Ukrainian tin bread on rye sourdough

Category: Sourdough bread
Kitchen: ukrainian
Ukrainian tin bread on rye sourdough

Ingredients

Dough:
mature rye sourdough 170 g
Rye flour 80 g
warm water 35 g
Dough:
dough without two tablespoons
Rye flour 235 g
wheat wallpaper or whole grain 100 g
warm water 310 g
salt 7 g
some vegetable oil didn't measure

Cooking method

1. I took out a jar of sourdough from the refrigerator and left it on the table for 2 hours to reach room temperature.
2. Put all the starter culture from the jar into a plastic box. I added 35 grams of warm water and mixed well with a fork.
I added flour, mixed well, got a thick mixture, smoothed it out. Covered with foil and put in a warm corner to ripen for 3 hours. After 3 hours, I put 2 tablespoons in a clean jar and refrigerated for the next time.
3. In a large bowl, sifted both varieties of flour, salt and mixed well with a paddle or spatula.
4. I poured warm water into a box with dough - 310 g, mixed very well. The result is a homogeneous liquid mixture.
5. This liquid mixture is poured into flour. I mixed it first with a spatula, then with my hands until a viscous dough was obtained.
Do not knead the rye dough for a long time, just to enrich it with oxygen and until smooth.
6. With wet hands in a bowl, collect the dough into a lump, round into a ball. Cover and put in a warm corner for 1.5 hours to ripen.
7. Lubricate the work surface with vegetable oil or water. With the help of a spatula or a scraper, put the dough on it and collect it in a tourniquet or lump along the length of the mold, since such a dough is necessary
bake in a mold.
8. Grease the mold well with vegetable oil and transfer the dough into it with a scraper. It should fill all the corners well so that there are no voids. You even need to knock the bottom of the mold
on the table. Align the top well. Cover with a towel and put in a warm place to rise.
The ascent time is not standardized. Tetso must rise to the top of the form, that is, double.
9. Preheat the oven to a maximum of 250-260 g.
10. Sprinkle the dough with cold water and bake for an average of 40 minutes. Depends on oven and mold. Until ready. The finished bread rings when you tap your finger on the top or
bottom.
11. During baking, make a starch mixture - dilute 0.5 teaspoon of potato starch with 1-2 tablespoons of water.
12. Remove the bread from the oven, brush the top with starch for a shiny crust and let stand in the pan for 15 minutes.
Then put it on a wire rack, wrapped in a clean towel.
Allow at least 5 hours to rest.

The dish is designed for

one loaf

Note

The bread turned out to be soft, almost no crumbs were cut well.
Tasty.
Recipe from Irina Khlebnikova.

celfh
Very beautiful bread Real
SvetaI
Markusy, Anna, wonderful bread, what a porous crumb! Your leaven is very strong
Tashenka
Markusy, Anna, wonderful bread! Please tell me what size your shape is.
Markusy
These are the forms. This is for Englishcake.
Ukrainian tin bread on rye sourdough
And I would like one like Khlebnikova's.
I saw someone in the "accessories" section.
Markusy
I have baked bread for the third time, but I changed the recipe a little.
Added 1 tablespoon honey and poured into flour
sunflower seeds, flax and sumsum.
The rest is on technology. But it turned out to be bread
a little dark
Ukrainian tin bread on rye sourdough
I kept it in a towel overnight and cut it.
It didn't crumble at all. Soft, porous, delicious,
but it seems to me that it is a little damp.
I don’t understand why? The stove was afraid for longer, the top began to darken.
I sprayed the oven with water several times.
Maybe the temperature should be lowered?
Ukrainian tin bread on rye sourdough
It is dark, poor lighting.

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