Polish bun in the oven

Category: Yeast bread
Kitchen: polish
Polish bun in the oven

Ingredients

Dough:
Wheat flour 140g.
Warm water 200g.
Fresh yeast (dry) 4d. (2y.)
Dough:
Opara
Wheat flour 260g.
Salt 6d.
Sugar 24g.
Butter 10g.
Warm water 40-60g.

Cooking method

  • Prepare dough. Heat water to 37C, dissolve sugar, yeast (mix dry with flour). Add flour, beat on medium mixer speed, for 4-5 minutes. Cover with cellophane and set aside for 30 minutes.
  • For the dough, melt the butter and cool. Stir into the dough, stirring for a minute, so that the mass becomes homogeneous.
  • Pour in flour and mix until the flour is completely moistened. Leave on for 10-15 minutes for autolysis. The dough will look like this:
  • Polish bun in the oven
  • Then add salt and knead the dough, adjusting the dough consistency until soft, pouring in the remaining water. It took me 40g. Knead the dough in a food processor for 6-8 minutes. By the end of kneading, the dough is smooth, elastic, slightly sticky:
  • Polish bun in the oven
  • Knead the dough, form a ball, grease it with butter, put in a greased bowl, cover with foil and leave in a warm place for 30 minutes. I put the dough in MV Brand mode.
  • Then take out the dough, knead using the stretch and fold method. No additional flour is required. A video from Anna for a sample of how to fold, the dough in it is completely different:
  • Polish bun in the oven
  • "Thin as a sheet of paper, slightly crispy crust, tender, soft fluffy crumb that you can eat with your lips alone" - the words of the author, under which I completely and completely subscribe. On my own I will add that it tastes like baking. And it is almost impossible to cut, it is punched under the knife.
  • Shl. Sonador, the recipe is not for you, you don't even have to write it down !!!!

Note

It is convenient to use baking% for conversion for a roll of a different size
Flour - 100
Pressed yeast - 1
Salt -1.5
Sugar - 6
Margarine - 2.5
Water - 52-54 + 7-10 for winter
A loaf - white wheat bread, usually round or oval in shape

Recipe from Vadim's LJ: 🔗, for which many thanks to him !!

Twist
Ksyusha
Well this is not just a bun, this is a masterpiece !!!
Sonadora
Ksyushawhat a loaf!
I do not write down, I do not write down and I will not bake ... (this is the mantra). Because such a loaf will be crumbled in one sitting.
Merri
Great bar!
Omela
Marishechki, Irina, Thank you!

Quote: Sonadora

Because such a loaf will be crumbled in one sitting.
Duc, and I'm talking about the identity !!!
limon
Olga from Voronezh
Thanks for the recipe!
Inusya
(words ended ...)
I have already run out of paste to write down all your "torpedoes" ...
Kssu, confess, do you have them there? ...
I - quietly crawl into the bushes ... like ... I wasn't here ...
Joy
What a seductive bun ... Beauty ...
Ksyusha, tell me, after such folding with flour, impurities do not form in the dough - such gray stripes, as if other flour was added? And yet, should the consistency of the dough be the same as in the video, or thicker?
Omela
limon, Olga from Voronezh, inusya, Joy, thanks girls !!!

Quote: inusha

I - quietly crawl into the bushes ... like ... I wasn't here ...
inusik, nooo ... you can't get out! Come on quickly to the store for paper and pen, and go! I still have a lot of them in the zakashnik !!!

Quote: Joy

, but after such folding with flour, impurities do not form in the dough - such gray stripes, as if other flour was added?
Marish, theoretically it can. But for this you need very little flour. And in this particular recipe, flour is not needed at all. The dough is smooth and non-sticky due to the oil.

Quote: Joy

And yet, should the consistency of the dough be the same as in the video, or thicker?
Tex .. I’ll go and add in the recipe that the video is just for a sample - how to fold the dough. There is a completely different bread. The consistency of the dough is shown in my second photo.
Naroma
The appearance, of course, was not a fountain. BUT! It did not affect the taste in any way
Polish bun in the oven
Delicious, rich bread!
Polish bun in the oven
Polish bun in the oven
Eaten with butter and freshly brewed orange peel rhubarb jam!
Thank you very much for the recipe !!!
Omela
Naroma, Natalia, good bread turned out !!! The incision opened as it should, fluffy crumb !! Glad you liked it!!!
Naroma
Quote: Omela

Naroma, Natalia Glad that you liked it !!!

