Buns (weight loaves GOST)

[IMPORTANT!]

Buns (weight loaves GOST)

Category: Yeast bread

Kitchen: Russian

Ingredients
OPARA
Flour	351 g
Pressed yeast	9 g
Water	234 BC
DOUGH
Flour	234 BC
Salt	7 g
Sugar	18 g
Water	76 g
Vegetable oil (d / form)	0.9 g

Cooking method

IMPORTANT!

The fermentation process of the dough and dough is very long, this is due to the small amount of yeast in the recipe. To shorten the fermentation time, it is necessary to increase the amount of yeast.
When the amount of yeast is doubled, the fermentation time is also halved..
As a basis, I took the recipe "Loaf by weight". These should be full-weight loaves weighing 1 kg, but I decided to bake small buns.

Dissolve yeast in warm water (if dry yeast is used, mix it with flour) and mix with flour. The dough turns out to be quite thick. Fermentation time is 2.5 hours. By the end of fermentation, many large holes are formed on the surface of the dough, gas formation subsides. A pleasant fermentation smell appears. I used twice the amount of yeast and fermented for 1.5 hours.

When the dough is ready, mix it with water, in which we first dissolve salt and sugar, and with flour and knead the dough. The dough turns out to be plastic, keeps its shape well. We put the dough on proofing for 1.5-2 hours. After an hour we knead. If the double amount of yeast was taken when making the dough, then we do not knead the dough.

We hang the matched dough into ten pieces of about 90 grams (this batch is designed for 10 buns, 80 grams each ready-made). Naturally, you can hang the buns according to your own weight. Roll each piece into a ball and place it on a baking sheet. Cover with foil and let it fit well.

When the buns are well suited (you can slightly smaller than in the photo), put in an oven preheated to 230 degrees for 8-10 minutes. You can brush the buns with an egg or slightly diluted tea leaves. You can add a few grains of salt to the brew. Since I have a gas oven and the top itself practically does not blush, after 8 minutes I lower the sheet with the rolls lower and turn on the upper gas (gas grill) and blush the rolls under the grill for a couple of minutes. According to the technology, weighted loaves should be baked with steam, so you can put a bowl of water in the oven in advance. I grease the buns with tea leaves and bake without steam.

Put the finished buns on a board and cover with a towel. The buns are fluffy, soft and delicious! Bon Appetit.

The dish is designed for

800 BC

Cooking program:

Oven

Note

The total finished weight is 800 g.
Cooking time is about 4.5 hours (with prescription yeast) and about 2.5 (with doubling yeast).

Here, still baked.

[Pimander]

Pimander, what beautiful buns, can you show a cutter?

[Svetlana201]

Svetlana201, thanks for the tip. I'll show you how they cool down.



Here's a bun cut.

[Pimander]

Pimander, thank you very nice. I will only bake in the form of a loaf at the weekend.

this is due to the small amount of yeast in the recipe

it confused me.
if 9 g of dry are equal to 27 g of pressed, and we usually use 2 g of yeast for every 100 g of flour, it turns out that there is 27 g for 351 g of flour. And this is not enough?
I would still have time to bake today)))




oops ... I read through the line. I didn't take into account flour in the dough It turns out 685 g of flour
apparently the weather is working
Thank you! Just in time. I went to knead

[OlgaGera]

OlgaGera, pressed yeast in the recipe! Dry will be only 3 grams. It turns out about 13 grams of compressed yeast per 1 kg. flour. That's not a lot.
Good luck with your baking! Share the photo of the bread.



Svetlana201, as expected in 1 kg?

if 9 g dry are equal to 27 g pressed,

Lelka, I may be wrong, but it seems to me that 9 grams of pres. = 3 grams dry. T E should dry use 3 gr.

Good luck with your baking! Share the photo of the bread.

not today. The dough will have to be divided and frozen.
I did put 27 g
Not .. the weather is not the same ..

that 9 gr pres. = 3 grams dry

right))

Svetlana201, as expected in 1 kg?

Of course not, I'll just make 2 pieces. , or maybe I will divide the dough into 2 parts and leave it in the refrigerator for a trace. times. Do you think he can (the dough) stand in the refrigerator for 1-2 days?

stand in the refrigerator for 1-2 days?

there are also recipes with such a dough. But, I think that it will be already other buns)))

[OlgaGera]

OlgaGera,

I did put 27 g

Do not forget to count the fermentation time. But in any case, the dough should stand for at least an hour (well, 50 minutes), but for the test it can be reduced to 45 minutes, if it fits well. This is necessary in order to reach the desired acidity.



Svetlana201,

Do you think he can (the dough) stand in the refrigerator for 1-2 days?

Only in the freezer. At least a month. And the buns will be the same. Defrost at room temperature. Only after complete defrosting of the dough, put it in a warm place.
You can just freeze the bread. After defrosting, it is soft and crisp, like freshly baked. Nobody will notice anything.

[Pimander]

Pimander, Thank you. But, today I finished the experiment. Tomorrow, all tomorrow))) And according to the recipe))))

[Pimander]

Pimander,

You can just freeze the bread. After defrosting, it is soft and crisp, like freshly baked. Nobody will notice anything.

So I'll just make a dough for half a portion of the recipe and there will be nothing to freeze.

[Svetlana201]

Svetlana201,

So I'll just make a dough for half a portion of the recipe and there will be nothing to freeze.

As you please. You can make blanks and freeze. Then take out, defrost, defrost and bake.

