Rye-wheat bread on desem (long method)

[Maternal dough]

Rye-wheat bread on desem (long method)

Category: Sourdough bread

Ingredients
Maternal dough
mature leaven (I have desem)	43 g
water	50 g
flour 1 grade	85 g
diastatic malt (replaced with wheat germ flour)	2 g
salt	0.25 tsp from HP (to taste)
Welding
peeled rye flour	84 g
fermented rye malt	35 g
water	230 g
coriander	0.5 tsp from HP (or to taste)
caraway	0.5 tsp from HP (or to taste)
Main dough
mother's dough	all
welding	all
water	190 g
peeled rye flour	283 g
flour 1 grade	142 g
sourdough at its peak (I have desem)	142 g
salt	0.75 tsp from HP (or to taste)

Cooking method

• I baked this bread on half of the mother's dough used in the recipe. Bread "Five / seven days" The ratio of rye to wheat (with whole grain sourdough) is almost 50/50 (367g rye and 340g wheat).
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• If you already have the mother's dough, then we prepare the tea leaves, and if not, then:
• Maternal dough
• Its leaven is 100% moisture, desem-I fed the couple at night in the refrigerator (15g desem dough + 15g c / h flour + 15g water = 45g).
• At 10.00, she began to knead the dough (you can start in the evening). To do this, mix ripe sourdough, water, flour of 1 grade and flour from sprouted wheat (according to the recipe, diastatic malt, I do not have it) mix in HP for 10 minutes
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• After 30 minutes fold the dough
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• After another 30 minutes, put it in the refrigerator for 8-10 hours (temperature 5-9g)
• We take it out of the refrigerator
• 
• We are waiting for 2 hours. Now mix the salt into the dough. I added salt to my taste, and my (and family members') taste has long been accustomed to being lightly salted, or rather, it doesn't seem to us that something is unsalted, it's such good salinity, so be guided by your taste! I did it in HP for 10 minutes
• 
• Now the dough will live in the refrigerator for 3-5 days! We allocate him a cozy and honorable place at a temperature of 5-9 grams.
• Once a day we take out the mother's dough, knead and fold, put it in the refrigerator.
• The first day passed ... got it out, folded it:
• 
• The second day ... got out, folded:
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• The third day ... got it out, folded it up:
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• I kneaded and folded the dough 3 times, did kneading in the evening, so I started making the main dough the next day. The main dough was kneaded in the second half of the day, so my mother had fermented for 5 days from the moment the dough was kneaded on the first day.
• Welding
• Mix flour with malt and spices, add 100g of water and mix. Pour 130g of boiling water, stir, leave for 5-6 hours under the film.
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• Main dough
• It is convenient to start in the morning to bake our long-awaited bread next morning.
• We need to get the starter culture at its peak for two feeding.
• My "desem" grows for 3-4 hours, you can use warm water in top dressing to accelerate growth.
• I activated 142g of starter culture.
• I took 24g of desem-sourdough from the refrigerator + 24g of c / s flour + 24g of water, after 3 hours the leaven doubled.
• I fed 35g c / w flour + 35g water, after 4 hours the sourdough grew 3 times:
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• We mix in HP the mother's dough 170g, the sourdough at the peak of growth 142g, rye flour, wheat flour, add water, knead for 7 minutes, then I added salt and kneaded for another 8 minutes.
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• With wet hands, collect the dough into a ball and leave it for 1.5 hours of fermentation:
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• We form the workpiece and distribute for 1.5 hours:
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• Baked for 10 minutes with steam at 220g, and 30 minutes without steam at 210g
• 

The dish is designed for

890gr

Time for preparing:

mother's dough + 12h

Cooking program:

Bread maker, oven

Note

You can read about the leaven desem HERE.
Wheat germ flour used in the recipe to replace diastatic malt is described HERE... Admin-Tatiana calls it white malt.