1939 Rye Custard Bread

Category: Sourdough bread
1939 Rye Custard Bread

Ingredients

LEAVEN
mature rye sourdough 60gr.
water 60gr.
Rye flour 90g.
WELDING
Rye flour 105gr.
water 320gr.
dark rye malt 35gr.
ground cumin 3gr.
OPARA
whole leaven
whole brew
Rye flour 47gr.
water 250gr.
DOUGH
all dough
Rye flour 408gr.
salt 8-10gr.

Cooking method

  • LEAVEN
  • To prepare the starter culture, you need to take 60g. active starter culture of 100% moisture, (for this we take 30g of canned starter culture from the refrigerator,
  • 15gr. hot water (50C), 15g. rye flour, after 4-5 hours of fermentation at (30C) we get the required 60g. active sourdough) add 60g.
  • Stir warm water (30C), then add 90g. rye flour and knead well, cover the container with the sourdough with cling film and leave
  • for 4-5 hours at (30C).
  • WELDING
  • To prepare the tea leaves, take 170g. We mix warm water with 94 gr. flour, malt and caraway seeds, then add 150 g of boiling water. Heat the resulting mass to (65C) add the remaining 11g. Stir flour and stand for 2 hours at (63-65C), then cool to (30C), after that the brew is ready, it acquires a characteristic chocolate color, becomes much thinner and sweet in taste.
  • OPARA
  • To prepare the dough, take all the leaven (210g), add water 250g, stir well and pour it into the tea leaves and stir thoroughly (you can use a blender), add 47g. flour and mix again. The resulting dough is fermented on a lid or foil for 3 hours at 30C.
  • Dough during fermentation greatly increases in volume !!
  • DOUGH
  • Add 408g to the finished dough. flour and salt, knead the dough until smooth and leave for 1.5 hours at 29-30C.
  • After fermentation, we transfer the dough into a greased form with a capacity of 1.9-2.0 liters, and leave it under the film for 45 minutes for proofing.
  • During this time, the dough will rise to the edges of the mold. Before planting in the oven, grease the surface with a flour mash.
  • We bake without steam, 15 minutes. at 250C, then another 1.5-2 hours at 150C. After baking, grease the crust with starch jelly.
  • Before use, it is imperative to give the bread time to rest, 10-12 hours, this is necessary to stabilize the crumb.
  • The bread is delicious! Crispy crust, delicate crumb, very, very rich taste and aroma.
  • 1939 Rye Custard Bread
  • source: 350 varieties of bakery products ". Plotnikov P. M., Kolesnikov M. F., 1940. 1939 Rye Custard Bread


Asya Klyachina
Such a beautiful bread turned out. : girl_claping: Try to bake
dogsertan
Thank you. Be sure to try, you will, of course, have to work hard, but the bread is worth it.
Crochet
Sergey, I take off my hat !!!

As soon as I hear the word leaven, immediately doing legs losing all interest in the recipe ... I would what's easier the same thing, but by leaps and bounds ... I am lazy and cowardly before breeding sourdoughs ... I dreamed that someday I would grow up, until I grew up ... but there is still time ...

Well done, I respect bakers working with sourdough, for me it's a secret covered in darkness sealed with seven ...

dogsertan
Quote: Krosh

Sergey, I take off my hat !!!

Hello Inna!
Thank you for the praise, I'm even embarrassed, because I'm still a beginner in baking.
Good luck with your bread.
Umarov
Quote: Krosh

Sergey, I take off my hat !!!

As soon as I hear the word leaven, immediately doing legs losing all interest in the recipe ... I would what's easier the same thing, but by leaps and bounds ... I am lazy and cowardly before breeding sourdoughs ... I dreamed that someday I would grow up, until I grew up ... but there is still time ...

Well done, I respect bakers working with sourdough, for me it's a secret covered in darkness sealed with seven ...
And in vain, working with sourdough is much more interesting and convenient. The bread is very tasty and airy. Try it and you will not be able to stop baking sourdough bread. This is the next step forward in home baking for the beginner.
Svetka
Good day. I want to try to make this bread on the weekend.
Tell me please,
1. How to withstand brewing for 2 hours at 65 degrees (in the oven) at home?
2 Please give me the proportions of flour mash.
dogsertan
Quote: Svetka

Good day. I want to try to make this bread on the weekend.
Tell me please,
1. How to sustain brewing for 2 hours at 65 degrees (in the oven) at home?
2 Please give me the proportions of flour mash.

