Rye bread "Olive"

Category: Sourdough bread
Rye Bread Oilseed

Ingredients

Starter 37 gr. flour, 90 gr. water
OPARA 75 gr. flour, 180 gr. water
DOUGH
whole dough 255gr.
flaxseed - 40g.
salt - 8-10g.
peeled rye flour - 425g.
water-200gr. (150 + 50)

Cooking method

  • Rye bread Oily is produced from peeled rye flour with the addition of flax seeds and other raw materials in accordance with the recipe RC 9113-140-05747152-95 molded and hearth.
  • LEAVEN
  • We prepare the sourdough in the evening for this we take 10g. active starter culture 100% moisture, add 85g. water and 32gr. flour, mix, cover and leave overnight.
  • OPARA
  • Add 38g to the starter. flour and 90g. mix water and leave for 4 hours at 29-30C, simultaneously with the dough soak 40g. linseed
  • seed in 150g. water from the dough. The finished dough is rather liquid, does not grow when ripe, but only actively bubbles.
  • During the maturation of the dough, the soaked flax seeds turn into a jelly-like mass.
  • DOUGH
  • Just briefly knead the dough with flour, salt, soaked flax seed and the remaining 50g. water (for the mold version add another 20-40 g. water), leave under the film, lid for 60-90 minutes. at 29-30C.
  • Then the future bread is molded and proofed for 1 hour at 29-30C. While proving, touch the growing bread twice with wet hands.
  • Baking without steam for 1 hour (15 minutes at 250C, bake for 45 minutes at 170C).
  • Rye Bread Oilseed
  • It is quite simple to make such bread, and enjoy the great taste and delicate aroma.
  • source: "COLLECTION OF RECIPES AND TECHNOLOGICAL INSTRUCTIONS for the preparation of bakery products using rye flour."


Mariii
dogsertan, good day. Trying to bake this bread again and again. From time to time it turns out better, but since I'm still completely new to leavening, so far everything is not entirely clear in my head. If the recipe says we take a certain amount of active sourdough, then this means that I take my sourdough from the refrigerator, feed it, wait until it starts bubbling, grows, then take 10 grams from it and add flour and water to it? Or I just take the leaven out of the refrigerator, let it warm up for several hours, then I take 10 grams from it, add flour and water to it, put it overnight and then make a dough from it?
Sorry if the question sounds very stupid, but so far I have a mess in my head. There is a lot of information, I read a little bit, but so far everything has not been systematized.
Mariii
I like this bread very much to my taste. But it comes out a little thick with me, when you take it out of the oven it is so heavy, strong (like a stone, as my husband says), there is not enough airiness. But maybe that's the way it should be. I can only compare it with store-bought bread, but they will be more airy.

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