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Rustic Calvel's Sourdough Cakes

The original country flatbread recipe Rustic Calvel's Sourdough Cakes Rustic Calvel's Sourdough Cakes

Calvel's sourdough - 240g
dry yeast - 0.5g
rye flour - 390g
salt - 1.5 tsp l.
sugar - 0.5 tbsp. l.
vegetable oil -1 tbsp. l.
minced garlic (or caraway seeds) - 1 tbsp. l.
water - 310ml
kvass wort - 1.5 tsp.

Then everything is as usual - we sculpt and bake in accordance with the recipe on the first page.
This time I made notches with a curly roller knife for cookies. These notches played a double role - they gave the cakes some glamor and served as a guide for breaking the dough during baking. If the dough rose critically, then it was torn not chaotically, but according to the pattern. This can be seen in the photo. Allowed to distance about 20 minutes, greased with water and baked at 230 degrees with steam for 12 minutes. Everything is as usual. The only thing is that when baked with sourdough, they swell a little more than with yeast.
Merri
Pure rye cakes!
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Quote: Merri

Pure rye cakes!

No, they don't turn out purely rye, because Calvel's sourdough is based on ... wheat flour. But rye flour predominates significantly.
Merri
Beautiful as gingerbread!

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