Hello Light ...
Personally, I put a saucepan with ingredients for brewing in a convection oven, set it to 65C and that's it, if this is not possible, then you can put
by email a stove with a heating mode for food, this will correspond to the temperature we need (unfortunately I don’t have one), but you can do without the first and second, we take a thermos with a wide neck and fill in all the flour !!! with caraway seeds and malt, pour 320g. boiling water, stir, naturally close the lid and leave for 6-8 hours. This (proven) option is good in that you can make a brew in the evening and leave it in a thermos until morning, as well as put in the leaven in the evening and in the morning you just have to put a dough.
Bolushka - Art. l flour psh. and about 100 gr. water, you can just sprinkle it with water from a spray bottle without it.

Good luck with your bread.

Believe me, it turns out to be the most delicious
TatianaS
: this: Please, tell me, somebody! I bake bread on rye sourdough (rye-wheat, wheat from flour 2c), in a bread maker, it rises well, fluffy, but as soon as it cools down and 1 day passes, the lid of the bread "falls" and crumbles (I'll try to post a photo the day after tomorrow). Maybe someone knows what's the matter, HELP !!!
dogsertan
Quote: TatianaS

: this: Please, tell me, somebody! I bake bread on rye sourdough (rye-wheat, wheat from flour 2c), in a bread maker, it rises well, fluffy, but as soon as it cools down and 1 day passes, the lid of the bread "falls" and crumbles (I'll try to post a photo the day after tomorrow). Maybe someone knows what's the matter, HELP !!!

Hello, Tatyana!
It is difficult to answer your question unequivocally.
But, as a rule, this is due to insufficient amount of water (it should be borne in mind that flour 2c. Is more moisture-absorbing) and an excess of salt.
You may be using low-quality, low-protein flour.
Alternatively, the HP program was chosen incorrectly, which is unlikely, but quite possible.

Do not despair, try other recipes.
Good luck with your bread.
TatianaS
I will not despair, I will try. I think that 300ml is enough liquid. But I put salt for 2 hours. l. is it really a lot for 500g. flour and 1 cup of sourdough? The husband laughs, says put the bread on its side to cool down and maybe the lid won't fall. So the bread is very tasty (although I would like it sour for my taste). And flour 2c. in our city there are no stores at all, I bought at a flour mill and it closes after 2 months. I want to buy a bag, gray bread is so delicious. If suddenly you still have some good thought about the problem of my bread - share, please.
dogsertan
Quote: TatianaS

If suddenly you still have some good thought about the problem of my bread - share, please.

I will gladly share it, especially since there are certain "thoughts".
qdesnitsa
Thanks Sergey, for baking it, and most importantly for putting out this recipe !!! I have this book in my e-mail, I wanted to put it on the site and couldn’t be too much of a mess! for this book, even a tumu was opened ... but alas ... so if you succeed, post a lot of MASTERS on the forum !!!
poiuytrewq
Hmmm ... we have become a large forum ... You can't cover everything already ...
I saw a recipe for a similar Borodinsky ... miculishna laid out ... https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=167727.0
Peck - I liked it.

Sergei, great bread turned out!
dogsertan
Quote: poiuytrewq

Hmmm ... we have become a large forum ... You can't cover everything already ...
I saw a recipe for a similar Borodinsky ... miculishna laid out ... https://Mcooker-enn.icdself.com/index.php@option=com_smf&topic=167727.0
Peck - I liked it.

Sergei, great bread turned out!

Thank you for your feedback.
My bread turned out to be imperfect, I was worried about a crack in the upper part of the crumb, obviously it was possible to increase the proofing time.
Today I baked this bread again, it is still my favorite, I slightly edited the amount of water:
1939 Rye Custard Bread.
Borodinsky also baked, of course this is a fairy tale, but I like this bread more.
vicachka777
I also like sour bread, so I put in more leaven.
Can you tell me, can you use cottage cheese whey instead of water in the brew? I always bake only whey and will make custard for the first time ...
dogsertan
Quote: vicachka777

