Tyrolean rye flatbread

Category: Sourdough bread
Kitchen: german
Tyrolean rye flatbread

Ingredients

ripe rye sourdough 350g
Rye flour 350g
wheat (or light) beer 270-280ml
salt 1 tsp
honey 2 tsp
anise, fennel, cumin, coriander 1 tsp.

Cooking method

  • Completely rye bread, with a porous and easy crumb for rye bread, a crispy crust and a piquant smell! And most importantly, it is simple to perform! First, we make the leaven:
  • 1.80g of active starter + 120g of rye flour + 120g of warm water, knead and leave at T = 24-26 * C for 8 hours.
  • 2.Add 120g rye flour + 120g warm water, knead for 1 hour at room temperature, put in the refrigerator (6-8 * C) for 12-14 hours (to obtain pronounced lactic acid fermentation). I got this sourdough from the refrigerator:
  • Tyrolean rye flatbread
  • We take 350g from it and add all the other ingredients, knead the dough. I do it in HP on the "Dough" program. The dough is quite sticky, so we work with wet hands. Divide the dough into 2-4 cakes (depending on the desired size). I divided it into 2. Dip each bun in a bowl of rye flour and roll on all sides, simultaneously shaping the cakes. We put on a proofer for 1 hour in a warm place. 15 minutes before the end of the proofing, we turn on the oven at 250 * C and make a superficial cross-shaped cut on each cake. We bake with steam for 20-25 minutes.

The dish is designed for

2-4 pieces

Ludmil_a
I haven't made sourdough for a long time. We must start. The flatbread looks so delicious!
Linadoc
Ludmila, yeah, it looks good ... that's just the photo and remained ate everything
Ludmil_a
I can imagine my lovers too.
Rada-dms
And I'm all rushing about and I don't know where to express gratitude for the dough of milking pies for the Princesses! Glasses are good, especially on the trail, tar from the refrigerator! and this yesterday's bread is already worth it :)

Tyrolean rye flatbreadTyrolean rye flatbread
Ludmil_a
Quote: Rada-dms
dough milking pies for the Princesses!
And what kind of dough is this?
Scops owl
The smell is straight from the monitor
Linadoc
Rada-dmsWhat a fine fellow you are, straight away and that's it! Good girl!

Quote: Ludmil_a
And what kind of dough is this?
Ludmila, this dough for 2 pies and Pizza dough for baking price Princess |

Quote: Scops owl
The smell is straight from the monitor
Larissa, that's really fragrant, well, very!
Ludmil_a
Linadoc, thanks for the link, I will definitely look.
Tashenka
Linadoc, and what starter do you use as a starter? I'm still trying to make friends with sourdough ...
Mariii
Linadoc, but is it possible somehow instead of beer to use the yeast that remained from the cider, dilute them with water, or what? Or will it not be at all?
Linadoc
Quote: Tashenka
What starter do you use as a starter?
"Eternal" rye, but I have it straight from the tin - only a month.

Marina, no, that's different. But, as an option, you can try. It's just wine yeast, and those are brewer's. But still, they are close, they can work. You just need to dilute them with lukewarm water, revive them.
Mariii
Linadoc, yeah, I see. When I try, I'll show you what happened.
Linadoc
Come on, Marish, interesting!
Aygul
Linadoc,
We used to sell Ukrainian hearth bread. Looked the same and how delicious it was
Linadoc
Aygulperhaps he is close to this.
salomeya29
Very nice bread! Yes, and probably delicious .... I will definitely try!
I had one question, how did you get it so dark? Rye flour is gray ... I get this color of bread if I add unfermented malt ...
Linadoc
Anastasia, also it is 100% rye. Therefore, black. There is no malt. Now, if you add wheat flour, then it comes out gray. And so black, tasty and aromatic.
salomeya29
Clear. I'm already preparing the leaven. I'll bake tomorrow. But I’ll add a spoonful of malt.I love rye bread very much, but I haven't found my own recipe yet .... Maybe with your recipe everything will work out for me!
Linadoc
AnastasiaI think everything will work out. It's delicious, especially the crust.
salomeya29
I cut my "cake". Well, in general, for me - nothing new ... I mean, as in all rye I have, the crumb is sticky and dense ... And I don't understand why ... I will certainly eat it, but I'm not happy with myself ...
GTI Tatiana
Linadoc, Lina, why do we take 350 grams, and not all the leaven?
Linadoc
Quote: salomeya29
the crumb is sticky and dense ..
Anastasia, maybe what's wrong with flour? Because this bread is very light and airy.

