Bread Ukrainian

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Real rye. Rich and deep taste. 80% rye flour. The technology is simple, even for novice bakers ))

Ingredients for Bread Ukrainian

Step by step instruction of cooking Bread Ukrainian

Шаг 1

The taste of this bread depends on the quality of the leaven. The starter needs to be refreshed, and better a few times, and it would be more warm (25-30C). In this case, leaven is the maximum amount of yeast and the optimum acidity, and delicious fruit and bread aroma. For example, you can feed the starter according to the following scheme:
15 g sourdough + 15 g water 15 g flour (3.5-4 hours at 25-30C), then 45 g of starter + 50 g water + 50 g flour (3.5-4 hours at 25-30C). Get 145 g of starter, which can be used for making bread. If the starter out of the refrigerator, it is possible to do without refreshment.
DOUGH: 140 g. Mature starter + 140 g rye flour + 85 g of water. Well-kneaded stiff dough until smooth, cover the bowl of dough and leave for 3-3. 5 hours at a temperature of about 30 °C. the dough will rise about twice. In the photo the Mature sourdough.

Шаг 2

DOUGH: sponge + 280 g rye flour + 120 g. wheat flour (preferably white, but can be whole wheat) + 9 g of salt + 330 g. of water. Mix everything (by hand, HP is not right) until smooth. The consistency in the photo. I did the bottom option, but you can oven and in shape. Just tin bread you do not bother with consistency. And for the bottom you need to adjust a little, as if to make it too wet - you will get cake. Too thick the bread will tear when baking. I like the bottom option - I love the beautiful and flavorful crust )))
The capacity with the dough, cover with film and leave for 1 hour at a temperature of about 30 °C.

Шаг 3

PRE-heat the oven stone to a high (250-260 °C). Bake the bread for ten minutes, then reduce the temperature to 210 °C and bake for another 40 minutes.
Hot bread can be lubricated with starch kiselka for a glossy crust.
Starch kiselak: half a teaspoon starch + half Cup water bring to boil while stirring.