Mustard sieve bread according to GOST in the oven

[Dough]

Mustard sieve bread according to GOST in the oven

Category: Yeast bread

Ingredients
Wheat flour 1st grade	334 g
Sugar	20 g
Salt	4 g
Dry fast-acting yeast (0.5 tsp)	1.5 g
Mustard oil	27 g
Water	200 ml

Cooking method

• Dough:
• 100 g of 1st grade flour,
• 100 g of water + 30-35 ° С,
• 1.5 g dry yeast (or 4 g fresh pressed).
• Knead the dough and leave to ferment until the maximum rise under the lid for 3 - 4 hours at a temperature of about + 30 ° C. The finished dough will grow approximately three times and will be on the verge of falling off.
• 
• Dough:
• 234 g of wheat flour of the 1st grade,
• 100 g of water + 30-35 ° С,
• + all the dough.
• Combine flour, water and dough and knead the dough for 8-12 minutes until the gluten develops weakly.
• The dough should be of medium consistency, not sticky.
• Transfer the dough to a bowl greased with vegetable oil, tighten with plastic wrap and let the dough ferment for 1 hour at a temperature of about +30 ° C.
• Otdobka:
• 4 g salt
• 20 g sugar
• 27 g of mustard oil.
• After one hour of fermentation, add the extra sugar, mustard oil and salt, and knead the dough until smooth. Put the dough back into the bowl, tighten with plastic wrap and leave to ferment at about +30 ° C
• for another 60 minutes. The dough should rise well and become light and porous.
• Pound the dough, form a ball with a few strokes,
• 
• cover and leave to rest for 10-15 minutes.
• Forming is very simple. Roll out a piece of dough into a cake and bend the edges one by one, first from you,
• 
• and then to yourself
• 
• slightly further than to the middle, then bend in the middle along the TZ, pinch the seam and roll it to the desired length, evenly thinning the ends:
• 
• Place the resulting loaf, seam side down, on a piece of baking paper, cover and let sit for 45-60 minutes.
• At the end of the proofing
• 
• make 4-5 oblique cuts.
• Bake on a stone with steam for the first 10 minutes at a temperature of + 230 ° С,
• then 15-20 minutes at a temperature of + 190-200 ° C.
• Check the bread in the middle of baking and, if necessary, unfold and turn down the temperature.
• Cool the bread on a wire rack.
• 

The dish is designed for

one loaf weighing 500 g

Time for preparing:

9 o'clock

Cooking program:

in the oven

Note

1. The recipe was borrowed from here:



Bon Appetit!

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Very nice bread !!! Thank you!

[AXIOMA]

AXIOMA
!!!
Bookmark immediately!To the first line To the front rows!

: girl_dough: I already put it !!!

[Yutan]

Yutan, this is the speed !!! Good luck to you ! Come back with a report!

[Yutan]

Very nice bread !!! Thank you!

I agree with you Yutan... Delicious and cute.



The pointy ends of the bars look like gnome caps.

AXIOMA
Bookmark immediately! To the front rows!

Krosh, thanks!
Take your time.
I have additional information for you.

[AXIOMA]

AXIOMA FROM THIS YES !!!!!!! What a beauty !!!! So this is my favorite bread !!! Oh, Axiom, well, just napovaaaaaal ...

Take your time.
I have additional information for you.

And what else is there for information, we are also interested?

[crucide]

Hello.

Today I baked mustard sieve according to slightly different recommendations.
And Misha told me, crucide, in his LJ.


This bread cannot be confused with anything!
It has a specific yellow crust and a characteristic recognizable aroma.
How it was...

Dough:
250 g of 1st grade flour,
200 g of water
1½ g dry fast-acting yeast.

Dough:
150 g flour of 1 grade,
60 g of water
7 g salt
plus all the dough

Otdobka:
100 g of 1 grade flour,
30 gSahara,
40 g mustard oil.

It is easy to see that the author put the salt in the dough kneading process, and not in the ridge. and he asked for proofing in a basket.
The dough was much more enjoyable to work with! :



And the bread turned out to be much larger.



I will dwell on the molding technique.
After 15 minutes of resting, turn the ball upside down with a seam:



and roll it into a cake:



no flour is needed. Further, as at the beginning of the topic, we turn one side to the middle in a roll,

then another and - we get a "boat":



Turning the TK on its side,



pinch the ends



and place with the seam upwards in the proofing basket.



After final proofing



we release the basket from the TK, moving it onto the parchment for a very responsible procedure - we have to make cuts.
Are you worried?




The cuts are ready! A very sharp knife helped.
Now it's the turn for baking. Place the bread in a baking oven on a stone with steam at t = 230 ° С for the first 7-11 minutes.
We check the bread in the middle of baking and, if necessary, unfold and reduce the temperature.
We traditionally cool on the wire rack!



After cooling, we cut it for photography to show it to friends on the forum:



Crumb, Blackhairedgirl, come for tea!

