Description
I have come to you again with the bread! Today I want to introduce you to the bread born in my hometown of eagle. In 1960 Orlovsky bakery No. 1 began baking new types of bread "Orel& amp;quot;, recipe and production technology developed by the regional laboratory of the trust's bakery. Very quickly he became a favorite bread, along with Riga and Borodino, across the country. The combination of rye flour of wheat of 2nd grade and original technology of cooking helped to create a pleasant taste and to slow the staling of bread. Modern Orlovsky bread is not the same, to be honest. He began baking with yeast, using various improvers. So wear aprons and bake the same successful recipe which has been preserved in the Soviet state Standards and the taste of which you may remember!
Ingredients
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Salt
8 g
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Water
333 g
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Flour
150 g
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Rye flour
340 g
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Sourdough
35 g
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Molasses
30 g
Cooking
LEAVEN: 35 g rye sourdough humidity of 100%, 140 g of rye flour, 93 g of water. Mix well and leave to ferment for 6 hours at 30°C.
DOUGH: 250 g yeast, 200 g rye flour 150 g wheat flour 2 C., 8 g of salt, 30 g sugar, 240 g of water. Combine all the ingredients into a homogeneous mass. Knead the dough for about 5 minutes. The dough should be sticky, plastic, not cool. If necessary, add a little water (or flour) to the desired consistency. Cover and leave to ferment at 30 ° C for 1.5 hours. The dough will increase in volume about 2 times.
With wet hands gently turn batter into a greased form. Smooth surface with wet hands, cover the form with a package (like the hood) and leave to rise for at 30*C for 1 hour. At the end of the proofing is good sprinkle top of loaf with water. Bake for about 1 hour at a temperature of 200-210°C. Before removing the bread from the oven, again sprinkle it with water.
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