{"id":468,"date":"2026-03-28T14:38:51","date_gmt":"2026-03-28T19:38:51","guid":{"rendered":"https:\/\/tehnologam.com\/en\/?p=468\/"},"modified":"2026-03-28T14:38:51","modified_gmt":"2026-03-28T19:38:51","slug":"baton-white-wheat-loaf-modern-recipe","status":"publish","type":"post","link":"https:\/\/tehnologam.com\/en\/baton-white-wheat-loaf-modern-recipe\/","title":{"rendered":"Baton (White Wheat Loaf) Modern Recipe"},"content":{"rendered":"<p><strong>Baton<\/strong> (\u0411\u0430\u0442\u043e\u043d) is a modern recipe for the most popular type of white wheat <a href=\"\/key-words\/bread\/\">bread<\/a> in Eastern Europe \u2014 an elongated loaf with diagonal slashes on the surface, a golden crust, and a soft, fine-pored white crumb. The baton is to post-Soviet countries what the baguette is to France \u2014 the everyday staple bread.<\/p>\n<h2>Recipe (modern formulation)<\/h2>\n<ul>\n<li>Top-grade wheat flour \u2014 100.0 kg<\/li>\n<li>Compressed <a href=\"\/key-words\/yeast\/\">yeast<\/a> \u2014 2.0 kg<\/li>\n<li>Granulated sugar \u2014 4.0 kg<\/li>\n<li>Margarine or vegetable oil \u2014 3.5 kg<\/li>\n<li>Salt \u2014 1.5 kg<\/li>\n<li>Water \u2014 approximately 38\u201342 kg<\/li>\n<\/ul>\n<h2>Technological notes<\/h2>\n<p>The <a href=\"\/key-words\/dough\/\">dough<\/a> is prepared by either the straight (bezoparniy) or sponge (oparniy) method. Dough temperature: 28\u201330 \u00b0C. After mixing to full gluten development, the dough is fermented for 1.5\u20132.5 hours with one or two punch-downs. It is then divided, rounded, rested for 5\u201310 minutes, and shaped into elongated loaves (typically 350\u2013400 g). Diagonal slashes (3\u20135 cuts) are made on the surface before baking.<\/p>\n<p>Baking: 220\u2013240 \u00b0C for 22\u201328 minutes with steam injection in the first 3\u20135 minutes to develop a glossy, crisp crust. The finished loaf should have a golden-brown crust, a fine and uniform crumb structure, and a clean wheat aroma. Final moisture: 41\u201343%.<\/p>\n<p>This is a modern formulation \u2014 the classic GOST version used slightly different proportions but the same basic approach.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Baton (\u0411\u0430\u0442\u043e\u043d) is a modern recipe for the most popular type of white wheat bread in Eastern Europe \u2014 an elongated loaf with diagonal slashes on the surface, a golden crust, and a soft, fine-pored white crumb. The baton is to post-Soviet countries what the baguette is to France \u2014 the everyday staple bread. Recipe&hellip;&nbsp;<a href=\"https:\/\/tehnologam.com\/en\/baton-white-wheat-loaf-modern-recipe\/\" rel=\"bookmark\">Read More &raquo;<span class=\"screen-reader-text\">Baton (White Wheat Loaf) Modern Recipe<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"neve_meta_sidebar":"","neve_meta_container":"","neve_meta_enable_content_width":"off","neve_meta_content_width":70,"neve_meta_title_alignment":"","neve_meta_author_avatar":"","neve_post_elements_order":"","neve_meta_disable_header":"","neve_meta_disable_footer":"","neve_meta_disable_title":"","footnotes":""},"categories":[12],"tags":[194,191,170],"class_list":["post-468","post","type-post","status-publish","format-standard","hentry","category-recipe","tag-bread","tag-wheat-flour","tag-yeast"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Baton (White Wheat Loaf) Modern Recipe<\/title>\n<meta name=\"description\" content=\"Baton recipe - classic Eastern European white wheat loaf with diagonal slashes. 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