Rye bread in the convection oven

202 - 1800 минут 10 порции

Traditional Russian sour rye bread. The easiest. The ingredients are now available in almost any supermarket. To prepare it you need neither bread nor a food processor or mixer. Only bowl and spoon. Bake in anything in any oven, stove, or - in my opinion the most comfortable - in grills. Form - cast aluminum L-7 or L-10, frying pan, roaster, kettle. Or hearth baking.

Ingredients for Rye bread in the convection oven

Step by step instruction of cooking Rye bread in the convection oven

Шаг 1

Measured ripe leaven diluted with 150 ml of room temperature water, stir and pour 150 g of flour. Leave for 8-10 hours (overnight).

The site has a lot of recipes for sourdough. For example - http://www.povarenok .ru/recipes/show/797 43/

Шаг 2

In the red Cup brewing malt - incomplete teaspoon of it gives it a "rye" aroma of bread and dark color. With him also dissolve the salt. If you add the cumin - it is also better to steam it a milder flavor.

Шаг 3

Connect to cold "Park" and the prepared yeast.

Шаг 4

Stir with a spoon until smooth.

Шаг 5

Pour 230-240 g flour ("how much" - depends on the humidity of the flour).

Шаг 6

To mix until obtaining a homogeneous mass. How to knead wheat dough - no need: rye flour has no gluten to develop and the kneading nothing. The dough is obtained as a putty - like plasticine or clay.

Шаг 7

The prepared dough can be left "MOPE" for 2-3 hours, then podnesite and put into a form. If the bread is very sour not needed - can shift immediately. To do it easier with wet hands or blades, soaked in cold water. The surface of the bread with the spatula smoothing.

Шаг 8

Shape to pack in a bag or tighten with cling film.

Шаг 9

To give time for the bread to rise: 1. at room T* - 5-6 hours; 2. at 28-30*C - Cup or kettle off the microwave for 2-3 hours and 3. in the cold: in the refrigerator or on the balcony 12-15*5-8 hours. The time depends on the "power" leaven.

Шаг 10

The bread is ready for baking when its surface was "volcanoes and craters" bubbles and holes.

Шаг 11

The bread must be left to cool down - he hot sticky. Write that even 2 hours after bread, went out of the oven, continues the "maturation" of bread. I usually bake in the morning for dinner.

Шаг 12

In the oven whether the oven hearth bread. The dough should cook a thicker - not raspolzlas when baking. The baking mode is the same. Instead of a hearth of the Russian furnace is used or a special stone or a cast iron skillet and heat it up along with the oven.
In rye bread are often added different seeds - sunflower, flax, sesame, caraway, etc. You can sprinkle the bread on top, pre-greased starch paste.

Шаг 13

In rye bread are often added different seeds - sunflower, flax, sesame, caraway, etc. You can sprinkle the bread on top, pre-greased starch paste.
I like more "natural" the surface of the bread. And time is saved.