Sliced ​​loaf of 1 grade flour

Category: Yeast bread
Sliced ​​loaf of 1 grade flour

Ingredients

Dough:
fresh pressed yeast 3.5 g
water 150 g
wheat flour 1 grade 150 g
Dough:
dough
wheat flour 1 grade 180 g
water 20-30 g
granulated sugar 16 g
salt 5 g
margarine 12 g

Cooking method

  • Dough:
  • Grind the yeast into small crumbs with your fingertips, mix with flour, add warm water and knead the dough. Tighten the container with the dough with a film, make several punctures with a toothpick for air access. Fermentation - 4 hours.
  • Dough:
  • Dissolve salt and granulated sugar in warm water.
  • Add flour and water to the dough, knead a soft, non-sticky dough. Margarine (used ghee), melted and cooled to room temperature, add to the dough five to six minutes after the start of kneading. Fermentation - 1.5 hours.
  • Dust the table with flour, put it on the table, knead and let the preliminary proofing - 15 minutes.
  • Roll out the dough into a layer, form a banon, cover it loosely with foil. Proofing - 1 hour.
  • Make 4 oblique cuts on the dough piece.
  • Bake bread with steam at a temperature of 230C (convection 210C) degrees for 8 minutes, then at a temperature of 210C (convection 190) degrees for another 20 minutes, bring the bread to readiness at a temperature of 190C (convection 170C) degrees. The total baking time depends on the oven, for me it was 40 minutes.
  • Put the finished bread on a wire rack and let it cool completely.
  • Sliced ​​loaf of 1 grade flour
  • Sliced ​​loaf of 1 grade flour
  • The bread is very tasty, with a thin crispy crust and the most delicate crumb. Try it!

The dish is designed for

1 loaf

Note

It was based on a universal recipe card for loaves in accordance with GOST 27844-88 ( 🔗)

Recipe in baking percentages:
flour - 100%
fresh yeast - 1%
salt - 1.5%
sugar - 5%
margarine - 3.5%
water - until a dough of medium consistency is obtained - 50-55%

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Sliced ​​loaf of 1 grade flour

Omela
Manyashwhat a bar !!!
Vilapo
Manechka, the loaf is just handsome: girl_claping: gorgeous crumb
Twist
Marish, loaf is just a sight for sore eyes!
notglass
Marisha! What a bar !!!
The aroma is felt directly. And the crumb !!! Bookmark unambiguously!
Sonadora
Ksyusha, Lenochka, Marisha, Anechka! Girls, thank you very much! I would be glad if the recipe comes in handy and you like the bar itself. It's very simple, but delicious nonetheless.
Merri
Manyasha, a luxurious bar, but probably too small? I will definitely knead more!
Sonadora
Thank you, Irish!
Quote: Merri

Manyasha, a luxurious bar, but probably too small?
The dough piece expands well during proofing and baking. Therefore, the bar turned out to be quite large, slightly larger than a classic sliced ​​loaf (what you can buy in a store).
Quote: Merri

I will definitely knead more!
For this, it is very convenient to use the recipe in baking percentages. For example:

We take 450 g of flour for 100% and get:

compressed yeast 450 x 1% = 4.5 g
salt 450: 100x1.5 = 6.75 g
sugar 450: 100x5 = 22.5 g
margarine 450: 100x3.5 = 15.75 g
water 450: 100x 50-55% = 225 -247.5 g
Merri
Thank you, Marinochka, I already appreciated it!
Sonadora

I also like this idea very much.
MariS
Marishka, the loaf is wonderful!
The main thing is that the size is suitable, and it's also great that it prepares quickly: I knead it in the morning - ready for dinner!
Sonadora
Thank you, Marish! Something drew me to the loaves.
Quote: MariS

Marishka, the loaf is wonderful!
and it's also great that it prepares quickly: in the morning you knead it - ready for dinner!
More precisely, it will be like this: kneaded in the morning - ready for dinner! - nothing left for the evening!
Twist
Marisha, I bring you a report and many thanks for the bread!

Sliced ​​loaf of 1 grade flour

Here's what I got. They ate almost in one sitting while still warm. We got great pleasure!
Sonadora
Marisha, cool bar! The cuts parted perfectly, I can imagine what a fluffy crumb turned out! Marish, I am very glad that you and your eaters liked the bread.

PS I again your bread baked, now I will report on the topic.

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