City bread according to GOST (oven)

Category: Yeast bread
City bread according to GOST (oven)

Ingredients

Wheat flour, 1st grade 325 g
Sugar 9 g
Salt 5 g
Syrup 15 g
Margarine 12 g
Skimmed milk powder 12 g
Water 210 ml

Cooking method

  • Soft butter bread with milk and molasses.
  • City bread according to GOST (oven)
  • Recipe for GOSTat 11316-65 the following ratio of parts of raw materials by weight was established:
  • Baking wheat flour 1 grade 100, 00
  • Pressed bakery yeast 2, 0
  • Edible table salt 1, 5
  • Granulated sugar 3.0
  • Table margarine 4, 0
  • Molasses 5, 0
  • Skimmed milk powder 4, 0
  • Water (~ 650 - 700 g).
  • The dough or sourdough must be well fermented with a final acidity of 3 - 3.5 ° N.
  • In the State Standards of 1988 they already ask for a dough with an acidity of 5 degrees.
  • Margarine and dry milk in the form of a fat-milk emulsion are added when kneading the dough. If the milk powder is high-temperature, then IT IS NOT RESTORED, BUT MIXED IN DRY FORM WITH FLOUR.
  • City bread is baked in tins or on a hearth.
  • The mass of molded bread is 0, 8 and 0, 5 kg, hearth - 0, 5 kg. The hearth bread is made in a round shape with inscribed on the surface.
  • For hearth bread, the dough pieces are passed sequentially through two rounders.
  • Duration of baking of shaped products 35 - 37 minutes.
  • Hearths -. 30 - 35 minutes at a temperature of 210 - 215 ° C.
  • Products with whole milk are baked at a lower temperature and for a longer time.
  • The dough is started on liquid dough and fat and milk emulsion, shaped or round hearth weighing 500 - 800 g.
  • Here is a recipe for 1 bread, baked by me:
  • Opara:
  • 75 g wheat flour 1 varieties,
  • 6 g fresh yeast,
  • 150 g of water.
  • Dough ripening 4 h 20 minutes at + 30 ° C.
  • City bread according to GOST (oven)
  • Dough:
  • 250 g wheat flour 1 grade,
  • 5 g salt,
  • 9 g sugar
  • 15 g molasses
  • 12 g margarine,
  • 12 g skimmed milk powder,
  • 60 g of water.
  • Prepare a fat-milk emulsion from reconstituted milk powder and melted margarine.
  • Knead the dough.
  • City bread according to GOST (oven)
  • Let the dough ferment 40 minutes, knead and give more 20 minutes of fermentation.
  • Round off twice and place for proofing on 30-50 min.
  • City bread according to GOST (oven)
  • Before planting in the oven, pricks are made on the hearth bread:
  • City bread according to GOST (oven)
  • Bake 35 minutes at 200 — 220 ° C.
  • Cool on a wire rack:
  • City bread according to GOST (oven)
  • It is so soft and so rich, although not very sweet, not sweeter than a sliced ​​loaf, that it would even be mistaken to call it bread.
  • City bread according to GOST (oven)
  • The crumb of this bread is pale yellow.
  • City bread according to GOST (oven)
  • Yummy!
  • City bread according to GOST (oven)
  • I wish you bon appetit!


Vitalinka
Beauty! A new recipe and, as always, another tasty treat!
Axioma
Quote: Vitalinka

Beauty! A new recipe and, as always, another tasty treat!

Vitalinka! Thank you so much!
The bread is really delicious!
The governor of the Zaporozhye region, Boris Petrov, liked the city bread so much that he instructed (now it is called a memorandum between bread producers and the regional administration) to all bakeries in the region to increase the production of such shaped bread as social ...

My first attempt at mastering urban shaped bread in glass form:

City bread according to GOST (oven) City bread according to GOST (oven) City bread according to GOST (oven)

I smeared the top of the bread with glaze (water-starch):

City bread according to GOST (oven)

City bread according to GOST (oven)
katerix
thanks Axiom !! great and useful !!! the crumb is tempting !! took away to bookmarks !!!
there is no such bread abroad, but I really want
I just might have a problem with molasses, it can still be replaced with something !!! I know that there is a lot of it in the Lebanese halva ... or am I in a completely different steppe ?!
Axioma
Quote: katerix

thanks Axiom !! great and useful !!! the crumb is tempting !! took away to bookmarks !!!
there is no such bread abroad, but I really want it, I just might have a problem with molasses, it can still be replaced with something !!! I know that there is a lot of it in the Lebanese halva ... or am I in a completely different steppe ?! You better not mess with halva !!!

Hello, katerix!
The amount of molasses per recipe can be replaced with honey. The taste of such a substitution will not deteriorate.
But this will no longer be bread according to GOST ...
Axioma
Recipe for tin bread weighing about 800 d:

325 ÷ 350 yy water,
500 g flour of 1 grade,
4 g dry yeast,
9 g salt,
25 g molasses
15 g sugar
20 g margarine,
20 g skimmed milk powder.

