Bread "Riga" GOST 2077-84

Category: Sourdough bread
Bread Riga GOST 2077-84

Ingredients

LEAVEN
sourdough ow. 100% from seeded rye flour 21gr.
seeded rye flour 67gr.
water 45gr.
WELDING
seeded rye flour 200gr.
unfermented rye malt 50g.
caraway 4-6gr.
water 400gr.
OPARA
whole leaven
whole brew
seeded rye flour 50g.
fresh yeast 2-3gr.
DOUGH
all dough
seeded rye flour 520gr.
wheat flour 1c. 100gr
salt 15gr.
syrup 50g.
water 100gr.

Cooking method

  • This is a custard bread that is baked from seeded rye flour with the addition of 10% wheat flour of the 1st grade in the form of short loaves with blunt ends weighing 0.4 and 0.8 kg. The recipe includes 5% white rye malt, 5% molasses and caraway seeds.
  • Recipe and dough preparation mode in 4 stages. (For two breads weighing a little over 600g.)
  • LEAVEN:
  • We knead the leaven, it turns out to be quite thick, roll it into a ball, place it in a glass, tighten it with a film and leave it for 4 hours at 30C.
  • WELDING:
  • Add boiling water to the flour mixed with caraway seeds, stir thoroughly, after the resulting mass has cooled to 65C, add malt (in this case, white malt is a saccharifying element). Next, it is necessary to maintain the brew at 63-65C for 2.5 hours, then cool to 30C. The brew becomes much thinner and tastes very sweet.
  • OPARA:
  • Mix the tea leaves with the sourdough, add the flour, mix again and leave under the film for 4 - 5 hours at 30C.
  • DOUGH:
  • Mix together both types of flour and salt, add molasses, water and stir to the dough, then add flour and knead the dough, then cover with a film and leave for 1.5-2 hours at 30C.
  • Sprinkle the work surface with rye flour, lay out the dough and shape 2 loaves, adding a minimum amount of rye flour just so that the dough does not stick. Transfer the shaped loaves to a sheet of baking paper. Try to keep the top side as smooth as possible - folds are the seeds of future cracks. Cover the loaf with a towel and leave to rest for 60-70 minutes.
  • Preheat the oven to 250 ° C. Chop the loaves, sprinkle with water and place in the oven. After five minutes, lower the temperature to 210 ° C and bake for another 25-30 minutes. Unroll the loaves halfway through baking if necessary. After baking, sprinkle the bread with water again, or brush with starchy jelly, and leave the bread to rest for 10-12 hours.
  • Some illustrations;
  • Malt, flour with caraway seeds. Sourdough before and after 4 hours. Sugared tea leaves. Sourdough brew. Forming.
  • Bread Riga GOST 2077-84Bread Riga GOST 2077-84Bread Riga GOST 2077-84Bread Riga GOST 2077-84Bread Riga GOST 2077-84Bread Riga GOST 2077-84
  • Bread Riga GOST 2077-84
  • Bread Riga GOST 2077-84

Note

My bread turned out to be plump, apparently due to old flour, but this did not affect the taste at all.
Source: "Production of custard varieties of bread using rye flour" L. I. Kuznetsova and the authors.
Bread Riga GOST 2077-84

toffee
How long should you leave to rest? 10-12 hours?
dogsertan
Quote: iris. ka

How long should you leave to rest? 10-12 hours?


