Road bread according to GOST

Category: Yeast bread
Road bread according to GOST

Ingredients

Dough:
pressed yeast 2.5 g
wheat flour 1 grade 150 g
water 150 g
Dough:
dough all
wheat flour 1 grade 100 g
water 25 g
salt 4 g
sugar 7.5 g
margarine 5 g

Cooking method

  • Dough:
  • Grind the yeast into crumbs with your fingers, mix with flour and add water. Beat with a mixer at the lowest speed for 2 minutes.
  • Fermentation for 4 hours at a temperature of 30C degrees.
  • Dough:
  • Add flour, salt, sugar and water to the dough. Add margarine (replaced with butter 82% fat) to the dough 5 minutes after the start of kneading.
  • The dough is very soft, sticky, it does not collect into the usual bun. During kneading (in a bread maker), it gathers around the scapula, when the kneading stops, it settles, it does not smear along the bottom of the bucket.
  • Fermentation for 60-90 minutes. I have 90 minutes with one wrinkle in the middle of fermentation: I put the dough on the table (do not dust with flour), stretched it into a rectangle, folded it in an envelope and put it in the bread machine.
  • Dust the table a little with flour, lay out the dough, knead. With your hands, gently spread it into an oval. Fold one of the long sides of the oval towards the center, press and seal with your fingers or the base of your palm. Fold the second long side of the oval towards the center and seal the seam again. Fold the dough in half lengthwise, seal the seam and roll slightly, adjusting the shape of the loaf if necessary.
  • Proofing under the foil for 40 minutes. Before planting in the oven, make cuts on the loaf, moisten with water.
  • Bake in a humidified oven (first 8-10 minutes) at 220C (convection 200C) degrees until tender.
  • Road bread according to GOST
  • Road bread according to GOST
  • Simple table bread for every day, tasted like a French baguette. The crust is very thin, brittle and very crispy.
  • P.S. The first and second photos show bread according to this recipe, the difference is only in the initial depth of the cuts, one and a half and one centimeter, respectively.
  • In fact, I just can't achieve their correct appearance, I've been fighting for the third day in a row. But this is not reflected in the taste.

The dish is designed for

1 loaf weighing 400 g

Note

Thank you so much for the recipe Lyudmila:

Here's what she writes about this bread:
The recipe for this bread was created in 1970. It was intended for a new reception for those years - packing bread in varnished cellophane, waxed paper or plain polyethylene, so that it could be taken "on the road."
And without packaging, this bread is very tasty: both in 700g loaves, and in the form of an oblong hearth of 400g. A small feature of the recipe of this bread is a little more voluminous than the traditional dough.

Recipe according to GOST: 1 kg of flour 1 sec., 10g of yeast, 15g of salt, 30g of sugar, 20g of margarine, water (about 175g). Sponge dough, molded bread weighing 700g, hearth1 with incisions 28cm long, 10cm wide, 400g.

Twist
Marisha, awesome bread! : swoon: Bookmarked. The truth is, until the heat subsides, I just admire. But then I'll come off ...
Sonadora
Marisha, Thank you! Help yourself while it's lukewarm.
Marish, I'd be glad if the recipe comes in handy. I'm sure you will have wonderful and beautiful bread.
Natali06
Well what is there to comment on! Everything as usual. Awesome!
Thank you,Manyashechka!
Sonadora
Thank you Natasha! The recipe is simple, straightforward. Maybe when it comes in handy.
fronya40
the recipe may be simple, but such a loaf is sincere! just looking at night I want to smear butter and sausages a circle under the bottom ... but you can't ...

Lomarga
The bar is cute !!!! mmmmmmm !!!!! the smell of childhood !!!! Thank you!!!
Omela
I recognized him !!! Manyash, cool bar !!
Light
Wow, what a handsome man! Great human salvation!
I took the recipe into the bins!
barbariscka
Marina, you have wonderful loaves! Do you lubricate with anything? Is the oven electric? The surface does not wrinkle when they cool down .... I was just tortured by my new oven.
SanechkaA
Marina, immediately took the recipe to the bookmarks, an excellent loaf, and even in the photo you can see how thin and crispy it has
Sonadora
Girls, Thank you! Sorry to disappear from time to time ... I would only be glad if the recipe comes in handy.

Quote: barbariscka

Do you lubricate with anything?
Vasilisa, I don't grease, there is quite a lot of sugar here and it gives a bright crust.
Quote: barbariscka

The surface does not wrinkle when cool ...