I also like sour bread, so I put in more leaven.
Can you tell me, can you use cottage cheese whey instead of water in the brew? I always bake only whey and will make custard for the first time ...
The original recipe for making tea leaves uses boiling water! You can try adding whey to the dough instead of water, but the result is unpredictable. As for the amount of leaven, I would advise you to stick to the original recipe, since all this affects the fermentation and proofing of the dough.
vicachka777
Thank you for your quick reply!
Yes, I will put less sourdoughs.
I think, too, for brewing, boiling water is better, suddenly the properties of the whey will somehow change in the process of prolonged heating ... but I will make the dough on whey, so I like it more. And the spreading and fermentation do not scare me, I will determine by eye, I once worked as a baker on a steamer ... only I never baked rye bread.
Or maybe I'll bake it safe ... I'm more used to it.
Papazol
Good day!
Today I decided to try to bake this bread. This will be my 4th loaf. Before that I relied on the eye, now I decided to make it according to the recipe. But! The recipe contains the following values: 105 g, 47 g, etc. I, having no scales, translated everything into tablespoons. Are these grams really that important? And how much water you need to pour in depends on the flour itself. What is your opinion on this?
Konstantin Akulshin
Thank you, I love bread with caraway seeds ...
SvetaI
Sergei, You probably already forgot that you posted this recipe. But I found it, baked it and we really liked it. In general, we fell for Borodinsky from Mikulishna, I bake it every week, but sometimes I flutter and try to diversify my life. Usually they politely hint to me that yes, it's delicious, but next time it's better to use Borodino. But with this recipe it seems to work out, I will have another popular option.
My sourdough is based on whole-ground rye flour, in the dough I put half whole-ground, half peeled.
The bread turned out to be very fragrant, "real", more dense than Borodinsky's. But there is still yeast, and here only sourdough, and you can play with the amount of water.
Here's my loaf:
1939 Rye Custard Bread
1939 Rye Custard Bread
e
SvetaI, please tell me in what form this bread was baked? He is so beautiful with you!
SvetaI
Elenathank you very nice
I bake in an L7 aluminum mold. As far as I understand, this is the form that is used in bakeries. I bought it in the Peki store, right here
https://Mcooker-enn.icdself.com/fo...vL3d3dy5wZWtpc2FtLmNvbS8=
e
Svetlana, thanks, I assumed so)) At the weekend I will try to bake this bread.
e
Svetlana, thanks, I assumed so)) At the weekend I will try to bake this bread. Only I have a different form, smaller, with a volume of 1.5 liters. Will it not be too small?
SvetaI
Elena, maybe a little bit small. I tried it on, the L7 has a volume of 1.8 liters. And before that, I baked in a muffin pan, it is lower and wider, about the same as the author of the recipe, with a volume of 1.65. It was also normal. In general, you can try, let only the top of the head rise higher.
SvetaI
I baked this bread again after a long break.This time the dough seemed thick to me and I added water - and a lot - 50 g.
The crumb turned out to be more fluffy, but rather moist, slightly adhered to the knife when cutting. However, for pure rye bread, this is probably normal.
The portion is quite large, the loaf turned out to be about 1100 grams, during the proofing, it pretty much poked its head out of the mold.
1939 Rye Custard Bread
1939 Rye Custard Bread
Nice bread, I recommend to lovers of rye custard bread
egghead
Respect to the author for the recipe. But along the way, questions arose:
1. Slightly embarrassed by the preparation of the leaven: 9 hours restoration of the leaven + 3 hours for the dough + 2 hours for baking. Too much. Is it possible to restore the starter culture from frozen in one stage, mixing everything together, but standing, say, for 5-6 hours?
2. In the original, wallpaper flour is used. Now it is not so easy to buy it (except for specialized stores, which are too lazy to go to). Is it possible to replace it with, say, a 2: 1 mixture of whole grain and peeled?
SvetaI
Quote: egghead
Is it possible to restore the starter culture from frozen in one stage, mixing everything together, but standing, say, for 5-6 hours?
Vlad, I do not advise. You must understand that all these technologies did not come from the sky. Whether we like it or not, the leaven is alive, and the laws of biology, physics and chemistry cannot be eaten by a crooked goat.
In order for the leaven to lift heavy and sticky rye dough, it must be strong and at its peak. That is, it must be fed (and more than once, as suggested in this recipe) and given time for reproduction and development.
When all the microorganisms in the leaven become vigorous and active (but before they eat everything, accumulate lactic acid and begin to "slow down"), it is necessary to make a dough.
It is already harder to lift the dough, there is a brew, but our active leaven will cope with this and adapt to new conditions.
Here we complicate her task even more, make the dough and again give the leaven time to multiply, accumulate carbon dioxide and loosen the dough.
Then we transfer the dough into a mold, let it rise and bake.
All these stages can be different in time depending on the proving temperature and the strength of the leaven. You can even skip some stage, for example, let the dough stand right away in the form in which we will bake, but it will not be possible to dramatically speed up the process - the bread simply will not rise.
And keep in mind, we are talking about the leaven stored in the refrigerator. The recovery process for frozen starter takes several days and is not always successful. Better to do as described here:How to "preserve" leaven
SvetaI
Quote: egghead
In the original, wallpaper flour is used. Now it is not so easy to buy it (except for specialized stores, which are too lazy to go to). Is it possible to replace it with, say, a 2: 1 mixture of whole grain and peeled?
Do you mean whole grain wheat? You can replace it, you just need to know how much to add this flour, but it will be a different bread. Bake from peeled, you can add rye bran and there will be good tasty bread.
dogsertan
Quote: SvetaI
In order for the leaven to lift heavy and sticky rye dough, it must be strong and at its peak.

