Loafs from "those times"

[kava]

kava Thank you!!! I will do everything, as the masters say, then I will exhibit my masterpiece (if possible). And can I ask you where did you get such a picture ... I also want me to have this ... We eat homemade bread ... at least not forget how many already ...
Thank you!!!

[MariV]

MariV ... delicious ... but what does it taste like ??? Not much closer to bread .... or really a loaf recipe ???
And be sure to roll it (roll up a roll ???) I did nothing and I got such a handsome man ??? He just lay down so beautifully on his own ... so he got up and I did not touch him or roll him, though I had to divide it into two and then it would be a little less ...

It tastes like a loaf from the store. I sighed happily at home - finally, without any lotions. Well, my loved ones do not like the taste of sourdough bread, with additives, etc.
What to do...

[MariV]

MariV God, as I understand you .. .... my, of course, like everything (I didn’t try with sourdough, only what is in the instructions and verified from our website --- not a lot), they highlighted Rustic or French with rye flour. .. this is bread, but I myself wanted to find a sliced ​​loaf, as in one bakery (stall) that still taste ... from those times, if this is that, then bow to you !!! like FOUND ...... and the challah, too, it turns out so sweet and whipped, which I also really like ...... I also wanted her recipe, looked at the link, of course you need to try there ..... And tell me, the better to roll the roll, the denser it will be, right ??? Thank you very much for your answer !!!

[Svetik]

Svetik,
do not flatter yourself - the taste that suited my peasants, yours may not like it.
Even if you strictly follow the recipe - the quality of flour, yeast, water, time and temperature of proofing - everything can be different.
Choose according to your taste. Personally, I have never got the same bread.
Why doesn't your bar suit you?

He's good, but you know something hotts ... and I'm looking for ... it tastes like bread, because the recipe from Lola bread, but made in a loaf, it was written there ... well, that's how it happened ... about the above, I completely agree with you that everything needs to be measured in its own way ... but about bread, I always get the same French, so I bake it always almost, but I didn’t like the dairy, although it turns out so beautiful ... well, the husband is fussy ..., but my son likes everything, and the little one too ... everyone eats with pleasure ... ...

I baked bars, how we liked them, very tasty! Thanks to the author for the recipe! 🔗

I also tried to bake it today. Stunned by the size she received. I am sure it will be delicious! Baked according to Lola's recipes without changes.

Good evening. I want to share my joy. I bought HP back in April, but the rui did not reach the scales, I had to do everything by eye (maybe that's why sometimes bread did not work out). And today is my birthday and my mother presented an electronic scale. I already baked bread with the use of scales and it turned out very beautiful !!! So now I, as I sometimes put it, a great hostess A, bake according to the Lola recipe and in the oven (make loaves). Mine are eaten in one day !! And this is a kilogram loaf Thank you very much for the wonderful site and delicious recipes !!!

It seems to me that there was an Admin master class on making loaves in this thread. I remember that the dough was rolled into a roll ... I can't find it. Maybe someone knows where he is now?

See here https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7265.0

[MariV]

Girls ... yesterday I made a bar in accordance with GOST ....... everything is like MariV
the dough is light, cool to use ... I put it in a porcelain Bergofov dish ... just like a proofing ... and baked in it, what can I say ...The loaf is just super - it's not to say anything, I'll post the pictures in the oven in the evening, because he was just a handsome man sitting there ... and then, as the roof smiled and detached (probably ripped off laughing so much), my cuts are simply not visible. ................ and the taste is not
Well, I’ll work, I got a taste, I watched the video, how the bars are formed and cut, probably I won’t bake them in the molds, I’ll put them in the oven right away ... I think I won’t smile like that

Can you ask a question ???
And if I want to try a mustard loaf, can I add dry mustard to this recipe and how much ???
I am grateful to everyone who responds
Maybe where there is a link to a loaf like this, but I don't see ... so you poke me on the link pliz

Svetik_ here is a recipe for mustard-milk bread from Yana try it you may like https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99&topic=2900.0

Girls and here I am ... this is how it all began
decided to try my porcelain Bergofov vessel

in the first photo he has already risen



and then we laughed and now ...


