Батон нарезной | Рецепты советской выпечки

Sliced ​​loaf of bread was a staple in virtually every home. It was used to make sandwiches for school, and when it got stale, delicious croutons. And, of course, you remember bread with butter and sugar. It was a special delicacy for Soviet children! In today's episode, we'll share a recipe for that very same sliced ​​loaf: with a thin, golden crust, a dense, springy crumb... and an aroma that instantly transports you to a noisy kettle in the kitchen, jam in a vase, and sliced ​​bread in a bread basket. Subscribe to our channel, like, and comment! Many more recipes based on Soviet GOST standards await you in this series. 00:00 Introduction 00:14 Preparing the dough starter for sliced ​​loaves 01:51 Basic dough mixing 03:39 Dough fermentation 04:10 Dividing and shaping the sliced ​​loaf 09:41 Final proofing modes 10:01 Preparing for baking, baking Dough recipe for sliced ​​loaves Ingredients for the dough starter: Super Flour for national baking (for homemade bread) 540 g Water 360 g Compressed yeast 15 g Ingredients for mixing: Dough starter 915 g Super Flour for national baking (for homemade bread) 660 g Water 280 g Butter 50 g Sugar 50 g Salt 19 g *Water for topping up - 60 g How to make a sliced ​​loaf: 1. Preparing the dough: Place all the dough ingredients in a mixing bowl and mix at low speed until smooth (about 2-3 minutes). Transfer to a lidded container and leave in a warm place for 60-120 minutes (depending on the temperature). 2. Add all the ingredients except for the extra water to the mixing bowl and mix at low speed until the gluten is moderately developed (about 5-8 minutes). If during mixing it becomes clear that the dough is ready to absorb more water, add more water. 3. After mixing, transfer the dough to the container, cover, and leave to ferment in a warm place for 60-120 minutes (depending on the temperature). 4. Dividing and shaping the dough: Divide the dough into 400 g portions, shape into rounds, and unshape. *If the loaves are too firm after rounding, let them rest for 10-15 minutes, covered with plastic wrap or a towel. 5. Final proofing: 40-60 minutes (until they double in size). 6. Make cuts before baking. Baking settings for a conventional oven: 160-180°C, steam. For a deck oven: setting temperature 240°C, baking temperature 220°C, steam. Bake until golden brown. #superflour#breadbaking#sovietbakingrecipes#slicedloaf#slicedloaf#loafrecipe#slicedloafrecipe#loafpogost