The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Lithuanian Bread with Vinegar

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CountryBoy's picture
CountryBoy

Lithuanian Bread with Vinegar

I was given a loaf of Lithuanian bread that was splendid.  It has a very tight sour crumb and wonderful chewy crust.


The ingredients on the back include: wheat flour, malted barley flour, rye flour, whole grain rye flour, water, yeast, sea salt, and............Vinegar.  Baked with coarse corn meal.


Since I am a novice to this stuff I am not able to read betweeen the lines on this recipe.


Can one of the pros here fill me in on how to go about baking this bread or something similar?


Thanks,


cb


 


 


 


 

flournwater's picture
flournwater

I'm not one of the pro's; but you're welcome to try this if you like:



227 grams each wheat flour, malted barley flour, rye flour, whole grain rye flour  (total 908 grams)


300 grams warm (100 - 110 degree) water


115 grams vinegar


18 grams active dry yeast


15 grams salt


1 Tbsp caraway seed


1 small onion, finely chopped


115 grams granulated sugar


 


 


In food processor, combine onion, caraway seeds and 60 grams of the water.  Pulse just until fully combined. 


Mix vinegar with equal amount of water to dilute.  Add to the onion, caraway seeds, salt mixture


In large mixing bowl, combine salt, sugar and flour.  Whisk to combine well.  Add the yeast and whisk briefly to distribute evenly


 


Mix with paddle until dough forms into ball and pulls away from mixer bowl sides.  Add water or AP flour as needed to create a slightly tacky dough.  It should not stick to your fingers.


so much as to pull away from the formed ball when pressed with fingertips.


Replace paddle attachment and introduce dough hook.  Knead, mediium speed, 10 - 12 minutes or until dough is smooth and elastic.


 


Place dough in oiled bowl at room temperature (70 deg. or above) and cover with tea towel; allow to rest until double in volume.


 


Remove from oiled bowl and divide into two loaves.  Shape each loaf on parchment paper dusted with corn meal.


 


Lightly spray top of loaves with oil and cover with plastic wrap.  Allow to rest at room temperature until double, or nearly double, in size.


 


Load onto baking stone on rack positioned in lower 1/3 of preheated 500 degree oven.  Bake for 5 minutes, then reduce heat to 400 degrees.


 


Bake until linternal temperature reaches 195 degrees (This may take 40 minutes to one hour   -  watch it closely so it doesn't get too brown)


Remove to cooling rack and allow to cool for minumum of one hour before slicing.


 

CountryBoy's picture
CountryBoy

Many thanks for the recipe.