Orlovsky bread with liquid sourdough

Orlovsky bread with liquid sourdough

Category: Sourdough bread

Kitchen: Russian

Ingredients
Dough:
rye sourdough 100%	120g
peeled flour	65 g
water	190 g
Dough:
peeled flour	225 g
flour 2 grade	150 g
salt	8 g
pressed yeast	oh, 25 g
maltose syrup or refined syrup	30 g
water	50-150 g

Cooking method

• Of Russian rye-wheat breads with 70% rye flour, I like Russian and Orlovsky the most. Due to the rather large amount of molasses, they have a more pronounced and brighter taste. And although Orlovsky is a very famous bread, I did not find a single recipe for bread baked in accordance with GOST.
• Recipe according to GOST from the collection of recipes for bread and bakery products by P. S. Ershov (in kg)
• Peeled rye flour -70.0
• Wheat flour 2 grades - 30.0
• Salt -1.5
• Pressed yeast - 0.08
• Molasses - 6, 0
• Vegetable oil -0.15
• It is allowed to cook rye bread, both on thick leavens (head) with a moisture content of about 50%, on less thick leavens (kvass) with a moisture content of up to 60% and on liquid leavens with a moisture content of 70% to 80% \ ".
• I cooked with both thick sourdough and liquid sourdough, as a result I liked bread made with liquid sourdough more
• The sourdough from the refrigerator must be freshened a couple of times. I take 20 g of the mother's starter culture, add 20 g of flour and 20 g of water, put it on for 6-8 hours, the second time I feed again 1: 2. And already on the active leaven I put the dough according to the recipe.
• The dough after 3 hours of fermentation at 30 ° C, rose three times, foamed and looked like this:
• 
• 
• I added 120 g of water to the dough, resulting in a dough with a moisture content of 74%. I didn't put in the yeast, deciding that the dough was strong enough. I have maltose molasses.
• I knead the dough with a simple hand mixer. Long ago I stopped doing this in the kneader, rye dough does not require intensive kneading.
• Fermentation without yeast - 2 h 30 min. until the dough is doubled at 30 ° C.
• With wet hands I molded the bread and put it in a mold (this time I have a cast iron)
• Oryol bread, unlike Russian bread, I can only imagine round, that's why I baked it in a cast iron.
• Proofing -1 hour 30 min.
• Baking starting from a cold oven, that is, when the workpiece in a cast iron doubled, I turned on the oven at 230 ° C and baked bread for 1 hour 15 minutes. down to 180 ° C. temperature.
• Still, I did not dare to bake it with a hearth, for this it was necessary to slightly reduce the humidity. If the oven is hearth, the amount of water must be reduced.
• Here is the bread in the cut:
• 
• I must say that I liked the bread made with liquid sourdough more, although I baked Orlovsky hearth and thick sourdough. He, too, was not bad in his own way, but more dense.
• This is for comparison:
• 

The dish is designed for

1 bread weighing 700 g

Cooking program:

Baking in the oven

Note

The bread is simple, without cooking, without any additives, except molasses, but how delicious and fragrant it is. It is impossible to imagine borscht or cabbage soup without such bread. And with herring, bacon ... No, in winter one cannot do without rye bread.
And although I really love custard, such bread also has a place to be. And then there are people who can't stand malt.
So bake and eat to your health!

[Vasilisa!]

Vasilisa!Excellent black bread. : girl_claping: Very lacy crumb, like for rye bread! In one word, Master. And after what period of time did you start to decrease the temperature?

Thanks Angela! This crumb could only be achieved with liquid sourdough. I start to decrease it when the oven has already warmed up to the desired temperature, at first I decrease it to 200, therefore in the middle of baking to 180. But you have to adjust to your oven, everywhere in different ways.However, baking rye bread, starting from a cold oven, I have been practicing for a long time and I like it. But not the hearth, I put the hearth into a red-hot one.

[Vasilisa]

The sourdough after 3 hours of fermentation at 30 ° C has risen three times

Vasilisa, the bread is wonderful, just specify the sourdough under the leaven (quote above) is the sourdough added?

I'll correct it now, so it will be clearer ...

[Vasilisa]

Vasilisa, the bread is amazing! Such a baked, tender crumb! And thanks for the detailed description of baking in an unheated oven.

Marisha, thanks! Try it. maybe you will like this baking method too. He certainly does not fit everything, but he has a place to be.

Vasilisa!
What a wonderful bread !!! It was him that I missed. I will definitely bake. And the rye sourdough 100% always lives with me.

Peks Irisha to health!

[Vasilisa]

Vasilisa, thank you for your new bread! As always, above praise!
I don’t know if I’ll repeat, my husband doesn’t like rye. But with great pleasure I read the whole cooking process. What are you clever Vasena - Vasilisa!

there are people who cannot stand malt.

You mean in this recipe, you can add malt instead of molasses?

