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Moscow custard bread

Moscow custard bread

Category: Sourdough bread
Moscow custard bread

Ingredients

Leaven:
Head (ripe sourdough) 50 gr.
Rye flour 100 g
Water 100 g
Welding:
Rye wallpaper flour 90 gr.
Red rye malt 60 gr.
Ground cumin 2 gr.
Water 400 gr.
Dough:
Leaven all
Welding all
Rye flour 300 gr.
Dough:
Opara all
Rye flour 250 gr.
Salt 15 gr.
Syrup 15 gr.
Water 100 g

Cooking method

  • Leaven:
  • Stir, leave to ferment for 4-5 hours.
  • Welding:
  • Stir, heat, stirring, to 65C, it should darken and thicken. Leave for 2 hours for saccharification. It is advisable to keep the temperature constant - in a thermostat or at least wrap it in a blanket. Then cool to 35C.
  • Moscow custard bread
  • Dough:
  • Stir, leave to ferment for 3-4 hours.
  • Dough:
  • Stir salt and molasses with water, pour into the dough. Stir, add flour and knead until smooth. Give 30 minutes rest.
  • Form bread with wet hands and place in greased paper in a mold.
  • Moscow custard bread
  • Let it warm for 1 hour. Bake for 1 hour at 190-230C. After baking, sprinkle the bread with water and let cool slowly. Consume every other day.
  • It turned out like this:
  • Moscow custard bread

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Moscow custard bread

chlp
I don't put my sourdough in the refrigerator - I feed myself less, 50g per day, so that I don't go hungry.
Matryonushka

chlp, you can tell in more detail how to make such a leaven.

chlp
Quote: Matryonushka

chlp, you can tell in more detail how to make such a leaven.
For the time being, I'm using a regular spontaneous fermentation starter. First, I sprouted wheat, dried it, ground it, added a little sugar and began to feed it with rye flour and water. On the 5th day, a sourdough was obtained, which, after feeding, is more than 2 times suitable. In the technology of such breads, as far as I understand, they use a very sour sourdough to create the "right taste". But for now, you can get by with the usual leaven, previously refreshed - this is item 1 in the production of this bread. I recommend reading the following materials:
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stilllalive
Hello chlp!

I want to try to make your bread.

Is it obligatory to use rye wallpaper flour for brewing? I have never seen this on sale with us. Can you notice something about her?
We sell only peeled rye flour
Omela
stilllalive , unfortunately, the author of the recipe has not appeared on the forum for 2 years. You can replace the wallpaper with peeled flour. Good luck!
 

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