I concluded that the taste is amazing, but I will only bake on parchment in the oven, without any molds ......... also a kind of experiment
and here is the cut

Whatever they say .......... I twisted the loaf .... the word and conscientiously pinched it, as in the video, but here it is, but very tasty

[Svetik]

Whatever they say .......... I twisted the loaf .... well, the word and conscientiously pinched it, as in the video,

We readily believe! Svetik_ just in shape it turned out to be a loaf of bread. Why didn't you like the form?

Yes, when I used to bake a loaf and looked like ... at the dawn, so to speak ... but now I tried it in shape and nope ... I want it as before

Svetik, you are clever with us! I have baked this loaf of stagnant times more than once, this is something !!! Thanks to the author! Who has not tried it yet, I recommend it! Your shape, of course, is super! But a loaf, I think, is a loaf to bake it on a sheet. After I bought a silicone mat with Lilina's help, I now bake everything on it.

[Svetik.]

Svetik... so on the sheet is not a problem ... I always did well, I decided to try the mold for something ... and now ..... this is the second time, the first time I tried the cake mold, the same is the roof demolished, and now ... I will not experiment anymore ... I'll just bake and that's it

And I put it in the oven with the light on and moisten it well with water from a spray bottle, then before baking and at the beginning a couple more times. The bread stopped "exploding". This is how our local Gurus recommend that a crust does not immediately form on the bread stock, which prevents the bread from growing for some more time, which, of course, leads to "breaking the roof".

Svetul I would do that too, but porcelain is afraid of sudden temperature changes ... so I was afraid too

I baked loaves today. Admin, thanks again for the recipe and help. I just don't remember what topic I took it on. I decided to put it here. It turned out a bit lopsided, although I carefully read your advice and tried to follow the instructions. We will improve

[LiudmiLka]

LiudmiLka, do not slander yourself

The bars turned out right, even the cut is visible

Bake for health and enjoy homemade bread

Adminnosu and I my THANKS for showing, taught how to make loaves. And here they are:

The taste is incomparable.

[Gaby]

Gaby well, what are cute

Bake and eat for health

Good day!
Is there a recipe for a loaf for a bread machine?

[after the first proofing]

Good day!
Is there a recipe for a loaf for a bread machine?

The loaves are not baked in the bread maker Unless in the Moulinex model - the Baguettes program!

But you can use the recipe for this loaf and bake bread on it in x \ n - observe the bun!
We already have experience in baking bread according to this recipe (see photo).

Can after the first proofing dough, remove the dough from the x \ n and form a bar from it to the size of the bucket x \ n and lay it in this form for the second proofing in x \ n (pull out the spatula) and so the bread and bake

There is also such a baking experience - see recipes and photos.

Success

I came here with my own bread, why bread ... yes, because it was very beautifully formed with beautiful cuts, but I made it in the shape of a bread
the recipe is the same ...... so here





That's what delicious

Beautiful bread And why did I hide it

yes, I didn’t hide him much .. here he is, it’s just somehow difficult to look for Temko, but out of habit I put it in Donetsk and our girls look .............. at nicely

it just became somehow difficult to look for Temko, but out of habit I put it in Donetsk and our girls look .............. at nicely

And few are bad, and many are bad that things have begun 🔗

No, let's do it all, otherwise we won't find anything on the forum.

I'm just looking for .................. baht ony .................. and went to the list of loaves. leavened ................ ... and the list

[Bloomer.]

I read a lot in a live journal here mariana-aga.livejournal.com/85811.html about loaves. decided to make a city loaf. but I didn’t have that much time to comply with all the technologies and I accelerated the process
here's how to do it (quotes - from Lyudmila's article)

Bloomer.

Recipe according to GOST: 1 kg of flour c. pp., 15g yeast, 25g salt, 10g sugar, 750g water (or how much dough it will take). Sponge dough. Oblong bread with pointed ends and cuts in the crust weighing 200g or 400g.

Recipe
for one loaf weighing 400g or two loaves of 200g each

Opara
125g flour c. from.
125g water
4g yeast

4 hours at 30C.

