Table (salted) loaves

Category: Yeast bread
Table (salted) loaves

Ingredients

Dough:
Wheat flour 1c 350 gr.
Dry yeast) 3 gr.
Water 225 ml.
Dough:
Wheat flour 1c 150 gr.
Water 25 gr.
Sugar 10 gr.
Salt 14 gr.

Cooking method

  • A recipe from a 1940 book.
  • Dough:
  • Knead the dough, put in a bowl, cover and put in a warm place. Fermentation takes place for 3 hours at 30 degrees (oven with a light bulb). Workout twice, every hour.
  • Dough:
  • Dissolve salt and sugar in water (25 ml.), Add to the dough. Add flour. Knead the dough. The dough will be quite dense, so you have to knead it properly. In a mixer for 5 minutes at the first speed, then three at the second or by hand for 10-15 minutes until smooth.
  • Place in a bowl, cover and leave for 45-50 minutes in a warm place (30 degrees).
  • Put the dough on a work table, do not dust with flour. The dough is not sticky and without it it is quite dense. Knead the dough. Divide into 2 parts. You should get blanks of about 385 grams. Roll into balls and leave to rest for 5 minutes. Form the loaves in the standard way by wrapping the edges inward and crushing. Roll the resulting bar lightly, stronger from the ends. The loaf should be shaped like a shuttle with pointed ends.
  • Table (salted) loaves
  • We spread the blanks on baking paper. cover with foil. Preheat the oven with a stone or baking sheet to 250 degrees.
  • Let the blanks stand for 40-45 minutes at room temperature. If you are afraid that the proofing time is too short, increase it to an hour. Drag the paper with blanks onto a shovel or onto another pallet. turning it upside down. Before planting, make 3-4 notches obliquely, with a curved blade to make small combs. Approximately in this position.
  • Table (salted) loaves
  • Put the bread in the oven, close and lower the temperature to 235 degrees.
  • In the event that you do not have a stone, so that it would be more convenient to plant bread, just turn over the pallets and the one in the oven and from which you are planting.
  • Bake with steam at 235 degrees for 17 - 19 minutes. Cool on a wire rack, about 30-40 minutes.
  • The bread should be slightly salty with a very crispy crust. The weight of one bar is approximately 340 grams.
  • On the cut, you get such a wonderful crumb.
  • Table (salted) loaves
  • Bon Appetit!

The dish is designed for

2 loaves

Time for preparing:

5.5 hours

Cooking program:

Oven

Sedne
What cute, I really wanted a crust with cheese.
RepeShock

Pretty ones!
Innushka
Air and AAAppetite)
I'll try to knead such bars tomorrow morning)
Trinitron
Quote: Innushka
I'll try tomorrow
Try it, you won't regret it ... .. but I probably have to double the recipe, both flew away in 20 minutes for three with tea ... They are small.
SvetaI
I love salty bread, I bookmark it, I will definitely bake it
kirch
And I liked the bars. And the weight is just right for us. Dragged away to bookmarks
k @ wka
What beautiful bars!
Does the taste strongly taste the salt?
And if you put less salt? Have you tried it? What happens?
Trinitron
Quote: k @ wka
Does the taste strongly taste the salt?
And if you put less salt? Have you tried it? What happens?
Well, these are special salty bars. This is the point. They are not so much salty as they have a salty aftertaste. You can of course reduce the amount of salt. For a standard flavor, you need somewhere between 7-8 grams. Try it, it won't affect the texture ..
solmazalla
I made these bars. Shaped like baguettes, rolled and rolled. I will not show the photos, since I tore them poor in the oven, it can be seen that I gave a little
We will try when my flaw cools down, report from me.I hope my husband will like it, otherwise all homemade bread seems to him sweetish
Trinitron
Quote: solmazalla
it can be seen a little bit of strength
Or maybe just a warmer place was needed .. When I did Africa in my kitchen, they rose perfectly in 50 minutes.
solmazalla
ABOUT! 50 minutes! That's where the dog fumbled! I stood for 30 minutes, no longer Now, if it were even more detailed about the folding method, maybe twisting does not fit here
Trinitron



Added Wednesday 22 Jun 2016 04:14 PM

Quote: solmazalla
more details about folding method
Hands got to the molding. The photographer is still one of me, but I will try to explain along the way.
You will have to work mainly with the base of the palm, it is here:
Table (salted) loaves

Take a rested ball of dough
Table (salted) loaves

And with the base of the palm we push in the center along the entire width
Table (salted) loaves

Then we wrap one edge to this hole
Table (salted) loaves

and also, press in the middle with the palm. The photo is pressed halfway.
Table (salted) loaves

Now we turn the workpiece, do not turn it over, but turn it 180 degrees and repeat the same with the other edge
Table (salted) loaves

Further, without turning, again take the far edge and bend it towards the one closest to you
Table (salted) loaves

And just as we should squeeze them
Table (salted) loaves

It turns out something like this
Table (salted) loaves

Now we roll up, form a bar, we get such a seam. We put it on the seam down and there are such future bars coming out.
Table (salted) loaves
Table (salted) loaves

I hope I managed to explain
If something is not clear, ask ...
solmazalla
TrinitronThank you for the master class. It will be necessary to try to mold this way. We liked the bread, it will take root in my kitchen, but I will do it in one bar, it is more convenient for my husband to put it in the toaster
Newbie
handsome!
Innushka
yesterday I baked loaves according to this recipe and was pleasantly surprised how tasty and beautiful they turned out)
THANK YOU!
SvetaI
Vladimir, thanks a lot for the recipe! They have eaten bread for a long time, but I still can't report back. Here, I am correcting myself.
We liked the bread very much, the salty tender crumb, crisp crust - what we need!
Table (salted) loaves
Table (salted) loaves
Table (salted) loaves
Yuliya K
Quote: Trinitron
We got our hands on molding
Vladimir, thank you very much for the master class on loaf molding! The recipe took away in the bookmarks!
Trinitron
I'm glad everyone liked it!

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