Homemade Moldovan bread. Wheat bread. In public places

Original taken from mariana_aga in Wheat bread

The main types of wheat bread in Russia are divided into several groups

1) bread made from mixtures of wheat flour of different grades: Chisinau, steppe, Transbaikal and Ural bread.

2) bread made from whole grain flour. and grains: Saratov kalach, wheat, sieve, sieve with raisins, white, milk, mustard, ramensky, Polessky, chamomile, Russian loaf and souvenir loaf, Ukrainian palyanitsa and Kirovogradskaya, matnakash,

3) bread made from 1.s. flour: Saratov kalach, wheat, wheat sweet, white, mustard, civil, home, road, Belarusian (= Belarusian milk), city, peasant bun, Krasnoselsky, milk, sieve milk, Ukrainian palyanitsa, Kirovograd palyanitsa, Nikolaevsky palyanitsa, chamomile bread

3) bread made from 2.s. flour: wheat, virgin, civil, Krasnoselsky, Arnaut Kiev, Ural kalach, milky, white.

4) bread made from wheat flour: wheat wallpaper, matnakash

In Russia, for a product to be called bread, it must weigh more than 500g. It is baked both by pan and hearth, the dough is created using any of the modern or traditional technologies for yeast bread dough. The duration of proofing and baking is determined experimentally for the specific conditions of specific bakeries and ovens.

Smaller bread, up to 500g, belongs to bakery products: loaves and loaves, rolls and rolls, saiki and crispbreads, horns, bagels, braids, rolls and cottontails.

Water is usually not indicated in bread recipes, because... The amount of water in the dough depends greatly on the dryness of the flour, the grade of flour and the strength of the flour. How drier your torment and the stronger it is, the more water she will take to create a dough of the correct consistency. Strong the flour takes a very long time to swell, several hours, and absorbs amazingly a large number of water, so dough made from strong flour at the beginning of kneading is made more liquid than usual - it will become denser and drier as the dough ferments. Dough from wallpaper flour will absorb the most water.

On average, for bread dough without baking (sugar and fat), use approximately 55-75g of water for every 100g of flour in the dough. Start with a small amount of water and add more as you knead until you have a soft, non-sticky, silky dough.

BREAD FROM DIFFERENT TYPES OF WHEAT FLOUR

1. Recipe for Chisinau bread, OST 18-230-75

photo of Chisinau bread
from the bakery website

Wheat flour for baking I grade 30.0

Wheat flour for baking II grade70.0

Table salt1.5

Total102.5

An example of dough for Chisinau bread on a large thick dough
for two loaves

Large thick dough

700g flour 2c
10g yeast
400g tap water

Knead for 15 minutes. The steam temperature at the end of kneading should be approximately 25C. Ferment for 5 hours.

Dough
the whole dough
300g flour 1 s
15g salt
Warm water until you get a non-sticky soft dough

Knead for 25 minutes average speed. Ferment the dough for 40 minutes. Then cut into loaves or hearth bread. Let it proof and bake.

2. Recipe for steppe bread, OST 18-313-77

Wheat flour for baking II grade70.0

Wheat baking flour 30.0

Table salt2.0

Total102.5

Example of dough for steppe bread on liquid dough, for one loaf

Liquid dough

150g wheat wallpaper flour
2.5g yeast
300g warm water (40C)
Mix thoroughly and leave to ferment for 4.5 hours in a warm place (28-30C)

Ripe liquid dough

Dough
The whole dough
350g flour 2c

A small amount of water, if necessary, to obtain a soft, non-sticky dough.

Knead the dough vigorously at medium speed for 25 minutes and leave to ferment for 30-40 minutes. Shape the bread, let it rise, brush with water and bake at 425F for 15 minutes, then another 25 minutes at 370F, with steam at the beginning of baking.

3. Recipe for Transbaikal bread, GOST 9905-61:
500g wheat flour 2c
500g wheat flour
5g yeast
15g salt
water

An example of creating dough for Transbaikal bread using the traditional dough method. For one loaf.

