Rye bread "Zhitny".

[crucide]

Rye bread "Zhitny".

Category: Sourdough bread

Ingredients
Leaven:
Mature sourdough on peeled flour	40 gr.
Peeled rye flour	80 gr.
Water	50 gr.
Dough:
Leaven	165 gr.
Peeled rye flour	195 gr.
Salt	6 gr.
Molasses (replaced with buckwheat honey)	11 gr.
Serum	80 ml.
Water	50 ml.

Cooking method

• Stir the sourdough well, put it in a plastic jar and leave it overnight.
• The dough should be really cool!
• 1. Knead, covered the bowl with foil and put it in the microwave next to a liter mug of boiling water for an hour and a half. The dough should increase by one and a half to two times.
• 2. Take the dough out onto the dusty table. And use a scraper to form a ball. Proof, seam up, into the proofing basket, previously grated with flour. I covered it with a film and again - in the microwave, next to a mug of boiling water, for about an hour. The bread should fit twice.
• 3. While the bread is standing, heat the oven together with a baking sheet (or stone) and a frying pan for boiling water for at least one hour at 250 degrees.
• 4. Cover the basket on top with a rug or baking paper, and with it drag the bread onto a hot baking sheet. Very fast. In a hot frying pan - a mug of boiling water. Do not burn yourself! A frying pan with boiling water - down the oven. 10-15 minutes - baking with steam at a high temperature (250 gr.). During this time, the bread is fired from above - and because of this it does not creep, but because of the steam it grows upwards, becomes lush.
• 5. After 10-15 minutes, take out the pan with water, reduce the temperature to 190 degrees, and continue baking at a falling temperature.
• 6. Take out the bread, wrap it in a linen towel and leave to cool, at least until the morning. In general, it is advisable not to cut rye bread in a day, or even two, then it will be more sour.
• 
• The recipe for 100% rye bread, which, unfortunately, is almost never found on sale, I met in LJ crucide 🔗.
• In the GOST recipe, dry whey is added to the dough, which I replaced with liquid one. I counted the recipe for a smaller amount of flour, because I was scared that the pure rye dough would creep and the loaf would not work. But no! It turned out! Chubby, round ...

and what is the power of the microwave? very cool idea where to get a warm place for the dough to come up!

and what is the power of the microwave? very cool idea where to get a warm place for the dough to come up!

Power has nothing to do with it, because we don't turn it on. The microwave is simply convenient to use as a reliable shelter from drafts, while also having a small volume, since a mug of boiling water cannot heat a large container for a long time.

[Gashenka]

Gashenka, what a nice little bread! And you haven't written anything about taste. How did he seem to you?

Duc and cho to write? A clear stump, which is very tasty ... This is rye

aaaaa, that's it !!! mustache is clear

But I've baked, a little "damp" inside. I think because I used milk and water instead of whey (there was no whey).

No, not because of that. The dough was not proofed for long enough.

No, not because of that. The dough was not proofed for long enough.

So we will experiment.

I bake such bread, thanks for the recipe and for the tip!
I take a portion from the original recipe, but since I have 100% sourdough, I accordingly increase the flour in the bread and remove a little liquid. I add about 1 more tsp. malt for flavor. I bake in the form. Delicious! And it goes to kvass.

The proportion I get is this (maybe someone will do it):

255 g sourdough
365 g peeled flour
1 tsp malt
10 g salt
20 g honey
100 g milk whey
155 g water

Girls, tell me, why can't I get such a dark crust? Only rye flour, but all breads have a pale, pale crust, not even gu-gu. It depends on the oven huh?
I don’t want to try rye bread any more, I don’t get such a dark, fragrant crust.

Olya, of course, a lot depends on the oven ... Gas? What initial temperature do you set? Do you heat in advance? Maybe you need to put the baking sheet higher?

Oh, Gashenka, gas, she's darling.
I heat up in advance, of course. There the stone lies while it warms up. There is no thermometer, but what is shown on the door so heats up to 270-290 Then the bread tudys and immediately turn the handle for min.
The baking sheet with a stone is lifted upward, lower, otherwise the bread can rest, although ...: girl_in_dreams: rye is not very high, you need to raise it even higher. But something tells me that this: nea: will not save father of Russian democracyme

[Here we have a theme]

Olyushka, I really sympathize ... She herself danced around her gas station, and well - no way !!! The torment ended only with the purchase of an electric tabletop oven ... They are inexpensive ... Here we have a theme

That's not otherwise, as this summer I chose one. I chose, I chose, in general I was already ready, but Yo Mayo bought a stone for baking. And yet, gas is not electricity. Shikoka there it will be eaten away from the family budget In HP, something is no longer hunting to bake.

Aaaaa also bought a baguette holder in December. Well, what to do then?

Buying an electric ... The budget will not suffer much

Well fsё, I'm leaving for the men's monastery

Thank you friend.
And you won't have to put a stone there? Does it bake anyway?

[It]

It bakes beautifully even without stone ... But you can also on stone - at the request of the client ...

Can you tell me the stove model by chance?
Nuuuu ... I can imagine how many e-va she will gobble up if I heat the stone for an hour and a half

Where to put everything, I don’t know

Ol, my dear ... Delongy ... But read the topic, there you will be advised good and inexpensive models ... And do not bother about electricity ... If she ate a lot, then my husband would have yelled long ago ... By the way, I have a kitchen six meters ...

Wah, wah, wah, I littered your Temko here. I gave him a drink.

I baked such bread. however, it turned out to be dense and somewhat sour. Although the leaven is strong. Was it supposed to be? And in the bread it was only necessary to add the night sourdough (there are 170 grams - of which 165 grams) or even 165 grams of the usual sourdough, otherwise it didn't even really rise.

The density of the bread is regulated by the amount of water. Flour can be of different moisture content, so you have to adjust it in each case. 165 grams of night leaven.

The acidity depends on the taste of the leaven, nothing else. And, perhaps, the dough should have been given more time for proofing?

Gasha, Khlebushek is just a feast for the eyes and a work of art!

Gasha, hello. Can you replace the whey in the recipe with water?

Yes!

Gasha, I'm sorry to bother you, but questions arise. I have sourdough in the refrigerator. When I plan to bake bread, I take it out and let it warm up for about 2 hours. The total amount is 200-250 gr. I add water, rye flour, put it in the oven with the light on for 3 hours, this is a dough. After that, I knead the dough, put the kolobok in the heat again to raise it for 1.5 hours. Then I shift it to the form and again to the rise. It seems to me that this is my mistake. The bread is baked but it turns out not so fluffy, it is cool inside, I would like the crumb to be softer. What are my mistakes?

I forgot. When the dough came up, then I select 100 grams again, add water and flour, let it wander and again in the refrigerator. Can I do this?

Irina, I wrote in detail how I prepare the dough. What and how it turns out using another technology - I don't know

What do you think, maybe three times on raising the dough is a lot? Is it enough to knead, shape and proof and then bake?

Yes, it seems to me that three times is a lot

Thank you.Sorry, but I'm a beginner baker.

It seems to me that it is better for novice bakers to try to adhere to the recipe technology

Agree. But the proportions there are very large. I am the only one in my family who eat rye bread, so a 1 kg loaf is a lot for me.

Irisha, the proportions can be reduced, but the technology, in my opinion, can only be changed by geniuses

The bread is baked but it turns out not so fluffy, cool inside

Bread with 80-100% rye flour content cannot be fluffy by definition, because there is no gluten in rye flour, it is initially heavy. Bread can be made with a more porous crumb by adding more liquid, but then you need to bake it in a mold, otherwise the dough will creep and you will get a flat cake.

Thank you very much, Gasha. I was just brought from Russia form L7 for baking bread. I will try. Thank you for your time.

It's my pleasure. Good luck!

[Ganayayayayayayayayayayayaya yayaya]

Ganayayayayayayayayayayayaya yayaya,

Yeah, Manyun!

Toka yesterday remembered about you Ganechkaaaaaaaaaaaaaaaaa!

Good day, Gasha. And you can leave only whey in the recipe, that is, according to the recipe, 80 ml of serum and 50 ml of water. And if you replace water with whey, can you do this?

Try Irisha, I always dilute dairy products with water, and you can do it to your liking.

And another question. Sometimes the recipe contains the component rye malt, which I have never seen in Tallinn. Can you replace it with something?
Gasha and can I have a question about the leaven?

I store gas in the refrigerator about 150-200 grams. Ripe leaven. Maybe you don't need to store so much, I read the recipes and people take a little ripe sourdough, add flour and water, and leave for 10-12 hours. But you can’t, for example, just like me to take it as in the recipe, for example 150g. And knead the dough. I was completely confused with shakvaska.

["Rye tips"]

Irina, I wrote in detail about possible replacements in the topic "Rye tips"... Sourdough questions are best asked in the starter theme from the masters of this business. Unfortunately, I am not. Moderator of the starter section Viki - a very sympathetic and knowledgeable person.

[Gasha]

Gasha, Thanks for the kind words!
irina tukina, you can immediately take the sourdough and knead the dough, but the quality of the bread will not be the same. It can rise for a long time, and accumulate acids even during the proofing. It is better to take a little sourdough and feed it at night if you bake it in the morning or in the morning if it is in the evening.

Vikus! If the mountain does not go to Magomed ...

Baked in an L11 mold, just for this recipe.
I did not use the serum. Buckwheat honey was added. I was very pleased with the result.
Thank you, Gasha !!!