I have THREE for good guests! still warm city (French) buns.

[AXIOMA]

AXIOMA Thank you for the invitation: rose: Now I'm really at a loss, which bar to bake the second I liked more, And I also have questions: 1) is it possible to have flour 1 sec. replace with a higher one? 2) how much pressed yeast is needed for this recipe?
We urgently need to buy mustard oil.

: hi: Although I was not invited to tea, but I have a report. The bread turned out with a bang, although it was baked in an airfryer and the shape is square. No photo. But according to the second, Misha's recipe, I baked several times. Great bread. He also has a sourdough version.

[AXIOMA]

AXIOMA Thank you for the invitation: rose: Now I'm really at a loss, which bar to bake the second I liked more, And I also have questions: 1) is it possible to have flour 1 sec. replace with a higher one? 2) how much pressed yeast is needed for this recipe?
We urgently need to buy mustard oil.

Blackhairedgirl , violation of standards is prosecuted under the Law!
Since these requirements were valid for the USSR, a non-existent state, no one would dare to punish you.
Recipe according to GOST 8438-57: 1 kg flour of 1 grade , 10 g pressed yeast (4-5 g dry), 13 g salt, 60 g sugar, 81.5 g mustard oil, water.

Loaf bread weighing 0.5-2 kg, oblong, with pointed edges, with oblique cuts or pricks on the top crust.



The dough is being prepared spicy way.

Try the premium flour, maybe this bread tastes better!
Mustard oil is sold in different packages in Metro, Karavan and other hypermarkets.
Yesterday I had to drink tea alone, but today the bread seemed to me MUCH tastier!

We do not have 1st grade flour as a species at all ... And we have mustard flour without cuts, but with three holes in the loaf made with a finger. And for me this is the most delicious mustard ... I will bake from the highest grade. I will report ...

[Blackhairedgirl]

We do not have 1st grade flour as a species at all ... ...

Blackhairedgirl, in your city there are at least three huge enterprises for the production of flour products: AVK, Conti and BKK.
I am sure that half of the range of products of these enterprises is made of first grade flour.
It is worth asking who their supplier of 1st grade flour is. Most mills are interested in small outlets (shops) for the retail sale of their products. At the "Dnepromlyn" mill you can buy everything for baking bread: grade 1, grade 1 and grade 2 flour. Rye, oatmeal, corn and whole grain, weighing 1 kg, 2 kg, 5 kg and 10 kg, gluten and pectin, whole milk powder, molasses (light and dark) mixtures and much more.

... I will bake from the highest grade ...

I suppose you will not notice a fundamental difference, just a deviation from GOST ...

AXIOMA, thank you very much for the topic!
I really like how you narrate in an accessible way and illustrate the topic in detail with good photos! Keep it up!

violation of standards is prosecuted under the law!
Since these requirements were valid for the USSR - a non-existent state - no one will dare to punish you.

In my opinion a little bit wrong

These standards are still valid today, and especially for state-owned bakeries. In GOSTs it is necessarily written for whom these standards are valid. And then, the Russian Federation is the legal successor of the USSR in many legal acts.

In addition, many bakeries and bakeries, especially private ones, have the right to create their own technical specifications, in which they have the right to create their own recipes and technology, different from GOST, but based on them.

We are home bakers, and we bake bread far from according to GOSTs, and not according to the technology that is embedded in them, and each time we shift the recipe and technology "for ourselves", for our own conditions, for our products. Take the same Borodino bread, of which there are a great many recipes - and the standard is the same !!!

Bakeries are subject to control (there is a list), but we are individual bakers of homemade bread in a single version. And we bake bread in our own performance, adhering to GOST recipes or our own invented, taken on sites, etc. - and this is an individual creativity for ourselves, the family.

My opinion

Delicious homemade bread for everyone

[Admin]

... My opinion ...

Dear, Admin!
I completely agree with your opinion!

I, quoting the words about the violation of standards, apparently, was not a very good joke.
I was just in a great mood!

I, quoting the words about the violation of standards, apparently, was not a very good joke.

We will assume that I have corrected your joke, so as not to frighten the population of the forum with checks and punishment for their self-made creativity, which is so necessary for them and their families

[AXIOMA]

AXIOMA , yesterday baked bars according to your recipe. I added 1 tbsp. a spoonful of bavarian mustard. It turned out maybe not as beautiful as yours, but very tasty

Thanks for the recipe!

[nakapustina]

nakapustina, Hello!

Thank you for complimenting the taste of mustard bread.
I am very pleased that you have taken advantage of the new idea of ​​this recipe!
You are great for experimenting! Great!
I wonder if Bavarian mustard is fat-based or water-based?

Hopefully, when you get rich with mustard oil, show the cut of your loaf.

Have a great weekend!

And here he is a cutter:

I looked: Bavarian mustard on water, and I added mustard oil

[nakapustina]

nakapustina!

A beautiful cut turned out! Appetizing!