Traditional dough

250g wheat flour
2.5g yeast
250g water
stir and leave to ferment for 4.5 hours

Dough
250g flour 2c
7.5g salt
water until you get a soft, non-sticky dough

1.5 hours of fermentation with 2-3 warm-ups. 1-2 hours of proofing. Steam oven. 15 minutes at 425F, followed by 30 minutes at 375F.

From an article about the Tazovskaya bakery in the Yamalo-Nenets Autonomous Okrug: In the morning at 3 o'clock we come and set sponge, they stand two hours each. Then we do batches, the batch will rise, and we begin molding,” says Tazovsky PA baker Galina Svityuk.

Galina Svityuk forms the dough masterfully - after all, she has been doing what she loves for 36 years. You don’t even have to weigh the dough, your hand feels the right weight - 900 grams.

After the dough has fallen into the molds, it is set aside for an hour and a half- it should distance , then the forms are sent to bake. More an hour or so- and fresh golden brown bread will be ready.

For every loaf there is a buyer. Basically, of course, they take the highest grade. And “Zabaikalsky” - gray - is not for everyone, but it also goes well

At the Krasnodar bakery, Transbaikal bread is produced using sponge and non-spread methods using whey. The fermentation time of the dough when adding whey is reduced from 45-50 to 40 minutes, proofing - from 55 to 40 minutes.

4. Recipe for Ural bread, GOST 27842-88:

700g flour 2c
300g wallpaper flour
5g yeast
20g salt
30g molasses
water

Just a month ago, a loaf of gray “Ural” bread cost 9 rubles in Chelyabinsk. 50 kopecks Today it costs almost twice as much. 10/29/2007

Recipe for tin bread weighing 1 kg

Opara
405g flour 2 s
345g water
2.9g pressed yeast

Dough
175g wheat flour
11.5g salt
17.3g molasses
90g water

Dissolve molasses and salt in water, mix with dough until smooth. Add flour and knead the dough. Allow to ferment for 1.5 hours with kneading after 30-60 minutes after kneading. Proofing for 1.5 hours at 35C and 80% air humidity. Oven for 45 minutes at 425F with convection fan or at 450F without fan..

BREAD FROM TOP-GRADE WHEAT FLOUR

1. Recipe for Saratov kalach made from premium flour,
GOST 9259-59

Pressed baker's yeast 1.5

Table salt1.5

Sugar - sand2.0

Refined sunflower oil2.0

Total107.0

Sponge method. Before baking, coat with a solution of salt (5%) and soda (3%)

2. Recipe for sieve bread made from semolina wheat flour GOST 9714-61

Premium grade wheat flour 100.0

Pressed baker's yeast 3.0

Table salt1.5

Sugar - sand6.0

Refined sunflower oil2.5

Total113.0

Simple wheat bread is called sieve bread (sieve bread is an ancient name for
making bread from wheat flour sifted through a sieve).

Sieve bread can be simple and improved (sieve with raisins, sieve with
poppy seeds, etc.)

Sieve bread has the ability to retain its fluffiness, no matter how hard it is compressed.

Example of a sieve bread recipe

dough
200g flour (w.s.)
12g yeast
200g warm water

dough
120g white flour
80g semolina (durum flour)
6g salt
24g sugar
10g sunflower oil

2.5 hours with one kneading after the first hour of fermentation.
Rest for 1 hour in a greased pan. Oven at 465F for 40 minutes.

3. Recipe for wheat bread made from premium flour, GOST 8055-56

Premium grade wheat flour 100.0

Pressed baker's yeast1.0

Table salt1,3

Total102.3

4. Recipe for Ukrainian palyanitsa bread made from premium flour, GOST 12793--77

Premium grade wheat flour 100.0

Table salt1,3

Total103.5

BREAD FROM FIRST GRADE WHEAT FLOUR

1. Recipe for city bread, GOST 11316-65

Pressed baker's yeast2.0

Table salt1.5

Granulated sugar3.0

Table margarine4.0

Molasses5.0

Skimmed milk powder4.0

Total119.5

City bread is baked in molds or on a hearth. The mass of tin bread is 0.8 and 0.5 kg, hearth bread is 0.5 kg. Hearth bread is produced in a round shape with marks on the surface.

