Rye-wheat bread based on the "Russian"

Category: Sourdough bread
Rye-wheat bread based on Russian

Ingredients

Dough:
Rye sourdough 100% moisture 140g.
Rye wallpaper flour 250g.
Water 150g.
Dough:
All dough
Wheat flour 160g.
Peeled rye flour 120g.
Dry instant yeast 1g. (1/4 tsp.)
Salt 8d.
Honey 30g.
Rye fermented malt 1.5 tsp.
Water 160ml + 2st. l.

Cooking method

  • Our friend asked me to teach him how to cook duck pilaf, cooked and invited us to this pilaf. He solemnly brought in the cauldron and said that it was pilaf, which I taught him, BUT! He didn't have a carrot, he did it without. Didn't find a duck, took a chicken. And as a result, there was no rice and he took buckwheat ...
  • This is so, a digression for those who will be here looking for traces of the "Russian", but they are here, really!
  • For several years now I have been baking 1-2 sourdough rye breads according to the recipe of Chuchelkin "Rossiyskiy" according to GOST, for which many thanks have been said to her. I bake on weekends, and I keep the sourdough all week, of course, in the refrigerator. According to the basic recipe, 70 g of active sourdough is needed for dough, and after two dressings, more of it always accumulates. And I don't want to throw out horror. Therefore, I constantly increased the amount of sourdough a little bit, recounting the amount of flour-water in the recipe. And at the same time I tried various additives common to rye: malt, honey, cumin (I love it!), Gluten (you don't need to put it in), other types of rye flour ...
  • The result is a different bread that is more leavened and well worth showing.
  • The technology is the same as for Rossiiskiy:
  • For the dough, beat 150 g of active sourdough with water, and, gradually adding flour, knead a rather steep dough. I help myself with a scraper. Tighten with a film and leave for 4 - 4.5 hours, but if it does not work, you can also overnight, especially if it is cool. During this time, the bun becomes loose:
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  • Knead the dough: pre-brew the malt with a couple of spoons of boiling water, leave to cool. Mix everything except salt and caraway seeds, leave for 10-15 minutes. Then add salt and knead the dough, knead for 5 minutes. Add caraway seeds and knead for another two minutes.
  • / 0da9703b8c614eb79a48bddedc0787a4]Rye-wheat bread based on Russian
  • Using a scraper, dump the dough onto a wet table and form a ball:
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  • and then return it to ferment in a mixer bowl or bowl:
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  • Fermentation - 1 hour at 30 *, I put it in the microwave with a mug of boiling water, and in the summer - just on the table. The ball is clearly increasing in size. Carefully, using a scraper, we transfer it to the table and with wet hands we form the bread, trying not to deform it too much. For this, it was necessary to form a ball before the first proofing: if this is not done, the dough has no shape, and it is necessary to sculpt a ball out of it, and at the same time we will greatly deform it. And so the ball is almost ready, you just need to wrinkle it slightly and place it on baking paper. And cover.
  • / ff04981c2ccd4cbea89f69dc09bd4e0e]Rye-wheat bread based on Russian
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  • Final proofing - I have 35-50 minutes. (make sure that the workpiece does not "float"), while we heat the stone or baking sheet to 200 *. This is how my distant bread looks like:
  • / 9c06253ab31d4a2189dee6e250e3c114]Rye-wheat bread based on Russian
  • Using a shovel (or something similar, flat), transfer the workpiece to a stone or place it on a baking sheet directly on paper. Sprinkle with water.
  • Baking 40 min. A couple of times you need to turn the bread (gloves are a must!), If the top is very dark, cover with foil.
  • Wash the finished bread with water. Cut as it cools.
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  • And here is the form option:
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  • / c5df6b12824848a58050bb6de3996298]Rye-wheat bread based on Russian
  • For tin bread, you can take 2-3 tablespoons of more water.

