Ala-Rizhsky bread with Seitenbacher sourdough

Category: Sourdough bread
Ala-Rizhsky bread with Seitenbacher sourdough

Ingredients

ready-made rye sourdough 75 g
fresh yeast 10gr
sugar 1 tsp
warm water 310 g
Wheat flour 300 g
peeled rye 300 g
honey 1.5 tbsp
salt 1 tsp
rye malt 1 tbsp
boiling water 50 ml
butter 50 g
ground cumin 4gr

Cooking method

  • It takes a long time to cook real Riga bread, and since childhood, I love this sweetish bread, with an unusual aroma,
  • I decided to try to simplify the process and at the same time get similar to Riga bread, therefore the name of the recipe is Alya-Riga)
  • Preparation
  • Take a piece of fresh yeast and sugar 1 tsp, and roll the yeast in sugar and wait until they become soaked, they become liquid. Add water and stir.
  • Boil the malt with boiling water and let it stand to cool slightly.
  • Put flour, salt, sourdough, brewed malt and butter into a bowl.
  • Turn the kneader on at minimum speed to mix the ingredients.
  • Pour in water with yeast and sugar.
  • Add honey.
  • If there is not enough water, then add 1 tbsp, we look at our own flour.
  • The dough is going into a bun perfectly.
  • Ala-Rizhsky bread with Seitenbacher sourdough
  • Knead for 20 minutes at 1 speed.
  • We leave the dough for proofing,
  • Ala-Rizhsky bread with Seitenbacher sourdough
  • when it increases in volume, then turn on the batch for 5 minutes. The dough is a little sticky, but it turns out obedient)
  • Grease your hands with sunflower oil and remove the dough on the table.
  • Ala-Rizhsky bread with Seitenbacher sourdough
  • Stretch and fold it a couple of times.
  • Divide the dough into three parts, each weighing 370 grams (approximately)
  • Roll out each piece into a thin layer and fold into a bar.
  • Ala-Rizhsky bread with Seitenbacher sourdough
  • We put it in the Form and make holes.
  • Ala-Rizhsky bread with Seitenbacher sourdough
  • We leave it for proofing.
  • Oven / mini-oven, I baked in Steba 28ECO, we heat up to 230 gr mode top / bottom + convection.
  • The bread rises well
  • Ala-Rizhsky bread with Seitenbacher sourdough
  • We put the molds in the oven and spray with water from a spray bottle
  • We bake the first 15 minutes by 230, then lower it by 200 g and bake until the temperature inside the bread rises to 98 g.
  • Ala-Rizhsky bread with Seitenbacher sourdough
  • we take out the bread and let it cool, cut it and enjoy the fragrant tasty bread)Ala-Rizhsky bread with Seitenbacher sourdoughAla-Rizhsky bread with Seitenbacher sourdoughAla-Rizhsky bread with Seitenbacher sourdoughAla-Rizhsky bread with Seitenbacher sourdoughAla-Rizhsky bread with Seitenbacher sourdough

The dish is designed for

3 bars

Cooking program:

dough mixer / oven

Note

I have such a leaven
Ala-Rizhsky bread with Seitenbacher sourdough

V-tina
Mashenka, thanks for the interesting recipe! I will definitely try, mine should like it
Masinen
Tina, thanks for stopping by))
You can do it without sourdough, if suddenly not, it just adds sourness to the bread and soft ones with it, of course another comes out)
V-tina
Maria, I will make with leaven, I have experience
Bulka
Mariawhat a good bread !!! and the crumb is so good. Can you use wheat leaven? or is it better to translate it into rye? or maybe it can be replaced with dark agram (but I don't want to mess with chemistry ((()
Masinen
Bulka, Alena, rye sourdough is used in Riga.
if there is wheat, then you can translate it into rye. And agram is not necessary. I have it too, but I haven't adapted it anywhere)

Thank you for your attention to the recipe)
Stavr
Masinen, and where can you buy such a leaven?
Viki
Quote: Masinen
if there is wheat, then you can translate it into rye.
Why translate so straight away? You can take 10 - 20 grams of wheat and feed it with 50 or 100 grammes of rye flour and water ... or as much as usual, and when it ripens, here 75 grams of hap from it - and you're done. Wheat flour in this amount if a couple of grams gets - is not it scary?
Masinen
Viki, Vika, you are our Sourdough Guru !!!
And I'm just learning))

Stavr, Konstantin, I ordered on the German Amazon
Viki
Quote: Masinen
And I'm just learning))
Wow I'm learning !!! Look what kind of bread turned out - a luxury and nothing more!

Masinen
Vika, Thank you!
I am doing my best !!!!!
Natalia K.
Masha the bread turned out to be superb.You will need to cook. But I'll bake it in the cartoon. Do you think it will work?
Masinen
natalisha_31, And then, of course, it will work out!
And you have the leaven and everything))

Thank you!!
Natalia K.
Quote: Masinen
And you have the leaven and everything))
Yeah, there is such a leaven Tomorrow I'll probably try to bake some bread.
Mash, and my yeast is dry. How many should you put then?
Masinen
1.5 teaspoon.
But if you make 500 g of flour, you can also 1 tsp

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