Leningrad loaf

Description

In Russia have long been baked their cakes, and they are often called by the name of big cities and each loaf has always been and has its own characteristics and advantages. The rolls of the Moscow and Leningrad resemble the shape and size great great grandfather's padlock. Moscow rolls differ from Leningrad recipe: butter not Moscow, and Leningrad butter and more tanned. And the expression "got to handle" his appearance is obliged to the roll, the fact is that when the street to buy cakes, eat relied thickest part of the "castle" and his pen, which was kept dirty hands while eating, we had to throw away... Until the handle reached only the hungry, here and there "got to handle", i.e. to the last stage... And the continuation of the story in the recipe. Go.

Ingredients

Flour

225 г
Water

135 мл
Yeast

0.5 ч. л.
Flour

375 г
Water

190 мл
Salt

9 г
Sugar

36 г
Butter

18 г
Opara

Cooking

For the dough to weigh the yeast, flour a few times to sift. Mix the flour with yeast, add water and knead the dough, tighten the bowl with cling film, put in a warm place for 3-4 hours.

That's the dough it turns out.

Main dough: In warm water to dissolve the sugar and salt, add to the yeast mixture, and gradually adding flour, knead the dough. Cover it with a towel, leave on 15-20 minutes, so that more gluten is formed.

Rested the dough stir small portions of the softened butter hands to make a pancake, spread with butter, roll dough, a little bruise, continue this 3 more times

Knead the dough well. Put the dough into heat for fermentation, it should come 2 times.

Approaching divide the dough into equal parts, it is better to do it with weights, I have pieces of dough were 115 gr. Each piece is rounded. To do this, gather the corners of the dough toward the center until the formation of a smooth surface, a good seam seal and podocyte. The result is a smooth ball. Give the dough a little lie down for 15-20 minutes

Each piece of dough roll out into a pancake thickness of 1 cm

Each cake slice with a glass pen (only half the circumference of the Cup).

Cut a half circle brush with melted butter and fold. Formed up to cover, put on the delay of 40 minutes. Before planting in the oven gently stretch the handles up so they looked like padlocks. Bake with steam at 240 – 250 ° C until cooked and it will turn brown. To create steam at the bottom of the oven put a baking pan, let it overheat, after the landing of the rolls pour a glass of boiling water and immediately close the oven door. After 5 – 7 minutes of baking, remove the pan with remaining water and briefly air oven to remove any steam, because the vapor at this stage would interfere with zarumyanivaniya rolls.

Here are the Leningrad up I did. Above the molding still needs to work, but the taste is not affected. My conclusions, very pleased and surprised by the test structure, taste with a slight sweetness, but not baking and more bread. The bread is very soft

The cut

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