Doctoral bread according to GOST

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Very fragrant, tasty and healthy bread with added bran. Baked in small round rolls. National standards here is the recipe with the yeast and the option of sourdough.

for Lent

Ingredients for Doctoral bread according to GOST

Step by step instruction of cooking Doctoral bread according to GOST

Шаг 1

FOR THE DOUGH:
200g flour
200g water
6g yeast

Mix and vybrazhivaet the dough 4 hours at 30C. Instead of sourdough, you can take a Mature starter 100% humidity in the amount of 400 g.

Шаг 2

FOR THE DOUGH:
the sourdough (leaven)
150g flour
72g bran
6 g of compressed yeast (for the fermentation test is optional)
5g salt
21G of sugar
11g butter
150g water

I use oat bran from Mistral, I really like their creamy aroma in the finished bread, but can (according to GOST and should) take wheat bran. Sugar I cane always and everywhere)))

Шаг 3

Dough vybrazhivaet 2 hours in the middle of vypaivanija do obmenu - stacking dough.

Divide the dough into 6 equal parts. Bread according to GOST should weigh 100 g we Have )))

Шаг 4

Moldable round buns. For proving yeast dough - 45-60 minutes at 40C, starter for 1.5-2 hours at 30-33C in the wet (!) place.

Bake bread on the hearth (baking stone, tile, thick cast iron pan pre-heated with the oven for 20 minutes) with steam for 15-20min at 210-230C.

If oven without steam, you can put a bowl of hot water on bottom of oven and when laying the bread in the oven to sprinkle the walls from a spray.