give the recipe to complete the picture, but I refer to the specialists to learn how to bake this bread. I do not associate it with home food in any way. This is stolovsky bread. For dining rooms. They did not take money for it in the canteens, a separate payment for the number of pieces. You could take it as much as you want. They smeared him with mustard. They were seized with thin table soup and half-empty table soup, so as not to stay hungry.

TABLE BREAD

for one hearth (20cm in diameter and 7cm in height) or one tin bread in a mold 2.1l
Dough
312g sourdough (125g peeled, 188g water)
125g peeled
250g flour 2s
2.5g yeast (1.25g dry), activate)
7.5g salt

15g granulated sugar

200g water

Ferment the dough for 1.5 hours at 30C to 8-11 degrees. Proof for 35-55 min, until it rises to the edges of the mold. It is better to let the hearth stand with a flat / flat cake directly on baking paper, under a film or with a mug of boiling water next to it, for humid air



Before baking, you can prick, sprinkle with water. If the bread is hearth, then flatten in the very center, otherwise it will explode with a volcano. There is a lot of wheat flour in it, the bread swells not like a child.



Steam oven at 190-250C for 50min. It is very convenient to bake in a cauldron with a lid: both shaped, if the cauldron is deep, and hearth, if the bread is round. Sprinkle with water immediately after baking for gloss.

Great, look how many recipes there are already!
Who will do what - we expose the results))



you can't link, but
Image could not be inserted, sorry
came out "miracle"
By ingredients
flour 1 s - 210g
whole grain flour - 80 g
sah -15
salt -2
dry yeast dr oteker - 3
serum 230
Chinese electronic scales and there still everything is accurate to the gram, I think, for a plumb line of small quantities this is not very (((
Kneading for 20 minutes, cooling for 20-25 minutes (it didn’t sit out anymore) and in a Panasonic 253 bread machine for the main mode
The result in the photo by link
To be honest, I wanted to understand the taste of a product from a non-premium
The taste is there, but radically different from that of our gray bread (((
the crust is delicious, almost everyone has eaten, but not at all ...
Please support me with your advice and experiments





In, inserted.
Immediately I remember from the Princess of the Frog - to prop up the barn with this bread)))







Diary of a Madman)))




It's me, good morning!

[asya7195]

Diary of a Madman)))
It's me, good morning!

asya7195, Laughed in the morning !!!

[asya7195]

asya7195, I did not understand anything. I haven't worked with flour 1c yet, the current is w / s + c / s, but I would do everything wrong. Have a proven basic recipe? Here you can start from it and start. Just replace some of the premium flour with 1s and add c / s, well, check the bun

For the total amount of flour (290g), is there a lot of liquid (230g)?
Didn't understand the point

Kneading 20 min, cooling 20-25 min

And the butter?

There was no oil.
I put it on kneading for about 20 minutes
the bun was absolutely normal
then pulled it out and left it to stand, as recommended, to cool down (I read this in the tips for working with whole grain flour)
then she put the bucket into the bread maker again and started the main mode (also from the recipe, not invented herself)
I thought to put on a whole grain mode, but then decided to do it as recommended
it seemed to me that there was just a lot of liquid ... the dough looked just right

I have a Gorenje BM900AL, I just load everything, even ignoring the recommendations a little (oil + liquid with dissolved sugar and salt, flour + yeast) and that's it. After the second batch, I take out the spatula. I conduct all experiments starting from the basic one, gradually changing something: either the program, or the ratio of different types of flour, liquid (I baked bread and in broth), additives. There have not been any punctures in a year. And I also prefer measuring spoons, I use scales only for flour and liquid



Today I will look for flour 1c, I will also try to play with it

Mariana Aga had sieve bread. It should be tried. There is a cold dough and flour like 2nd grade. Grayish with a rubber crumb. She also had dairy, also kind of second-class. Bread from a series that becomes tastier and more aromatic on the second day. Try to search.
(Or maybe not the second grade, but the first - I don't remember exactly)

[Tusya Tasya]

Tusya Tasya, here on site?

No, on the internet.

OK thanks!

