Dark rye-wheat bread on a big bag (oven)

[Biga]

Dark rye-wheat bread on a big bag (oven)

Category: Yeast bread

Ingredients
Biga
Rye flour, heavy	125g
Water	77g
Yeast, pressed	3d
Dough
Biga	205g
Rye flour, heavy	100g
Wheat flour, premium	105g
Water	130g
Salt	7g

Cooking method

• Bertinier notes this bread in his book "His Bread" as the most labor-intensive of all that is there. I have tried baking it in different ways. First time as written by the author. I didn't like the density of the resulting crumb. Perhaps, the temperature regime of fermentation of liquid dough was to blame for this (the average temperature was then about 25C).
• After a while, having stuffed my hand on wheat-rye breads, I decided to approach its baking from the other side - to increase the fermentation temperature and the amount of moisture in the dough. The result pleased me - the bread became more airy, but the taste seemed to me not rich enough.
• After some experimental baking, I finally managed to bake a dark rye-wheat bread (rye about 70%) with excellent crumb and a wonderful, complex taste. The main highlight of this recipe is Biga. So the Italians call the dough fermented during the day.
• So, actually the recipe itself:
• Biga
• 1. We measure out the flour for the bigi, grind the yeast in it with our hands to fine crumbs. Add water and knead for 2-3 minutes. You should make a tough dough. We form a ball out of it, put it in a bowl, cover with a film or towel and put it in a warm place for a day.
• Dough
• 2. Mix both types of flour. Rub the bigu into small crumbs with our hands in flour, add salt and water. If you use a food processor, then so - stir it in the water intended for the bigu dough and then add the remaining flour and salt to the resulting liquid mixture.
• 3. Knead the dough until it is easy to leave the table and hands. We form a ball, put it in a bowl powdered with flour, cover with a film or towel and put in a warm place for 45 minutes.
• 4. Put the dough on the table powdered with flour, knead, form a ball and put it back into a bowl powdered with flour, cover with a film or towel and put in a warm place for 45 minutes.
• 5. Preheat the oven to 250C.
• 6. Put the dough on the table powdered with flour, knead, form a ball. Transfer the ball, seam up, into a basket or bowl lined with a proofing towel. The towel must first be well sprinkled with flour. Cover with another towel on top and put in a warm place for 1 hour or until the workpiece doubles.
• 7. Carefully transfers the workpiece to a shovel powdered with flour (although it is better to use ordinary semolina for this). We make square cuts on the bread.
• 8. Spray the oven with water and quickly plant the bread on the stone. Bake for 5 minutes. We reduce the temperature to 200C and bake for another 40-45 minutes. When the bottom is tapped, the finished bread should emit a dull "empty" sound.
• 9. Cool the finished bread on the wire rack.
• 
• 
• 
• 
• 10. Bon appetit!

The dish is designed for

1 loaf

Time for preparing:

about 27 - 28 hours

Note

1. The temperature regime for big and dough is about 35C. At this temperature, the main fermentation process is alcohol. As a result, the acidity of the resulting bread is not high.

2. If you want to get bread with a strong sourness, put the bigu in the refrigerator overnight one hour after kneading. At a temperature of 4-5C, acidic fermentation will prevail in it, which will result in a large amount of acetic rather than lactic acid, which gives the bread a noticeable sour taste.

3.Transfer the loaf to the shovel carefully! The fact is that dough with such a content of rye flour behaves a little differently than wheat. I had baked this bread, when I brought the moisture content of the dough to almost 80%. Such a dough rose very well, but when transferred to a shovel, the loaf fell off. And no matter how I tried to avoid it, nothing worked. In the oven, the loaf rose a little, but it was not the same. On reflection, I lowered the moisture content of the dough in the recipe (now it is slightly more than in the original), since it turned out to be extremely difficult to gain from increasing it.

Did it. there is no photo, because I cut it yesterday morning, there was no time for photographing, and today there is nothing to photograph

Liked the taste. But I still have to work on this bread. It turned out to be a rather hard crust and, judging by your photos, it should have risen more. My porosity was finer. The crumb is moist, finely porous, does not crumble. With a slight sourness, I hoped it would be more sour, for this I put the bigu in the refrigerator. And he himself, in appearance, turned out to be heavier than yours, not so airy. In general, there is something to work on.

Thank you

Yes, the crust is quite dense. I think this is due to the fact that it takes a long time to bake. In professional ovens, this bread is baked with steam. I cover the bread with a damp paper towel after I take it out of the oven - the bread absorbs the moisture it needs. The crust is better overall. And the next day (if the bread is in the bag) the crust becomes not hard at all.

With crumb it is already more difficult - by and large, you don't need to do it. Rye dough, as it seems to me, does not react to a crush like wheat dough. I left all the manipulations with the dough here the way Bertinier had (I'm talking about the crush). To make the workpiece rise better, you can place the workpiece for 1.5 - 2 hours on the proofer after the main batch and then immediately into the oven.

Good luck!

Good bread. I'll try to bake it. But on dry active yeast, live unimportant ones are sold here. And in a cauldron, so that the humidity during baking is higher. Wait with the report. If only the yeast did not fail.

In a cauldron? If you bake in shape, you can safely increase the volume of water to 78% of the total amount of flour - the crumb will be more airy. In any case, it is very interesting to look at the result.

Good luck!

[Idol32]

Idol32, thanks for the bread recipe.
I liked the bread very much, I will bake it more than once. I will probably increase the amount of liquid a little, somehow I can't do it the first time