Exactly. This is necessary to stabilize the crumb.
nakapustina
My favorite bread used to be (in the era of stagnation). There are many recipes on the Internet, but it turns out a little wrong. Maybe because she took wallpaper flour (unfortunately I didn’t see any seeded flour here) And yours is very similar in appearance and it seems to me that that bread also had a dense crumb. Thanks for the recipe. I want Riga bread
dogsertan
Quote: nakapustina

My favorite bread used to be (in the era of stagnation). There are many recipes on the Internet, but it turns out a little wrong. Maybe because she took wallpaper flour (unfortunately I didn’t see any seeded flour here) And yours is very similar in appearance and it seems to me that that bread also had a dense crumb. Thanks for the recipe. I want Riga bread

Hello Natalia! Thank you for your feedback.Yes, in the era of stagnation, "Riga" bread was a brand no less than "Borodinsky", but over time they stopped baking it, or baked it, but in one stage, which is completely unacceptable. The history of this bread goes back to the distant past. Until 1917. similar bread was baked as "Livonia" (Livonia province after 1721, the northern part of modern Latvia and the southern part of modern Estonia, within the Russian Empire). Further, as "Rizhsky", it appears in the book 350 Sorts of bakery products. 1937 P. M. Plotnikov M. F. Kolesnikov. The recipe for this bread did not change for more than half a century, until the USSR GOSTs have sunk into the summer.
Bread Riga GOST 2077-84Bread Riga GOST 2077-84
Dare, bake and enjoy the forgotten taste, believe me it's not so difficult, I am a baker for a week without a year.
Good luck with your bread.
Shahzoda
you've got a gorgeous bread!
lu_estrada
Seryozhenka, what a wonderful bread, thank you!
How you want to bake and feel the forgotten taste and aroma of delicious bread. But such happiness does not shine for me, the problem is that the leavens do not take root in me, I bake very rarely, like I eat.
One loaf of bread is enough for me for 1.5 months, my husband eats only a French loaf, a roll, tortillas.
How can I be, even if my beloved has bread, but there is no leaven?
Perhaps you will have a tiny idea about baking without sourdough? I will be very grateful!
dogsertan
Quote: Shahzoda

you've got a gorgeous bread!

Shahzoda... Thank you.
dogsertan
Quote: lu_estrada

How can I be, even if my beloved has bread, but there is no leaven?
Perhaps you will have a tiny idea about baking without sourdough? I will be very grateful!

Hello Lyudmila. Thank you for your feedback. I think that you can do without sourdough, take yeast (I prefer fresh ground with flour), probably 20g. Enough, add flour and sourdough water (77/55) to the dough. Of course it will not be quite the same bread. All kind and successful bread to you.
lu_estrada
Thank you very much for your answer, Sergey! I have a ZOJIRUSHI VIRTUOSO bread maker in which I can make Sourdough Starter, how much and what should I take for a starter starter? Thank you very much for your support.
According to the recipe of the book, for the starter, it should be put in the stove -
- 360 ml of water
- 256 grams of bread flour
- 54.6 grams of active yeast.
dogsertan
Quote: lu_estrada

I have a ZOJIRUSHI VIRTUOSO bread maker in which I can make Sourdough Starter, how much and what should I take for a starter starter?
According to the recipe of the book, for the starter, it should be put in the stove -
- 360 ml of water
- 256 grams of bread flour
- 54.6 grams of active yeast.

Lyudmila, good afternoon. You don't have to do anything in HP. You just need to skip the leavening step, although as I said, it will be a different bread. And so, the leaven consists of flour and water, in our case it is 77g. flour and 55gr. water and they must be added to the dough with 20g. fresh bread yeast (it is better to grind with flour)
cm. Opara, the tea leaves must be prepared. And the so-called starter (starter) from which a specific starter is derived in accordance with the recipe looks like this:
Bread Riga GOST 2077-84
lu_estrada
Seryozhenka, thank you very much for the science.
Merri
Sergey, thank you very much for the recipe! Riga is one of my favorites! But, here, bad luck, there is nowhere to buy unfermented malt. I didn't even find it in Moscow ...
dogsertan
Quote: Merri

Sergey, thank you very much for the recipe! Riga is one of my favorites! But, here, bad luck, there is nowhere to buy unfermented malt. I didn't even find it in Moscow ...

