Sandwich bread (GOST)

[As promised - GOST sandwich bread!]

Sandwich bread (GOST)

Category: Yeast bread

Kitchen: Russian

Ingredients
WELDING
Flour	57 g
Water	114 g
OPARA
Flour	228 g
Pressed yeast	11 g
Water	114 g
Welding	all
DOUGH
Flour	286 g
Salt	9 g
Sugar	6 g
Margarine	9 g
Water	154 g
Vegetable oil for mold lubrication	1.5 g

Cooking method

As promised - GOST sandwich bread!
  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..
According to the classic technology "Sandwich bread" 500 and 1000 g are made, but I decided to bake them weighing 400 g, since I have a classic bread form. For a full-fledged "Sandwich bread " special molds with a height of 75 mm are used, the difference in the sizes of the top and bottom is only 10 mm, that is, these are almost regular parallelepipeds.
After the end of the proofing, the tins with the dough are quickly turned over and stacked on under the bottom. The bread is baked under a mold for 30-40 minutes. (depending on the weight of the dough) at an oven temperature of 280-300 ° C.
Since I do not have such special forms and such temperatures in the oven, I bake this bread in standard L10 bread tins without overturns. But if you suddenly have a form of 300 x 90 mm at the top, 290 x 80 mm at the bottom and 75 mm high, then you can do bread somersaults and bake in strict accordance with the technology.

We make tea leaves: take all the flour that goes to the tea leaves and fill it with hot water of at least 75°C and leave to cool to 35°C. If you are in a hurry, you can cool the tea leaves by placing the container with it in a container with cold water. When the tea leaves stand a little, a sweetish aftertaste appears in it - this means that we have achieved our goal - the starches have gelatinized. When the tea leaves have cooled down, knead the dough.

Dissolve yeast in warm water (if dry yeast is used, mix it with flour), add all the tea leaves and mix with flour. The dough turns out to be soft. The fermentation time is 2.5-3 hours. By the end of fermentation, many large holes are formed on the surface of the dough, and gas formation subsides. A pleasant fermentation smell appears. The dough is ready. I used twice the amount of yeast and fermented for 1.5 hours. (The photo shows the finished fermented dough)

When the dough is ready, mix it with water, in which we first dissolve salt and sugar, with margarine, with flour and knead the dough. The dough is very soft, but it should be so. We put the dough on proofing for 1 hour 20 minutes - 1 hour 30 minutes. An hour later we do a warm-up. If the double amount of yeast was taken when making the dough, then we do not knead the dough.

Divide the matched dough into two pieces or hang them equally on the scales. Roll each piece into a ball and then into a bar. We put the bar in a greased form. We cover with foil so as not to wind up.

We put the matching loaves in a preheated oven and bake at a temperature of about 240-250 ° C for 25-30 minutes. I additionally brown the crust under the gas grill, since the gas oven does not normally blush the top.

We take out the finished loaves from the oven, let them rest in the molds for a minute and take out the bread on the board. Cover with a towel and let cool. The loaves are very soft, tender and tasty. You can bake bread, both shaped and loaves on baking sheets.

The bread is very porous, elastic and very tasty.

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).

More loaves

and another cutter

somehow incomprehensible, only the dough fermented and the dough that came up immediately appeared ...

[Cacktus]

Cacktus, left a step, now I will correct it. More precisely, for some reason he did not show up. Instead, there was the word "step". And in the editor, there was an empty space between the two steps. I deleted it, but did not check the steps. I apologize.

Judging by the cut of the bread and its sides (very light), it is felt that the crumb of the bread is not completely baked. The appearance seems to be nothing, but the inside should still be kept in the oven. I had this situation until I found a way to control the readiness of the crumb.

Try to control the baked bread with a temperature probe. Then the baking guarantee will be 100%. I do not track the baking time - only the temperature inside the crumb.

Thermometers, oven temperature probes

If you lower the baking temperature and lengthen the baking time, the bread will turn out much better.

I get such sides in production forms.

[Admin]

Admin, the crumb is completely baked. The temperature inside the measure, everything is normal. It should be borne in mind that the oven is gas, and nothing in it except the bottom turns red, plus an aluminum cast form - it also reduces the color. Baking time is monitored by a thermometer.

