Sergey Rzhanoy
Good afternoon everyone!
For several years I did not write anything in this forum, I just baked rye bread in a bread maker (see my old topic "Sourdough rye in a bread maker (hand kneading) - simple and fast").
But the bread maker ("Orion 206") broke down (electronics) - I decided not to buy a new one, but to simplify my baking process and oven in the oven even more (I have an electric one, 0-250 degrees, up to 2 kW).
To fit the shape I took the glass heat-resistant goose-pan of the company "SIMEX" I already had - rectangular, 30 x 18 x 8 cm (cover 30 x 18 x 5 cm), side walls with an extension upward.
I made a new rye leaven (for example, as in the old theme), and began to bake.
I'll tell you right away - it was better in the bread maker, the bread rose higher (or does it seem to me?).
Not quite satisfied yet, but I am sure that everything will be fine.
So, the process itself (based on the volume of the mold from the lower (most) part of the goose-maker):
Stage 1. (at any time):
1) I mix the starter with 350 UAH of rye flour (peeled or wallpaper), add water (so that it is like thick (very thick) sour cream, cover it with a lid or a cloth and put it in a quiet place on the table or on the floor. Standing time - from 4 to 8 hours, approximately. All this I do in a 3-liter enamel pan (ecology rules - glass, enamel).
Stage 2. (4 - 8 hours after stage 1, so as not to forget - you can set the alarm):
1) I take 50-70 grams from the pan for a new starter into a clean jar - and into the refrigerator. DO NOT FORGET - otherwise there will be no starter next time.
2) I add:
- 350 gr rye flour;
- 350 grams of coarse wheat flour (you can add from 0 to 500 grams, but proportionally increase or decrease the amount of rye flour added at this stage);
- 2 tbsp. l. rye malt, if available (I do not dilute it in water, I just pour it);
- 1 tbsp. l. whole cumin seeds (if available);
- 1 - 1.5 tbsp. l. salt (regular, not sea and not iodized). You can first dissolve in water - since there are impurities in the salt (which I have);
- water (I pour from the tap) - gradually, with stirring.
In principle, in addition to rye flour and salt, you can add anything - determine the amount of added yourself.
3) Mix (with a spoon and hand at the end of mixing, moisten your hand with water - so that it is less sticky). Density is thicker. Cover with a lid or cloth and set in a quiet place on the table or floor. The holding time is 4 to 8 hours, approx.
Stage 3 (4 - 8 hours after stage 2, so as not to forget - you can set the alarm):
1) grease the form from the inside with vegetable oil (1 tbsp. L.) And dust with potato starch (there are options - instead of grease, oiled baking paper - but I'm for the environment, what's in this paper?);
2) put all the dough out of the pan into a mold, carefully, trying not to erase the "coating";
3) put the mold in a cold oven (they write that it should be in a hot one - but I'm simplifying everything);
4) turn on the oven and set the temperature to 200-250 degrees. Oven operating time - 45 minutes, set the alarm.
5) after 45 minutes, turn off the oven, do not open it for 30 minutes - let it cool down (set the alarm).
6) After 30 minutes after turning off the oven, remove the mold, carefully remove the bread (if you stick it around the perimeter with a spatula), put it on the wire rack (for better evaporation of moisture) and cover with a cloth - let it cool for a few hours.
They write that it is necessary to put a container with water in the oven - I put it, but the water does not evaporate. Whether you want to, put it or not.

Everything that is recommended above is not a dogma, not a rigid instruction, but one of the possible options. We must try others as well.





Chef
Sergey Rzhanoy, instead of left indents at the beginning of paragraphs, it would be much more pleasant to read the text with indents (blank lines) between paragraphs.
Sergey Rzhanoy
To the chef:
I saved space - but I can also with blank lines - it's really easier to read.

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