Bread "Amateur" GOST 26982-86

Category: Sourdough bread
Bread Amateur GOST 26982-86

Ingredients

LEAVEN
sourdough ow. 100% from peeled rye flour 10gr.
peeled rye flour 55gr.
water 37gr.
WELDING
peeled rye flour 90g.
fermented rye malt 30gr.
water 300gr.
coriander (cumin, anise) 2-4gr.
OPARA
whole leaven
whole brew
peeled rye flour 210gr.
DOUGH
all dough
peeled rye flour 120g.
wheat flour 2c. 90g.
salt 6gr.
sugar 24gr.
maltose syrup 24gr.
water 60-80gr.
sprinkled coriander

Cooking method

  • Bread "Amateur" must be produced molded in accordance with the requirements of this standard from a mixture of peeled rye and wheat flour of the second grade, malt, with the addition of sugar, molasses, coriander or caraway seeds, or anise and other raw materials in compliance with sanitary rules, recipes and technological instructions, approved in the prescribed manner.
  • The mass of one product should be 0.5 and 0.9 kg.
  • The recipe for this bread is similar to the recipe for "Borodinsky", with the only difference that this bread is made from peeled flour and with a much lower sugar content, which gives it the right to be an independent bread.
  • Bread Amateur GOST 26982-86Bread Amateur GOST 26982-86
  • Leaven
  • 10gr. active sourdough from peeled rye flour 100% mixed with 37g. water and 55gr of rye flour. obd., roll into a ball and leave for 8-10 hours at room temperature.
  • Welding
  • Set aside 9-10g from the flour for brewing. (10%), mix the rest of the flour with coriander malt (caraway seeds, anise), I used caraway seeds, and pour boiling water, stir, when the mass cools down to 65C, stir in the deferred flour and stand for 2.5 hours at 63- 65C. (it is better to do it in the evening and leave to cool until morning)
  • Opara
  • Mix the leaven with the tea leaves, add flour and mix thoroughly again, close the lid and leave for 3.5-4 hours.
  • Dough
  • Add all the listed ingredients to the fermented dough and knead the dough until smooth. Leave the dough for 1-1.5 at 28-30C. Then, as it is convenient for anyone, fill the form with dough (I just tamped it with a spoon) and leave it for 45 minutes. preferably cover with a lid or bag. Before baking, grease the workpiece with a flour mash or just water. Bake for 15 minutes. at 250C further 1.5 at 170C. Leave the finished bread to rest for 12 hours
  • Bread Amateur GOST 26982-86Bread Amateur GOST 26982-86

Time for preparing:

16 hours

Cooking program:

Oven

National cuisine

Russian

Note

Source: "Production of custard varieties of bread using rye flour" L. I. Kuznetsova and the authors.

Natali06
I'm first! Sergeiyour bread is excellent! And educational and educational work is generally beyond praise! Thank you for that!
By the way, there is a new method welding languishing flour, water, malt. For a richer flavor.
Tata
Sergei You have a good bread. Rovnenky, smooth I would like to see a cut.
dogsertan
Quote: Natali06

By the way, there is a new method welding languishing flour, water, malt. For a richer flavor.

Natasha, thank you for your feedback. It would be interesting to know about this method, I use the simplest, that is, accelerated, where the catalyst is 10% flour.
dogsertan
Quote: Tata

Sergei you have a good bread. Rovnenky, smooth I would like to see a cut.

: ded_snegurochka: Tata, thank you for your feedback. Yesterday it was simply impossible to cut, rye must be left to stand for 10-12 hours.

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