Today everything is according to the recipe.
The dough began to fall off after three hours .... kneaded the dough. We wait.

[OlgaGera]

OlgaGeraWow, decided without reducing fermentation? I do this sometimes when there are still things to do along the way. I put the dough for 3 hours without adding yeast and go about my business. Then I put the dough.

[when]

for 3 hours

aha, then everything is correct.
Yes, let it be fermented)))

when there are still things to do along the way

a when they are not?))) There is always work)))

[OlgaGera]

OlgaGera, to be more precise, by 2.5-3, depending on the recipe. But in any case, extra 30 minutes do not harm the dough.
Sometimes I purposefully spend my time baking without the accompanying tasks. And in this case, I use the accelerated mode. Why waste extra time?

Well, here are my loafsBuns)))

Still hot))

[OlgaGera]

OlgaGera, Lelka, what a beauty it is. Please show how the cutter will cool down.

[OlgaGera]

OlgaGera, very nice! We are waiting for the cutter.



Svetlana201, it's your turn.

Well, everything, my husband could not stand it. Stabbed hot)))
The crumb is finely porous, tender. The bread is fragrant.
Only I bake from a cold oven.
Rift and cut. Left incision

[OlgaGera]

OlgaGera, very good!

Only I bake from a cold oven.

What is it like? Put it in a cold oven and it heats up with it?

Put it in a cold oven and it heats up with it?

well, almost like that.
I put the bread blank in the oven for proofing. I can turn on the lamp to speed up the process. For proofing for 40 minutes - an hour. You can see it there. The main thing is not to forget))) And then it is dreary to wash it)))
Then I turn on the oven and wait for the bread.
I turn it on and go for a walk with me

[OlgaGera]

OlgaGeraThe cut is excellent and I always bake everything from a cold oven. Lyolka, is this the full recipe norm?

[OlgaGera]

OlgaGeraThe cut is excellent and I always bake everything from a cold oven. Lyolka, is this the full recipe norm?

Svetlana201, yes, everything is according to the recipe.
and on "you" you can)))

[Svetlana201]

Svetlana201, the recipe is only 800 g calculated. Or two rolls of 400, or 10 to 80 g, or 8 to 100 g.

only 800 g is designed. Or two rolls of 400, or 10 to 80 g, or 8 to 100 g.

yes a lot to us. For 3 days we have not been able to eat 3 small bars of 300g of flour. If we don’t eat tomorrow, we will have to put the leftovers on the crackers.

[Svetlana201]

Svetlana201

Already 3 days we can not eat 3 small bars of 300g flour

how are you!
Bake challah! Will fly away in an instant!

Bake challah! Will fly away in an instant!

and what's that?

[Svetlana201]

Svetlana201, wicker delicious bun
Hala (GOST)

Already 3 days we can not eat 3 small bars of 300g flour

everything is solved simply. Bake small buns / buns, cool. Place in bag and freezer.
I keep rye bread like that. A little stove is not profitable, a lot of fuss. Distributed. Now I'm freezing.
Nothing different from freshly baked.

[Pimander]

Pimander, I'll see thanks.



OlgaGera, Lyolka, thank you. We should probably try to do this. Is it easy to get it out of the freezer and defrost it on the table? And to me on "you"

[Pimander]

Is it easy to get it out of the freezer and defrost it on the table?

Yes exactly. Without taking it out of the bag.
Pimanderand the bread is delicious. And it is bread, not a roll. And the bread. Thank you!

[Svetlana201]

Svetlana201, yes, just defrost it on the table and that's it.



OlgaGera, Thank you. This is bread, I just made it with buns.

This is bread, I just made it with buns

yes, whatever, whatever, he will be Bread. Real. Maybe this is the taste of bread, the old one, the one that is remembered

[OlgaGera]

OlgaGera, oh yes, this is exactly the old bread. Soviet. Almost all of today's bread is baked according to TU - the plant's own recipe, with improvers, additives, etc., etc.
And these are the recipes. In fact, all GOST recipes, I mean the production ones, are about 90 years old. They are based on recipes for grandmothers and aunts from villages and villages. They (recipes) were collected, straightened, built a technological cycle for production. The laboratories studied raw materials, blanks, technological stages, to develop technologies for obtaining bread with the best properties and qualities. Therefore, bread according to those recipes and technologies is almost like homemade bread. The same cannot be said about modern bread.

Does this bread taste like a sliced ​​loaf or more bread?

[brena]

brenanot as sliced. Bread, yes. It differs from the rifled one.

Does this bread taste like a sliced ​​loaf or more bread?

no, not threaded. Bread, I would even say that its taste does not distract. But I liked it very much.

Well, here I am with a report. I tried to form a type of bar, but it grew so much that it turned into a large loaf. While it is cooling down, I will probably cut it and try it tomorrow.

[Svetlana201]

Svetlana201, well! Then we'll see the cut.

[Pimander]

Pimander Thank you very much, very tasty bread. Here is my cut.

[Svetlana201]

Svetlana201, wonderful! Now it's time to swing at the challah!

[Pimander]

Pimander, very tasty bread, I tried this morning (yesterday the family ate). I bookmark it, I have already copied the recipe into my notebook. Now you can try Halu too. Thanks again.

[Svetlana201]

Svetlana201, you are always welcome and thanks for the feedback.

[Pimander]

Pimander, baked bread again, very tasty. Thank you .

[Svetlana201]

Svetlana201, glad I liked it! Thanks for your feedback. Bake some more!

Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition