The speaker is making a traditional Russian bread according to GOST (a set of Russian technical standards) using a yeast-based dough. The recipe involves making a dough with flour, water, yeast, sugar, salt, and butter, then kneading, proofing, and shaping it into two loaves. The loaves are baked in a steamy oven at 190°C (374°F) for 28 minutes, resulting in a soft interior and a crispy crust. The speaker also shares a variation of the recipe, where the dough is divided into four smaller loaves, baked for 22 minutes. The final product is a delicious, aromatic, and soft bread with a fine, porous structure.
Here are the key facts extracted from the text:
1. The recipe is for a sliced loaf according to GOST.
2. The ingredients include flour, water, yeast, sugar, salt, and margarine or butter.
3. The exact quantities of the ingredients are: 230g flour for the dough, 270g flour for the pair, 150ml water for the dough, 100-110ml water for kneading, 5g yeast, sugar, salt, and 82% fat margarine or butter.
4. The water temperature for kneading is 30-35 degrees.
5. The dough should be kneaded for about 10 minutes until it is smooth and homogeneous.
6. The dough should be left to rise for 2-2.5 hours.
7. The dough should be kneaded again after rising and then left to rise for another 1-1.5 hours.
8. The dough should be divided into 2 equal parts and rolled out into oval flat cakes.
9. The cakes should be twisted and shaped into loaves.
10. The loaves should be left to rise for 1-1.5 hours.
11. The oven should be preheated to 190 degrees.
12. The loaves should be baked for 28 minutes at 190 degrees.
13. The loaves should be cooled on a wire rack before being cut and served.
Note: GOST stands for "Gosudarstvennyy Standart" which is a Russian standard for bread.