Ukrainian bread - Украинский Столичный

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Makes 1 loaf

Ingredients(includes starter)2 loaf, gBaker’s %
Flour (420g whole wheat, 120g rye) 540100%
Water35565.7%
Salt91.7%
Total904167.4%

preferment

Mix
- 120 g of rye sourdough starter(100% hydration)
- 60 g rye flour
- 100 g water
Fermentation 3hrs

mixing

Mix
- 480 g wheat flour
- 190 g water
- preferment
Autolyse 20 min, add salt, knead 6 min.

fermentation

1.5 hrs with one stretch & fold.

shaping

Shape round loaf and place it in round basket.

proofing

60 minutes
Optional retard overnight in refrigerator.

baking

Bake at 240°C with steam for 10 min, 220°C for 30 min.
May need to cover with tin foil for last 10-15 min.

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