Russian country bread with caraway seeds
Recipe for 1200g flour, 2 loafs 1kg each one
Sourdough 1
starter (hydration 100%) 2-3g
medium rye flour 30g
water 24,0 ml
hydration 80%
time 16h
T. 26-27°C
Sourdough 2
sourdough 1
medium rye flour 60g
water 39ml
bakers yeast 1g
total 155g
hydration 70%
Time 4h
T. 26-27°C
from sourdough 2 you need only 120g for backing.
Scald
medium rye flour 300g
rye red malt ( rye red malt flour) 36g
rye malt (white malt flour enzyme active) 24g
water 100°C 720ml
caraway seeds 4,8g
prepaired 5 hours at 63-65°C
white malt is added after mixing all components with boiled water.
stir the scald after 3h
at the end cool down to 35°C
Pre-Dough
sourdough
scald
8h at 30°C
Dough
pre-dough
malt extract 36g
medium rye flour 648g
bread wheat flour 120g
salt 18-20g(depending on salt intensivity)
sugar 24g
water 48
hydration 68%
fermentation 75 min at 29-30°C.
last rising 60-75min.
bake 7 min at 300°C, then 45-50 min at 190°C
Total flour 1200
Total whater 816
Grandtotal 2101
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