Bread "Russian" (GOST)

Bread "Russian" (GOST)

Category: Sourdough bread

Ingredients
Dough:
Wheat sourdough (100% moisture)	70 gr.
Rye flour	125 gr.
Water	75 gr.
Dough:
Opara	all
Rye flour	235 gr.
1st grade wheat flour	115 gr.
Dry yeast	1 / 3h. l.
(or fresh)	3 gr.
Salt	7 gr.
Syrup	30 gr.
Water	240 gr.

Cooking method

• Stage one:


• Sourdough, rye flour, water (see "dough") mix. The dough turns out to be cool.



• The fermentation temperature at this stage is 25-28 degrees, the fermentation time is 3-4 hours. If I leave it at normal room temperature, then put it on for a longer time (I put the dough in the morning before leaving for work or in the evening before bedtime to bake in the morning).



• Stage two:


• Knead all the dough and the rest of the ingredients (see "dough"). Ferment.


• The fermentation temperature is 28-30 degrees, the fermentation time is 1-1.5 hours (the dough should be almost doubled).



• Next, on a wet board with wet hands, gently form a loaf without pressing or crushing the dough. Place in a greased dish. Proofing according to technology 40-60 minutes (should be raised twice, usually 60 minutes). Baking for 40 minutes at 220 degrees in a steam oven. Spray the top of the bread with water before placing it in the oven and just before removing it.



• 

Note

I sat with a collection of recipes and, sticking out my tongue, recalculated the technological table for Russian bread with thick leaven. No wonder I stuck out my tongue and wrinkled my forehead. It turns out very tasty, familiar to us rye bread. I've practiced it so much over the last week that I don't know who to feed it. I began to distribute to everyone. They are practically identical with Orlovsky. Before mixing. Orlovsky, too, will show later. They must have a mandatory ratio of rye and wheat flour 70 to 30. Moreover, wheat flour is taken on the Russian - the first grade.

On a thick leaven, it is made with a dough stage. Actually, the sourdough is taken from rye and the ratio of flour to water in it is 1 to 0.7, but I only have wheat 100% moisture, so we work with what we have. I took it by subtracting the sourdough flour from the total amount of wheat flour added. If you have rye sourdough - great, count it under it. This is not difficult.

[Natasha]

Natasha, wonderful bread turned out, BRAVO!

Admin, thanks, but it still needs to be improved to make it wonderful. And it seems porous, as it should be, and tasty, but in height I can not make it soar stronger. Although the mass of the loaf turns out to be standard (ready-made bread is about the same GOST 850g) and the factory form (it is in them that this bread is baked in bakeries), the dough rises no less than 2 times, but it is lower than the factory one. And there is no way I can handle it.

And yet, in the collection of recipes it is indicated that molasses can be replaced with ... jam. I would replace it with honey. if that, but on jam and would not have thought of. And the ratio (not in equal proportions is replaced) I will look and write later.

I liked the bread in the photo! The beauty! But if there is no leaven, what to do?

I liked the bread in the photo! The beauty! But if there is no leaven, what to do?

We urgently need to make it and bake excellent rye breads on it!

I can't do it yet! I got it in stages: first I took HP from my sister - just try it, got sick, bought Panas, baked all sorts of wheat, then started rye without rhyme, or replacing it with something. Then I ordered everything for the rye, and for now, at this stage, I froze, until the leaven probably soon, but not now!

[Natasha]

that molasses can be replaced with ... jam.

Natasha, maybe because rye flour loves sourness, and sourness is present in jam - both sugar and fruit acid!
An apple goes well in rye bread !!!

Well, yes, everything seems to be correct, the jam must match. And sugars are there for the yeast to work hard. But before that, such thoughts did not occur to me, so I was surprised.

Molasses is replaced by jam in a ratio of 1: 1.18

So try to do it, and from behind the bushes we will spy on what happens
If it is recommended according to GOST, it is possible and should work

[Thank you so much to Chuchelka!]