+50000000,
dogsertan
Quote: SvetaI
2. In the original, wallpaper flour is used. Now it is not so easy to buy it (except for specialized stores, which are too lazy to go to). Is it possible to replace it with, say, a 2: 1 mixture of whole grain and peeled?

If possible, then bake from peeled rye, there will be no significant difference, but you will not be able to prepare the leaven from the refrigerator for one stage.
egghead
Thanks for the answers. By whole grain, I mean whole-grain rye flour, which differs from wallpaper, as it actually differs from the peeled one by the bran content and the fractional composition of the grinding. Wallpaper is actually whole grain flour of a wide fractional composition minus a small amount of bran in the dump. The yield of flour when milled into wallpaper flour: 95-96%, the rest is bran for screening, at rye plant cereals, as the manufacturers say 100% (I think really 98-99%), but a different fractional composition. When grinding in peeled flour yield 87%, in sown - 61%.Naturally, their taste and ability to rise are different. Why I asked these questions: - I made custard bread from the same book, but the next one in numbering (sweet and sour with caraway seeds). Instead of active sourdough, it spilled into a frozen dough, but there is still yeast in the recipe, which, apparently, raised the bread. I didn’t like the only one - it takes a long time - brewing for 5 hours (keep the temperature all this time 64 + -1 degrees, since the farm has a device for this), dough - 4 hours, fermentation for 2 hours and bake for an hour and a half. What kind of flour to take is very important - do not mix evenly with a spatula on a peeled HP in a bucket, you can knead it on a peeled / CP mixture using a spatula.
I just thought ... The frozen starter is actually dormant yeast cultures and lactic acid bacteria. Their number is such that there should be no significant competition with microorganisms that are present in flour. Consequently, its renewal, ie, in fact, "selection" in the necessary crops IMHO can be neglected. Microorganisms just need to be effectively awakened so that they begin to multiply intensively. Tomorrow I will try to mix in one stage from frozen sourdough, adding a little Extra-R to them, which contains ready-made enzymes and should help the cultures "start" faster. I will write about the results here.
SvetaI
VladThe whole-ground rye flour in this recipe goes great. I took half peeled, half whole-ground, but it could have been whole on a whole-ground oven. I don't knead such a dough in a bread maker - it's easier to knead with a mixer with hooks than standing over the machine and helping it.
Quote: egghead
The frozen starter is actually dormant yeast cultures and lactic acid bacteria.
It's good if sleeping, not dead. People tried to freeze in starter topics - the results are ambiguous. Apparently, they strongly depend on the freezing conditions - temperature and humidity. In an unfortunate combination of circumstances, ice crystals formed during freezing will damage cells and very few will come out of suspended animation.
It’s interesting, of course, what will come of your experience.
I just do not understand - where are you in such a hurry? Well, the leaven is ripening - and let it be. Put on the night and go to bed. From the morning they put a dough - and calmly go about your business. And so on. After all, the proving time is both porosity and richness of taste and rye sourness, and without all this, the bread will be empty - only calories and no pleasure
egghead
I report on the experiment. Indeed, the leaven cannot be restored this way, despite the additions of Extra-r and so on.
So, in order: did 2/3 of the load from the original recipe. Mixed 40 g of frozen starter culture with 40 ml of water, waited half an hour until it thaws. added there an extra-r in a quantity of 1 tsp and 60 g of peeled flour. I put it in the heating network zone with a temperature of 30C. I watched her every hour. At the same time he made tea leaves, cooled and waited. After 10 hours, the leaven did not ferment, but small bubbles appeared in it, the smell of the leaven increased and the taste clearly became sour. I put it all in a bucket of HP and added 1 tsp of yeast. After about 15 minutes, violent fermentation began, the cap quickly rose, and then dropped sharply with the simultaneous liquefaction of the mass and its bubbling. After an hour and a half of this bubbling, I decided that it would be enough for this thing to wander, otherwise I would not get a dough like that, but a mash. I added a calculated amount of whole-ground rye flour with a small amount of salt. Mixing showed that flour was not enough by calculation - the mass was too liquid. Compensated for this is 50-60 grams of rye flour. Everything is mixed in the HP bucket, although you have to help a little with a spatula. In about an hour, the dough doubled, after which I set it to bake for 1 hour and 20 minutes. Left overnight to structure the crumb. The result is in the photo. However, the crumb was not baked enough and I put the loaf on the bake for another half hour. Basically nothing. You can eat. The bread is fragrant, but not enough sourness (in my opinion). But still, IMHO it's not that ...
1939 Rye Custard Bread
SvetaI
Quote: egghead
Indeed, the leaven cannot be restored this way, despite the Extra-r additives and so on.
Well, a negative result is also a result. Although the bread looks good.
For me personally, the leaven is also good because it does not have dances with tambourines and all kinds of additives, improvers, acidifiers, etc. , you can bake a wonderful harmonious bread.
If you really want to get the result as soon as possible, bake with yeast. Extra-R and panifarin to help you. It also makes quite decent bread.
dogsertan
Quote: SvetaI
Mixed 40 g of frozen starter culture with 40 ml of water, waited half an hour until it thaws. added there an extra-r in a quantity of 1 tsp and 60 g of peeled flour.

