City bun

Category: Yeast bread
City bun

Ingredients

Wheat flour 600 g (270 * / 330 **)
Water 320 ml (200 * / 120 **)
Salt 3 tsp **
Sugar 2 tbsp. l. **
Butter 15 g **
Dry yeast 0.75 tsp *

Cooking method

  • I did it in two ways.
  • The first one - I put the products marked with * in a bucket of bread makers and on a dietary regimen for kneading (15 minutes). Then I turn off the bread maker and leave it for 3 - 3.5 hours. Then I add the products marked **, once again for kneading in diet mode and leave for 1 hour.
  • The second way - I immediately put all the products in the bread maker and set the main dough mode.
  • Then I take out the dough, knead well, form 4 buns and set them aside for proofing. After 30 minutes, I make an incision, spray it with water and into the oven, heated to 200 * for 20 minutes. I take it out of the oven, sprinkle it with water again and cool it on the wire rack under a towel.
  • The second method is easier and, for my taste, not worse at all. We all really like it, I have already forgotten when I baked other loaves, only such rolls.

Note

Remember, there were such rolls for 12 kopecks? I found a GOST recipe and changed it a little. It turns out 4 buns or 2 large loaves.
Try it! An old forgotten taste

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NIZA
Without putting the recipe in a long box, I baked these buns yesterday, I hasten to report back. Although the amount of yeast and salt confused me a little, I decided not to change anything and for the first time do everything as the author recommends. Since there was little time, I just loaded everything into HP and put it on TEST mode. The gingerbread man was correct, dense enough and elastic. I made 4 rolls, the look of which made me very happy, the dough rose up perfectly, and did not creep along the sheet, as sometimes happens when baking rolls or loaves. This morning we tasted these wonderful buns, the taste is really very similar to those for 12 kopecks. Here's another Doctor's sausage, and the "student supper" of the stagnation times is ready. The crumb of the bun is fine-pored and tender, in my opinion, for toasts and sandwiches, it is just an ideal option. Thanks to the author.
lenok2_zp
Already standing on the proofer. Only the form let me down. How to form them correctly?
Mila007
Quote: lenok2_zp

Already standing on the proofer. Only the form let me down. How to form them correctly?

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I will advise you to look here. On this site you will find a lot of useful information about bread and rolls, including how to shape them.
lenok2_zp
some pale ones came out, but delicious

ooo opened link

but I didn't see the dough forming there
SLA
Me too By the way, I tried to bake city loaves according to the recipe at the link. I don't know, maybe the city loaf and the city bun are not the same thing, but it doesn't look like the city bun. And I wanted to achieve exactly this taste.

Lenok, I spread the dough on the board, wrap it a little more than a third, pinch it, spread it again, wrap it again a third in width on the other side, turn it over with the seam down and shape it into a loaf or loaf. I don't know if it's clear. Maybe Mila will give a link
Mila007
maybe like this, like how the baguette was molded?

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or here. Forming an oval roll

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SLA
Yes, as in the first link
Deryni
And the water is not enough. And then something dry is heavily kneaded.
Mashenka___
And it seemed to me that these rolls are kneaded in milk, which is why they have such a definite taste. Is not it so?
I really want those from distant childhood ...
Olga from Voronezh
I cooked rolls according to almost the same recipe (ingredients and their quantities) yesterday and today.

This is yesterday's general purpose flour. I was late with an incision;

City bun

these are today's premium flour.

City bun

City bun

It is far from ideal, but still some progress has been outlined.
kisuri
Today I baked city buns. The recipe is similar, only in a safe way. The main thing is that I wanted to achieve a beautiful disclosure with a "comb". She baked on a stone under a cast-iron cauldron for 15 minutes, then a Ural cauldron and baked for another 15 minutes. It seems to work! City bun

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