Moscow rye bread - Московский хлеб
100% rye bread. Typical Russian scalded bread.
Makes 1 loafs
Preferment I
Rye flour - 50g.
Water - 50 g.
Rye sourdough starter(100% hydration) - 35 g.
Mix and ferment 4 hrs.
Scalding
Rye flour - 60g.
Rye malt - 25g.
Ground caraway seeds - 1 tsp.
Boiling Water - 205 g.
Pour half of the hot water into flour and malt, mix and add remaining water while stirring.
Let cool down to room temp.
Preferment II
Rye flour - 165g.
Yeast - 4g.
Scalding - all
Preferment I - all
Fermentation 6 - 12 hrs
Final dough
Rye flour - 175g.
Water - 60g.
Salt - 8g
Molasses - 5g.
Preferment II - all
Mix, knead briefly.
Fermentation 6 hour.
Makes 1 loafs
| 1 loaf, g | Baker’s % | |
| Rye Flour | 450 | 100% |
| Water | 310 | 70% |
| Malt | 25 | 5.6% |
| Molasses | 5 | 1.1% |
| Salt | 8 | 1.8% |
| Yeast | 3 | .7% |
| Total | 806 | 179% |
Preferment I
Rye flour - 50g.
Water - 50 g.
Rye sourdough starter(100% hydration) - 35 g.
Mix and ferment 4 hrs.
Scalding
Rye flour - 60g.
Rye malt - 25g.
Ground caraway seeds - 1 tsp.
Boiling Water - 205 g.
Pour half of the hot water into flour and malt, mix and add remaining water while stirring.
Let cool down to room temp.
Preferment II
Rye flour - 165g.
Yeast - 4g.
Scalding - all
Preferment I - all
Fermentation 6 - 12 hrs
Final dough
Rye flour - 175g.
Water - 60g.
Salt - 8g
Molasses - 5g.
Preferment II - all
Mix, knead briefly.
Fermentation 6 hour.
shaping
With wet hands shape round log and place into oiled pan.proof
60 - 90 minutes or until rises above the pan rims.baking
30-50 min at 200°CTent with foil after 20 min to avoid top overburn
Comments
Post a Comment