Breads by flour type

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Struan

SOAKER (24 hrs. Refr) Rice cooked 100g. Quinoa cooked 100g. Rolled oats 100g Polenta 40g. Water 100g. Yogurt 220g Salt 4g. PREFERMENT (6 hrs. rt) Water 100g. Whole wheat 40g. Rye 30g. LEVAIN (12hrs. rt) Preferment all (170g.) Whole wheat 150g. Water 150g DOUGH Water 50g. Brown sugar 75g. Salt 9g Bread flour 200g Olive oil 20g Bulk fermentation 5 hrs, one s&f. Proof 2hrs Bake 250C 10 min with steam 200C 20 min

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

Makes 1 loaf 1 loaf, g Baker’s % AP Flour (preferment - 206g. ; dough - 274g.) 480g 100% Water 312g 65% Yeast 10 2.1% Salt 10 2.1% Total 812 169% preferment flour - 206g. water - 154g yeast - 10g, Mix and ferment for 3-4 hrs, mixing Mix the preferment with the rest of components, knead 8-10 min. fermentation 1.5 hrs. shaping Degas and shape round boule. proofing 40 min. baking Scoring: one deep horintal side cut ~ 2 cm deep Bake in a steamed oven at 200°C for 40-45 minutes

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