Astilba, you are absolutely right. Shape also affects color. Take a thin one and may generally burn out.
Yuri K everything is according to technology. If you carefully read the post, then according to the classical technology, the temperature should be even higher, since it is baked under the form. I baked in a mold and took the temperature for bread in a mold. I also baked at a lower temperature. The color of the bread did not change much, since I bake in a gas oven, but the crust becomes thicker and rougher. And at high temperatures, the color appears and the crust is thin and soft.

It should be borne in mind that the oven is gas, and nothing in it, except for the bottom, turns red, plus an aluminum cast form - it also reduces the color.

Let's see how baked goods are made by others, including me. Aluminum molds, oven - gas stove

[Yuri K]

Yuri K, oven oven strife. Again, I baked at a lower temperature. The color of the bread did not change much, as I bake in a gas oven, but the crust becomes thicker and rougher. And at high temperatures, the color appears and the crust is thin and soft. Classic baking at high temperature is best in my oven.
I somehow brought the bread to a decent ruddy. As you can see in the photo, the crust is very thick and therefore hard to chew.

But with the specified baking mode, the crust is thin and tender.

According to the classical technology "Sandwich bread" is made 500 and 1000 g, but I decided to bake them weighing 400 g, since I have a classic bread form. For a full-fledged "Sandwich bread" special molds with a height of 75 mm are used, the difference in the size of the top and bottom is only 10 mm, that is, they are almost regular parallelepipeds. After the end of the proofing, the tins with the dough are quickly turned over and stacked on under the bottom. The bread is baked under a mold for 30-40 minutes. (depending on the weight of the dough) at an oven temperature of 280-300 ° C.

Can you tell us more about these forms and technology? Very interesting!
If I were to find fault, then not to the white sides, but to a short fermentation time, which is fraught with crumbling crumb, but on the other hand, quick bread will not be rubbery.

[Crown]

Crown, the fermentation time is quite long. Even with a doubling of the yeast, this is 1.5 hours of dough + almost an hour of dough. It's not fast. Well, if it's quick for you, bake using full technology: 3 hours for dough and one and a half hours for dough.

Can you tell us more about these forms and technology?

Well, I haven’t met the forms themselves. There are similar ones from the category of "toast forms", but they have the shape of a regular parallelepiped, and in the original, along the bottom, the shape should be slightly narrower.
And the whole technology is outlined at the very beginning of the post.The point is that the bread is baked UNDER the form. It rises and rests against the walls of the form and takes on the correct shape without a convex top. This bread, when sliced, provides a base for a medium sized sandwich.
What exactly are you interested in technology?

It's not fast.

Cooking time is about 4.5 hours (with prescription yeast) and about 2.5 (with doubling yeast).

In my opinion, for dough bread, both options are too fast.

What exactly are you interested in technology?

I understood everything, the point is not in turning the workpiece over, but in limiting the space for its growth when baking.
This is one of the options for making toast bread: intensive kneading, short fermentation and baking in a mold with a lid, then the bread is rectangular, with a snow-white fine-pored crumb.

[Crown]

Crown, since the 40s, 4.5 - 5 hours for bread have been laid. Technologists know better. This bread is large-porous, elastic, not crumbly. If you press down the cooled bread to the table and then release it, the bread will return to its original size. The crumb does not stick together, although the top crust cracks a little, but this is normal ..
Modern toast molds are made mainly of thin aluminum with a lid and in the form of a regular parallelepiped, which in my opinion is not good. There are open aluminum molds with similar parameters, but they have more trapezoid (flared) shape.
Without further ado, I bake in ordinary bread forms.

[Crown]

Crown, since the 40s, 4.5 - 5 hours for bread have been laid. Technologists know better. This bread is large-pored, elastic, not crumbly. If you press down the cooled bread to the table and then release it, the bread will return to its original size. The crumb does not stick together, although the top crust cracks a little, but this is normal ..
Modern toast molds are made mainly of thin aluminum with a lid and in the form of a regular parallelepiped, which in my opinion is not good. There are open aluminum molds with similar parameters, but they have more trapezoid (flared) shape.
Without further ado, I bake in ordinary bread forms.

Perhaps for this bread this is the normal roasting, as some doubt, since most likely there must be a certain acidity, which gives a certain taste and crumb.

there must be a certain acidity that gives a certain taste and crumb.

It is on the basis of acidity that the technological process in general and the fermentation time in particular are established. Those who installed the production technology know better how long it takes to wander.

[Pimander]

Pimander, Pimander, your bread interested me. Made half of the portion for a long time.