The recipe establishes the following ratio of parts of raw materials by weight: Wheat flour 1 grade 100.0 Pressed yeast 2.0 Salt 1.75 Sugar 3.0 Margarine 4.0 Maltose molasses 5.0 Skimmed milk powder 4.0 Vegetable oil 0.15

The dough or starter must be well fermented with a final acidity of 3-3.5°N.

Margarine and milk powder in the form of a fat-milk emulsion are added when kneading the dough. For hearth bread, dough pieces are passed sequentially through two rounders.

The baking time for molded products is 35-37 minutes, for hearth products - 30-35 minutes. at a temperature of 210-215°C.

2. Recipe for peasant bun, OST 18-382-81

First grade wheat baking flour 100.0

Pressed baker's yeast2.0

Table salt1.5

Refined sunflower oil 2.0

Condensed whey, 40%4.0

Total109.5

3. Recipe for civilian bread made from first grade flour, GOST 11835-66

First grade wheat baking flour 100.0

Pressed baker's yeast1.0

Table salt1.5

Molasses5.0

Total107.5

3. Recipe for wheat bread made from first grade flour, GOST 8055-56

First grade wheat baking flour 100.0

Pressed baker's yeast

Table salt1,3

Total107.5

BREAD FROM SECOND GRADE WHEAT FLOUR

(Raw material consumption in kg.)

1. Recipe for wheat bread made from second-grade flour, GOST 8055-56

Pressed baker's yeast0.5

Table salt1,3

Total101.8

2. Recipe for civilian bread made from second-grade flour, GOST 11835-66

Second grade wheat baking flour 100.0

Pressed baker's yeast1.0

Table salt1.5

Molasses5.0

Have you had the opportunity to visit the extraordinary Moldova, get acquainted with all its traditions and mentality? An unforgettable journey awaits you, Beautiful places, and vibrant locals. However, one problem that may arise while traveling is not knowing the language. To prevent this unpleasant factor from ruining your vacation, we provide you with a wonderful Russian-Moldovan phrasebook, which is freely available on our website. Everything here is thought out to the smallest detail. There is nothing superfluous in our phrasebook, so that you don’t flip through dozens of pages with unnecessary phrases. We have collected in this phrasebook only the most necessary and important sections with frequently used phrases, so that you can comfortably communicate in the Moldovan language without making much effort.

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Common expressions

Tourism

In public places

In transport

Vegetables

Fruits

Common Expressions

Numbers

Ordinals

General expressions - this section will help you greet someone local residents, say goodbye, call a young man, woman or child if you need it.

Tourism is a very important section for tourists. Having opened and read it, you can find out the name of the person you need, ask how to get to the stop, ask about someone’s well-being, ask what time it is. You can also express your indignation or, conversely, admiration. In addition to the above, this section contains many more important and useful words and phrases that will help you find mutual language with the population.

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Vegetables – If you are a lover of tasty and healthy food, this section will come in handy for you. Here you will find a translation of any vegetable that can be purchased on the Moldovan market.

Fruits – a section that includes all kinds of fruits that are sold in supermarkets and markets in Moldova.

Everyday expressions are phrases that are most often used in shops and markets, which are also very important to know or have their translation at hand. Thanks to our phrasebook, you can find out the cost of certain products, ask how to get to the checkout, ask the seller to weigh the goods.

Numbers – A section that indicates the translation of numbers, starting from one and ending with a million. Translating numbers can be very useful when traveling.

Ordinal numbers – translation of ordinal numbers.

A short Russian-Moldavian phrasebook is an indispensable assistant for tourists, vacationers and travelers in Moldova.

The phrasebook lists not only elementary words and expressions (translated “yes”, “no”, “thank you”, “good afternoon” - with pronunciation in Moldavian), but also thematic vocabulary specially selected for tourists.

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All words and phrases are arranged into thematic and situational blocks to make the phrasebook easy to use.

Common expressions

Tourism

Places

Transport

Vegetables

Fruits

Everyday expressions

Numbers

Ordinals

In the comments, you can supplement the phrasebook with useful phrases for fellow travelers in the Moldovan language - with translation into Russian.