Bread near Moscow GOST 2077-84

Category: Sourdough bread
Kitchen: Russian
Bread near Moscow GOST 2077-84

Ingredients

LEAVEN
sourdough ow. 100% from peeled rye flour 35gr.
peeled rye flour 132g.
water 88gr.
DOUGH
whole leaven 255gr.
peeled rye flour 200gr.
wheat flour 2c. 150gr.
salt 7gr.
raw sugar 14gr.
water by moisture capacity 240gr.
fresh yeast (optional) * 0.7gr.

Cooking method

  • Bread near Moscow is produced from a mixture of peeled rye flour (70%) and wheat flour of the second grade (30%) with a molded mass of 0.75-1.0 kg. The dough is prepared using thick, liquid starter cultures or at KMKZ. If you replace sugar with molasses, you get Orlovsky bread, and if in Orlovsky you replace second-grade flour with first, you get Russian bread. Being a big fan of custard varieties of rye bread, I nevertheless decided to choose a simple rye bread for every day and was not mistaken in my choice, the bread turned out to be very interesting, aromatic and with a completely finished taste.
  • Leaven Stir the starter culture with water, add flour and mix thoroughly, you get a thick lump of dough, put it in a convenient container, tighten it with a film and leave it for 6-8 hours at 28-30C.
  • Dough Dilute the starter culture in water, add the rest of the ingredients and knead the dough until a thick, sticky mass is formed, then fermentation for 90 minutes, then with wet hands shape the dough into a loaf shape and put in a greased baking dish, proof for 60 minutes. At the end of the proofing process, spray the workpiece with water.
  • Baking in the oven for 40-45 minutes at a temperature of 230C. The first 20-25 minutes are with steam.
  • Bread near Moscow GOST 2077-84
  • Source: "COLLECTION OF TECHNOLOGICAL INSTRUCTIONS FOR THE PRODUCTION OF BAKERY PRODUCTS"
  • APPROVED by: Deputy Minister of Bread Products of the USSR N. T. Chubenko July 7, 1988

The dish is designed for

One loaf 750gr.

Cooking program:

Oven

Note

* The original recipe uses yeast, I did not add.
My molds are in no way suitable for baking such bread, L10 is ideal

The bread turned out not without a flaw, the crust sagged slightly, overexposed in the proofing.

ang-kay
Seryozha!Good black bread and not a seafood. the crumb is very porous. I'll bookmark it. What's wrong with the form?
dogsertan
Angela, thank you for your feedback. Yes, there are no two stages in the preparation of this bread, brewing and dough, but this does not make it flawed; it is very good in simplicity of execution and in taste. My forms are not bread, but rather for cupcakes, but, as they say, "In the absence of a stamp, they write in simple". Try to bake this bread, I think you will like it.
Natali06
Seryozha Your bread, indeed, turned out to be very beautiful and very interesting! And I really, really like the crumb
I also really like the way you talk about the recipes for each bread, and with what love you present the recipes.
I will probably never stop being surprised!

Quote: dogsertan
My forms are not bread
Seryozha, we can buy in all markets the simplest (standard) forms for bread, including L10. Don't you have that at all?
dogsertan
Quote: Natali06
Seryozha Bread, indeed, you have turned out very beautiful and very interesting! And I like the crumb very, very much
Natasha, thank you very much for such a review. Yesterday I baked this bread, so to speak, there was work on the mistakes, the crust did not fail at all, it took a little less water, which immediately affected the crumb, became more finely porous, I like it more.
Bread near Moscow GOST 2077-84

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