I have HP Panasonic 257. In it I baked bread almost according to this recipe.
1. I have a rye sourdough of 100% moisture, so I put it 80 g.
2. Instead of molasses, I took honey 25 g and sugar 5 g.
3. I activated the pressed yeast an hour before putting it in the oven in 100 g of warm water + two tablespoons of flour + sugar 5 g.
4. Mode - rye, scapula for rye dough
5. The dough stood for 3 hours before being placed in the oven
6. For color, I added a tablespoon of instant coffee drink to the flour (there, according to the label, wheat, barley, chicory)
7. In rye mode, the leveling phase was 1 hour after laying (before the start of mixing)
Here's what happened:
There was no kolobok, the dough was semi-liquid, half smeared on the walls, but I did not add flour. In the rye mode, there is only one kneading, after which the dough did not rise much.
The loaf turned out to be baked, low-porous, about half a bucket high, its top is even, the crumb is medium moist. The taste of "Soviet classic" is amazing !!!, but honey was superfluous. + Not enough "sourness"
Thank you so much to Chuchelka!
For a more porous and sour bread, I'll try adding apple cider vinegar.
What else can you do to make your bread better?

She baked Russian bread on rye sourdough in KhP.
Instead of molasses, I put a concentrate of bread kvass and 1 tsp of sugar.
It turned out like this bread:



The taste is the same bread from the past, with a slight sourness.

[barbariscka]

barbariscka, bread!
I tied the sourdough completely, they can be seen how the flowers react to the weather and mood. I bake only on aged, which can do without female affection for weeks in the refrigerator.

A very good loaf. Great brick.

[Leska]

Leska
Scarecrow
Thank you.. . What I liked very much about this bread, on the third day it became even tastier, With herring, with bacon, with cabbage soup ... Still, according to GOST, bread is a classic.

Baked in KhP, delicious bread, real rye taste. Thanks a lot from our whole family !!

Baked in KhP, delicious bread, taste of real rye. Thanks a lot from our whole family !!

It is imperative for us to describe your technology in the HP.

Natasha, it's December 24th outside! :) but where is the technology for HP, I have not yet grown to the oven, write to us, plizzzz

Natasha, it's December 24th outside! :) but where is the technology for HP, I have not yet grown to the oven, write to us, plizzzz

It's April. So I didn’t bake in HP. I cannot paint, I don’t know.

[Scarecrow]

Thank you, Scarecrow!
I have been looking at your bread for a long time, I baked it several times, but it didn’t work very well ... But I did it !!!!
Here is my bread roll:

The bread is delicious, unusually soft.
While I was struggling with it, I realized one important thing: the preliminary proofing of rye bread should not be long. Maximum one hour. Especially if the rye flour is wallpaper (and we have only this, heavy, 18% bran). When you put the dough into the mold, even very, very carefully, it still shrinks, and after a long proofing it may no longer rise. So it was with me: I waited for the rise in half, and then I could hammer in nails with bread. And this time I defended it for an hour at most, and then it rose well in shape.
Well, the uniform, of course, recently bought cast iron.
Well, I changed the recipe a little, added gluten and potato flakes 1 tbsp each. spoon.
In short, the first time I got it as rye as I wanted
Thank you, Chuchelka !!!

Thanks for the recipe, Chuchelka!
I baked bread according to this recipe. This is one of the few recipes that make bread very tasty.

The taste is almost the same as the store, but most likely this is due to the fact that I put jam instead of molasses. But today's in the oven:

In another recipe for wheat-rye bread, I replaced molasses with plum jam in a ratio of 1: 1.18. Liked!


Next in line is baking bread according to your recipe, "Chuchelka". Thanks for it!

Somewhere I was walking while people here were spreading such breads. It may be late, but I read everything and saw, excellent results!

and I made "Russian". All according to the recipe, but replaced the molasses with honey and did not add yeast. Well, in the form of a kind of pancake. He knew what he was doing. The correct form was taken.
The bread is fragrant and tasty. Great. He bit his fingers with the lard. Om-Nom-nom
Thanks for the recipe
boletus hat, isn't it?

[Krylovich]

Hi,Krylovich!
What kind of bread do you have, delicious, even in appearance?
It doesn't look like a mold at all. I'll have to try to make this hearth bread too. Looking at yours, make the dough a little bit cooler ... or maybe not
He is already handsome

make the dough a little bit cooler ...