O P A R A : 245 g flour of 1 grade, + 4 g dry yeast, + 245 g of water. Knead the dough and let it ferment 4 hours at + 28 ° C, stirring occasionally.

Knead the dough of soft consistency, knead until smooth.
Fermented 1,5 hours at + 28 — 30 ° С with 2 strokes (i.e., crushes every half hour).
Shape the dough into a rectangle and give 10 minutes of preliminary proofing.
Roll out into a rectangle, moisten and roll into a roll. Pinch and put in a mold for proofing.
Proofing 1 hour at + 28 ° C.

City bread according to GOST (oven)

Bakery products 40 min at + 200 ° C.
On the grill:

City bread according to GOST (oven)

Ten minutes later:

City bread according to GOST (oven)

Close-up section:

City bread according to GOST (oven)

We got a vintage bread!

City bread according to GOST (oven) City bread according to GOST (oven) City bread according to GOST (oven)

Why are there so many pictures? I want to brag.
Everyone learns to bake bread at home using a piece of paper. This, I believe, is rarely done by anyone so seriously.
There is no one to show: neither acquaintances nor friends will come to help you in the kitchen.
City bread according to GOST (oven) City bread according to GOST (oven) City bread according to GOST (oven)

But to share such joy (when it is still warm) we are always ready to help!
There will be more photos in this thread, I promise!
But later.
Antonina 104
Axiom! You always have something to brag about! And everyone around not only does not bake seriously, but they will not be able to appreciate it at its true worth (except perhaps to eat) and only here you will find true connoisseurs of your talent. What is not a recipe, so another masterpiece!
I liked this bread, and I just want to call it a roll. Bookmarked ...
katerix
beauty and recipes just right!
I will try the recipes of your breads ... the smell of the homeland in my new home is just necessary)))
Axioma
Quote: Antonina 104

Axiom! You always have something to brag about! And everyone around not only does not bake seriously, but they will not be able to appreciate it at its true worth (except perhaps to eat) and only here you will find true connoisseurs of your talent. What is not a recipe, so another masterpiece!
I liked this bread, and I just want to call it a roll. Bookmarked ...

Antonina 104, good evening! Thank you!
I am glad that you looked at my bread with warm words and good intentions!

According to the books, people used to bake and eat bread every day. And no one gave them the title of hero!
After all, a couple of years ago I had no idea that I would bake bread so often. And I mastered the oven and leaven, and bake wonderful bread on it.
Now I'm waiting for this hobby for bread to pass. Seeing the bread maker, he became interested.
It turns out that bread can be baked at home too. Quite by accident I got carried away, and sucked in so that there is no way back.
Sometimes I ask myself, how much can I! DRUG! I can't help myself ...

Once I bought myself an unusual German mold with a non-stick coating - and immediately decided to try it on city bread.
Dough after proofing in a new form:

City bread according to GOST (oven)

I put it on the grate for cooling and thought, how am I going to get the bread?

City bread according to GOST (oven)

"Warts" will clearly interfere with its extraction.
I tried to turn the shape over, because I always have time to cut off the knots.
What a joyful surprise I had! No problem!!!

City bread according to GOST (oven)

Great shape! Not a single knot is damaged. Or maybe this bread is so successful, huh?
What beauty:

City bread according to GOST (oven)

I have traditionally shown the section:

City bread according to GOST (oven)

I wish you delicious bread!

Axioma
Quote: katerix

beauty and recipes just right!
I will try the recipes of your breads ... the smell of the homeland in my new home is just necessary)))

katerix!
Thank you for the compliment to the bread, I am pleased.
I would be glad if the recipe comes in handy.
Enjoy your dear pastries!
I wish you only a positive mood !!!
New vitamin
AXIOMA! This is amazing! For some reason, for men everything always comes out thoroughly!

Your hobby, but for our benefit!
Let's take a photo, we'll enjoy it!
We sit at the monitor in our homes,
And we will smile at your crumb!
Olga from Voronezh
AXIOMA!
Thanks for the recipe!
Axioma
Quote: Novelty-vitamin

AXIOMA! This is amazing! For some reason, for men everything always comes out thoroughly! ...

New vitamin!
Quite a controversial issue: I still do not know how to sew buttons properly ... City bread according to GOST (oven) City bread according to GOST (oven) City bread according to GOST (oven) City bread according to GOST (oven)

I did not grease the surface of the bread with starch:

City bread according to GOST (oven) City bread according to GOST (oven) City bread according to GOST (oven)

Close-up section:

City bread according to GOST (oven)

And what is typical, as soon as I put the cut into the topic, then the necessary words disappear ...
I'll show you another one so that the first one is not boring:

City bread according to GOST (oven)
vichka strawberry
Axiomaaaaaaaa, I don't even know what to call you, although I know -))))))) YOU are a man who does not let me sleep, not just calmly, but does not give me at all, today, exhausted by night vigils with a child, I called and said "Mommy, come to me faster, otherwise I am afraid that I will fall asleep and the little one will be unattended." Mom came and took her daughter for a walk, and I, ashamed, did not lie down, your bread does not give me rest, I put a dough. I don't have a mold (I bought a silicone one, but I'm not very happy), so I'll bake it in a duck. Everyone does not have enough time to go to buy, although when I look at your photos and in the photo of Mistletoe, I want to immediately rush to the store, for the forms))))))))))).
vichka strawberry
Quote: AXIOMA

I put it on the grate for cooling and thought, how am I going to get the bread?
and I'm such a nutcase that in horror, not trying to pull out the bread, I would immediately gnaw all the warts)))))))))))
esya
I found a replacement molasses at home here, it may be useful to someone
5 tbsp. l. brown sugar + 1 tbsp. l. honey (warm until sugar is completely dissolved) Replacement of molasses is ready!
Leonila
Good evening, I looked through a lot of your recipes, I even tasted one today, it's very tasty, but I only have one problem. For some reason, my bread turns out to be a cake, you have such a round, smooth, but I have a cake and that's it, I don't want to mix a lot of flour, so that I wouldn't be like a biscuit, can you share your experience or there is a little secret, so I want to surprise loved ones with a beautiful bread, but he still can't. Thank you
Axioma
Quote: vichka strawberry

... - Your bread does not give me peace - put the dough...

vichka strawberry! Let me ask you, how is your dough?

Quote: esya

I found a replacement for molasses at home, it may be useful to someone

5 tbsp. l. brown sugar + 1 tbsp. l. honey (warm until sugar is completely dissolved) Replacement of molasses is ready!
Far from being an identical replacement. 🔗
Sugar is a disaccharide (glucose + fructose), honey is a monosaccharide (fructose).
And molasses is a product of incomplete hydrolysis of starch (in most cases, corn starch!).
Such a replacement does not suit me.

Quote: Leonila

Good evening, I looked through a lot of your recipes, even one tasted it today, very tasty, but I have one problem. For some reason, my bread turns out to be a cake, you have such a round, flat cake, but I have a cake and that's it, I don't want to mix a lot of flour, so that I wouldn't be like a biscuit, can you share your experience or there is a little secret, so I want to surprise loved ones with a beautiful bread, but he still can't. Thank you

What one Did you taste bread today? If on the topic Urban, then the secrets I peeped here:

🔗

Pimander
Quote: AXIOMA

Knead the dough and let it ferment 4 hours at + 28 ° C, stirring occasionally.

This is no longer a dough, but a leaven, it turns out!
Olga from Voronezh
AXIOMA !
Thanks for the recipe!
Pimander
I remembered that when I was studying to be a pastry chef, there was such a case. They came early in the morning and, according to a plan developed in advance together with the master, put the dough. So the dough is already ripe, but the shop is still closed. (We put it in their kitchen.) The night before, we baked Easter cakes there, and until they were accepted, we were not allowed to enter there. In general, like the author of the recipe, 4 hours, though not stirring, but only upsetting when it approached. Therefore, with all responsibility and I declare in 4 hours the dough turns into a leaven!
Omela
AXIOMA , what beauties you have turned out !!! I agree that the bread is unrealistically tasty !!! And what a creamy crumb !!!

City bread according to GOST (oven)

City bread according to GOST (oven)

Baked using a slightly different technology:
Wheat flour 1c. 400g.
Fresh yeast 8g.
Water 250g.
Salt 7g.
Sugar 12g.
Margarine (ghee) 16g.
Maltose syrup 20g.
Powdered milk 16g.

Mix all ingredients except salt and oil for 2 minutes. Leave on for 20 minutes.
Add oil, salt, knead for 7 minutes at high speed.
Roll into a ball (lubricate hands with oil if necessary) and place in a greased container for 1.5 hours.
Then knead the dough, roll into a ball and leave for 10 minutes.
Form a loaf and place in a proofing basket, seam up. Cover and leave for 45 minutes
Heat the oven together with the stone to 250C.
Turn the blank onto baking paper, make a longitudinal cut, sprinkle with water.
Transfer the workpiece to the stone.
Bake for 10 minutes at 250C, 15 minutes at 220C and 15 minutes at 20C.
Axioma
Quote: Omela

AXIOMA , what beauties you have turned out !!! I agree that the bread is unrealistically tasty !!! And what a creamy crumb !!! ...

Hello dear Omela! City bread according to GOST (oven) City bread according to GOST (oven) City bread according to GOST (oven)

Thank you for your kind words! City bread according to GOST (oven)
People who know how to bake as many different Breads as you are are amazing people. Wizards.
Your bread is amazing! City bread according to GOST (oven)

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