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Two-thirds rye bread.

Two-thirds rye bread.

Category: Sourdough bread
Two-thirds rye bread.

Ingredients

Peeled rye flour 240 gr.
Wheat bread flour 160 gr.
Water 290 gr.
Dry yeast 1/4 tsp
Salt 9 gr.
Buckwheat honey 2/3 tbsp l.
Thick rye sourdough 160 gr.

Cooking method

  • I took half the dose and rounded the numbers a little.
  • Mix everything until smooth. I interfered with a wooden paddle. Form a ball, transfer to a bowl, tighten with plastic wrap. Proofing for 1-2 hours. My dough stood for almost two hours.
  • Lightly dust the table with seeded rye flour. Using your fingers, gently roll out the dough into a rectangle, fold it in three. First, wrap one third of the dough in the center, then wrap the remaining third on it. Turn the resulting cylinder upside down, cover with a towel or plastic wrap, and let rise for 20-30 minutes. Then we spread it on a dusty table with the seam up. Gently knead with your fingers, squeeze out the gas bubbles, and roll the roll tightly in the direction perpendicular to the previous cylinder. We shift the bar with the seam down on the flaxen fabric dusted with flour (I - on the non-stick fabric). Sprinkle the top of the bar with seeded rye flour and make cuts. Cover with foil. Proofing for 1-2 hours. My bar was proofed for an hour and a half. Heat the oven along with the stone (I have an ordinary baking sheet) to 250 degrees. She immediately put a frying pan on the bottom of the oven. Transfer the loaf to a baking sheet in the oven. (I dragged along with the non-adhering fabric). Pour a mug of boiling water into the pan. Reduce temperature immediately to 235 degrees. Steam baking for 8-10 minutes. Then another 20 (I have 40) minutes without steam. Turn off the oven, and with the door open, hold the bread on the oven rack for another 15 minutes. Take out the bread, wrap it in a towel, and forget about it for 12 hours.
  • Two-thirds rye bread.
  • And then cut off a piece and, inhaling the unusual rye aroma, bite into the crust, fighting off the home ones that have flown after their share.

Note

From cezeriye: 🔗

vladpit1401
Greetings. I have a question. Yeast is indispensable in this recipe?
Gasha
Hello! Sure you may! A drop of yeast (usually in Western or American recipes) is added to speed up the process, speaking Russian to kick off!

A small amount of yeast is usually added if the sourdough is very young, not yet gaining strength ... The mature sourdough, of course, is able to cope on its own.

But the young leaven will also raise the dough in the end, only it will be slower.
vladpit1401
Gasha, Thank you, otherwise the yeast after all the articles that I read does not warm me at all. :) I decided to use only leaven, since I have two of them.
Gasha
Good luck, and good breads to you!
vladpit1401
Gasha, pasibki
 

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