Spicy Latvian bread according to GOST

Category: Yeast bread

Kitchen: Latvian

Ingredients
For one bread weighing about 500g:
Rye flour (I took peeled flour)	250 g
Bran (I didn't have rye, so I took wheat, otherwise the bread would be completely black inside)	75 g
Starter cultures (I assumed that the water and flour in the sourdough in the recipe should have been 1: 1)	100 g
Malts (I took fermented)	25 g
Salt	2 g
Yeast	2 g
Ground coriander, cumin, ginger
Water up to weight amount 65% by weight of dry ingredients. I calculated that this is about 230 grams

Cooking method

Fermentation warm for 4 hours. During this time, the dough increased in volume three times and became covered with holes and cracks, but inside it is very finely porous, which is typical for 100% rye dough. something he got worse for me, twice as much
Shape the bread with wet hands on a wet table and let it proof for 30 minutes on baking paper. I didn't cover him with anything.
During this time, heat the oven with a baking stone in the lower third to a maximum (550F, 280-300C).
Brush the bread with water and bake for 25 minutes, with steam, lowering the temperature after the first 5 minutes of frying to 390F / 175C. Five minutes before the end of baking, brush the bread with water or boiled starch. boiled starch
Put the finished bread on the wire rack and cover with a towel. Let it cool slowly for at least 2 hours.
Irishka taught me how to make a quick sourdough:
1. I tore a piece of rye dough from the previous bread. If you will not bake the second bread right away, then you need to put this piece in a jar under the lid in the refrigerator.
2. Stir this slice in the evening of the previous day with a glass of warm water with a whisk until foamy. Sift a glass of rye flour there. Beat again with a whisk.
3. Cover with a towel and put in a nightstand for the night, for example.
4. In the morning load everything into HP according to the recipe. Consider our nocturnal dough the sourdough from the recipe. And it is from her to take 100 grams. Pour 230 ml of water into a glass. Heat some of the water from a glass to a temperature of fresh milk and dilute 2 g in it. yeast. I poured some flour to the bottom, then bran. then leaven, then live yeast, then flour again, etc. according to the recipe. Top water.
Kneaded for Pizza. Kneading 15 minutes. The dough was allowed to stand in the HP for four hours.
Moistened the table with water. She put a bowl of warm water nearby and dipped her hands all the time. I did it in a silicone mold, which I had previously sprinkled with water. I laid out the dough. Allowed to rise almost to the edge of the form. The oven is heated to maximum. She put a frying pan of hot water down. As the water boiled away, the water was topped up from the kettle. I moistened the top of the bread with warm water, and made cuts with the blade. Sprinkled with caraway seeds. (If done out of shape, it is convenient to shape the bread with a scraper.)
A few minutes before putting the bread in the oven, I turned the knob to 180 degrees. Well, then everything is as written.

Note

From the magazine Ludmila mariana_aga

She pushed me to this wonderful bread Irena... thank you, Irishka, huge for your help and support ...

And, of course, many thanks to Lyudmila ... I love such bread ...
I put this recipe here, because yeast is still present in the dough, and I do not quite have sourdough ...
But the bread, unfortunately, was not to my taste ... Too bland. Please note that there is sooo little salt in the recipe, and there is no sugar at all, I would add sourness there. So GOST is GOST, but you have to think with your head ... This, of course, does not in any way detract from its dignity, because things like salt and sugar can be added to taste.