It cools down, smells delicious, the crust is thin, baked at 230 grams for the first 10, reduced to 190 and until cooked, only 45 minutes left. I'll bring the cut later.



Cut))) delicious table bread, crumb slightly rubbery. We liked the bread, I only added a little salt and sugar, I always miss it.



Pimander, Pimander, thank you for the delicious recipe!

[Yarik]

Yarik, glad I liked it! You did it great! Thanks for your feedback! The bread is really delicious and porous. I, too, first baked one loaf, now I bake two loaves - they fly away with cosmic speed!
Try buns (weight loaves) GOST... This is bread, but I baked with buns. Very soft and fluffy.

It is on the basis of acidity that the technological process in general and the fermentation time in particular are established. Those who installed the production technology know better how long it takes to ferment.

That's what I'm talking about)
and yes, do you need to do with steam or not? because if the blanks were covered with molds, then steam was not needed. What kind of flour should you use? There are many different in my country, divided into types from 405 to 3000

[trancehouse]

trancehouse, baked goods without steam. Flour of the 1st grade (type 812) or Extra grade (type 550). Hopefully I've matched the varieties and types correctly.

[trancehouse]

trancehouse, baked goods without steam. Flour of 1 grade (type 812) or Extra grade (type 550). Hopefully I've matched the varieties and types correctly.

Thanks, the types are a little different, most likely. 812 is from orcish flour.
We have from 405/450/480/500 (2 types) / 550 this is all confectionery flour, that is, in fact, it is all the highest grade =) just for each has its own purpose.
I will try

We have from 405/450/480/500 (2 types) / 550 this is all confectionery flour, that is, in fact, it is all Top grade =) just for each has its own purpose.

I also looked on the Internet - they write 812 - the first, and 550 - the tower.

Germany	Russia	Properties
405	Extra	Color: white or white with a cream shade, ash content 0.45, gluten content not less than 28%.
550	Top grade	Color: white or white with a cream shade, ash content 0.55, gluten content not less than 28%.
812	First grade	Color: white or white with a yellowish tinge, ash content 0.75, gluten content not less than 30%.
1050	Second grade	Color: white or white with a yellowish or grayish tint, ash content 1.25, gluten content not less than 25%.
1600	Wallpaper	Color: white with a yellowish or grayish tint with noticeable particles of grain shells, ash content not more than 2.0, gluten content not less than 20%.

I apologize for the clumsiness of the table. I can't cope with her.

[Pimander]

Pimander, and the tea leaves should be liquid? I didn't even have the flour wet, like a lump, don't even interfere (((

[OlgaGera]

OlgaGera, the tea leaves are elastic, soft, moderately thick. It cannot be hard, since the water is twice as much flour. Try brewing in 75 degrees water.

All by the scales. I tried it twice. The same. Such flour, you can see. Nekrasovskaya. I added a little water. To moisten flour

[OlgaGera]

OlgaGera, the main thing is that the starches gelatinize.

gelatinized

they did it successfully! Qualitatively)))
I mixed the dough.

made 500 and 1000 g, but I decided to bake them weighing 400 g,

I didn't understand, the recipe contains a total of more than 500 g of flour

[Newbie]

Newbie, the author bakes 2 loaves of 400 gr.

[Newbie]

Newbie, recipe for 2 loaves of 400 g each In a note, I indicated that the total weight in ready-made form is 800 g. I hope you like the bread!

[OlgaGera]

OlgaGera, well, it's just a little thing - put the dough and make bread.

put the dough and make bread.

did so)))
I had to drive off, my husband baked. A little undersized and did not form)))
These are the crooked paws. I'll take it to our grannies, otherwise they sit and say nothing without bread.
I'll tell you about the taste from their words. It happened so.

[OlgaGera]

OlgaGera, it doesn't matter what's outside, what's important is what's inside. We are waiting for your feedback.

[Pimander]

Pimander, huge thanks for your bread. The neighbors have already eaten it. They said that they don't remember anything so tasty.
I managed to sniff only a piece of pink. I will definitely bake myself.



Yes, the process is lengthy. But it's worth it. Pink salmon, it was very fragrant. The crumb is evenly porous. Not thumpy.

[OlgaGera]

OlgaGera, thanks for the tip! Be sure to bake! It is delicious and aromatic. The scent is really fantastic!