Not on loaves, but tin bread sometimes suffers from this.
Quote: barbariscka

Is the oven electric? I was just tortured by my new oven.
Oven - gas built-in, no convection. I have been suffering with her for three years - Electrolux EOG 23400 K, it turned out that they all come with a factory defect, they cannot be cured even in a branded service. Therefore, now she is in thought: to take an electric one with all possible functions (the electricity bill scares, it is already rather big) or a gas one with convection and catalytic self-cleaning.
barbariscka
Marina, I had an old Brest, even the temperature in it was determined by hand, and the bread turned out great. I changed it to a heaped one and I suffer: the bread burns on top, the crust does not always work out. I made sure that sophisticated ovens for baking bread are not needed at all. So think about it, read the reviews and take what is more profitable. Electricity bills will continue to rise.
Persefona
Can you replace mold yeast with dry? I did not find molds in our store.
sazalexter
Persefona You can, but the pressed yeast is usually laid out next to the milk in refrigerators.
Persefona
Quote: sazalexter

Persefona You can, but the pressed yeast is usually laid out next to the milk in refrigerators.

are not imported from us. They are not bought, I was the first to ask about them.
Persefona
How long do you bake? I have an airfryer - it's like a convection oven ... So I think - how long does it take to bake?
Sonadora
Oh, it seems to me that the airfryer is not really convection. I only baked muffins and charlotte in the airfryer, I have not tried bread.
Quote: Persefona

So I think - how long does it take to bake?
I am afraid that it will be necessary to be guided not by time, but by the appearance of the bread. If you knock on the bottom of the finished bread, the sound will be dull.
Persefona
I baked this bread. It turned out very tasty. Bread baked for lunch, and he did not even live to see dinner. I had to run to the store.
Galina S
Marina hello well, very good bar !!!
thank you very much

Road bread according to GOST

Road bread according to GOST

I bake bread for about a year, but immediately with sourdough. decided to restore the gap. I want to bake bread with dough. ... long, cold all sorts of different
Your recipes and a few more girls are perfect for experimenting.

Viktorii @
Marinochka, and today I made this bar on a tip from Galochka Galina S ... I came to say thank you very much for this recipe, it will definitely be one of my favorites. Delicious, aromatic, soft. I baked in 1 grade completely. Thank you very much again.
Road bread according to GOST
Road bread according to GOST
Sonadora
Galina, Vita! Girls, thank you very much! The bars are super awesome! Both the crust and the holes - that's it! I am very glad that you liked it. Good health to you and your loved ones.
Galina S
Marin again, well, very tasty !!! today at B / S

Road bread according to GOST

I liked it, we will bake for sure !!!
Sonadora
Gal, what a thin crust! Crispy, I suppose?
Viktorii @
Marina, I also did it on v. s, at first the son does not really want to eat. Thanks again, the recipe is very good, convenient, and the bread is delicious.
Road bread according to GOST

Road bread according to GOST

Road bread according to GOST
Sonadora
Oh what bread! Just exemplary! And the crust, and the holes, and in the oven it was blown up perfectly!
Galina S
Marina hello happy new year !!!
I baked your bars on the New Year's table, although I wanted to use 2 doughs, but I forgot to put the dough and then baked this one. Marina. he came out like that, so ... well, just class (I praise myself)
everyone liked

Road bread according to GOST

Road bread according to GOST

Thank you so much!! and how delicious he smelled !!!
Sonadora
Gal, wow! These are bars, class is not the right word, super !!! Just exemplary!
Thank you so much for sharing such beauty! Merry Christmas!
Galina S
Marin hello
I am with a bar, I love him very much !!! thanks for the delicious bread, I always bake 2

Road bread according to GOST

only the photo is dark, we have very cloudy
Sonadora
AAAA !!!! What holes !!!! And the crust !!!! Check mark!
Martol
I didn't like the recipe - so much fuss over a small bar, plus it doesn't hold its shape.
Sonadora
Quote: Martol

so much fuss over a small bar
Martol, Maria, we bread maniacs are not looking for easy ways. In addition, you can always increase the amount of dough and bake two or three loaves.
Quote: Martol

plus does not hold its shape
It is difficult to somehow comment on this without seeing the dough and dough pieces before baking. Perhaps the flour failed. Perhaps it was necessary to increase its amount while kneading the dough. Also, the dough piece could stand on the proofer, because of this it could "float" when the cuts were made in the oven.

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