Mustard loaf (not according to GOST)

Category: Yeast bread
Mustard loaf (not according to GOST)

Ingredients

Dough:
dry yeast 1/4 tsp
wheat flour of the highest grade 100 g
water 65 g
Dough:
dough all
dry yeast 1/4 tsp
wheat flour of the highest grade 150 g
water 100 g
salt 3.5 g
sugar 15 g
butter 25 g
mustard ready 10 g

Cooking method

  • Mustard loaf (not according to GOST)For dough, mix yeast with flour. Pour in water, stir.
  • Mustard loaf (not according to GOST)Leave at room temperature for 30 minutes, then refrigerate for 24-48 hours. Before kneading the dough, let the dough warm up at room temperature for about an hour.
  • Mustard loaf (not according to GOST)Add yeast to the dough, flour (1 tbsp. L leave) sugar, pour in water. Knead a coarse dough and leave to autolysis for 20 minutes. Mix softened butter with mustard. Add it to the dough along with the remaining flour. Knead a soft, slightly sticky dough. 3-4 minutes before the end of the kneading, add salt to the dough.
  • Mustard loaf (not according to GOST)Leave the dough to ferment at room temperature for an hour and a half. In the middle of fermentation, stretch the dough and fold it into an "envelope".
  • Mustard loaf (not according to GOST)Knead the finished dough, knead into a layer. Form a loaf, cover with loose foil. Leave for 50-60 minutes at room temperature. Before planting in the oven, make several oblique cuts on the dough piece.
  • Bake in an oven preheated to 230C (convection 210C) degrees, with steam for the first 6-7 minutes. Then lower the temperature to 190C (convection 170C) degrees and bring the bread to readiness.
  • Cool on a wire rack.
  • Mustard loaf (not according to GOST)
  • Delicious bread to everyone!

The dish is designed for

1 loaf weighing 430 grams

Helen
What a beautiful cut !!! Well, how delicious, I have no doubt!
Anatolyevna
Sonadora, Manechka what a crumb, holes! Fluffy! I want to take a bite, so the inspiration comes straight. The oven is necessary!
kristina1
Sonadora, Manyawhat a beautiful bread ..
Rituslya
Manechka, wonderful bread! What a handsome man!
Manyun, what is "ready-made mustard"? What does she look like?
I re-read the recipe many times, so everything is there, but there is no ready-made mustard. There is mustard powder, there is mustard for sausages, and there is no other.
I really want such a piece of bread!
Manechka, thank you!
Sonadora
Elena, Antonina, Christina, Ritusyathanks girls. This recipe makes simple table bread. I would be glad if you like it.

I used mustard like this:

Mustard loaf (not according to GOST)
Marusya
Maaan, gorgeous bar! Like all your pastries
Sonadora
Thank you, Marus. Join us.
Albina
Quote: Maroussia

Maaan, gorgeous bar! Like all your pastries
Manya, cool bar Is there a mustard taste?
Kras-Vlas
The hand of the master is immediately visible! Great bar!
Anatolyevna
Sonadora, Manechka, how does mustard work in dough? I have never squeezed mustard into the dough, if the current is with jellied meat.
MariS
Manechka, and I'll come to you for such a delicious bar! Long breads are especially tasty. We urgently need to bake ...
ninza
Manechka, dear, how I love everything that you do with your golden hands. THANK YOU!
Crochet
Quote: Sonadora
Form a loaf

Manechka, which of the many) methods of molding do you use?
Sonadora
Albina, Olga, Marina, thanks a lot girls. I hope you enjoy the bread.

Quote: Anatolyevna

How does mustard work in dough?
Anatolyevna, Tonya, it is on the dough that it does not in any way, but its aroma is felt, especially from hot bread.

Quote: Krosh

Manechka, which of the many) methods of molding do you use?

Kroshik, Innus, here So add up.
Katko
dough in the refrigerator stood for a day
Mustard loaf (not according to GOST)
own mustard, vigorous
Mustard loaf (not according to GOST)
Mustard loaf (not according to GOST)
cut tomorrow
tried
Mustard loaf (not according to GOST)
Very tasty ... current small




Manya, Thank you
Accomplishment
Sonadora, Manya, a very beautiful loaf (I'm not only talking about the exterior, but also about the inside). I want to try it with sourdough. Thanks for the recipe!

Anatolyevna,


Quote: Anatolyevna
and how does mustard work in dough
Mustard contains a large amount of surfactants (surfactants) and is emulsifier.
Quote: Admin
In all cases, emulsifiers interact with other ingredients, such as fats and oils, to help them dissipate more evenly in dough or dough. An even distribution of fats means a softer texture in the product. Emulsifiers interact with proteins to increase their strength and elasticity so that they stretch without tearing. The firm and elastic proteins in the cake batter are excellent at trapping air, which improves the texture of the product. Emulsifiers interact with starches to prevent retrogradation, or clumping (resulting in hardening). This also affects the texture of the product.
Unfortunately, works describing the effect of surfactants mustard on the rheological properties of the dough, not found.

Sonadora
Katerina, a noble loaf turned out. Myakish - solid holes!




Elena, Thank you! It turns out that what we do often intuitively has a whole scientific and chemical basis.
Anatolyevna
Sonadora, Manechka brought pictures! My appearance is not very good, I will train. Tasty!
Mustard loaf (not according to GOST)
Mustard loaf (not according to GOST)
Vinokurova
Quote: katko
Very tasty ... current small
Crochet
Quote: Sonadora
Innus, this is how I fold

Manechkathank you honey ...

