Silesian dark rye bread.

Category: Sourdough bread
Silesian dark rye bread.

Ingredients

Leaven:
rye sourdough with 100% moisture 25g.
peeled rye flour 100g.
water 100g.
Dough:
bread flour (wheat) 350 BC
rye wallpaper flour, preferably finely ground 150 g
leaven 200 BC
water 350 BC
salt 10g.

Cooking method

  • Mix the starter culture and leave at room temperature for 8-12 hours. The ripened sourdough will double in volume, be saturated with small bubbles and taste noticeably sour.
  • I took rye sourdough / semi-finished product from Viki, for which she has a separate respect!

  • Knead the dough until it is elastic, moist and very sticky.
  • Then I began to violate the technology, since my HP is under repair again, and the mixer (ordinary manual) does not take this dough. Therefore, my dough was not kneaded.
  • Transfer the dough to a greased bowl with a plastic wrap and leave for 2-2.5 hours until it doubles in volume. I left the dough in the refrigerator for a day, until the next evening.

  • Sprinkle the proofing basket generously with rye flour. Place the dough on a work surface, slightly dusted with rye flour, and form a tight ball. Place the ball in a proofing basket, seam side up, sprinkle a little with rye flour and cover with plastic wrap. Proofing - 1.5-2 hours. The dough should increase by about one and a half times.
  • I took the dough out of the refrigerator, it was cold. Keeping in mind that it was not properly kneaded, I folded it about thirty times to develop gluten, and at the same time to warm it. The proofing took more than two hours, then I could not stand it (it was one in the morning!) And sent it to the oven.

  • Preheat the stone oven to 200 C (400 F). Place the loaf neatly on a baking sheet with a piece of parchment. Sprinkle (lubricate) with water, sprinkle with caraway seeds (I do not recommend) if desired, and make three parallel vertical cuts about a centimeter deep. Steam for 50 minutes. Sprinkle water on the loaf again before removing it. Let cool thoroughly. I confirm - caraway will be completely superfluous there!

The dish is designed for

1 loaf

Note

WITH HUGE THANKS ROME, who discussed in detail with me the subtleties of baking on the hearth.
This is the first rye bread on the hearth, and even without yeast, which was a success!
And delicious !!! And fragrant! I don't like European gray rye breads, but this one is special.

The bread in the oven has grown three times, no less. I burst a little along the central incision, did not disperse. But this was done deliberately, there was no longer any strength to wait.

🔗
Actually, the bread is gone. This is an absolute record for the speed of eating in my family. But it is VERY tasty !!!

Taken from cruicide.

Admin

Frost, really, what a pretty it turned out, SUPER

I am very glad that all our conversations were not in vain, thank you for listening to my thoughts aloud. Good bread for you
Tanyulya
Frostwhat a wonderful bread! Thank you.

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