Can I go to you?
It's just a laugh: I've seen enough of all sorts of videos, read a lot of recipes, and I think - it's a pity I don't have a proofing basket, BUT !, I have a silicone form for a loaf. I'll take her! Yeah, schaz. The dough, of course, stuck to it, somehow I ripped it off, in the process it settled. I would have to wait .... No, I put it in the oven. Therefore, I have a loaf - slightly, uh-uh, peeled off. And he burst from one side below. As far as I understand, didn’t distance?
I will bake some more. In the next. if it can be better. Question: I need it all the time at 250about stove, otherwise it seemed to me that it was on fire, did I turn it down (and that was very tanned)?

Yes, I forgot to say, I was baking without steam. I just sprinkled it on the loaf with a brush several times.
Omela
Quote: Naroma

Can I go to you?
swept.

Quote: Naroma

I have a silicone type mold for a loaf. I'll take her!
Natasha, for proofing, it is better to adapt something with holes (plastic drushlag, bread bin, etc.) so that the dough breathes. The current must be covered with a linen towel or just a cotton rag and dust with flour !!! The bread will be the correct shape and will come out without problems !!! Well, you can also use your silicone one with a cloth.

Quote: Naroma

Question: I need it all the time at 250about stove, otherwise it seemed to me that it was on fire, did I turn it down (and that was very tanned)?
Of course you have to look at your oven. And well done!

Quote: Naroma

And he burst from one side below. As far as I understand, didn’t distance?
Yes, I missed it. And a deeper cut can be made.
Naroma
Thank you, Omelochka! It's just inconvenient to distract with stupid questions, but it's so cool when you can ask and get an answer right away.
Omela
Tex, I will bite! There are no stupid questions !!!
Inusya
I report, I fiddled with the timer and with Bulka in the morning ... ... I got completely confused - either kneading in three runs, then 3 times 30, then 20, then 45 more ... a blockage ... But still I did it finished off!
As a result, baked. I had a temperature problem too. And even then, after reading the above, for everyone. the case set 240. The one where there, - after 10 minutes already "someone smelled fried" and I ran to subtract 220, and after another 10 minutes I had to do 190 in general and get the tray with water, because it seemed to me that its installation at the bottom of the oven was my erroneous adaptation, because it somehow influenced the actual temperature - the loaf began to blush strongly, and the ten did not turn off. After I removed it, everything became noral. So I think now, how can I bake with steam? Maybe there is another adaptation?
The result was so very black. And this is in 30 minutes. And for some reason the incisions straightened very quickly, although they were deep. I wanted to upload pictures now, but some kind of Wed .. ny in Radical, I even had to reboot the computer, it seemed like it was carried over ... The second time I’m afraid, I’ll wait for my husband from work, let him try ...
Then I'll post it, they are already on my computer.
By the way, instead of water, there was fatty homemade whey from the failed yogurt, so the smell in homemade milk. I beat on the hands so as not to start cutting hot ...
PySy. I will also tell you a secret that after Easter I do not have premium flour in my house.
Everything on the first sorts, - Ksyusha, all your last tests, I tested, and this loaf is essential too ... I didn't even regret it for a second (and flutes too, and bread from Pulia and Long fermentation, also on the first ...) only color, and more usefulness ... How!
Omela
inusik, I would also buy 1st grade flour .. I don’t know where. With the steam, the peki are like this: spray hard on the bread and that's it. I'm waiting for photos!
Inusya
Here, now it turned out:
Polish bun in the oven
And this is it after 7 minutes, as it caught. (and "my flippers, as always, fall into the frame ...)
Polish bun in the oven
and this is choy, then again my blue has gone on the photo, probably I have something in the settings odd ...
Polish bun in the oven
Ksyuyu, give me your comments, I'm not scared anymore, I've already eaten a hot chump, - the taste is called - loss of consciousness ...
Inusya
Here is the underdeveloped:
Polish bun in the oven
Omela
inusik, And what is there to comment on ??? Gorgeous bun !!!!
kolenko
inusya! Ay, well done! What a leaf it started to chatter!
When I get home, I'll mix all the new items! How I will bake all the bulkoff and hlpof! Beware !!!
Inusya
I really liked the cutters, as on Ksyukhin's apple custard bread, it is shown so well in the video, and I decided to steal the "slicing" ... I really liked the "spikelet", well, the truth turned out to be some kind of swollen overripe spreading. And the taste is really superb. Moreover, my serum gave such a smack ... I recommend it!
Ksyunya, and what am I in love with you ...
Omela
Quote: inusha

