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Bread based on "Merchant"

Bread based on "Merchant"

Category: Sourdough bread
Bread based on the Merchant

Ingredients

Dough:
* Starter 25 g
* Rye flour 110 g
* Water 120 g
Dough:
* Opara all
* Rye flour 170 g
* Wheat flour 180 BC
* Fermented rye malt 25 g
* Sea salt 1 tsp
* Sugar 4 tsp
* Light raisins 50 g
* Walnut 50 g
* Crushed coriander 0.5 tsp
* Cumin 0.3 tsp
* Water 200 BC

Cooking method

  • Warm the jar with a starter in the morning for a couple of hours. Then we start preparing the dough:
  • Take 25 g of a starter, mix it with 55 g of rye flour and 60 g of water (heated).
  • Cover the dishes and place in a warm place.
  • In the late evening, make a second feeding (also 55 g of rye flour and 60 g of water)
  • Now we leave it until morning. I leave it in the kitchen, on the table (that is, I don’t put it away in the warmth, since the leaven is very active and it will have time to ferment in the morning)
  • In the evening, prepare the products:
  • Sort out the nuts, detail (not finely). Sort the raisins, wash, sprinkle on a napkin to dry.
  • Weigh rye and wheat flour, sift. Add caraway seeds, coriander seeds, crushed in a mortar (no need to grind into dust). Mix.
  • Prepare malt brew - scald 25 g of rye fermented malt in 100 g of boiling water. Wrap up and leave until kneading.
  • In the morning, take a bowl for kneading, pour 100 ml into it. lukewarm water and stir in it, salt and sugar until dissolved. Add saccharified malt and dough to this. Stir until a homogeneous emulsion is obtained. Introduce fillers. Stir until spreading.
  • Pour in a dry spice-flour mixture. Knead the dough, dense, sticky.
  • Cover the dishes with foil and place in warmth for the initial rise.
  • When the dough has doubled, start molding. To do this, take any form, with a volume of at least 1 liter. Lubricate. Place the dough in it. Cover and place in warm place for proofing. As soon as the bread has risen twice, turn on the oven and heat it to 210 * C.
  • Before planting the bread in the oven, you need to moisten its top with a spread of 1 tsp. wheat flour and 1 tbsp. l. boiled water. Make notches (cuts, punctures)
  • Bake at the specified temperature for 20 minutes. Then reduce the heat to 190 * C and bake until cooked for another 40 minutes (there may be variations according to the characteristics of the oven)
  • It is imperative to cool the finished product on the wire rack.
  • The crumb of the product is dense, finely porous. The bread is fragrant, flaky, with a very thin crust. Fillers are very, very appropriate.


TID-SDA
How do you make a starter?
ANGELINA BLACKmore
Dmitriy, like this:
"Eternal" leaven
or like this:
Raisin starter, problems and tips # 5

Larik13
Good evening！ Yours！ Delicious, thank you！
Bread based on the Merchant



Bread based on the Merchant
ANGELINA BLACKmore
LarissaThanks for the report and for baking and tasting. The bread is really delicious.
I haven't baked it for a long time. We must also do it.
Larik13
He has been in my bookmarks for a long time, so I did it, it looks worse on the pictures, but he's handsome！ I put a little nuts and raisins, my husband doesn't like it. I am a lover and connoisseur of rye breads, I will still bake by all means！
ANGELINA BLACKmore
Quote: Larik13
I am a lover and connoisseur of rye breads, I will still bake by all means！
How happy I am !!!
Bake for good Health !!!
 

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