Rye bread on a three-phase starter. According to the recipe of J. Hamelman скачать в хорошем качестве

Rye bread on a three-phase starter. According to the recipe of J. Hamelman

There are already quite a lot of recipes for sourdough rye bread on my channel. J. Hamelman's approach seemed interesting to me, so I suggest you bake rye bread with sourdough according to his method. We will take the rye starter through three phases of development in order to achieve both good loosening and balance in taste. Subscribe to my channels! 🔴 Zen https://dzen.ru/mybread 🔴 RuTube https://rutube.ru/channel/23486429/ 🔴 Telegram https://t.me/kucheryavaya_sveta 🔴 My Bread courses https://my-bread.ru/school Sourdough phase 1 "Renewal": 4 g of rye sourdough 8 g whole grain rye flour 12 g of water 5-6 hours at +25+26 🍞Sourdough phase 2 "Acidification": All the sourdough of phase 1 76 g of water 100 g whole grain rye flour 15-24 hours at +23+25 🍞Starter culture phase 3 "Maturation": The whole starter 2 phases 242 g of water 242 g whole-grain rye flour 3-4 hours at +30+32 🍞Dough: The whole leaven of the third phase 350 g of peeled rye flour 300 g of wheat flour of the first grade 420 g of water 18 g of salt To support the development of the channel with a ruble: Sberbank card 4274320065098660 (Svetlana Sergeevna K) Yandex-Wallet (in rubles): 410011958437823 Share this video with your friends!    • Ржаной 🌾хлеб на трёхфазной закваске. По ре...   Become a channel sponsor:    / @sveta_ku   Subscribe to my channel, https://www.youtube.com/user/lana6lan... we will prepare a lot of interesting things with you! ************************************************ Collaboration and advertising ↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓ [email protected]