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Thread: Best bakery in Arbat

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    Best bakery in Arbat

    Can anyone recommend a great bakery (we are looking for good bread, not the naff crap in the supermarkets), within walking distance?

    Many thanks!

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    There's a bakery at the top end ( John Bull Pub) Smolensky near 'Mir Pizza''..I don't know if it's any good,but worth a try.

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    It might be a bit of a hoof, but there's a Volkonsky bakery at Bolshaya Sadovaya 2 (at Mayakovskaya, on the corner of Malaya Bronnaya and the Garden Ring). Fabulous bread, albeit at premium prices - and other baked goods too (biscuits, cakes, etc). Plus a small coffee room where you can enjoy a tea or coffee and a pastry.

    Maybe not for everyday needs, but a nice treat?

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    Asbuka Vkusa in the Lotte Center

    Quote Originally Posted by The Roses View Post
    Can anyone recommend a great bakery (we are looking for good bread, not the naff crap in the supermarkets), within walking distance?

    Many thanks!
    by far the best (however also prices to match).
    And don't think all these -specialty- are making their doughs and mixes from scratch. no one has 8 bags with different seeds, 10 different types of flour and the like in the stores. and then mixes everything to their -own- recipe. Everyone is using pre mixes, add water,yeast and salt, and presto your bread is done. even Borodino, the most difficult bread, can be done this way.
    that does not mean it is bad, but these breads are highly overpriced....
    There is no greater treasure then pleasure....

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    Madame Boulanger on Nikitski Bld. Great bread, etc not expensive compared to Volkonsky.

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    Quote Originally Posted by kiyashkj View Post
    Madame Boulanger on Nikitski Bld. Great bread, etc not expensive compared to Volkonsky.
    Went there today. Perfect, thanks.

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    A chain with good bread and pastries, not too expensive (still Moscow priced): Le Pain Quotidien.

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    Quote Originally Posted by Pastafarian View Post
    A chain with good bread and pastries, not too expensive (still Moscow priced): Le Pain Quotidien.
    The one near Arbat had hit or miss bread. Often it was stale in the morning - probably using up yesterday's bread. Had better luck at other locations.

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    I usually takу a bread in "Хлеб насущный" that situated at the corner of Sadovoe and N. Arbat, try you too

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    Quote Originally Posted by Benedikt View Post
    And don't think all these -specialty- are making their doughs and mixes from scratch. no one has 8 bags with different seeds, 10 different types of flour and the like in the stores. and then mixes everything to their -own- recipe. Everyone is using pre mixes, add water,yeast and salt, and presto your bread is done. even Borodino, the most difficult bread, can be done this way.
    that does not mean it is bad, but these breads are highly overpriced....

    "хлеб" becomes very technical to bake 'from scratch'


    Russian black bread

    Therefore, in Russian bread the amount of sourness is roughly propor-
    tional to the quantity of rye flour. Here are some ratios of rye and
    wheat flour and the suggested acid level :

    Name Rye:Wheat Degrees of Acid
    Plain Whole Rye 100:0 12
    Borodino 85:15 10

    Ukrainian types: 50:50 9
    20:80 7.5

    The conclusion to be drawn is that a full rise with a real Russian
    culture will produce a sour bread, which would only be considered tasty
    and normal in the case of a high percentage of rye dough.

    II. A sample recipe for Borodino bread.

    The following general recipe has worked well for me. It is based on
    the booklet Household Bread (Domashnii khleb. Moscow: 1991). The
    amounts are approximate. It is assumed that an active sour starter is
    ready.

    1. Put 2 cups of whole rye flour (finely ground is easier to knead) in
    a mixing bowl and pour 20 ounces (0.6 liter) of nearly boiling water over the
    flour. Add 1 teaspoon of ground coriander seed and 4 tablespoons of
    malt syrup. Mix thoroughly and let cool to around 85 degrees F (30C)

    2. When the mixture is at 85 deg., add 1/2 cup of the sourdough start-
    er. If the starter is too weak to raise the dough, you could add com-
    mercial yeast also at this point. Let this mixture sit for 10-12 hours
    at around 85 degrees F.

    3. Add 2 teaspoons of salt to the mixture and mix well. Add 1 cup of
    whole wheat flour and mix. Continue to add rye flour (around 3-4 cups)
    until it can be kneaded without too much sticking. Sprinkling the
    surface with cold water or a little vegetable oil helps hasten this
    process. Shape and smooth loaves, using water. (I get 2 small loaves
    out of this quantity.)

    4. Proof the shaped loaves around 1 1/2 - 2 hrs., or until it doesn't
    rise anymore.

    5. Bake at around 325 deg. F. (160C) for 2 hours.

    Read more: http://stason.org/TULARC/food/sourdo...#ixzz1p0YFz5yX


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