Hello kisuri!
a little more abruptly and will be even more beautiful. I will try too

Yes, yes, I wonder how it will turn out.
According to this recipe, I bake molded molds every week, add yeast, and make the dough rather soft, almost liquid. it turns out a very nice, soft brick. But, here I looked at your loaf, such, you know, that you want to pick up and cut off the crumbs.
Let's try, yes!

[Krylovich]

Good day, Krylovich!
And here is my hearth loaf, thanks for the idea
I made the dough steeper, it took almost 50 ml less water. And I also put cumin and 3 tbsp. l. dry mashed potatoes.
Baked on the stone.
Bread is a dream

S-s-s-s-s .... I'm not friends with you, I can't bake at all now. Bread, at least. I suffer. And you have such beauty, just finally, finally ...

[Scarecrow]

Oh, poor thing Scarecrow!
Come back soon !!!
I hope this is something fearless that will end quickly
FOR EVERYONE TO BE HEALTHY!

Don't cry Tusya Your business is more important now than baking bread

[Scarecrow]

Oh, poor thing Scarecrow!
Come back soon !!!
I hope this is something fearless that will end quickly
FOR EVERYONE TO BE HEALTHY!

No, it’s not at all terrible - a born child. Although for some it may be a disaster ...

Summer resident

Indeed, druhh ... This is one of the most important things in life ...

But I still baked a cupcake today!

[Scarecrow]

No, it’s not at all terrible - a born child. Although for some it may be a disaster ...;

But I still baked a cupcake today!

What are YOU dear Scarecrow !
I am very glad that THIS is the reason
Be ALL healthy, and the rest will come in due time

Bread is a dream

Hello kisuri!
Yes, bread is a dream. It worked well. I haven't finished my old one yet. But one of these days I will try. I hope it will not be worse

P.S. It's beautiful on a stone!

[Krylovich]

Hi, Krylovich!
And I don't finish them, I distribute them so that you can bake further faster. It is expensive, of course, but you have to pay for the madness
And the stone is really cool, it turns out bread in a completely different way. But without a stone, it also works, there is definitely nothing to bother with
Eat to your health

Hello kisuri!
A couple of days ago I got to baking this bread. I tried 50 more flour more abruptly and yet it turned out no better in shape. The crumb is wetter than I thought I should. And exactly - it seemed. Two days later, I realize that this is how it should be. To hell with the form, the content of "Russian" is above all praise. This time it was the most delicious. It would be nice to repeat.

Good afternoon, Krylovich!
You have bread - just no words, what a handsome man !!! Only those who have suffered, as I did, over rye bread for a year or two (sometimes hard, sometimes sticky, sometimes inedible at all), can appreciate the look of your bread, its color, light structure, what holes! And everything is in order with him, and there are beautiful cracks on the roof.
Why can't you repeat it !? It happens, of course, that suddenly something does not go ..., but the more you bake it, the better you get your hand, the more stable it will be.
I have a few questions for you: - What is your rye flour?
- what is the leaven?
- if you do not add yeast, this should increase the fermentation and proofing time. How long does your dough ferment and the bread breaks down?
I really want to get bread with the same lace structure
Thanks in advance.

I have a few questions for you: - What is your rye flour?
- what is the leaven?
- if you do not add yeast, this should increase the fermentation and proofing time. How long does your dough ferment and the bread breaks down?

Thank you for your flattering review!
Answer me no problem. But I myself did not think much about how what and why. I use peeled rye. "One and kvass" for example, but the last bread was from another. I don’t remember it anymore - I was lying for a long time, using the leftovers.
Wheat premium. Our omnipresent "Makfa" to her.
Rye flour sourdough. I don’t presume to name the recipe - it was just fermented with water. The only caveat. Now I often make Chuchelkin / Reinhart wheat. And there the starter (starter) is taken after being in the refrigerator. So I keep everything in the refrigerator with rye and wheat until full use. 9-10 degrees of temperature there I have. I put it in the refrigerator for doubling. I use it in 2-3 days. A strong, good sourdough is obtained. I don't mind fermentation - it wanders in the bread maker for exactly an hour according to the "yeast dough" program. How much has risen is enough.
Proofing after molding by eye. Like about 1.5 hours.
In general, so far everything is a little "by eye". Therefore, I eat every bread as a treasure. And suddenly the only one) This has already happened once with kvass. I tried for almost a year, but I could not repeat it.

