November 3, 2016 - 8:20am
The night's experiment
Tonight I experimented with Russian bread "Stolichny". It was baked with liquid levain. It is the GOST-bread. (GOST (Russian: ГОСТ) refers to a set of technical standards maintained by the a regional standards organization in USSR).
Levain for this bread needs 3-phase refreshing. On the first two refreshings I added a little bit of barley flour (it will be about 10% of all flour).
I do not recommend to add barley flour in the dough directly. Because it significantly reduces the quality of the bread. But the addition of the flour in the sponge or levain makes bread more interesting, in my opinion. In any case, the amount of barley flour should not exceed 20% in bread.
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Use? Well done and happy baking
Phase 1 (Hydr. 186%):
Rye starter is 100%. - 14g
Rye white flour - 70g
water - 136ml
yeast - 0,15g
temperature - 28-30 ° C
time - 12h
Phase 2 (Hydr. 186%):
Phase 1 - 220g (all)
flour - 77g
water - 143ml
temperature - 28-30 ° C
time - 4-5hours
Phase 3 (Hydr. 186%):
Phase 2 - 440g (all)
flour - 154g
water - 286ml
temperature - 28-30 ° C
time - 4-5hours
Total 880g, 308g flour
Final (hydr. 64,5%):
Phase 3 - 715 of 880g
Rye flour - 250g
Bread flour - 500g
water - 180ml
sugar - 30g
salt - 15g
temperature - 30-32 ° C
Fermentation time - 1,5 hours
Press down the dough and shape it.
Proofing in the basket 60 min at 32-35C.
Baking on a stone at a temperature of 250C with steam for 10 minutes and 50-60 minutes at 180C without steam.
it is without experiment with barley flour :)
And the stunning photography makes them more appetizing!
I wish I could taste it! It look delicious!