In my opinion a little bit wrong

These standards are still valid today, and especially for state-owned bakeries. In GOSTs it is necessarily written for whom these standards are valid. And then, the Russian Federation is the legal successor of the USSR in many legal acts.

In addition, many bakeries and bakeries, especially private ones, have the right to create their own technical specifications, in which they have the right to create their own recipes and technology, different from GOST, but based on them.

today in Russia, unfortunately rather than fortunately, state standards are advisory in nature ... if this is permissible for some goods, then with regard to food, this is of course a big minus ...

I read the recipe from Ekaterina D and wanted to put it on the "Bread Maker," to share the recipe for delicious bread. And he has already been exposed!
AXIOMA!
I fully support your good attitude to this recipe! And in confirmation of the words and in maintaining the theme, let me show what I did. Baked on the hearth and in the form. I like both very much.
It also suits that you put the dough quickly in the morning and go about your business for 4-5 hours, come and quickly finish it. Dough and dough were prepared in a bread maker, baked in the oven, pressed yeast.I cooked from 400 grams of flour in both cases (the capabilities of my bread machine)

There is no form cut - it was given entirely. [
Baked on the hearth, it has a plump crust, but it becomes a little softer soft.

The third is cooling down. I cook Mustard for three days in a row. Delicious bread.

Here's an option





This is a recipe for mustard bread.







And this is with raisins according to the mustard recipe - I added a quarter more sugar, 100 grams of raisins (weighed the dry raisins, then weighed the prepared pi, I found out that the raisins absorbed 4 grams of water, therefore, the water was reduced by 4 grams when added to the dough) and replaced mustard oil for olive. and after the second proofing, she rolled out the dough into a thin layer, scattered over it the previously washed, dried and mixed with 0.5 tsp. flour raisins. I rolled a tight roll. Then the third proofing, etc.
In the photo one and a half balloons. Nobody helped, she somehow, by accident, ate it.
Both bars are from the same portion of dough.

[Olga from Voronezh]

Olga from Voronezh Olya, super bars !!! Did you bake at the 1st grade or at the highest grade? And I noticed the birch bark box too. Why do you use it?

The last time mustard on top, and with raisins for general use. I don't have 1st grade flour until I bought it. You have to go there and then and there. That's ...
And I have salt in the birch bark basket.

Cool tuesochek, yes ... And I do not bake this recipe only because of the lack of the 1st grade, I want to taste the authentic taste, so to speak ... But 1st grade still does not come across.

Your dream would come true as soon as possible.
The last version with this dough made from wheat flour of general purpose - I have already rolled a roll with raisins, like last time on a bar, and then I took it and rolled it into a braid, made superficial cuts on the bends.





The dough is very manageable.
Thanks for the recipe, AXIOMA!

[Olga from Voronezh]

Olga from Voronezh!

Both molded and hearth! Loafs and raisins!
Yes, how beautiful!
You - of course - have a light hand on bread!

Everything turns out amazingly, but so beautiful, no words.
So smooth and perfect crumb!
Everything - great! 🔗
I will eat with my eyes.

To the heap! : nyam: Thanks for the recipe!

Olga, an unprecedented luxury!

Thank you!
The dough according to this recipe can and should be used for all needs!

[Olga]

Olgawhat masterpieces are you making! Clever girl!
AXIOMA, thanks for the recipe! Now we often bake this bread, very tasty

Thank you. Of the three options for baking mustard bread, this one was the one I liked the most.

How to replace gorcish oil ioi how to make

How to replace horcic oil ioi how to make

Oils here are about 2 tbsp. l. Can be replaced with another vegetable oil to taste in the same amount.
Or you can 1 tbsp. l. add - not scary.

Oils here are about 2 tbsp. l. Can be replaced with another vegetable oil to taste in the same amount.
Or you can 1 tbsp. l. add - not scary.

And if you mix mustard oil with mustard oil? Which department. See little mustard?

And if you mix mustard oil with mustard oil? Which department. See little mustard?

Look in the vegetable oils department ... mustard oil is very tasty, I dress salads and add to yeast dough.

And if you mix mustard oil with mustard oil? Which department. See little mustard?

You can make any combination of oil-mustard wet, dry, and other additives to your liking. Any oil, any mustard - if only you like the taste and combination of products. You can remove the oil just do it, leave only the mustard (you can vice versa), or you can combine it!

What and how much our users put in the bread dough, see the bread recipes on the forum. Memorize, combine, apply, experiment - and there is no need to be afraid.

About butter and other ingredients here: CONTENTS OF THE INGREDIENTS AND ACCESSORIES FOR BREAD SECTION

[Admin]

Admin, Thank you.just, if you replace it with ordinary oil without mustard, then how to get a mustard loaf))) today I will look at such oil in Auchan

[AXIOMA]

AXIOMA, it is a pity that you are not visiting the site! I'd like to say thank you very much for this bread. We remembered our favorite and forgotten taste! Thank you!