Quote: GTI
why do we take 350 grams, and not all the leaven?
Tatyana, according to the recipe you need 350g, and leave the remainder as the next sourdough. You just need to feed, and you can keep it in the refrigerator for the next bread.
GTI Tatiana
Lina, I see. I never stood so much in the fridge
Dough held for some recipes.
I try this method. My leaven item number 2 after 2 hours (you have an hour in the recipe, but I forgot about it) looked like this. Has risen twice. And after 12 hours in the refrigerator, she remained at the same level as she fell asleep. Tyrolean rye flatbread
Linadoc
Quote: GTI
My leaven item number 2 after 2 hours (you have an hour in the recipe, but I forgot about it) looked like this. Has risen twice. And after 12 hours in the refrigerator, she remained at the same level as she fell asleep.
This is great and it should be. In the refrigerator, just sour-milk fermentation is going on, for better fermentation of rye flour and for taste, and the splendor is determined by alcoholic fermentation at room temperature.
GTI Tatiana
These are the cakes I got. They look beautiful. I haven't cut hot ones yet.Tyrolean rye flatbread
I made 500 grams and 500 grams of flour from all the dough.
Lina, thanks.
Linadoc
Tatyana, seemingly very good! I wonder which cutter?
GTI Tatiana
I cut it, did not wait for it to cool completely. The flatbread is hot and hot. The crumb is good.Tyrolean rye flatbreadTyrolean rye flatbread

One and the same cake Such different pictures))))))
Linadoc
Tatyana, it turned out great!
GTI Tatiana
Lina , Yeah thanks. Tasty
And I haven't done it on beer before. Took it in a notebook, I'll do it. Thanks again
salomeya29
Quote: Linadoc
maybe what's wrong with flour?

I think it's not about flour, because I've tried different ... I don't know what's the matter, but my rye is all a little sticky ... And there are very few holes ...
The leaven works well.
I didn’t take pictures of the bread, but I have this sourdough in the morning, after the refrigerator ...
Tyrolean rye flatbread
GTI Tatiana
Anastasia, a good leaven. It turns out a lot of liquid remains in the crumb after baking. Many people "are not on friendly terms" with rye. What is the baking temperature?
salomeya29
Quote: GTI
What is the baking temperature?
Tan, this is a very interesting question! She herself would like to know!
I finally have a gas stove without "identification marks" .... I just turn it on to the maximum, then everything at random ... With wheat everything turns out fine, but rye ..... HELP !!!! LEARN ME TO OVEN RYE BREAD !!!
Linadoc
Quote: salomeya29
I finally have a gas stove without "identification marks" .... I just turn it on to the maximum, then everything at random
Anastasiaperhaps this is the reason. In my gas room at the dacha, too, only wheat and then not everyone comes out, the stove is old, without a thermometer. And for rye, it is precisely this gradation that is important when baking - a high temperature at the beginning, and for baking it is rather low, but long. And lately, I like to pour 3/4 cup of boiling water into a hot baking sheet before baking and immediately put the bread in boiling water. The crust is then so delicious! And the leaven is excellent, just right.
GTI Tatiana
Anastasia, I have been in this business (a sourdough baker) for only a year) But somehow I made friends with rye bread) I set the temperature to 275 * C in the oven. When the temperature is high, I spray water from the spray bottle into the oven and put the bread in it. I close the oven, and remove the degrees to 250 * C for 10 minutes.
Then I let off steam (I open the oven) and another 15 minutes.
Then I turn off the oven, put the bread on the wire rack and put it back into the off oven until it cools down.
If the stove does not have a thermometer, you need to buy one separately. I bought extra.
Probably it is better not to write about this in the subject, so as not to clog)))
Lina, sorry) How else can you discuss.
Linadoc
Tatyana, thanks for your work! I am sure they are very appropriate and will help many to make friends with rye bread.
salomeya29
Quote: Linadoc
immediately put the bread in boiling water.
Is it like this ?? I did not get that...
Tatyan, I understood correctly, at 275 ° С - 10 minutes, at 250 ° С - 15 minutes, turn it off, and leave the bread in the oven (closed) until it cools completely?
And I already ordered a thermometer on the Internet, but I couldn't find it in Rostov .... I'm waiting!
Linadoc
Anastasia, boiling water in a baking sheet, has not evaporated yet, and put the bread there. And boiling water evaporates very quickly in 10 minutes. So it turns out that the first 10-15 minutes go with steam, and then without. Only it is necessary 15 minutes after laying the bread to open the door for a minute, release the remaining steam.
salomeya29
GTI Tatiana, Linadoc, girls, thanks for all kinds of tips! I will seek black bread, like yours - soft, airy and tasty ...
GTI Tatiana
Anastasia, not quite right))) Read carefully. 1. The oven is preheated to 275 * C. 2, When you open the oven to add steam and put on the bread, the degree is lost.
3. The bread was set and the degree was set at 250 * C for 10 minutes.
4. After 10 minutes. open the oven, release the steam, close the oven. And another 15 minutes. by 250 * C. Just 25 minutes.
5, Take out the bread, put it on the wire rack, turn off the oven (you can sprinkle the bread with water or grease with butter, or whatever you like) and return the bread on the wire rack to the oven until it cools completely.
Something like that
sixizm
Linadoc, thanks for the recipe! Of the spices I used only ground coriander. I didn't cut it, but it turned out pretty well. The cakes are delicious. We went with a borschik with a bang!
Tyrolean rye flatbread Tyrolean rye flatbread
Linadoc
Angelica, oooh, not bad! The beauty! Good girl, bakes for health!

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