Note

The amount of water in this bread can vary greatly depending on the moisture content of the flour, your experience with wet (sticky) dough, and so on. I love batter, which is why bubbles.
Since this is "based on", you can also do whatever you like with this recipe, success!

barbariscka
Ira, wonderful bread! Handsome, that one, that another ...
kisuri
Thank you, dear Master! I studied with you.
barbariscka
Oh, Irisha, with your lips, but still learn and learn !! The greats said correctly, the more you learn, the more you understand, how little you know. But when you get good bread, it's such a pleasure, so I'm very happy for you.
kisuri
Quote: barbariscka

Oh, Irisha, with your lips, but still learn and learn !! The greats said correctly, the more you learn, the more you understand, how little you know. But when you get good bread, it's such a pleasure, so I'm very happy for you.
Yes Yes! When you take out such a loaf from the oven - ... it's impossible to get used to it! It's like hugging a child or an adult!
kisuri
I slightly changed the recipe, slightly different ratios: less dough, more flour and water in the dough. The bread is less sour and less spreading during proofing.
Important: during the final proofing, make sure that the workpiece does not overstay, does not "float", but with rye it is easy. Then it turns out to be flat. Also tasty, but - not that!
This is how it turns out new and corrected: Rye-wheat bread based on Russian
Natali06
Irish, On a visit to you: girl_haha: You have a beautiful bread!
I probably, or a brake Thank you for trying to explain to me. I started the leaven at one time, but something got stuck somewhere, and I gave up this venture. Now we have to wait for new inspiration
And you tell me: does sourdough bread taste very different from yeast bread?
kisuri
Quote: Natali06

And you tell me: does sourdough bread taste very different from yeast bread?
DIFFERENT! Rye bread must be sour otherwise he not that absolutely. Why, pay attention, everyone is trying to acidify rye bread? Either they add apple cider vinegar, or citric acid, or all kinds of artificial imported dry starter cultures. Therefore. ... And why add substitutes if there is a natural leaven! We bought HP about five years ago, and all the time I tried to bake present rye. After all, in order to buy rye bread, you have to go to a Russian store, and even then go look for a real one ... It took me three years to learn. At first I broke my bread maker because it didn't pull this clay. Then they bought a mixer with a hook, tried a bunch of starter cultures, even took them from bakeries. At first, this began to turn out: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=79911.0.
And then Chuchelkin Russian was caught - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=65501.0, so I bake it and cash it, the poor, and do experiments.
It is quite another matter - wheat with sourdough. And it has a different taste than bread with yeast, it is more sour, and this is exactly what I don't really like. Therefore, I don’t bother with wheat leavens. I prefer bread with dough, old dough, that's how your rolls are.
In short, here mine are already performing, so that I "return to the family."
Let's continue
Natali06
Then nothing will work out The husband is not very, to put it mildly, loves rye bread. True, I quietly bake with the addition of Irin, I just look at how many beautiful and white breads there are with sourdough. And the middle of them is all so porous, it seems even more than that of yeast. Or is it just me?
Quote: kisuri


In short, here mine are already performing, so that I "return to the family."

Yes it is with us all. I also often get
kisuri
Quote: Natali06

Then nothing will work out The husband is not very, to put it mildly, loves rye bread. True, I quietly bake with the addition of Irin, I just look at how many beautiful and white breads there are with sourdough. And the middle of them is all so porous, it seems even more than that of yeast. Or is it just me?
No, you don’t think! Sourdough bread often has a very lacy, perforated crumb. Look at the barbariska sourdough bread! She's so great! Already many have given up wheat leaven, but she bakes such beauty! But bread with dough and old dough is no worse, for the same Vasilisa, by the way, for Mistle, for Idola. And you have! : bravo: these are your rolls !!!
I believe that it is impossible to make well rye bread without sourdough. And wheat - very even, and not at all worse!
barbariscka
Quote: kisuri

! But bread on dough and on old dough is no worse,
Irisha's rights, wheat on old dough or dough can be baked no worse than with sourdough, and some even like it better. I baked sponge bread on 25 g of old dough for 6 months //Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=71800.0, turned out great, it is closest to the starter. Still, sourdough bread has its own taste, and besides, it stays fresh longer. And so that there was no acid in the wheat, I began to add quite a bit of yeast. Rye really needs acid; without it, it is tasteless.
Now I am gradually adding sourdough to the pies and all the cakes.
But everyone must choose for himself how it is more convenient, what is best for him. When you bake often, you gradually begin to understand what suits you best.
Natali06
Irish, Vasilisa, girls, thanks! But! I'm asking again. Here they are recalculating the leaven in relation to the yeast, but vice versa? If a recipe with sourdough is given, is it possible to calculate the ratio of yeast?
kisuri
Quote: barbariscka

... everyone should choose for himself what is more convenient, what is best for him. When you bake often, you gradually begin to understand what suits you best.

