Ruisleivän leivonta hapanjuureen.
Perinnepadan Päivi Lehtonen esittelee miten tehdään taikinajuuri ja leivotaan siitä ruisleipää. Leivontataito ja perintöjuuri ovat kulkeneet Päivin suvussa sukupolvien ajan.
Kanavaa ylläpitää Taivaannaula ry.
In English:
Sour rye bread is the most common dark bread all over Finland, although it varies a lot across the country and even between close villages. What you need for six breads is:
Day 1
2 tbsp dry rye bread starter (make it yourself from dry bread or ask for it from some friendly baker)
1,2 l water
1,2 l rye flour
Day 2
0,7 kg-1 kg rye flour
maybe some wheat flour (depends on the hostess)
25 g yeast + 1 dl lukewarm water
1 tbsp salt
(cumin seeds)
This is how I do it: I mix the dried starter with warm water and rye flour. I put it into a styrox box overnight, with a warm water container. You can also use frozen starter, taken from some recent starter batch.
Next day I add salt, yeast dissolved to the water and then flour to the dough until it comes out of hands in a certain way. Let the dough rise. Knead it a little. Form the dough into 1,5 cm thick breads, let them rise and bake in 250-300 degrees for 5-15 minutes.
Видео Ruisleivän leivonta hapanjuureen. канала Taivaannaula
Kanavaa ylläpitää Taivaannaula ry.
In English:
Sour rye bread is the most common dark bread all over Finland, although it varies a lot across the country and even between close villages. What you need for six breads is:
Day 1
2 tbsp dry rye bread starter (make it yourself from dry bread or ask for it from some friendly baker)
1,2 l water
1,2 l rye flour
Day 2
0,7 kg-1 kg rye flour
maybe some wheat flour (depends on the hostess)
25 g yeast + 1 dl lukewarm water
1 tbsp salt
(cumin seeds)
This is how I do it: I mix the dried starter with warm water and rye flour. I put it into a styrox box overnight, with a warm water container. You can also use frozen starter, taken from some recent starter batch.
Next day I add salt, yeast dissolved to the water and then flour to the dough until it comes out of hands in a certain way. Let the dough rise. Knead it a little. Form the dough into 1,5 cm thick breads, let them rise and bake in 250-300 degrees for 5-15 minutes.
Видео Ruisleivän leivonta hapanjuureen. канала Taivaannaula
Показать
Комментарии отсутствуют
Информация о видео
Другие видео канала
Perinteinen Ruisleipä Juureen (Kotitekoinen)Koitetaan leipoa leipää100% Rye Sourdough Masterclass With Patrick RyanRuisleipä - ohje ja vinkitPerunarieskaaVinkki taikinan juuren ruokkimiseenRuisleipä 100% - ruisleivän valmistus juuresta sähköuunissa - Home made Rye breadLeipäkukko, herkullinen reissueväsHuovisen Leipomo Oulussa etsii ruisleivän leipuriaHow To Make Sourdough Bread MasterclassMummo tekee ruisleipääNäin tehtiin leipääWhite Sourdough Bread Recipe|LevainTee oma hapanjuuri 1Leipäkoulu: Rapeakuorinen ruisleipäNäin syntyy hapanjuurileipä - yleisön pyynnöstä off-season-huvejaPAN DE CRISTAL - 106% hydration, sourdough, handmixed (full recipe & method) | by JoyRideCoffeeKuinka tehdään: Macaron - leivoksen kuoret / pohjatRuisleipääMyllärin Ruisleipä