[Tusya Tasya]

I am sure that the bread from childhood is dangerous! Well, don't get that crumb and taste like this in a safe way.
What kind of dough is the question.
Tusya Tasya, the sieve is very tasty, but this is not it, the sieve is looser, the crust is not pronounced and there is a creamy taste (well, according to my feelings from childhood)

[R]

the bread from childhood is dangerous!

?!

OopsRny?

I am sure that the bread from childhood is spicy! Well, you can't get such a crumb and such a taste in a safe way.

Couldn't it have been leavened?

[Masyusha]

Masyusha, El, about the leaven .... I don't know. Have you baked production sourdough bread before? ... By the way, I am writing about the eighties.
In my opinion, non-leavened bread.

[IRINA]

IRINA, just in 70-80 years they baked, but in small towns and villages. My aunt in the village baked bread with sourdough, it was very tasty and different from today's sourdough bread. We found out it was leavened when they switched to yeast and the taste changed

In the recipes for simple industrial bread, water is written everywhere. The dough was prepared in a sponge, unpaired and leavening method - that's the acidity. It was brought to the desired composition, fermentation for a certain duration and at a certain temperature in order to obtain the desired taste and effect. No acid was added, but rather made. The flour itself was different!

Yes, I agree that a certain acidity of bread at bakeries was achieved in this way. Only mini-bakeries could really afford to use sourdough.
Here is an excerpt from an article with the recipe and technology for the production of Chisinau bread:
... the method of making bread "Chisinau", according to which the dough is prepared by the sponge method and on liquid dough from wheat flour of the 1st and 2nd grade, including the preparation of the dough, including mixing the 2nd grade wheat flour, pressed yeast, part of the water provided for by the recipe, followed by fermentation, preparation of dough from flour, dough, salt and remaining water provided for by the recipe, fermentation of the prepared dough, its cutting, proofing of the resulting dough pieces and baking, and the components for the production of dough are taken in the following amount, kg:
Wheat baking flour 2 grades 30.0
Pressed bakery yeast 1.0
Water 41-43,
the duration of fermentation of the dough is 210-240 minutes until the final acidity is reached - 4.5-5.0 degrees, the duration of fermentation of the dough is 40-90 minutes until the final acidity is 4.5 degrees (Collection of technological instructions for the production of bread and bakery products. M. , 1989).
dough components are taken in the following ratio:
Baking wheat flour 1 grade 30.0
-------------------------------------- 2 grades 40.0
Table salt 1.5
Water By calculation
Dough All ... "
So it was the well-aged dough that most likely created this taste of "gray" bread.
It's a pity that there is no opportunity to buy flour of 2 grades yet ... I really want to try it!

[asya7195]

asya7195Check out my recipes. We had a bakery in the village and many learned how to bake such bread.
Maybe we still have to work on them and there will be just such bread.

Great, look how many recipes there are already!
Who will do what - we expose the results))

asya7195, we have a similar bread and is now sold under the name Arnaut Kievsky.
Here, on the site there is such a recipe, I did it like that, but without a photo, try it, this is the most similar in taste and appearance to the one with which the topic began.
Bread Kievskaya arnautka (oven)

It's a pity that there is no opportunity to buy flour of 2 grades yet ... I really want to try it!

Is this option not suitable?

🔗

Mariana Aga had sieve bread

here on site?

No, on the internet.

Removed everything a long time ago. Luda cleaned all her magazines .. I copied in due time what was interesting to me. Sieve is a gritty grain. I have this recipe.
On the third page there is Table bread from Luda, she writes that it is gray bread .. look, maybe this recipe ..

[Vesta]

Vesta, Svetlana, thank you, I'll see what else you can order from them ... Who would have thought that second-grade flour would cost more than the highest!

second grade flour

We don't have it at all .. In Germany I buy it if necessary ..
I also found it ..

Zurich bread
dough:
200 grams of gray wheat flour (I have a mixture of rye and wheat)
3 g fresh yeast
130 gp of water
17 grams of sourdough (if you don't have one, you can omit this item)

dough:
300 grams of gray wheat flour (I have a mixture of rye and wheat again)
130 g of water
8 g fresh yeast
2 tsp salt
1 tsp sugar (molasses)

Mix all the ingredients for the dough, knead well and leave at room temperature for 6-8 hours. or for one hour at room temperature and then refrigerate overnight.

