Narachanski - Нарочанский

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Arguably the most famous Belorussian bread.
Makes 1 loaf


1 loaf, gBaker’s %
Flour (Rye - 300g, whole wheat - 120g)420100%
Water31077.8%
Potato mash5012.4%
Malt (preferably rye white)307.2%
Molasses133.3%
Salt92.2%
Total812203%

preferment

Sourdough rye starter - 40g (100% hydration)
Rye flour - 100g
Water - 80g

Mix and let ferment for 3-4 hrs.

Scalding

Rye flour - 100g
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.

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 or
2 hours at 24°C and retard 12 hrs in refrigerator

baking

Bake in a steamed oven at 220°C for 10 minutes
Release steam and reduce the temp to 200. Bake for another 30 min.

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