home Homebaked bread Bread recipes Loafs Baton "Podmoskovny" made of premium flour (GOST 27844-88)

Baton "Podmoskovny" made of premium flour (GOST 27844-88)

Baton "Podmoskovny" made of premium flour (GOST 27844-88)

Category: Yeast bread
Loaf Podmoskovny made of premium flour (GOST 27844-88)

Ingredients

Dough:
dry fast-acting yeast 3 g
wheat flour 285 g
warm water 160 g
Dough:
all dough +
wheat flour 285 g
water 140-160 g
salt 9 g
granulated sugar 23 g
margarine (butter) 17 g

Cooking method

  • Dough:
  • We mix yeast, flour and warm water (36-37 degrees). We knead a dense bun. Cover the container with dough with foil and leave to ferment for 4 hours at a temperature of 30 degrees.
  • Dough:
  • Dissolve salt and granulated sugar in warm water. Melt margarine (replaced with butter 82.5% fat) and add to water.
  • Add flour, water (with salt, sugar and margarine) to the dough, knead for at least 10-15 minutes, until smooth. We transfer the dough to a bowl, cover with a lid or film and leave to rise for 60-90 minutes (the dough should increase three to four times). I kneaded the dough in a bread maker, and left it in it.
  • Put the finished dough on the table, divide it into two parts ***. Roll each of the parts into a ball, cover with foil and let it rest for 20 minutes.
  • We form the loaves, put them on parchment (baking paper), slightly dusty with flour, seam down. Lightly powder the future bread with flour and cover with a towel. Leave for the final proofing for 40-45 minutes.
  • We heat the oven together with a baking sheet or baking stone to 250 degrees, put an empty container for water on the bottom of the oven.
  • Before planting in the oven, we make two shallow longitudinal cuts on each loaf.
  • We transfer the loaves along with the parchment to a hot baking sheet (or a baking stone).
  • We put the bread in the oven, pour a cup of hot water into an empty container and quickly close the oven door.
  • We bake with steam for the first 10 minutes. Then we open the oven a little, let off steam, lower the temperature to 220 degrees and bring the bread to readiness.
  • Put the finished bread on the wire rack, cover it with nothing and let it cool completely.
  • Bon Appetit!
  • Loaf Podmoskovny made of premium flour (GOST 27844-88)
  • Loaf Podmoskovny made of premium flour (GOST 27844-88)

The dish is designed for

two loaves of 400 g

Time for preparing:

6 o'clock

Cooking program:

oven

Note

*** At this stage of cooking, I violated the technology and baked one large bread.

The bread has grown a lot in the oven. Here you can see how much the incisions have opened:
Loaf Podmoskovny made of premium flour (GOST 27844-88)

Recipe Source: 🔗

Vitalinka
Manya, the bar is super! I will definitely try.
Vilapo
Quote: Vitalinka

Manya, the bar is super! I will definitely try.
Marisha loaf is handsome, took
SanechkaA
Marinochka, amazingly beautiful bread, my compliments and delights
MariS
She has baked beautiful bread, Manechka! Very appetizing !!!
Sonadora
Girls, Thank you.

Virgo, molding is clearly not mine. I sculpted a bar, and from the oven I took out ... a round bun. So all hope is on you.

Vasilica
Oh, what a handsome man !!! Especially the last photo is super!
SanechkaA
Quote: Sonadora

Virgo, molding is clearly not mine. I sculpted a bar, and from the oven I took out ... a round bun. So all hope is on you.

I was sure that it was so intended
Omela
Manechka, wonderful bread turned out !!!
Arka
Manka! what a bar with holes, round like a globe! Unearthly beauty!
Gasha
Ah, Man !!!!!!!!
illze
The bread looks amazing, I don't even doubt the taste. I took the recipe away. Thank you!!!
Sonadora
Thank you girls!

illze, I will be glad if the recipe comes in handy!

Arch-radish!
illze


illze, I will be glad if the recipe comes in handy!

I really hope that it will work out, today I want to bake. I'll probably try with two breads
Twist
Marisha, what a handsome!!! The cuts are fantastic and the crumb is
Sonadora
illzehow is bread? I'm worried ...

Marish, Thank you!
Bouquet
Why is the crust at the bottom of the bread missing in the second photo? Burnt out?
Vasilica
If you look closely, you can see a tiny crust. And if you read Temka Stone for baking, then everything will become clear. There the girls wrote a lot about the fact that bread does not burn on a stone.
Sonadora
Not guessing! Unfortunately, I don't have a baking stone. The crust did not burn, but turned out to be very light and thin due to the fact that I put the baking paper in two layers.
Vasilica
: girl_red: Oops, the recipe mentions a stone all the time, so I decided that it was
But I saw that there is a crust
pavekk
The bread turned out to be very tasty, this is the first thing I did, so to speak "seriously", I will do it all the time. Such another question, no one tried to do it in HP?
Sonadora
pavekk, I am very glad that I liked the bread!
I did it in HP, in a safe way. I liked it more from the oven.
pavekk
Such another question, why did I get a crust that is not so crispy on top as yours?
Sonadora
Much depends on the oven, on what level they baked and what the temperature was.

pavekk, if possible, to me on "you".
pavekk
Today it looks better, I gave it a slightly different shape.