This is my favorite way of forming loaves, I have never met more lazy yet ...
Sonadora
Anatolyevna, Tonya, are you kidding? Nice bread. The crumb is great, with holes!

Kroshik, Innus, laziness is our FSE.
Vinokurova
I'm fast while I'm chewing a mustard sandwich))))
Mustard loaf (not according to GOST)
this time the dough was watery ... but on the other hand, the crumb is downy ... the loaf is light ... the crust is delicious ...
Mustard loaf (not according to GOST)
here is such a leaky miracle ... very tasty, but it will not be enough)))))))))))))))))))))))
Katko
AlenKa, to be exact, at least it is necessary to double it, otherwise the current in the pictures is large .. and whole, but in reality it is already completely absent at all
Helen
Quote: Sonadora
Add flour to the dough (1 tbsp. L leave) sugar, pour in water. Knead a coarse dough and leave to autolysis for 20 minutes.
Mix softened butter with mustard. Add it to the dough along with the remaining flour. Knead a soft, slightly sticky dough. 3-4 minutes before the end of the kneading, add salt to the dough.
Manya, and when to add yeast?
Katko
Helen, I taught as Schochelka, mixed flour with liquid, autolysis, after kneading with yeast (for raw, I took a little water from the total) and at the end added butter
Helen
Quote: katko
I taught how Schochelka
I don't know how Schochelka taught ...
And this is what happened ...
Mustard loaf (not according to GOST)
Mustard loaf (not according to GOST)
Katko
Elena, it turned out well)
Helen
Quote: katko

Elena, it turned out well)
oh, okay, okay ... but yesterday I came to my senses when I put yeast Manka did not write anything and I forgot ... and at the end I threw them away ... I look ... but the dough is something liquid ... I got angry and threw it out into the cold in a bucket from a x / stove ... today I think what to do with it ... I took it and it seemed to thicken ... frozen ... in I poured it on the table, then folded it ... and left it for proofing ... it blurred a little ... but when I put it in the oven, it got up there ... that's what happened !!!
Katko
the main thing that happened)))




and add yeast after autolysis
Anatolyevna
Sonadora, Manechka loaf is delicious, holes, fluffy. There is no current beauty of molding, it was somewhat angular on one side. We ate it quickly, delicious!
Sonadora
AlenKa, Elena, thanks for trying the bread.

Alain, the crumb is cool, although it is clear that the dough turned out to be soft.

Elena, super loaf! It looks like night fermentation is good for the dough.

Quote: Helen

Manya, and when to add yeast?
Virgin, I beg your pardon. I add yeast at the stage of kneading the coarse dough, before autolysis. Now Admin I will ask you to edit the recipe, this button has already disappeared from me.
Helen
Quote: Sonadora
It looks like the overnight fermentation is good for the dough.
Seem to be...
Helen
Take two! I reduced the sugar to 10g, it was sweet for me, added 20g of flour ... overexposed it in the oven, distracted it ... overdried it ... but delicious, so airy !!!
Mustard loaf (not according to GOST)
Katko
Helen, cool
Oktyabrinka
Helen, Helen, cool loaf, I baked, just forgot to add yeast to the dough. Now I've kneaded the dough again, tomorrow I'll bake.
Helen
katko, Oktyabrinkathank you girls!
Helen
Oktyabrinkawhere is the loaf !? show me!
liyashik
Thanks for the recipe! Delicious loaf !!!Mustard loaf (not according to GOST)
Mustard loaf (not according to GOST)




Manya, I just do not understand how long to bake? At least approximately? I baked for 6 minutes with steam and 20 minutes without. This is my first loaf, I never knew loafs before. Therefore, I apologize for the molding, how it happened. The ends could not be pulled out. Remained cylindrical)).
MariS
Manechka, and I came with gratitude! I baked a bar today. Of course, I put the salt in a hurry at the wrong time and repeated the mistake with the yeast ... But in the end everything worked out (of course, not as smart as yours, Man). Very tasty bread!
Mustard loaf (not according to GOST)
Vinokurova
Quote: Sonadora
Alain, the crumb is cool, although it is clear that the dough turned out to be soft
but still we are not used to retreating!
Mustard loaf (not according to GOST)
incision in the evening, if not eaten)))))))))))))))
Manechka, thank you a hundred times for each of your pastries !!!
alena40
How much fresh yeast do you need? Once baked this loaf with dry yeast, I liked it very much !!! Now there are only raw ...
Helen
Quote: Alena40

How much fresh yeast do you need? Once baked this loaf with dry yeast, I liked it very much !!! Now there are only raw ...
I weighed 1/4, I got 1 g, which means raw need 3 g. take, I think so ...
alena40
Thank you, I found here on the site a recommendation for 100g flour 2g fresh yeast ..
Admin
Quote: Alena40

Thank you, I found here on the site a recommendation for 100g flour 2g fresh yeast ..

There is a topic Conversion of dry yeast into wet, pressed (and vice versa)
alena40
Yes, Tatyana, I found it there. thank you..
Only for some reason when I caked in hb I liked it more than in the oven with a loaf. Maybe because of yeast?
Admin
Quote: Alena40
Maybe because of yeast?

Anything can be. But rather because of the baking method
alena40
Or is it because of the yeast?
Sonadora
Elena, Leah, Marina, AlenKa, girls, thanks. I am very glad that you liked the bread.

Tanechka, thanks for the help!

Alyona, you should try to bake in a bread maker.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers