Kalach "Saratov"

Category: Yeast bread
Kitchen: Russian
Kalach Saratov

Ingredients

Opara
wheat flour / grade 250 grams
water 220 grams
dry instant yeast 1.5 grams
Dough
dough all
wheat flour / grade *** 325 gram
gluten 11 gram
water 110-140 grams
margarine 13 gram
sugar 12 grams
salt 7 grams
Grease
water 50 grams
salt 2.5 grams
soda 1.5 grams

Cooking method

  • Kalach Saratov Mix yeast with flour. Add water. Stir until the flour is completely moistened. Cover and leave at room temperature for 5-7 hours (depending on the room temperature.
  • Kalach Saratov Heat 50 grams of water from the total. Add salt and sugar. Stir. Melt margarine and cool. Mix the gluten with flour. Pour margarine, water with sugar and salt into the dough, add the rest of the water. Add flour. Knead until flour is completely moistened. Leave for 10 minutes for autolysis. Continue kneading until smooth and shiny. 15 minutes hook. The dough is soft, not sticky.
  • Place the dough to ferment in a warm place in a greased container. Fermentation for 1 hour 45 minutes. Stretch-fold 1 time after 45 minutes.
  • Kalach SaratovKalach SaratovKalach Saratov Dough at the beginning, middle and end of fermentation.
  • We dump the dough onto the work surface. We form a round blank, cover and leave for 20 minutes with the seam down to relax the gluten.
  • After 20 minutes, we will finally shape the bread. We put in a greased form with the seam down. We cover. Rassstoyk and in a warm place 60-70 minutes.
  • While the bread is proving, we prepare the grease.
  • Lubricate the top of the bread. This is for a ruddy, shiny and not hard crust.
  • We bake from the first 10 minutes with steam at a temperature of 220 degrees.
  • We remove the steam. Briefly ventilate the oven. Reduce the temperature to 180 degrees. We bake until ready. My total baking time was 45 minutes. If necessary, cover the top with foil.
  • We get it. Let it stand in shape for a few minutes. We take out, cool, cut and enjoy.
  • Kalach Saratov
  • Delicious bread!

The dish is designed for

1 roll

Time for preparing:

4 hours

Cooking program:

harvester, oven

Note

I spied the recipe from Dima trablin on livejournal. Thank you very much.
Now about bread. This bread requires durum wheat flour. I have very little of this, because it is expensive, and the difficulties with the purchase. So I added gluten. If someone is going to bake on the "right" flour, then the gluten should be removed from the recipe and the same amount of flour should be added.
I really love this bread. We never sold it, but it was in the neighboring area if it was imported from Luhansk. This bread was baked in such a ribbed shape. And so I came across such a form! I bought it specifically to bake this roll.
The bread is GREAT. We can say that it is festive. Airy, snow-white crumb. The thinnest crisp crust that cracks, no matter how hard I try to prevent it. You can even hear how it crackles in the air. And most importantly, this bread is prepared with only 1.5 grams of yeast. Highly recommend.

TATbRHA
Beautiful bread! I believe it's delicious. Never in my life will it be possible to measure with anything one and a half grams of yeast, one and a half grams of salt and two and a half grams of soda. So I won't try.
ang-kay
TatyanaIt's not as difficult as it sounds. This is half a teaspoon in all cases. And there are scales spoons. which are irreplaceable in everyday life if you bake.

and soda 1.5 grams


Thank you for your attention to the recipe.
TATbRHA
I just have such a spoon, but it is even less accurate than ordinary kitchen electronic scales. And those have a step - 1 gram ... That's why I was scared of fractional digits!
ang-kay
I have a 0.1 gram pitch. But the first thing that shows 0.3 grams.
leeka
And all of the flour is all of the hard varieties, or ordinary dough?
Bridge
Angela, I also love this bread. Previously served, but for seven years I have not seen it on sale. Therefore, I bake myself. According to the same recipe, but in a bread maker. But I don’t have gluten. But, it seems, it turns out similar to the store one, which I remember. Yes, we baked it just round, in a cylindrical shape.
Delicious bread. Thanks for the recipe and the corrugation idea.
ang-kay
Quote: leeka
And all of the flour is all of the hard varieties, or ordinary dough?
All recipes. But I took the highest grade "Makfu" and added gluten to the batch at the rate of 2% for the entire amount of flour.
Quote: Bridge
Only I don't have gluten.
If it works, then it's good. So the flour is good.
Quote: Bridge
Yes, we baked it just round, in a cylindrical shape.
Quote: Bridge
Thanks for the recipe and the corrugation idea.
But I saw only such a shape. But what difference does it make in what form it is baked? He will be simply delightful in any.
Thank you girls for your attention to the recipe.
Bridge
Quote: ang-kay
He will be simply delightful in any.
Oh, that's for sure!
Remember how in the fairy tale "And this loaf is served only on holidays".

ang-kay
Vladzia
Aaaaa .... even where they know our kalachik. Angela, a balm for the soul. The crust is one to one. Thank you! And we say that it is a very delicate technology of its preparation, it should be crumpled into a pancake, and then again rise to its original position. Here they are liars.
Tumanchik
Wow ... what a noble. Kulich is straight, not Kalach. Such a sovereign current to "you"! Thanks for the recipe! Chic and shine!
lettohka ttt
Chic, airy !!! Wonderful bread! Thank you Angela for the beauty and recipe!
Albina
Beautiful bread The serving of the recipe is fascinating as always
And I thought that all the rolls with a hole in the middle
ang-kay
Vladzia, Tumanchik, lettohka ttt, AlbinaThank you girls for the warm welcome of the recipe. Try to bake. You will not regret.
Quote: Vladzia
.. even where they know our kalachik
We know, we know. At least they say. which is real only in Saratov.
Quote: Vladzia
that a very fine technology of its preparation
Maybe not true for me, but all the subtlety, you see, is in durum flour.
Quote: Vladzia
he should crumple into a pancake, and then rise again to its original position.
I went, pressed with both hands with all my strength from above, returned to its original position. Means correct
Quote: Vladzia
Here they are liars
Nope. They just cherish the secret.
Quote: Tumanchik
Straight Kulich, not Kalach
Irochka, delicious bread.
Quote: Albina
And I thought that all the rolls with a hole in the middle
I thought so too. I asked Google. Here is what Ushakov gave from the explanatory dictionary.
2. White wheat bread in general, as opposed to rye, black (obl.). Need will teach kalachi to eat (the last one, which apparently arose among the peasants of central Russia, who ate rye bread and went out of need to work in the steppe areas, abundant in wheat).
Nikusya
Angela, the bread is just handsome! Thanks for the recipe. The crust is appetizing, and I just want to poke!
Angel, tell me, how much live yeast to lay down, 12 grams or more?
ang-kay
Ilona, Thank you. The crust is really good.
Quote: Nikusya
and how much live yeast to lay down, 12 grams or more?
4.5-5 grams
Nikusya
Quote: ang-kay
4.5-5 grams

And then everything will rise in time as you wrote?
I printed everything out, I'll try to bake it!
ang-kay
Ilona, everything should work out without problems.
Nikusya
Angel I think so too, the main thing is that the stove does not let me down. It is a pity that only the weekend is long to wait, in the evening after work I will not get tired. And Angel, what is the diameter of the mold, and where do you get gluten and what does it look like?
Angel, the question about gluten is removed (thanks to Google), it turns out that you can do it yourself!
ang-kay
Quote: Nikusya
what is the diameter of the mold
Mold with extension bottom-16. top-21 and height-8.5 cm.
Quote: Nikusya
you can do it yourself!
You can, but there is a lot of trouble. Gluten is sold in online stores.
Nikusya
Angela, Yeah, yeah: mail1: Thank you!
Rada-dms
I love rolls! I have never met such, all the more interesting to try! Great recipe! : a-kiss: Does it taste like a sieve one with a handle?
ang-kay
Olenka, thanks for stopping by.
Quote: Rada-dms
I have never met such
Quote: Rada-dms
to taste for a sieve, one with a handle?
You see how everything shared: I have not met with a pen, and you are. So now you need to look for a sieve and bake.
Nikusya
Angela, take the report! Of course, not in the same shape as yours, but on the hearth, but I got it just not of a probable height! I am delighted! Fragrant ...... cutter tomorrow, just could not resist boasting