Loaf Podmoskovny made of premium flour (GOST 27844-88)

Loaf Podmoskovny made of premium flour (GOST 27844-88)
Sonadora
pavekk! What bread! The cuts parted perfectly, the crust is ruddy! One thing is bad - there is no way to steal the humpback! And so you want!
Mirabella
Sonadora, and approximately how long is such bread baked? if not to divide into loaves, but to bake, as you have, in one round loaf?
Sonadora
MariaI think about 50 minutes + -, depending on the oven. If you knock on the bottom of the finished bread, then it (bread) should make a dull sound.
Mirabella
Sonadora, thanks, I hope everything works out! I really like your recipes
Olga VB
Manechka, thank you!
Loaf Podmoskovny made of premium flour (GOST 27844-88)

MON
Thank you very much for the recipe, really the taste of that very Moscow region loaf for 18 kopecks
took pictures of buns I'll try to lay them out
Sonadora
Olya, the bars are just super! Not like my monster in the title photo.

Quote: MON
the taste of the same Moscow region loaf for 18 kopecks
Olga, I'm glad the recipe came in handy.
echeva
Sonadora, and do not lubricate from above with anything? I see that some of the loaves are sprinkled with seeds. I suspect that you first need to anoint it with jelly so that it sticks. Right?
And another question - how do you store the loaves until the next day so that they retain their softness and freshness and aroma? in a linen towel on the table?
Sonadora
Evgeniya, if possible, to me on "you".
Quote: echeva
I see that some of the loaves are sprinkled with seeds. I suspect that you first need to anoint it with jelly so that it sticks. Right?
It is possible with jelly, and an egg, and even milk. But on milk, the seeds hold the worst of all.

Quote: echeva
And another question - how do you store the loaves until the next day
I store it in the refrigerator, in a plastic bag. Then, as needed, I heat it up in a toaster or microwave.

Unidentified Elk
I envy all those who have "straight" hands! Here, according to the recipe, everything seems to always work out, but as soon as I touch the flour - everything: by default it did not work out and I look and eat your pictures
Sonadora
Quote: Unidentified Elk
Here, according to the recipe, everything always works out, but as soon as I touch the flour - everything: by default it did not work out
Unidentified Elk, for this a whole section on the forum THERE IS... Therefore, everything will definitely work out. Sooner or later.

Quote: Unidentified Elk
I envy all those who have "straight" hands!
Likewise. Because from the "loaf" in the title photo, it is clear that I have a problem with this too.
Zhannptica
Manya, schA you will tell yourself, what should we do then
The main thing is that all this is done with love, and the appearance will not affect the taste in any way. I struggle with cuts regularly, then as from the picture, it is better not to look. But all the same, everyone sweeps away and groans cocoa yummy))) chmk)
Sonadora
Quote: Zhannptica
But all the same, everyone sweeps away and groans what a delicious treat)
Jeanne, we usually have such a dialogue in this case:
- You wanted to bake a loaf.
- Yes. But then I decided to do ... focaccia. Do you want to say that it tastes bad?
- Why? In my opinion, it turned out great.
- That's the same! And I'll bake the loaf next time.
Unidentified Elk
Quote: Sonadora
Likewise. Because from the "loaf" in the title photo, it is clear that I have a problem with this too.
I didn't see any flaws in the loaf! On the contrary, he attracted it) Yes, and in the shops, he used to choose bread as a specialist, which with some thread was different from everyone else) The more interesting this "piece", the tastier I considered the bread))

(this was much earlier, when bread trucks were delivered to the shops from which they smelled wildly delicious)
Sonadora
Quote: Unidentified Elk
The more interesting this "thing" is, the tastier I thought the bread))
Then I recommend looking into bread recipes Ang-key, Оmela, Chuchelki and Admin... This is where the storehouse of taste and various things is.

Quote: Unidentified Elk
when bread trucks were delivered to the shops from which it smelled wildly delicious
Looking at night, it's better not to think about this. Otherwise, the whole day's diet will go to waste.
Zhannptica
Sweetheart
Thanks for the recipe !!!! I really liked the bread. I used to bake in hb, but now it is not interesting there, although there are a lot of hassles (with three children time to catch), but it's worth it)
Sorry for not a very good photo, phone bastard (
Loaf Podmoskovny made of premium flour (GOST 27844-88)
Sonadora
Tanechka, very nice bread!
Sweetheart
Sonadora, Thank you! Will be my favorite recipe now) I got sick with bread ...
mihaekb
Tell me please, and if the oven is in converteron mode, then the bread will probably be baked more evenly?

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers