Ukrainian bread - Украинский Столичный
![Image](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifJpMR4bV_-x7OhRvPJNbYpp-gnqF9X1t6CdISimH6Xrc1WkNO20onkRokzuOqgG6jt-JANZaZK3mkBxO4SdpzMsrDDSKQBCetWzskiW4yPraPPElfvD61JvuliUN7SVlu0l1CWAPKbO0z/s640/ukr.jpg)
Makes 1 loaf Ingredients(includes starter) 2 loaf, g Baker’s % Flour (420g whole wheat, 120g rye) 540 100% Water 355 65.7% Salt 9 1.7% Total 904 167.4% 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.