Description
Simple and delicious bread with a nostalgic taste. I hope that the most detailed step by step description will be understandable for novice bakers.
Ingredients
-
Sourdough
32 g
-
Rye flour
314 g
-
Water
305 g
-
Flour
138 g
-
Salt
7 g
-
Sugar
14 g
Cooking
1 BREAD WEIGHT 800 g. To begin, prepare the leaven. 32 g of starter (from the fridge) should be stirred into 96 g of water,
Add 144 g of rye flour and knead stiff dough.
To podcatch the dough into a ball, cover with cling film and leave in a warm place (25-30C) for about 4-6 hours.
Ready the starter will increase in 2-3 times.
Soedinitel prepared leaven, 170 g. of rye flour, 138 g. of wheat flour 2 C or higher grade, salt, sugar, 209 g of water and make a thick sticky dough. Knead 3-4 minutes until smooth. The photo - consistency test for hearth bread. Cover and leave for 1 hour for fermentation.
Form a round loaf, place on parchment and cover with a large bowl. Proofing of 60-90 minutes in a warm place.
During this time, the bread will spread and will take shape. You can gently caress it with wet hands or simply spray of water. The oven and baking stone to pre-heat to 230C. Bake for 40-45 minutes. Ready bread immediately, sprinkle with water.
The same bread can bake in the form. The consistency should be slightly thinner, so add 20-30 g of water. Also the dough fermented for 1 hour.
Then gently put in a greased form (fill no more than half). Proofing of 60-90 minutes, until the dough rise 1.5-2 times. Bake 40-45 minutes at a temperature of 230 C.
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