Bakery Goods

Probably the most popular Russian rye bread. Makes 1 loaf 1loaf, g Baker’s % Flour (84% rye, 16% whole wheat) 460 100% Water 315 68.4% Malt 24 5.3% Salt 5 1% Molasses 19 4% Sugar 29 6.3% Total 852 185% Coriander: 1tsp + pinch for sprinkle. preferment I Rye sourdough starter(100% hydration) - 35g Rye flour - 100g Water - 80g Mix and ferment for 6-8 hrs Scalding Rye flour - 80g Water - 215g Malt -24g Ground coriander seeds - 1tsp Method 1. Mix equal amounts of flour and water(@65°C), add ground coriander seeds Once uniform mix in remaining hot water. Let cool. Method 2. Mix flour and ground coriander seeds with all water. Heat the mix continuously stirring until reaches 65 °C. Remove from heat and let cool. preferment I Rye sourdough starter(100% hydration) - 35g Scalding - all Mix and ferment for 2 hrs final dough Rye flour - 200g Whole wheat flour - 80g Water - 20g Preferment - all Salt - 5g Sugar - 29g Molasses - 19g Dissolve salt, su

100% rye bread. Makes 1 loaf 1 loaf, g Baker’s % Rye Flour 460 100% Water 330 72% Rye Malt 14 3% Salt 7 1.5% Total 813 176.5% Preferment Rye flour - 100g Water - 80g Rye sourdough - 20g Mix and ferment for 6-8 hrs at 23 °C scalding Rye flour - 80g Water - 150g Caraway of anise seed(ground if desired) Malt - 14g Mix 80 g of flour with equal amount of hot water, add remaining hot water. Mix and set aside to cool. Final dough Rye flour - 280g Water - 100g Salt - 7g Scalding - all Preferment - all fermentation 2 hrs. shaping Shape a log loaves and place into the oiled pan proof 50-60 minutes or until doubled in size. baking 60 min at 200°C

Makes two loaves 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°C 20 min at 220°C. Turn the loaves if the oven heat is not uniform. 30 min at 200

100% rye bread. Typical Russian scalded bread. 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°C  Tent with foil after 20 min to avoid top overburn

Makes 1big loaf 1 loaf, g Baker’s % Semolina Flour 500 100% Water 330 66% Salt 7 1.4% Total 837 167.4% Preferment. Flour - 100 g. Water - 120 g. Sourdough starter( lievito madre ) (50% hydration) - 50g Mix and let ferment for 6-8 hrs. mixing Mix the rest of the flour and water with starter. Let the dough sit for 30 min, then add salt and knead for 6-7 min. fermentation 1.5 hrs with one stretch & fold. shaping Make rectangular shape, fold corners in, catching as much air as possible. Repeat with resulting rectangular, then shape into a ball proof 30-40 minutes or until triple in size. Before baking press the center of  the loaf with rolling pin and fold, make several vertical cuts (see video below) baking 10 min in a steamed oven at 230°C. release steam and bake 20 min at 200 °C.

Makes 3 small loaves 3 loaves, g Baker’s % Flour (bread flour 150g, semolina 450g) 600 100% Water 350 62.5% Salt 11 1.8% Yeast 7 1.2% Malt 10 1.7 Total 978 163% Biga Bread flour - 150 g. Water - 70 g. Yeast - 2 g. Mix well, ferment for 16-20hrs. Final dough Mix the biga with the rest of ingredients and knead for 8 min. Set aside for 20 min. Divide the dough into 3 equal parts, shape into balls and let rest for 10 min. On a slightly oiled surface roll each ball into a string, then flatten it with rolling pin and fold together like an envelop. Let rest for 10 min. Repeat three or four times. shaping Shape into long string, arrange the string in zigzag with tail on its top lengthwise. Pat with wet towel and dip in sesame seed proof 50-60 minutes @ 28 C baking Bake at 220°C for 30 minutes with steam

Everyday Italian Sourdough Bread - Pane Comune con Lievito Madre Makes 2 loaves 2 loaves, g Baker’s % 1/3 Whole Wheat + 2/3 AP Unbleached Flour* 675 100.0% Water* 445 65.9% Yeast 7 1.0% Salt 14 2.1% Malt syrup 5 0.7% Total 1146 169.8%  *includes 150g sourdough starter( lievito madre ), 50% hydration Mix 150 g of sourdough with flour and water(425g), let stand for 30 min . Mix 20 g of water with yeast and malt syrup, add to the dough and start kneading. Add salt. Knead for 3-4 min.  Fermentation 1 hr. with one stretch & fold. Shape batards or round boule. Proof 30 min. Score. Bake: first 10 min @250 C with vapor; then 20 min @ 220 C .

Makes 2 loaves (This is obviously a picture of bread made with white flour, but it gives the general idea) Dough 2 loaves, g Baker’s % Whole Wheat Flour 660 100.0% Water 380 57.6% Yeast 14 2.1% Salt 12 1.8% Oil 60 9.1% Brown sugar 80 12.1% Milk 100 15.2% Rolled Oats 150 22.7% Raisins 200 30.3% Ground cinnamon 20 3.0% Total 1676 254% Soak raisins in warm water for 2 hrs, remove and pat dry. Soak oats in milk for 30 min. Mix cinnamon with 20 g. sugar, set aside. Mix all ingredients, except the cinnamon and raisins; knead for 5-6 min, add raisins and continue kneading until incorporated. Fermentation 2 hrs with one stretch & fold. Divide and roll each portion with in rectangular shape with one side two times longer than the other and the short side as long as pan width. Spread cinnamon/sugar mix evenly on the dough, leaving about 2 cm from edges uncoated . Roll into log shape, place in

Makes 2 loaves 2 loaves, g Baker’s % Flour (50/50 A P unbleached and wh ole whea t) 660 100.0% Water 380 57.6% Yeast 14 2.1% Salt 12 1.8% Oil 60 9.1% Honey 60 9.1% Milk 100 15.2% Rolled Oats 150 22.7% Raisins 200 30.3% Ground cinnamon 14 2.1% Total 1650 250.0% Soak raisins in warm water for 2 hrs, remove and pat dry. Soak oats in milk for 30 min. Mix all ingredients, except the cinnamon and raisins; knead for 5-6 min, add raisins and cinnamon, continue kneading until incorporated. Fermentation 2 hrs with one stretch & fold. Divide and shape two logs, place into tins. Spray with water and sprinkle rolled oats on top. Proof 40-60 min. Bake 35-40 min @220 C

Two pan loaves or 10 buns Dough 2 loaves, g Baker’s % Flour  (75% AP unbleached +  25% whole wheat) 680 100.0% Water 425 62.5% Yeast 17 2.5% Salt 15 2.3% Oil 51 7.5% Honey 51 7.5% Milk 77 11.3% Rolled Oats 112 16.5% Total 1428 210% Soak the oats in the milk for 30 min. Mix all ingredients and knead for 3-4 min. Fermentation 2 hrs with one stretch and fold @1 hr. Divide and form logs and place into pans. Spray lightly with water and sprinkle rolled oats. Proof 40 - 60 min.  Bake 35 min @ 220 C