Dough
125g flour c. from.
6g salt

2.5g sugar

60g water or how much flour will take until a medium consistency dough is obtained

Ferment the dough for 1-1.5 hours. Proofing 40-60 min at 35C. before baking, grease the products with water and steam oven. Furnace at 220-250C / 480-430F. 400g loaves are baked for 22 minutes and 200g loaves. within 17min.

I did this: in HP -

185g water
250g flour
0.3 tsp Sahara
0.75 tsp salt
1 tsp dry yeast

"Dough" (1 hour of kneading and proofing)

I didn't have to add anything, the bun turned out to be good and small - with a fist somewhere. by the end of the program had doubled. removed, a loaf is formed on a table dusty with flour, transferred to a baking sheet dusty with flour and placed in the oven with a glass of boiling water for proofing. parted for about 40 minutes. has almost doubled, when pressed with a finger, the finger is a little ticklish (this is such a dough), the dough is quite elastic and the dimple quickly disappears. well, I decided, it's time!
while the oven was warming up to 250 degrees, I made a jelly for lubrication (where I read about it, I can no longer remember) 1 hour. l. starch for 1 cup. water - bring to a boil, stirring constantly.

again from Lyudmila (author of the article):

The loaves are always baked on the hearth, with steam for the first 3 minutes of baking, and the surface is always notched before being placed in the oven. The furnace temperature is always 220-250C. The baking time depends on the weight of the product: 200g loaves are baked for 17 minutes; weighing 300g - 20min; weighing 400g - 22min (except for thin capital ones, which are baked for 19min); weighing 450-500g - 23min.

I cut the surface, oiled it, put it in the oven. in general, as I could - created humidity - in the first three minutes, three or four times from the spray gun, it pollinated the walls of the stove.

cooled my loaf under a towel. it turned out to be very soft, airy, with a thin crispy crust and not at all salty. We really enjoyed

now you need to find the time and do it correctly, with a dough for 4 hours ... you still need to find out if the yeast is too much (I did not really understand in the article which yeast is used - I strongly suspect that it is not dry ...), but the loaf did not smell of yeast. and you need to learn how to mold the correct city loaf - mine grew on a baking sheet, one end bent a little (began to look like a bagel) and swelled up. real then urban with slightly different proportions ...


Continue
made by technology. the photo did not work out very well, but oh well. I describe: the crumb is, of course, different. "fast" City was airy and fluffy, even a baguette something like.
And after four hours of dough, one and a half hours of fermenting the dough, forty-five minutes of proofing and 22 minutes of baking, it turned out to be more like a loaf.The crumb is denser, the holes are smaller. Not cotton-air anymore. Although that was delicious. but I liked this one more.
the only thing is to do it for a long time, next time you need to do a double portion, two loaves at once. otherwise he gobbled up ate faster than prepared

🔗

I am grateful for the loaf of stagnant times, it turned out just super handsome. She also kneaded in a bread maker, put on the dough in the "Basic" mode, lasting 2.20 hours.
The only thing, I counted on 400 grams of flour, but I had to add water, since the dough was very steep, probably the flour was very dry.
Here's what I ended up with


Romochka, thank you very much again, how many did not take your recipes, the bread is always excellent. There is no cut yet, it is cooling down.

[Basja]

Basja, Thanks for the kind words

You have a wonderful bread, very beautiful
Bake and eat to your health, I am very pleased that everything worked out for you

And here is the cutter

[Basja]

Basja, Congratulations! beautiful cut, beautiful

Girls, and no one tried to bake "City" loaves? I even remember their taste, only we called them not loaves, but rolls. They were a little smaller and had such a wonderful fried "scallop" on top. I tried to bake according to a recipe from the Internet, it seems, also according to GOST, but they turned out to be sticky and salty. So now I'm really afraid to try ...

[Mashenka___]

Mashenka___ it's not about such rolls you're talking about. Only I'm afraid that we are on the wrong topic with you.

Adminif we are at the wrong address, please delete.

Yes Yes!!!!!!! It's them!!!
Give me the recipe !!!
We are in the subject, this is exactly "those times" "Urban".

