Московский хлеб

Заварной ржаной хлеб. 100% ржаной обойной муки. ГОСТ.

for english speakers
Moscow bread (Recipe for 1100g flour, 2 baking pans 1300 ml each one)
Sourdough 1
starter (humidity 150%) 10,3 (add 25% water to the starter with humidity 100% in order to get starter 150%)
whole-grain rye flour 37,1
water 35,0
total 82,4
humidity 100%
time 10h
T. 26-27°C

Sourdough 2
sourdough 1
whole-grain rye flour 123,6
water 74,2
total 280,2
humidity 70%
Time 4h
T. 26-27°C
Mash
whole-grain rye flour 110
dark rye malt (dark rye malt flour) 77
water 100°C 473
caraway seeds 1,1
prepaired 5 hours at 63-65°C

10% from mash flour (11g) are added after mixing all components with boiled water.
stir the mash after 3h
at the end cool down to 35°C

Pre-Dough
sourdough
mash
whole-grain rye flour 363
3,5-4h at 28-29°C

Dough
pre-dough
malt extract 11
whole-grain rye flour 385
salt 17-22g(depending on salt intensivity)
water 187
humidity 70%

fermentation 90 min at 30°C.
last rising 45-60min.

bake 10 min at 260°C, then 55 min at 200°C

Total flour 1100
Total whater 775
Grandtotal 1910

Видео Московский хлеб канала rus brot