Description
I've always liked custard rye bread. Recently I realized it's time to start his furnace. Rewrote ingredients with factory labels and began to study the Internet. According to the description and more all came Narochansky bread from Belarus. Baked. What a tasty bread! Fragrant crumb, thin soft crust! Still I can't believe this miracle I have created with my own hands and not bought in the store! For the recipe and science kowtow Svetlana solnce_pek! Multiple!
Ingredients
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Sourdough
50 g
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Water
150 g
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Rye flour
300 g
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Malt
50 g
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Rye flour
100 g
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Water
200 g
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Cumin
10 g
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Mashed potatoes
100 g
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Rye flour
200 g
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Flour
300 g
-
Water
-
Salt
-
Molasses
30 g
Cooking
21.00 SATURDAY Starter: mix rye starter, rye flour and water. Leave to ferment for 12 hours. It turns out a pretty tight ball. The author of the recipe writes that it is necessary. During fermentation the yeast will become "softer, more friable and increases in volume in 2-2,5 times". I'm frightened poured into 50 g of water more :) Then the same amount not refilled basically test.
Welding (can be done before baking). Mix the dry ingredients and brew with boiling water, stir well, add boiled mashed potatoes, definitely hot! withstand the weight of 2 hours at T 65 (oven, slow cooker, thermos, etc.) Is a process called saccharification. After I left the welding at room temperature until morning.
9: 00 am SUNDAY I joined ferment tea leaves in the dough. The same thick mess. Cover with film (I have a big pot with a lid) and leave for 4 -5 hours. The dough must be suitable. And as soon as I start to fall off, that's a good sign for the start of the batch basic dough. In my case the whole process took 5 hours.
13.00 SUNDAY Joined the sourdough and components main test (2 kinds of flour, molasses, water, salt). I poured the flour parts, looked at the density of the dough, kneaded, then added. As a result, whole wheat flour, I added 200 g and 300 g. the Dough was like clay. First, I kneaded the dough with a mixer, and then wet hands with water and finally made a ball. Sent the dough under the foil for 2 hours. Temperature room.
15.00 SUNDAY IN the original Narochansky bread round shape. I have a very small gas oven. So I bricks-loaves easier. Here I formed a loaf. Did he regret booking an hour at room temperature ( summer began, we have hot). On the delay give 1 hour.
During proofing a few times oglivie bread with wet hands and cover be sure that the surface does not zavetrilos. I covered with a towel. The author of the recipe: Svetlana solnce_pek writes that if rasstavat bread in baskets, then the molding goes with flour. And if the bread is heavily spreading out to the sides, probably a lot of liquid in the test. I have, thank God, did not spread anything.
16.00 SUNDAY. Baking mode from the author: 10 minutes-steam 260C T; 20 minutes -- without steam T 240 C; 20 min -- T 200 p I honored it as I could :) considering my oven without a thermostat and function pair. I put a container of water, added-reduced the temperature. Was worried about from before, but the sky heard me. 17.00 SUNDAY and My bread rose and was baked!
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