Buns with caraway seeds according to GOST (oven)

Category: Yeast bread
Buns with caraway seeds according to GOST (oven)

Ingredients

Recipe for 8 caraway buns weighing 50 g each.
Wheat flour of the highest grade 250 g
Sugar 3 g
Salt 5 g
Margarine 8 g
Cumin (seeds) 3 g
Fresh pressed yeast 10 g
Water 185 g

Cooking method

  • Dissolve yeast into 100 g warm water with sugar and 10 g flour and leave on 1 an hour to activate the yeast.
  • Next, knead a soft dough without dough.
  • Knead the dough with a hook in a food processor at medium speed 20 minutes.
  • Dough fermentation 1.5 - 2 hours.
  • Workout. Dough cutting and molding. I weigh each batch of dough:
  • Buns with caraway seeds according to GOST (oven)
  • Pre-proofing 12 minutes, final proofing 25 - 40 min at + 40 C and air humidity 80% .
  • Sprinkle the buns with water and sprinkle with caraway seeds before baking.
  • Buns with caraway seeds according to GOST (oven) Buns with caraway seeds according to GOST (oven)
  • Bake 19 — 20 minutes at + 200 ° С (first 5 - 7 minutes at + 260 ° C, in a humidified oven).
  • Buns with caraway seeds according to GOST (oven)
  • Cool on a wire rack:
  • Buns with caraway seeds according to GOST (oven)
  • They taste very delicate.
  • Buns with caraway seeds according to GOST (oven)
  • with a THIN crispy crust and firm crumb.
  • Buns with caraway seeds according to GOST (oven)
  • Delicious buns for you!

Cooking program:

oven

Note

A source:

Buns with caraway seeds according to GOST (oven)

Tasha
Perfect. I'm taking it. Thank you!
Merri
Very nice! And crumb, crumb! .. Thanks for the detailed recipe!
Olga from Voronezh
Thanks for the recipe!
Axioma
Quote: tasha74

Perfect. I'm taking it. Thank you!

tasha74! 🔗
In my opinion - it turned out well. The buns turned out to be the correct round shape. I am satisfied. Highly. 🔗
It seems to me that this is because the dough was well kneaded by me and matured under the recommended conditions - t = + 40 ° С, high humidity! The gluten was quite developed and tight, when baking the buns puffed up like air balls!
And then it is important, when molding "correctly", to round off the pieces of dough and, after preliminary proofing, "roll them in" correctly.
Axioma
Quote: Merri

Very nice! And crumb, crumb! .. Thanks for the detailed recipe!

Merri, good day! I'm glad you enjoyed the buns and crumb! Buns with caraway seeds according to GOST (oven)

Absolutely unusual crumb texture of these buns for a bite, excellent aroma, well, they are pretty looking ...
Vitalinka
Oh-oh-oh, what buns! With cumin! I take the recipe into the bookmarks. Thank you!
Axioma
Quote: Olga from Voronezh

Thanks for the recipe!

Olga from Voronezh, good health to you!Buns with caraway seeds according to GOST (oven) Buns with caraway seeds according to GOST (oven)

it is necessary to create a slightly damp chamber in the oven.
I put in a preheated cast iron skillet wet small terry towel.
Try it, you will like it!
Axioma
Quote: Vitalinka

Oh-oh-oh, what buns! With cumin! I take the recipe into the bookmarks. Thank you!

Vitalinka
! Hello!!!
For lovers of caraway seeds, it will not be harmful to add one teaspoon of ground caraway seeds to the dough! 🔗
Tasha
I went to the topic where there is a whole list of your recipes. I've found a treasure! Love what you do. It is felt. And if you love, then there is something to learn.
Olga from Voronezh
Quote: AXIOMA

Olga from Voronezh, good health to you!Buns with caraway seeds according to GOST (oven)Buns with caraway seeds according to GOST (oven)
I tried it. We need to finalize. It turned out a little pale the first time. But this is only the first time, and there will be others!
Axioma
Quote: tasha74

I went to the topic where there is a whole list of your recipes. I've found a treasure! Love what you do. It is felt. And if you love, then there is something to learn.

tasha74!
Smell freshly baked bread just drives me crazy! 🔗
Axioma
Quote: Olga from Voronezh


... I tried it. We need to finalize. It turned out a little pale the first time. But this is only the first time, and there will be others!

Olga from Voronezh! Good morning!!! 🔗
Thanks for the photo report! There are no comments on the test - PERFECT!
And about the pallor of the buns: perhaps the initial oven temperature was not high enough or the oven chamber was not soaked with steam.
I believe that you did not have caraway seeds at hand, and did you sprinkle with ground? ..
Correct if I'm wrong ...
Olga from Voronezh
Quote: AXIOMA

... about the pallor of the buns: the initial oven temperature may not have been high enough ...
The oven thermometer showed a maximum temperature of just 210 degrees. I decided that the thermometer should be changed.And now I remembered that the neighbors called emergency services because of the smell of gas. Could it be that the gas pressure was reduced and now the high temperature does not rise? The oven reached a maximum of about 300.

Quote: AXIOMA

... I believe that you did not have caraway seeds at hand, and did you sprinkle with ground? ..
Correct if I'm wrong ...

The seeds were whole, but after reading about the addition of ground caraway seeds to the dough, I intended to grind slightly and sprinkle what small I would add to the dough and what would survive, sprinkle on top. And take it and everything is crushed
NaprAvis
I think I can handle it. He described the entire process in an accessible and detailed manner. Thank you. I have questions.
You wrote: "... It seems to me that this is because the dough was well kneaded by me and matured under the recommended conditions - t = + 40 ° С, high humidity! The gluten was quite developed and tight, when baking the buns puffed up like air round balls! ... "
How do you create high humidity during storage? What does developed gluten mean? How does she look at this stage? And if you don't have enough gluten, what does it look like? I bought gluten. I can add now. I just want to try.
Sibelis
Quote: NaprAvis

How do you create high humidity during storage?
I have an exclusive way - I fill the bath with hot water, bring dough into the bathroom and close the door. It's warm and humid and doesn't blow
Axioma
Quote: Sibelis

I have an exclusive way - I fill the bath with hot water, bring dough into the bathroom and close the door. It's warm and humid and doesn't blow

Why such waste?
It can be much easier.
It is enough to put a mug of boiling water in the oven with the light on for the dough!
Sibelis
This goes without saying, just sometimes, when a large-scale cooking, and the kitchen is all busy, including the oven, you cannot do without a bathroom
And by the way, the dough rushes like it doesn't rush in the oven. I put Easter cakes in cans for Easter, laid them with paper and left 20 centimeters on top - I was too lazy to cut them off. So they in the bathroom on a proofer almost reached the top of the paper, then they turned out not to be cakes, but factory pipes. I laughed while baking, rolled on the floor in front of the oven
Sibelis
Quote: AXIOMA

It is enough to put a mug of boiling water in the oven with the light on for the dough!
And then you still take out the oven to heat. How will it fall?

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