It is delicious and aromatic

I already understood)))

[Pimander]

I clearly liked this bread, today is the third day and we finished it, it is as soft as on the first day, only without the crispy crust.
Pimander, Pimander, thanks again!

[Yarik]

Yarik, eat with pleasure, bake more! Yes, due to the use of tea leaves the bread becomes stale more slowly. Thanks for your feedback!

I also looked on the Internet - they write 812 - the first, and 550 - the tower.

Germany	Russia	Properties
405	Extra	Color: white or white with a cream shade, ash content 0.45, gluten content not less than 28%.
550	Top grade	Color: white or white with a cream shade, ash content 0.55, gluten content not less than 28%.
812	First grade	Color: white or white with a yellowish tinge, ash content 0.75, gluten content not less than 30%.
1050	Second grade	Color: white or white with a yellowish or grayish tint, ash content 1.25, gluten content not less than 25%.
1600	Wallpaper	Color: white with a yellowish or grayish tint with noticeable particles of grain shells, ash content not more than 2.0, gluten content not less than 20%.

I apologize for the clumsiness of the table. I can't cope with her.

I'm from Poland) a little different, but thanks for looking

[trancehouse]

trancehouse, I thought that now in Europe there are uniform standards.

[Pimander]

Pimander, take my report.

I did it with a double rate of yeast, or rather 20g, otherwise I won't have time after work. The result was received at half past midnight, this can be seen from the time of the first photos. From self-will, even into the dough and dough, I took water in half with whey from cottage cheese 50 to 50.
The flour was "Altai fairy tale", the highest grade. Ozone once brought it to me two packs and now this product does not deliver to our region anymore. And flour has shown itself perfectly in all types of baked goods, especially buns.
There was enough water for brewing, everything got wet and mixed. But the dough was not particularly soft, rather like dough.

My forms are aluminum, specially toast, but they were bought without lids, so they were sold. I measured them along the inner edge of the top 19X9 cm, height 9 cm. They are very slightly beveled.
She baked on a stone at a temperature of about 270 degrees for about 25 minutes with bread somersaults on turning over.

The result is in the photo.
Conclusions: For my dough forms, it is too much (it turned out to be 485g per form), it is necessary to select the number of components for less weight. And the bread is delicious, thank you! The crust is as thin as it should be, the crumb is downy.
And a special thank you very much for the baking method! Live and learn. From the moment of purchase, I did not know how to bake in a toaster pan without a lid. My husband made me caps on them. And everything turned out to be so outrageously simple! Thank you!

[venera19]

venera19, thanks for the tip! I'm glad I liked it.
You can add whey, but be careful - with whey, the set of acid goes faster and the fermentation time is somewhat reduced. Here you need to make sure that the dough does not overstay. In terms of volume, yes, a bit too much for your shape. Try making 300 g loaves.
Dough sometimes turns out to be different - mostly soft, but sometimes it is cool. Most likely it depends on the infusion - it can also be slightly different. But these are all details, the main dough - it should be soft and even very.
Bake to your health!

You can add whey, but be careful - with whey, the set of acid goes faster and the fermentation time is somewhat reduced.

In my case, the reduction in fermentation time is a big plus!
I have only two such forms, so I have to use the L11 little ones. It is undesirable for me to reduce the amount of dough, since the kneading in Kenwood with a large bowl (6.7 liters) is so small.
I will definitely repeat. I will try on some weekend and a long fermentation with less yeast.
The bottom crust is a little embarrassing, it fried harder than the rest. And in toaster bread, the crust should be insignificant and the same on all sides. Well, maybe if the dough doesn't stick out of the mold, then the bottom crust will be different?

[venera19]

venera19, place something underneath the upside-down bread (baking sheet, rectangular shape, etc.). It is necessary to thicken the distance between the bottom crust and the hearth of the oven. Then the crust will be less ardent. It should also be noted that this is still Soviet sandwich bread. I don’t think they were into toasts then.

[trancehouse]

trancehouse, I thought that now in Europe there are uniform standards.

Similar but not much different between countries

[trancehouse]

trancehouse, I'll know.

Thank you, the bread is very tasty, you can eat it just like that. I wrote it down in permanent recipes, I will repeat it more than once, here is my report, I overexposed it a little.

[Ne_lipa]

Ne_lipa, wonderful bread, very porous! Thanks for your feedback! I too overexposed last time. Well, nothing. Gobushka at one settled a little and that's it. The taste remained great.
Try the challah - also very tasty: Hala (GOST)