Mini loafs with cold long input

Category: Yeast bread
Mini loafs with cold long entry

Ingredients

wheat flour 600g
milk 160g
water 150g
salt 11g
fresh yeast 5g
lard 10g

Cooking method

  • Knead all ingredients until the dough is homogeneous and elastic, in a CP or a food processor.
  • Leave the dough in the container for 30 minutes. Then move to refrigerator for 6-12 hours. (If necessary, possibly longer,
  • After a lapse of time, put the dough on the work surface and divide it into pieces - 90g rolls, 110g loaves. Form mini loaves or buns in the usual way.
  • Let the loaves stand at room temperature for 20 minutes, then transfer to the refrigerator for 1 hour. After one hour, remove the dough from the refrigerator and let rise at room temperature for about 1 hour.
  • Then dip the loaves (buns) into the solution **. Sprinkle with sesame seeds, salt, etc. Make cuts.
  • Put the finished loaves (buns) on a sheet covered with parchment paper. Bake in an oven preheated to 230-210C for 20-25 minutes.
  • Mini loafs with cold long entryMini loafs with cold long entryMini loafs with cold long entry

Note

** In order not to harm novice bakers, the administration removed the caustic soda solution from the recipe.
4% caustic soda solution is used to give baked goods a beautiful, uniform, rich color. And also crispy.
Working with caustic soda requires certain skills and precautions. Always wear gloves and be careful when working with caustics.
You can read about the pros and cons of using caustic for baking processing below in the comments and https://Mcooker-enn.tomathouse.com/in...n=com_smf&topic=179226.20

MariV
Sodium hydroxide - caustic soda - 2nd hazard class. Where does this recipe come from?
Natali06
Olenka... I have already answered this question in the "Sparrow" buns. I don't think the famous bakers would use it if it was that dangerous.
Quote: MariV

caustic soda - 2nd hazard class.
The danger is considered when the solutions are mishandled.
MariV
Your will, do what you want. Your health, your responsibility.
Natali06
Quote: MariV

Your will, do what you want. Your health, your responsibility.
You are right, each of us can adapt the recipe for himself, and decorate as convenient for him. This will not change the recipe.
Gala
So, for information, I found on the Internet: registered as a food additive E524
Some dishes are prepared with caustic soda: Lutefisk - a Scandinavian fish dish - dried cod is soaked for 5-6 days in caustic alkali and gets a soft, jelly-like consistency. Pretzel (German bagels) - before baking, they are treated in a solution of caustic alkali, which contributes to the formation of a unique crispy crust.
Natali06
Galya, Thank you!
Quote: + Gala +

Pretzel (German bagels) - before baking, they are processed in a solution of caustic alkali

Here is the answer.
Olga from Voronezh
Natali06
Where did you buy soda and what does the package look like? Take a picture of yours, please
Natali06
Quote: Olga from Voronezh

Natali06
Where did you buy soda and what does the package look like? Take a picture of yours, please
🔗.
Olenka, there is nothing to photograph. Just a white packed bucket.
MariV
Quote: + Gala +

So, for information, I found on the Internet: registered as a food additive E524
Pretzel (German bagels) - before baking, they are processed in solution of caustic alkali, which contributes to the formation of a unique crispy crust.
Exactly the same result is obtained by treatment in a solution of baking soda.For a crispy color and crispness in the kitchen, use caustic alkali - caustic? After all, nothing else - such chemical processing of the dough does not give either benefit or taste.

The link you gave where to buy - literally - soap academy - yes, in the production of soap, caustic was always used.

To buy in Moscow - an aqueous solution of caustic soda - "Mole", a cleaner for sewer pipes. Sold in any household store.
Crystalline caustic soda is only based on chemical reagents.
Natali06
Quote: MariV

Buy in Moscow - an aqueous solution of caustic soda - "Mole",
Crystalline caustic soda is only based on chemical reagents.

4 percent! the solution is CLEAN! caustic soda it is always used when baking all kinds of pretzels and pretzels, by all bakers. What does "Mole" have to do with it ?!
Ol, so you can agree to anything.
MariV
Soda:

Soda ash - sodium carbonate Na2CO3.
Crystalline soda is a common name for crystalline soda ash hydratess:
Sodium - Na2CO3 * 10H2O.
Thermonatrite - Na2CO3 * H2O.
Baking soda, baking soda, bicarbonate - sodium bicarbonate NaHCO3.
Caustic soda - sodium hydroxide NaOH.

What kind of soda are you writing about? As I understand it, about caustics. There may be a food grade sodium hydroxide. Which one did you use and where did you get it?
In the supermarket, in the baking section? Or a specialized store "Everything for Confectioners"? I made pretzels, but dipped them in baking soda solution before baking.
Natali06
Caustic soda - sodium hydroxide NaOH.
Admin
WIKIPEDIA
The Maillard reaction is a chemical reaction between an amino acid and sugar that usually occurs when heated. An example of such a reaction is frying meat or baking bread, where the typical smell, color and taste of cooked food is produced during the heating process. These changes are caused by the formation of products of the Maillard reaction. Together with caramelization, the Maillard reaction is a form of non-enzymatic browning (browning). Named after French chemist and physician Louis Camille Maillard, who was one of the first to investigate the reaction in the 1910s.

The brown crust on the cake is a consequence of the Maillard reaction. Whenever we bake pastries and bread in the oven, the crust is beautiful on them, this is the most common Maillard reaction! The color of the crust will depend on the length of time the baked item has been in the oven and the baking temperature, up to and including a very tan.

Mini loafs with cold long entry

Therefore, the use of caustic to form a beautiful golden brown crust is, to put it mildly, "pampering", fraught with health consequences.
Chef
Natali06, replaced caustic soda with baking soda in the recipe. Potentially hazardous ingredients should not be used in cooking.
Kara
In the current version, there is no soda at all, does this mean that without it (caustic or regular), baking will turn out the same? Or just because of a heated discussion, the author himself removed it from the ingredients? And yet, what does placing the finished dough into lard give? Can you replace it with another fat such as butter or sunflower oil?
Natali06
Quote: Kara

In the current version, there is no soda at all
Irish, removed at the request of our forum users.
Quote: Kara

does it mean that without it (caustic or regular) the baked goods will turn out the same?
The baking will turn out the same, but it won't be such a beautiful color.
Quote: Kara

And yet, what does the placement of the finished dough in lard give? Can you replace it with another fat such as butter or sunflower oil?

lard refers to hard fats, you can replace with any hard fat. The lard gives the dough a certain airiness and friability.

P.S. I'm sorry I didn't answer right away. It's hard to fight the "windmills"
Kara
Natasha, thank you very much for your answer. Your holes in the bread impressed me very much! I will try!
Natali06
Irish,, the photo shows bars even without an additional hour of proofing in the heat. Immediately from the refrigerator - cuts - oven.

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