Vlad, the sourdough is not frozen, but simply kept in the refrigerator and periodically fed. As for the various improvers, I do not recommend their use in home baking to anyone.

Quote: SvetaI
I put it all in a bucket of HP and added 1 tsp of yeast.

Yeast is not provided in the recipe for this bread, there are varieties of rye where yeast is used, but only fresh and no more than 1 g. because yeast will loosen the dough very quickly and it will not be bread, but ersatz.

Quote: SvetaI
The result is in the photo.

Looking at the photo, it's hard to believe that this is pure rye bread.
egghead
Well, I tried to grow sourdough - everything turns out fine, but sometimes business trips or sometimes I forget and it spoils. My wife does not share my efforts - it is easier for her to buy ready-made products at the bakery.
As you know, the main contribution to the rise of bread is made precisely by yeast, only wild, which were bred in sourdough together with lactic acid cultures. If lactic acid cultures were so active, then when you open a can of kefir or activation, the cork would fly out like from a bottle of champagne.
As for additives, you can use them, but wisely, knowing why and why.
Extra-R is actively consumed by bakeries precisely as an accelerator of maturation and selection of sourdough. It is customary to put it in the bread itself only by the owners of HP and small bakeries at the stores.
I hasten to assure you that there is pure rye bread in the photo, it makes no sense to me to cheat. All brews-leavens on peeled. To form the dough, wholemeal rye flour was used. The photo was with a flash, maybe that's why a slightly different tone.
We are still eating. True, it was necessary to pour more flour. the crumb is moist.
Viki
Extra-R composition: Fermented rye malt, acidity regulator (E330), ascorbic acid (E300), enzymes (E1100).
E-330 - citric acid.
egghead
Fermented malt contains a complex of substances easily assimilated by microorganisms (primarily various sugars and amino acids), which is useful for activating the growth of microorganisms at the initial stages of starter maturation. Citric acid increases acidity, which favorably affects the development of yeast and reduces the start time of intensive growth of lactic acid bacteria. E1100 (amylase) is a bacterial enzyme that accelerates the breakdown of starch into sugars so that the desired microorganisms can more easily (and faster) assimilate the starch. Ascorbic acid is an antioxidant that increases the selectivity of the action of amylase, otherwise this enzyme will break down not only starch, but proteins and amino acids, which will distort the taste and aroma of bread (as in home brewing, it will trample "fuselage"). As you can see, all of these are completely harmless and useful substances. So the question of "naturalness" of bread is more a matter of personal prejudices and prejudices than the quality of the product. Of course, you need to know how to use additives, otherwise in the bakery of a large hypermarket I came across rye-wheat bread made using accelerated technology, excessively flavored not only with all kinds of gluten, but also with xanthan gum. The component is not harmful, but indicates a super-accelerated production, when the elasticity of the crumb is formed not due to the processes of decomposition of starch and swelling of gluten, but due to the introduction of sticky substances.
dogsertan
Quote: egghead
1939 Rye Custard Bread
Reply # 39 Feb 16 2016, 18:43 "