[Krylovich]

Hi, Krylovich! Good evening to you!
Thank you for your answer, I will try to use your experience, although it is not easy. I realized that you have peeled flour. I have wallpaper, it is much heavier, I will try to replace it. I will decrease the yeast, increase the proofing. Then I'll tell you what happened.
Now it is clear why you are afraid that you will not be able to repeat your wonderful bread. I have a familiar guy, he is a cook by profession. When I started baking bread and began to ask him questions, he said: "No, bread is an exact science, not for me. I'm more about meat ..."
Everything shows that bread loves you. ... By the way, have you noticed that I was not the only one who marked your bread? You have several "thanks" WRITE DOWN! Get a notebook, write down what you are doing, how much you put in, how long it takes, how it happened. It's a pity to lose this experience. You know, I once at the FORUM put up our cake, homemade, for 300 years we baked it, still my grandmother, and always on autopilot. It worked, it didn't work, well, as usual ... And then the people started asking questions: how much, what and how? I had to weigh everything and write down the recipe, as expected. So now I myself sometimes look into my notes and - the pie began to turn out much better and more stable.
Successful repetition

[Krylovich]

Hi, Krylovich!
Here is my last rye, I took into account your experience (replaced the wallpaper with peeled flour). The bread is excellent, but still not as airy as yours. Probably it's the leaven. I will continue to work.


Have you managed to bake such great bread yet?

Hello kisuri!
You have very tasty and beautiful bread. I sincerely believe that it is no worse and even better.
The aperture may be attractive, but taste is still the most important thing. And yours is categorically more airy! I don't know where you found airiness in my bread
By the way, the sourdough last time I stood in the refrigerator for the last time, apparently - I waited 4 hours until the dough starts to grow poorly (five days cooked at 9 degrees). Her darling also needs time to be in shape, but she cannot be forgotten either.
The bread turned out to be the same perforated, but also the same pancake pancake. I eat with pleasure, but the shape is not impressive. I will bake in a bread maker since it still does not give beautiful forms. Let's see how the taste changes. I hope not critically, although I am sure that absolutely everything matters.
By the way, the bread definitely becomes tastier every day to four days for sure. Soul bread is nothing to say. But it’s very tricked for me.I mean a lot of labor with sticky and flowing dough.
By the way. Does your bread turn out soft? And how much softness does it hold if so? I only have it soft after baking. The next day it is already very dense and cannot be called soft. But this is only a plus for him. And then it remains so until complete destruction. I haven't watched callous yet.
Z. Y. And yes, I use honey instead of molasses. My water is reverse osmotic. Consider distilled. And try not to change the recipe for water-flour. A pancake would be better, but maybe closer to the topic. The place of baking, too, I think oh how important The stove plows like this is quite possible. I did not make wheat bread with sourdough here at home. The result is different. I have electricity - there is gas.

All the best!

Good evening, Krylovich!
Thanks for the kind words, the bread is really delicious. My children love him very much, I always try to have him at home and give them with me. I also always add a pinch of caraway seeds to it and also put honey instead of molasses.
I also have it, like yours, soft only immediately after baking, and then - exactly, as you said - dense, but not stale. And tastier the next day too. Probably, this is what rye should be? Let's decide that we have good bread with you.
I baked both in KhP and in the form (by the way, on the same topic, on the previous page), it turned out very good bread, but I like the round, hearth bread most of all, it's even nice to take it in my hands. And if you love this bread, why change something?
About sticky and flowing dough: How do you knead the dough?

About sticky and flowing dough: How do you knead the dough?

