Lithuanian Holiday bread - Šventinė duona
Makes two loaves
from Праздничный хлеб ( Šventinė duona)
Preferment.
Rye flour - 150g.
Water - 150g.
Sourdough starter - 50g.
Fermentation 10-12 hrs @ 23°C
Scalding
Wheat four - 150g.
Hot water - 300g.
Caraway seed - 1 tbsp.
Mix and warm up to 65-70°C, let cool to room temp.
Final dough
Preferment - all
Scalding - all
Wheat flour - 600g.
Water - 90g.
Apple jam(sour type) - 60g.
Honey - 30g
Salt - 15g.
Just before baking poke several holes in the dough.
20 min at 220°C. Turn the loaves if the oven heat is not uniform.
30 min at 200
from Праздничный хлеб ( Šventinė duona)
| 2 loaves, g | Baker’s % | |
| Flour | 900 | 100% |
| Water | 540 | 60% |
| Apple jam | 60 | 6.7% |
| Honey | 30 | 3.3% |
| Salt | 15 | 1.7% |
| Total | 1167 | 171.7% |
Preferment.
Rye flour - 150g.
Water - 150g.
Sourdough starter - 50g.
Fermentation 10-12 hrs @ 23°C
Scalding
Wheat four - 150g.
Hot water - 300g.
Caraway seed - 1 tbsp.
Mix and warm up to 65-70°C, let cool to room temp.
Final dough
Preferment - all
Scalding - all
Wheat flour - 600g.
Water - 90g.
Apple jam(sour type) - 60g.
Honey - 30g
Salt - 15g.
fermentation
2.5 hrs with two stretch & fold.shaping
Divide and shape oval loaves.proof
60 minutes at room temp. 12 hrs in refrigerator.Just before baking poke several holes in the dough.
baking
10 min in a steamed oven at 250°C20 min at 220°C. Turn the loaves if the oven heat is not uniform.
30 min at 200
Comments
Post a Comment