Shaped wheat bread

Category: Yeast bread
Shaped wheat bread

Ingredients

OPARA
Wheat flour, premium 500 BC
Pressed yeast 10 g
Water 350 BC
DOUGH
Opara All
Wheat flour, premium 500 BC
Sugar 40 g
Water 170 g
Salt 12.5 g
Vegetable oil 2 tsp

Cooking method

So, I finally decided on this feat - to bake bread. I decided to bake a wheat mold made of premium flour. (GOST 26987-86, GOST 27842-88)

I took the GOST recipe and counted it for 1 kg. Along the way, I found out that the bread recipe did not change, at least from 1935 of the year! Yes Yes. This year we can safely celebrate the 80th anniversary of GOST bread.

Shaped wheat bread
The dough is thick. Ferments without sugar. Proofing time 2.5-3 hours. It took me 2.5 hours to leave.
Shaped wheat bread
The consistency of the dough is soft. Vegetable oil was added to the dough outside the GOST recipe - 2 tsp. (indicated in the ingredients)
Shaped wheat bread
The dough was allowed to stand for 2 hours.
Shaped wheat bread
The dough is divided into two pieces. I rolled the dough pieces into a bowl and then into a thick sausage. I put it in smeared forms. If you bake without a form, then roll it only into a ball - the bread will be prettier and more equal. My forms are real, bread forms from the bakery, trophy ones. Reconstituted in the form of 35-40 minutes. It turned out to be not enough - the bread tore on one side during the baking process. And the test for the shape, in my opinion, is too much. It should have been divided by three. The weight of the loaf will be less, but the dough has room to fit. Lubricate with water. Put a bowl of water on the floor of the oven. We make a couple of punctures with a torch - see that the dough does not settle! We put in the oven for 40 minutes. We determine the readiness with a torch.
Shaped wheat bread
Moisten the finished bread with water and cover with a towel.
Shaped wheat bread
After 10 minutes, remove from the molds.

The experiment was successful! Hurrah!
The remaining will be honored on rye, but the removal of the leaven does not appeal to me - either for a long time, or troublesome (if by technology)

The dish is designed for

about 1.4 - 1.5 kg.

Time for preparing:

6.5 hours

Cooking program:

Oven

Loksa
Pimander, beautiful loaves! Thanks for sharing the recipe.
posetitell
Thanks for the recipe, very attractive. But I, as a baker while still young and gaining all sorts of wisdom, want to ask - what does wetting with water after baking, while the bread is still in the form, give?
Venera007
Pimander, excellent bread. And the leaven is not troublesome, if it is the simplest https://Mcooker-enn.tomathouse.com/in...on=com_smf&topic=413702.0
Tested personally, everything is easy and simple and does not require dancing around her.
Pimander
posetitell, it gives a slight steaming of the crust so that it is not stiff.
Admin
Quote: posetitell
What does wetting with water after baking give, while the bread is still in the mold?

This will make the crust of bread softer and more beautiful, more presentable, shiny. But, this is in the event that the crust is very baked, strong, otherwise the crust, on the contrary, can go in waves.
Very well grease the crust immediately after baking with olive oil, lightly - a new crust taste, shine, crust softness will appear.
Pimander
Venera007, here the dancing begins. As for the link, I don't have hops, I still have to run to look for it, but I don't have time. You need to watch out for fast starters - and I'm at work, if not fast, then grow for a long time for 5-6 days. In general, you can't do without a tambourine. Apparently I'll have to experiment with yeast ...
Admin
Quote: Pimander
We determine the readiness with a torch.

To determine the readiness of the bread, it is better to use a temperature probe, which guarantees 100% readiness of the bread.
You can make a mistake with a torch.
Thermometers, oven temperature probes
Venera007
Pimander, hops are hard to find, I agree, I was looking for it for 2 months. And what about the production of sourdough, then over the weekend you can make it))
Pimander
Admin, at the expense of beauty - this is an exaggeration, it is after baking and so beautiful (baked with steam).
In this particular case, it is necessary to soften the crust. It turns out drvolno thick in our duzovkaz.
But you need to plant in the oven with steam. The heat in the humid chamber (oven) is distributed more evenly, and the humid air helps the dough rise and form a beautiful crust.
Pimander
Venera007, you have to bake it over the weekend! So there are two ways out - either according to the old method of the Leningrad bread factories using yeast or yeast.
Pimander
Admin, I am not mistaken yet. And the shup and money probably costs a lot and a little good. Not production after all!
Admin
Quote: Pimander

Admin, I'm bye not wrong... And the shup and money probably costs a lot and a little good.

Well, here we live, the baking itself will judge ... over time, Bread itself will tell which of us is "more right"
Albina
Wonderful GOST Bread KRASAVETS
Pimander
Admin, Exactly! Well, I propose a friendly draw!
Pimander
Albina, thanks, tried!
Alex9451
And at what temperature to bake?
Pimander
Alex9451, according to GOST baked with steam at a temperature of 220-230C. I baked at a temperature of about 200-220C. Do not forget to put a container of water for steam in the oven before baking. There should be enough water to last until the end of baking - it should steam all the time.
Alex9451
Thank you. I'll try it today.
Pimander
Alex9451, good luck!
eye
Quote: Pimander
My forms are real, bread forms from the bakery, trophy ones.
zema, prick how I prepared new forms, otherwise I once baked, laid paper, and I looked: it does not bother you without paper.
Pimander
eye, greased with butter, turned upside down and into a preheated oven for 20 minutes. After baking, you can wash it in warm water with a cloth. If washed with a ferry or rubbed hard with a metal sponge, then the dough will stick (although this will pass over time).
eye
Pimander, thanks for the science, why turn it over?
Pimander
eye, turn over so that excess oil drains off, and does not brew at the bottom of the mold.
eye
oh how! then put it on a baking sheet, right? and cover the baking sheet so as not to wash
Pimander
eye, exactly! I covered it with baking paper.
Pimander
Useful note: if the amount of yeast in the recipe is doubled, then the fermentation time is halved.
cergey43
Hello Pimander. I made bread according to your recipe. Everything is fine! Thank you. Tell me, what do you think, can I replace yeast with hop sourdough in this recipe? Or with hop only according to a different recipe?
Pimander
cergey43, you can replace yeast with sourdough, the main thing is to correctly count the yeast into the sourdough, since the time of fermentation of the dough and dough depends on this. Also, do not forget to reduce the amount of flour and water in the dough by the amount of flour and water in the leaven. That is, if you take 150 g of sourdough in which 70 g of flour and 80 g of water, then for the dough we reduce the flour by 70 g, and water by 80 g.
Misha777
Pimander, and if there is no pressed yeast, but only dry yeast, then how many grams do you need according to the recipe?
Pimander
Misha777, dry yeast needs three times less - 3-3.5 g.
Admin
Quote: Misha777

Pimander, and if there is no pressed yeast, but only dry yeast, then how many grams do you need according to the recipe?

Conversion of dry yeast into wet, pressed (and vice versa)
Pimander
Admin, just on the recommendation of manufacturers (worked with different ones) 1 g of dry instant yeast is replaced by 3 g of pressed yeast.
Admin
And what is it, I did not hear you before, you stupid ...
Misha777
Pimander, Admin, Thank you so much!
Misha777
Pimander, is there really sugar and vegetable oil in the recipe?

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