Natasha, I meant that if people don't like the taste of fermented malt in rye bread, then this recipe is just for them. Malt and molasses are not substitutes for each other; they affect the dough in different ways. Instead of molasses, as a last resort, you can put honey. In general, if we call the bread GOST, then we have to bake it according to the recipe, without replacing the ingredients. Well, it is quite possible to bake any other bread to your liking and add the additives that we like. For example, I'm in "Rye bread for every day"https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=117444.0 I put what I like, but this is pure improvisation. Good tasty bread that does not pretend to be anything from those products that were at hand.
I bake custard rye bread, one could say that this is Borodinsky, but I slightly changed the ingredients and can no longer call Borodinsky.
Our family loves rye breads, so I bake them all the time and only now I can say that I began to get the way I would like. Surprisingly, custard was even easier to bake, but such a simple one without bells and whistles was more difficult.

[Vasilisa]

Vasilisa, I studied this recipe for a very long time, the bread is very good, and decided to try to bake it:



I was very worried, because there was practically no experience with the sourdough, I tried to do everything "exactly according to the recipe", but it didn’t work out exactly ...

The sourdough from the refrigerator must be freshened a couple of times. I take 20 g of the mother's starter culture, add 20 g of flour and 20 g of water, put it on for 6-8 hours, the second time I feed again 1: 2. And already on the active leaven I put the dough according to the recipe.

Not understanding the proportions of the second feeding, I went to Viki (I have a semi-finished rye product), and there they refresh it by 100 g, well, I refreshed it, and in the morning, sleepily, all the refreshed sourdough was thrown into the dough. For a long time I looked at a jar of dough in the photo, I found something like a similar one, mixed everything in it and I see that there is clearly not enough space for a triple rise ... well then I realized about the bust with sourdough and decided 60 g of flour and water from the main remove the test (like I read somewhere about this).
I kneaded everything, put it on fermentation, and an hour later I had to leave the house for an indefinite time, and I put the cup of dough in the refrigerator, as a result, it stood there for about 5 hours, and then I waited for it to double and then according to the recipe .. ...
I liked the bread very much, real "black", slight sourness and amazing aroma ...
Thanks a lot for the recipe

P.S. Vasilisa, I'm sorry that there are a lot of words, and explain, please, for the dull ones, what's what 1: 2 for the second feeding, and what, approximately, should be the dough after kneading, that is, how to determine the required amount of water (about 74 I understood the% moisture content of the dough, but the flour is different for everyone ..)

Olya, it's a wonderful crumb! I am very glad that I liked the bread. And well done, that I was not afraid, he, in general, is not difficult.And since there is leaven, you have to bake it and everything will come with experience.
Probably, it's my fault, I confused you with the feeding ... The dough requires 120 g of sourdough, active, at its peak. I have rye sourdough in the refrigerator. I don't use it every day, that's why I feed it twice. The first time is 20 + 20 + 20 (leaven from the refrigerator, water, flour) and the second time: 60 g of leaven + 60 g of water + 60 g of flour.
I take 120 g of sourdough into a dough. The rest, about 50 g (taking into account the losses, it loses when it wanders) I send for the next time in the refrigerator.
I realized that you got more dough and then you simply subtracted flour and water from the main dough. Well done, I found a way out.
The flour is really different for everyone. For example, now I have very dry flour (I store it at room temperature), it takes much more water. The dough should turn out to be such that, when kneading, you can crank it with a spoon, but with some slight effort. I knead rye bread with an ordinary hand mixer and still help with a spoon.
You will do it several times and you will feel how much water you need to add. Do not take everything at once, but add gradually.
Here's something like this ...: girl_red: If something is not clear, write, do not be shy. We have all studied and continue to learn.
Also, rye dough loves warmth, so try to ferment in a warm place, preferably at 30 ° C.
Good bread!

Thank you, Vasilisa, everything is clear now! I really liked sourdough bread, it has a completely different taste and aroma! I will use it more actively, so far I only have rye, I will not choose which one to grow, I read and gain my mind

Olya, I wish you success!

[Vasilisa!]

Vasilisa!That's what I did.





Peeled rye, first grade flour and whole grain 50 * 50, molasses, but I don’t know which one, water 130 grams and yeast.
Liked the bread.
I also have a question-request for you. I have never seen seeded rye flour. If you have, can you take a photo and upload a photo?
I just bought flour without marking. Local. Opened la her, and she is so finely ground and looks like wheat of the first grade. No inclusions, like peeled. So I am tormented by doubts what kind of flour this is. I did not dare to put it. I went and bought another flour.

Angela, well done! Good crumb With bacon, onion, how delicious ...
I cannot show you the flour that I have sown; you will not find it with fire in the afternoon. There is a rough one, you can buy wallpaper, but there is a problem with sown flour. This should be asked of the Belarusians. Minsk ... It is considered less useful than peeled and wallpaper. But for certain types of bread it is very necessary, for example, for Riga or Vitebsk ... So if you got the sown flour, you can bake it.

Hello Vasilisochka!
Here is Orlovsky, I only have this form, but it turned out -!
Of all the rye today, I like it the most.




Thank you!!!

Angel, here's the flour seeded:


Indeed, Belarusian.

Irisha, wonderful bread !! I am glad that you like it ... I have already shown the seeded flour to Angela, but the Belarusian one and the one that appeared here are very different.

[Ira,]

Ira,thanks, but where to get it?

