Czech rustic bread - a variation on the theme.

Category: Sourdough bread
Kitchen: Czech
Czech rustic bread - a variation on a theme.

Ingredients

Leaven:
rye 100% sourdough 20g.
peeled rye flour 63g.
water 87g.
Dough:
wheat flour 300g.
whole grain wheat 100g.
peeled rye flour 100g.
leaven 150g.
yeast 4d. (1h. L.)
sea ​​salt 10g.
water 300g.

Cooking method

  • Mix the starter products and leave for 8-12 hours at room temperature. temperature. The leaven rose and began to fall in the center.
  • Put all the ingredients for the dough in the bread maker's bucket in a convenient order for you. Kneading on the noodle program 2 times in a row - you can see how the dough, which is thin at first (smeared under the shoulder blades), begins to converge and becomes elastic, although sticky.
  • Raise in an oiled bowl under the film 2.5 hours (more than 2 times increase).
  • Form a loaf or a ball by folding the dough. The loaf / ball should be reasonably tight, with a taut surface. Dip in rye flour.
  • Reinforce for 1.5 hours. I settled in a glass duck under the lid... The tight cover prevents the crust from drying. I traditionally distribute under a towel. Even the parchment was damp under the lid. The dough rose more than usual. And after all, how much I read about a mug of boiling water ... until she poked her nose herself - I did not understand!
  • Bake in hot (Warmed up for 30 minutes) utyatnitsa (or someone like that), under the lid for 20 minutes, without the lid for 25 minutes at 230 *.

The dish is designed for

1 loaf

Time for preparing:

the bread itself - 5 hours.

Note

I am delighted with a puppy! Today's bread (recipe crucide with changes) I finally got what bread should be! Thin deliciously crispy crust - just like baguettes. The crumb is moderately dense, moderately airy, moderately moist - in general, I am proud of myself.
I could not resist the temptation boast publish the recipe, highlighting the nuances that led to this result.
🔗
Yes, Bread is easy and hard (from)

abksar
Please tell me, is 87 ml of liquid enough for everything ?! I wanted to bake beautiful photos - only doubts gnaw.
Nataly_rz
abksarcertainly not enough. In the original recipe, another 300 g of water is added to the dough. The original can be viewed here: 🔗
FrostI hope you will forgive me for getting in with my amendments in your absence
abksar
Nataly_rz thank you very much! Since I am still a "young baker", I do not always catch where and what to look at. But a small amount of water alerted me. Thanks a lot again for your help.
Frost
Oh, I haven't been on the site for almost a year.
Excuse me, please - I transferred the recipe to a new form, and lost the water.
Of course, 87g in sourdough water and in the main dough 300g.
Nataly_rz, thank you very much !!!
Viki
Quote: Morozik

Oh, I haven't been on the site for almost a year.
Horror!
How could you leave us for a whole year?
I added water to the recipe. What else to do to see you more often?

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers