no ... it's not soda bread. This is such a tricky fermentation in the oven under very warm conditions.
And the main thing there is that when rye flour is moistened, we get the beginning of fermentation, as in a classic sourdough. Hence the requirement high the amount of liquid.
It is rye flour that contains for fermentation all necessary. BUT both good and bad.
And now the bad part of the microorganisms must be contained. For this, you just need soda, honey and, ideally, Sour milk. But sweet environment + soda + good heat is generally enough to start normal fermentation process.
This will make the flour ferment as it should, honey + soda, even without sour milk, will work as sterilizers, or something. If it's rude.
Moreover, in this aspect, milk is even better. It will turn sour later and the bread will taste less sour than keeping kefir or whey warm for 3 hours. Moreover, soda here acts as an acid neutralizer, softens the acidic taste.
Soda also accelerates the softening of the wheat additive gluten.
So soda is needed here from all sides.
Therefore, for fermentation, sour milk is not the most necessary in the recipe. It is desirable because it will ferment more intensively and the taste of the bread will become more intense, but at the same time it can be very sour.
it is not in vain that there is a requirement for flour. ZH flour is the richest in composition for fermentation purposes. On an empty seeded or peeled garbage can turn out. We need flour rich in nutrients and microorganisms to give accelerated fermentation.
This is not yeast-free bread. This is bread with accelerated fermentation on its own yeast and MKB in the presence of soda.
And the milk will surely turn sour, as fermentation begins. There, their acids will begin to form and fermented milk fermentation will start, which will certainly cause sour milk. Moreover, the correct delicious souring. Like when a crust of rye bread is thrown into the milk. The purest MKB will acidify milk, multiplying.
In general, a very tricky recipe. There is not enough knowledge to the end to understand all the nuances.
When we grow sourdough, at first a harmful fauna develops there, which is supplanted by a good one, and this good fauna accumulates acids, good wild yeast and MCB multiply in it.
But if you discard the first stage with bad fauna, and immediately go to the stage of fermentation and accumulation of taste, then this is what is imitated in this recipe
By applying a very warm fermentation temperature + neutralization of excess acid with soda + sweet medium as a preservative.
How strongly each of these factors works and how healthy the bread is,
without accumulation
harmful microorganisms - I cannot estimate, there is not enough knowledge.
To what extent this fermentation can be compared with the classical one in terms of effectiveness, I also cannot check it out.
Then comes the warm-up. The inside of the bread should warm up to 94-96 degrees for safe cooking. It is very interesting if the bread reaches these temperatures without drying out?
In general, I cannot fully appreciate this technology. Maybe this super-duper know-how is delicious, or maybe something that is not entirely safe can be saved there.