... we also need to look for her, in the afternoon with fire. But there are not many recipes with it.

Angela, Irisha, we haven't had her for a long time either. I tried, but often I won't bake on it. Rye bread is much better on peeled bread. yes on the wallpaper. Just a handful of recipes that I want to try with the seed, and I’ll hardly repeat them often.

Yes, yes, Vasilish, and that's what I mean. But maybe Angela has a specific recipe for this flour. Then, of course, she wants to try.

Oh girls and boys. Taki decided to write. True, about a sad, but still experience. Moreover, I came to the conclusions myself, and then I searched the forum, and there were already similar conclusions, but still.
I have baked more than one rye bread, more than once. We got our hands on Orlovsky this winter. And then I also found molasses. Everything was kneaded, as it should have risen. I even found an old round Kukmar saucepan and baked bread. Cool down, cut - the crumb is sticky. In general, I baked this bread 3 or 4 times.Each time, not understanding what is wrong. Sometimes I even put the bread in the oven to bake, in the end the crust was oak, but the crumb is still inedible.
And since I baked other sourdough rye breads in parallel, I eventually brought out 2 possible reasons for failures with Orlovsky - molasses and Kukmar's pan, because the rest of the breads were baked in the L-7 form.
Generally. The day before yesterday I baked Orlovsky in the form of L-7 with honey. Gorgeous !! And today in the same form, but on molasses. And horror again

And after that !!! (I've been scolding myself for half a day with bad words) I climbed to read if anyone else had a similar one. And, of course, I found it!
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=102164.40
Here, the entire page was sorted out the same problem as me
I didn’t discover America. But suddenly it will be useful to someone. It turns out that there are such problems precisely because of the quality of the molasses!
Molasses like this: ... It turns out, in the trash can?
And the bread is delicious, now I know I will bake it with honey

There are such problems with molasses. I have come across molasses a couple of times, which spoiled bread.
But if it is good, then it turns out wonderful bread. Try another one if possible. No, you will have to bake with honey, you can add a concentrate of bread kvass, but this will already be bread with malt.

[Vasilisa]

Vasilisa, and nothing can be done with her? Can it be used somewhere or just for emission? I'm talking about molasses)
I also read that you can even put it a little, and replace the rest with honey. Will it give something for bread? For example, half a teaspoon of molasses, and the rest is honey. Or not to fool with her already?

Half a spoon will give nothing to bread.
You can try gingerbread, I think it's not so important there ...

[Vasilisa]

Vasilisa, I wander through your recipes)) I really didn't know that you were here
Question about this bread) can I replace the 2nd grade with the 1st one ?? I really want this bread)

You can replace it with 1 grade, but it will be a slightly different bread. After all, it is simple in its composition, so any substitution will affect the taste.
You can add a little c. To grade 1. h. wheat flour or mix the flour in half c. from. and flour c. z., then the ash content is the same as that of flour 2c.
The world of bakers, Jeanne, is very small, you can always stumble upon acquaintances

[Vasilisa]

Vasilisa, baked) did just that with flour.
I had a ready-made dough and I put it on it, added molasses according to the recipe 30 g, I have rye maltose (bun)
Knead at 12 at night, went to proofing at seven in the morning. 3.5 hours. The pulp, as you warned, turned out to be finely porous.
But this did not stop me from leaving one small piece of the brick in the evening, treated my parents and dad said that he remembers this taste ... nice))
Now I'll put on a liquid dough

While I was writing the message .., in general, this is all that I managed to photograph

Added on Friday 09 Dec 2016 09:14 PM

And baked from a cold oven.
Thank you)

Good bread! If dad appreciated, then it really turned out

Good day everyone))) me rushing pleases the simple composition of this bread and the result !! Yesterday I replaced molasses with custard red malt. Great !! I baked two large loaves at once, so that at least there was something to have breakfast with today) I didn't miss !!! Thank you!!

I grease the forms with goose lard, the crust is shiny and tasty !!!

Added Monday 12 Dec 2016 10:55 AM

Now I want a special round shape for this bread!

Great bread !!! You just need to buy a round shape for him ...

You just need to buy a round shape for him ...

Certainly

Probably the best recipe for rye-wheat bread. It always works. Thanks for the recipe.
Tried it on almost all types of wheat flour. The most delicious (in my opinion) "Zhelaevskaya", grade "Extra". In this case, I slightly increase the percentage of rye and decrease the percentage of wheat. Not bad "Snow-white" high quality. Worst of all is "Nekrasovskaya" whole-ground. Worse does not mean that it did not work out.It worked, but I didn't like the taste.
I always add honey to molasses. Diamart molasses. Often overdue, but still, without failures.

[barbariscka]

barbariscka, delicious bread! My leaven, though not so strong, came out wonderful bread. I managed to gain acidity in a few refreshments. I’ll repeat it and I’m glad I made a double portion at once!




I baked one loaf at Panasonic and the other at Sana in aluminum bread tins.

[barbariscka]

barbariscka, Vasilisa, you have very, very beautiful Oryol bread. And you can show your shape and write down its dimensions in order to navigate what to look for, if, of course, it's easy. So many years have passed.