Rye custard bread in 16 hours

Category: Yeast bread
Rye custard bread in 16 hours

Ingredients

Rye wallpaper flour 540 g
Rye red malt (fermented) 25 g
Dough from previous baked goods 15 g
Dry yeast 0.6 g
Salt 15 g
Caraway 1/4 teaspoon
Water 320 ml

Cooking method

  • The recipe is shown for your reference.
    A similar technology was used in bakeries in the last century and very little today.
    The submitted source text from livejournal.com contained many inaccuracies or errors, which were copied and sent many times, passed off as true.
    Tired of reading all this with errors!
    Maybe someone, in a corrected form, will come in handy and prove useful.
    Well, and of course the world is small, and there are not so many products in good rye custard bread!
    All recipes rye bread spin around and around the same small set of ingredients - flour, sometimes malt, sourdough or yeast, well, salt and water! Spices and dried fruits are not counted.

The dish is designed for

900 gram

Time for preparing:

16 hours

Cooking program:

Combined

Note

Rye custard bread
in 12-16 hours
Inaccuracies are corrected and shown in red, so as not to repeat or copy other people's mistakes, stupidity or negligence from livejournal.com.
The recipe is presented in order to understand that to get good rye custard bread, all recipes of this type "revolve" around a very small amount of ingredients.

540 g 950g rye wallpaper flour,
15g dough from previous baked goods - contains 10g flour - sourdough
25g 50g red rye malt,
15g salt
0.6 g yeast,
1/4 tsp caraway seeds in tea leaves and for sprinkling.
320 ml water
Shaped bread weighing 900 g 0.75-1kg, moisture content of the finished crumb 51%
Recipe for one loaf,
oven in a mold with a volume of 1.5 liters.

Opara Leaven
15g sourdough (dough from previous baked goods - contains 10 g flour)
0.6 gr. yeast
190g dark rye flour (wallpaper)
180g water
stir and leave overnight (for 8-12 hours)
Prepare the tea leaves 2 hours before kneading the dough

Welding
50g dark rye flour (wallpaper)
25g red rye malt (fermented)
1/8 tsp cumin grind
140g water.
Stir in a ladle and place on slow Fire.
While stirring, bring to 65C.
The mixture will thicken like jelly and air bubbles will disappear.
Remove from heat, cover and place in a warm place for 2 hours for saccharification.
The saccharified tea leaves will become thinner and more transparent

Dough
300g dark rye flour (wallpaper)
all dough leaven
welding all
15 g 8g salt
1/8 tsp cumin for sprinkling.
Knead the dough.
Knead until smooth, uniform.
It will look like a soft, non-spreading putty or like a soft and smooth plasticine.
Let the dough ferment for 2 hours at 30C.
The dough will double in volume.
Separate 15 grams of dough for future baking.
Form the bread next, put in a greased (vegetable oil) non-stick grease shape.
Sprinkle soaked in water caraway seeds and let proof for 1 hour.

Bake at 250C - 15 min Furnace at 250C-190C for 1 hour
Further at 190C - 50 min
Baking time in a bread machine 1 h 15 min - 1 h 25 min

Photo izumka

izumka
Vanya28 ! I really want to bake bread according to this recipe of yours! I read the recipe late, rye bread is already being baked and did not pinch off a piece of dough from it for this. Questions: 0.6 g of dry yeast is how much in a teaspoon of HP? My scales are not so accurate. And my rye malt is dark, not red - is this very critical? Can I bake ready-made dough in HP?
Vanya28
Quote: izumka

Vanya28 ! I really want to bake bread according to this recipe of yours! I read the recipe late, rye bread is already being baked and did not pinch off a piece of dough from it for this. Questions: 0.6 g dry yeast - how much is in a teaspoon of CP? My scales are not so accurate And I have dark rye malt, not red - is it very critical? Can I bake ready-made dough in HP?

Dry yeast will be about 1/8 to 1/10 of a teaspoon.
Red rye malt is brown in color and you have the one you need.
In HP, of course, it will be possible to bake, only the time will have to be increased by 20-30 minutes.
Success and show results!
Mona1
And please tell me, should this plucked-off piece be kept in the refrigerator? How many days can it be stored and at what temperature is it desirable? And in a jar with a lid with a hole, right? I do this with ripe wheat dough, maybe with rye there are some nuances in temperature or storage time.
Vanya28
Quote: Mona1

And please tell me, should this plucked piece be kept in the refrigerator? How many days can it be stored and at what temperature is it desirable? And in a jar with a lid with a hole, right? I do this with ripe wheat dough, maybe with rye there are some nuances in temperature or storage time.

Everything is exactly the same!
Mona1
Quote: Vanya28

Everything is exactly the same!
Thank you, I'll try to bake this way.
izumka
So I baked this bread.
🔗
I did everything strictly according to the recipe, but when I started kneading the dough at the last stage, I had to add a little water, because the dough did not gather into a lump, and the flour did not want to interfere with the dough. And the dough fermented not for 2 hours, but for almost 3 hours (practically did not rise in 2 hours). Baked in HP for 1 hour 15 minutes.
Everyone loves rye bread, but I didn't have enough sweetness in this, next time (a piece of dough is already in the refrigerator) I'll add a spoonful of honey.
Vanya28!
Vanya28
Quote: izumka

So I baked this bread.
Rye custard bread in 16 hours
I did everything strictly according to the recipe, but when I started kneading the dough at the last stage, I had to add a little water, because the dough did not gather into a lump, and the flour did not want to interfere with the dough. And the dough fermented not for 2 hours, but for almost 3 hours (practically did not rise in 2 hours). Baked in HP for 1 hour 15 minutes.
Everyone loves rye bread, but I didn't have enough sweetness in this, next time (a piece of dough is already in the refrigerator) I'll add a spoonful of honey.
Vanya28!

What a cool one !!!
Well, very pleased, very much !!!
Congratulations!!!
Serenity
What taste does it have? I really want sour rye bread, once it was sold so rough, without any coriander and so on, but very tasty. vague but vivid childhood memories.
rocher-li
Please tell me - I have no "dough from the previous baking". But there is a rye. leaven. Is there anything you can do?

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