Quote: Natali06

Irish, Vasilisa, girls, thanks! But! I'm asking again. Here they are recalculating the leaven in relation to the yeast, but vice versa? If a recipe with sourdough is given, is it possible to calculate the ratio of yeast?
Hello Natasha!
Finally, I landed at the computer, ugh! Now I can answer.
Here, I have here in the bins (I don't remember where I got it from):
15 g of fresh yeast or 5 g of dry yeast in a dough can be replaced with 50-100 g of a 100% starter culture (that is, it contains water and flour 1: 1.)
And here's another thing: I myself replaced this in the challah recipe: instead of 8 g of dry yeast I took 6 g of yeast + 0.5 cups of sourdough. HP cup, 240 ml. Then I had a sourdough on whole grain flour, also a flour-water ratio of 1: 1.
In general, experienced bakers answer such a question that if you replace the curd with yeast, then you need to work out the recipe again, because these are different things, and you cannot simply count them mechanically. Here, Misha from LiveJournal writes: "If the leaven is directly replaced with yeast, then nothing good will come of it." This is from here: In general, read him, he is cool, I learned a lot from him.
It's better to just take an already worked and proven recipe with yeast or sourdough.
Although, when I replaced some of the yeast with sourdough, it worked out very well, and even the acid didn't bother me. Maybe because the challah was rich.
Natali06
Irish, thank you!
Quote: kisuri


experienced bakers answer this question
Irish, well, we are not experienced, but amateurs. Big and adult why, that's why I want to understand everything. You can walk on your own. with bumps on the forehead, but it will take longer.
The fact that you convinced me is for sure. But again, I tend to wheat (we are all for them, loved ones). What do you think, where to start?
kisuri
Quote: Natali06

Irish, thank you! Irish, well, we are not experienced, but amateurs. Big and adult why, that's why I want to understand everything. You can walk on your own. with bumps on the forehead, but it will take longer.
The fact that you convinced me is for sure. But again, I tend to wheat (we are all for them, loved ones). What do you think, where to start?
I agree with you! ! Until you try it yourself, you do not suffer, you are not happy when it turns out, nothing will happen, that's for sure! I sorted out a bunch of sourdoughs, took them from bakeries (by the way, no baker will sell sourdough, but only give it away). Stopped for a semi-finished sourdough, here... And just because when making it, you don't have to throw anything away, and it works great, it suits me. I update it every six months. But this is rye sourdough. Viki writes there that you should not overfeed it in wheat, but it is better to immediately start wheat. And with wheat I have little experience. I would recommend you to read Misha: 🔗 , I trust him. Or here, on the forum, a huge starter section. What's bad, it's easy to get lost there. Therefore, write, we will discuss, the people will help.The main thing I want to tell you is - don't be afraid!
zina
Ira, where do you buy malt?
kisuri
Quote: zina

Ira, where do you buy malt?
To be honest, there is nowhere to buy it in Israel. He's just not here. It is fermented rye, such as is needed for bread. It was brought to me from Russia.
dogsertan
A wonderful bread.
kisuri
Hello Seryozha!
Thank you for rating ! By the way, you are more and more visible on the forum with very nice breads, which means that our bakery shelf has arrived!
Well, well, if you are ripe for this bread, write, I will help. ...
Ira
zina
IROCHKA, hello, I finally decided to bake this bread, it turned out not bad, as you write, the dough began to float a little, the question is - should the dough increase by 2 times with each proofing?
kisuri
Hello Zina!
I would like to see your bread, very interesting! If the bread has floated, then either the dough is too wet, and it is better to mold the bread, or it fermented during the final proofing. It is difficult for me to answer your question, because it is very difficult to determine by eye what "doubled in size" is. At the first proofing, we can say that it almost doubles. And in the final I look at the bubbles on the surface. How they appeared ... well, about a dozen or two - I bake ... Recently, I have not allowed the bread to stand for more than 30 minutes at our temperature.
Try using a little more flour and shorten the final proofing time a little.

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