Rye sweet and sour bread

[Leaven]

Rye sweet and sour bread

Category: Sourdough bread

Ingredients
LEAVEN
ripe sourdough on sown flour 100% ow.	25g.
flour rye. sown	80gr.
water	50g.
WELDING
flour rye. sown	200gr.
RG malt unfermented	50g.
caraway	5gr.
boiling water	400gr.
OPARA
all aquasca
whole brew
flour rye. sown	50g.
DOUGH
Dough all
flour rye. sown	600gr.
salt	15gr.
maltose syrup *	50g.
water by moisture capacity	50-100gr.

Cooking method

• This bread resembles "Rizhsky" only by the process of preparation, but it is already a completely different bread, since wheat flour has been replaced by rye, which makes it a completely independent bread.
• Each bread begins with the preparation of sourdough and brewing, it is very convenient to do this in the evening. In the morning, all that remains is to start the dough, give it time to ferment, knead the dough, give it the necessary proofing, shape the loaves, give the final proofing and bake the bread. Perhaps many bakers are repelled by such a long process, but only this method gives each custard bread its own unique aroma and taste.
• Leaven
• We knead the leaven, it turns out to be quite thick, roll it into a ball, put it in a glass, tighten it with a film and leave it for 4 hours at 30C., Or overnight at room temperature.
• Welding
• Add boiling water to the flour mixed with caraway seeds, stir thoroughly, after the resulting mass has cooled to 70C, add malt (in this case, white malt is a saccharifying element). Next, it is necessary to maintain the brew at 63-65C for 2.5 hours, then cool to 30C. The brew becomes much thinner and tastes very sweet.
• Opara
• Mix the tea leaves with the sourdough, add the flour, mix again and leave under the film for 4 - 5 hours at 30C. Dough is strong will increase in volume.
• Dough
• Dissolve salt and molasses in water and mix with dough, then add flour and knead the dough, transfer the dough into a greased container, cover with a film and leave for 1.5-2 hours at 30C.
• Sprinkle the work surface with rye flour, lay out the dough and shape 2 loaves, adding a minimum amount of rye flour just so that the dough does not stick. Transfer the shaped loaves to a sheet of baking paper. Try to keep the top side as smooth as possible - folds are the seeds of future cracks. Cover the loaf with a towel and leave to rest for 60-70 minutes. iron the workpiece with wet hands when drying.
• Preheat the oven to 250 ° C. Chop the loaves, sprinkle with water and place in the oven. After five minutes, lower the temperature to 210 ° C and bake for another 25-30 minutes. Unroll the loaves halfway through baking if necessary. After baking, sprinkle the bread with water again, or brush with starchy jelly, and leave the bread to rest for 10-12 hours.
• Some illustrations;
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The dish is designed for

2 loaves ~ 600gr.

Time for preparing:

12h

Cooking program:

Oven

Note

* Instead of molasses, you can use honey 80% by weight of molasses.

Thank you. I love "Riga" bread very much

[ivann]

I love "Riga" bread very much

ivann, sorry, but this is not "Rizhsky" bread, the original "Rizhsky" contains 10% wheat flour of the 1st grade, in this case it has been replaced by seeded rye, and this is a completely independent bread.

[Sergei]

Sergei, the perfect bun.

Thanks for the recipe, I liked the bread very much !!