Sliced ​​loaf "The same Soviet"

Category: Yeast bread
Sliced ​​loaf The same Soviet

Ingredients

Flour / s 165 + 135 g
Water 85 + 70 g
Yeast light / dry 3/1 g
Salt 6 g
Sugar 15 g
Oil drain. 1 tsp
Rust oil raff. 1 tsp
Kiesel for greasing the loaf:
Starch 1 tsp
Water 1 tsp
Boiling water 4 tbsp. l.
Sugar 1/3 tsp

Cooking method

  • 1. Knead a thick dough from 165 g of flour, 85 g of warm water and 3 g of fresh yeast (or dry 1 g). Cover with a lid, leave to rise in a warm place for 4-5 hours. The finished dough will approximately triple.
  • 2. Remove the drain. oil from the refrigerator to soften. Dissolve salt and sugar in the rest of the water according to the recipe, add to the dough along with the remaining flour. Knead the dough until smooth, cover and let it rest for 15 minutes.
  • 3. Knead the plums into the dough one by one. and rast. oil. You should get a smooth, fairly thick, but soft and non-sticky dough. Cover and leave for about an hour and a half until 2-2.5 times larger.
  • 4. Remove the matched dough, round and leave to "rest" under a plastic wrap or a bowl on the table for five minutes. Then roll it into a rectangle to a thickness of ~ 1cm, turn it over and roll it into a tight loaf, carefully covering it at each turn. How to do it, you can see here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=378391.0... Round and seal the ends, put on parchment or foil with the seam down, cut, cover with foil and let proof for about an hour and a half. The ready-to-bake dough should restore its shape when pressed, but not immediately and not completely.
  • Sliced ​​loaf The same Soviet
  • 5. Preheat the oven to 220C with steam. Sprinkle the long loaf with water and send it to bake, release steam after 10 minutes (and remove the container with water), reduce t to 180-190С and bake for about 10-15 minutes until tender.
  • 6. Prepare starch jelly: dilute a spoonful of starch in a spoonful of water, add boiling water, sugar and stir thoroughly until a liquid jelly. Grease the finished loaf with jelly and put in the turned off oven for three to five minutes. Take out and cool on a wire rack.
  • Sliced ​​loaf The same Soviet

The dish is designed for

1 loaf

Time for preparing:

9 h.

Note

God knows how many loaves I baked according to different recipes in search of "real Soviet sliced", which is loved by some in my family. This recipe gives the closest to ideal result (Soviet gostovka recipe) of everything I've tried so far. I found it at Irina Khlebnikova's on the website "Stove at Home", I don't know if it is possible to give a link here

The taste of a normal Soviet loaf, no sourness, medium-thick crust, sweetish. The crumb structure is dense, elastic, soft, finely bubbly. When cut, it does not crumble, remains soft for three days when stored in a bread basket. Ideal for sandwiches.

Sliced ​​loaf The same Soviet

The original recipe uses margarine (10.5 g), I replace with a mixture of butter and refined vegetable (usually olive) oil. The last few times I baked in pure homemade ghee, it turned out even better

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Sliced ​​loaf The same Soviet

Admin
Beautiful and successful bread Thank you for the bar

At the forum, we have been baking loaf options "from those times" for a long time, according to the collection of recipes for bakery products, we approached the GOST recipe as much as possible at home - the bread always turns out to be excellent

Loafs from "those times"
(Admin)
Sliced ​​loaf The same SovietStagnation bar
(Lola)


Olya, thanks for using my loaf folding workshop
Serenity
Admin, Tatyana, yeah, I baked them too


Added Monday 13 Jun 2016 01:12 PM

Quote: Admin
thanks for using my loaf folding masterclass
Thank you - I have not seen anything more visual and detailed!
Moonlight
super!!!!
Serenity
Moonlight, Thank you! The loaf is really good, I recommend it!
Helen
: mail1: carried away ...
Trishka
What a lace bread, lovely!
Serenity
Helen3097, Elena,

Quote: Trishka
What a lace bread, lovely
yes, it turns out to be so small-circle, but rather dense and homogeneous at the same time, it is very convenient to smear oil and everything else
Tumanchik
thanks for the recipe. bars are always in use!
Serenity
Tumanchik, Irina, yes, one of the most versatile breads you can bake for your health!
Tumanchik
Olga, I baked it. Delicious! Already the next dough is ready ... BUT! I dare to misbehave a little. Due to the number of recipes developed here, I came to the conclusion that the most delicious breads are sponge. But the most, the most ... long-run. And Manya Sanador taught me exactly to cold thick dough. And Angela - to the old test. Which is basically the same thing. That is, everything is as in your recipe, but the dough must be refrigerated for at least twenty minutes after cooking. And for a maximum of 1-2 days. The dough recipe is great! Yeast (I take 1 gram of dry) at least! She will just magically lift the bread.
Then this dough is best broken (cut with scissors) into small pieces into liquid.
And on top of the butter, when kneading the dough, add literally a spoon without a slide of flour. After kneading, let the dough rest for at least 30 minutes. And the time for proving the workpiece is slightly reduced.
Murky bread! Last time I baked it with baguettes! Now I will bake with a loaf ... or a baguette ... or buns ...
it was necessary to put a double portion of the dough!
In general, I recommend the recipe to everyone! And I take myself to the catalog of my favorites!
Personal thanks for the jelly. I have always wanted to, but I have never been honored! And the oven began to junk, so they bake tightly without lubrication!
Generally
Serenity
Tumanchik, great! I'm glad I liked the recipe
I didn't understand a little about the dough - did you put it on for two days? Not peroxide? Is the sourness felt in the product? It's just that I also love long-fermented bread (like my Handicraft without kneading), and it's more practical in time.
Tumanchik
Quote: Serenity
I didn't understand a little about the dough - did you put it on for two days? Not peroxide? Is the sourness felt in the product? It's just that I also love long-fermented bread (like my Handicraft without kneading), and it's more practical in time.
Thank you Olga for forgiving my hooliganism. I do not urge you to repeat it, but I suggest you try. I have such a dough (old dough) stored for up to 5 days in the refrigerator. Does not give sour. But it makes bread just fabulous. But sometimes I don't keep it on the table at all, if I know that for a long time. I also kneaded it in the refrigerator. Try it!


Added Thursday, 16 Jun 2016 11:34 pm

The first sample was from Manin's loaf on cold dough. There I flattened the whole portion of yeast (what's in the dough and what's in the dough) and divided into three. And sent only to the dough. Dough kept for at least a day longer. Maximum by 5. The loaf was fabulous.
And then somehow the recipe was forgotten.
And now I saw yours, read it and caught fire. So yours is in the favorites!
Serenity
Tumanchik, I'll try, thanks for the advice! I have dough in the refrigerator, you can use it as a starter
Tumanchik
Quote: Serenity

Tumanchik, I'll try, thanks for the advice! I have dough in the refrigerator, you can use it as a starter
I don't heat the dough afterwards. I just take room water (from the filter tap). When kneading, it warms itself up. I take it out of the refrigerator and after 10 minutes I already knead the dough. The main thing is not to stop. It grows that crazy!


Added on Friday 17 Jun 2016 01:47 PM

Another beauties from Olechka-Serenitycrispy and fragrant! Thank you very much!
Sliced ​​loaf The same Soviet
Serenity
Tumanchik, the bars are handsome simply!
RedRose
The most ordinary loaf turned out ... and it's so great !!!!!!
Did according to the advice Tumanchik, the family really liked it, tastefully.You can't buy that in a store. Thank you!
Serenity
RedRose, yes, this is the most common standard loaf of the good old days.
Did you do it on the old test?
RedRose
I baked bread for the first time, until I understand the old-new dough. The dough stood for a day in the refrigerator (for lack of free time), it rose well there. Definitely, I will still bake!
Admin
Quote: RedRose

I baked bread for the first time, until I understand the old-new dough.

Sliced ​​loaf The same SovietWheat bread on ripe dough (self-leavening)
(Viki)
Pimander
Serenity, in the original, the loaf is greased with water and baked with steam. I put a bowl of water in the oven for a little steam. If you brush with water, the crust will be matte, but tasty. Can be lubricated with vegetable oil. But I don’t grease the sweets - after all, bread, not a bun!
But the rest of the recipe is classic. True, I still prefer margarine. ;-)
M @ rtochka
I baked 2 pieces, on the advice of Irisha Tumanchik, put the dough in the night.
I will not show a photo, the view is so-so, but the taste !!
The son ate almost one whole loaf !! , said, sooo delicious
And I baked on the table ... I hid the second

I smeared it with a chatterbox, it does not give sweetness, so, a crust.

Thank you, the recipe is good! Convenient, you can put on in the evening. And tasteful !!

Sweetheart
But it won't rise in any way
M @ rtochka
Tanechka, I put 6 grams of fresh Lux yeast on 2 servings. I kneaded, the dough stood for half an hour, and brought it out onto the balcony. It is 5-7 degrees Celsius there. For the night. In the morning I kneaded according to the recipe, everything went up well
Sweetheart
M @ rtochka, I'm with dry ... here is the dough and it's worth it (I don't know what to do with it. It's time to form it, but it hasn't really increased ... I can add sourdoughs there
M @ rtochka
Is it at the first stage? Sourdough is a thing! Add!)
Only this will be a different recipe, then you need to focus on the dough.
Or find a sourdough loaf recipe
Sweetheart
Already after the dough is worth it. Yes, and the dough itself will not say that it was directly active. 5.5 hours near battery




All the same, I added a spoonful of rye sourdough, put it in the oven with a light bulb, it rose unevenly, it was so thin, the taste was not reflected. I don’t remember the Soviet loaves, it was small, but my husband and I decided that it’s delicious.) Thanks, I’ll repeat again)
Sliced ​​loaf The same Soviet
Sliced ​​loaf The same Soviet

Take 2. Gave the recipe another chance, without the leaven. He is breathtaking) could not stand it and gnawed off the crust ...

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