Fermented malt contains a complex of substances easily assimilated by microorganisms (primarily various sugars and amino acids), which is useful for activating the growth of microorganisms at the initial stages of starter maturation. Citric acid increases acidity, which favorably affects the development of yeast and reduces the start time of intensive growth of lactic acid bacteria. E1100 (amylase) is a bacterial enzyme that accelerates the breakdown of starch into sugars so that the desired microorganisms can more easily (and faster) assimilate the starch. Ascorbic acid is an antioxidant that increases the selectivity of the action of amylase, otherwise this enzyme will break down not only starch, but proteins and amino acids, which will distort the taste and aroma of bread (as in home brewing, it will trample "fuselage"). As you can see, all of these are completely harmless and useful substances. So the question of "naturalness" of bread is more a matter of personal prejudices and prejudices than the quality of the product. Of course, you need to know how to use additives, otherwise in the bakery of a large hypermarket I came across rye-wheat bread made using accelerated technology, excessively flavored not only with all kinds of gluten, but also with xanthan gum. The component is not harmful, but indicates a super-accelerated production, when the elasticity of the crumb is formed not due to the processes of decomposition of starch and swelling of gluten, but due to the introduction of sticky substances. More details: https://Mcooker-enn.icdself.com/in...n=com_smf&topic=203554.20

Of course, a belated answer (there were reasons for that). Our ancestors baked bread in each hut and, thank God, the recipe has survived to this day. but what is happening today; bread instead of four stages is baked in one (very insulting). If we bake bread at home, then there is no room for various substitutes, improvers.
egghead
The ancestors had more time. The women stayed at home and managed the household. They could afford to carry out a full cycle of bread making in 10, 12, 14, etc. hours. In the modern world, it is clear that this is unprofitable for factories, but for us, not experienced bakers, it is a waste of time and attention. As for the improvers .... Since I work in a certified chemical laboratory, I can say for sure that the flour that is sold in stores, for the most part, already contains various enhancers (as well as traces of herbicides, pesticides, etc.) in assortment sometimes up to one and a half dozen per sample. Basically, however, within reasonable limits. For, as I understand it, good grain, with good, strong gluten, is sold abroad, and what remains and does not pass according to European standards is ground and put on sale to us. This can be seen on the example of white bread: - almost any domestic flour of the middle price category without the addition of panifarin or analogues gives French bread with crumbling crumb. But when I took italian flour for 250 re / 1 kg, I was pleasantly surprised by the result. Since the quality of domestic primary flour does not always fall into technological standards and GOSTs, amylase, enzyme activators and other additives are started to be shoved there (download for interest the materials of conferences of flour manufacturers - be very surprised at their tricks). Moreover, depending on the quality of the grain at the same flour mill, the composition of the improvers for different batches of flour may be different. The fact that somewhere on the packaging they write "environmentally friendly, no pesticides", etc. is usually nothing more than an advertising duck. Now, without chemicals, a stable grain harvest cannot be obtained - either the locusts will devour, or some kind of fungus, the enterprise will go bankrupt. Therefore bread ala "natural-purity of nature" in the modern world is a popularized myth. You can, of course, suggest sowing a summer cottage garden instead of strawberries with wheat, etc., etc. Therefore, in the modern world you cannot do without additives. Especially if you know their properties, what they are for and how they work. Here, rather, the question is different - it is almost impossible (or rather, very difficult) to get bread identical in taste to a real starter with additives.But since not everyone wants to spend a lot of time on bread, I think a certain compromise is appropriate here. Not everyone has a desire to devote all their free time to baking bread.
lubin
Good evening, how does your bread get cold? Whether it is necessary to roll it in or not, otherwise our rye bread is a little wet. Maybe you shouldn't cover it with a towel?
SvetaI
lubin, I cover with a towel until it cools, and then I wrap it in this towel for at least 8 more hours. And only then I cut.
But the crumb of pure rye bread should be slightly moist. If it's too wet and sticky, try reducing the amount of water.
tatjana12352
Sergey, thanks for the bread recipe !!!!!!
It turned out great !!!
Korata
Tell me pliz
Bake without steam, 15 min. at 250C, then another 1.5-2 hours at 150C.

2 hours to bake? will not dry?
SvetaI
Koratadepends on your oven. I bake up to 96 degrees on the temperature probe, it takes me about an hour.

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