Palanga
Classic Lithuanian rye-wheat bread, mildly sweet and sour with caraway seeds.
Based on Хлеб " Паланга" (Palangos duona)
Day 1.
Preferment I
20 g. sourdough rye starter (100% hydration)
87 g. rye flour (sifted)
70 g. water
Mix and let ferment at room temp for 12 hrs.
Scalding
100 g. whole wheat flour
1 teasp. caraway seed
200 boiling water
Mix well, cover with air tight lid(aluminum foil) and let sit at 60 deg C for 3 hrs, cool down to room temp.
Day 2.
Preferment II
Preferment I
Scalding
75 g. rye flour
Mix, ferment for 3.5 - 4 hrs @ 25 C. Will double in size
Final Dough
Preferment II
90 g. rye flour
100 g. wheat flour
20 g. honey
8 g. salt
33 g. caraway seed infusion or water
Mix and kneed
Fermentation 60 min or until doubled in size at 28 deg.
Form the loaf, proof 60 min. @ 28 deg.
Before baking baste the loaf with starch emulsion, poke holes
Bake
10 min @ 250 deg C with steam
40 min @ 200 deg C
Based on Хлеб " Паланга" (Palangos duona)
Day 1.
Preferment I
20 g. sourdough rye starter (100% hydration)
87 g. rye flour (sifted)
70 g. water
Mix and let ferment at room temp for 12 hrs.
Scalding
100 g. whole wheat flour
1 teasp. caraway seed
200 boiling water
Mix well, cover with air tight lid(aluminum foil) and let sit at 60 deg C for 3 hrs, cool down to room temp.
Day 2.
Preferment II
Preferment I
Scalding
75 g. rye flour
Mix, ferment for 3.5 - 4 hrs @ 25 C. Will double in size
Final Dough
Preferment II
90 g. rye flour
100 g. wheat flour
20 g. honey
8 g. salt
33 g. caraway seed infusion or water
Mix and kneed
Fermentation 60 min or until doubled in size at 28 deg.
Form the loaf, proof 60 min. @ 28 deg.
Before baking baste the loaf with starch emulsion, poke holes
Bake
10 min @ 250 deg C with steam
40 min @ 200 deg C
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