Ksyunya, and what am I in love with you ...
Similarly !!! Let's kiss??
Crochet
Quote: Omela

inusik, I would also buy 1st grade flour .. I don’t know where.
Ksyunyason, well you cho? What do you mean I don't know xde? This is not the first year I have been ordering first-class flour "Krasna Izba" in Platypus, look here: 🔗

Polish bun in the oven

Flour is a miracle how good, yeah !!!
Omela
InnulThanks for the tip. But it is expensive to order from a platypus to our village. I'll go look at their shops.
Crochet
Xun, so they seem to have delivery everywhere the same - 149 rubles, even to your village, even to mine ... Or maybe I don't catch up ... I order at once and manya, so it doesn't seem to be expensive as ...

But night delivery is even cheaper, they don’t go to my village at night, and it’s a pity ... as for me, I was b g at nightahhmuch more convenient ...
Omela
naya
Polish bun in the oven This is my Polish bun and my first attempt to insert a photo. Omela
Omela
naya , Natalya, good bread turned out !! Spread without a basket ?? How does it taste ??
Antonovka
cutters, as on Ksyukhin's apple custard bread, there in the video it is so great

Inusya, Omela,
Girls, throw a link, please, to this bread - it didn't work out for me myself I still can't cut beautifully
Crochet
Quote: Antonovka

Girls, throw a link to this bread, please
Catch I'm lazy ...
Antonovka
Crochet,
Thank you friend
naya
Omela, spread on a towel without a basket. The bread is delicious, I've baked it twice already!
Crochet
Quote: Antonovka

Crochet,
Thank you friend
That would be for what ... Contact ...
Inusya
Xun, it's me again! With my tanned eyes.
"Poltoralil" the recipe (it could have been doubled, but I was afraid for x / n that she would not cope with the batch) and made two buns.
Otherwise, I see that everyone here, too, fell asleep ... undeserved
Don't even ask to cut ... otherwise I'll start eating right away, and they're still hot!
Polish bun in the oven
Olga from Voronezh
Polish bun in the oven

Polish bun in the oven

Polish bun in the oven

Mistletochka, thanks for the recipe !!!
Proofing in a basket, whole wheat flour, from one standard, pressed yeast, added chopped Italian herbs. The bun is still hot and therefore there is no cutter yet.
Inusya
Ol, well, you and I directly conspired ...
Omela
Inusya, Olya, well done girls !!! What beauties turned out!

Olga from Voronezh
Quote: inusha

Ol, well, you and I directly conspired ...

The second time I have such a situation!
Was going to bake "something". I put something on it and only then began to look through my notes of bread recipes. I chose Polish. The incision was made as recommended - one longitudinal. But I'm headstrong! I cut it on the sides too! I spread it. Let me see what was there before? And ... Hi, Inna! And even today! Moreover, the words about the lull ... and about the cut not now ..
Conclusion - I am easily amenable to suggestion at a great distance. I am glad that good suggestions from good people!
Olga from Voronezh
And now the cut
Polish bun in the oven
Omela! Thanks again! Eh, time! Again! Many many more times!
Omela
Olya... gorgeous cut !!!!
Inusya
Polish bun in the oven
... Ol, I took a picture in the evening, but I gradually diminished one buhakka
Here it is ... but already eaten ...
Xu! You are the next one!
Omela
Oh. be silent, sadness, yourself antideresants buns got drunk.
shl. the cut is excellent !!
Olga from Voronezh
I will taste only tomorrow. I tolerate ....
fronya40
Mistletoe, gorgeous as always!
Olga from Voronezh
Polish bun in the oven

Polish bun in the oven

Polish bun in the oven

Baked again, without Italian herbs. The bun turned out to be much more magnificent. There is salt in the Italian Herbs mixture. Should you have added less salt to the dough for the first time? Does salt inhibit yeast activity?
Omela
Olga, handsome !!!

Quote: Olga from Voronezh

Does salt inhibit yeast activity?
Excessive amounts of salt inhibit yeast activity. In more detail about salt in bread dough: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=71998.0
Olga from Voronezh
Thank you! Now I will.
Incision
Polish bun in the oven
And the holes are not round ...
Inusya
Olya, I'm in culture shock

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