Rustic Estonian bun not according to GOST

Rustic Estonian bun not according to GOST

Category: Yeast bread

Kitchen: estonian

Ingredients
Chatterbox
Water	270 g
Wheat flour	100 g
Dry instant yeast (fresh pressed)	5 g (18 g)
Sugar	36 g
Dough:
Chatterbox	all
Serum	100 g
Wheat flour	500 g
Butter cold	18 g
Powdered milk	24 g
Cardamom (to taste)	2-5 boxes
Salt	9 g

Cooking method

• For a chatterbox, heat the water with sugar to 37C. Add flour, yeast, beat until smooth, cover and leave for 15-20 minutes.
• Peel cardamom, grind in a mortar, sift.
• For the dough, add all the ingredients, except for the salt, to the mash.
• Stir at low speed for 2 minutes.
• Next, knead at maximum speed for 5 minutes.
• Add salt, knead until smooth for another 2 minutes.
• Fold the dough in an envelope, grease with butter, put in a container. Close and leave for 90 minutes at 30C.
• Then knead the dough, shape into a ball, and place with the seam upwards in the proofing basket. Cover and leave for 50-60 minutes at 30C
• Cut before baking and sprinkle with water.
• Heat the oven together with a cast-iron pan to 220C.
• Bake for 15 minutes with the lid closed, 25 minutes with the lid open. The bread increases very much in size (seen from the open cuts), it is sealed to the lid of the pan. It's a pity, otherwise it would have been even more.)
• You can also steam bake on the hearth for the first 5 minutes.
• Cool on a wire rack.
• 
• Very aromatic and easy to make bread. I baked 2 times, the second time I put 5 boxes of cardamom. So the aroma was in the whole kitchen when baking. The crumb is tender, the crust is crispy.

The dish is designed for

For 1 loaf weighing 850 g

Note

Thanks to Boris for the recipe. GOST version: 🔗

Ahhh! This is a bun! I want a hump !!!

Ksyusha, and add flour to the dough?

[Ksyusha]

Ksyusha, confess, are you Ksyunya-Estonian?

And the bun is cool - the crumb, as always, is airy.
Only I didn’t understand, the flour would be somehow not enough ... 100g (didn’t write it into the dough?)

[Marishechki]

Marishechki, Thank you! You are blowing straight today !!! She finished the flour.

This was the first time a roll and crumb:





But I messed up there during the play. And this time, I took it into account.

Ksyusha, confess, are you Ksyunya-Estonian?

And what?? Looks like ??

Oksanchik I've already lost count of your rolls and one is better than the other ...

[Vasen]

Vasenmost scary from the amount eaten!!!!

[Ksyusha]

Ksyusha, you seduce again! Such a loaf!

You will be seduced ... all on diets !!!

What a beautiful bread, crispy and inviting crust!

[Ksyusha]

And what?? Looks like ??

KsyushaLooking at your avatar curvature and the name of the roll, an association immediately arose with a Soviet detective, where the beautiful Chursina played the role of an Estonian Inka.
Well, and you, then, are Ksyunya-Estonian. To be fair, I must say that you have Lithuanian bread too ... But Estonian sounds better!

[Ludmila]

Ludmila, Thank you!

Marish, Call at least a pot .. further in the text !! (from)

Oksana, thank you, good recipe! And simple, and the result is pleasing. The bread really tastes like rustic. Has risen remarkably, the crust is thin crispy. Only not so tanned I turned out - light. Cardamom was ground, I put half a teaspoon, it turned out to be not enough. I can't insert a photo.

[Diana]

Diana, I'm glad you did it! To insert a photo, you need to click on the icon, where it is written in red: INSERT AUTHOR'S PHOTO INTO THE MESSAGE. The icon is located at the very top of the post where you write your answer.

I saw it, I even pressed it. First, you probably need to upload a photo to your gallery?

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Something seems to come out

Cheers cheers! Let it be crooked, but it turned out to insert a photo. I've been living here for five years, but just now I tried

I apologize for practicing with you, where everything is very beautiful

[Diana]

Diana, you have got a beautiful crumb! And the loaf puffed up well !! And really light turned out, just did not blush longer?

I warmed up the oven with a condition, and then removed the airflow, I was afraid that this would affect the rise of the bread, but he was under the lid - why should he be afraid (I guessed it later). And when I stood open, I no longer thought about anything - I was glad that I had forgotten about the ruddiness of a bun with a nksharik and turned it off by the alarm clock, checked it with a stick. I'll try again - I liked it, I just pour more cardamom, know how much ground to put.

Next time you will be guided by your oven. And check the readiness of the bread by tapping on the bottom, a dull sound should be emitted.

Thanks for your help, Oksana. It will turn out rosy, I will show

[Ksyusha]

Ksyusha, look what a non-GOST bun turned out!





Fragrant, delicate crumb and size is impressive! During the proofing, it grew so much that it could hardly fit into the cauldron, it even creased a little - and the cauldron is rather big. Next time I will try to bake it on the hearth - it’s interesting to see what kind of loaf will turn out (not accepted). and I will hold it in the oven longer, otherwise, when it cools, the crust went in waves.
Thank you so much for the bun

[Olya]

Wow, what a bulischaaaa !!!!

I will hold it in the oven longer, otherwise, when it cools, the crust went in waves.

Olya, this is from excess moisture in the saucepan. It happens to me too ... it doesn't affect the taste.