Kalach Saratov
ang-kay
Ilona, oh and handsome! You are a fine fellow. And the form is not important to us. We do not pretend to be authentic! Thank you for such a great report. I'm waiting for the cut.
Tumanchik
Quote: Nikusya
take the report!
Well, no cho! And then you didn't call me? Did she eat it herself?
Nikusya
And here is the cutter and the crumb, take
Kalach Saratov
Kalach Saratov
Angela, I didn’t wait for me to get gluten and made it myself, (20 minutes business) and added it to the dough. The dough has changed a lot to the touch, it has become as if a little rubbery (I knead with my hands) and does not go down so rapidly when kneading. And of course my kalachik also passed the test - fully recovered in the same second after compression.
Angela, thank you very much for the great recipe. I will use it often !!!

Tumasik, honey, help yourself!
Painting
Nikusya, but it is possible for novice bakers, how to make gluten? I have been looking at this bread for a long time, but I'm afraid that it won't work without gluten on low flour.
ang-kay
Ilona, an excellent crumb and a clever girl that she herself got gluten. And what you knead with your hands requires separate applause.
I am glad that bread came to the yard! Please yourself and your household!
ang-kay
Quote: Painting

Nikusya, but it is possible for novice bakers, how to make gluten? I have been looking at this bread for a long time, but I'm afraid that it won't work without gluten on low flour.
“To prepare fresh“ panifarin, ”we knead a relatively cool dough.
For example, in a bread maker on dumplings mode.
450 g flour
260 g water
After kneading, let the dough stand for 30-60 minutes to swell the gluten. Then it can be pounded against the table.
Next, pour cold water into a large bowl and start washing the gluten - rinse the dough in water, change the water a couple of times, knead the dough periodically.
As a result, an elastic elastic dough remains, which is raw gluten, washed from starch (when washing, the volume and mass of the dough significantly decrease). It can be frozen and used as needed to enrich the dough with gluten. "

Here the man does the bait, but it's the same thing.
Nikusya
AngelaThank you for the praise, very nice, really. A recipe worthy of repetition and the time spent is not a pity!
PaintingToma, Angela described everything in detail, I will only add that it is necessary to rinse to clean water, but without fanaticism, and I rinsed under a flow over a sieve, and put a piece the size of an egg into the dough, breaking it into small pieces.
Angel, sorry for the full.
ang-kay
Quote: Nikusya
I will just add that it is necessary to rinse to clean water, but without fanaticism, and I rinsed under a flow over a sieve, and put a piece the size of an egg into the dough, breaking it into small pieces.
Angel, sorry for the full.
what kind of flood? All to the point.
Painting
Angela, Ilona, girls, thanks a lot! Now I will bake this bread too. I will definitely report.
ang-kay
Volume, I look forward to! Good luck!
SvetaI
Angela, here is my report
I don't have a real shape, but in a round one it turned out gorgeous! I took half of the premium flour, half of the grains. Next time I'll bake it completely on grains, this is just flour for the rolls.
Very tasty and funny crust, just like yours, all cracked.
Kalach Saratov
Kalach Saratov
Thank you dear for spoiling us with such wonderful recipes.
Rada-dms
SvetaI, beautiful bread turned out! And where do you get the grain?
SvetaI
Rada-dms, Thank you! The bottom is a little pale, next time I'll take it into account. But it didn't affect the taste.
I take grain in the Peki store itself, there is almost always there. Here on the site their branch is
Rada-dms
SvetaI, exactly, I forgot! Thank you!!
ang-kay
Svetlana, a beautiful ball turned out! And cracked cool. And the form can be like mine and the same as yours. Thank you for sharing your impressions of the bread. Never saw Krupchatka in your eyes, what does she look like Semolina?
SvetaI
Quote: ang-kay
Never saw Krupchatka in your eyes, what does she look like Semolina?
It looks like it has the same large particles. But semolina is yellowish, and the grit is white, and although the total protein content in the grit is less, it is very strong.

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