Toulon roll (oven)

Category: Yeast bread
Toulon roll (oven)

Ingredients

Wheat flour, 1st grade 600 g
Sugar 12 g
Salt 15 g
Dry fast-acting yeast 4 g
Water 320 ml

Cooking method

  • Three hours need to be spent on maturation of the dough at a temperature of about 27 ° C:

  • For OPARS it is necessary:

  • 360 g of 1st grade flour,
  • 290 g water
  • 4 g dry fast-acting yeast.

  • When the dough begins to fall off, knead the dough.

  • DOUGH:

  • 240 g of 1st grade flour,
  • 15 g salt
  • 12 g sugar
  • 30 ml water
  • + all the dough.

  • My BOSH MUM 8400 combine coped with kneading the dough to a steep, non-sticky structure in 8 minutes at medium speed
  • (value = 2,5) .
  • For preliminary 75 1 minute fermentation, transfer the dough to a greased bowl and cover with plastic wrap.
  • The author of the source recommends folding or kneading in the middle of fermentation, if desired.
  • Divide the dough in half, beat well and roll each piece into round balls.

  • Toulon roll (oven)

  • Cover the workpieces and rest 5-7 minutes.
  • Form into round loaves and, seam side down on the parchment, leave to proof for 60-70 minutes.
  • At the end of the proofing

  • Toulon roll (oven)

  • make one longitudinal cut in the middle of the workpiece.

  • Steam baked goods on a stone at T = 230 ° С during 30 minutes to a beautiful golden brownish crust.
  • Cool on a wire rack.

  • Toulon roll (oven)

  • The author of the recipe did not dare to show the cut, claiming that there was nothing special about it. I will take the liberty to show my:

  • Toulon roll (oven) Toulon roll (oven) Toulon roll (oven)

  • Judge for yourself, dear bakers!
  • The rolls are elastic - soft, salty and have a pronounced aroma, in my opinion, of freshly ground grain.
  • However, this is my subjective opinion.

  • Toulon roll (oven)
  • I am waiting for your ratings.
  • Successful baking.

The dish is designed for

Two rolls

Time for preparing:

6 o'clock

Cooking program:

oven

National cuisine

french

Note

A source:

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Thank you very much to the author and endless thanks from my family and loved ones for the unusual bread!

Iriska
AXIOMA
Your master class, as always, deserves the highest praise.

And more ... I really need your advice.
I decided to buy a planetary mixer. And in general I am looking closely at the MUM 8400 model. I would like to know your impressions in more detail. As far as I know, it has already been discontinued. But some online stores are still in stock. I have not yet fully convinced myself of the advisability of this purchase, but the very frequent wear of the HP bucket (Moulinex 5002) convinces me more and more of this. There are other models, more expensive ... but is it worth overpaying.
I will very much wait for an answer
Axioma
Iriska !
Ready to give advice immediately!
As you can see from my profile information, I use two combines - Kenwood KM 020 and Bosh MUM 8400..
If I had to choose between two, I would buy again Bosh MUM 8400!
By the way, I bought it in the online store "Kava" in Odessa.
Contact phone of the sales manager (Jura) 050 3882020.
Recently I noticed in the "Komfi" store it costs 5999 UAH. Price does not apply. The price of a combine with a planetary mixer Krupps also holds.
The new MUM 86 series is not much more powerful (1, 4 versus 1, 6 kilowatts) and has a revolutionary color! Why overpay UAH 2600 ?! This is the cost of the new HP Moulinex OW 6002, and it will be enough for my husband for a whole month.
Buy Bosh MUM 8400- The optimum ratio of price and quality.
Kenwood KM 020 rumbles and jumps during work, but copes with a large volume of dough, kneads the dough for cake well. Bosh MUM 8400 good for kneading dough and dough for Italian bread ...
I would be glad if my advice helped you in your choice.
Iriska
Thank you !!! Now we will look for this mum.
And I didn't find the online store where you bought - either closed or renamed.And I also saw Komfi, I don't remember which model, but the price struck me - 8599 UAH.
DILETANTixa
AXIOMA, what does "bake with steam on a stone" mean? Can this be done in a conventional oven, or do you need a special one?
Axioma
Quote: DILETANTixa

AXIOMA, what does "bake with steam on a stone" mean? This can be done in a conventional oven., or do you need a special one?
DILETANTixa.

This can be done in a conventional oven, details here, meet:

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or here:

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About stone HERE!

Good luck!

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