Hello Irina, thank you for your attention. Actually, what is malt: sprouted and dried rye seeds, you can buy
rye, germinate and dry, only sprouts, if I am not mistaken, should be very small, or look for ready-made ones, and then grind. We sell both rye and wheat.
Merri
Quote: dogsertan

Hello Irina, thank you for your attention. Actually, what is malt: sprouted and dried rye seeds, you can buy
rye, germinate and dry, only sprouts, if I am not mistaken, should be very small, or look for ready-made ones, and then grind.We sell both rye and wheat.

Yes, thanks, you need to conjure ...
Amidala
Liked the recipe. Only I want absolutely no yeast. Borodinsky I can do without them. Can you increase the amount of leaven? And I really want to read such a book
Galina Mikhailovna
Good evening, for some reason my bread turns out to be sticky inside if I add unfermented malt baked and in a yeast bread maker and in an oven with sourdough it is tasty, it is cut normally, but sticks to my teeth. Maybe someone knows what is the reason.
dogsertan
Quote: Galina Mikhailovna
Good evening, for some reason my bread turns out to be sticky inside if I add unfermented malt baked and in a yeast bread maker and in an oven with sourdough it is tasty, it is cut normally, but sticks to my teeth. Maybe someone knows what is the reason.
The main reasons for the sticky crumb in bread are excess water (the moisture content of the flour must be taken into account), insufficient fermentation time of the dough or insufficient baking time. In addition, the stickiness of the crumb may be due to a defect in the flour.
Galina Mikhailovna
Thanks for the advice, normal Borodinsky flour turns out to be excellent from it, most likely an excess of water I really had a liquid dough, but you can still ask a question: after the dough has fermented from it, a loaf is formed, so does it need to be upset or not?
dogsertan
Quote: Galina Mikhailovna
Thanks for the advice, normal flour Borodinsky makes excellent flour

"Borodinsky bread" is made from flour rye wallpaper or peeled and wheat 2c., and "Riga" from seeded rye and wheat 1c.
The preforms can be ironed with wet hands 2-3 times during the proofing period in order to maintain their shape.
SvetaI
Sergey, good afternoon. I really want to bake Riga bread while I am in the search for ingredients. I have already found white malt, but there are still problems with seeded rye. But my question is about the leaven. These initial 23 grams of sourdough - is it a starter right from the refrigerator, or do you need to feed the sourdough first, let it ripen and then separate a piece for special sourdough for bread?
dogsertan
Quote: SvetaI

These initial 23 grams of sourdough - is it a starter right from the refrigerator, or do you need to feed the sourdough first, let it ripen and then separate a piece for special sourdough for bread?

Hello Svetlana. I understand that you have a starter made of wallpaper or peeled flour. The sourdough for this bread should be, if you follow the letter of the law, from sown rye flour. You will need to feed the starter 3-4 times with seeded flour, for this take 20g. starter, 13gr. sown flour and 8g. Stir warm water, close the container with a lid, at 30C, 4-5 hours are enough at a lower temperature 8-12 hours. After the sourdough ripens, separate 20g. and again 13gr. flour and 8gr. water, dispose of the rest of the leaven, repeat these steps a couple of times. Now you have sourdough on sown flour, take 21 grams from it. add flour and water as per recipe.
Of course, you can also use a sourdough from wallpaper flour (but the starter from the refrigerator in any case, before removing a specific sourdough, you need to feed it), but the bread will be different.
Good luck with your bread.
SvetaI
Sergey, thank you for your quick and thorough response. I really have a starter made of wallpaper flour, but since I start such bread, for authenticity I will have to overfeed it with seeded flour (if I can get it).
Only, excuse me for being meticulous, the recipe says "sourdough ow. 100%". And you write
Quote: dogsertan
take 20g. starter, 13gr. sown flour and 8g. warm water
I always believed that 100% moisture is when flour and water are equal by weight. And here you get a little less humidity, especially after several feedings. Maybe this is not so important, but with rye dough, it's generally a problem for me to guess with the amount of water, that's why I get attached
Katerina.K
Maestro, I tried.
Bread Riga GOST 2077-84
Thanks for the knowledge!

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