Narachanski - Нарочанский
Arguably the most famous Belorussian bread.
Makes 1 loaf
Rye flour - 100g
Water - 80g
Mix and let ferment for 3-4 hrs.
Malt 30g
Mashed potatoes - 50g
Caraway seeds - 1 tsp.
Boiling water(best from boiled potato) - 230g
Pour 1/2 of water into the flour, mix well; add the remaining water and warm the mix to 65deg. cover and let cool down. Mix with preferment
Let ferment for 3 hrs.
2 hours at 24°C and retard 12 hrs in refrigerator
Release steam and reduce the temp to 200. Bake for another 30 min.
Makes 1 loaf
| 1 loaf, g | Baker’s % | |
| Flour (Rye - 300g, whole wheat - 120g) | 420 | 100% |
| Water | 310 | 77.8% |
| Potato mash | 50 | 12.4% |
| Malt (preferably rye white) | 30 | 7.2% |
| Molasses | 13 | 3.3% |
| Salt | 9 | 2.2% |
| Total | 812 | 203% |
preferment
Sourdough rye starter - 40g (100% hydration)Rye flour - 100g
Water - 80g
Mix and let ferment for 3-4 hrs.
Scalding
Rye flour - 100gMalt 30g
Mashed potatoes - 50g
Caraway seeds - 1 tsp.
Boiling water(best from boiled potato) - 230g
Pour 1/2 of water into the flour, mix well; add the remaining water and warm the mix to 65deg. cover and let cool down. Mix with preferment
Let ferment for 3 hrs.
mixing
Mix all remaining ingredients with fermented scalding, kneed several minutes. May have to adjust water/flour.fermentation
3-4 hrs or until double in size.shaping
With wet hands shape round or oval loaf.proofing
4 hours at 30°C or2 hours at 24°C and retard 12 hrs in refrigerator
baking
Bake in a steamed oven at 220°C for 10 minutesRelease steam and reduce the temp to 200. Bake for another 30 min.
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