Bread maker for half an hour with a couple of breaks including. And often with some help. I here read something about rye, and the dough from it. This is an exclusively cereal feature. Therefore, rye has a baking dish, and therefore a loaf of wheat. Like so.
Thanks for keeping your interest! I already thought to return to wheat-rye, but you brought me back

UPD: Speaking of form. Here is such a form, of course, yes, it pleases me as a creator) But this is wheat

for heaven's sake, sorry, for the flood

Lord, Krylovich!
What bread do you have !!! Straight professional! And this is when kneading in HP: wow: Everything, I'm leaving for the monastery ...
What a flood there! ... However, you really need to open your topics and more than one. I think you have a lot to learn

That's right, ready-made rye bread should "ripen", so it tastes better after cooling completely and the next day. And kneading rye bread for a long time (in which there is really a lot of rye flour) practically does not make sense - it contains very little gluten. Long kneading is the process of development / swelling of gluten in wheat bread, up to the gluten window. And if there is no gluten, then the process loses its meaning.

Yesterday I baked bread, instead of molasses I used sugar, replaced part of the water with fermented apple juice. The dough ripened for about 2.5 hours. Knead in HP for 10 minutes. With a wet silicone spatula, it formed a kind of dome. When proofed at 2 o'clock, he safely disappeared, a burst vial was found on the roof. Without delay, I started "Pastry" for 1.5 hours. The bread has grown a little, even a dome has formed, but it is dotted with cracks, despite the abundant wetting of the roof. Something alarmed the state of the renewed sourdough: there is no rapid growth to max, which was noted before.

Hello, baker friends! Help me sort out one question. Quite often, recently, bread began to sag on top when baking. The problem is well-known and has probably already been sorted out a hundred thousand times, but still, if you are not too lazy to answer here, I will be glad to hear, communicate and understand. Or poke where to read - to search the forum is honestly lazy. As the initial data, it should be said that, unlike the original recipe, I prepare the dough in advance and this is, in fact, a pure rye steep sourdough (stored in the refrigerator). I sprinkle rye flour not 235, but all 250 and sometimes even more. Instead of molasses, honey. I don't add yeast. Sprinkle in a spoonful of fermented malt.The technology of kneading, fermentation and baking has been preserved.
The first thought is to pour more wheat, but I don't want to lose in taste.
Previously, the oven was not the same crumb and consistency (although experiments in this direction continue).
Making the dough cooler doesn't work

[Krylovich]

Hi, Krylovich!
Previously, you only showed your hearth breads, and they were simply wonderful. You did not exhibit the molded ones (at least in this thread). A few questions for you:
1. How was it before, until "recently", when the roof began to fall? Have you changed anything?
2. After you take out the starter culture from the refrigerator, do you feed it? Is she growing up? How does she behave?
3. Why don't you add yeast? Have you added it before?
Here on the forum - here - there is a topic about why bread falls on the roof. But this is when baking in KhP. Read it just in case, maybe it will help. But baking in the oven is different. I often bake this bread in the form. Even baked completely pure rye. It used to be that the roof was flat, but it never fell down. In HP, yes, it fell when a gas bubble formed under the upper crust from excess yeast or liquid. But in your bread, I do not see traces of a bubble (holes are the same everywhere, the top crust is not separated from the crumb).
It seems to me that bread can look like this in two cases: when it has fermented, it has risen too much during the final proofing, then the roof shrinks during baking, or, conversely, when it is heavy, "clayey", and does not have the strength to lift itself. This is if the leaven is not active enough or not refreshed after the refrigerator (and the yeast is bye-bye). Then, of course, it's cooler - it doesn't work, but vice versa. I would still try to put in a little bit of yeast, according to the recipe there are only 3 grams of fresh or 1 gram of dry, a quarter of a teaspoon.
Maybe someone else will help, maybe someone else did it too.

And my dough did not change at all overnight at room temperature (it did not rise and did not liquefy). Does it have to change in some way?

And my dough did not change at all overnight at room temperature (it did not rise and did not liquefy). Does it have to change in some way?

Well, of course. This is a dough and yeast is added there. It should rise and / or bubble.

And my dough did not change at all overnight at room temperature (it did not rise and did not liquefy). Does it have to change in some way?

Hello namesake!
I have been baking this bread every week for over a year now. My dough is pretty cool, such a ball. During the night it increases slightly, becomes looser, but outwardly does not change much. My flour is wallpaper. A little later I will look for pictures, in my opinion, I photographed the dough.