[The weight of one roll is 200 gr Recipe for 2 rolls: Opara 136g flour 1c.4 g compressed yeast73 g water (top up to make a soft dough, if necessary)4 hours at 30CDough add to the dough 164g flour 1s4.4. g salt12g sugar7.5. g margarine87 g of water (add more during kneading, if necessary, to get a soft dough)Knead properly to make a soft, very pliable dough. Let it ferment 1.5. hours at 30CProofing 30-50min under a towel (NOT UNDER THE FILM, avoid fogging the dough on the surface). Cut with a light razor motion as shown in the picture below. Bake 20 min at 445F, no steam.]

Yes Yes!!!!!!! It's them!!!
Give me the recipe !!!
We are in the subject, this is exactly "those times" "Urban".

Masha, I have the same recipe as GOSTOVSKY
The weight of one roll is 200 gr
Recipe for 2 rolls:

Opara
136g flour 1c.
4 g compressed yeast
73 g water (top up to make a soft dough, if necessary)

4 hours at 30C

Dough
add to the dough
164g flour 1s
4.4. g salt
12g sugar
7.5. g margarine
87 g of water (add more during kneading, if necessary, to get a soft dough)

Knead properly to make a soft, very pliable dough. Let it ferment 1.5. hours at 30C

Proofing 30-50min under a towel (NOT UNDER THE FILM, avoid fogging the dough on the surface). Cut with a light razor motion as shown in the picture below. Bake 20 min at 445F, no steam. Recipe from the Cooking website no

I baked these buns

Thank you very much!
I do not know what kind of "GOST" recipe I had, but there was no talk of dough.
And so the whole thing. Now the dough is suitable for "Milk", and next time I will try the rolls. Well, I really want to!

[Mashenka___]

Mashenka___ Good luck, I wonder how it goes.

How did it taste? Do they remind you of childhood and carelessness?))

How did it taste? Do they remind you of childhood and carelessness?))

I don't know about childhood and carelessness, but the taste of those buns.

The bread is delicious - simple recipe and delicious.

Is it reminiscent of childhood and serenity - it's hard to say - just delicious

I can give you another example.
I make a simple dough, divide it in half and bake one in a mold, the other with a loaf.
Mom, an elderly person, tastes bread - and I give it separately, without showing that there are two options.
So, the loaf of bread is not completely eaten, it stretches over time.
The loaf of bread is eaten in one sitting.

My explanation:
Shaped bread turns out to be more fluffy.
The loaf is more dense, when forming it is folded into a roll.
Therefore, it is possible that breads of different shapes from the same dough have a slightly different taste.

And most importantly, older people are used to buying only loaves!
This is an association with the past, there was no other tasty and simple bread!
And today loafs are bought more at "13-25 kopecks".

So I completely agree with you! I just can't bake Urban because I'm stuck on dairy! I make a dough for as much as a kg of flour, it turns out three loaves. We take one to relatives, and two are barely enough for two days. And we always eat any bread with a brick for at least three days.

I would like to join your discussion. I have x / n for the third year. I started making loaves quite recently. Indeed, the loaves are eaten much faster than a loaf baked in an oven. And Admin is right that the same dough in a loaf and bread tastes differently.She did it just without sugar and butter (French bread from a book to the stove), and "Baton of the times of stagnation", and with mayonnaise, etc.
ALL the loaves are eaten well O-O-CHEN quickly. There is a stove every day. A family of four, but we also treat friends. Everyone likes it !!!

Well, I finally matured for the "City rolls".
Oh, girls ... The taste, of course, is amazing. But this is impossible! I did double the rate, that is, for 4 buns. I got 3 mini-loaves (the shape of a roll with elongated "butts" disappeared during the proofing). But they ate one at a time! It turns out that tomorrow we will bake again.
Well, actually, here are my delicious



But my dense crispy crust (for some reason very thin) did not work out and that notorious "scallop" also dissolved in the background during the proofing)
The rolls are soft to such an extent that it is scary to take in your hands - they wrinkle. But they cut, do not crumble.
In general, it is so, pamper yourself, but certainly not every day is a pleasure)

[Mashenka_]

Mashenka_Excellent buns And the fact that there is no scallop, I dare to assume that the dough was very soft, and then the scallop should be cut parallel to the bun, as if you wanted to cut the top off. Well, there is no doubt that they are delicious.