After the allotted time, mix water and yeast for the main dough, add sugar and leave for 10 minutes to form a cap. Add flour and dough in pieces, knead well, add salt at the end of kneading. Leave on for 1 hour, but knead again after 30 minutes.

Form a loaf (for Zurich bread, the shape resembles a very thick baguette, elongated, but at the same time voluminous). Sprinkle with flour and leave to rise for an hour.

Preheat the oven to 220 degrees with a stone or baking sheet. Transfer the loaf to the stone and make several cuts. Bake for 15 minutes, then reduce the temperature to 200 degrees and bake for another 35-40 minutes. Cool on a wire rack.
my comments: I really liked the taste of the bread, so real, soft. the crumb with many small holes and very elastic, does not crumble. She made dough in the morning, leaving for work, after 8 hours she was kneading the main dough.
🔗

[asya7195]

I don't see the picture asya7195
Bread from childhood # 57
Does anyone see ??

I can't see the picture either ...

I do not see

I do not see.

Does anyone see ??

no..

strange, but I see what's the matter then

Well, this is what I pulled out of the bread maker in the morning
The recipe is the same, without preliminary kneading, 1 tablespoon is added to grow oil, flour is a mixture of whole grain and premium, and not the first one as last time
All the ingredients are packed at the same time and the mode with whole grain ...
My crumb always turns out to be yellowish grayish, but it should be light gray
What chemistry can it be determined by? Or is it flour?
I realized about the dough dough, I will try it in the dressing room, because it does not come out before after work (((
I really look forward to your advice and considerations)
In reality, the crumb turns yellow

Or is it flour?

try with peeled and flour 2c. table bread. there is a recipe on the third page ..

This is where I ended up working with flour 1,2 and whole grain. "My" bread is not from 2 varieties (((This flour gives a completely different taste and color. Maybe it is present, but not a third not a quarter, not only from it for sure (((I received good and tasty bread, Arnautka did. To taste and the color is not right. Perhaps I will leave this topic for now. A hint of a solution may come by itself over time, but no, no.During this time I tried a lot of things, learned a lot. Many thanks to everyone who helped with advice!

My husband and I only remembered this bread, oh, it's a pity there is no recipe ...

[asya7195]

asya7195, no time to read all the posts. Not too long ago I baked sourdough gray bread. It seemed to me very similar to the one that I ate in Anapa many years ago. I think it was the leaven that gave the flavor to that bread. I baked from a mixture of premium, c / s and 1st grade wheat flour.

What color did you get?



I even looked for pictures in Yandex ... a match in appearance. Did not find.
The problem is that maybe we mean a little different bread




I mean light gray with no beige, no yellow



No bran flavor, no whole grain flavor (((



When you eat yeast dough in a pie, whether it is sponge or unpaired, the base taste is still somewhat common. I didn’t work with sourdough, I ate black bread both sourdough and yeast, but the basic taste of rye flour and or malt is felt, isn't it? So I doubt the taste of 2nd grade flour ((it is too special

[asya7195]

asya7195, I baked gray bread and only from flour of the 1st grade, the second grade did not see on sale. The color is light gray, and the leaven is wheat, without the taste of rye flour. The taste was exactly as I remembered it from my youth. Especially a broken piece with cold milk.

Is it possible to see your recipe somewhere?

[asya7195]

asya7195, it was a revised sourdough wheat bread recipe. If I'm not mistaken, on the site Bread Mills recipe French bun. Or some other. I experiment all the time

Thanks, I will take a look!

Hello everyone!
I'm a newbie. The theme about gray bread is very close. Want to add. Such gray bread is baked in Abkhazia today. In Liselidze. Maybe someone will find out the recipe from there?

[Elena]

Maybe someone will find out the recipe from there?

Elena, bread from a bread machine and bread from the oven differ sharply in taste and smell. Including bread from the bakery or from the oven. Depends on where exactly the bread is baked.
Therefore, you can only repeat the baking of bread according to the recipe, from any source, region, locality ... but the result will be completely different