Saika Golosilovskaya

Category: Sourdough bread

Ingredients
starter culture 100% moisture	14g
flour 1c	434g
water	314ml
fresh yeast	3d
sugar	27g
salt	6g
margarine	18g

Cooking method

For a very long time I wanted to bake this bread, but somehow it did not work out with the leaven. Well, it didn't work out for me. And here a chance turned up and at our bakery I got hold of wheat leaven and decided to fulfill my dream. I managed! The result is a wonderful, aromatic bread with a thin crispy crust and downy tender crumb. Rather not even bread, but a roll. Although it goes well with jam and chocolate cream, as well as a sandwich with cheese or sausage.
So let's get started:
Yeast dough
220g flour
220g warm clean good water
3g yeast
Mix all ingredients and put on fermentation at 30 degrees for 3 hours.
Sourdough dough
14g wheat sourdough 100% moisture
55g flour
64g warm water
Add warm water to the sourdough, stir gently, add flour, stir and leave for proofing for 3 hours at a temperature of 30 degrees.
The yeast dough will grow 2.5 - 3 times, the sourdough dough will increase in volume slightly. It should be so.
I kneaded the dough in a Panasonic bread maker on the Pelmeni mode.
Put all ingredients in a bucket, add both dough and knead the dough. Put the finished dough on the table, knead and leave on the table to rest for 10 minutes under a plastic wrap.
Divide the dough piece into three equal parts, roll it into the balls and let it rest under the film for another 10 minutes.
in 10 minutes
Grease a baking dish with universal grease. I have a 2 liter form. The author recommends a form with a volume of 1.8-1.9 liters.
Roll the dough into koloboks and place in the mold. Cover with plastic wrap and let stand for 3 hours at a temperature of 30 degrees.
Preheat the oven to 220 degrees. Bake for 10-15 minutes with steam, then lower the temperature to 170 degrees and bake for another 30 minutes.
Be guided by your oven.
Cool ready-made cakes for 1 hour and you can feast on.
When slicing even a warm roll (I could not resist), the bread does not crumble at all. Remains soft, as soon as from the stove, day 4, more he did not stay with me.
Bake for health and pleasure.
Delicious and aromatic bread for you

The dish is designed for

1 bread 650g

Time for preparing:

7 o'clock

Cooking program:

oven

Note

The process, although not fast, is worth it. Try it and you will understand me.

Golosilovskaya saika was baked in the village of Golosilovka, Kaluga region, in a village bakery from 1956 to 2005. The recipe was recreated by the author from the words of the former bakers of this bakery, who have worked in it for over 20 years, the sisters of Tamara Grishina and Lyubov Grigorievna Razina.

recipe source

Many thanks to the author.