Description
And the curtain of the Riga bread. Who has not heard this phrase, which became a brand? About this bread write books and make movies. But if you don't live in the Baltic States, it is unlikely that eating real Riga. But it's worth it to love him. He's perfect. Gostowski recipe.
Ingredients
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Sourdough
10 g
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Rye flour
440 g
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Malt
30 g
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Cumin
1 tsp
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Water
-
Flour
50 g
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Molasses
25 g
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Salt
8 g
Cooking
The main difficulty of this recipe is that is not sold in Russia seeded rye flour. So you'll have to sow it yourself. For this you need to choose the sieve with the minimum cell size.
I use the strainer for the coffee grounds, bread is not found. Therefore, sifted rye flour in small portions.
It turns out about half of the seeded flour (left) and half bran (right). And then everything is very simple and not at all scary!
FOR the dough: 10 g rye sourdough, seeded 40 g flour, 25 g of water. Mix the sourdough and leave to ferment for 6 hours at a temperature of about 30 °C.
WELDING can be done simultaneously with leaven: seeded 125 g flour, 30 g unfermented (white) rye malt, 1 tsp ground cumin, 230 g of boiling water. Mix the flour and cumin, pour boiling water, stir,
Add malt, stir well and leave for 2-3 hours at 63-65 °C. Welding is obtained as a very thick batter. Handy if your oven maintains this temperature regime. If not, just preheat the oven a bit to 70-80C, turn off and leave in her welding.
In the process of saccharification of flour welding is becoming more liquid and sweet in taste. Let the welding cool down to 30-35 °C.
By the time the starter arrived.
FOR the DOUGH: All welding, all leaven (a little can be left to the divorce), 25 g of seed flour mix and leave to ferment at a temperature of about 30 °C for 3.5-4 hours.
Vybroshennaya the dough will rise 2-4 times, will have a fruity aroma and a pleasant sweet-sour taste.
FOR the DOUGH: all of the sourdough (if you forgot to leave a starter on a divorce, then you can take out of the dough), 250 g seed flour 50 g wheat flour, 25 g of molasses, 8 g of salt, 67 g of water, mix until smooth. The dough must be quite thick and sticky mass of beige. Not all bread makers can handle the dough, so you may have to work with your hands or a wooden spatula, but the long kneading is not necessary, important uniformity!
Sprinkle a work surface with rye flour, place the dough salmon loaf, adding the minimum amount of rye flour just so the dough does not stick. The dough should not be sticky, but it will be very soft and pliable. Stormwindow put the loaf in the proofing basket "face down" or on a sheet of baking paper "face-up". Cover the loaf with a towel and leave to rise for 3 hours in a warm place.
After proofing the loaf prick with a wooden stick (preferably wet) in 3 places, brush with water and bake in a pre heated oven to 240-250 °C. after 5 minutes the temperature decreases to 210-220 °C and baked another 25 minutes. Before the notch one more time, spray the bread with water.
Immediately after the seizure of bread it is possible to coat starch kiselka for Shine (boiled pudding from a glass of water and a teaspoon of starch).
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