March 2, 2018 - 8:49am
Russian translation. Anyone who can help?
I got addicted recently watching traditional village/home bread baking and found this video of Russian breads that look very interesting. Two kinds of breads were made, one with a hole in the center that was baked just after the embers were swept and another bread that was huge and baked in huge tins in the wood fired oven and looks crispy and chewy. Problem is I cannot understand what they are saying. Any details about the breads? Ingredients? History/story? Or maybe if you happen to know this types of bread, what are they called? Any kind of help that may help point me to what this bread is is greatly appreciated. Thanks!
Baking the "rings" starts at 09:00
They baked the huge bread at 11:10
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Nah, it's pretty much just a stream of consciousness with some interjections from the family members. He does say it's a sourdough and made the way his parents did it.
Someone in the comments has also asked about the recipe. Below is the author's answer, which makes no sense to me at all. Also from the comments, the "rings" are called "kalach", the huge bread "loaf".
"Мука высший сорт, с хорошей клейковиной 45% , не всякая подойдёт. Самая плохая Краснодарская. Сибирская лучше. Самая простая закваска мука и водичка , лучше в берестяной или деревянной кружке на намешать , подождать в тепле что бы забродила 2-3 дня. после чего замешать тесто закваски пол стакана на две буханки. густо не замешивать а то жёсткий будет , остальное как на видео. Мука+вода+ соль. Форму смазать маслом , хорошо сливочным."
Thanks for responding! I was just amazed to see such huge bread but I guess it's their secret.
"Flour is the highest grade, with a good gluten of 45%, not everything is right.The worst is Krasnodar.Siberian is better.The simplest leaven is flour and water, preferably in a birch bark or wooden mug to hang around, wait in the fire for 2 or 3 days. to mix dough starter half a glass into two loaves, densely not to knead and then the hard will be, the rest is like on video. + flour + salt + salt.
But it is hard to derive meaning from that. :) Gluten of 45%?
This is what I get from it:
"Flour is the highest grade, with a good gluten of 45%, not everything is right.The worst is Krasnodar.Siberian is better.” - Use the best bread or high gluten flour you can find. Siberian flour is better than Krasnodar flour.
“The simplest leaven is flour and water, preferably in a birch bark or wooden mug to hang around, wait in the fire for 2 or 3 days. “ - Revive your Sourdough starter and keep it in a warm place in a wooden container for 2 or 3 days.
“to mix dough starter half a glass into two loaves,” - Use a half glass of starter for two loaves. I don’t know if the glass they are taking about is a mustard glass which is often used as a measure in Europe or at least in France. If it is a mustard glass, they hold 200 milliliters or 6.7 oz. So basically 100 milliliters for 2 loaves which isn’t a lot!
“densely not to knead and then the hard will be,” - Be gentle when folding and kneading otherwise your bread will be tough.
“the rest is like on video. + flour + salt + salt.” - I suspect one of those salts should be water
That’s my take on this
I make a Ukrainian bread for friends for their Ukrainian Christmas Eve dinner every year, and it's called kolach. It's basically an egg bread; here is a similar recipe. It's interesting that they baked the enriched bread (with eggs and oil or fat, presumably, if it's the same kind of kolach) as soon as the embers are swept out. I would think the oven would be too hot for that!
Some miches are huge too - 2 kg or more! Here is one from TFL.
Could it be it? But I agree, it would be too hot for an enriched bread.
Huge breads! I wish I can make them some day. Thanks!