Rye bread on a dough (oven)

Rye bread on a dough (oven)

Category: Yeast bread

Ingredients
Dough:
Fresh yeast	6 g
Rye flour	150 g
Water	150 g
Dough:
Rye flour	200 g
Whole grain wheat flour	75 g
Wheat flour	75 g
Kefir (curdled milk, whey)	100 g
Water	100 g
Salt	10 g
Vegetable oil	25 g
Ground black pepper	1/8 tsp
Spices for bread (ground coriander, anise, cumin, fennel) or caraway	1 tsp
Lubrication:
Water	40 g
Starch	1/2 tsp
Sprinkling:
Caraway

Cooking method

• 1. Make a brew. Leave overnight at room temperature.
• 2. Beat the dough with kefir, water, grows. oxygenation oil. Add the rest of the components. Knead the dough of medium density (it will lag behind the walls of the food processor bowl), but stick a little to your hands. Add either flour or water if necessary. I added 20 grams of rye flour.
• 3. Transfer to a greased bowl, tighten with plastic wrap and leave to proof for 2.5 hours in a warm place. During this time, knead once.
• 4. Form oblong loaves (or one loaf), place on paper, for baking until doubled.
• 5. Before baking, grease with starch diluted with water, sprinkle with caraway seeds.
• 6. Bake, in a preheated oven with steam:
• 10 minutes at 240 C, 20 minutes at 210 C, and 20-30 minutes at 180 C. The total baking time is 50-60 minutes.
• 7. After baking, brush with vegetable oil, cover with a towel and cool on a wire rack.
• 

Wheat bread with truffle oil on old dough dough (Mar_k)

Toast bread in a non-standard form at Panasonik (k @ wka)

[Omela]

Omela , I want to try to bake the same bread. Does it, by any chance, taste like Riga? Looks like Duc. Tell me, please, how many hours the dough can stand to avoid over-acidification? If I put the dough overnight, maybe put it in the refrigerator later, eh? It's just convenient for me to put the dough somewhere around 12-13.00 in the afternoon.

If I put the dough overnight, maybe put it in the refrigerator later, eh? It's just convenient for me to put the dough somewhere around 12-13.00 in the afternoon.

I would put it in the refrigerator for the night. First, I would leave it for a couple of hours to start fermentation and in the cold.

Does it, by any chance, taste like Riga? looks like Duc

To me, it tastes like black bread. Rizhsky is still sweetish with malt.

[Omela]

A little light already on my feet! and I am at your feet
Omela , sorry did not wait for your message yesterday (or today). I was afraid to put the dough in the refrigerator, but now it's cool in our apartment.
And the recipes must be read carefully Today, by the way, I will bake your cake with plums. Then I will report back.

And how about the first 10 minutes with steam?

- it's me ! I say that you need to read the recipes carefully!

[Omela]

Omelachka, came to repent I baked this bread, I don’t understand where I messed it up: pardon: The dough rose well, in the oven with steam And when he baked the donkey, it turned out flat, but tasty, I will definitely bake it again. Maybe I shouldn't have divided it into 2 bars? And do you need to bake with steam for the first 10 minutes or all the time?

The dough rose well, in the oven with steam And when he baked he donkey, it turned out flat,

That is, after proofing, the dough grew in the oven, and then began to fall? Or fell right in the oven after the start of baking ???

I can assume that the oven was not warmed up enough.

And do you need to bake with steam for the first 10 minutes or all the time?

Bake with steam for the first 10 minutes. here, of course, I am to blame, I did not indicate correctly in the recipe.

[Omela]

Omela do not worry, I baked with steam for only 10 minutes, and the bread fell off by the end of baking. The oven showed 230 grams, it did not seem to fail, I have it electric and only 1 year old. The bread turned out to be really tasty, without any sycophancy. I'll make it anyway!

[nakapustina]

nakapustina , but you still need to figure it out. I also read that if the bread has stood in the proofer, then during baking it has nowhere to grow, the bubbles burst and the bread falls off.

[Omela]

Omela By the way, it may very well be that I once baked bread according to Chuchelka's recipe, everything worked out except for the cuts, they sold badly, she also said that the bread had stood in the proofer.

[nakapustina]

nakapustina , boom, consider that we figured it out!

Ksyusha, I need advice from the pros on how to determine whether the bread has doubled (I bake without a form - there are no guidelines). Maybe you can orient yourself somehow in appearance? Tell me, pliz, otherwise I do

Baking cotton 60 min.

Mistletochka, something doesn't rise in my dough in a warm place Can you add yeast? 6 grams only in a dough is not enough?