Preparation of yeast dough by opar old russian method

1 serving


From a small amount of yeast dough at the end of the day, a pair is prepared. To do this, the dough is poured with room temperature water, left for 40 - 60 minutes to soak, a small amount of sugar is added, the flour is poured, the dough is kneaded to the consistency of the dough for pancakes. The steam is allowed to ferment overnight at room temperature (20-25 ° C). In the morning, wrap the dough and add the rest of the products for kneading the dough. The dough is kneaded in the usual way. 2- 3 minutes before the end of the kneading, melted (but not hot) margarine is added and kneaded until a homogeneous mass is obtained, after which the dough is left for fermentation for
1. 5-2 hours. During fermentation, the dough must be beaten 1-2 times. The first time - 50 - 60 minutes after the end of the kneading. From this, the dough becomes more elastic, and the baked products become porous. The dough, prepared on the dough with 30% laying of yeast (from normal),
1. 5- 2 hours after fermentation requires quick cutting. If you reduce the amount of opara, then the fermentation time of the dough after kneading can be increased to

2. 5 -3 hours.